Sugar Substitutes III: Honey- Raw Organic vs. Refined Pasteurized

30 06 2009

Refined and Pasteurized Honey

The vast majority of brands of honey in most grocery stores are refined and pasteurized – these brands provide little more than liquid sugar.

Nectar commonly contains about 20 to 40 percent sugar. The bees in the hive concentrate the honey in the honeycomb to about 83% solids. Bees add the enzyme invertase to convert sucrose to the simple sugars glucose and fructose. After collection, most honey is heat treated. Honey is also filtered to remove air bubbles, solids and pollen grains.

Raw, Organic Honey

Honey that’s truly raw – not exposed to more than 118 degrees Fahrenheit – contains the following nutrients that can nourish your cells and keep you healthy:

  • A number of flavonoids, which are antioxidants that can help keep your cardiovascular system healthy and help prevent damage caused by excessive amounts of free radicals
  • Amino acids (building blocks of protein in your body)
  • Enzymes
  • Trace amounts of calcium, magnesium, iron, zinc, potassium, and a number of other minerals
  • Healthy, natural sugars (fructose and glucose) that can help create glycogen stores in your liver and muscles, and provide a source of energy to your cells

What follows are some health benefits that are associated with raw, organic honey:

  • Raw honey contains phytonutrients – caffeic acid methyl caffeate, phenylethyl caffeate, and phenylethyl dimethylcaffeate – that may have anti-tumor and cancer-preventing properties. When raw honey is heavily processed and heated, these phytonutrients lose most or all of their effectiveness.
  • Research carried out in several Israeli hospitals indicates that honey may improve the strength of your immune system by supporting your red blood cells, white blood cells, and platelets.
  • Honey may help promote optimal build-up of glycogen stores in your liver, which can help your liver optimally supply your brain with glucose while you sleep and exercise for long periods of time.
  • When compared to other sweeteners, honey may improve your ability to regulate your blood sugar and insulin levels, though you still want to use raw, organic honey sparingly, as consumption of all sweeteners, even natural ones, can increase your blood sugar and insulin levels in the short and long term. Because raw, organic honey is rich in antioxidants, eating high quality honey may help support the health of your blood vessels.
  • From batch to batch, raw, organic honey may contain some friendly bacteria, which may help you experience optimal digestive tract health and a strong immune system.
  • When applied topically, raw, organic honey may accelerate healing of wounds, including burns and ulcers. The wound-healing properties of honey may be partly due to glucose oxidase, an enzyme that naturally occurs in honey. When glucose oxidase combines with water, the result is hydrogen peroxide, which is a mild antiseptic. Another possible reason why honey is an effective ointment for wounds is that the fructose and glucose in honey attracts water, and by keeping a wound dry, honey can help prevent growth of undesirable microorganisms.


Almond Butter vs. Peanut Butter

29 06 2009

This chart compares creamy unsalted versions of each nutty spread, and the percentages are based on a 2,000 calorie diet.

2 tbsp. peanut butter 2 tbsp. almond butter
Calories 190 190
Total Fat (g) 16 16
Saturated Fat (g) 2 1.5
Carbs (g) 7 6
Fiber (g) 3 4
Protein (g) 8 7
Calcium 1% 8%
Iron 3% 6%
Vitamin E 14% 40%
Folate 6% 6%

Nutrition-wise, it looks like almond butter offers a bit more, especially in terms of vitamin E. Remember, a serving of each is only two tablespoons, so watch those portions.


Plant Oils vs. Fish Oils

29 06 2009

It’s been surmised for a long time that people whose diet is based largely on fish and is rich in Omega-3 EFAs have lower rates of heart disease. This led researchers to investigate whether giving fish to people who had already suffered a heart attack would prevent them from having another attack.

The two largest studies conducted were the DART(1) and GISSI(2) trials, which both used fish-based Omega-3 fats. The results were positive, both studies showing a reduced risk. However, a much less publicized study was the LYON(3) trial, which used plant oils as a source of Omega-3 fats. The results showed that plant oils reduced the risk of a secondary heart attack by at least twice that of fish oils!

Comparing these three main trials shows that:

  • plant oils are far more effective than fish oils in reducing the chance of cardiac death in high-risk patients;
  • plant oils reduce the risk of dying from secondary heart attack by more than double that of fish oils;
  • plant oils reduce the number of painful, non-fatal heart attacks;
  • there are long-term survival benefits from consuming plant oils.

In addition, we have been so successful at spreading pollution that environmental contamination is widespread and all oceans now contain toxic chemicals. Mercury, organophosphates, PCBs, dioxins, and radioactive pollution are all highly toxic to life. Fatty foods have a tendency to “soak” up toxins and so oily fish are particularly prone to absorbing them.

In summary, plant oils are a far healthier source of the essential fats we need, halve the risk of heart disease compared with fish oils and are much less likely to be contaminated with harmful chemicals or turn rancid, making them the ideal choice for “good fats” to consume for optimal health.

Fast Food Calorie Chart.

27 06 2009

It seems as though fast food restaurants have become a way of life for many of us. With the hectic schedules and fast-paced lives we lead, it can be hard to find time to squeeze in cooking and preparing healthy meals. Many of us rely on the fast food industry to feed us when we are running errands on our lunch breaks, or feed our hungry children after a long day, so how good or bad is this fast food for our health?

You may be alarmed to see the calorie content of some of the most popular fast food items that are available.

  • Regular Cheeseburger – 320 calories
  • Large Cheeseburger – 610 calories
  • Regular Hamburger – 275 calories
  • Large Hamburger – 520 calories
  • Fish, fried or battered – 210 calories
  • Chicken, fried, dark meat – 430 calories for two pieces
  • Chicken, fried, wing/breast – 495 calories for two pieces
  • Chicken Nuggets – 300 calories for 6 pieces
  • Onion Rings – 175 calories for 8 rings
  • Regular French Fries – 240 calories
  • Large French Fries – 360 calories
  • Hot Dog – 240 calories
  • Chili Dog – 325 calories
  • Dressing – Caesar – 160 calories for one packet
  • Regular Chocolate Shake – 360 calories
  • Regular Strawberry Shake – 360 calories
  • Hot Fudge Sundae – 290 calories
  • Pancakes, Butter and Syrup – 520 calories for three pancakes
  • Apple pie – 260 calories for one piece

Keep in mind, that this is only the calorie content for some of the most popular choices in fast food. This does not depict the fat grams and other nutrient content. It is also important to remember that people often have more than one item from this list, which can lead to a large amount of calories for one meal from a fast food restaurant. Eating fast food in moderation can be fine, just make sure to watch your calories and try not to make it mainstay in your diet.

Raw Milk vs. Pasteurized Milk

27 06 2009

When it comes to raw milk, most people are a little squeamish and are not sure what to expect. True, raw milk is in its truest form, being straight from the cow and in its pure sense, but maybe knowing just how powerful and healthy raw milk is, could change a few minds. Raw milk has been used for years as a way to sustain life and even fight diseases.

Raw milk consists of important enzymes that aid in assimilating the nutrients present in milk. Raw milk serves as one of the best sources for calcium consumption. One of the major raw milk drinking advantages is that it contains the beneficial bacteria, which otherwise get destroyed, when the milk undergoes pasteurization process.

How beneficial is raw milk can be understood by analyzing the loss that occurs, when the milk is pasteurized. Pasteurization destroys enzymes, vitamin B12 and vitamin B6 and also it kills the beneficial bacteria. Raw milk does not rot, rather it sours naturally. Pasteurized milk is often associated with health problems like diarrhea, cramps, iron-deficiency anemia, cancer, skin rashes, osteoporosis and allergies etc. On the contrary, raw milk keeps you away from these health ailments.

Raw milk is highly nutritious and thus acts as one of the healthiest foods. Raw milk tastes better, when compared to pasteurized milk, as it is creamier and fresh. People who do not relish the taste of milk are likely to find the taste of raw milk pleasant. There can be digestion problem with the consumption of processed milk, but that won’t be the case with raw milk.

Himalayan Salt vs. Sea Salt and Rock Salt

27 06 2009

Many people believe sea salt is a healthy alternative to table salt, but this is no longer the case. The oceans are being used as dumping grounds for harmful toxic poisons like mercury, PCBs and dioxin. Reports of oil spills polluting the sea are becoming more frequent. With some 89% of all the sea salt producers now refining their salt, today’s sea salt simply isn’t as healthy as it used to be.

If you were to look into a microscope at sea salt you would see it has irregular and isolated crystalline structures disconnected from the natural elements surrounding them. Thus, however many vital minerals it may contain, they cannot be absorbed by your body unless the body expends tremendous energy to vitalize them. Your body’s net gain is small compared to the great loss of energy.

Because the crystalline structure of himalayan crystal salt is balanced, it is not isolated from the 84 inherent mineral elements, but is connected to them in a harmonious state. This means the energy content in the form of minerals can be easily metabolized by your body. When you use this salt it has a vital energetic effect, your body gets an ample net gain with little energy loss.

Mined salt, or rock salt, is also a poor substitute for Himalayan Crystal Salt. While natural rock salt comes close to being intact and is more valuable than industrial table salt, from a biophysical as well as bio-chemical perspective, it holds little value.

The elements contained in rock salt lack sufficient compression to be included in the crystal web, but are only attached to the surface and in the gaps of the crystalline structure. It is the considerable pressure that brings the elements to a colloidal state – where your cells can readily absorb them. The valuable elements found in rock salt are useless because your body cannot absorb and metabolize them.

Himalayan Salt vs. Conventional Salt

27 06 2009

Most people simply don’t realize that there are enormous differences between the standard, refined table and cooking salt most of you are accustomed to using and natural health-promoting salt.

These differences can have a major impact on your staying healthy.

If you want your body to function properly, you need holistic salt complete with all-natural elements. Today’s common table salt has nothing in common with natural salt.

Your table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. Dried at over 1,200 degrees Fahrenheit, the excessive heat alters the natural chemical structure of the salt.

This salt from the Himalayas is known as “white gold.” Together with pure spring water, Himalayan Crystal Salt offers all the natural elements exactly identical to the elements in your body — the very same elements originally found existing in the “primal sea.”

Containing all of the 84 elements found in your body, the benefits of natural Himalayan Crystal Salt include:

  1. Regulating the water content throughout your body.
  2. Promoting a healthy pH balance in your cells, particularly your brain cells.
  3. Promoting blood sugar health and helping to reduce the signs of aging.
  4. Assisting in the generation of hydroelectric energy in cells in your body.
  5. Absorption of food particles through your intestinal tract.
  6. Supporting respiratory health.
  7. Promoting sinus health.
  8. Prevention of muscle cramps.
  9. Promoting bone strength.
  10. Regulating your sleep — it naturally promotes sleep.
  11. Supporting your libido.
  12. Promoting vascular health.
  13. In conjunction with water it is actually essential for the regulation of your blood pressure.

Table Salt

What remains after typical salt is “chemically cleaned” is sodium chloride — an unnatural chemical form of salt that your body recognizes as something completely foreign. This form of salt is in almost every preserved product that you eat. Therefore, when you add more salt to your already salted food, your body receives more salt than it can dispose of.

This is important as over 90% of the money that people spend on food is for processed food.

Typical table salt crystals are totally isolated from each other. In order for your body to try to metabolize table salt crystals, it must sacrifice tremendous amounts of energy.

Inorganic sodium chloride can keep you from an ideal fluid balance and can overburden your elimination systems.

When your body tries to isolate the excess salt you typically expose it to, water molecules must surround the sodium chloride to break them up into sodium and chloride ions in order to help your body neutralize them. To accomplish this, water is taken from your cells in order to neutralize the unnatural sodium chloride.

This results in a less-than-ideal fluid balance in the cells.

For every gram of sodium chloride that your body cannot get rid of, your body uses 23 times the amount of cell water to neutralize the salt. Eating common table salt causes excess fluid in your body tissue, which can contribute to:

  1. Unsightly cellulite
  2. Rheumatism, arthritis and gout
  3. Kidney and gall bladder stones

When you consider that the average person consumes 4,000 to 6,000 mg of sodium chloride each day, and heavy users can ingest as much as 10,000 mg in a day, it is clear that this is a serious and pervasive issue.


Water Fasting vs. The Water Diet

27 06 2009

Let us first look at the difference between water fasting and the so called “water diet“. With water fasting, a person abstains completely from solid food for the purposes of weight loss and detoxification. A water diet, on the other hand, involves the consumption of at least eight-to-ten 8-ounce glasses of water daily as part of a daily nutrition and health regimen. They are too different disciplines. However, they can be used hand-in-hand to optimize your health, detoxification and weight loss goals.

The Water Diet asks you to commit to drinking half a gallon of cool water (no ice) daily – for life. This breaks down to eight, 8-ounce glasses per day – totaling 64 ounces – half a gallon. That’s it! Drinking half a gallon of water per day, it is said, can foster gradual weight loss over time, without exercise or special diets. The premise is that cool water forces your body to burn roughly 60 calories more per day because it has to “warm” the water up to body temperature. Cool water means refrigerated ? period. Not frozen or full of ice.

If you are truly serious about fasting for weight loss and health, then the water diet is imperative. Water fasting is done for a season as a means to achieve detoxification, healing and spiritual reflection and/or breakthrough. The Water Diet is for life. It says: “Continue to drink half a gallon of water every day once the fast is over. Do this every day … make it yours – practice it as a lifestyle”. This, we believe, is quite possibly more important than the fast itself.

Alkaline Food vs. Acid Food II

26 06 2009

Here is a Chart of food and what we should be eating compared to what we should not be eating.

Food and Beverage Chart: ALKALINE (green) – ACID (grey)
* Excellent for preventing and combating cancer.
*SUPER FOODS – Excellent for nutrition and health.

Barley Grass
Green Beans
Brussel sprouts*
Edible Flowers
Fermented Veggies
Greens* – Beet, Chard, Collard, Mustard, Wild
Nightshade Veggies
Parsnips (high glycemic)
Living Sprouts*
Sweet Potatoes

Dandelion Root
Maitake, Reishi  and Shitake Mushrooms
Sea Veggies – Kelp*, Kombu, Nori and Wakame Seaweed
Umeboshi (pickled plums)

Banana (high glycemic)
Berries inc. – Blackberries, Raspberries**, Strawberries*, Goji*
Cherries, sour
Coconut, fresh
Currants and Raisins
Dates and Figs, both dried
Grapes *Purple, Red
Lemon and Lime
Melon – Cantaloupe, Honeydew, Musk, Water
Orange and Tangerine
Umeboshi Plums
Tropical Fruits

PROTEIN Cottage Cheese
Chicken Breast
Nuts – Especially Almonds* and Chestnuts
Seeds – Pumpkin, Sprouted, Sunflower – Millet
Tempeh (fermented)
Tofu (fermented)
Whey – POISON!
Yogurt, Plain*



Cayenne** and Chili Pepper
Curry – Tumeric**
Cinnamon – Ginger
Miso – Tamari
Sea Salt

OTHER Apple Cider Vinegar
Bee Pollen*
Lecithin Granules
Molasses, blackstrap
Butter, unsalted
Soured Dairy Products
Probiotic Cultures
Marine Phytoplankton**Alkaline Antioxidant Water – Mineral Water
Tea – Dandelion, Essiac*, Green*, Herbal, Ginseng, Kombucha
Fresh Fruit Juice – Green Juices and Wheat Grass Juice**– Veggie Juices
Organic Milk (unpasteurized) MILK IS FOR COWS NOT HUMANS!

Potassium: pH 14
Sodium: pH 14
Calcium: pH 12
Magnesium: pH 9

Winter Squash

FRUITS Blueberries*
Canned or Glazed Fruits

Bran, wheat
Bran, oat
Crackers, soda
Flour, white
Flour, wheat
Hemp Seed Flour
Oats (rolled)
Rice (all)
Rice Cakes
Wheat Germ*

BEANS & LEGUMES Beans – Black, Kidney, Lima, Pinto, Red,
Soy, White, Lentils
Almond Milk, Rice Milk, Soy Milk (may cause allergies)
Peas – Chick and Green

DAIRY Butter, Salted
Cheese – Cow, Sheep and Goat (most desirable)
Cheese – Parmesan and Processed
Ice Cream
Ice Milk

NUTS & BUTTERS Brazil Nuts, Cashews, Peanuts, Pecans, Pistachio.
Peanut Butter

ANIMAL PROTEIN Beef (US beef filled with antibiotics, banned from exportation to Europe)
Corned Beef
Lamb (best choice) and Veal (INHUMANE)
Pork and Bacon
Organ Meats
Fish – Carp, Cod, Haddock, Pike, Salmon*, Sardines*,Tuna*
Shellfish – Clams, Lobster, Mussels, Oysters*, Scallops, Shrimp
Eggs – Less acidic if natural feed, no hormones, no antibiotics.

FATS & OILS Oil – Avocado, Canola, corn, Flax, Hemp Seed, Virgin Olive (best choice), Safflower, Sesame, Sunflower

Corn Syrup
Sugar (poisonous, aging, feeds cancer and obesity)

Hard Liquor
Wine (Red wine is healthy – skip the white)

Soft Drinks
Sodas (fizzy water, sugar and chemicals)
Soy Sauce
Distilled Vinegar

Drugs – Prescribed Medication and Street
Food Additives
Herbicides and Pesticides

Raw Food Bars vs. Energy Bars

26 06 2009

Not only are raw food bars highly nutritious, they actually taste good! They are made from uncooked food sources.

You can pick up these organic raw food bars in a variety of different flavors from chocolate to blueberries. They are a viable alternative to candy bars, even for people who are not following a 100% raw diet. Instead of feeling worn out and tired after eating one, they can help you to feel energized and satisfied. This is because they are easy on your body and your digestive system.

You got to realize that most of the energy bars on the market today that are advertised as ‘Healthy’ are really anything but. They are full of processed ingredients and refined sugar. You may feel full for a little while, but you end up hungrier than you were before once the sugar high crashes.

On the other hand the raw food bars have no strange ingredients, no preservatives and nothing in there that shouldn’t go in your body.

These bars have never been heated like other energy bars have. They go through a preparation method known as ‘cold processing.’ This means it is not heated above 104 degrees in order to keep the enzymes in tact. They also use natural sweeteners such as honey or fruit nectar.

Many of these bars use hemp as the base. It is rich in the essential amino acids a person requires, along with vitamins, minerals and essential fatty acids. These raw food bars are a healthy tasty treat that is definitely better than the sugary ones so many people use to energize themselves.

Low and High Carb Fruit.

26 06 2009

Fruits Lowest in Sugar

  • Small Amounts of Lemon or Lime
  • Rhubarb
  • Raspberries
  • Blackberries
  • Cranberries

Fruits Low to Medium in Sugar

  • Strawberries
  • Casaba Melon
  • Papaya
  • Watermelon
  • Peaches
  • Nectarines
  • Blueberries
  • Cantaloupes
  • Honeydew Melons
  • Apples
  • Guavas – Pineapple Guavas (Feijoa) and Strawberry Guavas are probably similar, but information that directly compares them is not available
  • Apricots
  • Grapefruit

Fruits Fairly High in Sugar

  • Plums
  • Oranges
  • Kiwifruit
  • Pears
  • Pineapple

Fruits Very High in Sugar

  • Tangerines
  • Cherries
  • Grapes
  • Pomegranates
  • Mangos
  • Figs
  • Bananas
  • Dried Fruit, such as:
  • Dates
  • Prunes
  • Dried Apricots
  • Raisins


Almost Carb-Free

Greens have very little carbohydrate in them, and the carbs that are there are packed in layers of fiber, which make them very slow to digest. That is why, in general, greens have very little impact on blood glucose. In some systems greens are even treated as a “freebie” carb-wise (meaning the carbohydrate doesn’t have to be counted at all).

The Best and Worst Desserts You Can Eat.

26 06 2009

The June/July 2006 issue of Men’s Fitness magazine ran an article chronicling the best and worst of the frozen treats. Here is the rundown:


Rocket Pop


  • 70 calories
  • 0 g protein
  • 19g carbs
  • 0 g fat

Whole Fruit Bar

Fruit Bar

  • 80 calories
  • 0 g protein
  • 21g carbs
  • 0 g fat

They claim it counts as a daily serving of fruit if it’s made from 100% juice.



  • 100 calories
  • 2 g protein
  • 19g carbs
  • 2.5 g fat

Can you believe there is protein in a fudgsicle? Who knew…




  • 250 calories
  • 4 g protein
  • 37g carbs
  • 11 g fat

And I quote, “…the worst mix of calories, carbs, and protein of almost any snack out there.”



  • 260 calories
  • 4 g protein
  • 29g carbs
  • 15 g fat

Apples vs. Oranges

26 06 2009
Apples Oranges
Vitamin A: Yes 73 IU Yes 269 IU
Vitamin C: Yes 9 mg Yes 70 mg
Folate(imp during pregnancy): Yes 4 mcg Yes 40 mcg
Potassium: Yes 158mg Yes 237 mg
Calcium: Yes 9.5 mg Yes 52 mg
Iron: In traces In traces
Phosphorous: Yes 9.5 mg Yes 18 mg
Magnesium: Yes 7 mg Yes 13 mg
Other minerals: Traces of iron, zinc, manganese and copper Traces of iron, zinc, manganese and copper
Vitamin E: Yes 0.66 IU No
Kingdom: Plantae Plantae
Division: Magnoliophyta Magnoliophyta
Class: Magnoliopsida Magnoliopsida
Color: Red,Green Orange
Taste: varied varied
Family: Rosaceae Rutaceae
Selenium: No Yes 0.65 mg
Vitamin B1 (thiamine): No Yes 0.1mg
Pantothenic Acid: No Yes 0.33 mg
Subfamily: Maloideae (or Pomoideae)
Subclass: Rosidae
Species: C. sinensis
Genus: Citrus
Varieties: Naval orange, Persian orange, Blood orange, Valencia orange,

Lemon vs. Lime

26 06 2009
Lemon Lime
Vitamin A: 2 IU 6.7 IU
Vitamin C: 4 mg 19 mg
Folate(imp during pregnancy): No 5.5 mcg
Potassium: 80mg 68mg
Calcium: 15mg 22mg
Iron: 0.35mg 0.4mg
Phosphorous: 9.2mg 12mg
Magnesium: 4.6mg 4mg
Other minerals: Traces of selenium, zinc, manganese and copper Traces of selenium, zinc, manganese and copper
Kingdom: Plantae Plantae
Division: Magnoliophyta Magnoliophyta
Class: Magnoliopsida Magnoliopsida
Subclass: Rosidae Rosidae
Order: Sapindales Sapindales
Family: Rutaceae Rutaceae
Genus: Citrus Citrus
Species: Citrus x limon Citrus x latifolia
Taste: Sour Bitter/Sweet

Aloe Ferox vs. Aloe Vera

26 06 2009

Derived from the Latin name of ‘wild Aloe’ is Aloe Ferox. Aloe Ferox is from the same family as the more popular Aloe Vera and is indigenous to South Africa.

Ferox is physically a much stronger plant than Vera. It is much larger in size and the leaves are almost impossible to break by hand. The middle of the plant is equally robust.

Unlike the more common Vera plant, Ferox is never cultivated. The Ferox plant grows wild and only the lower leaves are ever harvested.

The plant is neither irrigated nor treated with pesticides or insecticides. Containing three times as many polysaccharides as Aloe vera, this plant is so strong that its survival is sustained through the strength of its own immune system.

In addition, it also contains around 160 different secondary plant substances, such as iso, bio flavinoids and aloiside. Research shows that secondary plant substances can have an anti bacterial and anti mycotic (anti fungal) effect. The proportion of amino acids (proteins) is 2 to 1 in comparison with Aloe Vera. It also contains considerably more iron and calcium.832395b


Protein Powder vs. Protein Rich Food.

25 06 2009

Whey protein is now the most popular protein supplement, and is touted for having the highest biological value. This basically means that it is more easily broken down by our bodies than animal or vegetable proteins, and therefore quickly provides your muscle cells with the nutrients it needs after a workout. The reason for this is that whey protein is higher in essential amino acid and BCAA (branch-chain amino acids)s. It can also be a better source of protein for those of you wanting to lose body fat, because it is generally lower in fat and carbs then most whole food counterparts. Furthermore, whey uniquely contains certain aminos, which create a very powerful intracellular anti-oxidant called glutathione.

It is far easier to drink a protein shake than to buy, prepare, cook and eat poultry, fish or egg whites, particularly if you are at work or on the go. We all know that eating small, frequent meals is the best way to eat, whether you are aiming for muscle gain or fat loss, but for many people, eating this frequently is virtually impossible.

Water III

25 06 2009

What’s The Best Drinking Water

The quality of the fluids we drink is imperative to good health, and the health benefit of water is directly related to it’s quality.

When you’re on a healthy diet, you know the health benefit of water. Clean, pure, alkaline water, with the right pH and structure.

So clean, alkaline waters is best. This still leaves many options. Distilled water? Spring Water? Rain Water? A water filter? And then, not all experts agree.

Here are some of the world’s leading experts on raw food and clean water and their opinions of what they found is the best water for consumption: David Wolfe, Gabriel Cousens, and Briant Clement.

  • David Wolfe, world’s no 1 raw food teacher, uses spring water.
  • Brian Clement, leader of the Hypocrates Health Institute, is in favor of the living water system and distilled water.
  • Gabriel Cousens uses distilled water, and reveals his secret tricks to make this the best drinking water.

Gabriel’s Water Recipe

Given the pollution in the world, use distilled water. But distilled water by itself is aggressive and immature. To solve this you take a gallon of distilled water, add a pinch of salt or 12 drops of active ionic alkaline minerals, so that you get about 50 parts per million. This way you create H3O, the best water there is. With 50 parts per million, you don’t have the aggressive pulling out of minerals out of the body.

Then you structure your liquid by putting it out in the moonlight overnight. The moon structures water, not the sun. Then you bless it and you have good quality. Crystal energy from micro crystals is another alternative to structure it.

So first you heat the fluid and take out all the herbicides and pesticides, and destroy all the homeopathic pattern of the herbicides and pesticides. Then you restructure it with salt, crystal energy, moonlight and by blessing it.


Food In The Order Of Digestive Difficulty.

24 06 2009

Hard To Digest: Meat, fish, chicken, eggs (if cooked), all legumes including soy products, peanuts and peanut butter, beans, split peas, lentils, chick peas, dairy products such as cheese, milk, butter milk, nuts and seeds and their butters.

Intermediate: all grains–quinoa, amaranth, millet, spelt, rye, wheat, oats, barley.

Fairly Easy: Brussels sprouts, green beans, green peas, broccoli, cauliflower, raw cultured milk products, asparagus, cabbage, sprouts especially bean sprouts, kale, other leafy greens.

Very Easy: fruits, vegetable juices, fruit juices, broth (clear).

No Effort: herb tea, water.

The Glycemic Index.

24 06 2009

The dietary management of hypoglycemia requires that not only refined but also unrefined sugars and starches with a high glycemic index be removed from the diet. (The glycemic index measures the ease with which the starch is converted into glucose in the body, and estimates the amount of insulin needed to balance it out.) This means no sugar, no honey, no white flour, no whole grains sweetened with honey, no sweet fruits such as watermelons, bananas, raisins, dates or figs. Potatoes are too readily converted into sugar. Jerusalem artichokes are a good substitute.

Glycemic Index (compared to glucose, which is 100)
Grains Fruits Vegetables
all bran 51 apples 39 baked beans 40
brown rice 66 bananas 62 beets 64
buckwheat 54 cherries 23 black-eyed peas 33
cornflakes 80 grapefruit 26 carrots 92
oatmeal 49 grapes 45 chic peas 36
shred. wheat 67 orange juice 46 parsnips 97
muesli 66 peach 29 potato chips 51
white rice 72 orange 40 baked potato 98
white spagetti 50 pear 34 sweet potato 48
whole wheat spagetti 42 plum 25 yams 51
sweet corn 59 raisins 64 peas 51
Nuts Baked Goods Sugars
peanuts 13 pastry 59 fructose 20
sponge cake 46 glucose 100
Meats white bread 69 honey 87
sausage 28 w/w bread 72 maltose 110
fish sticks 38 whole rye bread 42 sucrose 59
Dairy Products
yogurt 36 whole milk 34 skim milk 32

Alkaline Foods vs. Acid Foods I

23 06 2009

Alkaline foods are foods that raise the the amount of oxygen that your blood takes in. The most alkalizing foods are RAW green leafy vegetables, non-sweet fruits and (wheat) grasses. The opposite of alkaline foods are acid foods.

How much oxygen your blood can absorb is measured on a pH Scale that ranges from 0 to 14. A PH of 0 is most acidic while a PH of 14 is most alkaline.

The Right Acid – Alkaline Balance

Our blood is in balance when we’re slightly alkaline: with a pH of 7.365.

In the beginning of the 20th century, very smart scientists and nobel prize winners made a great discovery. If our blood cannot absorb enough oxygen we get sick: cancer, heart issues, arthritis and candida infections, diabetes are the result.

You know that our body tries to maintain a constant temperature 98.5F or 37C. But but do you know that your body tries even harder to maintain the right amount of oxygen in your blood (a pH of 7.365)? When our pH is too high or too low, we don’t feel well, we feel tired, gain weight, have poor digestion and get aches and pains.

Most people in the US and Europe are too acidic: they cannot absorb enough oxygen. That’s why cancer, heart disease, arthritis, diabetes are epidemic.

Why are we too acidic? The famous four:

• Stress;
• Toxins;
• Parasites; and
• The FOOD we eat.

Acid Foods List

It’s too bad that the foods we like most make us most acidic and thus sick. What are these food? You guessed right:

• Junk & Processed foods;
• Sugar;
• Coffee & Tea;
• All animal food (meat, eggs, chicken, fish, lobster, oysters);
• Grains: (white) wheat, rice, pasta, flour, bread etc ;
• Some Fruits;
• Dairy products (milk, cheese, butter);
• Bad fats;
• Peanuts, cashews.

Alkaline Foods List

During most of our lives, the majority of the foods we eat are (highly) acidic. These make us sick and tired. By eating raw alkaline foods and drinks, we can help our body heal itstelf from most diseases:

• Vegetables – especially raw green leafy vegetables.
• Salads – made of lettuce, spinach, celery, cucumber, avocado etc.
• Fresh Herbs & Spice – parsley, basil, cilantro, cayenne, ginger.
• Fruits – watermelon, avocado, cucumber, young coconuts.
• Wheat grass.
• Sprouts: i.e. alfalfa, mung bean, broccoli etc

Raw vs Cooked.

23 06 2009

Why go Raw?

The benefits of going raw-vegan are boundless. Raw foods are easy to digest, and they provide the maximum amount of energy with minimal bodily effort.

Studies have shown that living foods have healing powers that can alleviate many illnesses such as low energy, allergies, digestive disorders, weak immune system, high cholesterol, candida, obesity and weight problems (weight normalization), etc..

Research and real life experiences have also shown that a person can prevent the body’s healthy cells from turning into malignant cancerous cells by consuming mostly a raw food diet that includes whole organic foods!

What’s wrong with cooked foods?

Heat changes the makeup of food. Foods that have been heated have lost all of their life force, and their beneficial enzymes are destroyed.

The digestive system has to work harder and longer to process cooked foods to get nutrition and energy from it. Once cooked, food can lose up to 85 percent of its nutritional value. Raw foodists call that “dead food.” Since we are essentially what we eat, consuming the dead energy of dead foods make our bodies feel heavy and stagnant.

The Actual Food Groups.

22 06 2009
  • Starches
  • Proteins
  • Fats
  • Sugars
  • Watery Vegetables
bread meats butter honey zucchini
potatoes eggs oils fruit green beans
noodles fish lard sugar tomatoes
manioc/yuca most nuts nuts molassas peppers
baked goods dry beans avocado malt syrup eggplant
grains nut butters maple syrup radish
winter squash split peas dried fruit rutabaga
parsnips lentils melons turnips
sweet potatoes soybeans carrot juice Brussels sprouts
yams tofu beet juice celery
taro root tempeh cauliflower
plantains wheat grass juice broccoli
beets “green” drinks okra
spirulina lettuce
algae endive
yeast cabbage
dairy carrots

Typical Vegetarian Eating Plan.

22 06 2009
  • Vegan – Eats no food sourced from animals
  • Lacto-ovo – Includes milk and eggs.
  • Lacto – Allows milk but will not eat eggs.
  • Ovo – Eats eggs only – but no other animal foods.
  • Pesco – Eats fish but no other animal foods (pescetarian)
  • Pollo – Allows chicken
  • Fruitarian (sub-set of vegan – includes only fruiting portion of plant).
Breakfast Breakfast Breakfast
  • Cereal / cooked oats / muesli (granola) with full-cream / low-fat milk.
  • Grapefruit / grapefruit juice
  • Wholemeal toast with butter (or margarine)
  • Full-cream or low-fat milk
  • Water, tea, coffees, herbal tea
  • Cottage cheese
  • Wholemeal toast with butter (or margarine) plus other spreads.
  • Orange or orange juice
  • Low-fat milk, water, tea, coffee, herbal tea.
  • Muesli (granola) or oatmeal with soya milk and sugar.
  • Wholemeal toast with margarine plus spreads.
  • Orange or orange juice.
Lunch Lunch Lunch
  • Barley soup
  • Mixed green salad with salad dressing
  • Cottage cheese
  • Wholemeal bread with butter (or margarine)
  • Fruit
  • Bean soup
  • Sesame crackers
  • Salad
  • Baked apple
  • Low-fat milk
  • Split pea soup
  • Wholemeal bread with margarine plus spreads
  • Fruit and seed salad, and tofu ice cream
Dinner Dinner Dinner
  • Soya bean and brown rice casserole
  • Bake pumpkin
  • Coleslaw and mayonnaise
  • Wholemeal bread with butter
  • Fresh fruit
  • Vegetables
  • Wholemeal bread roll with butter or margarine
  • Fruit yogurt
  • Vegetable paella
  • Spinach
  • Pear
Snacks Snacks Snacks
  • Sunflower seeds
  • Milk
  • Popcorn
  • Raisins
  • Pear
  • Cheese
  • Wholemeal crackers
  • Prunes
  • Roasted soya beans
  • Wholemeal roll
  • Buttermilk
  • Shelled almonds
  • Peach
  • Raisins

Vegetarian vs. Pescetarian.

22 06 2009

When you cut out meat altogether, you need a very keen understanding of protein and how to get not only get the quantity you need but also the quality you need. That’s not a simple task if you’re eating strictly vegetarian. It’s possible to do, I give you that, but there is at least one thing that’s completely missing from a strict vegetarian diet that can lead to several health problems in the future.

What I’m talking about are omega 3 fatty acids and more specifically the longer chained omega 3 fatty acids found only in oily fish.

A vegetarian that also eats fish is called a “pescetarian.” The term pescetarian may be new to you but it’s used to describe a non-vegan just like “lacto” describes dairy eating vegetarians, “ovo” describes egg-eating vegetarians and “pollo” describes chicken eating vegetarians. I suppose there are even lactoovopollopescetarians too.

Anyway, many vegetarians rely on flaxseed oil for their omega 3 needs and even though flaxseed oil is an omega 3 oil, it’s not complete – it only contains ALA – and actually lacks the other seven family members.

Companies who sell flaxseed oil will tell you that ALA is an essential fatty acid that may convert to the other omega 3s. This is true, but studies show that your body can’t convert enough ALA to keep up with the demand for omega 3s like EPA and DHA. What your body needs and wants are “pre-formed” omega 3s and you won’t get this from flaxseed oil alone.

The omega 3 oils in fish provide all the healthy benefits associated with omega 3 fatty acids without a lengthy conversion process and it’s the only way they can get what their body really needs to lower cholesterol, prevent inflammation and elevate their moods.

And finally, on a side note, there are a lot of vegetarians who justify taking fish oil capsules over eating more fish. It’s a great alternative as long as they take a safe, balanced and complete omega 3 fish oil product and take it regularly.

Heme Iron vs Non-heme Iron.

22 06 2009

Heme iron comes from animal products, whereas, non-heme iron is found in plants.

The human body regulates non-heme iron absorption, keeping us safe from the ill effects of iron overload. Heme iron is less easily regulated, and as such, can be problematic as it is absorbed faster, and in higher quantities, than non-heme iron. It is because of this bulldozer effect that most people are under the impression that iron from meat is superior, however, more is not always better.

Unlike other nutrients which are discarded through urine/feces when not needed, iron sticks around and is stored by the body. Women are able to release some of the excess stores through menstruation, however, this advantage is lost once menopause occurs. Excess iron is one of the culprits behind several degenerative diseases, including, but not limited to, arthritis, diabetes, cancer, and heart disease.

From Iron metabolism, free radicals, and oxidative injury (Emerit, 2001):

“In developed countries, few, if any, people die of iron deficiency, but an excess of iron storage could impose additional risks on many types of diseases. In American males, the iron stores increase almost linearly with age. Females, after menopause, accu- mulate iron at a rate comparable to that of males. It has been suggested that it is this difference in levels of stored iron that accounts for the gender difference of the mortality statistics for ischemic heart disease.”

Iron accumulates in the brain as people age and is often implicated in neurodegenerative disease as a result. Iron chelation was found to reduce age related dysfunctions.

It is not difficult to check whether your body has accumulated too much stored iron. The following set of tests will check for both iron deficiency and iron overload. The more general hemoglobin and hematocrit tests are not sufficient. Although general guidelines are given here, the tests should be interpreted by your doctor:

  • Serum ferritin (normal values are 12-150 mcg/l of serum)
  • Serum iron
  • Total iron binding capacity (TIBC)
  • The serum-iron value is divided by the TIBC. The result should be between 16 to 50 percent for women and 16 to 62 percent for men. Results above these norms indicate excess iron. Results below these norms indicate iron deficiency. A further test sometimes used to check for iron deficiency is the red cell protoporphyrin test. A result greater than 70 units is considered abnormal. If two of these three values (serum ferritin, serum iron/TIBC, and red cell protoporphyrin) are normal, iron-deficiency anemia is not likely. Serum iron and TIBC should be measured after fasting overnight.

    Unfortunately, the body has no way to rid itself of excess iron. The only way to predictably reduce excessive iron stores is by donating blood. Thus, this altruistic act can have health benefits for the donor as well.

    Advantages and Disadvantages of Certain Foods.

    22 06 2009
    Food Pros Cons
    Refined Foods
    (including sugars and flour)

    • Taste

    • Empty calories
    • Detrimental effect on blood sugar levels
    • Excess fat build up in the body
    • Fatigue
    • Vitamin and mineral deficiencies
    • Lowered sex drive
    (from mammals only)

    • Taste

    • High in animal protine
    • High in heme-iron
    • Immune system
    • High in saturated fats
    • Heartburn
    • Halitosis
    Fowl Meat

    • Taste

    • High in animal protine
    • High in heme-iron
    • High in saturated fat
    • Heartburn
    • Halitosis
    Fish Meat

    • Taste
    • Low in saturated fat

    • High in animal protine
    • High in heme-iron
    • Depending on variety can be high in mercury and other harmful agents
    Dairy Products

    • Taste

    • High in animal protine
    • Can be high in saturated fat
    • Immune system
    • With some exceptions, high in fat
    • Over 75% of the human population is lactose intolerant

    • Taste
    • Vitamin B12
    • Low in saturated fat

    • High in animal protine
    Fruits and Vegetables

    • High in vitamins
    • High in fiber
    • High in antioxidants
    • Immune system boosters
    • Heart health
    • Zero saturated fat

    • High fiber
    • High in antioxidants
    • Good fats
    • Heart health
    • Zero saturated fat

    • Can be high calorie
    Grains and Seeds

    • Omega 3 and Omega 6 fatty acids (i.e. flax)
    • Low fat
    • High fiber
    • Vitamins and minerals

    • Can be high calorie
    • Not part of human optimal diet (consumption coincides with onset of agriculture – can not be consumed in their raw state)

    • High in vitamins
    • High in minerals
    • High in fiber
    • Good source of folate
    • High in antioxidants
    • Stabilize appetite

    • Flatulence
    • Not part of human optimal diet (consumption coincides with onset of agriculture – can not be consumed in their raw state)

    • High in fiber
    • High in vitamins
    • High quality protein
    • Unsaturated fatty acids

    • High in quality protein
    • High in B12
    • Low fat

    • Lack of appeal in Western Countries (more than half of the world’s population consumes insects)

    Soy Milk vs Cow Milk.

    21 06 2009

    As the taste of commercial soy milk improves more and more people are drinking it as enjoyment. But many people drink soy milk for the added health benefits. So what are the benefits of drinking soy milk as compared to cow’s milk?

    • Benefit 1: Soy milk contains only vegetables proteins. Vegetable proteins have the advantage that they cause less loss of calcium through the kidneys. It is known that a diet rich in animal (and dairy protein) creates a higher risk for osteoporosis.
    • Benefit 2: Soy milk contains no lactose. About 75 percent of the world population cannot tolerate lactose. As an additional benefit, soy milk contains the prebiotic sugars stachyose and raffinose. These prebiotic sugars boost immunity and help decrease toxic substances in the body.
    • Benefit 3: Soy milk reduces cholesterol. The saturated fats in cow’s milk are unhealthy and increase your cholesterol. The protein in cow’s milk has no benefits for the cholesterol. Soy protein can decrease cholesterol levels. The FDA (Food and Drug Administration of US) confirms that soy protein, as part of a diet low in saturated fat and cholesterol may significantly reduce the risk of coronary heart. The FDA recommends to incorporate 25 grams of soy protein in your daily meals.
    • Benefit 4: Soy milk contains no hormones. Cow’s milk contains natural hormones (from the cow) but also synthetic hormones, which can influence the good working of our own body. The synthetic hormone rBGH (recombinant bovine growth hormone) increase milk production by as much as 20 percent.
    • Benefit 5: Soy milk does not cause insulin dependent diabetes. Although no general consensus exists among scientists, some studies have shown an association between drinking cow’s milk in early life and the development of insulin dependent diabetes. This association does not exist with soy milk.
    • Benefit 6: Soy milk is rich in isoflavones. The presence of isoflavones is the most important and unique benefit of soy milk. Each cup of soy milk contains about 20 mg isoflavones (mainly genistein and daidzein). Cow’s milk does not contain isoflavones. Isoflavones have many health benefits including reduction of cholesterol, easing of menopause symptoms, prevention of osteoporosis and reduction of risk for certain cancers (prostate cancer and breast cancer). Incidents of these cancers are very low in countries with high intake of soy products, including soy milk. Isoflavones are also antioxidants which protect our cells and DNA against oxidation.