Sprouts – wonderful sprouts

food

Sprouts boost energy, digestion and immunity

by Jonathan Landsman

(NaturalNews) Conventional farming practices destroy the soil; generate poor-quality food and pour tons of unwanted chemicals into our environment. The use of GMOs, toxic pesticides and antibiotics pose devastating consequences to human health. Fortunately, on an individual level, there is a simple solution to many of these dangerous health issues.

Learn how to grow organic food – for pennies per pound. Imagine enjoying fresh food (every day) filled with essential amino acids, antioxidants plus many other immune boosting nutrients. On the next NaturalNews Talk Hour, we’ll talk about the benefits of sprouting and indoor gardening – without the need for soil or farming expertise.

Visit: http://www.naturalhealth365.com and enter your email address for show details + FREE gifts!

6 ways that indoor organic gardening can improve your life

1. Lower your food bill: With rising fuel costs; droughts and poor farmland yields – there seems to be no end in sight to rising grocery store food prices. But, there is an answer, did you know that seeds can multiply 7-15 times their weight. In other words, you get lots of food for pennies per pound – when growing your own food.

2. Greater nutritional value: Most conventionally-grown produce lacks nutrition and they’re filled with toxic chemicals that destroy human health. Organic sprouts have a greater concentration of proteins, vitamins and minerals, enzymes, RNA, DNA and bioflavonoids compared to the mature version of the plant.

3. Chemical-free: When growing 100% organic sprouts – you never need to use GMOs, pesticides, synthetic fertilizers, fumigants or any other cancer-causing chemicals. I often say ‘know the source of your food’ – well, developing your own indoor garden is the best way to achieve food security.

4. Quick and easy. Even in cold weather conditions, anyone can enjoy fresh, living food – 365 days per year.

5. Improve your immune system. Growing your own delicate, easy-to-digest, sprout food can supply a huge amount of enzymes to improve your digestion and immunity. Remember, without enzymes – there is no life.

6. Better for the environment. Growing your own fresh, living sprouts will dramatically reduce the ‘time in transit’ fuel costs related to conventionally-grown agricultural products. It’s the ultimate local organic food.

On the next NaturalNews Talk Hour – Jonathan Landsman and ‘Sproutman’ Steve Meyerowitz reveal the health benefits of building an indoor (organic) sprout garden. Don’t miss this amazing show!

This week’s guest: ‘Sproutman’ Steve Meyerowitz, a top expert on sprouting and indoor gardening

Learn how to save money and grow your own organic food – quickly and easily – Sun. Jan. 19

‘Sproutman’ Steve Meyerowitz is the author of several books on health, diet, and nutrition including, Sprouts the Miracle Food and Wheatgrass Nature’s Finest Medicine. Steve is one of the world’s leading proponents of sprouting, juicing, fasting, wheatgrass, indoor gardening, raw foods and pure water.

After 20 years of disappointment with orthodox medicine, Steve became symptom-free through his use of diet, juices, and fasting. In 1980, he founded “The Sprout House”, a “no-cooking” school in New York City teaching the benefits of a living foods diet. Featured on PBS and several other major media outlets, his sprouting inventions, including the “Hemp Sprout Bag” have sold nationwide and helped thousands of people live healthier lives.

Grow an indoor organic food garden. On the next NaturalNews Talk Hour – Jonathan Landsman and ‘Sproutman’ Steve Meyerowitz will talk about the health benefits of sprouts; why sprouts are more nutritious; how to set up an inexpensive indoor garden plus much more.

Roach ridders

How To Naturally Keep Roaches Away

How To Naturally Keep Roaches Away

It is no mystery that humans generally do not like bugs. However, there are some bugs that just rank a little higher on our “nasty scale” than others. Most folks would agree that cockroaches would definitely be on our list of bugs we hate. People have a general idea that cockroaches are gross, but do you know specifically how they are a danger to your health?

Essential Oils

Many bugs find the scent of essential oils repellant. Roaches are no exception. You can create your own homemade roach spray using completely non-toxic essential oils. The most effective oils at repelling roaches are cypress oil and peppermint oil. To make a non-toxic roach spray, mix 8 drops of cypress oil and 10 drops of peppermint oil to half a cup of water. Spray the mixture anywhere you have roach issues. The added benefit is that these oils smell lovely. No gas masks required.

Asthma and Allergies

Surprisingly, the biggest threat posed by roaches is their effect on our breathing. A majority of people are allergic to roaches to some degree. When there are a large number of roaches present in a home, roach by products, if you will, such as eggs, outer shell particles, saliva and even their feces, become airborne. These contaminates become a part of the dust in your home. When breathed in by individuals that are allergic, sickness to varying degrees can occur. Individuals with asthma are especially sensitive to these type of airborne contaminates and when exposed can have increased difficulties breathing.

Bacteria

Roaches also affect our health in that they can carry many different types on bacteria on their body. Roaches are not very picky about where they hang out. Once they have exposed themselves to something gross, they can then carry any bacteria they picked up into your living and eating areas. It is uncommon for a human to directly contract a disease from a cockroach, but because cockroaches live in such large groups and multiply so quickly, you can understand how being exposed to many roaches means you are being exposed to more and more bacteria.

Chemicals

Another surprising risk posed to humans would be the chemicals we will voluntarily expose ourselves to in an effort to get rid of the roaches. Some of the most toxics substances people allow in their homes are for the use of pest control. Many of these chemicals have warnings that advise you not to touch or inhale the substance and yet we will spray and smear these products in areas where are children and pets will be wandering around on a daily basis. Thankfully, there are safer alternatives.

Keep Tidy

This seems like a no brainer, but roaches love dirty environments. They like a sink full of unwashed dishes and trash cans that should have been emptied yesterday. You can do yourself a great service by simply keeping the house, especially the kitchen, as clean as possible. Since roaches are very active at night, washing up the dishes and taking out the trash before bed can go a long way toward decreasing the roach population in your home.

Get Rid of Cardboard

Cardboard is a roach’s favorite place to hang out and breed. It’s like a roach nightclub. Any cardboard items in your home should be properly disposed of to cut down on roach activity.

Seal Up Cracks

Roaches generally come in your house from outside, so it is a good idea to seal up as many cracks as possible in your walls and floor boards. This can easily be done by purchasing an inexpensive caulking gun and simply following the directions. The fewer access points that roaches have to your house, the fewer roaches you will have in your house!

Fermented foods heal the gut and boost immunity

Fermented foods heal the gut and boost immunity

 

Wed. Oct. 30, 2013 by Jonathan Landsman

(NaturalHealth365)

The popularity of fermented foods is on the rise. And why not, these ‘cultured foods’ are not only delicious but a highly-effective way to heal the gut. And, let’s not forget, a healthy gut equals a strong immune system – which primarily resides in the digestive system.

Drinking fresh kombucha or eating raw sauerkraut, will dramatically improve your health by promoting the growth of friendly intestinal bacteria, enriching your body with B vitamins, digestive enzymes plus much more.

How do fermented foods improve digestion?

Fermentation actually pre-digests complex foods by breaking them down into readily absorbable amino acids and simper sugars. This includes the extremely nutritious but difficult to digest young cereal grasses such as wheat, barley, alfalfa and oats.

All these grains contain high levels of B vitamins, minerals, chlorophyll and antioxidants – which are encased in the plant cell walls. Humans, sometimes, find it difficult to digest plant-based foods – which is why fermentation is so valuable. In addition, fermentation can help eliminate ‘anti-nutrients’ like phytic acid, a compound found in grains that blocks mineral absorption.

Can fermented foods help us prevent cancer?

According to a study found in the Journal of Agricultural and Food Chemistry, cabbage is a known cancer-fighting food and the fermentation process – used to make sauerkraut – actually unlocks an even stronger anti-cancer effect.

Researcher Eeva-Liisa Ryhanen, one of the paper’s authors at MTT Agrifood Research Finland, said:

“We are finding that fermented cabbage could be healthier than raw or cooked cabbage, especially for fighting cancer.”

The researchers found that the fermentation process changes the glucosinolates, in cabbage, dissolving them into a a class of enzymes that have been shown to prevent cancer. One study, that compared the incidence of breast cancer among Polish women and polish immigrants in Michigan, found that women who stayed in Poland were less likely to develop cancer. Can you guess why?

The study went on to say that the Michigan immigrants were 4 – 5 times more likely to develop cancer due to the fact that Polish women (in their native land) ate much more cabbage and sauerkraut.

Many scientific papers tout the health benefits of cabbage – especially sauerkraut – due to its ability to inhibit estrogen, which is known to fuel breast cancer.

Fermented foods are the most potent source of beneficial bacteria

These probiotics are able to help the body eliminate a wide range of toxins and heavy metals. In fact, according to Dr. Natasha Campbell-McBride – a Russian neurologist, fermented foods help to restore our own detoxification system, which is instrumental in the self-healing process.

The best fermented foods to improve your health

To summarize, if you’re looking to improve your digestion; get more enzymes; improve nutrient absorption; reduce food costs; increase flavors plus help to prevent illness – then start eating a wide variety of fermented foods, such as:

True sour pickles – I, personally, love the pickles from a company called, Real Pickles – but you can make your own.

Benefits of Fermented Foods

Dilly carrots or ‘cultured vegetables’ can be a delicious way to boost your nutritional profile. To learn more about the health benefits of cultured vegetables.

Water or milk kefir – which is a fermented milk product derived from cow, goat or sheep and enjoyed by many cultures – worldwide – for its healing properties.

Kombucha, like water kefir, is an extremely popular health drink – especially with kids. Its sweet-tart flavor and fizzy bubbles make this beverage great for parties.

Naturally, there are many other ways to incorporate fermented foods into your diet by eating miso soup, fresh yogurt or tempeh – to name a few. Just be sure, if you can, to avoid GMOs and always use organic ingredients.

Looking for natural health solutions? Sign up now – for our free, weekly show featuring the greatest minds in natural health and science plus free gifts!

Jonathan LandsmanAbout the author: Jonathan Landsman is the host of NaturalHealth365.com, the NaturalNews Talk Hour – a free, weekly health show and the NaturalNews Inner Circle – a monthly subscription to the brightest minds in natural health and healing.

Reaching hundreds of thousands of people, worldwide, as a personal health consultant, writer and radio talk show host – Jonathan has been educating the public on the health benefits of an organic (non-GMO) diet along with high-quality supplementation and healthy lifestyle habits including exercise and meditation.

– See more at: http://www.naturalhealth365.com/food_news/fermented_foods.html#sthash.NlySTf7I.dpuf

Why we should be Keen on Quinoa

Quinoa’s nutritional benefits

by Yanju

Quinoan

(NaturalNews) Known as the “gold of the Incas” or the “supergrain of the future”, quinoa is a superfood with a plethora of health benefits. While quinoa is growing in popularity and becoming more well known throughout the world and in the United States, many still do not understand the unique and significant health benefits that come from eating quinoa.

Quinoa is a “pseudocereal” that is consumed similarly to cereal grasses like wheat, oats and rye but is technically a member of the food family along with beets, spinach and Swiss chard.

1. Quinoa is antioxidant rich.

Quinoa contains the antioxidant phytonutrients quercetin and kaempferol. Additionally, quinoa has a great deal of anti-inflammatory phytonutrients as well. This can promote tissue growth and aide in tissue repair as well as fight off disease and infection.

2. Quinoa is high in protein.

Unlike many other carbohydrates or grains, quinoa has a large amount of protein per serving. There is more lysine and isoleucine in quinoa, which makes it capable of serving as a complete protein source in our diets. This superfood contains all nine amino acids, making it a truly protein-rich food.

3. Quinoa is high in calcium.

Quinoa also has a great deal of calcium in comparison to other grains in the same category. For example, quinoa has twice the amount of calcium as whole wheat when you compare the two ounce for ounce.

4. Quinoa is high in fiber.

Fiber is an essential nutrient that regulates blood sugar levels and regulates your digestive system by preventing and relieving constipation. Quinoa contains twice as much fiber as almost every other grain. Diets high in fiber with foods like quinoa have been known to lower cholesterol and can help you loose weight in a healthy way. Unlike other grains in the category, quinoa has a low glycemic index because of its chemical makeup and the amount of fiber, making it a great carbohydrate choice for diabetics that won’t raise your blood sugar.

5. Quinoa contains Riboflavin (B2).

Quinoa has a significant amount of Riboflavin which helps to stimulate your metabolism. Quinoa will regulate and promote energy production in your brain and muscle cells while increasing your metabolism. Riboflavin has also been shown to be a contributing factor to migraine relief.

6. Quinoa may reduce the risk of Type 2 Diabetes and heart disease.

Though not many studies have been conducted yet on the correlation between eating quinoa and lowering your risk for type 2 diabetes and cardiovascular disease, quinoa has a great deal in common with other foods that reduce these risks. Thus, it is likely that with quinoa’s fiber, protein and antioxidant makeup, it would reduce the risk of these diseases.

Easily prepared and gluten free, quinoa can be incorporated into a number of recipes including salads, soups and side dishes. It is a power-packed food that will give you a lot of bang for your buck with its nutritional makeup. Quinoa, one of the world’s healthiest foods, contains important antioxidant and anti-inflammatory properties, is rich in calcium, protein, fiber and Riboflavin and may reduce the risk of Type 2 Diabetes and heart disease, which truly makes it the grain of the future.

Sources for this article include:

http://www.whfoods.com

http://www.forbes.com

http://lifestyle.ca.msn.com

http://science.naturalnews.com

About the author:
Yanjun is a health and nutrition writer with over 3 years of professional experience in the health and fitness industry. He”s a contributor to many premier source for health advice, fitness tips, and consumer reviews of nutritional supplements.

Extend storage life of fruit and veg sans plastic

Increase The Shelf Life of Your Fruit & Veg..

Without Using Toxic Plastic Products

 

 

Eating more fruits and vegetables is a requirement for every healthy eater.

But when you buy more fresh produce, do you end up throwing away more than you eat?

Would you like to increase the shelf life of your fruits and veggies without having to use toxic plastic products that harm both the environment and you?

In today’s economy you can’t waste money on food that will rot the day after you bring it home.

Plastic food wraps and their negative effects on the environment and human health.
    • PVC: Some food cling wraps (especiallyused at the deli counter) are polyvinylchloride (PVC), which is not only very environmentally toxic, it’s also laced with phthalates. Source
    • BPA and phthalatesBPA and phthalates have been found in several types of plastic food containers and storage bags, increasing the possibility that you absorb them by storing food in plastics. Source 
  • Wildlife hazard: Film plastics like bags and cling wraps pollute landscapes and oceans where they pose choking, suffocating, intestinal blockage threats to wildlife. They also add to the great Pacific Ocean plastic island where they wrap around coral, killing these vital organisms.Source
  • Nonrenewable: Whether it’s made from #3 PVC or #4 LDPE or low-density polyethylene (another common material used to make plastic wrap products), these plastics are derived from petroleum, making them inherently non-renewable.
  • Non-recyclable: Although it is technically possible to recycle these plastics, most curbside recycling programs will not accept plastic wraps. Learn more about recycling soft plastics.

HOW TO STORE VEGETABLES WITHOUT PLASTIC

 

Assorted-vegetables-and-f-006

These tips are from the Berkley Farmer’s Market which is a Zero Waste market! Here is a printable PDF of their original tip sheet.

Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.

Artichokes – Place in an airtight container sealed, with light moisture.
Asparagus – Place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados – Place in a paper bag at room temp. To speed up their ripening, place an apple in the bag with them.
Arugula – Like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil – Is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
Beans – Shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets – Cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens – Place in an airtight container with a little moisture.
Broccoli – Place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe – Left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts – If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage – Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots – Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower – Will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery – Does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac – Wrap the root in a damp towel and place in the crisper.
Corn – Leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber – Wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.

Eggplant – Does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose, in the crisper.
Fava beans – Place in an air tight container.
Fennel – If used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic – Store in a cool, dark, place.
Green garlic – An airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens – Remove any bands, twist ties, etc. most greens must be kept in an air-tight container with a damp cloth, to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans – They like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes – Store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs– A closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce – Keep damp in an airtight container in the fridge.
Leeks – Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra – Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion – Store in a cool, dark and dry place, good air circulation is best, so don’t stack them.
Parsnips – An open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes – Like garlic and onions, store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio – Place in the fridge in an open container with a damp cloth on top.
Radishes – Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb – Wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas – In an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas – Refrigerate in an open container
Spinach – Store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions – Remove any band or tie and place in the crisper.
Summer Squash – does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers – Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes – Store in a cool, dark, well ventilated place. Never refrigerate sweet potatoes they don’t like the cold.
Tomatoes – Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips – Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash – Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini – Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

HOW TO STORE FRUIT WITHOUT PLASTIC

Apples – Store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus – Store in a cool place, with good airflow, never in an air?tight container.
Apricots – On a cool counter to room temperature or fridge if fully ripe
Cherries – Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates – Dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag? as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs – Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un?stacked.
Melons – Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines – Similar to apricots, store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches – And most stone fruit, refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears – Will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon –Fuyu (shorter/pumpkin shaped): store at room temperature. Hachiya (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack?they get very fragile when really ripe.
Pomegranates – Keep up to a month stored on a cool counter.
Strawberries – Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Article Source – washingtonsgreengrocer.com

Let Food be Your Cosmetic

Let Food Be Your Cosmetic:

Coconut Oil Outperforms Dangerous

Petroleum Body Care Products

coconut_400_01

20th May 2013

By Sayer Ji

Contributing Writer for Wake Up World

What you put on your skin goes directly into your body. Indeed, human autopsy studies have shown that mineral oil widely permeates our internal organs; major moisturizer brands have been found to cause tumor formation in treated animals. All the more reason why we need healthy “food cosmetics” as alternatives to petroleum-derived body care products.

It boggles the imagination how most mass market body care products today are almost entirely composed of petroleum-derived chemicals, whose toxicity are thoroughly established. Takeparabens as an example. These endocrine-disrupting, estrogen-like petrochemicals have been found at concentrations 1 million times higher than the estrogen (estradiol) levels naturally found in human breast tissue, leading to the highly concerning conclusion that human hormones are now being eclipsed by synthetic chemicals.

When we slather these chemical concoctions onto our skin, they enter directly into the lymphatic and circulatory systems, depositing in internal organs and body fat. And unlike things you ingest orally, there is no “gate keeping” liver there to protect you from these chemicals entering rapidly into your body through your skin. This is why, of course, you should never put on your body anything you can not or would not eat.

Unfortunately, major trusted brands have been found to be just as bad as more generic, cheaper ones in this respect, making it exceedingly difficult to avoid harm unless you are already wise to the issue and using completely natural body care products.

For instance, back in 2009, the Journal of Investigative Dermatology published a highly concerning study titled “Tumorigenic effect of some commonly used moisturizing creams when applied topically to UVB-pretreated high-risk mice,” wherein branded moisturizers, including Dermabase, Dermovan, Eucerin Original Moisturizing Cream (Eucerin), or Vanicream, were found to increase the rate of formation and number of tumors when applied topically to UVB-pretreated high-risk mice.[1]

Chemical industry public relations spokespersons love to point out that we are not mice, implying that preclinical research like this should not throw up a red flag. Should we be made to wait for the very industries guilty of poisoning us to voluntarily fund multi-million dollar, randomized, double-blinded, placebo-controlled trials to determine whether their products are not also causing cancer in humans? Short of a legal mandate, self-incriminating research like this will never be performed, and not only because such a study would be highly unethical (i.e. intentionally poisoning trial subjects), but because it will reveal a truth fraught with immense legal and financial liabilities.

Needless to say, a logical approach would be to apply the precautionary principle so that when animal toxicological risk assessments show harm, instead of extrapolating an Orwellian “acceptable level of harm” to humans, we take the sane step of avoiding human exposure altogether.

Crude Awakening: Mineral Oil Contaminates Everyone’s Bodies

Sadly, the reality is that we are not only immersed in a sea of petrochemical products, but we bioaccumulate them in our bodies over the decades, carrying them with us to our early graves.

As we disclosed in a previous article titled “Crude Awakening: Mineral Oil Contaminates Everyone’s Bodies“, one of the only studies ever performed on the topic of petrochemical accumulation in the human body found that 48% of the livers and 46% of the spleens of the 465 autopsies analyzed showed signs of mineral-oil induced lipogranuloma (a nodule of necrotic, fatty tissue associated with granulomatous inflammation or a foreign-body reaction around a deposit of an oily substance), indicating just how widespread pathological tissue changes associated with petrochemical exposure really are.

And why should be surprised? Petroleum is everywhere. We build and power our cars from it. Weimplant plastic into our breasts, and we coat our vegetables with USDA/FDA-approved ‘food grade petroleum.’ Our entire global food system is driven by nitrogen urea based fertilizers, pesticides and related agrichemicals which are all petrochemical in origin. Oil derived hydrocarbons form the basis for the molecular building blocks of many synthetic patent medicines, and even some of our vitamins (e.g. dl-alpha tocopherol). Our foreign policy is largely based on invading countries for ostensibly political/ethical reasons who just happen to be sitting on ‘our oil’ (i.e. War = Resource Procurement). It is hard to imagine how we might escape our dependence on the petrochemical industrial establishment, given how vertically integrated it is into every facet of modern life, including the very fabric of our bodies.

But there are concrete steps we can take to improve the situation, starting with our own bodies. One of those is to bring back ancient ‘food cosmetics’ like coconut oil.

In a previous post, we discussed the 13 Evidence-Based Medicinal Properties of Coconut Oil, but we did not mention its beneficial effects on hair and skin. While coconut oil has been used for millennium as both food, medicine and cosmetic, only in the past few decades has scientific research emerged confirming its ancient uses.

Coconut Oil Is Superior to Mineral Oil for Treating Dry Skin

A 2004 randomized double-blind, controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis (dry skin) found that coconut oil performed equally well, as far as objective measurements, and better than mineral oil, as far as the subjective perceptions of those using it.[2]

Coconut oil 2

Coconut Oil Is Superior to Mineral Oil at Protecting the Hair

A 2001 study published in the Journal of Cosmetic Science found that coconut penetrates the hair shaft while mineral oil does not. This difference was attributed to coconut oil’s higher affinity with hair protein. The researchers explained their findings further:

The results show that coconut oil penetrates the hair shaft while mineral oil does not. The difference may be due to the polarity of the coconut oil compared to the nonpolar nature of the mineral oil. The affinity of the penetrant to the protein seems to be the cause for this difference in their behavior. This study also indicates that the swelling of hair is limited by the presence oil. Since the process of swelling and deswelling of hair is one of the causes of hair damage by hygral fatigue, coconut oil, which is a better penetrant than mineral oil, may provide better protection from damage by hygral fatigue.[3]

Coconut Oil Protects the Scalp from Fungal Infections

Another study published back in 1993 in the journal Mycoses looked at the use of various commonly used hair oil preparations in India. They found that coconut oil was effective at inhibiting the skin fungi known as dermatophytes, lending a possible explanation for why the fungal infection of the scalp, a condition known as tinea capitis, is so rare in India.[4]

Coconut Oil + Anise Beats Pesticide Spray for Lice

A 2010 study published in the European Journal of Pediatrics found that coconut and anise spray can be a significantly more effective than the highly toxic insecticide Permethrin as an alternative treatment for head louse infestation.[5]

Increasingly, science confirms the value of traditional folk medicine in disease prevention and treatment. After many years of vast misrepresentation, coconut oil has gained wider acceptance not simply as a wholesome food, but as a medicinal agent capable of both nourishing and healing the body in ways that xenobiotic chemicals by their very nature can not.

Article Resources

[1] Yao-Ping Lu, You-Rong Lou, Jian-Guo Xie, Qingyun Peng, Weichung J Shih, Yong Lin, Allan H Conney. Tumorigenic effect of some commonly used moisturizing creams when applied topically to UVB-pretreated high-risk mice. J Invest Dermatol. 2009 Feb;129(2):468-75. Epub 2008 Aug 14. PMID: 18704106 – Article Published Date : Feb 01, 2009
[2] Anna Liza C Agero, Vermén M Verallo-Rowell. A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis. Dermatitis. 2004 Sep ;15(3):109-16. PMID: 15724344
[3] S B Ruetsch, Y K Kamath, A S Rele, R B Mohile. Secondary ion mass spectrometric investigation of penetration of coconut and mineral oils into human hair fibers: relevance to hair damage. J Cosmet Sci. 2001 May-Jun;52(3):169-84. PMID: 11413497
[4] A P Garg, J Müller. Inhibition of growth of dermatophytes by Indian hair oils.Mycoses. 1992 Nov-Dec;35(11-12):363-9. PMID: 1302812
[5] Ian F Burgess, Elizabeth R Brunton, Nazma A Burgess. Clinical trial showing superiority of a coconut and anise spray over permethrin 0.43% lotion for head louse infestation, ISRCTN96469780. Eur J Pediatr. 2010 Jan ;169(1):55-62. Epub 2009 Apr 3. PMID: 19343362

Further articles by Sayer Ji

About the author:
Sayer-JiSayer Ji is the founder and director of www.GreenMedInfo.com and an advisory board member at the National Health Federation, an international nonprofit, consumer-education, health-freedom organization. He co-authored the book Cancer Killers: The Cause Is The Cure, and is working on another one with Tania Melkonian titled EATomology: An Edible Philosophy of Food.

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Nutrition information every cancer patient should know

Nutrition Information Every Cancer Patient Should Know

Posted on:

Saturday, June 1st 2013 at 5:00 am

Written By:

Nancy Elizabeth Shaw

Nutrition Information Every Cancer Patient Should Know

Nutritional Healing from Cancer:  The Fundamentals of an Alkaline Diet

There is something that every cancer patient should hear from their oncologist when they are first diagnosed.   They should be told that by making certain dietary changes, they could increase their chances of healing from cancer dramatically, no matter what course of treatment they pursue.

Cancer patients should be informed that nutrition is their first and best defense when starting down the path of healing from cancer.  Information should be provided about how to switch to an alkaline diet,[i] composed of primarily vegetables, with a small amount of fruit, grains and protein.  This diet is similar to the ketogenic[ii] diet, which is much discussed in the oncology press, but with further reduction in total protein consumption as well as grains, processed fats and sugar, to help control inflammation in the body.

Instead, the dietary information provided to cancer patients is an afterthought, and amazingly, usually includes foods and meal preparation techniques that are known promoters of cancer progression.[iii]  Clearly, there is a disconnect between very well documented information on diet and cancer progression and those who communicate most often with cancer patients – the oncology teams.

The modern way of life, particularly in fast-paced Western countries, does not lend itself to an anti-cancer, alkaline diet.  Convenience food products, microwave meals, packaged snacks and fast food dominate many people’s daily menu.  It should come as no surprise that these foods are not optimal if you are battling cancer.

But what should a newly diagnosed cancer patient do, right away, to help themselves prepare for the treatments to come and increase their chances for healing?

Here are the six most important dietary changes every cancer patient should make.  While they seem daunting at first, really what the cancer patient needs to do is to go back to eating in the way that people have done since the beginning of time:  fresh food, in season, simply prepared.

  1. Eat an alkaline diet to reduce inflammation and improve intracellular pH

Most people in the Western world today eat a diet that promotes inflammation and increases intracellular pH, a condition called latent acidosis – understood to provide a perfect environment for cancer to proliferate.  A properly constructed alkaline diet will improve your intracellular pH over time, and is the best defense against continuous inflammation in the body.  It is composed primarily of organic leafy green vegetables, herbs and spices, root vegetables, onions, garlic, leek and chives, broccoli, cauliflower and cabbages, beans, lentils and peas and nuts and seeds, combined with a small amount (a cup or two per day) of non-gluten grains such as rice.  A serving of between two and four ounces of clean fish, organic poultry or grass-fed meat, several times per week, can be part of a healthy, alkaline oriented diet.  Two to three pieces of whole fresh fruit a day help balance your vitamin and mineral consumption.  The more of your vegetables and fruits you enjoy raw, the better.[iv]

  1. Eliminate sugar.[v]

Cancer cells use more glucose (sugar) per unit of time than other cells.  Sugar metabolism creates acid, which also supports cancer progression.  Further, a diet high in sugars, including fruits, triggers the insulin response.  If you frequently eat sugar or fruit throughout the day, you suppress your immune function while increasing the insulin levels in your body, creating insulin resistance.  Insulin resistance has been directly tied to cancer proliferation.   Processed sugar depletes magnesium in the body, another contributor to cancer proliferation.  High fructose corn syrup, because of its processing methodology, is high in mercury, a cancer-promoting toxin in the body.  The recommendation to eliminate sugar includes sugar in all its forms, even “natural” sugars like honey and agave, as well as white sugar and high fructose corn syrup.  Enjoy unsweetened applesauce, two or three figs or dried apricots, or a piece of fresh pineapple if you need a sweet treat.  Moderation with fruit is important, as fructose has been shown to increase the rate of cancer cell division as much as two-fold – more than other forms of sugar.[vi]

  1. Eliminate gluten.[vii]

Glutinous grains cause inflammation.  Inflammation promotes cancer progression.   This means avoiding high-gluten grains such as wheat, spelt or rye, including the whole grains.  Pastas, cereals, bread, muffins, cakes, crackers, cookies and other baked goods are excluded from an alkaline, cancer-suppression diet.  Cancer patients should enjoy whole, non-gluten grains such as rice, buckwheat, quinoa, millet and amaranth.  However, using “gluten free” prepared products is a mistake, as most of them have added sugar or processed oils and will therefore fall outside of the alkaline diet parameters for cancer.

  1. Eliminate dairy products. 

Cow dairy has been identified in a very large study compiled by Prof. (Emeritus) T. Colin Campbell, PhD, Cornell University as one of the most cancer promoting foods.[viii]  Strangely enough, it is the protein that is the culprit – casein protein.  High protein yogurts made with added powdered milk or whey are even more cancer promoting than plain milk, yogurt or cheese.  However, all dairy products should be eliminated from the diet when you are fighting cancer.  Dairy products create inflammation, cause bone deterioration (yes it is true, because of the high acid production during digestion of dairy) and promote cancer progression in a similar fashion to sugar.

  1. Use only olive oil, coconut oil and avocado oil in your diet

Use only natural, cold-pressed olive oil, coconut oil or avocado oil – organic where possible.  These oils are naturally anti-inflammatory, thus provide a soothing and healing benefit to inflamed and potentially cancerous cells in the body.  Coconut oil in particular has also been shown to have a mild antibacterial/antifungal effect, helpful for cancer patients with a lowered immune function, as well as direct anti-cancer properties.  Oils that should be eliminated from a cancer-suppression diet include corn, soy, canola, safflower or sunflower oils.    Not only are the commercial versions of these oils produced from genetically modified plants – believed to increase cancer risk – most of them are highly processed.  Processed oils, including hydrogenated (hard) oils and margarines, have been prepared at high heat to improve shelf life.  This changes the oil molecules so that instead of acting as a natural conductor for all the electrical messaging in your body, these molecules create “dead spots” in your cells because they cannot conduct electricity.  This interferes with healthy cell function and can promote cancer progression.  Essentially cancer cells are cells that no longer respond to intracellular messaging and proliferate without purpose, impacting other cells.

  1. Change what you drink 

Eliminate alcohol consumption.  Eliminate the consumption of bottled, canned or frozen fruit juice as they have high concentrations of sugar and many are highly acid forming.  Fresh vegetable and fruit juice that you make at home or from a juice bar is encouraged, however emphasis is on vegetable juice.   Reduce coffee consumption to one cup per day or less, and increase consumption of clean water, lightly brewed green tea (not black tea), sage tea, ginger tea and peppermint tea as both hot and cold drinks.  Drink the juice of a whole, organic lemon in hot or cold water several times per day.  Drink fresh carrot or carrot-beet juice daily, as these are healthy, alkaline juices for a cancer diet.

While this may sound daunting if you have enjoyed the convenience of restaurant or fast food meals or purchasing a prepared meal, this switch is easier than you think.  If you cook at home, it means eliminating a few foods and focusing on a few others to modify your usual recipes.

Salad is always a good choice whether at home or eating out.  Whether you are making your own salad or ordering a salad in a restaurant, include grated carrots, beets, cucumbers, endives, escarole, cherry tomatoes, fennel, cabbage and spinach in any combination, in addition to or instead of romaine lettuce or mesclun greens, then dress with extra virgin olive oil and fresh lemon on the side at table, rather than tossing the salad with prepared dressing.  Add some garbanzo or white beans and you’ll be completely satisfied.

Japanese sushi traditionally features a large selection of fresh vegetable rolls.  If you are dining out, ask for gluten-free (tamari) soy sauce, order a few rolls and some Japanese green tea, and you can enjoy a quick, satisfying lunch or dinner.  A bonus comes in the seaweed wrappers – full of minerals from the sea.  Just avoid standard soy sauce as it has wheat in it (gluten), the Teriyaki sauce (gluten) as well as anything that is brightly colored or contains mayonnaise, as these are not on the list of healthy options.  For immune deficient cancer patients, best to stay away from raw fish sushi.

Indian food features many vegetarian choices, with plenty of spice and vegetables.  Unfortunately many Indian restaurants use a lot of rape-seed/canola oil in cooking, which is not recommended.  Enquire about how the food is prepared and if there are some ingredients that are not optimal, just eat carefully.  A good choice is channa masala (chickpea curry) with poppadum (lentil cracker-bread) and vegetable biryani rice.  Nann, chapatti, paratha, puri and roti breads are typically made from wheat flour and should be avoided.

Italian cuisine is a bit more difficult since the basis of Italian cuisine is pasta made from wheat with added cheese.  However, cooking at home you have endless options, and more Italian restaurants are offering a gluten free pasta choice.  Many Italian menus feature dishes based on marinara (vegetarian) tomato sauce.  Select preparations with no cheese and only eat a small appetizer portion of fish or meat, if any at all.  Steamed or lightly sautéed vegetable dishes such as broccoli rabe or spinach with garlic are superior alkaline choices, as are salads made with chopped and grated raw vegetables.  Since olive oil, garlic, tomato, vegetables, herbs and lemon are critical to Italian cooking, it is quite possible make excellent alkaline selections if you order thoughtfully or cook Italian food at home.

And of course, you have to just let the breadbasket and the desert list pass you by.

For more information on nutritional healing for cancer patients, visit www.thecanceralternative.org or contact the author, Nancy Elizabeth Shaw at enquiries@thecanceralternative.com

Additional cancer nutrition research can be found in GreenMedInfo.com founder’s book: Cancer Killers: The Cause Is The Cure


Resources

  • [i] J Environ Public Health. 2012; 2012: 727630.
  • [ii] Implementing A Ketogenic Diet Based on Medium-chain Triglyceride Oil in Pediatric Patients with Cancer LINDA C NEBELING, PhD, MPH, RD, EDITH LERNER, PhD; J Am Diet Assoc. 1995; 95:693-697; Targeting energy metabolism in brain cancer through calorie restriction and the ketogenic diet 

B Thomas N Seyfried, Michael Kiebish, Jeremy Marsh, Purna Mukherjee
 Department of Biology, Boston College, Chestnut Hill, MA 02467, USA; Journal of Cancer Research and Therapeutics, 2009/5/9/pp 7-15.
  • [iii] National Cancer Institute, “Eating Hints Before, During and After Cancer Treatment,” NIH Publication No. 09-2079, 9-09
  • [iv] Antitumor effect of medium-chain triglyceride and its influence on the self-defense system of the body. Cancer Detect Prev. 1998;22(3):219-24.
  • [v] Expert Opin Ther Targets. 2011 Sep;15(9):1049-59. doi: 10.1517/14728222.2011.588208. Epub 2011 May 31; Klement and Kämmerer Nutrition & Metabolism 2011, 8:75 http://www.nutritionandmetabolism.com/content/8/1/75
  • [vi] Fructose Induces Transketolase Flux to Promote Pancreatic Cancer Growth; Haibo Liu, Danshan Huang, David L. McArthur, et al.; Cancer Res; 70(15) August 1, 2010
  • [vii] The Dark Side of Wheat, Sayer Ji, GreenMed Info, 20143
  • [viii] The China Study, T. Colin Campbell, PhD et al; BenBella Books, Dallas, TX, 2006

“Good” Foods

Originally published May 14 2013

 

The six healthiest foods you’re

possibly not eating

 

by Sandeep Godiyal

(NaturalNews) Face it – most people aren’t really eating the things they should, engorging themselves on food types that should be avoided at all costs. Considering the wide array of processed foods today, it is kind of hard to avoid eating any of these. For those who are currently planning to live a healthier lifestyle, following are six of the healthiest food types you’re probably not eating but should:

Guava                        

Guava is one of the healthiest fruits today that can be found in most stores. This particular fruit has a high concentration of vitamins and minerals that help boost the immune system against common types of colds. Not only that, the guava actually contains more potassium than the banana, specifically 63 percent more. It also contains the antioxidant lycopene which helps flush out toxins from the body. When eaten on a routine basis, guava is believed to help in preventing prostate cancer.

Frozen blueberries              

It’s true that fresh blueberries provide the best vitamins and minerals, but getting them is really impractical. Instead, you can simply purchase frozen blueberries that are luckily available for the whole year. They can be served as a shake or yogurt, providing you with a healthy dose of antioxidants, and they are very high in dietary fiber too,w hich may prevent weight gain by providing calories that are not absorbed and displacing high-calorie refined foods.

Cabbage

Lots of people seem to forget cabbage in favor of other green and leafy vegetables such as lettuce. What most people don’t realize is that this vegetable is jam packed with nutrients that can fight cancer.

Beets

Another cancer-fighting vegetable is beets which look unappealing at first. This not so desirable food is laced with folic acid which provides excellent help to pregnant women. The color of the beets which most people do not like is actually the main attraction of the vegetable as the pigments are believed to help prevent the onset of cancer.

Sardines

Although they may seem like processed food, sardines actually come with various minerals that make them ideal for a weekly diet. Sardines are loaded withomega-3 fatty acids known for their positive effects with cholesterol levels and weight loss. There’s also a bunch of potassium, magnesium, zinc and B vitamins that can help boost a person’s immune system.

Canned pumpkin

Another product that most people steer clear of is pumpkin. Probably the only time it becomes popular is during the Halloween but after that, individuals rarely devise recipes with pumpkin in the ingredient. What is important to know is that pumpkin actually contains lots of fiber for digestion. It also has very few calories, ideal for weight watchers. Although fresh pumpkin is usually the best source, the canned ones are every bit as good and shouldn’t discourage anyone.

Of course, those aren’t the only healthy food items that may be lacking in your diet. Keep in mind that the hallmark of a healthy individual is balance. As long as a person eats a balanced meal combined with daily exercises, there’s a good chance that he will enjoy a long and happy life.

Sources for this article include:

http://www.mnn.com

http://lifehacker.com

http://caloriecount.about.com

About the author:
Sandeep is an avid rock climber, Mountaineer, runner, and fitness coach. He shares his tips for staying in shape and eating healthy on several fitness sites.

Distilled water continued …. (organic and inorganic minerals)

Distilled Water DVD

For further information – please see this link :

http://www.biosil.co.za/products/distilled-water-dvd

Organic And Inorganic Minerals

The Differences in Mineral Forms

Most knowledgeable people today recognize that the body must have certain minerals to accomplish its work and preserve its health. However, only a few realize that these minerals must be in their organic state to do us any good at all.

Please understand these facts:

  1. Minerals are inorganic as they exist naturally in the soil and water.
  2. Minerals are organic as they exist in plants and animals.
  3. Only plants can transform inorganic minerals into organic minerals.
  4. Animals must eat plants or plant-eating animals to obtain their organic minerals.
  5. Inorganic minerals are useless and injurious to the animal organism.

How the Confusion Began

Because inorganic minerals and organic minerals have the same chemical compositions, they were confused by the early nutritionists. The mineral, iron, in the bloodstream has the same chemical composition as the mineral, iron, in a nail—iron is iron, after all. However, these nutritionists incorrectly reasoned that there were no other differences between these two forms of iron. As a consequence, there actually were iron mineral supplements that consisted of surplus powdered nails.

Perhaps you have heard the expression, “mad enough to chew nails.” In this case, mad or unbalanced is certainly the correct word.

These nutritionists made an error in reasoning by assuming that a chemical similarity in minerals also meant there was a nutritive similarity between organic and inorganic minerals. While it is true that the same minerals found in the human body are also found in the soil and water it is wrong to assume that the minerals in the soil are food for man. We are not soil eaters—we are plant eaters.

It is necessary that the minerals in the soil be elaborated into organic compounds by the plant before they can be |assimilated by the body. The various mineral compounds produced by the chemist differ in their structure and in the relative positions of their component molecules than those produced in the plant.

Over sixty years ago a German scientist named Abderhalden conducted a series of experiments comparing how several species absorbed different forms of iron. He found that animals fed with food poor in iron, plus in addition of inorganic iron, were unable in the long run to produce as much hemoglobin as those, receiving a natural iron-sufficient diet.

While the inorganic iron may be absorbed into the body, it is not utilized in the formation of hemoglobin, but remains unused within the tissues. Abderhalden also concluded that any apparent benefit of the inorganic iron resulted from its stimulating effect.

Chemically, it is true that iron in the bloodstream and iron in nails are the same and that calcium in rocks (known as dolomite) is identical to calcium in the bones.

However, it is a grave error to believe that the body can digest and assimilate and utilize powdered nails and crushed rocks.

Mineral Supplements

The idea of administering inorganic minerals as foods and remedies for man started with the German scientist Hensel in the early twentieth century. Later the homeopaths expanded upon his idea and made numerous artificial mineral preparations called cell salts, which are still sold today as popular “cures” for mineral deficiencies. Today mineral supplements exist in many forms and come from many sources. They are all useless.

Mineral supplements are of no benefit to the body because they are: 1) inorganic and 2) fragmented.

Because mineral supplements are inorganic, the body cannot assimilate or use them. In fact, the body must work harder to compensate for the inbalance created by ingesting these supplements. The body accelerates its eliminative activities and works hard to expel these foreign substances. This stimulation is often mistaken for the “beneficial action” of the supplement. Actually, the supplements are not beneficial—they are harmful—and they are inanimate and therefore incapable of acting (except chemically).

As health consumers have grown more aware of the differences between organic and inorganic minerals, so have producers of these supplements. Consequently, there are now mineral supplements which are advertised as coming from “organic” sources. These are equally useless because they exist in a fragmented state, extracted from the sources within which they naturally occur.

Minerals do not work in isolation. When they are extracted from their natural sources, the other co-existing vitamins, minerals, enzymes, etc., are not also extracted. Even if they were, the process of laboratory extraction destroys any vital benefits that may have been associated with the minerals.

Minerals must be consumed in their natural, unfragmented and organic state to be of any use to the body. The best mineral supplements are those naturally occurring in mineral-rich foods in their unprocessed state—fresh fruits, vegetables, nuts, seeds and sprouts.

Mineral Waters

Like mineral supplements, mineral waters cannot provide any beneficial minerals to the body. Any minerals contained in such waters are inorganic and must be expelled by the body. Should an excess of these inorganic minerals be consumed in the water, the body cannot rid itself of them fast enough and they are deposited within the body.

These inorganic mineral deposits lead to kidney and gallstone formation, hardening of the arteries, arthritis, heart trouble, ossification of the brain and other serious diseases. The unexpelled mineral matter from mineral-containing waters combines with cholesterol to form plaques. These plaques lead to cardiovascular problems, and they join with uric acid to cause arthritic and rheumatic complaints.

The body cells can use only pure (distilled) water—such as that found in fruits and plants—and they reject all inorganic minerals consumed in mineral-laden waters.

When mineralized waters are drunk, a condition known as leukocytosis occurs within the body in thirty minutes to three hours after drinking. Leukocytosis is the proliferation of white blood cells which are the body’s first line of defense against foreign and harmful body substances—in this case, the inorganic minerals in the water.

Mineral waters cannot furnish the body with any needed elements other than the water itself. The remaining inorganic minerals are either eliminated through the skin, kidneys, etc., or they are deposited within the body where they may cause eventual harm.

Sea water is our “richest” mineral water, yet it is poisonous. Similarly, all other mineralized waters are simply dirty waters, contaminated with inorganic matter which is pathogenic to the body.

How Inorganic Minerals Are Transformed

Even plants, when in their embryonic state, cannot use inorganic minerals in the soil, but instead feed on the organic compounds contained within its seed. Not until its roots and leave? are grown can a plant utilize the inorganic minerals of the soil.

The changing of inorganic matter into organic matter takes place principally in the green leaves of the plant by means of photosynthesis. Only by the presence of chlorophyll is the plant able to utilize the inorganic carbon molecule and convert it with hydrogen and oxygen into the organic combinations of starch and sugar. And, ultimately, the plant combines nitrogen and other mineral elements from the soil into more complex organic combinations. Only the chlorophyll-bearing plants have the ability to assimilate iron, calcium and other minerals from the soil and to use the resulting combinations to construct nucleo-proteins.

Vital changes occur in all minerals as they pass into the structure of plants. These changes cannot be isolated by normal chemical laboratory processes which destroy living plant tissues to analyze them. Such crude methods of studying the role of organic minerals in an organism is somewhat akin to the old medical practice of dissecting cadavers to look for evidence of the human soul.

Home > Lesson 10 – The Role Of Minerals In Human Nutrition

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9 Foods You Never Want to Eat Again!

Nine foods you should never eat again

by Jonathan Benson, staff writer

(NaturalNews) With so much misinformation out there about food and how it affects human health, making healthy food choices for you and your family can be difficult and confusing. There are a number of specific foods; however, that you will want to avoid in almost every circumstance because they provide virtually no health benefits while posing plenty of health risks. Here are nine foods you should never eat again if you care about preserving your long-term health:

1) White bread, refined flours. By definition, white bread and refined flours in general are toxic for your body because they have been stripped of virtually all vitamins, minerals, fiber, and other important nutrients. Because of this, the body does not know how to properly digest and assimilate these so-called foods, which can lead to health problems. Refined white flour has also been bleached with chlorine and brominated with bromide, two poisonous chemicals that have been linked to causing thyroid and organ damage. (http://drlwilson.com/ARTICLES/BREAD.htm)

2) Conventional frozen meals. Most conventionally-prepared frozen meals are loaded with preservatives, processed salt, hydrogenated oils and other artificial ingredients, not to mention the fact that most frozen meals have been heavily pre-cooked, rendering their nutrient content minimal at best (especially after getting microwaved again at home). With the exception of a few truly healthy frozen meal brands such as Amy’s and Organic Bistro, most frozen meals are little more than disease in a box, so avoid them in favor of fresh foods. (http://www.4us2be.com)

3) White rice. Like white bread, white rice has been stripped of most of its nutrients, and separated from the bran and germ, two natural components that make up rice in its brown form. Even so-called “fortified” white rice is nutritionally deficient, as the body still processes this refined food much differently than brown rice, which is absorbed more slowly and does not cause the same spike in blood sugar that white rice does. (http://globalnaturopath.com)

4) Microwaveable popcorn. This processed food is a favorite among moviegoers and regular snackers alike, but it is one of the unhealthiest foods you can eat. Practically every component of microwaveable popcorn, from the genetically-modified (GM) corn kernels to the processed salt and preservative chemicals used to enhance its flavor, is unhealthy and disease-promoting. On top of this, microwaveable popcorn contains a chemical known as diacetyl that can actually destroy your lungs. If you love popcorn, stick with organic kernels that you can pop yourself in a kettle and douse with healthy ingredients like coconut oil, grass-fed butter, and Himalayan pink salt. (http://www.naturalnews.com)

5) Cured meat products with nitrates, nitrites. Deli meats, summer sausage, hot dogs, bacon, and many other meats sold at the grocery store are often loaded with sodium nitrite and other chemical preservatives that have been linked to causing heart disease and cancer. If you eat meat, stick with uncured, nitrite and nitrate-free varieties, and preferably those that come from organic, grass-fed animals. (http://www.naturalnews.com/028824_processed_meat_heart_disease.html)

6) Most conventional protein, energy bars. By the way they are often marketed, it might seem as though protein and energy bars are a strong addition to a healthy diet. But more often than not, these meal replacements contain processed soy protein, refined sugar, hydrogenated fat, and other harmful additives that contribute to chronic illness. Not all protein and energy bars are bad, of course — Thunderbird Energetica, Organic Food Bar, Boku Superfood, Vega Sport, PROBAR, and Zing all make healthy protein and energy bars. Just be sure to read the ingredient labels and know what you are buying.

7) Margarine. Hidden in all sorts of processed foods, margarine, a hydrogenated trans-fat oil, is something you will want to avoid at all costs for your health. Contrary to popular belief, butter and saturated fats in general are not unhealthy, especially when they are derived from pastured animals that feed on grass rather than corn and soy. And if animal-based fats are not for you, stick with extra-virgin coconut oil or olive oil rather than margarine. (http://www.naturalnews.com/027865_saturated_fat_health.html)

8) Soy milk and soy-based meat substitutes. One of the biggest health frauds of modern times, the soy craze is a fad that you will want to skip. Besides the fact that nearly all non-organic soy ingredients are of GM origin, most soy additives are processed using a toxic chemical known as hexane, which is linked to causing birth defects, reproductive problems, and cancer. Soy that has not been fermented is also highly estrogenic, which can throw your natural hormone balance out of whack. (http://www.naturalnews.com/026303_soy_protein_hexane.html)

9) “Diet” anything. Many so-called “diet” products on the market today contains artificial sweeteners like aspartame (Equal) and sucralose (Splenda), both of which are linked to causing neurological damage, gastrointestinal problems, and endocrine disruption. Many diet products also contain added chemical flavoring agents to take the place of fat and othernatural components that have been removed to artificially reduce calorie content. Instead, stick with whole foods that are as close to nature as possible, including high-fat foods grown the way nature intended, and your body will respond surprisingly well. (http://www.naturalnews.com)

Sources for this article include:

http://www.rd.com/slideshows/15-foods-you-should-never-buy-again/

health

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