Sunday, December 23, 2012

Pine Needle Tea

Pine Needle Tea Recipe

With cold & flu season approaching Pine Needle Tea is a gift of health as well as an enjoyable experience.   And since Pine is best used fresh, it's a perfect excuse to get out & enjoy the change of seasons!



Pine Needle Tea has long been a favorite of traditional and indigenous peoples, both for it's refreshment and for it's medicinal values.

You may not realize that Pine Needle Tea contains 4-5 times the Vitamin C of fresh-squeezed orange juice, and is high in Vitamin A. It is also an expectorant (thins mucus secretions), decongestant, and can be used as an antiseptic wash when cooled. So not only does it taste good, but it's good for you!
Each varietal of pine has it's own flavor to impart, so experiment and see which needles you like best. And feel free to mix and match!

Just remember that while all Pines are evergreens, not all evergreens are Pines! So head out to the back yard or park, positively identify your pine trees, bring back some needles and give this one a try!  

Step-by-step Instructions for Making Pine Needle Tea:

1.  Collect a small bundle of green needles, the younger the better. (A small handful will be plenty.)
2.  Remove any of the brown, papery sheaths that may remain at the base of the needles. (They just pull right off.)
3. Chop the needles into small bits, about ¼ to ½ inch long.

For a Refreshing Tea: 
  1. Heat about a cup of water to just before boiling.
  2. Pour the hot water over about a tablespoon of the chopped needles.
  3. Allow to steep (preferably covered) for 5-10 minutes, until the majority of needles have settled to the bottom of the cup. Enjoy your delicious tea!
 For a Medicinal Tea:
    (This process releases more of the oils & resins that contain the medicinal compounds, and tastes a little like turpentine.) 

  1. Bring about a cup of water to a full boil. Add approximately one tablespoon of chopped needles to the boiling water and cover. Allow the needles to boil in the water for 2-3 minutes.
  2. Remove from heat and allow the tea to continue to steep, covered, until it is cool enough to drink. (Most of the needles should sink to the bottom.) Pour the tea into a mug, leaving the needles behind, and enjoy!
  3. Drink this tea several times a day for maximum medicinal effect. (Make it fresh each time.)  

Cheers!


SOURCE:     http://www.meganstiver.com/pine-needle-tea/blog_tea/
             and   http://homesteadsurvival.blogspot.com/2012/11/how-to-make-pine-needle-tea.html

Saturday, December 1, 2012

PLANTS - AIR PURIFIERS


As winter descends on the Northern hemisphere, our windows stay closed and the air becomes stale. 

Natural 6 Air Purifying House Plants

1. Bamboo Palm: According to NASA, it removes formaldahyde and is also said to act as a natural humidifier.

2. Snake Plant: Found by NASA to absorb nitrogen oxides and formaldahyde.

3. Areca Palm: One of the best air purifying plants for general air cleanliness.

4. Spider Plant: Great indoor plant for removing carbon monoxide and other toxins or impurities. Spider plants are one of three plants NASA deems best at removing formaldahyde from the air.

5. Peace Lily: Peace lilies could be called the “clean-all.” They’re often placed in bathrooms or laundry rooms because they’re known for removing mold spores. Also know to remove formaldahyde and trichloroethylene.

6. Gerbera Daisy: Not only do these gorgeous flowers remove benzene from the air, they’re known to improve sleep by absorbing carbon dioxide and giving off more oxygen over night.

SOURCE: http://en.wikipedia.org/wiki/List_of_air-filtering_plants

Monday, November 26, 2012

MIGRAINES

Those who suffer from migraine headaches are more than familiar with the debilitating pain that ensues when one strikes. While there are numerous OTC and prescription drugs available to combat the pain, some people would rather choose a more natural approach. 

Natural remedies for migraines aren’t accompanied by the same side effects that drugs have, and are often used for prevention rather than treatment. A healthy diet, herbal therapy and whole food supplements are natural options available to migraine sufferers; here are some tips for preventing and treating migraines naturally.

1. Natural Remedies for Migraines - Avoid Processed Foods

Many processed foods contain artificial sweeteners and preservatives that are known to trigger migraine headaches in some people. A common preservative, monosodium glutamate (MSG),is just one of many preservatives that have been found to cause severe reactions including migraine headaches.

In 2002, the FDA reported 92 cases of aspartame toxicity. The artificial sweetener was taken off the market due to reported side effects, but eventually allowed to be sold again even after the reported incidence. Other artificial sweeteners such as Splenda  have also been reported to have caused adverse side effects, including headaches. Sucralose, the chemical name for Splenda, is actually responsible for a variety of ailments, giving a clear answer to the question: Is Splenda safe?

Limiting processed and fast foods as much as possible and using natural sweeteners such as honey and stevia may reduce the chance of having a reaction and a painful migraine headache.

2. Avoid Certain Foods

Some people experience migraine headaches after they consume certain foods. Among these foods are caffeinated drinks, alcohol, chocolate, peanuts, grains with gluten and dairy products. Switching to a very simple plant-based diet and introducing the suspected foods one at a time helps to sort out which foods are causing the headaches.

3. Lavender Therapy

Lavender has long been used by herbalists to treat a wide variety of conditions including insomnia, post surgery pain, anxiety, fungal infections and headaches. Migraine sufferers experience increased inflammation in blood vessels and spasms in the neck and eye muscles. Lavender acts as an analgesic and reduces inflammation in those that suffer from migraines. Lavender treatments can be administered in any number of ways including inhalation therapy, dried flower sachets, teas or hot packs.

4. Butterbur

Butterbur is an herb used commonly for pain. Acting as a beta-blocker, this medicinal plant controls blood pressure, reducing inflammation and stabilizes blood flow to the brain. Because some butterbur treatments contain chemicals (pyrrolizidine alkaloids) which can cause damage to the liver, it is important to choose only products that are certified and carry a “PA-free” label.

5. Lemongrass – Other Herbal Remedies

Although less implemented among natural remedies for migraines, herbal remedies have great potential in treating headaches or even migraines. Scientists from Griffith University found that Australian Lemon Grass (Cymbopogon Ambiguus) has been used for an untold number of years by indigenous Australians as traditional medicine, and with good reason. They say the effects of the plant could be as “good as aspirin when it comes to treating headaches,” only this is one of many herbal remedies for headaches without the side-effects associated with OTC medication.

6. Tryptophan Therapy

Tryptophan is an amino acid that simulates the brain to produce dopamine which releases serotonin. Serotonin elevates moods, relaxes the small muscles around the capillaries in the scalp, and reduces tension and anxiety. Consuming a high quality tryptophan supplement is the best way to get more off this helpful amino acid.

7. Herbal Pain Relief Tea

There are other herbs that are beneficial in the treatment of migraines including, peppermint, cayenne pepper and ginger. Ginger is especially useful to combat the nausea that often accompanies migraine headaches. To use the 3 herbs together in tea as a natural pain reliever, mix a one inch piece of ginger with a teaspoon of dried peppermint and a pinch of cayenne in boiling water. Allow the mixture to seep for 15 minutes before drinking. Sweeten only with  honey or stevia.

Source: http://naturalsociety.com/7-natural-remedies-for-migraines/#ixzz2DMPUTTPY

 

KIDNEY FOODS



Did You Know: Foods that heal the kidneys are purple plums, purple potatoes, black quinoa, blackberries, black carrots (purple carrots), hijiki(potent seaweed), black seaweed salad, black grapes, black beans, and black elderberries. 

Black fruit and veggies are high in antioxidant phytonutrients called anthocyanidins, which give them their blue color, and they are bursting with natural compounds that reduce inflammation. And don't forget beets. 

Saturday, November 24, 2012

HYDROGEN PEROXIDE USES

28 Amazing Benefits and Uses for Hydrogen Peroxide


by Andrea Harper - docakilah.wordpress.com

Hydrogen peroxide is the only germicidal agent composed only of water and oxygen. Like ozone, it kills disease organisms by oxidation! Hydrogen peroxide is considered the worlds safest all natural effective sanitizer. It kills microorganisms by oxidizing them, which can be best described as a controlled burning process. When Hydrogen peroxide reacts with organic material it breaks down into oxygen and water.

1. Whiten Clothes – An Alternative to Beach
Add a cup of Peroxide to white clothes in your laundry to whiten them. Peroxide is great to get rid of blood stains on clothes and carpets. If there is blood on clothing, just pour directly on the spot, let it sit for about a minute, then rub and rinse with cold water. Repeat if necessary.

2. Health
Your body makes Hydrogen peroxide to fight infection which must be present for our immune system to function correctly. White blood cells are known as Leukocytes. A sub-class of Leukocytes called Neutrophils produce hydrogen peroxide as the first line of defense against toxins, parasites, bacteria, viruses and yeast.

3. Rejuvenating Detoxifying Bath
Use about 2 quarts 3% Hydrogen peroxide to a tub of warm water. Soak at least 1/2 hour, adding hot water as needed to maintain a comfortable water temperature.

4. Foot Fungus
To cure a foot fungus, simply spray a 50/50 mixture of Hydrogen peroxide and water on them (especially the toes) every night and let dry.

5. Douche
Add 2 capfuls of 3% Hydrogen peroxide in warm distilled water once to twice a week to remove even chronic yeast infections.

6. Colonic or Enema
For a colonic, add 1 cup (8 ozs.) 3% H202 to 5 gallons warm water. (Do not exceed this amount) For an enema, add 1 tablespoon of 3% H202 to a quart of warm distilled water.

7. Infections
Soak any infections or cuts in 3% for five to ten minutes several times a day. Even gangrene that would not heal with any medicine has been healed by soaking in Hydrogen peroxide. Put half a bottle of hydrogen peroxide in your bath to help rid boils, fungus or other skin infections.

8. Bird Mites Infections
Patients infected by tiny mites report that hydrogen peroxide effectively kills the mites on their skins. They spray it on their skin a couple of times (with a few minutes in between the applications) with amazing results.

9. Sinus Infections
A tablespoon of 3% Hydrogen peroxide added to 1 cup of non-chlorinated water can be used as a nasal spray. Depending on the degree of sinus involvement, one will have to adjust the amount of peroxide used.

10. Wound Care
3% H2O2 is used medically for cleaning wounds, removing dead tissue, and as an oral debriding agent. Peroxide stops slow (small vessel) wound bleeding/oozing, as well.

Some sources recommend soaking infections or cuts for five to ten minutes several times a day. However, washing and rinsing action is sufficient. You shouldn’t leave the solution on open tissue for extended periods of time as, like many oxidative antiseptics, Hydrogen peroxide causes mild damage to tissue in open wounds. Therefore it is important to use with caution.

Personal Care

Mouthwash / Tooth Care
Healing Properties: Take one capful (the little white cap that comes with the bottle) and hold in your mouth for 10 minutes daily, then spit it out. You will not have canker sores and your teeth will be whiter. If you have a terrible toothache and cannot get to a dentist right away, put a capful of 3% Hydrogen peroxide into your mouth and hold it for 10 minutes several times a day. The pain will lessen greatly.

11. Mouthwash
Many people don’t realize that hydrogen peroxide makes a very effective and inexpensive mouthwash. Use 3% H202 – add a dash of liquid chlorophyll for flavoring if desired.

12. Toothpaste
Use baking soda and add enough 3% H202 to make a paste.

13. Toothbrush
Or, just dip your brush in 3% H202 and brush. Soak your toothbrush in Hydrogen peroxide to keep them free of germs.

14. Tooth Ache
Hydrogen peroxide is not a pain killer; however, as an anti-viral, antibacterial and anti-fungal agent, it is effective at treating the pathogen that is causing the infection. The following is from my own personal experience: My dentist wanted to give me a root canal some time ago as one tooth was inflamed and, in her opinion, would die. I felt some discomfort but told her that I would give it chance to heal. I rinsed with hydrogen peroxide (several times a day) as well ascoconut oil (once a day). The discomfort went away and I have had no further problems with the tooth.

15. Tooth Whitening
Having used 3% Hydrogen peroxide as a mouth wash for sometime ago, I am thrilled to note that my teeth have been beautifully and effortlessly whitened. I used to pay so much for professional whitening, those silly strips and uncomfortable trays. Live and learn.
NOTE: Do not swallow any peroxide. When the peroxide rinse is done, be sure to rinse out your mouth with water.

16. Hair Lightening
Peroxide is a bleaching agent and is used for lightened hair. Dilute 3% Hydrogen peroxide with water (50 / 50) and spray the solution on your wet hair after a shower and comb it through. You will not have the peroxide burnt blonde hair like the hair dye packages, but more natural highlights if your hair is a light brown, faddish, or dirty blonde. It also lightens gradually so it’s not a drastic change.

17. Contact Lenses
Hydrogen peroxide is used as a disinfectant in CIBA Vision’s Clear Care no rub contact lens cleaning solution, due to its ability to break down the proteins that build up on the lense from the eye’s immune response, resulting in increased comfort for those with sensitive eyes.

Sanitizing / Disinfectant / Cleaning

18. Straight or Diluted Hydrogen Perioxide
Clean your counters and table tops with hydrogen peroxide to kill germs and leave a fresh smell. Simply put a little on your dishrag when you wipe, or spray it on the counters. Use hydrogen peroxide to clean glass and mirrors with no smearing.

Keep a spray bottle of 3% (straight) to disinfect the interior of the refrigerator and kids’ school lunch boxes.

19. In the Dishwasher
Add 2 oz. of 3% Hydrogen peroxide to your regular washing formula.

Fill a spray bottle with a 50/50 mixture of 3% Hydrogen peroxide and water and keep it in every bathroom to disinfect without harming your septic system like bleach or most other disinfectants will. After rinsing off your wooden cutting board, pour or spray hydrogen peroxide (and then vinegar) on it to kill salmonella and other bacteria.

I use peroxide to clean my mirrors with, there is no smearing.
Combination of vinegar and hydrogen peroxide make a cheap, effective and non-toxic disinfectant agent and is said to be more effective at killing pathogens than bleach.  As it is non-toxic, you can use it to disinfect fruits and vegetables, as well as pet toys, equipment and cages.  In tests run at Virginia Polytechnic Institute and State University, pairing Vinegar and Hydrogen Peroxide mists, kills virtually all Salmonella, Shigella, or E. coli bacteria on heavily contaminated food and surfaces.

Directions
You need TWO spray bottles. DO NOT MIX the solutions together. Put straight vinegar in one and straight Hydrogen peroxide in the other spray bottle.

NOTE: Light destroys peroxide rather quickly. It’s best to leave it in its original bottle and screw in a spray head. DO NOT DILUTE THEM.

Remember for any sanitizer to work properly, the surface has to be clean before you use it.

When you want to sanitize a surface (vegetables, cutting board, counters, sink, cages, toys. toilets, floors, etc.), spray one (it doesn’t matter which one you use first) on the surface, then you spray on the other.  When they mix, for a brief time the chemical action of the two make a very powerful sanitizer.  You can rinse off the surface afterwards, if you want, but the result is non-toxic.

Fortunately it is cheap. BTW, we use it in the bathroom to sanitize the counters, toilets, floors, etc.

20. Mold
Clean with Hydrogen peroxide when your house becomes a biohazard after its invaded by toxic mold, such as those with water damage.

21. Humidifiers/Steamers
Use 1 pint 3% Hydrogen peroxide to 1 gallon of water.

22. Laundry / Stain Removing
Stain Remover
3% Hydrogen peroxide is the best stain lifter if used fairly soon – although blood stains as old as 2 days have been successfully lifted with Hydrogen Peroxide. Although it will bleach or discolor many fabrics. If a little peroxide is poured onto the stain it will bubble up in the area of the blood, due to a reaction with catalase. After a few minutes the excess liquid can be wiped up with a cloth or paper towel and the stain will be gone.

3% H2O2 must be applied to clothing before blood stains can be accidentally “set” with heated water. Cold water and soap are then used to remove the peroxide treated blood.

23. Washing/Laundry
You can also add a cup of hydrogen peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is blood on clothing, pour directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary.

Peroxide is a perfect alternate solution to keep those clothes white. Also, when chlorinating clothes, they tend to wear out faster – peroxide won’t do that.

Food Preparation

24. Vegetable Soak
Use as a vegetable wash or soak to kill bacteria and neutralize chemicals. Add 1/4 cup 3% H202 to a full sink of cold water. Soak light skinned (light lettuce) 20 minutes, thicker skinned (like cucumbers) 30 minutes. Drain, dry and refrigerate. Prolongs freshness.

If time is a problem, spray vegetables (and fruits) with a solution of 3%. Let stand for a few minutes, rinse and dry.

25. Meat Sanitizing
You can also use it to rinse off your meat before cooking.

26. Leftover tossed salad
Spray with a solution of 1/2 cup water and 1 Tbsp. 5%. Drain, cover and refrigerate.

27. Marinade
Place meat, fish or poultry in a casserole (avoid using aluminium pans). Cover with a dilute solution of equal parts of water and 3% H202. Place loosely covered in refrigerator for 1/2 hour. Rinse and cook.

28. Sprouting Seeds
Add 1 ounce 3% Hydrogen peroxide to 1 pint of water and soak the seeds overnight. Add the same amount of hydrogen peroxide each time you rinse the seeds.

Grades of Hydrogen Peroxide

A) 3.5% Pharmaceutical Grade: This is the grade sold at your local drugstore or supermarket. This product is not recommended for internal use. It contains an assortment of stabilizers which shouldn’t be ingested. Various stabilizers include: acetanilide, phenol, sodium stanate and tertrasodium phosphate.

B) 6% Beautician Grade: This is used in beauty shops to color hair and is not recommended for internal use.

C) 30% Reagent Grade: This is used for various scientific experimentation and also contains stabilizers. It is also not for internal use.

D) 30% to 32% Electronic Grade: This is used to clean electronic parts and not for internal use.

E) 35% Technical Grade: This is a more concentrated product than the Reagent Grade and differs slightly in that phosphorus is added to help neutralize any chlorine from the water used to dilute it.

F) 35% Food Grade: This is used in the production of foods like cheese, eggs, and whey-containing products. It is also sprayed on the foil lining of aseptic packages containing fruit juices and milk products. THIS IS THE ONLY GRADE RECOMMENDED FOR INTERNAL USE.

G) 90%: This is used as an oxygen source for rocket fuel.
Only 35% Food Grade hydrogen peroxide is recommended for internal use. At this concentration, however, hydrogen peroxide is a very strong oxidizer and if not diluted, it can be extremely dangerous or even fatal. Any concentrations over 10% can cause neurological reactions and damage to the upper gastrointestinal tract. There have been two known fatalities in children who ingested 27% and 40% concentrations of H202. Another reports tells of a 26 month old female who swallowed one mouthful of 35% H202. She immediately began vomiting, followed by fainting and respiratory arrest. Fortunately, she was under emergency room care and although she experienced erosion and bleeding of the stomach and esophagus, she survived the incident. When she was re-examined 12 days later, the areas involved had healed (J Toxicol Clin Toxicol 90;28(1):95-100).

Personal note:  As with ANY food, drug, or supplement, using the product according to instructions is key to safety.  If someone uses too much, then of course ramifications may be felt.  We’ve NEVER heard of ANY harmful side effects from the correct usage of Food Grade hydrogen peroxide.

35% Food Grade H202 must be….
1. handled carefully (direct contact will burn the skin- immediate flushing with water is recommended).
2. diluted properly before use.
3. stored safely and properly (after making a dilution the remainder should be stored tightly sealed in the freezer).
One of the most convenient methods of dispensing 35% H202 is from a small glass eye dropper bottle. These can be purchased at your local drugstore. Fill this with the 35% H202 and store the larger container in the freezer compartment of your refrigerator until more is needed. Store the eye dropper bottle in the refrigerator. The drops are mixed with either 6 to 8 ounces of distilled water, juice, aloe vera juice or gel.
(Don’t use chlorinated tap water to dilute the peroxide!)

Article Source
Website docakilah.wordpress.com
Facebook Fanpage facebook.com/celestial.healing

Sunday, November 18, 2012

COCONUT OIL EVIDENCED BASED

13 Evidence-Based Medicinal Properties of Coconut Oil
While coconut oil has dragged itself out of the muck of vast misrepresentation over the past few years, it still rarely gets the appreciation it truly deserves.  Not just a "good" saturated fat, coconut oil is an exceptional healing agent as well, with loads of useful health applications.

Some examples of "good" saturated fat include

  • Fat-burning: Ironic, isn't it? A saturated fat which can accelerate the loss of midsection fat (the most dangerous kind). Well, there are now two solid, human studies showing just two tablespoons a day (30 ml), in both men and women, is capable of reducing belly fat within 1-3 months.
  • Brain-Boosting: A now famous study, published in 2006 in the journal Neurobiology of Aging, showed that the administration of medium chain triglycerides (most plentifully found in coconut oil) in 20 subjects with Alzheimer's disease or mild cognitive impairment, resulted in significant increases in ketone bodies (within only 90 minutes after treatment) associated with measurable cognitive improvement in those with less severe cognitive dysfunction.[i]
  • Clearing Head Lice: When combined with anise spray, coconut oil was found to be superior to the insecticide permethrin (.43%).[ii]
  • Healing Wounds: Coconut has been used for wound healing since time immemorial.  Three of the identified mechanisms behind these healing effects are its ability to accelerate re-epithelialization, improve antioxidant enzyme activity, and stimulate higher collagen cross-linking within the tissue being repaired.[iii]  Coconut oil has even been shown to work synergistically with traditional treatments, such as silver sulphadizine, to speed burn wound recovery.[iv]
  • NSAID Alternative: Coconut oil has been demonstrated to have anti-inflammatory, analgesic and fever-reducing properties.[v]
  • Anti-Ulcer Activity: Interestingly, coconut milk (which includes coconut oil components), has been shown to be as effective as the conventional drug sucralfate as an NSAID-associated anti-ulcer agent.[vi]
  • Anti-Fungal: In 2004, 52 isolates of Candida species were exposed to coconut oil. The most notorious form, Candida albicans, was found to have the highest susceptibility. Researchers remarked: "Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species."[vii]
  • Testosterone-Booster: Coconut oil was found to reduce oxidative stress in the testes of rats, resulting in significantly higher levels of testosterone.[viii]
  • Reducing Swollen Prostate: Coconut oil has been found to reduce testosterone-induced benign prostate growth in rats.[ix]
  • Improving Blood Lipids: Coconut oil consistently improves the LDL:HDL ratio in the blood of those who consume it.  Given this effect, coconut oil can nolonger be dismissed for being 'that saturated fat which clogs the arteries.'
  • Fat-Soluble Nutrient Absorption: Coconut oil was recently found to be superior to safflower oil in enhancing tomato carotenoid absorption.[x]
  • Bone Health: Coconut oil has been shown to reduce oxidative stress within the bone, which may prevent structural damage in osteoporotic bone.[xi] [Note: Osteoporosis is a Myth, as presently defined by the T-Score]
  • Sunscreen: Coconut oil has been shown to block out UV rays by 30%. Keep in mind that this is good, insofar as UVA rays are damaging to the skin, whereas UVB rays are highly beneficial (when exposure is moderate).[i]  Make sure to check this list of other sun-blocking oils.
Of course, when speaking about coconut oil, we are only looking at one part of the amazing coconut palm.  Each component, including coconut hull fiber, coconut protein and coconut water has experimentally confirmed therapeutic applications.

References

  • [i] Mark A Reger, Samuel T Henderson, Cathy Hale, Brenna Cholerton, Laura D Baker, G S Watson, Karen Hyde, Darla Chapman, Suzanne Craft . Effects of beta-hydroxybutyrate on cognition in memory-impaired adults. Neurobiol Aging. 2004 Mar;25(3):311-4. PMID: 15123336
  • [iii] K G Nevin, T Rajamohan . Effect of topical application of virgin coconut oil on skin components and antioxidant status during dermal wound healing in young rats. Skin Pharmacol Physiol. 2010 ;23(6):290-7. Epub 2010 Jun 3. PMID: 20523108
  • [xi] Mouna Abdelrahman Abujazia, Norliza Muhammad, Ahmad Nazrun Shuid, Ima Nirwana Soelaiman. The Effects of Virgin Coconut Oil on Bone Oxidative Status in Ovariectomised Rat. Evid Based Complement Alternat Med. 2012 ;2012:525079. Epub 2012 Aug 15. PMID: 22927879
Source: Green Med Info


Thursday, November 15, 2012

pH BALANCE

pH Balance
Acid Alkaline Food ph chart

One of our major nutritional goals for optimum health is maintaining a proper acid/alkaline balance. It is important that our diet is slightly more alkaline-forming than acid as this is the environment which is most conducive to health and the body's natural repair process.
We are talking about the acid or alkaline ash that remains in the body after metabolism, not the actual content of the food. For example, lemon is an acid-containing food, but it leaves an alkaline residue. In fact,an excellent way to combat acidosis would be to drink water with fresh lemon juice or squeezed lemon.
The body always strives to maintain a proper acid/alkaline balance; the more we help it along by eating the right balance of foods, the less wear and tear on the system. If an acid condition persists, however, the body will draw minerals from other areas to try to neutralize the situation. For instance, calcium, an alkaline-forming mineral, may be released from bones. This is a short-term solution which, over time, can lead to osteoporosis. Chronic over-acidity removes oxygen from the blood and can result in lowered immunity and premature aging, kidney stone formation, muscle loss, back pain, gout and other joint diseases. Chronic degenerative conditions, like cancer, tend to develop in an over acid environment. Over acidity also can produce that tired, headachy, fuzzy-headed feeling many people get, especially after eating.
Mucus is formed from the body protecting itself from a highly acidic environment and toxic substances such as drugs (especially aspirin and alcohol) salt; heavy metals; chemicals; antigen-antibody complexes and the toxins produced by bacteria, yeast, and parasites. When we eat, drink and take too many acid-forming substances (including thoughts and emotions) the body signals to form mucus in our stomach, small intestine, and colon as a way to protect and maintain the alkaline pH balance needed for it to function properly. When this happens often, the mucus keeps coming and layering on top of itself, forming a hardened layer of mucoid plaque, while trapping the toxic substances like drugs, chemicals and negative emotions. This new toxic environment feeds, or rather depletes, the blood and cells.
We lose our pH balance as a result of:
1) taking drugs (either medicinal or recreational) which can cause metabolic stress
2) being stressed, for emotional stress drains electrolytes just as if we were eating acid-forming foods
3) eating acid-forming foods
To replenish the alkaline minerals and your health become conscious of your thoughts and emotions; cleanse your body; eat raw organic plant based foods (at least 80% of your diet) and limit acid-forming substances to under 20% of your diet, listed here:
Alcohol, all processed foods, anger, barley, bread, cake, canned fruit, cereals, chickpeas, chocolate, cigarettes, coffee, complaining, cooked grains (except millet and quinoa), corn, cornstarch, dairy products, drugs, eggs, foods cooked with oils, glazed or sulfured fruits, ketchup, legumes, lentils, meat, fish, birds, shellfish, mustard, nuts, seeds, beans, oatmeal, pasta, black pepper, popcorn, salt, soda crackers, soft drinks, soy products, stress, white and processed sugar, artificial sweeteners, black tea, overcooked vegetables, distilled vinegar, all forms of wheat.
When what we digest is overly acidic, the body has to deplete its own alkaline reserves (also needed for exercise, illness and stress) to handle these acids.
A simple way to eat well: just stick to a wide variety of whole, unprocessed foods (vegetables, fruits, nuts and seeds, whole grains) with small amounts of organic flesh foods, a daily dose of fermented veggies (like raw sauerkraut or kim chi). Avoid processed/junk foods, refined sugars/carbs, artificial sweeteners, preservatives, soda, caffeine, alcohol and the routine use of pharmaceuticals.

Food For Thought
The most important thing to keep in mind is why you are eating, how you feel about what you are eating and how you feel while you are eating.
 Source: Eat Raw Foods

 

Saturday, October 20, 2012

Calcium Food

Calcium is an essential nutrient for humans. It is deposited in our teeth and bones and is needed to keep them strong. Calcium also supports nerve and muscular function and helps with blood clotting. The body cannot survive without calcium so when dietary calcium is too low, the body will leach calcium from the bones to function properly. In turn, this leaves the bones brittle and at risk for fractures or osteoporosis.

Dietary Needs

  • It is recommended that children ages 4 to 8 consume 800 mg of dietary calcium each day and children 9 to 18 consume 1,300 mg per day. Adults ages 19 through 50 should consume 1,000 mg of dietary calcium each day and adults over 51 should consume 1,200 mg per day. Some studies suggest that senior adults with a higher dietary intake of calcium are less at risk for bone fractures and osteoporosis.
    Daily calcium needs may also be affected by excessive consumption of dietary protein. Some studies suggest that diets high in protein, particularly animal proteins, can cause a depletion of calcium in the body. When excess dietary protein is consumed, calcium is leached from the bones and excreted in urine. This loss may leave the bones more brittle and increase the risk of bone fractures. Studies have also suggested that a lack of physical activity or excessive consumption of dairy, sodium, caffeine or alcohol can also deplete calcium stores in the body.


Leafy Greens and Vegetables

  • Spinach, turnip greens, mustard greens and collard greens are excellent sources of calcium. Based on nutrition density, a ratio between the amount of calcium in food in comparison to the amount of calories, these greens are the best sources of calcium and rank higher than dairy. In fact, 3/4 cup of collard greens contains more calcium than 1 cup of cow's milk.
    Other greens that are a great source of calcium include Swiss chard, romaine lettuce, kale and cabbage. Vegetables, such as bok choy, celery, broccoli, summer squash, green beans, Brussels sprouts, okra, kelp (sea vegetable) and asparagus are also good plant sources for dietary calcium.

Other Sources

  • Sesame seeds, fennel seeds, blackstrap molasses, corn tortillas, almonds, brown sugar, quinoa, oranges and orange juice are also excellent sources of dietary calcium. Surprisingly, many herbs and spices also contain calcium such as basil, dill, thyme, oregano, cinnamon, rosemary, cloves and garlic. In fact, basil, dill, thyme, oregano, cinnamon, rosemary and blackstrap molasses have a better nutritional density for calcium than all dairy products.


Source: E-How Non-Dairy Source of Calcium

Wednesday, October 17, 2012

Tuesday, October 16, 2012

FOODS -Alkaline Mineral


Photo: RawForBeauty.com

I heard pH this and pH that for a long time before I REALLY understood how important the pH is. I learned through caring for my plants. It took much longer for me to realize how and why pH is so vital for whole body health. The human body was Created perfectly.  One made of dust. (dust=dirt=minerals)  We are so grateful that someone shared this information with us. We want to "Pay it Forward". ~ Vickie Barker - AnnyBelle Foundation 
 
pH-inding the Right Balance
 
At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health.

The Basics

Every solution is either acidic or alkaline. (Alkaline is often called "base.") These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.

Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are "too acidic"; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term "residue" or "ash" to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)

Another misconception is that acid-forming foods are "bad." This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.
Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits.

The Problem

Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book "How to Get Well", Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases."

Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, "Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ " Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, "We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium." Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, "Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue."

Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis.

The Solution

Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid.

Further Reading

Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).
Hagiwara, Yoshihide, M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58).

Murray, Frank. "Unless you Balance Acidity, your muscles may become tense." Better Nutrition, March 1996.

Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109).

The article "pHinding the Right Balance" is reproduced with the permission of AIM International.
©1997 by AIM International
http://www.aim4health.com/phind.htm

Source: AdvancedHealthPlan.com


DANGER - High Fructose Corn Syrup



Friday, October 12, 2012

MASTER TONIC

Master Tonic looks like it cures everything and is easy to make and have on hand.

WEAR GLOVES!!

[I did not peel my garlic this time --- MUCH EASIER!!]
 
(photo credit: Simi Amiet)

Master Tonic Ingredients
1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available

 
(photo credit: Simi Amiet)

Preparation
· Fill a glass jar 3/4 of the way full with equal parts of the above fresh chopped and grated herbs. Then fill to the top with raw unfiltered, unbleached, nondistilled apple cider vinegar.

 
(photo credit: Simi Amiet)

· Close and shake vigorously and then top off the vinegar if necessary. Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Filter the mixture through a clean piece of cotton, bottle and label.

· Make sure that when you are making this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organic if possible), and to use dried herbs only in an emergency.

(photo credit: Simi Amiet)

Usage:
Strain liquids from solids through muslin cloth or strainer into a 8oz. Glass. Note: the solid ingredients retain almost the same potency as the liquid ingredients; therefore, these solids can be puréed to use with other ingredients like honey and lemon to make a salad dressing or to marinate meats of all sorts. For example mixing to taste with Peanut oil makes a great sauce to roast chicken. This formula will not spoil unless mixed with new ingredients.

Dosage:
1/2 to 1 ounce, two or more times daily, gargle and swallow. I hear it is not only the cure for the common cold but every other disease of mankind. lol

Note:
Store your tincture in a dark place as light will deteriorate it. You can put the jar in a paper bag for the brewing and shaking process. “Tinctures last indefinitely, while herbs can lose potency within a year. Also, tinctures enter your system in seconds, as compared with dry herbs in capsules which have to be digested first.” Advised Schultz.

"This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases."

"...I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever..," writes Dr. Shultz.

Quoted from Sam Biser’s “The Last Chance Health Report” on Killer Viruses: A formula for stopping them when drugs fail. http://www.its-my-health.com/documents/MasterTonic.pdf


I've seen it recommended to add all ingredients to the blender to puree, other coarsely chop the veggies. I've also seen it recommended to consume it on top of bread and butter. And "if you eat it with cheese, it isn't even very spicy"?? The suggestion was to partake of it regularly in this way, like a condiment.

Especially warming, if coming in from the cold, windy, wet weather. And, just sniff to clear the sinuses.

Supposed to be helpful for bladder and kidney issues? (Maybe because it makes you drink a LOT of water. LOL)

Apparently, excess ginger can cause uterine contractions?? So, caution with pregnancy.

This article describes some of the myriad of benefits from a scientific (sorta) perspective. http://fairhillsfarm.com/2008/12/11/some-good-old-fashioned-horseradish/
Also, delicious on fish, salmon, halibut, etc.

Here is a commercial version, without the horseradish: Blair's Mega Death Sauce- Feel Alive! http://www.hotsauceworld.com/blairmegdeat.html

Maybe we need a bit of wasabi added?

Here it is Cyclone Cider Herbal Tonic: http://www.supplementwarehouse.com/viewitem.asp?idproduct=43121 It is an herbal extract of CAYENNE PEPPER, GARLIC, ONION, HORSERADISH ROOT, GINGER ROOT, PARSLEY in a base of raw apple cider vinegar.

Between this and some raw milk kefir, we could cure the world.


Whew~ that is potent stuff!

I was brave. I took most of a tablespoon, without taste testing first and put it in the back of my mouth, gargled (sorta) a bit and felt it go alllllllll the way down to my navel.

About half way down, I decided I needed a chaser. My eyes were a bit teary. (I had an emergency banana sitting ready. But, left it uneaten.)

I made enough for the whole neighborhood, it appears! It cost about $20 for all the ingredients; and I have four mason jars full! I strained mine and I believe it will keep indefinitely. I saved the strained chopped bits in the freezer for adding to soups and stuff to spice it up.

I hunted for a recipe which included additional herbs and spices. Does anyone have one?

I know the following have natural antifungal, antiparsitic, antibacterial properties: black walnut hulls, wormwood, clove, raw pumpkin seeds, fennel, thyme, sage, goldenseal, oregano, water, salt, essential oils: cinnamon, lemongrass, thyme, peppermint, lavender, coriander; olive leaf extracts, vit C, onion, allspice, tarragon, cumin;
capsicums, including chilies and other hot peppers; black and white pepper, ginger, anise seed, celery seed, and the juices of lemons and limes; cranberries, myrrh, turmeric, echinacea, licorice root, Pau d'arco, rosemary, basil, mint, anise, dandelion, honey, garlic.

So, I was curious about including these, or making an alternate tonic with some of them as an alternate to rotate. But, I wasn't sure about including them in the Master Tonic.


I LOVE my Master Tonic. I've been adding a teaspoon of it to a cup of bone broth occasionallys. It is deliciously zesty and invigorating!

I put the whole peppers (with seeds and top little stem attached) in the food processor. De-seeding them seemed too difficult. My Master Tonic is wicked hot. It is easier in the food processor (than chopping/grating by hand) but leave the bits coarse chopped, mine was diced to bits.

Use gloves!


Any jar will do. Mason jars are about $2 each at a (Ace) hardware store or Walmart of regular grocery. Or reuse an old mayo or pickle jar.

If you coarsely chop the ingredients, it is more mild than if you finely chop or puree the ingredients in a food processor. Coarse chopped makes it more palatable for children. Also, if you use a finer filter, like a coffee filter, rather than a metal strainer, more of the sediment is removed. Additionally, shaking it before each use increases the potency of flavor a LOT, lol. And imo, it is easier to swallow cold or warm, rather than room temp. And we chase it with honey. Diluted in water is another way to make it more palatable, sorta. ;-)

I add a shy tablespoon of the Master Tonic to a cup of  broth. It is so zippy and warm and nourishing, especially when coming in from the winter cold, or first thing in the morning to get your blood moving!

(I did not make mine with the moon. I did not weigh or measure; I approximated the quantities very informally. I love my Master Tonic!!)

My understanding is that we shouldn't add ingredients after the ferment starts.


Source: Heal Thyself

Tuesday, October 2, 2012

Eating SOY

Fact or Myth: Is Soy Bad For You?

This is a FACT.

Advertising dollars have turned soy products into a multi-billion dollar industry, but is soy bad for you? Soy is touted as a “miracle food” and the general public has fallen for the claims completely.

According to the U.S. Department of Agriculture (USDA), more than 90% of soy grown in the United States has been genetically altered. Various studies have proven that genetically modified organisms (GMOs) increase your risk of developing allergies and strengthen your resistance to antibiotics. All this before taking into account the harmful chemicals – such as aluminum – that food manufacturers use to process soy.

Fermented Soy vs. Unfermented Soy

The Asian culture uses fermented soy products such as miso, natto, tamari, tempeh, Kombucha tea and soy sauce in their regular diets. The health benefits of eating fermented foods such as these have been proven time and again in multiple research studies.

Unfermented soy – such as that found in soy milk, cheese and burgers – tells a totally different story. Food manufacturers plaster “made with soy” on their labels and we automatically believe that product is healthy for us. The only real “miracle” is how successfully products containing unfermented soy have capitalized on the advertising dollar, spawning a growing multi-billion dollar industry. is soy bad for you

Unfermented soy not only lacks the health benefits advertised…it is soy bad for you and also dangerous.

We bought the soy hype. We buy the soy goods. We consume the soy products. And now our bodies – and our children’s bodies – are paying for it.

“The Whole Soy Story,” written by Kaayla Daniel, references thousands of valid studies that link unfermented soy to:

  • Malnutrition
  • Digestive Disorders
  • Immune Deficiency
  • Thyroid Malfunction
  • Declining Brain Function
  • Infertility & Early-Onset Puberty in Children
  • Increased Cancer Risk
  • Increased Risk of Heart Disease

Keep in mind that a study praising the health benefits of soy is typically lumping fermented and unfermented soy products together. The study is not telling revealing the dangers of unfermented soy. Don’t be tricked into believing that all “soy” will protect you from disease.

That is a misconception that could make you very sick.

Even with the emergence of overwhelming scientific evidence, people are still not convinced, probably because the soy advertising campaign is relentless. After all, soy is a huge cash cow.

A Mayo clinic study summed up soy in the most unbiased manner yet: Out of 34 supposed “benefits” of soy, only 3 could be proved. Soy is a valid source of protein, lowers cholesterol, and suppresses diarrhea in infants who are intolerant to regular formula).

Every other “benefit” is backed by insufficient evidence, and researchers at Mayo repeatedly stated that results were inconclusive and further research was required. Most of these unproven benefits have been part of the ongoing hype regurgitated by the soy growers in their 20-year advertising blitz.

Top 3 Reasons to Avoid Unfermented Soy

  • Phytoestrogens: Soy is higher in these plant-based estrogen’s than any other source. They mimic true estrogen. Too much estrogen in the body can lead to breast cancer, infertility, decreased sexual libido and uterine fibroids. If your infant is on soy formula – the Phytoestrogens they are consuming are equal to 4 birth controls each and every day. Early-onset puberty has shot up in the past two decades…is it any wonder?
  • Goitrogen: Soy has been shown to suppress normal thyroid functioning. Your thyroid regulates your metabolism. An Isoflavone called Genistein, a Phytoestrogen found in soy, blocks your thyroid’s natural production of hormones and its ability to absorb nutrients. A damaged thyroid may cause weight gain, fatigue, disruption of your menstruation and loss of cognitive function. If you take thyroid medication, soy interferes with its effectiveness – increasing your risk of thyroid complications.
  • Phytic Acid: Unfermented soy is high in phytic acid. Unfermented soy blocks your digestive system’s ability to absorb nutrients – which is why many studies have linked soy to malnutrition. Only fermented soy is digestible by the human body. In fact, ancient Asian cultures did not consider soy edible until they learned to ferment it. The typical Asian diet includes only 2 teaspoons of soy each day – and it is fermented. It is also consumed with nutrient-dense foods such as fish.

When soy is fermented, it destroys these “anti-nutrients” and is safe to eat in moderation.

Don’t believe the hype. Unfermented soy is dangerous, and as more long-term studies are conducted, the more evident these far-reaching effects the massive influx of soy has had on the Western diet will become.

In the meantime, nourish your body with fermented soy only. Only the soy producers stand behind soy consumption without reservation – why take that risk with your health?



Source:Underground Health Reporter

Friday, September 21, 2012

Heart Attack - Cayenne

"Cayenne is traditionally used by herbalists to cure stomach aches, cramping, gas, varicose veins, allergies, and constipation. AND HEART ATTACKS!

One of the most amazing healing properties of cayenne is that it has been used successfully time and time again to relieve heart attacks:

From the healing text of Dr. Christopher:

"In 35 years of practice, and working with the people and teaching, I have never on house calls lost one heart attack patient and the reason is, whenever I go in--if they are still breathing--I pour down them a cup of cayenne tea (a teaspoon of cayenne in a cup of hot water, and within minutes they are up and around). 

This is one of the fastest acting aids we could ever give for the heart, because it feeds that heart immediately. 
Most hearts are suffering from malnutrition because of processed food we are eating, but here it gets a good powerful dose of real food and it's something that has brought people in time after time. 
This is something that everyone should know how great it is, because a heart attack can come to your friends or loved ones any time. And even yourself. 
The warm tea is faster working than tablets, capsules, cold tea, because the warm tea opens up the cell structure--makes it expand and accept the cayenne that much faster, and it goes directly to the heart, through the artery system, and feeds it in powerful food."

Do Your Own Research!