5 False Assumptions About Natural Living

23 04 2010

It seems like every time you turn your head, you hear confusing and misleading information from every corner of the natural health movement. First, you have mainstream “experts” who rely on outdated and inaccurate data to advise us on the subject. And then there’s the raw food or natural health movement itself, within which most people seem to disagree on what constitutes the healthiest diet.

From the mainstream, we hear the following…

“You have to make sure you eat enough protein”

Without a doubt, the issue of “getting enough protein” is the number one concern of anyone switching to any kind of diet for any reason. Even though decades of vegetarian and vegan traditions and extensive research have proven that our actual protein requirements are fairly low and easy to meet – as long as we eat enough food – most people who will advise you about diet will likely make a much bigger deal about protein than it actually is.

Bodybuilders go beyond all extremes known to humankind by consuming upwards to 350 grams of protein per day, an amount that is completely off the charts and only possible through the consumption of refined protein powders.

At the same time, most people on the planet get by on less than 60 grams of protein a day, and many people in these cultures possess wiry and explosive strength that would put most gym goers to shame.

In the end, the evidence is still conclusive: as long as you eat enough calories to meet your needs, you will at the same time consume enough protein, even if all you eat are fruits and vegetables.

There is no reason to make protein more important than it actually is.

“You need to eat a balanced diet”

According to our nutritionists, a “balanced” meal is composed of carbohydrates, protein and fat in the right proportions.

A meal of bread (carbohydrate), with cheese (protein), and a salad containing a dressing of olive oil (fat) and a desert (carbohydrate) would be, in their opinion, a balanced meal.

That meal might be a digestive disaster for most people, but that aside, we don’t find any evidence that our bodies need to receive nutrition in such a manner.

If we look all around the world, we see different cultures that have enjoyed excellent health eating far from “balanced” meals. In China, rice with vegetables is a meal. In the Great North, the Eskimos have lived on almost nothing but meat. The Hunzas regularly ate meals composed of vegetables and some chapati bread.

If we look at wild animals, we also see that they do not eat “balanced” meals. A meal for an orangutan might consist of nothing more than rambutan (a tropical fruit) or durian (another tropical fruit).

There is absolutely no need to worry about eating a very simple diet where most of our meals are composed of a few foods only. As long as we eat a large variety of food from week to week, it doesn’t matter if our meals are not composed of “carbohydrates, protein and fat”.

“You can’t sustain yourself on just raw foods”

Most nutritionists look at the raw food diet and claim that it’s “impossible” to sustain ourselves from only fruits, vegetables, nuts and seeds. Letting alone the fact that hundreds of thousands of people are doing just that and are still alive to tell about it, there is no scientific reason to believe that we can’t live on raw foods.

Nutritionists will claim that it would be “very difficult” to eat enough fruits and vegetables to consume enough calories.

The problem is that they are still stuck with the view of cooked nutrition and its “balanced view” and can’t think outside the box and realize that it is actually possible to consume enough fruits and vegetables and get the calories you need. It just is a lot of food!

The truth is, eating a raw food diet will mean that you’ll be consuming more fruits and vegetables in a day than some people may consume in a week or even in a month. But as you learn to eat this way, you’ll find that this “huge” amount of fruits and vegetables is actually the “right” amount.

“You should never expose your skin to the sun”

Although we know that too much sun isn’t good for us, the advice we get from dermatologists these days defy all reason. Apparently, we should never expose our skin to the sun unless we are fully protected by chemical lotions.

Did you forget the important fact that sunlight is essential to our well-being, and that regular sun exposure at safe periods of the day are actually beneficial to your health, even in 2006?

You need the sun. The question is just how much!

“If it’s natural it’s good for you”

The word “natural” has been abused more than any other term in the food industry. We now have “natural potato chips”, “natural coffee” and “natural beer.”

The fact that these foods come from a factory should make it obvious that they are definitely not natural, nor healthy.

The truth is, even if a food were natural, it wouldn’t automatically make it healthy. There are plenty of plants and mushrooms that grow in the wild that are not only “perfectly natural,” but also deadly!

Let’s be clear: for a food to be healthy, it has to be a lot more than “natural.”





Exposing Detox Myths.

2 07 2009

When you begin a raw food diet, you have to break those old habits of high-fat, cooked complex carbs and eating all that huge amount of meat and animal products.

Get Those Toxins OUT!

All the toxins from your old diet are stored in your body. Very few of these are eliminated in wastes and certainly those from the days before you begin the frugivore regimen are still in the body.

We know that habits are difficult to break. If you have ever had a bad habit such as being perpetually late or clicking your tongue and then decided to stop, you know it can be difficult. If you have ever had a really bad habit like smoking or drinking alcohol, then you know it is really, really difficult to stop. It seems the worse the habit, the more difficult to quit. But any habit can be broken.

The body loves habits and doesn’t often approve of change right away. Subsequently, we sometimes feel cravings or urges when we stop a bad habit. Or we may do the action or behavior unconsciously.

When you begin your diet, you might well find you have some cravings for those dense, high-fat, highly processed, cooked and seasons foods. You might find something you shouldn’t be eating in your hand before you even realize what you are doing!

Don’t beat yourself up about these cravings, urges or even a small set-back. You are, after all, human and only human. However, there are simple ways to help your body detox encouraging yourself consciously or unconsciously to slip.

Practical Guidelines

First of all, get enough sleep and some exercise but avoid really hard physical exercise and mental stress until your energy level recovers from the changes in diet. You’ll probably want to change your exercise practices, one you return to hard physical exercise, to muscle building rather than weight loss because the proper, natural raw food diet will maintain your ideal weight quite effectively given time.

Periods of detoxification, tissue repair, growth and healing will occur in the body. Some days you will have tons of energy and others you may have less as the body uses its energy to dispose of toxins.

The myth that this purification process goes on forever is totally false. It really only takes a short time to get all the toxins out of your body after you begin a natural, uncooked, unseasoned food diet that is low in fat.

Of course, if you fail to heed the program and eat all the wrong things, making your diet high fat, even though it may be raw, or if you mix the wrong foods, you may be problems and fail to reach that wonderful goal of great health, abundant energy and a good life.

Lack of Energy

A common complaint by people beginning the raw foods diet is that they lack energy. After only days, your body should have MORE energy; not less. Here are the most common causes of lack of energy when attempting to change to a frugivore diet:

  • Failure to get enough good, sound sleep
  • Using oil in your diet which slows digestion significantly – up to two hours per drop!
  • Eating too many fatty foods such as avocados, nuts or seeds
  • Failure to exercise at all, or to exercise very little. Everyone needs exercise. Of course, heed the warnings that the very first few days, you should avoid too much strenuous exercise. But that doesn’t mean sit in front of the TV 24/7! But over training in the first days is not good for you.
  • Depression, negative thinking or other negative emotional states including high stress situations. Chronic loneliness or anxiety can contribute to this problem.
  • Failure to get fresh air and some exercise. Here we go back to the negative affects to too much TV or sedentary lifestyle.
  • Failure to hydrate with water, fruit juices and healthy liquids.
  • Mixing the wrong raw foods causing indigestion and acid stomach. Anytime you feel bad, you don’t have energy. Eat fatty foods without combining sugary foods. For example, don’t sit down and eat ½ an avocado along with a banana.
  • Using spices, salt or other condiments that are not really raw, natural foods eaten by primates in the animal kingdom.
  • Eating when you are not hungry. This often results, even on a raw food diet, in eating the wrong things or eating too much.
  • Smoking or second-hand smoke.

Because these activities elevate the hormone that results in internal toxemia, you simply won’t feel your best. Listen to the messages your body sends to you!

Prevention

When you don’t feel your best on a raw-foodist diet, analyze recent choices and activities. Identify if any of the risk factors are present. Then, eliminate the cause and rest a little extra for a day or two. But don’t remain sedentary.

What REALLY Isn’t Normal

If you follow the raw-foodist diet for a year or longer and still experience any of the following, you probably should contact a doctor to ensure you aren’t developing a medical condition. Anyone can catch a virus or become ill; it has nothing to do with the raw-food diet. In fact, you’ll experience LESS illness if you follow the techniques outlined in these lessons accurately.

However, if you started your regimen with no serious health issues, yet you either experience the onset of symptoms which last longer than a few days OR you have these symptoms continually, seek medical consultations.

It’s just not normal to continually feel:

  • Tired in the afternoon even though you got enough sound sleep the night before
  • You have little or no energy and don’t feel you are capable of moderate to strenuous exercise on a regular basis (3-5 times per week).
  • You have many ups and downs in energy frequently.
  • You feel worse than before you changed your diet yet you have followed the diet carefully including not eating too much fat or mixing the wrong foods. This applies after the first month or few months of allowing your body to get the toxins from your years of bad diet out of your body.
  • You experience a lot of itching. This could possibly indicate an allergy, existing or new.
  • Your body odor is very strong or changes dramatically.
  • You have frequent headaches or your headaches are especially severe.
  • You have dental problems that didn’t exist previously. If you eat a raw food diet and practice good dental hygiene, your dental exams should be improved, not worse than before!

It’s not abnormal to have a minor headache once in a while or to have a body odor when you exercise and get seriously sweaty. However, when symptoms persist or are extremely severe, please consult a medical practitioner immediately.





A Raw Foodist’s Mistake- Dry Fruit.

1 07 2009

Did you know that most dried fruits in the natural food store are COOKED?

Yes!! They are.   Manufacturers and distributors of dried fruits and even “dried tomatoes” were asked the temperature at which their product is dried.   Usually it is well over 200 degrees. They say this proudly, because its not too feasible to dry products at an acceptable temperature to a raw foodist (around 118 degrees or less) because there would be an inconsistent and “ugly” looking product.

Usually only “sun dried” foods would be considered “raw” since they are dried by the sun. So why not dry your own?

How to Dry Fruits and Vegetables

Food dehydration is safe because water is removed from the food. Because water is removed from the food, mold and bacteria cannot grow on it;thus it will not spoil. There is, however, a loss of vitamin A and C in dried foods due to heat and air. It usually takes vegetables 6-16 hours to dry, and fruit 12-48 hours. One can dry fruit and vegetables, and make jerky and fruit leather.

Choose Which Drying Method is Right For You

  • Sun Drying. This is rather difficult because you need three to four sunny days of at least 100 degrees in a row.
  • Oven Drying. Oven drying is an acceptable method of drying food, but it isn’t very energy efficient, and foods aren’t very flavorful in the end. If your oven cannot obtain temperatures below 200 degrees farenheit, use another method for food dehydration. You will need to prop open the oven door to maintain air circulation during the drying process.
  • Electric Dehydrating. This is the best method of dehydrating food. An electric dehydrator is energy efficient and can be operated at low temperatures needed to maintain nutritive values in the food. Your electric food dehydrator should have some sort of heat control and a fan to maintain air circulation during the drying process.

The Drying Process

When drying food, don’t keep temperatures too low or too high. Temperatures too low may result in the groth of bacteria on the food. Temperatures too high will result in the food being cooked instead of dried. Food that is underdried will spoil, and food that is overdried will lose its flavor and nutritive value.

Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.

You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Vegetables should also be tough but can also be crisp.

When storing your dried product, keep in mind that no moisture should be allowed to enter the container…ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees Fahrenheit or below is best.

Vegetable Drying Guide

All vegetables except onions and peppers,and mushrooms should be washed, sliced, and blanched. Dry vegetables in single layers on trays. Depending of drying conditions, drying times make take longer. Dry vegetables at 130-degrees Fahrenheit.

  • Beans, green: Stem and break beans into 1-inch pieces.Blanch. Dry 6-12 hours until brittle.
  • Beets: Cook and peel beets. Cut into 1/4-inch pieces. Dry 3-10 hours until leathery.
  • Broccoli: Cut and dry 4-10 hours.
  • Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
  • Cauliflower: Cut and dry 6-14 hours.
  • Corn: Cut corn off cob after blanching and dry 6-12 hours until brittle.
  • Mushrooms: Brush off, don’t wash. Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
  • Onions: Slice 1/4-inch thick. Dry 6-12 hours until crisp.
  • Peas: Dry 5-14 hours until brittle.
  • Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
  • Potatoes: Slice 1/8-inch thick. Dry 6-12 hours until crisp.
  • Tomatoes: Dip in boiling water to loosen skins, peel,slice or quarter. Dry 6-12 hours until crisp.
  • Zucchini: Slice 1/8-inch thick and dry 5-10 hours until brittle.

Fruit Drying Guide

All fruit should be washed,pitted and sliced. Arrange in single layers on trays. Dry fruit at 135 degrees Fahrenheit. You may wish to pretreat your fruit with lemon juice or ascorbic acid or it won’t darken while you are preparing it for drying. Just slice the fruit into the solution and soak for 5 minutes.

  • Apples: Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch slices. Pretreat and dry 6-12 hours until pliable.
  • Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20 hours until pliable.
  • Bananas: Peel, cut into 1/4-inch slices and pretreat. Dry 8-16 hours until plialbe or almost crisp.
  • Blueberries: Dry 10-20 hours until leathery.
  • Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.

  • Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.

  • Pears: Peel, cut into 1/4-inch slices, and pretreat. Dry 6-20 hours until leathery.
  • Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and not sticky.
  • Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until pliable and almost crisp.

a_clockwork_orange_by_lisalyn





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.

Honey_on_a_spoon_by_jfschmit





Sprouting II

29 06 2009

Sprouting at home is an easy and cost-effective way to add enzymatically-active, highly alkalizing food to your daily routine.

What should you sprout?

  • Amaranth
  • Buckwheat
  • Beans (all kinds)
  • Chickpeas
  • Lentils
  • Quinoa
  • Sunflower seeds (and more!)

How to sprout in 10 easy steps:

You can buy sprouting kits in most health food stores, but it’s just as easy to sprout at home using three readily-available household objects: a jar, cheesecloth and a rubber band. Here are the ten steps to sprouting:

  1. Rinse the seeds you intend to sprout well and pour into the jar (fill to 1/4 mark)
  2. Fill the jar at least 3/4 full of water
  3. Soak overnight at room temperature
  4. Pour out the water and seeds and rinse with fresh water
  5. Return the seeds to the jar
  6. Cover the jar with cheesecloth and secure the cloth with the rubber band
  7. Briefly turn the jar upside down to drain the remaining water
  8. Sprouts will begin to appear within 24 hours (give or take)
  9. Make sure the sprouts stay moist so they sprout fully by rinsing and draining them (as in step #7)
  10. Rinse your sprouts before eating.

Sprouts can be stored in the fridge uncovered for up to one week

Happy sprouting!

Sprouts_Mixed_iStock_000003414126XSmall





Eliminating The Cause.

29 06 2009

Do you want me to reveal to you the greatest health secret of all time?

“The only sustainable way to get healthier is to remove the causes of disease and apply the causes of health.”

Or, put in an another way:

“Health cannot be maintained or regained by using the causes of disease.”

Let’s try to look at it in another way. We know that coffee causes headaches. Someone who is not a habitual coffee drinker might experience headaches from drinking coffee. Someone who gives up coffee often experiences head-splitting headaches. Yet, do you know what is the best “natural” remedy for a bad headache? Coffee. Yep.

Dr. Andrew Weil, a well-known naturopath, says that for migraine headaches, coffee should be eliminated. However, he also says “Once you’re off caffeine, you can use coffee as a treatment for headaches. Drink one or two cups at the first sign of an attack, and lie down in a dark room.”

Wait a minute; he says that coffee CAUSES headaches, but yet, he recommends it as a TREATMENT for headaches? How can that be?

Does that mean that coffee is good for you? No! All it did was alleviate the symptoms. Yet, coffee was at the root of those symptoms.

Now, if someone tells me that they take cayenne pepper and that it helps their digestion, I’ll use the same reasoning. Cayenne pepper is an irritant. How can an irritant be good for digestion? If something alleviates your symptoms, it doesn’t mean that it’s natural or that it’s good for you.

If you want health, you have to eliminate the cause. Just alleviating the symptoms is what everybody else does and it is the reason why our “health system” is really a “disease system.”





78 Reasons to Ditch Sugar.

28 06 2009

In addition to throwing off the body’s homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar’s metabolic consequences from a variety of medical journals and other scientific publications.

1. Sugar can suppress the immune system.

2. Sugar can upset the body’s mineral balance.

3. Sugar can cause hyperactivity, anxiety, concentration difficulties, and crankiness in children.

4. Sugar can cause drowsiness and decreased activity in children.

5. Sugar can adversely affect children’s school grades.

6. Sugar can produce a significant rise in triglycerides.

7. Sugar contributes to a weakened defense against bacterial infection.

8. Sugar can cause kidney damage.

9. Sugar can reduce helpful high-density cholesterol.

10. Sugar can promote an elevation of harmful cholesterol.

11. Sugar may lead to chromium deficiency.

12. Sugar can cause copper deficiency.

13. Sugar interferes with absorption of calcium and magnesium.

14. Sugar may lead to cancer of the breast, ovaries, prostate, and rectum.

15. Sugar can cause colon cancer, with an increased risk in women.

16. Sugar can be a risk factor in gall bladder cancer.

17. Sugar can increase fasting levels of blood glucose.

18. Sugar can weaken eyesight.

19. Sugar raises the level of a neurotransmitter called serotonin, which can narrow blood vessels.

20. Sugar can cause hypoglycemia.

21. Sugar can produce an acidic stomach.

22. Sugar can raise adrenaline levels in children.

23. Sugar can increase the risk of coronary heart disease.

24. Sugar can speed the aging process, causing wrinkles and gray hair.

25. Sugar can lead to alcoholism.

26. Sugar can promote tooth decay.

27. Sugar can contribute to weight gain and obesity.

28. High intake of sugar increases the risk of Crohn’s disease and ulcerative colitis.

29. Sugar can cause a raw, inflamed intestinal tract in persons with gastric or duodenal ulcers.

30. Sugar can cause arthritis.

31. Sugar can cause asthma.

32. Sugar can cause candidiasis (yeast infection).

33. Sugar can lead to the formation of gallstones.

34. Sugar can lead to the formation of kidney stones.

35. Sugar can cause ischemic heart disease.

36. Sugar can cause appendicitis.

37. Sugar can exacerbate the symptoms of multiple sclerosis.

38. Sugar can indirectly cause hemorrhoids.

39. Sugar can cause varicose veins.

40. Sugar can elevate glucose and insulin responses in oral contraception users.

41. Sugar can lead to periodontal disease.

42. Sugar can contribute to osteoporosis.

43. Sugar contributes to saliva acidity.

44. Sugar can cause a decrease in insulin sensitivity.

45. Sugar leads to decreased glucose tolerance.

46. Sugar can decrease growth hormone.

47. Sugar can increase total cholesterol.

48. Sugar can increase systolic blood pressure.

49. Sugar can change the structure of protein causing interference with protein absorption.

50. Sugar causes food allergies.

51. Sugar can contribute to diabetes.

52. Sugar can cause toxemia during pregnancy.

53. Sugar can contribute to eczema in children.

54. Sugar can cause cardiovascular disease.

55. Sugar can impair the structure of DNA.

56. Sugar can cause cataracts.

57. Sugar can cause emphysema.

58. Sugar can cause arteriosclerosis.

59. Sugar can cause free radical formation in the bloodstream.

60. Sugar lowers the enzymes’ ability to function.

61. Sugar can cause loss of tissue elasticity and function.

62. Sugar can cause liver cells to divide, increasing the size of the liver.

63. Sugar can increase the amount of fat in the liver.

64. Sugar can increase kidney size and produce pathological changes in the kidney.

65. Sugar can overstress the pancreas, causing damage.

66. Sugar can increase the body’s fluid retention.

67. Sugar can cause constipation.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can cause hypertension.

71. Sugar can cause headaches, including migraines.

72. Sugar can cause an increase in delta, alpha and theta brain waves, which can alter the minds ability to think clearly.

73. Sugar can cause depression.

74. Sugar can increase insulin responses in those consuming high-sugar diets compared to low sugar diets.

75. Sugar increases bacterial fermentation in the colon.

76. Sugar can cause hormonal imbalance.

77. Sugar can increase blood platelet adhesiveness which increases risk of blood clots.

78. Sugar can increase the risk of Alzheimer Disease.





Fasting IV: Juice Fasting.

28 06 2009

During fasting, the body burns up and excretes huge amounts of accumulated wastes. This process can be assisted by drinking alkaline fruit and vegetable juices and potassium broth. The sugars in the fruit juice strengthen the heart and are extremely beneficial in normalizing all the body processes, assisting the body’s own healing and cellular regeneration. Juices require no digestion and are easily assimilated. Minerals are increased within the tissues. Therefore increased oxygenation occurs acting to reverse the aging process.

General Juicing Rules:

  • Drink freshly prepared juice and do not store the juice for over 24 hours. If you can’t drink it immediately, put it into a glass jar (filled to the top) and put a lid on it to prevent oxidation. Juice rapidly loses therapeutic and nutritional value during storage
  • Raw fruits and vegetables are not always compatible when eaten together. Apples are the exception. You can also mix pears with Jicama.
  • Melons should be juiced by themselves. Making the entire meal melon is an option.
  • Avoid using pre-bottled or sweetened juices. All the live enzymes are inactivated when they are pasteurized.
  • Juices don’t stimulate acids to be released from the stomach, but orange and tomato juice are high in acids and you may want to mix these juices with other less acidic ones.
  • I’ve read that cucumbers may not be good to mix with other vegetables as they are in the melon family, but it seems to work fine for us. We do limit cucumber to less than 25% of the total volume however.
  • Don’t add more than 25% green juice to your vegetable juices (unless you have a barf bucket handy!)
  • Juicing Greensyou might want to do this in between harder vegetables, the juice sludges at the bottom and doesn’t pour out easily if you juice them first. For example, I juice a couple of carrots, then a bunch of parsley, then cram a couple more carrots in after the parsley to get the juicer moving again.
  • Dilute all fruit juice with water (one part juice to 2-4 parts water) and drink throughout the day. We’ve found that 2 cups fruit juice blended with ½ tray of ice cubes comes up to 4 cups—the perfect dilution and it’s frothy cold.
  • Vegetable juices need not be diluted.

Vegetable Juices:

·       Asparagus—Kidneys, diuretic, blood purifier, bowel health, soothes nervous system

(Note: urine will turn dark and have a different odor to it when you eat or drink a lot of asparagus. This is normal and harmless and will pass.)

·       Beet greens—Gallbladder, liver, osteoporosis.

·       Beets—Blood cleanser, liver cleanser, menstrual problems, arthritis, lymph glands, flushes the kidney and bladder, and is good for low blood pressure.

(Note: never drink it straight as it can temporarily paralyze your vocal cords, cause hives, increase the heart rate and give you alternating chills and fever. Hmm—sounds like a good reason to stay away from beets altogether! They sure do taste “earthy.”)

·       Brussels sprouts—Good for diabetics and hypoglycemia, makes for healthy skin, increased male potency and stomach ulcers.

·       Cabbage—Colitis, ulcers, and it curbs alcohol cravings.

(Note: Do not store cabbage juice because its Vitamin U content can be quickly lost.)

·       Carrots—Eyes, liver problems, high cholesterol, protects skin fro UV rays, nervous problems (like Multiple Sclerosis), arthritis, osteoporosis, and low blood pressure.

·       Cauliflower—Breast cancer

·       Celery—Kidneys, diabetes, osteoporosis, good for people who sweat in excess, muscle cramps, fatigue, anxiety, stress, insomnia, headaches, air pollution, sweet cravings, low blood pressure, and obesity.

·       Comfrey—Intestines, hypertension, osteoporosis.

·       Cucumber—Edema, diabetes, tendonitis, skin tone, muscle tone, complexion problems, poor nail growth.

·       Dandelion greens—Spring tonic, strengthens blood and bones, increases stamina and energy.

(Note: eat them early in the summer as they get bitter as they age.)

·       Fennel—Night blindness, eye disorders, flatulence, blood strengthener, migraines, nausea.

·       Garlic—Allergies, colds, hypertension, cardiovascular disease, high fats, diabetes, immune booster, anticarcinogen, antibacterial, antifungal, rids body of toxins through the skin, low blood pressure.

·       Ginger root—Circulation, motion sickness, nausea, laryngitis, clears mucous in the throat, sinuses and lungs.

·       Greens (Collard, Mustard, Turnip, Kale, Parsley, Spinach, Turnip, Chard)—Cardiovascular disease, skin, eczema, digestive problems, obesity, breath.

(Note: Greens contain more than 100% of the RDA for Vitamin C and Vitamin A)

·       Jerusalem artichokes—Diabetes.

·     Jicama—Sooths upset stomachs, osteoporosis/osteopenia, and hemorrhoids.

·       Kale—Constipation, bladder problems, arthritis, also see Greens.

·       Lettuce—Lung cancer prevention, hair and nail strength, skin problems.

·       Onion—Normalizes nervous system for sympathetic dominance, stimulates beneficial bacteria, breaks up mucous, low blood pressure

(Note: If you juice onions, put them in the juicer first THEN the other vegetables so the odor does not stay on the juicer parts.)

·       Parsley—Kidneys, edema, arthritis, tendon and ligament problems, osteoporosis (has lots of natural calcium), one of the most nutritious foods in the world, boils and cysts, increases oxygenation of the blood, bad breath, stimulates normal peristalsis of the gut, vision problems, adrenal exhaustion, thyroid disease, obesity.

·       Potatoes—Intestines, ulcer.

·       Radish—Liver, high cholesterol, obesity, sinus problems, clears excess mucous, soothes sore throats.

·       Spinach—Anemia, eczema, regenerates damaged intestinal tracts, constipation, circulation problems, cleans liver and glands.

·       Sprouts—Baldness, morning sickness.

·       String beans—Bruising.

·       Sweet potatoes—Any kind of skin problems.

·       Tomatoes—Use them alone or leave them alone, but adding celery and cucumber to it works fine.

·       Watercress—Anemia, colds.

·       Wheat grass—Anemia, liver, intestines, breath, excellent antioxidant, Parkinson’s disease.

·       Zucchini—internal cleanser, fantastic as a mineral supplement.

Fruit Juices:

·       Apple—Liver, intestines, blood cleanser.

·       Apricots—High in iron for anemia, silica and vitamin A for hair and skin.

·       Bananas—Heart and muscles.

·       Cherry, black—Colon, menstrual problems, gout, prevents tooth decay.

·       Citrus—Obesity, hemorrhoids, varicose veins, raises body temperature to fry out viruses/bacteria, bruising, heart disease, stroke.

(Note: Don’t juice the skin of any citrus except lemon and lime. They are difficult to digest and can cause colo-rectal problems.)

·       Cranberries—Urinary tract infections, antiviral.

·       Grape—Colon, anemia, good for kidneys and heart, high in iron, soothing to nervous system, builds hemoglobin, promotes healthy bowel action, liver cleaners, helps to eliminate uric acid, helps with low blood pressure, obesity.

·       Grapefruit—High blood pressure, cardiovascular disease, obesity.

·      Lemon—Liver, gallbladder, allergies, asthma, cardiovascular disease, colds, obesity.

·       Melons—Eat them alone or leave them alone, good for kidneys (diuretic), juicing watermelon rind gives you 95% of the melons nutritional benefits compared to only 5% of juice without the rind.

·       Papaya—Stomach, indigestion, hemorrhoids, colitis.

·       Pear—Gallbladder, blood pressure, cardiovascular health, digestion, a safe fruit for diabetics.

·      Pineapple—Digestion, allergies, arthritis, inflammation, edema, hemorrhoids.

·      Strawberries—Strengthens the blood, nerve tonic, keeps glands healthy, protects against cigarette smoke toxins.

·       Watermelon—Kidneys, edema, used as a diuretic.





Fasting III: History and Cures.

28 06 2009

Is Fasting Safe?

Nobody has ever died as a result of a few weeks of intentional fasting. If it makes things better in your home, call it a liquid diet. If you talk to anybody about fasting, most people will think you have totally lost it. Don’t listen to them. Get educated! Before fasting you should have a thorough understanding of all the steps involved and you should become acquainted with a practiced practitioner who knows what they are doing (and has done a fast of the duration you would like to do) that you can call to ask any questions if necessary.

After juice/water fasting, you should feel stronger and more revitalized, your health will improve, your physical and mental working capacity will increase and you will look younger than before you started the fast.

Fasting is the oldest therapeutic method known to man.

Fasting was used by Galen, Plato and Socrates to “attain mental and physical efficiency.” Pythagoras fasted for up to 40 days at a time. Hippocrates, the Father of Medicine, prescribed fasting to his patients. And the great physician, Paracelsus, said, “Fasting is the greatest remedy.”

Swedish Fast Marches led in the 1950’s and 60’s, by Dr. Lennart Edren proved to the world the safety of fasting. Participants of these fasts marched 325 miles—that’s 33 miles/day—for ten whole days without solid food! And their health improved. As a matter of fact, participants had more energy AFTER the fast than before.

It was observed that serum albumin levels remained constant, as did blood sugar levels, even though no protein was consumed over the course of the 10-day march. Body protein is in a dynamic state of breaking down (catabolism) and building up (anabolism). When old or diseased cells decompose, the amino acids are simply recycled to build young, healthy cells.

One doctor, Otto Buchinger, Jr., has supervised over 90,000 successful fasts. Russian doctors have found that fasting is the most effective treatment for schizophrenia—64% of the patients improved mentally after 20-30 days of controlled fasting.

Edgar Cayce, the Sleeping Prophet, believed that fasting was of the mind and involved a setting aside of self in order to become a clearer channel for creative and spiritual energies. He recommended fasting for poor diet, poor assimilations, poor eliminations and incoordination between the sympathetic and cerebrospinal nervous systems, imbalances or toxins in the circulatory system, improper acid-alkaline balance, glandular malfunctions and general congestion of the body.

A 54-year old Scottish woman juice fasted for 249 days. Not only did she not harm herself, but she lost 74 pounds and got rid of her arthritic pain.

Fasting extends your life. One experiment done on rats showed that limiting them from overeating and systematically starving them increased their lifespan 2 ½ times! Proponents of fasting declare that aging is not commensurate with calendar years, but rather with the health of the cells. During fasting, the concentration of toxins removed from the body and appearing in the urine can increase ten-fold.

What Conditions Does Fasting Help?

  • Allergies
  • Alzheimer’s disease
  • Angina pectoris
  • Asthma
  • Atherosclerosis
  • Back pain
  • Benign ovarian and breast tumors
  • Bronchitis
  • Bulimia
  • Cardiovascular disorders
  • Chronic constipation
  • Chronic Streptococcus infections
  • Cold, flu and fever
  • Coronary artery disease
  • Crohn’s disease
  • Diseases affecting locomotion
  • Diseases of the liver and gallbladder
  • Disorders of the stomach and intestines
  • Eczema
  • Environmental allergies
  • Epilepsy
  • Fever
  • Fibroid tumors
  • Glaucoma
  • Heart attack prevention and recovery
  • High blood pressure
  • Insomnia
  • Insulin resistance
  • Joint and vertebral degeneration
  • Lagging libido
  • Lipomas
  • Low blood pressure
  • Mental illness (especially schizophrenia)
  • Migraines
  • Muscle and connective tissue disorders
  • Nasal polyps
  • Obesity
  • Post-treatment for malignant disease (The residue of a dying cancer cells can be highly toxic. A fast does more than detoxify noxious by-products of malignancy; it degrades abnormal cells and tumors, releasing cellular toxins and by-products into the circulation for elimination.)
  • Psoriasis
  • Psychosomatic disease
  • Respiratory diseases of all kinds
  • Rheumatoid arthritis
  • Sinusitis
  • Skin diseases
  • Tonsillitis
  • Ulcerative colitis




Protein.

28 06 2009

Humans are taught to eat a large amount of protein and to obtain this protein from animal products such as meat and dairy products. Vegetarians worry about lack of protein and substitute meat with tofu, cheese, beans and other meat substitutes.

The person that wants to follow a raw food diet and eat completely naturally will choose nuts and seeds to supply their protein needs.

How Much Protein is Enough?

The idea that a person needs to search for hard-to-find protein sources is a myth! In fact, as long as you eat enough calories to meet your body’s needs for energy, you’ll probably never experience anything close to a protein deficiency.

Think about this: when a newborn baby is growing rapidly, their nutrition requirements are higher than any other time in their lives. This is because the baby’s little body is growing so rapidly. And, nature clearly intended for humans to be able to provide breast milk for their infants. This should give us a clue to the proper amount of protein required to remain healthy. Breast milk contains a meager 6% protein! Interesting and surprising, isn’t it?

This would indicate that less than 6% protein is optimal during other life phases. So, let’s look at the protein content in various raw food choices we have available.

Protein Content of Fruits

Banana:
Papaya:
Peach:
Avocado:
Orange:
Watermelon:

4%
7%
7%
5%
9%
7%

Average protein content of fruit: 5%

Protein Content of Vegetables

Tomatoes:
Cucumber:
Lettuce:
Celery:

17%
21%
59%
25%

Average protein content of vegetables: 20%

Protein Content of Nuts & Seeds

Almonds:
Sesame Paste (tahini):
Sunflower seeds:
Pumpkin seeds:

15%
12%
15%
17%

Average protein content of nuts and seeds: 15%

– Average protein content of a low-fat raw food diet: 7-8%
– Average protein content of human milk: 6%

In fact, some cultures that survive on root-based diets actually obtain less than 5% of their calories from protein, yet remain in better health and live longer than the average American.

As long as you eat enough to meet your caloric needs and you eat a good variety of foods, there is absolutely no need to fear any protein deficiency. A raw-food diet of fruits and vegetables, even if it doesn’t include a lot of nuts and seeds, provides about 7-10% of protein a day.

Excess protein is actually not healthy, just like excess fat.





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.





Don’t Go Raw Too Fast!

26 06 2009
Depending on what you read, you’ll get different advice on how quickly you should transition to an all raw food diet.  This is not a haphazard decision.  Several things must be in place to make this change. Not the least of which is the right attitude.

I suggest a gradual shift from a cooked food diet to a raw food diet.  I don’t believe in going completely raw for myself.  You may have a different feeling on this, and that’s ok for YOU.

Going raw too fast leads to several ailments that are usually attributed to detox symptoms.  Remember what is happening to your body at a cellular level as you eat different types of foods.  Raw foods contain the enzymes your body needs to process and digest them.  Cooking foods destroys these enzymes forcing your body to work harder producing the enzymes to digest them.

Another function of raw food is the cleansing of cells.  Your cells readily pass their waste into your bloodstream and lymphatic system once introduced to the enzymes in raw foods. This waste has to go somewhere.  Your bowel movements do a good job of removing waste, but if you go all raw too fast, the waste can build up causing your body to react in strange ways.  Some symptoms of raw food detox include headache, acne, pain, loss of appetite, diarrhea, and constipation.  To relive these symptoms simply introduce a little cooked food or more liquids when you are not eating.

Switching to a raw food diet offers many benefits, don’t introduce unnecessary problems by going raw too fast.





Fasting II: Water Fasting.

26 06 2009

Water fasting means the complete abstinence from anything considered food or any nutritional supplements except pure water in an environment of complete rest.

It is incredibly a safe approach to healing.

Benefits of Water Fasting – Water Fasting Tips

  • It cleanses your respiratory, circulatory, digestive and urinary systems, destroying impurities all over the body and eliminates uric acid deposits.
  • People detoxify and heal more quickly with water fast than with any other fast. This is because with water fasting, your digestive passageway and organs are able to rest completely, allowing for all of your energy to be used for cleansing and repair of damaged tissues.
  • It restores your body balance by eliminating wastes.
  • It has been found effective in the treatment of type II diabetes.
  • It has been found to be one of the most effective treatments for obesity.
  • Water fasting is beneficial in epilepsy, reducing the length, number, and severity of seizures.
  • It is effective for treating both osteoarthritis and rheumatoid arthritis.
  • It improves poor immune function during fasting.
  • Water fasting increases your cell-mediated immunity and immunoglobulin levels.
  • Water fasting decreases your antigen-antibody complexes, and enhances natural killer cell activity.
  • It increases your life span.
  • It helps you in weight loss.
  • Water fasting promotes detoxification.
  • It gives your digestive system a much-needed rest.
  • Fasting promotes the resolving of inflammatory processes, including painful inflammatory syndromes such as rheumatoid arthritis.
  • It quiets allergic reactions, including asthma and hay fever.
  • It promotes the drying up of abnormal fluid accumulations, such as edema in the ankles and legs and swelling in the abdomen.
  • It corrects your high blood pressure to a safe range within two weeks without drugs. And the blood pressure will remain low after the fast if you eat correctly and live healthy.
  • Water Fasting helps to overcome bad habits and addictions. It rapidly dissipates the craving for nicotine, alcohol, caffeine, and other drugs.
  • It restores your taste appreciation for wholesome natural foods. People say that their taste buds come alive after fasting and that food never tasted so good.
  • It is exceptionally beneficial in chronic cardiovascular desieses and congestive heart failure, reducing triglycerides, atheromas, total cholesterol, and increasing HDL levels
  • Going on water fast gives you the motivation and enthusiasm to make a fresh start and commit yourself to a new and better way of life.




Eating and Drinking Don’t Mix.

25 06 2009

While eating your meal, for the most part, do not drink with it.

This dilutes the stomach acids and digestive enzymes. It is best to drink 20 minutes before your meal – this helps uptake of nutrients and move bowels.

If you feel your mouth is just so darn dry while eating, that is likely due to being:

  • Stressed while you eat,
  • Eating in a rush,
  • Not being aware that you are eating
  • Secretory glands not functioning well due to drinking during meals [conditioned not to secrete]

If any of those explain you while eating, try to adjust. Your secretory glands will regain proper function once you train yourself not to drink during meals.

If you absolutely cannot avoid drinking during meals then:

  • Avoid cold drinks
  • Drink warm to hot teas
  • Avoid milk during meals

Drinking cold mucousy milk during a meal is like spraying foam on a fire. It totally kills it. The Chinese call your digestive system the triple burner. It burns from below and that fire works its way up properly digesting your foods. Cold milk and beverages douse that fire.





Chewing.

25 06 2009

Digestion starts in the mouth when food is mixed with ptyalin, an enzyme secreted by the salivary glands. Pylatin converts insoluble starches into simple sugars. If the digestion of starchy foods is impaired, the body is less able to extract the energy contained in our foods, while far worse from the point of view of the genesis of diseases, undigested starches pass through the stomach and into the gut where they ferment and thereby create an additional toxic burden for the liver to process. And fermenting starches also create gas.

As we chew our food it gets mixed with saliva; as we continue to chew the starches in the food are converted into sugar. [There is a very simple experiment you can conduct to prove to yourself how this works. Get a plain piece of bread, no jam, no butter, plain, and without swallowing it or allowing much of it to pass down the throat, begin to chew it until it seems to literally dissolve. Pylatin works fast in our mouths so you may be surprised at how sweet the taste gets.]

Horace Fletcher, whose name has become synonymous with the importance of chewing food well (Fletcherizing), ran an experiment on a military population in Canada. He required half his experimental group to chew thoroughly, and the other half to gulp things down as usual,. His study reports significant improvement in the overall health and performance of the group that persistently chewed. Fletcher’s report recommended that every mouthful be chewed 50 times for half a minute before being swallowed. Try it, you might be very surprised at what a beneficial effect such a simple change in your approach to eating can make. Not only will you have less intestinal gas, if overweight you will probably find yourself getting smaller because your blood sugar will elevate quicker as you are eating and thus your sense of hunger will go away sooner. If you are very thin and have difficulty gaining weight you may find that the pounds go on easier because chewing well makes your body more capable of actually assimilating the calories you are consuming.

A logical conclusion from this data is that anything that would prevent or reduce chewing would be unhealthful. For example, food eaten when too hot tends to be gulped down. The same tends to happen when food is seasoned with fresh Jalapeño or habaneo peppers. People with poor teeth should blend or mash starchy foods and then gum them thoroughly to mix them with saliva. Keep in mind that even so-called protein foods such as beans often contain large quantities of starches and the starch portion of protein foods is also digested in the mouth.





B12 Deficiency.

25 06 2009

Symptoms of B12 deficiency

If you don’t get enough b12, you might become anemic. You don’t carry enough oxygen to your blood. You look pale and your immune system might become weak.

But there are be many other signs of B12 deficiency:

  • Tender or sore muscles;
  • Lack of energy, anxiety;
  • Irritability;
  • Poor hair condition;
  • Eczema;
  • Depression;
  • Numbness and tingling in the hands and feet;
  • Impaired memory;
  • Infertility;
  • Impotence.

In babies or toddlers, the child may start to look pale, fail to thrive or have weak muscles.

There can also be many “slow” symptoms. Symptoms that you don’t notice immediately, but show only over time.

Actually, it might be a reason why some people don’t feel well on raw, vegetarian or vegan diets.

Causes of B12 Deficiency

The main causes of b12 deficiency is age. As you get older, it becomes harder for your body to absorb B12.

This may be due to low stomach acid that comes with age or intestinal problems such as ulcers or having part of the intestine removed or taking medications such as antacids and laxatives on a regular basis.

Other causes of B12 deficiency: when you don’t eat meat, fish or dairy. Because these are vitamin b12 foods and you don’t find this vitamin in fruits or plants. That’s why 80% of all vegans – who don’t supplement – are deficient in this vitamin.

What does vitamin B12 do?

Why is vitamin B12 so important? What does this vitamin do? It supports our nerves, energy production and red blood cells. It helps to decrease our homocysteine and thereby the risk of heart disease and weakening of the arteries and nerves.

Best B12 supplements

If you’re on a raw vegan diet causes of b12 deficiency can be prevented by taking supplements. You don’t need much vitamin B12. David Wolfe eats ants occasionally. This provides him with sufficient B12!

If you don’t wish to eat ants like he does, methylcobalamin – 1000 mcg (sublingual) is a great source (i.e. from Natural Factors). Nano B-12 is another good source. This is the best B12 supplement because they are absorbed easily.

Rejuvenac (fermented wheat drink) is also a good source of vitamin B12. However, though this is a natural and vegan drink, you should know that the Hippocrates Health Institute (Raw food institute in Florida) advises not to drink this because of the high amount of fermentation.

If you prefer to get it from (raw) food: the best food sources are:

  • Oysters (15 mcg)
  • Sardines (28 mcg)
  • Tuna (5 mcg)
  • Salmon (6 mcg)
  • Lamb (trace)
  • Eggs (1.5 mcg)
  • Milk (0.3 mcg)
  • Turkey and chicken (2 mcg)
  • Cheese (1.5 mcg)
  • Ants.

Some people believe see vegetables are a good source of B12, but there is not sufficient research that shows sea greens contain b12. Especially if you are breasfeeding or are pregnant, I wouldn’t take the change. Take supplements.





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.

Got_Water





Water II

25 06 2009

The health benefit of water is key to a healthier and longer life. Drinking water is important for:

  • The elimination of toxins.
  • Keeping your blood thin and flow well.
  • Cellular and bodily functions such as digestion.
  • Relieving constipation.
  • Suppressing appetite, and
  • Metabolizing stored fat, thus helps with weight loss.

Some quick facts:

  • You can live 40 days without food, but only 3 without water.
  • You can loose 50% of your glucose, body fat or protein and survive, but if you loose 20% water, you’ll die of dehydration.
  • Babies are 90% water, adults about 70%, elderly about 60%.

Most cooked food doesn’t contain much water:

  • Bread 30%,
  • Butter 16%
  • Cheese 40%
  • Cereal 5%.

But raw vegetables have a lot:

  • Cucumbers, celery and lettuce 95%.
  • Broccoli, cabbage, carrots, peaches, strawberries 90%.

Signs of dehydration:

  • Dark-colored, pungent urine.
  • Allergies.
  • Hard stool, constipation.
  • Low energy and weakness.
  • Dry mouth or lips.
  • Dry skin.




Fasting I

25 06 2009

During the years it takes for a body to degenerate enough to prompt a fast, the body has been storing up large quantities of unprocessed toxins in the cells, tissues, fat deposits, and organs. The body in its wisdom will always choose to temporarily deposit overwhelming amounts of toxins somewhere harmless rather than permit the blood supply to become polluted or to use secondary elimination routes.

A body will use times when the liver is less burdened (for example, when you fast!) to eliminate these stored toxic debris. The hygienists’ paradigm asserts that the manifestation of symptoms or illness are all by themselves, absolute, unassailable proof that further storage of toxic wastes in the cells, tissues, fat deposits, and organs is not possible and that an effort toward elimination is absolutely necessary. Thus the first time a person fasts a great quantity of toxins will normally be released. Being the resident of a body when this is happening can be quite uncomfortable.

Each time you fast, even if it is only one day, you allow your body to go through a partial detox, and each time it becomes easier and more comfortable than the last time. The body learns how to fast. Each time you fast it, your body slips into a cleansing mode more quickly, and each time you fast you lighten the load of stored toxins.





Food Combination.

24 06 2009

Few people seem to realize that each type of food requires specific and different digestive enzymes in the mouth, stomach, and intestine. Carbohydrates, fats, proteins–each requires differing acid or alkaline environments in order to be digested. Proteins require an acid environment. Starch digestion requires an alkaline environment. When foods in complex combinations are presented to the stomach all together, like a meal with meat, potatoes, gravy, vegetables, bread, butter, a glass of milk, plus a starchy sweet desert, followed by coffee or tea, the stomach, pancreas, liver and small intestine are overwhelmed, resulting in the fermentation of the sugars and starches, and the putrefaction of the proteins, and poor digestion of the whole.

For the most efficient digestion, the body should be presented with one simple food at a time, the one bowl concept, easily achieved by adherence to the old saying, “one food at a meal is the ideal.” An example of this approach would be eating fruits for breakfast, a plain cereal grain for lunch, and vegetables for supper. If you can’t eat quite that simply, then proper food combining rules should be followed to minimize digestive difficulty, maximize the adsorption of nutrients from your food, and reduce or eliminate the formation of toxemia, and of course foul gas.

  • In general, fruit should be eaten alone unless you happen to be hypoglycemic or diabetic in which case fruit should be eaten with small quantities of a vegetable protein such as nuts, or yogurt and/or cheese if able to digest dairy.
  • Starches should be eaten with vegetables, which means that a well combined meal would include a grain such as rice, millet, buckwheat, amaranth, quinoa, corn, wheat, rye, oats, spelt, potatoes, or starchy winter squash combined with raw or cooked vegetables.
  • Protein foods such as meat, eggs, beans, lentils, tofu, split peas, should be combined with vegetables, raw or cooked. But protein should never be combined with starches.

The most popular North American snacks and meals always have a starch/protein combination, for example: meat and potatoes, hamburger in a bun, hot dog with bun, burrito with meat or cheese, meat sandwiches, etc. It is little wonder that intestinal gas is accepted as normal, and that over time these hard to digest combinations eventually cause health problems that demand attention.





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




Fresh Produce.

24 06 2009

Vegetables, especially leafy vegetables, deteriorate much like radioactive material; they have a sort of half-life. The mineral content is stable, but in respect to the vitamins and enzymes and other complex organic components, each time period or “half life” results in the loss of half the nutrition. Suppose a lettuce has a half life of 48 hours, two days after harvest only 50 percent of the original nutrition remains. After two more days, half the remaining half is gone and only 25 percent is left. After two more days half of that 25 percent is lost. Thus six days after harvest and a lettuce contains only bout 12 percent of its original nutrition. A two day half-life is only hypothetical. Those types of produce I classify as very perishable probably do have a half-life of from 36 to 48 hours. Moderately perishable produce has a half life of about 72 hours; durable types of produce have half lives of 96 hours or longer.

Vegetable Storage Potential
Very Perishable Moderately Perishable Durable
lettuce zucchini apple
spinach eggplant squash
Chinese cabbage sweet peppers oranges
kale broccoli cabbage
endive cauliflower carrot
peaches apricots lemons
parsley beets

The half life of produce can be lengthened by lowering its temperature. For that reason, sophisticated produce growers usually use hydrocooling. This process dumps a just-cut vegetable into icy water within minutes of being harvested, lowering core temperature to a few degrees above freezing almost immediately. When cut vegetables are crated up at field temperatures, and stacks of those crates are put in a cooler, it can take the inside of the stack 24 hours, or longer, to become chilled. Home gardeners should also practice hydrocooling. Fill your sink with cold water and wash/soak your harvest until it is thoroughly chilled before draining and refrigerating it. Or, harvest your garden early in the morning when temperatures are lowest.

Still, when you buy produce in the store it may have been sitting at room temperature for hours or possibly days.





Water I

23 06 2009
We need to be hydrated in order to function optimally.
Here are some facts about the importance of hydration
  • Research shows that dehydration (not enough water) can adversely affect physical performance, visuo-motor, psychomotor and cognitive performance.
  • There is increasing evidence that even mild dehydration can contribute to the development of various diseases. Studies have indicated that even mild dehydration is associated with broncho-pulmonary disorders, asthma brought on by exercise and cystic fibrosis.
  • Dehydration can be used as a reliable predictor of impaired cognitive status, increasing frailty, deteriorating mental performance and poor quality of life.
  • Research has shown that there is an association between a habitually low fluid intake and some cancers, cardiovascular disease, diabetes, impaired cognitive function, alertness, ability to concentrate, tiredness and headaches.




Stool Analysis and Poo Chart.

23 06 2009

TYPE 1 Separate hard lumps, like nuts. Harder to  pass

TYPE 1 - Seperate hard lumps, like nuts. Harder to pass This indicates that you have a lack of fibre, insufficient fluid intake and a slow transit time. Increase your intake of water, herbal teas, raw fruit and vegetables, cooked grains such as brown rice, quinoa and millet, sprouted pulses, flax seeds and olive oil. Avoid meat, dairy, wheat, eggs, refined carbohydrates and sugar.

TYPE 2 Sausage shape but lumpy

TYPE 2 - Sausage shape but lumpy This indicates the stool has spent too long in the colon. More water and fibre are needed. Increase your intake of water, herbal teas, fruit and vegetables, cooked grains such as brown rice, quinoa and millet, sprouted pulses, flax seeds and olive oil. Avoid meat, dairy, wheat, eggs, refined carbohydrates and sugar.

TYPE 3 Like a sausage but with cracks on the surface

TYPE 3 - Like a sausage but with cracks on the surface The cracks on the surface indicate that the stool maybe a bit dry. Increase water intake.

TYPE 4 Like a sausage or snake, smooth and soft

TYPE 4 - Like a sausage or snake, smooth and soft This is a healthy bowel movement that is easy to pass – well done!

Type 5 Soft blobs with clear cut edges which pass easily

TYPE 5 - Soft blobs with clear cut edges which pass easily This may indicate that your bowels are moving a bit too fast. This can lead to nutrient deficiencies and dehydration. Increase your fibre especially from cooked whole grains such as brown rice, millet and quinoa. Supplementing with probiotics may well improve digestion and absorption. Psyllium husks can also improve bowel movements.

TYPE 6 Fluffy pieces with ragged edges, a mushy stool

TYPE 6 - Fluffy pieces with ragged edges, a mushy stool Again, the mushiness indicates that insufficient water has been re-absorbed from the stool, indicating a rapid transit time and poor absorption of nutrients. This may be caused by poor diet, food intolerances and/or an imbalance in gut bacteria. Eat whole grains as indicated above. Avoid having too much fruit, raw vegetables and juices for a while. Supplement with probiotic capsules or powder to repopulate the gut with good bacteria.

TYPE 7 Watery, no solid pieces. Entirely liquid

TYPE 7 - watery, no solid pieces. Entirely liquid This is not good and probably indicates an infection of some kind. Get checked out by your doctor. Eat well cooked brown rice and home made vegetable soups to replace lost electrolytes. Make sure you replace lost fluids with water or herbal teas. Probiotics can help to repopulate the gut with good bacteria.
Bristol Stool Chart