Ever wonder how our ancestors fared without personal medicine cabinets to ease every ailment? While the centuries leading up to our current era were filled with their own set of challenges and many practices were quite different, I beleive they had healthier guts and microbiomes than most of us do today. The advent of our processed and non-organic, GMO foods and the destruction of our soil microbiology has created an environment for many parasites, pathogens, anaerobic bacterias and destruction overload of fungi…and our terrain (soil within) mirrors this situation.
You see, each person has their own unique microbiome, which houses nearly 100 trillion bacteria. We are full of bugs. They outnumber our human cells by a factor of around 10 to 1. Knowing this really puts a twist on the germ theory! Being mostly composed of bacteria might sound a little odd, but that’s just because many people only think of bacteria as germs that can make us sick. However, that’s actually not the case at all….if our microbiome and terrain is healthy they keep us well, healthy and happy (gut – brain connection).
Our body is comprised of all kinds of bacteria that have different jobs within your body, and most of them are probiotics that serve a beneficial purpose—they can help your body produce vitamins, help you absorb nutrients from your food, and even support your mood. Probiotic bacteria can also serve as placeholders, taking up room by colonizing within your digestive tract so that other bacteria can’t settle in, multiply, and create chaos for your system. There is evidence now that they control over 75% and more of our immune system and turn on fat reducing genes.
In the work I do (live and dried blood analysis combined with iridology) I adhere to the pleomorphic theory that states that disease or parasites are caused by variations in the host’s internal milieu, or “terrain”. Terrain literally means “life”. The microbes in our body respond by changing form in order to survive. They connect, react, morph and meld. According to this theory, the vitality of the host (you) is the principal factor. When the microbiome is unhealthy (caused by antibiotics, poor diet, sugar, Mercury amalgams, and not enough fibre), our GI tract actually becomes anaerobic (lacking oxygen) The anaerobic condition wipes out the good guys (bugs). because they actually do break down nutrients, minerals and help us uptake our nutrition. They release hormones and exudates that keep us healthy. When natural balance is not present, the bad guys are welcomed in or start to proliferate. As they do, they excrete their own acids. This is called Leaky Gut as the tissues (inner skin) is weakened. It really is no different to how we should be treating our soils…even permacutlure techniques that do not consider the microbiome is destructive.
It is important to have a balanced, nourished and healthy terrain. When you have pathogens and parasites, it is because the body’s terrain is likeable to them. The development process actually causes a leaky gut as the tissues are weakened by their presences. The micro-organims multiply, excrete toxic waste and invade the venous wall. Their deposits (poop) is acidifying. In other words, it is not the organisms that make you sick, it is the waste products of the metabolism of those organisms that make you sick. The changes in the internal environment made the “terrain” become attractive and hospitable to different types of other invading organisms: a weak host not only “invited” invading organisms to take up residence, but actually cultured them, inducing their changes into pathological forms. This is why we often see an over growth of candida (a gut flora fungus) with parasites.
A strong and vital terrain, on the other hand, is inhospitable and would keep pathological organisms and disease at bay. This is the pleomorphic terrain theory of disease.
I set out to create a parasite cleanse but also wanted to support the microbiome. I see a lot of parasites and parasite markers in the live blood. So, why not aim at all possible pathogens at the same time. I wanted to create a protocol that would address the worms, the protozoa and the flukes and change the internal environment. I wanted it to work for children, adults and even be used as a preventative (dosge adjustment). Here is what I arrive at:
Three Part Parasite Cleanse and Microbiome Protocol
Part One is a cacao ball
Part Two is a Herbal Gelatin
Part Three is a full spectrum probiotic made naturally
However, there are many of us infected with parasites and cleansing the body of parasites always has a profound effect on restoring health successfully. Factors for us to be aware of that create disturbances in the Pleomorphic chain of states include:
- Low blood oxygen and cell vitality (arising from any variety of reasons)
- Ongoing imbalances in PH; An imbalance in blood sugar
- Overgrowth of bowel-based Fungi (ie: the Candida);
- Emotional trauma
There are hundreds of known parasites that inhabit the human body. I see many in the live blood and always follow up with a stool sample test. One day soon I intend to do this in my practice. There are many bacterias and fungi that are symbiotic in nature. But, they can be pathogenic too.
In the medical world, they are classified into two main groups of parasites that can cause diseases: protozoa and helminths. Sometimes, people affected are asymptomatic – meaning they have no symptoms. But, that doesn’t means they should be ignored because they will raise up when stress or immune situations are happening. At the end of this article the types of parasites I have researched for the cleanse I created.
I strongly recommend doing a Baking Soda Protocol with this cleanse with some considerations. While it is important to alkalinize the body, you do not want to alkalinize the stomach. Doing so would result in nutritional deficiencies of iron, B12 and other nutrients (such as the fat soluble vitamins)
The protocol is: 1/2 to 1 tsp of baking soda in lime juice (or ACV, between meals and before bed, i.e. three times a day.
The important thing is to take it on an empty stomach, so it can suck out the excess “deposit acid” from the acid producing cells lining the stomach (thereby generating more bicarbonate which goes into the blood stream) and not interfere with the acid that is needed at the times of eating. One needs acid in the stomach to digest food obviously so the baking soda should not be taken around meal times. If you eat breakfast at 8:00 A.M. and lunch at noon then you would take the first dose of Base Powder at 10:00 A.M., the same between lunch and dinner. It is best to sip it even, so it can suck out acid from the stomach over a longer time, not all at once as with one big gulp. If there isn’t time to sip it, just drink it anyway. This, done consistently, over time, is what makes the difference. It is best not to eat before you retire at night. If you don’t eat before bed time then you can take 1/2 to 1 tsp. of Base Powder before bed also. If you do eat before bed then you would not take the Base Powder that night.
First thing in the morning, drink one large 12 oz glass of lemon or lime water (or apple cider vinegar). This squeezes the liver and gets the system read for the herbs and food in the cleanse.
PART ONE Cacao ball ingredients – To be eaten 1/2 hour after the Lemon water on an empty stomach
Part Two Herbal Gelatin – To be taken at night before bed. It would be beneficial to also take 1 tsp pysillium husks (that act like a broom cleaning the GI tract.
Natural and Homemade Probiotic – 1 tsp to be taken before each meal
Probiotics provide a boost to the naturally-occurring beneficial bacteria that live inside your body’s digestive tract. I recommend also eating 1/2 cup of Resistant Starch (potato sale, cool rice or quinoa salad, plantain chips) during this cleanse as it feeds the good bug guys.
My blend is fermented fruits and blended with Pickle Juice, ginger and cinnamon infused kefir, cabbage juice, Spirulina and Nutritional Yeast.Fermented Fruits: grapes, kiwi, banana, pineapple, papaya, grapefruit skin
This is not a commercial strain. I do it wild! I allow the wild microbes that nature provides to do the fermenting. While I can’t say precisely which microorganisms are working in each product, I can name some of the most common types of probiotics, most of which are likely to be in the mix.
MORE ON this blend here
The following types of probiotics are our friends; in fact, they are essential to our health, they protect us from disease, they enhance our nutrition, and they turn ordinary vegetables into fabulously tasty fermented superfoods.
- Bifidobacterium bifidum. This microbe is found in the stomach and intestinal tract. It shows promise in suppressing infection in the stomach of Helicobacter pylori, the pathogen that causes stomach ulcers. Several studies show that it helps lower and contain the symptoms of irritable bowel syndrome (IBS). It’s typically found in sauerkraut, kimchi, and pickles.
- Bifidobacterium lactis. This gut bacteria’s role as a probiotic has been well studied and its chief benefit to the human body is its ability to modulate and strengthen the immune system. It’s found in fermented vegetables such as wildbrine’s sauerkraut, kimchi, and pickled veggies, as well as in yogurt.
- Bifidobacterium longum. This bacterium has a positive effect on the mix of other probiotics in the intestines, causing a significant increase in the amount of biotin (vitamin B7) produced. Biotin helps the body turn food into energy. The bacteria are common in fermented vegetables.
- Lactobacillus acidophilus. This is the beneficial workhorse bacterium that ferments wildbrine’s line of probiotic-laden vegetables. It may prevent diarrhea, minimize symptoms of IBS, help lower cholesterol, and support vaginal health. It contributes greatly to the healthy ecology of the gut microbiome.
- Lactobacillus casei and L. rhamnosus. These closely related probiotics are among the most widely researched species of lactobacillae that likely occur in the brine of vegetable products. They have been shown to prevent or treat diseases and disturbances to the gut biome, stabilizing and strengthening it.
- Lactobacillus reuteri. Get to know this one-celled friend, for it’s an all-around healer. In humans, it’s found in the gut microbiome, urinary tract, on the skin, and in breast milk. It produces antimicrobial substances that inhibit disease-causing germs and remodels the gut bacteria mix to increase human health. It can reduce inflammatory agents while promoting T-cell formation. (T-cells are immune cells that protect the body from diseases and cancer.) L. reuteri also strengthens the intestinal wall, preventing leaky gut syndrome and its impact on inflammatory disease throughout the body.
- Lactobacillus salivarius. L. salivarius is one of the lactic acid bacillae that occurs in the fermentation of vegetables and it helps improve oral health by suppressing gum disease, reducing dental caries, and checking halitosis. It also confers health benefits to the intestinal tract.
- Streptococcus thermophilus. This friendly bacterium produces lactase enzyme that helps people digest milk more efficiently. It also decreases ulcerative colitis symptoms, decreases leaky gut symptoms that cause inflammation throughout the body, decreases IBS symptoms, enhances the immune system, prevents and fights pneumonia, fights Clostridium difficile (a particularly nasty intestinal disease), and has many other health benefits.These are just a handful of the most important probiotics that may be found in my brine. There are hundreds more.
- I add Spirulina and Brewer’s Yeast too!
Supportive treatments – Adjuncts
Milk thistle is a good supplement for liver cleansing and support.
Add a beetroot juice 2-3 times a week, if you’re not diabetic can also be beneficial
When there is a parasite infection, most likely there are yeasts as well. Adding more diatomaceous earth to your detox program takes you a long way. I suggest this be taken with the pysillium husks at night.
Here are some other things you can do during this cleanse to really throw the bad bugs out….
This natural parasite cleanse recipe has existed for years and years even before some of the well known medicines today were even invented. The spicy jalapeno pepper is a great ingredient for a parasite cleanse recipe simply because it’s hot – yes, literally hot. Now while this may not be favored by some people, the heat coming from jalapeno peppers is something that makes those spiteful parasites uncomfortable, forcing them to vacate your intestines. It is also wonderful for the cardiovascular system and encourages Agni (the digestive fire)
When digested, the substance found in jalapeno peppers work by killing any kind of bacteria and parasites that have taken residence in your intestinal tracts.
To create your parasite cleanse recipe, simply chop 2-3 pieces of jalapeno peppers into little pieces. For those who cannot tolerate the spicy effect of these potent tiny peppers, you can mix it with anything that has high fat content to tone down the burning effect you get.
For example, you can create a mixture of chopped jalapeno peppers and a few tablespoons of mashed avocado. You can also make use of yogurt sprinkled with chopped jalapeno peppers. Either way, those potent peppers will get those parasites out of your system in no time!
Don’t you just love the combination of lemon and ginger on your sore-throat days? This duo is an excellent remedy for curing illnesses such as colds and sore throats. What else can this powerful duo do? Well, they are also a perfect pair for a parasite cleanse recipe.
Ginger and lemon are high in antioxidant and antibacterial properties that fight against a variety of parasites that reside in your intestines. Usually, honey is added to ginger and lemon to complete your treatment for the common cold; however, for a parasite cleanse recipe, you can omit the honey and just add a dash of cayenne pepper instead.
Your recipe can be accomplished by peeling and slicing the ginger into thin strips. When done, add the ginger to a teapot of hot water and leave it there for about 10 minutes or so. You can leave it longer if you want to maximize the flavor you can get from the ginger. Add 2-3 tablespoons of fresh lemon juice and a small amount of cayenne pepper. Drink this on a daily basis to cure your common cold and kill those parasites.
This recipe is perfect to start your day and keep you energized throughout the rest of the day. Moreover, this recipe is a combination of amazing natural ingredients that are powerful and safe parasite cleansers. Cucumber, green apple, lemon, and cilantro are packed with nutrients that keep you and your intestines in a clean and healthy state.
Prepare your parasite cleanse recipe by peeling 1 whole cucumber, 1 green apple, and half a lemon. Throw them in your blender and add a handful of cilantro to balance the flavor. The apple helps break toxins down, the cucumber helps in waste and parasite removal, cilantro is a good source of antioxidants, and the lemon helps complete your recipe.
Dilute the blended ingredients with equal parts of water. Mix well and drink up to get you up and running while you get rid of those parasites within.
Let’s Get rid of the bad guys and increase the good guys!!!!
Email or contact me if you are interested in the protocol!
This cleanse is aimed at the following parasites:
- Protozoa are single-celled microorganisms that may not be visible to the naked eye. The most common protozoans that infect a human body are: Giardia intestinalis, entaboeba hystolytica, cyclospora cayetanenensis, cryptosporidium spp, and blastocystis hominis. The disorders caused by these parasites are often named after them.
- Helminths are larger and typically big enough and can be seen with the human eye in their adult stage. The most common helminths that inhabit the human gut, briefly, are:
- Roundworms: This parasite can lay up to over 200,000 eggs a day and can grow up to 15 feet long. Because of their size, this type of parasite can cause blockages in the intestinal tract, penetrate the intestinal wall, cause hemorrhages, appendicitis, peritonitis, abscesses in the liver and pancreatitis.
- Hookworms: The larvae of this parasite can penetrate the skin. Young worms can burrow through intestinal wall and feed on your blood, causing iron deficiency and other nutrient deficiencies. Adult hookworms can sap the host’s strength and energy and destroy their overall wellbeing.
- Tapeworms: This parasite can grow up to 35 feet long and live more than 10 years inside a person’s intestines. They can lay up to one million eggs per day!
- Pinworms: A female pinworm often crawls out of the anus and lays about 15,000 eggs a day. The eggs can survive outside the body and once airborne, they can survive for about two days in its surrounding. Hosts may often experience itchiness in the anus or vagina, suffer from digestive disorders, insomnia and irritability.
- Whipworms: This 1-2 inches long worm can penetrate the intestinal wall and cause bacterial infections, blood in stools, pain in lower abdomen, rectal prolapse, anemia and hemorrhages.
- Flatworms: Flatworms (a.k.a. fluke) can grow up to 3 inches long. They deplete nutrients from an organ, and then move on to other organs in the body via the blood stream and lymphatic system. They can cause severe diseases in the gastrointestinal tract, lungs, bladder, liver and the blood.
An incredibly powerful botanical and the master of the master tonics.
The healing power of horseradish, turmeric and ginger roots, onion, garlic, lemon, orange, habanero pepper infused for 8 weeks in raw apple cider vinegar – and I add herbs (thyme, rosemary, sage and tulsi for her adaptogen properties) The herbs are anti-bacterial, anti-fungal, anti-parasite and digestives) I also will add the roots of dandelion and yellow dock for their blood cleansing properties. Oh, yes, I forgot, I add local cinnamon bark and anise seed for the healing properties for the heart and the zingy additional taste!
Fire Cider is a shrub or an oxymel… Wait, let me digress so you’ll understand the terms…
Oxymel – the oldest of the drinks found in Medieval Persia is a syrup of honey, vinegar and herbs. Speaking of oxymels, as Stephen Harrod Buhner states in his book, Herbal Antibiotics, they “have been used for thousands of years. The basic form is 40 ounces of honey to which is added 5 fluid ounces of water and 5 fluid ounces of vinegar.” Herbs and foods were added for their healing properties.
Shrub – derived from the Arabic word sharab, means drink, is a zingy mixture of fruit, sugar and vinegar.
Switchel – swizzle or haymakers punch, was commonly served to farm hands during the harvesting of hay. Molasses, ginger and vinegar were the usual combinations.
I love making these healing medicinal brews and I am blessed (or be-mored) to be able to grow most things in my garden (on my land)
So, what is it good for? Basically for EVERYTHING…. now, let me count the ways:
Fresh horseradish Root (from my garden in Ecuador). it has taken me 7 years to get this plant to grow here. It is a northern plant and likes the winter coldness. I babied, loved and encouraged her and she finally caught on to the Ecuador climate and thrives here…perhaps even growing better than what I remember in the north. Horseradish root is known to be effective against the flu and common cold, tonsilitis, respiratory disorders, urinary tract infections, and pathenogenic fungus. (I make an awesome sauce from her too)
Ginger is used to treat arthritis, muscle pain, upset stomach (motion and morning sickness and general nausea), gas, upper respiratory tract infections, and cough. She grows well in our semi tropical climate and is such a beautiful plant.
Onions are used to boost cardiovascular health, bone and connective tissue benefits, and as an anti-inflammatory agent.
Garlic is used to treat high blood pressure, high cholesterol, coronary heart disease, heart attack, atherosclerosis, asthma, building the immune system, help level blood sugar, and is used topically to treat fungal infections. It is important garlic remains raw (not cooked) to preserve the allicin. The enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. It is difficult to grow garlic here in Ecuador because, once again, it is a northern plant. I have found an elephant garlic variety that I can grow that flowers and seeds. The seeds have regenerate a second generation now and I suspect one or two more cycles and I will have a happy, bold and allicin full crop.
Habanero peppers boost your metabolism, and offer headache, sinus, and arthritis relief as well as releasing endorphins.
Skin and fruit of Bergamont Oranges are great for heart health, as part of a best-case-scenario-anti-cancer-diet, fighting cholesterol, to help in weight loss, and to break up or prevent kidney stones. This particular variety is also know for its’ analgesic compounds and helps calm inflammations and pain. It grows on our property and is one of my favourites of the citrus trees. The flowers in bloom saturate the air with a sweet scent of jasmine and rose.
Lemons/Limes (skin and fruit) are known to aid in digestion, alleviate Meniere’s Disease, kidney stones, and ringing of the ears, cure scurvy (chronic lack of Vitamin C), treat colds and flu, improve the function of blood vessels, and reduce inflammation and retention of water. Our land is home to many varieties of lemon and limes…I never knew there was so many types. My favourite is the sour limes. The locals love the sweet lemons..and report they are good for the heart. They really have no flavour but they are bold and beautiful in appearance.
Turmeric is pretty much the be-all and end-all of health foods. It’s known to delay liver damage, reduce carcinogenic compounds in other foods, make cancer cells more vulnerable to chemo and radiation, inhibit the growth of malignant melanoma and breast cancer, alleviate arthritis symptoms and skin conditions. The anti-inflammatory properties are crazy high. Heck, maybe I should let the experts describe what the main compound in turmeric -cucurmin- does. Advanced Experimental Medical Biology in 2007 states:
“Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”
This is such a pretty plant too and the flowers are bold and beautiful. It grows well here in my gardens. Raw, fresh turmeric is NOTHING like powdered. But, you skin will be stained yellow for while.
Raw apple cider vinegar (not plain old cider vinegar!) is known to be a good source of acetic and ascorbic acid (Vitamin C), mineral salts, amino acids, and other key components of good nutrition, but it is also a well-loved folk remedy thought to ease digestion, fight obesity and diabetes, wash toxins from the body, kill lice, and reverse aging. We have a number of apple trees on our property and most of the apples are used in my cider as they are more like a sweet crab apple.
Does it do all of that? I dunno. But it surely tastes good and its’ nutritional value is undisputed.
All these ingredients are chopped finely and placed in a large glass jar. Then I pour the apple cider vinegar and cover/saturate. (advise: do not use a metal lid or place plastic under the lid). This sits for 6-8 weeks. The juice then is filtered and added to honey (approximately 1/4 honey to the elixir juuice) Yes, we have hives and I am using our own honey too full of the nutrition form the flowers of our land.
Raw honey is a fantastic, all-natural fighter of seasonal allergies. Because bees collect pollen from flowers in your area and then convert it to honey to feed their hives, eating raw, local honey is like a tasty allergy shot. It’s also full of vitamins and minerals, anti-fungal, anti-viral, and makes a great, non-narcotic cough suppressant and throat soother.
I don’t know throw out the filtered plant matter…I dehydrate it and use it as a spice blend.
The beauty of this, beyond its all-star cast of healthy ingredients, is that it just plain tastes wonderful. I drink a tablespoon (or more!) every morning to maintain health. A slightly larger dose of Fire Cider will help boost your immune system.
Here are some other suggestions
- 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Some people also take fire cider as a preventative during cold and flu season.
- Mix with lemonade or orange juice ie hot water and extra honey to make a tea
- Use in place of vinegar in salad dressings and condiments
- Drizzle on steamed vegetables or sautéed greens
- Use in marinades for meat, tofu, and tempeh
- Add to soups and chilis
- Try a couple of dashes in a cocktail, such as a Bloody Mary
Cheers! Here is to your health!
Cilantro Chelation Pesto
(eat this every day during your cleanse…and as much as you can/want) This would also be good to add to your diet a couple times a year as a maintenance.
8 cloves garlic (or more if you like)
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (vitamin A)
1 tbsp coriander seeds
4 tablespoons lemon juice (vitamin C)
2 tsp turmeric
¼ cup of dandelion leaves
2 tbsp organic extra virgin olive oil
2 tsp dulse powder [or kelp powder/granules]
1 tbsp Spirulina
2/3 cup flaxseed oil or Sancha Inchi Oil
Sea salt or my mineral salt, pepper to taste
1. Process the cilantro, garlic, nuts, seeds, leaves, dulse, olive oil and lemon juice in a blender until finely minced.
2. Then add flax oil and a pinch of sea salt and pepper and blend on low speed (do not heat flax oil) until the mixture is blended into a paste.
3. Store in the fridge, in dark glass jars if possible. *This pesto freezes well, so purchase cilantro in season and fill enough jars to last throughout the year. The cilantro will begin to get dark green/brown in 4-5 days, so if you want to keep it looking super fresh, then just keep a small supply in the fridge and freeze the rest to use as needed. Cilantro has been shown to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser providing you with other minerals
I make this for my clients. A large container is $15
Chelation Support Soup (good for LIVER AND KIDNEYS)
Place one quarts of stock (bone broth, chicken stock or both) and one quart of potato skin broth(cooked skinds in water) in a medium-sized pot. Turn the heat on to bring the soup stock to a boil. While waiting for the soup to heat, add:
• Mineral Salt…2 tsp (Kelp, Nettle, Sesame Seeds and a natural sea salt…I make this for clients $7 a bag)
• ½ tsp cayenne (high heat if possible– 90,000 – 145,000 HU, Immediately feeds the cardiovascular system, alkalizes the body, and stimulates circulation.
• Local Red Chili Pepper – 1/8 tsp red chili pepper (a few dashes)- dried peppers are fine.
• Turmeric – 1/8 tsp of friend turmeric (a few dashes) or 1 inch of fresh chopped finely
• Oregano – 1 Tsp of fresh oregano (or 1/8 tsp of dried)
• Ginger – 8 slices of ginger (about an inch). For a “bigger ginger kick”, one can boil the ginger separately in a small amount of water in another sauce pan for about 20 minutes, then add the ginger and ginger tea to the soup stock (this should probably only be done for those well-adjusted to ginger use).
• Thyme – One to three tablespoonful of finely and freshly chopped Thyme (optional but recommended).
• Rosemary – One to three tablespoonful of finely chopped fresh rosemary.
Bring all of the above ingredients to a boil. Allow to boil for 30 seconds to a minute. Remove the pot from heat, and allow the soup to set for about two minutes. Next, add the following pre-prepared raw ingredients to the soup:
• ¼ cup chopped cilantro – Finely chop the cilantro.
• The juice of 3-6 lemons – If the lemons are small, and you hand squeeze the lemons, use six. If you use a juicer, use less lemons. If the lemons are large, and you use a juicer, use only three. If hand squeezing, use four large lemons.
• 3/4 cup first cold pressed olive oil or coconut oil
• 2-3 full bulbs/cloves of extremely finely chopped garlic as a MINIMUM.
Add all above ingredients and let sit for 7-10 minutes (covered). Remove the ginger root).
You can store this soup in the fridge for up to 5 days or freeze indefinitely. It actually gets yummier! Ingredients may be added to the original soup recipe to suit, provided that they add no digestive burden. Please note that while it seems that some of the ingredients are excessive, each balances the other perfectly to deliver the much-needed nutrients that the body so desperately needs.
Alternate Recipe For those that enjoy the occasional cleansing soup for enjoyment, the following ingredients can easily be added: Chopped Celery, Chopped Onions, Chopped Mushrooms
Liver is a nutrient-dense food. This means that it contains a wide variety of nutrients packed into a small amount of food. A true superfood! I can’t stress this enough!
This recipe is a mainstay in most of my protocols because it works. It combines the amazing benefits of liver with herbs (mostly culinary) and the end result is something that tastes really good and is great for you. Most of my clients say “ewww” when I mention or advise liver…until they try it. It is really, really good. (promise)
I make this for my clients 250ml $7 and 500ml $12. It is my most loved medicine.
Here I present my personal recipe made with herbs from my garden.
Below I provide an outline of the nutritional benefits of liver. I encourage you to read this article about liver and get to know all the goodness of it
|4 large onions
||Cut and fried in butter until transparent
||Anti-inflammatory, astringent, tonic, carminative, antispasmodic, and diaphoretic properties
||known to control or neutralize certain bacterial, viral, fungal, and parasitic infections. Great immune system booster that encourages white blood cell formation while increasing resistance to foreign organisms
||antimicrobial, antiviral and antifungal properties. In addition compounds in oregano are also potent antioxidant, anti-inflammatory, antidiabetic, and cancer-suppressor agents.
||Stimulant, asttringent, tonic and carminative
||574% of the daily recommended value of vitamin K, which is associated with promoting bone health since it helps to improve calcium absorption and reduce urinary excretion of calcium
restore digestion, supports the liver, kidneys, spleen, and adrenal glands; purifies blood and body fluids, helps the body’s defense mechanisms, and chokes negative microorganisms. It removes uric acid and helps with gall stones too!
||Chlorophyll, removes excess uric acid, loaded with vitamins and minerals. One cup of raw arugula has about 22 milligrams of Vitamin K, 475 milligrams of Vitamin A, 19 milligrams of folate, 6 milligrams of Vitamin C and 32 milligrams of calcium.
||½ Part purslane leaves
||Purslane contains lots of antioxidants, vitamins, and minerals – it even has seven times more beta carotene than carrots. Six times more vitamin E than spinach
Fourteen times more Omega 3 fatty acids.
||½ part water cress leaves.
||the plant comprises a vitamin B, E, D, PP, A, G, K, and minerals such as calcium, phosphorus, iodine, iron, magnesium. Enough high content in watercress and proteins, essential oils, carbohydrates, sugars, lepidine alkaloid, glycoside propsolina, fatty oils and flavonoids.
Useful properties of watercress with regular use ensures the improvement of appetite, reduction in the rate of blood pressure, excretion of toxins, regulate the digestive system. Traditional medicine uses a salad for a long time as an anti-inflammatory and general tonic.
There have been and wound healing, expectorant, diuretic, protivosklerotichnye and soothing properties. But thanks to the antioxidant properties of watercress is able to deal with depressive states and improving sleep.
||ALL above as FRESH HERBS
||10 cloves of garlic or more…(slightly crushed)
||one of the most powerful antioxidants found in food.
||Yellow Dock Root
||Liver, blood cleaner
|10-15 leaves and roots
||Dandelion Leaves and Root
||Liver and blood cleaner
||Milk Thistle Powder (or leaf
||3” of Turmeric Roots (anti-inflammatory)
||Organic Chicken Livers 2-3 lbs (LIVER, iron)
||2 cups of Butter
||good fat…helps liver to cleanse and store needed nutrition
In a large pot cook the chopped onions until tender and transparent
Remove from heat. Add all herbs and butter. Blend
In small batches, blend this up to make a smooth paste.
Place in a side bowl
Meanwhile, slowly cook the chicken livers until brown (using some of the butter). When complete, add the herbal mixture and garlic. Blend in small portions. Place in containers. It will last 7-10 days in a fridge and indefinitely in the freezer!
Add salt and pepper for your taste!
Regular dose is 1 tbsp daily…but you can have more!
How to serve Chicken Liver?
The consumption of chicken liver must be the most important thing to consider. Consuming it is very safe for health in a good way but You have also to consider about how to cook it very well. The best cook is that the chicken liver must be cooked until it will prevent food from the toxins, bacteria or germs that cause disease. 1 ouce of cooked chicken liver provides about 45 calories with only about 1 gram of fat 15 milligrams of sodium and there is no carbohydrates. Chicken liver provides protein about 7 grams in serving. If You cook chicken liver in oil so You should account for the additional calories and fat in the oil when determining the total nutrition in Your serving of chicken livers.
Chicken Livers Medicine
Vitamin A—1 ounce of chicken liver contains about 130% of your daily recommended intake of vitamin A in which it promotes good vision. It can also help reduce the impact of macular degeneration and fight cataracts and other vision disorders. Vitamin A also supports to protect skin, digestio and immunity.
Copper: Copper is an important nutrient that we often don’t hear a lot about. However, it contributes to nerve and immune system health. It also helps produce collagen, the connective tissue responsible for our bone, joint, hair, skin and nail health.
B Vitamins: Finally, liver is a fantastic source of B vitamins. It is especially high in vitamin B12 and folate. All of the B vitamins are important for helping convert food into energy, which is extremely important for ensuring you feel energetic and vibrant in your daily life. Folate is also beneficial for cellular growth, making it extremely important for women of childbearing age.
Vitamin B12—This kind of vitamin B12 will contribute to the development of pernicious anemia. Consuming plenty of vitamin B12 in a diet can help the body producing new red blood cells and increase the energy levels and improve mental function.
Folate—Folate is primary and important for women in pregnancy as it can reduce the possibility of birth or development disorders in babies. Folate is known as vitamin B9. Folic acid is a form of folate which is added to fortified foods. While chicken liver contains about 60% of daily recommended folate intake based on a 2000 calories diet.
Protein—Chicken liver is enriched by protein. In 100 gram chicken liver gets about 17 grams of high-quality protein which contains the great amino acids that You need to get from a diet. Chicken liver has also 177 calories and less than 1gram carbohydrate with no sugar.
Iron—Chicken liver is also riched with Iron. It contains 9 mg iron per 100 grams and 50% of the daily value of iron. The iron of liver is in the heme form that is easier for Your body to absorb than non-heme iron from plant-based source. Chicken liver is excellent source for Your health.
Mineral—1 serving including 40% of the DV for iron with 11 milligrams, 25% of the DV for zinc and 3.4 milligrams and 25 percent of the DV of phosphorus, with 376 milligrams; and 4 percent of the DV of magnesium, with 23 milligrams. Your body uses iron to form red blood cells to transport oxygen and for creating energy. Zinc is essential for cell division, growth and development, forming protein and DNA, immune function and healing wounds, and phosphorus is necessary for creating energy, forming bones, repairing cells and kidney, heart, muscle and nerve function.
Chicken liver benefits for health consider needed human body to increase health and prevent some health issues. Here are the perfect benefits of chicken liver.
- Protect againts anemia
Liver is covered with vitamin A and iron. As we all know that vitamin B12 can help red blood cell and improbe cellular function. Chicken liver contains vitamin B12-352% DV. It supplies the body about 3 times the DV of vitamin B12, an important nutrients which balance and support the production of red blood cells and prevent pernicious anemia. For those who are struggling with anemia, eating chicken liver is the good solution. It is probably the best food to consume in the world since it provides folate, iron and vitamin B12. Chicken liver will effectively solve to overcome anemia naturally.
- Promoting the good eyesight
Since chicken liver has vitamin A-288%, it is indicated that chicken liver is powerful supporter for out healthy eyesight. It will sharpen our vision too since it brims with vitamin A in the form of retinol, alpha and beta-carotene including lycopene. Vitamin A is known as the first ingredient on the label of multivitamin bottle and it is really important for eyesight. It will cause night vision problem living without vitamin A furthermore it may also cause severe dry-eyes that can lead to infectious and vision-loss. Medical experts revealed that vitamin A can reduce the risk of cataracts and macular degeneration later in life. In the same case vitamin A can treat for people with eye condition called retinitis pigmentosa. Vitamin A will be needed for adult is 900 micrograms. Good source of vitamin A is chicken liver which is rich in vitamin A.
- Good for the body tissues
The problem like soreness around the lips and tongue and also the cracking or peeling of the skin at the corners of the mouth indicate that it is lack of riboflavin in the body. Riboflavin is known as vitamin B2 which is essential for normal reproduction, growth, repair and development of body tissues including the skin while chicken liver is loaded with 2.3 of riboflavin.
- Supports Fertility
Fertility currently becomes a problem for everyone. Chicken liver is also good for women in pregnancy of planning to get pregnant. Its 560 mcg of folate, it helps promote fertility as well as prevent neutral tube defects for the development of baby. Chicken liver contains lots of panthothenic acid which turned out to contain a great benefit to support the work of adrenal system in the body. When the adrenal system works properly then the system of hormones including testosterone increases. Moreover chicken liver can lead to increase the endurance of men and increas fertility.
- Fight againts stress
For those who works very hard and feels stressed, eating chicken liver is the good soluntion to solve that problem. Stress in a condition of the body which is affected by cortisol hormones. If that condition is not stable then it will occur the production of the adrenal gland not balanced. It the adrenal gland works properly then there is some system of hormones will relieve stress. Chicken liver can support the role of adrenal glands. It is riched nutrients of chicken liver lead to fight againts stress. Chicken liver can influence the better nap and it will make stable sleeping time. Moreover its rich pantothenic acid helps the body combat stress by supporting the adrenal glands.
- Boost mind, energy and immune system
Chicken liver has Iron-72% which contributes preventing anemia and also keeps the immune system health in to condition and this kind of liver is a great source of this essential mineral, zinc, phosphorus and magnesium. Mineral become an important requirement for the health body. Mineral as Iron can be used to form the red blood cells. It also help to keep of oxygen in the blood. While a source of mineral zinc is also important to help the process of cell division, DNA formation process, wound healing, and energy. Further study revealed that chicken liver will be the source of energy and increase the supply of red blood cells. Those nutrients can also help to boost immune system.
- Good for teeth and bones
Another benefit of chicken liver is related to the health of teeth and bones. Having strong teeth and healthy is all what people want. The lifestyle brings people to consume food which sometimes is not good for the health of teeth. So chicken liver is needed to solve this teeth problem. Chicken liver turns out to have a phosphorus with a value of more than 40% in 1 ounce serving. Phosphorus in chicken will generally have excellent benefits for the health of teeth and bones. It will also assist the body in the maintaining the growth of teeth and bones especially for children. Chicken liver’s phosphorous content as calcium cannot built the teeth and bones without the aid of the mineral provided in chicken liver.
- Maintaining the healthy skin, hair and nails
Chicken liver contains protein-52% which is help to keep hair, skin and nails healthy. The protein of chicken liver make skin, hair and nails get the fantastic condition.
- Treat the pellagra
Lack of niacin supply in the body will show in the form of pellagra and a disease with symptom such as delusions, diarrhea, inflamed mucous membranes and scaly skin sores. Chicken liver and tuna are some of the highest source of niacin.
- Preventing loss memory or Alzheimer’s
Vitamin B12 contained in chicken liver helps to sharpen the memory. Chicken liver is actually powerful for battling Alzheimer’s disease. This vitamin B12 in giblets can keep the brain sharp, according to 2010 study. It is only takes one cup of giblets to get 228% of the recommended daily dose of the vitamin. It can be cooked as dish and also it will prevent from loss-memory syndrome.
Side Effects of Chicken Liver
Consumption of chicken liver in proper way is very safe for health but You have to consider the side effects of chicken liver since it is placed as the top-spot among all foods in high cholesterol. Since we cannot possibly eat enough cholesterol we have to consider about consuming chicken liver. When we eat or consume more foods rich in cholesterol, our bodies may get some health problems. If we consume this high of cholesterol food such as chicken liver, our body will rev up its cholesterol synthesis.
If you use oral acne medication that contains isotretinoin, you do not have to take supplement contains vitamin A.
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Coffee enema is done to aid in the elimination of toxic waste material from the body. The coffee enema is very stimulating to the liver and is the greatest aid in elimination of the liver’s toxic wastes. It also has beneficial effects in cleaning the colon. A coffee enema is a type of natural “colon cleanse” that involves injecting coffee and water into the rectum and colon. Coffee enemas have been used since the 1800’s to help fight: cancer, parasites, effects of overdoses, bloating and constipation, liver dysfunction, Candida virus IBS and other digestive disorders.
Coffee is an excellent solvent for encrusted waste accumulated along the walls of the colon. The caffeine also directly stimulates the peristaltic muscle to contract more powerfully and loosen such deposits, which are occasionally visible as hard, black material and “ropes” of mucus. Gradually, as the protein metabolism of the body improves, the muscle tone of the bowel becomes normal and thorough evacuation is possible without the aid of the enema.
There is often some puzzlement as to how a coffee enema will detox the liver if it is held only in the sigmoid colon. Coffee enemas are low volume and not intended to reach high into the bowels. When a coffee enema is administered, the caffeine is absorbed into the enterohepatic system, which connects the liver with the colon. This stimulates the liver, putting the liver into detoxification hyper drive and causing the bile ducts to flush out bile. The caffeine in the enema, stimulates the liver into producing glutathione-S-transferase – this enzyme clears the detoxification pathways of the liver.
Essentially, the coffee enemas help the liver perform a task for which it was not designed — that of elimination in 1 or 2 years the accumulated wastes from many years of living in ignorance of the laws of nature.
At first, most people dislike enemas and have psychological barriers against them. I have observed, however, that the persons most opposed to enemas soon reverse their prejudices and become the most avid supporters of them! In many cases, the enema relieves distress and gives a sense of well being and cleanliness never before experienced.
The proper removal of toxins and debris from the colon is absolutely essential in all conditions of disease and ill health.It is most desirable to take the coffee enema early in the morning and it may be repeated again in early afternoon and/or evening, depending upon the toxic condition of the body. However, enemas using coffee in the afternoon or evening may interfere with sound sleep.
How To Make A Coffee Enema
Just before bedtime each day, make a pot of coffee (1 quart). It is best to arise early enough each morning to allow time to take the enema in a relaxed, unhurried state. The coffee must be regular, non-instant, non-decaffeinated coffee and organic. It must NOT be prepared Aluminum or Teflon. Use 3 to 4 tablespoons of ground coffee to 1 quart of distilled and pure water. DO not use chlorinated or fluoridated water..
NOTE: If a coffee enema makes a person jittery, shaky, nervous, nauseated, or light-headed, the coffee solution is too strong. The amount of coffee can be adjusted from 1 teaspoon to 4 tablespoons per quart of water as tolerance level permits.
The high, retention coffee enema should consist of 1 quart of coffee, held for 15 minutes. Upon rising each morning plug in the coffeepot for a few seconds to bring coffee to body temperature; unplug and take the morning coffee enema.
How to do the enema
Before the enema do some form of mild exercise if possible, such as walking briskly. It is good to have a normal bowel movement. The enema is much more effective if the colon has been evacuated. One should not become disturbed, however, if there are no regular bowel movements. When no normal bowel movements are forthcoming, the enema cleans the colon adequately.
In the morning take 2 tbsp Psylliuum Husks, or 2 tablespoons. This helps with the sweeping process after the enema.
Warm the coffee to body temperature. Place 1 quart of coffee in your enema bag or bucket. Place the enema tip at the end of the colon tube is usually 12 to 20 inches into the rectum. Next, allow the coffee to flow to the end of the colon tube, thus eliminating any air in the tube.
The colon tube can be lubricated with natural creamery butter, Vitamin E cream or other lubricant that doesn’t contain additives or chemicals.
Insert the tube 12 to 20 inches into the rectum, if possible. This should be done slowly, in a rotating motion that helps to keep the tube from “kinking up” inside the colon.
The enema bag should not be over 36 inches higher than the rectum. If it is placed too high, the coffee runs into the colon too fast and under too much pressure, causing discomfort.
There are several positions that can be used while inserting the colon tube. Squatting is one. There is also the knee-chest method, with chest and knees on the floor and buttocks in the highest position possible. Most people, however, find it easiest to lie on the left side until the solution is out of the bag or bucket. The enema should never be taken while sitting on the toilet or standing.
Some people’s colons have kinks or turns in them that may prevent the tube from being inserted even 18 inches. Often, if a little bit of the solution is allowed to flow into the colon as the tube is being inserted, one may comfortably get past these kinks. If a kink bends the tube too much and stops the flow of liquid, then the tube can be inserted only as far as it will go, still allowing the liquid to flow freely.
Sometimes, if one hits a kink that stops the flow of the liquid completely, the tube can be pulled out slowly just to the point where the solution is felt flowing again. Frequently, the tube can be pushed back in, past the turn that previously stopped the liquid. The tube should never be forced when discomfort occurs.
After the flow of the solution is completed, one may remove the colon tube, although it isn’t necessary to do so. Regardless of the position used up to this point, one should now lie on the left side for at least 5 minutes, then on the back for another 5 minutes, then on the right side for at least 5 minutes.
Those who have excessive gas may leave the tube in the colon with the hose clamp open. This allows gas to escape through the enema container. Frequently, the coffee will go in and out of the enema bag or bucket until the gas is relieved.
After the enema is retained for 15 minutes or longer, it may be expelled.
One is now ready for the rest of his daily routine clean and refreshed!
If you find you have a lot of gas and it is difficult to retain the enema, try putting 2 tablespoons of blackstrap molasses into your coffee solution.
If you get a sudden gas bubble causing an urge to expel the solution, breathe very fast through your nose using your abdominal muscles like a bellows. This usually helps the colon wall break up the gas bubble.
If you find that a little coffee leaks out, place an old towel under your buttocks.
Western culture is terrified of germs and overly obsessed with hygiene. Children are told to wash their hands constantly. Petting a dog or receiving a dog’s sloppy tongue kiss is considered gross by many. Getting dirt under your fingernails disgusts many. We have become germaphobics and, yes, our health is now compromised. We live in the midst of the war on bacteria, and our bodies are major battlegrounds. We are taught to fear exposure to all forms of microscopic life. Every new sensationalized killer microbe gives us more reason to defend ourselves with vigilance. Nothing illustrates this more vividly than antibacterial soap.
The is a hygiene hypothesis which attributes the dramatic rise in prevalence of asthma and other allergies to lack of exposure to diverse microorganisms. We also have an epidemic of obesity. The more “germ-free” we try to be, the more vulnerable, over wight and sick we become. Well-informed hygiene is very important, but it is impossible to avoid exposure to microbes. They are everywhere. And, we need to be friends with many microbes and enhance their living inside our body
To appreciate the symbiosis human’s require with colonies of bacteria I have written an article HERE. This article is about how to make and include food specifically for gut colonies so they are happy camper and we become healthy hosts…..fermented foods.
Before I go into the ferment foods that feed the good guys, we need to talk a little bit about digestion. Digestion moves from the north to the south. So, it is good to look at the beginnings first. The stomach is the acid churner which begins the digestive process with strong acids that break down food preparing it for the rest of the journey south. So, it is wise to first focus on the importance of the stomach acid and perhaps supplementing with hydrochloric acid (HCL) for anyone with digestive issues. HCL is not really feasible to get in food form. Raw Apple Cider can certainly help, as can herbal bitters,but therapeutically HCL is sometimes required. Other things like enzymes are needed as well, but it’s so easy to get that from a good diet loaded with probiotic/enzymatic rich foods.
The Roles of Stomach Acid
- Stomach acid essentially sterilizes our food. It s our first line of defence against pathogens coming in to the stomach. It will kill bacteria/microbes/pathogens/yeast that come in and try to colonize in the intestines. These germs are destroyed on contact as our food is mixed with stomach acid.
- Stomach acid begins digesting our proteins. Namely the enzyme pepsin in our stomach juices.
Minerals are pulled for absorption by our stomach acid. Without enough stomach acid we cannot assimilate the minerals from our food.
- Stomach acid also stimulates the pancreas to secrete enzymes and bicarbonate. When the food is the proper pH moving out of the stomach it will signal the pancreas to secrete its’ juices. If the pH is not appropriate this can cause damage to the wall of the small intestines.
Self-Test Instructions for HCL
- Begin by taking one 350 to 750 mg capsule of betaine HCl with a protein-containing meal. A normal response in a healthy person would be discomfort – basically, heartburn (or a warming sensation in the stomach). If you do not feel a burning sensation, at the next protein-containing meal, take two capsules.
- . If there are no reactions, after two days increase the number of capsules with each meal to two capsules.
- Continue increasing every two days, using up to eight capsules at a time if necessary. Build slowly to a maximum of eight capsules with each meal. You’ll know you’ve taken too much if you experience tingling, heartburn, diarrhea, or any type of discomfort, including feelings of unease, digestive discomfort, neck ache, backache, headache, fatigue, decrease in energy, or any new odd symptom. If you experience tingling or burning, or any symptom that is uncomfortable, you can neutralize the acid with 1 teaspoon of baking soda in water or milk.
- When you reach of state of tingling, burning or any other type of discomfort, cut back by one capsule per meal. If the discomfort continues, DISCONTINUE the HCl. These dosages may seem large, but a normally functioning stomach manufactures considerably more, about 2,000 per meal.
- Once you have established a dose (either 8 capsules or less, if warmth or heaviness occurs), continue this dose.
- With smaller meals, you may require less HCl, so you may reduce the number of capsules taken.
Individuals with very moderate HCl deficiency generally show rapid improvement in symptoms and have early signs of intolerance to the acid. This typically indicates a return to normal acid secretion. Individuals with low HCL/pepsin typically do not respond as well to so to maximize the absorption and benefits of the nutrients you take, it is important to be consistent with your HCl/pepsin supplementation.
Over time you will rebuild your own stomach acid and no longer need supplementation. If you are needing supplementation with HCl for more than one year you may need to address deeper issues and use digestive enzymes, bitters, nutrients and possibly some body work like acupuncture or learn stress management techniques.
To heal the stomach first:
Make sure to chew slowly at every meal, relax, support with herbal bitters before and/or after meals, licorice (DGL“ deglycyrrhizinated), digestive/pancreatic enzymes (gut healing nutrients), and maybe some Aloe Vera Juice if there are ulcerations. Cabbage juice, several ounces daily, could be very helpful and start to help the parietal cells of the stomach to make its own HCL (this is only if you do not have a thyroid problem goitrogenic foods such as cabbage are contraindicated in thyroid issues). Vitamins A & D and even L-glutamine may also help. Supplemental B1, methylated B12 and zinc nutrients support acid production.
Then add the HCL, keep using probiotics and enzymes daily. Working to add properly fermented foods daily would be optimal, aim to have a small serving with each meal.
Fermented food is an amazing way of introducing the “wild” of nature into our body. It is an important connection to nature. There is a magic and power in fermented foods that has been used by many ancient human civilizations. Fermentation practices have long illustrious histories that stretch deep into prehistory and appear to have evolved together with the crops and animals themselves. It is actually how alcohol was discovered but it was also a way to preserve foods for our ancestors who did not have refrigerators and freezers.
There is no food that cannot be fermented, though not every food has an established tradition of fermentation.
Here are the most popular (and highly beneficial) fermented foods.
Yogurt has many benefits, mostly due to its rich probiotic content. Brands of yogurt that contain billions of live active cultures may support digestion, Raw, unpasteurized yogurt is ideal if you can handle dairy and even coconut and almond milk can be fermented. Homemade is always best simply because I believe personal alchemizing effort adds that magic to the microbe party. If you are buying it, be sure you’re choosing yogurt that contains live active cultures, and try to choose plain, full-fat versions in order to avoid sugar. Yogurt that contains sugar can be counterproductive, as sugars feed pathogenic bacteria and contribute to sugar overload.
Natto is prepared with soybeans and is fermented so it forms the beneficial bacteria Bacillus. It’s an excellent source of calcium, iron, dietary fiber, and vitamin K2. You may not have heard a lot about it, but K2 is essential for heart health as it keeps calcium out of your arteries and gets it to your bones where it’s needed. Natto also contains nattokinase, a powerful anti-clotting agent that protects your heart and brain and lowers your blood pressure. Natto is an acquired taste. I have made Natto and have discovered ways to “hide” it in our family meals.
Kefir is a bit like yogurt is smell and taste.. Researchers report kefir may reduce irritation in the intestines, preventing toxins and other pathogens from getting into the blood. If you’re choosing to drink dairy kefir, make sure it’s organic and isn’t loaded with refined sugarf Once you have kefir grains, they grow and multiple right on your counter top. I share this abundance with my goats and dog. I also use the grains in smoothies.
Made from black tea (and sometimes herbs), clean water, sugar, yeast, and bacteria, kombucha has amazing probiotic offerings. Its fizzy so is like a “soda”. This tea is great at warding off E. coli and Staph bacteria in the digestive tract, possibly protecting against illness and aiding digestion.
5. Sauerkraut, Kimchi, Pickles and Fermented Veggies
Traditional sauerkraut preparation uses water, salt, and cabbage, and very little heat is applied to the final product in order to prevent killing off beneficial microbes. The lacto-fermentation creates a sour taste. A daily serving gives you a powerful dose of healthy probiotics that aid digestion, and research has found raw sauerkraut prevents cancer cells from forming. These are a great source of antioxidants and immune-aiding bacteria.
This Indonesian ‘cake’ has a nutty flavour and chewy texture, and because of this, it is often used as a replacement for meat in many vegan recipes. Traditionally made from soybeans and a yeast starter, it undergoes controlled fermentation that makes it a great source of probiotic bacteria. Tempeh is also a great source of calcium, iron, and magnesium.
As noted above, yogurt and fermented dairy play an important role in Indian cuisine. Lassi is made by combining yogurt and milk (or water) and sometimes fruit and spices to create a great probiotic-rich drink. It digests quickly, helps restore friendly gut bacteria, and soothes irritation in the colon. Again, I don’t recommend consuming conventional pasteurized dairy. If you are going to drink lassi, it’s best to find a product using grass-fed, free-range goat milk. Goat milk tends to digest more easily. If you’re vegan, try finding or making lassi with organic coconut or almond milk yogurt.
For further reading about the microbiome
Timeframe: 3 days to 3 months (and beyond)
Vessel: 1-quart/1-liter wide-mouth jar, or a larger jar or crock Ingredients (for 1 quart/1 liter): 2 pounds/1 kilogram of vegetables per quart/liter, any varieties of cabbage alone or in combination, or at least half cabbage and the remainder any combination of radishes, turnips, carrots, beets, kohlrabi, Jerusalem artichokes, onions, shallots, leeks, garlic, greens, peppers, or other vegetables Approximately 1 tablespoon salt (start with a little less, add if needed after tasting)
Prepare the vegetables. Remove the outer leaves of the cabbage and reserve. Scrub the root vegetables but do not peel. Chop or grate all vegetables into a bowl. The purpose of this is to expose surface area in order to pull water out of the vegetables, so that they can be submerged under their own juices. The finer the veggies are shredded, the easier it is to get juices out, but fineness or coarseness can vary with excellent results. (Fermenting whole vegetables or large chunks requires a saltwater brine)
Salt and season. Salt the vegetables lightly and add seasonings as you chop. Sauerkraut does not require heavy salting. Taste after the next step and add more salt or seasonings, if desired. It is always easier to add salt than to remove it. (If you must, cover the veggies with dechlorinated water, let this sit for 5 minutes, then pour off the excess water.) Squeeze the salted vegetables with your hands for a few minutes (or pound with a blunt tool). This bruises the vegetables, breaking down cell walls and enabling them to release their juices. Squeeze until you can pick up a handful and when you squeeze, juice releases (as from a wet sponge).
Pack the salted and squeezed vegetables into your jar. Press the vegetables down with force, using your fingers or a blunt tool, so that air pockets are expelled and juice rises up and over the vegetables. Fill the jar not quite all the way to the top, leaving a little space for expansion. The vegetables have a tendency to float to the top of the brine, so it’s best to keep them pressed down, using one of the cabbage’s outer leaves, folded to fit inside the jar, or a carved chunk of a root vegetable, or a small glass or ceramic insert.
Screw the top on the jar; lactic acid bacteria are anaerobic and do not need oxygen (though they can function in the presence of oxygen). However, be aware that fermentation produces carbon dioxide, so pressure will build up in the jar and needs to be released daily, especially the first few days when fermentation will be most vigorous.
Wait. Be sure to loosen the top to relieve pressure each day for the first few days. The rate of fermentation will be faster in a warm environment, slower in a cool one. Some people prefer their krauts lightly fermented for just a few days; others prefer a stronger, more acidic flavour that develops over weeks or months.
Taste after just a few days, then a few days later, and at regular intervals to discover what you prefer. Along with the flavour, the texture changes over time, beginning crunchy and gradually softening. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. In a cool environment, kraut can continue fermenting slowly for months. In the summer or in a heated room, its life cycle is more rapid; eventually it can become soft and mushy.
Surface growth. The most common problem that people encounter in fermenting vegetables is surface growth of yeasts and/or molds, facilitated by oxygen. Many books refer to this as “scum,” but I prefer to think of it as a bloom. It’s a surface phenomenon, a result of contact with the air. If you should encounter surface growth, remove as much of it as you can, along with any discoloured or soft kraut from the top layer, and discard. The fermented vegetables beneath will generally look, smell, and taste fine. The surface growth can break up as you remove it, making it impossible to remove all of it. Don’t worry.
Enjoy your kraut! I start eating it when the kraut is young and enjoy its evolving flavour over the course of a few weeks (or months in a large batch). Be sure to try the sauerkraut juice that will be left after the kraut is eaten. Sauerkraut juice packs a strong flavour, and is unparalleled as a digestive tonic or hangover cure.
Develop a rhythm. Start a new batch before the previous one runs out. Get a few different flavours or styles going at once for variety. Experiment! Variations: Add a little fresh vegetable juice or “pot likker” and dispense with the need to squeeze or pound. Incorporate mung bean sprouts . . . hydrated seaweed . . . shredded or quartered brussels sprouts . . . cooked potatoes (mashed, fried, and beyond, but always cooled!) . . . dried or fresh fruit . . . the possibilities are infinite . . .
Recipe from: Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
A lassi is an after-meal digestive probiotic drink common in Ayurveda. It consists mainly of plain yogurt, water and spices, making it a powerful and delicious after dinner digestive boost. This particular lassi recipe includes turmeric among other spices, making it a great tonic for the skin, liver and blood as well. In fact, when turmeric is taken in this manner (with yogurt), it is an excellent blood strengthener and cleanser, and is considered a great remedy for those with anemia.
See optional modifications for each dosha below.
- 1/2 cup of plain organic yogurt
- 1 cup of water
- 1/8 tsp turmeric powder or 1 medium root
- 1/8 tsp ginger powder or 1 inch sq root
- 1/8 tsp cinnamon powder – or same full/dried
- 1/8 tsp cardamon powder
- pinch black pepper
- 3 saffron stigmas – or marigold/calendula flowers
- 1 tsp of raw honey
Optional – you can add mangoes, berries or coconut
1. Place the yogurt in a blender.
2. Add the water, spices and honey.
3. Blend thoroughly for 1 minute.
4. Alternatively one can use a hand blender or a ball jar with an airtight lid to “shake it up”.
5. Take 1/2 cup of this probiotic drink after each meal to increase the digestion, boost beneficial bacteria in the gut and strengthen the blood.
Optional Doshic Variations
This recipe is great as is for Vata types and should be taken regularly after meals to reduce gas, bloating and constipation symptoms.
Pitta types should replace the honey with yacon syrup which is more cooling (and also appropriate for diabetics). If available they should use homemade yogurt, as this is more cooling and less sour than its store bought counterpart.
Kapha types should use plain goat yogurt rather than cow yogurt, as this tends to be easier to digest. They can double the amount of cinnamon and ginger and add in a pinch more black pepper. If there is a strong Kapha imbalance such as congestion, cough, excessive mucus, excessive weight or obesity, one should reduce the amount of yogurt in half.
This is an excellent article by Walter Last
DMSO (CH3)2SO is a natural substance derived from wood pulp.
It is generated during the normal decomposition of plants and therefore is in low concentrations present in many foods. DMSO is an antioxidant, by taking up oxygen it is converted into methylsulfonylmethane (MSM). Unlike MSM which is sold as a powder or fine crystals, DMSO is an odourless, clear liquid which is completely water miscible (describes two or more liquids that can be mixed together). It has a high boiling point of 189°C and solidifies at about 18°C. It has all of the beneficial properties of MSM but often at a higher degree, and it has some additional healing properties. These are based on the combination of its antioxidant nature with its excellent solvent properties for a wide range of nutrients and remedies. There is no other biological solvent that can so easily penetrate the skin and carry such nutrients and remedies into the body.
There is a very long list of health benefits from using DMSO, the main ones are:
- It is an all-round microbicide effective against bacteria, fungi, mycoplasmas and viruses It improves the immune system and reduces allergies
- It is strongly anti-inflammatory with good antioxidant properties
- It blocks pain when rubbed onto affected muscles or joints
- It improves blood circulation by inhibiting formation of blood clots and hypercoagulation
- It even dissolves newly formed blood clots
- It dilates blood vessels and improves the function of the heart
- It efficiently transports molecules across cell membranes and moves through the blood-brain barrier
- It improves connective tissue, softens collagen and stimulates wound healing
- It is a potent diuretic and very effective with chronic bladder inflammation/cystitis
Equally impressive is the long list of diseases that have benefited from its use, including some that may not respond to other remedies, such as brain and spinal cord damage, Down’s Syndrome, Schizophrenia, and ALS (Amyotrophic Lateral Sclerosis) also often referred to as Motor Neurone Disease. It is able to dissolve blood clots and prevent damage after a stroke, improves skin conditions such as psoriasis and scleroderma, and is effective with autoimmune diseases, arthritis, ulcers, cystitis and other inflammatory conditions. With diabetes it can improve insulin control and blood circulation. Also eye problems have been successfully treated with DMSO, including macular degeneration, retinitis pigmentosa, glaucoma and cataracts, sometimes just with oral use but sometimes also with added remedies as eye drops.
With cancer it specifically zooms in on cancer cells and can be used to carry remedies along, good for treating brain tumours which are otherwise difficult to reach. It is also beneficial with other cancers such as with breast and prostate cancers, leukaemia and lymphomas. Relatively weak (2%) solutions of DMSO were killing leukaemia cells and, with the addition of suitable remedies, induced a variety of cancer cells to become normal cells. DMSO has been shown to protect against radiation damage, especially in regard to cancer treatment. kills the pleomorphic microbes that are the basic cause of cancer and autoimmune diseases.
One of its most impressive functions is its ability to easily enter cells and kill viruses and mycoplasma that may hide there. There are patents combining DMSO with antiviral remedies, anti-tumour agents, and amino acids and other nutraceuticals to enhance memory and other brain functions. DMSO is also excellent for healing deep tissue, muscle injuries, burns, and other wounds. It has extensively been used in sports medicine and horse racing.
Because it is so rapidly absorbed – it can be tasted in the mouth only minutes after applying it to the skin – and combined with its ability to block pain signals to the brain, DMSO also acts very fast to stop or greatly reduce pain from arthritis, muscle injuries, insect bites, and other sites of pain or inflammation. While the pain may come back after several hours, it tends to lessen with each reapplication of DMSO.
Unlike other pain relievers, especially of the medical kind which may cause long-term damage, DMSO greatly speeds up healing of damaged areas. This is due to its antioxidant, anti-inflammatory and antimicrobial properties, and its ability to improve blood circulation, nutrient supply, dissolve obstructions, and remove stress.
After oral use or skin application DMSO not only penetrates all soft tissues but also the bones. This is not only good for treating tumours and cancer of the bone, but also jawbone infections and cavitations. Molecular or elemental iodine easily dissolves in DMSO. Therefore I would dissolve a small amount of iodine or Lugol’s solution in DMSO and frequently dab that from both sides on the affected gum. Dilute sufficiently so that it does not irritate. DMSO with iodine is also effective for fungal problems of nails, skin or scalp, e.g. manifesting as hair loss.
DMSO seems to inhibit Helicobacter pylori and help heal peptic ulcers in relatively low doses but higher doses are required with Candida. I found the research on DMSO and Candida somewhat amusing. Different researches got inconsistent and varying results for investigated fungicides until one recently had the bright idea to test DMSO which is commonly used as a solvent for antifungal drugs. It was found that the more DMSO was used as a solvent the stronger was the effectiveness of the investigated fungicides. DMSO protects body cells against oxidative stress but increases stress on fungi.
If given soon after a stroke, DMSO has been shown to dissolve the stroke-causing clot, restore circulation and prevent paralysis. It is best to start DMSO therapy within a few hours. In one reported case a male with a stroke refused to go to hospital and waited for 11 hours until his wife had talked to Dr Jacob. Then she gave him one ounce of 50% DMSO in orange juice every 15 minutes for two hours and afterwards every half hour for two hours. The next day, he was better and soon returned to normal.
In another case a 16-year-old girl broke her neck while diving into a pool. and became a complete quadriplegic. She was on DMSO for an entire year and gradually her organs began to function again until finally she could also walk. Another quadriplegic did not start DMSO therapy until two years after his accident. Six months later he could lift both arms over his head, and sensation began to return to his lower chest and right hip. Later he also learned to move both of his legs. Dr Jacob helped two other quadriplegics recover completely when DMSO was started within one hour after the accident.
How and what to use DMSO has been described as a clear colourless, very hygroscopic liquid, with practically no odour or slight garlic odour, slightly bitter taste with sweet after-taste. Because cheap industrial grade DMSO can contain dangerous impurities, only good quality products with at least 99% and preferably higher purity should be used. Because DMSO is hygroscopic (it attracts water) the main impurity at the higher grades is water. Commonly used as a Laboratory reagent and medical/pharmaceutical grades with about 99.5 to 99.9% purity.
While glass bottles are best for retail sales, even highest grades of DMSO are commercially stored and shipped in HDPE (Type 2) containers which do not seem to cause any leaching problem. Pure DMSO is not toxic and generally very safe but some precaution needs to be taken. For instance when applying DMSO for transdermal treatment the skin should be clean and free of undesirable chemicals, such as from commercial lotions or sunscreens.
DMSO can be used on its own and applied over inflamed, stiff or painful muscles or joints, or over troublesome organs, or it can be used to carry remedies or nutrients through the skin into the body. However, it does not carry microbes, large molecules or chemicals into the body that normally cannot penetrate the skin, it only enhances the absorption rate of those that are able to penetrate on their own but at a much lower rate. To avoid skin irritation apply DMSO only in diluted form at 70% or less. Some products on the market are already diluted.
For common use you may make a treatment solution, e.g. in another glass bottle, by diluting full strength DMSO. To make it about 70% mix 2 parts of 100% DMSO with 1 part of water, and for a weaker solution (50%) mix equal parts of DMSO and water. If you also add other dissolved remedies, such as Magnesium Oil, Glycerine, MSM or Lugol’s, then you can count this as part of the water. It is alright to mix DMSO with non-acidified MMS/sodium chlorite, but the acidified MMS will probably become inactive by oxidising DMSO to MSM. Be careful, the solution gets warm when mixing DMSO with water, and while it does not harm the skin, spills may damage painted or plastic surfaces. Strength for topical use may vary according to the sensitivity of the skin.
DMSO is not normally used on broken or open skin, but it has been applied to fresh cuts and other wounds and greatly speeded up healing without causing pain or other discomfort. Depending on the degree of pain or inflammation DMSO may be applied several times during the day over the area of pain, but the need for multiple applications may reduce on following days. The effect may be felt within minutes. Also swellings such as from sprained ankles can quickly disappear if kept covered with DMSO.
While DMSO mixes freely with water and glycerine, it does not mix with oils or kerosene. It does not dissolve magnesium chloride but it can improve absorption by carrying along water in which the magnesium is dissolved. The same seems to apply to vitamin B12 which also does not dissolve directly in DMSO but can be better absorbed with its addition. For general applications it may be good for the skin to add a small amount of glycerine. Alpha lipoic acid dissolves very well in DMSO, and Glutathione and Coenzyme Q10 to some degree.
Transdermal application of these may give a better absorption rate than oral use. Generally strong oxidants oxidize DMSO to MSM while microbes reduce it to Dimethylsulfide or DMS which creates a strong sulphur smell. It has been noticed that during periods of infection individuals emit a much stronger garlicky smell when using DMSO than when they are well. This is actually the main drawback of DMSO, and why some individuals do not like to use it – it can lead to social problems, especially at the workplace. Not everyone has this problem, and one may be able to minimize it by using only a relatively small amount in the evening or experiment with spraying or rinsing mouth and exposed skin with diluted non-acidified MMS (sodium chlorite) solution (e.g. 1 teaspoon of MMS in 500 ml of water) which can oxidize and so deodorize smelly sulphur compounds. A
nother problem that may arise with skin application is reduced nerve conductivity which is the basis for the quick pain relief. Individuals with paresthesia such as tingling or numb fingers, toes or other skin areas may temporarily get increased symptoms if they apply DMSO over the nerve that leads to the affected area. This effect can last for several hours after application but is best avoided, and does not seem to be a problem if DMSO is applied to other parts of the skin or used orally.
Oral intake is the other major form of DMSO use. As to its safety: Dr Stanley Jacob who pioneered the medical use of DMSO has taken an ounce (approximately 29 mls) of it orally every day for more than 40 years. The only side-effect seems to be that he has not been sick in years. Others have taken even higher doses for weeks or months. DMSO is effective in heart attacks and angina; prompt use of it in heart attacks has been credited with preventing damage to heart muscle but rather high doses should be used. Dr Morton Walker suggested 2 grams per kilogram of body weight in the treatment of heart attacks. Except for emergencies, it is always best to start with low doses, such as half a teaspoon in a drink, and increase gradually to the intended maximum or until there is some unexplained reaction.
Generally effective healing methods tend to induce some kind of reaction, be it microbial die-off effects or skin eruptions or gastro-intestinal effects, such as diarrhoea. In such case temporarily cut back and when the reaction subsides gradually increase again. A suitable daily maximum intake with chronic diseases may be 20 to 30 ml in divided doses, good to take it in a drink together with specific supplements to enhance their absorption.
As with all supplements, It is also good not to remain at the same dose for a long time but rather slowly cycle up and down between a maximum and a minimum level. Finally, as long as there are problems in specific parts of the body it is preferable to use topical applications in addition to oral use. While DMSO is widely used in most countries as a medical drug, in the USA it is only approved for the treatment of interstitial cystitis. In Australia DMSO is a prescription poison and cannot be used for treating humans but it can be sold and used for veterinary purposes and as a solvent. For a good account of the DMSO saga see http://www.thehealingjournal.com/node/1347.
With DMSO having so many superb features you may wonder if there is still a place for MSM. I believe there is. MSM provides the many benefits of a high sulphur intake for detoxifying and regenerating connective tissue without any apparent side-effect, while DMSO can cause an odour problem in social and work-related settings. DMSO can also cause excess intestinal gas and loose bowels. It has the ability to carry not only desirable but also undesirable chemicals through the skin and into the brain, therefore one needs to be much more careful, and it can induce microbial die-off reactions which are ultimately beneficial but need to be understood and managed.
I do not believe that there is a genuine allergy to DMSO. Instead some individuals react because they are deficient in the trace mineral molybdenum which is required by enzymes to oxidise sulphur compounds such as sulphites to sulphates. Overall I would say that it is good to continue using a daily teaspoonful of MSM in addition to DMSO.
Source: by Walter Last: http://www.health-science-spirit.com
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The combination of garlic, ginger, lemon, apple cider vinegar and honey is a wonderful drug that can cure everything from Cancer to Arthritis, and makes you lose extra body fat and weight.
Amazing studies from respected universities around the world prove the miracle home remedy that costs just pennies a day to make, a super way to fight just about any affliction. Experts have verified that this health restoring trick of garlic, ginger, lemon juice, vinegar & honey can wipe both our common & not so common ailments.
Success also includes acne, Alzheimer’s disease, arthritis, asthma, high blood pressure, some types of cancer, excessive cholesterol levels, gas and indigestion, headaches, heart and circulatory problems, hemorrhoids, infertility and impotence, toothaches, obesity, ulcers, and many other diseases and conditions.
- In a study of arthritis Dr. Angus Peter of the University of Edinburgh’s Arthritic Research institute found a daily dose of vinegar and honey reduced pain by 90%.
- A daily dose of garlic and vinegar has proved to be a powerful and fast weight destroyer and reducer, according to Dr.Raymond Fisk of London’s Lamsus University Research Center. The prestigious British Medical Journal Lancer reported that cholesterol levels plunged on average from 237.4 to 223.4 in three hours after volunteers consumed 60 grams of garlic and four ounces of butter. The study proved adding garlic to your diet could neutralize the dangers associated with high fat.
- A study of 261 adult patients by the German association of general practitioners indicated that cholesterol and triglycerides levels factors associated with the risk of heart disease are significantly reduced by regular use of garlic in the diet.
- Houston’s M.D. Anderson Cancer Institute in Houston, the Pennsylvania State University and ULSA, support earlier evidence that certain ingredients in garlic block agents that cause cancers of the breast, colon, skin and esophagus. The National Cancer Institute found in a study of 1600 people that eating a lot of garlic is linked to a reduced risk of stomach cancer. Dr. Erik Block of the State University of New York at Albany has discovered that garlic release at least 100 sulfur producing compounds all of which are powerful medicines.
- Dr. Han Len Tsao writes in China’s respected Journal of Natural Medicine, that “patients when given this miracle drink before breakfast showed a remarkable reduction in high blood pressure and cholesterol in less than a week. The Italian nutritionist Emilio Stefan adds, “Years of scientific investigation by experts around the world have proven beyond doubt that garlic, honey and vinegar are nature’s magic potion. The powerful ingredients are available every where and cost only pennies a day when consumed. Considering all what these natural substances can do for the human health is amazing.
- Dr. Jack Soltanoff, who is a national expert at New York, praises the benefits of apple cider vinegar. He recorded remarkable success stories involving arthritis sufferers. He says, “I have seen many arthritis patients start to loosen up at once”
- Some even call it (apple cider vinegar) a natural arthritis tonic that frees them from stillness pain and aches within just a few weeks, and most pain wrecked patients can pertain normal activities because of this simple tonic. The boxing legend Muhammad Ali took a daily dose of this potion to fight the symptoms of Parkinson’s disease and many other athletes are heard to be taking it for having a competitive edge.
- “Honey has been described as the perfect food” notes a respected researcher, “it contains a lot of nutrients and minerals, the important part of nine vitamins, six acids and four key enzymes in their most natural state. The patients who took the daily dose of this magical drink were more vigorous, had fewer infectious disease and in general even healthier than those who didn’t. “There’s no question that this astonishing elixir can lend life by replacing from many proven killers.”
THE MAGIC POTION
There appears to be little doubt that this astonishing potion made by mixing garlic, ginger, lemon juice, apple cider vinegar and honey can extend life by protecting you from many proven killers.
Here’s how to make your own miracle medicine.
In a bowl, mix together half a cup of lemon juice, half a cup of ginger juice. Now put twenty five cloves of chopped garlic in a blender and mix at high speed. Add one cup of vinegar (use only apple cider vinegar), as you blend and after it has mixed nicely add one cup of honey, and mix the whole mixture in the blender again. Now pour this mixture into a glass jar (no plastics) and leave it in the refrigerator for a minimum of five days.
Normal dosage is two teaspoons in a glass of warm water or fruit juice. (Grape or orange juice is best before breakfast). A second dose if desired can be taken in the evening. For treating specific conditions or ailments, use the potion as recommended.
Honey not only makes your daily dose taste better, the sweet stuff also aids in your body’s ability to absorb in medicinal properties of the powerful ingredients. Garlic provides a storehouse of vitamins and minerals and what excites researchers more, is growing evidence that from an enzyme present in large amounts in garlic stimulates the immune system. In a recent study involving two thousand elder women, researchers found that those who ate garlic once in a week were half as likely to develop colon cancer as those who did not.
NINE COMMON AILMENTS AND RECOMMENDED TREATMENTS
Arthritis: Mix a teaspoon in half cup of warm water and drink before going to bed.
Asthma: A teaspoon of the basic potion in the morning on an empty stomach will have you breathing lightly in no time.
Cancer: When making the potion, double the garlic cloves and take two tea spoons in juice three times a day.
High blood pressure: Make a special batch of the elixir, using two cups of water, 18 garlic cloves, two tablespoons of vinegar and three tablespoon of honey. Blend as before and keep on medium to low heat for half an hour. Allow it to cool and take three tablespoons three times a day.
To Lower cholesterol: Make a tea by adding a teaspoon of the elixir in a cup of hot water and drink before meals, three times a day.
Heart disease: Use the recipe for high blood pressure and sip a half-cup of the mixture three times a day.
Impotence: Boil a cup of vinegar mixed with seven to ten crushed cloves of garlic and a tablespoon of honey for five minutes. Cool and drink like tea.
Acne or pimples: Use a basic potion on affected area with a piece of cotton each night.
Gas or indigestion: Put two tablespoons of the basic mixture in a cup of water and warm to the temperature you use for your coffee or tea. Sip slowly at the first sign of distress. Even though it has been blended with honey and vinegar, garlic’s pungent odor can still be a problem for some people. To deal with this side affect, experts recommend putting springs of parsley in the elixir or eating parsley raw after taking a dose.
This amazing natural remedy has been around for at least 4,000 years.
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This recipe is amazing to boost the immune, decrease inflammation
We will be using apple cider vinegar to extract the beneficial compounds from onions, garlic, horseradish, turmeric and cayenne. Onions contain quercetin, which is an antioxidant compound. It protects our DNA from damage, stabilizes mast cells, and can prevent viral replication. Garlic contains allicin, which stimulates the production of immune cells to fight viruses and also may directly damage viral cells. Turmeric contains many different compounds that have antioxidant effects and modulate the function of our immune system. Horseradish and cayenne stimulate blood flow to promote the circulation of our immune cells. Together, these ingredients have a synergistic immune boosting effect.
- apple cider vinegar
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 TBSP fresh grated horseradish
- 2 TBSP turmeric powder or 1/2 cup of fresh turmeric (chopped)
- 1 tsp cayenne powdered or 4 large peppers
- Infused Liquorice Root (tea – 12 hour prep) optional
- honey to taste
- Combine onion, garlic, horseradish, turmeric, and cayenne in a blender.
- Add enough apple cider vinegar to cover the ingredients and blend
- Please is a glass jar
- Cover jar with cloth and let sit in a warm place for 2 weeks
- Strain and reserve liquid
- Add honey to taste
- Store in the refrigerator
- Take 1 tsp daily to prevent colds and 1 tbsp daily for inflammation
- At first sign of a cold, take 2 TBSP and then take 1 tsp every 3 hours until symptoms resolve
- Measurements of ingredients do not need to be precise and you can use more or less ingredients to suit the size of your jar.
- Use organic apple cider vinegar with the mother. This contains more nutrients than filtered apple cider vinegar.
- Use raw local honey.
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Lactuca virosa is wild lettuce and sometimes known as opium lettuce and while some report as having psychoactive effects, it contains no opium. Regardless, it definitely does cool the nerves and deafen pain.. Perhaps its’ sedative properties cause some hypnotic states (dream states) for some too?
This plant grows all over the world. It often appears in my gardens and I let her rise into a mature plant. But, be careful, she will, like lettuce, produce many seeds that will multiple hundred fold. Regardless, I adore this prickly weed and respect her medicinal gifts.
Humans didn’t always rely on pharmaceutical painkillers, but in the past several years, some reports indicate that 4 out of 5 people relied on a prescription narcotic to help alleviate pain. The several billion-dollar industry has boosted the percentage of people taking painkillers that are even stronger than morphine. These include include such drugs as fentanyl, hydromorphone, methadone, and oxycodone. The numbers grew from 17% in 1999 to 37% in 2012, according to one study. Use of strong painkillers like Vicodin and OxyContin are higher now, too. Sales of these drugs have more than quadrupled in recent years. All these chemically produced drugs have terrible side effects some being very addictive too.
Before these drugs appear, people used willow, poppy, and wild lettuce were for pain killing. Wild Lettuce is not only is it a pain-killer, it is also a natural sleep aid remedy, reduces inflammation and is a stress reliever. This makes it quite a perfect ally in the world needing relief. Here are a few of the more common pain-control uses for wild lettuce:
- painful menstrual cycles in women
- headaches and migraines
- pain from bruises/broken bones/cuts
- even hangovers
Here are some other benefits:
- Mild Diuretic: Wild opium lettuce can increase a person’s urinary flow. That’s why it is commonly used to treat urinary tract infections and edema.
- Sleep and Insomnia Issues: Having trouble falling asleep? Wild lettuce has got you covered. This natural drug has powerful sedative properties. After a dose or two, you’ll relax which will help you slip straight into a dreamless slumber.
- Anxiety and Restlessness Wild lettuce has some significant anxiety reducing and relaxing properties. The mild sedation calms the nerves and eases tension in the body and mind.
- Coughs and Asthma If you have a chronic cough or asthma trouble, this lettuce plant can help ease your discomfort. It helps to loosen and expel phlegm from the respiratory tract. Making it easier and more comfortable to breathe.
The main compound at work in Wild Lettuce is called lactucin, and its derivative lactucopicrin. It is found in the white milky sap of the plant. It also contains sesquiterpene lactones. All lettuces actually contain sesquiterpene lactones, but wild lettuce contains them in higher quantities. If you find a plant, gently cut the stalk and watch the white milk sap ooze. This milk is what acts upon the system and is responsible for reducing stress and inflammation in the body. Actually, Wild Lettuce gets it’s very name from the Latin word for milk, lactuca. It is sometimes called Lettuce opium although it is not a poppy nor does it contain morphine. The more bitter the lettuce is, the more of these active compounds are present. This might be a great reason to eat those other bitter lettuces.
These two compounds have a pain killing and anti-inflammatory effect on the immune system, because they inhibit the NF-κB protein. This protein controls the cyclooxygenase-2 enzyme, also known as COX-2, an enzyme responsible for pain and inflammation. Other pain killers such as ibuprofen work in the same or similar fashion.
Wild Lettuce is an analgesic much like acetaminophen the active chemical in Tylenol. A recent study reported that analgesics could reduce the stress associated with social rejection. Social rejection stress, is an emotional pain felt when one feels left out or during a relationship breakdown. Social rejection stress can causes stomach aches, headaches, and have other effects like sleepless nights. The study was looking at the effects of Acetaminophen, It showed that it not only reduced physical pain, but emotional pain as well. I think it is safe to assume an Analgesic would have a similar effect as analgesics generally dull the body (physical and emotional). This effect can be viewed as a lessening how much one gives a damn…which is kind of at the heart of stress reduction. While this study was not done on Wild Lettuce, we can conclude logically, as an analgesic, it can offer the same benefit.
In 1909, Beatrix Potter published The Tale of the Flopsy Bunnies. The story begins with the following words: It is said that the effect of eating too much lettuce is “soporific.” I have never felt sleepy after eating lettuces; but then I am not a rabbit. They certainly had a very soporific effect upon the Flopsy Bunnies! In the story, the bunnies eat the sprouted lettuce in the garden and fall fast asleep. The word “soporific” does do a good job of describing the effect. It comes from the Latin word for drowsy or sleep inducing, soporus. The Greeks and Romans referred to wild lettuce as such, as well as noting its usefulness against fevers and colds.
Medical research confirms this. We can take one example of a study of the efficacy of lettuce seed oil in treating insomnia. In a study published in 2011, 72% of participants with insomnia showed a very much or much improved quality of sleep from taking 1000mg of lettuce seed oil before bed. The tradition of lettuce seed oil as a medicine goes all the way back to ancient Egypt. It is said that it was also used for mummification.
Another study in 2005 expounded upon the specific neurochemistry involved in the analgesic and sedative properties of the active compounds found in wild lettuce. This study was specifically done in mice, but the chemistry is the same. Mice were given lactucin and its derivatives, and were then tested for their slowed responses. The results showed sedative effects for up to 90 minutes after being administered the lactucin.
The biochemical effects of sequiterpene lactones on the human body are well known. They produce sedative and relaxing effects by inhibiting the COX-2 enzyme, an enzyme responsible for stress and inflammation. The ancients knew long ago that sprouted lettuce, or wild lettuce, was soporific. That’s why it has been used as a natural calmative throughout history.
The recommended dose varies, but approximately 1.5 grams of opium lettuce sap is typically infused in a tea to be sipped for pain-killing effect. The leaves of Lactuca virosa may be boiled in water to make a tea that has slightly sedative effects. However, it is the plant’s “milk-juice” that contains the largest concentration of active compounds.
Wild lettuce may be prepared and consumed in several ways: tea, tincture of making “balls” from the sap.
Here is one method to harvest the sap:
- Put leaves of the lettuce into a blender and lightly blend them (not too much).
- Once the leaves are blended, place them in a pot of water and bring it to a boil.
- After the water has turned a dark green, almost brown colour take it off the stove.
- Next, strain the leaves from the water by pouring the mixture into another pot through a mesh strainer. Make sure as little of the actual leaf gets through the strainer as possible.
- Squeeze the leftover wild lettuce extract all the water that’s still within.
- Put the dark green water (now empty of leaves) back on the stove and let it simmer. Let all the water boil off until there is only a paste left. This paste is concentrated wild lettuce extract.
- You can pour it into a small medical vial and store it in your bug out bag, medical cabinet, or elsewhere for later use.
I have created a wild lettuce tincture CLICK HERE FOR MORE INFORMATION
The right apple cider vinegar recipes can be a game changer for how easily it is to down this potent super food. Let’s face it, apple cider vinegar just doesn’t taste that great. But the benefits are more than worth the funny faces as you choke it down. For me it often resulted in a lack of taking it. It just plain doesn’t taste that great. So over time I started adding it to different juices and I created these apple cider vinegar recipes.
Apple cider vinegar tops the charts for super foods in my opinion. It benefits the body in so many ways, both for optimizing wellness and helping with ailments. Taken regularly it can truly be life changing.
How can ACV help you?
Apple cider vinegar helps detox the body by promoting liver and lymph health. It stimulates the cardiovascular system and gets things moving in the lymph systems. Apple cider vinegar gets your blood moving which circulates everything around the body. The lymph system is your body’s garbage system. It takes all the junk to the liver or stomach where it is processed and gotten rid of. Apple cider vinegar helps it function better and promotes health of the liver which has to process all of the stuff we need to get rid of.
The good bacteria in the gut helps neutralize toxic by-products of digestion, discourages bad bacteria, and produces certain vitamins. Apple cider vinegar acts a pre-biotic supplying a great source of food for our good gut flora. Our gut is full of bacteria. Although some bacteria is bad and can cause sickness, the good bacteria in our gut promotes health and digestion. We want our gut to be balanced and full of good bacteria. It helps us digest our food and produces vitamins for us to use. Apple cider vinegar helps our good bacteria thrive in our gut thus crowding out the bad bacteria and keeping it in a healthy balance.
ACV kills bacteria and can be used for nail fungus or acne or for treating yeasts, fungus, or bacteria in the body. It has also been used as a cleaning agent. Apple Cider Vinegar controls bad bacteria both inside and outside of our body. It can keep us healthy on the inside and can also be used as an antiseptic.
Improves Blood Sugar
Apple cider vinegar helps stabilize blood sugar. This is beneficial for those with insulin resistance, type two diabetes, diabetes, and prediabetes. Large insulin fluctuations can cause sugar cravings. After eating a sugary meal our body releases insulin. Insulin helps the sugar get into each individual cell. If the body releases too much, it can leave the blood low in sugar and we crave more sugar. Apple Cider Vinegar helps stabilize this process easing this cycle.
Diet and exercise are the number one way to lose weight. It aids in weight loss efforts by increasing feelings of fullness. The fact that it stabilizes blood sugar helps people feel less hungry because we don’t go through the cycle explained above. We end up eating less because we get rid of those cravings.
Regular consumption of apple cider vinegar has been shown to lower LDLs (bad cholesterol) and in increase HDLs ( good cholesterol) in rats. In humans, research has shown that it lowers LDLs but more research is needed to determine its effect on HDLs.
Even though apple cider vinegar is acidic, it has an alkalizing effect on the body. A more alkaline body is believed to be a key component in cancer prevention.
Prevents and Helps Heart Burn
One teaspoon of ACV mixed with water and it really helps
Apple cider vinegar contains potassium which thins mucus. It also will kill bacteria and viruses from colds. Have you ever not been able to sleep at night because your sinus’ are trickling down your throat or you can’t breath. Try some apple cider vinegar.
Apple cider vinegar helps clear lactic acid buildup after a hard workout thus preventing or alleviating muscle pain and cramping. When mixed with honey and water, ACV can be used as an electrolyte drink to restore energy.
Recipes for ACV Elixirs
Cranberry Cocktail (amazing for the kidneys, heart and digestive)
1-2 Tbs. Apple cider vinegar
1/2 cup cranberries (found at Super Maxi)
1 1/2 C. Water
2 tsp. Honey
Simmer cranberrys in water for 30 mintues. Remove from heat and cool. Blend Add ACV and honey. Enjoy
Energy- Iron Blast
1 1/2 C. water
1-2 Tbs. Apple cider vinegar
2 tsp. Black strap molasses
Stir together and drink. I recommend using this drink in the morning.
Note: This recipe not only gives you the awesome benefits of ACV, but you also get the much-needed nutrients like; iron, magnesium, manganese, and calcium, that are in molasses. Molasses is good for your hair, and a safe sweetener for diabetics.
1 1/2 C. tomato paste (preferrable homemade)
1-2 Tbs. Apple cider vinegar 1
/2 tsp. Sea salt
A few drops of hot sauce (optional)
Stir together and drink.
Note: In my opinion this is one of the easiest ways to drink apple cider vinegar. So, if you are a lover of tomato juice you may actually really enjoy this drink.
Pink Pina Punch
1 1/2 C. Fresh grapefruit juice ( I prefer using pink grapefruit)
1/2 cup of Pineapple Juice
1-2 Tbs. Apple cider vinegar
2 tsp. Raw honey
Stir together and drink. This juice is great for before every meal.
This is an amazing cleanser and has the addition of enzyme Bromelain for digestion And, if you are looking to drop a few pounds, this juice may become your best friend. Both the ACV and the grapefruit will help you out. Grapefruit also lowers cholesterol,and helps prevent cancer and arthritis.
For more information on Apple Cider Vinegar LINK
“Good broth will resurrect the dead,” says a South American proverb. Indeed, stock is everything in cooking. Without it, nothing can be done. For dedicated cooks, stock is the magic elixir for making soul-warming soups and matchless sauces.
From a “cooks” point of view, meat (chicken and beef) and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Returning to this tradition is not only satisfying to the palate, it is good for the health and soul.
YES, Grandmother Knew Best
Science is now validating what our grandmothers (and wise-women) knew. Rich homemade broths help cure the body. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances. In fact, I suggest that the broth made of the body part that ails you will assist you.
When making the broth it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the centre of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.
Gelatin research in the 1950s (France) was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquid and facilitates digestion by attracting digestive juices to food in the gut.
Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavours in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavours would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavours, including meat-like flavours. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.
Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavour of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed proteins. The fast food industry could not exist without MSG and artificial meat flavours to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.Can you see the connection to the increase in auto-immune diseases?
Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.
Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.
Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.
Peasant societies and naturalists still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.
why you need to consume these foods.
As much as 25-50% of all total proteins found in animals can be sourced from the connective tissues, joints, skin, and bones. The same is true for you. In your body, the same proteins make up up about 90% of the of your tendons and ligaments, and 60-70% of your skin.
Eating that specific part of an animal can yield health benefits for the corresponding parts in your own body. For example, the consumption of non-meat animal proteins can improve your skin, joints, and bones. People living in modern society are missing out on these benefits. How can you avoid missing out? Integrate bone bone broth, gelatin, or collagen into your diet. Which option you choose is of less import. What matters is that you include at least one option.
Bone broth, gelatin, and collagen are three different – but related – foods. In a sense, these foods together make up their own very unique food group.
Let’s first consider how these foods are made:
- Bone broth is made by simmering animal bones for 2-48 hours, for example, in a pan, slow cooker, or pressure cooker.
- Gelatin is extracted from the tendons, skin, bones, and ligaments of animals, after a treatment process.
- Collagen can be seen as a purified extract of gelatin.
The reason you need to consume bone broth, gelatin, and collagen, is because they contain specific “amino acids” that are not found in large quantities in other foods. Amino acids are the basic building blocks of proteins. The proteins that you get from bone broth, gelatin, and collagen, are thus very different than the proteins in fish, shellfish, meat, eggs, and dairy. The reason for this difference is that bone broth, gelatin, and collagen contain other amino acids than your regular high-protein foods. The main the benefits of consuming bone broth, gelatin, and collagen are:
Well, lots of people in modern society have trouble processing the food they eat. Lots of people also have gut problems. Gut issues:
- Affect 3 to 25% of the world’s population That’s 210 million to 1.75 billion people.
- Are strongly associated with having poorer overall health
- Have been connected to autoimmune disease.
- Are tied to obesity.
- Connect to cognitive functioning, mental-well being and cognitive disease.
- Can compromise your immune system, and may even contribute to cancer formation.
Let’s be very clear here. I’m not saying that bone broth, gelatin, or collagen, will cure your gut issues once and for all. What I’m saying is that they might be an amazing strategy to aid in the healing of your gut issues. Out of these three foods, most people report that bone broth is the easiest on their stomachs. If you have gut problems, you should try bone broth first.
Collagen has amazing benefits for your bones – specifically increasing bone density, and combating osteoporosis. The food also slows the decline in muscle mass loss when you age. Keep in mind, however, that you’ll need the right nutrients in your diet to optimally use collagen Adequate amounts of vitamin C are necessary to create collagen. An overall diet where you consume high-quality shellfish, fatty fish, red and wild meat, healthy fats (e.g. butter; coconut oil), vegetables and fruits (in season) should give you the means to optimally use collagen.
AMINO ACIDS IN BONE BROTH, GELATIN, AND COLLAGEN
Bone broth, gelatin, and collagen, are exceptional because of the proteins that they contain – the specific “amino acids” found in these foods. You can see amino acids as the “building blocks” of proteins. All proteins are made up of different amino acids. Your body can form the amino acids found in bone broth, gelatin, and collagen on its own. But the process by which your body produces these amino acids is very “expensive”. In other words, converting your body’s existing amino acids into the amino acids found in bone broth, gelatin, and collagen, costs a lot of energy. That conversion is inefficient for your metabolism. As a result, you’re better off when your body does not have to produce the amino acids contained in bone broth, gelatin, and collagen in the first place.
Because your body contains a lot of tissues that rely on their amino acids. About 20-40% of your body consists in amino acids that are found in bone broth, gelatin, and collagen. In fact, the amino acids found in bone broth, gelatin, and collagen, are the most abundant in the human body.
If you do not consume enough of these foods, you’ll be more likely to be deficient. Actually, lots of people in modern society are deficient.But the problem gets worse: if you’re diseased, it’s even harder for your body to produce the amino acids from this food group. Many people thus consume too little bone broth, gelatin, and collagen, even though they needs these foods – especially when diseased.
Nerd section: The most important amino acids – which are contained in large quantities in bone broth, gelatin, and collagen – are:
- glycine – makes up the greatest proportion of bone broth, gelatin, and collagen; important for your immune system, and cell stability
- proline – takes up the second greatest proportion of bone broth, gelatin, and collagen. Important for your blood vessels, wound healing, antioxidant functions, and joint health.
- hydroxyproline – keeps collagen stable.
Some people might consider glutamine a quintessential amino acids within bone broth, gelatin, and collagen. That conclusion is unwarranted, however, as other foods such as eggs and fish contain greater glutamine levels than bone broth, gelatin, and collagen. While glutamine is very important for gut function, I do not think glutamine is responsible for improving gut function within bone broth consumption. Other substances, such as glucosamine or gelatin, might be the reason bone broth benefits gut function. Glucosamine is a compound naturally found within the cartilage of your joints, made from chains of sugars and proteins bound together. It acts as one of the body’s natural shock-absorbents and joint lubricants, allowing you to move around while minimizing joint, bone and muscle pain.
Many people think that bone broth is very rich in phosphorus, calcium or magnesium. That is true! However, minerals are also obtained from vegetables that are added to the broth…so, doing both is a double benefit.
There are different types of collagen found in bone broth:
- Type I; mostly found in the skin, tendons, ligaments, and bones.Supplementing with this collagen form reduces joint pain.[ Best sources: beef and fish. This is most abundant in the human body.
- Type II; is mainly found in cartilage and joints, as well as the eye.Type II collagen, moreover, has been proven to keep your joints and cartilage healthy. This effect is very specific for treating osteoarthritis and rheumatoid arthritis. These benefits entail that you will have less joint stiffness, less pain, and perhaps even reduce swelling levels. Chicken bones are especially rich in type II collagen.
- Type III; located in internal organs, skin, and around bone.Found mostly in beef
- Type IV; primarily exists in the skin and gut, the eye lens, and around your cells. This collagen type may specifically reduce gut problems. Examples of gut issues are inflammatory bowel disease and a leaky gut. Type IV collagen is also beneficial for skin healing.
- Type V; supports types I an III; spread throughout the body.
Let’s do a quick rundown of all the other good stuff found in bones and, therefore, well-made bone stock (please keep in mind that the quality of the bone and the animal it came from will impact the levels of goodness):
- Bone marrow – bone marrow is one of the first “superfoods” (for lack of a better term – I actually slightly cringe using it) our ancestors enjoyed. It’s fatty, with a bit of protein and loads of minerals. Even if you’re cooking spindly chicken bones, there’s going to be marrow, and that marrow will make it into your stock.
- Collagen and gelatin – Most commercial gelatin comes from animal collagen already, so why not cut out the middle man and get your gelatin directly from bone and cartilage? The more collagen your bones have, the more gelatinous, rich, and viscous your stock will be – important qualities, especially if you intend to reduce your stock into sauces. Gelatin may even reduce joint pain in athletes, as one (admittedly small) study appeared to show. Another showed benefits for ulcer patients.
- Glycine – Although our bodies already produce plenty of glycine, rendering it a non-essential amino acid, there’s some evidence that supplementation can help mitigate free-radical oxidative damage in rats with alcohol-induced hepatotoxicity. Bone broth is rich in glycine. It probably doesn’t mean much, but it can’t hurt. And hey – it may even improve sleep quality, as one Japanese study showed in human subjects. Drink a warm cup of broth before bed, perhaps?
- Proline – Proline is another non-essential amino acid found in bone stock, but supplementation has shown promise in patients suffering from vision loss due to gyrate atrophy. It’s also an important precursor for the formation of collagen, though it’s not clear whether eating proline has any affect on the body’s ability to make collagen.
- Hyaluronic acid – Hyaluronic acid, also known as hyaluronan, is one of cartilage’s three glycosaminoglycans. It helps broth gel, and it’s been used for years to treat race horses with osteoarthritis, usually as an intra-articular injection or IV fluid. Recent studies on oral administration have been promising, though, meaning oral administration of quality bone stock (as opposed to, um, what other method of administration?) might help us with our joint issues, too. According to Wikipedia, human studies are underway and showing promise, but I wasn’t able to dig up much beyond this small study. Still, it’s compelling, and I’ll continue to drink broth regardless.
- Chondroitin sulfate – Chondroitin sulfate is another glycosaminoglycan present in bone stock. It’s also a popular supplement for the treatment of osteoarthritis the efficacy of which has come under question. One recent review concludes that chondroitin sulfate “may interfere with progression of osteoarthritis”. I’d say it’s worth a shot.
- Calcium – I downplay the importance of large amounts of supplementary calcium, but that doesn’t mean it’s not important. It’s the raw material for bone production and fortification, and bone stock might be one of the best sources of calcium around, especially for those who avoid dairy and don’t eat enough leafy greens.
- Phosphorus – There’s also a good amount of phosphorus in bone stock, though I doubt Primal eaters lack adequate dietary phosphorus (there’s plenty in meat). Still, it’s a nice buffer.
- Magnesium – Magnesium is pretty lacking in the modern diet. Fatty fish like mackerel offer good amounts, as do leafy greens, nuts, and seeds, but most people, Primal folks included, could stand to take in more magnesium. Dr. Michael Eades says if he had to recommend just one supplement, it’d be magnesium; Dr. Stephan Guyenet over at Whole Health Source recently posted a couple great pieces, one on magnesium and insulin sensitivity (short version: the former improves the latter) and another on magnesium and vitamin D metabolism (short version: the former affects the latter). Bone stock is just another way to obtain this valuable mineral.
- Sulfur, potassium, and sodium – Stock has these minerals in mostly trace amounts, but they’re all important for health. Sodium isn’t really an issue for most people, but potassium is undoubtedly important and often lacking. Both are crucial electrolytes (bone broth – possible new sports drink?). Sulfur is the “S” in MSM, or methylsulfonylmethane, the popular joint supplement that has shown some promising results in humans.
The best way to extract all that boney goodness from the bones is to cook with them, and that means making stock Now that you’ve learned everything you need to know about the benefits of these foods, let’s look at how you can use them in your diet. I’ll provide some easy to use recipes (at the end) so that you can integrate these very essential proteins into your life.
If possible, opt for bones that come from animals that are as young as possible. What’s true of you and me, is true of animals as well–the younger you are, the more “gelatinous” proteins our bodies contain. But let’s say you’re choosing beef or chicken. With these animals, there are two basic types of bones:
- Bones coming from the joints. Examples are chicken feet, wings, or tights, or cow knuckles, feet, joints. You can even use cow ears! These bones contain a lot of gelatin.
- Bones that have meat attached to them. In beef, they can be ribs, oxtail, shank, or marrow. In chicken, you can include the full skeleton. These bones are less prone to “gel”, because they contain less gelatin. If there’s meat on the bones, you can leave the meat attached during the simmering process. The meat adds flavour.
Of course, you can use lamb, fowl, or pig bones as well. These animals contains the same basic types of bones. Combining the two types of bones will give the best effects. If you do not include a lot of bones from joints, your bone broth might not gel.
Happy Bone Brothing!
Meat sauces are made from stocks that have been flavoured and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.
Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.
Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.
MAKE YOUR OWN BONE BROTH
You don’t have to be a chef to make your own bone broth. Most people use tap water or spring water – while adding some vinegar – to simmer the bones. You can use different types of animal bones: beef, fish, fowl, pig, and even game. The simmering period takes between two and 48 hours. But why the big difference in hours? The simmering period depends mostly on two things. First, the animal type, and secondly, the type of bone that you use. For example, very large cow bones need to simmer much longer than bones from small fish.
You can drink bone broth as it is or it can act as the basis for soup and stews
An optional step is to roast your bones in the oven before starting with step one on 230 degrees Celsius (450F). Roasting the bones for 20-30 minutes will make your bones more flavourful. This step is especially useful in the case of beef bones.
You might be asking: “why let the broth simmer this long?” Well, there have been studies investigating a shorter versus longer extraction process. A longer cooking time will make sure that you extract more nutrients, such as gelatin and glucosamine from your broth. There are some guidelines for different animal bones have to simmer:
- Beef bones: up to 48 hours
- Chicken bones: up to 24 hours
- Fish bones: up to 2 hours.
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water
Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.
Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
Beef and Garlic Bone Broth Cook Time 24 hrs
4 quarts of filtered water
2 lbs. of beef (or chicken) bones
8 garlic cloves, peeled and crushed
2 stalks of celery
2 Tbsp. of apple cider vinegar
1 Tbsp. of sea salt (Himalayan if possible)
Put all ingredients in a large pot. Cover, and place on a high heat. Bring to the boil and then reduce the heat to a low setting.
Allow the broth to simmer for a minimum of 24 hours. A longer cooking time generally means more nutrients. Turn off the heat and allow the broth to cool down. Strain the broth through a fine metal strainer. Put the cooled stock in to containers for storage (only up to a few days) or freezing (can be stored frozen indefinitely). Drink a glass of broth each day, or freeze it in small batches and use it for cooking. Enjoy!
Recipe Notes A slow cooker is the easiest way to make bone broth if you have one
When you link the sense of smell and taste to the sense of sight, you begin to see an underlying magic.
The vast spectrum of natural colour in food is astounding! And, colour also happens to be a very useful indicator (and constant reminder) of the many magical health benefits colourful food. The deep greens, vibrant reds, deep purples, bright oranges & yellows that we see in common and widely available foods provide far more than just “a rainbow” of colourful visual stimulation. Colours are associated with micronutrients and minerals and so consuming a meal with a variety of colours included will theoretically ensure the adequate consumption of nutrients for the day. It’s an easier way for people who do not have enough knowledge about nutrition to obtain their micronutrients and minerals for the day. And, the science backs it up.
Whilst there’s no one particular food or nutrient that gives us everything we need, likewise, no *one* colour provides all the available nutritional power either. Every colour found in food, whether it’s green, red, purple, blue, yellow, and even white, reveals something nutritionally quite unique.
By choosing a variety of colour in the diet, preferably at each meal, we can all be sure of enjoying a rich and varied spectrum of nutrients. For those who find nutritional science intimidating, or worse a “turn-off”, eating by the colours is not only more appealing, it’s easy as ABC. Often the best advice to give is simply to “eat the rainbow” every day!
What do the different colours represent?
Nutritionally speaking, the yellows and the oranges offer a good amount of vitamin C for your immunity and wound healing. Foods of this colour are oranges, lemons, grapefruits, yellow peppers, carrots and more.
Greens have always been the kings of the colour kingdom and probably why forests are green and give oxygen to the earth. They are great sources of vitamins A, B, C and K. Vitamin A is good for the eyes, while the B-vitamins help with energy metabolism. Vitamin C provide you with immunity while vitamin K is essential for bone development. Greens are also alkalizing, so if you have been consuming the typical acidic western diet, it’s a good idea for you to pick up on some green veggies.
Whites such as onions, cabbages and mushrooms, contain a good amount of flavonoids. They are important for preventing free-radical damage formation in your body and thus protect your body cells from damage. Not being able to control free-radical formation can lead to numerous negative health impacts, the most life-threatening one being, cancer.
The basis of this diet is to make you consume a variety of fruits and veggies so you can obtain your daily recommended micronutrients and minerals. So if you have been finding it difficult to determine whether you have been obtaining enough nutrients or not, just think if you’ve been consuming a variety of colourful foods!
For a deeper understanding, I have included a document from Functional Medicine Institute. This is an excellent overview of the colour, nutrition, science and magic of food. Enjoy!
This is a potent mix that will jump start your circulatory system, bolster your antioxidant power and here are some other potential actions of this Remedy It will break down blood clots-maintains capillary and blood vessel permeability-anti fungal-anti viral-anti bacterial-will kill parasites-assist with circulation-liver and lung support- cholesterol regulating-chelating of metals-removes toxins-can boost testosterone–can block estrogen. It opens pathways!
Grapefruit- High in Vitamin C and potassium, removes poison from the system. Aids in weight loss. Contains lycopene, a potent antioxidant known to prevent free radical damage in the body.
Onion- Contain Vitamin C, B6, iron, niacin, chromium and calcium. Onions have been used throughout history to treat asthma, as they contain a compound that helps the muscles to relax. They help loosen mucus from the body. It also contains antiseptic and antibacterial properties, and help fight against tuberculosis, bronchitis, and urinary infections. It also causes increased circulation, therefore increasing sweating, which is helpful in reducing fevers.
Ginger – cleanses and thins the blood and increases energy levels, helps to treat bronchitis, colds, cough, digestion problems, muscle and menstrual cramps, sore throat, poor circulation, flu and infection with helicobacter pylori in the stomach.
Juice 1/2 large Onion and 4 inches of Ginger (1 inch thick)
Peel a Grapefruit…leave the white pith…and juice.
Place the combined juice in a jar and shake.
Dosage 1 tsp at a time. This can be taken every hour or so, but I highly recommend you do not take more than a tsp. This can be stored in the fridge for 3 days.
Here is why we want the pith…the peel contains naringenin, which can stimulate the liver to burn excess fat and reduce blood sugar, triglycerides, and cholesterol; it’s such a powerful antioxidant that it can reverse the DNA damage that causes cancer and radiation-induced damage to the cells of the body. It contain hesperidin, which studies show can reduce bone loss and lipids post-menopause. The compound that gives citrus its smell, d-limonene, likewise fights cancer, high cholesterol, and indigestion from stomach acid.
Dr. Stephanie Seneff (MIT) explains her latest research regarding how to completely destroy Glyphosate.
This is very exciting….here is a protocol to help us destroy Glyphosate (completely).
This golden-hued rhizome has long been used in ancient traditional healing practices and cuisine, and prized for its extreme anti-inflammatory properties.
Today, turmeric highlights teas, juices, smoothies, and is used to treat nearly any complaint, ranging from simple colds or the flu to fighting the effects of Alzheimer’s disease. It can reduce inflammation when taken orally and topically, protect against liver damage and radiation damage, ease stress, improve mood, prevent cancer, be used as a pain killer, is antimicrobial, helps to lower cholesterol, and boosts brain health. However, as more and more studies continue to be conducted to expand our understanding of how turmeric actually works and the extent of its range of benefits, we are finding there are right and wrong ways to consume it.
The main compound responsible for the majority of turmeric’s anti-inflammatory benefits, curcumin, is actually very quickly metabolized and not well absorbed by the body at all. Traditionally, turmeric was consumed in stews, stir fries, and teas, along with other warming spices and fats. Today we are realizing these unassuming methods of consuming turmeric greatly aid in boosting the absorption power and bioavailability of curcumin. Bio-Piperine, the compound responsible for the heat of black pepper, when consumed with turmeric, helps to slow the liver from metabolizing curcumin too quickly. Coconut oil or other fats also help to slow down this process and help more curcumin be utilized by the body.
This is where the recent trending golden pastes come in. Not only is it easy to make and use, it is versatile and extremely effective. Once made, it can be stored in the refrigerator for up to 2 months and added to savory and sweet recipes, soups, stews, juices, smoothies, teas and golden milks.
1 cup purified water
1/2 cup organic turmeric powder or 1 cup of fresh turmeric (blended with the water)
1/4 cup extra virgin coconut oil or other fat such as ghee or extra virgin olive oil
1 tsp finely ground black pepper
Add powdered turmeric to a pan with water and reduce on low to medium-low heat until it begins to form a thick paste.
Add in ground pepper and fat of choices and combine well, adjusting the water or turmeric qualities as needed.
You may also choose to add in approximately 1-2 tablespoons of raw honey and about 1-2 teaspoons of other warming spices that pair well with turmeric such as nutmeg, curry powder, cinnamon, cardamom, or salt, if you wish.
Once your paste is the consistency you desire, store in a glass jar with tight fitting lid in the refrigerator for 1-2 months.
Dilute and consume 1-2 teaspoons of your paste a day in warm water, juices, smoothies, teas, golden milks, nut butters and snacks, stir fries, stews, dressings and other savory items.
During dry fasting old body water is replaced by live body water of higher quality that is synthesized by the body itself, and all negative information that entered our body is deleted. This is one of the major healing mechanisms of dry fasting.
Interviewed by Aleksandar Gerc (magazine “Letters to the doctor”)
…..the editorial office of Svjetlost magazine received a letter from Victoria Boutenko, author of the bestselling books “Green for life” and “The 12 Steps to Raw Food.” Victoria had just returned from Ukraine, where she underwent, under the expert guidance of Anna Yakuba, a course of dry fasting, or living for five days without food and water. “It was the greatest transformational experience of my life,” wrote the famous writer. We immediately got in touch with Anna; expert in naturopathy, with whose permission and recommendation we publish the interview that follows. It was first published in the Ukrainian magazine “Letters to the doctor.” The interview clearly shows why Victoria Boutenko was so thrilled with the technique of dry fasting. Why would people in their right mind and free will undergo fasting that includes no food or water and furthermore say they feel absolutely great in doing so? What does one get with dry fasting? Can anyone do it? Is it dangerous to dry fast on your own? In her interview for the magazine “Letters to the doctor” Anna Yakuba answers these questions. She leads the School for dry fasting and raw food in Ukraine, which has been attended by more than 400 people, she is also the author of the book ”School of healing through dry fasting and raw food”.
Anna, how did you come to dry fasting and with what purpose do you teach others?
I have been practicing naturopathy for more than 20 years. I have tried everything from combined diet to raw food diet, from detoxifying according to Malahov and Semenov to practicing dry fasting. In 1992 I attended School of Nadežda Semenov and after completion worked in the Ukrainian branch of her school. The dry fasting method I learned from L.A. Šenikov, and I learned about raw food from Viktoria Boutenko, Pavel Sebastjanovič, Sergej Dobrozdravina and other naturopaths. I also learned the old Slavic abdomen massage method from N.S. Nasikovski, the method of “healing impulse” from Goltis and a number of other methods. Now I myself teach about dry fasting and raw food according to my own patented method in order to help the ones in need to relieve suffering and keep their body in great shape without the use of drugs.
Why is there a need for dry fasting when there are already well known methods of fasting on water?
Dry fasting implies complete exclusion of food or water intake, not only drinking water but also use of enemas or showers or any other means of watering the body. The advantage of dry fasting is that the body is put into more difficult conditions and must actively dissolve its own fat tissue and destroy pathogens. This process increases strain to the body particularly the psyche; therefore unsupervised dry fasting at home longer than 2-3 days is especially dangerous. However short periods of dry fasting do not lead to our organism feeding of itself so many people use this method at the beginning of their regular water fast. Those who have tried this method know that dry fasting can be easier than fasting on water because of the absence of hunger. In addition water can sometimes be harmful.
In what way?
In nature there is heavy water in which hydrogen is replaced by deuterium. It was only recently shown that heavy water could be found in the human body. Water enriched in deuterium is also called dead water. It comes out of our organism more difficultly and therefore slowly poisons it. According to some scientists this happens because of the so-called information poisoning of water. Furthermore, scientists have proven that in the human body, long before any symptoms of illness appear, local water zones are created with irregular structure– we call these zones pathological zones. It is a kind of wasteland within our body where parasites rapidly reproduce. Also one has to bear in mind that in our body there is no ordinary water. Water in our bodies is structured, and our drinking water is usually chlorinated or boiled, or we drink beverages filled with all sorts of chemicals. Thus this drinking water has to be processed and that uses a lot of our energy, which causes overload to our organism, which in turn leads to pathological processes within our bodies.
However, our bodies cannot survive without water!
That is true, but in dry fasting our body uses up the surplus of body fat from which it synthesizes water – using oxygen from air. During dry fasting old, dead water is replaced by new, live water that is of higher quality and is also synthesized by our body, and all negative input that entered our body externally are wiped out. This is one of the most healing mechanisms of dry fasting. Other healing mechanisms are anti-inflammatory and immuno-stimulating. Without water there are no inflammations since microorganisms, viruses and parasites thrive in moist environments. Healthy and strong body cells searching for water use up the water from pathogen microorganisms. They also use up water through skin from air unlike unhealthy cells, viruses and bacteria that cannot do that. That is why it is recommended to dry fast in nature, preferably in mountainous regions near mountain rivers or waterfalls.
When there is no sufficient fat in our body, during dry fasting proteins in our body begin do dissolve…
Amino acids from proteins are primarily used by the brain and cardiovascular system. Thereby releasing huge amounts of hormones and glucocorticoids, which begin to circulate in the blood. This has a strong anti-inflammatory effect because it inhibits all inflammatory foci. Also when proteins are dissolved body temperature rises and it feels like an internal “fire”. This represents an important part of protective body reaction. When the temperature rises metabolic processes accelerate and toxins that cause disease are destroyed faster. Activity of protective immune cells rises, as does the production of interferon, and all that helps fight diseases. The blood is cleaned of all unnecessary substances. It even normalizes blood coagulation, although it would appear that lack of water would lead to it’s clotting.
Can anyone dry fast? What are the counter indications?
First of all, this healing method can be approached only voluntarily, with set goals and belief in ones own body. This requires adequate emotional and psychological preparation. Furthermore, in order to avoid negative effects, long dry fasting (7-9-11 days) and termination of fasting should be done under supervision of experts and in compliance to all individual recommendations and schedules. Counter indications are mental illness and brain traumas, cancer, tuberculosis, serious cardiovascular diseases, purulent inflammations, kidney and liver diseases, pathology of the endocrine system, weakness and low body weight, thrombophlebitis and thrombosis. In addition pregnancy and lactation and psychological unwillingness to dry fast.
Could you describe the dry fasting process?
The process begins with a period of preparation, which includes 15-30 days of raw food diet, psychological preparation, cleaning the body of parasites and other cleansing methods. Following is the fasting process that has certain phases.
1. Phase is food stimulus; it lasts 1-2 days (in the “wet” fasting method lasts 2-3 days). In this phase the look and smell of food, the sound of crockery all cause excessive salivation, stomach churning and pain below the breastbone. Sleep is disrupted, there is increased irritability and mood swings. Thirst is bearable.
2. Phase is increased acidosis, it lasts 2-4 days. During this time the body uses up reserves and intermediate tissue. This leads to the accumulation of degradation products in the body and to acidification of inner body – acidosis. This is the most important physiological mechanism that includes a number of other healing mechanisms, including the process of tissue degradation – autolysis. This cleanses the body of waste, weak and pathologically altered tissue. Here the principle of priority takes place: everything superfluous is degraded first, and then comes healthy tissue in order of importance to vital functions of the body.
What does the fasting person feel?
As soon as glycogen reserves are used up in the liver (usually during the first day of fasting) the blood begins to accumulate acidic products of the incomplete degradation of fat (fatty acids, acetone). The person might experience headaches, nausea, weakness, and malaise. On the tongue white deposits are formed, the tongue and lips are dry, mucus forms on the teeth; there is an acetone smell in the mouth, dryness and paleness of skin and thirst. This uncomfortable feeling is the result of harmful products accumulated in the blood. The highest acidification of organism occurs during acidotic crisis and in that period chronic diseases can exacerbate. If exacerbation is clearly visible, a complete cure can be expected. If exacerbation is less pronounced that means the fasting is dealing with other, more important issues in the organism. The remaining diseases will be resolved in the next fasting process. But, as long as the person who is dry fasting does not go through acidotic crisis one cannot expect the healing process to begin or increase in the body’s immune system.
What happens after that?
The third phase is called compensation or adaptation. It usually begins on the fifth day of dry fasting and ends on the eighth day. Person starts feeling better, the weakness diminish, the feeling of hunger completely diminishes, but thirst increases. This phase ends with the second acidotic crisis that takes place between days 8 and 11 of dry fasting. For the healing process to be completed one has to endure this second crisis, as it activates and increases all protective forces within one’s organism. This in turn enables curing of all “incurable” diseases. This is followed by a period of recovery that lasts three times longer than the dry fasting period.
Should one practice one day of dry fasting?
Regular one day (36 hours) dry fasting a week and three day dry fasting a month strengthens the body’s ability to self heal because it has positive effects on a persons physiology, psyche, emotions, intellect and spirituality. Here are some advices. Supply yourself with clean filtered water, fresh fruits and vegetables including lemon. One day before and one day after dry fasting eat only raw vegetables and fruits (bananas and grapes are not desirable). The fasting begins from the moment of your last water intake. For example, if you choose Friday for your one-day fasting then your last water intake is Thursday evening, and the next water intake is Saturday morning. The fasting should be incorporated in your daily activities. The day after fasting you should get up as usual, clean your tongue of deposits and slowly drink a glass of clean water with lemon juice. Then take a warm shower to relax and feel comfortable. For breakfast it’s best to drink a glass of freshly squeezed fruit juice and eat a fresh apple or pear. You should drink and eat slowly, and chew slowly and carefully. Then continue your day as usual. It will surely be a good day!
Taken and translated from the magazine “Svjetlost” (“Light”), no.134, March/April 2014.
It continues to amaze me how many wonderful medicine are in my garden that I yet have to learn about. Many appear as a weed; invasive and troublesome. However, I take my time to discover. One very noxious plant is a succulent that seems to grow everywhere. In fact I have about 4 different varieties. I was doing some research for a friend with breast cancer and came across an old article of the Spanish Missionaries travelling South America. One particular missionary had tongue cancer. An indigenous healer gave him a tea made from this weed and he was cured of the tongue cancer in one month.
This plant is in my garden! This plant used to be in my house in Canada adorning as pretty house plant that apparently ate CO2 at night time purifying the air.
Pakipanga is its name. It is known as Kalanchoe pinnata and Kalanchoe Serrate) and s referred to as a “miracle plant”. There are over actually 125 different varieties of Kalanchoe and it goes by many different names. Some may know it as the Air Plant, others may have heard of it as the Life Plant or Miracle Leaf. Still other names for this plant are Katakataka, Pather Chat, and Paan-futti. It is called the Maternity Plant or the Mother of Thousands as baby plants rise up all around it. It is even known as the Goethe Plant, named after the writer Johann Wolfgang von Goethe, who in addition to being a writer was also a part-time naturalist. He adored the plant; he was amazed at its ability to reproduce in the most strained conditions They say that Goethe used their healing properties – he ate one tablespoon of “baby plants” of these species everyday for body rejuvenation. Finally, this plant is also known as the Wonder of the World—and that is due to its many medicinal uses.￼
Kalanchoe is widely used in folk medicine for a variety of ailments in Mexico, South America, Asia and Africa and has stories echoing cancer fighting abilities.Before there was scientific research, the peoples of South America already knew the benefits of the Kalanchoe Pinnata plant from treating cancer and inflammation to treating boils and skin ulcers, epilepsy, earaches, and even helping with childbirth. It seems as though there is nothing that this plant cannot assist with.
The healing substances provided by kalanchoe reside in the leaf and its medicinally potent juice. This botanical kills bacteria, viruses and fungi, making it a formidable foe to many sources of disease. The juice effectively knocks out Staphylococcus and E. coli. Kalanchoe blocks histamine, relieves pain, suppresses coughs, relaxes muscles and reduces inflammation. Studies support kalanchoe’s reputation as a useful agent for dealing with stomach ulcers.
The tincture is made as a bitter tonic from the leaves. It is an astringent, analgesic and carminative and relieves flatulence.
The biochemical composition of the kalanchoe’s herbage is not fully examined yet. Scientists still have a lot to be done to explain the succus healing effect on the human body. The fleshy leaves and stems have up to 94% of moisture.Moreover, the succus contains the following compounds:
- flavonoids (quercetine, kaempferol);
- organic (malic, acetic, citric and oxalic) acids;
- some enzymes (e.g. malic dehydrogenase, oxalic carboxylase);
- vitamins (including C and P);
- mineral salts, micro- and macroelements (aluminium, ferrum, magnesium, calcium, copper, silicon, manganese).
Now, it seems that scientists are finding out the truth behind this herbal remedy and are also encouraged by their findings. The flavonoid glycosides have P-vitaminic activity. It means that they exert bactericidal and choleretic effects and help to eliminate toxic and radioactive agents from the body. Tannins give to the plant binding, bactericidal, anti-inflammatory and hemostatic properties. Enzymes are essential participants of metabolism, acting in it as the catalysts. Vitamin C also plays an important role in the metabolic process, particularly in the oxidation process, at the cellular level; and increases anti-infective resistance.Vitamin P (rutin) strengthens vessel walls.
Before there was scientific research, the peoples of South America already knew the benefits of the Kalanchoe Pinnata plant. From treating cancer and inflammation to treating boils and skin ulcers, epilepsy, earaches, and even helping with childbirth, it seems as though there is nothing that this plant cannot assist with.
Now science is studying this plant, One study done that shows the plant’s ability to reduce histamines. This study targeted mast cells and the key role they play in an allergic asthma attack. These mast cells were hindered by properties from the plant and did not allow degranulation. The anti-inflammatory, antiedematogenic, and antinociceptive ( ability to reduce sensitivity to pain) ability in the plant have been described as a ‘major breakthrough’. The list seems to be endless and filled with good news.
In my research, there is evidence that shows the plant is:
- anti parasitic
- anti- bacterial
Is used for treating diarrhea, vomiting, earache, abscesses, gastric ulcers, burns and insect bites. It may be effective in dissolving gallstones. It has been used to treat smallpox, otitis (inflammation or infection in the inner ear), asthma, palpitations, cough, headache, general debility and convulsion. It is also found to be useful in treating edema of the legs.One many use a leaf on his painful eye styes. He heated and placed on the eye and the stye disappeared in a matter of days.
It should be noted that one member of this family of plants called Bryophyllum pinnata is said can cause cardiac poisoning in grazing animals. However, this plant is also used in traditional medicine. The recommended dose is 1/100 of the lethal dose.
What makes this plant so very amazing is its ability to grow anywhere. If you pick a leaf of the plant and place it on the ground, in a few days it sprouts. There is no prepping or planting to do. It is a do-it-yourself plant. No wonder Goethe was so fond of gifting his friends with this plant.
So kalanchoe equals the hopes that are centered on it with the honour name “home-grown doctor.”
Some reference and articles
Medicinal use of Patharchatta or Kalanchoe Pinnata
“Orthomolecular medicine.” is a fancy word for – you guessed it – nutritional therapy -the practice of taking large mega doses of vitamins to cure disease. Personally, I prefer to receive vitamins and minerals from herbs and food. However, sometimes specific therapies for specific purposes are good for short term and tailored healing. The Niacin Flush Protocol is one of those therapies Niacin is water soluble and anything above your body’s requirements will be flushed out through the kidneys. This is what makes this therapy safe. However, there are some side effects, as with all supplemental therapies, it is not a “cure-all” and while the pathways to healing are opening, the work is still yours to do.
Niacin or B3 is important for energy production, cellular integrity and blood formation. It plays a part in the nervous system and has been found to be effective in certain mental illnesses such as Schizophrenia. Toxins and excess hormones are stored in the body through fat and the brain. Fat can even produce its own hormones, which can have an effect on a person’s reproductive system if an over abundance of hormones are circulating in the body. A niacin flush is a good way at mobilizing these toxins through large doses of a B3 vitamin followed by sweat therapy (saunas and exercise, deactivated charcoal and vitamin c (anti-oxidant). a
The benefits of Niacin Flush Therapy are many. It removes and detoxifies harmful chemicals from the body. It can help when someone wants to lose weight, gain muscle, naturally grow hair and treat depression or anxiety and reduce cholesterol. However, keep in mind it is not a magic cure all pill. When using it to help lose weight, it will not burn extra fat, but it will give the person more energy to do more reps or run just a little longer. This burst of energy is beneficial. Utilize it. This boost of energy will also help someone build more muscle by giving more energy to keep lifting. A niacin dosage will stimulate the body in producing growth hormone, but the person will still have to work themselves hard to benefit from this addition. And, while it releases toxins, it is important to help the body “clean up” those wastes.
Niacin deficiencies are not common these days because we get our daily requirement through food such as eggs, peanuts, turkey, chicken and mushrooms. The standard daily requirement is 10 to 100 mg. Although, all bodies are different and what could be a normal amount for someone, might not be a normal amount for someone else.
Flushing is an overdose of niacin with the intention of performing a detox on the body. It works by dilating the blood vessels to increase flow of blood and oxygen throughout the body. This gives a person a red flushed look that can feel like a sunburn or cause itchy skin. The blood vessels dilating are what cause the slight tingling, redness and a feeling of warmth/heat.
(side note: I will do a live blood test of a before and after niacin flush and amend this article with the results)
Not all Niacin is the same. it is important to use nicotinic acid and not the niacinamide. Niacinamide is widely used in multivitamins and B-complex formulas and is considered a slow release capsule.. It has plenty of benefits, but has exactly zero effect to flush. This “no-flush” niacin is also known as inositol hexanicotinate. Nicotinic acid is what has the flush effect and what is required for this therapy. As blood cells are all throughout the whole body, this flush has many beneficial results for nearly every function in the body from metabolism to immune health.
As well as the removal of harmful chemicals, cholesterol levels improve. Niacin lowers low density lipoproteins (LDL). lower triglycerides, improves high density lipoproteins (HDL) and increases the ratio of large/small particle LDL. That last one is especially important. We now know that LDL isn’t a single molecule. It actually comes in several “flavours” or subtypes. LDL-A is a large fluffy molecule that is virtually harmless (unless it becomes damaged by oxidation). LDL-B, on the other hand, is a nasty little bugger—a hard, small, dense molecule that can definitely contribute to atherosclerosis. In other words, your LDL number itself isn’t so important. It’s what subtype you have that can make the difference. Pattern A—where most of your LDL is of the fluffy type—is good. Pattern B—where most of your LDL is the hard, dense type—is not. Niacin has been shown to shift the ratio, so you have more LDL-A and less LDL-B. And that’s way more important than just reducing overall LDL.
The flush can also help when someone wants to lose weight, gain muscle, naturally grow hair and treat anxiety. It is not a magic cure all pill but it gives the overall body more energy and this burst of energy is beneficial. It also stimulates the body in producing growth hormone. It increases the blood flow through the scalp and allow once dormant hair to grow again. The veins in the skin of the scalp will improve their circulation feeding the follicles necessary vitamins and minerals for hair growth.
The most common foods to eat to have a niacin overdose are tuna, shiitake mushrooms, raw crimini mushrooms and chicken breast.
The goal is to get about 500mg in your system a day. Any adult should be able to take 100mg of Niacin at a time. A child or teenage dose is considered 50mg. It is water soluble so it does not really store up in your body. If you don’t feel the flush from your Niacin, you either have the wrong kind or you did not take enough.
Dosage for Adults: The goal is to take 1000mg a day. Everyone is different so this is a test and trial therapy for you. You can start by taking 100mg of Niacin. If you notice no flush within a half hour, it is not enough. So the next day, take 200mg. If the flush is too much for you to handle, take 150mg the next dayr ather than 200mg. The goal is to slowly increase to the 500mg but don’t take it all at once…you manage several doses a day to equal 500mg total. For example, you might take 100mg with breakfast, 200mg with lunch and 200mg with dinner. As you take it and get acclimated to it, test your dosage level and see how much you need to get that flush. You should notice that if you used to take 200mg and get a severe flush, after two weeks, 200mg gives you a tiny flush or not much of one at all. Now you can increase your dose to 250mg twice a day. Each person is different and has different tolerance levels. You can also powder the niacin tablet. This is easily done by crushing it between two spoons. Powdered niacin on an empty stomach can result in a flush within minutes.
Here’s an example of recommended dosing for a niacin flush with an extended-release niacin supplement:
Week 1: Slowly increase towards 500 mg (as per above)
Weeks 1–4: Daily dose of 500 milligrams broken up over three times a day.
Weeks 5–8: Daily dose of 1,000 milligrams over three times a say
Female patients have been known to require lower doses than male patients to see a desirable response. If the response to 1,000 milligrams is not adequate, the dosage may be increased to 1,500 milligrams and then 2,000 milligrams each day if needed. Niacin doses over 2,000 milligrams daily are usually not recommended. It’s also recommended not to raise niacin dosage more than 500 milligrams over the course of four weeks.
A bit about the Flush Response: If you get a mild flush, you will feel a little red and tingly in various places. Your skin will turn a bit red. The elbows, and ears are very common “hot spots”. If you get a serious flush, it will feel like you got a nasty sunburn and your heartbeat will race. You will wonder if you should be calling 911, but fear not, it is absolutely harmless and it will go away in about 30 minutes. Try drinking some water. There is absolutely no harm in the Niacin flush, even though it may feel like you may spontaneously combust because you seriously overdosed.
Warning: Since niacin also acts like a statin drug, staying away from citrus fruits is probably a good preventative measure. Some people report allergy-like systems although there is no science to this.
It is believed that some people metabolize niacin more rapidly. One suggested reason other than our sex (male and female) is dehydration. It is good, as with all detoxification therapies, Increase pure water intake before and after taking the niacin.
I also recommend to take Vitamin C 30 minutes after and an evening dose of Activated Charcoal as a means to help the body remove the toxins. . Most therapies recommend either a sweat therapy (sauna or exercise) to also help the body remove the toxins creating a well rounded cleaning. All these efforts assist the body in the removal of the toxins through the body, GI tract and skin.
Most diseases are caused or aided by microbes and parasites. Due to antibiotics, steroidal drugs and chemotherapy our natural intestinal bacteria have been damaged and pathogenic microbes, especially fungi and mycoplasmas, are out of control. Commonly babies now become inoculated with pathogens already in the birth canal. Also microbes from childhood vaccinations may still be present, and there tend to be infection foci in root-canal treated teeth and possibly in scars from surgery. All of these greatly weaken our immune system and allow pathogenic microbes to invade the blood and internal organs. Now we become susceptible to frequent infections, autoimmune diseases, allergies, diabetes, heart disease and cancer. Pathogenic microbes are the underlying cause of basically all chronic diseases.
A common sequence of our health deterioration is as follows: antibiotics and other drugs cause intestinal overgrowth with Candida and the conversion of its harmless yeast form into an invasive hyphal variety. This, in addition to gluten and possibly casein in A1 milk, causes inflammatory damage to the intestinal wall, resulting in Leaky Gut Syndrome and letting microbial toxins and food proteins pollute the blood. This weakens the immune system and we become prone to frequent infections and allergies. Now a wide variety of bacteria, viruses and parasites start invading the body and affect the weakest organs, those impacted by nutritional deficiencies, stress, heritage or emotional issues. They may or may not cause obvious infections but in many cases form colonies protected by biofilms.
Biofilms are very difficult to eliminate by the immune system or with antimicrobial therapy. Frequent locations of bacterial biofilms are the inner walls of blood vessels, teeth and jawbone, hip joints or any infected bones, kidneys and bladder as well as surgical implants. Candida forms its own biofilm protection from chitin or heavy, sticky mucus adhering to the intestinal wall, in the sinuses or inner ears. Biofilm colonies may become dormant when under sustained attack, but then become active again when conditions improve.
Therefore it is best to adopt a multilevel approach for overcoming chronic conditions: improve the environmental conditions that caused an organ system to become susceptible to attack, use a long-term antimicrobial therapy, and strengthen the immune system to permanently dissolve the microbial colonies. When the immune system does attack a microbial colony you may experience inflammation and pain for a while like from an acute infection.
The following program is designed for long-term therapy but starting with low and gradually increasing doses. I have also included a full candida program. If, instead, you just want to treat an acute or serious infection then use immediately high doses of a variety of strong microbicides. In addition alkalize the body and aim for a high intake of 10 grams of sodium ascorbate or buffered vitamin C. I recommend alkalizing as well as vitamin C and MSM therapy for all serious conditions.
The ultimate cleanse needs to go hand in hand with efforts to re-establish a healthy intestinal flora. For this we reduce the pathogenic intestinal microbes with a suitable microbicide while also introducing probiotics or beneficial microbes and prebiotics – the right food for the good microbes.
SYSTEMIC ANTIMICROBIAL THERAPY
The goal is cleaning the bloodstream, lymph fluid, and internal organs of pathogenic microbes and parasites. From the wide range of available antimicrobials I have made a selection of remedies with a good track record in natural medicine, especially in regard to antifungal properties. Unfortunately most of them are under attack by health authorities in various countries, and you just need to go with those that you can obtain.
Useful remedies include borax, MMS, kerosene, gum turpentine, hydrogen peroxide, colloidal silver, electronic blood purifier, and many plant or herbal remedies such as olive leaf extract, pau d’arco extract, wormwood, garlic, ginger, moringa, turmeric, propolis, coconut oil, extract of Neem leaves, and the oils of tea tree, Neem tree, cinnamon, eucalyptus, mustard, oregano, and thyme. Lavender oil is especially effective with topical applications for fungus problems of skin and nails. You may try using 1 to 2 drops of diluted essential oil four times daily ingested or kept in the mouth. Also try direct treatment of affected areas, such as douching, gargling, enemas and skin applications.
Frequently, especially with Candidiasis, there is initially a die-off or Herxheimer reaction. You may feel weak and nauseous. In this case temporarily interrupt or reduce the intake of antimicrobials, but make special efforts to clean out your bowels. Especially helpful are psyllium or drinking a litre of water with the addition of a teaspoon of salt.
It can be helpful to alternate between different remedies in cycles from daily to weekly and longer. With this rotation it is less likely that microbes will become treatment resistant. Also, if a strain of microbes is resistant to one of the remedies it may be eliminated with one of the others. Further, instead of using high doses of any one remedy you may try moderate amounts of several different remedies taken at different times at the same day, and you may also take fresh raw garlic and ginger added to food.
Depending on the severity of your symptoms you may continue this systemic therapy at a high level for several months, or until you feel that your microbe-related problems are under control. Then continue for a much longer time with a reduced maintenance dose; in case of a chronic disease this may be necessary for years. If symptoms flare up again, possibly caused by stressful conditions, hospitalization or unsuitable diet, just repeat the high-dose systemic program.
High doses of these remedies are not suitable during pregnancy, but neither is it good if the mother has candidiasis as this causes great problems for the baby.
In the following dosage suggestions are for average body weight; overweight individuals may take more and underweight individuals or children less. Even if systemic infestations with Candida and other microbes are successfully eliminated there may still remain problems in isolated areas, such as in skin, vagina or under toenails. These should be intensively treated with local application of a strong remedy.
Borax and boric acid contain boron and are excellent fungicides with additional wide-ranging antimicrobial properties, and also chelating fluoride and heavy metals. Ingested borax tends to turn into boric acid in the stomach.
To measure the daily amount you may dissolve a lightly rounded teaspoonful (5 grams) of borax powder in 1 litre of water (no chlorine or fluoride). This is your concentrated solution. Keep this bottle out of reach of small children.
One teaspoon (5ml) of concentrate provides about 25mg of borax with 3mg of boron. Start with one dose mixed with drink or food. Gradually increase to the chosen maximum intake. The minimum effective dose when used as fungicide is about 100mg of borax.
For individuals with low to normal weight the recommended daily amount for Candida and parasite treatment is 500mg or 100ml of the concentrated solution; drink spaced out during the day. Heavier individuals may use 1 gram or 200ml of concentrated solution. Take this amount for about 1 month and then alternate with another microbicide. Continue taking a maintenance amount of 2 or 3 tsp of the concentrate daily. When using high amounts it may be more convenient to use borax powder directly mixed with food or drink, e.g. 1/8 tsp of borax powder is approximately 500mg, so for 1 gram you may use 2 x 1/8 tsp. However, higher doses have been used for longer, e.g. 2 grams of borax powder daily for 4 month to cure the autoimmune disease Lupus.
For vaginal thrush insert a capsule filled with borax powder at bedtime for a few weeks. With toe or skin fungus rub the powder into the wet skin. When losing too much hair rub it into the wet scalp. Borax is alkaline and in higher amounts has a soapy taste. You may disguise this with lemon juice.
The medium-chain saturated fatty acids in virgin coconut oil are potent antimicrobial agents, effective against Candida and other fungi, viruses and many bacteria. Gradually increase up to 70 ml or 5 tablespoons of coconut oil spread out during the day mixed with food. Later reduce this to a comfortable maintenance dose. I prefer coconut oil to monolaurin, an isolated active component in coconut oil, or undecylenic acid, a related fungicide.
DMSO is not only a microbicide in its own right, it is also highly effective in carrying other microbicides into inaccessible places and penetrate biofilms in which microbes are hiding. It is especially effective against mycoplasmas. Rub it onto the skin over infected areas. You may also add Lugol’s solution, non-acidified MMS, hydrogen peroxide, magnesium chloride and other water-soluble remedies, but not kerosene, gum turpentine, essential oils or oil-soluble remedies. For rubbing onto the skin over infected areas dilute DMSO to 50-70%. It is an effective pain reliever and also eliminates microbes from skin, joints, sinuses, inner ear, bones, infected roots of teeth, jawbones, cavitations, and may stop fungus-induced hair loss.
The minimum purity of DMSO should be 99% and preferably higher. A suitable combined oral and topical daily amount with chronic diseases may be 20 to 30ml in divided doses. Orally it may be taken in a drink together with specific supplements to enhance their absorption. However, certain microbe may cause a bad sulphur smell, more so with oral than topical use.
In addition to the following also use raw garlic and ginger.
Moringa Oleifera has many health benefits. It is a strong antioxidant and anti-inflammatory remedy. In addition it is a strong fungicide and works well against Candida albicans and other pathogens, even when these are protected by biofilms. Moringa leaf powder is recommended for its nutrients, try 1 rounded teaspoonful per day. Good quality leaf powder has a green or grey-green colour; inferior products dried at higher temperatures may be dark brown, yellow-brown or grey. Powder of seeds, seed shells, seed pods and bark has much stronger antimicrobial effects than leaf powder, therefore you may use both.
Olive leaf can be used as tea or powder but more commonly as an extract. The active ingredient is oleuropein. Preferably use up to 1000mg of oleuropein daily for acute infections or as peak level during the systemic program. Dried olive leaf has about 30mg of oleuropein/gram.
As the tea is bitter you may use part of it as powder stirred in juice. Simmer 30 grams of dried leaves in 1 liter of water for 1 -2 hours, top up, strain and refrigerate, and drink 3-5 cups daily.
Preferably use extracts in powder form and stir half a teaspoon in water or other non-protein liquid two or three times daily and take before meals (oleuropein may be inactivated by high amino acid levels). The normal retail form is as 500mg capsules. In this case you may use up to 10 capsules daily. In powder form olive leaf extract commonly has 200mg mg/g. Most commercial liquids contain only 4mg of oleuropein per ml but may have additional effective ingredients to give good results.
Elenolic acid, one of the breakdown products of oleuropein, destroys or inhibits the growth of many kinds of roundworm, hookworm, tapeworm, flatworm and parasites in addition to bacteria, viruses and fungi. Olive leaf extract is also used with cancer, HIV and AIDS. Olive leaf extract is my preferred herbal microbicide.
Pau d’arco (also called taheebo or lapacho) is a strong anti-microbial from the inner bark of a South American tree. It has the advantage of tasting reasonably pleasant. Either use extract or make tea: one tablespoon of bark or a heaped teaspoon of powder in a large cup of water. Bring to boil and let simmer or steep for 5 to 15 minutes; drink 3 cups a day. Powdered pau d’arco in capsules or cold water does not work but you may use the extract in capsules. Use 3 x 500mg in capsules or half a teaspoon of extract powder 2 or 3 times daily. Commercial products are not standardised and can be low in quality and effectiveness. Therefore I recommend pau d’arco only as an addition to a stronger remedy.
Turmeric (main active ingredient curcumin) is anti-inflammatory, a strong antioxidant, kills all types of cancer cells, and is an excellent fungicide and general antimicrobial. Take 10 grams or more of fresh turmeric a day with meals. For better absorption mix turmeric paste with freshly ground black pepper and coconut oil, see the Internet for recipes. This is preferable to taking capsules of curcumin.
Wormwood is effective against most microbes and parasites. Commonly used for Candida is Artemisia absinthium, but also Artemisia annua or Sweet Annie can be used. Both herbs have different active ingredients, and it may even be good to use a mixture of both. They should not be used during pregnancy.
To avoid the bitter taste of A. absinthium stir a rounded teaspoon of powder in some cold water or juice and drink immediately. Use a teaspoonful three times daily. However, the bitter qualities of wormwood tea stimulate the digestive system – stomach, pancreas, liver and gall bladder. It has been used as a folk remedy to cure jaundice.
Therefore, in addition to taking it in cold water, frequently drink some as tea during or after a meal. Make wormwood tea by adding 1 heaped tsp of the herb (or 1 rounded teaspoon of the powder) to 1 cup of boiling water and steep for ten to fifteen minutes. You may sweeten the tea with xylitol or stevia, and add some peppermint.
Generally, it is easiest to take by getting it down quickly and, before breathing again, drinking something pleasant afterwards. For children you may also use wormwood powder in capsules (3 to 5 capsules 3 times daily), or use only Sweet Annie.
Hydrogen peroxide is excellent for controlling intestinal dysbiosis. It is very effective against Candida and other fungi while less damaging to our good intestinal bacteria. A healthy immune system routinely produces hydrogen peroxide to kill pathogens.
You may dilute 35% hydrogen peroxide, or buy 3% or 6% peroxide from a supermarket or pharmacy. Stabilizers present in some of these products are usually harmless in the low concentrations present, although food-grade available at 35% is preferable. Best dilute peroxide for daily use to about 3% by adding 1 part of 35% peroxide to 10 parts of water. One teaspoon of 3% peroxide is equivalent to about 12 drops of 35% peroxide. Be careful handling 35% hydrogen peroxide, flush any accidental spills on clothes or skin immediately with water or immerse in water.
Start taking just a few drops of 3% peroxide in a small glass of water. Gradually increase to 1 or 2 tsp or more four times daily before meals and at bedtime. If you have a reaction temporarily decrease again. To disguise the strong aftertaste, lick some molasses beforehand to coat your tongue, swallow quickly and possibly have some coffee or cinnamon flavoured drink afterwards.
You may continue this for a month or two and then reduce the intake to only once before breakfast. In addition, use hydrogen peroxide to rinse your mouth, and gargle morning and evening. It helps with thrush and to prevent colds and other infections, and also tooth decay. With vaginal thrush douche twice daily with suitably diluted hydrogen peroxide, keep it inside for some time, and follow up by applying some probiotic.
Iodine is an excellent fungicide and has a special affinity for mucous membranes which are also an attractive hiding place for fungi. I preferred to start the systemic therapy with Lugol’s solution. However, due to pressure from health authorities it is now difficult to obtain, but there can also be genuine problems for individuals with goitre, overactive thyroid, and when on thyroid and heart medication. Therefore I now recommend Lugol’s only temporarily up to about 6 drops/day for specific problems or for a maintenance dose of about 1-2 drops daily.
Full-strength Lugol’s solution, called a 5% iodine solution, contains 10% of potassium iodide and 5% iodine. Each drop contains 6.5mg of iodine/iodide. If you have a 2% iodine solution then take 2.5 times more drops than for the standard 5% solution. Iodoral tablets available in the US have 13mg iodine/iodide per tablet. Iosol, an iodine/ammonium iodide remedy has 1.8mg of iodine/iodide per drop. Other names for Lugol’s solution are Aqueous Iodine Oral Solution BP or Strong Iodine Solution USP. Iodine Topical Solution (USP) contains 2% iodine and 2.4% potassium iodide. The following recommendations are for the standard 5% Lugol’s solution, if you use another remedy then adjust the dose accordingly.
Presently iodine solutions with more than 2.2% elemental iodine are banned in the US as they may be used to produce illegal methamphetamine, although up to 30ml of Lugol’s solution are exempt. Standard Lugol’s solution is still available in Canada and Mexico. The TGA in Australia has banned Lugol’s solution for treating humans but it may be used for purifying water. I do not recommend pharmaceutical iodine dissolved in alcohol.
Before starting on iodine therapy take a drop of iodine in liquid other than just water to test for reactions, but if you do have thyroid problems or are on stimulating drugs start with ¼ to ½ drop. Then increase gradually up to your preferred dose. Goitre and overactive thyroid tend to normalise with several drops of Lugol’s but iodine levels need to be carefully adjusted according to body reactions. A good way of taking it is in coffee (not hot) to disguise the taste, alternatively use any tea but not just water, fresh juices, or anything with antioxidants.
Several drops of Lugol’s in coffee or tea are good for eliminating microbes in head spaces and throat by swishing it around the mouth for several minutes and also gargling before swallowing. It can be used for disinfecting tick bites or wounds. Iodine also makes sticky mucus more liquid and easier to expel. Iodine, orally and through the skin, helps to prevent and dissolve cysts and tumours, and helps to regenerates tissue.
Gum Turpentine is a highly effective antimicrobial and was a trusted home remedy for thousands of years. . It has been used as a tsp of turpentine mixed with a tsp of white sugar; start with only a few drops and increase gradually. It may be used daily for a week or two and then twice a week for several weeks longer. It is especially effective for intestinal parasites. I was surprised how pleasant it tasted, like a pine-flavoured lolly. high amounts or when keeping it for a while in the mouth it can cause temporary balance problems or brain effects, therefore do not use more than 1 tsp as adult dose. Drink something afterwards to wash it down or eat a piece of fruit.
Instead with sugar it is better to take it mixed with an equal amount of paraffin oil or olive oil. I also like to use a combination of 2 parts each of kerosene and paraffin oil or olive oil with 1 part of gum turpentine, taking 1 or 2 tsp of this mixture as a dose. If you do not want to treat the intestinal tract but rather a localized infection such as in the bladder, the throat, sinuses or an arthritic joint, then you may frequently rub some gum turpentine on the affected area. For problems with the inner ear rub or dab it with a finger around the base of the ear where it is attached to the head.
MMS – Sodium Chlorite
Sodium chlorite (NaClO2) also known as Miracle Mineral Supplement or MMS, is very alkaline and stable in solution but when acidified it forms the unstable chlorous acid and the gas chlorine dioxide (ClO2) which are strong all-round antimicrobial and parasite remedies. MMS may be used for an initial clean-out, and is very effective in high doses with acute and serious infections.
Start with 1 or 2 drops of MMS and gradually increase up to 15 drops daily. Mix the MMS with five times the number of drops of lemon or lime juice or vinegar (may be white). More commonly a 10% solution of citric acid in water has been used but this tends to produce a more unpleasant and possibly nauseating taste. Three minutes after adding the acids add half a glass of water, or possibly herb tea, or juice without added vitamin C, e.g. apple or grape juice but not orange juice. Do not take any antioxidant supplements close to MMS; generally keep them 3 hours apart.
You may also mix equal numbers of drops of MMS and 4% hydrochloric acid (HCl) and dilute with water or juice 20-30 seconds after mixing. This produces a much higher concentration of chlorine dioxide but seems to be better tolerated than using citric acid crystals.
With an acute and serious infection you may immediately use a high dose, such as 10 or 15 drops. You will probably vomit and be very uncomfortable for about a day but it may immediately overcome the infection. However, for chronic conditions and general health improvement it is best to increase by 1 drop each day until you feel some nausea. It is better tolerated with some food in the stomach.
Then cut back by 2 drops and stay at this level for several days until increasing again by 1 drop a day. In this way you gradually work your way higher, reducing and then increasing again to keep nausea under control. You may reduce problems by dividing the daily dose into a morning and a bedtime portion.
To quickly stop nausea you may take 1 gram or more of vitamin C, but this also stops the antimicrobial activity. To avoid or minimize oxidative damage I recommend taking MMS only in the morning and evening or only once a day and use a combination of antioxidants, including vitamin C, at lunchtime or several hours away from the MMS. To minimize unpleasant side effects try to alkalize the body before going on a course of MMS.
The main danger after a high dose of MMS is from low blood pressure and hypoglycemic shock due to fluid loss after vomiting and diarrhoea. In this case take immediately a high dose of vitamin C to stop the reaction, lie down, and drink lots of lightly salted and sweetened water. For rehydrating after vomiting and diarrhoea drink a fluid with 6 level tsp of sugar and 1/2 level tsp of salt dissolved in 1 liter of water, or alternatively use salted rice water. Individuals with G6PD deficiency, an enzyme deficiency with a tendency to haemolytic anaemia, must avoid MMS.
Chlorine Dioxide Solution (CDS) is now available over the Internet as a concentrated solution of the gas in water. It is easier to take than acidified MMS and does not seem to cause nausea. As it is strongly oxidizing use it mainly short-term for acute infections. See the Internet for detailed instruction.
CDH – A New MMS Protocol: CDH means Chlorine Dioxide Holding Solution, and stands between classic MMS and CDS. It is less nauseating than MMS, causes less stomach upset, once made it does not need activation and it lasts for weeks
For making CDH use a ratio of 22 parts of water with 1 part MMS and 1 part activator. To make 240ml of CDH put the ingredients In the following order into a 250 to 300ml glass bottle with a well sealing plastic cap:
220ml purified water, 10ml MMS, 10ml of 4% HCl or 50% Citric Acid (it tastes better with hydrochloric acid than with citric acid). Immediately cap the bottle tightly so that no ClO2 gas escapes. Shake the bottle and repeat shaking later. Put the bottle in a dark place at room temperature for a day and then keep it refrigerated; once cooled it can be used and lasts for weeks.
Each ml of CDH contains 1 pre-activated drop of MMS; so just dose as usual, but instead of counting drops count mls of CDH. E.g. instead of adding 5 drops of activated MMS to half a cup of water you now put 5ml of CDH in half a cup of water. To make 4% HCl add 1 part of concentrated HCl (e.g. from a hardware store) to 8 parts of water. To avoid clashing with a frequent vitamin C or lemon juice intake have one dose after rising and another one at bedtime.
Protocol 1000 with CDH: Use 1 litre of water per day loaded with 8 to 24ml of CDH. Take one 120ml drink every hour for 8 hours. With severe life threatening illnesses, increase the amount of CDH.
The rectal absorption method is good with problems in this area, such as rectal or prostate cancer, irritable bowel, and infections, cysts and cancers of the female organs. First have a bowel movement and an enema, and then try 2 activated drops in 250ml of water. Hold for several minutes, then expel, clean again with an enema and finally insert 4 to 8 activated drops or 4 to 8ml of CDH in 250ml water and hold for a longer time or up to 30 minutes. You may also add some bicarbonate to make it less acid. Protect the anus with some fat or Vaseline. There tends to be no direct discomfort, but for several hours afterwards energy may be low, and several cleanout bowel movements may follow. You may try this once a week with gradually increasing doses.
Non-Acidified MMS: Medical-type patents describe the use of stabilised sodium chlorite in oral, topical and intravenous applications for treating autoimmune diseases and chronic infections, also hepatitis and lymphoma. This also helps to counteract the neurotoxic effect of acetaldehyde produced by Candida as it oxidizes this to acetic acid or vinegar. This is also suitable for kidney and bladder infections. In these cases the solution is not acidified! This is much less damaging to antioxidants in the body than prolonged use of acidified MMS, and the incidence of nausea will be greatly reduced.
As an average dose try 5 to 10 drops of MMS once a day after the evening meal or at bedtime in a drink. However, non-acidified sodium chlorite just like acidified MMS, does react with glutathione in body cells. Therefore use it only for limited periods, e.g. for one week every other week, and limit this program to 6 to 10 weeks (3 to 5 cycles) before a longer break of one or more months. Alternatively use it 5 days a week for 3 to 5 weeks. During breaks use other antimicrobials instead. An occasional high dose of 20 drops can destroy the bio-film protection of Candida in the intestinal tract and cause large amounts of stringy slime to be expelled through vomiting and diarrhoea.
Alkalizing: Candida tends to cause chronic over-acidity which in turn increases inflammation and pain. This can be controlled with alkalizers such as potassium citrate, sodium bicarbonate and potassium bicarbonate. Use half to one tsp of bicarbonate in a glass of water on an empty stomach once or twice daily. Bicarbonate solution is also effective in direct contact with fungi such as for rinsing the mouth, sinuses or vagina, or as packs over sites of fungal infection and tumours. Potassium citrate may be used in drinks or directly mixed with food, use up to a level tsp 3 times daily.
Below I share more in detail about the “candida” diet and supplement plan that I have been refining for years to eliminate Candida. It breaks down which supplements to take, when to take them, and how to take them. You will be able to customize the cleanse for yourself as you move through the Phase 1 to Phase 2 so that you can kick candida for good!
Everyone doing the candida cleanse will be at different levels. I want to you to be patient with yourself. Maybe you feel pretty good and are being proactive, or maybe you are sick and tired of being sick and tired. Respect wherever you are. I want you to honor and respect your body above all else. You are not trying to win or do this perfectly. You are trying to get in tune and in harmony with your own body. Take notes on what resonates with you and your particular health situation. You will be customizing this cleanse based on your current state of health, background, history, and goals.
Most likely you will go through a spectrum of emotions. Please know that so many others have been there and have successfully kicked candida for good and changed their lives. You will, too. I know you are busy. Respect yourself and set yourself up with success by creating the time, energy, and space to go through this cleanse, and to create a different relationship with your body. Honor it, respect it, and stop beating your body up for what it is not doing for you. You can do this!!! Plan for it to be hard but visualize how amazing you’ll feel when you get past it. Good luck on your candida cleanse journey.
Preparations for the Candida Cleanse
You are about to embark on a total health makeover. Before starting the actual candida cleanse, however, there are several steps to take to set yourself up for success:
1. Test and evaluate your current level of health with the at-home saliva test and with pH testing.
2. Familiarize yourself with the aspects of the cleanse and review the Frequently Asked Questions.
3. Obtain the supplements/supplies needed for the cleanse.
4. Plan menu(s) and shop for those items.
Candida is an opportunistic infection, so other things have to be off in order for this organism to live, thrive, and survive in your body. We are going to approach this comprehensively from all angles. You may have been suffering from viruses, or parasites, or heavy metals, or have liver issues, or many other kinds of health challenges. As you improve gut health, you improve heart health and hormonal health, and as you improve the liver, you improve hormonal health. One way to accomplish those goals is to get pH balanced. You can improve the health of the entire body when the pH is balanced. It is one of the best ways to control cellular in ammation, and so much of candida and the issues that we are dealing with in modern society are because of cellular in ammation.
For six days you are going to test the pH of your saliva with pH strips before you brush your teeth and before you eat or drink anything. See the pH test sheet. (You can order pH strips online or get them in any health food store (juice factory locally) Record the results on the accompanying pH sheet, which you will print out and keep in the bathroom along with a pen. The lower the pH number (yellow), the more acidic you are. The higher the number (green), the more alkaline you are.
You will also test your first and second morning urine with pH strips If your body is working correctly, during the first four hours of sleep, acid will be pulled out of the joints, your liver will flush, and your body will put that acid in a holding tank behind the heart to be eliminated the next morning when you have a bowel movement or when you urinate.
Many people say that they forget or don’t really want to record the second morning urine. They often ask if this second urine recording is necessary. But we absolutely need the second reading. If you are sleeping well (an important part of this equation), then you are going to be pulling acid out of the body, and you are going to eliminate it. The second morning urine should be better, showing a higher and more alkaline number than the first reading. This is how we know that we are progressing.
A lot of times when you have candida, your pH is very screwy. It is up and down and all over the place. When your pH starts alkalizing, you know that you are healing and are starting to kick candida.
You will test your pH again at the end of the cleanse. Depending on your results, you will start titrating off the cleanse at six weeks, or you might need 8-10 weeks. You will need to customize the program for yourself.
Simple at-home candida test
This is a simple, foolproof way to see how bad your candida is. This test measures whether or not you have candida by simply observing whether your saliva will sink or oat in water. I am relatively sure that your saliva will not oat on top. If the saliva sinks to the bottom, you have a lot of work to do in terms of getting rid of candida and cleaning up the gut. But don’t fret; you can do it.
Balancing your pH is a simple way to improve the health of your entire body. It will assist in cancer prevention, weight loss, reduction of inflammation, improved heart and bone health, and better energy levels. We are looking to see how acidic or alkaline your body chemistry is. The blood pH never changes, which is why we are looking at urine and saliva pH to see how hard your body may or may not be working to maintain the blood pH. Keep this sheet, along with a pen, in the bathroom for six days to note your pH balance.
Name: ____________________ Test Start Date: _____________
Upon waking, test your saliva with the pHydrion paper. Wet the end of a pHydrion test strip with your saliva before brushing your teeth, drinking, or eating. Note the color change, and write down the corresponding pH number on the appropriate blank below. The pH should fall between 6.8 and 7.2. The lower the number (yellow), the more acidic you are. The higher the number (green), the more alkaline you are.
Day 1 _____ Day 2 _____ Day 3 _____ Day 4 _____ Day 5 _____ Day 6 _____
After testing your saliva, test your rst urine of the morning between 5-8 a.m., even if you go back to bed. This is urine that has been stored in your bladder during the night and is ready to be eliminated when you get up. Urinate on a clean strip of the pH paper, note the color change, and write down the corresponding pH number. If your body has efficiently eliminated excess acid during the first four hours of sleep, this reading should be more acidic than your second reading. This number, compared with the second urine reading, will let you know if your body is doing efficient clean-up work during sleep to remove acid from the joints. Remember, the lower the number (yellow), the more acidic you are. The higher the number (green), the more alkaline you are.
Day 1 _____ Day 2 _____ Day 3 _____ Day 4 _____ Day 5 _____ Day 6 _____
Next, test your second morning urine (before eating if at all possible). This number should be the pH of your second urine after you have eliminated the acid load from the day before ( rst urine). The acids should be gone the second time you go to the bathroom, so your urine pH should ideally read from around 6.8 to 7.2. This second reading is very important because it indicates what your body chemistry is like during the day.
Day 1 _____ Day 2 _____ Day 3 _____ Day 4 _____ Day 5 _____ Day 6 _____
We are always exposed to candida, and it is always living in our guts in yeast form. We just don’t want it to overgrow, or to morph into the fungal form. Try this simple test to see if you have candida. If the saliva test sounds crazy to you, here is more information on candida along with a visual of the spit test, so you can see exactly what you are looking for.
• For six days, when you wake up in the morning (and before you brush your teeth or eat or drink anything), ll a clear glass halfway with room temperature water.
• Next work up a dime-sized amount of saliva and spit it into the glass of water.
• Check the water every 15 minutes or so for up to 45 minutes. You don’t have to sit there and stare at it.
• If you have a candida yeast infection, you will see strings (like legs) traveling down into the water from the saliva oating on top, OR “cloudy” saliva will sink to the bottom of the glass, OR cloudy specks will seem to be suspended in the water. Write down your results.
• If there are no strings (legs) and the saliva is still oating after at least one hour, you are probably free of candida.
Take the saliva test for six days and record your results below:
Date and Results:
Date and Results:
Date and Results:
Date and Results:
Date and Results:
Date and Results:
The Candida Cleanse Diet
The importance of the diet is crucial to the success of the cleanse. Let’s talk about the diet and cheating. Nothing about The Whole Journey is about denial and willpower except for the candida cleanse. You have to starve this organism. If you cheat on this cleanse during the rst week, you’ll be fueling the re and will end up feeling worse. Do your best not to cheat on this diet. It is only 6-8 weeks of your life, but you can do it. Take one day at a time.
Foods to Avoid
Raisins, dried fruit, or sugars of any kind are not allowed. It’s boring I know, but we are going to prevent cancer and balance our hormones. You may have a little withdrawal from the lack of sugar, but you are probably going to feel better than you ever have in your life. You really need to watch salad dressing and condiments as they usually have sugar in them.
We are also going gluten free during the cleanse, which means no wheat, gluten, or semolina. Don’t worry if you aren’t already gluten free. We are going to focus on what you can have and not on what you can’t have.
Foods made with yeast are out; even Paleo bread is out (plus, it doesn’t taste very good anyway). If you are a bread person and you crave it, you can substitute with Ezekiel sprouted corn tortillas, Ezekiel sprouted regular tortillas, or brown rice tortillas. Ezekiel sprouted regular tortillas have some gluten, but it is not the modern wheat; it is ancient wheat, and because it is sprouted, your body will digest it like a vegetable and not like a carbohydrate. The tortillas are typically found in the refrigerator section of the health food store. You can also use almond our, coconut our and quinoa , but those of you who have been grain-free or Paleo, should not consume these.
Fried foods are out unless you do a light fry on your own with coconut oil.
The only fruits allowed are green apples (because they are lowest in sugar), pomegranates, all berries, lemons, limes, and avocados. They all must be organic.
The hardest part of this cleanse for most people is to cut out fermented foods and alcohol (including Apple Cider Vinegar) Candida feeds off fermentation, so we must avoid all forms of fermentation. If this is i interesting to you, look up Otto Warburg. He won a Nobel Prize for his cancer research (and how candida can be the root cause of cancer, allowing it to survive off fermentation. Even though fermented foods can be health-supporting and into their diet health-promoting, we want to exclude them on the cleanse. We are trying to restore respiratory cell energy or oxygen to the cell lining of the intestinal tract. We want to breathe new life in there. But for now, fermented miso soup, raw sauerkraut, sourdough bread, vinegar, soy sauce, Braggs amino acids, and alcohol are totally off limits. I know this will be hard for you, but it is a small price to pay in order to have lifelong health.
If your pH is really acidic, then avoid tomatoes for the first two weeks because they can be acid-forming. If your pH is within range, then you can have tomatoes from the start.
Exclude mold-containing foods like mushrooms. Peanuts and pistachios are not allowed, as they are the nuts highest in mold. All other nuts and seeds in moderation are okay.
Do not combine fruit and grains together for the rest of your life!!! We have been doing that forever with blueberries in our oatmeal and banana in cereal. They compete for digestion; the carbs cut off the fruit, and the fruit has to wait. While the fruit is waiting to digest, it putre es and creates bloating, gas, and fermentation.
All dairy products are out. You may be able to add in high-quality raw milk midway through the program for those of you that can digest it well. Raw milk has a pathogen-based killing system that can rebuild and heal the GI tract and could help those with skin issues, psoriasis, eczema, allergies, and asthma. Coconut yogurt is not allowed. You can have a little goat cheese, but I prefer it to be raw and have it only 2 or 3 times a week maximum. Goat cheese is preferred since it will digest in 20 minutes, whereas cheese from a cow can take up to eight hours to digest.
Consume only organic animal meats and eggs. We don’t need to counteract our efforts by buying mainstream animal products that have been fed additives and shot with the antibiotics and hormones (exactly what we are trying to avoid). Eat clean animal protein whenever possible.
Coffee is not allowed. Only green tea is permitted on the cleanse. Coffee forces the release of cortisol, the stress hormone, which thins the lining of the gut. Plus, coffee can be very acidic. Tecchino, herbal coffee, is not allowed either, since it has gluten and some barley in it.
What to Eat
Eat as much garlic as you can stand. For those of you who have sensitive digestion, eat it cooked. Garlic is so amazing in terms of being an antiviral and antiseptic, and it is helpful with killing candida and strengthening the immune system.
Dark-liquid stevia or Yacon can be used for a sweetener. For a sweetener, you can also try a little xylitol. Eight out of ten people can eat it in small amounts without getting symptoms like bloating, diarrhea, or headache. Xylitol helps kill candida and strengthens the enamel on your teeth, but make sure it’s the kind from the birch tree (and not the GMO kind). You can use it cup for cup as a replacement for sugar in some recipes.
When cooking grains, first soak them in water overnight and rinse them when you wake up. This process will remove phytic acid and make them more digestible. The usual ratio of grains to liquid is 1:2, e.g., 1 cup grains to 2 cups liquid. Use kombu like a bay leaf when cooking grains, beans, and soup. It will infuse them with trace minerals. If you prefer to not eat grains, you can have acorn squash, butternut squash, sweet potatoes, and yams.
Bone broth is amazing! If you have bone broth on hand, I would love for you to cook your grains in bone broth. Bone broth is made from chicken bones that are cooked for 24 hours. Cooking the bones for such a long period draws the minerals out of the bones. If you are cooking your own broth, try to use the feet, as well, since most of the collagen is found in the feet. Bone broth is going to help you heal 30% faster, especially for those who are immune-compromised, have adrenal fatigue, and/or have leaky gut. Bone broth is your magic healing elixir.
All beans are okay except kidney beans. Most people cannot digest the protein structure of kidney beans. Be sure to add a strip of kombu to the beans if you are cooking them yourself.
All herbal teas are fine to drink, but there is one drink I want everybody to make – our Turmeric Ginger Lemonade.
This whole candida cleanse process is about inflammation, and the lemonade is definitely a great tool to help reduce inflammation. The Okinawans, one of the longest living people in the world, use turmeric daily. Turmeric helps control cellular inflammation so well that the Okinawans are measuring 25 years younger in a cellular measurement than they are chronologically. Turmeric helps support th liver so that it can produce its own powerful antioxidant, glutathione peroxidase. This will help with cellular inflammation, which means this cleanse will be more graceful for you and, thereby, reduce detox symptoms.
Aloe Vera juice kills yeast cells. You don’t want to go overboard, though. If you feel inflamed, bloated, or constipated, put 1-2 ounces in your smoothie or in a little bit of water before bed for a few weeks. It is very alkaline-forming and will help if you are getting acid reflux and similar issues. Make sure to get a good quality aloe vera.
40% leafy greens and vegetables
Getting in our greens and vegetables often creates a challenge. Try drinking your greens by making green juices or purchase Evolution Essential Greens with Lemon. You can melt a tablespoon of coconut oil and add it to the juice if you want to. Use juice as a snack. When assembling your lunch or dinner plate, half of the plate should be greens or vegetables. A serving of leafy gree