Friday, May 31, 2013

Allopathic Cancer Blood Test

While at HHI, I met a lady who had breast cancer and in the long process of getting diagnosis and looking for a natural way to treat her cancer, she was introduced to a CNP / RNCP (community nurse practitioner / registered nutritional consulting practitioner). 

The practitioner did not and does not give diagnosis. What she gives is an understanding of an individual's blood pathology so that with diet and lifestyle change, alternative approaches to healing, the individual can follow and hopefully manage the pathology outcome with alternative lifestyle rather than invasive medical procedures and therapies. 

Candida will show up in the blood, so my friend shared her blood pathology write-up with me. She pointed out that different kinds of organisms have different shapes, and the pathology form has a simple drawing of each organism. Of the 25 possible organisms that her blood test was concerned with, 8 organisms showed up in larger quantities than desirable. The quantities are generally categorized on a scale of 1 to 5 with 5 recorded as having severely high numbers. Her outcome was one "5", two "4s", four "3s", and one "2". The "5" outcome read:
"RBC Bottle Caps - Membrane damage. Free radical damage from environmental toxicity. Poor fat digestion, low EFA's, minerals. Low energy, poor circulation."
Because my candida is now over a five-year-long issue and because I've read tons and tons on the Internet and tried tons and tons of natural therapies and made huge lifestyle changes but my candida yet remains, my friend recommended that I find a specialist who could give me this kind of pathology. With the pathology and specialist to see areas of focus I as yet don't know about, I could have a 6-month follow up for another analysis to monitor progress or lack of progress. Not a bad idea! Now I just have to find someone who can do such an intensive blood analysis. It's kind of hard in Korea finding a nutrition specialist, and absolutely no one I have asked knows of anyone who does blood testing even remotely related. 

click on the paper for a larger view

Thursday, May 30, 2013

Hidden Gluten in Products


Sources of Gluten
Wheat, barley, and rye are all glutinous and for those with celiacs disease and autoimmune diseases, eliminating gluten is essential in order to manage one's health effectively. Not all people allergic to gluten register sensitivities, but for those who do, a variety of symptoms may be displayed, including the very frequent appearance of skin rashes around the neck, arms and legs.

Wheat, barley, and rye aren't the only grains with gluten, although they are the most common. To the left is a listing of other grains that contain gluten; many of these grains originated from the big three--wheat, barley and rye. 

What is not on the list is oats. Oats does in fact have gluten too, but not in the quantities found in the big three. Also, some oats which are labeled as being gluten-free have been grown and processed with wheat derivatives, therefore, making them toxic to people with gluten allergies although the labeling seems to suggest that those oats are just fine for any to consume.

And following is a list of processed foods that often have gluten disguised.
  • bouillons and broths
  • breading (such as the coating on breaded chicken cutlets, etc.)
  • brown rice syrup (frequently made from barley)
  • cake flour (made from wheat)
  • caramel color (occasionally made from barley)
  • communion wafers
  • couscous
  • creamed or breaded vegetables
  • dextrin (a rare ingredient that may be made from wheat; maltodextrin is OK)
  • dry roasted nuts (processing agents may contain wheat flour or flavorings, and frequently flour is dusted on the rollers to keep nuts moving smoothly through bagging operations)
  • fried chicken
  • french fries (if they've been coated in flour)
  • gravies and sauces (including some tomato and meat sauces)
  • imitation bacon, crab, or other seafood
  • luncheon and processed meats
  • malt or malt flavoring (usually made from barley)
  • marinades
  • matzo
  • modified food starch (most food manufacturers now specify the source of this ingredient; e.g., modified cornstarch, which is OK, or modified wheat starch, which is not)
  • nondairy creamer
  • pastas
  • salad dressings
  • seasonings (pure spices are OK, but check seasoning mixes for gluten-containing additives)
  • some herbal teas and flavored coffees
  • soup mixes and canned soups
  • soy sauce and soy sauce solids (they may be fermented with wheat; don't use them unless you verify they're OK with a dietitian)
  • spreads, soft cheeses, and dips
  • stuffings
  • thickeners
  • udon noodles
  • wheat-free products (many wheat-free cookies and breads contain barley or rye flour, which contain gluten, and other gluten-containing ingredients)
  • yogurts with wheat starch
Be on the lookout for possible cross-contamination. 
Even when eating or preparing foods that are gluten free, if these foods come into contact with foods that contain gluten, there is a risk of cross-contamination. For example, crumbs from regular wheat bread can find their way into jams, spreads, or condiments if people aren't careful to use a fresh knife or utensil each time. Keeping condiments in squeezable bottles and using separate jams and spreads for people with celiacs disease is a great idea. It's also wise to keep a separate toaster for gluten-free bread.
If you bake with products that contain gluten, thoroughly clean appliances, utensils, and work surfaces before preparing gluten-free products. Remember to wash your hands thoroughly and often when you're cooking and preparing food.
In restaurants, tell the server or the kitchen staff about your condition and make sure that they know that it's important to provide food that does not contain any gluten or related ingredients.
Most grocery stores carry some gluten-free bread, cereal, baking mixes, cookies, crackers and other products. Health food stores and natural food markets may have wider selections of these foods. It's not a good idea to use gluten-free products from bulk food bins because of the risk of cross-contamination. And a precaution for those using gluten-free packages: the  cake, cookie and other packages of gluten-free ingredients is usually high in starch (potato, corn, tapioca, etc); starches have no nutritional value but they do create a surge in sugar and over time many people on gluten-free diets have additionally become diabetics ... because of these packaged dietary choices.
Even if you take precautions, chances are you may accidentally ingest gluten at some point. That's OK — a single small amount of gluten ingestion may cause mild inflammation in the gut but probably won't cause any immediate symptoms. Normally, the lining of the small intestine completely renews itself every 3-4 days, so after a single incident the damaged cells are quickly replaced with new ones. However, repeated exposure to gluten will lead to ongoing damage of the intestinal lining.

Wednesday, May 8, 2013

Wheat Grass, the Complete Food

What is wheat grass?
  • One of the richest natural resources of vitamins A, C, D, K and B-complex ... also a natural source of Laetril (B-17)
  • The richest source of chlorophyll, which is the "blood" of plants, with a molecular structure that is almost identical to the hemoglobin molecule of the human blood.
  • Contains beta-carotene, which is found in red, green, and yellow pigmented fruits and vegetables. Beta-carotene acts as a scavenger against harmful molecules flowing naturally through toxins inhaled from cigarette smoke, air pollution, or other environmental toxins.

What it will do for you:
  • Drinking wheat grass and green juices helps your body to build red blood cells which carry oxygen to every single cell.
  • Chlorophyll helps wash drug deposits from the body, purifies the blood and organs, and counteracts toxins. Wheat grass helps remove toxic heavy metals (lead, mercury, aluminum) that have become stored in the tissues.
  • Wheat grass juice helps to increase the enzyme level in our cells, which aids in the rejuvenation of the body.
  • Wheat grass is one of the most direct and highly concentrated forms of the sun's energy, and is the optimal energizer when it is juiced. Just 2 ounces of wheat grass juice is nutritionally equivalent to 4-5 pounds of fresh vegetables and contains 103 vitamins and minerals.
  • The juice made from wheat grass is 70% chlorophyll and oxygenates the white blood cells of the body, in turn boosting the immune system.
  • Wheat grass is also very beneficial for people who wish to lose weight. Just 2 ounces of wheat grass juice a day can increase your metabolism and make you feel great in every way.

30+ other facts about wheat grass:
  • Wheat grass juice is one of the best sources of living chlorophyll available and is the basis of all plant life.
  • Chlorophyll is the first product of light and therefore contains more light energy than any other element.
  • Wheat grass juice is crude chlorophyll and can be taken orally and as a colon implant.
  • Wheat grass is high in oxygen, like all green plants that contain chlorophyll. The brain and all body tissues function at an optimal level in a highly-oxygenated environment. Disease cannot exist in an alkaline and oxygenated body.
  • Chlorophyll is anti-bacterial and can be used inside and outside the body as a healer.
  • Dr. Bernard Jensen says that it only takes minutes to digest wheat grass juice and uses up very little body energy.
  • Science has proven that chlorophyll arrests growth and development of unfriendly bacteria.
  • Chlorophyll (wheat grass) rebuilds the bloodstream. Studies of various animals have shown chlorophyll to be free of any toxic reaction. The red cell count was returned to normal within 4-5 days of the administration of chlorophyll, even in those animals which were known to be extremely anemic or low in red cell count.
  • Chlorophyll can be extracted from many plants, but wheat grass is superior because it has been found to have over 100 elements needed by man. If grown in organic soil, it absorbs 92 of the known 102 minerals from the soil.
  • Wheat grass has what is called the grass-juice factor, which has been shown to keep herbivorous animals alive for a longer period of time.  
  • Dr. Ann Wigmore and institutes based on her teachings have been helping people get well from chronic disorders of more than six decades using wheat grass.
  • Liquid chlorophyll gets into the tissues, refines them, makes them over.
  • Wheat grass juice is a superior detoxification agent compared to carrot juice and other fruits and vegetables. Dr. Earp-Thomas, associate of Ann Wigmore, says that 15 pounds of wheat grass is equivalent to 350 pounds of carrot, lettuce, celery, and other nutritious vegetables.
  • Liquid chlorophyll washes drug deposits from the body.
  • Chlorophyll neutralizes toxins in the body.
  • Chlorophyll helps purify the liver.
  • Chlorophyll improves blood sugar problems.
  • Wheat grass juice acts as a detergent in the body and is used as a body deodorant.
  • A small amount of wheat grass juice in the human diet helps prevent tooth decay.
  • Wheat grass juice held in the mouth for 5 minutes will help eliminate toothaches. It pulls poisons from the gums.
  • Gargle with wheat grass juice for a sore throat.
  • Drink wheat grass juice for skin problems such as eczema or psoriasis.
  • Wheat grass juice keeps the hair from graying.
  • By taking wheat grass juice, one may feel a difference in strength, endurance, health, and spirituality, and experience a sense of well-being.
  • Wheat grass juice improves the digestion. Wheat grass juice is high in enzymes.
  • Wheat grass juice is an excellent skin cleanser and can be absorbed through the skin for nutrition. Pour green juice over your body in a tub of warm water and soak for 15-20 minutes. Rinse off with cold water.
  • Wheat grass implants (enemas) are great for healing and detoxifying the colon walls. The implants also heal and cleanse the internal organs. After an enema, implant 4 ounces of wheat grass juice. Try to retain for 20 minutes or longer.
  • Wheat grass juice is great for constipation and keeping the bowels regular.
  • Dr. Birscher, a research scientist, called chlorophyll "concentrated sun power". He said, "Chlorophyll increases the function of the heart, affects the vascular system, the intestines, the uterus, and the lungs."
  • Wheat grass juice can dissolve the scars that are formed in the lungs from breathing acid gasses. The effect of carbon monoxide is minimized since chlorophyll increases hemoglobin production.
  • Wheat grass juice reduces high blood pressure and enhances the capillaries.
  • Wheat grass juice can remove heavy metals from the body.

When drinking wheat grass, drink slowly, allowing the juices to mix with saliva. Drink the fresh juice within 15 minutes for maximum benefit to the body as the juice becomes oxygenated which reduces the juice's effectiveness and nutritional benefits.  

If storing wheat grass in a refrigerator because of time inconveniences in making fresh wheat grass juice both morning and evening, it is best to store the wheat grass in a glass container. Dark glass also minimizes light exposure which may also help extend the nutritional life of the juice.


Wednesday, May 1, 2013

Toxic Metals Affecting the Body

A large reason for eating raw food—organic, organic, organic—is to not only nourish the body but to also boost the immune system. By eating as pesticide and chemical free as possible with all the high doses of fiber for scouring the body and vitamins and minerals for nourishing it, heavy metals can gradually be “washed” away. Unfortunately, even organic food has pesticides in it. We share one planet, and rain and dust don’t bother with passports and visas when entering other countries or “restricted” spaces. Therefore, all humans are exposed to pollutants, heavy metals being just one of the large categories, but it’s the high exposure of heavy metals—not typical to the raw food diet—that causes the most havoc on the body.

Lead is contained in paints, insecticides, pottery, toothpaste, plastic, gasoline, batteries, newspaper, canned foods, chocolate, etc. It accumulates in the brain, liver, bones, kidneys and spleen. It can alter behavior and intelligence.

Nickel can be found in stainless steel cutlery, pots and pans, and dental fillings. It accumulates in bones, kidneys, sinuses, the brain and the immune system. Chronic nickel toxicity can lead to skin conditions.

Arsenic is in cigarette smoke, laundry detergents, beer, seafood, drinking water, wine, clothes, and wallpaper. It accumulates in the liver, kidneys and lungs.

Cadmium is found in soft drinks, pesticides, fungicides, plastics, rust-proofing, rubber, cigarette smoke and water softeners. It accumulates in the kidneys, prostate and eyes.

Uranium can cause cancer and birth defects. Since Hiroshima, Chernobyl and now recently Japan, this toxic radioactive dust ends up in all of us since we all share one atmosphere. As the number of x-rays and CT scans performed on people has soared, these imaging tests now are responsible for about 50% of the radiation North Americans are exposed to—up from 15% in 1980. (The New York Times)

Aluminum is used in water filtering, flocculation (to remove dirt), which it also does to our blood, causing stroke and heart attack as it tries to remove our white and red blood cells. It accumulates in our bones, kidneys and breasts and causes anemia. It is found in deodorants that glue our sweat glands so toxins cannot get out, which in turn leads to breast cancer. Aluminum in pots, pans and foil can cause Alzheimer’s.

Toxic man-mined debris:

Toxic man-made elements are very difficult to get rid of because they become part of our body at a cellular level. They look like familiar minerals, so the body tries to use them like a nutritional element, for instance:

Mercury ------->  Selenium
Lead  ------->  Calcium
Cadmium  ------->  Zinc
Aluminum, Nickel, Uranium  ------>  Magnesium


Also and so very ironic because medical science is aware of the havoc that heavy metals have on the body, a large majority of "immunizations" have toxic metals in them, mercury being the most common. And the link to serious health concerns is seriously raised by the presence of these heavy metals.

(notes from a lecture at Hippocrates Health Institute)


Saturday, April 20, 2013

Dairy-free Nut "Ice-cream"

Start the "ice cream" making process by making 3 quarts of nut milk. The nuts used are walnuts for rich flavor and pine nuts for creaminess. Use nuts in equal parts.

To make the nut milk "cream", soak nuts overnight and rinse (discard overnight water).
  • Blend 2 cups walnuts with 2 cups water
  • Squeeze nut milk through sprout bag
  • Blend 2 cups pine nuts with 2 cups water
  • Squeeze nut milk through sprout bag
  • Alternate this process between walnuts and pine nuts until there is 3 quarts of nut milk, the nut "cream". (Save the nut "meat" for crackers, cookies or "parmesan" sprinkles for salads.)

Add to nut milk:
1 4-oz bottle vanilla, alcohol-free
4 T. cinnamon
1 2-oz bottle maple flavor
2 capfuls stevia (start with 1 capful)
(to adjust sweetness, add either more vanilla or stevia)
Then follow the directions on your ice cream maker.


Hint: Taste your flavors when they are cold as flavors are more subdued then.

Caution: While I really enjoyed this treat which tasted a zillion times better than real ice cream, I knew that I shouldn't eat it very often. It gave me a sore throat, which I attribute to the vanilla and maple flavor (maybe the stevia too). The flavorings were the brand Frontier and are made with glycerin, which is a derivative of soy, which my throat reacts to. The "ice cream" sure was a treat though!




This was the Saturday night treat every week at Hippocrates Health Institute, and it sure was popular! For those guests who didn't have cancer, candida or other health concern where sugar had to be so carefully watched, there was even a hot carob sauce for their ice cream. They also had the choice between frozen bananas put through a food processor for their banana "ice cream". It was popular too.
Date Carob Sauce 
1/2 cup dates, pitted and roughly chopped
1/2 t. ground cinnamon
1 T. carob powder
1/2 t. Frontier Vanilla Extract (no alcohol)
water as needed
  1. Soak dates in the blender with water covering dates with 1-2 inches of water
  2. Blend all ingredients after soaking a while
  3. Adjust flavorings as needed
  4. Add more water to adjust consistency if needed

Thursday, April 11, 2013

Raw Food Restaurant Menu II

Another restaurant that caters to raw foodists in West Palm Beach is Christopher's Kitchen. The menu has cooked items on it, but with its interesting and appetizing raw food selection on the menu with clear description of the ingredients, it is not so surprisingly that it is frequented by people working at and guests from Hippocrates Health Institute. Although I didn't go there, menus were passed out to all guests at HHI to let them know that in reality there are some places that do in fact cater to people choosing the raw food diet. 


(click on the pictures for a larger view)

Christopher's Kitchen : The Lunch Menu
Christopher's Kitchen : The Dinner Menu

An aside:  Christopher's Kitchen also has a whole page of wines to be served with the raw (or otherwise) food dishes, but as wines aren't raw food and, because of the sugars and fermentation processes, they certainly aren't for people with candida  (or cancer or a bunch of other autoimmune diseases needing to be controlled). So I didn't include the listing.

While the average concept of a raw foodist is someone who eats more than 50% of their food raw (like myself), people at HHI don't regard someone as a raw foodist unless they are 80% or more. That is their recommendation for people who can't manage the full raw food diet. 

raw tacos at Christopher's Kitchen
For the people who are at HHI for 2-3 weeks, there is a counseling session which individuals can sign up for and one counselor-lecturer-assistant will do a detailed web search on where the guest lives and the types of restaurants and stores back in the home area where the raw food lifestyle can be portmanteau-ed out of HHI. 

HHI is all about lifestyle change, and so in addition to the one-on-one counseling session, we were given menus for Christopher's Kitchen in order to get menu planning ideas for ourselves once we're away from the HHI lifestyle center. Although we might not live near a raw food restaurant like Christopher's Kitchen, we can still get a very varied listing of food ideas to package for work, take on picnics, for hosting parties, etc. and not feel so overwhelmed by suddenly not having 'anything' to eat. 

Here are some menu items from Christopher's Kitchen that I found on Yelp:






and of course a dessert item ... if you can have it!
Even for people on the healthy raw food diet, not everything is "healthy" for each individual. Food selection is still based on one's own health concerns. For instance, people with rheumatoid arthritis or chronic inflammation should avoid veggies in the nightshade family (tomatoes, potatoes, peppers and eggplants are the most common ones). When I was so sick at first,  I avoided these. Finally after 6-9 months when my inflammation was pretty much under control I started carefully adding a couple of cherry tomatoes to my salad. Wow! They tasted soooo sweet! As for eggplants, well, I like eggplant with soy sauce, and since I can't have soy sauce I don't often eat the veggie. Peppers I just recently added but I fix them in moderation, but there's nothing like a stuffed raw pepper for as a "sandwich" for lunch or when traveling!

Anyway, just because the food is raw and raw food is healthy it doesn't mean that everyone can eat everything. The people at HHI were taught what foods to avoid for their specific problem(s). People with candida and cancer (roughly the same diet) had some of the biggest restrictions. I have a ridiculous time eating out, but I could easily find something at Christopher's Kitchen. The biggest limitations there, I'm sure, would be the dressings as most have agave (a sweetener), sesame seed oil (a bit bothersome on the throat), soy sauce or liquid amino acids (fermented), or a vegetable oil (I use only olive and coconut). It's definitely the (candida-naughty) sauces on the tacos or the sushi rolls that make the food so amazing.

Sunday, April 7, 2013

Raw Food Restaurant Menu

Every week while at Hippocrates Health Institute guests have the opportunity to have an outing to a local raw food restaurant (sorry, forgot the name and it's not printed on the main menu page). Anyway, the food was very good. The restaurant did not serve 100% raw, but perhaps it's 70-80%! The food was rather simple, and I have to say, after eating my flax tomato "sandwich" I was starving. At HHI most people don't have breakfast although some like myself who don't want to lose weight get a large nut milk -- alternating almond and Brazil nuts, so lunchtime is my big meal. My little "sandwich" was a taste of food; I needed more! I had to slip around the corner and get a can of almonds to tide me over to the evening meal as we were heading for an afternoon at the beach and I knew I couldn't stand a combination of hunger and heat. Ah, but the almonds did the trick! 

The menu -- the majority of items are raw!
(click on for a large view)


Some kind of salad with aoli sauce. The "pasta" pieces are filled with a cashew-herb cream "cheese".

Menu: Flax Tomato "Sandwich"

Menu: Tostadas with walnut "meat" pate 

Menu: probably this is the BLT on rye. The "bacon" is some kind of tempeh.

Menu: raw "brownie" ... and when it was served all eyes in the restaurant-cafe followed the decadent dessert to the table where a older couple sat. They said it was so rich they have a hard time eating it between them ... oh it looked GOOD!