The Right to Raw Organic Grass-fed Milk: Part 2

The debate over the desirability of fresh vs. processed milk is not new. In fact, it goes back to April 1938 issue in the British medical journal, “Raw Milk vs. Pasteurized Milk”.

The process of pasteurization was debated and debated many times over and the suggestion made that no raw milk should be sold for human consumption. Pasteurization was designed to accomplish two things, destroy germs and prevent milk from souring. These results are obtained by keeping the milk at a temperature of 145 to 150 degrees F. for at least half an hour and then reducing the temperature to not more than 55 degrees F. However, this process destroyed the good and bad germs alike. Some nutritious constituents, such as enzymes, were destroyed as well.

For example, pasteurization destroys 20 percent of the iodine in raw milk causing constipation. In addition, 25% of the vitamin C and 10% of vitamin B1, B6, B12 and folate. The sugar in milk, lactose, turns to beta-lactose—which is far more soluble, absorbing more rapidly into the body, resulting in becoming hungry sooner. Pasteurization destroys the ability of certain proteins in milk to bind the folate, vitamin B12 and minerals such as zinc, and help its absorption. The worst offence is that it makes insoluble the major part of the calcium in raw milk, leading to rickets, bad teeth and nervous troubles. With the loss of phosphorus, associated with calcium, bone and brain formation suffer serious setbacks.

Now, with regards to the prevention of souring, sour milk was very widely used in the past. It was easily digested, laxative in its properties, and given to invalids, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli were killed. Therefore, the milk could not sour. It quickly decomposes with undesirable germs multiplying quickly.

The intelligence we have is that a high percentage of the confinement dairy herds have paratuberculosis or Johne’s disease. This organism passes right pass the pasteurization process and ends up creating lower bowel disturbances as well as Crohn’s disease. Paratuberculosis is not heat sensitive and will live right through pasteurization.

When you have many different organisms (probiotics) in milk, all the enzymes, and it is a whole food, not partial, unprocessed—then it has a natural tendency, a very good affect on limiting pathogen growth. As soon as things get out of balance, you start having problems with pathogens, Johne’s and so forth. If you leave things in natural balance, the good organisms tend to take care of the bad organisms. In other words, there are many different kinds of E.coli. 95% are all beneficial. Without them you wouldn’t have vitamin K nor B1, B2, B6, and B12.

I’m more convinced than ever of the value and importance of raw milk. In order to get raw enzymes from animal protein and fat, where else are people going to get it besides raw milk, butter, cheese, kefir and yogurt?

Sources:

An Interview: Fresh Milk Under Siege. ACRES USA. May 2004. Vol. 34, No. 5, 26-29.

An Interview: The Right to Raw Milk, Consumers Fuel Challenges to FDA Attacks. ACRES USA. January 2007. Vol. 37, No. 1, 48-55.

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The Right to Raw Organic Grass-fed Milk: Part 1

Do you go to great lengths to obtain raw (unpasteurized) milk? Some people argue that the FDA and other government agencies insist raw milk is so dangerous that individuals must not be permitted to drink. It adds up to a war on raw milk, pitting proponents of unprocessed milk against the bureaucrats who declare that the people should consume only foods the government approves.

In the late 19th century, cows were brought into cities to supply milk for the country folk moving to the cities. Due to a combination of circumstances, like bad food and conditions for the cow along with farm workers with diseases, really lent to the spread of disease. Thus pasteurization was a godsend saving many lives; however, raw milk continued to be sold outside the cities.

The feds got involved in 1987 with an FDA ruling banning the interstate sale of raw milk—a rule mostly unheeded for ~20 years. But then, interest increased in more healthy, natural foods including raw milk, thus increasing scrutiny from both state and federal authorities.

The first prominent crackdown occurred in Ann Arbor,MI in 2006. Authorities pulled over Richard Hebron and confiscated $7K worth of food, including ~500 gallons of raw milk that he was delivering to the co-op. They searched his home seizing his computer. When testing the milk, they could find nothing wrong with it.

The settlement approved the validity of cow share agreements, whereby an individual could purchase shares in cows and in turn receive the cows’ milk. Hebron along with farmer friends continued receiving harassment from the FDA agents. Several years afterwards, the investigations appeared as a concerted effort to bring the cow producers of raw milk into submission.

The FDA and USDA say there is no nutritional difference between raw and pasteurized milk. In times past, there was disease and pasteurization killed those germs. If milk is kept clean, then unpasteurized milk is superior. Hint, we will take a look at the nutrients of pasteurized vs. unpasteurized milk in following posts.

Sources:

Raw Milk Mandates. The New American. January 23, 2012. 10-15.

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CHANGE YOUR GUT CHANGE YOUR MOOD: PART 3

My gut dreams as well. The enteric nervous system (gut-brain) and the central nervous system in the brain (our head) moves through cycles of slow-wave sleep frequencies. The gut let’s you know when you are feeling good or bad. In fact, the gut is a barometer of our emotional states and stresses.

So when we say ‘I can’t stomach that’ or ‘that makes me gag’ or ‘I have a knot in my stomach,’ we’re actually going through a psycho physiological situation that arises from the gut-brain. The gut then can produce benzodiazepines without getting a prescription for Valium. Wow, I want my gut-brain to be equipped to handle all the contradictory information because I know the gut-brain will speak it’s mind and the brain in my head will support the gut-brain as explained in Part 1 and Part 2.

Back in the days before food chemists entered the picture, people had a close relationship with the food they ate. Plants often served as food and medicine at the same time. Take the tiny caraway seed, for example, it greatly improves the flavor of a cabbage dish and at the same time mellows the discomforting effect of the kraut on the digestive system. Plants can fuel the body with the right quality and quantity of potent nutrition promoting well being and healing.

The other day, I read online where a person who had pancreatic cancer, ate coleslaw every day healing himself of the cancer. I am sure this coleslaw was not smothered in dressing. But, yes, cabbage (one of those cruciferous veggies) will pull toxins from the body and give healthy antioxidants for the body along with healthy bacteria for the digestive tract. It’s important to replenish the friendly bacteria to promote good gut health.

Dr. Budwig, a German biochemist and researcher that was nominated for the Nobel prize 7 times told a story of a mother who had come to her with her 2 children, 12 and 14. The children were very over-fed with the boy being obese and the girl having an unhealthy appearance. The mother complained to Dr. Budwig about her children’s bad behavior. Dr. Budwig said she felt for her and the doctor laid the blame on the food the lady prepared for her children. The woman denied this, of course. Her daughter wouldn’t obey her or behave in a friendly manner to her at all. After a long discussion of other topics, Dr. Budwig said her farewells and turned to go. Then, the daughter slipped through a side door, inquiring in a whisper: “What’s the name of the medicine I can take to make me a good girl? Can’t you give me some?” Dr. Budwig gave the girl a mixture of flax seed and honey, rich in highly unsaturated fats.

Dr. Budwig said not all moral behavior problems can be solved by means of eating fats and oils—but she assures us that the effects on our society of a normalization of fats in our nutrition are tremendous.

 

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CHANGE YOUR GUT, CHANGE YOUR MOOD: PART 2

We learned in Part 1 about the brain-gut connection. Our microbiome participates in many actions including immune system functioning, inflammation, detoxification, neurotransmitter, nutrient absorption, utilizing macronutrients, and giving a signal of full or hungry, to name a few. It even affects our mood, immunity, metabolism, and our view of the world and how our thoughts are perceived. And, it affects our weight and how much energy we have. In fact, we must maintain a balance of those bacteria to protect our central nervous system which includes the brain. Do you think all of this factors in to whether or not we experience intolerances, allergies, asthma, frequent colds or infections, cold hands and feet, diabetes, autism, cancer, insomnia, eczema, memory problems, dementia or any degenerative or inflammatory condition?

I certainly think so. Each person experiences this in a personal way, like ‘Butterflies in my stomach’ or ‘gut feeling’ that suggest the connections have been known for a long time. Published research has attempted to explain the brain-bowel connection. Two-way communication occurs between the enteric nervous system and the immune system of the gut. Basically, the gut is one big nervous tissue, beyond the scope of this short explanation. The myenteric plexus, a part of the nervous system, is an arrangement of nerve fibers and neurons, known as the second brain, that are in turn influenced by the brain.

So many illnesses connect to the biological factor, often digestive in origin. After changing my diet as explained in my book, Smart Eating Made Simple, one of the first symptoms to disappear was snoring, and bizarre, frightening cat-like sounds in my sleep. My plant-based diet cleansed the body of toxins and added nutrition to my body. I now sleep like a baby.

According to a study in the Journal of Clinical Psychiatry, 50-90% of those individuals who seek treatment for IBS have psychiatry disorders of some sort. This is not surprising!

Cereal grains and milk are thought to be a dietary factor in the intestinal-brain-nervous system connection. Some researchers focus on the allergy-infection relationship such as yeast infection as being the root problem. Because of an imbalance of intestinal flora, specifically yeast, a diet free of carbohydrates (starch and sugar) provides treatment and cure.

The best gut-healing protocol from my research indicates consuming a fermented food or drink at each meal plus a prebiotic once a day to feed the healthy bacteria is the best remedy for the body. There’s a tremendous amount of brain power in our gut.

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CHANGE YOUR GUT, CHANGE YOUR MOOD: PART 1

Hippocrates, said “All disease begins in the gut.” Many years later Elie Mechnikov, a Russian biologist and Nobel laureate, said “death begins in the colon.” Scientific research indicates 90% of all illness can be traced back to a unhealthy gut. Likewise, we can say health and longevity begins in the gut as well. So think about it, we should carry more good bacteria in our gut than bad bacteria.

No longer do we worry about dying from dysentery, smallpox, or diphtheria from bad bacteria. The newly discovered science embraces another side of the bacterial story that’s fundamental to life. Nowadays, most would throw up their arms saying there’s no cure for autism, MS, depression or dementia.

When we consider the fact that the same chemicals found in the brain are also produced in the gut, and that their availability to the brain is largely governed by the activity of gut bacteria, we are forced to realize that ground zero for all things mood-related is the gut. Put simply the bacteria are in charge of your health.

You’ve heard the saying, “What happens in the gut stays in the gut.” No, no. The most important aspect of the gut has everything to do with your general wellness and mental health. Could you believe your headache, inability to concentrate, anxiety, or negative outlook on life be due to a dysfunctional microbiome (gut bacterial community)?

This newest science about the gut-nerve-brain connection can help all of the following:

  • ADHD
  • Asthma
  • Autism
  • Allergies and food sensitivities
  • Chronic fatigue
  • Mood disorders including depression and anxiety
  • Diabetes and cravings for sugar and carbohydrates
  • Overweight and obesity as well as weight-loss struggles
  • Memory problems and poor concentration
  • Chronic constipation or diarrhea
  • Frequent colds or infections
  • Intestinal disorders including IBS, Crohn’s disease, and celiac disease
  • Insomnia
  • Painful joint inflammations and arthritis
  • High blood pressure
  • Atherosclerosis
  • Chronic yeast problems
  • Acne and eczema and other skin problems
  • Bad breath, gum disease, and dental problems
  • Extreme menstrual and menopausal symptoms
  • And many more

The key is to get healthy bacteria (probiotics) back into the gut through lactic acid fermentation such as sauerkraut and other fermented foods. This lactic acid protects the fermented food from being invaded by pathogenic (bad) bacteria. The most important factor to the health of the microbiome and our body, is the food we eat as outlined in my book, Smart Eating Made Simple. This entails making vegetables the main dish, choosing the healthy fats, eating just a little of the grains, minimizing the sugar, keeping a lid on sodium, eating some beans and nuts, eating real organic food, not highly processed junk, and eating more nutrients for fewer calories.

Reference: Brain Maker by David Perlmutter, MD

 

 

 

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Key Nutrition for Dementia | Smart Eating

Is dementia and Alzheimer’s on the increase? Current research indicates this to be true. One of three seniors and, though much rarer, some people as young as 20 years of age are currently faced with the disease. Actually, Alzheimer’s is the most common disease with dementia as a group of symptoms that affect mental tasks like memory and reasoning. Mental disorders, including depression and anxiety account for a large burden of disability in the world. Parkinson dementia shows impairment in thinking and reasoning beginning in the region that plays a key role in movement including tremors and shakiness.

A March 2015 study in the Lancet suggests evidence of nutrition as a crucial factor in the high prevalence of mental disorders. In fact, diet and supplements are just as important in psychiatry as in cardiology or any other chronic disease. In a double-blind randomized study published recently, the connection of nutrition, exercise, and mental health is more clear than ever. Start by eating a whole foods diet, eliminate processed foods with a long list of ingredients. The Mediterranean diet is most likely to provide the necessary nutrients to afford protection of mental disorders and cognitive impairment.

Despite the increase in calories, many individuals, do not get the brain-essential nutrients such as B-vitamins and minerals, especially magnesium, precursors to serotonin production. For improved brain health, a number of key nutrients need to come from our diet or be supplemented. Here’s the nutrients that would benefit mental disorders:

Omega-3 Fatty Acids

An omega-3 fat called DHA makes up most of the fat in the brain. It promotes the growth of brain cells to allow communication between neurons (brain cells). DHA and EPA are the long-chain omega-3 fats found in seafood, especially in fatty fish such as salmon, anchovies, herring, mackerel, tuna, and halibut, liver, fish oil, microalgae, and small amounts in poultry and egg yolk.

S-Adenosyl Methionine (SAMe)

SAMe is methionine, an amino acid, bound to an ATP (the energy currency of cells). The body uses SAMe to make chemicals in the body such as serotonin. SAMe is an effective antidepressant that regulates mood. People who don’t make enough SAMe naturally may be helped by taking SAMe as a supplement. Being deficient in vitamin B12 and folate may reduce levels of SAMe in the body. Since it is not found in food, it is produced by the body from ATP and methionine. Best food sources of methionine are eggs, fish, meat, and nuts and seeds.

N-Acetyl Cysteine (NAC)

This acetylated amino acid is beginning to emerge in the field of psychiatric research, likely exerting benefits beyond being a precursor to the antioxidant, glutathione (glycine, glutamic acid, and cysteine). Glutathione is responsible for maintaining the oxidative balance in the cell. NAC helps rid the body of harmful free radicals and peroxides thus promoting a healthier brain and increasing its ability to operate better at the cellular level. It is not found naturally in food sources, however cysteine is present in most high protein foods.

In addition to the detoxifying and glutathione-boosting effects of NAC, eating sulfur-rich foods like cruciferous veggies and asparagus can raise your glutathione levels and the GST (glutathione s-transferase) enzyme.

Cysteine and methionine are important amino acids, but deficiency is relatively rare.

Zinc

The trace mineral zinc is involved in the regulation of live and death decisions on the cellular level. When the level of DHA in neuronal cells drops, the level of zinc rises. The higher levels of zinc can be toxic, resulting in cell death, a key feature of Alzheimer’s. Omega-3 fatty acids in the diet helps keep the levels of zinc in the brain in balance and helps prevent the increase in levels that triggers cell death. However, zinc deficiency is by far the most frequent chemical imbalance in people with mental health issues. Metallothionein is a cysteine-rich protein that binds with zinc having an essential role in heavy metal detoxification. Zinc metallothionein is a key component that until recently little was known about how these processes occur within the cell. For example, copper is antagonist to zinc, so reducing copper levels often helps boost zinc. Zinc is also required for the conversion of dietary vitamin B6 into PLP (pyridoxal-5-phosphate), which is needed for the synthesis of neurotransmitters like serotonin. One may obtain sufficient zinc from eating seafood, pumpkin and sunflower seeds, spinach, nuts, lamb and beef.

B-Vitamins

They provide proper nerve cell function. Methylation is a critical process in the brain that helps maintain the right chemical balance. An indicator of faulty methylation is having a high level of toxic amino acid in the blood, homocysteine. The body makes homocysteine from dietary protein and provided you are getting enough of certain vitamins, especially folic acid, B12 and B6, homocysteine levels decrease. Food sources of B-vitamins include fish, pastured eggs, liver, mushrooms, and sunflower seeds.

Vitamin D

This vitamin is a neurosteroid, important for normal brain development and function. Vitamin D deficiency may impair cognitive abilities and link to increased depressive symptoms. The best source is direct sunlight. Best food sources are fatty fish, liver, eggs, and cod liver oil.

The key to cognitive powers mentioned above is that foods rich in antioxidants and healthy fats prevent inflammation to protect the brain and keep a person healthy for as long as possible. Nutritional medicine should now be considered as a mainstream element of practice.

References:

https://www.yahoo.com/health/can-you-prevent-dementia-through-nutrition-113519797847.html

http://www.thelancet.com/journals/lancet/article/PIIS0140-6736%2815%2960461-5/abstract

http://patriciadaly.com/6-key-nutrients-brain-health/?mc_cid=16ef76f7da&mc_eid=315fa20d7d

http://www.thelancet.com/pdfs/journals/lanpsy/PIIS2215-0366%2814%2900051-0.pdf

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Mushrooms Improving Human Health | Smart Eating

MushroomsEdible mushrooms are not plant or animal but fungi, valued for centuries. In early history the ancient Greeks claimed mushrooms provided strength for warriors in battle and the Romans called mushrooms “Food of the Gods”. For centuries, the Chinese culture treasured these gems as a health food. About 100 species are being studied for their health-promoting properties. Americans consume mostly one specie, the button mushroom and its relatives, the Crimini and the Portabello. It is an excellent food but many other types are worthy of consideration.

Nutritional Value

Mushrooms are low in calories but higher in minerals (mainly potassium, phosphorus, magnesium, calcium, selenium, copper, iron and zinc), protein and fiber. The fiber acts as a prebiotic for growth of probiotic bacteria in the gut. Mushrooms have an excellent fatty acid content but low in overall fat. Compared to all vegetables, mushrooms have higher protein than most, with all the essential amino acids, lysine, leucine, valine, glutamine, glutamic and aspartic acids, the most abundant. All edible mushrooms are high in vitamin B (especially riboflavin, niacin and folate), and ergosterol (a provitamin form of vitamin D2), the only natural, nonanimal food source of vitamin D for vegetarians. Unlike cultivated mushrooms, wild mushrooms are usually excellent sources of D2. Mushrooms are excellent sources of antioxidants like polyphenols, selenomethionine, selenium, and glutathione. Ergothioneine (ET) is a sulfur containing amino acid that functions as an antioxidant only in mushrooms. ET seems to be as potent as glutathione.

It’s best to eat mushrooms cooked because of hygiene issues from manure-based compost. Also, cooking breaks down chitin (a carbohydrate) in the cell wall of the mushroom, making the nutrients more bioavailable. If eating raw, make sure mushrooms are organically grown as the fruit bodies absorb soil and air contaminants.

Main Edible Mushrooms Worldwide

Agaricus A. bisporus is the most cultivated mushroom in the world and has two color states, white and brown. It is known as the white mushroom, button mushroom, brown mushroom, crimini or cremini mushroom, and Portobello mushroom. This mushroom has been shown to possess possible immune system enhancing properties.

A. blazei or the sun mushroom is an edible mushroom native toBrazil and it has been cultivated especially inJapan. Its fruit bodies exhibit antimutagenic, anticarcinogenic, and immunostimulative activities.

A. subrufescens or almond mushroom is known for its almond taste. Some of its beneficial properties are the reduction of tumor growth, antimicrobial and antiviral activities, immunostimulatory and antiallergy effects.

Lentinus L. edodes or shitake mushroom has positive effects on human health, like alleviate the common cold. Shiitake produces lentinan and β-glucan that suppress anti-tumor activity.

Another edible mushroom is L. polychrous, found inThailand, is used as medicine in diseases like dyspepsia or envenomation caused by snake or scorpion.

Pleurotus This genus, also known as oyster mushrooms possesses medicinal properties and healthy-promoting effects. The edible oyster mushroom may be considered a functional food due to its anti-inflammatory activity and potential to control inflammation.

Ganoderma The “mushroom of immortality,” commonly known as Reishi, has been used in traditional Chinese medicine to improve health and longevity for thousands of years, It is one of the most medicinal mushrooms in China, Japan, and Korea. Modern pharmacological tests have demonstrated some important characteristics  such as immunomodulating, antiallergic, antiradiation, antitumor, anti-inflammatory, antiparasitic, and antioxidant properties.

Mushrooms have been under modern biochemical and pharmacological research during the last decades. Several mushroom species have been pointed out as sources of bioactive compounds, in addition to their important nutritional value. The inclusion of whole mushrooms into the diet may have efficacy as potential dietary supplements.

Source:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320875/

 

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10 STEPS TO STARVE CANCER NATURALLY

Do you know a success story of a cancer survivor? I have experienced this to a certain extent plus read some success stories. One person survived pancreatic cancer by eating coleslaw every day. If a person can beat cancer naturally, that means it is repeatable. We must not be destroyed by our lack of knowledge. Do whatever it takes to reverse ‘cancer’ from your body whether a change in lifestyle, food, or water. After all, if a person changes nothing, what would you expect? Yes, a return to cancer.

Being a nutritionist, I am anxious to delve right in and try any alternative approach that might work. In case you are doubting and skeptical about any natural way of eliminating the scary disease called cancer, let’s get some proof. A person needs to go 100% organic and use natural remedies. Do your research.

Mike Adams is known as the “Health Ranger.” Mike cured himself of disease through nutrition and he is the founder and editor of www.naturalnews.com. A plant-based diet, organic vegetables with a small amount of organic, wild-caught protein sources, are the key to healing. Here are some healthy suggestions:

1. Eliminate as much added sugars or carbohydrate as possible. Cancer feeds on sugar. Eat only fresh, whole, unprocessed, organic foods, as close to nature as you can get. So, if you want to eat a whole grain product, make sure it is a whole, intact grain, not a processed grain such as flour because any processed food converts to sugar faster. And, keep fruit to a minimum, as they contain a natural sugar. In fact, all carbs turn to sugar and so do all fats and proteins unless you are in ketosis. And even in ketosis there will always be a small amount of sugar produced during metabolism. (Ketosis is a normal metabolic process, something your body does to keep working. When it doesn’t have enough carbohydrates from food for your cells to burn for energy, it burns fat instead.)

2. Consider preparing your food in a variety of ways, including raw and cooked. Raw foods provide enzymes which are needed for every chemical reaction in the body. The best approach to optimizing digestive enzyme function is to make it a habit to consume some raw vegetables at every meal.

Include cruciferous vegetables, both raw and cooked, containing cancer crushing compounds to rid toxins from the body. This cruciferous team is made up of bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, radishes, rutabaga, turnips, and watercress.

Moreover, include antioxidants, particularly glutathione to neutralize free radicals, enhance the immune system and detoxify the liver. The best source of glutathione is asparagus, spinach, avocado, squash, grapefruit, and peaches.

Steam or poach your cooked food instead of frying or charbroiling.

3. Consider adding supplements, herbs, and spices to your diet, such as curcumin, ginger, vitamin D, and vitamin B17.

The majority of studies found a protective relationship between sufficient vitamin D status and lower risk of cancer. Vitamin D helps to regulate the amount of calcium and phosphorus in the body

Here’s a list of foods containing vitamin B17.

Take a look at the plate of food above, Lima beans (a.k.a. Butter Beans) in a Fennel Lemon Sauce, Beets with Goat Cheese, Beet Leaf Pesto and Buckwheat Bread with Pumpkin Seeds. It was quite tasty despite being healthy with many essential vitamins and minerals that are hard to get with other foods. Three of these foods, lima beans, buckwheat and beet greens, are known to contain vitamin B17 which releases a specific and powerful cytotoxin.

4. Consider the protein and fats in the diet. Those Butter Beans on the plate above, are such a good source of protein that they are considered a protein like meat and chicken. Lima beans (Butter beans) provide molybdenum, copper, manganese, iron, zinc, and magnesium along with B-vitamins specifically thiamin, riboflavin and folate, which are necessary for turning the carbs one eats into energy. Moreover, this plate of food is a fiber all star! These same benefits are found in the beets and the beet leaf pesto. Beets come loaded with a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. Beetroot is known to ward off tumor formation, cancer, and purify the blood.

Dietary fat has been subject to misunderstanding and myth. For the last 40 years, the theory was that foods labeled “low-fat, no-fat, and light” were healthier. Saturated fats are required for the nerves to function properly, and over half the fat in the brain is saturated. The saturated fats suppress inflammation and carry vitamins A, D, E, and K which we need in large amounts to be healthy. Those healthy fats include grass-fed butter, wild-caught fish, extra-virgin olive oil, avocados, coconut oil, pastured organic eggs, nuts, flax seed/oil, and organic red palm oil (a great source of vitamin A and E). Raw nuts and seeds, including pumpkin seeds, are one of the best sources of plant-based omega-3s.

5. Avoid genetically engineered foods (GMOs) as they are most likely carcinogenic. Of course, if one eats organic foods, you are already avoiding GMO foods.

6. Eliminate exposure to radiation, toxins, and stress which are major contributors to disease.

7. Optimize gut flora by eating naturally fermented food as a probiotic, such as refrigerated sauerkraut.

8. Consider fasting 3 to 4 times per year. There’s evidence that it gives a number of health benefits such as: starves cancer cells, reboots the immune system, and neuron cell regeneration. There could be many more reasons for fasting as well. Just keep in mind that every person is different. Fasting is a discipline that has stood the test of time.

9. Exercise and physical activity certainly helps with cancer reduction. Physical activity is essential in controlling body weight since obesity is a major factor for cancer. Many studies confirm that physical activity is cancer protective.

10. Avoid tobacco use. Simply said, a certain percentage of cancers is directly caused by tobacco and is preventable

Some people recommend oxygen therapy such as the Budwig diet, hydrogen perioxide, and other forms of oxygen, but none of these has proven to be cancer specific. Our body cells can burn carbs or fat for fuel whereas cancer cells are not this flexible as discovered by Dr. Otto Warburg in the 1930s.

Dr. Mercola interviews Dr. D’Agostino below for more details about integrating a ketogenic diet with hyperbaric oxygen therapy which is deadly to cancer cells debilitated by starving them of their fuel source. 

https://www.youtube.com/watch?feature=player_embedded&v=RntTZR4UJUQ

From my research some cancers are genetically determined but most are related to environment such as those listed above and changes to healthy cells that might be brought on by infections and viruses.

Sources:

http://janeibbetson.authorsxpress.com/2013/05/09/smart-eating-love-your-mother-with-organic-food/

Interview, an excerpt from Kevin Gianni’s Rawkathon found at http://www.naturalnews.com/026135_cancer_products_health.html#ixzz3TNCsW87y

http://www.vitaminb17.org/foods.htm

https://www.youtube.com/watch?feature=player_embedded&v=RntTZR4UJUQ

 

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Curried Carrot and Sorghum Salad | An Ancient Gluten-Free Grain Revived

 

Curried Carrot & Sorghum Salad

Curried Carrot & Sorghum Salad

White sorghum joins spelt, teff, Kamut®, amaranth, millet, quinoa, and chia seed to a lesser-known than familiar grains like wheat and oats. Each has a story going back thousands of years around the globe.

My husband grew red sorghum on our Kansas farm. This white sorghum originated in Africa and remains a staple food in India and Africa, yet fairly unknown in the western world.

This hearty, chewy textured whole grain is great in cold salads and pilafs. Moreover, this nutritious, gluten-free grain contains phytic acid which binds with minerals like calcium, iron, phosphorus, and zinc, leading to mineral deficiencies. Most ancient societies soaked their grains, perhaps for this very reason.

The basic cooking instructions is as follows:

Rinse 1 cup sorghum. Place in a bowl with 1½ cups filtered water along with 2 tablespoons lemon juice and soak overnight. Next day add another 1½ cups filtered water, a ½ teaspoon sea salt, bring to a boil, cover, reduce heat and simmer until tender, about 50-60 minutes. Drain excess liquid. Makes 4 servings (about 2½ cups).

This salad combines savory, sweet and spicy flavors for a perfect balance.

Curried Carrot and Sorghum Salad
Adapted from Bob’s Red Mill

1 cup coconut milk
3 tablespoons rice vinegar
2 tablespoons curry powder
½ teaspoon chili powder
2½ cups cooked sorghum (see above)
2 cups shredded carrots
¼ cup chopped green onion
½ cup raisins (optional)

Combine coconut milk, rice vinegar, curry powder, and chili powder in a large bowl. Place sorghum, carrots, raisins, and onions in the bow with the dressing, tossing to combine. Serve chilled or at room temperature. Makes 4-6 servings

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Cranberries—A Must This Thanksgiving

cranberriesI love Thanksgiving because it brings gratitude for family, friends and many blessings we experience even among difficulties we encounter. With all this comes great food. A must for Thanksgiving dinner, cranberries are finding their way into our freezer and meals year round.

Not only is this little red fruit a true flavor of the season but robust and full of health benefits—antioxidants, fiber, vitamin C, vitamins A and B, and minerals such as calcium, phosphorus and iron. The best way to consume this little gem is to eat them as fresh as possible, not from a can. I’m referring you to some excellent recipes that are awesome and easy to make.

Fresh whole cranberries are available September through December. They will keep in the refrigerator for a month. Freezing the cranberries will make them last all year. These frozen berries do not need to be thawed, but should be washed before using. Here’s two recipes I simple love anytime of the year. For a healthy cranberry sauce go to Cranberries For Thanksgiving. And, sometime during Thanksgiving week, enjoy pancakes with Cranberry Butter. This butter is great on bread and vegetables, as well.

Unlike other fruits, cranberries are considered too tart to eat alone. For example, most cranberry juices are sweetened, and dried cranberries are sweetened before drying. Use sweetened dried cranberries in salads, muffins or simply eat as a snack.

 HAPPY THANKSGIVING!

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