I’m going to be a bit radical here, but know that I’m only encouraging you to question and think and ideally do your own research, both theory and practice. I’m pretty confident that you’ll thank me for it.
WHAT IF THE SO-CALLED ‘AGING PROCESS’ WAS A CHOICE?
Clearly, we can’t stop time from moving on. When we have a birthday, we are another year older. That’s a fact that, for the moment at least, we cannot change. But what if the weakening organs, bones and tissues and all the ‘usual’ signs of old age were not actually a part of the aging process we’ve come to accept as ‘normal’? Have you ever considered that these conditions are simply symptoms of us mistreating our bodies over the course of our lives to date? Wouldn’t our senior years be a whole lot more fun if we were pain and disease free and could jump around with the energy and vitality of a teenager?
WHAT ARE YOU THINKING?
That this is a crazy, impossible idea borne out of fantasy? Or are you willing to open your mind and accept that actually, if you treat your body right and nourish it properly, it may in fact be possible? And this is where Enzymes come in…
In his book Intuitive Eating, Dr Humbart Santillo MD writes:
“A human being is not maintained by food intake alone, but rather by what is digested. Every food must be broken down by enzymes to simpler building blocks. Enzymes may be divided into 2 groups, exogenous (found in raw food) and endogenous (produced within our bodies). The more one gets of the exogenous enzymes, the less will have to be borrowed from other metabolic processes and supplied by the pancreas. The enzymes contained in raw food actually aid in the digestion of that same food when it is chewed. One can live many years on a cooked food diet, but eventually this will cause cellular enzyme exhaustion which lays the foundation for a weak immune system and ultimately disease.”
Put simply, we are born with a finite supply of endogenous enzymes. It should be enough to last us a lifetime based on current life expectancy, but if we don’t supply some exogenous enzymes through our diet, we will use up our original supplies and that’s when we become susceptible to the accepted ‘signs of old age’ including premature death! And the fact is that when we cook our food, we kill all enzymes instead of allowing
them to boost our immune system, our brain function and our energy levels.
Another doctor, Edward Howell, has written a book called Enzyme Nutrition. In it, he says:
“Humans eating an enzyme-less diet use up a tremendous amount of their enzyme potential in lavish secretions of the pancreas and other digestive organs. The result is a shortened lifespan (65 years or less as compared with 100 or more), illness, and lower resistance to stress of all types, psychological and environmental. By eating foods with their enzymes in tact and by supplementing cooked foods with enzyme capsules we can stop abnormal and pathological aging processes.”
THESE SCIENTISTS ARE NOT CRACK-POTS WORKING ALONE
The raw food movement is gathering pace and the practice is becoming more mainstream now. In her book You Are What You Eat, Gillian McKeith places raw or living foods at the top of her list of Good Foods and has a section entitled The Case Against Cooking. Now don’t get me wrong; I’m not suggesting that you switch overnight to a 100% raw food diet. Though plenty do and never look back, it’s not always wise. Instead I would give the same advice as Gillian in urging you to eat something raw with every meal.
Just before I sat down to write this, I ate a yummy Quinoa Avocado Salad which other than the cooked quinoa was loaded with raw, enzyme-, EFA- and nutrient- rich foods. I ate it on its own, but you could serve it alongside a piece of grilled chicken or fish instead of dead, heavy, sugar-rush potatoes which do little more than bloat you up. Find the recipe on my Blog at http://claireraikes.blogs.com/claires_blog/.
Claire Raikes is a Wellbeing Coach, Speaker and Writer who ‘cured’ herself of a chronic, disabling and potentially life-threatening bowel condition without the use of steroids, surgery or any other traditional medical intervention. She now shares her passion for natural and vibrant health through coaching, speaking and writing about the importance and power of a truly healthy diet.
She publishes a free weekly eZine, In Essence and is compiling an eBook of Healthy Fast Food with 25% of the proceeds going to The Cancer Project, a charity set up by the Physicians Committee for Responsible Medicine (PCRM) and nutritionists to educate the public on the benefits of a healthy diet for cancer prevention and survival. If you have a recipe you would like to submit, visit http://www.LiveInEssence.com for further details. To book Claire to speak at your event, email her at Claire@LiveInEssence.com.
Calcium helps reduce constipation
Using calcium and magnesium in the right quantities can prevent or relieve constipation. They can support the health of your colon and keep you regular.
In your colon, calcium combines with excess bile and decaying fat to form a harmless insoluble soap, which is excreted with your stool. This helps to keep your colon clean.
Most Nutritionists recommend you take 1000 – 1500mg daily of Calcium. Because Calcium can cause constipation, it is necessary to take 500 – 1000 mg of magnesium at the same time you take Calcium.
You should space out your intake of calcium over Take only 400 to 600 mg each time. Also take some time-out when taking calcium and other vitamin supplements. In a month, take 2-3 Sundays or Saturdays of from taking vitamins.
Avoid taking calcium carbonate, which will reduce the times you will have a bowel movement. Avoid, also, taking calcium when eating foods that contain oxalates phosphates, or phytates. They tie up calcium and are excreted with the fecal matter
If you are taking a thyroid hormone, beta-blockers, calcium-channel blockers, or antibiotics, calcium supplements can interfere with adsorption of these drugs.
It is best to take calcium around 2 hours before or after taking these and other drugs.
Avoid taking calcium citrate with aluminum-containing antacids. This combination has been seen to increase your body’s absorption of aluminum. Aluminum has been associated with senility and Alzheimer’s
Calcium is safe for pregnant women and they should take an adequate amount of calcium.
The best calcium to take is calcium gluconate, orotate or aspartate. The gluconate type is similar to the calcium you get from milk and some vegetables. It is a gentle calcium and is easily absorbed by children and adults with weak digestion.
The foods to eat for good calcium are:
Goat milk, egg yolk, fish, lemons, rhubarb, cheese, skimmed milk, bone broth, seeds, dulse, kelp, greens, nuts, cauliflower, celery, cottage cheese, gelatin preparations, barns,
Magnesium helps reduce constipation
Magnesium, a gentle laxative, helps to prevent constipation by relaxing your colon walls when you are under stress, have anxiety, or have too many worries. It normalizes tension on colon walls allowing for a normal peristaltic action.
Because magnesium attracts water, you can bring
in more water into your colon by taking magnesium supplements or by eating foods, which are high in magnesium. Water in your colon makes your stools softer and allows your colon to absorb water from your fecal matter if you body needs it.
How do you know if you are short on magnesium? You will get cramps in your calves at night or so called “Charlie horses.” Or, you will feel sore after some mild exercise or activity.
Take 400 mg in the morning and 400 mg in the evening of Magnesium gluconate, or citrate.
Jesse Lynn Hanley, M.D., in his book call, Tired of Being Tired, 2002, gives another way to take Magnesium to relieve your constipation,
“Take at bedtime. Begin with 200 milligrams magnesium oxide or magnesium citrate—you may increase the dosage in 200-milligram increments until your bowels move regularly. The dose for magnesium is individual, so begin low and increase the dosage as needed. Reduce the dosage if you experience loose bowels. Unlike irritating laxatives, magnesium does not create laxative dependency.”
If taking hypoglycemic drugs, magnesium may increase absorption of these drugs. It is recommended you consult with your doctor on the effects of magnesium with the type of hypoglycemic drug you are taking.
If taking magnesium, do not take it within 2 hours of taking any kind of drug.
If you have severe kidney or heart disease, you need to avoid magnesium and consult with your doctor on its use.
Magnesium is considered safe for pregnant women.
Foods High in Magnesium
Chlorophyll is high in magnesium and chlorophyll comes in capsules. These are some of the foods that are high in magnesium.
Greens, berries, wheat germ, grains, nuts, cornmeal, apples, apricots, oats, pears, pecans, spinach, tofu, lentils, honey, fish, cabbage, avocados, cashews, peas, prunes, soy milk, chard
You can see that calcium and magnesium is not just for bone building and acid neutralization, but it is also good for constipation prevention and relief.
Rudy Silva has a degree in Physics and is a Natural Nutritionist. He is the author of Constipation, Acne, Hemorrhoid, and Fatty Acid e-books. He writes a newsletter called natural-remedies-thatwork.com and his information on other topics can be seen at http://www.stop-constipation.com or at http://www.constipation-remedies.for–you.info
Herbal teas have long been known to have medicinal benefits as well as being tasty to drink! Some of my favorite teas are chamomile tea, jasmine tea and ginger tea. Each of these has a distinctive taste as well as health benefit.
Chamomile tea is a favorite herbal tea that many use if they have trouble sleeping. It has natural sedative, antiinflamatory and antispasmodic properties so is also good for cramps. Due to it’s calming benefits it is often used to help relieve anxiety. It is rich in essential oil and can help the digestive system function properly. Chamomile is also very good for your skin and you can wet a cloth in the tea and use it as a skin cleanser or compress.
Jasmine tea is a combination of green tea leaves and jasmine flowers. It has a lovely jasmine scent and flabor with all the wonderful antioxidant properties of the green tea. Jasmine tea has long been used for it’s relaxing and warming qualities and is also soothing to the digestive system. This tea also may help lower cholesterol according to recent studies and
may even help with longevity.
Ginger tea has powerful medicinal properties. It is reputed to be a aphrodisiac and can help freshen your breath! It has anti fungal and anti spasmodic properties and can help sooth stomach upset by neutralizing acids and aiding digestion. Ginger is also reputed to help relieve nausea, motion sickness, dizziness, flatulence and even help to ease muscle pain.
To properly make herbal tea, use 1 tea bag per person or, if you are making it from the dried herbs, use 1 teaspoon of the herb. Add boiling water to the herb mixture and let sit for 5 minutes. Don’t let it sit for too long or it will start to taste bitter. Don’t drink it too soon or the herb won’t have imparted it’s flavor into the water enough. Typically herbal teas are taken “black” but you could add a little milk or some sugar or honey to taste if you like.
Lee Dobbins is owner and editor of Vitamin and Herb Guide For Natural Care and Healing where you can find out more about the healing benefits of herbs.
How often do you pick up items at the grocery and scan the labels? Do you understand them? Ever wonder if they are really accurate? Many consumers probably glance at them, but based on the current obesity rate today it seems as if people should pay more attention.
Selling food is a big business. Through clever marketing campaigns and tricky labeling, many companies are able to influence your feelings and buying decisions. However, food makers are required to follow guidelines set forth by the Food and Drug Administration (FDA). Such guidelines include listing health claims and noting the % of daily values per serving.
Health claims link a food or one of its components to a specific disease or health related condition. Classic examples include whole grain cereals advertising that they may lower cholesterol (General Mills) and more recently yogurt products (Yoplait) proclaiming that (3) servings of yogurt a day will help you burn more fat. Fortunately, these claims must be based on solid research. Moreover, only approved health claims may appear on foods that meet the set requirements.
What about daily values? Typically, the label reveals the % of daily value for total fat, saturated fat, total carbohydrates, dietary fiber and protein, which is based on consuming 2,000 calories per day. The daily value does make it easy to compare similar foods because the serving size is usually the same. The tricky part lies in discovering two critical pieces of information. First, the amount of calories required
per day varies from person to person based on age and activity level. Second, it is necessary to determine if your serving size is smaller or larger than the serving size listed on the food label. Based on this information, consumers can begin to piece their own nutritional puzzle together.
However, be cautious as you can still be fooled by labels. For example, have you ever purchased fat free cooking spray? Many people assume it is fat free. The reality is that the serving size is so small (1/3 second spray or .25 grams) that it is virtually impossible to spray enough to coat a pan without exceeding the serving size by at least threefold. Another red flag may be the fact that there are 557 servings in one 6 ounce can. Suddenly, in a larger serving size, it is no longer fat free. Wow! Is that legal? Yes, simply because in the serving size listed the fat value is negligible. Ironically, the fat free product managed to add fat to your meal.
The bottom line is this: people should eat a balanced diet based on their activity level, age and caloric needs. Understanding all of this information simply serves as a roadmap to directing consumers to make more informed and healthier food choices.
References
Understanding Food Labels
American Dietetic Association
Brian Schiff, PT, CSCS, is a respected author, physical therapist and fitness expert. You can sign-up for his free online newsletter @ http://www.thefitnessedge.cc.
Copyright © 2005 Brian Schiff
Fitness Tips – diet plan, exercises, weight loss and gain muscles latest information.
Before we get to honey we have a question from one of our readers.
Pam asks:
What is your opinion of Splenda?
Answer:
Splenda is made by chlorinating sugar (sucrose). Three of the hydroxyl groups on the sucrose molecule are replaced bychlorine. DDT, an extremely toxic pesticide, is another compound made by chlorinating positions on a hydrocarbon ring structure. The data so far would indicate that Splenda (Sucralose) is not as dangerous as Aspartame but the following have been observed in laboratory animals.
Shrunken thymus glands (up to 40% shrinkage)
Enlarged liver and kidneys.
Atrophy of lymph follicles in the spleen and thymus
Increased cecal weight
Reduced growth rate
Decreased red blood cell count
Hyperplasia of the pelvis
Extension of the pregnancy period
Aborted pregnancy
Decreased fetal body weights and placental weights
Diarrhea
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A list of products where it is found:
Baked goods and baking mixes
Chewing gum
Confections and frostings
Fats and oils (salad dressings)
Fruit and water ices
Jams and jellies
Processed fruits and fruit juices
Sweet sauces, toppings and syrups
Beverages and beverage bases
Coffee and tea
Dairy product analogs
Frozen dairy desserts and mixes
Gelatins, puddings and fillings
Milk products
Sugar substitutes
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My Opinion: I would not use it.
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Honey and Meli Maenomenon.
Pediatric Warning: Honey and Children Under Two
Children under the age of one (to be really safe probably two years old) should not ingest honey. Honey contains clostridium botulinum spores. In the human with a mature immune system, the spores will not germinate in the gastrointestinal tract. However, in the immature immune system of the infant, the spores can germinate and cause botulism, a descending flaccid paralysis caused by the neurotoxin of clostridia botulinum. It also does not matter if the honey is pasteurized, since the typical pasteurization temperature is not high to kill the spores.
Composition of Honey
Honey is a highly processed (by bees in this case) substance that is usually around 40% by weight fructose. The typical composition in 100 grams of honey is:
Water 17.1 g (12.2-22.9 g)
Monosaccharides:
Fructose 38.5 g (25.2-44.4 g)
Glucose 31.0 g (24.6-36.9 g)
Disaccharides:
Maltose 7.20 g (1.70-11.8 g)
Sucrose 1.50 g (0.50-2.90 g)
Back to our familiar “fructose short-circuits glycolysis.”
Once again we visit the near equal amounts of fructose andglucose entering the bloodstream at the same time. Also, each gram of maltose will yield two molecules of glucose for eachmolecule of maltose. Each gram of sucrose will yield onemolecule of fructose and one molecule of glucose for each molecule of sucrose. As mentioned previously, (now almostad nauseum) the fructose enters the metabolic pathway for glucose below where glucose enters. This short circuits theglycolytic path for glucose and temporarily blocks themetabolism of the glucose. Excess insulin is secreted andin about two hours when both sugars are metabolized, there will be too much insulin in the bloodstream and voila …hypoglycemia. Or, if you in the middle of the Ironman or a training run or ride -the Bonk! I hate this bicycle andwhy am I doing this stupid triathlon?
Honey may be naturally processed by bees but it is stilla large dose of fructose and glucose.
Even though honey is a more natural substance, it really is nosafer than sucrose. All the problems associated with sucroseare also associated with honey. Lowered immune system functionthat can lead to cancer. Damage to the vascular system leading to heart disease and adult onset diabetes mellitus withgangrenous toes and all -are at the end of the sugar freeway. There
is also some discussion about additional nutrients foundin honey. However, the amounts are miniscule and really notworth the health risk of large doses of simple sugars. Ithink one of the best quotes I have found regarding this is:
“Added sugar contributes nothing but calories and is known as a dead food. All you have to do to improve your nutrition is consume products without any added sugar. Anyone interested in improving their nutrition and personal health should avoid added sugar in their diet.”
This is from the following website:
http://naturalhealthperspective.com/food/sugar.html
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Shameless Plug
The MericleDiet is one of the few diets that really makes itas easy as it can be to get off of “added sugars.”
http://www.DrMericle.com
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Meli Maenomenom and Some Ancient History
The nature of honey depends on from which flowers the honey bees get their nectar. Clover honey is very popular and does not constitute a significant toxic health threat on an acute basis. However, honey gathered from Rhododendron in the Black Sea area is very toxic. Xenophon, the author of TheAnabasis, who was also a very brilliant military leader anda follower of Socrates, found out the hard way. In 401 B.C.,following a less than optimal campaign in Persia, he electedto lead 10,000 Greek soldiers through the mountains of Kurdistan, Georgia and finally Armenia. They noticed a largenumber of bee hives when they made camp in Colchis. They raided the hives and devoured the honey. Soon they were allacting like intoxicated madmen, had fits of vomiting and collapsed by the thousands.
Toxic Honey -A Weapon
Pompey, a few years later, in 67 B.C. did not fare as well. While campaigning against Mithridates king of Pontus,he camped in the same area. Some allies of Mithridates(the Heptakometes) had placed toxic honeycombs all along the way. Pompey’s army feasted on the honeycombs and soonthey were easily slaughtered. Similar tactics were used against Russian foes of Olga of Kieve in 946 A.D. and Tartarsoldiers were massacred by the Russians in 1489 after ingesting toxic honey in the same area.
Meli Maenomenon (Mad Honey)
This honey soon became known as mad honey. While there has beensome debate on this subject it apparently is significant enough,even here in the US, that poison control data bases all makemention of toxic honey poisoning. Early symptoms includetingling, numbness, dizziness, impaired speech, and evenhallucinations. Larger amounts of ingested “meli maenomenon”result in vertigo, delirium, nausea and vomiting, impaired breathing, bradycardia, hypotension, cyanosis, muscle paralysis and unconsciousness. Extreme ingestions can cause ventricular tachycardia and other serious cardiac arrhythmias.
Differential Diagnosis:
Acute Myocardial Infarction vs Toxic Honey Ingestion
In most emergency rooms in northern California, one of the differential considerations for acute myocardial infarction (heart attack) is mad (toxic) honey ingestion.
Today’s Health Tip:
Honey is really no safer than sucrose. I would try to limitthe ingestion of honey just as you would any other simplesugar.
Reference:
Stryer Biochemistry Fourth Edition
Dan McFeeley (The Ancient History)His only address is:www.keynet.net This however, at least for me, wasa broken link.
Thanks for your attention.
Copyright 2005 John Mericle M.D. All Rights Reserved
http://DrMericle.com is devoted to achieving optimal health and peak performance through diet and lifestyle change. Dr. Mericle brings together a unique blend of formal training in organic chemistry and biochemistry, medical education, 29 marathons, 3 Hawaii Ironman competitions and a lot of practical real life experience.
Acid Reflux Disease, or GERD, is a common disease which affects approximately 5-7% of the population. It occurs when acid from the stomach backs up into the esophagus, a long, thin, muscular tube, which connects the mouth and the stomach. This often causes a constant burning sensation behind the breastbone, which is commonly known as heartburn. Long-term or persistent heartburn should be evaluated by a doctor, as heartburn can imitate the symptoms of heart disease.
Once you have been properly diagnosed as having Acid Reflux Disease, there are a variety of treatment options available to you. Many doctors recommend over the counter medications, developed to reduce stomach acid, such as antacids or prokinetic agents. Some patients who are unable to control their symptoms with non-prescription medication may either choose prescription antacids or surgery, or opt for a combination of the two.
There are other options available, however, to help you manage your symptoms. Many patients are able to control their disease by simply by making lifestyle changes. Here are a few tips, to get you started.
Probably the most important lifestyle change that you could make to help you manage your GERD symptoms is the simplest-
avoid the foods and drinks that make you uncomfortable! While this may sound like common sense, many sufferers find it difficult to make dietary changes. Try replacing fatty, deep-fried foods with healthier options, such as tasty summer salads and steamed vegetables. You should also try to limit your intake of caffeinated beverages, as caffeine is a known contributor to GERD, so opt for decaf teas and coffees instead.
Stress reduction is also key to the management of acid reflux disease. The body manufactures more stomach acid when under stress, so it is important to learn to relax. Meditation is a very useful tool for effectively reducing stress levels, so incorporating one or two short meditation sessions into each day can help you to relax. Likewise, yoga is also recommended as being an effective way to manage stress, so try to find a class near you.
By incorporating simple changes into your life, you can not only better manage your GERD symptoms, but also enhance the overall quality of your life.
Carl Spanier is the founder of Acid Reflux Causes a website that allows consumers to quickly and easily get acid reflux information.
Cranberry juice was first made by American settlers in 1683. It is a love it or hate it beverage. For those who like it, it has a number of health benefits. Let me share some of those.
Emulsifies Fat.
This is for all of you that have some excess fat to lose. According to Nutritionist Ann Louise Gittleman, Ph.D., C.N.S., Cranberry juice contains high levels of organic acids, which have an emulsifying effect upon fat deposits. She generally suggests it along with some flax seed or flax seed oil.
Urinary infections
When it comes to urinary tract infections caused by a strain of E coli bacteria, cranberry juice compounds may help. Some of the compounds in the juice block the bacteria from sticking to the cells in the body, so that the body can more easily flush the bacteria out.
Respiratory Infections
Study results in 2002 suggest that cranberry juice may inhibit a type of bacteria that is a common cause of ear and respiratory infections in children. This is according to researchers at the annual meeting of the Infectious Diseases Society of America.
In this study it was found that cranberry juice can inhibit certain strains of Haemophilus influenzae, a type of bacteria found in the nose and throat of 75% of healthy children and adults. The bacteria can also cause infections, and may be responsible for up to 40% of bacterially-derived middle ear infections.
In this study, the researchers found that the juice could prevent certain strains of the bacteria from sticking to red blood cells or mouth cells, a step that can allow the bacteria to linger in the body. It seemed that the juice inhibited the
bacteria’s pili, the hair-like structures that allow them to adhere to surfaces. The juice had no effect on strains of Haemophilus influenzae that lacked pili.
While the results took place in test tubes, this certainly would be something to keep in mind for children and adults who get throat and ear infections.
Don’t over do the juice!
I do want to warn you that excessive consumption of juices. Drinking too much fruit juice can contribute to obesity, the development of cavities (dental caries), diarrhea, and other gastrointestinal problems, such as excessive gas, bloating and abdominal pain. Children especially, as their bodies are smaller for the amount of juice ingested.
Recipe
Consider this more of a medicinal drink than a beverage, and you will do fine. Probably a cup for an adult, and a half cup for a child twice a day, until symptoms abate.
1 tea bag of Green Tea or Chai Green Tea
(Chia green tea contains ginger, cinnamon, allspice, nutmeg, and clove along with green tea)
2 cups unsweetened Cranberry Juice
Bring one pint of water to a rolling boil. Insert your tea bag and steep 3 to 6 minutes. Pour into a one quart container. Add two cups of unsweetened Cranberry Juice. Store in the refrigerator and use within three days.
You can drink this cold or warm it up and drink. If you have used regular green tea you can add a very small pinch of any of the spices mentioned above that is in the Chia tea, for more flavor.
Jeannie Crabtree C.Ac. shares health tips about what to do about health challenges today. Get your tips started by visiting http://www.health-doc.com orhttp://health-doc.com/blog/health-blog.html
They’re not only good for you, but they taste good, too. Sprouts are also a great source of vitamins, fiber, protein, anti-oxidants, and enzymes. A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds ofvegetables, from grains such as buckwheat, and frombeans. While Mung beans are perhaps the most commonsource of sprouts, you can also obtain good resultsfrom lentils, soybeans and chickpeas just to name afew.
Sprouts can be grown almost anywhere and the best partis you only need a few basic supplies to get started.By following a few simple steps, you can receive acontinual supply of nutritious sprouts.
While there are several commercial products availableto cultivate sprouts, here are some of the easiestmethods to help you get started.
- Growing Sprouts in Flower Pots -
1. Start with a clean clay or plastic flower pot. Makesure there is a hole in the bottom of the pot to ensuregood drainage. Then place a piece of cheesecloth ormuslin in the bottom of the pot over the hole so thatthe seeds/beans cannot fall out.
2. Next, soak the seeds or beans overnight and thenput them in the pot. Remove any that are broken ordamaged. Cover the plant pot with a dish.
3. Once a day, hold the pot under running water for afew minutes. This is to soak the seeds/beansthoroughly.
4. Once the sprouts begin to show, remove the dish andcover the pot with a piece of clear plastic wrap to letin the light. Place the sprouting pot near a windowthat allows daylight but is not in direct sunlight.
- Growing the Sprouts in Trays -
1. Soak the seeds or beans overnight. Remove any thatare broken or damaged before you begin the sproutingprocess.
2. Select a low, flat dish (like a pie plate) or tray.You can purchase growing trays wherever plantingsupplies are sold.
3. Next, spread out a 2-inch layer of soil and thensprinkle the soaked seeds or beans on top of the soil.
4. Cover the seeds/beans with four layers of dampnewspaper.
5. Cover the top of the tray with clear plastic wrap.
6. When the sprouts start to lift the plastic cover,(usually about three days) remove the newspaper.
7. Place the tray in a window so that the light canturn the sprouts green. You will need a space to placethe sprouting tray that receives daylight but is not indirect sunlight.
8. Because the thin layer of soil dries out quickly,water twice each day.
9. After about 8-10 days, you will have sprouts tallenough to harvest.
- Growing Sprouts in a Jar -
1. Soak the seeds,
grains, or beans in lukewarm waterovernight in a wide-mouth glass jar. Remove any thatare broken or damaged before you begin the sproutingprocess. (Sprouting increases the seed volume.4-tablespoons will be sufficient for a quart sizecontainer.)
2. In the morning, pour off the water in the jar andrinse the seeds/beans thoroughly.
3. Place a piece of cheesecloth or muslin over themouth of the jar. Use a rubber band to hold thematerial securely in place. This makes rinsing easier.
4. To keep the sprouts constantly damp, repeat therinsing 2-3 times a day. Remember to drain any excesswater because the sprouts should not stand in water.
5. Keep the jar away from the light for the first fewdays.
6. When the seeds/beans begin to sprout, (usuallyabout the forth day) move the jar into the light toactivate the chlorophyll and turn the sprouts green.
- Harvesting and Storing the Sprouts -
Newly germinated grain, seed, and sprouts, increase infood value in the very first period of growth. Grainsshould be harvested and eaten from when they are sixdays old until they are 4-5 inches tall. To harvest,just take your kitchen scissors and cut what you need.
Sprouts from beans, peas, etc., are ready earlier andcan be eaten when they are 3-6 days old, depending onthe type of sprout. For spouts grown in no soil or inseed trays, you can harvest the green “grass” when itstarts to grow. Sprouts, from grain sown in jars, areready sooner and are edible even before they turngreen. Seeds sown in soil take a little longer.
If necessary, wash the sprouts thoroughly to remove theseed coat. Sprouts need to be stored in therefrigerator once they are ready to eat. Put thesprouts in tight sealing bags, and they will remainflavorful and crisp for one to two weeks. Rinsing thesprouts daily under cold water can extend their life.
Sprouts may be frozen by blanching them over steam forthree minutes and then cooling them in ice water. Drainthem and pack into freezer containers.
By growing your own sprouts, you will save yourselfmoney because it is less expensive to buy sprout seedsand grow and harvest the sprouts yourself than it isto buy the sprouts from a market. Sprouting at hometakes only a few minutes a day, and can produce a goodpart of your daily requirements of the nutrients youneed from fresh produce. The hassles are minor, thecosts are low, and the freshness is wonderful.
Pia Nutro operates http://www.forvegetables.comShe has studied nutrition and understands the importance of vegetables in the diet. Visithttp://www.forvegetables.com often for up to date information on vegetables.
Many people experience unpleasant reactions to foods they have eaten and suspect they have a “food allergy”. However, only 2–5% of adults and 2–8% of children are truly “allergic” to certain foods. The remainder of people may be experiencing food intolerance, or food sensitivity, rather than true food allergy.
I think a quick lesson is in order…A food allergy occurs when an individual ingests a food (usually containing a protein) that the body sees as a “foreign” or threatening substance – known as an ANTIGEN or ALLERGEN. The person’s immune system responds by mounting an attack, producing large amounts of IgE antibodies, which attach themselves to specialised white blood cells. These cells release histamine and other inflammatory substances, producing “classic” allergic symptoms of swelling and inflammation. Conditions and symptoms such as rhinitis, asthma, wheezing, lip swelling, itchy skin, hives, and eczema involve this type of “allergic” reaction. The allergens involved could be anything from a food protein, pollen from flowers or grasses, house-dust mite or animal dander.
A food “intolerant” reaction also occurs when the body “reacts” to the ingestion of a food. This reaction however may or may not involve the immune system, and may be caused by a food protein, a starch or sugar molecule, other food component, or by a contaminant found in the food (e.g. food colouring, preservative etc.). If the immune system IS involved, it is usually a different class of antibody that is produced, which is why standard food allergy tests can produce negative results, yet noticeable food-related symptoms persist. Many symptoms related to food intolerance are caused by a local inflammatory response in the gut, and a sign of underlying “inflammation”.
With food “intolerance”, it is worth understanding, that it’s rarely the food that is the problem – it is the person’s response to it! Foods containing wheat or milk for example are getting reputations as “bad foods” due to the reactions they can produce in some people. While they can very well be “problem foods” for some, they can also be very healthy foods for others. Food intolerance could be re-named as “poor digestion”, as reactions to food are often the result of poor or compromised digestion!
So what can cause food intolerance?Food intolerances are often caused by stress! Food-intolerant people often have low levels of secretory IgA, a class of protective antibodies found in the gut. IgA antibodies protect the body against the entry of foreign substances. Stress leads to a decrease in secretory IgA… a bit of vicious cycle really, but it certainly explains the relationship between stress and food intolerance!
Underlying digestive problems (e.g. low stomach acidity, gut bacterial overgrowth, a “leaky” or damaged gut lining, yeast infection or poor digestive enzyme production) are common “causes” of food intolerance and must be addressed before avoiding foods unnecessarily.Gallbladder disease, gallstones, and pancreatitis may also be underlying causes of reactions to foods, but these will produce other symptoms too.
It is usually large food particles that cause allergic reactions, so proper breakdown of food (especially protein) via cooking and chewing is vitally important. Digestive enzymes or probiotics can often help too to ensure complete digestion, and once digestion is corrected, things can improve quite dramatically.
Signs and symptoms of food intolerance can be quite diverse, depending on how long the person has been ingesting food allergens and how the body has “adapted”. Common symptoms include bloating, stomach cramping, diarrhoea or constipation – yes commonly known as “IBS”!Long term food intolerance may produce symptoms totally unrelated to the digestive system and may include fatigue, joint and muscle aching, depression, headaches and migraine, hyperactivity in children, and even certain autoimmune disorders.
Diagnosing a food intolerance rather than an allergy (via IgE antibody blood testing) is not easy, simply because reactions to foods can occur from anywhere between 12-36 hours after eating… coupled with the fact that an individual may be reacting to more than one food! Exclusion/reintroduction diets are the “gold standard” of tests and the most useful when done properly. They do need to be adhered to for at least 2-4 weeks initially, and are always best done under the
guidance of a registered nutritionist or dietician with experience in food allergy and intolerance.
Various blood tests are now available (most useful are IgG antibody tests – available now via pin-prick blood sample) which may prove useful in many cases – but only when there are noticeable symptoms. Vega testing (measuring energy flow) and kinesiology (muscle strength testing) are entirely reliant on the skill of the practitioner, so how effective they actually are is very difficult to measure. Whatever the test, none are 100% accurate, and changes to a person’s diet based purely on the results of a test cause more confusion than clarity, and very often lead to unbalanced eating, unnecessary food phobias, and possible nutrient deficiencies.
What to do if you suspect you have a food intolerance
1) Keep a food diary and note when symptoms occur
2) Try and identify the possible problem foods
3) Seek advice on how to adapt the diet to improve digestion
4) Eat a varied, fresh and nutritious diet
The most commonly allergic foods…Cow’s milk, cheese, soya, eggs, peanuts, wheat, gluten, yeast, corn, rye, chocolate (often the milk in chocolate!), coffee, tea, alcohol (it is the chemicals and preservatives in alcohol, not the alcohol per say), citrus fruit (lemons, oranges), white potato, beef, various spices, tomato, malt, pork, chemical additives, colourings and preservatives in food (especially tartrazine, sodium benzoate, aspartame).
Food intolerances are best dealt with by avoidance of the offending food for a prescribed period of time, followed by a “rotation” diet, in which problem foods are only eaten every three to four days, instead of daily. Young children can often re-introduce foods after three months of avoidance, whereas adults may require six to twelve months of avoidance.
Much food intolerance and even some food allergy problems settle down after long-term avoidance, and especially when digestion is improved. When a problem food is only eaten sparingly, symptoms are less likely to return. The importance of rotating foods varies from person to person and may be related to the severity of the allergies.
The following foods are the least likely to provoke allergic reactions:
Beverages:
Almond milk, Quinoa milk, herb teas, apple juice and other pure or freshly squeezed fruit juices without sugar or additives (dilute 50:50 with water).
Roasted grain beverages may be used as coffee substitutes. If you like fresh coffee, Dandelion root which you can grind in a coffee grinder.
Soya milk is fine UNLESS you have an allergy to soya!
Cereals:
Oats (unless you have diagnosed Coeliac disease or are known to be “sensitive” to gluten)
Oatmeal and Oatbran
Quinoa porridge
Puffed rice and millet cereal
Homemade mueslis
Grains and flours:
Chick pea flour
Potato flour
Buckwheat flour
Rice flour
Cooked whole gains:
Oats, millet, pearl or pot barley, buckwheat groats (also known as Kashi), brown rice, basmati rice, amaranth, quinoa, 100% buckwheat soba noodles, rice noodles.
Breads:
Sprouted grain breads, rice bread, 100% rye or spelt bread (often fine with wheat-sensitive individuals), other wheat and yeast-free breads
100% rice cakes
100% rye crackers
Legumes:
Haricot beans
Chickpeas
Black-eye beans
Kidney beans
Lentils
Navy beans
Pinto beans
Peas
String beans
Tofu (soya bean curd)
Dried beans should be soaked overnight. Pour off the water and rinse before cooking for allotted time. Canned beans often contain added sugar or other potential allergens, so if used they must be rinsed well.
Nuts and seedsAlmonds, pumpkin seeds and sunflower seeds – eat raw with no salt etc.Nut butters are highly nutritious spreads to use in place of butter or margarine, e.g. Tahini, almond butter, hazelnut or cashew butter.
Oils:
Use cold-pressed or expeller-pressed oils (available from health food stores), as they are safer. Do not use corn oil or “vegetable oil” from an unspecified source, as this is usually corn oil.
Rapeseed oil
Linseed (edible linseed or flaxseed) oil
Olive oil
Safflower oil
Sesame oil
Soya oil
Sunflower oil
Protein:
Fresh white fish, salmon, mackerel and tuna and most canned fish, lamb, poultry and fowl.
Vegetables and fruit
All vegetables except corn are generally acceptable on a low-allergen diet, as is all fruits with the exception of citrus fruits. Tomatoes can often cause problems and should be avoided by susceptible individuals. Other food members of the nightshade family (potatoes, aubergine, peppers) may prove problematic with arthritis sufferers.
Lucy-Ann Prideaux MSc BSc RNutrRegistered Nutritionist
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Changing seasons, especially summer into fall, is the ideal opportunity to use your food to increase your focus and energy (It’s time to get back to school, right?). By changing your food (and the way you live) to adjust to the season, you build energy, while boosting immunity and managing your weight.
While I’m sure that sometimes you have tons of focus, I bet other times you find yourself staring into space, grumbling “isn’t it snack time yet?” or begging for “a cup of coffee”. Well, have no fear! Here are 10 easy (and good) EnergyRich™ food and lifestyle ideas for more Fall Focus.
1. Radishes.
A member of the cabbage family this little veggie has tons of benefits. It helps promote digestion (good for energy and weight loss), supports the thyroid gland and keeps colds at bay. Also, an excellent source of vitamin C, potassium and magnesium; this makes it a perfect food for the transition from summer into fall.
2. Basil.
I know that most people associate this herb with summer, tomatoes and mozzarella cheese, but basil is a fantastic herb to use with meat, poultry, salads and soups. What’s great about this is that (along the lines with radishes) basil helps with digestion. This is exactly what you want as your body starts to crave heavier, warmer foods for the fall.
3. Watercress.
What greens are you eating right now? The more greens in your diet, the clearer your focus will be. Don’t be afraid to move away from salads as the weather gets cooler — your body wants the warmer food, but don’t sacrifice eating greens. Watercress is a fantastic green for the fall. Not only is it high in vitamins and minerals, but it’s own growing season extends into November making it one of the heartier greens out there.
A secret tip: watercress taste great sautéed. Add a drop of olive oil and wa-la, a yummy, heated green!
4. Facial Pack.
It’s not just you. The weather changes and suddenly so does your skin. You find yourself distracted by strange bumps, rashes, pimples that are suddenly popping up all over. Even if you don’t have any unsightly blemishes, a facial pack will provide moisture to dehydrated summer sun skin.
Pack Mix: Mix 1 tbsp of old-fashioned oatmeal with 1 tsp. of non-fat yogurt. Blend and apply to damp skin. Massage gently for a few minutes. Rinse. Mix 1/2 tsp of wheat-germ oil with 3 tbsp of sage tea. Apply mixture while still warm. Relax for 20-30 minutes before rinsing.
5. Whey.
Need to detox from all of that summer bbq or amusement park high-sugar food? Whey contains calcium, protein, lactose, lactic acid, potassium, the B vitamins, nutritive salts, iron, phosphorous and magnesium. This EnergyRich™ content makes it perfect choice for replenishing healthy bacteria to the digestive system. Be sure to seek advice about whether to purchase the sweet or sour form.
6. Body Lotion.
Our increase of showers in the summer may have had our bodies clean and smelling sweet, but also robbed of our natural oils and moisture. Usually to compensate
for the loss of oil the body produces more of it which can lead to enlarged pores and other problems. To prevent loss of oil after bathing or showering, pat dry instead of rubbing and use an all natural (no perfumes, chemicals or dyes) body lotion. Your skin will be properly moisturized and your body energized as it won’t need to be fighting throughout the day to try to cleanse and detox all of those factory made lotion ingredients.
7. Apples.
This is a loaded fall fruit: potassium, phosphorous, iron, calcium, magnesium – you name it! The double secret and extra benefit of this fruit is that it can prevent constipation and control diarrhea. It knows exactly what your body needs!
An EnergyRich Tip™: keep apples crisp by storing them in a perforated plastic bag in a cool place.
8. Nuts.
Energy production takes place at the cellular level. Shift in the seasons can affect the body’s absorption of vitamins and nutrients. If you are feeling an energy drop as we move into fall, you must listen to your body! Do not try to “up” yourself with caffeine, sugar and other stimulants. This just makes matters worse. Use walnuts and almonds in moderation to give you a steady stream of energy.
9. Kneipp Therapy – aka Water Therapy.
German priest Sebastian Kneipp developed the water therapy system that bares his name and is used in spas around the world. Kneipps main moto is: “Inactivity weakens, exercise strengthens, excess harms.” If you find yourself less active as we move into fall and specifically having less contact with water you can try this quick, easy, at-home technique to increase blood flow, stimulate metabolism, even out mood and boost immunity. Use a shower head or hand held faucet spray. Direct a very cold stream of jet water onto the bridge of the nose for 1 minute. Then switch to warm water for 2 minutes. Finally, back to cold for 1 minute.
10. When all else fails, relax …
If you find you are tenser or more irritable with weather changes, some form of relaxation may ease your overall mood and stabilize your energy and focus. Try yoga, tai chi, reflexology or feldenkreis.
The most important thing is to find whatever proves to be relaxing to you and be sure to incorporate it into your week.
One last note: Keep in mind that if your body’s main objective is to give you more focus and increased energy, you should NOT go for sweet stimulants more than once in a blue moon. Remember our main goal is to consistently FEEL good, not just temporarily. : )
Want to use this article on your website or your own ezine? You absolutely can! But here?s what you MUST include: Heather Dominick, “The Energy Expert”, is founder of the EnergyRich Lifestyle Program?, the proven step-by-step program to help you achieve your best health and fullest life. To sign up for her freebie how-to articles and no-charge teleclasses on creating your best energy life, visit http://www.individual-health.net