“A good laugh and a long sleep are the two best cures for anything.” Irish Proverb. 2.
Sleep is supposed to be effortless. I would like you to sleep, which does not happen for some! Let’s enter into sleep, that silent, special act that should take us away from our waking worlds into waves a wandering forests, watery suns of otherness.
We are active all day and at the end we are supposed to lie down and sleep…effortlessly! For many who can’t sleep, it is their mind that keeps them awake. Often for the sleepless, they tell themselves “oh, I usually can’t sleep anyway” or “ahh man, every time I drink coffee after 6 I can’t sleep” or as soon as you see your bed you think “great, another sleepless grumpy night, here I come…” Many of us even schedule our lives around having insomnia. Sleep is precious! We all need it!
We spend approximately 33% of our lives asleep and often don’t think about it until we can’t sleep. Sleep as an essential component of a healthy lifestyle and needs to operates, as do many things, in balance. Sleeping and wakefulness must complement one another: when one is compromised, so is the other. Contemporary science continues to debate why we sleep, and which bodily processes are promoted by rest, but the importance of sleep for a healthy lifestyle has never been in doubt. Lack of sleep produces an array of consequences including higher stress, decreased concentration, and increased mistakes, to name a few. Sleep isn’t just for returning your energy. Sleep is a critical time for overall body healing, regulation, and restoration.
There is a degree of collapse in sleep takes place that somehow suspends very many body and mind functions; This collapse may allow the Spirit to be present to itself. This enables our bodies to replenish, recover and perform better with adequate sleep. We look better, feel better and make better decisions. . But, sometime’s that’s easier said than done; especially during stressful times. But, the damage from sleep deprivation is cumulative. Over a prolonged period of inadequate sleep, conditions can become irreversible and dis-ease happens. Very simply, when we’ve had a good, full night of sleep, we are higher beings. It is perhaps one of the most important aspects of health.
FROM MY GARDEN I have created this tea blend to help my clients. It is an alchemy of herbs that hold relaxation properties the sooth and center the mind, body and nervous system. I have also added two very special herbs that were used by indigenous for dreaming medicine the Mexican Tarragon and the African Dreaming Plant). Both of these special plants have been carefully and gently cared for over the last 2 years to bring them to harvest. Below are the full ingredients rendered and compounded and made into a gelatin offering. One tub is about 1 months worth of night time tea!
Opening the sleep dreams and harnessing a deep sleep….my own personal results thus far….rejuvenation, clarity and peace!
Helicobacter pylori (H. pylori) is a very common bacteria. In my work, I see signs and symptoms of it alot. It is estimated that 50% or more of the world’s population are infected with this bacteria and most people don’t know it. This means they are asymptomatic. This critter grows in the stomach and digestive tract
“Helico” means “spiral”. The bacteria is spiral-shaped and they drill into your stomach lining, and hide in the mucus where your immune cells cannot reach them. They can live in the harsh acidic environment of the stomach by producing an enzyme called urease to neutralize stomach acids in order to protect themselves, thus creating an issue of low stomach acid. This often results in many digestive issues including ulcers. When the HCl in the stomach is low, it reduces the Intrisic Factor causing a mal-absorption of Iron, B12 and the fat soluble vitamins. Also, in order to live, Plyori use up enzymes and nutrition in your body, and at the same time dumping their wastes and toxins into your system. They cause damage to your cells and mitochondria that result in chronic fatigue and inflammation.
As shared above, some people are asymptomatic when infect with H. pylori and may or may not have symptoms. But, if you have these symptoms, it may be best to test for this and other bacteria or parasites:
- Malnutrition that leads to deficiencies
- Cell injury and inflammation
- Frequent belching and flatulence
- Gas and bloating
- Abdominal pain IBS-Diarrhea
- Acid reflux Heart Burn
- Dark stools
- Stomach or peptic ulcers – Gastritis
- Bad breath
- Skin problems, such as acne rosacea
HOW DO YOU GET DIAGNOSED FOR H. PYLORI INFECTION?
There are three tests:
- Breath Test: It is an effective test with over 90% accuracy, because this organism emits urease that can be detected in the breath. The infected individual will be asked to swallow a capsule containing urea (nitrogen and carbon) that your body produce naturally. In the presence of H. pylori, the urea will break up into nitrogen and carbon as carbon dioxide.This test requires a 6-hour fast.
- Endoscopy: An endoscopy is performed to collect specimens from the stomach and duodenum. Diagnosis is then made by examining them under the microscope in a lab.
- Stool Test: A stool specimen is collected from the infected individual to detect the infection. This test is called the Helicobacter pylori Stool Antigen (HpSA) . I find this test often gives a negative positive.
A medical doctor will prescribe for two to six weeks (sometimes three types) If you also have acid reflux caused by the bacteria, proton pump inhibitors (PPIs) may also be prescribed Studies show that as many as 20% patients will have recurring infections .
I believe that Nature has provided everything you need to completely eradicate H. pylori naturally. Follow this two-step natural treatment that works without any adverse effects, and support with natural antibiotic foods. Yes, the natural way has worked. Each person might be slightly different..and require a different set of protocols, but it does work.
Here is what I usually recommend as an overall general protocol:
Step 1: Gastrointestinal Cleanse
Always start with a gastrointestinal cleanse to clean out the tract. We understand that H. pylori drill into your stomach and intestinal lining; they hide and are “protected” by mucus so that your immune cells cannot get at them. A gastrointestinal cleanse by way of drinking high fiber works like a broom to clean out the intestinal tract and expose these bacteria. Always include Restistant Starches (RS) and Probiotics to strengthen the digestive.
Step 2: Parasite Cleanse
A parasite cleanse will completely kill all parasites, bacteria, yeasts and fungus. However, everyone is different.
In addition when someone is H. pylori positive there is a high likelihood that there are other harmful microbes and a possibility of SIBO (small intestinal bacterial overgrowth). Doing a gut cleanse exposes these bad guys. Once the bacteria are exposed, the antibacterials that you ingest will be able to make contact with the bacteria to completely strip them off your intestinal wall lining. I always recommend herbs in very low and safe dosages to gradually kill the harmful microbes and sometimes it takes time. Taking more does not mean better! Killing too much of the bacteria may cause a Herxheimer (die-off) reaction where the huge amount of microbes that die will produce more toxins than your liver can handle. This is one mistake many people make. Therefore, it is important to take the dosage as suggested and have patience.
While doing a gastrointestinal and parasite cleanse, you may add any of these foods for good measure. Not only do they help get rid of H. pylori, they also kill other harmful microbes such as parasites, yeasts and fungi, and contribute to healing of the gastric naturally, without any side effects.
Broccoli Sprouts Kill H. Pylori Bacterial Infection
A study published in the April 2009 edition of the journal Cancer Prevention Research found that daily consumption of broccoli sprouts inhibits the growth of Helicobacter pylori and reduces the risk of gastritis in individuals infected with the bacteria. The study discovered that sulforaphane is a potent, natural antibiotic that effectively eradicate H. pylori. Baby broccoli, or broccoli sprouts, are preferred due to their much higher concentration of sulforaphane than mature heads of broccoli. The precursor of sulforaphane—glucoraphanin—is present in many raw (uncooked) cruciferous plants. It is hydrolyzed by an enzyme that is present in the human gut. The process begins as soon as the vegetable is chewed or processed (in this case, juiced or blended), making sulforaphane easily available as it travels through the gastrointestinal system.
Dose:: 2.5 ounces (70 grams) a day for two months. Either just eat the sprouts or put that much broccoli sprouts in a blender and pour some very warm water and soak for about 10 minutes. This will increase the bioavailability of sulforaphane to get the most out of them. Blend it into a smoothie and drink. You may add a little sea salt for taste, if desired.
If you are following the above 2-step protocol, it will suffice to eat/drink this broccoli sprout smoothie for 7-14 days from the start of the parasite cleanse.
If you cannot get baby broccoli, try this green cabbage juice that has a high content of sulforaphane. Cabbage juice has been reported to be beneficial for curing peptic ulcer and acid reflux.
Pineapple and Turmeric
Here is a great gut shot that will help reduce inflammation and calm the digestive as well as innoculate with good guy bacteria
I have personally recommended this juice to my clients who have ulcers and acid reflux. Every one of them who drank the juice for up to 14 days had found the juice to provide tremendous relief and ultimately healed from gastrointestinal issues.
Six important Additions for the Cleanse
I have made one from my garden (HERE)
Brussels sprouts is another cruciferous vegetable that has been reported to be just as effective in eradicating H. pylori infestation. Sprouts always contain nutrients at their peak as they are growing. Just as broccoli sprouts, there is a high chance that this cute vegetable that looks like baby cabbage, is effective for fighting the bacteria. Add it in your diet and juice routine.
Garlic is a well-known anti-microbial and has been reported to be effective for at least 13 known infections, including H. pylori.
Coconut oil is one of the best sources of lauric and caprylic acid. Studies show that when these acids come into contact with yeast and parasites, they are able to break down the microbes’ cell membranes, preventing the harmful microbes from growing and multiplying.
Manuka honey has 13 living lactic acids that are unique properties that have been reported to eradicate more than 250 clinical strains of bacteria, including certain antibiotic-resistant varieties. It has superior antiseptic qualities that are far superior to other types of honey when it comes to killing of bacteria.
Cranberry and blueberry juices have long been used for stopping urinary tract infections. Studies show that they are uniquely able to strip bacteria off the bladder wall. It seems promising that these juices are able to prevent the H. pylori bacteria from getting a foothold even in the gut wall lining.
Kefir is a probiotic-rich drink that should be included in your diet, if you are fighting a bacterial infection. It contains many strains of probiotics that are superior to yogurt’s. It is also a prebiotic, thus helps to repopulate your gut flora to help strengthen your immune system to fight against an infection. Kefir is suitable to be consumed even by individuals who are lactose-intolerant.
Colloidal silver—although it is technically not a food, colloidal silver is one of the best things that kill bacteria and parasites upon contact. It can be taken sublingually for it to work most effectively. Put two droppersful of colloidal silver under the tongue and hold for about 30 seconds, then swallow. Do this two or three times a day alongside the parasite cleanse protocol. Sometimes I add this into the parasite protocol.
There are many more natural foods that are beneficial antibiotics that can be added to your diet, when fighting a bacterial infection. More importantly, avoid foods that feed the harmful bacteria, such as processed foods, sugar, harmful fats, caffeine, alcohol and low-fiber foods.
People with stress, anxieties, lack of sleep and staying up late nights are showing lower immunity to fight against bacterial infections. If you are one of them, learn to manage your stress, eat right and try this sleep remedy to improve your immune system. If you have been infected by this spiral digging bad guy for a long time, it might take some patience. But, at the other end, it feels great!
I create natural protocols for clients if you want some assistance!
Liver is a nutrient-dense food. This means that it contains a wide variety of nutrients packed into a small amount of food. A true superfood! I can’t stress this enough!
This recipe is a mainstay in most of my protocols because it works. It combines the amazing benefits of liver with herbs (mostly culinary) and the end result is something that tastes really good and is great for you. Most of my clients say “ewww” when I mention or advise liver…until they try it. It is really, really good. (promise)
I make this for my clients 250ml $7 and 500ml $12. It is my most loved medicine.
Here I present my personal recipe made with herbs from my garden.
Below I provide an outline of the nutritional benefits of liver. I encourage you to read this article about liver and get to know all the goodness of it
|4 large onions
||Cut and fried in butter until transparent
||Anti-inflammatory, astringent, tonic, carminative, antispasmodic, and diaphoretic properties
||known to control or neutralize certain bacterial, viral, fungal, and parasitic infections. Great immune system booster that encourages white blood cell formation while increasing resistance to foreign organisms
||antimicrobial, antiviral and antifungal properties. In addition compounds in oregano are also potent antioxidant, anti-inflammatory, antidiabetic, and cancer-suppressor agents.
||Stimulant, asttringent, tonic and carminative
||574% of the daily recommended value of vitamin K, which is associated with promoting bone health since it helps to improve calcium absorption and reduce urinary excretion of calcium
restore digestion, supports the liver, kidneys, spleen, and adrenal glands; purifies blood and body fluids, helps the body’s defense mechanisms, and chokes negative microorganisms. It removes uric acid and helps with gall stones too!
||Chlorophyll, removes excess uric acid, loaded with vitamins and minerals. One cup of raw arugula has about 22 milligrams of Vitamin K, 475 milligrams of Vitamin A, 19 milligrams of folate, 6 milligrams of Vitamin C and 32 milligrams of calcium.
||½ Part purslane leaves
||Purslane contains lots of antioxidants, vitamins, and minerals – it even has seven times more beta carotene than carrots. Six times more vitamin E than spinach
Fourteen times more Omega 3 fatty acids.
||½ part water cress leaves.
||the plant comprises a vitamin B, E, D, PP, A, G, K, and minerals such as calcium, phosphorus, iodine, iron, magnesium. Enough high content in watercress and proteins, essential oils, carbohydrates, sugars, lepidine alkaloid, glycoside propsolina, fatty oils and flavonoids.
Useful properties of watercress with regular use ensures the improvement of appetite, reduction in the rate of blood pressure, excretion of toxins, regulate the digestive system. Traditional medicine uses a salad for a long time as an anti-inflammatory and general tonic.
There have been and wound healing, expectorant, diuretic, protivosklerotichnye and soothing properties. But thanks to the antioxidant properties of watercress is able to deal with depressive states and improving sleep.
||ALL above as FRESH HERBS
||10 cloves of garlic or more…(slightly crushed)
||one of the most powerful antioxidants found in food.
||Yellow Dock Root
||Liver, blood cleaner
|10-15 leaves and roots
||Dandelion Leaves and Root
||Liver and blood cleaner
||Milk Thistle Powder (or leaf
||3” of Turmeric Roots (anti-inflammatory)
||Organic Chicken Livers 2-3 lbs (LIVER, iron)
||2 cups of Butter
||good fat…helps liver to cleanse and store needed nutrition
In a large pot cook the chopped onions until tender and transparent
Remove from heat. Add all herbs and butter. Blend
In small batches, blend this up to make a smooth paste.
Place in a side bowl
Meanwhile, slowly cook the chicken livers until brown (using some of the butter). When complete, add the herbal mixture and garlic. Blend in small portions. Place in containers. It will last 7-10 days in a fridge and indefinitely in the freezer!
Add salt and pepper for your taste!
Regular dose is 1 tbsp daily…but you can have more!
How to serve Chicken Liver?
The consumption of chicken liver must be the most important thing to consider. Consuming it is very safe for health in a good way but You have also to consider about how to cook it very well. The best cook is that the chicken liver must be cooked until it will prevent food from the toxins, bacteria or germs that cause disease. 1 ouce of cooked chicken liver provides about 45 calories with only about 1 gram of fat 15 milligrams of sodium and there is no carbohydrates. Chicken liver provides protein about 7 grams in serving. If You cook chicken liver in oil so You should account for the additional calories and fat in the oil when determining the total nutrition in Your serving of chicken livers.
Chicken Livers Medicine
Vitamin A—1 ounce of chicken liver contains about 130% of your daily recommended intake of vitamin A in which it promotes good vision. It can also help reduce the impact of macular degeneration and fight cataracts and other vision disorders. Vitamin A also supports to protect skin, digestio and immunity.
Copper: Copper is an important nutrient that we often don’t hear a lot about. However, it contributes to nerve and immune system health. It also helps produce collagen, the connective tissue responsible for our bone, joint, hair, skin and nail health.
B Vitamins: Finally, liver is a fantastic source of B vitamins. It is especially high in vitamin B12 and folate. All of the B vitamins are important for helping convert food into energy, which is extremely important for ensuring you feel energetic and vibrant in your daily life. Folate is also beneficial for cellular growth, making it extremely important for women of childbearing age.
Vitamin B12—This kind of vitamin B12 will contribute to the development of pernicious anemia. Consuming plenty of vitamin B12 in a diet can help the body producing new red blood cells and increase the energy levels and improve mental function.
Folate—Folate is primary and important for women in pregnancy as it can reduce the possibility of birth or development disorders in babies. Folate is known as vitamin B9. Folic acid is a form of folate which is added to fortified foods. While chicken liver contains about 60% of daily recommended folate intake based on a 2000 calories diet.
Protein—Chicken liver is enriched by protein. In 100 gram chicken liver gets about 17 grams of high-quality protein which contains the great amino acids that You need to get from a diet. Chicken liver has also 177 calories and less than 1gram carbohydrate with no sugar.
Iron—Chicken liver is also riched with Iron. It contains 9 mg iron per 100 grams and 50% of the daily value of iron. The iron of liver is in the heme form that is easier for Your body to absorb than non-heme iron from plant-based source. Chicken liver is excellent source for Your health.
Mineral—1 serving including 40% of the DV for iron with 11 milligrams, 25% of the DV for zinc and 3.4 milligrams and 25 percent of the DV of phosphorus, with 376 milligrams; and 4 percent of the DV of magnesium, with 23 milligrams. Your body uses iron to form red blood cells to transport oxygen and for creating energy. Zinc is essential for cell division, growth and development, forming protein and DNA, immune function and healing wounds, and phosphorus is necessary for creating energy, forming bones, repairing cells and kidney, heart, muscle and nerve function.
Chicken liver benefits for health consider needed human body to increase health and prevent some health issues. Here are the perfect benefits of chicken liver.
- Protect againts anemia
Liver is covered with vitamin A and iron. As we all know that vitamin B12 can help red blood cell and improbe cellular function. Chicken liver contains vitamin B12-352% DV. It supplies the body about 3 times the DV of vitamin B12, an important nutrients which balance and support the production of red blood cells and prevent pernicious anemia. For those who are struggling with anemia, eating chicken liver is the good solution. It is probably the best food to consume in the world since it provides folate, iron and vitamin B12. Chicken liver will effectively solve to overcome anemia naturally.
- Promoting the good eyesight
Since chicken liver has vitamin A-288%, it is indicated that chicken liver is powerful supporter for out healthy eyesight. It will sharpen our vision too since it brims with vitamin A in the form of retinol, alpha and beta-carotene including lycopene. Vitamin A is known as the first ingredient on the label of multivitamin bottle and it is really important for eyesight. It will cause night vision problem living without vitamin A furthermore it may also cause severe dry-eyes that can lead to infectious and vision-loss. Medical experts revealed that vitamin A can reduce the risk of cataracts and macular degeneration later in life. In the same case vitamin A can treat for people with eye condition called retinitis pigmentosa. Vitamin A will be needed for adult is 900 micrograms. Good source of vitamin A is chicken liver which is rich in vitamin A.
- Good for the body tissues
The problem like soreness around the lips and tongue and also the cracking or peeling of the skin at the corners of the mouth indicate that it is lack of riboflavin in the body. Riboflavin is known as vitamin B2 which is essential for normal reproduction, growth, repair and development of body tissues including the skin while chicken liver is loaded with 2.3 of riboflavin.
- Supports Fertility
Fertility currently becomes a problem for everyone. Chicken liver is also good for women in pregnancy of planning to get pregnant. Its 560 mcg of folate, it helps promote fertility as well as prevent neutral tube defects for the development of baby. Chicken liver contains lots of panthothenic acid which turned out to contain a great benefit to support the work of adrenal system in the body. When the adrenal system works properly then the system of hormones including testosterone increases. Moreover chicken liver can lead to increase the endurance of men and increas fertility.
- Fight againts stress
For those who works very hard and feels stressed, eating chicken liver is the good soluntion to solve that problem. Stress in a condition of the body which is affected by cortisol hormones. If that condition is not stable then it will occur the production of the adrenal gland not balanced. It the adrenal gland works properly then there is some system of hormones will relieve stress. Chicken liver can support the role of adrenal glands. It is riched nutrients of chicken liver lead to fight againts stress. Chicken liver can influence the better nap and it will make stable sleeping time. Moreover its rich pantothenic acid helps the body combat stress by supporting the adrenal glands.
- Boost mind, energy and immune system
Chicken liver has Iron-72% which contributes preventing anemia and also keeps the immune system health in to condition and this kind of liver is a great source of this essential mineral, zinc, phosphorus and magnesium. Mineral become an important requirement for the health body. Mineral as Iron can be used to form the red blood cells. It also help to keep of oxygen in the blood. While a source of mineral zinc is also important to help the process of cell division, DNA formation process, wound healing, and energy. Further study revealed that chicken liver will be the source of energy and increase the supply of red blood cells. Those nutrients can also help to boost immune system.
- Good for teeth and bones
Another benefit of chicken liver is related to the health of teeth and bones. Having strong teeth and healthy is all what people want. The lifestyle brings people to consume food which sometimes is not good for the health of teeth. So chicken liver is needed to solve this teeth problem. Chicken liver turns out to have a phosphorus with a value of more than 40% in 1 ounce serving. Phosphorus in chicken will generally have excellent benefits for the health of teeth and bones. It will also assist the body in the maintaining the growth of teeth and bones especially for children. Chicken liver’s phosphorous content as calcium cannot built the teeth and bones without the aid of the mineral provided in chicken liver.
- Maintaining the healthy skin, hair and nails
Chicken liver contains protein-52% which is help to keep hair, skin and nails healthy. The protein of chicken liver make skin, hair and nails get the fantastic condition.
- Treat the pellagra
Lack of niacin supply in the body will show in the form of pellagra and a disease with symptom such as delusions, diarrhea, inflamed mucous membranes and scaly skin sores. Chicken liver and tuna are some of the highest source of niacin.
- Preventing loss memory or Alzheimer’s
Vitamin B12 contained in chicken liver helps to sharpen the memory. Chicken liver is actually powerful for battling Alzheimer’s disease. This vitamin B12 in giblets can keep the brain sharp, according to 2010 study. It is only takes one cup of giblets to get 228% of the recommended daily dose of the vitamin. It can be cooked as dish and also it will prevent from loss-memory syndrome.
Side Effects of Chicken Liver
Consumption of chicken liver in proper way is very safe for health but You have to consider the side effects of chicken liver since it is placed as the top-spot among all foods in high cholesterol. Since we cannot possibly eat enough cholesterol we have to consider about consuming chicken liver. When we eat or consume more foods rich in cholesterol, our bodies may get some health problems. If we consume this high of cholesterol food such as chicken liver, our body will rev up its cholesterol synthesis.
If you use oral acne medication that contains isotretinoin, you do not have to take supplement contains vitamin A.
The brine from the sauerkraut is packed with beneficial bacteria and enzymes. If you have an upset stomach or nausea, try a shot and it will calm your stomach. It will also give your immune system a boost. The gut shots are a quick way to get the benefits of fermented foods and they taste great too. Try mixing it with soda water for a bubbly spritzer. Very refreshing!
This sauerkraut is full of health benefits. The turmeric and ginger make it a powerful anti-inflammatory. Other benefits include…
- Probiotic – fermented foods like this sauerkraut contain more probiotics than a probiotic pill and research has shown that the good bacteria are more likely to survive the digestive system then ones from a pill.
- Enzymes- the enzymes in fermented foods help assist in breaking down food, making meals easier for your body to digest.
- Fiber – sauerkraut is rich in fiber and feeds the friendly bacteria in your gut, moves food though your digestive tract and makes you regular (poo).
- Relieves diarrhea and constipation – the friendly bacteria in fermented foods balance the inner ecosystem in the digestive track.
- It also relieves gas, heartburn and improves mood and mental health.
I am really proud of this recipe. It tastes great and packs a super punch of health benefits. You have to try this kraut
1 head of cabbage (shredded)
½ pineapple (chopped)
1 tbsp ground turmeric (don’t forget to add a pinch of black pepper)
1 tbsp fresh ginger (grated)
1 tbsp sea salt
1 tbsp Sea Salt
1 tbsp Raw Apple Cider Vinegar
4 cups purified water
2 Quart Size Jars or 1 half gallon mason jar
- Shred the cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
- Chop the pineapple into small chunks and add it to the bowl with the cabbage.
- Add in the grated ginger and sea salt to the bowl.
- Massage the cabbage mixture with your hands for 5 minutes or until it starts to break down and become soft.
Let it sit for 15 minutes in the bowl.
- After the 15 minutes, the cabbage will become very soft and wet. If you squeeze it now, juice will come out.
- Add the turmeric (pepper) to the cabbage. You can either mix it with your hands or a spoon. The turmeric could stain your hands and fingernails orange so you may want to use a spoon. I think hands (clean of course) are the best way.
- Pack the cabbage halfway into the mason jars if you are using two or halfway into the large mason jar if you are using one.
Now we are going to make the brine and add it to the jars for the gut shots.
- Make the brine by combining 1 cup of hot water with the sea salt. Once the sea salt dissolves add the remaining water and the apple cider vinegar.
- Pour the brine into the mason jars, leaving about an inch from the top.
- Stir the brine and cabbage together in the jar so it’s all combined. Place a lid on the jar loosely so gas can escape as fermentation takes place.
Set on the counter for 4-7 days in a cool, shaded place.
- During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
Every day or two, shake the mason jar up so the cabbage submerges under the brine and doesn’t develop mold.
Place in the fridge and serve cold. These can be frozen and made into ice-gut-shots
Gut Shots: The extra brine from the sauerkraut is the gut shots. Pour the extra brine into shot glasses and don’t forget to share with friends and drink to your health. Cheers!
The sauerkraut could bubble over and out of the jar. To avoid a mess, place the jar on a plate or in a bowl.
This is an excellent article by Walter Last
DMSO (CH3)2SO is a natural substance derived from wood pulp.
It is generated during the normal decomposition of plants and therefore is in low concentrations present in many foods. DMSO is an antioxidant, by taking up oxygen it is converted into methylsulfonylmethane (MSM). Unlike MSM which is sold as a powder or fine crystals, DMSO is an odourless, clear liquid which is completely water miscible (describes two or more liquids that can be mixed together). It has a high boiling point of 189°C and solidifies at about 18°C. It has all of the beneficial properties of MSM but often at a higher degree, and it has some additional healing properties. These are based on the combination of its antioxidant nature with its excellent solvent properties for a wide range of nutrients and remedies. There is no other biological solvent that can so easily penetrate the skin and carry such nutrients and remedies into the body.
There is a very long list of health benefits from using DMSO, the main ones are:
- It is an all-round microbicide effective against bacteria, fungi, mycoplasmas and viruses It improves the immune system and reduces allergies
- It is strongly anti-inflammatory with good antioxidant properties
- It blocks pain when rubbed onto affected muscles or joints
- It improves blood circulation by inhibiting formation of blood clots and hypercoagulation
- It even dissolves newly formed blood clots
- It dilates blood vessels and improves the function of the heart
- It efficiently transports molecules across cell membranes and moves through the blood-brain barrier
- It improves connective tissue, softens collagen and stimulates wound healing
- It is a potent diuretic and very effective with chronic bladder inflammation/cystitis
Equally impressive is the long list of diseases that have benefited from its use, including some that may not respond to other remedies, such as brain and spinal cord damage, Down’s Syndrome, Schizophrenia, and ALS (Amyotrophic Lateral Sclerosis) also often referred to as Motor Neurone Disease. It is able to dissolve blood clots and prevent damage after a stroke, improves skin conditions such as psoriasis and scleroderma, and is effective with autoimmune diseases, arthritis, ulcers, cystitis and other inflammatory conditions. With diabetes it can improve insulin control and blood circulation. Also eye problems have been successfully treated with DMSO, including macular degeneration, retinitis pigmentosa, glaucoma and cataracts, sometimes just with oral use but sometimes also with added remedies as eye drops.
With cancer it specifically zooms in on cancer cells and can be used to carry remedies along, good for treating brain tumours which are otherwise difficult to reach. It is also beneficial with other cancers such as with breast and prostate cancers, leukaemia and lymphomas. Relatively weak (2%) solutions of DMSO were killing leukaemia cells and, with the addition of suitable remedies, induced a variety of cancer cells to become normal cells. DMSO has been shown to protect against radiation damage, especially in regard to cancer treatment. kills the pleomorphic microbes that are the basic cause of cancer and autoimmune diseases.
One of its most impressive functions is its ability to easily enter cells and kill viruses and mycoplasma that may hide there. There are patents combining DMSO with antiviral remedies, anti-tumour agents, and amino acids and other nutraceuticals to enhance memory and other brain functions. DMSO is also excellent for healing deep tissue, muscle injuries, burns, and other wounds. It has extensively been used in sports medicine and horse racing.
Because it is so rapidly absorbed – it can be tasted in the mouth only minutes after applying it to the skin – and combined with its ability to block pain signals to the brain, DMSO also acts very fast to stop or greatly reduce pain from arthritis, muscle injuries, insect bites, and other sites of pain or inflammation. While the pain may come back after several hours, it tends to lessen with each reapplication of DMSO.
Unlike other pain relievers, especially of the medical kind which may cause long-term damage, DMSO greatly speeds up healing of damaged areas. This is due to its antioxidant, anti-inflammatory and antimicrobial properties, and its ability to improve blood circulation, nutrient supply, dissolve obstructions, and remove stress.
After oral use or skin application DMSO not only penetrates all soft tissues but also the bones. This is not only good for treating tumours and cancer of the bone, but also jawbone infections and cavitations. Molecular or elemental iodine easily dissolves in DMSO. Therefore I would dissolve a small amount of iodine or Lugol’s solution in DMSO and frequently dab that from both sides on the affected gum. Dilute sufficiently so that it does not irritate. DMSO with iodine is also effective for fungal problems of nails, skin or scalp, e.g. manifesting as hair loss.
DMSO seems to inhibit Helicobacter pylori and help heal peptic ulcers in relatively low doses but higher doses are required with Candida. I found the research on DMSO and Candida somewhat amusing. Different researches got inconsistent and varying results for investigated fungicides until one recently had the bright idea to test DMSO which is commonly used as a solvent for antifungal drugs. It was found that the more DMSO was used as a solvent the stronger was the effectiveness of the investigated fungicides. DMSO protects body cells against oxidative stress but increases stress on fungi.
If given soon after a stroke, DMSO has been shown to dissolve the stroke-causing clot, restore circulation and prevent paralysis. It is best to start DMSO therapy within a few hours. In one reported case a male with a stroke refused to go to hospital and waited for 11 hours until his wife had talked to Dr Jacob. Then she gave him one ounce of 50% DMSO in orange juice every 15 minutes for two hours and afterwards every half hour for two hours. The next day, he was better and soon returned to normal.
In another case a 16-year-old girl broke her neck while diving into a pool. and became a complete quadriplegic. She was on DMSO for an entire year and gradually her organs began to function again until finally she could also walk. Another quadriplegic did not start DMSO therapy until two years after his accident. Six months later he could lift both arms over his head, and sensation began to return to his lower chest and right hip. Later he also learned to move both of his legs. Dr Jacob helped two other quadriplegics recover completely when DMSO was started within one hour after the accident.
How and what to use DMSO has been described as a clear colourless, very hygroscopic liquid, with practically no odour or slight garlic odour, slightly bitter taste with sweet after-taste. Because cheap industrial grade DMSO can contain dangerous impurities, only good quality products with at least 99% and preferably higher purity should be used. Because DMSO is hygroscopic (it attracts water) the main impurity at the higher grades is water. Commonly used as a Laboratory reagent and medical/pharmaceutical grades with about 99.5 to 99.9% purity.
While glass bottles are best for retail sales, even highest grades of DMSO are commercially stored and shipped in HDPE (Type 2) containers which do not seem to cause any leaching problem. Pure DMSO is not toxic and generally very safe but some precaution needs to be taken. For instance when applying DMSO for transdermal treatment the skin should be clean and free of undesirable chemicals, such as from commercial lotions or sunscreens.
DMSO can be used on its own and applied over inflamed, stiff or painful muscles or joints, or over troublesome organs, or it can be used to carry remedies or nutrients through the skin into the body. However, it does not carry microbes, large molecules or chemicals into the body that normally cannot penetrate the skin, it only enhances the absorption rate of those that are able to penetrate on their own but at a much lower rate. To avoid skin irritation apply DMSO only in diluted form at 70% or less. Some products on the market are already diluted.
For common use you may make a treatment solution, e.g. in another glass bottle, by diluting full strength DMSO. To make it about 70% mix 2 parts of 100% DMSO with 1 part of water, and for a weaker solution (50%) mix equal parts of DMSO and water. If you also add other dissolved remedies, such as Magnesium Oil, Glycerine, MSM or Lugol’s, then you can count this as part of the water. It is alright to mix DMSO with non-acidified MMS/sodium chlorite, but the acidified MMS will probably become inactive by oxidising DMSO to MSM. Be careful, the solution gets warm when mixing DMSO with water, and while it does not harm the skin, spills may damage painted or plastic surfaces. Strength for topical use may vary according to the sensitivity of the skin.
DMSO is not normally used on broken or open skin, but it has been applied to fresh cuts and other wounds and greatly speeded up healing without causing pain or other discomfort. Depending on the degree of pain or inflammation DMSO may be applied several times during the day over the area of pain, but the need for multiple applications may reduce on following days. The effect may be felt within minutes. Also swellings such as from sprained ankles can quickly disappear if kept covered with DMSO.
While DMSO mixes freely with water and glycerine, it does not mix with oils or kerosene. It does not dissolve magnesium chloride but it can improve absorption by carrying along water in which the magnesium is dissolved. The same seems to apply to vitamin B12 which also does not dissolve directly in DMSO but can be better absorbed with its addition. For general applications it may be good for the skin to add a small amount of glycerine. Alpha lipoic acid dissolves very well in DMSO, and Glutathione and Coenzyme Q10 to some degree.
Transdermal application of these may give a better absorption rate than oral use. Generally strong oxidants oxidize DMSO to MSM while microbes reduce it to Dimethylsulfide or DMS which creates a strong sulphur smell. It has been noticed that during periods of infection individuals emit a much stronger garlicky smell when using DMSO than when they are well. This is actually the main drawback of DMSO, and why some individuals do not like to use it – it can lead to social problems, especially at the workplace. Not everyone has this problem, and one may be able to minimize it by using only a relatively small amount in the evening or experiment with spraying or rinsing mouth and exposed skin with diluted non-acidified MMS (sodium chlorite) solution (e.g. 1 teaspoon of MMS in 500 ml of water) which can oxidize and so deodorize smelly sulphur compounds. A
nother problem that may arise with skin application is reduced nerve conductivity which is the basis for the quick pain relief. Individuals with paresthesia such as tingling or numb fingers, toes or other skin areas may temporarily get increased symptoms if they apply DMSO over the nerve that leads to the affected area. This effect can last for several hours after application but is best avoided, and does not seem to be a problem if DMSO is applied to other parts of the skin or used orally.
Oral intake is the other major form of DMSO use. As to its safety: Dr Stanley Jacob who pioneered the medical use of DMSO has taken an ounce (approximately 29 mls) of it orally every day for more than 40 years. The only side-effect seems to be that he has not been sick in years. Others have taken even higher doses for weeks or months. DMSO is effective in heart attacks and angina; prompt use of it in heart attacks has been credited with preventing damage to heart muscle but rather high doses should be used. Dr Morton Walker suggested 2 grams per kilogram of body weight in the treatment of heart attacks. Except for emergencies, it is always best to start with low doses, such as half a teaspoon in a drink, and increase gradually to the intended maximum or until there is some unexplained reaction.
Generally effective healing methods tend to induce some kind of reaction, be it microbial die-off effects or skin eruptions or gastro-intestinal effects, such as diarrhoea. In such case temporarily cut back and when the reaction subsides gradually increase again. A suitable daily maximum intake with chronic diseases may be 20 to 30 ml in divided doses, good to take it in a drink together with specific supplements to enhance their absorption.
As with all supplements, It is also good not to remain at the same dose for a long time but rather slowly cycle up and down between a maximum and a minimum level. Finally, as long as there are problems in specific parts of the body it is preferable to use topical applications in addition to oral use. While DMSO is widely used in most countries as a medical drug, in the USA it is only approved for the treatment of interstitial cystitis. In Australia DMSO is a prescription poison and cannot be used for treating humans but it can be sold and used for veterinary purposes and as a solvent. For a good account of the DMSO saga see http://www.thehealingjournal.com/node/1347.
With DMSO having so many superb features you may wonder if there is still a place for MSM. I believe there is. MSM provides the many benefits of a high sulphur intake for detoxifying and regenerating connective tissue without any apparent side-effect, while DMSO can cause an odour problem in social and work-related settings. DMSO can also cause excess intestinal gas and loose bowels. It has the ability to carry not only desirable but also undesirable chemicals through the skin and into the brain, therefore one needs to be much more careful, and it can induce microbial die-off reactions which are ultimately beneficial but need to be understood and managed.
I do not believe that there is a genuine allergy to DMSO. Instead some individuals react because they are deficient in the trace mineral molybdenum which is required by enzymes to oxidise sulphur compounds such as sulphites to sulphates. Overall I would say that it is good to continue using a daily teaspoonful of MSM in addition to DMSO.
Source: by Walter Last: http://www.health-science-spirit.com
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The combination of garlic, ginger, lemon, apple cider vinegar and honey is a wonderful drug that can cure everything from Cancer to Arthritis, and makes you lose extra body fat and weight.
Amazing studies from respected universities around the world prove the miracle home remedy that costs just pennies a day to make, a super way to fight just about any affliction. Experts have verified that this health restoring trick of garlic, ginger, lemon juice, vinegar & honey can wipe both our common & not so common ailments.
Success also includes acne, Alzheimer’s disease, arthritis, asthma, high blood pressure, some types of cancer, excessive cholesterol levels, gas and indigestion, headaches, heart and circulatory problems, hemorrhoids, infertility and impotence, toothaches, obesity, ulcers, and many other diseases and conditions.
- In a study of arthritis Dr. Angus Peter of the University of Edinburgh’s Arthritic Research institute found a daily dose of vinegar and honey reduced pain by 90%.
- A daily dose of garlic and vinegar has proved to be a powerful and fast weight destroyer and reducer, according to Dr.Raymond Fisk of London’s Lamsus University Research Center. The prestigious British Medical Journal Lancer reported that cholesterol levels plunged on average from 237.4 to 223.4 in three hours after volunteers consumed 60 grams of garlic and four ounces of butter. The study proved adding garlic to your diet could neutralize the dangers associated with high fat.
- A study of 261 adult patients by the German association of general practitioners indicated that cholesterol and triglycerides levels factors associated with the risk of heart disease are significantly reduced by regular use of garlic in the diet.
- Houston’s M.D. Anderson Cancer Institute in Houston, the Pennsylvania State University and ULSA, support earlier evidence that certain ingredients in garlic block agents that cause cancers of the breast, colon, skin and esophagus. The National Cancer Institute found in a study of 1600 people that eating a lot of garlic is linked to a reduced risk of stomach cancer. Dr. Erik Block of the State University of New York at Albany has discovered that garlic release at least 100 sulfur producing compounds all of which are powerful medicines.
- Dr. Han Len Tsao writes in China’s respected Journal of Natural Medicine, that “patients when given this miracle drink before breakfast showed a remarkable reduction in high blood pressure and cholesterol in less than a week. The Italian nutritionist Emilio Stefan adds, “Years of scientific investigation by experts around the world have proven beyond doubt that garlic, honey and vinegar are nature’s magic potion. The powerful ingredients are available every where and cost only pennies a day when consumed. Considering all what these natural substances can do for the human health is amazing.
- Dr. Jack Soltanoff, who is a national expert at New York, praises the benefits of apple cider vinegar. He recorded remarkable success stories involving arthritis sufferers. He says, “I have seen many arthritis patients start to loosen up at once”
- Some even call it (apple cider vinegar) a natural arthritis tonic that frees them from stillness pain and aches within just a few weeks, and most pain wrecked patients can pertain normal activities because of this simple tonic. The boxing legend Muhammad Ali took a daily dose of this potion to fight the symptoms of Parkinson’s disease and many other athletes are heard to be taking it for having a competitive edge.
- “Honey has been described as the perfect food” notes a respected researcher, “it contains a lot of nutrients and minerals, the important part of nine vitamins, six acids and four key enzymes in their most natural state. The patients who took the daily dose of this magical drink were more vigorous, had fewer infectious disease and in general even healthier than those who didn’t. “There’s no question that this astonishing elixir can lend life by replacing from many proven killers.”
THE MAGIC POTION
There appears to be little doubt that this astonishing potion made by mixing garlic, ginger, lemon juice, apple cider vinegar and honey can extend life by protecting you from many proven killers.
Here’s how to make your own miracle medicine.
In a bowl, mix together half a cup of lemon juice, half a cup of ginger juice. Now put twenty five cloves of chopped garlic in a blender and mix at high speed. Add one cup of vinegar (use only apple cider vinegar), as you blend and after it has mixed nicely add one cup of honey, and mix the whole mixture in the blender again. Now pour this mixture into a glass jar (no plastics) and leave it in the refrigerator for a minimum of five days.
Normal dosage is two teaspoons in a glass of warm water or fruit juice. (Grape or orange juice is best before breakfast). A second dose if desired can be taken in the evening. For treating specific conditions or ailments, use the potion as recommended.
Honey not only makes your daily dose taste better, the sweet stuff also aids in your body’s ability to absorb in medicinal properties of the powerful ingredients. Garlic provides a storehouse of vitamins and minerals and what excites researchers more, is growing evidence that from an enzyme present in large amounts in garlic stimulates the immune system. In a recent study involving two thousand elder women, researchers found that those who ate garlic once in a week were half as likely to develop colon cancer as those who did not.
NINE COMMON AILMENTS AND RECOMMENDED TREATMENTS
Arthritis: Mix a teaspoon in half cup of warm water and drink before going to bed.
Asthma: A teaspoon of the basic potion in the morning on an empty stomach will have you breathing lightly in no time.
Cancer: When making the potion, double the garlic cloves and take two tea spoons in juice three times a day.
High blood pressure: Make a special batch of the elixir, using two cups of water, 18 garlic cloves, two tablespoons of vinegar and three tablespoon of honey. Blend as before and keep on medium to low heat for half an hour. Allow it to cool and take three tablespoons three times a day.
To Lower cholesterol: Make a tea by adding a teaspoon of the elixir in a cup of hot water and drink before meals, three times a day.
Heart disease: Use the recipe for high blood pressure and sip a half-cup of the mixture three times a day.
Impotence: Boil a cup of vinegar mixed with seven to ten crushed cloves of garlic and a tablespoon of honey for five minutes. Cool and drink like tea.
Acne or pimples: Use a basic potion on affected area with a piece of cotton each night.
Gas or indigestion: Put two tablespoons of the basic mixture in a cup of water and warm to the temperature you use for your coffee or tea. Sip slowly at the first sign of distress. Even though it has been blended with honey and vinegar, garlic’s pungent odor can still be a problem for some people. To deal with this side affect, experts recommend putting springs of parsley in the elixir or eating parsley raw after taking a dose.
This amazing natural remedy has been around for at least 4,000 years.
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Lactuca virosa is wild lettuce and sometimes known as opium lettuce and while some report as having psychoactive effects, it contains no opium. Regardless, it definitely does cool the nerves and deafen pain.. Perhaps its’ sedative properties cause some hypnotic states (dream states) for some too?
This plant grows all over the world. It often appears in my gardens and I let her rise into a mature plant. But, be careful, she will, like lettuce, produce many seeds that will multiple hundred fold. Regardless, I adore this prickly weed and respect her medicinal gifts.
Humans didn’t always rely on pharmaceutical painkillers, but in the past several years, some reports indicate that 4 out of 5 people relied on a prescription narcotic to help alleviate pain. The several billion-dollar industry has boosted the percentage of people taking painkillers that are even stronger than morphine. These include include such drugs as fentanyl, hydromorphone, methadone, and oxycodone. The numbers grew from 17% in 1999 to 37% in 2012, according to one study. Use of strong painkillers like Vicodin and OxyContin are higher now, too. Sales of these drugs have more than quadrupled in recent years. All these chemically produced drugs have terrible side effects some being very addictive too.
Before these drugs appear, people used willow, poppy, and wild lettuce were for pain killing. Wild Lettuce is not only is it a pain-killer, it is also a natural sleep aid remedy, reduces inflammation and is a stress reliever. This makes it quite a perfect ally in the world needing relief. Here are a few of the more common pain-control uses for wild lettuce:
- painful menstrual cycles in women
- headaches and migraines
- pain from bruises/broken bones/cuts
- even hangovers
Here are some other benefits:
- Mild Diuretic: Wild opium lettuce can increase a person’s urinary flow. That’s why it is commonly used to treat urinary tract infections and edema.
- Sleep and Insomnia Issues: Having trouble falling asleep? Wild lettuce has got you covered. This natural drug has powerful sedative properties. After a dose or two, you’ll relax which will help you slip straight into a dreamless slumber.
- Anxiety and Restlessness Wild lettuce has some significant anxiety reducing and relaxing properties. The mild sedation calms the nerves and eases tension in the body and mind.
- Coughs and Asthma If you have a chronic cough or asthma trouble, this lettuce plant can help ease your discomfort. It helps to loosen and expel phlegm from the respiratory tract. Making it easier and more comfortable to breathe.
The main compound at work in Wild Lettuce is called lactucin, and its derivative lactucopicrin. It is found in the white milky sap of the plant. It also contains sesquiterpene lactones. All lettuces actually contain sesquiterpene lactones, but wild lettuce contains them in higher quantities. If you find a plant, gently cut the stalk and watch the white milk sap ooze. This milk is what acts upon the system and is responsible for reducing stress and inflammation in the body. Actually, Wild Lettuce gets it’s very name from the Latin word for milk, lactuca. It is sometimes called Lettuce opium although it is not a poppy nor does it contain morphine. The more bitter the lettuce is, the more of these active compounds are present. This might be a great reason to eat those other bitter lettuces.
These two compounds have a pain killing and anti-inflammatory effect on the immune system, because they inhibit the NF-κB protein. This protein controls the cyclooxygenase-2 enzyme, also known as COX-2, an enzyme responsible for pain and inflammation. Other pain killers such as ibuprofen work in the same or similar fashion.
Wild Lettuce is an analgesic much like acetaminophen the active chemical in Tylenol. A recent study reported that analgesics could reduce the stress associated with social rejection. Social rejection stress, is an emotional pain felt when one feels left out or during a relationship breakdown. Social rejection stress can causes stomach aches, headaches, and have other effects like sleepless nights. The study was looking at the effects of Acetaminophen, It showed that it not only reduced physical pain, but emotional pain as well. I think it is safe to assume an Analgesic would have a similar effect as analgesics generally dull the body (physical and emotional). This effect can be viewed as a lessening how much one gives a damn…which is kind of at the heart of stress reduction. While this study was not done on Wild Lettuce, we can conclude logically, as an analgesic, it can offer the same benefit.
In 1909, Beatrix Potter published The Tale of the Flopsy Bunnies. The story begins with the following words: It is said that the effect of eating too much lettuce is “soporific.” I have never felt sleepy after eating lettuces; but then I am not a rabbit. They certainly had a very soporific effect upon the Flopsy Bunnies! In the story, the bunnies eat the sprouted lettuce in the garden and fall fast asleep. The word “soporific” does do a good job of describing the effect. It comes from the Latin word for drowsy or sleep inducing, soporus. The Greeks and Romans referred to wild lettuce as such, as well as noting its usefulness against fevers and colds.
Medical research confirms this. We can take one example of a study of the efficacy of lettuce seed oil in treating insomnia. In a study published in 2011, 72% of participants with insomnia showed a very much or much improved quality of sleep from taking 1000mg of lettuce seed oil before bed. The tradition of lettuce seed oil as a medicine goes all the way back to ancient Egypt. It is said that it was also used for mummification.
Another study in 2005 expounded upon the specific neurochemistry involved in the analgesic and sedative properties of the active compounds found in wild lettuce. This study was specifically done in mice, but the chemistry is the same. Mice were given lactucin and its derivatives, and were then tested for their slowed responses. The results showed sedative effects for up to 90 minutes after being administered the lactucin.
The biochemical effects of sequiterpene lactones on the human body are well known. They produce sedative and relaxing effects by inhibiting the COX-2 enzyme, an enzyme responsible for stress and inflammation. The ancients knew long ago that sprouted lettuce, or wild lettuce, was soporific. That’s why it has been used as a natural calmative throughout history.
The recommended dose varies, but approximately 1.5 grams of opium lettuce sap is typically infused in a tea to be sipped for pain-killing effect. The leaves of Lactuca virosa may be boiled in water to make a tea that has slightly sedative effects. However, it is the plant’s “milk-juice” that contains the largest concentration of active compounds.
Wild lettuce may be prepared and consumed in several ways: tea, tincture of making “balls” from the sap.
Here is one method to harvest the sap:
- Put leaves of the lettuce into a blender and lightly blend them (not too much).
- Once the leaves are blended, place them in a pot of water and bring it to a boil.
- After the water has turned a dark green, almost brown colour take it off the stove.
- Next, strain the leaves from the water by pouring the mixture into another pot through a mesh strainer. Make sure as little of the actual leaf gets through the strainer as possible.
- Squeeze the leftover wild lettuce extract all the water that’s still within.
- Put the dark green water (now empty of leaves) back on the stove and let it simmer. Let all the water boil off until there is only a paste left. This paste is concentrated wild lettuce extract.
- You can pour it into a small medical vial and store it in your bug out bag, medical cabinet, or elsewhere for later use.
I have created a wild lettuce tincture CLICK HERE FOR MORE INFORMATION
The right apple cider vinegar recipes can be a game changer for how easily it is to down this potent super food. Let’s face it, apple cider vinegar just doesn’t taste that great. But the benefits are more than worth the funny faces as you choke it down. For me it often resulted in a lack of taking it. It just plain doesn’t taste that great. So over time I started adding it to different juices and I created these apple cider vinegar recipes.
Apple cider vinegar tops the charts for super foods in my opinion. It benefits the body in so many ways, both for optimizing wellness and helping with ailments. Taken regularly it can truly be life changing.
How can ACV help you?
Apple cider vinegar helps detox the body by promoting liver and lymph health. It stimulates the cardiovascular system and gets things moving in the lymph systems. Apple cider vinegar gets your blood moving which circulates everything around the body. The lymph system is your body’s garbage system. It takes all the junk to the liver or stomach where it is processed and gotten rid of. Apple cider vinegar helps it function better and promotes health of the liver which has to process all of the stuff we need to get rid of.
The good bacteria in the gut helps neutralize toxic by-products of digestion, discourages bad bacteria, and produces certain vitamins. Apple cider vinegar acts a pre-biotic supplying a great source of food for our good gut flora. Our gut is full of bacteria. Although some bacteria is bad and can cause sickness, the good bacteria in our gut promotes health and digestion. We want our gut to be balanced and full of good bacteria. It helps us digest our food and produces vitamins for us to use. Apple cider vinegar helps our good bacteria thrive in our gut thus crowding out the bad bacteria and keeping it in a healthy balance.
ACV kills bacteria and can be used for nail fungus or acne or for treating yeasts, fungus, or bacteria in the body. It has also been used as a cleaning agent. Apple Cider Vinegar controls bad bacteria both inside and outside of our body. It can keep us healthy on the inside and can also be used as an antiseptic.
Improves Blood Sugar
Apple cider vinegar helps stabilize blood sugar. This is beneficial for those with insulin resistance, type two diabetes, diabetes, and prediabetes. Large insulin fluctuations can cause sugar cravings. After eating a sugary meal our body releases insulin. Insulin helps the sugar get into each individual cell. If the body releases too much, it can leave the blood low in sugar and we crave more sugar. Apple Cider Vinegar helps stabilize this process easing this cycle.
Diet and exercise are the number one way to lose weight. It aids in weight loss efforts by increasing feelings of fullness. The fact that it stabilizes blood sugar helps people feel less hungry because we don’t go through the cycle explained above. We end up eating less because we get rid of those cravings.
Regular consumption of apple cider vinegar has been shown to lower LDLs (bad cholesterol) and in increase HDLs ( good cholesterol) in rats. In humans, research has shown that it lowers LDLs but more research is needed to determine its effect on HDLs.
Even though apple cider vinegar is acidic, it has an alkalizing effect on the body. A more alkaline body is believed to be a key component in cancer prevention.
Prevents and Helps Heart Burn
One teaspoon of ACV mixed with water and it really helps
Apple cider vinegar contains potassium which thins mucus. It also will kill bacteria and viruses from colds. Have you ever not been able to sleep at night because your sinus’ are trickling down your throat or you can’t breath. Try some apple cider vinegar.
Apple cider vinegar helps clear lactic acid buildup after a hard workout thus preventing or alleviating muscle pain and cramping. When mixed with honey and water, ACV can be used as an electrolyte drink to restore energy.
Recipes for ACV Elixirs
Cranberry Cocktail (amazing for the kidneys, heart and digestive)
1-2 Tbs. Apple cider vinegar
1/2 cup cranberries (found at Super Maxi)
1 1/2 C. Water
2 tsp. Honey
Simmer cranberrys in water for 30 mintues. Remove from heat and cool. Blend Add ACV and honey. Enjoy
Energy- Iron Blast
1 1/2 C. water
1-2 Tbs. Apple cider vinegar
2 tsp. Black strap molasses
Stir together and drink. I recommend using this drink in the morning.
Note: This recipe not only gives you the awesome benefits of ACV, but you also get the much-needed nutrients like; iron, magnesium, manganese, and calcium, that are in molasses. Molasses is good for your hair, and a safe sweetener for diabetics.
1 1/2 C. tomato paste (preferrable homemade)
1-2 Tbs. Apple cider vinegar 1
/2 tsp. Sea salt
A few drops of hot sauce (optional)
Stir together and drink.
Note: In my opinion this is one of the easiest ways to drink apple cider vinegar. So, if you are a lover of tomato juice you may actually really enjoy this drink.
Pink Pina Punch
1 1/2 C. Fresh grapefruit juice ( I prefer using pink grapefruit)
1/2 cup of Pineapple Juice
1-2 Tbs. Apple cider vinegar
2 tsp. Raw honey
Stir together and drink. This juice is great for before every meal.
This is an amazing cleanser and has the addition of enzyme Bromelain for digestion And, if you are looking to drop a few pounds, this juice may become your best friend. Both the ACV and the grapefruit will help you out. Grapefruit also lowers cholesterol,and helps prevent cancer and arthritis.
For more information on Apple Cider Vinegar LINK
“Good broth will resurrect the dead,” says a South American proverb. Indeed, stock is everything in cooking. Without it, nothing can be done. For dedicated cooks, stock is the magic elixir for making soul-warming soups and matchless sauces.
From a “cooks” point of view, meat (chicken and beef) and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Returning to this tradition is not only satisfying to the palate, it is good for the health and soul.
YES, Grandmother Knew Best
Science is now validating what our grandmothers (and wise-women) knew. Rich homemade broths help cure the body. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.
Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances. In fact, I suggest that the broth made of the body part that ails you will assist you.
When making the broth it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the centre of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.
Gelatin research in the 1950s (France) was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquid and facilitates digestion by attracting digestive juices to food in the gut.
Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavours in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavours would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavours, including meat-like flavours. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.
Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavour of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed proteins. The fast food industry could not exist without MSG and artificial meat flavours to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.Can you see the connection to the increase in auto-immune diseases?
Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.
Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.
Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.
Peasant societies and naturalists still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.
why you need to consume these foods.
As much as 25-50% of all total proteins found in animals can be sourced from the connective tissues, joints, skin, and bones. The same is true for you. In your body, the same proteins make up up about 90% of the of your tendons and ligaments, and 60-70% of your skin.
Eating that specific part of an animal can yield health benefits for the corresponding parts in your own body. For example, the consumption of non-meat animal proteins can improve your skin, joints, and bones. People living in modern society are missing out on these benefits. How can you avoid missing out? Integrate bone bone broth, gelatin, or collagen into your diet. Which option you choose is of less import. What matters is that you include at least one option.
Bone broth, gelatin, and collagen are three different – but related – foods. In a sense, these foods together make up their own very unique food group.
Let’s first consider how these foods are made:
- Bone broth is made by simmering animal bones for 2-48 hours, for example, in a pan, slow cooker, or pressure cooker.
- Gelatin is extracted from the tendons, skin, bones, and ligaments of animals, after a treatment process.
- Collagen can be seen as a purified extract of gelatin.
The reason you need to consume bone broth, gelatin, and collagen, is because they contain specific “amino acids” that are not found in large quantities in other foods. Amino acids are the basic building blocks of proteins. The proteins that you get from bone broth, gelatin, and collagen, are thus very different than the proteins in fish, shellfish, meat, eggs, and dairy. The reason for this difference is that bone broth, gelatin, and collagen contain other amino acids than your regular high-protein foods. The main the benefits of consuming bone broth, gelatin, and collagen are:
Well, lots of people in modern society have trouble processing the food they eat. Lots of people also have gut problems. Gut issues:
- Affect 3 to 25% of the world’s population That’s 210 million to 1.75 billion people.
- Are strongly associated with having poorer overall health
- Have been connected to autoimmune disease.
- Are tied to obesity.
- Connect to cognitive functioning, mental-well being and cognitive disease.
- Can compromise your immune system, and may even contribute to cancer formation.
Let’s be very clear here. I’m not saying that bone broth, gelatin, or collagen, will cure your gut issues once and for all. What I’m saying is that they might be an amazing strategy to aid in the healing of your gut issues. Out of these three foods, most people report that bone broth is the easiest on their stomachs. If you have gut problems, you should try bone broth first.
Collagen has amazing benefits for your bones – specifically increasing bone density, and combating osteoporosis. The food also slows the decline in muscle mass loss when you age. Keep in mind, however, that you’ll need the right nutrients in your diet to optimally use collagen Adequate amounts of vitamin C are necessary to create collagen. An overall diet where you consume high-quality shellfish, fatty fish, red and wild meat, healthy fats (e.g. butter; coconut oil), vegetables and fruits (in season) should give you the means to optimally use collagen.
AMINO ACIDS IN BONE BROTH, GELATIN, AND COLLAGEN
Bone broth, gelatin, and collagen, are exceptional because of the proteins that they contain – the specific “amino acids” found in these foods. You can see amino acids as the “building blocks” of proteins. All proteins are made up of different amino acids. Your body can form the amino acids found in bone broth, gelatin, and collagen on its own. But the process by which your body produces these amino acids is very “expensive”. In other words, converting your body’s existing amino acids into the amino acids found in bone broth, gelatin, and collagen, costs a lot of energy. That conversion is inefficient for your metabolism. As a result, you’re better off when your body does not have to produce the amino acids contained in bone broth, gelatin, and collagen in the first place.
Because your body contains a lot of tissues that rely on their amino acids. About 20-40% of your body consists in amino acids that are found in bone broth, gelatin, and collagen. In fact, the amino acids found in bone broth, gelatin, and collagen, are the most abundant in the human body.
If you do not consume enough of these foods, you’ll be more likely to be deficient. Actually, lots of people in modern society are deficient.But the problem gets worse: if you’re diseased, it’s even harder for your body to produce the amino acids from this food group. Many people thus consume too little bone broth, gelatin, and collagen, even though they needs these foods – especially when diseased.
Nerd section: The most important amino acids – which are contained in large quantities in bone broth, gelatin, and collagen – are:
- glycine – makes up the greatest proportion of bone broth, gelatin, and collagen; important for your immune system, and cell stability
- proline – takes up the second greatest proportion of bone broth, gelatin, and collagen. Important for your blood vessels, wound healing, antioxidant functions, and joint health.
- hydroxyproline – keeps collagen stable.
Some people might consider glutamine a quintessential amino acids within bone broth, gelatin, and collagen. That conclusion is unwarranted, however, as other foods such as eggs and fish contain greater glutamine levels than bone broth, gelatin, and collagen. While glutamine is very important for gut function, I do not think glutamine is responsible for improving gut function within bone broth consumption. Other substances, such as glucosamine or gelatin, might be the reason bone broth benefits gut function. Glucosamine is a compound naturally found within the cartilage of your joints, made from chains of sugars and proteins bound together. It acts as one of the body’s natural shock-absorbents and joint lubricants, allowing you to move around while minimizing joint, bone and muscle pain.
Many people think that bone broth is very rich in phosphorus, calcium or magnesium. That is true! However, minerals are also obtained from vegetables that are added to the broth…so, doing both is a double benefit.
There are different types of collagen found in bone broth:
- Type I; mostly found in the skin, tendons, ligaments, and bones.Supplementing with this collagen form reduces joint pain.[ Best sources: beef and fish. This is most abundant in the human body.
- Type II; is mainly found in cartilage and joints, as well as the eye.Type II collagen, moreover, has been proven to keep your joints and cartilage healthy. This effect is very specific for treating osteoarthritis and rheumatoid arthritis. These benefits entail that you will have less joint stiffness, less pain, and perhaps even reduce swelling levels. Chicken bones are especially rich in type II collagen.
- Type III; located in internal organs, skin, and around bone.Found mostly in beef
- Type IV; primarily exists in the skin and gut, the eye lens, and around your cells. This collagen type may specifically reduce gut problems. Examples of gut issues are inflammatory bowel disease and a leaky gut. Type IV collagen is also beneficial for skin healing.
- Type V; supports types I an III; spread throughout the body.
Let’s do a quick rundown of all the other good stuff found in bones and, therefore, well-made bone stock (please keep in mind that the quality of the bone and the animal it came from will impact the levels of goodness):
- Bone marrow – bone marrow is one of the first “superfoods” (for lack of a better term – I actually slightly cringe using it) our ancestors enjoyed. It’s fatty, with a bit of protein and loads of minerals. Even if you’re cooking spindly chicken bones, there’s going to be marrow, and that marrow will make it into your stock.
- Collagen and gelatin – Most commercial gelatin comes from animal collagen already, so why not cut out the middle man and get your gelatin directly from bone and cartilage? The more collagen your bones have, the more gelatinous, rich, and viscous your stock will be – important qualities, especially if you intend to reduce your stock into sauces. Gelatin may even reduce joint pain in athletes, as one (admittedly small) study appeared to show. Another showed benefits for ulcer patients.
- Glycine – Although our bodies already produce plenty of glycine, rendering it a non-essential amino acid, there’s some evidence that supplementation can help mitigate free-radical oxidative damage in rats with alcohol-induced hepatotoxicity. Bone broth is rich in glycine. It probably doesn’t mean much, but it can’t hurt. And hey – it may even improve sleep quality, as one Japanese study showed in human subjects. Drink a warm cup of broth before bed, perhaps?
- Proline – Proline is another non-essential amino acid found in bone stock, but supplementation has shown promise in patients suffering from vision loss due to gyrate atrophy. It’s also an important precursor for the formation of collagen, though it’s not clear whether eating proline has any affect on the body’s ability to make collagen.
- Hyaluronic acid – Hyaluronic acid, also known as hyaluronan, is one of cartilage’s three glycosaminoglycans. It helps broth gel, and it’s been used for years to treat race horses with osteoarthritis, usually as an intra-articular injection or IV fluid. Recent studies on oral administration have been promising, though, meaning oral administration of quality bone stock (as opposed to, um, what other method of administration?) might help us with our joint issues, too. According to Wikipedia, human studies are underway and showing promise, but I wasn’t able to dig up much beyond this small study. Still, it’s compelling, and I’ll continue to drink broth regardless.
- Chondroitin sulfate – Chondroitin sulfate is another glycosaminoglycan present in bone stock. It’s also a popular supplement for the treatment of osteoarthritis the efficacy of which has come under question. One recent review concludes that chondroitin sulfate “may interfere with progression of osteoarthritis”. I’d say it’s worth a shot.
- Calcium – I downplay the importance of large amounts of supplementary calcium, but that doesn’t mean it’s not important. It’s the raw material for bone production and fortification, and bone stock might be one of the best sources of calcium around, especially for those who avoid dairy and don’t eat enough leafy greens.
- Phosphorus – There’s also a good amount of phosphorus in bone stock, though I doubt Primal eaters lack adequate dietary phosphorus (there’s plenty in meat). Still, it’s a nice buffer.
- Magnesium – Magnesium is pretty lacking in the modern diet. Fatty fish like mackerel offer good amounts, as do leafy greens, nuts, and seeds, but most people, Primal folks included, could stand to take in more magnesium. Dr. Michael Eades says if he had to recommend just one supplement, it’d be magnesium; Dr. Stephan Guyenet over at Whole Health Source recently posted a couple great pieces, one on magnesium and insulin sensitivity (short version: the former improves the latter) and another on magnesium and vitamin D metabolism (short version: the former affects the latter). Bone stock is just another way to obtain this valuable mineral.
- Sulfur, potassium, and sodium – Stock has these minerals in mostly trace amounts, but they’re all important for health. Sodium isn’t really an issue for most people, but potassium is undoubtedly important and often lacking. Both are crucial electrolytes (bone broth – possible new sports drink?). Sulfur is the “S” in MSM, or methylsulfonylmethane, the popular joint supplement that has shown some promising results in humans.
The best way to extract all that boney goodness from the bones is to cook with them, and that means making stock Now that you’ve learned everything you need to know about the benefits of these foods, let’s look at how you can use them in your diet. I’ll provide some easy to use recipes (at the end) so that you can integrate these very essential proteins into your life.
If possible, opt for bones that come from animals that are as young as possible. What’s true of you and me, is true of animals as well–the younger you are, the more “gelatinous” proteins our bodies contain. But let’s say you’re choosing beef or chicken. With these animals, there are two basic types of bones:
- Bones coming from the joints. Examples are chicken feet, wings, or tights, or cow knuckles, feet, joints. You can even use cow ears! These bones contain a lot of gelatin.
- Bones that have meat attached to them. In beef, they can be ribs, oxtail, shank, or marrow. In chicken, you can include the full skeleton. These bones are less prone to “gel”, because they contain less gelatin. If there’s meat on the bones, you can leave the meat attached during the simmering process. The meat adds flavour.
Of course, you can use lamb, fowl, or pig bones as well. These animals contains the same basic types of bones. Combining the two types of bones will give the best effects. If you do not include a lot of bones from joints, your bone broth might not gel.
Happy Bone Brothing!
Meat sauces are made from stocks that have been flavoured and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.
Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.
Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.
MAKE YOUR OWN BONE BROTH
You don’t have to be a chef to make your own bone broth. Most people use tap water or spring water – while adding some vinegar – to simmer the bones. You can use different types of animal bones: beef, fish, fowl, pig, and even game. The simmering period takes between two and 48 hours. But why the big difference in hours? The simmering period depends mostly on two things. First, the animal type, and secondly, the type of bone that you use. For example, very large cow bones need to simmer much longer than bones from small fish.
You can drink bone broth as it is or it can act as the basis for soup and stews
An optional step is to roast your bones in the oven before starting with step one on 230 degrees Celsius (450F). Roasting the bones for 20-30 minutes will make your bones more flavourful. This step is especially useful in the case of beef bones.
You might be asking: “why let the broth simmer this long?” Well, there have been studies investigating a shorter versus longer extraction process. A longer cooking time will make sure that you extract more nutrients, such as gelatin and glucosamine from your broth. There are some guidelines for different animal bones have to simmer:
- Beef bones: up to 48 hours
- Chicken bones: up to 24 hours
- Fish bones: up to 2 hours.
1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water
Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.
Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.
Beef and Garlic Bone Broth Cook Time 24 hrs
4 quarts of filtered water
2 lbs. of beef (or chicken) bones
8 garlic cloves, peeled and crushed
2 stalks of celery
2 Tbsp. of apple cider vinegar
1 Tbsp. of sea salt (Himalayan if possible)
Put all ingredients in a large pot. Cover, and place on a high heat. Bring to the boil and then reduce the heat to a low setting.
Allow the broth to simmer for a minimum of 24 hours. A longer cooking time generally means more nutrients. Turn off the heat and allow the broth to cool down. Strain the broth through a fine metal strainer. Put the cooled stock in to containers for storage (only up to a few days) or freezing (can be stored frozen indefinitely). Drink a glass of broth each day, or freeze it in small batches and use it for cooking. Enjoy!
Recipe Notes A slow cooker is the easiest way to make bone broth if you have one
Touch me not” as I will react, retract. I am sensitive. I am shy. I am humble. And, I have little tiny claws that will sting you.. Talking about stings, I am snake bite venom, contain the “God molecule”, will alleviate your depression and anxiety, balance your sexual energy, and then put you to sleep. And, oh, look, I have mystical pink pom pom flowers that cheerlead life. I am considered a toxic weed but I will clean your soil. I maybe a small little plant, but I come with a powerhouse of teachings. And, so beautiful to look at and so mysterious to touch.
Mimosa Pudica, the humble sensitive plant, seems to hold a very pertinent lesson for us in today’s world. It speaks volumes in it’s tender smallness and yet arcs a lesson for us human’s that we just do not understand it all and perhaps cannot with our mind, alone. Humility will spawn electrical looking pink circles (pom poms) perhaps a symbol for power in the plant world (cats claw also has the same flowers)
I recently came across this plant in a local garden with my (almost) 2 year old grand-daughter, Kaya. She made me sit.. She gently touched the leaves beaming with delight as they retracted. “You do it” she exclaimed! WOW! Crazy, she said. Of course I laughed and felt the same intrigue she did. I collected a root cutting and seeds.
Mimosa Pudica, you are a perfect plant for today’s world affairs. And, as plant signatures and names of plants often give away their uses, you whisper a wisdom well beyond your size. Her leaves are fine acacia like. She spreads in waste areas.. Her flowers, well, they are pink pom poms! And, touch her and she’ll react. Poof!
The name Pudica in latin means shy, bashful or shrinking. Well, when you touch the leaves she responds by closing each leaf nodule in a sequential folding. It is the coolest thing ever and it leaves the observer in a sorta pleasant glee. It is also known as the “sensitive” plant. My, with a name like that I think all empaths should meet this plant as it insinuates we have a psychological treasure in this plant that crosses thresholds to eclectic understanding/wisdom. Any plant with this name must be a friend of all empaths. I wonder if it is a medicine for the empaths, especially the shy sensitive ones?
In the Amazon the plant is known as Chami Chami, which means pure, bright, beautiful, fresh, everything’s gonna be alright sorta thing. It is made into a tea for treating sleep disorders. I suppose things are alright in dream world. Women soak the leaves in the juice pressed from the roots and smear the resulting juice between their breasts and on the soles of their feet. They claim that this gives them “increased sexual power”. Considering this, it is no wonder that it is also use as snake bite venom. A water extract of the roots has shown significant neutralizing effects on the lethality of the venom of the cobra.
In Quechuan, it is know as Punyo-Sisa (Sisa I found out is slang for “yes”) and its’ leaves are placed in the pillows of elders and children, again, as a sedative and sleeping agent. In Brazil, the plant is called Jurema and is used as an ingredient in the initiatory drink of ceremony. It is claimed to contains 5-Methoxy-N,N-dimethyltryptamine (5-MeO-DMT; also known as ‘5-MeO-DMT) which is the same compound found in’ ‘Toad’ medicine (Bufo-alvarius toad venom). While DMT is the Spirit Molecule, 5-MeO-DMT is considered ‘The God Molecule’. Psychoactive, snakes and toads, oh my!
In the Philippines, Mimosa pudica is regarded as an aphrodisiac for frigid women and men.. For women, they pick and boil the leaves. Apparently, just as the leaves fold together when picked, they open up again when boiled and the opened leaf is a symbol for the vagina when it is open for sexual activity.
In India, the leaves are chewed and the resulting mush is spread unto the fresh wounds to stop bleeding. In Nicaragua it is used for stomach aches, ‘cleaning the womb’, to stop menstruation and for gonorrhea. In Mexico is it know as: “Dormilona” and translated means “Sleepy head”. The root is used as a temporary birth control.
Mimosa is known by a lot of names.
And, finally, Mimosa pudica has shown to produce an antidepressant-like profile similar to two tricyclic antidepressants: clomipramine and desipramine Depression and anxiety are among the world’s greatest public health problems. Perhaps this is the connection to the sensitive empaths?
It seems this little shy, bashful, sensitive, pure, bright, beautiful fresh smiling plant is traditionally a very important herb having many important pharmacological activities…. analgesic, antidiarrhoeal, anti-inflammatory, anticonvulsant, antimicrobial, hepatoprotective activity, antiasthmatic, anti-ulcer, antioxidant properties with emphasis on antidepressant and anxiolytic activity and it contains the “God Molecule”. WHEW!
But, the good news doesn’t stop! From a gardening point of view, this shy plant is a nitrogen fixer.which is a vital element for plant growth and reproduction. It has also been tested in phyto-remediation of arsenic polluted soils. Mimosa pudica significantly extracted and bioaccumulated the pollutant out of the soil and into its leaves. It will also extract heavy metals such as copper, lead, tin, and zinc from polluted soils. This allows for the soil to gradually return to less toxic compositions.
Although this little plant is loaded with medicine for human and nature alike, what intrigues me the most lies in the concept that plants don’t have brains, however, this little plant has a learning and memory capacity. A study done with drops of water dropping on the plant showed that over time, it learned the water did not harm and therefore it stopped retracting its’ leaves. And, this memory stayed (was not forgotten). (link) Somehow the plant also transferred this “information” to other plants who did not have the experience so neighbours understood too.. My question is isn’t memory and learning a cognitive process and intelligence can be described as the ability to solve problems? So, this plant has movement, learning abilities and the ability to communicate. It is theorized this retraction of the leaves is a transfer of minerals…a flash capacity….a charge of minerals. That intrigues me even more! The electrical universe has a lot to reveal to us humans!
There is still a mystery surrounding where and how our human memories are stored. Could it be the same kind of machinery or energy that the Mimosa is utilizing? Is it an invisible electric energy with intelligence? And, as the “lesson” (being water isn’t harmful) was transferred to other plants, is it possible that there is an disembodied intelligence and the presence of a spirit we have yet to fully comprehend?
I agree that humans are special in regards to the fact as we are able to discern and debate.about intelligence. But it’s the quantity, not the quality of intelligence that sets us apart. We do exist on a continuum with the Mimosa, the radish, and the bacterium.
This little shy plant shares with us that intelligence is a property of life, I believe there is plant intelligence. It’s not like animal intelligence. It is not like artificial intelligence. In fact, I feel like it’s more like a hive or swarm mentality in that each cell or individual part of the plant contributes to the overall intelligence. I believe it is electrical and magnetic. Which is why you can so easily clone plants; the part that was separated has its own “mind” after separation and can grow into a new identical plant. I meet Mimosa Pudica and the mystery just proves to be more amazing.
For one little plant with tiny little pink pom poms to create such a stir as to the questions of what is intelligence and cognitive ability, is it possible that the sensitive mimosa is the perfect plant for empaths? Perhaps the most troublesome and troubling query for all humans is in the “thinking” about life and what is “consciousness.” We tend to define consciousness as an inward awareness of oneself experiencing reality—“the feeling of what happens”. If so, then we can (probably) safely conclude that plants don’t possess it. But if we define the term “consciousness” simply as the state of being awake and aware of one’s environment—“online,” as the neuroscientists say—then Mimosa Pudica may qualify as conscious beings. And, that changes everything.
We do not see nature with our eyes, but with our understandings and our hearts.
Welcome to my garden Shy Sensitive Plant!
When you link the sense of smell and taste to the sense of sight, you begin to see an underlying magic.
The vast spectrum of natural colour in food is astounding! And, colour also happens to be a very useful indicator (and constant reminder) of the many magical health benefits colourful food. The deep greens, vibrant reds, deep purples, bright oranges & yellows that we see in common and widely available foods provide far more than just “a rainbow” of colourful visual stimulation. Colours are associated with micronutrients and minerals and so consuming a meal with a variety of colours included will theoretically ensure the adequate consumption of nutrients for the day. It’s an easier way for people who do not have enough knowledge about nutrition to obtain their micronutrients and minerals for the day. And, the science backs it up.
Whilst there’s no one particular food or nutrient that gives us everything we need, likewise, no *one* colour provides all the available nutritional power either. Every colour found in food, whether it’s green, red, purple, blue, yellow, and even white, reveals something nutritionally quite unique.
By choosing a variety of colour in the diet, preferably at each meal, we can all be sure of enjoying a rich and varied spectrum of nutrients. For those who find nutritional science intimidating, or worse a “turn-off”, eating by the colours is not only more appealing, it’s easy as ABC. Often the best advice to give is simply to “eat the rainbow” every day!
What do the different colours represent?
Nutritionally speaking, the yellows and the oranges offer a good amount of vitamin C for your immunity and wound healing. Foods of this colour are oranges, lemons, grapefruits, yellow peppers, carrots and more.
Greens have always been the kings of the colour kingdom and probably why forests are green and give oxygen to the earth. They are great sources of vitamins A, B, C and K. Vitamin A is good for the eyes, while the B-vitamins help with energy metabolism. Vitamin C provide you with immunity while vitamin K is essential for bone development. Greens are also alkalizing, so if you have been consuming the typical acidic western diet, it’s a good idea for you to pick up on some green veggies.
Whites such as onions, cabbages and mushrooms, contain a good amount of flavonoids. They are important for preventing free-radical damage formation in your body and thus protect your body cells from damage. Not being able to control free-radical formation can lead to numerous negative health impacts, the most life-threatening one being, cancer.
The basis of this diet is to make you consume a variety of fruits and veggies so you can obtain your daily recommended micronutrients and minerals. So if you have been finding it difficult to determine whether you have been obtaining enough nutrients or not, just think if you’ve been consuming a variety of colourful foods!
For a deeper understanding, I have included a document from Functional Medicine Institute. This is an excellent overview of the colour, nutrition, science and magic of food. Enjoy!
This is a potent mix that will jump start your circulatory system, bolster your antioxidant power and here are some other potential actions of this Remedy It will break down blood clots-maintains capillary and blood vessel permeability-anti fungal-anti viral-anti bacterial-will kill parasites-assist with circulation-liver and lung support- cholesterol regulating-chelating of metals-removes toxins-can boost testosterone–can block estrogen. It opens pathways!
Grapefruit- High in Vitamin C and potassium, removes poison from the system. Aids in weight loss. Contains lycopene, a potent antioxidant known to prevent free radical damage in the body.
Onion- Contain Vitamin C, B6, iron, niacin, chromium and calcium. Onions have been used throughout history to treat asthma, as they contain a compound that helps the muscles to relax. They help loosen mucus from the body. It also contains antiseptic and antibacterial properties, and help fight against tuberculosis, bronchitis, and urinary infections. It also causes increased circulation, therefore increasing sweating, which is helpful in reducing fevers.
Ginger – cleanses and thins the blood and increases energy levels, helps to treat bronchitis, colds, cough, digestion problems, muscle and menstrual cramps, sore throat, poor circulation, flu and infection with helicobacter pylori in the stomach.
Juice 1/2 large Onion and 4 inches of Ginger (1 inch thick)
Peel a Grapefruit…leave the white pith…and juice.
Place the combined juice in a jar and shake.
Dosage 1 tsp at a time. This can be taken every hour or so, but I highly recommend you do not take more than a tsp. This can be stored in the fridge for 3 days.
Here is why we want the pith…the peel contains naringenin, which can stimulate the liver to burn excess fat and reduce blood sugar, triglycerides, and cholesterol; it’s such a powerful antioxidant that it can reverse the DNA damage that causes cancer and radiation-induced damage to the cells of the body. It contain hesperidin, which studies show can reduce bone loss and lipids post-menopause. The compound that gives citrus its smell, d-limonene, likewise fights cancer, high cholesterol, and indigestion from stomach acid.
Dr. Stephanie Seneff (MIT) explains her latest research regarding how to completely destroy Glyphosate.
This is very exciting….here is a protocol to help us destroy Glyphosate (completely).
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
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.
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:
- B12 (found in meat, seaweed and dirt – so you could eat dirt or copious amounts of sea weed),
- 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
- Carnosine is an antioxidant that is concentrated in the muscles and brain and improves our energy levels
- Cholecalciferol (Vitamin D3) D3 is an essential nutrient that has many important functions that include improving brain functions and emotional happiness.
- 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.
- Heme-iron Heme-iron is a type of iron only found in meat, especially red meat and it helps fight fatigue and tiredness.
- 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!
This golden-hued rhizome has long been used in ancient traditional healing practices and cuisine, and prized for its extreme anti-inflammatory properties.
Today, turmeric highlights teas, juices, smoothies, and is used to treat nearly any complaint, ranging from simple colds or the flu to fighting the effects of Alzheimer’s disease. It can reduce inflammation when taken orally and topically, protect against liver damage and radiation damage, ease stress, improve mood, prevent cancer, be used as a pain killer, is antimicrobial, helps to lower cholesterol, and boosts brain health. However, as more and more studies continue to be conducted to expand our understanding of how turmeric actually works and the extent of its range of benefits, we are finding there are right and wrong ways to consume it.
The main compound responsible for the majority of turmeric’s anti-inflammatory benefits, curcumin, is actually very quickly metabolized and not well absorbed by the body at all. Traditionally, turmeric was consumed in stews, stir fries, and teas, along with other warming spices and fats. Today we are realizing these unassuming methods of consuming turmeric greatly aid in boosting the absorption power and bioavailability of curcumin. Bio-Piperine, the compound responsible for the heat of black pepper, when consumed with turmeric, helps to slow the liver from metabolizing curcumin too quickly. Coconut oil or other fats also help to slow down this process and help more curcumin be utilized by the body.
This is where the recent trending golden pastes come in. Not only is it easy to make and use, it is versatile and extremely effective. Once made, it can be stored in the refrigerator for up to 2 months and added to savory and sweet recipes, soups, stews, juices, smoothies, teas and golden milks.
1 cup purified water
1/2 cup organic turmeric powder or 1 cup of fresh turmeric (blended with the water)
1/4 cup extra virgin coconut oil or other fat such as ghee or extra virgin olive oil
1 tsp finely ground black pepper
Add powdered turmeric to a pan with water and reduce on low to medium-low heat until it begins to form a thick paste.
Add in ground pepper and fat of choices and combine well, adjusting the water or turmeric qualities as needed.
You may also choose to add in approximately 1-2 tablespoons of raw honey and about 1-2 teaspoons of other warming spices that pair well with turmeric such as nutmeg, curry powder, cinnamon, cardamom, or salt, if you wish.
Once your paste is the consistency you desire, store in a glass jar with tight fitting lid in the refrigerator for 1-2 months.
Dilute and consume 1-2 teaspoons of your paste a day in warm water, juices, smoothies, teas, golden milks, nut butters and snacks, stir fries, stews, dressings and other savory items.
During dry fasting old body water is replaced by live body water of higher quality that is synthesized by the body itself, and all negative information that entered our body is deleted. This is one of the major healing mechanisms of dry fasting.
Interviewed by Aleksandar Gerc (magazine “Letters to the doctor”)
…..the editorial office of Svjetlost magazine received a letter from Victoria Boutenko, author of the bestselling books “Green for life” and “The 12 Steps to Raw Food.” Victoria had just returned from Ukraine, where she underwent, under the expert guidance of Anna Yakuba, a course of dry fasting, or living for five days without food and water. “It was the greatest transformational experience of my life,” wrote the famous writer. We immediately got in touch with Anna; expert in naturopathy, with whose permission and recommendation we publish the interview that follows. It was first published in the Ukrainian magazine “Letters to the doctor.” The interview clearly shows why Victoria Boutenko was so thrilled with the technique of dry fasting. Why would people in their right mind and free will undergo fasting that includes no food or water and furthermore say they feel absolutely great in doing so? What does one get with dry fasting? Can anyone do it? Is it dangerous to dry fast on your own? In her interview for the magazine “Letters to the doctor” Anna Yakuba answers these questions. She leads the School for dry fasting and raw food in Ukraine, which has been attended by more than 400 people, she is also the author of the book ”School of healing through dry fasting and raw food”.
Anna, how did you come to dry fasting and with what purpose do you teach others?
I have been practicing naturopathy for more than 20 years. I have tried everything from combined diet to raw food diet, from detoxifying according to Malahov and Semenov to practicing dry fasting. In 1992 I attended School of Nadežda Semenov and after completion worked in the Ukrainian branch of her school. The dry fasting method I learned from L.A. Šenikov, and I learned about raw food from Viktoria Boutenko, Pavel Sebastjanovič, Sergej Dobrozdravina and other naturopaths. I also learned the old Slavic abdomen massage method from N.S. Nasikovski, the method of “healing impulse” from Goltis and a number of other methods. Now I myself teach about dry fasting and raw food according to my own patented method in order to help the ones in need to relieve suffering and keep their body in great shape without the use of drugs.
Why is there a need for dry fasting when there are already well known methods of fasting on water?
Dry fasting implies complete exclusion of food or water intake, not only drinking water but also use of enemas or showers or any other means of watering the body. The advantage of dry fasting is that the body is put into more difficult conditions and must actively dissolve its own fat tissue and destroy pathogens. This process increases strain to the body particularly the psyche; therefore unsupervised dry fasting at home longer than 2-3 days is especially dangerous. However short periods of dry fasting do not lead to our organism feeding of itself so many people use this method at the beginning of their regular water fast. Those who have tried this method know that dry fasting can be easier than fasting on water because of the absence of hunger. In addition water can sometimes be harmful.
In what way?
In nature there is heavy water in which hydrogen is replaced by deuterium. It was only recently shown that heavy water could be found in the human body. Water enriched in deuterium is also called dead water. It comes out of our organism more difficultly and therefore slowly poisons it. According to some scientists this happens because of the so-called information poisoning of water. Furthermore, scientists have proven that in the human body, long before any symptoms of illness appear, local water zones are created with irregular structure– we call these zones pathological zones. It is a kind of wasteland within our body where parasites rapidly reproduce. Also one has to bear in mind that in our body there is no ordinary water. Water in our bodies is structured, and our drinking water is usually chlorinated or boiled, or we drink beverages filled with all sorts of chemicals. Thus this drinking water has to be processed and that uses a lot of our energy, which causes overload to our organism, which in turn leads to pathological processes within our bodies.
However, our bodies cannot survive without water!
That is true, but in dry fasting our body uses up the surplus of body fat from which it synthesizes water – using oxygen from air. During dry fasting old, dead water is replaced by new, live water that is of higher quality and is also synthesized by our body, and all negative input that entered our body externally are wiped out. This is one of the most healing mechanisms of dry fasting. Other healing mechanisms are anti-inflammatory and immuno-stimulating. Without water there are no inflammations since microorganisms, viruses and parasites thrive in moist environments. Healthy and strong body cells searching for water use up the water from pathogen microorganisms. They also use up water through skin from air unlike unhealthy cells, viruses and bacteria that cannot do that. That is why it is recommended to dry fast in nature, preferably in mountainous regions near mountain rivers or waterfalls.
When there is no sufficient fat in our body, during dry fasting proteins in our body begin do dissolve…
Amino acids from proteins are primarily used by the brain and cardiovascular system. Thereby releasing huge amounts of hormones and glucocorticoids, which begin to circulate in the blood. This has a strong anti-inflammatory effect because it inhibits all inflammatory foci. Also when proteins are dissolved body temperature rises and it feels like an internal “fire”. This represents an important part of protective body reaction. When the temperature rises metabolic processes accelerate and toxins that cause disease are destroyed faster. Activity of protective immune cells rises, as does the production of interferon, and all that helps fight diseases. The blood is cleaned of all unnecessary substances. It even normalizes blood coagulation, although it would appear that lack of water would lead to it’s clotting.
Can anyone dry fast? What are the counter indications?
First of all, this healing method can be approached only voluntarily, with set goals and belief in ones own body. This requires adequate emotional and psychological preparation. Furthermore, in order to avoid negative effects, long dry fasting (7-9-11 days) and termination of fasting should be done under supervision of experts and in compliance to all individual recommendations and schedules. Counter indications are mental illness and brain traumas, cancer, tuberculosis, serious cardiovascular diseases, purulent inflammations, kidney and liver diseases, pathology of the endocrine system, weakness and low body weight, thrombophlebitis and thrombosis. In addition pregnancy and lactation and psychological unwillingness to dry fast.
Could you describe the dry fasting process?
The process begins with a period of preparation, which includes 15-30 days of raw food diet, psychological preparation, cleaning the body of parasites and other cleansing methods. Following is the fasting process that has certain phases.
1. Phase is food stimulus; it lasts 1-2 days (in the “wet” fasting method lasts 2-3 days). In this phase the look and smell of food, the sound of crockery all cause excessive salivation, stomach churning and pain below the breastbone. Sleep is disrupted, there is increased irritability and mood swings. Thirst is bearable.
2. Phase is increased acidosis, it lasts 2-4 days. During this time the body uses up reserves and intermediate tissue. This leads to the accumulation of degradation products in the body and to acidification of inner body – acidosis. This is the most important physiological mechanism that includes a number of other healing mechanisms, including the process of tissue degradation – autolysis. This cleanses the body of waste, weak and pathologically altered tissue. Here the principle of priority takes place: everything superfluous is degraded first, and then comes healthy tissue in order of importance to vital functions of the body.
What does the fasting person feel?
As soon as glycogen reserves are used up in the liver (usually during the first day of fasting) the blood begins to accumulate acidic products of the incomplete degradation of fat (fatty acids, acetone). The person might experience headaches, nausea, weakness, and malaise. On the tongue white deposits are formed, the tongue and lips are dry, mucus forms on the teeth; there is an acetone smell in the mouth, dryness and paleness of skin and thirst. This uncomfortable feeling is the result of harmful products accumulated in the blood. The highest acidification of organism occurs during acidotic crisis and in that period chronic diseases can exacerbate. If exacerbation is clearly visible, a complete cure can be expected. If exacerbation is less pronounced that means the fasting is dealing with other, more important issues in the organism. The remaining diseases will be resolved in the next fasting process. But, as long as the person who is dry fasting does not go through acidotic crisis one cannot expect the healing process to begin or increase in the body’s immune system.
What happens after that?
The third phase is called compensation or adaptation. It usually begins on the fifth day of dry fasting and ends on the eighth day. Person starts feeling better, the weakness diminish, the feeling of hunger completely diminishes, but thirst increases. This phase ends with the second acidotic crisis that takes place between days 8 and 11 of dry fasting. For the healing process to be completed one has to endure this second crisis, as it activates and increases all protective forces within one’s organism. This in turn enables curing of all “incurable” diseases. This is followed by a period of recovery that lasts three times longer than the dry fasting period.
Should one practice one day of dry fasting?
Regular one day (36 hours) dry fasting a week and three day dry fasting a month strengthens the body’s ability to self heal because it has positive effects on a persons physiology, psyche, emotions, intellect and spirituality. Here are some advices. Supply yourself with clean filtered water, fresh fruits and vegetables including lemon. One day before and one day after dry fasting eat only raw vegetables and fruits (bananas and grapes are not desirable). The fasting begins from the moment of your last water intake. For example, if you choose Friday for your one-day fasting then your last water intake is Thursday evening, and the next water intake is Saturday morning. The fasting should be incorporated in your daily activities. The day after fasting you should get up as usual, clean your tongue of deposits and slowly drink a glass of clean water with lemon juice. Then take a warm shower to relax and feel comfortable. For breakfast it’s best to drink a glass of freshly squeezed fruit juice and eat a fresh apple or pear. You should drink and eat slowly, and chew slowly and carefully. Then continue your day as usual. It will surely be a good day!
Taken and translated from the magazine “Svjetlost” (“Light”), no.134, March/April 2014.
Treating Homoeopathically is very different to Herbal Medicine. The two often cause a confusion for those looking for natural solutions and remedies for healing. And the symptom is viewed very differently in the two approaches to healing too.
Most people have a hard time understanding the concept of Homeopathy as it is not like “taking a herb” for an particular ailment that has a particular symptom. We naturally look for “things” to treat ailments. This is the traditional approach to healing with plants (as well as pharmaceuticals too). The action and property of the “substance” effects the body in a particular way. Homeopathy is so very different. Remedies are not for the “disease”. They are for the person. And this is where we confuse the two healing modalities have different paths of reason.
Let’s take a scenario where 10 people who have “caught” a virus, a flu, going through the community and neighbourhood. There are “main” symptoms that are common to all the inflicted such as a fever, cough, congestion and body aches. Looking at these symptoms, we can easily find herbal remedies to reduce symptoms and improve the condition especially when we look at the actions, energies and elements of the herbs. (see “how to create a personalized herbal formula”) However, in Homeopathy, these “symptoms” are not useful in finding a remedy. What is useful is observing the person suffering and what is unique to that person. It could be the emotional response. It could be “things” that improve or worsen the symptoms such as “heat” makes worse or “cold liquids” improves. It could be a particular symptom that is very unique like a “rash on left side of body” or “wakefulness in the evening”. You are looking for “strange, rare and peculiar” responses of the person who has the “flu”. With this investigation and information (the “unique” expressions), you search for the homeopathic remedy. And that leads us down another corridor of investigation and another concept that is different – the “remedy”
Homeopathic remedies are not herbs. They are dilluted versions of herbs and the more dilluted, the more powerful it is considered. So, you can’t take “more” to increase the response or “less” to lessen the response. It doesn’t work like that. And, as with finding the “correct” remedy, the dosage is very, very important too. As the dose “triggers” the unique expression of the person, finding the correct dosage is important.
A Homeopathic remedy if taken in its’ crude form (the mother tincture) it would actually cause the symptom experienced. Let me explain this with an example: ff you had a red, itchy and inflamed rash, you might consider Rhus Toxicodendron (Poison Ivy) as a remedy. If you used Rhus Tox as a herb (mother tincture), it would cause an red, itchy, inflamed rash. This is where science of Isopathic Remedies. There are two remedy categories; sarcodes and nosodes. Sarcodes are remedies prepared from individual healthy organs or tissues, as well as from isolated bodily substances of human or animal origin. Nosodes are basically remedies from diseased tissues.
Homeopathy works on the “Law of Similars” …you treat the person with a remedy that would cause the symptom and find the correct dose. The philosophy behind this concept is that when you take a remedy that holds the energetic foot print of the symptom, the body is triggered towards healing.
I have been trained and practice Constitutional Homeopath. This really is the “bread and butter”, so to speak, of homeopathy as Samuel Hahnemann, the founder of the principals of homeopathy, practiced it. Constitutional homeopathy means finding and taking a remedy that helps your whole being, helping to heal your chronic condition.
The word “Constitutional” is known as a “government” descrition. A dictionary tells us it is the “physical character of the body as to strength, health, etc. He has a strong constitution.” The medical definition is “the aggregate of a person’s physical and psychological characteristics.” The archaic definition, but one that still works in homeopathy is a “character or condition of mind; disposition; temperament.” I recall a person who once told me that she knew people who drank alcohol their entire lives and live to a ripe old age. Some do and some don’t. Some don’t have that type of constitution.
Constitutional Homeopathy address ALL the chronic symptoms you have as a WHOLE. They might be mental and emotional, such as bad dreams at night, easy to anger, sadness, anxiety when you speak in public, etc. They can also be physical, such as cold hands and feet, excessive perspiration, monthly menstrual cramps, etc. Some symptoms encompass the mental, emotional and physical planes. These might include eating too much chocolate (or fill in the food you are currently obsessed with), biting your nails, etc. As you can see, it is hard to separate some of the symptoms into one camp or the other. Suffice it to say, they are all related if they are all packaged together in one body.
So when someone comes in and says that they would really like a remedy for their heart palpitations, but they can live with the cold hands and feet, homoeopathically you can not just help one of those symptoms. It’s all or nothing in homeopathy.
Sometimes a constitutional remedy can also help acute illnesses. If you feel like you are coming down with something, but just have common symptoms, such as a slight runny nose, or feeling a bit tired, a dose or two of your constitutional remedy in a low potency (30c or 30x) can often help ward off the symptoms and prevent them from developing further. Another time that it is helpful is at the end of an illness. When you just can’t quite shake your current symptoms, but they are common symptoms, a dose of your constitutional remedy can provide resolution.
It seems like the constitutional remedy is really useful for many circumstances, and it is. But sometimes, it doesn’t work. This often means retaking the current case and offering a remedy that is more particular. If you have a clear symptom picture pointing to a different remedy, you need to switch, even if it is temporary. Disease doesn’t happen over night and as you heal, layers also appear. So, for example, if you have rheumatoid arthritis, you may have one remedy to take on a daily basis, and another to keep on hand for when you have flare ups, especially if you have a history of flare ups being quite different than how you feel on a day to day basis. The goal in this situation is to not have flare ups, and to heal gradually. This is why it is very important that entering a Homeopathic relationship is an ongoing relationship.
A common question people ask about their constitutional remedy is, “do I need to take this the rest of my life?” The answer is, “maybe”. Some people get over whatever is ailing them in short order and they never need another dose or another remedy. Other people need to re-dose their remedy from time to time (if it is a remedy that is taken occasionally rather than daily). But if you need to retake a remedy every six months, only occasionally seeing the homeopath for perhaps a stronger dose, that is much easier and better than a daily medication that costs thousands of dollars each year.
Another frequent question is, how do you know what remedy to give? Constitutional Homeopathy requires, in most instances, a fairly long intake appointment and follow-up connections with your practitioner. You will be asked about your chief complaint and other things as well, such as dreams, foods you like or dislike, what it was like growing up, etc. Then the homeopath looks for a story that matches a remedy, out of 5000 remedies. Sometimes the correct remedy is really obvious. Other times it is not, and it becomes like solving a puzzle. Each subsequent appointment brings additional pieces to the puzzle.
I am very excited to offer this service to the local community and, it is a process where we will become intimate in the homeopathic walk.
It continues to amaze me how many wonderful medicine are in my garden that I yet have to learn about. Many appear as a weed; invasive and troublesome. However, I take my time to discover. One very noxious plant is a succulent that seems to grow everywhere. In fact I have about 4 different varieties. I was doing some research for a friend with breast cancer and came across an old article of the Spanish Missionaries travelling South America. One particular missionary had tongue cancer. An indigenous healer gave him a tea made from this weed and he was cured of the tongue cancer in one month.
This plant is in my garden! This plant used to be in my house in Canada adorning as pretty house plant that apparently ate CO2 at night time purifying the air.
Pakipanga is its name. It is known as Kalanchoe pinnata and Kalanchoe Serrate) and s referred to as a “miracle plant”. There are over actually 125 different varieties of Kalanchoe and it goes by many different names. Some may know it as the Air Plant, others may have heard of it as the Life Plant or Miracle Leaf. Still other names for this plant are Katakataka, Pather Chat, and Paan-futti. It is called the Maternity Plant or the Mother of Thousands as baby plants rise up all around it. It is even known as the Goethe Plant, named after the writer Johann Wolfgang von Goethe, who in addition to being a writer was also a part-time naturalist. He adored the plant; he was amazed at its ability to reproduce in the most strained conditions They say that Goethe used their healing properties – he ate one tablespoon of “baby plants” of these species everyday for body rejuvenation. Finally, this plant is also known as the Wonder of the World—and that is due to its many medicinal uses.￼
Kalanchoe is widely used in folk medicine for a variety of ailments in Mexico, South America, Asia and Africa and has stories echoing cancer fighting abilities.Before there was scientific research, the peoples of South America already knew the benefits of the Kalanchoe Pinnata plant from treating cancer and inflammation to treating boils and skin ulcers, epilepsy, earaches, and even helping with childbirth. It seems as though there is nothing that this plant cannot assist with.
The healing substances provided by kalanchoe reside in the leaf and its medicinally potent juice. This botanical kills bacteria, viruses and fungi, making it a formidable foe to many sources of disease. The juice effectively knocks out Staphylococcus and E. coli. Kalanchoe blocks histamine, relieves pain, suppresses coughs, relaxes muscles and reduces inflammation. Studies support kalanchoe’s reputation as a useful agent for dealing with stomach ulcers.
The tincture is made as a bitter tonic from the leaves. It is an astringent, analgesic and carminative and relieves flatulence.
The biochemical composition of the kalanchoe’s herbage is not fully examined yet. Scientists still have a lot to be done to explain the succus healing effect on the human body. The fleshy leaves and stems have up to 94% of moisture.Moreover, the succus contains the following compounds:
- flavonoids (quercetine, kaempferol);
- organic (malic, acetic, citric and oxalic) acids;
- some enzymes (e.g. malic dehydrogenase, oxalic carboxylase);
- vitamins (including C and P);
- mineral salts, micro- and macroelements (aluminium, ferrum, magnesium, calcium, copper, silicon, manganese).
Now, it seems that scientists are finding out the truth behind this herbal remedy and are also encouraged by their findings. The flavonoid glycosides have P-vitaminic activity. It means that they exert bactericidal and choleretic effects and help to eliminate toxic and radioactive agents from the body. Tannins give to the plant binding, bactericidal, anti-inflammatory and hemostatic properties. Enzymes are essential participants of metabolism, acting in it as the catalysts. Vitamin C also plays an important role in the metabolic process, particularly in the oxidation process, at the cellular level; and increases anti-infective resistance.Vitamin P (rutin) strengthens vessel walls.
Before there was scientific research, the peoples of South America already knew the benefits of the Kalanchoe Pinnata plant. From treating cancer and inflammation to treating boils and skin ulcers, epilepsy, earaches, and even helping with childbirth, it seems as though there is nothing that this plant cannot assist with.
Now science is studying this plant, One study done that shows the plant’s ability to reduce histamines. This study targeted mast cells and the key role they play in an allergic asthma attack. These mast cells were hindered by properties from the plant and did not allow degranulation. The anti-inflammatory, antiedematogenic, and antinociceptive ( ability to reduce sensitivity to pain) ability in the plant have been described as a ‘major breakthrough’. The list seems to be endless and filled with good news.
In my research, there is evidence that shows the plant is:
- anti parasitic
- anti- bacterial
Is used for treating diarrhea, vomiting, earache, abscesses, gastric ulcers, burns and insect bites. It may be effective in dissolving gallstones. It has been used to treat smallpox, otitis (inflammation or infection in the inner ear), asthma, palpitations, cough, headache, general debility and convulsion. It is also found to be useful in treating edema of the legs.One many use a leaf on his painful eye styes. He heated and placed on the eye and the stye disappeared in a matter of days.
It should be noted that one member of this family of plants called Bryophyllum pinnata is said can cause cardiac poisoning in grazing animals. However, this plant is also used in traditional medicine. The recommended dose is 1/100 of the lethal dose.
What makes this plant so very amazing is its ability to grow anywhere. If you pick a leaf of the plant and place it on the ground, in a few days it sprouts. There is no prepping or planting to do. It is a do-it-yourself plant. No wonder Goethe was so fond of gifting his friends with this plant.
So kalanchoe equals the hopes that are centered on it with the honour name “home-grown doctor.”
Some reference and articles
Medicinal use of Patharchatta or Kalanchoe Pinnata
Have you ever talked with someone who thought that herbs didn’t work because they did little for them despite all their hype? Or have you ever taken (or given) an herb and you (or the person) not only didn’t improve but got worse? I have some friends who refused to take herbal advice because herbs “do not work for them”.
Herbs do work! In fact, they are the basis of medicine and the creative force for healing. The reason for the bad or unresolved experiences may actually be simple – the energy of the herb was not matched to that of the person or the condition experienced and so it wasn’t effective.
However, herbs can also not work. When a “fad” is going around (like a flu virus) everyone seems to catch it. It doesn’t work that way!
The energy of herbs is extremely important to consider when choosing herbs. Some herbs are cooling, others warming; some are drying, others moistening. Some drain while others build.
Like plants, people have energetic constitutions, too. Some folks have coldness, or heat; others dryness or dampness. Some have an excess state (too much of something – think about how you feel after eating too big of a meal for example). Other people are weak, deficient, or depleted. These should be primary considerations when choosing personalized herbs for healing.
Herbs you choose depends not only on its own energies but also that of the person taking the herb. If the person has a condition of coldness, for instance, they need herbs with a heating energy. If they are dry, they need moistening herbs. And if they’re weak, they need herbs that build strength, immunity, or blood. If herbs are not energetically matched to the person in this way, either they’ll have no results or else problems can arise.
For example, when I mention the herb, turmeric, what first comes to mind? That it’s great for pain and inflammation? That is true, but for some it actually might make you dizzy instead. How about maca? Think it’s mainly great for hormones? Think again. It may help some but others might experience no benefit at all. And how about feverfew? Use it for headaches? It might work, but it only treats one type of headache. Since there are as many as five or more causes for headaches, each requires a different herbal energy and feverfew may not match that. If someone is weak, tired, or perhaps even anemic, you wouldn’t want to give them elimination therapies as those would only weaken them further.
We need to be careful with herbs because sometimes it can be like be like adding more cars to rush hour traffic.
I learned the importance of the energy of herbs very early when I first started using herbs. Like many beginner herbalists, I began with the typical allopathic approach, that is, “this herb is good for that condition.” We call this looking at the “actions” of the herbs. This is a good study, but it is only a small part of true herbal healing.
One day I got a very bad flu. Someone recommended garlic, so I took garlic. I got much worse. I was curious why and soon learned that my flu was a condition of heat (high fever, sweating, feeling hot) and garlic itself is a heating herb. Taking garlic meant I only got hotter and my symptoms intensified.
Let’s take turmeric again as another example since it’s such a popular herb today. Because it’s the best anti-inflammatory available to forestall heart and brain problems and to treat pain, many people consume it regularly. Turmeric helps some folks, others actually have reactions they don’t even realize occurred because of the turmeric. This is because turmeric is warming and drying in energy. That means it’s perfect for folks who have pain and swelling from heat and dampness such as heavy, swollen joints, yellowish and smelly diarrhea, urinary tract infections with pain and even bleeding, herpes, or yellow leukorrhea for example. But those who have dryness, anemia, with such symptoms as dry cough, stools, skin, mouth or nails, dizziness, blurry vision, night sweats or heat flushes, can get worse since the cooling, drying turmeric only depletes these substances more. If taken for extended periods or overdosed, it can lead to insomnia, burning in the hands and feet, hypertension, or heart palpitations, for starters.
Note: Turmeric tubers cooling while turmeric rhizome is heating. Both promote the Blood flow, but the rhizome treats painful obstruction (arthritic conditions) while the tuber does not. Both herbs relieve gall bladder jaundice, but the tuber is stronger than the rhizome. Turmeric found in the grocery store is probably the rhizome.
Each herb has specific energies that determine its true use.
Start observing the energy of herbs and the conditions they treat rather than using one herb for a specific condition. Giving herbs allopathically and based on on “actions” of herbs regardless of the energy of the herb or the person taking it is what causes others to believe that herbs don’t work. Even worse, it gives herbs a bad rap. Learn to use herbs energetically and you’ll more efficiently and effectively experience the wonder of herbs and their healing powers.
I have created a simple way to formulate herbs and create a synergistic formula that corresponds to the person and the energies.
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
I know the gardens hold a secret to our survival…at culinary, medicinal, emotional, organization and psychological levels. If we look to nature to discover how to “operate”, I think we will have perfect and commonsensical answers. So, I began this article by searching “plants power” assuming those plants that thrive despite human eco-destructive ways might be good teachers. In this search, the results of the “images” showed ALL “power plant” pictures of the industrial world. My gosh, how far down the rabbit hole have we gone? The machine is grand!
Recently, I was invited into an apparent “good” opportunity to have increased “clinical” prestige in regards to the “work I do”. These offers always make we stop and think. What is IT I am doing? And, once again, my decision was clear…. to stay in the garden. It is not always the most “accepted” approach as “the profits” monetary are small and tiny, the “idea” is lost or hidden from many’s views and it almost appears “unreasonable” in a power and successful hungry world. But, I stayed true to my heart and belief that healing arts always and forevermore starts in the garden and should always have that connection. It should never, ever be about money. And, taking a personal stand for the true “value” and essence of healing is one way I know, deep within, we can and will survive the machines of mankind that have almost suffocated our rational minds.
This amounts too “I have an anarchist approach and my garden approves”.
My current medicine garden here in Ecuador appears like a council of varying countries. The circle is quite eclectic and represents many cultures and countries. I’ve harnessed and nurtured the creative spirits from my past living spaces and I have surrounded myself with these old friends. The garden holds the wonky northerners, the crazy singing easterners and the wild westerners who dance with the southerner’s sultry growths. The green house holds the “royal herbs” who require a little extra attention and tendering. I have taken great measures to make sure they are all happy, healthy and feel welcomed.
And, in return, the give back! The magic of alchemy is one answer to locating and harnessing a “freedom” well beyond the current concept we have of “natural” and “wholistic” medicine. Acutally, “natural” medicine is not really that “natural” anymore.
Let me explain ….just as with every plant in the garden, every tincture jar I make holds a story. Each plant, medicine jar tell stories of the dying ecosystems and places gone forever. The plants with a little help and care have very self-resistance-voices and speak out against the our concept of “natural health”. If you give it a chance and a little encouragement, the plants are our allies.
For people not lucky enough to roam throughout the wilds or have time, energy or interest in creating a productive garden you can purchase herbal preparations such as tinctures and teas that cradle the healing properties echoed at length in plant healing. But too many have lost interest in going deeper than “a purchase” for their health. Actually there are far more who “pretend” to be nature lovers…or would like to see themselves as such. I have an uncanny and empathic gift to see right through these people. Sometimes it feels more like a curse, but it is also the energy that drives me to “speak out”. Too many are concerned about their social status: see my pretty garden? Some are more concerned about the small town gossip..”.I will hang out at the social hub more often than my garden”. And, a common view is “money is the tool towards healing”. This last concept has infiltrated all our avenues and ways of living. I will tell you loudly and boldly: my time spent in the garden and in the kitchen alchemizing is worth a trillion times itself to the future of our children. I hold that with honour I will not (ever, ever) buy in to the industrial, machine way.
We all know we are in a consumerist society and have been manipulated to accept certain “ways” a “dealing” It is easy to ignore the connections between a bottle on a shelf and a living, growing plant out in the garden. It can be hard to know if that bottle contains plants that grow a mile away or on another continent. It is difficult to marry the relationship of the soil, bugs, air and water within that bottle of medicine.
For me, this is far more about educating ourselves about the plants we use to nourish and heal. If you have a bottle of medicine, you should be able to visit the plant in that container. That relationship needs to be desperately re- awoken.
In this connection, we ARE able to build a whole new system of healing that isn’t about regulations and retardations. It is one that can support our movement away from the corporate power structure that medicine has become and back to the garden where it all begins.A medicine cabinet should always be next to the garden. Anyone in the business of healing and who sees money as the primary force (maybe even the need) should take a good hard look at themselves. They are not natural beings and their integrity to true healing is misguided.
The development of a new medical system, or the recovery of ancient models, is a future link in our safety net when industrialism fails. Rest assured, it will and is failing. However, at this time, those who “get this” and choose another way will be seen as the rebels…the rebels of the future medicine. It is not an easy path as it requires you oppose the current system and in some ways, go underground for the time-being.
On the flip side, we all have access to industrial medicine and many will excuse their participation/use of this form of “fake” medicine because it offers a fast, temporary relief. However, as I see over and over, the results are a feedback loop that actually causes more problems. The real work (natural way) is not so immediate in relief..and it does mean that suffering is part of the healing process. You are forced to look at all levels of healing in that suffering. The result is it will re-establish our connection to the real medicine that is a direct line from the Earth and the Mamma who feeds us.
This goes for all so called “natural medicines” too. Herbal medicine that is popular these days is presented to us by the media, so-called green capitalists, profiteers and lawmakers. It really has brought with it very little true and deep healing. Ultimately it is a failure….and is crumbling before our eyes. The plants and herbs are reduced to capsule form or worse, to their “active ingredients”. They become just a tool to work with in the same body-machine that industrial medicine sees people as being. They become no different than pharmaceutical drugs or a scalpel blade. that messes around with the parts. They are ultimately less effective because the herbs have been taken out of the system of healing (garden) in which they have their strength.
Sometimes and sadly when the marketers of herbal products get their hands on a new “miracle cure,” it can mean extinction for the plant. This is especially sad when so many living creatures go into useless products or are wasted on conditions that they don’t treat. (eg: have you heard of Echinacea shampoo?) Many herbs I wildcrafted 20 years ago are now close to extinction in the wild. I fear this will happen to “chaga” in the near future too.
There is also the “fads” of miracle herbs and we tend to believe everything we read and hear online without looking at or researching the “qualities” of the plant. A great example is Frankincense essential oil. The healing properties and amazing compounds of Frankincense are found in the resin acids and make up the heavier resin portion of the oleo gum resins. In distillation, these resins are left behind. For this reason, it is not physically possible for there to be anything but trace amounts of Boswellic acids in the essential oil of Frankincense no matter what the company reps tell you! It is safe to say that all the literature and information that claims Boswellic acids are found in the essential oil of Frankincense are written and disseminated by essential oil companies who seek to boost their sales of Frankincense essential oils. We need to know and research our medicine like it was to be our best friend.
I believe there is an alternative to the so-called “alternative medicine.” Michael Moore, herbalist and author said it best in one of his lectures: “… the herb business mostly revolves around recently marketed substances with new research, and it comes from them to us. Whereas we’re trying to establish as much as possible (in this “lower level” if you will) the fact that we need to create a practice and a model that’s impervious to faddism. We’re trying to practice in a way that derives from practice rather than from marketing. Not from above to below but from below around….Keep it local. No centralization because centralization kills everything.”
So, indeed, we need to localize. I also feel we need to rid ourselves of the concepts of “clinical settings” and “proper” set ups. A healers home and garden is the scene for the healing. Healing is most ancient model on earth to date. We knew it before we were people. Animals know how to use plants to medicate themselves. Plants play the same game. We are far too afraid to be in wonder in the natural setting. We have full resources available at our fingertips. There are millions/trillions of books. We have people who “know” how are eager to teach, mentor and train. A herbalists garden is far more healing than an “office”.
This Ol’ n New way of healing needs to be subtle and requires a lot of self-knowledge, or at least self-awareness. It uses intuition as a diagnostic tool. It uses the senses and plants as guides. It beckons us into relationship from the garden alchemized medicine. When we take herbal medicine (or food for that matter) we are taking in part of the plant’s growing environment; everything it ate and drank and experienced has formed the medicine you’re depending on.
When we are healed by plants, we owe it to them to look out for their kind and the places where they live. Traditional plant-gatherers often have a prayer they recite before they take anything from the wild or they return gifts in a form of gratitude (tobacco being a favourite) Personally I say “OK, plant. You heal me and I’ll look out for you. I got your back because I know you got mine. No one’s gonna build over you, or log you, or pick too much while I’m around and I will ensure you have all power to grow stronger and better and bigger” So this true herbal healing system has at its heart a deep environmentalism and a commitment to the Earth. It is a conversation.
The bioregional concept is important to this model of healing. Plants’ actions in our bodies are really quite limited by the chemicals they can produce from sunlight and soil. For every big-name herb on the market cut from the rainforest or dug from the mountains, there is most likely a plant with a similar action growing in your watershed. Some of the best medicines to maintain good health grow in vacant lots and neglected gardens around the world.
I intend and I am creating a little village of people who are responsible for their own health. We gather or grow our own medicines and food and is a primary “rule” of the village purpose. These days we are far too dependent on the power structure of industrial health care – the secret society of the doctors, the white-male-dominated medical schools, the corporate decision makers with their toxic pharmaceuticals and heartless greed and labs full of tortured beings. That dependence is one more thing keeping us tied down and bound to the “state” and “system”. . With a new system of healing, based on self-knowledge and herbal wisdom, we will be that much more free.
People who have some background in herbal healing can be a great help to those of us just learning. Healers who are working to form this new model, whether collectively or through their individual practices, should keep in mind that commitment to the Earth and a decentralized form of operations are central to truly revolutionary medicine. It is hard to resist the machine…it will allure you with false promise. But, truly, money is a fake medicine.
In these times of change, everything is being examined and either destroyed, rebuilt, or created from our hearts. Industrialism has affected every aspect of our lives – we are just starting to realize how much has been lost. Medicine is just one part of the machine that we have to take back and re-create into a form that works for the society we will become. Every herb, pill, and procedure should be judged on its sustainability and accessibility to small groups of people. People really need to get back to the garden. We can start with ourselves, within our communities and circles, but should never stop expanding outwards until industrial medicine rusts in a forgotten grave, a victim of its own imbalances. It takes integrity to take a real good look at true healing.
I am honoured to have known and live with the special plants in my garden and to have studied their uses as medicine. I am honoured to have them within this new land and space. And, I see myself as one of many guardians re-developing a new system on ancient ways in a corrupt environment for future benefit. I am a garden anarchist.
You are welcome to visit my garden!
“Orthomolecular medicine.” is a fancy word for – you guessed it – nutritional therapy -the practice of taking large mega doses of vitamins to cure disease. Personally, I prefer to receive vitamins and minerals from herbs and food. However, sometimes specific therapies for specific purposes are good for short term and tailored healing. The Niacin Flush Protocol is one of those therapies Niacin is water soluble and anything above your body’s requirements will be flushed out through the kidneys. This is what makes this therapy safe. However, there are some side effects, as with all supplemental therapies, it is not a “cure-all” and while the pathways to healing are opening, the work is still yours to do.
Niacin or B3 is important for energy production, cellular integrity and blood formation. It plays a part in the nervous system and has been found to be effective in certain mental illnesses such as Schizophrenia. Toxins and excess hormones are stored in the body through fat and the brain. Fat can even produce its own hormones, which can have an effect on a person’s reproductive system if an over abundance of hormones are circulating in the body. A niacin flush is a good way at mobilizing these toxins through large doses of a B3 vitamin followed by sweat therapy (saunas and exercise, deactivated charcoal and vitamin c (anti-oxidant). a
The benefits of Niacin Flush Therapy are many. It removes and detoxifies harmful chemicals from the body. It can help when someone wants to lose weight, gain muscle, naturally grow hair and treat depression or anxiety and reduce cholesterol. However, keep in mind it is not a magic cure all pill. When using it to help lose weight, it will not burn extra fat, but it will give the person more energy to do more reps or run just a little longer. This burst of energy is beneficial. Utilize it. This boost of energy will also help someone build more muscle by giving more energy to keep lifting. A niacin dosage will stimulate the body in producing growth hormone, but the person will still have to work themselves hard to benefit from this addition. And, while it releases toxins, it is important to help the body “clean up” those wastes.
Niacin deficiencies are not common these days because we get our daily requirement through food such as eggs, peanuts, turkey, chicken and mushrooms. The standard daily requirement is 10 to 100 mg. Although, all bodies are different and what could be a normal amount for someone, might not be a normal amount for someone else.
Flushing is an overdose of niacin with the intention of performing a detox on the body. It works by dilating the blood vessels to increase flow of blood and oxygen throughout the body. This gives a person a red flushed look that can feel like a sunburn or cause itchy skin. The blood vessels dilating are what cause the slight tingling, redness and a feeling of warmth/heat.
(side note: I will do a live blood test of a before and after niacin flush and amend this article with the results)
Not all Niacin is the same. it is important to use nicotinic acid and not the niacinamide. Niacinamide is widely used in multivitamins and B-complex formulas and is considered a slow release capsule.. It has plenty of benefits, but has exactly zero effect to flush. This “no-flush” niacin is also known as inositol hexanicotinate. Nicotinic acid is what has the flush effect and what is required for this therapy. As blood cells are all throughout the whole body, this flush has many beneficial results for nearly every function in the body from metabolism to immune health.
As well as the removal of harmful chemicals, cholesterol levels improve. Niacin lowers low density lipoproteins (LDL). lower triglycerides, improves high density lipoproteins (HDL) and increases the ratio of large/small particle LDL. That last one is especially important. We now know that LDL isn’t a single molecule. It actually comes in several “flavours” or subtypes. LDL-A is a large fluffy molecule that is virtually harmless (unless it becomes damaged by oxidation). LDL-B, on the other hand, is a nasty little bugger—a hard, small, dense molecule that can definitely contribute to atherosclerosis. In other words, your LDL number itself isn’t so important. It’s what subtype you have that can make the difference. Pattern A—where most of your LDL is of the fluffy type—is good. Pattern B—where most of your LDL is the hard, dense type—is not. Niacin has been shown to shift the ratio, so you have more LDL-A and less LDL-B. And that’s way more important than just reducing overall LDL.
The flush can also help when someone wants to lose weight, gain muscle, naturally grow hair and treat anxiety. It is not a magic cure all pill but it gives the overall body more energy and this burst of energy is beneficial. It also stimulates the body in producing growth hormone. It increases the blood flow through the scalp and allow once dormant hair to grow again. The veins in the skin of the scalp will improve their circulation feeding the follicles necessary vitamins and minerals for hair growth.
The most common foods to eat to have a niacin overdose are tuna, shiitake mushrooms, raw crimini mushrooms and chicken breast.
The goal is to get about 500mg in your system a day. Any adult should be able to take 100mg of Niacin at a time. A child or teenage dose is considered 50mg. It is water soluble so it does not really store up in your body. If you don’t feel the flush from your Niacin, you either have the wrong kind or you did not take enough.
Dosage for Adults: The goal is to take 1000mg a day. Everyone is different so this is a test and trial therapy for you. You can start by taking 100mg of Niacin. If you notice no flush within a half hour, it is not enough. So the next day, take 200mg. If the flush is too much for you to handle, take 150mg the next dayr ather than 200mg. The goal is to slowly increase to the 500mg but don’t take it all at once…you manage several doses a day to equal 500mg total. For example, you might take 100mg with breakfast, 200mg with lunch and 200mg with dinner. As you take it and get acclimated to it, test your dosage level and see how much you need to get that flush. You should notice that if you used to take 200mg and get a severe flush, after two weeks, 200mg gives you a tiny flush or not much of one at all. Now you can increase your dose to 250mg twice a day. Each person is different and has different tolerance levels. You can also powder the niacin tablet. This is easily done by crushing it between two spoons. Powdered niacin on an empty stomach can result in a flush within minutes.
Here’s an example of recommended dosing for a niacin flush with an extended-release niacin supplement:
Week 1: Slowly increase towards 500 mg (as per above)
Weeks 1–4: Daily dose of 500 milligrams broken up over three times a day.
Weeks 5–8: Daily dose of 1,000 milligrams over three times a say
Female patients have been known to require lower doses than male patients to see a desirable response. If the response to 1,000 milligrams is not adequate, the dosage may be increased to 1,500 milligrams and then 2,000 milligrams each day if needed. Niacin doses over 2,000 milligrams daily are usually not recommended. It’s also recommended not to raise niacin dosage more than 500 milligrams over the course of four weeks.
A bit about the Flush Response: If you get a mild flush, you will feel a little red and tingly in various places. Your skin will turn a bit red. The elbows, and ears are very common “hot spots”. If you get a serious flush, it will feel like you got a nasty sunburn and your heartbeat will race. You will wonder if you should be calling 911, but fear not, it is absolutely harmless and it will go away in about 30 minutes. Try drinking some water. There is absolutely no harm in the Niacin flush, even though it may feel like you may spontaneously combust because you seriously overdosed.
Warning: Since niacin also acts like a statin drug, staying away from citrus fruits is probably a good preventative measure. Some people report allergy-like systems although there is no science to this.
It is believed that some people metabolize niacin more rapidly. One suggested reason other than our sex (male and female) is dehydration. It is good, as with all detoxification therapies, Increase pure water intake before and after taking the niacin.
I also recommend to take Vitamin C 30 minutes after and an evening dose of Activated Charcoal as a means to help the body remove the toxins. . Most therapies recommend either a sweat therapy (sauna or exercise) to also help the body remove the toxins creating a well rounded cleaning. All these efforts assist the body in the removal of the toxins through the body, GI tract and skin.
￼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
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
Live Blood Analysis of Adults Comparing the Weston A. Price Foundation Diet and the Conventional Modern Diet
The most easily monitored tissue that shows changes in response to nutritional status is the blood. As there are numerous differences between the traditional diet recommended by the Weston A. Price Foundation (WAPF) and the conventional modern diet, we would expect to find key differences in the blood of persons consuming these two different diets. In this exploratory pilot study, we pose the following question: How do live blood analyses for persons consuming the traditional diet recommended by the Weston A. Price Foundation compare with those for persons consuming conventional modern diets?
Live blood analysis is carried out through visual examination of a small droplet of fresh capillary blood, typically taken from the fingertip, and observed under a high-powered light microscope, either dark-field or phase contrast. This method offers a qualitative visual perspective of the blood cells and state of the blood plasma at high magnification enhanced by modern optical techniques. It offers a visual perspective on the ecology of the blood, sometimes referred to as the “biological terrain.”
LIVE BLOOD ANALYSIS
Live blood analysis can reveal the presence of certain nutritional deficiencies, such as iron deficiency. It also shows the coagulation and clotting processes of the blood, which are related to the inflammatory biochemical cascade. Furthermore, the speed of degradation of the blood removed from the body and observed over time is related to biological integrity. Live blood analysis has traditionally been used in clinical medicine to look for the presence of certain parasites including the malaria parasite and the spiral-shaped bacteria that causes Lyme disease. This research tool is sometimes also used in holistic health assessment.
In live blood analysis one can observe the size, shape, variability, and cellular integrity of the red blood cells (RBCs). The stickiness and aggregation of the RBCs are also noted. The presence and relative number of white blood cells and their subtypes are noted, along with the motility (movement) of these cells. The plasma is checked for platelet aggregates, the formation of fibrin, the presence of microbial and parasitic forms, as well as particulates including cholesterol, crystals, and various contaminants.
The equipment used to conduct live blood analysis includes a dark-field or phase contrast light microscope attached to a digital video camera linked to a computer monitor. Computer software is used to capture and store microphotographs and short videos for subsequent analysis. In order to avoid sample heating, the blood specimen is illuminated by means of light delivered through fiber optics. A sterile blood lancet designed for diabetic blood testing is used to collect a droplet of peripheral blood from the fingertip, which is immediately placed on a microscope slide and then covered with a glass cover slip. Oil immersion lenses at the microscope objective and condenser are used to improve and enhance the images.
A microphotograph of healthy blood is shown in Figure 1, below. This photograph shows blood soon after it is drawn. The RBCs are discrete, uniform and round, and there is no debris in the plasma. By contrast, Figure 2, below, shows a blood sample freshly drawn from an adult with cancer. Note that the RBCs are clumped together, and fibrin (white threads) has formed, indicating the activation of blood coagulation and clotting.
|Figure 1. Live blood analysis microphotograph of blood sample taken from the fingertip of a normal healthy adult.
||Figure 2. Microphotograph of freshly drawn peripheral blood from an adult with cancer.
SUBJECT OF INVESTIGATION
The following research questions were explored in this pilot study:
• What do we observe in live blood analysis of healthy persons consuming the WAPF diet over years?
• Using live blood analysis, how does the blood of healthy persons on the WAPF diet compare to the blood of healthy persons eating conventional modern diets, including diets containing organic and processed foods, with subjects in both groups matched for age?
To help recruit subjects, the Weston A. Price Foundation emailed a study announcement to its members in the San Francisco Bay Area. Over twenty people responded to the announcement, and six others were recruited by word of mouth. The twenty-six persons completed a questionnaire to ascertain their eligibility for the study. The eight best respondents, those who met subject criteria and had been consuming the WAPF diet the longest and most consistently, were invited to participate in the study. Written informed consent was obtained from subjects.
The subject criteria were as follows:
• Healthy adults over 25 years old, who self-reported “very good” to “excellent” health.
• No serious illnesses, chronic diseases, or chronic health conditions.
• No obesity; BMI (body mass index) less than 30.
• No smoking.
• No prescription drugs.
• WAPF diet consistently for at least two years.
• Presently on the WAPF diet.
• Conform to the principles of the WAPF diet at least 80 percent of the time.
THE WAPF SUBJECTS
Additional subject demographics that characterized the participants in the study were as follows:
• Age range 30 – 83.
• Mean age 51.12.
• Range of 2 to 20+ years on the WAPF diet.
• Mean number of years on the WAPF diet: 7.5 years.
• Range of 80 to 100 percent of the diet is consistent with WAPF guidelines.
• Mean percent diet per WAPF: 92 percent.
• Three nondrinkers; 5 drinkers (up to 8 drinks per week, beer and wine only, no hard liquor).
THE WAPF DIET
The characteristics of subjects’ diets are as follows:
• No processed liquid vegetable oils or partially hydrogenated oils, except for unrefined olive oil.
• No refined sugars, corn syrup or high fructose corn syrup.
• Very little or no pasteurized milk.
• Raw milk consumed by 5 out of 8 subjects; one was dairy intolerant.
• Five to 14 eggs or egg yolks/wk consumed by all, except for 1 egg-allergic subject.
• Three to 15 tablespoons of saturated fats daily; mean of 7.375 tablespoons/day.
• Consumption of conventional restaurant food 5 percent or less.
• Cod liver oil supplementation in 6 out of 8 subjects.
• Seven of 8 subjects consumed fermented foods regularly.
• All subjects prepared grains and nuts by soaking and sourdough most of the time.
The eight subjects on the WAPF diet were age-matched to six healthy adults not on the WAPF diet, but of similar demographics who self-reported “good” to “excellent” health; had no serious illnesses, chronic diseases or health conditions; no obesity (BMI <30); did not smoke, and took no prescription drugs. These six adults were consuming the conventional modern diet including some organic foods and various dietary supplements.
PROCEDURES AND METHODS
Live blood analysis was performed once on each subject in both groups on different days by individual appointment after five hours of fasting, during which time subjects drank only water as needed.
Numerous blood microphotographs and short video-clips were captured for each subject over a period of forty-five minutes since the blood was first drawn. The hundreds of microphotographs obtained are too voluminous for all the data to be shown here. Thus, only a representative sample of data will be shown for various age groups. Some graphs summarizing the overall findings are also provided.
1. COMPARISON OF YOUNG ADULTS
Figure 3, below, shows the initial blood microphotograph of the youngest subject, female, age thirty, who has been on the WAPF diet for eight years; whose diet is 90 percent WAPF; who consumes the following: 90 percent of meat eaten is from pastured animals; one quart of raw milk per week; twelve eggs per week; cod liver oil daily; six tablespoons of saturated fat daily; fermented foods three times per week; preparation of 100 percent of grains and nuts by soaking or sourdough; and no alcohol consumption.
The blood of this WAPF subject shows mostly round RBCs of relatively uniform size and without any debris in the plasma, which is characteristic of normal healthy blood, with the blood initially showing no activation of clotting or plasma debris. Compare this to the initial microphotograph of peripheral blood from a thirty-year-old female eating a modern conventional diet, shown in Figure 4, below. By contrast, this figure shows sticky RBCs aggregated into loose “rouleau” (rolls or stacks of coins) and the presence of the clotting protein, fibrin, in a network. Fibrin is seen here as white fibers that look much like a disorganized spider web. This photo shows sticky blood with activated clotting factors.
Microphotographs of blood taken at 45 minutes after blood draw for the same two 30-year-old subjects were compared. Figure 5, below, shows the blood of the female on the WAPF diet. The blood is still intact with a few areas of platelet aggregates, but no fibrin. By contrast, the blood of the female on the conventional modern diet, shown in Figure 6, below, shows that the rouleau have dissipated into smaller aggregates of RBCs, and the fibrin net is now apparent throughout the field.
|Figure 3. Microphotograph of freshly drawn peripheral blood from a thirty-year-old female, eight years on the WAPF diet.
||Figure 4. Microphotograph of freshly drawn peripheral blood from a thirty-year-old female consuming a conventional modern diet.
|Figure 5. Microphotograph of blood drawn 45 minutes after first microphotograph, above, from a thirty-year-old female eight years on the WAPF diet. Two white blood cells are also seen.
||Figure 6. Microphotograph of blood drawn 45 minutes after first microphotograph, above, from a thirty-year-old female consuming a conventional modern diet.
2. COMPARISON OF MIDDLE-AGED ADULTS
Figure 7, below, is a blood microphotograph from a fifty-five-year-old female on the WAPF diet. She has consistently been on the WAPF diet for three years; diet is 98 percent WAPF; all of the meat that she eats is from pastured animals. She also consumes the following: two quarts raw milk per week; 14 eggs per week; five tablespoons saturated fat daily; one alcoholic drink per month; preparation of 100 percent of grains and nuts by soaking or sourdough; daily consumption of fermented foods. Figure 7 shows relatively clean blood plasma with some microbial forms, no fibrin or other clotting factors, and free RBCs.
The blood of a fifty-five-year-old male eating a conventional modern diet with supplementation is shown for comparison in Figure 8, below. Most of the RBCs in Figure 8 are grossly misshapen, which indicates that the blood is already clotting. (RBCs give up their round shape to fit together like pieces of a puzzle in a blood clot to form an impervious wall of cells.) Figures 7 and 8 were taken at the same time, thirty minutes after blood draw, for comparison.
|Figure 7. Microphotograph of peripheral blood from a 55-year-old female on the WAPF diet.
||Figure 8. Microphotograph of peripheral blood from a 55-year-old male on a conventional modern diet.
3. COMPARISON OF ELDERLY ADULTS
Figure 9, below, shows the blood of an eighty-three-year-old male who consumed the WAPF diet for over ten years, with the following dietary habits: meat from pastured animals 80 percent; no milk; fourteen eggs per week; six tablepoons of saturated fat per day; cod liver oil supplementation daily; preparation of 90 percent of grains and nuts by soaking or sourdough; daily consumption of fermented foods; no alcohol. Figure 9 shows the blood of the eighty-three-year-old male initially. Only a few small platelet aggregates or other inclusions are found in the plasma; no clotting is seen.
The blood of a seventy-nine-year-old female on a conventional modern diet with numerous supplements provides a comparison. Figure 10, below, shows the blood of the seventy-nine-year-old female initially. Rouleau of RBCs and fibrin deposits manifested initially.
In addition, the blood of the eighty-three-year-old male on the WAPF diet was examined twenty-four hours after blood draw, shown in Figure 11, below. Although the RBCs are crenated (wrinkled), which is probably due to the slide drying out to some extent overnight, the RBCs are still intact with no sign of clotting, which is a sign of excellent biological integrity when stressed.
|Figure 9. Microphotograph of freshly drawn peripheral blood from an 83-year-old man on the WAPF diet.
|Figure 10. Microphotograph of freshly drawn peripheral blood from a 79-year-old woman on a conventional modern diet.
|Figure 11. Microphotograph of blood drawn 24 hours after first microphotograph,
far left, from an 83-year-old man on the WAPF diet.
4. BLOOD COAGULATION SCORES COMPARED FOR THE TWO DIETS
The blood for all subjects as observed in live blood analysis was scored for factors related to clotting and inflammation by observing the following variables and scoring them using a five-level Likert scale from 0 (none; which is most desirable) to 4 (highest possible level