By Dr Eric Berg
“Drink more water! Stay hydrated! Drink LOTS of water!”
It seems like pretty uncontroversial advice, and we hear it all the time, paired with promises of fat loss and toxin elimination. We even hear the specific tip- eight glasses of water a day- so often it’s practically unassailable. But that’s just the type of advice that is so important to question and examine. So is drinking plenty of water really the cure-all it’s made out to be?
By Annie Dieu-Le-Veut
When I talk of the magic of magnesium, I don’t mean the sleight-of-hand tricks of the stage conjurer. I’m talking about real magic, the kind that the goddess of the sea performs every single second of every single day and night in her submarine laboratory.
As a shaman, I have journeyed into the heart of this great mother of life, and from that I’ve learnt that she brings the power of alchemical fire in the salt water that floods through our every cell, giving us the energy and strength to magnetise good health and fortune towards us and through that empowerment, the magnaminity of will to help others.
The key to this great magical power is buried in our language:
By Dr. Mercola
To some, a ketogenic diet amounts to nothing less than a drug-free cancer treatment. The diet calls for eliminating carbohydrates, replacing them with healthy fats and protein.
The premise is that since cancer cells need glucose to thrive, and carbohydrates turn into glucose in your body, then cutting out carbs literally starves the cancer cells.
This type of diet, in which you replace carbs with moderate amounts of high quality protein and high amounts of beneficial fat, is what I recommend for everyone, whether you have cancer or not. It’s simply a diet that will help optimize your weight and health overall, as eating this way will help you convert from carb burning mode to fat burning.
From Annie’s Kitchen
Sauerkraut is a popular fermented food these days, although it’s usually made with white cabbage. But for me, ruby red cabbage sauerkraut is the sassiest lady in town and especially when she’s spiced up with garlic, ginger, chillies and caraway seeds.
Apart from the taste being out of this world, there are much greater nutritional benefits to red cabbage sauerkraut. For instance, it has the highest levels of naturally available Vitamin C on the planet. One cup along gives you 700 mgs, which is more than a week’s worth of Vitamin C if you go by the amounts that health professionals recommend. Continue reading
Remember Professor Giles-Eric Seralini and his research team at the University of Caan in France? They provided pictures of rats fed Monsanto GMO corn saturated with Roundup weed killer. That’s why the corn is genetically modified, to survive the most dangerous herbicide on the planet.
Their study discovered that rats fed GMOs developed tumors and died prematurely. But that wasn’t the purpose of their study. It was set up to examine the long term toxicity potential of eating Monsanto’s GMO corn along with the inherent exposure to Roundup.
After Seralini’s long term toxicity study results were publicized with displays of rats showing huge tumors, a tsunami of outrage from pro-GMO scientists and journalists got favorable mainstream media (MSM) press.
The hundreds of scientists who defended Seralini’s work were mostly ignored. Many fence sitters were left confused and willing to side with the barking dogs of the biotechnology industry. Continue reading
From Annie’s Kitchen
It’s ironic how we’ve been quite happily feeding bone marrow to our dogs to give them a bushy coat and shiny eyes without realising that it could do the same for us.
The nutritional benefits of the holy marrow is now being rediscovered and if you find that people are describing it in magical or mystical terms, it’s because science hasn’t yet managed to identify every single constituent and trace element of bone marrow that makes us look and feel younger. We just know that it works.
From Annie’s Kitchen
I’ve been writing about holistic nutrition, professionally, for about 30 years. But never have I witnessed such a turnaround in how we’re now thinking and what we’re now recommending. And never before have I experienced such a turnaround in my own health – through following the new guidelines – and I don’t mean just in terms of losing excess weight and feeling better through less inflammation; I mean to the extent of new tooth material and new hair growing and having masses more energy.
I almost feel that I’ve discovered the elixir of youth.
So how did we go so wrong before, in what we were recommending? And what is the nutrition revolution? Continue reading
From Annie’s Kitchen
I’ve a lower front tooth that has been eroding for some time – probably more than decade – and it was gradually turning into a stump. It was eroding not because I wasn’t taking enough calcium but because the calcium couldn’t be transported to where it was needed, and so it was just silting up parts of my body where it had no business to be and at the same time, it was lacking where it was needed – in other words, in my teeth and bones.
The calcium-starved tooth in question had worn down so much that it was less than half the length of the teeth surrounding it. But after a couple of months of eating meat and dairy from grass-fed or pasture-raised animals. it started to grow again and now it’s nearly as tall as its neighbours.
The reason for this new growth is vitamin K2 – which I first wrote about in the article Are Vegans More Spiritual or Closer to God? Vitamin K2 is produced in the stomach of grass-fed animals by a process of fermentation. So ordinary supermarket meat and dairy products – which are largely from animals fed on GM-corn and other cereals – is not a good source of vitamin K2.
From Annie’s Kitchen
I had a discussion with a friend, the other day, who was insisting that being vegan was the more moral option and thus his veganism made him more spiritual and closer to God. But I think he was suffering from the confusion and cognitive dissonance that comes about when you conflate religion with spirituality.
For one thing, it seems bizarre to me that the Christian God would create a universe in which everything has to feed on everything else to survive, and in which nobody gets out alive, and yet to still insist that trying to preserve all life at all costs brings one closer to “Him”. That would make “Him” extremely perverse and cruel, in my view – not to mention, if death is considered to be a ‘sin’, then “His” creation has one hell of a design fault. Continue reading
by Mike Adams
In recent laboratory tests, many gluten-free foods were found to containing alarmingly high levels of glyphosate weed killer, a chemical described as a “probable carcinogen” by a scientific subgroup of the World Health Organization.
Gluten-free foods are widely consumed by people who aren’t even gluten sensitive in the first place. As I explain in the eye-opening mini-documentary video below, many people mistakenly believe they have a “gluten insensitivity” when, in reality, they are experiencing the toxic effects of glyphosate in wheat products.
Not all honey is created equal. While the benefits of raw, unprocessed honey have been well-documented over the centuries, Australian researchers have found one type of honey, called Manuka honey, to be better than all known antibiotics.
Manuka honey is produced by bees that forage on the nectar of Leptospermum Scoparium, or New Zealand’s Manuka bush, as well as tea trees, native to Australia and New Zealand only. Continue reading
by Rosemary Hansen
Why soak grains?
You can soak grains before cooking or baking them. Soaking grains (and nuts, seeds, and legumes) helps to neutralize phytic acid, an anti-nutrient, present in them. Phytic acid blocks the absorption of critical vitamins and minerals (phosphorus, calcium, iron, zinc) from being assimilated into the body. Phytic acid also inhibits enzymes from assisting our digestion. Breakfast cereals and other packaged foods have had all of the vitamins and enzymes stripped away, leaving the phytic acid to do damage to your gut.
Phytic acid = Locks Up Vital Vitamins, Enzymes & Minerals
Grains to soak:
- Wheat flour
- Spelt flour
- All gluten-free flours
Polenta & cornmeal need a different process (soaking in dolomite powder + water)
Other foods that need soaking:
- Dried Peas
Does soaking help with weight loss?
There is evidence that an unhealthy gut (with low levels of bacterial diversity), can hinder diabetics and obese patients from losing weight. This is because bad gut bacteria will take more carbohydrates from a food and turn it into body fat. Probiotics alone will not solve the problem, but likely a myriad of solutions are needed. Eating a diet of highly processed foods makes gut bacteria diversity plummet. The bran in whole grains (touted to be healthier), actually has more phytic acid than refined flours. So, if you want to eat whole grains soak them! Anything that we can do to strengthen the gut bacteria and help digestion is going to help with weight loss.
Grain/Nut Foods Not Soaked = Hard on Our Gut Bacteria = Tougher to Lose Weight
How soaking works
When you soak grains in warm water with fresh whey from yogurt (or lemon juice), it activates the phytase enzyme that unlocks the minerals and vitamins. Also, it unlocks more B Vitamins and helps digestion. Nuts have the highest amount of phytic acid of any food (other than cocoa), so it is especially important to soak nuts before eating them.
Grains, beans, seeds and nuts are all a seed of a plant, and that plant wants to ensure that it’s “baby” will germinate in optimal conditions for producing another plant and more babies. So the seeds are designed to wait for moisture, warmth, and rain (which has a small amount of acid in it, just like our lemon juice or yogurt). Therefore, all of the nutrients that we can be absorbing from the life-giving seeds of a plant are being blocked unless we prepare them properly.
Store-bought packaged granola, granola bars, quick oats, cookies, store-bought breat, breakfast cereals, and other packaged grain foods will have high amounts of phytic acid in them and should be avoided altogether. Try making sourdough bread at home, it is very healthful.
Side Note: Vitamin D and Calcium in fermented dairy products (kefir, yogurt, cultured butter, buttermilk, cream cheese) will help counteract the phytic acid present in bread products if you eat them together.
What is whey?
Fresh whey from yogurt is simply the watery stuff that pools in a container of yogurt after taking a few scoops out. Furthermore, it is not powdered whey protein. Whey protein powder is highly processed with no good bacteria or acid in it to bring out the enzyme phytase. You can get fresh whey from store-bought yogurt or homemade yogurt. Just scoop some yogurt out of the container. Then wait for the whey “water” to pool in the yogurt. You can use that to soak your grains, beans, and seeds.
If you are allergic to dairy products or you are vegan, you can use lemon juice instead.
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Thanks to Natural News