Sunday, January 31, 2016

Milk Is Good Food? Think Again!

No other animal in the wild drinks the milk of another species. No other animal in the wild drinks its’ own mother’s milk past the age of weaning. There are a number of reasons why drinking cow’s milk is not the best choice for humans. Here are just a few:
  • Cow’s milk protein is 85% casein which is potentially carcinogenic to humans. It is therefore a potential contributing cause of eczema, acne, kidney disease, arthritis, tooth decay, asthma, irritable bowels, sinus problems, Crohn's, colitis, MS, breast cancer, and prostate cancer.
  • Cow’s milk is rich in a simple sugar called lactose, or “milk sugar.” However, after infancy, many people lose their ability to digest lactose. The result is that undigested lactose travels to the large intestine where bacteria break this sugar down, producing anything from gas, to cramps, to diarrhea. Cow’s milk is either a contributing cause or the sole cause for many people’s intestinal problems.
  • Cow’s milk and other products (eggs, cheese, and yogurt) create an acid-ash in the body. This causes mucus in the nasal cavity and mucoid plaque in the digestive system. This also forces the body to leach calcium from bones and teeth to neutralize the acid which leads to osteoporosis and tooth decay.
  • Dairy cows at conventional factory farms are subjected to horrific living conditions and as a result their immune systems are greatly weakened. To compensate for their ill health they are injected with antibiotics, which contaminates the milk we drink.
  • To increase milk production dairy cows are injected with steroids and hormones which put them in a perpetual state of pregnancy. This also contaminates the milk we drink, reduces the nutrient content and creates pus in the milk.
  • Legally, 135 million pus cells are allowed in one glass of milk.
  • Infants especially need mother’s milk because it boosts their immune system. Studies show that infants fed formula or cow’s milk are 80 percent more likely to develop diarrhea and 70 percent more likely to develop ear infections when compared with infants who are exclusively fed their mother’s breast.
  • Cow’s milk can cause colic in babies.
  • Cow’s milk may cause allergies and asthma.
  • Store bought milk is pasteurized which destroys most of the nutritional content.
  • Humans have a difficult time absorbing the calcium in cow’s milk.
The age which children lose their ability to digest lactose varies. Well over half the world’s population is lactose-intolerant. Some races tend to lose the lactase enzyme earlier in life than others. Human breast milk provides a child with the mother’s antibodies, and those antibodies are very protective when it comes to infectious illnesses. Conversely, cow’s milk or infant formula is devoid of these protective agents. White blood cells called macrophages can be passed from mother to child through breast milk. These macrophages provide useful immune functions while in the child’s intestinal system. Human breast milk also contains a compound called lactoferrin. This agent tends to block the growth of E. Coli in the intestine. For these reasons and others many people choose to breast feed until their child is two years of age.
Cow's Milk Alternative
A great alternative to cow’s milk is milk made from raw nuts such as almonds, brazil nuts or sprouted buckwheat groats. These nut milks taste great and are high in protein, calcium and many other high quality nutrients without the risks associated with consuming casein.
It is easy to make almond milk at home. In a blender add 1 cup of raw almonds to four cups of filtered water. Blend at high speed for one minute. Pour the mixture into a nut milk bag and strain into a bowl. You can use more or less water to make your milk thicker like whole milk or thinner like skim milk. You can also save the pulp for use in other recipes such as making dehydrated cookies or flax crackers.

by Brian Hetrich, featured article on the Hippocrates Health Institute webpage, Dec 16, 2015

Friday, January 15, 2016

A "Cure-all" Anti-fungal Recipe

[Any time I see this kind of advertising—"the most powerful", "kills any infection", I immediately become skeptical, especially as (1) it reads like a come-on gimmick, and (2) if it’s so good, why reiterate it but just state that it is good and let logic rule rather than hammer in the marketing hit phrase “best ever”. After reading the ingredients—some of which I’ve had reactions to with my candida—I really must doubt this “therapy”. However, I post it here so other people can read another perspective and have a fair chance of making an “informed decision” before they blindly pump this cure-all into their already damaged bodies, assuming the reader here has candida.

This recipe sounds pretty potent and effective; however, for people with candida I would recommend caution and revision of the recipe. My comments on a few key points people with candida should consider are in orange.]

The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics.
This master-cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful antiviral and antifungal formula, increases blood circulation and lymph flow in all parts of the body. This plant-based remedy is the best choice for the fight against candida.
This tonic has helped many people to cure many viral, bacterial, parasitic and fungal diseases and even plague! Its power should most certainly not be underestimated. It can cure many chronic conditions and diseases. It encourages blood circulation, and purifies blood. This formula has helped millions of people throughout the centuries to fight the most deadliest diseases. The secret is in the powerful combination of high-quality natural and fresh ingredients! To sum up, this tonic is effective in the treatment of all diseases, successfully strengthens the immune system, acts as an antiviral, antibacterial, antifungal and anti-parasitic medicine, and assists in the most severe infections.
Master Tonic – Recipe
You may want to wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly.

24 oz /700 ml apple cider vinegar (always use organic)
¼ cup finely chopped garlic
¼ cup finely chopped onion
2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)
¼ cup grated ginger
2 tbsp grated horseradish
2 tbsp turmeric powder or 2 pieces of turmeric root

1.   Combine all the ingredients in a bowl, except for the vinegar.
2.   Transfer the mixture to a Mason jar.
3.   Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consists of dry ingredients, and fill in the rest with vinegar.
4.   Close well and shake.
5.   Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.
6.   After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.
7.   Use the rest of the dry mixture when cooking.

Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.
Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.
1.   Caution: The flavor is very strong and hot!
2.   Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.
3.   Gargle and swallow.
4.   Do not dilute it in water as it will reduce the effect.
5.   Take 1 tablespoon every day to strengthen the immune system and fight cold.
6.   Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).
7.   If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.
8.   It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

Warning: Do not use on an empty stomach, and start with a teaspoon for the first few times. It is POTENT and can cause nausea or vomiting if you are not used to it.

Health benefits

Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.
Onion is garlic’s closest relative and it has a similar but milder action. Together they create a strong fighting duo.
Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree. [Horseradish irritates people with candida. I had to give this wonderful flavor up so that the candida in the upper GI tract wouldn’t react and my throat burn from bacteria activation, not from the power of the horseradish.]
Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant.
Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed. [Chili is inflammatory, particularly to people with arthritis, and often people with candida are suffering from some kind of inflammation, which therefore is made worse by the capsicum family and more broadly by the nightshade family which any pepper is a part of.]
Turmeric is the most perfect spice. It cleanses infections and reduces inflammation, blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.
Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.
Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product.  [IF you use apple cider vinegar, always use raw apple cider vinegar; the other frequently goes through chemical processing to make it cure faster for quicker marketing.]  

Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure. Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose. Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.
Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight. It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. [Malic acid does lessen joint pain; fermentation increases it.] Dissolved uric acid is later eliminated from the body.
It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.

[And now a huge caution on apple cider vinegar or any vinegar, which of course has been fermented, and therefore readily interacts with yeast! Anything fermented, even apple cider vinegar, negatively affects the person with systemic candida. It actually can cause the candida to explode in growth, and if you don’t believe me, when making a yeast bread, add a little apple cider vinegar to the yeast and sugar and just watch the reaction! And now imagine that in your body! I do realize that all over the web people are instructed to use apple cider vinegar to eradicate candida … wow! Some claim to have done it. Kudos! But the apple cider vinegar has NOT helped me in ANY way! Just a FYI.]