Friday, December 13, 2013

Underactive Thyroid?

By Donna Gates, Body Ecology

What Role Does The Thyroid Play?


The thyroid gland is a small butterfly shaped gland that sits just below the thyroid cartilage. The hormones secreted by the thyroid help to regulate heart rate, maintain healthy skin, and play a crucial part in regulating your metabolism.

The thyroid also works to:
  • Lift your energy
  • Regulate your core temperature and warm your body
  • Activate your immune system
It can also tell the body to slow down. Sometimes the thyroid slows down so much that it becomes underactive. This is what is known as hypothyroidism. When this happens, the thyroid gland does not do its job, and the whole body suffers as a result. As common as hypothyroidism is, the detection and treatment of it are getting a second look by doctors.

What Symptoms Does An Underactive Thyroid Produce?


When the gland is sluggish (hypothyroidism), your body will give you some fairly obvious signs.
Some common signs include:
  • Edema, or swelling in the legs, arms, or face
  • Abdominal weight gain
  • Cold hands and feet. Also, check if the nail beds are overgrown with fungus
  • Increased susceptibility to the common cold and flu. Or, a respiratory infection that hangs around for months
  • Dryness, which shows up in loss of hair, brittle nails, constipation, and achy joints

What Does It Mean When Your Symptoms Persist?


  • You still feel like there is something wrong with your energy levels and basal body temperature?
  • You continue to lose hair and gain abdominal weight?
  • You begin to feel better and then start to feel just as crummy as before the medication, even though you now take it religiously?
  • Do you feel like you're always the first to catch a cold? An increased susceptibility to the common cold and flu is one possible sign of an underactive thyroid.

5 Clues That May Indicate Your Thyroid Is Underactive


Doctors are now investigating why thyroid tests may appear normal, but the thyroid itself may still be dysfunctional. Seeing a pattern will help you determine if your thyroid medication is properly treating an underactive thyroid, or if more diagnosis is necessary.

1. Edema, which is the abnormal accumulation of fluid beneath the skin. The edema that occurs in hypothyroidism is the “non-pitting” form of edema.
  • “Non-pitting” means: You press your finger into the flesh, and it bounces right back and leaves no mark.
  • This is called myxedema, which is specifically associated with low levels of thyroid hormones.
  • Myxedema is swelling of the arms, legs, and face.

2. There is persistent weight gain, especially around your torso, that you just can’t lose no matter how frugal you are with calories.

Dr. Roby Mitchell tells us that thyroid hormones help insulin move glucose from blood into the cells. “When thyroid levels are low, more insulin is needed to maintain normal glucose. More insulin means more fat cell hyperplasia, which shows up as increased fat deposition.” The adrenals lose strength when the thyroid is underactive, which also slows down metabolism.

3. Cold hands and cold feet may mean lack of blood flow.

Lack of blood flow to the extremities, like your hands and feet, can also show up as chronic fungal infections. This is because the essential nutrients carried in the blood do not reach the extremities as frequently. Low thyroid activity is associated with too much homocysteine - an amino acid associated with heart disease, poor blood flow, and stiff vasculature.

4. Nagging infections could point to an underactive thyroid.

Dr. Mitchell points out that because beta-carotene depends on thyroid hormones in order to convert into vitamin A, beta-carotene can build up in the body and cause yellow skin, especially in the hands. The official name for this is called carotoderma.

Vitamin A plays an important role in immune system health. What happens when the body cannot convert beta-carotene into vitamin A? The body may become more susceptible to infections, or it simply may not have the strength to kick a bug.

5. Excessive hair loss, painful joints, and other signs of dryness.

Iodine and Thyroid Function


Because there are so many pathways to an underactive thyroid, including autoimmune hypothyroid, be careful when supplementing with iodine. Iodine, while central to the production of thyroid hormones T3 and T4, can actually make some hypothyroid conditions worse. This is because iodine speeds up the production of a thyroid enzyme. If the body has developed autoimmunity to this enzyme, which happens in the case of Hashimoto’s thyroiditis, then this will increase the inflammatory cascade.
  • Iodine is not a cure-all.
  • Diagnosis, knowing the mechanism responsible for an underactive thyroid, is paramount.
Using iodine to address a thyroid condition does not take into account autoimmune hypothyroid. It also does not address diet or lifestyle, which can make a tremendous impact on thyroid hormone levels.

Testing for Hypothyroidism Can Be Tricky


A major issue has erupted in the medical community. Many doctors are now disagreeing over what tests should be done to check thyroid function. Traditionally, TSH, Thyroid-Stimulating Hormone that is released from the pituitary gland in the brain, would be checked along with the two thyroid hormones it produces, T3 and T4.

However, it has become commonplace to only test for TSH, and that is only one part of a very detailed picture. There are many other mechanisms at work in thyroid health.
For example, healthy thyroid activity relies on:
  • Stable levels of other hormones, like estrogen and progesterone. Too much estrogen, such as from the birth control pill, will create too many thyroid-binding proteins.
  • A healthy immune system. Autoimmune hypothyroid can be missed by TSH blood panels.
  • Beneficial bacteria in the gut. Antibiotics wipe out these good microbes, which account for around 20% of the conversion of T4 to usable T3. (1)
  • An uncongested and healthy liver. The liver converts over half of T4 from the thyroid into usable T3.
  • Good adrenal function. Adrenal fatigue can slow down the function of the pituitary and hypothalamus in the brain. These three glands are a part of what is called the HPA axis (hypothalamus-pituitary-adrenal axis). An alert and healthy pituitary is essential for good thyroid function.
Clearly, with so many pathways available for the production and conversion of thyroid hormones, there are a lot of opportunities for something to go wrong.

Many people are diagnosed with this condition and given thyroid medication. Sometimes, this medication will show improvements in lab analysis as hormone levels fall into normal range. But many people still have symptoms.

Tips For Treating An Underactive Thyroid


  1. Work with a qualified health care practitioner
  2. Populate your gut with good microbes. Remember, gut flora convert 20% of T4 into usable T3! Eat fermented foods and drink probiotic beverages with every meal!
  3. Regulate your immune system
  4. Address any blood sugar imbalances
  5. Diet and lifestyle can drastically affect your adrenals, the HPA axis, and the health of your thyroid; does your current diet and lifestyle support a healthy thyroid?
This article was taken in its entirety from Food Matters.

Wednesday, November 20, 2013

You ARE What You Eat!

image source
Dan and Sheila Gendron, Contributors


(This article has generated a lot of attention, testimony to this is the times it has been cut and pasted, as in this blog too!)
___________________________
First of all, let me say here that we are not offering medical advice. The information here is simply our opinion, based on our own research and experience.

If you are wondering how it has been so easy for TPTB to have turned the overwhelming majority of American population into sheep who believe everything they are told and comply with outrageous demands and actions, it is partly because they have for decades been replacing our good, healthy, natural foods with foods laced with poisons.

Why would anyone take pleasure in adulterating the food supply? Try this theory – if TPTB can make the masses believe that the cheap crap they get fed (butter substitutes from hydrogenated oils, sugar substitutes, flavor substitutes, etc.) is actually good food, then the less the peons need to have money and the more money is available for TPTB to harvest.

The assault has been revved up in the recent past with MSGs (monosodium glutamates – of whatever name they call it, and there's a list a mile long), HFCS (high fructose corn syrup), Artificial Sweeteners, GMO (genetically modified organisms), Canola Oil, Hydrogenated Oils and emasculating Soy products among the worst, as well as fluoride in the water.

Do some research yourself on these, but here are the highlights of what we have learned:

MSG – is an excitotoxin, which speeds up the body's absorption of other toxins, like mercury. It is addictive, so that your body craves more of the foods containing it, whether those foods are nutritious or not.

ALL of the list below are types of MSG or contain MSG:
  • Glutamate
  • Glutamic Acid
  • Monosodium Glutamate
  • Monopotassium Glutamate
  • Yeast Extract
  • Yeast Food
  • Yeast Nutrient
  • Autolyzed Yeast
  • Autolyzed Yeast Extract
  • Torula Yeast
  • Autolyzed Soy Protein (any protein that is autolyzed)
  • Hydrolyzed Protein (any protein that is hydrolyzed)
  • Hydrolyzed Whey Protein
  • Hydrolyzed Pea Protein
  • Hydrolyzed Corn Protein
  • Hydrolyzed Corn Gluten
  • Calcium Caseinate
  • Sodium Caseinate
  • Textured Protein
  • Textured Vegetable Protein (TVP)
  • Natrium Glutamate (natrium is Latin/German for sodium)
  • Gelatin
  • Carageenan
  • Malt Extract
  • Malt Flavoring
  • Barley Malt
  • Maltodextrin
  • Soy Protein Isolate
  • Soy Sauce
  • Soy Sauce Extract
  • Soy Protein
  • Soy Protein Concentrate
  • Bouillon
  • Broth
  • Stock
  • Spices* (may contain between 30% to 60% MSG)
  • Natural Beef Flavoring
  • Natural Chicken Flavoring
  • Natural Pork Flavoring
  • Ultra-Pasteurized
  • Whey Protein
  • Whey Protein Isolate
  • Whey Protein Concentrate
  • Protein Fortified Anything
  • Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
  • Natural Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
  • Pectin
  • Protease
  • Protease Enzymes
  • Enzymes Anything
  • Anything Enzyme Modified
  • Anything Protein Fortified
  • Anything Fermented
  • Seasonings (the word “seasonings”)
  • Fish Sauce Extract
HFCS – besides the corn from which it is made being GMO, these super sugars wreak havoc with the pancreas, speeding the road to obesity and Type II Diabetes.

Artificial Sweeteners – Aspartame, Sucralose, etc. all fool your pancreas into acting as if you really ate sugar. It sends out extra insulin to gobble up the sugar that is actually in your blood, causing you to be more hungry when your sugar levels dip. So instead of helping you lose weight, it can cause you to eat more.

GMO – yes, these do affect your genes as well! See the video, Genetic Roulette. Canola Oil – was first developed as a cheap machine oil. It has been shown to scar arteries and is made from a GMO “rapeseed” plant, which was originally used to keep deer away from other crops. Canola is short for Canadian Oil Co.

Hydrogenated Oils – this is a process in which natural oils are mixed with water to the point that the fat cells are broken down so that they actually emulsify with the water molecules. The detrimental effect is that now those fat cells can be absorbed through the intestines and get more fat and cholesterol into the bloodstream. This is also true of Homogenized milk. Milk is splatted against a steel wall so that the fat breaks down to be evenly distributed throughout the milk (hence, no more cream at the top of the milk carton). Again, this makes it easier for the fat to get into the bloodstream.

Soy Products – virtually all soy is GMO and soy raises estrogen levels – in men as well as women.

Fluoride – fluoride is a toxic waste product of the aluminum manufacturing process. “Hey, why not feed it to the people! Let's put it in their water! After all, it's only a heavy metal and would go straight to their brains!”

Caring about what you eat is now classified as a mental illness – “orthorexia”. We knew someone who was a cook for one of the “elite.” He told us that his boss would eat NOTHING that wasn't grown on his own farm (meats included), and that this was the case with all of the other “elites” he was in contact with. But if one of the “peons” cares about what they eat, they are labeled a kook and told to take Prozac.

All we know is that since our family is more careful to eat as little of these detrimental foods as possible – we spend hours reading labels before we buy anything – we feel better, are healthier and have more vitality than before and our minds are sharper.

Speaking of reading labels, don't let a big splashy “Organic” on the front of a package fool you. It is now legal to call a food “organic” if only ONE ingredient in that food is actually organic! Foods that are labeled “organic” can contain any of the above foods to avoid as well, again, as long as ONE ingredient is truly organic. Bring your glasses to the grocery store and READ THE LABELS!

Unfortunately, it is IL-legal to mark non-GMO foods as such. According to the government, it would be unfair to the producers of GMO foods to let the consumer know what they are about to eat. Heaven forbid they give the consumer a fair choice!

Regarding eggs, having your own chickens is the ultimate, or at least buying farm fresh eggs in smaller, local markets. Commercial eggs can be 3 months old before they get to the grocers' shelves, and can contain high levels of salmonella, listeria and e-coli.

A word about the new onslaught into the marketplace of “freeze-dried storage foods” for survivalists... Please read the ingredients of those foods and compare them to the lists above. Some may say “No added MSG”, but that doesn't mean they don't contain MSG. Also, with the amount of soy products they contain and at least 85% of soy being GMO, it's hard to believe it when they tout their products as “NO GMO”. “Single-syllable” storage foods – wheat, rice, beans, etc. – are still the best way to go.

Our diet consists mainly of whole, organic grains (wheat that we grind into our own flour and brown rice), proteins from lentils and beans, farm fresh eggs from our own chickens, sea salt, raw sugar and vegetables from our own garden. We do eat meat occasionally.

For most of you, eating nutritious food that you prepare yourself will be a new experience. Because you will actually be eating food that contains nutrients your bodies need and not just empty calories, you will find that you have to eat less to be satisfied and will lose some weight in the process.

Read other articles by Dan and Sheila HERE.

Dan & Sheila are the authors of Surviving Survivalism – How to Avoid Survivalism Culture Shock, and hosts of the free podcast, Still Surviving with Dan & Sheila. For questions about space in their Intentional Survivalist Community or other survivalist issues, they can be reached at surviving@lavabit.com

Tuesday, October 22, 2013

The Autoimmune Protocol

I find this article particularly interesting as it points to the fact that the medical world tends to isolate the autoimmune diseases when, however, they really should be considered together as they all are the result of rewritten DNA which causes the body to attack its own tissue. Also, autoimmune diseases all stem from deficiencies and/or bacteria, and of course the bacteria runs wild because of the deficiencies ... causing a giant chain reaction to ensue, therefore, the importance of having a "protocol" to treat the deficiencies AND the bacteria to reduce or eliminate the attack.

A very insightful article, but I do want to point out that I do not endorse the supplements listed here. My take on supplements, unless they are in their most natural whole and living form, which 97% of the supplements aren't but are chemical creations by pharmaceutical companies, is that they add to the chemical load in the blood, which the liver has to clean, causing further stress to the liver. I promote careful selection of whole foods, oils in their natural state like in the nut or avocado, and eating as much raw as possible to load the body up on enzymes which support digestion, metabolism, etc. In any regard, the following article has some good insights and discussion of vitamins and minerals needed to support a healthy immune system and to counter-respond to the autoimmune attack. 

It is not ironic at all that autoimmune protocol is very similar to protocols for eliminating systemic candida from the body, especially as untreated candida bacteria is clearly a route to an autoimmune disease. Entries I've already written related to the this connection are: Infectious Diseases: Candida Species, Daily Candida-expunging Protocol, Biamonte Ctr - Treating Candida, part I, Biamonte Ctr, Treating Candida, part II, and a very interesting entry, The 5 Stages of Candida, as well as a few entries indirectly connected too.

The Autoimmune Protocol by Regerative Nutrition

Introduction

Autoimmune diseases result from the body's immune system being incorrectly activated to defend against organs, tissues or substances that are naturally present in the body. These body components are attacked by the immune system as if they were bodily invaders. Essentially, the body attacks it's own cells. There are many different autoimmune conditions (over 100), just like there are many cancers, however unlike cancers, each autoimmune condition tends to be individually named and treated as a singular condition rather than grouped together under the auspices of "autoimmune". Regardless of what organ or part(s) of the body come under attack (and hence the name given to the condition) there are common underlying contributing factors with all autoimmune diseases. It is these underlying factors that we seek to address. The purpose of this article is to provide a broad, stepped, approach to dealing with the underlying factors of autoimmune conditions. We also provide recommendations that are specific to many autoimmune conditions, these recommendations can be found in the health conditions list here, but these recommendations are made for support of the main protocol detailed here, not in place of it.



Natural Vitamins & Minerals

Autoimmune conditions include but are not limited to:


Lupus, Type 1 Diabetes, Scleroderma, Celiac, Multiple Sclerosis, Crohn's Disease, Autoimmune Hepatitis, Graves' Disease, Myasthenia Gravis, Myositis, Antiphospholipid Syndrome (APS), Uveitis, Polymyositis, Raynaud's Disease, Demyelinating Neuropathies, Osteo-Arthritis, Rheumatoid Arthritis (also the rarer forms of arthritis e.g. Reiter's, Behcet's and Sjogrens Syndromes), Ankylosing Spondylitis, Migraine and cluster headaches, Carpel Tunnel Syndrome, Fibromyalgia, M.E. (Chronic Fatigue Syndrome), Asthma, Psoriasis, Macular Degeneration, Hypertension, Sciatica, Prostrate Inflammation, Emphysema, Cystitis (especially Interstitial Cystitis) and all inflammatory bowel diseases.
Many other chronic health disorders are increasingly being recognized as having an auto-immune component, including diseases traditionally recognized as 'degenerative' such as Alzheimer's and certain Circulatory Disorders.

The underlying causes of autoimmune diseases

1. Infections known and unknown
Infections of various types, known and unknown (but usually Candida Albicans overgrowth) contribute to auto-immune disorders. Eliminating these chronic infections, even if you don't know they are there, is essential to achieve freedom from or at least amelioration of auto-immune disorders.

2. Heavy metals and other toxins
After infections, the most important and prevalent underlying cause of autoimmune disorders is body toxicity (heavy metals, pesticides etc).

The Autoimmune Protocol 

Step 1 :  Essential supplementation for Support through the stages of elimination
It is beneficial to start with these remedies as the first step, as they will calm the immune system before you start on the elimination of underlying causes. By calming the immune system initially one should be more able to tackle the requirements of the coming stages of elimination. These remedies should be maintained throughout all steps of the programme. We suggest that these be introduced at least 2 weeks before you proceed with Step 2, longer if after 2 weeks you are not yet responding and demonstrating a noticably calmer immune response.

Step 1 should also include one of the anti-infection remedies from Step 2. We suggest that Iodine be selected, as you will use this throughout all 4 steps.

Step 2Dealing with the underlying infection(s)

We have complete information on dealing with infections in our separate article here.
In brief, this article suggests the use of the following specific anti-infection remedies/supplements:-
Supporting the action of these above remedies is dealt with in Section 1 of the article which relates to boosting the immune system. In brief, this article suggests the use of the following remedies/supplements:-
Note: Remember to continue with the Step 1 remedies throughout this step.
There are some additional measures that can be taken in dealing with Candida Albicans overgrowth. Please see the full article here.

Note on Iodine: this should be continued after the completion of step 2, as it has a continuing role in immune system function. For more details of its use in this regard see Step 4 below, where you may wish to replace or enhance the Lugol's solution with Seagreens, another source of Iodine with the additional benefits of many nutrients and trace elements.

Step 3 Dealing with the underlying toxicity

We have complete information on dealing with heavy metal toxicity etc. in our separate article here.
In brief, this article suggests the use of some of the remedies you will already be using at this point with one additional remedy/supplement:-
Deep Cell Detox is a combination remedy, consisting of Seagreens, MSM, Alpha Lipoic Acid and Acetyl L Carnitine.

Note: Remember to continue the Step 1 remedies throughout this step and the Iodine from Step 2.

Step 4 Normalising and supporting the immune system

Research suggests that the three most important, identifiable, components for immune system integrity are Vitamin D, Iodine and Vitamin C. It is commonly believed, by researchers, that deficiencies in these three immune system essentials are widespread, to the point that the vast majority of people living in northern climates are significantly deficient. In addition, Zell Immunocomplex is an essential broad-acting nutritional remedy for rapidly creating a competent immune system. Seagreens is a useful but non-essential add on to the protocol at this point. It can be introduced to either replace or supplement the Iodine.

By the end of Step 3 you will already be using all 4 of these supplements. At this point, these 4 are all you need, however for continuing improvements to your overall health we would suggest that as a minimum you adopt the Core Regime Essentials, better still the full Core Regime.

Tuesday, September 3, 2013

Vegan Sources of Protein

8 Top Vegan Sources of Protein
(article reduced from vegetarian to vegan)


One of the most common myths about the vegetarian diet is that after ditching meat it becomes nearly impossible to meet the suggested guidelines for protein intake.

The USDA recommends that women get about 46 grams of protein a day and men get about 56. Some people, like athletes and pregnant or breastfeeding women, may need more, according to WebMD.

But, thanks in part to initiatives like Meatless Monday, this year, Americans are expected to eat 12 percent less meat and poultry than five years ago, USA Today reported.

While protein is essential to growth, building muscle, the immune system and heart and respiratory functions, MSNBC explains, meat-free protein has the benefit of generally being lower in calories and fat than the animal variety.

Whether you're a vegetarian or not, there are lots of tasty meat-free sources of protein that also pack additional health benefits. Here is more information concerning Animal Protein vs Plant-based Protein.

1. Spirulina

Spirulina is 65-71 percent complete protein compared to beef, which is only 22 percent, and lentils, which is only 26 percent. In addition to being protein-rich, spirulina is an excellent source of vital amino acids and minerals easily assimilated by your body. You would need to consume only two tablespoons of spirulina as a protein substitute for a meal.

2. Hemp

Protein Content: Seeds, 6 g per ounce; Milk, 2 g per cup.  If you're allergic to soy, or just freaked out by its estrogenic activity, hemp products are your next best bet. Sold as a dairy alternative or as seeds, hemp is one of very few plant proteins that supply you with all the essential amino acids, acids your body can't produce on its own to build muscle and create more protein. The fatty acids in hemp seeds and hemp milk also boost your immune system, and the crop itself is highly sustainable, growing as fast as 10 feet in 100 days and naturally requiring very few pesticides.

3. Chia Seeds

Protein Content: 4 g per ounce.  Though the protein content isn't as high as some other vegetarian foods out there, chia seeds pack a huge nutritional punch. For starters, they're an incredible fiber resource with nearly half (11 g) of the amount you need every day in a single ounce. That helps fill you up and eat fewer calories. They also contain 18 percent of your daily calcium requirement, more than triple that of milk, which helps your bones. Chia seeds have no flavor, so you can add a tablespoon to any food you wish to without altering its flavor, and unlike flax, chia seeds don't need to be ground in order for your body to absorb all the nutrients.

4. Quinoa

Protein Content: 1 cup of cooked quinoa (185 g) contains 8.14 grams of protein. Quinoa is perhaps one of the most perfect non-animal sources of protein on the planet. What makes quinoa (pronounce keen-wah) unique is that it is the only plant based source of complete protein. "Complete" means that it contains all 9 of the essential amino acids that are crucial to human function and health. It is also a wonderful option for those that follow a gluten free diet, since it is completely gluten free. (Quinoa can be soaked overnight to make a raw food breakfast cereal.)

5. Tempeh (soy ... hmmm)

Protein Content: A firmer, chewier cousin of tofu, a half-cup serving of this soybean-based bite has 15 grams of protein. Fermented foods ought to be part of everyone’s diet, vegetarian or not. Tempeh is one that is chewy and delicious, even to die-hard burger fans. It’s healthy and a much better bet than heavily processed tofu or “mock meats” that are brimming with poor-quality modified proteins, sodium, chemicals and starchy fillers. In my opinion it doesn’t compare nutritionally or in taste to a juicy steak but as vegetarian options go it ain’t half bad.

[NOTE: Soy is NOT for people with candida, and especially fermented soy!]

6. Almonds and Almond Butter

Protein Content: (between 6 and 8 grams, per handful). When adding a handful of nuts to your salad for protein, go with almonds. Almond butter is less toxic and allergenic than peanut butter, although the protein amounts are similar by comparison. Still, this is about quality protein, not necessarily the amount.


7. Veggies

Yep, good old greens will pack a protein punch. One cup of cooked spinach has about 7 grams of protein. The same serving of French beans has about 13 grams. Two cups of cooked kale? 5 grams. One cup of boiled peas? Nine grams.


8. Lentils and Beans

A cup of iron-rich lentils packs 18 grams of protein, almost as much as three ounces of steak. One cup of chickpeas, contains 15 grams of protein, as does a cup of black or kidney beans.

Seven of these eight protein sources can be eaten raw. Tempeh is the only one that requires processing and fermentation to prepare it. As for the beans and lentils, they can be sprouted and become even more protein-rich than in their cooked form!


Source Links:
http://www.mindbodygreen.com...
http://abcnews.go.com/...
http://www.marksdailyapple.com/...
http://www.huffingtonpost.com....


This article was borrowed from Food Matters and does an excellent job of offering food choices to the people who are culturally indoctrinated to believe that they need high content protein foods. However, the truth of the matter is, people are eating way, as in wa-aa-ay too much protein (source China Study), and meat protein at that, which is medically, scientifically and socially known to clog the arteries, putrify in the gut, impair the senses and give an open invitation to disease. Plant protein, on the other hand, is filled with vitamins, minerals, and especially fiber (which is non-existent in meat protein). And plant protein, particularly that rich in chlorophyll, combats the very diseases and toxic state caused by meat proteins.

With this in mind, I'm a little surprised that Food Matters didn't also include sprouts as a very, very high-protein and nutritious choice. Bean and legume sprouts are ten times more protein-rich than their adult plant counterpart. Microgreens (radish, broccoli, onion, etc) are twenty times more protein-rich and enzyme filled. Planted seeds such as wheat grass, barley grass, pea sprouts, and sunflower greens that are harvested at 10-11 days are thirty times richer in enzymes and plant protein/nutrition than their adult counterpart.

In any regard, the bottom line is, THERE ARE MANY PLANT-BASED CHOICES TO ENSURE GREAT HEALTH WITH MORE THAN SUFFICIENT PROTEIN FOR THE BODY!

Monday, August 19, 2013

Gluten- and Dairy-free Dilly Bread

Yum, it's Dilly Bread time again! How I love this stuff! I made this several months ago but forgot to measure the ingredients, so here's the recipe .... finally.
Dilly Bread

1 cup quinoa flour
3/4 cup millet flour
5 tablespoons flaxmeal
1 large onion, chopped somewhat finely
4 tablespoons olive oil
4 tablespoons dill seeds
1/2 rounded teaspoon Himalayan salt
1 cup water or as needed
thyme and rosemary (for dusting on the top, optional)
Mix all the ingredients, except the garnishing seasonings, in a mixing bowl and stir until well mixed. Allow for the flaxmeal to thicken the batter, adding more water or oil if needed.

Spoon the thickened batter into an oiled and (quinoa or millet) flour-dusted baking pan, and slide the pan into a preheated oven. Bake for about 35-40 minutes on 350F. The flatbread should be golden on top when done (remembering of course that gluten-free breads do not brown the same as wheat breads).





Unlike my earlier version of the Dilly Bread, this version wasn't sprinkled with the
optional seasonings. I think I like it better without.

Tuesday, July 2, 2013

Iodine Protocol

Iodine deficiency is a widespread problem in the US, and I grew up in the "goiter belt" which includes Michigan as Michigan along with a large swath of territory does not have iodine in the soil. As a result, the lack of iodine in this area makes locals particularly prone to getting goiters, a result of thyroid nutrition deficiency. And especially since I've had Graves Disease, I'm particularly susceptible to iodine insufficiency even now with the disease in "remission". So here's an alternative and natural treatment to help keep more thyroid problems at bay.


TEST

Apply two (2) drops of tinctured Thy-Well (brand used at Hippocrates Health Institute) iodine to the inside of the upper arm. After 24 hours, if the spot is no longer visible (or even if only slightly visible), it is an indication that the body is iodine deficient.

TREATMENT

Mix four (4) drops of castor oil and one (1) drop of non-tinctured iodine in the palm of your hand and apply to thyroid (mid-line of the neck) each night for ten (10) days then retest on upper arm.

If gone in 24 hours or still slightly visible, in addition to the application to the thyroid, start drinking one (1) drop of iodine in 4-8-oz of water three (3) times a day. (Do not use metal utensils to stir.) Do these treatments for ten (10) days, then retest again.

Iodine Supplements: The Three Best Kinds to Use offers more info on the practical use, purpose and efficacy of the treatment.

It needs to be said that some people have very acute reactions to iodine. Just an FYI.

Saturday, June 8, 2013

Deciphering the Numbers on Produce

What does the number on a fruit sticker mean?

This is a compilation of 3 online sources by RAW EARTH LIVING. Their goal was to uncover the meanings hidden in numbers in those little stickers put on produce in the US so that the consumer can KNOW what he or she is eating ... and if it has been genetically modified, sprayed or is organic.
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If there are only four numbers in the PLU, this means that the produce was grown conventionally or “traditionally” with the use of pesticides. The last four letters of the PLU code are simply what kind of vegetable or fruit. An example is that all bananas are labeled with the code of 4011.

If there are five numbers in the PLU code, and the number starts with “8″, this tells you that the item is a genetically modified fruit or vegetable. Genetically modified fruits and vegetables trump being organic. So, it is impossible to eat organic produce that are grown from genetically modified seeds. A genetically engineered (GE or GMO) banana would be: 84011

Decoding Your Produce
7 out of 10 items in grocery store shelves contain ingredients that have been genetically modified. Fruit and vegetables do not come with nutrition labels but they do have stickers (PLU – Price Look Up code) which contain pertinent information. Price Look-Up codes, commonly called PLU codes, PLU numbers or PLUs, are identification numbers affixed to produce and other products in grocery stores and supermarkets to make check-out and inventory control easier, faster, and more accurate. The code is a four or five-digit number, identifying the type of bulk produce, usually including the variety.

Organic produce is denoted by a five-digit number whose first digit is 9 (e.g. 94011 for organic yellow bananas); an 8 prefix indicates genetically modified food. The codes have been in use since 1990, and currently, there are over 1300 universal PLU codes assigned.

Use of PLU codes eliminates the need for grocery store checkers to identify each variety of produce visually. This advantage is especially important with the growth of the organic produce market; for example, organic and conventional oranges may look the same but have very different prices.

So, next time you decide to purchase that apple or cut a slice out of that melon, consider the PLU sticker. This sticker will tell you whether the fruit was organically grown, genetically modified, or produced with chemical fertilizers, herbicides or fungicides.
PLU stickers with 4 digits and begin with a “3″ or “4″ - produce is conventionally grown. This means that this produce was sprayed with weed killers and chemical pesticides.

PLU stickers with 5-digits and start with “8″ - produce was genetically engineered (man intervened by manipulating the genes to produce a larger or brighter colored food). This produce may have been chemically treated.

PLU stickers with 5-digits and start with “9″ - produce was raised organically. You can be sure that this produce was not treated with any chemicals.
Price Look-Up codes are generally printed on small stickers or tags, and the glue used isn't supposed to be harmful to the body.

Examples: 4139 - conventional Granny Smith apple
94139 - organic Granny Smith
84139 - genetically modified Granny Smith
Another Example:
APPLES (4173) Variety: Royal Gala
Variety Info:
Type: Global
Category: FR
North American Size: 100 size and smaller
Rest of World Size: AFW = less than 205g
If you see other variations of code on your produce, you can refer to the following website and look up the PLU code as well as other information regarding this topic: http://www.fruitsticker.com. The PLU system is administered by the International Federation for Produce Standards, an affiliate of the Produce Marketing Association.

NOTE:  the adhesive used to stick the PLU onto the fruit is edible but the sticker itself is not.
COMMENT: having some origin coding would be great for seeing how far a particular fruit/vegetable traveled but that is something still hidden in our giant supermarkets.
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This numbering system is also used in South Korea. My first awareness of this cultural transference was just a couple weeks ago when I saw a huge display of big fat lemons priced at 3/₩1,000 when usually the price is 3/₩2,000 or more much smaller lemons. I bought a whole bag full, and when I got them home, I noticed the number 4???, looked up the meaning online and found out I'd bought a bunch of chemically polluted lemons. I kind of figured that when I saw those cheap beauties, but now I'm wondering how those other lemons I've been buying are classed. Hah, I didn't realize this system was in Korea. I'm gonna teach EVERYBODY!
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And now that the number labeling on fruits is somewhat clear, here is an example of the nutrition of organic and conventionally grown foods. And then just speculate how much less nutritional value is actually in GMO foods than that found in the conventionally grown produce..

Sunday, June 2, 2013

Bottled Water - SamDaSoo, Seoksu, Kirkland

After an extended vacation outside of Korea, I came back and didn't have any filtered water in my house to drink, so went to the supermarket and bought a couple of bottles, the brand Seoksu, since the "best" brand in Korea SamDaSoo wasn't available that day. Earlier in the year I had reacted to the water, with numbness in the head and arms, but I needed just a couple of bottles till I could get to a filter or get to Costco for the imported Kirkland brand, which doesn't bother me.

Well, I drank one glass of the Seoksu bottled water and my feet felt weird within seconds. I looked down and within five minutes my ankles had swollen. Needless to say, I didn't drink much of that water till I could get to the office filter the next day, but by the second glass my ankles were very swollen! That water must have had an instantaneous, and very scary, effect on my kidneys to get that kind of reaction. Thank goodness that within a few hours of drinking the filtered water, my ankles returned to normal.

So, using a couple of different water-testing spa kits, I thought I'd test the water of the two bottled waters, Seoksu and SamDaSoo (which also bothers me), just to "know" a bit more about them, I also tested straight Bragg's organic raw apple cider vinegar plus some pau d'arco made with Kirkland water and slow-cooked in the crockpot for a few hours. The raw apple cider vinegar is acidic, of course, but it supposed to have an alkalinizing effect on the body (like lemons and limes, according to the research) and the pau d'arco is a bark that is anti-fungal and who knows if it would interact and change the pH and other things of the water that was used to make it. TI should have tested the Costco Kirkland water without making it into a tea, but wasn't thinking. Ah well. The test is only for alkaline and acidity and doesn't find other minerals aspects or contaminants so it would only have been for very basic info.






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.