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Helpful Hints for "Ultra-Refined" Fish Oil


"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.


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CLICK HERE for An Excellent Omega 3 Fatty Acid and CLA (Conjugated Linoleic Acid) Supplement For People And Pets!


Primary Benefits

• Promotes cardiovascular health
• Supports healthy brain function
• Provides CLA as an additional source of cardiovascular and circulatory system support
• Supports structural system integrity, as well as joint function and mobility
• Promotes respiratory function
• Supports healthy immune function


Vitamin 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 Formulation

"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.


Using Transfer Factor Advanced formula with your de-worming treatment is a great idea.

Transfer Factor builds the body's immune system and helps it to fight off parasites.






Healing in Foods "A-Z"



Quick Jump Links:

Eating Clay - Shop - Wheatgrass - Stevia - Parsley - Cilantro - Alkaline Body

Glyconutrients and Vitamin D - The Sun, Friend or Foe? - Dark Organic Chocolate

The Healthy Meat? - Water! - Enzymes - FlaxSeed Oil - "B" Vitamin Importance

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, Omega-3's, Glyconutients and 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 Chronic Disease

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 EFAs.


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.


Eicosopentaenoic 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.


Flaxseed oil 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!

Primary Benefits

• Promotes cardiovascular health
• Supports healthy brain function
• Provides CLA as an additional source of cardiovascular and circulatory system support
• Supports structural system integrity, as well as joint function and mobility
• Promotes respiratory function
• Supports healthy immune function


Vitamin 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).


Click on this link below for research regarding the

"Benefits of Omega-3 Fatty Acids From Fish in Type 2 Diabetes"

By Joyce A. Nettleton, DSc, RD



· 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 membranes.

· 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 function.

· 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.


Sealogix Omega-3 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.


Previous 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.


Blood 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.


The 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.



From PubMed...

1: J Am Coll Nutr. 2002 Dec;21(6):495-505.

Related Articles, Links

Click here to read 
Omega-3 fatty acids in inflammation and autoimmune diseases.
Simopoulos AP

The Center for Genetics, Nutrition and Health, Washington, DC 20009, USA. cgnh@bellatlantic.net

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.

Publication Types:


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 seed oil:

-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 menopause.
-Flaxseed oil may lower high blood pressure.
-Flaxseed oil helps some people improve their psoriasis and eczema, as it has anti-inflammatory properties.

-Flaxseed 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.

-Research 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 product container:
*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 seeds 

*14 large capsules of flax oil = one tablespoon of oil according to the manufacturer

*Too much of a good  thing could be detrimental.



* 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 health properties.

Barlean's Organic Oils - Flax Oil Or...

Barlean's Organic ...

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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!


Quinoa Article...


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 the Incas."

Food Chart

Health Benefits

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 Headaches

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 source of 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.

Cardiovascular Health

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 atherosclerosis.

Prevent Heart 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 failure. 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 grain profiles.

Significant 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 flows, and
  • 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.

Antioxidant Protection

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.

Food Fiber Content in Grams
Oatmeal, 1 cup 3.98
Whole wheat bread, 1 slice 2
Whole wheat spaghetti, 1 cup 6.3
Brown rice, 1 cup 3.5
Barley, 1 cup 13.6
Buckwheat, 1 cup 4.54
Rye, 1/3 cup 8.22
Corn, 1 cup 4.6
Apple, 1 medium with skin 5.0
Banana, 1 medium 4.0
Blueberries, 1 cup 3.92
Orange, 1 large 4.42
Pear, 1 large 5.02
Prunes, 1/4 cup 3.02
Strawberries, 1 cup 3.82
Raspberries, 1 cup 8.36

*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, Thorax).

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 asthmatic, respectively.

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.

Gallstone Prevention

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 dropped 10%.

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.

Health-Promoting 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."

Lignans Protect 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 enterolactone levels.

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 insulin secretion.

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.

Meta-analysis 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 fiber intake.

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 being consumed.

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 Recipe Assistant 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 extinguished.

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 Recipes.

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 Ideas:

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 muffin recipes.

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.

Nutritional Profile

Introduction 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 Food and Recipe Rating System.

Quinoa, uncooked
0.25 cup
42.50 grams
158.95 calories
Nutrient Amount DV
World's Healthiest
Foods Rating
manganese 0.96 mg 48.0 5.4 very good
magnesium 89.25 mg 22.3 2.5 good
iron 3.93 mg 21.8 2.5 good
tryptophan 0.06 g 18.8 2.1 good
copper 0.35 mg 17.5 2.0 good
phosphorus 174.25 mg 17.4 2.0 good
World's Healthiest
Foods Rating
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%


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  • 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.
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  • 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. PMID:16084154.
  • Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York 1996.
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  • 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.
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  • Touyz RM. Role of magnesium in the pathogenesis of hypertension. Mol Aspects Med 2003 Feb 6;24(1-3):107-36.
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How B Vitamins Work

by Dr. Jerry Gordon


Introduction 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.

The word 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:

  • Foods

  • Beverages

  • 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 the skin.

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 include 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.

The B-complex vitamins are actually a group of eight vitamins, which include:

  • thiamine (B1)

  • riboflavin (B2)

  • Niacin (B3)

  • Pantothenic Acid (B5)

  • Pyroxidine (B6)

  • Cyanocobalamin (B12)

  • Folic Acid

  • Biotin

These vitamins are essential for:

  • 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

  • Skin

  • Hair

  • Eyes

  • Mouth

  • Liver

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

The B-complex 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:

Thiamine (B1)

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.

Thiamine deficiency 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 (B2)

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 and kidney.

Niacin (B3)

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 skin eruptions.

Pyridoxine (B6)

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 except in 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 syndrome (see 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.

Cyanocobalamin (B12)

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 is needed.

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)

Photo courtesy USDA
Chemist Robert Jacob prepares blood samples for analysis in a study of folic acid.

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 mushrooms.

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 well-balanced 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:


Recommended Daily Allowance (RDA)* in mg (B12 is in µg)

Food Sources


When You Take Too Much

When You Take Too Little

Thiamine (B1)

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

none known

beriberi (anemia, paralysis), movement & memory effects

Riboflavin (B2)

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

None known

skin & oral problems, anemia

Niacin (B3)

I=5-6; C=0.8-1.2; A=1.2-1.8

meat, milk, eggs, fish, legumes, potatoes

healthy skin, nerves & GI tract, metabolism of food

flushing, itching, cramps, nausea, skin eruptions

pellagra (diarrhea, dermatitis, dementia)

Pyridoxine (B6)

I=0.3-0.6; C=1.0-1.4; A=1.4-2.0

organ meats, brown rice, fish, butter, soybeans

metabolism of food, amino acids

nerve damage

skin & nerve damage, confusion, mouth irritation

Folic acid (B9)

I=25-35; C=50-100; A=150-180

yeast, liver, green vegetables, whole grain cereal

DNA, hemoglobin synthesis, formation of blood cells, protein metabolism

convulsions, disrupted zinc absorption

anemia, mouth irritation, poor growth

Pantothenic acid

N/A; made by our intestines

meats, legumes, whole-grain cereals

breakdown of carbohydrates, lipids, amino acids


none known


N/A; made by our intestines

beef liver, egg yolk, brewer's yeast, mushrooms

functions as coenzyme in caroboxylation reactions

none known

scaly dermatitis


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

none known

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: www.dentalcomfortzone.com



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
Digesting The Earth

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 [1985], 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.


Bentonite clay 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?

Enzymes are 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?

Enzymes are 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 so on.


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 diseases?

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 eliminate.


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 triglycerides levels.
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 proteins.


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 urinalysis.  


Midway Stop & Shop


                  Click for Bentonite Clay             Click here for Barlean's Flax Oil



Wheatgrass Exposed
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 and Juicers.


35 Uses for Wheatgrass

Courtesy of living foods

  1. 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.

  2. According to Dr. Bircher, nature uses chlorophyll as a body cleanser, rebuilder and neutralizer of toxins.

  3. Wheat 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.

  4. Wheat 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 circulation.

  5. It purifies the blood.

  6. It acts as a detergent on the body.

  7. It helps overcome dandruff. Rub the juice into the scalp, rinse and shampoo.

  8. Douche with wheatgrass juice for vaginal infections.

  9. It can help prevent tooth decay

  10. Hold it in the mouth for 5 minutes to relieve toothaches.

  11. It helps relieve soar throats.

  12. 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.

  13. Wheatgrass juice and living foods overcome skin troubles.

  14. It can be used as a sterilizer.

  15. When combined with easy-to-digest nourishment, it can keep hair from graying.

  16. Use it as a source of fresh, alive vitamins for total health.

  17. Use it especially for its protection and healing power.

  18. It gives strength, health, spirituality and well-being.

  19. It helps build a clean bloodstream and aids in proper digestion.

  20. It is an excellent mouthwash and draws out toxins from the gums and teeth.

  21. Combined with living foods, it is great for blood disorders of all kinds including anemia.

  22. It is an excellent skin cleanser and beautifier.

  23. Pour the juice over you in a tub of warm water. Soak in it for 15 to 20 minutes and rinse off with a cold shower.

  24. After an enema, wheatgrass juice implants are great for healing and detoxifying the colon walls, as well as cleansing the internal organs.

  25. Wheatgrass juice is excellent in a case of constipation in keeping the bowels open.

  26. It disinfects and cleans out bacteria and viruses.

  27. It has beneficial effects on the capillaries

  28. It helps overcome aging and gives energy to the sex hormones.

  29. It can overcome radiation from the television and computer screens, pollution, and odors in the home.

  30. It neutralizes harmful inorganic molecules. Fruits and vegetables contaminated by sprays can be cleansed with wheatgrass placed in the rinse water.

  31. Toxic metals - lead, cadmium, mercury, aluminum, and excessive amounts of copper- can be successfully removed with small amounts of wheatgrass juice, in increasing dosages.

  32. 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.

  33. 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.

  34. 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.

  35. 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 element.


3 Wheatgrass juice is a crude chlorophyll and can be taken orally and as a colon implant without toxic side effects.


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 highly-oxygenated environment.


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 body energy.


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 cell count.


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 sex hormones.)


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 alive indefinitely.


13 Dr. Ann Wigmore has been helping people get well from chronic disorders for 30 years using wheatgrass.


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 so forth.


16 Liquid chlorophyll washes drug deposits from the body.


17 Chlorophyll neutralizes toxins in the body.


18 Chlorophyll helps purify the liver.


19 Chlorophyll improves blood sugar problems.


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 the gums.


25 Gargle Wheatgrass Juice for a sore throat.


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 digestion.


31 Wheatgrass juice is high in enzymes.


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 minutes.


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 hemoglobin production.


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




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Glyconutrients and Vitamin D


Mountain Rose Herbs

The Body's 8 Essential Sugars

Natural Food Sources for Glyconutrients


Nearly all 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


Dairy 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, spinach


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


Kelp, wakame seaweed, brewers yeast


Kelp, ground psyllium seeds, guava, pears, blackberries, loganberries, raspberries, Aloe Vera, Echinacea, boswellia, broccoli, spinach, eggplant, peas, green beans, okra, cabbage, corn


Shiitake mushroom, shark cartilage, beef cartilage, glucosamine sulphate


Shark cartilage, beef cartilage, chondroitin sulphate, red algae called Dumontiaceae

N-acetylneuraminic acid

Whey protein 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 more.


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 infections.



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


Vitamin D


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]
Food International Units(IU) per serving Percent DV*
Cod liver oil, 1 Tablespoon 1,360 340
Salmon, cooked, 3½ ounces 360 90
Mackerel, cooked, 3½ ounces 345 90
Tuna fish, canned in oil, 3 ounces 200 50
Sardines, canned in oil, drained, 1¾ ounces 250 70
Milk, nonfat, reduced fat, and whole, vitamin D fortified, 1 cup 98 25
Margarine, fortified, 1 Tablespoon 60 15
Pudding, prepared from mix and made with vitamin D fortified milk, ½ cup 50 10
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) 40 10
Egg, 1 whole (vitamin D is found in egg yolk) 20 6
Liver, beef, cooked, 3½ ounces 15 4
Cheese, Swiss, 1 ounce 12 4

*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 Web site: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl.



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"

Organic Ingredients:

2 Carrots

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.





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 vegetable oils

7. Try a greens powder



               ACIDIC END <         >ALKALINE ("BASIC") 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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Alkalive pH Test Stix - 80 Wide Rang...

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pH Balance begins with good hydration...

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! Alkaline water 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 daily. 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.



Fermented Veggies
Brussel sprouts
Collard Greens
Mustard Greens
Edible Flowers
Parsnips (high glycemic)
Sea Veggies
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies

Banana (high glycemic)
Honeydew Melon
All Berries
Tropical Fruits

Whey Protein Powder
Cottage Cheese
Chicken Breast
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Sprouted Seeds

Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea


Chili Pepper
Sea Salt
All Herbs

Dandelion Root
Sea Veggies


Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil


Rice Cakes
Wheat Cakes
Oats (rolled)
Rice (all)
Hemp Seed Flour

Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep

Brazil Nuts
Peanut Butter



Distilled Vinegar
Wheat Germ

Drugs, Medicinal
Drugs, Psychedelic

Hard Liquor

Black Beans
Chick Peas
Green Peas
Kidney Beans
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk



"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 called "choice".

Therefore, I offer you who choose to make healthier decisions in purchasing your meats,

from animals that are raised as healthily and as happy as possible!


Why Grassfed Meat, Eggs & Dairy Are HEALTHIER For You!

"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

Research 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 byproduct feedstuff.

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.

GRASSLAND BEEF 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!

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!

Lower Quality Medium Quality High Quality


Health Related Links

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.


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.


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.

Review the abstract of this study, which found that the diet of dairy cattle
has a significant impact on CLA levels in milk.

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.

Dr. Sears 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 Management


The science and economics of low cost cow calf production by Dick Diven.


Controlling Diabetes The Natural Way by: Angela Pirisi

If you can't find Grassfed meats, Eggs & Dairy in your area

click on the links below for hormone-free, antibiotic-free, steroid-free products:





"NorthStar 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 management

  • Improved digestion

  • Effective results applied to acne, seborrhea, dermatitis, eczema, etc.

  • Beneficial for hypoglycemics

  • Increases energy levels and mental activity

  • Reduces desire for tobacco and alcoholic beverages

Why I Think It Should Be In ALL Households!...

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 stevia.

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.

Other traditional 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.

Stevia concentrate 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

Parsley's volatile 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 Nutrients

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 folic acid.


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.


Beta-carotene, 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.

The findings, 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 1, 2004)

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 your meal.





The following is copied directly from PubMed!

1: Acupunct Electrother Res. 1996 Apr-Jun;21(2):133-60. Links

Significant 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.

·     Omura Y,

·     Shimotsuura Y,

·     Fukuoka A,

·     Fukuoka H,

·     Nomoto T.

Heart Disease 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 or pre-cancer. 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!


(cacao pod)

·Cacao is 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 Association)

· 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 LDL cholesterol.

· Chocolate is associated with euphoria and reduced depression – due to phenylthylamine.

· 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 blood cholesterol.

· 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 coffee.




"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.


The 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 body.


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 10AM-3PM
  • Avoid tanning parlors and sunlamps. They emit UV -A.
  • Use sunscreens with an SPF of 15 or higher on areas exposed to the sun. Use water resistant sunscreens often when swimming or sweating.
  • 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 protection.
  • Be aware that there is more exposure to UV radiation in higher altitudes. Cloud cover does not protect from UV radiation.
Sun Sensitivity:
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 sensitivity are:
  • antibiotics like tetracycline, quinolones, and sulfas
  • 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 beneficial in Seasonal Affective Disorder.
  1. Research workshop on risks and benefits of exposure to ultraviolet radiation and tanning National Institute of Arthritis and Musculoskeletal and Skin Diseases
  2. Global Climate Change: Beyond Sunburn Environmental Health Perspectives
  3. Non-Melanoma Skin Cancer
  4. 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!). It's important to remove the harmful fluorides from your water.


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 -----

Sent: Friday, May 19, 2006 12:57 AM

Subject: Fluoride 

Does your product remove Fluoride? 

Thank You Kindly,

Wellness & Health~
Tina B.
Nevada, USA


---------- 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.

Thank You 

"Healthiest Drinking Water On Earth" -We Guarantee It!


Click on this Aquasana Banner For Some Excellent And Inexpensive Ways To Clean Up YOUR Water!



The pH of Different Waters & Foods


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 (Alkaline)

My City's Tap Water (yucky taste!): 7.0




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.




Email Tina or

Toll Free  1-888-213-8593

8am to 7pm MDT 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 Provider's advice.