Toxic Overload and 13 Ways to Detox Naturally

Feeling lethargic, not up to your old self, perhaps getting sick easily or experiencing depression? Maybe a serious look into detoxing might offer some relief or refresh your system. The following article was taken from The Candida Diet blog, and obviously it was written specifically for people with candida. That said, the article extends to anyone wanting to purge the buildup of excessive chemicals and environmental toxins we are all exposed to through just daily living, food shopping and consuming, and simply moving around in our environment.

13 Ways You Can Detox Naturally

Today’s modern lifestyle is a minefield of toxins. There are chemicals and pollutants in our air, our food, our drinking water and even the products we apply to our skin. Although there are ways to minimize the amount of toxins we encounter, the truth is that they’re almost impossible to avoid completely.

Unfortunately, these toxins can have a catastrophic effect on your body. Everyday toxins accumulate in the body over time, building up to dangerous levels. They’re absorbed by your cells, muscles, and soft tissues. Eventually, they weaken your entire immune system.

Research has shown that chemical pollutants can suppress normal immune function, increasing your susceptibility to infections and diseases. Considering 70 percent of your immune system is in your gut, this increases your susceptibility to pathogenic bacteria, fungi and yeast – such as Candida overgrowth.

The good news is that there are many ways to detoxify your body naturally, through diet, supplements, and your daily habits. Make these techniques a regular part of your daily lifestyle and you’ll be on your way to a toxin-free, healthier you!

Natural Detoxification Through Diet

Here are some simple, detoxifying changes that you can make to your diet today.

1.  Increase your water intake

Water helps flush toxins out of your body in the form of sweat, tears, and urine. Choose pure, filtered water from a safe source.

2.  Cut the sugar

Sugar not only increases calorific intake, but can cause inflammation and feed candida. Artificial sweeteners are no better – they’re also toxins!

3.  Eat organic

Many commercially-produced fruits and vegetables contain dangerous pesticides and chemicals, while meats contain antibiotics and hormones. Organic food has more nutrients and fewer pesticides.

4.  Cut processed foods

These often contain preservatives and artificial flavorings that are not only toxic, but increase your appetite.

5.  Add fermented foods and drinks to your diet

These are an excellent source of probiotics which help fight pathogens and yeast. Probiotics also strengthen the immune system, and improve digestion and detoxification.

Sauerkraut is a good source of calcium glucarate, a powerful detoxifier. Research has shown that calcium glucarate helps prevent cancer of the breast and colon.

Natural Liver Detoxification

The liver is the largest organ in the body. It’s also the organ primarily responsible for detoxification: flushing out the various toxins we encounter in our diet, lifestyle and environment. Every one of our body systems is dependent on the liver for ‘cleaning’ the blood of impurities.

The more toxins we ingest, imbibe, and encounter, the greater the burden on the liver. Signs of an overloaded liver include fatigue, headaches, digestive issues, skin problems, and weakened immune function.

A number of supplements can support liver function, including:

6.  Milk thistle

This herb is famous for its active ingredient, silymarin. Silymarin is an important antioxidant and nature’s very own liver nurse. It supports and protects the liver by optimizing liver function and detoxification as well as repairing damage done to liver cells caused by disease, alcohol and drugs.

The active ingredients in milk thistle act like your liver’s own personal gatekeeper. It binds to the outside of the liver cell and when toxins enter the body, it fends them off by blocking entry to the liver cell.

Silymarin also takes care of toxins that have already found their way into the cell, seeking them out and neutralizing them. Neutralized toxins are then either removed from the bloodstream or converted into water-soluble forms which can be sent out of the body as harmless waste (through the bowels, in your urine or in sweat).

Clinical studies have shown that these mechanisms help to maintain liver health and significantly reduce the risk of long-term liver damage.

7.  Molybdenum

Molybdenum is a mineral naturally present in many foods. It’s especially important to the liver in flushing out toxins.

Molybdenum is required for helping the body make several detoxification enzymes, including aldehyde dehydrogenase and aldehyde oxidase. These enzymes work to neutralize acetaldehyde, a harmful metabolic byproduct of alcohol, yeast and fungi.

Candida overgrowth often leads to an excess of this neurotoxin, causing it to build up in the blood, liver and other tissues. This seriously burdens the immune system.

Molybdenum also helps the body synthesize enzymes that oxidize the sulfites in preservatives, as well as neutralizing toxins involved in protein metabolism. In addition molybdenum is involved with expelling excess copper from the body and preventing dental cavities caused by minerals stored in tooth enamel.

Most importantly, molybdenum also helps rid the body of toxins that accumulate when Candida yeast cells die. The die-off process (or Herxheimer reaction) can deplete molybdenum stores very quickly, so it’s important to replace them during your detoxification.

Look for a supplement that contains molybdenum glycinate, as this is the most bio-available and best-tolerated form. A good example is Liver Support by Balance ONE.

8.  Pantethine

A derivative of vitamin B5, pantethine is vital for healthy detoxification. Pantethine also benefits Candida sufferers by supporting healthy metabolism, particularly when it comes to breaking down acetaldehyde. Acetaldehyde is a nasty chemical that affects your metabolic, endocrine, neurological and immune systems. It’s produced by the Candida yeast during your Candida infestation, and it is also released by yeast cells during die-off.

Pantethine helps to flush this poison from the body by working with other bodily functions that make co-enzyme A, a nutrient required for metabolic function. Acetyl Coenzyme A is the active form of pantothenic acid, and it is formed when coenzyme A combines with the acetate in your cells.

Regular intake of pantethine can lower overall acetaldehyde levels in the body. A study in Japan showed that the pantethine prevented a rise in blood acetaldehyde in people who had ingested alcohol. 

Natural Detoxification Habits

 

9.  Go Chemical-Free

Reduce the toxic load on your body by switching to organic, natural personal care and household products. Natural alternatives to chemical-laden products are now widely available and better for the environment, too!

Another great tip is to make sure that you air out your house regularly. Try to open a few doors and windows on a regular basis. That fresh air will help to eliminate the VOCs that are off-gassed by carpets, furniture and paint.

10.  Reduce stress

You can’t avoid all of them, but you can learn to manage them more effectively. Daily exercise such as jogging or yoga is a good start, as is mind-body exercises such as deep breathing. Stress can directly affect your digestive system.

11.  Exercise

Exercise activates your lymphatic system and increases the level of oxygen in your bloodstream. This helps to optimize immune function, reduce the Candida colonies in your gut and boost digestive transit time.

12.  Sauna

Sauna treatments increase body temperature, which restricts the survival of viruses and other pathogens. Saunas can also help to increase blood circulation, which oxygenates your cells and assists the removal of toxins from your bloodstream. Not only that, a sauna will open your pores and keep your skin’s elimination pathway running smoothly. Sweating helps to remove toxins and can help to relieve some of the symptoms associated with Candida.

13.  Skin Brushing

This helps to clear away toxic metabolites by stimulating the lymphatic system. Firm but gentle brush strokes across the skin will boost blood circulation, allowing for faster elimination of toxins. Use a brush with natural bristles and start from your feet. Use slow, gentle, circular movements and move up your body, brushing towards your heart.

Detox Yourself of Candida – Everyday

 

Detoxification is one of the most important elements of a successful anti-Candida program. With all the toxins we face in everyday life, our body’s natural detoxification pathways can sometimes fall short. That’s why it’s hugely important to give our liver, skin and blood a helping hand!

Reducing the toxic load on your body is a start, but there are real benefits in supplementing body with quality nutrients through diet and supplements. And anyway, who doesn’t love a good sauna?

For more tips on reducing your toxic load, beating Candida, and recovering your health, check out our Ultimate Candida Diet program.

Sugar-free Foods: Healthy or Not?

Article from the Food Network in 2010 by: Dana Angelo White, M.S., R.D., A.T.C.

They’re marketed as healthy and low-calorie alternatives to your favorite sugary treats, but are sugar-free foods actually better for you?

 

 

 

They’re marketed as healthier, lower-calorie alternatives to your favorite sugary treats, but are sugar-free foods actually better for you? Well...maybe and maybe not. We've got the details on the good and bad of sugar-free foods.

What’s Replacing Sugar?

 

Some artificial sweeteners are calorie-free, while others come along with a small amount of calories per serving (but those calories can add up if you eat them often). The most popular sweeteners are still those blue, pink and yellow packets, along with the newest sweetener on the block called stevia. When used as food additives, you’ll see them on ingredient lists as aspartame, saccharin, sucralose and rebiana.

No matter which type you choose, all faux sweeteners are hundreds of times sweeter than sugar. Despite claims that they’re made from sugar or come from a natural plant source, all have undergone some type of chemical process before they reach your lips. Though research is limited, eating too much of these types of chemically treated sugars has been linked to adverse side effects including stomach upset, blood sugar control issues and increased risk of some types of cancer. Some research also suggests that eating excessive amounts of chemically-sweetened foods will entice the brain to want sugary (and typically less healthy) foods more often – not helpful for the quality of your diet or your waistline.

Read more about the specific dangers associated with popular artificial sweeteners and stevia.

Endless Options

 

Once only used in a limited number of foods, artificial sweeteners are now lurking in everything from diet sodas and juices to cookies and salad dressings. Manufacturers of light ice creams, low-cal yogurts and diet fruit juices often use artificial sweeteners along with added sugars to cut down on calories. So just because something isn’t labeled “sugar-free” doesn’t mean it won’t contain fake sweeteners.

To confuse things ever further, many foods that do use artificial sweeteners exclusively aren’t always lower in fat or calories than their sugar-containing counterparts. Some brands of sugar-free frozen treats, candies and cookies have very similar calorie counts despite their lack of sugar.

Special Needs

 

There is a time and a place for artificial sweeteners. Artificial sweeteners allow for some additional options for those that suffer from diabetes or folks trying to cut back on sugary food overload. But option for sugar-free alternatives shouldn’t be viewed as a free pass to eat sugar-free fare day in and day out for the reasons mentioned above.

Bottom Line: At 15 calories per teaspoon, a small amount of regular sugar here and there can be worked into anyone’s healthy diet. If you do choose to use artificial sweeteners to help with diabetes, weight management and calorie control, do so in moderation and check ingredient lists -- your intake of artificial sweeteners may be more substantial than you think.

TELL US: What’s your take on the faux sugars? 

 

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

You Might Also Like:

• Understanding Stevia
• Baking With Sugar Alternatives
• Diet Soda: Good or Bad?
• The Facts on Artificial Sweeteners 

Top 10 Bible Foods that Heal + the Biblical Diet

Dr. Josh Axe, DNM, DC, CNS, (born 1981) is a doctor of natural medicine and is a chiropractic physician and clinical nutritionist with a passion to help people get healthy. He operates one of the world's largest natural health websites at www.DrAxe.com, and he has published extensively - for blogs, health articles and even several books:

The following article, Top 10 Bible Foods that Heal + Biblical Diet, was also written by him.

By Dr. Josh Axe, DC, DMN, CNS

November 4, 2017

Whether you eat, drink or whatever you do, do all for the glory of God. ~ 1 Corinthians 10:31

All throughout the Bible, references are made to the medicinal properties of foods and herbs. Representing health and longevity from Almighty God, the importance of diet and of preparing and eating food was oftentimes seen as a spiritual act. If you want to consume some of the most common foods mentioned for their health properties in the Bible, then you’ll want to try these top 10 healing Bible foods.

But first, let’s look at what foods the Bible considers clean vs. unclean. Of course, all of the healing foods land in the clean category.

What Are Clean and Unclean Foods?

When you go on the Bible diet, there are only certain kinds of food that you can eat. Certain foods are “clean” and should be eaten while others are “unclean” and should be completely avoided.

Acceptable Biblical foods:

Trees whose edible yield is bearing seeds or is seed — To put it simply, this kind of food is mostly fruits. All fruits are acceptable in the Biblical diet, just as long as they come from seeds. Fruits from fruit trees are okay to eat, as well as anything that grows on a vine, a shrub or anything with a woody bark tissue. (1) 

Plants whose edible yield is bearing seeds or is seeds — This classification refers to anything that may grow on plants that are not necessarily trees. Examples of seed-bearing plants include squash, tomatoes, corn and beans. (2) 

Field plants — Field plants or “plants of the field” are the next thing on the list, which can consist of herbs, roots and green, leafy vegetables. (3) 

Clean meat — Now this one’s a little detailed because the definition of clean meat is pretty complex. According to Leviticus, clean meat is defined as the meat of every animal that has the hoof cloven in two and chews the cud. (4) Examples of clean meat include the ox (cattle), buffalo, sheep, goat, deer, gazelle, antelope and mountain sheep, just to name a few. Examples of unclean meat include pig, camel, hare and rock badger. The Bible also instructs us not to eat the blood of animals or to eat any meat that has been sacrificed to idols. (5)

As for seafood, everything with fins and scales are allowed, but whatever doesn’t have fins such as shellfish is prohibited. For birds, everything is allowed except eagles, vultures, kites, ravens, ostriches, seagulls and owls. It is also noted that all winged insects are considered unclean. (6)

Top 10 Bible Foods with Healing Properties

1. Olives and Olive Oil — Then it shall come about when the Lord your God brings you into the land which He swore to your fathers, Abraham, Isaac and Jacob, to give you, great and splendid cities which you did not build, and houses full of all good things which you did not fill, and hewn cisterns which you did not dig, vineyards and olive trees which you did not plant, and you eat and are satisfied. (Deuteronomy 6:10-11)

The Jews were the elite olive merchants of their day. During antiquity, this precious commodity was used for its healing capabilities, for cooking, to light lamps, for soaps, for cosmetics and even for currency. Olive oil was considered so sacred to ancient culture that it was even used to anoint kings and priests. Hence, the Hebrew for Messiah, Moshiach, meaning “anointed one!”

Research has been conducted that proves regular consumption of olives and olive oil contributes to heart, brain, skin and joint health. They have even been linked to cancer and diabetes prevention. (7) Needless to say, this sacred foodstuff has lived up to its ancient reputation!

2. Pomegranate — For the Lord your God is bringing you into a good land, a land of brooks of water, of fountains and springs, flowing forth in valleys and hills; a land of wheat and barley, of vines and fig trees and pomegranates, a land of olive oil and honey. (Deuteronomy 8:7-8)

Tasty, messy and just recently gaining ground in the American market these past few years, several research studies have shown that pomegranates contain strong anti-inflammatory, anti-oxidant, anti-obesity and anti-tumor properties. According to researchers, “Many beneficial effects are related to the presence of ellagic acid, flavonoids, anthocyanins, and flavones, which seem to be its most therapeutically beneficial components.” Subsequently, pomegranates are being considered valid treatment options for chronic diseases such as cancer, insulin resistance, intestinal inflammation and obesity. (8)

3. Fermented Grapes — May he kiss me with the kisses of his mouth! For your love is better than wine. (Song of Solomon 1:2)

I can’t make a list of top Bible foods without including grapes. Several epidemiological studies have shown that moderate alcohol intake, particularly drinking red wine, may lower the risk of cardiac mortality due to atherosclerosis. (9) The general recommendation is no more than one (five ounces) of red wine per day except for men under the age of 65 who may be able to have two drinks per day. (10)

When grape juice is fermented, natural anti-oxidant and flavonoid properties are exemplified through a substance called resveratrol. Consequently, researchers have focused much of their attention on evaluating the health benefits of resveratrol in recent years, which has been linked to chronic disease prevention and treatment including diabetes and obesity. (11)

4. Flax — An excellent wife, who can find? For her worth is far above jewels … She looks for wool and flax and works with her hands in delight. (Proverbs 31:10,13)

One of the most important plant fibers in the Bible, flax has been used to make linen for as long as recorded history. Although it has been widely replaced by cotton in recent years, flax remains one of the most important fiber plants in the world and one of the top Bible foods.

Having a rich history of medicinal use dating back to Babylon in 3000 B.C., flax seeds have been wholeheartedly embraced by natural health and medical circles alike because it provides a natural, vegan source of omega-3 essential fatty acids, lignans and fiber. Subsequently, research show that flax seeds may be able to help fight against cancer, lung disease and heart disease. (12)

5. Sprouted Grain Bread — Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. (Ezekiel 4:9).

In the Book of Ezekiel, God gave the prophet Ezekiel a recipe for what has proven to be the perfect bread as science has recently shown us that it creates the “complete protein,” one that contains all essential amino acids. The main reason that Ezekiel bread is healthier than other breads is because the grains and legumes are soaked and sprouted, which makes them easier to digest — and as a result, is the only bread to make this list of top Bible foods.

Harvesting “sprouted grains” happens right after the seed has started to sprout, but before it has developed into a full-grown plant. During this critical growth state, the young shoot digests a portion of the starch to fuel its growth. Subsequently, because the grain’s starch has been utilized, the level of vital nutrients — including proteins, vitamins and minerals — are enhanced. Additionally, research studies have suggested that iron and zinc actually become more “bioavailable,” (i.e. more easily absorbed) after sprouting. (13)

6. Raw Goat Milk — The lambs will be for your clothing and the goats will bring the price of a field. There will be goats’ milk enough for your food, for the food of your household, and sustenance for your maidens. (Proverbs 27:26-27)

Raw milk is filled with the vitamins and minerals that contribute to a healthy dental fluid flow and help maintain strong teeth. Loaded with calcium, vitamin K2, magnesium, phosphorus and fat-soluble vitamins, researchers have carried out a comparative study on the properties of cows’ milk compared to those of goats’ milk and have discovered that goats’ milk may be even more beneficial.

Unlike cows’ milk, scientists from the University of Granada has revealed that data concerning goats’ milk suggests that it could prevent diseases such as anemia and bone demineralization. Additionally, goats’ milk has properties that help with the digestive and metabolic utilization of minerals such as iron, calcium, phosphorus and magnesium. (14)

7. Lamb — Now you shall eat it [the unblemished lamb] in this manner: with your loins girded, your sandals on your feet, and your staff in your hand; and you shall eat it in haste — it is the Lord’s Passover. (Exodus 12:11)

Due to the significance of the Passover Lamb and equating that role to Christ, lambs are the most revered animal in history, and the most honored food in the Bible (and the only meat earning a spot in the top 10 Bible foods). Lamb is the meat of young sheep that are generally one year old or younger. Due to slaughtering the animal at such a young age, the marble fat content is considerably lower than older varieties of meat, which contributes to heart health and helps prevent again obesity. Rich in protein, vitamin B12, vitamin B6, niacin, zinc and other vital nutrients, it is arguably the healthiest red meat on the planet. (15)

On a side note, make sure to purchase local, organic, grass-fed varieties when possible. Grain-fed factory farmed animals are loaded with genetically modified corn feed, countless additives and are simply not worth the risk.

8. Bitter Herbs* (coriander and parsley) — They shall eat the flesh that same night, roasted with fire, and they shall eat it with unleavened bread and bitter herbs. (Exodus 12:8)

Scholars are not in complete agreement which plants the authors of Bible were referring to when writing about “bitter herbs,” but coriander and parsley generally make the list.

Coriander is the seed of the powerful anti-oxidant and natural cleansing agent cilantro. Traditional medicine has long used and labeled coriander as an anti-diabetic plant and scientific research confirms its helpful effects on blood sugar. Coriander also appears to be helpful for high blood pressure and heavy metal detoxification amongst other positive health effects. (16)

Parsley is another health-promoting herb and a rich source of several crucial vitamins, including vitamin A, vitamin C and potassium. (17)

9. Vegetables — Please test your servants for ten days, and let us be given some vegetables to eat and water to drink. (Daniel 1:12)

Instead of eating the tasty dainties of the Babylonians, Daniel and his friends requested to live on a vegetarian diet. When it was time for them to be presented to the king, Nebuchadnezzar and all of the leaders were astounded to see that the four young Jewish friends were more fit and looked better than the other young men who ate the Babylonian fare. Often referred to as the Daniel diet or the Daniel fast, history and biblical text actually support that Daniel continued his vegetarian lifestyle throughout his entire life.

Of all the food groups, vegetables are arguably the most nutrient-dense and safest to eat. There’s relatively no risk in consuming too many of them; whereas, if you eat fruit all day, you run the risk of spiking your blood sugar or developing dental caries because of the excess sugar.

Vegetables are so effective at healing that, according to the National Cancer Institute, cruciferous veggies (broccoli, cabbage, collards, kale, radish etc.) can help prevent cancer because they are rich in glucosinolates – a large group of sulfur-containing glucosides. Known to break down during chewing and digestion, these powerhouse chemicals can slow down and even reverse cancer cells growth. Additionally, it has also been reported that glucosinolates can treat the following health concerns: (18)

• Inflammation
• Bacterial and viral infections
• Carcinogenic toxicity
• Tumor angiogenesis (blood vessel formation)
• Tumor metastasis (tumor migration)

10. Raw Honey — Have you found honey? Eat only what you need that you not have it in excess and vomit it. (Proverbs 25:16)

It’s no wonder raw honey is referred to as “liquid gold.” The medicinal applications to the skin and internal body seem limitless. First of all, raw honey is loaded with key nutrients. Research has also shown that honey contains the disease-fighting antioxidant flavonoids like pinostrobin, pinocembrin and chrysin. (19)

In addition to being a fantastic replacement to energy drinks for athletes and people needing a little boost, raw honey also supports the growth of probiotics in gastrointestinal tract including (Bifidobacteria). (20) Another fascinating quality of honey is its ability to improve allergy symptoms. (21) However, be sure to purchase the local variety, as it will contain indigenous pollen species unlike generic store-bought brands.

Recommendations and Benefits of a Biblical Diet

Is it possible to lose weight by following the Bible’s teachings on food and eating? Founder of the Bible Diet, author of The Maker’s Diet and motivational speaker Jordan S. Rubin believes so! According to him, the Bible Diet is heavily influenced based on the teachings from the books of Leviticus and Deuteronomy and the only food considered acceptable or clean is the only kind that should be eaten.

Recommendations from The Makers Diet

The four classifications of food (trees that yield seed, plants that yield seed, field plants, clean meat) is the foundation of a Biblical diet. There are also other important things you should consider when starting or following a Biblical diet:

Water, sunshine and exercise. These three are absolutely key to good health. You should always remember to drink lots of water, get lots of exercise and go outside. I recommend one quart water daily for every 50 pounds of weight. Also, it’s important to drink high quality water. 

Eat safe, clean meat. This means abstaining from certain kinds of meat and seafood such as pork, lobster, clams and mussels, shrimp and catfish. 

Eat foods that are in season. The Bible states that everything has a season. This should also be our attitude when it comes to picking out the things we eat. Lean towards eating fruits, vegetables and herbs that are in season, as they’re fresher and better for your health. 

Eating raw. Eating uncooked raw food is very much encouraged. Some vegetables may need to be cooked, but a majority of them can be enjoyed raw. 

Unprocessed real whole foods. What you eat should ideally be consumed in the way that it was found in nature. This means that we should stay away from preservatives, processed foods, or those produced with lots of contact with hormones, fertilizers and pesticides.

Benefits of Following a Biblical Diet

All these food restrictions may seem like a whole lot of sacrifice, but what about the rewards. According to Rubin, those who go on the Biblical diets and eat Bible foods can look forward to the following benefits:

Weight loss

A diet high in unprocessed food, fruit and vegetables is ideal for weight loss. Natural and raw fruits and vegetables carry fewer calories and are easier to digest then other processed foods.

A longer lifespan 

Rubin claims that some of our ancestors that went on the Biblical diet went on to live for 120+ years. Although we may not reach that age, studies show that a diet high in fruits and vegetables lead to little or no health complications, thus indicating a longer lifespan.

Energy and improved mood 

When our bodies are in a state of imbalance due to poor dietary habits, we immediately feel it. We can feel sickly, sluggish and depressed. Eating right can increase energy, balance hormones and improve our mood.

Final Thoughts

Who would have thought that you could get nutritional advice in the Bible, huh? At the end of the day, if it were good enough for people back then to eat, I think it’s probably good for us today. So much of what the Bible lays out so clearly for how we should eat also makes a lot of sense when you look at scientific research. A Biblical diet is filled with healing foods that promote a well-rounded diet and so many awesome health benefits.

Read Next: What Does Kosher Mean? Kosher Foods & the Kosher Diet

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*Hyssop, not commonly used today, is also referred to in the Bible as a bitter herb. [It's very, very bitter, and when my brothers and I were babies, my mom had extreme ulcerative colitis, something doctors said was incurable at the time. We were babies, and she knew she had to overcome her problem for our sake, so she went to a health food store (Harvest Health in Grand Rapids, MI) and someone there recommended she drink hyssop tea. She did, every day and throughout the day, and ate the blandest diet, e.g. boiled green beans, boiled potatoes with no butter or salt. After a year she was able to gradually add foods, and eventually because of the tea and her bland diet, she could overcome her problem! A careful, thoughtful diet does cure! Praise God!] - CM

Gluten-free: Foreign Restaurant Cards

One of my best friends used to rave about why Seventh-day Adventists teachers teaching in South Korea weren't given dietary cards to take to the Korean restaurants (we live in Korea), so we could maintain the healthy, "clean" SDA diet. Many teachers who just arrived didn't have linguistic skills or knowledge about what was in Korean food, so eating in the restaurants that was obviously loaded with pork and shellfish would be against the SDA moral values of respecting the dietary laws given by God. God gave the dietary laws to Moses after He led the children of Israel out of Egyptian captivity, and those laws are documented in Leviticus 11. Jews and SDAs follow these laws; perhaps other religious groups do as well. Anyway, my friend who had lived in Japan for a year had been given such a card stating what foods SDAs avoid, and she along with other teachers teaching in Japan would present the card at restaurants and so felt assured that they wouldn't order anything against their principles.

Well, along these lines, I just bumped into a gluten-free restaurant card to be taken to foreign restaurants. The card can be printed out in German, Spanish, Scandinavia [sic], Dutch, Italian, and French ... European languages. Chinese, Russian, and Arabic, other major world languages, as well as Japanese and Korean are strangely absent from this list. However, with Google translate it's possible to translate this gluten-free request card in any language.  

FOREIGN RESTAURANT CARDS

Printer friendly version

German

Ich darf aus medizinishen Gründen keine Produkte aus Weizen, Roggen, Gerste oder Hafer essen, also auch nichts Paniertes oder Mehl-Gebundenes. Mais, Reis, Kartoffeln, Gemüse, Fleisch usw. sind erlaubt. Auch Suppen und Saucen, die mit Maisstärke oder Kartoffelmehl gebunden sind.

Spanish

Por orden médica me está prohibido ingerir alimentos que deriven de trigo, avena, cebada y centeno, y por lo tanto nada que sea apanado o espesado con harina. Maíz, arroz, patatas, verduras, carne, etc. están permitidos en mi dieta, así también sopas y salsas espesadas con maicena o harina de patatas.

Scandinavia

(Norway, Denmark, Sweden)

Av medisinske grunner er jeg ikke tillatt aa spise noen produkter laget av eller med hvete, rug, bygg eller havre; heller ikke panering eller legering av disse kornsortene. Jeg kan spise mais, ris, poteter, gronnsaker, kjott, fisk osv. Kan ogsaa spise supper og sauser jevnet med mais eller potestivelse.

Dutch

Drager van deze kaart heeft coeliakie (glutenintolerantie). Het is absoluut verboden tarwe,rogge, hever en gerst te eten. Ook producten waarin deze granen zijn verwerkt zoals vermicelli, paneermeel en sauzen (bindmiddel) zijn zeer schadelijk. Elk contact met deze gluten bevattende granen/meelprodukten moet vermeden worden! Bij twijfel wil ik QraaQ met u overleggen.

Italian

Per ragione medicali mi e vietato di mangiare prodotti fatti di grano, di segale, d’ orzo O d’avena dunque niente che sia preparato con farina O panato. Sono permessi mais, riso, patate, legumi, carne, ect…e anche minestra e salse legati al amido.

French

Pour des raisons medicales, il m’est interdit de manger des produits contenant du froment (ble), du siegle, de l’orge ou de l’avoine, donc egalement ce qui est pane ou lie avec de la farine. Le mais, le riz, les pommes de terre, les legumes, les viandes, etc… me sont permis, ainsi que les soups et les sauces liees avec de l’ amidon ( de mais) ou avec de la fecule de pomme de terre.

This article has been assessed and approved by a Registered Dietitian Nutritionist.

10 Nutrients Absent in Animal Foods

[Article source on HEALTHLINE by Atli Arnarson, PhD on June 15, 2017]

Animal foods and plant foods have many differences. This is especially true for their nutritional value, as many nutrients are specific to either plants or animal foods. For optimal nutrition, it makes sense to follow a balanced diet that includes both. This article lists 10 common nutrients that are difficult or impossible to get from animal foods.

source

1. Vitamin C

Vitamin C is the only essential vitamin not found in useful amounts in cooked animal foods. It is a powerful antioxidant that is important for the maintenance of connective tissue. It also functions as a co-factor for many enzymes in the body.

Additionally, vitamin C deficiency may cause scurvy, a condition initially characterized by spotty skin and fatigue. Advanced scurvy can cause yellow skin, loss of teeth, bleeding and eventually death. A diet of only animal foods usually doesn't contain enough vitamin C. For this reason, people need to get it from fruit, vegetables, fortified food or supplements.

However, sufficient amounts of vitamin C can be acquired from raw liver, fish roe and eggs. Lower amounts are also present in raw meat and fish. Since most people are already getting enough vitamin C from their diet, supplementation is usually unnecessary.

Nevertheless, several studies indicate that high vitamin C intake may:

• Protect against age-related mental decline
• Reduce blood pressure
• Improve the health of blood vessels, possibly cutting the risk of clogged arteries

Some of these effects may only apply to those who are low in vitamin C to begin with. Taking vitamin C can also enhance iron absorption from a meal. This can reduce the risk of anemia in people who are prone to iron deficiency. Vitamin C is found in most plant foods, especially raw fruits and vegetables. The richest food sources include bell peppers, kale, kiwifruit, citrus fruits and various berries.

Bottom Line: Vitamin C is an antioxidant that is essential for optimal health. However, it is not found at useful levels in cooked animal foods. The richest sources of vitamin C are fresh fruits and vegetables.

2–5: Flavonoids

Flavonoids are the most common group of antioxidants in plants. They are found in virtually all plant foods. Many of the benefits of eating fruits and vegetables may be due to their flavonoid content. In fact, studies indicate that flavonoid-rich diets may have health benefits, such as:

• Reduced risk of heart disease
• Improved brain health and function
• Better colon health

Below is an overview of 4 common flavonoids, including their food sources and health benefits.

2. Quercetin

Quercetin is one of the most common flavonoids. High intake of quercetin has been linked with lower blood pressure and a reduced risk of heart disease. Quercetin is found in most plant foods, but rich dietary sources include capers, onions, cocoa, cranberries and apples. It is also available as a supplement.

3. Catechins

Catechins are a family of flavanols, the most abundant of which are (+)-catechin and epicatechin. The health benefits of green tea catechins have been widely studied. They have been linked to reduced blood pressure, improved blood vessel function and lower blood cholesterol. Catechins are found in many fruits and beverages. Major sources include apricots, apples, pears, grapes, peaches, tea, cocoa and red wine.

4. Hesperidin

Hesperidin is one the most common flavanones. Studies indicate that hesperidin may help prevent heart disease and cancer. However, the evidence is mostly limited to studies in laboratory animals. Hesperidin is present almost exclusively in citrus fruits, especially oranges and lemons.

5. Cyanidin

Cyanidin is the most widely distributed anthocyanin. Anthocyanins are antioxidant pigments that are responsible for the bright colors of many fruits and vegetables. Studies indicate that anthocyanins may reduce the risk of heart disease, but the evidence is still very limited. Cyanidin is found in colorful fruits and vegetables. The richest food sources are dark-colored berries such as blackberries, black currants and black raspberries.

Bottom Line: Plant foods are rich in a diverse group of antioxidants called flavonoids. Common flavonoids include quercetin, catechins, hesperidin and cyanidin. Their intake has been associated with a variety of health benefits.

6–10: Dietary Fiber

The fiber found in plant foods is believed to be responsible for many of their health benefits. Generally speaking, dietary fiber is defined as parts of plants that cannot be digested in the upper digestive system. A high intake of fiber has been linked with many beneficial effects on health. These include:

• Lower cholesterol.
• Reduced risk of heart disease.
• Decreased risk of constipation.
• Lower risk of colon cancer.
• Increased feeling of fullness after a meal, promoting weight loss.

Many kinds of fiber are also prebiotics, meaning that they are able to improve colon health by promoting the growth of beneficial bacteria.

Below are 5 types of dietary fiber that have been shown to have health benefits in humans.

6. Beta-glucan

Beta-glucan is one of the most widely studied types of fiber. It is a viscous fiber that has been linked with numerous health benefits. As an effective prebiotic, beta-glucan ferments in the colon where it stimulates the growth of beneficial bifidobacteria. This can lead to improved colon health. It may also lower blood pressure, reduce cholesterol and moderate the levels of blood sugar after meals. The richest sources of beta-glucan are the bran in oats and barley. Lower amounts of beta-glucan are found in other whole-grain cereals like sorghum, rye, wheat and rice.

7. Pectin

Pectins are a family of prebiotic fibers found in fruits. They come in various forms with different health effects. Pectins may promote the growth of beneficial bacteria in the colon. They may also help ease chronic diarrhea and moderate blood sugar levels after meals. Additionally, studies suggest that pectins may help prevent colon cancer. The main dietary sources of pectins are fruits, such as oranges, apples, plums, guavas, bananas and various berries.

8. Inulin

Inulin belongs to a group of fibers known as fructans. As prebiotic fibers, inulin and other fructans promote colon health by stimulating the growth of beneficial bifidobacteria. Studies indicate that diets high in inulin may relieve constipation. However, some people experience side effects like flatulence and bloating. Inulin is found in various fruits and vegetables, including bananas, artichokes, asparagus, onions, garlic, leeks and chicory.

9. Lignans

Unlike other dietary fibers, lignans are polyphenols rather than carbohydrates. When they arrive in the colon, they are fermented by intestinal bacteria. This fermentation process turns them into phytoestrogens, which are subsequently absorbed into the bloodstream. Phytoestrogens have been linked with several health benefits, including a reduced risk of heart disease and breast cancer. Lignans are found in most plant foods. The richest dietary sources are seeds (especially flaxseeds) and cereal grains.

10. Resistant Starch

Starch is the most common carbohydrate in plants. It is usually well-digested, but some of it may be resistant to digestion. This type of starch is called resistant starch. Resistant starch promotes the growth of beneficial bacteria in the colon, improving colon health. Studies also indicate that resistant starch may increase the feeling of fullness and moderate the rise in blood sugar after meals. Resistant starch is found in various high-carb foods, including whole-grain cereals, pasta, legumes, unripe bananas, and >potatoes that have been cooled down after cooking.

Bottom Line: Fiber may be responsible for many of the health benefits of plant foods. Important types of fiber include beta-glucan, pectin, inulin and resistant starch.

Take Home Message

A balanced diet rich in both plants and animal foods has many advantages. Although a carnivorous diet can be healthy, it lacks many important nutrients that are specific to plants.

The Denaturing Effect of Cooked Food

The following article is taken from Hippocrates Health Institute, home education (Dec 13, 2018): 

Cooked Food What’s In It?

Well, after years of being a pyrofoodiac, I discovered raw food. No, I’m not talking raw meat or even sushi, but rather fruits, veggies and their juices and raw nuts seeds. In their natural, unadulterated, untouched by man, UNcooked and certainly UN-burned state, these foods really can heal all that ails you. It turns out, it’s that cooked food, especially the burnt stuff, that WILL kill you! 

Yes, I know exactly what you’re thinking, “EVERYONE eats cooked food!” But not everyone knows what the cooking of food actually does to the food, and even more importantly, what that cooked food does to your body when you regularly consume it. 

So, what could possibly be so bad about cooking your food? Does something in the food change when you heat it? 

What exactly is IN cooked food? 

Whenever you cook food, whether it’s on a stove top, in an oven, on a grill, in a microwave, or in a fryer, not only does the molecular structure of the food become denatured, deranged, and/or degraded, but those molecules are changed into new chemical configurations (this is a bad thing) and carcinogenic and mutagenic byproducts are formed. The degree to which this happens is dependent on the cooking temperature, time cooked and method of cooking. 

Grilling, barbecuing, smoking and frying are the worst offenders; they are literally the fires of death, but steaming also affects the food. You know that old saying that there are more nutrients in the water of steamed veggies than are actually left in the veggies when they are done steaming? That’s because heat destroys nutrients, especially the water soluble vitamins like vitamin C and all the B vitamins. The heating of food also destroys the food’s enzymes. In fact, 100% of the food’s enzymes are destroyed at temperatures as low as 118 degrees Fahrenheit. In addition, the oxygen and water content of the food is drastically decreased, fats are carcinogenized, carbs are caramelized and proteins are coagulated and become virtually unusable by the body. Even the fiber in food loses that sweeping-like action in the colon. 

The heating of food also creates toxic byproducts. Here is a list of some of the dangerous byproducts you are most likely unknowingly consuming every time you eat cooked food, whether it’s a carb, a fat or a protein: 

Acrylamides: These are the cancer· causing byproducts of cooking carbohydrate foods such as breads, potatoes, pastries or any kind of starch. Even the FDA (Food and Drug Administration) acknowledges the perils of acrylamides. In fact, on their website (www.fda.com) they have a list of the amount of acrylamides found in various common cooked foods, but you better believe the processed/fast food industry doesn’t want you to know about this! 

Ally aldehyde, butyric acid, nitrobenzene and nitropyrene: The book, Diet, Nutrition and Cancer, published by the U.S. FDA’s Office of Toxicological Sciences and the Nutritional Research Council and the American Academy of Sciences lists these toxins as being formed from heating the fats and oils in food. 

Epoxides, Hydroperoxides, unsaturated aldehydes: These are generated when heating fat from meat, milk, eggs, and fish. 

Furfural / furans: These toxins are spawned when sugars are heated. 

Heterocyclic Arnines (HCA’s): Add heat to amino acids (proteins) such as meat, fish or chicken and these poisons will be served up. 

Indole, skatole, nitropyrene, ptomatropine, ptomaines, leukomaines, ammonia, hydrogen sulfide, cadaverine, muscarine, putecine, nervine, mercaptins: These toxic by-products have been found in cooked cheeses. 

Methylglyoxal and chlorogenic atractyosides: Heating the coffee bean produces these chemicals. 

Nitrosamines: As nitrogen oxides in the gas flame from gas ovens or barbecues interact with fats, these toxins are created. 

Polycyclic hydrocarbons: These carcinogens are generated from the charring of meat. 

Hydrogenated oils/Trans fats: These man-made fats, also called hydrogenated or partially hydrogenated fats, were specifically developed so a processed food could sit on a shelf for a long period of time without going rancid. Many of today’s common foods are also cooked in these trans fats. Consuming trans fats can lead to obesity, heart disease, increases in the bad (LDL) cholesterol and lowering of the good (HDL) cholesterol and it contributes to a host of other debilitating health problems. 

Keep in mind, when heating even the most common cooking oils, such as olive oil, the heat denatures the oil molecules and causes the oil to turn rancid. 

What happens to the body when we eat cooked food? 

We have became a “Pyrofoodiac Nation,” consuming excessive amounts of cooked and overcooked food at each and every meal,· including snacks, to the point of great disease and utter destruction! Here is what happens to the body every time we eat cooked food: 

Digestive leukocytosis: The term leukocytosis refers to an increase in white blood cells, indicating the body is in attack mode. This commonly occurs when you are sick; your white blood cells come out to protect you. It may surprise you to know this immune response also occurs when you consume cooked food. lt is referred to as digestive leukocytes, but it’s interesting to note, this reaction does not occur after eating raw/uncooked food. 

Accelerated aging, lowered pH and free radical formation: Also called, lipofuscin, a build-up of toxic, acidic waste material often referred to as “free radicals” accumulates in the skin (and reveals itself as age spots), liver, nervous system and brain when consuming large amounts of cooked food. Your pH becomes acidic and you are literally rusting from the inside out. 

Weakened immune system, disease production and overworked and enlarged pancreas and other organs: When you are not getting the proper nutrients, your white blood cells are always out in attack mode and toxic wastes are in full circulation, your weak and overworked body breeds common ailments such as allergies, headaches, sinusitis, diabetes, heart disease, erectile dysfunction, depression, arthritis, osteoporosis, and various cancers thrive. 

Intestinal toxemia, unfriendly flora build-up and more difficult digestion: Colonies of unfriendly bacteria take over the colon as they feed on the thick tarlike, undigested and uneliminated cooked food putrefying in the intestines. There is also a significant decrease in the quantity of healthy intestinal flora in the colon, often leading to digestion difficulties. A plant-based uncooked diet decreases the toxic load in the colon and decreases the unfriendly bacteria and other dangerous byproducts that contribute to colon cancer. 

Toxic waste accumulation and mucoid plaque build-up in the blood and colon: A congested bowel full of putrefied cooked food can lead to backup and reabsorption of toxins back into the bloodstream. This accumulation of wastes in the blood vessels can contribute to many of today’s common circulatory problems such as heart disease, high cholesterol, high blood pressure and even erectile dysfunction, and may also contribute to many other common health challenges such as gout, arthritis and various cancers. In addition, common ailments such as runny noses, headaches, asthma and even diarrhea can be signs of a “healing crisis” where the body is overwhelmed and is trying to rid itself of unwanted mucus and toxins. 

Malnutrition & deficiency of important nutrients: Many of those who regularly eat cooked food find themselves always hungry and always eating but totally malnourished, for the nutrient make-up of cooked food is diminished significantly, so the body is always craving more and more. 

Depletion of the food’s life force: As shown in kirlian photography, cooking literally kills food; its bioelectrical energy is destroyed. After cooking, the food is considered “dead.” 

Increased risk of diseases of all types: The cooking of food, especially at high temperatures, literally burns away the anti-disease and anti-cancer properties of food. A diet lacking in raw veggies has been implicated in everything from breast and colon cancer to heart disease, diabetes and even arthritis. 

Baby Steps 

Even if you are not ready to become a 100% raw foodie, you can still do your body good by making some positive food changes and eating less cooked food. Begin slowly by increasing your raw food intake; choose fresh salads over fried onions rings when eating out and avoid all the obviously unhealthy cooking methods with your entree, such as deep frying, barbecuing and charring. Replace your acidic morning cup-o-joe or pasteurized orange juice with a fresh, unpasteurized alkaline green veggie juice and even pick one day a week to eat only raw/uncooked food. Over time, you will start to feel the difference, your skin will glow and your body will thank you with great health. 

©www.doctorginger.com 2007 Dr. Ginger Southall is a consumer health advocate, 

investigative journalist, and a health instructor. She can be reached at ginger@doctorginger.com 

10 Reasons to Love Avocados

Hippocrates Health Institute posted about the health value of avocados, one of the most nutrient-rich and versatile fruits that can be eaten daily to enhance a person's health. Originally native to Central America, for hundreds of years avocados have been cultivated. Now they are used in numerous recipes: appetizers, salads, desserts, and even eaten alone. This fruit versatile in meal presentation can play a big part in the health journey by providing the body with nutrients and other healing properties. Externally used, the natural oils in avocados can also penetrate deep into the skin, making it a great addition to skin and hair care routines.

Book title "An Avocado a Day" as posted on Amazon

Here are 10 reasons why a person should love avocado: 

Regulates blood pressure

High source of fiber

Helps absorb nutrients from other foods

Contains more potassium than a banana

Loaded with heart-healthy, mono-unsaturated fatty acids

Can lower cholesterol and triglyceride levels

Helps promote weight loss

Repairs damaged hair

Moisturizes skin

Treats sunburn

These are certainly some beneficial reasons to introduce avocado to the diet or as an addition to body care products.

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Just an aside for those struggling with severe systemic candida. During the early days of my hell-fight with severe systemic candida, I couldn't eat avocados ... maybe because I was having a hard time digesting fat, but those early days I was close to starving and could basically only eat chlorophyll-rich foods. Bone thin but after starting to feel better, I found that avocados were the go-to food for helping to regulate my weight, mood and energy. Without organic cold-pressed coconut oil and then avocados in those early days of acute sickness, I think I probably would have melted away. 

One more important point, after I started eating avocados regularly, I noticed that my vitamin A issues were being alleviated. Although I was eating as many vitamin A-rich foods as I could, my vitamin A was extremely low, causing all kinds of problems with my eyes, cartilage and throat. For the body to absorb vitamin A into the blood and gain benefit from the vitamin, fat is necessary. I very much believe it was the fat from avocado much more than the coconut oil, which was good to prevent acute weight loss and heal the GI tract, that helped reach a more stable health plateau. 

That said, I also noticed that if I ate avocados after 4pm, I couldn't fall easily to sleep that night. I usually eat a whole one in guacamole form: avocado, fresh squeezed lemon juice, Himalayan salt, maybe black pepper. Hmm, never heard of that before, but I do know that foods have different effects on the body. Would be nice to know if anyone else has experienced this strange phenomenon.