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Healing in Foods "A-Z"
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In Loving Memory
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Table of Contents
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Vaccines, Antibiotics, Etc.
The Winner's Page
Barlean's Organic Oils - Flax Oil Or...
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or Buy New $26.69
Helpful Hints for "Ultra-Refined"
"Ultra-Refined" fish oil is very
different than typical fish oils. First, it is a concentrate of fatty
acid ethyl esters as opposed to fatty acids assembled on a triglyceride
backbone. This change in molecular structure is necessary to be able to
refine the oil in order to remove the toxic contaminants found in all fish
oil. This complex refining process also significantly increases the
concentration of the long-chain omega-3 fatty acids. In essence, this
makes "Ultra-Refined" fish oil “weapons-grade” material.
This change in structure in the fish
oil creates other noticeable differences between "Ultra-Refined" fish oil
and typical fish oil. First, "Ultra-Refined" fish oil flows like water
compared to a typical oil. This increase in flow improves the
incorporation of "Ultra-Refined" fish oil into the cell membranes that
line the intestine. Typical fish oils must be broken down by various
enzymes before the fatty acids can be absorbed, and this can be an in
efficient metabolic process in many people. However, the more efficient
incorporation into the cell membrane also means that "Ultra-Refined" fish
oil can penetrate into porous surfaces such as plastic, just like it
enters into cell membranes. This means you must be very careful to clean
up any "Ultra-Refined" fish oil that comes in contact with any porous
surface such as plastic. Prolonged contact can actually penetrate the
surface and possibly cause damage.
to contact Web Mistress regarding any broken links or red x pictures.
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CLICK HERE for An Excellent Omega 3 Fatty Acid and CLA (Conjugated
Linoleic Acid) Supplement For People And Pets!
Promotes cardiovascular health
• Supports healthy brain function
• Provides CLA as an additional source of cardiovascular and circulatory
• Supports structural system integrity, as well as joint function and
• Promotes respiratory function
• Supports healthy immune function
E, Alpha Linolenic Acid (from organic flax seed oil), Conjugated
Linoleic Acid (from sunflower seed oil), Gamma Linolenic Acid (from
borage seed oil), Eicosapentanoic Acid (from fish oil), and
Docosahexaenoic Acid (from fish oil).
Adult or Child
"Worm Dr." De-Wormer.
For internal parasitic
worm problems. Safe, effective and natural!
Click here to get more info on Worm Dr. - a
natural herbal remedy that will help maintain
digestive health and keep the system free of
intestinal worms in children and adults.
Transfer Factor Advanced formula
with your de-worming treatment is a great idea.
builds the body's immune system and helps it to fight off parasites.
in Foods "A-Z"
Quick Jump Links:
Eating Clay -
Glyconutrients and Vitamin D
- The Sun, Friend or Foe? -
Dark Organic Chocolate
The Healthy Meat?
- Water! - Enzymes
- FlaxSeed Oil - "B" Vitamin
Quinoa "The Mother Grain"
Excellent sources of Omega-3 Fatty Acids are Crushed Flaxseed (oil), Salmon &
Mackerel, Walnuts & Avocado
Prevention and even healing the body whether human or animal
can almost always be achieved through good nutrition. I get many questions
emailed to me regarding cancers, overweight/obesity, hypo and hyperthyroidism,
Crohn's disease, dis-ease in general, malaise (low or no energy) and poor health. Most of these ill's can be helped
greatly, if not eradicated all together by eating whole total real foods!
Certified Organic Flaxseed oil,
Marine Phytoplankton are extremely beneficial to bettering and
maintaining good health. ~ Tina
(This may well be
the most important page in this website. For all of us to know how powerful
foods can be in helping our body's back into health is wonderful. Learn the
information on this page, print it out and tape it to the fridge for your next
shopping trip. Contact me if you have any troubles trying to get any of the
above and I will help as best I can.)
Omega-3 Fatty Acids
Metabolism, Inflammation and
Research has shown that "Essential" Long Chain Omega 3
Fatty Acids significantly affect the balance of hormones in the body...and
hormones affect our longevity and health and a multitude of other bodily
functions. They also reduce "Silent Inflammation".
Fish oil and
flaxseed oil are both good sources of essential fatty acids. So what are the
differences and why should you take both? This outline provides information
on the the benefits of each.
Both fish oil and
flaxseed oil contain essential fatty acids, or EFAs. EFAs are necessary fats
that humans cannot synthesize, and they must be obtained through diet. EFAs
support the cardiovascular, reproductive, immune, and nervous systems. Omega-3
and omega-6 fatty acids are the two main groups of essential fatty acids. The
human body needs EFAs to manufacture and repair cell membranes, as well as for
the production of prostaglandins, hormone-like chemicals that are produced by
many tissues and found in every cell of the body. A deficiency in EFAs has been
linked with numerous health conditions, such as aging, stress, illness and
disease. Alcohol consumption or a poor diet can hinder the beneficial effects of
The Western diet
contains a high intake of omega-6 fats, primarily from various vegetable oils
(i.e. corn, sesame, safflower, cottonseed, sunflower oil etc.). The intake of
omega-6 fats is very high, relative to the intake of the healthy omega-3 fats,
also known as EPA/DHA. The omega-6 fats, when consumed in excess, can have
pro-inflammatory effects and slow blood flow in the body, whereas the omega-3
fats help to reduce and prevent inflammation and help to improve blood flow and
circulation. Americans consume a much higher amount of omega-6 fats than omega-3
fats in their diet. To obtain optimum health, there is a need to consume more
omega-3 fats in our diet.
Fish oil and
flaxseed oil are both excellent sources of omega-3. Fish oil and flaxseed oil
provide varying amounts of different forms of omega-3 fatty acids, however, they
offer similar health benefits.
acid (EPA) and docosahexaenoic acid (DHA) are the omega-3 fatty acids found in
oily fish, such as salmon, mackerel, trout, sardines, herring, etc. EPA/DHA is
also the source of omega-3 fat in fish oil supplements. DHA is the major omega-3
fatty acid incorporated into lipid membranes, including the heart. On average,
approximately 1 gram of EPA/DHA can be obtained from 100 grams or 3.5 ounces of
oily fish. However, if an individual does not consume fish at least two times
per week, they should consider a fish oil supplement to provide the health
benefits of omega-3 fatty acids.
contains the essential omega-3 fatty acid, alpha-linolenic acid (ALA). Flaxseeds
also contain omega-6 fatty acids in the form of linoleic acid; omega-6’s are the
same fats found in vegetable oils. ALA in flaxseed oil is not as biologically
active as the EPA and DHA forms, and ALA must be converted to EPA/DHA in the
body to be incorporated into plasma and lipid membranes. Like fish oil, flaxseed
oil also offers heart-healthy benefits and helps fight inflammation as well.
Flaxseeds (not oil) are a rich source of lignans, or substances that may offer
protective benefits. Ground flaxseeds also provide fiber to help ease passage
through the digestive tract.
CLICK HERE for An Excellent Omega 3 Fatty Acid and CLA
(Conjugated Linoleic Acid) Supplement For
People And Pets!
• Supports healthy brain function
• Provides CLA as an additional source of cardiovascular and circulatory
• Supports structural system integrity, as well as joint function and mobility
• Promotes respiratory function
• Supports healthy immune function
Alpha Linolenic Acid (from organic flax seed oil), Conjugated Linoleic Acid
(from sunflower seed oil), Gamma Linolenic Acid (from borage seed oil),
Eicosapentanoic Acid (from fish oil), and Docosahexaenoic Acid (from fish
Click on this link below for research
"Benefits of Omega-3 Fatty Acids From Fish in Type 2 Diabetes"
By Joyce A. Nettleton, DSc, RD
DID YOU KNOW?...
· Fish and flaxseed oil are good sources of omega-3 fatty acids.
· Ground flaxseeds and flaxseed oil are a good source of the essential fatty
acid, omega-6 and also contain omega 3.
· Fish oil contains Eicosopentaenoic acid (EPA) and Docosahexaenoic acid (DHA).
EPA and DHA can be incorporated immediately into plasma and lipid cell
· Flaxseed oil contains alpha-linolenic acid (ALA), a precursor to EPA and DHA,
and must be converted to EPA
and DHA in the body.
· Fish and flaxseed (ground whole and oil) both offer heart-healthy benefits and
help fight inflammation in the body.
· Recent research has shown that fish oil (EPA and DHA) may also help support
emotional well-being and brain
· Lignans in ground flaxseeds (and certain flaxseed oils WITH lignans) provide
protective benefits (i.e. breast,
colon, prostate) and also provide a source of fiber.
· Much of the clinical research on omega-3 fatty acids has been with fish oil
(EPA and DHA).
· Flaxseed oil is alternative omega-3 source for vegetarians.
Why should I take a fish oil supplement?
Changes in food preferences and the impact of modern food processing in Western
society have led to a significant decrease in average dietary intake of Omega-3
fatty acids. As a result, most American diets contain far more Omega-6’s than
Omega-3’s. In fact, it is estimated that the average American has between twenty
to fifty times the amount of Omega-6’s as they do Omega-3’s. Recent studies have
indicated that this kind of imbalance can set the stage for a host of health
problems. To promote a healthier fatty acid ratio, it is advisable to avoid
Omega-6’s (which are commonly found in fried foods, commercial baked goods and
some margarines), and eat more baked or broiled seafood and supplement the diet
with a high-quality fish oil like Sealogix.
What is the richest source of Omega-3 fatty acids?
Fish oil is the richest source for
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Cold-water fish,
like anchovies, salmon, sardines, tuna and herring, are considered the best
source for these essential fatty acids. It is important to remember, that all
omega-3's are not created equal. You would need almost four tablespoons of
flaxseed oil to get the same amount of EPA and DHA found in one teaspoon of
Sealogix! That's approximately ten times as much flaxseed oil than fish oil.
is an ultra-concentrated, ultra-refined fish oil, awarded an
IFOS 5-Star Rating for purity, quality and concentration. With
hundreds of scientific studies substantiating the positive health benefits of
Omega-3's, fish oil is the smart choice for people who wish to lead healthier
lives.* We use state-of-the-art processing to remove impurities and provide you
with a fish oil supplement that is safe and effective. Due to its superior
quality and high concentration of nutrients, Sealogix is an exceptional value
compared to other market brands.
Click here for "SeaLogix"
Research on Omega-3 Fatty Acids, Stanford EDU
Katsumata, et al. (1999)
investigated whether the delayed administration of the omega-3 fatty acid
eicosapentaenoic acid (EPA) has a favorable effect on blood flow and metabolism in the brains
of rats suffering from cell death due to an interruption in blood flow. The
researchers hypothesized that omega-3 fatty acids may improve blood flow, and
consequently, metabolism in cells.
studies have reported that long-term treatment of EPA improved an
age-related reduction in blood flow in the brain and increased glucose metabolism. Other
studies have also reported that pre-treatment with EPA contributed to reduced
brain damage and improved metabolism in rats whose blood flow to their brains
have been interrupted. The researchers then wondered whether EPA treatment after
the attack would have similar beneficial results.
flow to the nerve cells of adult male rats were interrupted for 2 hours through
surgery. After the interruption, the rats were divided into two groups. One
group was treated with 100 mg/kg of body weight of EPA while another group was
left untreated. After four weeks, blood flow, glucose metabolism, and brain
lesion size was measured.
researchers found no difference in lesion size between the group treated with
EPA and the group that received no treatment. The delayed treatment was not
effective in decreasing the number of shrunken neurons typically found in brains
that have been subjected to inadequate blood flow for quite some time. However,
EPA treatment was able to increase glucose utilization, suggesting possible
improvement of energy metabolism.
Omega-3 fatty acids in inflammation and autoimmune diseases.
The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. firstname.lastname@example.org
Among the fatty acids, it is the omega-3 polyunsaturated fatty acids (PUFA)
which possess the most potent immunomodulatory activities, and among the omega-3
PUFA, those from fish oil-eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)--are
more biologically potent than alpha-linolenic acid (ALA). Some of the effects of
omega-3 PUFA are brought about by modulation of the amount and types of
eicosanoids made, and other effects are elicited by eicosanoid-independent
mechanisms, including actions upon intracellular signaling pathways,
transcription factor activity and gene expression. Animal experiments and
clinical intervention studies indicate that omega-3 fatty acids have
anti-inflammatory properties and, therefore, might be useful in the management
of inflammatory and autoimmune diseases. Coronary heart disease, major
depression, aging and cancer are characterized by an increased level of
interleukin 1 (IL-1), a proinflammatory cytokine. Similarly, arthritis, Crohn's
disease, ulcerative colitis and lupus erythematosis are autoimmune diseases
characterized by a high level of IL-1 and the proinflammatory leukotriene LTB(4)
produced by omega-6 fatty acids. There have been a number of clinical trials
assessing the benefits of dietary supplementation with fish oils in several
inflammatory and autoimmune diseases in humans, including rheumatoid arthritis,
Crohn's disease, ulcerative colitis, psoriasis, lupus erythematosus, multiple
sclerosis and migraine headaches. Many of the placebo-controlled trials of fish
oil in chronic inflammatory diseases reveal significant benefit, including
decreased disease activity and a lowered use of anti-inflammatory drugs.
PMID: 12480795 [PubMed - indexed for MEDLINE]
Flax Seed Oil
Flax is a
plant. The seeds in the flax plant are filled with flaxseed oil, (sometimes
called linseed oil). The seeds contain fatty oils called alpha-linolenic
acid (ALA) and linoleic acid. ALA is the omega-3 oil in flaxseed. Flaxseed
contains both omega-3 fatty acids and omega-6 fatty acids. Flaxseed is
nature's richest storehouse of omega-3 fatty acids, and contains more than
twice as much omega-3 oil as fish oils, and it costs less , ounce for ounce.
Flax also contains other important substances like lignans, which may
protect against some types of cancer. The husks of the seeds are rich in
mucilage. Both the seed oil and mucilage have many nutritional and
therapeutic properties. There are many potential benefits from taking Flax
-Flaxseed Oil lowers cholesterol levels, thereby improving cardiovascular
health and lessening the risk of arteriosclerosis.
-Flaxseed also contains plant nutrients like phytoestrogens. These are
natural estrogen-like substances that can lessen the discomfort of
-Flaxseed oil may lower high blood pressure.
-Flaxseed oil helps some people improve their psoriasis and eczema, as it
has anti-inflammatory properties.
may also reduce the itching, swelling, and redness associated with certain
skin disorders such as acne.
-Flaxseed oil has a positive effect on rheumatoid arthritis due to its
ability to calm inflammation.
-Flaxseed reduces LDL (low-density lipoprotein) cholesterol (the body's "bad
cholesterol") and lowers triglyceride levels.
shows that flaxseed oil gives much better protection against heart attacks
than olive oil.
Taking flaxseed may reduce cancer risk. This is because flaxseed contains
the richest sources of lignan building blocks, which play a major role in
preventing cardiovascular diseases and cancer. New research indicates that
the lignans in flaxseed have both
short-term and long-term protective effects against colon cancer.
It is always important to purchase you Flaxseed
Oil from a well-known reputable company. One tip: keep your flaxseed oil
away from light and heat, as both degrade the oil. If you purchase a bottle
of flaxseed oil, make sure to refrigerate it after opening.
Usual Dosing (Per Flax Seed
Oil Manufacturers, in General) If none is listed on the
*The usual beneficial dose of Flaxseed Oil is 2-3 grams once per day taken
with a meal or Flaxseed oil manufacturers recommend one to two tablespoons
of flaxseed oil per 100 pounds of body weight.
Jack Carter Ph.D., President of the Flax
Institute of the N. Dakota State University gives the following information:
*Grounded flaxseed contain about 45% oil.
*450 grams of grounded flax is equivalent to
about 180 to 200 grams of oil. (450 grams = about 1 lb)
*1/5 cup of grounded flax is about 30 grams
which is a common dose for a 150 lb person (or about 1 1/2 tablespoons).
*3 tablespoons of whole flax seeds (or
approx. 1 1/2 oz) = 1 tablespoon of oil
*One ounce of oil = 2 tablespoons of whole
*14 large capsules of flax oil = one tablespoon
of oil according to the manufacturer
*Too much of a good thing could be
* Whole Flax seeds must be
ground in order to release the beneficial oil within.
*Thoroughly mix Organic Cottage Cheese in to Flaxseed Oil to boost it's
Barlean's Organic Oils - Flax Oil Or...
Barlean's Organic ...
or Buy New $26.69
Tina's Hot Pick!
I found this for YOU. This is the BEST Flaxseed oil
(in my opinion) at the best value/price! It's "certified organic" and includes
lignans which are extremely beneficial to a highest quality Flaxseed Oil!
Quinoa "The Mother Grain"
I myself just recently became aware of Quinoa
(December 2007). It's very tasty (nutty) and has a really fun texture. It can be
eaten both hot or cold. The main reasons that I decided to try this glorious
food is because it contains ALL NINE AMINO ACIDS! Amino acids are the building
blocks of protein...and protein builds muscle...and muscle burns fat. Not only
that, Quinoa is a good source of magnesium which is hugely deficient from many
people's diet and has been noted as a cause/contributing factor to a plethora of
ills. But read more for yourself!
Although not a common item in most kitchens today, quinoa is an amino
acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture
and a somewhat nutty flavor when cooked. Quinoa is available in your local
health food stores throughout the year.
Most commonly considered a grain, quinoa is
actually a relative of leafy green vegetables like spinach and Swiss chard.
It is a recently rediscovered ancient "grain" once considered "the gold of
A recently rediscovered ancient "grain"
native to South America, quinoa was once called "the gold of the Incas," who
recognized its value in increasing the stamina of their warriors. Not only
is quinoa high in protein, but the protein it supplies is complete
protein, meaning that it includes all nine essential amino acids. Not
only is quinoa's amino acid profile well balanced, making it a good choice
for vegans concerned about adequate protein intake, but quinoa is especially
well-endowed with the amino acid lysine, which is essential for
tissue growth and repair. In addition to protein, quinoa features a host of
other health-building nutrients. Because quinoa is a very good source of
manganese as well as a good source of magnesium, iron, copper and
phosphorous, this "grain" may be especially valuable for persons with
migraine headaches, diabetes and atherosclerosis.
Help for Migraine
If you are prone to migraines, try adding
quinoa to your diet. Quinoa is a good source of
magnesium, a mineral that helps relax blood vessels, preventing the
constriction and rebound dilation characteristic of migraines. Increased
intake of magnesium has been shown to be related to a reduced frequency of
headache episodes reported by migraine sufferers. Quinoa is also a good
riboflavin, which is necessary for proper energy production within
cells. Riboflavin (also called vitamin B2) has been shown to help reduce the
frequency of attacks in migraine sufferers, most likely by improving the
energy metabolism within their brain and muscle cells.
Quinoa is a very good source of magnesium,
the mineral that relaxes blood vessels. Since low dietary levels of
magnesium are associated with increased rates of hypertension, ischemic
heart disease and heart arrhythmias, this ancient grain can offer yet
another way to provide cardiovascular health for those concerned about
Failure with a Whole Grains Breakfast
Heart failure is the leading cause of
hospitalization among the elderly in the United States. Success of drug
treatment is only partial (ACE inhibitors and beta-blockers are typically
used; no evidence has found statins safe or effective for heart failure),
and its prognosis remains poor. Follow up of 2445 discharged hospital
patients with heart failure revealed that 37.3% died during the first
year, and 78.5% died within 5 years.
Arch Intern Med. 2007 Mar 12;167(5):490-6.;Eur
Heart J. 2006 Mar;27(6):641-3.
Since consumption of whole grain products
and dietary fiber has been shown to reduce the risk of high blood pressure
and heart attack, Harvard researchers decided to look at the effects of
cereal consumption on heart failure risk and followed 21,376 participants
in the Physicians Health Study over a period of 19.6 years. After
adjusting for confounding factors (age, smoking, alcohol consumption,
vegetable consumption, use of vitamins, exercise, and history of heart
disease), they found that men who simply enjoyed a daily morning bowl of
whole grain (but not refined) cereal had a 29% lower risk of heart
Arch Intern Med. 2007 Oct 22;167(19):2080-5. Isn't your heart worth
protecting, especially when the prescription-a morning bowl of hearty
whole grains-is so delicious? For quick, easy, heart-healthy, whole grain
recipes, click The World's
Healthiest Foods, and look at the "How to Enjoy" section in any of our
Cardiovascular Benefits for Postmenopausal Women
Eating a serving of whole grains, such as
quinoa, at least 6 times each week is an especially good idea for
postmenopausal women with high cholesterol, high blood pressure or other
signs of cardiovascular disease (CVD).
A 3-year prospective study of over 200
postmenopausal women with CVD, published in the July 2005 issue of the
American Heart Journal, shows that those eating at least 6 servings of
whole grains each week experienced both:
- Slowed progression of atherosclerosis,
the build-up of plaque that narrows the vessels through which blood
- Less progression in stenosis, the
narrowing of the diameter of arterial passageways.
The women's intake of fiber from fruits,
vegetables and refined grains was not associated with a lessening
in CVD progression.
Quinoa is a very good source of manganese and
a good source of copper, two minerals that serve as cofactors for the
superoxide dismutase enzyme. Superoxide dismutase is an antioxidant that
helps to protect the mitochondria from oxidative damage created during
energy production as well as guard other cells, such as red blood cells,
from injury caused by free radicals.
Fiber from Whole
Grains and Fruit Protective against Breast Cancer
When researchers looked at how much fiber
35,972 participants in the UK Women's Cohort Study ate, they found a diet
rich in fiber from whole grains, such as quinoa, and fruit offered
significant protection against breast cancer for pre-menopausal women. (Cade
JE, Burley VJ, et al., International Journal of Epidemiology).
Pre-menopausal women eating the most fiber
(>30 grams daily) more than halved their risk of developing breast cancer,
enjoying a 52% lower risk of breast cancer compared to women whose diets
supplied the least fiber (<20 grams/day).
Fiber supplied by whole grains offered the
most protection. Pre-menopausal women eating the most whole grain fiber
(at least 13 g/day) had a 41% reduced risk of breast cancer, compared to
those with the lowest whole grain fiber intake (4 g or less per day).
Fiber from fruit was also protective.
Pre-menopausal women whose diets supplied the most fiber from fruit (at
least 6 g/day) had a 29% reduced risk of breast cancer, compared to those
with the lowest fruit fiber intake (2 g or less per day).
Practical Tip: As the following table
shows, it's surprisingly easy to enjoy a healthy way of eating that
delivers at least 13 grams of whole grain fiber and 6 grams of fiber from
fruit each day.
||Fiber Content in Grams
|Oatmeal, 1 cup
|Whole wheat bread, 1 slice
|Whole wheat spaghetti, 1 cup
|Brown rice, 1 cup
|Barley, 1 cup
|Buckwheat, 1 cup
|Rye, 1/3 cup
|Corn, 1 cup
|Apple, 1 medium with skin
|Banana, 1 medium
|Blueberries, 1 cup
|Orange, 1 large
|Pear, 1 large
|Prunes, 1/4 cup
|Strawberries, 1 cup
|Raspberries, 1 cup
*Fiber content can vary between brands.
Source: esha Research, Food Processor for Windows, Version 7.8M
Whole Grains and
Fish Highly Protective against Childhood Asthma
According to the American Lung Association,
almost 20 million Americans suffer from asthma, which is reported to be
responsible for over 14 million lost school days in children, and an
annual economic cost of more than $16.1 billion.
Increasing consumption of whole grains and
fish could reduce the risk of childhood asthma by about 50%, suggests the
International Study on Allergy and Asthma in Childhood (Tabak C, Wijga AH,
The researchers, from the Dutch National
Institute of Public Health and the Environment, Utrecht University,
University Medical Center Groningen, used food frequency questionnaires
completed by the parents of 598 Dutch children aged 8-13 years. They
assessed the children's consumption of a range of foods including fish,
fruits, vegetables, dairy and whole grain products. Data on asthma and
wheezing were also assessed using medical tests as well as questionnaires.
While no association between asthma and
intake of fruits, vegetables, and dairy products was found (a result at
odds with other studies that have supported a link between antioxidant
intake, particularly vitamins C and E, and asthma), the children's intake
of both whole grains and fish was significantly linked to incidence of
wheezing and current asthma.
In children with a low intake of fish and
whole grains, the prevalence of wheezing was almost 20%, but was only 4.2%
in children with a high intake of both foods. Low intake of fish and whole
grains also correlated with a much higher incidence of current asthma
(16.7%). compared to only a 2.8% incidence of current asthma among
children with a high intake of both foods.
After adjusting results for possible
confounding factors, such as the educational level of the mother, and
total energy intake, high intakes of whole grains and fish were found to
be associated with a 54 and 66% reduction in the probability of being
The probability of having asthma with
bronchial hyperresponsiveness (BHR), defined as having an increased
sensitivity to factors that cause narrowing of the airways, was reduced by
72 and 88% when children had a high-intake of whole grains and fish,
respectively. Lead researcher, CoraTabak commented, "The rise in the
prevalence of asthma in western societies may be related to changed
dietary habits." We agree. The Standard American Diet is sorely deficient
in the numerous anti-inflammatory compounds found in fish and whole
grains, notably, the omega-3 fats supplied by cold water fish and the
magnesium and vitamin E provided by whole grains. One caution: wheat may
need to be avoided as it is a common food allergen associated with asthma.
Eating foods high in insoluble fiber, such
as quinoa, can help women avoid gallstones, shows a study published in the
American Journal of Gastroenterology.
Studying the overall fiber intake and types
of fiber consumed over a 16 year period by over 69,000 women in the Nurses
Health Study, researchers found that those consuming the most fiber
overall (both soluble and insoluble) had a 13% lower risk of developing
gallstones compared to women consuming the fewest fiber-rich foods.
Those eating the most foods rich in
insoluble fiber gained even more protection against gallstones: a 17%
lower risk compared to women eating the least. And the protection was
dose-related; a 5-gram increase in insoluble fiber intake dropped risk
How do foods rich in insoluble fiber help
prevent gallstones? Researchers think insoluble fiber not only speeds
intestinal transit time (how quickly food moves through the intestines),
but reduces the secretion of bile acids (excessive amounts contribute to
gallstone formation), increases insulin sensitivity and lowers
triglycerides (blood fats). Abundant in all whole grains, insoluble fiber
is also found in nuts and the edible skin of fruits and vegetables
including tomatoes, cucumbers, many squash, apples, berries, and pears. In
addition, beans provide insoluble as well as soluble fiber.
Activity Equal to or Even Higher than that of Vegetables and Fruits
Research reported at the American Institute
for Cancer Research (AICR) International Conference on Food, Nutrition and
Cancer, by Rui Hai Liu, M.D., Ph.D., and his colleagues at Cornell
University shows that whole grains, such as quinoa, contain many powerful
phytonutrients whose activity has gone unrecognized because research
methods have overlooked them.
Despite the fact that for years researchers
have been measuring the antioxidant power of a wide array of
phytonutrients, they have typically measured only the "free" forms of
these substances, which dissolve quickly and are immediately absorbed into
the bloodstream. They have not looked at the "bound" forms, which are
attached to the walls of plant cells and must be released by intestinal
bacteria during digestion before they can be absorbed.
Phenolics, powerful antioxidants that work
in multiple ways to prevent disease, are one major class of phytonutrients
that have been widely studied. Included in this broad category are such
compounds as quercetin, curcumin, ellagic acid, catechins, and many others
that appear frequently in the health news.
When Dr. Liu and his colleagues measured
the relative amounts of phenolics, and whether they were present in bound
or free form, in common fruits and vegetables like apples, red grapes,
broccoli and spinach, they found that phenolics in the "free" form
averaged 76% of the total number of phenolics in these foods. In whole
grains, however, "free" phenolics accounted for less than 1% of the total,
while the remaining 99% were in "bound" form.
In his presentation, Dr. Liu explained that
because researchers have examined whole grains with the same process used
to measure antioxidants in vegetables and fruits-looking for their content
of "free" phenolics"-the amount and activity of antioxidants in whole
grains has been vastly underestimated.
Despite the differences in fruits',
vegetables' and whole grains' content of "free" and "bound" phenolics, the
total antioxidant activity in all three types of whole foods is similar,
according to Dr. Liu's research. His team measured the antioxidant
activity of various foods, assigning each a rating based on a formula
(micromoles of vitamin C equivalent per gram). Broccoli and spinach
measured 80 and 81, respectively; apple and banana measured 98 and 65; and
of the whole grains tested, corn measured 181, whole wheat 77, oats 75,
and brown rice 56.
Dr. Liu's findings may help explain why
studies have shown that populations eating diets high in fiber-rich whole
grains consistently have lower risk for colon cancer, yet short-term
clinical trials that have focused on fiber alone in lowering colon cancer
risk, often to the point of giving subjects isolated fiber supplements,
yield inconsistent results. The explanation is most likely that these
studies have not taken into account the interactive effects of all the
nutrients in whole grains-not just their fiber, but also their many
phytonutrients. As far as whole grains are concerned, Dr. Liu believes
that the key to their powerful cancer-fighting potential is precisely
their wholeness. A grain of whole wheat consists of three parts-its
endosperm (starch), bran and germ. When wheat-or any whole grain-is
refined, its bran and germ are removed. Although these two parts make up
only 15-17% of the grain's weight, they contain 83% of its phenolics. Dr.
Liu says his recent findings on the antioxidant content of whole grains
reinforce the message that a variety of foods should be eaten good health.
"Different plant foods have different phytochemicals," he said. "These
substances go to different organs, tissues and cells, where they perform
different functions. What your body needs to ward off disease is this
synergistic effect - this teamwork - that is produced by eating a wide
variety of plant foods, including whole grains."
against Heart Disease
One type of phytonutrient especially
abundant in whole grains such as quinoa are plant lignans, which are
converted by friendly flora in our intestines into mammalian lignans,
including one called enterolactone that is thought to protect against
breast and other hormone-dependent cancers as well as heart disease. In
addition to whole grains, nuts, seeds and berries are rich sources of
plant lignans, and vegetables, fruits, and beverages such as coffee, tea
and wine also contain some. When blood levels of enterolactone were
measured in over 800 postmenopausal women in a Danish study published in
the Journal of Nutrition, women eating the most whole grains were
found to have significantly higher blood levels of this protective lignan.
Women who ate more cabbage and leafy vegetables also had higher
Quinoa and Other
Whole Grains Substantially Lower Type 2 Diabetes Risk
Quinoa and other whole grains are a rich
source of magnesium, a mineral that acts as a co-factor for more than 300
enzymes, including enzymes involved in the body's use of glucose and
The FDA permits foods that contain at least
51% whole grains by weight (and are also low in fat, saturated fat, and
cholesterol) to display a health claim stating consumption is linked to
lower risk of heart disease and certain cancers. Now, research suggests
regular consumption of whole grains also reduces risk of type 2 diabetes.
(van Dam RM, Hu FB, Diabetes Care).
In this 8-year trial, involving 41,186
particpants of the Black Women's Health Study, research data confirmed
inverse associations between magnesium, calcium and major food sources in
relation to type 2 diabetes that had already been reported in
predominantly white populations.
Risk of type 2 diabetes was 31% lower in
black women who frequently ate whole grains compared to those eating the
least of these magnesium-rich foods. When the women's dietary intake of
magnesium intake was considered by itself, a beneficial, but
lesser-19%-reduction in risk of type 2 diabetes was found, indicating that
whole grains offer special benefits in promoting healthy blood sugar
control. Daily consumption of low-fat dairy foods was also helpful,
lowering risk of type 2 diabetes by 13%. Get the benefits of both quinoa
and dairy by serving your quinoa with a little low-fat cheese. Try adding
a little crumbled feta or parmesan cheese, some pine nuts, chopped onion
and parsley to your quinoa for a tasty lunch or dinner whole grain dish.
Explains Whole Grains' Health Benefits
In many studies, eating whole grains, such
as quinoa, has been linked to protection against atherosclerosis, ischemic
stroke, diabetes, insulin resistance, obesity, and premature death. A new
study and accompanying editorial, published in the American Journal of
Clinical Nutrition explains the likely reasons behind these findings
and recommends at least 3 servings of whole grains should be eaten daily.
Whole grains are excellent sources of
fiber. In this meta-analysis of 7 studies including more than 150,000
persons, those whose diets provided the highest dietary fiber intake had a
29% lower risk of cardiovascular disease compared to those with the lowest
But it's not just fiber's ability to serve
as a bulking agent that is responsible for its beneficial effects as a
component of whole grains. Wheat bran, for example, which constitutes 15%
of most whole-grain wheat kernels but is virtually non-existent in refined
wheat flour, is rich in minerals, antioxidants, lignans, and other
phytonutrients-as well as in fiber.
In addition to the matrix of nutrients in
their dietary fibers, the whole-grain arsenal includes a wide variety of
additional nutrients and phytonutrients that reduce the risk of
cardiovascular disease. Compounds in whole grains that have
cholesterol-lowering effects include polyunsaturated fatty acids,
oligosaccharides, plant sterols and stanols, and saponins.
Whole grains are also important dietary
sources of water-soluble, fat-soluble, and insoluble antioxidants. The
long list of cereal antioxidants includes vitamin E, tocotrieonols,
selenium, phenolic acids, and phytic acid. These multifunctional
antioxidants come in immediate-release to slow-release forms and thus are
available throughout the gastrointestinal tract over a long period after
The high antioxidant capacity of wheat
bran, for example, is 20-fold that of refined wheat flour (endosperm).
Although the role of antioxidant supplements in protecting against
cardiovascular disease has been questioned, prospective population studies
consistently suggest that when consumed in whole foods, antioxidants are
associated with significant protection against cardiovascular disease.
Because free radical damage to cholesterol appears to contribute
significantly to the development of atherosclerosis, the broad range of
antioxidant activities from the phytonutrients abundant in whole-grains is
thought to play a strong role in their cardio-protective effects.
Like soybeans, whole grains are good
sources of phytoestrogens, plant compounds that may affect blood
cholesterol levels, blood vessel elasticity, bone metabolism, and many
other cellular metabolic processes.
Whole grains are rich sources of lignans
that are converted by the human gut to enterolactone and enterodiole. In
studies of Finnish men, blood levels of enterolactone have been found to
have an inverse relation not just to cardiovascular-related death, but to
all causes of death, which suggests that the plant lignans in whole grains
may play an important role in their protective effects.
Lower insulin levels may also contribute to
the protective effects of whole grains. In many persons, the risks of
atherosclerotic cardiovascular disease, diabetes, and obesity are linked
to insulin resistance. Higher intakes of whole grains are associated with
increased sensitivity to insulin in population studies and clinical
trials. Why? Because whole grains improve insulin sensitivity by lowering
the glycemic index of the diet while increasing its content of fiber,
magnesium, and vitamin E.
The whole kernel of truth: as part of your
healthy way of eating, whole grains can significantly lower your risk of
cardiovascular disease, obesity and type 2 diabetes. Enjoy at least 3
servings a day. No idea how to cook whole grains? Just look at the "How to
Enjoy" section in our profiles of the whole grains, or for quick, easy,
delicious recipes, click on this link to our
and select whichever whole grain you would like to prepare.
We usually think of quinoa as a grain, but it
is actually the seed of a plant that, as its scientific name Chenopodium
quinoa reflects, is related to beets, chard and spinach. These amino
acid-rich seeds are not only very nutritious, but also very delicious.
Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a
delicate, somewhat nutty flavor. While the most popular type of quinoa is a
transparent yellow color, other varieties feature colors such as orange,
pink, red, purple or black. Although often difficult to find in the
marketplace, the leaves of the quinoa plant are edible, with a taste similar
to its green-leafed relatives, spinach, chard and beets.
While relatively new to the United States,
quinoa has been cultivated in the Andean mountain regions of Peru, Chile and
Bolivia for over 5,000 years, and it has long been a staple food in the
diets of the native Indians. The Incas considered it a sacred food and
referred to it as the "mother seed."
In their attempts to destroy and control the
South American Indians and their culture, the Spanish conquerors destroyed
the fields in which quinoa was grown. They made it illegal for the Indians
to grow quinoa, with punishment including sentencing the offenders to death.
With these harsh measures, the cultivation of quinoa was all but
Yet, this super food would not be
extinguished forever. In the 1980s, two Americans, discovering the
concentrated nutrition potential of quinoa, began cultivating it in
Colorado. Since then, quinoa has become more and more available as people
realize that it is an exceptionally beneficial and delicious food.
How to Select and Store
Quinoa is generally available in prepackaged
containers as well as bulk bins. Just as with any other food that you may
purchase in the bulk section, make sure that the bins containing the quinoa
are covered and that the store has a good product turnover so as to ensure
its maximal freshness. Whether purchasing quinoa in bulk or in a packaged
container, make sure that there is no evidence of moisture. When deciding
upon the amount to purchase, remember that quinoa expands during the cooking
process to several times its original size. If you cannot find it in your
local supermarket, look for it at natural foods stores, which usually carry
this super grain.
Store quinoa in an airtight container. It
will keep for a longer period of time, approximately three to six months, if
stored in the refrigerator.
How to Enjoy
For some of our favorite recipes, click
Tips for Preparing Quinoa:
While the processing methods used in the
commercial cultivation remove much of the soapy saponins that coats quinoa
seeds, it is still a good idea to thoroughly wash the seeds to remove any
remaining saponin residue. An effective method is to run cold water over
quinoa that has been placed in a fine-meshed strainer, gently rubbing the
seeds together with your hands. To ensure that the saponins have been
completely removed, taste a few seeds. If they still have a bitter taste,
continue the rinsing process.
To cook the quinoa, add one part of the grain
to two parts liquid in a saucepan. After the mixture is brought to a boil,
reduce the heat to simmer and cover. One cup of quinoa cooked in this method
usually takes 15 minutes to prepare. When cooking is complete, you will
notice that the grains have become translucent, and the white germ has
partially detached itself, appearing like a white-spiraled tail. If you
desire the quinoa to have a nuttier flavor, you can dry roast it before
cooking; to dry roast, place it in a skillet over medium-low heat and stir
constantly for five minutes.
Since quinoa has a low gluten content, it is
one of the least allergenic "grains," but its flour needs to be combined
with wheat to make leavened baked goods. Quinoa flour can be used to make
pasta, and quinoa pastas are available in many natural foods stores.
A Few Quick Serving
Combine cooked chilled quinoa with pinto
beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy
this south-of-the-border inspired salad.
Add nuts and fruits to cooked quinoa and
serve as breakfast porridge.
For a twist on your favorite pasta recipe,
use noodles made from quinoa.
Sprouted quinoa can be used in salads and
sandwiches just like alfalfa sprouts.
Add quinoa to your favorite vegetable soups.
Ground quinoa flour can be added to cookie or
Quinoa is great to use in tabouli, serving as
a delicious (and wheat-free) substitute for the couscous with which this
Middle Eastern dish is usually made.
Quinoa is not a commonly allergenic food and
is not known to contain measurable amounts of goitrogens or purines.
However, like all members of the Chenopodiaceae plant family, quinoa does
contain oxalates. The oxalate content of quinoa ranges widely, but even the
lower end of the oxalate range puts quinoa on the caution or avoidance list
for an oxalate-restricted diet.
to Food Rating System Chart
The following chart shows the nutrients for
which this food is either an excellent, very good or good source. Next to
the nutrient name you will find the following information: the amount of the
nutrient that is included in the noted serving of this food; the %Daily
Value (DV) that that amount represents (similar to other information
presented in the website, this DV is calculated for 25-50 year old healthy
woman); the nutrient density rating; and, the food's World's Healthiest
Foods Rating. Underneath the chart is a table that summarizes how the
ratings were devised. Read detailed information on our
Recipe Rating System.
- Anderson JW. Whole grains and coronary
heart disease: the whole kernel of truth. Am J Clin Nutr. 2004
- Cade JE, Burley VJ, Greenwood DC. Dietary
fibre and risk of breast cancer in the UK Women's Cohort Study. Int J
Epidemiol. 2007 Jan 24; [Epub ahead of print] . PMID:17251246.
- Cleland JG, Loh H, Windram J, et al.
Threats, opportunities, and statins in the modern management of heart
failure. Eur Heart J. 2006 Mar;27(6):641-3. PMID:16490737.
- Djoussé L, Gaziano JM. Breakfast cereals
and risk of heart failure in the physicians' health study I. Arch Intern
Med. 2007 Oct 22;167(19):2080-5. PMID:17954802.
- Ensminger AH, Esminger M. K. J. e. al.
Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus
Press; 1986. PMID:15210.
- Erkkila AT, Herrington DM, Mozaffarian D,
Lichtenstein AH. Cereal fiber and whole-grain intake are associated with
reduced progression of coronary-artery atherosclerosis in postmenopausal
women with coronary artery disease. Am Heart J. 2005 Jul;150(1):94-101.
- Fortin, Francois, Editorial Director. The
Visual Foods Encyclopedia. Macmillan, New York 1996.
- Goldberg RJ, Ciampa J, Lessard D, et al.
Long-term survival after heart failure: a contemporary population-based
perspective. Arch Intern Med. 2007 Mar 12;167(5):490-6. PMID:17353497.
- Jensen MK, Koh-Banerjee P, Hu FB, Franz M,
Sampson L, Gronbaek M, Rimm EB. Intakes of whole grains, bran, and germ
and the risk of coronary heart disease in men. Am J Clin Nutr 2004
- Johnsen NF, Hausner H, Olsen A, Tetens I,
Christensen J, Knudsen KE, Overvad K, Tjonneland A. Intake of whole grains
and vegetables determines the plasma enterolactone concentration of Danish
women. J Nutr. 2004 Oct;134(10):2691-7. PMID:15465768.
- Liu RH. New finding may be key to ending
confusion over link between fiber, colon cancer. American Institute for
Cancer Research Press Release, November 3, 2004.
- Tabak C, Wijga AH, de Meer G, Janssen NA,
Brunekreef B, Smit HA. Diet and asthma in Dutch school children (ISAAC-2).
Thorax. 2006 Dec;61(12):1048-53. Epub 2005 Oct 21. PMID:16244092.
- Touyz RM. Role of magnesium in the
pathogenesis of hypertension. Mol Aspects Med 2003 Feb 6;24(1-3):107-36.
- Tsai CJ, Leitzmann MF, Willett WC,
Giovannucci EL. Long-term intake of dietary fiber and decreased risk of
cholecystectomy in women. Am J Gastroenterol. 2004 Jul;99(7):1364-70.
- van Dam RM, Hu FB, Rosenberg L, Krishnan
S, Palmer JR. Dietary calcium and magnesium, major food sources, and risk
of type 2 diabetes in U.S. Black women. Diabetes Care. 2006
- Wood, Rebecca. The Whole Foods
Encyclopedia. New York, NY: Prentice-Hall Press; 1988. PMID:15220.
How B Vitamins
by Dr. Jerry Gordon
to How B Vitamins Work
Photo courtesy NASA
Illustrated vitamin B12 molecule.
We've all stared at
the cereal box label during breakfast and wondered what words like riboflavin,
folic acid and pyridoxine mean. Has your mom ever reminded you to eat a balanced
diet and "make sure you eat your greens"? The words on your cereal box and your
mother's good advice both involve vitamin B. The B vitamins are a group of eight
individual vitamins, often referred to as the B-complex vitamins. In this
article, we will take a look at how the B vitamins work so you can begin to
understand why Kellogg's and your mother made sure you included these essential
vitamins in your diet. We'll also look at some of the more serious conditions
that can result from B vitamin deficiencies.
vitamin is derived from a combination of
words -- vital amine -- and was conceived by Polish chemist Casimir Funk in
1912. Funk isolated
vitamin B1, or thiamine, from rice. This
was determined to be one of the vitamins that prevented beriberi, a deficiency
disease marked by inflammatory or degenerative changes of the nerves, digestive
system and heart.
If you read
What are vitamins and how do they work?,
you know that vitamins are organic (carbon containing) molecules that mainly
function as catalysts for reactions within the body. A catalyst is a substance
that allows a chemical reaction to occur using less energy and less time than it
would take under normal conditions. If these catalysts are missing, as in a
vitamin deficiency, normal body functions can break down and render a person
susceptible to disease.
The body requires
vitamins in tiny amounts (hundredths of a gram in many cases). We get vitamins
from these three primary sources:
Our bodies -- Vitamin K and
some of the B vitamins are produced by bacteria within our intestines, and
vitamin D is formed with the help of ultraviolet radiation, or sunshine, on
Vitamins are either
fat-soluble or water-soluble. The fat-soluble vitamins can be remembered with
the mnemonic (memory aid) ADEK, for the vitamins A, D, E and K. These vitamins
accumulate within the fat stores of the body and within the liver. Fat-soluble
vitamins, when taken in large amounts, can become toxic. Water-soluble vitamins
vitamin C and the B vitamins. Water-soluble
vitamins taken in excess are excreted in the urine but are sometimes associated
with toxicity. Both the B vitamins and vitamin C are also stored in the liver.
vitamins are actually a group of eight vitamins, which include:
Pantothenic Acid (B5)
These vitamins are
The breakdown of
carbohydrates into glucose (this provides energy for the body)
The breakdown of
fats and proteins (which aids the normal functioning of the nervous system)
Muscle tone in the
stomach and intestinal tract
Some doctors and
nutritionists suggest taking the B-complex vitamins as a group for overall good
health. However, most agree that the best way to get our B vitamins is naturally
-- through the foods we eat!
Where B Vitamins Come From and Why They're Important
vitamins are found in brewer's yeast, liver, whole-grain cereals, rice, nuts,
milk, eggs, meats, fish, fruits, leafy green vegetables and many other foods.
Keep reading for more specifics about each of the B vitamins:
The B vitamin
thiamine is essential for the metabolism of
carbohydrates into the simple sugar glucose. The chemical process involves the
combination of thiamine with pyruvic acid to form a coenzyme, a substance that,
when combined with other substances, forms an enzyme. Enzymes are those
all-important proteins that speed up chemical reactions in the body. Thiamine is
also important for the proper functioning of the nervous system. In this
instance, thiamine acts as a coenzyme in the production of the neurotransmitter
(chemical messenger between nerve fibers) acetylcholine.
is rare but often occurs in alcoholics, because alcohol interferes with the
absorption of thiamine through the intestines. There are several health problems
associated with a deficiency of thiamine. The first is beriberi, a disease that
is characterized by anemia, paralysis, muscular atrophy and weakness, and spasms
in the muscles of the legs. Other disorders caused by thiamine deficiency
include Wernicke's encephelopathy, which causes lack of coordination, and
Korsakoff's psychosis, which affects short-term memory. The mouth can also be
affected by thiamine deficiency, increasing the sensitivity of the teeth, cheeks
and gums, as well as "cracks" in the lips. Fortunately, these conditions can be
reversed with the addition of the vitamin.
Thiamine is found in
whole-grain cereals, bread, red meat, egg yolks, green leafy vegetables,
legumes, sweet corn, brown rice, berries, yeast, the germ and husks of grains
and nuts. Mega-doses (very high doses) of thiamine have not been associated with
adverse health effects, and excess of the water-soluble vitamin is excreted.
Riboflavin is important in the breakdown of
carbohydrates, fats and proteins, and, like thiamine, it acts as a coenzyme in
the process. It is also significant in the maintenance of the skin and mucous
membranes, the cornea of the eye and for nerve sheaths. Riboflavin also acts as
a coenzyme for oxidation-reduction reactions throughout the body. Oxidation
reduction reactions involve the addition of either oxygen or hydrogen to a
substance. One important consequence of this process is when it acts to inhibit
chemical reactions with oxygen or highly reactive free radicals. These oxidation
reactions can cause damage to our cells. (See
How Cells Work.)
A deficiency of
riboflavin can cause skin disorders (seborrheic dermatitis) and inflammation of
the soft tissue lining around the mouth and nose, anemia, and can cause the eyes
to be light-sensitive. In the mouth, angular cheilosis can develop. This is a
painful condition where lesions develop at the corners of your lips, and
glossitis (inflammation of the tongue) can also occur.
Riboflavin is found
in whole-grain products, milk, meat, eggs, cheese and peas. As a water-soluble
vitamin, any excess is excreted, although small amounts are stored in the liver
Niacin, also known as nicotinic acid and
nicotinamide, is needed for the metabolism of food, the maintenance of healthy
skin, nerves and the gastrointestinal tract. Niacin is also used in those
all-important oxidation reduction reactions. A deficiency of niacin causes the
disease, pellagra. In the past, this disease was often associated with the very
poor and was also a major cause of mental illness. The symptoms of pellagra are
sometimes referred to as the "three D's" -- diarrhea, dermatitis and dementia --
ultimately resulting in a fourth "D", death. The mouth is also affected by pe
llagra, which can cause the inside of the cheeks and tongue to become red and
painful. Fortunately, high doses of niacin (150-300 mg.) can reverse the effects
of this disease.
Niacin is found in
protein-rich food such as meats, fish, brewer's yeast, milk, eggs, legumes,
potatoes and peanuts. Niacin can also be prescribed in higher doses as a drug to
help lower cholesterol (see
How Cholesterol Works), but can cause side
effects. The main side effects of high doses of niacin include flushing of the
skin (due to dilating blood vessels), itching, headaches, cramps, nausea and
Pyridoxine, also known as pyridoxal
phosphate and pyridoxamine, is needed (like some of the other B vitamins) for
the breakdown of carbohydrates, proteins and
fats. Pyridoxine is also used in the
production of red
blood cells, as well as in the biochemical
reactions involved in the metabolism of amino acids (the building blocks of
protein). Due to the abundance of pyridoxine in many foods, a deficiency is rare
alcoholics, where it is often present. A
pyridoxine deficiency causes skin disorders (similar to symptoms brought on by
riboflavin and niacin deficiencies), neuropathy (abnormal nervous system),
confusion, poor coordination and insomnia. Oral signs of pyridoxine deficiency
include inflammation of the edges of the lips, tongue and the rest of the mouth.
High doses of pyridoxine are sometimes touted as a remedy for premenstrual
How PMS Works), but research has not
supported this assertion. Mega-doses of pyridoxine can cause nerve damage.
Pyridoxine is found
in many foods, including liver, organ meats, brown rice, fish, butter, wheat
germ, whole grain cereals, soybeans and many others.
Vitamin B12 is necessary for processing
carbohydrates, proteins and fats and to help make all of the blood cells in our
bodies. Vitamin B12 is also required for maintenance of our nerve sheaths.
Vitamin B12 acts as a coenzyme in the synthesis and repair of DNA.
Vitamin B12 cannot
be absorbed or used by the body until it is combined with a mucoprotein made in
the stomach and called intrinsic factor. Once the B12 becomes bound to the
intrinsic factor, it is able to pass into the small intestine to be absorbed and
used by the body. Vitamin B12 deficiency is sometimes seen in strict vegetarians
who do not take vitamin supplements, and those who have an inability to absorb
the vitamin (usually from a failure to produce intrinsic factor). Although
enough B12 is stored in the liver to sustain a person for many years, a
deficiency will cause a disorder known as pernicious anemia. Pernicious anemia
causes weakness, numbness of the extremities, pallor, fever and other symptoms.
Mouth irritation and brain damage are also common consequences of B12
deficiency. However, these very serious effects can be reversed by vitamin B12
shots. Shots are needed because the deficiency is often caused by an inability
to absorb the vitamin when taken orally. As we age, our stomachs have an
increasingly difficult time producing intrinsic factor. Many doctors recommend
that people over 60 have their vitamin B12 levels checked, to see if a B12 shot
Vitamin B12 is not
found in any plant food sources and is produced almost solely by bacteria, such
as streptomyces griseus. Rich sources of B12 include liver, meat, egg yolk,
poultry and milk.
Folic acid (B9)
Chemist Robert Jacob prepares blood samples for analysis in a study of folic
Folic acid, also known as folacin and
pteroylglutamic acid, is one of the B-complex vitamins that interacts with
vitamin B12 for the synthesis of DNA, which is important for all cells in the
body. Folic acid, in combination with vitamin B12 and
vitamin C), is necessary for the breakdown
of proteins and the formation of hemoglobin, a compound in red blood cells that
transports oxygen and carbon dioxide. Folic acid is also essential to virtually
all biochemical reactions that use a one-carbon transfer and is produced by
bacteria in the stomach and intestines.
A deficiency of
folic acid causes anemia, poor growth, and irritation of the mouth -- all of
which are similar to symptoms suffered by those with B12 deficiency. Folic acid
is present in nearly all natural foods but can be damaged, or weakened, during
cooking. Deficiencies are found mainly in alcoholics, the malnourished, the
poor, the elderly and those who are unable to absorb food due to certain
diseases (topical sprue, gluten enteropathy).
Folic acid is found
in yeast, liver, green vegetables, whole grain cereals and many other foods. The
need for folic acid increases during
pregnancy, due to high requirements of the
vitamin from the fetus. Doctors often suggest a 300 mcg. daily
supplement for pregnant women. Many
nutritional requirements change during pregnancy, and vitamins are no exception.
All of the B vitamins, especially folic acid, should be slightly increased
during pregnancy and lactation (breast milk production). The daily intake of
folic acid should be increased from 180 mcg. to 400 mcg. during pregnancy and
from 180 mcg. to 280 mcg. during lactation. (Test
Your Folic Acid Smarts with this quiz!)
Mega-doses of folic
acid can produce convulsions, interfere with the anticonvulsant medication used
by epileptics, and disrupt zinc absorption.
Pantothenic Acid and Biotin
Pantothenic acid is used in the breakdown
of carbohydrates, lipids and some amino acids. It is also used for the synthesis
of coenzyme A for biochemical reactions in the body.
Biotin functions as a coenzyme in
carboxylation reactions (-COOH), which are also useful in many of the body's
functions. (Pantothenic acid, biotin and folic acid are often used in tandem by
the body.) Bacteria in our intestines produce both pantothenic acid and biotin.
There is no known disorder associated with pantothenic acid deficiency. The
vitamin is found in abundance in meats, legumes and whole-grain cereals.
Mega-doses of pantothenic acid can cause diarrhea.
A deficiency of
biotin is rare but can cause a skin disorder called scaly dermatitis. Biotin
deficiency may be found in individuals who eat large quantities of egg whites.
These contain the substance avidin, which "ties up" the body's biotin. Biotin is
found in beef liver, egg yolk, brewer's yeast, peanuts, cauliflower and
Getting Enough B Vitamins
As you can see, the
B vitamins are essential for an astonishing array of life functions.
Fortunately, most of us will get all of the B vitamins we need by eating a
diet. Some people swear by a B-complex
supplement every day, but based on the wide variety of foods containing these
vitamins, a supplement may not be necessary.
Researchers from the
Hope Heart Institute say that up to 30
percent of people over age 50 have lost the ability to absorb adequate vitamin
B12 from meat or dairy products. Other people need only 2.4 mg. a day -- the
amount found in three ounces of beef -- but researchers recommend that older
Americans eat fortified cereal or grains or take a daily vitamin supplement. (If
you need extra
calories and protein, a supplement drink,
containing all the appropriate vitamins, is an alternative.) Check the chart
below for a quick, but thorough, look at the basics of the B-complex vitamins:
Allowance (RDA)* in mg (B12 is in µg)
When You Take Too Much
When You Take Too Little
I=0.3-0.4; C=0.7-1.0; A=1.0-1.5
cereal, bread, meat, rice, yeast, corn, nuts
carbohydrate metabolism, nervous system
beriberi (anemia, paralysis), movement & memory effects
I=0.4-0.5; C=0.8-1.2; A=1.2-1.8
grains, milk, meat, eggs, cheese, peas
maintains skin, mucous membranes, eyes, nerve sheaths
& oral problems, anemia
I=5-6; C=0.8-1.2; A=1.2-1.8
milk, eggs, fish, legumes, potatoes
healthy skin, nerves & GI tract, metabolism of food
flushing, itching, cramps, nausea, skin eruptions
pellagra (diarrhea, dermatitis, dementia)
I=0.3-0.6; C=1.0-1.4; A=1.4-2.0
meats, brown rice, fish, butter, soybeans
metabolism of food, amino acids
& nerve damage, confusion, mouth irritation
I=25-35; C=50-100; A=150-180
yeast, liver, green vegetables, whole grain cereal
hemoglobin synthesis, formation of blood cells, protein metabolism
convulsions, disrupted zinc absorption
anemia, mouth irritation, poor growth
made by our intestines
meats, legumes, whole-grain cereals
breakdown of carbohydrates, lipids, amino acids
made by our intestines
liver, egg yolk, brewer's yeast, mushrooms
functions as coenzyme in caroboxylation reactions
I=0.3-0.5; C=0.7-1.4; A=2.0
liver, meat, eggs, poultry, milk
metabolism of food, blood cell formation, DNA synthesis
pernicious anemia, mouth irritation, brain damage
*I=infant; C=child; A=adult. Please note that
vitamin ranges account for differences in age and gender. Some of the vitamins
should be increased during pregnancy and for lactating mothers.
This article has
been reprinted in full, courtesy of Dr. Jerry Gordon. Please visit:
In the MEDICAL ANNALS of the
DISTRICT OF COLUMBIA, Vol. 20, No. 6, June, 1961, under the title "The Value
of Bentonite for Diarrhea" we may read the results of the clinical work
performed by a team of medical doctors, using Hydrated Bentonite** in the
treatment of diarrhea ( 34 cases ). The causative factors of the diarrhea
were virus infections, food allergy, spastic colitis, and food poisoning.
The results of the scientific investigation indicated that liquid Bentonite
provides substantial relief in 97 percent of the cases. The percent of
relief indicated as to concomitant symptoms was: abdominal cramps 80%;
headaches 71%; nausea 85%; and weakness 100%.
May 24, 2004
The Healing Benefits of Eating Clay
We all know that eating natural and organic
foods free from additives and preservatives is good for us, but not many
know that the soil itself is also credited with improving one's health and
healing a number of ailments. Geophagy, or the practice of eating clay, has
been used for thousands of years by Native Americans, Africans, Australians,
Europeans and many other cultures to purify the intestinal tract, as an
antibiotic to fight infection, and also for spiritual healing. Animals all
over the world are also naturally earth-consuming, having an instinctual
desire to eat dirt to remedy mineral deficiencies and counteract poisons, as
well as to heal them when they feel ill.
Inside your body the clay attracts and absorbs toxins, such as chemicals,
free radicals, pesticides and herbicides, and then eliminates them through
the bowels. It also works to clean and optimize many organs including your
liver and colon. Clay contains many minerals, including calcium, iron,
potassium, magnesium, sulfur, manganese, zinc, and silica, which makes it an
excellent means for restoring those minerals which the body has lost.
Reported results from consistent clay eaters include clearer skin, a
strengthened immune system, enhanced alertness, and a surge in energy.
Today clay is most often used in relieving gastric ailments, through over
the counter medications. But in many parts of the world natural clay, known
as Calcium Montmorillonite, is used to help treat chronic infections and
ailments including eczema, acne, psoriasis, arthritis and ulcers, to provide
minerals and quell morning sickness in pregnant women, and even reduce
stress. In addition, eating clay can aid in weight loss as it expands in the
stomach and creates a feeling of fullness, temporarily satisfying hunger and
possibly reducing food cravings in the future.
Courtesy of The DailyOM
How does "Eating" clay work?
Its highest power lies in the ability to
absorb toxins, impurities, heavy metals and other contaminants. Once it
becomes hydrated, the electrical and molecular components of the clay
rapidly change and produce an "electrical charge", attracting and soaking up
poisons on its exterior wall and then slowly draw them into the interior
center of the clay where it is held.
Bentonite, also referred to as
Montmorillonite, is one of the most effective and powerful healing clays
used to treat both internal and external maladies. Bentonite can be used
externally as a clay poultice, mud pack or in the bath and skin care
recipes. Internally it can be added to water or glazed upon food to help
those with sensitive palates.
According to the
Canadian Journal of Microbiology (31 , 50-53), Bentonite can
absorb pathogenic viruses, aflatoxin (a mold), and pesticides and herbicides
including Paraquat and Roundup. The clay is eventually eliminated from the
body with the toxins bound to its multiple surfaces.
Bentonite, medicinal powdered clay also
known as Montmorillonite, derives from deposits of weathered volcanic ash
settled in seabeds. It is one of the most effective natural intestinal
detoxifying agents available and has been recognized as such for centuries
around the world and contains over 70 minerals.
Why use it?
Toxins are a
major cause of immune system breakdown. Chemicals are sprayed on crops,
mercury is found in fish, cosmetics, soil, and many other sources. Aluminum
is present in soft drink cans, cheeses, white four, baking powder,
deodorants. Coffee, some types of rice, salt, smog, and even water are
sources of arsenic. Cadmium is found in cigarette smoke, coffee, gasoline,
steel cooking pans, metals pipes and water.
Bentonite clay has the magnificent
'drawing' effect of pulling out toxic chemicals, and even metals through the
pores of your skin, via the ancient art of clay bathing. Use of Bentonite
clay and its wonderful drawing effects that is has in pulling out toxic
chemicals and metals through the pores of the skin.
contains more than 70 trace minerals. By mixing Bentonite clay with
water either internally or externally the expanded particles develop into a
large surface which enables them to pick up many times their own weight of
various body toxins. This wide surface is made of a great number of tiny
platelets, each with a negative electrical attraction for positively charged
toxins. Bentonite clay's negative charge is responsible for its amazing
detoxifying properties: it is a magnet for many toxic elements present in
the human body (heavy metals, pesticides, and free radicals), which are
positively charged. This physical pulling power of Pure Calcium Bentonite
Clay also has an absorbent action (like sticky paper) as toxins are drawn
into the porous surface of the clay.
Enzymes And Their Importance
How Many Are Aware of The
Function of Enzymes?
Very few are aware of the
function of enzymes in the body. Enzymes are substances, which make life
possible. They are needed for every chemical reaction that occurs in our body.
Without enzymes, no activity at all would take place. Neither vitamin, mineral,
nor hormones could do any work - without enzymes.
What Are Enzymes?
biological catalysts: this means that they speed up the chemical reactions in
living things. Without enzymes, our guts would take weeks and weeks to digest
our food (if at all!), our muscles, nerves and bones would not work properly and
so on - we would not be living.
What Do Enzymes Do?
tiny proteins (also known as the “Life Force” and/or “Energy” of our foods) that
are found in all raw foods to help them digest and be more readily absorbed in
the body. Enzymes are destroyed at 118 F and are not present in processed foods.
This puts the burden on the body to digest the food on its own and when it can't
do it properly, problems arise. If fats are not digested properly we can get
excess fat storage.
Where Do Enzymes Come From?
All animals, green plants, fungi and bacteria produce
enzymes: so enzymes are not just about digesting food. The enzymes which we use
to digest our food are extra-cellular, that means they are found outside cells.
We also have enzymes inside our cells; these are intra-cellular enzymes. Enzymes
are used in ALL chemical reactions in living things; this includes respiration,
photosynthesis, movement growth, getting rid of toxic chemicals in the liver and
Are Enzymes Sensitive To Heat?
Yes! Heat, of any sort above about 50 degrees C pretty much destroys any of the enzymatic activity in most foods.
This will occur when one either cooks by microwave of normal oven, simmering, frying, pasteurizing, etc. If you want to preserve enzyme
activity in food, do not heat it. The vast majority of enzymes can be considered to be a special class of proteins. When you eat enzymes or
any other type of protein, your body digests them down to their building blocks, which are amino acids.
Are Additional Enzymes Taken
Through My Food & Supplements Going To Help Me?
Some believe that all enzymes
taken orally (via food or supplement) are completely destroyed by the harsh
environment of the stomach’s digestive juices, and are reduced to amino acid
status. Many more believe differently and this is why:
The stomach has two distinct
divisions: Fundus (upper portion) and Pylorus (lower portion). Eaten food
remains in the upper part for approximately one hour. This is where
predigestion takes place. The fundus is where digestive food enzymes begin to
break down the food into carbohydrates, fats and protein. So food and
supplements with enzymes are available for absorption during a minimum of that
first hour! Raw foods supply their own digestive enzymes, thus saving the
stomach from supplying all the enzymes. Cooked foods, which have no enzymes,
must wait in the fundus until the stomach supplies the enzymes.
Can enzymes help fight
Yes. There is a connection
between the strength of our immune system and our enzyme level. The more
enzymes we have, the stronger our immune system will be and the healthier
and stronger we will be. For example, leukocytes (white blood cells) have
eight (8) different amylase enzymes which assist the white blood cell to
engulf foreign substances and reduce them to a form that the body can
How can enzymes improve my health?
Purifies the blood.
All pathogen (virus, fungus and bacteria) are made up of protein, or use a
protein coating to protect themselves (as a virus does). The enzyme protease
breaks down proteins, and since the invaders of our blood system are protein, it
makes sense that ingesting protease could break down the protein invaders.
Strengthens the immune system.
Enzymes deliver nutrients to our cells, carry away toxic debris, digest our
food, purify our blood, deliver hormones by feeding and fortifying our endocrine
system and balance our cholesterol and triglycerides levels while doing no harm
to our body
Breaks down fats.
The enzyme lipase breaks down and digests fat. This takes stress off our
gallbladder, liver and pancreas. This will enhance weight loss.
Enzymes lower cholesterol and
Cholesterol and triglycerides are fats that circulate in our blood stream. The
enzyme lipase will control the release of these fats which could protect us from
certain forms of heart disease, like atherosclerosis.
Enzymes enhance mental capacity.
Our body uses glucose from the liver to feed and fortify the hypothalamus. Our
red blood cells carry oxygen to the brain, along with glucose to feed the brain
cells. When there is a dysfunction with this mechanism we become fatigued and
are unable to think clearly. The hypothalamus directs our endocrine system and
is responsible for our water balance, body temperature and appetite.
Enzymes cleanse the colon.
Foods that are not digested properly are stored in our colon and digestive
problems can begin. Some researchers estimate that nearly 70% of all illness
starts in our colon. Undigested protein putrefies, carbohydrates ferment, and
fats turn rancid in our colon. Enzymes will break down our foods properly and
keep our colon free of these toxins.
Enzymes help us sleep.
Enzymes enhance our endocrine glands. The under nourished endocrine system may
create a malfunction in our hormonal system which can upset our nervous system
and sleep patterns. When we are unable to digest our food or deliver the
nutrients to keep our endocrine and nervous system in balance, we cannot rebuild
our body or it's energy level.
Enzymes help us shed excess
weight and fat.
Many overweight people have a metabolic imbalance. Remember, our endocrine
system regulates our metabolism. Once we are able to fortify the endocrine
system, have our bowels working regularly and can digest our food rather than
turning it into fat, we have a successful combination. Enzymes, especially
lipase, will break down our fats properly, which will help us bum fat, thus
promoting weight loss.
Improves aging skin.
An adequate supply of enzymes is absolutely essential for keeping the skin young
looking and healthy. Enzymes fight the aging process by increasing blood supply
to the skin, bringing with it life giving nutrients and carrying away waste
products that can make your skin look dull and wrinkled. Our circulation slows
down as we get older. To counteract this we need to consume more enzymes.
Maintains proper pH balance in
our Gl tract.
Friendly flora such as L. Acidophilus and bifidobacerium are important to the
intestinal tract for maintaining proper pH and also for controlling the
population of potential pathogenic organisms like clostridium and Candida.
Enzymes have been proven to be very effective in the control of beneficial
bacteria. Another role of beneficial bacteria is the actual synthesis of highly
favorable natural chemicals in the colon through the fermentation process.
These fermentive products
include such molecular species as natural antibiotics and very importantly,
digestive enzymes. These enzymes can play an extremely important role in the
digestion of otherwise incompletely digested food substances, especially
Enzymes maintain proper pH
balance in the urine.
Research has shown that a balance of the plant enzymes (lipase, protease, and
amylase) eaten by individuals produce a proper urine pH of 6.3 to 6.6 in 24 hour
Midway Stop &
Click for Bentonite Clay
Click here for
Barlean's Flax Oil
by Christopher Stewart
"Has anyone ever noticed that people of our
world eat so many quantities of wheat (normally in highly processed and
lifeless, enzymeless forms like breads, bagels, donuts, pizza, cookies, and
desserts?) Do they realize that the near nutritional benefit and healing
power of wheat is hidden in the wheat berry (or seed) itself?
Wheatgrass, which is the 10 to 14 days grown grass, contains the entire
range of vitamins, minerals, enzymes, and nutrients that your body requires.
Whereas wheat's more popular form of dead food products consumed by millions
of uneducated people is totally void of life or health-giving properties.
Although the leading body experts, know as doctors, pharmacists, dietitians
and scientists have been aware for well over 60 years (possibly centuries)
about the miraculous qualities of wheatgrass and chlorophyll, they seemed to
have left it up to us to "discover it." Thanks to caring people like Ann
Wigmore and Victoras Kulvinskas, countless numbers of people have been given
a new lease on life, better health and peace of mind using wheatgrass juice
and living foods.
Wheatberries, like all other sprout seeds, reminds us that life force or
innate healing power is hidden within us. When we expose and release this
energy (like sprouting does for seeds) by drinking or applying wheatgrass,
our bodies and minds regenerate into the strong beautiful and healthy forms
they were created to become.
The simple things life offers us still contain not only amazing answers to
our seemingly most difficult human conditions, but also teach us the basic
laws for true happiness and survival.
As a survival food, storing wheat berries is in my opinion, a must. Not only
because you can live off wheatgrass, if necessary, but you can also turn
wheat berry sprouts into an incredible variety of foods. Some of these
include sprouted breads, cookies, sprouted pizza, desserts, rejuvelac,
sprouted wheat germ, and wheat milk. You can use the wheatgrass pulp for
external wounds, blemishes, rashes, and bruises. And with even more
imagination, the wheatgrass juice can be taken internally through other
areas (eyes, ears, and nose) and can benefit all possible ailments. If you
are ever without other herbs, essential oils, or remedies, wheat berries are
a complete first aid kit the Creator has given us."
Click Here for Organic Wheatgrass Kits, Herb Kits
35 Uses for
Courtesy of living foods
Dr.Birscher, a research
scientist, called chlorophyll "concentrated sun power." He said
chlorophyll increases function of the heart, affects the vascular system,
the uterus, the intestine and the lungs.
According to Dr. Bircher,
nature uses chlorophyll as a body cleanser, rebuilder and neutralizer of
grass juice can dissolve scars that are formed in the lungs from breathing
acid gasses. The effects of carbon monoxide are minimized since
chlorophyll increases hemoglobin production.
grass juice helps to reduce high blood pressure as the juice helps to
reduce toxins from the body and gives the blood iron which helps
purifies the blood.
It acts as
a detergent on the body.
overcome dandruff. Rub the juice into the scalp, rinse and shampoo.
with wheatgrass juice for vaginal infections.
help prevent tooth decay
Hold it in
the mouth for 5 minutes to relieve toothaches.
relieve soar throats.
Pyorrhea of the mouth - take wheatgrass, soaked in juice
for 5 minutes, and apply to diseased area; or chew it in the mouth until
it is dry and spit the pulp out.
Wheatgrass juice and living foods overcome skin troubles.
It can be
used as a sterilizer.
combined with easy-to-digest nourishment, it can keep hair from graying.
Use it as
a source of fresh, alive vitamins for total health.
especially for its protection and healing power.
strength, health, spirituality and well-being.
build a clean bloodstream and aids in proper digestion.
It is an
excellent mouthwash and draws out toxins from the gums and teeth.
Combined with living foods, it is great for blood disorders
of all kinds including anemia.
It is an
excellent skin cleanser and beautifier.
juice over you in a tub of warm water. Soak in it for 15 to 20 minutes and
rinse off with a cold shower.
enema, wheatgrass juice implants are great for healing and detoxifying the
colon walls, as well as cleansing the internal organs.
Wheatgrass juice is excellent in a case of constipation in
keeping the bowels open.
disinfects and cleans out bacteria and viruses.
beneficial effects on the capillaries
overcome aging and gives energy to the sex hormones.
overcome radiation from the television and computer screens, pollution,
and odors in the home.
neutralizes harmful inorganic molecules. Fruits and vegetables
contaminated by sprays can be cleansed with wheatgrass placed in the rinse
metals - lead, cadmium, mercury, aluminum, and excessive amounts of
copper- can be successfully removed with small amounts of wheatgrass
juice, in increasing dosages.
Wheatgrass is one of the richest natural sources of vitamin
A and vitamin C. It is also excellent source of calcium iron magnesium,
phosphorus, potassium, sodium, sulfur, cobalt, zinc, and protein.
According to agricultural researcher Pfeiffer, if one
dehydrates wheatgrass, the protein composition is 47.7%. Dried wheatgrass
then has 3 times as much protein concentration as beef.
Wheatgrass juice builds up the white blood cells through
its cleansing energy and nutritional value, when combined with a diet of
organically grown living foods.
Bundles of wheatgrass suspended in aquarium water purify
and disinfects the water and can heal sick fish. Also, tap water can be
purified by placing a bundle of wheatgrass in it.
40 Additional Points about
Wheatgrass and its Nutritional Values
Courtesy of Wheatgrass Kits.com
1 Wheatgrass Juice is one of the
best sources of living chlorophyll available.
2 Chlorophyll is the first
product of light and, therefore, contains more light energy than any other
3 Wheatgrass juice is a crude
chlorophyll and can be taken orally and as a colon implant without toxic
4 Chlorophyll is the basis of
all plant life.
5 Wheatgrass is high in oxygen
like all green plants that contain chlorophyll. The brain and all body
tissues function at an
optimal level in a
6 Chlorophyll is anti-bacterial
and can be used inside and outside the body as a healer.
7 Dr. Bernard Jensen says that
it only takes minutes to digest wheatgrass juice and uses up very little
8 Science has proven that
chlorophyll arrests growth and development of unfriendly bacteria.
9 Chlorophyll (wheatgrass)
rebuilds the bloodstream. Studies of various animals have shown
chlorophyll to be free of any toxic reaction. The red cell count was
returned to normal within 4 to 5 days of the administration of chlorophyll,
even in those animals which were known to be extremely anemic or low in red
10 Farmers in the Midwest who
have sterile cows and bulls put them on wheatgrass to restore fertility.
(The high magnesium content in chlorophyll builds enzymes that restore the
11 Chlorophyll can be extracted
from many plants, but wheatgrass is superior because it has been found to
have over 100 elements needed by man. If grown in organic soil, it absorbs
92 of the known 102 minerals from the soil.
12 Wheatgrass has what is called
the grass-juice factor, which has been shown to keep herbivorous animals
13 Dr. Ann Wigmore has been
helping people get well from chronic disorders for 30 years using
14 Liquid chlorophyll gets into
the tissues, refines them and makes them over.
15 Wheatgrass Juice is a
superior detoxification agent compared to carrot juice and other fruits and
vegetables. Dr Earp-Thomas, associate of Ann Wigmore, says that 15 pounds of
Wheatgrass is the equivalent of 350 pounds of carrot, lettuce, celery, and
16 Liquid chlorophyll washes
drug deposits from the body.
17 Chlorophyll neutralizes
toxins in the body.
18 Chlorophyll helps purify the
19 Chlorophyll improves blood
20 In the American Journal of
Surgery (1940), Benjamin Gruskin, M.D. recommends chlorophyll for its
antiseptic benefits. The article suggests the following clinical uses for
chlorophyll: to clear up foul smelling odors, neutralize Strep
infections, heal wounds, hasten skin grafting, cure chronic sinusitis,
overcome chronic inner-ear inflammation and infection, reduce varicose veins
and heal leg ulcers, eliminate impetigo and other scabby eruptions, heal
rectal sores, successfully treat inflammation of the uterine cervix, get rid
of parasitic vaginal infections, reduce typhoid fever, and cure advanced
pyorrhea in many cases.
21 Wheatgrass Juice cures acne
and even removes scars after it has been ingested for seven to eight
months. The diet must be improved at the same time.
22 Wheatgrass juice acts as a
detergent in the body and is used as a body deodorant.
23 A small amount of wheatgrass
juice in the human diet prevents tooth decay.
24 Wheatgrass juice held in the
mouth for 5 minutes will eliminate toothaches. It pulls poisons from
25 Gargle Wheatgrass Juice for a
26 Drink Wheatgrass Juice for
skin problems such as eczema or psoriasis.
27 Wheatgrass Juice keeps the
hair from graying.
28 Pyorrhea of the mouth: lay
pulp of wheatgrass soaked in juice on diseased area in mouth or chew
wheatgrass, spitting out the pulp.
29 By taking Wheatgrass Juice,
one may feel a difference in strength, endurance, health, and spirituality,
and experience a sense of well-being.
30 Wheatgrass juice improves the
31 Wheatgrass juice is high in
32 Wheatgrass juice is an
excellent skin cleanser and can be absorbed through the skin for nutrition.
Pour green juice over your body in a tub of warm water and soak for 15 to 20
minutes. Rinse off with cold water.
33 Wheatgrass implants (enemas)
are great for healing and detoxifying the colon walls. The implants
also heal and cleanse the internal organs. After an enema, wait 20
minutes, then implant 4 ounces of wheatgrass juice. Retain for 20
34 Wheatgrass juice is great for
constipation and keeping the bowels open. It is high in magnesium.
35 Dr. Birscher, a research
scientist, called chlorophyll "concentrated sun power." He said,
"chlorophyll increases the function of the heart, affects the vascular
system, the intestines, the uterus, and the lungs."
36 According to Dr. Birscher,
nature uses chlorophyll (wheatgrass) as a body cleanser, rebuilder, and
neutralizer of toxins.
37 Wheatgrass juice can dissolve
the scars that are formed in the lungs from breathing acid gasses. The
effect of carbon monoxide is minimized since chlorophyll increases
38 Wheatgrass Juice reduces high
blood pressure and enhances the capillaries.
39 Wheatgrass Juice can remove
heavy metals from the body.
40 Wheatgrass juice is great for
blood disorders of all kinds
TO GET THE FULL BENEFIT OF
CHLOROPHYLL IT MUST BE FROM A LIVING PLANT.
Click on the logo below:
Glyconutrients and Vitamin D
The Body's 8 Essential Sugars
Natural Food Sources for Glyconutrients
ripe fruits and vegetables. This sugar is abundant in most diets. Honey,
grape, banana, mango, cherries, strawberry, cocoa, Aloe Vera, licorice,
sarsaparilla, hawthorn, garlic, Echinacea, kelp
products, fenugreek, kelp, apple pectin, apples, apricot, banana,
blackberries, cherries, cranberries, currants, dates, grapes, kiwi fruit,
mango, orange, nectarine, peach, pear, pineapple, plums, prunes,
raspberries, rhubarb, strawberries, passion fruit, Echinacea, boswellia,
chestnuts, broccoli, Brussel sprouts, avocado, cabbage, carrot, cauliflower,
celery, cucumber, potato, eggplant, tomatoes, leeks, asparagus, lettuce,
green beans, mushrooms, beetroot, onions, parsnip, green peas, pumpkin,
Aloe Vera (acemannan
is a chain of mannose molecules), kelp, shiitake mushroom, ground fenugreek,
carob gum, guar gum, black currants, red currants, gooseberries, green
beans, capsicum (cayenne pepper), cabbage, eggplant, tomatoes, turnip
seaweed, brewers yeast
psyllium seeds, guava, pears, blackberries, loganberries, raspberries, Aloe
Vera, Echinacea, boswellia, broccoli, spinach, eggplant, peas, green beans,
okra, cabbage, corn
mushroom, shark cartilage, beef cartilage, glucosamine sulphate
cartilage, beef cartilage, chondroitin sulphate, red algae called
concentrate or isolate, chicken eggs
Glyconutrients are being widely
discussed in nutritional science. There are eight simple sugars called
monosaccharide's in your body that perform a very important task! That task is
to combine with proteins and fats to form a “code”. This code allows each of
your cells to communicate with others! These special molecules are found on the
surface of every cell and allow the immune system to distinguish between self
and non-self. This code is the basis for things like blood types, the
functioning of the immune system, the body's ability to heal itself, and much
A healthy body receiving excellent
nutrition may have an adequate amount of these glyconutrients, but it is almost
a certainty that an unhealthy body is deficient. This causes a serious breakdown
in the body’s internal communication system, which harmonizes trillions of
cellular functions every moment of our lives.
Deficiencies of glyconutrients can contribute to
the symptoms of dozens of autoimmune diseases including AIDS, rheumatoid
arthritis, asthma, inflammation, fibromyalgia, and chronic fatigue syndrome.
Increasing the level of glyconutrients in the body strengthens the immune
system, works as antioxidant against free radicals (toxins), lends an antiseptic
property to the blood and creates increased resistance to bacterial and viral
Glyconutrients are only found in foods that are
fully and naturally ripened on the tree , plant or vine, etc.
Aloe Vera is High in Mannose and
RioVida is a Glyconutrient Powerhouse
Many people these days are
concerned with Calcium and Magnesium intake and supplementation. While both
of these carry important roles in the Human body, it may be more a matter of
a Vitamin D deficiency. This could cause a lack of proper absorption
of both Calcium and Magnesium. Yet there is so much talk about avoiding the
Sun, which is our main natural source of Vitamin D...so what to do?
Table 1: Selected food sources of vitamin D [10-12]
International Units(IU) per serving
liver oil, 1 Tablespoon
cooked, 3½ ounces
Mackerel, cooked, 3½ ounces
fish, canned in oil, 3 ounces
Sardines, canned in oil, drained, 1¾ ounces
nonfat, reduced fat, and whole, vitamin D fortified, 1 cup
Margarine, fortified, 1 Tablespoon
prepared from mix and made with vitamin D fortified milk, ½ cup
Ready-to-eat cereals fortified with 10% of the DV for vitamin D, ¾
cup to 1 cup servings (servings vary according to the brand)
whole (vitamin D is found in egg yolk)
beef, cooked, 3½ ounces
Swiss, 1 ounce
*DV = Daily
Value. DVs are reference numbers developed by the Food and Drug
Administration (FDA) to help consumers determine if a food contains a
lot or a little of a specific nutrient. The DV for vitamin D is 400 IU
(10 μg) for adults. Most food labels do not list vitamin D content
unless a food has been fortified with this nutrient. The percent DV (%DV)
listed on the table above tells you the percent of the DV provided in
one serving. A food providing 5% of the DV or less is a low source while
a food that provides 10-19% of the DV is a good source and a food that
provides 20% or more of the DV is high in that nutrient. It is important
to remember that foods that provide lower percentages of the DV also
contribute to a healthful diet. For foods not listed in this table,
please refer to the U.S. Department of Agriculture’s Nutrient Database
The "Alkaline" Body
When the body’s pH becomes acidic, oxygen
levels decline proportionately and begin to choke out the cells ability to
make energy and eliminate wastes. Acidic pH creates a hostile internal
environment which makes the body struggle to get its nutrient needs met.
The more acidic you become the worse you will most likely feel. This
is a main factor in feeling tired and worn out. Even though you are
breathing oxygen, your cells can’t get it and you just can’t get the energy
you want out of your body.
It is widely believed that chronic diseases (like
cancer) need an acidic environment to thrive. Every cancer researcher
surely knows, that cancer cannot survive in an alkaline environment. In
fact, there is evidence to suggest that if a cancer tumor is put into a beaker
with an alkaline media, the cancer will die within 3 hours. This is why
eating with an Alkaline pH in mind is so important. Most people are scared of
getting cancer and now you know there is something you can do about it.
Just keep your tissues alkaline!
"Neutralize and Alkalize
Does-It-All Veggie Mix"
1 Yellow Squash
1 1/2 Red Onion
2 Roma Tomatoes
1 Red Bell Pepper
1 Green Bell Pepper
1/4 Head Purple Cabbage
1 Bag Frozen Peas
Chop all ingredients except Peas (of
course!) and Cabbage. Slice the cabbage into shreds. Mix all ingredients
together in a glass bowl, cover and refrigerate. The flavors will mix and meld
with each other. Very TASTY raw or mixed into Pasta Sauce (Primavera style) or
any other way you'd like to use it. Mind you, the best pH and Alkalizing will
occur when eaten raw.
TIPS ON HOW TO ALKALIZE YOUR
1. Eat lots of vegetables and fruit
2. Squeeze lemon or lime into water
as a beverage
3. Try to eat 1 cup of alkalinizing
greens daily, such as kale, mustard greens, or broccoli
4. Eat millet or quinoa as an
alternative to wheat
5. Choose fish and lamb over beef
6. Use olive oil instead of
7. Try a greens powder
ACIDIC END <
7.0 is considered "Neutral", but
don't let yourself get too alkaline as that's not healthy either!
To Test Your Body's pH level:
SALIVA: Take a saliva reading
before and after meals. The alkaline levels of your saliva should be greater
after meals because there is an abundance of alkaline-rich minerals in saliva.
Then test your saliva 60 minutes after a meal. If the pH level is lower
than 6.75, then your alkaline mineral reserves are low.
URINE: For best test results, test your second urination in the morning.
You will likely see urine pH become more alkaline as the day progresses. Test
frequently during the day, and determine an average.
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pH Balance begins with good
Water is the most important element
required in establishing and maintaining your body's proper pH. Since your body
is 70% water, it is extremely important to constantly replenish your supply of
it. Hot weather, cold weather or neutral weather your body loses 2.5 liters of
water every day just through normal bodily functions.
In order to hydrate your body
optimally, you need to drink water that is alkaline and mineral rich. Some
waters are actually "acidic", like Distilled water for example!
helps to neutralize acids and remove
toxins from the body. Ideally, water
should have a ph between 9 and 10, and you should be drinking 3-4 liters of it
As you hydrate your body properly, you'll
develop more of a thirst for water. Food cravings are often the body's cry
for water. Drink an 8 ounce glass of water first and wait 20 minutes to
see if your appetite has waned. You'll begin to learn the difference between
true hunger or thirst pangs.
Parsnips (high glycemic)
Banana (high glycemic)
Whey Protein Powder
Apple Cider Vinegar
Fresh Fruit Juice
Alkaline Antioxidant Water
FATS & OILS
Hemp Seed Oil
Hemp Seed Flour
NUTS & BUTTERS
DRUGS & CHEMICALS
BEANS & LEGUMES
"The Healthy Meat?"
Quick Jump Links:
CLA (what is it?) -
Buy "Grassfed" Products Here
This report is Courtesy of Grassland Beef
Not everyone is Vegetarian and I don't suppose that
will ever be the case.
There have always been preferences and an important privilege for most of us
Therefore, I offer you who choose to make healthier decisions in purchasing your
from animals that are raised as healthily and as happy as possible!
Why Grassfed Meat, Eggs & Dairy Are HEALTHIER For
"Grass-fed" (free-range) meats, eggs and dairy
products are not only a better way for animals to live but are actually better
for us. It's amazing what a
difference diet really makes! When Bison, Goats, Sheep and Cattle eat right and
are not fed a feed that is laden with chemicals, antibiotics, and hormones, they
are not only happier but incredibly healthy for us! Here are just a few reasons
why that's true:
International scientific research with CLA is demonstrating
positive results in the following...
• Combating Cancer
• Combating Arteriosclerosis (clogged arteries)
• Reducing Body Fat
• Preventing or Delaying the onset of Diabetes
conducted over the last decade has discovered a naturally occurring substance in
beef, conjugated linoleic acid or CLA. Michael Pariza first discovered CLA at
the University of Wisconsin, Madison, in his anticancer research. In multiple
research studies, CLA has been shown to both reduce the incidence of cancer and
suppress the growth of existing cancers in laboratory animals.
Recent studies in
Europe indicated that patients with higher levels of CLA in breast tissue had
less tumor growth. Other studies have correlated CLA with decreasing body fat
and increasing lean body mass. One study showed that humans receiving CLA had a
significant decrease in body fat as compared to the placebo group. Yet other
research has shown that CLA delays or prevents the onset of diabetes and reduces
arteriosclerosis (coronary artery disease).
There are good
fats, fats that contain essential nutrients for life and health. In the American
diet, beef and milk fat are the best sources for CLA. But studies have also
shown that the cattle's diet has a significant impact on the amount of CLA in
the meat and dairy products. Not surprisingly, when cattle eat their natural
diet, foraging pasture grasses and legumes, CLA levels are 30-40% higher. CLA
levels drop dramatically in feed lots where cattle are fed grain and other
The first chamber
of the bovine stomach sets the stage for fatty acid production. The pH 7 of the
grazing animal contains the family of bacteria that produces high levels of
omega 3 and CLA due to near base saturation. The beef animal consuming grain in
the first chamber stomach has a very acidic pH. This set stage for a different
bacteria family, that result in higher omega 6 production and lower omega 3 and
CLA output. Free range grazing animals result in a win-win for the environment
and consumers alike.
will give you the CLA advantage. Health food stores are beginning to sell CLA
supplements, but studies suggest that naturally occurring CLA is metabolized and
used differently than synthetic CLA. See the research and reference section of
our site for source document information.
Omega 3 is an essential fatty acid for
human growth and development. We must have it to be healthy. Grass-finished beef
is a great source for this essential nutrient. We know that Omega 3 is great for
individuals with heart disease, and other studies are showing that Omega 3 may
also have an anti-carcinogenic effect. The source of Omega 3 is the green leaves
of plants. When cattle eat their natural diet, beef becomes a great source of
Omega 3. Grain is not a rich source of Omega 3, so standard, cattle-finishing
practices cause the Omega 3 level to decrease dramatically. Our grass-finishing
protocol produces a great, natural source for Omega 3, GRASSLAND BEEF.
Because GRASSLAND BEEF cattle are raised
and finished in their natural environment, eating their natural diet, the meat
is much leaner than the beef of standard, grain-finished livestock. Grass-fed
beef has a much better fatty acid ration and less total fat than grain-fed
animals! The myth is that cattle must be grain-fed to be tender and tasty, but
we now know better. GRASSLAND
BEEF is leaner, so you'll need to cook it at lower temperatures. Wait until you
sink your teeth into the lean, clean flavor of GRASSLAND BEEF. You'll find that
greasy taste has been replaced by the great beef flavor that you love, AND as an
added bonus, it's GREAT for you!
NATURAL, ADDITIVE-FREE BEEF
At GRASSLAND BEEF we eat what we sell! We
are absolutely committed to the highest standards of food quality and safety. No
pesticides or herbicides are used on the pastures where our cattle graze. No
preservatives or additives are in our products. No growth implants, feed grade
antibiotics or unnecessary antibiotics are given to the animals. Animals are
only given antibiotics when necessitated for the treatment of illness. When this
occurs the cattle must meet our required withdrawal time prior to processing,
which is double that of the industry standard. Cattle graze on a managed
rotation, which provides them with consistently fresh forage.
We are also absolutely committed
to the humane treatment of our animals. Stress is avoided, and the animals are
provided with fresh, clean water to drink while they graze in their natural
environment. Last, but not least, we do not irradiate our meat! GRASSLAND BEEF
is carefully prepared for shipping in our processor's clean, safe,
USDA-inspected facility. See our production protocol for more information.
Curious on why
Grass-Fed is best?
For these "Athletes", seeing is believing!
Health Related Links
CLA CONJUGATED LINOLEIC ACID
LINKS and GENERAL
This site provides a synopsis of Michael Pariza's research at the
University of Wisconsin, Madison and gives succinct information
on conjugated linoleic acid (CLA) and some of its benefits.
This comprehensive site indexes published research reports and
articles on CLA from professional journals over the last decade.
This site will permit the user to access abstracts to many indexed
medical and biological studies on conjugated linoleic acid. Abstracts
from many of the articles indexed in the wisc.edu/fri/clarefs.htm site
may be viewed here.
For abstracts of several research studies on CLA, visit this web site
from the Life Extension Foundation. View their index page on conjugated
linoleic acid. You may then click on the listed study and read the abstract.
THE EFFECT OF
DIET ON THE CLA LEVELS IN BEEF
This study reveals the various levels of CLA in meat from cattle fed various
diets. The study finds that CLA levels are highest in cattle grazing on grass.
CLA AND DIABETES
This Purdue University site reviews a Purdue and Penn State research
study. The study discovered that CLA can slow or prevent the onset of diabetes
in laboratory animals.
CATTLE'S DIET AND CLA LEVELS IN COW'S MILK
Review the abstract of this study, which found that the diet of dairy cattle
has a significant impact on CLA levels in milk.
ANTI-AGING AND HEART DISEASE
Dr. Al Sears is fast becoming the nation's leading authority on longevity and
heart health. Since the release of his latest book, The Doctor's Heart Cure,
he has been interviewed on over two dozen nationally syndicated radio programs
with an audience of millions.
In just three
years, Dr. Sears has published over 325 articles and 3 books in the fields of
alternative medicine, anti-aging and nutritional supplementation - including a
monthly subscription newsletter entitled Health Confidential for Men.
His cutting edge
breakthroughs and commanding knowledge of alternative medicine have been
transforming the lives of his patients for over 15 years.
currently owns and operates a successful integrative medicine and anti-aging
clinic in Wellington, Florida with over 15,000 patients. Over the course of his
career, he has developed his own approach to heart health, longevity and
anti-aging medicine - combining the best of modern medical science with natural
holistic techniques and treatments.
This address will take you to AGRICOLA, which is a government database
of agricultural information. You can do more research here on CLA.
This address will take you to the Animal Science home page for Cornell
University. By clicking on the Publications Database, a search using the
key words "conjugated linoleic acid" will allow you to view research
published by Cornell's distinguished scholars on CLA.
This is the Purdue University site for Agricultural Communications.
Visitors to this site can view online publications as well as view the
latest agricultural news.
Better decision making, The Allan Savory Center for Holistic
The science and economics of low cost cow calf production by Dick Diven.
Controlling Diabetes The Natural Way by: Angela Pirisi
can't find Grassfed meats, Eggs & Dairy in your area
click on the links below for
hormone-free, antibiotic-free, steroid-free products:
Bison" also carries Pasture Raised Organic Turkey and Chicken!
Amazing Health Benefits of the
Herbal Sugar Substitute!
30 times sweeter than sugar
Helps to keep the body's blood
sugar in balance
Placed directly in cuts and
wounds, more rapid healing, without scarring, is observed
Low caloric, aids weight
Effective results applied to
acne, seborrhea, dermatitis, eczema, etc.
Beneficial for hypoglycemics
Increases energy levels and
Reduces desire for tobacco and
Why I Think It Should Be In ALL
Stevia's sweet taste is not due to
carbohydrate-based molecules, but to several non-caloric molecules called
glycosides. Individuals who cannot tolerate sugar or other sweeteners can use
Other aspects of
stevia are capturing people's attention. The herb is sold in some South American
countries to aid diabetics and hypoglycemics. Research has shown that a whole
leaf concentrate has a regulating effect on the pancreas and helps stabilize
blood sugar levels. Stevia is therefore useful to people with diabetes,
hypoglycemia, and Candidiasis.
uses of stevia are: lowers elevated blood pressure (hypertension), digestive aid
that also reduces gas and stomach acidity, and for obesity. The herb acts as
general tonic which increases energy levels and mental acuity.
Stevia has been
shown to inhibit the growth and reproduction of bacteria that cause gum disease
and tooth decay, making it an excellent addition to tooth pastes and
mouthwashes. Many people have reported improvement in their oral health after
adding stevia concentrate to their tooth paste and using it, diluted in water,
as a daily mouthwash.
Stevia is useful in
healing a number of skin problems. Whole stevia concentrates may be applied as a
facial mask to soften and tighten the skin and smooth cut wrinkles. Smooth the
dark liquid over the entire face, allowing it to dry for at least 30-60 minutes.
A drop of concentrate may be applied directly to any blemish, acne outbreak, lip
or mouth sore. Stevia concentrate is also effective when used on seborrhea,
dermatitis, and eczema. Reportedly, cuts and scratches heal more rapidly when stevia concentrate is applied.
added to soap eliminates dandruff and other scalp problems and improves the
health and luster of the hair, also helping to retain natural hair color. Many
individuals using stevia have reported a lower incidence of colds and flu. When
topically applied, it softens the skin and smoothes out wrinkles while healing
various skin blemishes, acne, seborrhea, dermatitis, and eczema. When used on
cuts and wounds, it promotes rapid healing without scarring.
Classified as a
Fructoofigosaccharide (FOS) are one of the best-documented natural
nutrients for promoting the growth the lactobacilli and bifidobacteria (the
good bacteria that we NEED in our intestines to assist in digestion and to
help grow a strong immune system!) that are the linchpin of sound health.
FOS has also been clinically studied for its ability to increase magnesium
and calcium absorption, lower blood glucose, cholesterol, and LDL levels,
and to inhibit production of the reductase enzymes that can contribute to
cancer. Because FOS may increase magnesium absorption, it may also lead to
lowered blood pressure and better cardiovascular health.
Click here to purchase
By George Mataljian
Parsley contains two types of unusual components that provide
unique health benefits. The first type is volatile oil components -
including myristicin, limonene, eugenol, and alpha-thujene.
The second type is flavonoids - including apiin, apigenin,
crisoeriol, and luteolin.
Multi-Faceted Cancer Prevention
oils - particularly myristicin - have been shown to inhibit tumor formation in
animal studies, and particularly, tumor formation in the lungs. Myristicin has
also been shown to activate the enzyme glutathione-S-transferase, which
helps attach the molecule glutathione to oxidized molecules that would otherwise
do damage in
the body. The activity of parsley's volatile oils qualify it as a "chemoprotective"
food, and in particular, a food that can help neutralize particular types of
carcinogens (like the benzopyrenes that are part of cigarette smoke,
charcoal grill smoke, and the smoke produced by trash incinerators).
Potent Anti-Oxidant Capacity
The flavonoids in
parsley - especially luteolin - have been shown to function as anti-oxidants
that combine with highly reactive oxygen-containing molecules (called oxygen
radicals) and help prevent oxygen-based damage to cells. In addition, extracts
from parsley have been used in animal studies to help increase the anti-oxidant
capacity of the blood.
A Rich Source of Anti-Oxidant and Cardio-Protective
In addition to its
volatile oils and flavonoids, parsley is an excellent source of three vital
nutrients that are also important for the prevention of many diseases:
vitamin C, beta-carotene, and
Vitamin C has many
different functions. It is the body's primary water-soluble antioxidant,
rendering harmless otherwise dangerous free radicals in all water-soluble areas
of the body. High levels of free radicals contribute to the development and
progression of a wide variety of diseases, including atherosclerosis, colon
cancer, diabetes, and asthma. This may explain why people who consume healthy
amounts of vitamin C-containing foods have reduced risks for all these
conditions. Vitamin C is also a powerful anti-inflammatory agent, which explains
its usefulness in conditions such as osteoarthritis and rheumatoid arthritis.
And since vitamin C is needed for the healthy function of the immune system, it
can also be helpful for preventing recurrent ear infections or colds.
another important anti-oxidant, works in the fat-soluble areas of the body.
Diets with beta-carotene-rich foods are also associated with a reduced risk for
the development and progression of conditions like atherosclerosis, diabetes,
and colon cancer. Like vitamin C, beta-carotene may also be helpful in reducing
the severity of asthma, osteoarthritis, and rheumatoid arthritis. And
beta-carotene is converted by the body to vitamin A, a nutrient so important to
a strong immune system that its nickname is the "anti-infective vitamin." Folic
acid, one of the most important B vitamins, plays numerous roles in the body,
but one of its most critical roles in relation to cardiovascular health is its
necessary participation in the process through which the body converts
homocysteine into benign molecules. Homocysteine is a potentially dangerous
molecule that, at high levels, can directly damage blood vessels, and high
levels of homocysteine are associated with a significantly increased risk of
heart attack and stroke in people with atherosclerosis or diabetic heart
disease. Enjoying foods rich in folic acid, like parsley, is an especially good
idea for individuals who either have, or wish to prevent, these diseases. Folic
acid is also a critical nutrient for proper cell division and is therefore
vitally important for cancer-prevention in two areas of the body that contain
rapidly dividing cells--the colon, and in women, the cervix.
Protection against Rheumatoid Arthritis
While one July
2004 study suggests that high doses of supplemental vitamin C makes
osteoarthritis, a type of degenerative arthritis that occurs with aging, worse
in guinea pigs, another indicates that vitamin C-rich foods, such as parsley,
provide humans with protection against inflammatory polyarthritis, a form of
rheumatoid arthritis involving two or more joints.
presented in the Annals of the Rheumatic Diseases were drawn from a study
of more than 20,000 subjects who kept diet diaries and were arthritis-free when
the study began, and focused on 73 subjects who developed inflammatory
polyarthritis and 146 similar subjects who remained arthritis-free during
follow-up between 1993 and 2001. Subjects who consumed the lowest amounts of
vitamin C-rich foods were more than three times more likely to develop arthritis
than those who consumed the highest amounts.(August
So, next time
parsley appears on your plate as a garnish, recognize its true worth and partake
of its abilities to improve your health. As an added bonus, you'll also enjoy
parsley's legendary ability to cleanse your palate and your breath at the end of
The following is copied directly
mercury deposits in internal organs following the removal of dental amalgam, &
development of pre-cancer on the gingiva and the sides of the tongue and their
represented organs as a result of inadvertent exposure to strong curing light
(used to solidify synthetic dental filling material) & effective treatment: a
clinical case report, along with organ representation areas for each tooth.
Research Foundation, New York, USA.
Because of the
reduced effectiveness of antibiotics against bacteria (e.g. Chlamydia
trachomatis, alpha-Streptococcus, Borrelia burgdorferi, etc.) and viruses (e.g.
Herpes Family Viruses) in the presence of mercury, as well as the fact that the
1st author has found that mercury exists in cancer and pre-cancer cell nuclei,
the presence of dental amalgam (which contains about 50% mercury) in the human
mouth is considered to be a potential hazard for the individual's health. In
order to solve this problem, 3 amalgam fillings were removed from the teeth of
the subject of this case study. In order to fill the newly created empty spaces
in the teeth where the amalgams had formerly existed, a synthetic dental-filling
substance was introduced and to solidify the synthetic substance, curing light
(wavelength range reportedly between 400-520 nm) was radiated onto the substance
in order to accelerate the solidifying process by photo-polymerization. In spite
of considerable care not to inhale mercury vapor or swallow minute particles of
dental amalgam during the process of removing it by drilling, mercury entered
the body of the subject. Precautions such as the use of a rubber dam and strong
air suction, as well as frequent water suctioning and washing of the mouth were
insufficient. Significant deposits of mercury, previously non-existent, were
found in the lungs, kidneys, endocrine organs, liver, and heart with abnormal
low-voltage ECGs (similar to those recorded 1-3 weeks after i.v. injection of
radioisotope Thallium-201 for Cardiac SPECT) in all the limb leads and V1 (but
almost normal ECGs in the precordial leads V2-V6) the day after the procedures
were performed. Enhanced mercury evaporation by
increased temperature and microscopic amalgam particles created by drilling may
have contributed to mercury entering the lungs and G.I. system and then the
blood circulation, creating abnormal deposits of mercury in the organs named
above. Such mercury contamination may then contribute to intractable infections
However, these mercury deposits,
which commonly occur in such cases, were successfully eliminated by the oral
intake of 100 mg tablet of Chinese parsley (Cilantro) 4 times a day (for average
weight adults) with a number of drug-uptake enhancement methods developed by the
1st author, including different stimulation methods on the accurate organ
representation areas of the hands (which have been mapped using the Bi-Digital
O-Ring Test), without injections of chelating agents. Ingestion of Chinese
parsley, accompanied by drug-uptake enhancement methods, was initiated before
the amalgam removal procedure and continued for about 2 to 3 weeks afterwards,
and ECGs became almost normal.
During the use of strong bluish curing light to create a photo-polymerization
reaction to solidify the synthetic filling material, the adjacent gingiva and
the side of the tongue were inadvertently exposed. This exposure to the strong
bluish light was found to produce pre-cancerous conditions in the gingiva, the
exposed areas of the tongue, as well as in the corresponding organs represented
on those areas of the tongue, and abnormally increased enzyme levels in the
liver. These abnormalities were also successfully reversed by the oral intake of
a mixture of EPA with DHA and Chinese parsley, augmented by one of the
non-invasive drug-uptake enhancement methods previously described by the 1st
author, repeated 4 times each day for 2 weeks.
PMID: 8914687 [PubMed
- indexed for MEDLINE]
Dark Chocolate Lover's,Rejoice!
rich in antioxidants -
·Many of our products have
ingredients that are associated with beneficial properties -
·Cacao has been associated with
decreased diabetes & blood pressure (American Heart
· Cacao is rich in B1, B2 and D
vitamins, and magnesium and iron.
· Cacao is associated with improved vasodilation, helping increase stamina
during exercise. (Athens Medical School)
· Cacao is cholesterol free. Its phenolic properties may also block oxidation of
· Chocolate is associated with euphoria and reduced depression – due to
· Serotonin, a well-studied neurotransmitter, is thought to instill calm and
relaxed feelings. Chocolate is associated with increased serotonin levels, a
factor that is believed to explain chocolate cravings.
· Some researchers believe that serotonin is related to premenstrual syndrome (P.M.S.),
explaining premenstrual chocolate cravings.
· Stearic acid, chocolate’s predominant saturated fat, has neutral effects on
· The European Board of Health lists chocolate as a pre-digestive aid.
What about caffeine?
· Rest easy - 1.4 oz of chocolate has only as much caffeine as a cup of decaf
"24 Karat Chocolate" Fondue Wafers are pure organic chocolate with an
incredible natural flavor.
The Sun, Friend or Foe?
With so much concern regarding the "Hole In The
Ozone Layer" and UV radiation, I wanted to address the issue of whether the Sun
is friend or foe. Obviously the Sun (the same as fire) is friend when one
understands how to "use" it.
Sunshine is Natural!
Sun exposure is perhaps the most important source of vitamin D because
exposure to sunlight provides most humans with their vitamin D requirement.
UV rays from the sun trigger vitamin D synthesis in skin. Season, geographic
latitude, time of day, cloud cover, smog, and sunscreen affect UV ray
exposure and vitamin D synthesis. For example, sunlight exposure from
November through February in Boston is insufficient to produce significant
vitamin D synthesis in the skin. Complete cloud cover halves the energy of
UV rays, and shade reduces it by 60%. Industrial pollution, which increases
shade, also decreases sun exposure and may contribute to the development of
rickets in individuals with insufficient dietary intake of vitamin D.
Sunscreens with a sun protection factor (SPF) of 8 or greater will block UV
rays that produce vitamin D, but it is still important to routinely use
sunscreen (please choose a "Certified Organic" formula!) to help
prevent skin cancer and other negative consequences of excessive sun
exposure. An initial exposure to sunlight (10 -15 minutes) allows adequate
time for Vitamin D synthesis and should be followed by application of a
sunscreen with an SPF of at least 15 to protect the skin. Ten to fifteen
minutes of sun exposure at least two times per week to the face, arms,
hands, or back without sunscreen is usually sufficient to provide adequate
vitamin D. It is very important for individuals with limited sun exposure to
include good sources of vitamin D in their diet.
There are even some "Beneficial
Effects of UV Radiation":
UV Radiation is beneficial in vitamin D
formation. Vitamin D deficiency can be corrected by sunlight exposure. Also,
sunlight is beneficial in
Seasonal Affective Disorder.
Ultra Violet Radiation Rays Can Be Harmful, So
Here's The Scoop:
Important health advisories for
you and your family.
presence of an upper layer of atmospheric ozone shields the earth's
surface from incoming solar ultraviolet radiation and protects us from its
effects. Many epidemiological studies have recognized that UV radiation is
harmful to animals and plants. The UV rays have been linked to skin cancer,
cataracts, and probably macular degeneration an important cause of blindness
in America. There are 2 types of UV radiation: A and B, both are dangerous.
UV-A is in the 320 - 400 nanometers band, and UV-B is in the 290-320
nanometers band action spectra. UV-B in sunlight is the most biologically
significant wavelength. The measure of outdoor UV exposure is difficult. The
fraction of UV-A and UV-B is constantly changing due to solar elevation,
angle, varying hourly and seasonally and also varies with the ozone level.
Sunburn is the result of overexposure to the sun's ultraviolet radiation.
Long-term cumulative sun exposure increases the risk of melanoma and
non-melanoma skin cancer. Melanoma is a kind of skin cancer, sometimes called
malignant melanoma. It arises from the melanocytes, the cells where pigment is
synthesized. This is a very serious kind of skin cancer that can cause death.
If melanoma is caught early, when still very small, it can be cured. Melanoma
can have many different shapes and appearances and can occur any place on the
Non-melanoma skin cancers are: Basal cell cancers
and squamous cell cancers. Basal cells are usually seen in exposed areas of
the body, they are slow growing and rarely spread internally. Squamous cells
also appear in sun exposed areas, but is more aggressive than Basal cell.
About 3% of them spread to distant parts of the body. Both cancers are more
prevalent in men due to greater sun exposure.
- Avoid the strongest UV sunlight, between
- Avoid tanning parlors and sunlamps. They emit
- Use sunscreens with an SPF of 15 or higher on
areas exposed to the sun. Use water resistant sunscreens often when swimming
- When buying sunglasses, look for a pair that
blocks 99-100% of UV-A and UV-B. The safest material for use in sunglasses is
polycarbonate since it is the most impact resistant material available.
- Make sure that children's eyes are not
overexposed to the sun. They may develop photokeretitis, also known as corneal
sunburn. This condition is very painful and may cause temporary vision loss.
- Lifeguards and skiers are at increased risk of
UV eye damage since UV reflects off water, sand, snow, and other bright
surfaces. For this reason it is advised that these individuals should wear UV
coated sunglasses. Lifeguards should also wear brimmed hats for maximum
- Be aware that there is more exposure to UV
radiation in higher altitudes. Cloud cover does not protect from UV radiation.
Some people experience a skin reaction to the sun
rays after even a brief sun exposure. The skin will be red, itchy, or swollen
or will blister. These individuals are called photosensitive or "sun
sensitive". The skin reaction will last longer than sunburn and be more
painful. It is important to check with your physician about medications that
can make your skin more sensitive to sun exposure.
The best known products to cause increased
- antibiotics like tetracycline, quinolones, and
- diuretics like thiazide
- some cancer drugs
- tricyclic antidepressents
- oral diabetic medications
- some blood pressure controlling drugs
- some creams and acne medication
- ibuprofen like products
Very Important: Contact
your physician for proper diagnosis and treatment of your condition.
Beneficial Effects of UV Radiation
UV Radiation is beneficial in vitamin D formation.
Vitamin D deficiency can be corrected by sunlight exposure. Also, sunlight is
Seasonal Affective Disorder.
Research workshop on risks and benefits of exposure to ultraviolet radiation
and tanning National Institute of Arthritis and Musculoskeletal and
Global Climate Change: Beyond Sunburn Environmental Health
Non-Melanoma Skin Cancer
Polymorphous Light Eruption Mayo Clinic Health Oasis
Our bodies require approximately
80 ounces of water daily to function at a basic level. We all know that City
water is treated with a plethora of chemicals to make it "safe" for
us to drink. Those of us living in more Rural areas may have Well Water.
Even that kind of "natural" sourced water is subject to it's own
contaminants such as nitrates, lead, cysts, parasites and bacteria.
It's up to us to take personal
responsibility to safeguard the water which we use to drink and prepare our
food. In my humble opinion, that responsibility starts at each household's
kitchen tap. Removing all contaminants at the kitchen or bathroom taps just
before consuming the water is the most logical, efficient and economical
solution to drinking water purification.
Don't know what to do about getting your
drinking water to be the cleanest and healthiest that it can be?
Click here for information on
great ideas for your water situation needs...
Water System Filtration comparisons
I recently "heard" that
fluoride is a toxic waste by-product,
isn't that nice? Do I believe everything I read...no. However, I was a bit
shaken with what I found when I did an Internet search on this subject (I
highly recommend that you seek it out for yourself!).
important to remove the harmful fluorides from your
So I thought my Brita filter was
saving me completely from all the "nasties", well it gets a lot but not the
FLUORIDE! So I sent an email regarding water filtration equipment to several
companies and I really liked this reply so I'm sharing it with you:
----- Original Message -----
Friday, May 19, 2006 12:57 AM
Does your product remove Fluoride?
Thank You Kindly,
Wellness & Health~
---------- Forwarded message
May 19, 2006 1:13 PM
Subject: Re: Fluoride
Our systems remove 2 of the 4 fluorine
isotopes giving you a 40-60%
reduction. The four isotopes of fluorine include two that are natural
occurring minerals and two that are man made by-products, called fluoride
silicate, that originated in aluminum processing plants. The fluoride
silicate isotopes are the two isotopes that are considered to be hazardous
and are taken out of the water with our filtration systems. The two natural
isotopes are not considered hazardous and are not removed from the water for
the benefit of your teeth and bones.
If you have any further questions, please don't hesitate to ask.
"Healthiest Drinking Water On Earth" -We Guarantee It!
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And Inexpensive Ways To Clean Up YOUR Water!
The pH of Different Waters &
I decided to do my own
testing today. I know that the average pH of Human blood is 7.30 to 7.45, so
I wanted to see what my personal surroundings produced. I got out the
pH Test Strips
and these were my own personal findings:
Bottled Distilled Water: 6.25
(Acidic) The average is 5.1 to7.0
Spring Water: 7.8 to 8.2
My City's Tap Water (yucky
This may well be the most important page in
this website. For all of us to know how powerful foods can be in helping our
body's back into health is wonderful. Learn the information on this page, print
it out and tape it to the fridge for your next shopping trip. Contact me if you
have any troubles trying to get any of the above and I will help as best I can.
Toll Free 1-888-213-8593
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BUILD A "HEALTHY" IMMUNE SYSTEM,
AND DETOXIFY YOUR BODY DAILY!
That Legal, F.D.A Stuff:
You should always consult with a healthcare
professional before taking any dietary, nutritional, herbal or homeopathic
supplement. All information contained on this web site is for informational
purposes only. The United States Food and Drug Administration has not evaluated
the statements made on this web site. Therefore, the information provided on
this web site is not intended to diagnose, treat, cure or prevent any condition
or disease and should not be used as a substitute for your own Health Care