Friday, June 15, 2018

The Nutrition of Sprouts

Sprouts are truly a miracle food! They have 10 - 30 times more concentrated nutrients than even the best vegetables. Imagine the plant in its youth before the ravages of age have caused it to age and decrease in nutritional value. In its youth, in fact, in its first seven or so days of its sprouting, the seed has all the nutrients it needs to survive for those few days. All it needs is water and the right temperature with sunlight to help it grow. Otherwise, the plant is self-sustained. Now imagine yourself eating this powerful load of nutrients rather than the fruit of the plant in its older age or eating the food that has its nutrition steamed, fried or baked out of it. This perspective really makes one realize the power of sprouts! Those small sprouts have more nutrition than their harvested fruit or veggie parents! 
an entry from WHATINSPIRESU blog
Following are a few sprouts and their nutritional benefits:

  • lowers LDL cholesterol
  • regulates insulin
  • fights breast and colon cancer

  • fights colon, prostate, rectum, esophagus, lung, bladder, and stomach cancer
  • effective for inflammations and hot swellings
  • effective for hangovers
  • best among the sprouts for treating breast cancer: 1 - 2 T a day 

  • relaxes the nervous system
  • settles the stomach and treats throat and stomach cancer
  • as an excellent expectorant, treats whooping cough
  • promotes fertility

  • treats blood poisoning, failing eyesight, fevers, palpitations, liver and kidney troubles
  • treats anemia
  • increases mother's milk production (therefore people with breast cancer should avoid)
  • notable as a treatment for diabetes

  • lowers LDL cholesterol
  • regulates insulin
  • fights breast and colon cancer

Mung Beans
  • prevents prostate problems, glandular dysfunction
  • breast cancer
  • treats premature balding and graying

  • cleans the blood
  • as an excellent expectorant, treats whooping cough
  • facilitates digestion

  • excellent source of balanced amino acids for building protein
  • activates every cell in the immune system
  • builds skeletal, muscular and neurological systems

This information was presented at Hippocrates Health Institute. For further studies, the health benefits of 44 different types of sprouts are very well articulated in chapter 11 of the book Lifeforce by Dr. Brian Clement of Hippocrates Health Institute, a raw food lifestyle center. Scientific data about nutritional value in sprouts is published by the USDA in the National Agricultural Library at, the USDA Food Composition Database.

Home Sprouting: All You Need to Know

Tuesday, May 8, 2018

Hemp Nutrition

Hemp is one of the oldest agricultural crops grown by man. It’s grown for its seed and fiber, and the seed is one of the most perfectly balanced foods we can eat. Phytochemically, it is a cousin of cannabis and for that reason has been outlawed to grow in the United States despite its proven non-hallucinatory and nutritional benefits. Hemp is a pure food from nature not a synthetic supplement. The seed comes from an organically grown plant that is not a Genetically Modified Organism (GMO), and that is naturally free from tetrahydrocannabinols (THC), gluten, dairy, soy, and peanuts, as well as being vegan approved.

Hemp seeds are one of nature’s most perfect and nutrient dense foods. The seed is small, but packed with a highly digestible plant protein, which is free of trypsin-inhibitors and carries 18 amino acids, including the 9 essential amino acids making it a complete protein. They are an excellent source of iron, magnesium, zinc, copper, phosphorus, manganese, and supply folate (Vitamin B9), thiamine (Vitamin B1), Vitamin B6; they contain riboflavin (Vitamin B2), niacin (Vitamin B3), potassium, calcium and Vitamin E. Hemp seeds are high in dietary fiber. In addition to proteins, the seeds provide one of the highest concentrations of polyunsaturated fatty acids categorized as Omega-6 and Omega-3 in an ideal 3:1 ratio. The hemp seed oil also uniquely contains naturally occurring gamma-l acid and stearidonic acid. Basically, hemp is a superfood and packs quite the resume!

Specifics on Hemp Nutrition

The nutritional composition of hemp seed is quite unique and exceptional! Whole hemp seeds contain approximately 36% dietary fat, 26% high quality and digestible protein and 31% carbohydrates comprised mainly of dietary fiber, in addition to an interesting array of vitamins and minerals. 

Hemp seed’s dietary fat is primarily composed of polyunsaturated fats or the “good fats.” Hemp seed oil’s fatty acid profile is comprised of 80% polyunsaturated fats, 11% monounsaturated fats, 9% saturated fats and zero trans fats. Health organizations (1.) have recommended that fat intake should make up 20% to 35% of your total calories. They further recommend that most of your fat intake should come from polyunsaturated and monounsaturated fats, while limiting the intake of trans and saturated fats. Hemp seed dietary fat meets this recommendation.

Hemp Seed Oil contains Zero trans fat and is cholesterol-free.

Hemp Seed Oil provides one of the highest concentrations of polyunsaturated fatty acids (PUFAs) categorized as Omega-6 and Omega-3 Essential Fatty Acids (EFAs) in an ideal 3:1 ratio. EFAs are vital for good health but cannot be manufactured by our body, so they must be present in our diet through the foods we eat. EFAs are both important components of cell membranes and are precursors for substances in the body involved with regulating blood pressure and inflammatory responses.

Hemp Seed Oil also uniquely contains naturally-occurring Gamma-Linolenic Acid (GLA) and Stearidonic Acid (SDA). GLA and SDA are direct metabolites of Omega-6 and Omega-3 EFAs, respectively. These two metabolites are important for regulating inflammation and auto-immune functions in our bodies.

Hemp seed is a source of high quality, plant based protein and is vegan. Analysis of hemp food proteins has resulted in a Protein Rating of 40 (2.) and above, meaning that the protein content in hemp foods is not only present in high amounts, but also of a high quality!

Hemp protein is free of trypsin-inhibitors. Trypsin is a key enzyme that breaks down peptide bonds in proteins, enabling protein uptake in the human body. Hemp protein contains no trypsin inhibitors, such as those found in other protein rich sources like soy that can cause flatulence and gas. Hemp seed and foods not only contain a high quality protein, available in high amounts, but they are also free of inhibitors that impede protein digestion making hemp highly digestible.

Hemp protein is very high in dietary fiber. Fiber helps to keep the digestive system healthy and functioning properly. The dietary fiber found in hemp is primarily composed of insoluble fiber, which helps with digestion and maintaining regular bowel movements.

Hemp is naturally gluten and lactose free. Gluten is a type of protein found in most grains commonly used in cereals and baked goods. Most people allergic to gluten have a similar reaction to lactose and soy. Hemp foods naturally have zero gluten and lactose content (3.).
  1. Health Organizations include WHO, FAO, Canada Health and US Food and Drug Administration
  2. Per Health Canada Regulations, Protein Rating = Protein in a Reasonable Daily Intake x Protein Efficiency Ratio (PER); Reasonable Daily Intake for hemp products = 64 grams.
  3. Hemp seed is naturally gluten-free. However, cross-contamination can occur at the field level during handling, transportation and storage. CMJ supplier of hemp food products conducts regular gluten testing on seed lots to ensure that gluten content is <20 ppm, which is the acceptable threshold by both the World Health Organization (WHO) and Health Canada for a gluten-free claim.
The above information taken from the site Hemp 101.

Monday, April 16, 2018

Raw Salads and Simple Tasty Dressings

Parsley, diced cucumbers and diced tomatoes in equal amounts = salsa
Dressing: 2 lemons, 1+ T lemon zest, slightly less extra-virgin olive oil to lemon ratio, 2-4 minced garlic cloves, salt and pepper to taste

Was tired of my lemon-olive oil dressing which I pretty much ate all the time when I first got candida. One day in desperation I made this, but I can't remember quite how I did it. Almond butter for the nuttiness, coconut oil to add a bit of sweet flavor and to smooth out the almond butter, and from there I'm not certain. Oddly I probably blended a cucumber to give the dressing some liquid flow and certainly salt. Anyway, the almond butter nuttiness really complemented the cabbage slaw.

More of my all-time favorite lemon-olive oil dressing. Sometimes I varied it up a bit by adding fresh herbs: sometimes parsley, sometimes basic (YUM!), sometimes cilantro (YUM!), sometimes fresh dill (FAVORITE!)

Excellent for just dipping!

Sometimes I soaked pumpkin seeds to soften them for easier digestion, and then without throwing out the water (the seeds were barely covered so there wasn't lots of excess) added lemon juice, salt and pepper and tossed with simple salad greens. Nice toss salad. Garlic could be added for extra flavor as could lemon zest. A very basic recipe and easy to alter.


The early days of candida were horrible! And there weren't many things I could successfully eat without feeling like the south end of a donkey going north. Salad and these simple salad dressings comprised most of my early candida diet .... and I attribute the heavy chlorophyll of the greens and the natural anti-fungal properties of garlic and the supportive coconut oil for calories and which actually helps heal the GI track as being my biggest anti-candida treating aids.

8+ years later I still have some issues but I get along quite happily. I can now go to restaurants and choose carefully off of the menu, and I can eat a bit of sugar. I do, however, have food reactions I didn't have years ago -- not allergies since my blood tests are fine, but reactions that stem from some kind of imbalance in the flora of my gut. I'm just saying this as other people I know who have had systemic candida as badly as I did still also have residual issues, and some of my friends have relapsed, mostly because of returning to a more normal diet too soon and one because of stress. I've also talked with people who have "fully" recovered, but one thing that all of my friends and contacts with candida have in common is that they continue to pay attention to the needs of their bodies, AND despite being "well", almost none of them have returned (by choice) to their pre-candida day diets.

Wednesday, March 14, 2018

The Science behind Candida #1

Many of the anti-candida programs today were developed in the 1950s. Nystatin, caprylic acid, lauric acid, undecenoic acid (Candida Force) aren't always the effective ways to treat candida.

Dr. Jeff McCombs reviews the pros and cons of common anti-fungals used to treat Candida albicans: Nystatin, Caprylic Acid, Lauric Acid and Undecenoic Acid -- how they work and how they affect the body, some rather negatively! 

I wish I had discovered this info when I was so sick with candida several years ago. 

After watching this, the next YouTube clip started streaming and it was very insightful in regard to what the candida yeast overgrowth does to the body, antibiotics, and the flora of the body. Incredibly insightful on probiotics, sugar, and dietary triggers that people just don't realize.

Tuesday, February 13, 2018

80% Alkaline + 20% Acid = Balance

The Rule of 80/20: The body needs a balance of alkaline-forming and acid-forming natural vegetarian food. The following rule has evolved as a consequence of many years of research and clinical findings vis-a-vis the use of nutrition to heal disease.

To replenish and sustain your proper alkaline and acid reserves, eat 80% of your foods from the alkaline-forming list and 20% from the acid-forming list.

The following is an outline of the major vegetarian food groups and their chemical reaction tendencies in the body. All of the food items should be raw and organically grown (this collection of data from Hippocrates Health Institute).

  • sprouts of small seeds, beans and most grains
  • leafy and root vegetables
  • vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc)
  • sea vegetables (dulse, nori, wakame)
  • fresh food herbs
  • cayenne pepper
  • garlic and onions
  • tree-ripened fruits
  • small grains (amaranth, millet, quinoa, teff, etc)
  • fresh beans
  • fresh sweet corn
  • sesame seeds (soaked 3 hours)
  • nuts (soaked 12-24 hours) (most are acid-forming but exception to the rule -- almonds, fresh coconut with jelly, pine nuts
  • freshly-squeezed green vegetable juices, consumed on an empty stomach
ACID-FORMING (recommended)
  • fruits (most are alkaline-forming, exception to the rule) -- blueberries, cranberries, plums, prunes
  • grains (soaked 8-12 hours) most are not recommended, but buckwheat (slightly acid) and rye ok
  • dry beans (soaked 12-16 hours)
  • nuts (soaked 12-16 hours) filberts/hazelnuts, pecans, walnuts
  • seeds (soaked 5-8 hours) pumpkin, sunflower
Not recommended (listed for reference)
  • large grains -- barley, rice (basmati, brown, white), oats, wheat (slightly acid)
  • refined sugar
  • salt (all types)
  • alcoholic beverages
  • coffee
  • tobacco
  • vinegar
  • refined condiments (ketchup, mustard, mayonnaise, etc)
BEWARE -- the following are not only acid-forming in the cell but also cause excessive mucous in the body:
  • meat
  • dairy products
  • wheat flour
  • eggs
  • salt
  •  refined sugars
  • alcohol
  • tobacco

  • moderate sunshine
  • proper food combining
  • rest--sleep
  • deep breathing of fresh air
  • fasting and eating less
  • relaxation
  • soothing music
  • moderate exercise
  • adequate water intake
Emotional and Mental
  • laughter
  • releasing processes
  • self-esteem

  • cooking and processing food
  • improper food combining
  • lack of rest -- lack of sleep
  • lack of oxygen
  • overeating (too much or too often)
  • stress
  • noise
  • excessive or no excercise
  • dehydration
Emotional and Mental
  • anger
  • denial
  • confusion
  • fear

Tuesday, January 9, 2018

Allergy and Candida Cooking

While reading Allergy and Candida Cooking: Understanding and Implementing Plans for Healing by Lewis and Fink (Canary Connect Publications 2009), I found some particularly good insight on proactively helping the body to heal through careful dietary measures. 

Probiotics - What They Do:
  • (some kinds) produce lactase for the lactose intolerant
  • facilitate healing from IBS (inflammatory bowel syndrome)
  • reduce diarrhea and constipation
  • increase nutrient bioavailability, esp aids the absorption of calcium, zinc and iron (important in the treatment of candida)
  • reduce acid reflux
  • lower cholesterol
  • contribute to the prevention of cancer, esp colon cancer
  • properly balance yeast growth (vital for people with candida)

Natural probiotic food sources that promote friendly bacteria and prevent the spread of bacterial infections -- these foods are high in chlorophyll:
  • alfalfa
  • barley green
  • chlorella
  • spirulina
  • green Kamut
  • blue green algae

Anti-fungals for treating candida include:
  • B-complex
  • bentonite
  • capryllic acid
  • citrus seed extract (grapeseed)
  • coenzyme Q
  • garlic
  • grape extracts (with caution)
  • oil of oregano
  • olive leaf extract
  • psyllium
  • tanalbit
  • pau d'arco
  • coconut oil
  • olive oil
  • foods rich in chlorophyll are also anti-fungal:
  • kelp
  • seaweed
  • dulse

Essential Fatty Oils (EFAs)

These oils have Omega-3s and Omega-6s and are essential for reducing inflammation and rebuilding cells. They also reduce cholesterol, regulate hormones and fight infections:
  • flax seed oil
  • evening primrose oil
  • GLA
  • borage oil
  • fish oils
  • saw palmetto is important for men with prostatitis associated with yeast infection

Treatment That May Buffer Food Reactions
  • drink 1/4 t. baking soda in 1/2 cup purified water. You may need to repeat the dose
  • drink buffered, corn-free, citrus-free vitamin C powder dissolved in purified water
  • drink purchased salt preparations such as a combination of sodium and potassium bicarbonates

Tuesday, December 12, 2017

Freshly-made Almond Milk

Freshly made almond milk -- hot or cold -- is a delight. I throw a huge handful of almost in about 2 cups of water and buzz them in my high-speed Blendtec blender for about a minute. The milk whips to a frothy creaminess. Once it's well-blended, I add whatever amount of water is necessary for the texture and flavor I want. While some people like drinking the milk chilled and without the froth, I like it warm.

And to, literally, spice it up a bit, I sometimes add a bit of vanilla bean that's been soaked to soften it, or a shake or two of cinnamon. Anyway, this is one of my favorite drinks in cold weather. Easy to make, low on calories, and high on both nutrition and flavor. 

freshly-made almond milk with a touch of vanilla bean and cinnamon -- super YUM!