Cholesterol Protocol

Cholesterol is a fatty material made by the liver. It is one of the basic building blocks of the cells in your body. It is a vital component of the cell membrane that helps protect the cell and maintain its integrity and viability. Cholesterol is also important for the production of certain vitamins, such as Vitamins A, D, E, K (called fat–soluble vitamins). It is also needed for hormone production; this includes cortisol and sex-related hormones. We not only produce cholesterol in our bodies, but we also obtain it from the foods that we eat.

When taking a holistic view of cholesterol, there are three different aspects that need to be considered:

  • Recognizing the different types of cholesterol
  • Understanding the nature of the cholesterol molecule itself: is the molecule small and dense (increased inflammation risk) or light and fluffy (negligible inflammation risk)
  • Recognizing that cholesterol can exist in an oxidized state or a natural/reduced state

If taking a blood panel test, the numbers do not tell the whole story when it comes to cholesterol levels and determining their risk for heart and vascular disease. If you look at LDL, for example, there can be small dense particles which are thought to be more of a risk for the formation of a plaque or atherosclerosis in comparison to the larger fluffy and light particles which are non-inflammatory.

Inflammation also refers to whether the cholesterol is in a natural or “reduced” state or “oxidized” or inflammatory state. Be aware that all of the cells in our body exist in a natural or reduced state. In the setting of chronic inflammation, the cells become oxidized. This generates the formation of free radicals. This also changes the nature of the cholesterol in the cells, particularly the blood vessels, and causes them to be more inflammatory and hence, more likely to form a cholesterol plaque.

 

Click on the tabs below for the recipes, nutritional needs, best sprouts, herbs and tinctures

 

Alfalfa, Buckwheat, Broccoli, Peanut Sprouts

“Nutritional values of buckwheat reach maximum on day 8 sprouting by solid-phase cultivation (BSSC). The precious nutrients surveyed included linolenic acid, total polyphenolics, rutin, quercetin, l-ascorbic acid and gamma-aminobutyric acid. To investigate whether a change of cultivation method could improve the nutritional status, we performed aquaculture. By performing chemical, biochemical and animal experiments, we found that maximization of nutrient levels in aquacultured buckwheat sprouts (BSAQ) occurred 2 days earlier than those from BSSC. Simultaneously, their bioactivities were much enhanced, being superior to BSSC regarding antioxidative, free radical scavenging, anti-low-density lipoprotein lipoperoxidative capabilities and hypolipidemic bioactivity with respect to serum total cholesterol and triglyceride in Syrian hamsters. In addition, serum low-density lipoprotein-cholesterol (LDL-C) and high-density lipoprotein-cholesterol (HDL-C) levels and the ratios LDL-C/HDL-C and total cholesterol/HDL-C were all more efficiently suppressed by BSAQ diets. In conclusion, aquaculture is more efficient than the solid-phase cultivation with regard to acceleration and maximization of precious nutrient levels in buckwheat sprouts.”

Int J Food Sci Nutr.
2009 Jun 30:1-14.
Aqua-culture improved buckwheat sprouts with more abundant precious nutrients and hypolipidemic activity.
Peng CC, Chen KC, Yang YL, Lin LY, Peng RY. School of Physical Therapy.

Nutrient levels in buckwheats that were maximized in day 8 sprouts (D8SP) included total phenolics, quercetin, and l-ascorbic acid, whereas those of oxalic, malic, tartaric, and citric acids, rutin, and gamma-aminobutyric acid (GABA) were found to reach maximum levels on day 10. Ethanolic extract of D8SP (2.5 mg/mL) revealed potent free-radical scavenging (FRS) and antioxidative (ANO) capabilities. However, its Fe (2+)-chelating capability was only moderate. To further study the hypolipidemic activity of D8SP, 36 Syrian hamsters were grouped into six groups and fed for 28 days, respectively, with (i) control meal, (ii) high fat plus high cholesterol meal, (iii) high fat plus high cholesterol plus 2.5% of buckwheat seeds, (iv) high fat plus high cholesterol plus 25% of buckwheat seeds, (v) high fat plus high cholesterol plus 2.5% of D8SP, and (vi) high fat plus high cholesterol plus 25% of D8SP. High seed meal prominently enhanced body weight gain, whereas high sprout meal exhibited the highest feed efficiency. Ratios of liver/body weight (L/B) were significantly lowered by all BS meals. Although low seed meal reduced serum total cholesterol (TC) levels ( p < 0.05), its effect was still inferior to the high seed and sprout meals ( p < 0.01). In contrast, serum triglyceride (TG) levels were lowered only by the high seed and sprout meals ( p < 0.05). Alternatively, levels of serum low-density lipoprotein cholesterol (LDL-C) were significantly suppressed by all buckwheat meals ( p < 0.01). Serum high-density lipoprotein cholesterol (HDL-C) levels were increased, however, insignificantly. Nutraceutically more meaningful is that both LDL-C/HDL-C and TC/HDL-C ratios were significantly lowered. ( p < 0.01). Apparently, hepatic TC levels were significantly reduced, whereas hepatic TG levels were totally unaffected. Conclusively, sprouting triggers a variety of nutritional changes in buckwheats. Day 8 sprouts, consisting of high polyphenolic and moderate quercetin contents, are nutraceutically maximized when hypocholesterolemic, hypotriglyceridemic, and antioxidative activities are concerned.”

J Agric Food Chem.
2008 Jan 24
Optimization of Bioactive Compounds in Buckwheat Sprouts and Their Effect on Blood Cholesterol in Hamsters.
Lin LY, Peng CC, Yang YL, Peng RY.

“Sixty female Sprague-Dawley rats (8 weeks old) were fed with peanut sprouts as a dietary supplement for 18 weeks. The rats were divided into five groups and fed with different daily supplements, namely 0 g (control), 16.5, 10 or 6 g of sprouts or 2.4 g of kernels. Aflatoxin contents of the sprouts (n = 24) were less than 1 µg kg-1. Body weights of all rats increased with feeding time, and final body weights differed insignificantly among test groups (P > 0.05). Weights of liver, kidney and spleen and organ/body weight ratios varied insignificantly among test groups (P > 0.05). All serum and blood cell determinations differed insignificantly (P > 0.05) among test groups, apart from the observation of a significant lowering of serum triacylglycerol (TG) level in the 10 g sprout group (P < 0.05).

CONCLUSION: In general, no obvious growth hazard or health toxicity was detected. For nutraceutical development, the lowering of serum TG level achieved by appropriate intake of peanut sprouts is noteworthy.”

Journal of the Science of Food and Agriculture
Volume 88, Issue 12, Date: September 2008, Pages: 2201-2207
Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague-Dawley rats for 18 weeks
Bo-Si Lin et al.

“Twelve healthy subjects (6 males and 6 females) consumed fresh broccoli sprouts (100 g/day) for 1 week for a phase 1 study. Before and after the treatment, biochemical examination was conducted and natural killer cell activity, plasma amino acids, plasma PCOOH (phosphatidylcholine hydroperoxide), the serum coenzyme Q_{10}, urinary 8-isoprostane, and urinary 8-OHdG (8-hydroxydeoxyguanosine) were measured. With treatment, total cholesterol and LDL cholesterol decreased, and HDL cholesterol increased significantly. Plasma cystine decreased significantly. All subjects showed reduced PCOOH, 8-isoprostane and 8-OHdG, and increased CoQ_{10}H_{2}/CoQ_{10} ratio. Only one week intake of broccoli sprouts improved cholesterol metabolism and decreased oxidative stress markers.”

BioFactors
V 22, N 1-4/2004, p 271-275
Phase 1 study of multiple biomarkers for metabolism and oxidative stress after one-week intake of broccoli sprouts
Megumi Murashima, Shaw Watanabe, Xing-Gang Zhuo, Mariko Uehara, Atsushi Kurashige
http://iospress.metapress.com/content/jfh1vkjbyyckvwnm/
Crude dietary fiber samples were prepared from [sprouts of] beet, cabbage, Japanese radish, onion, and mung bean sprouts (BF, CF, RF, OF, and MF, respectively). These samples contained total dietary fiber at the levels of 814, 699, 760, 693 and 666 g/kg, respectively. To examine the effect of the dietary fibre sources on the plasma cholesterol concentration, male Sprague-Dawley rats were fed on a fiber-free (FF) diet or on an FF diet supplemented with 5% or 10% dietary fiber. Dietary fiber extracted from vegetables, wood cellulose (CL), pectin (PE) and guar gum (GG) were used as the fiber sources. Compared with the rats fed on the FF diet, a significant reduction in the plasma cholesterol concentration was observed in the rats fed on BF, CF, RF, MF, PE or GG after a 21-d feeding period. Cecal acetate, n-butyrate and total short-chain fatty acids were significantly higher in the rats fed on these dietary fibers, except for CF, than in those fed on the FF diet. A negative correlation was apparent between the total dietary fiber content, hemicellulose content and pectin content of each dietary fiber source and the plasma cholesterol concentration. These results suggest that some vegetable fibers exert a plasma cholesterol-lowering effect through cecal fermentation of these fibers.

Biosci Biotechnol Biochem
2000 Dec;64(12):2543-51
Plasma cholesterol-lowering effect on rats of dietary fiber extracted from immature plants.
Nishimura N, Taniguchi Y, Kiriyama S.

“Since alfalfa meal prevents hypercholesterolemia and atherosclerosis in rabbits and alfalfa saponins prevent the expected rise in cholesterolemia induced by dietary cholesterol in monkeys, the experiments being reported here were performed to determine whether alfalfa saponins affect atherogenesis in rabbits. In addition, the effects of alfalfa seeds were studied. Cholesterol-feb rabbits were randomly assigned to 3 groups: (a) control animals (N = 18); (b) animals maintained on a diet containing 1.0 to 1.2% alfalfa saponins (N = 18); and (c) animals maintained on a diet containing 40% alfalfa seeds (N = 17). Results after a 4-month observation period demonstrated that alfalfa saponins and alfalfa seeds reduce hypercholesterolemia, aortic sudanophilia, and the concentration of cholesterol in aortic intima-plus-media and in the liver, but do not induce changes in the hematocrit.”

Atherosclerosis.
1980 Nov;37(3):433-8.
Alfalfa saponins and alfalfa seeds. Dietary effects in cholesterol-fed rabbits.
Malinow MR, McLaughlin P, Stafford C, Livingston AL, Kohler GO

 

  1. Garlic: This is excellent for helping to maintain the cholesterol in the natural or “reduced” state. It decreases the inflammation of “cholesterol plaque.” Aged garlic extract can be taken in capsule form starting at 400-600 mg a day. As garlic is a natural blood thinner, be careful if you are on prescription blood-thinning medications such as aspirin, Plavix, or Coumadin.
  2. Coenzyme Q10 (Ubiquinone): Replacement of this antioxidant is necessary to help improve blood vessel health. This is vital to take, especially if you have been prescribed a statin based medication. When starting, begin with small doses at 50-100 mg daily and increase to twice a day after several weeks. Smaller doses taken during the day maximizes its absorption. Monitor your blood pressure closely. If you have diabetes, this nutrient can also help lower your blood glucose levels so they need to be monitored as well.
  3. Fiber: If your diet is low in fiber, a fiber-based supplement is recommended. Remember that fiber can bind the cholesterol in the intestine and prevent its absorption. Examples of commonly used fiber supplements can include a psyllium-based fiber supplement like Metamucil or more of a soluble-based fiber like Glucomannan fiber.
  4. Turmeric is a great anti-oxidant to lower cholesterol levels and reduce inflammation. It can be taken as a 400 mg capsule daily or simply by sprinkling a little Turmeric powder on each meal. It does have a blood thinning effect so be aware if you are on other blood-thinning medications as mentioned above.
  5. Phytosterols: These are plant-based compounds that can be used in the treatment of high cholesterol. They can be taken independently or can be part of other formulations as well. An example of a plant-based sterol is beta-sitosterol. This can be taken once to twice daily, depending on the formulation chosen. They have the ability to block cholesterol absorption.
  6. Red Yeast Rice: This is a natural form of the statin medication, and is used by many in the treatment of high cholesterol. There are several caveats when taking this supplement you need to be aware of: Do not take prescription statins if you are taking this supplement. As with the statin medications, liver tests (blood work) need to be monitored and myalgias can occur with this supplement as well. It is recommended to begin at a dose of 600 mg daily and slowly increase over the course of several weeks to a maximum dose of 1200 mg twice a day. You should be under the care of a health care provider when taking this supplement.
  7. Avoid excessive food intake and maintain an active lifestyle by exercising regularly. Physical activity can help raise HDL levels and thereby lower cholesterol level.
  8. Eat a healthy diet low in saturated fats and trans fats. This can be achieved by:
    – Using low fat dairy products
    – Trimming meat purchased from shops of any visible fats
    – Try to limit the amount of trans fats. There is no safe level of trans fats in the diet.
    – Include the consumption of foods high in soluble fibre (e.g. whole grains, kidney beans, barley, oatmeal and fruits such as apples and pears). Soluble fibre lowers the bad LDL cholesterol without lowering the good HDL cholesterol. 5-10 grams of soluble fibre a day decreases LDL cholesterol by about 5%.
    – Limit sugar intake by avoiding sweetened beverages (soft drinks, some juices, tea/coffee with sugar added).
    Limit excessive intake of alcohol.
  9. Omega 3 fish oil: Omega 3 fish oil can not only help in lowering triglycerides, it is important for maintaining the health and pliability of the blood vessels as well as tremendous for reducing inflammation. You can start at 2000 mg a day and increase slowly to a maximum of 4-5 grams a day. Be aware that Omega 3 fish oil can thin the blood, so you may need to decrease your dosage if you are taking any blood thinners.Studies suggest that eating just 6 oz per week of fatty (dark meat) fish (e.g. salmon, herring, mackerel, anchovies, or sardines) may be enough to reduce the risk of dying from heart disease by 36%.
  10. Moderate consumption of nuts rich in fibre, phyto-nutrients and antioxidants such as vitamin E and selenium will help lower the bad LDL cholesterol.

Kitchen Remedy for ALL

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.

BASIC RECIPE
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.

STOREHOUSE
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.

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Immune Anti-Inflammatory Elixir

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.

Hot ELIXIR
INGREDIENTS
  • 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
INSTRUCTIONS
  • 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
DOSING
  • 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
NOTES
  • 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.

 

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Wild, Wild Lettuce Nature’s Pain Remedy

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:

  • arthritis
  • 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:

  1. Put leaves of the lettuce into a blender and lightly blend them (not too much).
  2. Once the leaves are blended, place them in a pot of water and bring it to a boil.
  3. After the water has turned a dark green, almost brown colour take it off the stove.
  4. 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.
  5. Squeeze the leftover wild lettuce extract all the water that’s still within.
  6. 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.
  7. 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

Comfrey the Bone Protocol (Pain and Repair)

Careful where you toss Comfrey. It will sprout a new patch wherever it hits the ground.

Comfrey – also commonly known as Bruise Wort and  Knitbone (the later for good reason) – is like a mythical monster and, in some ways like Horseradish –  the smallest bit of comfrey root will sprout a whole new plant.   I like to put comfrey under newly planted trees.  She provides a shade covering helping the soil retain moisture and her leaves will compost into very nutritious root food.   This fact gives good evidence to it’s benefits to the human body too.

Comfrey is truly the plant that keeps on giving. You can chop comfrey to the ground and it will come back, enough to be harvested three or four times a year.   And, no matter where you live, Comfrey will live there too.

For many generations in old Europe, comfrey was one of the plants that almost everyone kept right outside their doorsteps where it became more of a domesticated plant than a weed able to treat a variety of ailments.  Until just recently, comfrey was an official medicine, one of a handful of the most respected medicine plants that merited “officinale” in their Latin names. Another member of the royal dispensary of official is dandelion (Taraxicum officinale).

Today, most doctors don’t just discount comfrey, they warn against using it. Comfrey has been declared unsafe by the USA FDA for internal use. If comfrey has been used for centuries, why is it now considered toxic and too dangerous to be used medicinally? The FDA’s declaration was based on a study in which the pyrrolizidine alkaloids were extracted from the roots of comfrey and injected in large doses into rats. Researchers found that this caused pre-cancerous liver changes in the rats, which somehow became translated as “comfrey causes cancer.”

Now, injecting oneself with a drug made in a lab from the roots is very different than drinking a cup of tea or applying a poultice. Many herbalists have called this study into question for several reasons: one, it makes a big difference when one compound is isolated from the rest of the constituents that make up the chemistry and magic of the plant; two, you would have to drink dozens if not hundreds of cups of comfrey to consume the amount of alkaloids each rat was given; three humans and rats don’t necessarily respond to alkaloids the same way, and there have been no clinical studies done with humans as far as I know.

Comfrey has been used thousands of years of use by millions of people, only two reports of hepatotoxicity (liver cell toxicity) have been documented in humans.  And in both these cases, poor nutrition, pre-existing illness, and use of liver-toxic drugs were contributing factors.

Nevertheless, this article focuses primarily on using comfrey externally. Of course, the safety issues only apply to taking comfrey internally; for many ailments comfrey can be used externally instead. In addition, the leaves, which have much lower concentrations of these alkaloids, can be used instead of the roots (making a tea and gargling for a sore throat)

Comfrey is high in Silica. Another aid to healing with Comfrey is the component Allantoin, which is a cell-proliferant. A cell-proliferant encourages the cells of the body to grow again: bone growth, skin repair, and hair and nail growth are all affected beneficially by the Allantoin in Comfrey, as well as its abundant silica. And Comfrey has a lot of mucilage, a slimy material which helps healing. This means that Comfrey, with its Allantoin and Silica, and Mucilage, and Vitamins, is truly a ‘wonderful healer. Comfrey can heal just about anything:

  • Fractures (even festering) bones.
  • Growths on the bones, hands and feet
  • Varicose veins, veins that are open,
  • Neck pain
  • Amputation of limbs
  • Thinning of bone tissue
  • Pain in the arms and legs after fractures
    Pain in the lower part of the spine and vertebrae damage
  • Pain in the shoulders, elbows and knees, problems due to osteoporosis,
  • Numbness of the legs of the soles of the feet to the hip
  • Hemorrhoids
  • Rheumatic thickening of the muscle, gouts, arthritis, circulatory disorders .
  • All types of injuries, bites, bruises, wounds, blood clotting

Comfrey is the wound-healer plant but there is one warning to be mindful about. If only the tissues close to the surface are in contact with the comfrey, it can actually cause the skin to close over, trapping infection inside. For deep wounds, a plant such as Plantain (Plantago lanceolata or P. major) would be more appropriate. I like to add DSMO to my poultice to ensure the medicine travels into the deep tissues.

Comfrey is irreplaceable in inflammation of tendons, arthritis (joint inflammation), distortion (dislocation, sprain), contusion (charge, contusion), hematoma (bruising), thrombophlebitis (inflammation of the veins) and other.  And, itoccupies a place of honour in cosmetics for the face and hands. One of the properties of this tincture is that renews and regenerates loose and wrinkled skin (especially wrinkles around the eyes).  After long use of  a tincture on the skin of the face and hands, they get completely regenerated.   As far as I know, there is no better remedy than the comfrey root tincture for external use against gout, which should be lightly rubbed in severe gout.

The recipe of a Poultice

Harvest and clean the leaves
Grind up the leaves with warm water in a food chopper, or blender.
Add enough water to get everything flowing nicely in the blender.
Mix in flour by hand to form mixture into the thick paste (I used wheat, but rice flour or other types of flour should work just as well)
Spread the mixture between layers of cloth or gauze in the size that you want your poultice to be

You can store poultices in freezer between layers of waxed paper if not using immediately

The recipe for the comfrey tincture of comfrey:

Put 100 grams of comfrey root in 700 ml of strong brandy or alcohol into the bottle and lay horizontally that ‘it must be aged’ in a dark place for 14 days.
Shake it every third day.
After 14 days, strain and keep it in a dark glass bottle in a cool place.
Lubricate the affected area with this tincture, three times a day.

* Pure alcohol instead of brandy leaves the tincture odorless. Comfrey with brandy has a very unpleasant smell. This tincture is very sticky.

The Recipe for Comfrey Oil

Harvest the comfrey leaves in the afternoon, after the sun has dried off the morning dew. Wet plant materials will make moldy oils, so it is best to wait at least 36 hours after the last rain before harvesting.

In a warm, dry, well-ventilated place (such as an attic, an oven with a pilot light, or even your car!), wilt the whole fresh leaves for 12 hours or until the edges are crispy.  You can also do this in a dehydrator.

Fill a jar completely full of the whole wilted leaves, leaving a little headroom at the top. Add olive oil until the jar is full to the brim.

Tightly seal the jar. Label it with the plant name and date harvested. Put it in a dish on the counter (herbal oils always seem to leak).

Tend it a few times a week by poking the plant material down to release air bubbles and topping it off so the level of the oil is above the level of the leaves.

After six weeks, strain out the plant material, and your infused oil is ready to use!

For a very effective eye wash remedy using comfrey, CLICK HERE

Apple Cider Vinegar

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?

Detoxification
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.

Prebiotic
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.

Kills Pathogens
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.

Weight Loss
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.

Balances Cholesterol
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.

Alklanizing
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

Clears Sinuses
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.

Energy Enhancer
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.

Savoury Sling
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

 

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Bone Broth, Gelatin, and Collagen

“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:

  1. glycine – makes up the greatest proportion of bone broth, gelatin, and collagen; important for your immune system, and cell stability
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. Type III; located in internal organs, skin, and around bone.Found mostly in beef
  4. 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.
  5. 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:

  1. 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.
  2. 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!

SAUCE BASICS

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.
Recipes

CHICKEN STOCK

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.

BEEF STOCK

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.

FISH STOCK

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

Ingredients

4 quarts of filtered water
2 lbs. of beef (or chicken) bones
8 garlic cloves, peeled and crushed
2 carrots
2 stalks of celery
2 Tbsp. of apple cider vinegar
1 Tbsp. of sea salt (Himalayan if possible)

Instructions

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

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Eat Your Colours

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!

phytonutrient_spectrum_comprehensive_guide_brfinal_v2

OTPP – Open The Pathways Protocol

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.

Recipe:
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.

 

 

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Turmeric Paste

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.

Golden Paste

INGREDIENTS

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

METHOD

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.

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Acid/Alkaline Foods

A list of Acid / Alkaline Forming Foods
Your body pH affects everything…
Balancing the pH is a major step toward well-being and greater health.

The pH scale is from   0 – 14

0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline…

This chart is for those trying to “adjust” their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body’s pH level falls.  Balance is Key !!!

This chart is intended only as a general guide to alkalizing and acidifying foods.

…ALKALINE FOODS…
…ACIDIC FOODS…
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.

UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans
Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.

 

Here’s a chart that ranks foods from most alkaline to most acidic.

Ranked Foods: Alkaline  to  Acidic
Extremely Alkaline

Lemons, watermelon.

Alkaline Forming

Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.

Moderately Alkaline

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).

Slightly Alkaline

Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).

Neutral

Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).

Moderately Acidic

Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).

Extremely Acidic

Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

 

More Ranked Foods: Alkaline  to  Acidic
Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.

Moderately Alkaline Forming Foods

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.

Low Alkaline Forming Foods

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.

Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Very Low Acid Forming Foods

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.

Low Acid Forming Foods

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.

Moderately Acid Forming Foods

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.

Highly Acid Forming Foods

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.

 

A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts

OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia
Ki Sweet

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies

Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter

NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes

DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

 

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)
  Alkaline:  Meditation, Prayer, Peace, Kindness & Love   Acid:  Overwork, Anger, Fear, Jealousy & Stress
  Extremely Alkaline Forming Foods – pH 8.5 to 9.0   Extremely Acid Forming Foods – pH 5.0 to 5.5
  9.0  Lemons 1, Watermelon 2

  8.5  Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5, Seedless grapes
(sweet), Watercress, Seaweeds

        Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8

  5.0  Artificial sweeteners

  5.5  Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40

        Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).

  Moderate Alkaline – pH 7.5 to 8.0   Moderate Acid – pH 6.0 to 6.5
  8.0  Apples (sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, Flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

  7.5  Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16

  6.0  Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)

  6.5  Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)

  Slightly Alkaline to Neutral pH 7.0   Slightly Acid to Neutral pH 7.0
  7.0  Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19, (home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut

        Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat’s milk and whey (raw) 23, Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24, Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
(nutritional flakes)

  7.0  Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts

        Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt

  Neutral pH 7.0  Ñ  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
  Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow’s) 27, Oils (except olive),
Whey (cow’s), Yogurt (plain)
NOTE:  Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer.  Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.
8. Depends on vege’s content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ú2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed – up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached – has no goodness.
40. Poison!  Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness.

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

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Garlic, Ginger, Lemon, Apple Cider Vinegar and Honey Elixir

Some top doctors have revealed that the combination of garlic, ginger, lemon, apple cider vinegar and honey is a wonderful remedy 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 this home remedy that costs just pennies a day to make is 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.

THE 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. 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.

BASIC RECIPE

Here’s how to make your own

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.

STOREHOUSE
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.

Healing Protocols The Natural Way

My wish for this section is to help empower you in health and wholeness, and to show you that you do not need to stay sick. Almost any chronic medical condition can be helped.   When I work with a client and we investigate the live and dry blood testing and iridology,...

read more

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Keeping the Internal Critters At Bay – Detoxification

“Worms have been living inside the human body since Homo sapiens have been around. About half the world’s population (over 3 billion people) are in infected with at least one of the three worms forming what Columbia University parasitologist Dickson Despommier calls the “unholy trinity”—large roundworm, hookworm and whipworm.” From the February 2009 issue of Scientific American (Worms “N” Us).

How many humans have PARASITES — the organisms that live in and feed off of their human host? No one knows for sure, but suffice it to say that the number is probably far greater than we think. I have seen peer-reviewed studies suggesting that the majority (over 50%) of all Americans are carrying some sort of parasite at any given moment.

When it comes to giving out advice on dealing with these parasites, you find every end of the spectrum, from the late Hulda Clark (The Cure for All Diseases) who believed that virtually all disease could be tied back to occult (hidden) parasites, to Mark Crislip of Science Based Medicine who wrote, “I get a sinking feeling when I see that diagnosis [parasites] on the schedule, as it rarely means a real parasite. The great Pacific NW is mostly parasite free, so either it is a traveler or someone with delusions of parasitism.”     Who can we trust? As is usually the case, the truth lies somewhere in the middle.

SIGNS YOU MIGHT HAVE PARASITES
There are numerous signs and symptoms of parasitosis (the condition of having parasites). However, many of them are fairly vague and seen in wide numbers of other chronic health problems. Just remember that the more symptoms (particularly “unexplained” symptoms) , the greater chance that those symptoms have something to to with parasites. Some of the more common signs and symptoms include….

  1. IBS-LIKE SYMPTOMS: People with IBS tend to bounce back and forth between diarrhea and
  2. CONSTIPATION. They also tend to have lots of bloating, foul-smelling gas, abdominal pain, and even blood in the stool. This also happens to describe people who have parasites.
  3. SKIN CONDITIONS: SKIN CONDITIONS can be in the form of unexplained rashes, eczema, hives, rosacea, etc, etc. Itching is another common sign of parasites — particularly around the nether regions such as the rectum / anus (now you know why your dog periodically drags his hind end along the ground in a semi-sitting position). Be aware that you get some of these same symptoms with Candida.
  4. ALLERGIES: People with parasites often have all sorts of ALLERGIES and sensitivities — particularly to foods. This is thought to be brought on by the toxins they release, as much as it is the parasites themselves.
  5. UNEXPLAINED JOINT PAIN: Although there are a million and one reasons people can get joint pain, they always come back to to having either some sort of mechanical dysfunction (not likely in cases of “ALL-OVER” pain) or SYSTEMIC INFLAMMATION.
  6. YOU ARE WORN OUT AND DEPRESSED: If you are exhausted, fatigued, chronically tired, or mentally washed out (“brain fog”), you may have parasites.
  7. YOU HAVE ANEMIA: This is what happens when worms suck your blood, and particularly true with Iron-Deficiency Anemia — the most common form of ANEMIA in America.
  8. SEXUAL DYSFUNCTION / FEMALE PROBLEMS: This covers a lot of territory.
  9. SUGAR OR CARB CRAVING / ADDICTION.
    CONSTANTLY HUNGRY: Remember the old Three Stooges jokes about ‘feeding’ their tapeworms? When parasites are chowing (robbing you of) all your nutrients, you will constantly feel hungry. Although the stereotypical person with parasites (particularly the ‘proverbial’ tapeworm) is rail thin, the truth is that many, if not most Americans who have parasites are OBESE.
  10. OTHERS: There are a bunch. Some of the more common include insomnia, teeth grinding at night, bad breath, body odor, chronic low-grade fever, a weak immune system, a history of international travel, ANTIBIOTIC use, or heath problems that seemed to start after a serious bout of ‘food poisoning’.

HOW DO I DETERMINE WHETHER OR NOT I HAVE PARASITES,
AND WHAT CAN I DO TO GET RID OF THEM?

Determining whether or not you have parasites is probably the easiest part of the whole process. Although it is not so common to see parasites in your stool, there are any number of labs that provide comprehensive evaluation of stool samples. Blood work can also be of benefit as there are certain markers seen in people with parasitosis.

You need to be aware that the two sorts of parasites we are mostly discussing here today are the worms (tapeworms, roundworms, etc) and protazoa (single celled organisms). The worms attach themselves to the intestinal lining, both draining nutrients and releasing toxins that affect your whole body. The protazoa (Girardia is probably the most common in America) are different, but can cause equally distressing symptoms.

Although there are any number of anti-parasitic drugs on the market (each class of parasite has many different drugs associated with it), these can be exceedingly harsh, as they all work on the principal of being toxic enough to kill the bugs, but not toxic enough to kill you. For most people, parasites can be effectively dealt with via nutrition and natural methods.

Dietary Changes: When you begin to make healthy changes in your diet, you begin to starve the excess critters that have been hanging around gobbling up the extra sugars and nutrition in your blood. When there is not enough fuel for these yeasts, they begin to die off.

I am going to list off the things that I am most familiar with and that are effective.

  • BLACK WALNUT HULLS / WORMWOOD: Almost every anti-parasitic remedy I have ever seen, involves these two as its foundation.
  • GARLIC: What isn’t Garlic good for? Other than the fact that other people might not be able to tolerate being around you, Garlic is one of the true “miracle” plants when it comes to health. Yes, it helps kill parasites.
  • BERBERE / CIRCUMIN / TUMERIC: All of these are extremely anti-inflammatory.
  • CINNAMON / CLOVES: Excellent against parasites — particularly their eggs. Many people use alternating courses of Wormwood / Walnut Hull, and Cinnamon / Cloves to alternatively kill off the adult parasites and the worms.
  • CAYENNE PEPPER / HOT PEPPERS: Fabulous stuff as long as you are not one of those people with a Nightshade Sensitivity.
  • PUMPKIN SEEDS: We have eaten roasted pumpkin seeds in the Fall of the year forever. Not only are they delicious, but the oil has anti-parasitic properties.
  • PINEAPPLE AND PAPAYA: These contain bromelain and papain respectively — proteolytic enzymes. Make sure to crush the papaya seeds and eat them as well.
  • LEMON & SPEARMINT: Great stuff. Make sure to crush or chew the lemon seeds.
  • CARROTS / RAW COCONUT: I also see people substituting (or using simultaneously) sweet potatoes and BEETS (not pickled).
  • INTESTINAL CLEANSING: There are about a million ways to go about this, but most seem to involve copious amounts of fiber. Although there are all sorts of forms, I like ground flax seed.
  • OIL OF OREGENO / OLIVE LEAF EXTRACT: Although there are many that swear by these for their anti-parasitic properties, I tend to think of both in terms of anti-fungal (anti-yeast).
  • DIATOMACEOUS EARTH: You can even use this on your garden as a natural pesticide. It absolutely works. The drawback is that I find that it also kills your earthworms so this troubles me.
  • RAW APPLE CIDER VINEGAR: Not sure what Raw (unpasteurized / unfiltered) Apple Cider Vinegar is not good for, but that list would be rather short. This sort of vinegar tastes good, and provides a number of health benefits.
  • WORK ON YOUR GUT: As is the case with virtually every form of sickness there is, you will never go wrong dealing with your GUT HEALTH.

One quick warning about a parasite cleanse; the more intensely you go about it, the more possibility you will end up having a HERXHEIMER REACTION. As you kill parasites, they release a lot of toxicity into your system. You may wind up with a headache, malaise, or even feeling sick. This won’t last long.  I discuss more about this below.

CONCLUSION
Not only do I feel that getting rid of parasites naturally to be the best method of doing so, there are many health benefits to using the methods seen above — most having to do with the fact that they could be easily and effectively incorporated into virtually any sort of ANTI-INFLAMMATORY PALEO-LIKE DIET. The bottom line is that as long as you are not pregnant or nursing (got my disclaimer in), there is really no downside to these sorts of protocols, but the upside is tremendous.

Parasite, fungal, bacteria and virus die off symptoms are different for every person.  It depends upon the individual’s overall constitution and the health of the body’s terrain.

The term “Herxheimer reaction” refers to the “die off”, and is also sometimes called the “healing crisis” although healing crisis is also a term used to describe “Herrings Law of Cure”, a reversal of previous symptoms.   In “die off” you might feel worse instead of better for a a period of time because the critters are dying.  It is similar to an ant colony that is struggling.  The ants become overactive, frantic to stay alive.

This reaction should be swift and short term.   For some it lasts a day or two, others can experience die off symptoms for up to a week. And still others, who may be dealing with a more exacerbated immune deficiency may experience these unpleasant symptoms whenever a new dietary change is made toward reducing the amount of food available for the yeasts to thrive (more on that farther down the page).

The important thing to note is that worsening symptoms do not indicate failure of the treatment — it usually means that the treatment protocol is indeed working, maybe a little too well.

When  “die off” happens in large quantities, it results in an immune reaction to the endotoxins released by those organisms as they die, causing an increase in symptoms we may have already been experiencing, and/or sometimes producing a new set of symptoms  As the body works to detoxify, you may experience symptoms including dizziness, headache, “foggy” headedness, eye floaters (the little blurs in vision which can be detected when the eyeball moves back and forth), depression, anxiety, heightened anger reactions, gas & bloating, flatulence, diarrhea, constipation, joint pain, muscle pain, body aches, sore throat, general malaise, exhaustion, need for more sleep, sweating, chills, nausea, skin breakouts, or other symptoms.  I know, it reads like label warning on pharmaceutical drug; a bunch of symptoms from one of those commercials that ends with “side effects may include…”   The truth is that die off symptoms are caused by real biological occurrences resulting in your body experiencing these reactions.

The two main factors which cause the unpleasant (and at times even debilitating) symptoms of die off are dietary changes and antifungal treatments.

What Else Can I Do To Treat Die Off Symptoms?

Try an epsom salt bath, or a baking soda bath, to help draw out toxins.
If you have access to natural hot sulfur springs in your area, by all means have a soak!
Saunas and steam baths are great for sweating out excess toxins.
Follow a good sweat with a revitalizing, rehydrating drink.
A coffee enema will do wonders for an overstressed liver, and help immensely in flushing out excess toxins.
Castor Oil Packs also help relieve some of the discomfort.

To assist with the cleaning process, we suggest the following Tea made with local herbs.

colon cleansing teaColon Cleansing Tea

Most colon cleanse teas on the market contains either senna or cascara sagrada, both of which stimulate the action of the lower intestines and colon.

These herbs are no joke. They’re used in some popular herbal tea blends to help alleviate constipation. If you’ve not used them before, they really do work. Start with a gentle dose.

Senna can cause painful intestinal spasms in some people, so you may want to look for a tea made with cascara sagrada. It supports normal function of the bowel, while stimulating digestive secretions in the liver, gall bladder, pancreas and stomach.

If you decide to use a senna tea start with a mild dose the first time, and see if you get the desired effect. Drink it at night before bed time, by the next morning after being up and about for a while you’ll know whether you need a stronger dose or not.

Our local Tea Blend

Aloe Vera Leaf – also supports normal bowel function, cleanses the blood, and is a liver/gall bladder tonic
Plantain leaf – helps break up mucoid plaque while also soothing to the intestines
Ginger root – relieves gas, bloating and upset stomach
Fennel seeds – relieves instestinal cramping and gas
Fenugreek seed – soothing to the intestines and promotes regularity
Peppermint leaf – stimulates liver and gall bladder, good for colon cleansing, digestion
Dandelion root – supports liver function, stimulates bile flow, help release toxins and also helps carry them safely out of the body.

This tea can be ordered from Seeds Of Wellness.   A 20 cup blend is $8.   This blend is also available in a 50ml tincture for $10.

For my clients, friends and family, here I present three Trusted Parasite Protocol Cleanse Protocols (downloadable pdf)

To order this tea or any of the herbs reported in the protocol please contact me.

 

Please indicate a preferred day and time for an appointment.

Fermented Food

It is an old art to make naturally fermented and cultured foods. Although not prepared with fire or heat, the elemental result is a source of fire and heat for our body.    Fermenting is also alchemizing.  You start with two, three or more items and fuse them into a new creation.

The most significant aspects of these foods are found in the process in which they are made. The fermentation or culturing process is more important than the foods that are fermented. When green cabbage is shredded and placed under pressure with a little sea salt, the liquids are extracted from the cabbage. In this liquid ethereal life forces and gases are freed. While the cabbage mixture increases in temperature, chemical interactions take place and substances transform. The matured and finished sauerkraut, has become an individual unique food with an inner liveliness, flavour and aroma completely its own. A whole new product has been created consisting of ‘magical’ living microorganisms and an abundance of nutritious substances and forces. The microorganisms in the sauerkraut, the lacto bacilli, create not only flavours and textures they also produce an environment wherein ‘unwanted bacteria’ can not live and therefore the foods are preserved instead of rotting.

One of our favourite protocols for our clients is a cabbage ferment.   This protocol is called “heal the gut” and is a mainstay in most people’s steps to wellness.

It is relatively simple to ferment or pickle vegetable foods. They can be ready in a few hours or in a few days and others, like miso, can take years to mature. The different pickles and fermented foods have different properties, effects, flavours and consistency. Some are more sour, some salty, some crispy and some soft, some are strengthening and warming, others loosening and cooling.

Real Food or a Pill?

About 80% of clients initially report taking a daily vitamin or mineral supplementation. When I announce that I’d rather they find nutrition in real foods, most clients raise an eyebrow with “Really, but that is hard work!”.   In my opinion, anything short of the whole plant always, guaranteed, misses the mark. When did humans stop relying upon Nature to provide our nutrition? How can we assume the incredible, creative force of Nature is less than a man-made pill? It absolutely baffles me!

Clients will often tell me that they experience an increase in energy and an apparent and sometimes quick relief from health challenges due to their supplementation. So, this topic can be very confusing. I will suggest that although there appears to be relief, most often what one is occuring is a shift of symptoms, satiation and/or compromised nutrition. It is not a true healing, homeostatis or the peace of true health. Getting rid of symptoms does not necessarily translate to true health (and happiness). It often means one is trading in one set of symptoms for another and they not addressing the underlying cause.

Nutrition, despite our technological advances, is actually still a very young science. We can not, not do I think should we try to duplicate the brillant, balance of nutrients found in whole, fresh plants. It is estimated that we may only be aware of 10% of the nutrients and phytonutrients (plant) in nature. Wow! We have a lot to learn. Nature packages nutrients in a precise combination that work together as cofactors. How can removing the cofactors through extraction and refining produce less than optimal results? In my opinion it can’t. It is a fragmented approach and we are not addressing why our body is lacking the nutrient in the first place.

For example, most women over 50 are concerned about calcium levels. And, as such, seek supplementation. They do not consider the foods or habits that create a loss or interference of calcium or calcium uptake. They often do not consider possible adverse effects of taking too much calcium or the bioavailabilty of one form of calcium over another. However, more importantly, they do not question taking a mineral in an isolated form. Calcium in nature comes “packaged” in a perfect blend. How can humans intelligently claim that a specific nutrient is the answer? We can’t!

Health educator T.C.Fry said “many drugs, diets, and supplements are sold with a admonition to “consult your physician” before consuming them. But is there is value in looking inot the medical profession for nutritional advice?” I find this statement ammusing and troubling. It was only in 2004 that it became mandatory for US medical schools to have a single course on nutrition. An American Journal of Clinical Nutrition published a study that challenged doctors against their patiencts in a test of basic nutrition. The patients won! (source: Micehal Gregor, Atkins facts). We have to educate ourselves further. This is the only way we will find true healing.

It is important to familiarize yourself with the elements of nature and to understand that we can not duplicate or even come close to the healing power of whole, organic, raw foods. At this point in history when most diseases stem from the realization we are eating ourselves to death, this topic is very, very important to the health and well-being of mankind. We are at a critical and important time in human history. I think it is time we all started to love ourselves in a great capacity and nourish our bodies with foods that love us back. Let’s embrace “Biophillia” – the love of nature!

Alkalinizing Formula – Beat the Acid

I have a little routine/ritual every day and have for years.   Almost all foods that we eat, after being digested, absorbed, and metabolized is released either an acid or an alkaline base (bicarbonate) into blood. Grains, fish, meat, poultry, shellfish, cheese, milk, and salt all produce acid. The mass consumption of these foods have caused our bodies to become overly acidic, which strips it of minerals.  But I do love acid foods…a lot!   So, I balance!   Here are the secret formulas for maintaining an alkaline system (which, btw, is a system that can not harbour dis-ease)

Sodium bicarbonate was used back in the 30’s as a Cure-all tonic. The cause of most common ailments are due to too much acid in the body, headaches, colds, upset stomach, heartburn. Even cancers are known to thrive in an acidic environment. So Alkalizing the body with baking soda balances you PH levels to a neutral state thus eliminating most ailments caused by acidosis ( too much acid in the body). In 1931 Alka-Seltzer was introduced to the world. the main ingredients of Alka-Seltzer tablets are aspirin, citric acid, and sodium bicarbonate.  Let’s take out the Aspirin now shall we!

The formulas:

1. ACID DIGESTIVE PROBLEMS AND EXTREME ACIDITY FORMULA
1/4 teaspoon of baking soda plus 1/2 glass of water taken after every meal. I am assuming you take three meals a day. So this would mean you take it twice a day. This will help the digestion and stop the constipation.

2. ALKALIZING THE BLOOD FORMULA
1/4 teaspoon of baking soda added to only 1/2 glass of water. This is taken once in the morning and once before bedtime.

3. APPLE CIDER VINEGAR AND BAKING SODA FORMULA
Two tablespoon of ACV plus 1/4 teaspoon of baking soda. Take this two to three times a day on an empty stomach. It gives me more energy. The pH of this formula is about 7

4. LEMON or LIME or BOTH BICARBONATE FORMULA
This simple formula will normalized many biological parameters, pH, ORP, phosphates, bicarbonates and antioxidants of vitamin C. A potential miracle water. One whole lemon freshly squeezed. Keep adding baking soda slowly bit by bit until the fizz stops. Then you will add water to one half glass. This is often taken twice a day. To be taken once in the morning and once before bedtime on an empty stomach.

To make these alkalizing formulas work, it is necessary that you drink plenty of water while you are eating any food. The water you drink will allow the food to be properly pH neutralized so that there is no “pockets” of acid that exists. Chewing and eating slowly is another thing that helps.

To allow the foods to be properly digested without unnecessary acid/base interaction in foods. Make sure you eat just one kind of food category for one meal, and another kind of food a category for another meals. It tends to bring homogeneity and less upset for the stomach. So do not eat many kinds of food in one meal.

If you want just protein, then protein for morning meal. And maybe starch for lunch meal, then finally a vegetarian meal in the evening.

Make sure the last meal of the day is a light meal so the body doesn’t need to do extra homework while it is resting during the night!

And to repeat again: drink plenty of water while you are eating. Do not try to conserve water to sacrifice pH imbalances. Water is a natural neutralizer.

Over the long haul (for those getting older and for the young to heed), those who do not balance their diet with alkaline foods (vegetables and fruits, primarily) become prone to weak bones, joints and muscles, heart disease, diabetes, kidney disease, and a host of other health problems. In other words, long-term health and longevity have everything to do with acid-alkaline balance.

Consider the Inuit (a.k.a., Eskimos), who do not have access to many fruits and vegetables. Their diets consist largely of seal meat, fish and whale blubber. While they eat few grains, their diet is nevertheless highly acidic. Though a sturdy bunch, with healthy hearts, their bones start breaking down prematurely. Indeed, the Inuit people have the worst longevity statistics in North America  .

In contrast is Okinawa, where more people live to 100 years of age, longer than anywhere in the world.

While meat, rice, soy and seafood (highly acidic foods) are squarely in the diet, so are a vast range of different vegetables and fruits, rich in anti-oxidants, as well as minerals that counteract acidity. A wealth of fascinating anthropologic and scientific evidence exists that supports the acid-alkaline theory of health and longevity; there is much information to research this further.

The typical American diet is similar to that of the Inuit in that there is entirely too much meat and not enough alkaline vegetables to balance it.

Factory farms in the US manufacture meat and animal products in unhealthy ways, leaving them loaded with toxins and inflammatory compounds. Furthermore, charring meat adds flavour, as well as cancer-causing substances.

  To make matters worse, the acidity of the American diet is compounded by all the starches and sweets consumed. Many of these processed foods can be as acidic as meat, chicken, fish and seafood (colas are even more acidic), but are not nearly as full of nutrients.

Acidic foods are also generally lacking in fibre, which helps control blood sugar and improves bowel health. The friendly bacteria in the gut need fibre to function. Without them, not only does the digestive system suffer, but also the immune defences.

The problem is not so much any particular food, but rather the cumulative effect of a highly acidic diet over many decades that eats away at our health.

So, where does that leave us? What can we do to reduce the impact of an acidic diet?

For one, reduce the serving sizes of the acidic foods, while increasing the amount of greens and other alkaline veggies during a meal. This markedly reduces the total number of calories consumed, while reducing the acid impact. Learning about what foods are highly acidic or alkaline can help one balance the diet better.

Yet, to make it easy, here are a few suggestions that can help you add more alkaline foods to your diet –

  1. Have a big salad at least once a day using green leafy vegetables (especially collard or mustard greens, endive and kale) and add sprouts, broccoli, parsley and peppers.
  2. Grind black pepper on everything savoury.
  3. Squeeze lemon or lime juice on fish, salads or in your beverage.
  4. Munch on pumpkin seeds or add them to salads.
  5. Use sea salt (Celtic, French or Himalayan preferred) rather than regular table salt.
  6. Use Apple cider vinegar rather than Balsamic vinegar.
  7. Drink ginger tea instead of coffee.
  8. If you like radishes, eat them like candy.
  9. If you want something sweet, eat cantaloupe, tangerines, mandarins and assorted berries.
  10. Let vegetable juices be your summer thirst quencher.
  11. Quell a hunger with celery smeared with nut butter. Smear half of an avocado on toast, rather than margarine.

Green leafy vegetables and the foods mentioned above can make a major difference in the balance of things and protect the bones, joints, muscles, heart, brain, liver and kidneys. Alkaline bodies are also much more resistant to infection and cancer.

As far as diets go, these are not boring foods by any means. Indeed, there is a great variety to choose from, and hundreds of simple recipes to play with. In addition, many other healthy and tasty foods are alkaline forming, though not with the same impact as the foods listed above. There are also alkaline mineral supplements, such as the citrates of potassium, magnesium and calcium, which can have profound effects on health and well-being.

Cacao – The Antioxidant Love Drug

Cacao!  Need an antioxidant?  Seriously, you can not go wrong with Cacao  (warning: we are not talking about chocolate but pure unadulterated Cacao)

The real truth is about to come out about RAW ORGANIC CHOCOLATE–THEOBROMA CACAO–FOOD OF THE GODS. It is a true super food and unrivalled in many areas of nutrition–especially antioxidants! The ancient Aztec, Mayan, Olmec, and Toltec Indians were really onto something.

Here are some startling and super cool facts about Raw Cacao

  1. is the highest known source of anti-oxidants by a factor of almost 5! It has nearly 20 times the antioxidant levels of red wine and up to 30 times what is found in green tea!*
  2. Over 80% of the US population is deficient in Magnesium. In nature, the primary source of Magnesium is cacao (raw chocolate beans)!** (Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMS. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated premenstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women.)

The ancient Indians of Central America valued cacao so much that they used it as money! Montezuma, the famous Aztec emperor, had his vaults filled not with gold but with about 960,000,000 raw cacao beans! Raw chocolate is known to have the following properties:

  • Diminishes appetite and aids in weight loss
  • Increases sensuality and beauty
  • Helps to heal and open the heart
  • Nourishes the intellect and attracts prosperity

One of the main differences between raw cacao and the chocolate typically available on the open market (cocoa- -a processed substance) is that raw cacao has all the original healthy cacao butter containing all the original essential fatty acids and amazing taste originally found in the bean.

Raw cacao or chocolate should not be confused with other substances such as coco (coconut), kola (a nut whose flavour is used in soft drinks), or coca (the leaf of the plant from which cocaine is derived). Cocoa and cocoa butter are cooked, processed substances derived from raw cacao nibs (or beans/nuts). All chocolate starts out as raw cacao beans (or nuts–they are actually the seed of the cacao fruit which grows on a tropical tree). Processing, cooking and roasting, destroy sensitive nutrients, create trans-fats, and corrupt the delicate, complex flavour of the cacao nib (bean without the skin). Raw cacao is one of the most, if not THE most, nutrient rich and complex foods known to man.

Chocolate contains more than 300 known chemicals, some of which are listed below. Caffeine is the most well known of these chemical ingredients, and while it’s present in chocolate, it can only be found in small quantities.  Theobromine, a weak stimulant, is also present, in slightly higher amounts. The combination of these two chemicals (and possibly others) may provide the “lift” that chocolate eaters experience.

Chocolate also contains a natural ‘love drug’. Tryptophan is a chemical that the brain uses to make a neurotransmitter called serotonin. High levels of serotonin can produce feelings of elation, even ecstasy –hence the name of the designer drug that also works by increasing serotonin levels. While tryptophan could be considered ‘chocolate’s ecstasy’, another chemical called phenylethylamine has earned the nickname ‘chocolate amphetamine’, since it is related to amphetamines. High levels of this neurotransmitter help promote feelings of attraction, excitement, giddiness and apprehension. Phenylethylamine works by stimulating the brain’s pleasure centers and reaches peak levels during orgasm. All of these stimulants increase the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert. But many scientists are skeptical that chocolate could produce mood altering effects in this way. Chemicals like tryptophan and phenylethylamine, which are also found in many other foodstuffs, are present in chocolate only in very small quantities.

While stimulants contribute to a temporary sense of well-being, there are other chemicals and other theories as to why chocolate makes us feel good. Several more obscure chocolate ingredients seem to act by affecting the brain’s own neurotransmitter network. Neurotransmitters are the chemical messengers of the brain. They work by transporting electrical signals between nerve cells. These signals cause changes in the sensations and emotions that we experience.

One of the chemicals in chocolate that makes us feel good is the lipid, Anandamide. Anandamide is a current favourite candidate for a psychoactive chocolate ingredient. Anandamide is unique due to its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana. Both activate the same receptor which causes the production of dopamine, a neurotransmitter which leads to feelings of well being that people associate with a high. Anandamide, found naturally in the brain, breaks down very rapidly. Besides adding to the levels of anandamide, chocolate also contains two other chemicals which work to slow the breakdown of the anandamide, thus extending the feelings of well-being. Even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. THC reacts with receptors more widely dispersed in the brain and is present in much larger amounts. Experts say it would take twenty-five pounds of chocolate to achieve a similar high to that of marijuana. Yet it’s worth noting that Noleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide.

So, please, eat your chocolate (raw).

Seeds Of Wellness really likes to blend personalized herbs in raw cacao (and in tinctures) for unique blends of healing herbs.  Raw Cacao acts as an amazing MTA (medicine transfer agent).

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