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.

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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.

Avocado and Sunflower-seed Dips (raw)

Back in the day when I was juicing a lot, I had a lot of leftover veggie pulp. The juice I would drink early in the morning on an empty stomach, wow it went down well, and a couple of hours later I would put real food in my body. The veggie liquid not only hydrated my body but also filled it with nutrients. My digestion was so bad in the early days of candida, but I found this method worked for "feeding" myself. Wow, it took time!

So these are veggie pulp crackers. I added some minced garlic and herb seasonings to the pulp and put them in my dehydrator. Really tasty!

An avocado dip with 2 avocados, lemon juice and a touch of zest, salt and pepper. 

Since I blended this instead of mashed it, I probably added a bit of zucchini to give it a bit of moisture for blending but not to dilute the dip itself. 

Dehydrated tomato flakes and walnuts for garnish.

Sunflower seed dip.

Sunflower seeds soaked in a little water for 3-4 hours, zucchini pieces to give it body and help with the blending, olive oil, salt and pepper. A touch of cumin and garlic compliments the Mediterranean flavors of the avocado dip.

Nut Ice Cream (Raw, Vegan, Sugar-free)

Who doesn’t love ice cream? With this recipe by Executive Chef Ken Blue at Hippocrates Health Institute you can experience not only one of the best vegan ice creams, but one free from added sugar! This recipe is a great option for those wanting to maintain healthy blood sugar levels while still enjoying a stellar dessert.

HHI Web Administrator April 11, 2018 Recipes

3 quarts nut milk (made from equal parts walnuts & pine nuts)

To make nut milk for ice cream:

Soak nuts overnight & rinse (discard water)
Blend 2 cups walnuts & 2 cups water
Squeeze through sprout bag
Blend 2 cups pine nuts & 2 cups water
Squeeze through sprout bag
Alternate this process between walnuts and pine nuts until there is 3 quarts of nut milk (nut “cream”)

Add to nut milk:

4 oz vanilla flavor (alcohol free)
4 T cinnamon
1 oz Frontier maple flavor
2 capfuls stevia (to adjust sweetness, add either more vanilla or stevia)

Lastly, follow the directions on your ice cream maker.

Raw Pizza

In the early days of full-blown systemic candida, I couldn't eat much of anything. It seemed everything made me react, so I went to a 70-80% raw food diet. Lots of veggie juices, no fruit, very very limited amount of grains and even limited amount of beans because everything sat heavily and "nervously" in my stomach. My diet was so so limited, but through avoidance of reaction-triggering foods and eating only what could support my fragile system, I gradually achieved less nervousness, and the atrocious pain and other horrible symptoms slowly subsided. It took months and months. I still have issues, but have added so much back into my diet that I can travel easily again without having to forage constantly for the "right" foods so that I don't have nasty food reactions. 'Twas a very very bad time.

I made these raw pizzas back when I was so sick. Can't remember the recipe but they were 100% raw and quite tasty ... though a bit labor intensive. The pizza doughs were made from 5-day-young lentil sprouts put in a blender and blended with garlic, a touch of lemon zest, whatever fresh herbs I had on hand (likely parsley) and salt. I don't think I was even using black pepper back then. I put them in the food dehydrator for about 5-6 hours, turning them once, and taking them out when they had enough consistency to easily stick together but not be too dry. Crispy and hard food requires the body to work harder to prepare the food for digestion as it has to be rehydrated through cell activity before digestion can even be considered. My digestion then was shot to bits so raw but dried food wouldn't have been beneficial.

The "pizza" crusts were topped with a raw sunflower seed and garlic spread. Tasty!

The Nutrition of Sprouts

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

an entry from WHATINSPIRESU blog

Following are a few sprouts and their nutritional benefits:

Adzuki 

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

Broccoli

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

Clover

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

Fenugreek

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

Lentils

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

Mung Beans

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

Radish

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

Sunflower

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

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

Home Sprouting: All You Need to Know

Hemp Nutrition

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

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

Specifics on Hemp Nutrition

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

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

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

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

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

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

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

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

Hemp is naturally gluten and lactose free. Gluten is a type of protein found in most grains commonly used in cereals and baked goods. Most people allergic to gluten have a similar reaction to lactose and soy. Hemp foods naturally have zero gluten and lactose content (3.).

1. Health Organizations include WHO, FAO, Canada Health and US Food and Drug Administration
2. Per Health Canada Regulations, Protein Rating = Protein in a Reasonable Daily Intake x Protein Efficiency Ratio (PER); Reasonable Daily Intake for hemp products = 64 grams.
3. Hemp seed is naturally gluten-free. However, cross-contamination can occur at the field level during handling, transportation and storage. CMJ supplier of hemp food products conducts regular gluten testing on seed lots to ensure that gluten content is <20 ppm, which is the acceptable threshold by both the World Health Organization (WHO) and Health Canada for a gluten-free claim.

The above information taken from the site Hemp 101.

Raw Salads and Simple Tasty Dressings

Parsley, diced cucumbers and diced tomatoes in equal amounts = salsa

Dressing: 2 lemons, 1+ T lemon zest, slightly less extra-virgin olive oil to lemon ratio, 2-4 minced garlic cloves, salt and pepper to taste

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

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

Excellent for just dipping!

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

________________________________________________________

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

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

80% Alkaline + 20% Acid = Balance

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

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

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

source

ALKALINE-FORMING

• sprouts of small seeds, beans and most grains
• leafy and root vegetables
• vine-ripened fruits/vegetables (cucumbers, squash, tomatoes, bell peppers, etc)
• sea vegetables (dulse, nori, wakame)
• fresh food herbs
• cayenne pepper
• garlic and onions
• tree-ripened fruits
• small grains (amaranth, millet, quinoa, teff, etc)
• fresh beans
• fresh sweet corn
• sesame seeds (soaked 3 hours)
• nuts (soaked 12-24 hours) (most are acid-forming but exception to the rule -- almonds, fresh coconut with jelly, pine nuts
• freshly-squeezed green vegetable juices, consumed on an empty stomach

ACID-FORMING (recommended)

• fruits (most are alkaline-forming, exception to the rule) -- blueberries, cranberries, plums, prunes
• grains (soaked 8-12 hours) most are not recommended, but buckwheat (slightly acid) and rye ok
• dry beans (soaked 12-16 hours)
• nuts (soaked 12-16 hours) filberts/hazelnuts, pecans, walnuts
• seeds (soaked 5-8 hours) pumpkin, sunflower

Not recommended (listed for reference)

• large grains -- barley, rice (basmati, brown, white), oats, wheat (slightly acid)
• refined sugar
• salt (all types)
• alcoholic beverages
• coffee
• tobacco
• vinegar
• refined condiments (ketchup, mustard, mayonnaise, etc)

BEWARE -- the following are not only acid-forming in the cell but also cause excessive mucous in the body:

• meat
• dairy products
• wheat flour
• eggs
• salt
•  refined sugars
• alcohol
• tobacco

ALKALINE-FORMING ACTIVITES

Physical:

• moderate sunshine
• proper food combining
• rest--sleep
• deep breathing of fresh air
• fasting and eating less
• relaxation
• soothing music
• moderate exercise
• adequate water intake

Emotional and Mental

• laughter
• releasing processes
• self-esteem

ACID-FORMING ACTIVITIES

Physical:

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

Emotional and Mental

• anger
• denial
• confusion
• fear

Avocado Salad

Visiting people can be a bit rough, especially when I'm hungry and the kitchen is filled with fatty smells like cheesy quiche, fresh-made cinnamon rolls or hot bagels, and then of course coffee. Well, while the others were making quiche muffins wrapped in vegetarian "bacon" and toasting their breads and brewing their coffee, I was making my own breakfast ... a massive salad. But LOL, one of the others decided that the salad would be much more satisfying and asked for a bowl also ... to go along with a quiche muffin. 

Anyway, one thing about eating fresh whole foods, I don't have food cravings like other people. I've read about this and people who nourish their bodies with plant foods (which are rich in vitamins and minerals) are satisfying their bodies and therefore feeding their bodies. It's the "starved" body that has cravings! With all the avocado fat on the salad, I was very satisfied and didn't feel hungry until the next meal ... when of course everyone was hungry. I think they had pizza and I was back foraging in the fridge for another salad.

Now THAT is a salad!

Three Salsas (raw)

These three salsa are great for parties, nights in front the TV, or even for packing in lunches. Guaranteed to be a family favorite!

Cucumber-onion Salsa

2 cucumbers diced

1 small onion thinly sliced

1 T. freshly squeezed lemon juice

salt and black pepper to taste

fresh dillweed

Sour Apple-onion Salsa

2 Granny Smith apples, cubed

1 small onion, thinly sliced

1 clove garlic, minced

2 t. cumin powder

2 t. freshly squeezed lemon juice

fresh cilantro

salt to taste

Parsley-tomato Salsa

1 thick bunch of fresh parsley, chopped

2 tomatoes, diced

1 cucumber, diced

1-2 T. freshly squeezed lemon juice

1 small onion, diced

1 clove garlic, minced

Salt and pepper to taste

Excellent for serving with hummus cups and chips for dipping. (Chips here are El Matador corn chips -- for some reason those corn chips don't bother me, black bean chips, and Cheeze its, which of course I can't eat but everyone else could.) 

Positively divine and so simple!

Eat Lots of Sweet Potatoes

A few years back, I received this email on the relationship between food and certain aspects of health. At the time, because of my extreme reactions to anything starchy (sweet potatoes for one), I drooled over being able to eat sweet potatoes again. Well, now I've added them in moderation, and wow do they make me feel better. They're also rich in vitamin A and I have an extreme deficiency in that vitamin because I had to avoid vitamin A rich foods for so long because of reactions. Well, now I'm posting. Eat sweet potatoes ... if you at all can!

EAT LOTS OF SWEET POTATOES 

This is interesting ... old but a good reminder... It's been said that God first separated the salt water from the fresh, made dry land, planted a garden, made animals and fish. He did all of of this before making a human.  He made and provided what we'd need before we were created. He made many kinds of food - fruits, vegetables, grasses and grains, and intended for them to be eaten raw. They are best and more powerful within the body when eaten raw. 

We're such slow learners. God even left visual devices for us to associate certain kinds of foods to benefit certain functions and areas within our bodies.  Many many visual clues! God's Pharmacy! Amazing! 

A sliced carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye. And, yes, science now shows carrots greatly enhance blood flow to and function of the eyes. 

A tomato has four chambers and is red. The heart has four chambers and is red. All of the research shows tomatoes are loaded with lycopine and are indeed pure heart and blood food. 

Grapes hang in clusters that have the shape of the heart. Each grape looks like a blood cell and all of the research today shows grapes are also profound heart and blood vitalizing food. 

A walnut looks like a little brain, a left and right hemisphere, upper cerebrum and lower cerebellum. Even the wrinkles or folds on the nut are just like the neo-cortex. We now know walnuts help develop more than three dozen neuron-transmitters for brain function. 

Kidney beans actually heal and help maintain kidney function and yes, they look exactly like the

human kidneys. 

Celery, bok choy, rhubarb and many more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet, the body pulls it from the bones, thus making them weak. These foods replenish the skeletal needs of the body. 

Avocado, eggplant and pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this? It takes exactly nine months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods. Modern science has only studied and named about 141 of them.

Sweet potatoes look like the pancreas and actually balance the glycemic index of diabetics. There are many kinds and shapes of sweet potatoes and they all have different nutrients but they all provide many essentials for good health.

Figs are full of seeds and hang in pairs when they grow. Figs increase male sperm mobility and increase the numbers of sperm as well as help overcome male sterility and fertility issues.

Oranges, grapefruits, and other citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like the body's cells. Today's research shows onions help clear waste materials from all of the body cells. They even produce tears which wash the epithelial layers of the eyes. A working companion, garlic, also helps eliminate waste materials and dangerous free radicals from the body. 

Not only did God create man in His own image (Genesis 1), He designed a whole garden beforehand to feed and nurture His ultimate and last creation. Nothing else was created on the 6th day of creation week, and nothing was created afterwards. God and man rested on the seventh day, enjoying the beauty of the garden and all that God had made. King David marveled at the smallness of human and yet at the great regard that God had for man when He created him: Psalms 8:3-4 (KJV): 

When I consider thy heavens, the work of thy fingers, the moon and the stars, which thou hast ordained; what is man, that thou art mindful of him? and the son of man, that thou visitest him?

While I still can't eat all of these foods that God provided -- e.g. figs are very glycemic -- I'm still blessed to have so many natural resources, the real medicine, to slowly get better. And I've come a very very long way in improving my health because of whole foods, many of them. God's resources has been the secret for my getting better!

Sour Apple Salsa (raw)

3 cups diced sour apples
3+ T. fresh squeezed lime juice
1 small sweet onion, thinly sliced
3 T. chopped cilantro
1/2 - 2//3 t. cumin
1/3 t. sea salt

Dice apples and toss immediately with lime juice. Mix in other ingredients. Serve just made or allow to marinate a few hours to heighten flavor.

chopping and adding the ingredients

serves nicely with gluten-free black bean chips

3 fresh salsa: sour apple salsa, cucumber-onion-garlic-lemon salsa, and parsley-tomato salsa

all of the salsas serve well with hummus and chips too

SPLENDID!

Creamy Dill Dip (raw)

Creamy Dill Dip (raw) 

1+ cup sunflower seeds (soaked and drained)
1/3 cup fresh lemon juice
1/2 t. sea salt
several sprigs of fresh dill weed
1 thin slice sweet onion
water as needed

In a high-speed blender, blend the soaked sunflower seeds with all of the ingredients except the dill weed. Add water as necessary. When the dip is of the desired consistency, add in the fresh dill weed and lightly buzz the ingredients to mix the dill and put flecks of green color throughout. The dip chilled will be thicker and flavors will blend better, but a fresh dip is a delight too.

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.]

This Is The Most Powerful Natural Antibiotic Ever – Kills Any Infections in The Body 

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.

Ingredients:

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

Preparation:

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.

Dosing:

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.]