HCL & Fermented Foods

Western culture is terrified of germs and overly obsessed with hygiene.   Children are told to wash their hands constantly.   Petting a dog or receiving a dog’s sloppy tongue kiss is considered gross by many.   Getting dirt under your fingernails disgusts many.   We have become germaphobics and, yes, our health is now compromised. We live in the midst of the war on bacteria, and our bodies are major battlegrounds. We are taught to fear exposure to all forms of microscopic life. Every new sensationalized killer microbe gives us more reason to defend ourselves with vigilance. Nothing illustrates this more vividly than antibacterial soap.

The is a hygiene hypothesis which attributes the dramatic rise in prevalence of asthma and other allergies to lack of exposure to diverse microorganisms.    We also have an epidemic of obesity.  The more “germ-free” we try to be, the more vulnerable, over wight and sick we become. Well-informed hygiene is very important, but it is impossible to avoid exposure to microbes. They are everywhere.   And, we need to be friends with many microbes and enhance their living inside our body

To appreciate the symbiosis human’s require with colonies of bacteria I have written an article HERE.   This article is about how to make and include food specifically for gut colonies so they are happy camper and we become healthy hosts…..fermented foods.

Before I go into the ferment foods that feed the good guys, we need to talk a little bit about digestion.   Digestion moves from the north to the south.  So, it is good to look at the beginnings first.   The stomach is the acid churner which begins the digestive process with strong acids that break down food preparing it for the rest of the journey south. So, it is wise to first focus on  the importance of the stomach acid and perhaps supplementing with hydrochloric acid (HCL) for anyone with digestive issues.  HCL is not really feasible to get in food form. Raw Apple Cider can certainly help, as can herbal bitters,but therapeutically HCL is sometimes required. Other things like enzymes are needed as well, but it’s so easy to get that from a good diet loaded with probiotic/enzymatic rich foods.

The Roles of Stomach Acid

  1. Stomach acid essentially sterilizes our food. It s our first line of defence against pathogens coming in to the stomach. It will kill bacteria/microbes/pathogens/yeast that come in and try to colonize in the intestines. These germs are destroyed on contact as our food is mixed with stomach acid.
  2. Stomach acid begins digesting our proteins. Namely the enzyme pepsin in our stomach juices.
    Minerals are pulled for absorption by our stomach acid. Without enough stomach acid we cannot assimilate the minerals from our food.
  3. Stomach acid also stimulates the pancreas to secrete enzymes and bicarbonate. When the food is the proper pH moving out of the stomach it will signal the pancreas to secrete its’ juices. If the pH is not appropriate this can cause damage to the wall of the small intestines.

Self-Test Instructions for HCL

  1. Begin by taking one 350 to 750 mg capsule of betaine HCl with a protein-containing meal. A normal response in a healthy person would be discomfort – basically, heartburn (or a warming sensation in the stomach). If you do not feel a burning sensation, at the next protein-containing meal, take two capsules.
  2. . If there are no reactions, after two days increase the number of capsules with each meal to two capsules.
  3. Continue increasing every two days, using up to eight capsules at a time if necessary. Build slowly to a maximum of eight capsules with each meal. You’ll know you’ve taken too much if you experience tingling, heartburn, diarrhea, or any type of discomfort, including feelings of unease, digestive discomfort, neck ache, backache, headache, fatigue, decrease in energy, or any new odd symptom. If you experience tingling or burning, or any symptom that is uncomfortable, you can neutralize the acid with 1 teaspoon of baking soda in water or milk.
  4. When you reach of state of tingling, burning or any other type of discomfort, cut back by one capsule per meal. If the discomfort continues, DISCONTINUE the HCl. These dosages may seem large, but a normally functioning stomach manufactures considerably more, about 2,000 per meal.
  5. Once you have established a dose (either 8 capsules or less, if warmth or heaviness occurs), continue this dose.
  6. With smaller meals, you may require less HCl, so you may reduce the number of capsules taken.

Individuals with very moderate HCl deficiency generally show rapid improvement in symptoms and have early signs of intolerance to the acid. This typically indicates a return to normal acid secretion. Individuals with low HCL/pepsin typically do not respond as well to so to maximize the absorption and benefits of the nutrients you take, it is important to be consistent with your HCl/pepsin supplementation.

Over time you will rebuild your own stomach acid and no longer need supplementation. If you are needing supplementation with HCl for more than one year you may need to address deeper issues and use digestive enzymes, bitters, nutrients and possibly some body work like acupuncture or learn stress management techniques.

To heal the stomach first:

Make sure to chew slowly at every meal, relax, support with herbal bitters before and/or after meals, licorice (DGL“ deglycyrrhizinated), digestive/pancreatic enzymes (gut healing nutrients), and maybe some Aloe Vera Juice if there are ulcerations. Cabbage juice, several ounces daily, could be very helpful and start to help the parietal cells of the stomach to make its own HCL (this is only if you do not have a thyroid problem goitrogenic foods such as cabbage are contraindicated in thyroid issues). Vitamins A & D and even L-glutamine may also help. Supplemental B1, methylated B12 and zinc nutrients support acid production.

Then add the HCL, keep using probiotics and enzymes daily. Working to add properly fermented foods daily would be optimal, aim to have a small serving with each meal.

Fermented food is an amazing way of introducing the “wild” of nature into our body.  It is an important connection to nature.   There is a magic and power in fermented foods that has been used by many ancient human civilizations. Fermentation practices have long illustrious histories that stretch deep into prehistory and appear to have evolved together with the crops and animals themselves.   It is actually how alcohol was discovered but it was also a way to preserve foods for our ancestors who did not have refrigerators and freezers.

There is no food that cannot be fermented, though not every food has an established tradition of fermentation.

Here are the most popular (and highly beneficial) fermented foods.

1. Yogurt

Yogurt has many benefits, mostly due to its rich probiotic content. Brands of yogurt that contain billions of live active cultures may support digestion, Raw, unpasteurized yogurt is ideal if you can handle dairy and even coconut and almond milk can be fermented.  Homemade is always best simply because I believe personal alchemizing effort adds that magic to the microbe party.  If you are buying it,  be sure you’re choosing yogurt that contains live active cultures, and try to choose plain, full-fat versions in order to avoid sugar. Yogurt that contains sugar can be counterproductive, as sugars feed pathogenic bacteria and contribute to sugar overload.

2. Natto

Natto is prepared with soybeans and is fermented so it forms the beneficial bacteria Bacillus. It’s an excellent source of calcium, iron, dietary fiber, and vitamin K2. You may not have heard a lot about it, but K2 is essential for heart health as it keeps calcium out of your arteries and gets it to your bones where it’s needed. Natto also contains nattokinase, a powerful anti-clotting agent that protects your heart and brain and lowers your blood pressure.  Natto is an acquired taste.  I have made Natto and have discovered ways to “hide” it in our family meals.

3. Kefir

Kefir is a bit like yogurt is smell and taste.. Researchers report kefir may reduce irritation in the intestines, preventing toxins and other pathogens from getting into the blood.  If you’re choosing to drink dairy kefir, make sure it’s organic and isn’t loaded with refined sugarf Once you have kefir grains, they grow and multiple right on your counter top.    I share this abundance with my goats and dog.   I also use the grains in smoothies.

4. Kombucha

Made from black tea (and sometimes herbs), clean water, sugar, yeast, and bacteria, kombucha has amazing probiotic offerings.  Its fizzy so is like a “soda”.  This tea is great at warding off E. coli and Staph bacteria in the digestive tract, possibly protecting against illness and aiding digestion.

5. Sauerkraut, Kimchi, Pickles and Fermented Veggies

Traditional sauerkraut preparation uses water, salt, and cabbage, and very little heat is applied to the final product in order to prevent killing off beneficial microbes. The lacto-fermentation creates a sour taste. A daily serving gives you a powerful dose of healthy probiotics that aid digestion, and research has found raw sauerkraut prevents cancer cells from forming.   These are a great source of antioxidants and immune-aiding bacteria.

7. Tempeh

This Indonesian ‘cake’ has a nutty flavour and chewy texture, and because of this, it is often used as a replacement for meat in many vegan recipes. Traditionally made from soybeans and a yeast starter, it undergoes controlled fermentation that makes it a great source of probiotic bacteria. Tempeh is also a great source of calcium, iron, and magnesium.

9. Lassi

As noted above, yogurt and fermented dairy play an important role in Indian cuisine. Lassi is made by combining yogurt and milk (or water) and sometimes fruit and spices to create a great probiotic-rich drink. It digests quickly, helps restore friendly gut bacteria, and soothes irritation in the colon. Again, I don’t recommend consuming conventional pasteurized dairy. If you are going to drink lassi, it’s best to find a product using grass-fed, free-range goat milk. Goat milk tends to digest more easily. If you’re vegan, try finding or making lassi with organic coconut or almond milk yogurt.

For further reading about the microbiome 

 

Timeframe: 3 days to 3 months (and beyond)

Vessel: 1-quart/1-liter wide-mouth jar, or a larger jar or crock Ingredients (for 1 quart/1 liter): 2 pounds/1 kilogram of vegetables per quart/liter, any varieties of cabbage alone or in combination, or at least half cabbage and the remainder any combination of radishes, turnips, carrots, beets, kohlrabi, Jerusalem artichokes, onions, shallots, leeks, garlic, greens, peppers, or other vegetables Approximately 1 tablespoon salt (start with a little less, add if needed after tasting)

Prepare the vegetables. Remove the outer leaves of the cabbage and reserve. Scrub the root vegetables but do not peel. Chop or grate all vegetables into a bowl. The purpose of this is to expose surface area in order to pull water out of the vegetables, so that they can be submerged under their own juices. The finer the veggies are shredded, the easier it is to get juices out, but fineness or coarseness can vary with excellent results. (Fermenting whole vegetables or large chunks requires a saltwater brine)

Salt and season. Salt the vegetables lightly and add seasonings as you chop. Sauerkraut does not require heavy salting. Taste after the next step and add more salt or seasonings, if desired. It is always easier to add salt than to remove it. (If you must, cover the veggies with dechlorinated water, let this sit for 5 minutes, then pour off the excess water.) Squeeze the salted vegetables with your hands for a few minutes (or pound with a blunt tool). This bruises the vegetables, breaking down cell walls and enabling them to release their juices. Squeeze until you can pick up a handful and when you squeeze, juice releases (as from a wet sponge).

Pack the salted and squeezed vegetables into your jar. Press the vegetables down with force, using your fingers or a blunt tool, so that air pockets are expelled and juice rises up and over the vegetables. Fill the jar not quite all the way to the top, leaving a little space for expansion. The vegetables have a tendency to float to the top of the brine, so it’s best to keep them pressed down, using one of the cabbage’s outer leaves, folded to fit inside the jar, or a carved chunk of a root vegetable, or a small glass or ceramic insert.

Screw the top on the jar; lactic acid bacteria are anaerobic and do not need oxygen (though they can function in the presence of oxygen). However, be aware that fermentation produces carbon dioxide, so pressure will build up in the jar and needs to be released daily, especially the first few days when fermentation will be most vigorous.

Wait. Be sure to loosen the top to relieve pressure each day for the first few days. The rate of fermentation will be faster in a warm environment, slower in a cool one. Some people prefer their krauts lightly fermented for just a few days; others prefer a stronger, more acidic flavour that develops over weeks or months.

Taste after just a few days, then a few days later, and at regular intervals to discover what you prefer. Along with the flavour, the texture changes over time, beginning crunchy and gradually softening. Move to the refrigerator if you wish to stop (or rather slow) the fermentation. In a cool environment, kraut can continue fermenting slowly for months. In the summer or in a heated room, its life cycle is more rapid; eventually it can become soft and mushy.

Surface growth. The most common problem that people encounter in fermenting vegetables is surface growth of yeasts and/or molds, facilitated by oxygen. Many books refer to this as “scum,” but I prefer to think of it as a bloom. It’s a surface phenomenon, a result of contact with the air. If you should encounter surface growth, remove as much of it as you can, along with any discoloured or soft kraut from the top layer, and discard. The fermented vegetables beneath will generally look, smell, and taste fine. The surface growth can break up as you remove it, making it impossible to remove all of it. Don’t worry.

Enjoy your kraut! I start eating it when the kraut is young and enjoy its evolving flavour over the course of a few weeks (or months in a large batch). Be sure to try the sauerkraut juice that will be left after the kraut is eaten. Sauerkraut juice packs a strong flavour, and is unparalleled as a digestive tonic or hangover cure.

Develop a rhythm. Start a new batch before the previous one runs out. Get a few different flavours or styles going at once for variety. Experiment! Variations: Add a little fresh vegetable juice or “pot likker” and dispense with the need to squeeze or pound. Incorporate mung bean sprouts . . . hydrated seaweed . . . shredded or quartered brussels sprouts . . . cooked potatoes (mashed, fried, and beyond, but always cooled!) . . . dried or fresh fruit . . . the possibilities are infinite . . .

Recipe from: Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

A lassi is an after-meal digestive probiotic drink common in Ayurveda. It consists mainly of plain yogurt, water and spices, making it a powerful and delicious after dinner digestive boost. This particular lassi recipe includes turmeric among other spices, making it a great tonic for the skin, liver and blood as well. In fact, when turmeric is taken in this manner (with yogurt), it is an excellent blood strengthener and cleanser, and is considered a great remedy for those with anemia.

See optional modifications for each dosha below.

Ingredients
  • 1/2 cup of plain organic yogurt
  • 1 cup of water
  • 1/8 tsp turmeric powder or 1 medium root
  • 1/8 tsp ginger powder or 1 inch sq root
  • 1/8 tsp cinnamon powder – or same full/dried
  • 1/8 tsp cardamon powder
  •  pinch black pepper
  • 3 saffron stigmas – or marigold/calendula flowers
  • 1 tsp of raw honey

Optional – you can add mangoes, berries or coconut

Directions

1. Place the yogurt in a blender.

2. Add the water, spices and honey.

3. Blend thoroughly for 1 minute.

4. Alternatively one can use a hand blender or a ball jar with an airtight lid to “shake it up”.

5. Take 1/2 cup of this probiotic drink after each meal to increase the digestion, boost beneficial bacteria in the gut and strengthen the blood.

Optional Doshic Variations

Vata:

This recipe is great as is for Vata types and should be taken regularly after meals to reduce gas, bloating and constipation symptoms.

Pitta:

Pitta types should replace the honey with yacon syrup which is more cooling (and also appropriate for diabetics).  If available they should use homemade yogurt, as this is more cooling and less sour than its store bought counterpart.

Kapha:

Kapha types should use plain goat yogurt rather than cow yogurt, as this tends to be easier to digest.  They can double the amount of cinnamon and ginger and add  in a pinch more black pepper.  If there is a strong Kapha imbalance such as congestion, cough, excessive mucus, excessive weight or obesity, one should reduce the amount of yogurt in half.

Microbiome/Gut Flora Protocol

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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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Microbiome/Gut Flora Protocol

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Microbiome & Fibre

Article By Dr. Mercola

Your body is a complex ecosystem made up of more than 100 trillion bacteria, fungi, viruses, and protozoa, collectively referred to as your microbiome, which must be properly balanced and cared for if you want to maintain good health.

These microbes are so numerous they actually outnumber the cells in your body 10 to one. With such a high prevalence of microbes in your system, it seems reasonable to suspect that they’re of some major importance.

And indeed, recent years have brought a scientific flurry of information demonstrating just how crucial your microbiome is to everything from genetic expression, immune function, body weight and composition, to mental health, memory, and the prevention of numerous diseases, from diabetes to cancer.

For example, in one study,1 DNA analysis of diseased sections of intestine removed from patients suffering from Crohn’s disease revealed that one particular bacterium, Faecalibacterium prausnitzii, was lower than normal.

While researchers have linked the overabundance of specific bacteria to various diseases, this finding suggests certain anti-inflammatory microbes may be actively involved in preventing certain disease states and when they’re lacking, you end up losing this protection.

Recent research also suggests that genes from microbes have become incorporated into human DNA, including some genes that help your immune system defend itself against infections.

Modern Diseases Linked to Alterations in Intestinal Microflora

The composition of the human microbiome varies from person to person based on factors such as diet, health history, geographic location, and even ancestry, and it’s readily influenced by diet, chemical exposures, hygiene, and other environmental factors.

In fact, it’s become increasingly clear that destroying your gut flora with antibiotics and pharmaceutical drugs, harsh environmental chemicals, and toxic foods is a primary factor in rising disease rates.

The reason for this is because your gut is actually the proverbial gatekeeper for your inflammatory response, and inflammation tends to be a hallmark of most chronic diseases.

The inflammatory response starts in your gut and then travels to your brain, which subsequently sends signals to the rest of your body in a complex feedback loop. It isn’t important that you understand all of the physiology here, but the take-away message is that your gut flora’s influence is far from local. It significantly affects and controls the health of your entire body.

Microbial Genes Are Passed from Parent to Child

It’s important to realize that the foundation of a person’s gut flora is laid from birth. Just like other genetic information, microbes (and their genetic material) are passed on from parent to child.

A baby basically “inherits” the microbiome from its mother as it passes through the birth canal (provided it’s a vaginal birth). This is why it’s so important to address your gut health before, during, and after pregnancy.

Microbes are also passed between mother and child via breast milk and close body contact in general. As noted in a recent article by Scientific American,2 all of these transfers are crucial for the child’s health, but can easily be circumvented by medical interventions and modern “conveniences”:

“Because the critical issue is the intergenerational transfer of microbes and its timed assembly, three periods are relevant: before pregnancy, during pregnancy and in the child’s early life.

For all three periods, antibiotic use is relevant because it may directly change maternal microbes prior to transfer or the child’s microbes afterward.

Elective cesarean sections mean that the child misses the birth canal transit, and antibacterials in soaps and foods directly affect microbiota composition.

Infant formulas have not been constructed with the benefit of millions of years of mammalian evolution, because breast milk contains nutrients that specifically select for the growth of preferred coevolved organisms and inhibit opportunists and pathogens.”

Unfriendly (or lacking) flora can predispose babies to Gut and Psychology Syndrome (GAPS), which can raise the child’s risk of any number of health problems, including autism and autoimmune disorders.

Babies who develop abnormal gut flora are left with compromised immune systems, which may turn out to be a crucial factor when it comes to vaccine-induced damage.

As explained by Dr. Campbell-McBride, vaccinations were originally developed for children with healthy immune systems, and children with abnormal gut flora and therefore compromised immunity are not suitable candidates for our current vaccine schedule as they’re more prone to being harmed.

Microbe Genes Found in Human DNA

Some of the latest research in this arena reveals that bacteria, fungi, and viruses may be part of the “missing link” in the progress of humans. As noted in a report by CNN:4

“Though most of our genes come from primate ancestors, many of them slipped into our DNA from microbes living in our bodies, says British researcher Alastair Crisp. It’s called horizontal gene transfer…

Bacteria slip genes to each other, and it helps them evolve. And scientists have seen insects pick up bacterial genes that allow them to digest certain foods… Humans may have as many as hundreds of so-called foreign genes they picked up from microbes.”

The human genome consists of about 23,000 genes, whereas the combined genetic material of your microbiome is somewhere between 2-20 million. According to the researchers, these extra genes may have played a role in helping to diversify our own DNA.

In this study,5 researchers at the University of Cambridge identified 128 “foreign” genes in the human genome, including the gene that determines your blood type (A, B, or O). This gene, and others—including some that help your immune system defend itself against infections—appear to have been transferred into the human gene pool from microbes.

Microbes That Ferment Fiber Are Important for Health

One of the quickest and easiest ways to improve your gut health is via your diet, as the microbes in your body consume the same foods you do. The beneficial ones tend to feed on foods that are known to benefit health, and vice versa. Sugar, for example, is a preferred food source for fungi that produce yeast infections and sinusitis, whereas healthy probiotic-rich foods like fermented vegetables boost populations of health-promoting bacteria, thereby disallowing potentially pathogenic colonies from taking over.

Fiber is also important for a healthy microbiome. Some of the microbes in your gut specialize in fermenting soluble fiber found in legumes, fruits, and vegetables, and the byproducts of this fermenting activity help nourish the cells lining your colon. Some of these fermentation byproducts also help calibrate your immune system, thereby preventing inflammatory disorders such as Crohn’s disease and asthma.6,7

Source: Illustration by AXS Biomedical Animation Studio; Source: “Feed Your Tregs More Fiber,” by Julia Bollrath and Fiona Powrie, In Science, Vol. 341; August 2, 2013.8

Your intestine harbors over 500 different species of microbes, and research suggests virtually all of these have the ability to affect your health in one way or another, although we still do not fully understand all the mechanisms and pathways by which they do so. It is a quickly evolving field however, and we’re learning more with each passing year. For example, research published a couple of years ago show that common bacterial metabolites—short-chain fatty acids (SCFAs)—selectively expand regulatory T cells called Tregs, which are critical for regulating intestinal inflammation.9

According to one of these studies:10 “Treg cells suppress the responses of other immune cells, including those that promote inflammation. This finding provides a new link between bacterial products and a major anti-inflammatory pathway in the gut.” Other research11,12has linked Tregs—which are fed by dietary fiber—to the prevention and reversal of metabolic syndrome, in part by stimulating oxidative metabolism in your liver and adipose tissue.

Are You Getting Enough High-Quality Fiber?

Dietary guidelines call for 20-30 grams of fiber per day. I believe an ideal amount for most adults is around 32 grams daily. Most people, however, get only half that, or less. Many whole foods, especially fruits and vegetables, naturally contain both soluble and insoluble fiber. This is ideal, as both help feed the microorganisms living in your gut. The same cannot be said for grains (including whole grains) and processed foods, as the carbohydrates found in both can serve as fodder for microorganisms that tend to be detrimental rather than beneficial to your health.

Gliadin and lectins in grains may also increase intestinal permeability or leaky gut syndrome. So, to maximize your health benefits, focus on eating more vegetables, nuts, and seeds. The following is a small sampling of foods that contain high levels of soluble and insoluble fiber.

Psyllium seed husk, flax, and chia seeds Berries Vegetables such as broccoli and Brussels sprouts
Root vegetables and tubers, including onions, sweet potatoes, and jicama Almonds Peas
Green beans Cauliflower Beans

A simple tip to increase the amount of fiber and biodense nutrients in your diet would be to add sunflower sprouts to your meal. They work great in salads but can also be added to virtually any dish to radically improve its nutrition. Organic whole husk psyllium is another effective option. Taking it three times a day could add as much as 18 grams of dietary fiber (soluble and insoluble) to your diet. Opting for an organic version of psyllium will prevent exposure to pesticides, herbicides, and chemical fertilizers, as conventional psyllium is a very heavily sprayed crop. I also recommend choosing one that does not contain additives or sweeteners, as these tend to have a detrimental effect on your microbiome.

Optimizing Your Microbiome May Be One of Your Most Important Disease Prevention Strategies

Optimizing your gut flora may be one of the most important things you can do for your health, and the good news is that this isn’t very difficult. However, you do need to take proactive steps. To optimize your microbiome both inside and out, consider the following recommendations:

Do Avoid
Eat plenty of fermented foods.Healthy choices include lassi, fermented grass-fed organic milk such as kefir, natto (fermented soy), and fermented vegetables. If you ferment your own, consider using a special starter culture that has been optimized with bacterial strains that produce high levels of vitamin K2. This is an inexpensive way to optimize your K2, which is particularly important if you’re taking a vitamin D3 supplement. Antibiotics, unless absolutely necessary (and when you do, make sure to reseed your gut with fermented foods and/or a probiotic supplement). And while some researchers are looking into methods that might help ameliorate the destruction of beneficial bacteria by antibiotics,13,14 your best bet is likely always going to be reseeding your gut with probiotics from fermented and cultured foods and/or a high-quality probiotic supplement.
Take a probiotic supplement. Although I’m not a major proponent of taking many supplements (as I believe the majority of your nutrients need to come from food), probiotics is an exception if you don’t eat fermented foods on a regular basis Conventionally raised meats and other animal products, as CAFO animals are routinely fed low-dose antibiotics, plus genetically engineered grains, which have also been implicated in the destruction of gut flora.
Boost your soluble and insoluble fiber intake, focusing on vegetables, nuts, and seeds, including sprouted seeds. Chlorinated and/or fluoridated water.
Get your hands dirty in the garden. Germ-free living may not be in your best interest, as the loss of healthy bacteria can have wide-ranging influence on your mental, emotional, and physical health. According to the hygiene hypothesis, exposure to bacteria and viruses can serve as “natural vaccines” that strengthen your immune system and provide long-lasting immunity against disease. Getting your hands dirty in the garden can help reacquaint your immune system with beneficial microorganisms on the plants and in the soil. Processed foods. Excessive sugars, along with otherwise “dead” nutrients, feed pathogenic bacteria. Food emulsifiers such as polysorbate 80, lecithin, carrageenan, polyglycerols, and xanthan gum also appear to have an adverse effect on your gut flora.15

Unless 100% organic, they may also contain GMOs that tend to be heavily contaminated with pesticides such as glyphosate.

Open your windows. For the vast majority of human history the outside was always part of the inside, and at no moment during our day were we ever really separated from nature. Today, we spend 90 percent of our lives indoors. And, although keeping the outside out does have its advantages it has also changed the microbiome of your home. Research16 shows that opening a window and increasing natural airflow can improve the diversity and health of the microbes in your home, which in turn benefit you. Agricultural chemicals, glyphosate (Roundup) in particular.
Wash your dishes by hand instead of in the dishwasher. Recent research has shown that washing your dishes by hand leaves more bacteria on the dishes than dishwashers do, and that eating off these less-than-sterile dishes may actually decrease your risk of allergies by stimulating your immune system. Antibacterial soap, as they too kill off both good and bad bacteria, and contribute to the development of antibiotic-resistance.

DMSO or DIMETHYL SULFOXIDE

This is an excellent article by Walter Last

DMSO (CH3)2SO is a natural substance derived from wood pulp.

It is generated during the normal decomposition of plants and therefore is in low concentrations present in many foods. DMSO is an antioxidant, by taking up oxygen it is converted into methylsulfonylmethane (MSM). Unlike MSM which is sold as a powder or fine crystals, DMSO is an odourless, clear liquid which is completely water miscible (describes two or more liquids that can be mixed together). It has a high boiling point of 189°C and solidifies at about 18°C. It has all of the beneficial properties of MSM but often at a higher degree, and it has some additional healing properties. These are based on the combination of its antioxidant nature with its excellent solvent properties for a wide range of nutrients and remedies. There is no other biological solvent that can so easily penetrate the skin and carry such nutrients and remedies into the body.

There is a very long list of health benefits from using DMSO, the main ones are:

  • It is an all-round microbicide effective against bacteria, fungi, mycoplasmas and viruses  It improves the immune system and reduces allergies
  • It is strongly anti-inflammatory with good antioxidant properties
  • It blocks pain when rubbed onto affected muscles or joints
  • It improves blood circulation by inhibiting formation of blood clots and hypercoagulation
  • It even dissolves newly formed blood clots
  • It dilates blood vessels and improves the function of the heart
  • It efficiently transports molecules across cell membranes and moves through the blood-brain barrier
  • It improves connective tissue, softens collagen and stimulates wound healing
  • It is a potent diuretic and very effective with chronic bladder inflammation/cystitis

Equally impressive is the long list of diseases that have benefited from its use, including some that may not respond to other remedies, such as brain and spinal cord damage, Down’s Syndrome, Schizophrenia, and ALS (Amyotrophic Lateral Sclerosis) also often referred to as Motor Neurone Disease. It is able to dissolve blood clots and prevent damage after a stroke, improves skin conditions such as psoriasis and scleroderma, and is effective with autoimmune diseases, arthritis, ulcers, cystitis and other inflammatory conditions. With diabetes it can improve insulin control and blood circulation. Also eye problems have been successfully treated with DMSO, including macular degeneration, retinitis pigmentosa, glaucoma and cataracts, sometimes just with oral use but sometimes also with added remedies as eye drops.

With cancer it specifically zooms in on cancer cells and can be used to carry remedies along, good for treating brain tumours which are otherwise difficult to reach. It is also beneficial with other cancers such as with breast and prostate cancers, leukaemia and lymphomas. Relatively weak (2%) solutions of DMSO were killing leukaemia cells and, with the addition of suitable remedies, induced a variety of cancer cells to become normal cells. DMSO has been shown to protect against radiation damage, especially in regard to cancer treatment. kills the pleomorphic microbes that are the basic cause of cancer and autoimmune diseases.

One of its most impressive functions is its ability to easily enter cells and kill viruses and mycoplasma that may hide there. There are patents combining DMSO with antiviral remedies, anti-tumour agents, and amino acids and other nutraceuticals to enhance memory and other brain functions. DMSO is also excellent for healing deep tissue, muscle injuries, burns, and other wounds. It has extensively been used in sports medicine and horse racing.

Because it is so rapidly absorbed – it can be tasted in the mouth only minutes after applying it to the skin – and combined with its ability to block pain signals to the brain, DMSO also acts very fast to stop or greatly reduce pain from arthritis, muscle injuries, insect bites, and other sites of pain or inflammation. While the pain may come back after several hours, it tends to lessen with each reapplication of DMSO.

Unlike other pain relievers, especially of the medical kind which may cause long-term damage, DMSO greatly speeds up healing of damaged areas. This is due to its antioxidant, anti-inflammatory and antimicrobial properties, and its ability to improve blood circulation, nutrient supply, dissolve obstructions, and remove stress.

After oral use or skin application DMSO not only penetrates all soft tissues but also the bones. This is not only good for treating tumours and cancer of the bone, but also jawbone infections and cavitations. Molecular or elemental iodine easily dissolves in DMSO. Therefore I would dissolve a small amount of iodine or Lugol’s solution in DMSO and frequently dab that from both sides on the affected gum. Dilute sufficiently so that it does not irritate. DMSO with iodine is also effective for fungal problems of nails, skin or scalp, e.g. manifesting as hair loss.

DMSO seems to inhibit Helicobacter pylori and help heal peptic ulcers in relatively low doses but higher doses are required with Candida. I found the research on DMSO and Candida somewhat amusing. Different researches got inconsistent and varying results for investigated fungicides until one recently had the bright idea to test DMSO which is commonly used as a solvent for antifungal drugs. It was found that the more DMSO was used as a solvent the stronger was the effectiveness of the investigated fungicides. DMSO protects body cells against oxidative stress but increases stress on fungi.

If given soon after a stroke, DMSO has been shown to dissolve the stroke-causing clot, restore circulation and prevent paralysis. It is best to start DMSO therapy within a few hours. In one reported case a male with a stroke refused to go to hospital and waited for 11 hours until his wife had talked to Dr Jacob. Then she gave him one ounce of 50% DMSO in orange juice every 15 minutes for two hours and afterwards every half hour for two hours. The next day, he was better and soon returned to normal.

In another case a 16-year-old girl broke her neck while diving into a pool. and became a complete quadriplegic. She was on DMSO for an entire year and gradually her organs began to function again until finally she could also walk. Another quadriplegic did not start DMSO therapy until two years after his accident. Six months later he could lift both arms over his head, and sensation began to return to his lower chest and right hip. Later he also learned to move both of his legs. Dr Jacob helped two other quadriplegics recover completely when DMSO was started within one hour after the accident.

How and what to use DMSO has been described as a clear colourless, very hygroscopic liquid, with practically no odour or slight garlic odour, slightly bitter taste with sweet after-taste. Because cheap industrial grade DMSO can contain dangerous impurities, only good quality products with at least 99% and preferably higher purity should be used. Because DMSO is hygroscopic (it attracts water) the main impurity at the higher grades is water. Commonly used as a Laboratory reagent and medical/pharmaceutical grades with about 99.5 to 99.9% purity.

While glass bottles are best for retail sales, even highest grades of DMSO are commercially stored and shipped in HDPE (Type 2) containers which do not seem to cause any leaching problem. Pure DMSO is not toxic and generally very safe but some precaution needs to be taken. For instance when applying DMSO for transdermal treatment the skin should be clean and free of undesirable chemicals, such as from commercial lotions or sunscreens.

DMSO can be used on its own and applied over inflamed, stiff or painful muscles or joints, or over troublesome organs, or it can be used to carry remedies or nutrients through the skin into the body. However, it does not carry microbes, large molecules or chemicals into the body that normally cannot penetrate the skin, it only enhances the absorption rate of those that are able to penetrate on their own but at a much lower rate. To avoid skin irritation apply DMSO only in diluted form at 70% or less. Some products on the market are already diluted.

For common use you may make a treatment solution, e.g. in another glass bottle, by diluting full strength DMSO. To make it about 70% mix 2 parts of 100% DMSO with 1 part of water, and for a weaker solution (50%) mix equal parts of DMSO and water. If you also add other dissolved remedies, such as Magnesium Oil, Glycerine, MSM or Lugol’s, then you can count this as part of the water. It is alright to mix DMSO with non-acidified MMS/sodium chlorite, but the acidified MMS will probably become inactive by oxidising DMSO to MSM. Be careful, the solution gets warm when mixing DMSO with water, and while it does not harm the skin, spills may damage painted or plastic surfaces. Strength for topical use may vary according to the sensitivity of the skin.

DMSO is not normally used on broken or open skin, but it has been applied to fresh cuts and other wounds and greatly speeded up healing without causing pain or other discomfort. Depending on the degree of pain or inflammation DMSO may be applied several times during the day over the area of pain, but the need for multiple applications may reduce on following days. The effect may be felt within minutes. Also swellings such as from sprained ankles can quickly disappear if kept covered with DMSO.

While DMSO mixes freely with water and glycerine, it does not mix with oils or kerosene. It does not dissolve magnesium chloride but it can improve absorption by carrying along water in which the magnesium is dissolved. The same seems to apply to vitamin B12 which also does not dissolve directly in DMSO but can be better absorbed with its addition. For general applications it may be good for the skin to add a small amount of glycerine. Alpha lipoic acid dissolves very well in DMSO, and Glutathione and Coenzyme Q10 to some degree.

Transdermal application of these may give a better absorption rate than oral use. Generally strong oxidants oxidize DMSO to MSM while microbes reduce it to Dimethylsulfide or DMS which creates a strong sulphur smell. It has been noticed that during periods of infection individuals emit a much stronger garlicky smell when using DMSO than when they are well. This is actually the main drawback of DMSO, and why some individuals do not like to use it – it can lead to social problems, especially at the workplace. Not everyone has this problem, and one may be able to minimize it by using only a relatively small amount in the evening or experiment with spraying or rinsing mouth and exposed skin with diluted non-acidified MMS (sodium chlorite) solution (e.g. 1 teaspoon of MMS in 500 ml of water) which can oxidize and so deodorize smelly sulphur compounds. A

nother problem that may arise with skin application is reduced nerve conductivity which is the basis for the quick pain relief. Individuals with paresthesia such as tingling or numb fingers, toes  or other skin areas may temporarily get increased symptoms if they apply DMSO over the nerve that leads to the affected area. This effect can last for several hours after application but is best avoided, and does not seem to be a problem if DMSO is applied to other parts of the skin or used orally.

Oral intake is the other major form of DMSO use. As to its safety: Dr Stanley Jacob who pioneered the medical use of DMSO has taken an ounce (approximately 29 mls) of it orally every day for more than 40 years. The only side-effect seems to be that he has not been sick in years. Others have taken even higher doses for weeks or months. DMSO is effective in heart attacks and angina; prompt use of it in heart attacks has been credited with preventing damage to heart muscle but rather high doses should be used. Dr Morton Walker suggested 2 grams per kilogram of body weight in the treatment of heart attacks. Except for emergencies, it is always best to start with low doses, such as half a teaspoon in a drink, and increase gradually to the intended maximum or until there is some unexplained reaction.

Generally effective healing methods tend to induce some kind of reaction, be it microbial die-off effects or skin eruptions or gastro-intestinal effects, such as diarrhoea. In such case temporarily cut back and when the reaction subsides gradually increase again. A suitable daily maximum intake with chronic diseases may be 20 to 30 ml in divided doses, good to take it in a drink together with specific supplements to enhance their absorption.

As with all supplements, It is also good not to remain at the same dose for a long time but rather slowly cycle up and down between a maximum and a minimum level. Finally, as long as there are problems in specific parts of the body it is preferable to use topical applications in addition to oral use. While DMSO is widely used in most countries as a medical drug, in the USA it is only approved for the treatment of interstitial cystitis. In Australia DMSO is a prescription poison and cannot be used for treating humans but it can be sold and used for veterinary purposes and as a solvent. For a good account of the DMSO saga see http://www.thehealingjournal.com/node/1347.

With DMSO having so many superb features you may wonder if there is still a place for MSM. I believe there is. MSM provides the many benefits of a high sulphur intake for detoxifying and regenerating connective tissue without any apparent side-effect, while DMSO can cause an odour problem in social and work-related settings. DMSO can also cause excess intestinal gas and loose bowels. It has the ability to carry not only desirable but also undesirable chemicals through the skin and into the brain, therefore one needs to be much more careful, and it can induce microbial die-off reactions which are ultimately beneficial but need to be understood and managed.

I do not believe that there is a genuine allergy to DMSO. Instead some individuals react because they are deficient in the trace mineral molybdenum which is required by enzymes to oxidise sulphur compounds such as sulphites to sulphates. Overall I would say that it is good to continue using a daily teaspoonful of MSM in addition to DMSO.

Source: by Walter Last: http://www.health-science-spirit.com

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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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.

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

read more

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.

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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Microbiome/Gut Flora Protocol

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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

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

Microbiome/Gut Flora Protocol

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Healing Protocols The Natural Way

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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.

 

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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How To Destroy Glyphosate

Dr. Stephanie Seneff (MIT) explains her latest research regarding how to completely destroy Glyphosate.

This is very exciting….here is a protocol to help us destroy Glyphosate (completely).

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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Diets That Include Animals – Cycles of the Kingdoms.

Do this! Don’t do that?
Can’t you read the signs?

This topic will ruffle feathers, raises hairs and tests people at intimate levels.  It is a topic that is core to every human being.  It is a topic which sustains us and is a fundamental right of our existence.  We have forgotten to to care for ourselves in this “right” and there is a detailed agenda to control us and destroy us by a select few.   The topic is diet and whether to include meat and animal products, how to nourish ourselves and how to take back the power of our most intimate relationship with the soils and earth!  While this topic includes eating meat, it is also about the topic of food for humans as a whole.   The sciences, arguments, manipulations and debates about eating animal products appears more and more like a cult of vigilantes  – and, honestly, it is totally out of control.   I believe this is intentional.

So, let’s cover some basics that, hopefully we can all agree upon.   Food is a fundamental act of living and life.  It is actually the most spiritual activity that everyone participates in regardless of colour, creed, politics or education.   Most do it daily.  The core and pain of poverty is the removal of food sources or food growing/raising abilities.   We have lost of control of food since most do not know how to raise or grow food.   One, it seems, either has to have money or wealth of money to reclaim that power.   Fast food and manufactured food is now the focus of many’s diets and the cheapest diet available in the western culture.  And, to eat otherwise is rather expensive.   These realities are for everyone no matter your choice of diet.

Then we have our modern science that divides and separates all food into its’ building blocks and comes up with our current science of nutrition and food.  But what is it “we don’t know yet” and how does that affect “what we do know”?   And, are there new discoveries that changes what we thought in the past?

Then there is a science of food from a spiritual standpoint which is mostly overlooked or misunderstood by many, especially the scientists.  Let me explain!

– We, humans, have physical-mineral bodies that is in common with the mineral kingdom.  We need minerals as humans.
– We have etheric (life) bodies that is the carrier of all life and growth forces.  This is related to the plant kingdom.   We need plants.
– We have an astral body which is the container of our human feelings and instincts.  This is in common with animal kingdom.  We need animals.

Humans, apart from the other Kingdoms, also have the ego – that unique spark (and challenge) of the divinity in man.   Ego makes possible self-awareness and enables human to become free beings capable of choices between good and evil.  So, we require the different kingdoms of mineral, plant and animal as well as humans have an ego which sets us as unique in the kingdoms (not higher or better).   Egos are also the force behind greed, power, control and manipulation.

I know my views in this article are going to challenge some. But, quite frankly,  I am very fed up with the debate of diets and how nasty they get. I have met many vegans who feel strongly about their convictions, which is great.  I honour those individuals and, unless I knew them intimately and was able to see a benefit to them trying out animal products, I accept their choice.    But I stand against judging others for their personal health choices either at a personal or spiritual level.    The tendency to judge others – get angry, criticize, and demean others for their choices – is no different than judging people for the colour of their skin, who they love, or whether they just look different.

On the other hand, I do feel we should ALL be against factory farms and harm to ANY part of Nature, together, as humans.  This is a common dilemma for us all and it should not be the focus of whether to eat animal products or not.  The focus should be upon a corrupt and evil structure that is determined to control us.    But, this focus is often lost and diet ideologies have gone mad and entered scary fundamentalism (which I tend to squirm about no matter what the topic).  Fundamentalism is a close minded sphere.

I will state that there are reasonable responses to all debates whether it be cruelty to animals, spiritual choices, nutritional benefits and environmental considerations.  But, honestly, it seems the harsh attacks from vegan-militants could really use some animal nourishment (astral, gravity and grounding food).   Sorry, that last comment was slightly judgemental!  I apologize!    Please feel free to reject or accept what I share.  We always have a choice that is the gift of our ego that should always be attempting to be open to learning, compassionate and kind.  The conclusion people draw are their own personal affairs and I intend not to argue about this.  I am not judging…I am just speaking what I observe and it is not about diet, much is about how we are all manipulated by a circle of evil whose purpose is to annihilate us all.

When you delve into the outer and inner worlds of nature one learns how forces help our development as humans.  I will state that if we would conceive of a land where there are beautiful children and beautiful old people, what kind of a land would this be? Perhaps  ‘a land flowing with milk and honey?   That old saying might be very true!

The arguments about whether we should eat meat or not can all be debated reasonably.   I can accept both sides of the story and know that there are times where we need to refrain from animal products or not.   For me,  I came from a meat eating family and, for the reasons of ethics, nutrition and perhaps a young spiritual desire to grow independently, I went from vegetarian to vegan and eventually to high raw.  I was raw for 5 years and although I felt wonderful in the beginning, over time, I began “wasting away”.   It was a slow process and one that left lasting damage that I didn’t realize until it was too late.  I was tired a lot.  I was wishy washy in my brain, mind and thoughts (never mind my view of Spirituality).  I can see this now, in hindsight. It was damaging to me.

Also, up until now, I have personally never campaigned for any particular “diet” for three reasons: 1) as “i” changed over the years, so did my diet; 2), each person is different (ie. blood type); 3), diets seem to have become like “cults” in our our culture.    It is scary to speak your opinion nowadays lest the haters attack you.   However, I am feeling a need to express my views as “food” is such a centre of our common bond.   Currently, I do eat meat choosing the organic and pasture fed meats and raising animals for meat sources. I offer full gratitude to Mother Nature for this offering and the blessings it provides.

In my younger years, I was idealistic about saving the “world” and relied upon the professionals to tell me “how it is”.    I studied nutrition and natural health but, in these studies, I realized that the Nutritional Science is very young and like most sciences, was missing a sacred element of consideration that even I didn’t understand and overlooked.  The science is black and while and has made many mistakes (remember the blooper on butter?).    As I gradually morphed towards high raw, I admit I felt amazing for a time in the beginning.  Then, something happened.   It was slow and undetectable at first.  I felt like I was wasting away and was weak at all levels of my being.   In actual fact and since I studied Ayurveda, I began to understand that that high vata (air) raw diet was causing me to become an air-head.  Due to need (I was very sick), I craved and decided to included meat back into my diet.  It was a reset and quite possibly saved my life.  In hindsight,  I damaged my body in this vegan and high raw state.   Also, I now realize the crazy kerfuffle of our food systems and falsely projected food pyramids that are dangerous to many.  I have gained a healthy scepticism of mind towards what is going on in regards to the governance of our food and food systems and why.   There is much more that meats the eye and the hatred and fundamentalism of the vegan world is nastily out of control.   I wondered if this was part of a bigger plan?   If food is what binds us all, then it would be good to have the human’s arguing and dividing, never mind being undernourished and weak.  Let’s look down on each other…that is the way they desire it to be.    That, my friends, is NOT the way!

Frankly and collectively, we are in a mess when it comes to our food sources.    I do not believe nor do I rely upon the “powers”  to fix our current state of affairs.  They want us in a mess.  It is important to understand the “how” and “why” of the mess so we get the “what now?”  We have to take back this power of our food.   The picture of our current world is all about big business, big pharma, big food production that all leads back to big money.     In fact, they have us in such a place that if you have no money and no gardening skills, you actually have no access to nourishment (poverty).    The manipulation is a ladder of corruption that has inoculated the minds of many intelligent and gentle people.  It is killing the poor.   It is killing the animals, the plants, the kingdoms that should be as one.    One only has to research Agenda 21 to figure this out.   And, yes, this Agenda addresses meat and is against meat stating it is a cause of cancer.  In fact, the powers that be (the big money) are now into promoting and profiting from vegan meats.    I sigh!

The Future of Protein: Leo DiCaprio is one of many high-profile luminaries to invest in Beyond Meat. The California-based company is also financially supported by Bill Gates, along with prominent corporations such as General Mills and even Tyson Foods. The company also receives funding from several key venture capital firms, including PowerPlant Ventures, New Crop Capital, Cleveland Avenue, and Blue Horizon Group, among others.   Leonardo DiCaprio Predicts Vegan Meat Is ‘The Future of Protein’ Leonardo DiCaprio, an investor in the vegan meat company Beyond Meat, believes that plant-based meat is the “future of protein.”

Here is Beyond Meat’s Vision Statement:

We believe there is a better way to feed the planet. Our mission is to create mass-market solutions that perfectly replace animal protein with plant protein. We are dedicated to improving human health, positively impacting climate change, conserving natural resources and respecting animal welfare. At Beyond Meat, we want to make the world a better place and we’re starting one delicious meal at a time.

Folks, there are a couple of things wrong here.   First, I refer you to the movie Soylent Green.  This is scary!  Also consider doing some  research on the “investors” listed above.   They are not upstanding humans or credible corporations!   Beyond Meat’s vision statement is seriously flawed.   Our collective environmental problem has its’ roots in plant agriculture.   In the past 200 years, the use of land for agriculture has risen from 431 million ha to 1.52 billion ha.   Agriculture has destroyed our soil/Tierra.   Over 50% of our land mass is used for agriculture, 32% is used for meat and dairy and 67% for plant based foods.  (Source)   We are using MORE land for plant-food and disregarding the replenishment or fortification of this core sediment.   The argument that animal-production is destroying our earth does not match the numbers here.   Yes, we are growing corn for the factory farms. That sucks!   Factory farms are not natural and what is fed to factory farmed animals is also big business (money) corruption.  If any of the ancient religions predicted that eating meat was an evil that would destroy us, may I suggest this is the reason why!   It is cruel and callous to the animals and factory farmed animals are poison to us.  The truth is Cows are not designed to eat corn.  Unlike humans, they have two stomachs to digest greens and grass.   Does that tell you something?    Yet, corn is their food in these subsidized, fully supported (by your government) big farms.   And, humans are flogged with corn in our products too!   Hmmmm, are they treating us the same?   Back to cows…they are meant to graze.   Same with lambs, goats and sheep and chickens.  Their digestive systems are perfect for this diet. And, the questions arises “do we want big-business (money) mass-marketing plant protein to us now?”  It is a little crazy, don’t ya think?

Let’s return to Agenda 21 for a moment!   When a small group of elite (wealthiest of us all) people establish their agenda and insert their views on the masses, I am sceptical and tend to step back and ask “why?”  Agenda 21 talks about “Sustainable development” and imho, is far more about population control and control of the masses that anything else.   If you want to know more about the threat of Agenda 21, it is succinctly summarized in the You Tube video “Agenda 21 for Dummies.”  And here is another excellent article on the danger of this Agenda from Natural News 

According to Weston Price, Agenda 21 reveals that  “…grass-based farmers and those seeking healthy food from nontoxic farms are facing a new political threat, foisted on an unsuspecting populace worldwide… a forty-chapter blueprint for population control and world control that emerged from the 1992 Earth Summit in Rio de Janero.” Weston Price Foundation.  Basically, Agenda 21 mandate the assistance to factory farmers who are subsidized by the bankers and wipe out the grass-based farmers.   I ask “if this is so, why do they want the practice of grass fed animals stopped and why are they supporting and subsidizing the poison of the factory farms?     The Agenda goes as far to say the meat causes cancer.  Could it be that the factory farmed cows are the cause of this concern of cancer due to the chemicals and conditions of these animals? Is this more likely to cause cancer?  I think so!   Organic Meat is NOT causing cancer.  In fact, I live in Ecuador and the guinea pig,  “cuy”, is a popular meat source.  In 1940 American researchers discovered that cuy meat contains an enzyme called “Asparaginase” that prevents tumour growth. The asparaginase  acts against the Amino Acid, Aspargina,   Aspargina is what is connected to cancer growth.  It turns it into aspartic acid, which is harmless to humans.   So, Agenda 21 has it wrong unless they are talking about factory farm meat…but they did not elaborate for us.  It is conniving and all amounts to a plan of population control disguised as a “protect the people” plan. It is bull shit.  My eye brows are totally raised!

I think we can all agree that a nutrient dense diet is good for us…especially now as we are deep into at least two generations of poor soils and mass produced food.  Let me state that vegetarian, vegan and raw diets can be healthy and necessary at some points and, imho, these diets are far healthier than the typical American factory produced diets.  But, I feel these diets are to be utilized for periods of time and used to balance and adjust our health, not as a lifestyle.  As a lifestyle, these diets can also be insidiously dangerous over the long term.   I am proof of that!

The argument about animal cruelty is also one that we should all agree upon.   We have devastatingly crossed the line with the factory farms that our governments’ support.   Animals are treated cruelly.  I talked about cows fed corn above.  Any factory farmed animal is treated cruelly.     And, I also say that plants are treated cruelly too.   Plants do respond to life just in a different way than those of the animal kingdom.  Their defence mechanisms is not the same, but they do defend themselves nonetheless.  Plants, unlike animals, can not run away when they are about to be killed.   They can’t scream, cry out loud or holler for their safety.    Their emotional bodies are different.   Does that make them less?    Their defence mechanism is structured differently.  First, consider that plants have tastes and some (actually a lot)  taste of bitter and pungent.  These tastes indicate “poison” and “medicine”.  Animals know this and will not eat these plants unless needed.   Perhaps equally as important, many plants contain anti-nutrients.   For example phytic acid (nuts, seeds and grains) bind to minerals such as calcium, magnesium, iron, copper and zinc and prevent the absorption of these minerals in the body.   Human’s need these minerals.   So while “healthy whole grains” may contain reasonable levels of micronutrients such as iron and zinc, the argument is that the anti-nutrients  prevent the absorption of the nutrients, making those foods either not healthy or even harmful to us.   Another anti-nutrient is lectins (a sugar-binding protein found in legumes).  Lectins cause a lot of irritation to the gut lining and maybe the main player in Leaky Gut Syndrome (and the rising peanut allergies).   Lectins can potentially penetrate the intestinal wall entering the blood stream and causing all kinds of havoc due to the subsequent immune response.   These protein molecules are attacked by the body as foreign invaders, resulting in inflammation and potentially systemic and chronic diseases such as leaky-gut, other gastrointestinal issues and even auto-immune disease. Leaky-gut syndrome has been linked to a host of serious diseases, from rheumatoid arthritis to autism and even depression (Chris Kresser).

As for our ancestry, there is plenty of evidence to show we have eaten meat and plants for a long time.   Humans are well adapted to foods such vegetables, fruits, tubers and meat because our species has been eating them for millennia.    We are not sacrificing these plants and animals.  We are in relationship with them, a deep cosmological bond.   There is now evidence that shows human health declined with the introduction of “agricultural” foods.  Sure, our ancestors might not lived as long as we do now, but there are many other factors involved in this…it is not related to meat eating as the argument states.   Genetic and cultural changes occurred to help humans adapt to an agricultural diet, and they do influence how individuals tolerate meat. This explains why some people are able to include moderate amounts of dairy, grains, and/ or legumes in their diets— especially when these foods are pre-digested by fermenting, soaking, sprouting, or leavening— without ill effect.    Cooking kills the anti nutrients.  Cooking also kills the enzymes.  So, there has to be an understanding and blend to our diet.   And now we are discovering that Kale and some crucifiers are considered a goitrogenic food, meaning that it contains substances (goitrogens) that may contribute to an enlarged thyroid.   To call a vegan diet  “natural” for humans, in terms of evolution, is a bit (no a huge) stretch for me.  The evidence that we are meat eaters or that animal products are important for our health is very solid for me.   And, I feel that animal products has an important part to play in diet and nutrition on many different levels and has so for millions of years.    Our teeth, tummy and digestive knows how to digest meat.  It was only in the last 100 years that we started to change our ways and this is influenced by “agriculture”.  Let me say it again, agriculture is tied to big money.

The argument of the hierarchy of nature is another claim by the vegan culture against meat.   As “thinking” beings (ones with egos), this does make sense as we can make the choice between good and evil.   But, Nature doesn’t think like we do and is not cursed/challenged with this duality.  In fact, Nature’s has more wisdom without the busyness of morality.   There is not an upper and lower class of consciousness in Nature.   Nature is cyclical.  Everything depends on everything else.  There are Spiritual Agreements so that we all survive.   Steiner talks about the cosmological agreement between Chickens and Humans.   Humans domesticated (as such) the chicken and they flourish as a species. This agreement provided human’s nourishment.   Look at the success of the chicken on our plane!   Similarly, plants have an agreement with insects.   Plants learned at a very deep and Spiritual level to present flowers to the insects so insects would ensure their survival.  There are many cosmological contracts that work very well and ensure survival of the species.   There is a round and round in Nature…not an up and down or higher and lower.

In all earth centered cultures, the harvesting and gathering of food is inter-wound with sacred threads where the consumption of the food is a sacrament. In today’s “science-based” world, this aspect of spiritual nutrition is invisible, unmeasurable and undiscussed.   We lost it.  In the beginning, nutrition begins with milk from mother’s breast and perhaps in the beginning this was the same as the nourishment from the Milky Way?   At one point in our incarnations, we may have been fed from the milky way but as we individualized this substance internalized into the female so she provided that milky way nutrition.   Just a thought to consider!

Vegan extremists refer to the cultures of the east being vegetarian and how they have thrived. The eastern vegetarian diet, based on respect for all life, comes from India’s little-known Jain tradition. Now comparatively obscure, Jainism was the predominant cult of a large portion of India from the 5th to 12th centuries. During this time, the doctrine of ahimsa (non-violence) and vegetarianism spread widely. But Ayurveda is much more ancient than this and the texts of Ayurveda make provision for meat eaters as well as vegetarians. So while there are many good and some compelling reasons to use a vegetarian diet for medicine, Ayurveda doesn’t promote vegetarianism.  If you study the Ayurvedic texts, meat was included as medicine and nourishment.  In Ayurveda, food and medicine should be “satmya” or agreeable.  If one detests the medicines or the food, he might not get the full psychosomatic benefit from them. So, yes, if a person is a vegetarian by faith or believe a chicken soup will make him more sick, it will. If he is non-alcoholic by faith, alcoholic cough syrups might have zero effects or side effects.  This is because mind controls all body responses on conscious or subconscious level.   Similarly, an active person, for example an athlete or body builder might benefit immensely from a  non vegetarian diet because it is compatible to his nature. It will be unfair if he is denied his best suited diet.   We are all different.

On this topic, the sacred cow in Indian cultures is a point to discuss further.   The cow is the animal of digestion. It is, moreover, the animal which accomplishes digestion in such a way that there lies in its digestive processes the earthly reflection of something actually super-earthly; its whole digestive process is permeated with an astral-concept which reflects the entire cosmos in a wonderful, light-filled way. There is a whole world in the organism of the cow and that is why it is considered sacred.    In our experience,  everything is based on gravity, everything is so organized around this energy of gravity.    A cow needs to consume about an eighth of its weight in food each day. Man can be satisfied with a 1/14th and remain healthy.  Perhaps the cow needs earth’s gravity in order to fully meet the needs of its organism. Cows are designed for the gravity of matter. The metabolizing of 1/8 of it’s weight binds the cow with its material substance to the earth. This is why, I believe, the cow is an object of so much veneration for those who follow the Hindu religion. The Hindu says to himself: The cow lives here on the earth; but through this fact it creates in physical matter, subject to gravity, an image of something super-earthly.

If you scratch the surface of the diet arguments you’ll find you start questioning people.  It’s not about food.  It is more about an ideology, and to some degree it has become cultish.  Cults are intended and manipulated (Tavistock)   They are on very dangerous grounds.   Personally what bothers me about the “diet” arguments are there are many (not all) emotionally hysterical vegans who use their lifestyle as an excuse to justify a vicious contempt and egotism bordering on the demonic and, two on the other side of the equation, there are self-absorbed meat eaters who have no regard for animals and gorge themselves way beyond diet necessity out of greed and sloth.  Plants and animals have a level of consciousness!    And, we do too!

When I look around I feel to an immense degree that nature is related to us and we are all connected.  From an esoteric point of view, we can compare the human body to a plant by reversing the human (roots are our head and the leaf and flowers (sexual energy) is in our lower torso.)    We have animal instincts related to our survival and flight and fight response and a “ra, ra” energetic need of the animal kingdom.  If I am active, I know I require meat protein for this energetic nourishment.    The human body is a microcosm of the macrocosm and it contains within all the secrets of the all the kingdoms.  It is indeed true that the things we perceive inwardly — our thoughts, feelings, will, impulses and memory pictures — seen from the other side, outside in the macrocosm, can be found again in the realm of nature and they are there to nourish.  We are collective.

Science does not understand this.  What does science do? It analyses protein to see how much carbon, oxygen, nitrogen, hydrogen, sulphur, etc. are in it. It finds there is so much per cent of carbon and so much per cent of hydrogen in protein. Fat contains a different percentage and carbohydrates are again different. But science is completely ignorant of the fact that these substances themselves have their own energetic significance. Science only knows the percentages of the constituents. But this does not help us get anywhere.

If someone is not biologically suited for veganism (blood type) they will suffer from malabsorption and malnutrition, fatigue, spacey headedness like me.  Basically their total ability to help other people spiritually will decline.    This effect has a worse impact on the system as a whole, and therefore the future of mankind.  That’s not an enlightened thing to do.   Enlightenment is a synonym for acting on behalf on the greater good for all, imho.

Some spiritual practices require a vegetarian diet at least in the days or weeks leading up to it. Usual explanation is that meat lowers your vibration and therefore you can’t pull these maneuvers with such lowered vibes.  I am not sure about that.   For the same reason fasting is recommended — because the body must be made weak through starvation and malnutrition, so that the soul and spirit can more easily detach then we are more open to evil.  The stronger the body, the greater its “magnetic” pull on the soul.  Remember the cow and it’s relation to gravity?   So, this must mean that meat imparts bodily grounding and vitality — to a degree. Thus if you need to be “here” in reality, if you need to be grounded and sharp, and if you need to have physical energy and boldness.  Animal products might be the way,.

If you are going to eat, be mindful and respectful, and, please don’t support abusive farming at any level (meat or plant).   Get out of the supermarket!  If you are believer that there is a hierarchy to the different “kingdoms” then you would believe human’s are “above” all other kingdoms.   For me, that is ego gone crazy!   We are all connected.   Considering we are what we eat, I feel we do need to feed all levels of our being/bodies.   Balance is the key in mineral, plant and animal nourishment so that our ego can be in alignment with our Soul/Spirit.  It is all connected.

Below I provide some links for your further research and some information about the nutrition in meat.   I decided to include these sections as not a part of this article…but as a reference for your education and further research…..which I hope I have inspired.

Spiritual Awakening and Eating Meat

Nutritional Benefits of Meat

Protein
After water, protein is the most plentiful substance in our bodies. Without protein we cannot create enzymes, antibodies, milk, menses, skin, hair, nails, muscle, brain, heart, or organs. We require twenty-two different amino acids (building blocks of protein), of which eight are considered essential nutrients. Animal foods contain all essential amino acids. No one food of vegetable origin contains them all, but combinations (such as corn and beans) do. Each and every amino acid must be present at once in the body, and in the correct proportions, for protein synthesis. If even one essential amino acid is low or missing, even temporarily, protein production slows or stops altogether.(2) Adult women can be healthy on low protein diets; however children, pregnant, lactating, and menopausal women require high levels of protein.

Fats
Fat is the most concentrated source of energy in the diet. Found in vegetable seeds, beans, and nuts, fruits such as olives and avocados, and in all animal products, fat is vital to women’s health. Unfortunately, many American women avoid fat. A recent study (1999) found 26 percent of women deficient in vitamin E due to low-fat diets.

Linoleic, linolenic, and arachidonic fats are the essential fatty acids, but all fats, especially cholesterol, are vital for the formation of sex hormones (especially postmenopausally), adrenal hormones, vitamin D (for strong bones), and bile. Low cholesterol diets make women’s skin and vaginal tissues dry and impede the functioning of the brain and nervous system.

The belief that saturated fats elevate blood cholesterol, causing blocked blood vessels, s-trokes and heart attacks has prevailed since the mid-1960s. Yet most researchers consider this idea simplistic and without scientific justification. In the Framingham Heart Study (USA), the greater a person’s intake of total fat, saturated fat, and monounsaturated fat, the lower their risk of stroke. And, while high blood cholesterol levels were a risk factor for heart disease, fat and cholesterol intake in the diet were inversely correlated with blood cholesterol. Swedish studies confirm that saturated fats promote breast health, while vegetable oils (such as canola, safflower, corn, cottonseed, and sunflower oils) promote breast cancer.

Animal fats are more stable than vegetable oils, which become rancid within days after press-ing. (Rancid fats promote cancer and heart disease.) Hydrogenation and partial-hydrogenation slow rancidity but create trans-fatty acids that create deposits on the blood vessels. Even unhydrogenated vegetable oils are unhealthy: They flood the body with omega-6 fatty acids (the primary fat component of arterial plaque), and contribute large amounts of free radicals that damage the arteries and initiate plaque deposits.

The fundamental vitamins required by the human being are ABCD.   A and D are both found in animal meat.  Vitamin D is the sunshine vitamin. Vitamin A helps to produce life; symptoms of its deficiency are the drying and hardening disorgers– and night blindness.  Vitamin A, in allowing in the forces of new life, acts like silver. It is useful in squamous cell cancers (hardening of the surface).  The forces of vitamin D are polar to those of A, bringing light forces (D3) into bone formation; large quantities of D are also found in deep sea fish.

Let’s look at the nutritional value of organic and pasture raised meat:

  1. B12 (found in meat, seaweed and dirt – so you could eat dirt or copious amounts of sea weed),
  2. Creatine – stored in our muscles and concentrated in the brain.  Creatine is an energy (endurance) source.  It is not essential but it improves our brain functions.Carnosine
  3. Carnosine is an antioxidant that is concentrated in the muscles and brain and improves our energy levels
  4. Cholecalciferol (Vitamin D3)  D3 is an essential nutrient that has many important functions that include improving brain functions and emotional happiness.
  5. Docosahexaenoic Acid (DHA) DHA is an essential omega-3 fatty acid. Deficiency in DHA can have adverse effects on mental health and brain function, especially in children.
  6. Heme-iron Heme-iron is a type of iron only found in meat, especially red meat and it helps fight fatigue and tiredness.
  7. Taurine – a sulfur compound found in various body tissues, including the brain, heart and kidneys.   It is not essential but acts as a antioxidant and lowers cholesterol and blood pressure.

Other than Taurine, all of the above has a common denominator: brain function and energy level.   Take away or diminish someone’s brain function and energy and what are you left with?  Then I came across evidence that eating meat was important to the development of our brains (Live Science article) in evolution.   The article states we began to shy away from eating primarily fruit, leaves and nuts and began eating meat and then our brains grew. We developed the capacity to use tools, so our need for large, sharp teeth and big grinders waned.   And, it seems, you can’t have a large brain and big guts at the same time – so heed this calling all you MacDonalds Fast Fooders!

The End!

Articles on Herbs

Each herb that is in our Apothecary Store is also shared as an article.

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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Healing Protocols The Natural Way

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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.

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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Dry Fasting

During dry fasting old body water is replaced by live body water of higher quality that is synthesized by the body itself, and all negative information that entered our body is deleted. This is one of the major healing mechanisms of dry fasting.

Interviewed by Aleksandar Gerc (magazine “Letters to the doctor”)

…..the editorial office of Svjetlost magazine received a letter from Victoria Boutenko, author of the bestselling books “Green for life” and “The 12 Steps to Raw Food.” Victoria had just returned from Ukraine, where she underwent, under the expert guidance of Anna Yakuba, a course of dry fasting, or living for five days without food and water. “It was the greatest transformational experience of my life,” wrote the famous writer. We immediately got in touch with Anna; expert in naturopathy, with whose permission and recommendation we publish the interview that follows. It was first published in the Ukrainian magazine “Letters to the doctor.” The interview clearly shows why Victoria Boutenko was so thrilled with the technique of dry fasting. Why would people in their right mind and free will undergo fasting that includes no food or water and furthermore say they feel absolutely great in doing so? What does one get with dry fasting? Can anyone do it? Is it dangerous to dry fast on your own? In her interview for the magazine “Letters to the doctor” Anna Yakuba answers these questions. She leads the School for dry fasting and raw food in Ukraine, which has been attended by more than 400 people, she is also the author of the book ”School of healing through dry fasting and raw food”.

Anna, how did you come to dry fasting and with what purpose do you teach others?

I have been practicing naturopathy for more than 20 years. I have tried everything from combined diet to raw food diet, from detoxifying according to Malahov and Semenov to practicing dry fasting. In 1992 I attended School of Nadežda Semenov and after completion worked in the Ukrainian branch of her school. The dry fasting method I learned from L.A. Šenikov, and I learned about raw food from Viktoria Boutenko, Pavel Sebastjanovič, Sergej Dobrozdravina and other naturopaths. I also learned the old Slavic abdomen massage method from N.S. Nasikovski, the method of “healing impulse” from Goltis and a number of other methods. Now I myself teach about dry fasting and raw food according to my own patented method in order to help the ones in need to relieve suffering and keep their body in great shape without the use of drugs.

Why is there a need for dry fasting when there are already well known methods of fasting on water?

Dry fasting implies complete exclusion of food or water intake, not only drinking water but also use of enemas or showers or any other means of watering the body. The advantage of dry fasting is that the body is put into more difficult conditions and must actively dissolve its own fat tissue and destroy pathogens. This process increases strain to the body particularly the psyche; therefore unsupervised dry fasting at home longer than 2-3 days is especially dangerous. However short periods of dry fasting do not lead to our organism feeding of itself so many people use this method at the beginning of their regular water fast. Those who have tried this method know that dry fasting can be easier than fasting on water because of the absence of hunger. In addition water can sometimes be harmful.

In what way?

In nature there is heavy water in which hydrogen is replaced by deuterium. It was only recently shown that heavy water could be found in the human body. Water enriched in deuterium is also called dead water. It comes out of our organism more difficultly and therefore slowly poisons it. According to some scientists this happens because of the so-called information poisoning of water. Furthermore, scientists have proven that in the human body, long before any symptoms of illness appear, local water zones are created with irregular structure– we call these zones pathological zones. It is a kind of wasteland within our body where parasites rapidly reproduce. Also one has to bear in mind that in our body there is no ordinary water. Water in our bodies is structured, and our drinking water is usually chlorinated or boiled, or we drink beverages filled with all sorts of chemicals. Thus this drinking water has to be processed and that uses a lot of our energy, which causes overload to our organism, which in turn leads to pathological processes within our bodies.

However, our bodies cannot survive without water!

That is true, but in dry fasting our body uses up the surplus of body fat from which it synthesizes water – using oxygen from air. During dry fasting old, dead water is replaced by new, live water that is of higher quality and is also synthesized by our body, and all negative input that entered our body externally are wiped out. This is one of the most healing mechanisms of dry fasting. Other healing mechanisms are anti-inflammatory and immuno-stimulating. Without water there are no inflammations since microorganisms, viruses and parasites thrive in moist environments. Healthy and strong body cells searching for water use up the water from pathogen microorganisms. They also use up water through skin from air unlike unhealthy cells, viruses and bacteria that cannot do that. That is why it is recommended to dry fast in nature, preferably in mountainous regions near mountain rivers or waterfalls.

When there is no sufficient fat in our body, during dry fasting proteins in our body begin do dissolve…

Amino acids from proteins are primarily used by the brain and cardiovascular system. Thereby releasing huge amounts of hormones and glucocorticoids, which begin to circulate in the blood. This has a strong anti-inflammatory effect because it inhibits all inflammatory foci. Also when proteins are dissolved body temperature rises and it feels like an internal “fire”. This represents an important part of protective body reaction. When the temperature rises metabolic processes accelerate and toxins that cause disease are destroyed faster. Activity of protective immune cells rises, as does the production of interferon, and all that helps fight diseases. The blood is cleaned of all unnecessary substances. It even normalizes blood coagulation, although it would appear that lack of water would lead to it’s clotting.

Can anyone dry fast? What are the counter indications?

First of all, this healing method can be approached only voluntarily, with set goals and belief in ones own body. This requires adequate emotional and psychological preparation. Furthermore, in order to avoid negative effects, long dry fasting (7-9-11 days) and termination of fasting should be done under supervision of experts and in compliance to all individual recommendations and schedules. Counter indications are mental illness and brain traumas, cancer, tuberculosis, serious cardiovascular diseases, purulent inflammations, kidney and liver diseases, pathology of the endocrine system, weakness and low body weight, thrombophlebitis and thrombosis. In addition pregnancy and lactation and psychological unwillingness to dry fast.

Could you describe the dry fasting process?

The process begins with a period of preparation, which includes 15-30 days of raw food diet, psychological preparation, cleaning the body of parasites and other cleansing methods. Following is the fasting process that has certain phases.

1. Phase is food stimulus; it lasts 1-2 days (in the “wet” fasting method lasts 2-3 days). In this phase the look and smell of food, the sound of crockery all cause excessive salivation, stomach churning and pain below the breastbone. Sleep is disrupted, there is increased irritability and mood swings. Thirst is bearable.

2. Phase is increased acidosis, it lasts 2-4 days. During this time the body uses up reserves and intermediate tissue. This leads to the accumulation of degradation products in the body and to acidification of inner body – acidosis. This is the most important physiological mechanism that includes a number of other healing mechanisms, including the process of tissue degradation – autolysis. This cleanses the body of waste, weak and pathologically altered tissue. Here the principle of priority takes place: everything superfluous is degraded first, and then comes healthy tissue in order of importance to vital functions of the body.

What does the fasting person feel?

As soon as glycogen reserves are used up in the liver (usually during the first day of fasting) the blood begins to accumulate acidic products of the incomplete degradation of fat (fatty acids, acetone). The person might experience headaches, nausea, weakness, and malaise. On the tongue white deposits are formed, the tongue and lips are dry, mucus forms on the teeth; there is an acetone smell in the mouth, dryness and paleness of skin and thirst. This uncomfortable feeling is the result of harmful products accumulated in the blood. The highest acidification of organism occurs during acidotic crisis and in that period chronic diseases can exacerbate. If exacerbation is clearly visible, a complete cure can be expected. If exacerbation is less pronounced that means the fasting is dealing with other, more important issues in the organism. The remaining diseases will be resolved in the next fasting process. But, as long as the person who is dry fasting does not go through acidotic crisis one cannot expect the healing process to begin or increase in the body’s immune system.

What happens after that?

The third phase is called compensation or adaptation. It usually begins on the fifth day of dry fasting and ends on the eighth day. Person starts feeling better, the weakness diminish, the feeling of hunger completely diminishes, but thirst increases. This phase ends with the second acidotic crisis that takes place between days 8 and 11 of dry fasting. For the healing process to be completed one has to endure this second crisis, as it activates and increases all protective forces within one’s organism. This in turn enables curing of all “incurable” diseases. This is followed by a period of recovery that lasts three times longer than the dry fasting period.

Should one practice one day of dry fasting?

Regular one day (36 hours) dry fasting a week and three day dry fasting a month strengthens the body’s ability to self heal because it has positive effects on a persons physiology, psyche, emotions, intellect and spirituality. Here are some advices. Supply yourself with clean filtered water, fresh fruits and vegetables including lemon. One day before and one day after dry fasting eat only raw vegetables and fruits (bananas and grapes are not desirable). The fasting begins from the moment of your last water intake. For example, if you choose Friday for your one-day fasting then your last water intake is Thursday evening, and the next water intake is Saturday morning. The fasting should be incorporated in your daily activities. The day after fasting you should get up as usual, clean your tongue of deposits and slowly drink a glass of clean water with lemon juice. Then take a warm shower to relax and feel comfortable. For breakfast it’s best to drink a glass of freshly squeezed fruit juice and eat a fresh apple or pear. You should drink and eat slowly, and chew slowly and carefully. Then continue your day as usual. It will surely be a good day!

Taken and translated from the magazine “Svjetlost” (“Light”), no.134, March/April 2014.

Creating Personalized Forumulas

To benefit and feel the healing properties from herbs is so much more intricate than just taking a herb for a condition.  It is an art!   This art is combining harmony “notes” to create a song or “colours” to create a perfect picture that matches you, your body, emotions and characteristics.   However, like a musician creating beautiful music, creating a herbal formula that sings perfectly for you takes some investigation and enquiry.

The “action” of the herb is only one component of understanding herb’s potential. There are elements, qualities, tastes and what we call “Doshas” both in the “person” and in the “plants”.  It is not an easy process to find herbs that truly match you and your ailment and perhaps this is why many people say “herbs don’t work for me” .  Herbs do work!   And, it requires a synergistic blending.

I have created an effective and relatively easy formula you can use in conjunction with this website to match YOU synergistically with herb(s).  First, though, creating formulas is a deeply intuitive process that strengthens the more you know yourself and the herbs you are working with.

This website lists all our our herbs by Body Systems, 3 Doshas, 5 tastes and the herbal actions as seen in the tabs below.  You will be referring to there tabs in your artistic, investigative creation.   Have fun!

Assignments for Herbs

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So, let’s get started on how to formulate your perfect healing tincture…

To start, please get a blank piece of paper and make 6 columns as follows

1                         2                                    3                4             5
My Ailment       Description       Dosha        Taste       Herbs

Column 1 My Ailment

Here you will record what is ailing you; what body organ, system or tissues do you wish to effect?

We will work on ONE ailment at at time. (Blends can be made for multiple ailments, but we suggest you start with ONE for the first time).  Use the  Tab A ( above)  to help you assign a body system.     Sometimes two body systems are involved.   If you are familiar with Herbal Actions, you can review Column C tab above.

OVER to Column 5 Herbs

You going write at least 8 (or more) herbs listed in the “body system” category you choose and reviewed (Tab A).    Each body system lists all the herbs available at the end of the article.      At this point, just choose the herbs that resonate with you.  You do not need to read about the herb at this point…and it is probably better you do not do so.     This is mostly intuitive.  There is no need for perfection at this point,     If you are familiar with “actions” you can also choose herbs from these categories too but it is not that important.

Column 2  Elemental Description

In column 2, we identify the “core element” of your ailment.  These are “basic” descriptive terms as listed below.  For example, if you have congestion in the lungs, you might describe it as hot, wet, heavy and loose.  Choose your descriptions from ONLY from this list below.

Dry   or  Wet/Oily, Moist
Cold   or  Hot/Warm
Heavy/Oily  or Light
Sharp or Dull
Constrictive or Loose

Column 3 DOSHA

Now we are going to identify the Dosha with the Element in Column 2.  The list is below.   For example, if you identified “Hot” as an element, you would write “Pitta” in column 3.   A sample is shown below.

Dry, Light, Cold, Sharp = VATA
Hot, Sharp/Warm, Light, Constrictive = PITTA
Cold, Heavy, Wet, Oily, Loose, Dull = KAPHA

We have identified the ailment with its’ elements and Dosha qualities. Last column to complete is the Tastes

Column 4 Tastes

In column 4, you will identify the “tastes” based on the Dosha identified in column 3 (these tastes pacify/decrease the dosha).   So, next to Vata, you will write Sw, Sr St in column 4.

Vata =  Sweet  Sour  Salty  (Sw, Sr, St)
Pitta =  Sweet  Bitter  Astringent (Sw, B, A)
Kapha =  Pungent  Bitter  Astringent  (P, B, A)

Now add up the “tastes” you have recorded like in this sample and put the totals of each taste at the bottom of the column.:

The tastes have been identified, listed and added up

This gives you a good overview of the herbal “taste” you require.  The top 2 are the most important to you and your “ailment”.

Back To Column 5

This is a list of the original herbs you recorded at the beginning and added to your “Wishlist” and in Column 5.

Now armed with the information you have recorded in the other columns, you have a good idea of what works for YOUR ailment in regards to tastes, elements and actions.  Now lets do our research.

Read about your original herbs listed in Column 5 by going to your “Wishlist” and clicking on the herbs..   All of our herbs on this website have been assigned elements, Doshas, tastes.    Next to each herb, put a check for every “marker” found corresponding to your chart attributes.

Another way:   You can do a search (box is top sidebar) on the “elements”, “doshas” and “tastes” you have recorded.  In this search, if the herb in your list appears, put a marker next to it.    For example, type “hot” or “pungent” or “Pitta” into the search box and see if your herbs in column 5 are recored in the list.

The top 4 to 5 herbs (the ones with the most markers) will make a wonderful remedy for your ailment.

You have created your perfect, synergistic herbal formula.

The Formulation identified in for this sample is Cayenne, Lemon Grass, Strawberry Leaf and Calendula. The markers were added after reading the herbs attributes that matched the chart.

Obtaining your Formula.

To order your personalized herbal formulation, please complete the form below

15ml $15 30ml $25 Dried $10 (for 20 cups of tea) Recommended dose will be presented with you formula

 

 

Fennel and Comfrey Eye Wash Formulation

Fennel and Comfrey are abundant in the gardens of Ecuador as well as most places on the earth.

A simple combination of Fennel seed and Comfrey root is more effective than most recommended for sty eye or eye stress or any eye irritation (including welding flash or scratched eye ball).  This is wonderful for puffy eyes.

The eye wash needs to be made fresh as the decoction will start to grow bacteria after 3 days or so, but it is easy to make as required and needed.

Make a decoction by simply taking 1 tsp of Fennel seeds and 1 tsp of cut & sifted Comfrey root and put into a small pot with ½ cup of water. Bring to a boil and simmer 5 minutes, turn off heat and cool.   Strain through silk or tight muslin making sure all “bits” are removed.  Sometimes a coffee filter is the best.

Wash the eyes using an eyecup 2-3 times a day.

Store excess in refrigerator.  Replace with new decoction every 3 days. [this is a living herbal formula and will grow bacteria, so make it, use it, replace it, every 3 days].

For More Information on Comfrey for bones, bruises and inflammation CLICK HERE

Niacin Flush Therapy

“Orthomolecular medicine.” is a fancy word for – you guessed it – nutritional therapy -the practice of taking large mega doses of vitamins to cure disease.  Personally, I prefer to receive vitamins and minerals from herbs and food.  However, sometimes specific therapies for specific purposes are good for short term and tailored healing. The Niacin Flush Protocol is one of those therapies Niacin is water soluble and anything above your body’s requirements will be flushed out through the kidneys.  This is what makes this therapy safe.   However, there are some side effects, as with all supplemental therapies, it is not a “cure-all” and while the pathways to healing are opening, the work is still yours to do.

Niacin or B3 is important for energy production, cellular integrity and blood formation. It plays a part in the nervous system and has been found to be effective in certain mental illnesses such as Schizophrenia.   Toxins and excess hormones are stored in the body through fat and the brain. Fat can even produce its own hormones, which can have an effect on a person’s reproductive system if an over abundance of hormones are circulating in the body. A niacin flush is a good way at mobilizing these toxins through large doses of a B3 vitamin followed by sweat therapy (saunas and exercise, deactivated charcoal and vitamin c (anti-oxidant). a

The benefits of Niacin Flush Therapy are many.  It removes and detoxifies harmful chemicals from the body. It can help when someone wants to lose weight, gain muscle, naturally grow hair and treat depression or anxiety and reduce cholesterol. However, keep in mind it is not a magic cure all pill. When using it to help lose weight, it will not burn extra fat, but it will give the person more energy to do more reps or run just a little longer. This burst of energy is beneficial.   Utilize it.  This boost of energy will also help someone build more muscle by giving more energy to keep lifting.   A niacin dosage will stimulate the body in producing growth hormone, but the person will still have to work themselves hard to benefit from this addition. And, while it releases toxins, it is important to help the body “clean up” those wastes.

Niacin deficiencies are not common these days because we get our daily requirement through food such as eggs, peanuts, turkey, chicken and mushrooms. The standard daily requirement is 10 to 100 mg. Although, all bodies are different and what could be a normal amount for someone, might not be a normal amount for someone else.

Flushing is an overdose of niacin with the intention of performing a detox on the body.  It works by dilating the blood vessels to increase flow of blood and oxygen throughout the body.  This gives a person a red flushed look that can feel like a sunburn or cause itchy skin.   The blood vessels dilating are what cause the slight tingling, redness and a feeling of warmth/heat.

(side note:  I will do a live blood test of a before and after niacin flush and amend this article with the results)

Not all Niacin is the same.   it is important to use nicotinic acid and not the niacinamide.  Niacinamide is widely used in multivitamins and B-complex formulas and is considered a slow release capsule.. It has plenty of benefits, but has exactly zero effect to flush. This “no-flush” niacin is also known as inositol hexanicotinate.  Nicotinic acid is what has the flush effect and what is required for this therapy.    As blood cells are all throughout the whole body, this flush has many beneficial results for nearly every function in the body from metabolism to immune health.

As well as the removal of harmful chemicals, cholesterol levels improve.   Niacin lowers low density lipoproteins (LDL). lower triglycerides, improves high density lipoproteins (HDL) and increases the ratio of large/small particle LDL.  That last one is especially important. We now know that LDL isn’t a single molecule. It actually comes in several “flavours” or subtypes.   LDL-A is a large fluffy molecule that is virtually harmless (unless it becomes damaged by oxidation). LDL-B, on the other hand, is a nasty little bugger—a hard, small, dense molecule that can definitely contribute to atherosclerosis. In other words, your LDL number itself isn’t so important. It’s what subtype you have that can make the difference. Pattern A—where most of your LDL is of the fluffy type—is good. Pattern B—where most of your LDL is the hard, dense type—is not.  Niacin has been shown to shift the ratio, so you have more LDL-A and less LDL-B. And that’s way more important than just reducing overall LDL.

The flush can also help when someone wants to lose weight, gain muscle, naturally grow hair and treat anxiety. It is not a magic cure all pill but it gives the overall body more energy and this burst of energy is beneficial.  It also stimulates the body in producing growth hormone.  It increases the blood flow through the scalp and allow once dormant hair to grow again. The veins in the skin of the scalp will improve their circulation feeding the follicles necessary vitamins and minerals for hair growth.

The most common foods to eat to have a niacin overdose are tuna, shiitake mushrooms, raw crimini mushrooms and chicken breast.

Niacin Protocol:

The goal is to get about 500mg in your system a day. Any adult should be able to take 100mg of Niacin at a time. A child or teenage dose is considered 50mg. It is water soluble so it does not really store up in your body.   If you don’t feel the flush from your Niacin, you either have the wrong kind or you did not take enough.

Dosage for Adults:   The goal is to take 1000mg a day.  Everyone is different so this is a test and trial therapy for you.   You can start by taking 100mg of Niacin. If you notice no flush within a half hour, it is not enough. So the next day, take 200mg. If the flush is too much for you to handle, take 150mg the next dayr ather than 200mg. The goal is to slowly increase to the 500mg but don’t take it all at once…you manage several doses a day to equal 500mg total. For example, you might take 100mg with breakfast, 200mg with lunch and 200mg with dinner. As you take it and get acclimated to it, test your dosage level and see how much you need to get that flush. You should notice that if you used to take 200mg and get a severe flush, after two weeks, 200mg gives you a tiny flush or not much of one at all. Now you can increase your dose to 250mg twice a day.   Each person is different and has different tolerance levels. You can also powder the niacin tablet. This is easily done by crushing it between two spoons. Powdered niacin on an empty stomach can result in a flush within minutes.

Here’s an example of recommended dosing for a niacin flush with an extended-release niacin supplement:

Week 1:  Slowly increase towards 500 mg (as per above)
Weeks 1–4: Daily dose of 500 milligrams broken up over three times a day.
Weeks 5–8: Daily dose of 1,000 milligrams over three times a say

Female patients have been known to require lower doses than male patients to see a desirable response. If the response to 1,000 milligrams is not adequate, the dosage may be increased to 1,500 milligrams and then 2,000 milligrams each day if needed. Niacin doses over 2,000 milligrams daily are usually not recommended. It’s also recommended not to raise niacin dosage more than 500 milligrams over the course of four weeks.

A bit about the Flush Response: If you get a mild flush, you will feel a little red and tingly in various places. Your skin will turn a bit red. The elbows, and ears are very common “hot spots”. If you get a serious flush, it will feel like you got a nasty sunburn and your heartbeat will race.    You will wonder if you should be calling 911, but fear not, it is absolutely harmless and it will go away in about 30 minutes.  Try drinking some water.    There is absolutely no harm in the Niacin flush, even though it may feel like you may spontaneously combust because you seriously overdosed.

Warning: Since niacin also acts like a statin drug, staying away from citrus fruits is probably a good preventative measure. Some people report allergy-like systems although there is no science to this.

It is believed that some people metabolize niacin more rapidly.  One suggested reason other than our sex (male and female) is dehydration.  It is good, as with all detoxification therapies, Increase pure water intake before and after taking the niacin.

I also recommend to take Vitamin C 30 minutes after and an evening dose of Activated Charcoal as a means to help the body remove the toxins.  . Most therapies recommend either a sweat therapy (sauna or exercise) to also help the body remove the toxins creating a well rounded cleaning.   All these efforts assist the body in the removal of the toxins through the body, GI tract and skin.

Hydrogen Peroxide

By Dr. David G. Williams

It is the hydrogen peroxide in rainwater that makes it so much more effective than tap water when given to plants. With the increased levels of atmospheric pollution, however, greater amounts of H202 react with air-borne toxins and never reach the ground. To compensate for this, many farmers have been increasing crop yields by spraying them with diluted hydrogen peroxide. Most of us started our lives on hydrogen peroxide saturated mild shortly after birth. Yes, mother’s milk contains high amounts of H2O2; the amount contained in the first milk (colostrum) is even higher. This seems only reasonable because one of the main functions of mother’s breast milk is to activate and stimulate the immune system.

Hydrogen peroxide (H2O2) contains one more atom of oxygen than water (H20). By now, everyone is aware of the ozone layer that surrounds the earth. Ozone consists of three atoms of oxygen (03). This protective layer of ozone is created when ultraviolet light from the sun splits an atmospheric oxygen molecule (02) into two single, unstable oxygen atoms. These single molecules combine with others to form ozone (03). Ozone is not very stable. In fact, it will quickly give up that extra atom of oxygen to falling rainwater to form hydrogen peroxide (H202).

Hydrogen peroxide is only one of the many components that help regulate the amount of oxygen getting to your cells. Its presence is vital for many other functions as well. It is required for the production of thyroid hormone and sexual hormones. (Mol Cell Endocrinol 86;46(2): 149-154) (Steroids 82;40(5):5690579). It stimulates the production of interferon (J Immunol 85;134(4):24492455). It dilates blood vessels in the heart and brain (Am J Physiol 86;250 (5 pt 2): H815-821 and (2 pt 2):H157-162). It improves glucose utilization in diabetics (Proceedings of the IBOM Conference 1989, 1990, 1991). The closer you look at hydrogen peroxide, the less surprising it becomes that it can help such a wide variety of conditions.

There are millions of people who are suffering needlessly because they either do not know about hydrogen peroxide or they have been misinformed about its use. The following is only a partial listing of conditions in which H202 therapy has been used successfully. (Many of these conditions are serious, if not life-threatening.) As always, I would highly recommend seeking the advice and guidance of a doctor experienced in the use of these techniques.)

Allergies, Headaches, Altitude Sickness, Herpes Simplex, Alzheimer’s, Herpes Zoster, Anemia, HIV, Infection, Arrhythmia, Influenza, Asthma, Insect Bites, Bacterial Infections, Liver Cirrhosis, Bronchitis, Lupus, Erythematosis, Cancer, Multiple Sclerosis, Candida, Parasitic Infections, Cardiovascular Disease, Parkinson’s, Cerebral Vascular Disease, Periodontal Disease, Chronic Pain, Prostatitis, Diabetes Type 11, Rheumatoid Arthritis Diabetic Gangrene, Shingles, Diabetic Retinopathy, Sinusitis, Digestion Problems, Sore Throat, Epstein-Barr Infection, Ulcers, Emphysema, Viral Infections, Food Allergies, Warts, Fungal Infections, Yeast Infections, Gingivitis

While most conditions respond remarkably to oral ingestion, diseases such as emphysema etc respond better to intravenous infusion.

Suggested Protocol for Oxygen Therapy Using Hydrogen Peroxide

The program outlined is only a suggestion, but it is based on years of experience, and reports from thousands of users. Those who choose to go at a slower pace can expect to progress more slowly, but that certainly is an option. The program is not carved in stone and keep in mind that it can be adapted to fit individual needs. Individuals who have had transplants should not undertake an H202 program. H202 stimulates the immune system and could possibly cause a rejection of the organ.

It is important that H202 be taken on an empty stomach. This is best accomplished by taking it either one-hour before meals or three hours after meals.

35% Food Grade H202 must be: (1) handled carefully (direct contact will burn the skin–immediate flushing with water is recommended). (2) diluted properly before use. (3) stored safely and properly (after making a dilution the remainder should be stored tightly sealed in the freezer).

One of the most convenient methods of dispensing 35% H202 is from a small glass eye dropper bottle. These can be purchased at your local drugstore. Fill this with the 35% H202 and store the larger container in the freezer compartment of your refrigerator until more is needed. Store the eyedropper bottle in the refrigerator. The drops are mixed with either 8 to 12 ounces of distilled water, juice, milk or even aloe vera juice or gel. (Don’t use chlorinated tap water to dilute the peroxide!)

Day #   Drops   Times Per Day
1       3           3
2       4           3
3       5           3
4       6           3
5       7           3
6       8           3
7       9           3
8       10         3
9       12         3
10     14         3
11     16         3
12     18         3
13     20         3
14     22         3
15     24         3
16     25         3

Maintenance Dosage
In most situations after the above 21 day program, the amount of H202 can be tapered off gradually as follows:
25 drops once every other day for 1 week
25 drops once every third day for 2 weeks
25 drops once every fourth day for 3 weeks
This can then be reduced to between 5 and 15 drops per week based on how one feels.

Those with more serious problems will often benefit from staying on 25 drops three times a day for one to three weeks, then tapering down to 25 drops two times daily until the problem is resolved (possibly as long as six months).

The Many Benefits of Hydrogen Peroxide By Dr. David G. Williams, Posted July 17, 2003, (Original title: Hydrogen Peroxide – Curse or Cure?)

Hydrogen Peroxide – Grades and Stabilizers

Hydrogen peroxide comes in a variety of grades designed to address its varied and different functions; many of which are designed to address long-term storage properties which alter the composition of the peroxide.

In general, for the purposes of the average person, either drug store/grocery store or food grade H2O2 are the grades which will be useful.

Drug store/grocery store grade hydrogen peroxide, available in a 3 percent solution is always stabilized to increase shelf life of the product. For this reason it is not an appropriate solution for use in food preparation or the cleaning of food preparation surfaces or equipment.

It is, however, perfectly safe to use in such applications as laundry, general cleaning or applications in which it does not come into prolonged direct contact with plants, animals or humans.

Manufacturers of drug store grade hydrogen peroxide do not, as a rule, identify the stabilizers used in their product; however, it is well known that the most common stabilizer of H202 is acetanilide. Other agents known to be used as stabilizers include phenol, tin, Colloidal stannate, organophosphonates, and nitrate.

It was discovered in 1948 that acetanilide is toxic to the liver in humans if ingested, which is why it was removed from use as a fever reducing drug at that time.

Because all hydrogen peroxide is manufactured by chemical companies, the actual stabilizers used and in what concentrations are quite often stated as being ‘proprietary formulations’ which are not disclosed to the public. For this reason, it is unreasonable to assume that any hydrogen peroxide sold commercially, regardless of its grade, unless it is food grade hydrogen peroxide, is safe for consumption, food preparation or direct contact.

While decades of use have shown that the drug store variety is not harmful for cleaning up scrapes and bruises, as this is a rather infrequent and insignificant topical use, and it has been stated in recent years by drug companies and other authority sources that this store brand/drug store variety is considered safe for mouth rinsing in concentrations of 50% (relative concentration thereby being 1.5%), but if that is as far as they are willing to go, there should be considered to be a reason, and that reason is most likely the stabilizers contained in the products.

The other grades of hydrogen peroxide range from beauticians grade (bleaching) which comes in concentrations starting at around 6%, all the way to specialized rocket fuels and ultra-purified concentrations used in the space program.

Technical and industrial grades are also manufactured in concentrations ranging from 20 to 70 percent for use in industrial, chemical and manufacturing applications. Typically, these grades also contain proprietary formula stabilizers which are designed to address specific needs of industry and are not fit for use in food preparation or for agricultural or domestic home uses.

In 2007, the FDA approved a new line of 35% Food Grade peroxide products for aquaculture use which must be marketed under the brand name PEROX-AID®. Clearly, if the FDA wants to ensure that the grades and stabilizers in hydrogen peroxide used in aquaculture are safe, then it only makes sense that any peroxide used in the home kitchen be food grade peroxide.

For more information on HP

BASAL METABOLIC TEMPERATURE TEST – Thyroid

Why Take Your Temperature To Measure Your Thyroid Function?

This test is used to detect your thyroid status – beyond what regular blood tests like TSH (thyroid stimulating hormone); FT3 (free T3 hormone) or FT4 may have shown.

It’s based on the simple, yet scientific premise that in a sense, your thyroid is much like the thermostat in your air-conditioned home. This little device keeps track of how cold or warm it is inside the house, and aims to maintain precisely the temperature you have chosen to be most comfortable for you.

A healthy thyroid will keep your body/‘house’ at a steady 37 degrees Celsius (98.6 Fahrenheit), never mind the external temperature of your environment. However, as your thyroid starts to fail in this major function, it’s no longer able to keep your body at this constant 37 degrees, and you’ll find that your temperature becomes persistently lower.

But Why Does The Body Temperature Need To Be At This Precise Level?

Briefly, every metabolic function in your entire body is completely dependent on enzyme function. In turn, enzyme function is highly dependent on temperature.

Therefore, if your body temperature is below normal, then all enzymes in every cell of your body will be working below par, which in turn can have a profound effect on how efficiently your cells – and hence your body – are able to function.

It’s actually as simple – but fundamental – as that. Chronic low body temperature = poor body function, which can end up causing a plethora of symptoms.

The problem is that the ‘normal’ blood tests, presently used to measure thyroid function, are in fact quite insensitive, plus their medical interpretation is also far too ‘coarse’.

End result? Many people suffering from a genuinely under-functioning (compared to mal-functioning) thyroid will not be picked up by the current medical diagnostic system.

This can have both sad, as well as grave repercussions, since people suffering from very real symptoms are fobbed off as ‘imagining’ their un-wellness, or worse, are prescribed completely inappropriate drugs for their symptoms.

Basal Metabolic Temperature Test

How A Miss-Diagnosis Can Result In A Wrong Prescription

Let’s take just one example of this type of situation. A common symptom many people with a sluggish thyroid may experience is depression. However, if your doctor isn’t able to ‘see’ the connection between your unhappiness and your thyroid – because the blood tests keep saying everything is ‘normal’ – then that doctor is also quite likely to prescribe anti-depressants.

Yet, in this example, the core reason for this patient’s depression is low thyroid function – for which anti-depressants are not really the appropriate treatment, as they won’t treat the primary cause.

Anti-depressant therapy may help that person feel better, but since it is not directly dealing with the source of the problem, it most likely means that person will also need to stay on anti-depressants for a very long time.

Hence, in order to fundamentally get rid of that ‘depression’, what they need is the correct thyroid support therapy. Then, as that person’s thyroid function comes back to true-normal, so will their ‘depression’ simply melt away.

How To Do This Basal Metabolic Temperature Test

You’ll need one of the “old-fashioned” mercury thermometers (available from most pharmacies).

In order to ‘reset’ the thermometer, shake it down the night before you plan to do the test. If you’re not sure how to do this, or how to read a thermometer, then get the chemist/pharmacist to show you when you buy it. Once shaken down, place the thermometer by the bed where you can easily reach it upon waking.

Shaking down the thermometer the night before is important, simply because the very act of all that shaking – necessary to re-set the mercury column – is like doing exercise, and will raise your body temperature. Hence, if you did this just before taking your temperature, you won’t get the lowest – or ‘basal’ – level of your body temperature!

To get a better average of your readings, the temperature needs to be taken for at least 3 consecutive mornings, before you get out of bed. This is crucial as any activity in the morning, on waking, will activate your metabolic rate, causing your temperature to rise.

However, we’re trying to establish the absolute lowest, or basal level, your body drops down to over a 24 hour cycle.

Next, place the thermometer underarm for ten minutes immediately upon waking.

For menstruating women, it’s important to take these 3 temperatures on the mornings of day 2, 3 and 4 of their next cycle (i.e. the day they start bleeding is considered the first day).

For men and non-menstruating women, the temperature can be taken on any 3 – or more – consecutive mornings.

Once you have recorded the 3 or more readings, work out the average temperature.

Interpretation

Yet again, a genuinely normal body temperature in a healthy human being is 37 degrees Celsius (98.6 degrees Fahrenheit). If the average reading is below 36.5 degrees Celsius (97.7 degrees Fahrenheit), then this is regarded as – not an absolute – but definitely a good indication, along with a thorough consideration of a person’s symptom profile, that they have an under-functioning, or sluggish thyroid.

The more the average temperature is below 36.5 degrees Celsius, the more the thyroid is under-functioning. Any average temperature below 36.0 degrees Celsius, (96.8 degrees Fahrenheit) would suggest that the thyroid is starting to go into significant mal- function. In such cases, a TSH reading (done on a blood sample) is also more likely to come back as 2.0 mU/L or higher.

              ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[ The conversion formula for changing a reading from Celsius to Fahrenheit is: °F = (9/5 °C)+ 32°

For example:
36.5 degrees Celsius to Fahrenheit: 36.5 x 9 = 328.5, divided by 5 = 65.7 + 32 = 97.7 ]

 

Microbiome/Gut Flora Protocol

(This article is not compete simply because it is a ongoing study and discovery at many levels....stay tuned for updates) When I am in the garden, my mind teams with thoughts, ideas, possibilities and I wonder into  rabbit holes of pondering that nature of our beings...

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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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Protected: Is it Gas or Heart? (tummy protocol of the bitters)

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Microbiome/Gut Flora Protocol

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Castor Oil Pack

According to Edgar Cayce

Edgar Cayce, the “sleeping prophet” of the early and mid 20th Century, recommended castor oil packs for a variety of conditions of lymphatic blockage such as cholecystitis (inflammation of the gall bladder), poor eliminations, and epilepsy, various liver conditions such as cirrhosis and torpid liver, scleroderma, headaches, arthritis, colitis, intestinal disorders such as stricture and colon impaction, irritable bowel and leaky gut syndrome, nervous systems imbalance, neuritis, and toxaemia.  Although this therapy may seem unusual, it is one of the best documented procedures of the Cayce therapies. Dr. William McGarey has applied castor oil packs to treat many conditions.

A castor oil pack is an external application of castor oil. A piece of wool flannel is saturated in castor oil and applied to the abdomen with a heating pad .

INSTRUCTIONS FOR CASTOR OIL PACKS

To Make a Pack

Take a piece of Wool Flannel and fold it into 3 thicknesses. Put it in a glass or Pyrex baking pan and pour cold pressed Castor Oil  over it. Saturate the whole flannel, and leave it until it is well-saturated. When you use it, you want it saturated, but not dripping. The size you want for use is about 12 x 18 inches – about the same size as your heating pad, so that the pad heats the whole pack, but does not touch your skin. After each use, you will probably need to add a little more castor oil. You can use the pack many times. When you’re not using it, you can store it in a plastic bag in the refrigerator.

Where to Place a Pack

This will depend on what the problem is. In general, it should be on the right side of the body, extending from a little above the bottom of the sternum (breastbone) to about 4 inches below the navel. It should go from the navel around the body on the right side as far to the side as you can get it. Basically, cover as much of your right side as you can.

Using a Pack

Use the pack in the evening, as you are resting before bed. Spread out a large plastic garbage bag on the bed so that the castor oil won’t leak onto the bed. Fold a towel (that you will use only for castor oil packs, because the oil is almost impossible to wash out completely). Take the cloth cover off the heating pad. Then put the heating pad on top of the towel. We have found that using plastic wrap is even more convenient. Simply place the pack on the troublesome spot and wrap a layer or two of plastic wrap completely around the body. (Be careful not to wrap it too tight and make sure not to cover too much of the “bare body” with the wrap)

The readings say that it is important to heat the pack before you put it on yourself. One way is to heat it in the oven on a “low” temperature setting. Another is to heat it in a microwave oven (in a microwave-safe container) for about one minute. Another way is to put the pack on top of the heating pad and turn the pad on high. Let it warm up for a few minutes.

Lie down on your back on the plastic bag. Place the pack on your abdomen, with the heating pad on top and the towel on top of that. Have the heating pad control within easy reach of your hand, because you may need to adjust it so the pack is not too hot or too cold. It should be very warm, but not so hot it burns you. Be careful! If you’re not sure how hot is safe, start with a slightly warm session and work up to a warmer one. If it’s not warm enough, it may help to rest your arms and hands on the towel to press the pack onto your body.

Keep the pack on for 1 to 1 ½ hours. Have a paper towel handy to wipe the oil off your self when you get up, and be careful not to get any on the bed. Make up a solution of baking soda in warm water (2 teaspoons to a quart), and use paper towels or a sponge with the baking soda solution to clean off the castor oil. You might also want to take a shower with soap after that.

Use the pack for 3 days in a row. Then take a break for 4 days, and repeat.

On the evening of the 3rd day, take olive oil (not castor oil!) by mouth. Begin with about a teaspoon. If you feel OK, you can take up two tablespoons. This will help in the detoxing effect.

Watch a video on How to make a castor oil pack

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 &