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