Healthy Nutrition and Weight Management
 
Enough enquiries regarding weight loss, diet, healthy nutrition and detoxing has inspired me to write this post.
This is my understanding and approach to diet and nutrition according to Traditional Chinese Medicine and other traditional therapies.
In Chinese medicine there is little reference to detoxing unless we're dealing with a severely toxic constitution, like drug overdose, obesity, hypertensive or diabetic condition. Chinese medicine is very conservative when it comes to detoxing, in many cases it may cause more harm than benefit.

I propose embracing a more wholesome approach that helps maintain optimal weight and is nurturing to the organism, the key is in establishing healthy patterns of behavior regarding food. When choosing a diet therapy, the goal is to consider the time cycle for certain organs responsible for optimal digestion, the seasons, and your constitutional nature. Not everyone benefits from a vegetarian, carnivore, vegan or raw diet. Having your acupuncturist assess your constitution so that you are properly informed is a very important step.

Our metabolism is most heightened before 3 PM, that means animal proteins should be consumed by 3 PM. The main meals should be early morning and early afternoon (unless you’re fasting). Post 3 PM, vegetarian meals are preferred. Vegetarian meals means- a pretty healthy non-starchy diet. Like soups, stews, curries, grilled/stir fried/steamed vegetables with a grain. 
The spleen organ, according to TCM is responsible for metabolism, and it likes regularity. Establish regular times for eating meals and commit to those times every day. Eating in silence with limited disruptions determines the quality of digestion, emphasis on chewing food with mindful attention.
 
The last meal should be by 6 PM. Post 6 PM, if hungry snack on a fruit(not the sweet kind) or nuts, if fasting then only water or unsweetened tea.
The primary foods to avoid are sugars (everything that converts to sugar), processed foods, dairy (unless you know your dairy farmer). These foods are inflammatory and the cause of many chronic internal disorders.

Animal proteins should be organic, I know it costs more but it is absolutely worth it -we're finding that a lot of hormonal imbalances in both men and women are due to the manipulation of hormones in livestock. Not to mention cancer being linked to carcinogenic matter fed to chickens. We are in control. Wherever possible, choose organic animal fats. 

The digestive system thrives in a warm environment. Consumption of cold and raw foods (raw salads, sashimi, smoothies, iced coffee, juices) will slow down metabolism and in some constitutions cause a disturbance, if your constitution is damp then these foods will aggravate your symptoms. Your digestion craves foods that are warming and cooked. Drinks should be taken at room temperature or slightly warm, add lemon juice for weight loss. 
When washing greasy dishes in cold water, dishes are still greasy right?  Hot water obviously cleans much better, same idea with the body. 
Meals should mostly be soupy. They should not be dry, avoid sandwiches, chips, fries and other fast food type foods. Those are not metabolized very well and offer little nutritional value. 

If you are trying to lose weight, set realistic goals. Losing 1 pound a week is very doable, and you will keep it off.
Exercising is very important. Plan to have at least 30 to 45 minutes of cardio every day, when the blood and lymph are circulating, qi and blood can circulate and nourish every organ system. I can't emphasize enough how important it is to exercise daily.

To review, proper eating habits for weight loss and optimal digestion:

• First thing in the morning and throughout the day drink warm to hot water with fresh organic lemon juice (especially for weight management).
• Avoid drinking beverages with meals. Drink 1 cup of room temperature water before meals.
• Incorporate fasting 16-18hrs. a day. Cut off is 6pm or earlier.
• Main meal to set up metabolism is your first meal. The time should be consistent daily, and the combination is essential for what your body will crave all day. A meal rich in carbs, will mean you will crave carbs all day.
• Meals should be prepared from scratch and as close to nature as possible, avoid processed food. If you can't pronounce the ingredients, they are probably not nutritious and possibly harmful.
• Introduce fermented foods like sauerkraut, pickle your own vegetables. Include fermented foods with at least one meal a day. Fermented foods populate your gut with beneficial bacteria, and improve digestion, immune function, and enhances mood.
• Understand which foods are beneficial for your constitution. Food is medicine, most imbalances can be corrected with foods.
• Adrenalin stress and hyperactive nervous system inhibits secretions and supply all blood towards the fight or flight response. Blood is not flowing to the stomach or mouth causing digestion to shut off. This is when we turn to comfort foods which are generally silencing our distress. Identify your comfort foods and try to address the emotional stressors, the root imbalances.
• How you eat is the most critical element to gallbladder and stomach function, chew food thoroughly, and take your time, smell and taste your food. Shut off all other stimulants like television, computer, and phone.
• Consume herbal digestive bitters or apple cider vinegar before meals.
• ·Go to bed on an empty stomach - at least 4 hours after you ate. The liver needs 8 hours to detoxify and replenish, going to bed on a full stomach means the liver is forced to break down the meal when it should be purifying blood.
• Stress is the primary trigger for most imbalances in the body, it is responsible for a host of illnesses, we can probably assess the root of most disease in stress. Adaptation to stress is very important, manage through spiritual practice of yoga, tai chi, qigong, meditation, singing, dancing, etc.
• Cardio workout, 30-45 min a day. 

 More Review:

• Meals should be abundant in vegetables, fiber, and some white protein (fish, turkey, chicken).
• Meals should not be dry (sandwiches, chips).
• Most meals should be soupy, like curries and stews.
• Raw foods should be a side dish and not your main dish.
• Incorporate fermented foods.
• Not more than 6oz of cold, raw drinks (smoothies, juices, iced drinks)
• Grains should be soaked overnight with a little bit of lemon juice.
• Limit consumption of carbohydrates.
• Avoid soft drinks, limit caffeine and alcohol.
• Avoid snacking unless it’s in the nut or fruit family.
• Limit sodium consumption (table salt).
• Beneficial tea is Green tea.
• Do not eat any pre-packaged, canned foods, processed or microwave food.
• Avoid greasy, rich, fatty, deep fried foods.
• Avoid dairy intake.
• Drink 1 cup of room temp water before your meal not with your meal, this will signal the mind that its full much faster avoiding overeating.
• EXERCISE daily.

 
Weight loss protocol to accelerate results

Preparing for the cleanse, 7 to 14 days
This is a strict (but very healthy) diet. Think about what you eat each day. When ever possible, prepare all meals from scratch, buy organic, animal proteins should be free of hormones and antibiotics, eat wild caught fish only and fresh seasonal local vegetables. Establish relationships with local farmers, farmers who are passionate about pure foods, buy seasonal vegetables, local eggs and meat. Your food is your medicine.

• Eat only raw salads(30%) and steamed vegetables (70%)
• Buy organic if you can
• Make sure your bowels are moving, can supplement with magnesium (800mg at bedtime)
• Do the cleanse for 7-14 days

Avoid starchy vegetables such as sweet potatoes, potatoes, yams, corn, all winter squash except zucchini, beets, peas and parsnips. Raw salads and steamed vegetables might not sound that exciting, but you can use salt, pepper, lemon juice and various herbs and spices to liven them up. See the list of veggies you can eat from phase one.

The Cleanse, for the next 7-14 days you will be drinking 1 liter of broth with either a raw salad or steamed vegetables.
RECIPE: VEGETABLE BROTH
3-4 potatoes, peeled and diced
1 small onion, diced
3-4 stalks of fresh grown celery, thinly sliced
1-2 fresh grown carrots, thinly sliced
Cayenne pepper (optional)
1 large handful of greens such as kale or chard, chopped

Place ingredients in 3 quarts (about 3 liters) of pure or distilled water. Bring to boil and simmer for 20 minutes, strain the liquid and discard the veggies. If you'd like to spice it up a little, throw in some cayenne pepper. You should drink 2-3 bowls of this vegetable broth each day to replace depleted minerals. Use organic vegetables if possible!

PHASE ONE, FOODS TO EAT FOR THE NEXT FOUR WEEKS

VEGETABLES
Asparagus
Avocado
Broccoli
Brussel sprouts
Cabbage
Cauliflower
Celery
Collard greens
Cucumber
Eggplant
Garlic (raw)
Kale
Leeks
Okra
Onions
Peppers
Radish
Seaweed
Spaghetti squash
Spinach
Summer squash
Swiss chard
Tomatoes
Turnip
Zucchini

• Avoid starchy vegetables such as carrots, sweet potatoes, potatoes, yams, corn, all squash except zucchini, beets, peas, parsnips and all beans except green beans
• You should buy your vegetables fresh and eat them raw, steam or grill them. Add a little garlic and onions for flavor. 

PROTEINS
Beef
Chicken
Fish
Eggs

• Proteins are almost completely free of sugars and mold, so they fill you up, limit to 3 servings of beef, chicken or fish a week
• Eat fresh and organic meat if possible - processed meat like lunch meat, bacon and spam, is loaded with dextrose nitrates, sulphates and sugars
• Smoked or vacuum packed meats are also best avoided

NUTS AND SEEDS

• Nuts are a high protein food
• Avoid peanuts and pistachios as they tend to have a higher mold content
• You can remove mold by soaking the nuts in water
• Another tip to remove mold - spray the nuts with a diluted grapefruit seed extract solution

NON-GLUTINOUS GRAINS
Buckwheat
Millet
Amaranth
Quinoa
Wild and brown rice

• Grains contain a high amount of fiber, excellent for keeping the colon clear 
• Soak grains overnight with a tiny bit of lemon juice
• Grains also act like a pipe cleaner in your intestine, grabbing toxins like pollutants, chemicals, pesticides and heavy metals on their way through

HERBS AND SPICES
Basil
Black Pepper
Cayenne
Cilantro
Cinnamon
Cloves
Cumin
Curry
Dill
Garlic
Ginger
Nutmeg
Oregano
Paprika
Rosemary
Tarragon
Thyme
Turmeric

• Most of these herbs contain antioxidants, and anti-fungal properties
• Increase circulation and reduce inflammation
• Improve digestion and alleviate constipation

OILS
Virgin Coconut Oil
Olive Oil
Sesame Oil
Pumpkin seed oil
Macadamia Oil
Almond Oil
Flax Oil
Safflower
Sunflower
Coconut oil
Coconut butter
Ghee
Organic butter

• Use cold pressed oils
• Heating or boiling destroys many of the oils' nutrients

SEASONING
Black Pepper
Salt
Sea Salt
Lemon Juice

HERBAL TEAS
Cinnamon Tea
Clove Tea
Chamomile Tea
Pau D'arco Tea
Peppermint Tea
Ginger Tea
Licorice Tea
Lemongrass Tea
Green Tea

• All of these herbal teas have anti-fungal, anti-inflammatory properties
• If you're missing your morning coffee, try green tea instead

 
PHASE 2: Foods to Reintroduce for the next 4 weeks

BEANS
Adzuki Beans
Black Beans
Chickpeas
Mung Beans
Lima Beans
Pinto Beans
Navy Beans
Split Pea

• Beans are banned from Stage 1 because they contain lots of carbs
• They can be reintroduced in Stage 2 because they also contain fiber
• Soak all beans overnight with a little bit of lemon juice

HIGH CARB VEGETABLES
Carrots
Sweet Potatoes
Yams
Corn
Beets
Peas
Parsnips
Winter Squash

• These vegetables are banned in Stage 1 because of their high carb content
• However, they are nutrient dense and can be reintroduced in Stage 2
• Try adding 2-3 small portions each week

FRUIT
Green Apples
Pears
Grapefruit
Blueberries
Raspberries
Cranberries
Huckleberries
Blackberries

• Fruit is banned from Stage 1 because it contains sugar
• This is a list of low sugar fruits that may be OK to reintroduce in Stage 2

PHASE 3 AND BEYOND, A LIFESTYLE ADJUSTMENT
Be careful in re introducing foods like pizza and apple pie, you will have a reaction and it will probably be phlegmy and unpleasant.
It is believed in Chinese Medicine that most illnesses can be traced to an inflammatory condition.
For two months now, you have avoided inflammatory foods, and you are probably feeling for the most part symptom free.
I suggest you adopt this protocol as a lifestyle. It will help prevent illness and serve your body.
I want this to be a fun experience for you, your mindset is important. Let us welcome the traditional approach to nutrition with a positive enthusiasm!
Clinically, I have witnessed great success with this approach to nutrition and health.
Much success to you all!

If you or someone you care about can benefit from a constitutional diagnosis utilizing Chinese Medicine Therapeutics, please connect with Anjelika direct at 808-205-6536.

I have been a huge enthusiast of bone broth especially when cooked with Chinese herbs to enhance immune and endocrine function, strengthen connective tissue, improve digestive function, strengthen blood, qi and bones.
ingredients: ren shen, dong quai, huang qi, hong zao, lycii berry, chuan xiong, and dang shen.
Soon to come, I will be making ginseng (with other essential herbs) bone broth for order. Will be available in quart sizes.

A staple of the human diet for thousands of years, bone broth is enjoying a resurgence of interest due to its powerful health benefits. Bone broth is easy to incorporate in your diet as a base for soups, stews and legumes. Follow our recipe below to make your own fortifying and replenishing broth.

Top 5 Reasons to Eat Bone Broth:
1. Nourish Your Gut
Bone broth is full of gelatin and collagen, which soothes the intestinal tract and helps heal leaky gut, aka intestinal permeability. With stress, diet, alcohol, caffeine and NSAIDS wreaking havoc on our intestines, anything and everything we can do to help repair the gut is beneficial, as a healthy intestinal tract is essential to overall good health.

2. Boost Your Immune System
Yes, Grandma was right about chicken soup. A traditional folk remedy for colds and flus, bone broth provides a rich array of nutrients (especially gelatin) which support your immune system. Cysteine, an amino acid found in chicken, helps to thin mucus so it can be expelled more easily. When fighting a cold, make a chicken broth with added spices or peppers to make it spicy to help keep the mucus moving.

3. Increase Bio-available Minerals
As a result of soil degradation, the mineral content of our foods is reduced, and many of us have compromised absorption due to poor gut health. Yet minerals are critical to so many bodily functions and impact everything from our bones to our mood and our sleep. Supplying calcium, magnesium, potassium, silicon, sulfur and phosphorous, bone broth provides an excellent means of boosting your mineral intake. 

4. Promote Healthy Skin
A rich source of skin-supporting amino acids glycine and proline, along with collagen, the ultimate skin food, bone broth can improve skin elasticity and fight wrinkles.

5. Reduce Inflammation
Glucosamine, chondroitin, collagen, and gelatin support your joints, bones, and reduce inflammation throughout your body.

How to Make Bone Broth
Broth is forgiving so exact measurements are not required for success. The essential ingredients are simply bones, water and vinegar, which draws the minerals out from the bones. Vegetables (carrots, garlic, onion), sea salt and herbs improve the flavor and can be added towards the end of the cooking time, if desired.

Ingredients:

• 2 – 4 lbs bones – from poultry, fish, shellfish, beef or lamb (pastured, organic, and grass-fed)
• 1 gallon water or enough to cover bones (approx. 2 cups of water per 1 pound of bones)
• 3 – 4 tablespoons of apple cider vinegar (or other natural vinegar)  

Pour water and vinegar over raw or cooked bones in a large pot (e.g. the remains of a roasted chicken) and let sit for 30 – 60 minutes. Heat the pot and bring the water to a boil. Skim any scum that rises to the top. Reduce heat and allow the broth to simmer gently. Cook on low for at least 6 hours or overnight, to extract the most gelatin and nutrients from the bones. Use your slow cooker if you have one. After several hours of barely simmering, remove from heat and strain through a fine mesh sieve, strainer or cheesecloth. Use as a base for any type of soup, or drink one cup a day for a health-promoting tonic.


Written by Be Well Health Coach Laura Kraber.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Enough enquiries regarding weight loss, diet, and detoxing has inspired me to write this post.
This is my understanding and approach to diet according to Traditional Chinese Medicine and other traditional therapies.
In Chinese medicine there is little reference to detoxing unless we're dealing with a severely toxic constitution, like drug overdose, obesity, severly hypertensive or diabetic. Chinese medicine is very conservative when it comes to detoxing, in many cases it may cause more harm than benefit.
I propose embracing a more wholesome approach that helps maintain optimal weight and is nurturing to the organism, the key is in establishing healthy patterns of behavior regarding food. When choosing a diet therapy, the goal is to consider the time cycle for certain organs responsible for digestion, the seasons, and your constitutional composition. Not everyone benefits from a vegerarian, or raw diet. Having your acupuncturist assess your constitution so that you are properly informed is a very important step.
Our metabolism is most heightened before 2 PM, that means animal proteins should be consumed by 2 PM. The main meals should be early morning and early afternoon. Post 2 PM, vegetarian meals are preferred. Vegetarian meals means- a pretty healthy non-starchy diet. Like soups, stews, curries, grilled/stir fried/steamed vegetables with a grain. 
The spleen organ, according to TCM is responsible for metabolism, and it likes regularity. Establish regular times for eating meals and commit to those times every day. Eating in silence with limited disruptions determines the quality of digestion. The last meal should be by 6 PM. Post 6 PM, if  hungry snack on a fruit.
The primary foods to avoid are sugars, starches, and dairy (unless you know your dairy farmer). These foods are inflammatory and the cause of many chronic internal disorders.

Animal proteins should be organic, I know it costs a lot more but it is absolutely worth it -we're finding that a lot of hormonal imbalances in both men and women are due to the manipulation of hormones in the animals. Not to mention cancer being linked to carcinogenic matter fed to chickens. We are in control. Wherever possible, choose organic proteins. 

The digestive system thrives in a warm environment. Consumption of cold and raw foods will slow down metabolism. It wants foods that are warming and cooked. Drinks should be taken at room temperature or slightly warm, add lemon juice for weight loss. 
When washing greasy dishes in cold water, dishes are still greasy right?  Hot water obviously cleans much better, same idea with the body. 
Meals should mostly be soupy. They should not be dry, avoid sandwiches, chips, fries and other fast food type foods. Those are not metabolized very well and offer little nutritional value. 

If you are trying to lose weight, set realistic goals. Losing 1 pound a week is very doable, and you will keep it off.
Exercising is very important. Plan to have at least 30 to 45 minutes of cardio every day, when the blood and lymph are circulating, qi and blood can circulate and nourish every organ system.

To review, proper eating habits to improve digestion:

• First thing in the morning and throughout the day drink warm to hot water with fresh organic lemon juice (especially for weight management).
• Avoid drinking beverages with meals. Drink 1 cup of room temperature water before meals.

• Main meal to set up metabolism is breakfast. The time should be consistent daily, and the combination is essential for what your body will crave all day. A meal rich in carbs, will mean you will crave carbs all day.
• Meals should be prepared from scratch, avoid processed food. If you can't pronounce the ingredients, they are probably not nutritious and possibly harmful.
• Spices that assist the digestive function includes ginger, cayenne, and turmeric. Moderate if you are prone to heartburn or acid reflux. 
•  Introduce fermented foods like sauerkraut, pickle your own vegetables. Include fermented foods with at least one meal a day. Fermented foods populate your gut with beneficial bacteria, and improve digestion.
• Understand which foods are beneficial for your constitution. Food is medicine, most imbalances can be corrected with foods.

• Adrenalin stress and hyperactive nervous system inhibits secretions and supply all blood towards the fight or flight response. Blood is not flowing to the stomach or mouth causing digestion to shut off.

• How you eat is the most critical element to gallbladder and  stomach function, chew food thoroughly, and take your time, smell and taste your food. Shut off all other stimulants like television, computer, and phone.

• Consume herbal digestive bitters or apple cider vinegar before meals.

• ·Got to bed on an empty stomach - at least 4 hours after you ate. The liver needs 8 hours to detoxify and replenish, going to bed on a full stomach means the liver is forced to break down the meal when it should be purifying blood.
• Stress is the primary trigger for most imbalances in the body, it is responsible for a host of illnesses, we can probably assess the root of most disease in stress. Adaptation to stress is very important, manage through spiritual practice of yoga, tai chi, qigong, meditation, singing, dancing, etc.
  
  

 More Review:

• Meals should be high in vegetables, fiber, and some white protein (fish, turkey, chicken).
• Meals should not be dry (sandwiches, chips).
• Most meals should be soupy, like curries and stews.
• Raw foods should be a side dish and not your main dish.
• Grains should be soaked overnight with a little bit of lemon juice.
• Limit consumption of carbohydrates.
• Avoid soft drinks, limit caffeine and alcohol.
• Avoid snacking unless it’s in the nut or fruit family.
• Don’t skip meals, eat regularly.
• Limit sodium consumption (table salt).
• Beneficial tea is Green tea.
• Do not eat any pre-packaged, canned foods, processed or microwave food.
• Avoid greasy, rich, fatty, deep fried foods.
• Limit dairy intake.
• Avoid overeating.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

The reason you are referring to this page is because we assessed your health condition as inflammatory and advised a non-inflammatory diet.
Partially adopted from the website thecandidadiet.com

Preparing for the cleanse, 7 to 14 days
This is a strict (but very healthy) diet. Think about what you eat each day. When ever possible, prepare all meals from scratch, buy organic, animal proteins should be free of hormones and antibiotics, eat wild caught fish only and fresh seasonal local vegetables. Establish relationships with local farmers, farmers who are passionate about pure foods, buy seasonal vegetables, local eggs and meat. Your food is your medicine.

• Eat only raw salads and steamed vegetables
• Buy organic if you can
• Make sure your bowels are moving, drink a fiber drink like psyllium husk twice each day
• Do the cleanse for 7-14 days

Avoid starchy vegetables such as sweet potatoes, potatoes, yams, corn, all winter squash except zucchini, beets, peas and parsnips. Raw salads and steamed vegetables might not sound that exciting, but you can use salt, pepper, lemon juice and various herbs and spices to liven them up. See the list of veggies you can eat from phase one.

The Cleanse, for the next 7-14 days you will be drinking 1 liter of broth with either a raw salad or steamed vegetables.

RECIPE: VEGETABLE BROTH
3-4 potatoes, peeled and diced
1 small onion, diced
3-4 stalks of fresh grown celery, thinly sliced
1-2 fresh grown carrots, thinly sliced
Cayenne pepper (optional)
1 large handful of greens such as kale or chard, chopped

Place ingredients in 3 quarts (about 3 liters) of pure or distilled water. Bring to boil and simmer for 20 minutes, strain the liquid and discard the veggies. If you'd like to spice it up a little, throw in some cayenne pepper. You should drink 2-3 bowls of this vegetable broth each day to replace depleted minerals. Use organic vegetables if possible!

RECIPE: FIBER DRINK, drink two cups a day.
1 cup of room temperature water
1 flat tablespoon of Psyllium Husk powder


PHASE ONE, FOODS TO EAT FOR THE NEXT FOUR WEEKS.

VEGETABLES
Asparagus
Avocado
Broccoli
Brussel sprouts
Cabbage
Cauliflower
Celery
Collard greens
Cucumber
Eggplant
Garlic (raw)
Kale
Leeks
Okra
Onions
Peppers
Radish
Seaweed
Spaghetti squash
Spinach
Summer squash
Swiss chard
Tomatoes
Turnip
Zucchini

• Avoid starchy vegetables such as carrots, sweet potatoes, potatoes, yams, corn, all squash except zucchini, beets, peas, parsnips and all beans except green beans
• You should buy your vegetables fresh and eat them raw, steam or grill them. Add a little garlic and onions for flavor.

LIVE YOGURT CULTURES
Plain yogurt
Probiotics

• Live yogurt cultures (or probiotics) help your gut to repopulate itself with good bacteria
• Yogurt from goat and sheep milk is even better, as they tend to contain fewer chemicals

PROTEINS
Beef
Chicken
Fish
Eggs

• Proteins almost completely free of sugars and mold, so they fill you up, limit to 3 servings of beef, chicken or fish a week
• Eat fresh and organic meat if possible - processed meat like lunch meat, bacon and spam, is loaded with dextrose nitrates, sulphates and sugars
• Smoked or vacuum packed meats are also best avoided

NUTS AND SEEDS
Nuts and seeds that don't contain a high mold content

• Nuts are a high protein food
• Avoid peanuts and pistachios as they tend to have a higher mold content
• You can remove mold by soaking the nuts in water
• Another tip to remove mold - spray the nuts with a diluted grapefruit seed extract solution

NON-GLUTINOUS GRAINS
Buckwheat
Millet
Amaranth
Quinoa
Wild and brown rice

• Grains contain a high amount of fiber, excellent for keeping the colon clear 
• Soak grains overnight with a tiny bit of lemon juice
• Grains also act like a pipe cleaner in your intestine, grabbing toxins like pollutants, chemicals, pesticides and heavy metals on their way through

HERBS AND SPICES
Basil
Black Pepper
Cayenne
Cilantro
Cinnamon
Cloves
Cumin
Curry
Dill
Garlic
Ginger
Nutmeg
Oregano
Paprika
Rosemary
Tarragon
Thyme
Turmeric

• Most of these herbs contain antioxidants, and anti-fungal properties
• Increase circulation and reduce inflammation
• Improve digestion and alleviate constipation

OILS
Virgin Coconut Oil
Olive Oil
Sesame Oil
Pumpkin seed oil
Macadamia Oil
Almond Oil
Flax Oil
Safflower
Sunflower
Coconut oil
Coconut butter
Ghee
Organic butter

• Use cold pressed oils
• Heating or boiling destroys many of the oils' nutrients

SEASONING
Black Pepper
Salt
Sea Salt
Lemon Juice


HERBAL TEAS
Cinnamon Tea
Clove Tea
Chamomile Tea
Pau D'arco Tea
Peppermint Tea
Ginger Tea
Licorice Tea
Lemongrass Tea
Green Tea

• All of these herbal teas have anti-fungal, anti-inflammatory properties
• If you're missing your morning coffee, try green tea instead

PHASE 2: Foods to Reintroduce for the next 4 weeks.

BEANS
Adzuki Beans
Black Beans
Chickpeas
Mung Beans
Lima Beans
Pinto Beans
Navy Beans
Split Pea

• Beans are banned from Stage 1 because they contain lots of carbs
• They can be reintroduced in Stage 2 because they also contain fiber
• Soak all beans overnight with a little bit of lemon juice

HIGH CARB VEGETABLES
Carrots
Sweet Potatoes
Yams
Corn
Beets
Peas
Parsnips
Winter Squash

• These vegetables are banned in Stage 1 because of their high carb content
• However, they are nutrient dense and can be reintroduced in Stage 2
• Try adding 2-3 small portions each week

FRUIT
Green Apples
Pears
Grapefruit
Blueberries
Raspberries
Cranberries
Huckleberries
Blackberries

• Fruit is banned from Stage 1 because it contains sugar
• This is a list of low sugar fruits that may be OK to reintroduce in Stage 2

PHASE 3 AND BEYOND, A LIFESTYLE ADJUSTMENT.

Be careful in re introducing foods like pizza and apple pie, you will have a reaction and it will probably be phlegmy and unpleasant.
It is believed in Chinese Medicine that most illnesses can be traced to an inflammatory condition.
For two months now, you have avoided inflammatory foods, and you are probably feeling for the most part symptom free.
I suggest you adopt this diet as a lifestyle. It will help prevent illness and serve your body.




For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Impressive new research is emerging every day regarding the role of the microbiome of the digestive tract lining. The microbiome refers to the healthful bacteria, or ‘good germs’ that line our digestive tracts. The digestive tract itself is a center point of the nervous system, hormonal system and immune system. It is responsible for the balance of the our molecules of emotion, the neurotransmitters, and as a result is an important player for best mood. And good bacteria is an important part of healthy digestion.  Probiotics are known not only to help the digestion, but are key factors in obesity, hormonal balance, healthy kidney function, and much more.

How Do Probiotics Help the Brain?

Medical research is uncovering the mechanism of probiotics in mood. These healthy germs boost mood in two important ways: they generate a particular neurotransmitter called gamma-aminobutyric acid (GABA) and also enhance the brain receptors for GABA as well. Like a warm and gentle blanket for the brain, GABA is calming amino acid, known to calm areas of the brain that are over active in anxiety and panic and in some forms of anxious depression.

Animal studies working with mice showed those mice who ingested probiotics were, in general, more chilled out than the control mice.  The probiotic mice had lower levels of corticosterone in response to stress. Corticosterone is the mouse version of the human stress hormone cortisol. High levels of cortisol are common in anxiety as well as depression.  These mice were fed either the probiotic strain Lactobacillus rhamnosus or a broth without these. The lactobacillus-fed animals showed significantly fewer stress, anxiety and depression-related behaviors than those fed with just broth (Bravo et al., 2011).
Human studies have also corroborated these murine (mouse) findings. A French team learned via a double-blinded, placebo-controlled, randomized parallel group study that giving humans specific strains of Lactobacillus and Bifidobacterium for 30 days yielded beneficial psychological effects including lowered depression, less anger and hostility, anxiety, and better problem solving, compared with the placebo group (Messaoudi et al., 2011). 

Yeast and the Microbiome

While a healthy microbiome will contribute to good mood, an unhealthy one full of Candida albicans (yeast), and all the toxins associated with it, may also contribute to mood disorder. Presence of yeast will alter the ability to absorb nutrients and push hypersensitivity reactions of toxin by-products which translates to inflammation in the body. Inflammation will greatly contribute to depression, anxiety and poor mental function (Rucklidge, 2013).

What You Can Do To Keep Your Microbiome Healthy?

Steps you can take for a healthy microbiome and mood are:

1 – Avoid excess sugary foods: to avoid yeast build up. 

2 – Good Quality Sleep: good sleep is key for the intestinal lining to repair and create a healthy microbiome.

3 – Meditation and Relaxation: Meditation and quality down time is important to keep the body in the ‘rest and digest’ mode instead of stress mode. Stress mode shuts circulation to the gut, which doesn’t allow a healthy microbiome.

4 – Eat Foods with Fiber: Good fiber helps feed the good bacteria and keeps them healthy. Vegetables, fruits, psyllium, flax, inulin and other fibers also help keep good flora and proper balance of short chain fatty acids in the intestines. 

5 – Eat Probiotic Foods: While the French study mentioned above used a supplement, there are also many wonderful natural foods full of probiotics. In my opinion, foods, over supplements, are always the best way to go for long term health. These include natto (a traditional Japanese fermented food), kim chi (Korean style cabbage), sauerkraut, yogurt, kefir, tempeh, fermented milk (like buttermilk), miso, and non-baked cheeses (like aged cheese). Homemade sauerkraut is better than store bought, for the store bought stuff is pasteurized, which kills some of the good probiotics.

6 – Consider a probiotic supplement: For patients with health issues, sometimes it makes sense to use a supplement along with foods. A good quality supplement should contain with Lactobacillus and bifidus bacteria. There are a number of good ones on the market and some that are poorly made, so if you choose to take a supplement, make sure the manufacturer is of the highest quality in terms of raw materials, culturing techniques, and quality control. My clinic uses Restoraflora, which contains about 4 billion bacteria per capsule. If you purchase one in the store, find a refrigerated version that doesn't have any binders, fillers, milk products, or corn.

reference: https://www.psychologytoday.com/blog/inner-source/201411/the-gut-microbiome-anxiety-and-depression-6-steps-take

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

By Michael Tierra
With his ageless axiom 'Let your food be your medicine and your medicine, your food,' Hippocrates, regarded as '˜the father of medicine' might as well be referring to kichari. This delicious mainstay of Indian cuisine consists of split yellow mung beans called dahl, and white basmati rice cooked together with ghee (clarified butter) and mild spices. In fact, kichadi may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body's digestive fires called '˜agni.' Unlike other fasts or restricted diets, following an exclusive diet of kichadi with the addition of some steamed seasonal vegetables and fresh fruits and perhaps a few tablespoons of yogurt mid-day, supplies all the bodies' nutritional needs and will cause no nutritional deficiencies.
A yogic sage who at the time of our meeting was in his early 90's, adhered to an ascetic practices of an exclusive year round diet of kichari. He was physically fit, mentally alert and could out distance all of his younger students' speed in walking on the beach. Every ayurvedic doctor in fact all people of India are raised to appreciate the benefits of kichari to enhance the treatment of disease. Thus it is widely prescribed as the primary food in panch karma, ayurvedic cleansing therapy. It's no wonder that enjoying a breakfast of freshly prepared kichari at a Northern California retreat center, the a respected Ayurvedic doctor, Vasant Ladd exclaimed that this was not only food but also medicine.
Kichari, called Indian dahl, is served in all Indian restaurants and is a mainstay of traditional Indian households. All traditional East Indian people know that when one is weakened or sick they should eat only kichari for a speedy recovery.
The reason is simple; since it is generally recognized by systems of natural medicine throughout the world, that the majority of all diseases begins in the stomach with faulty digestion. In areas of the world were food is scarce, it would be unthinkable to treat diseases caused by inadequate nutrition with raw foods, liquid fasts of vegetable and fruit juice as these would not supply the adequate amount of protein and complex carbohydrates and would only cause more degenerative wasting. However, kichari would be ideal for such individuals, being an easily assimilated porridge of rice and beans. In the West, where food is abundant and excess is more likely to be the underlying cause of disease, raw foods and juice fasting may be more appropriate as an initial fast to eliminate and detoxify excess waste clogging the circulatory vessels and organs of the body, however as a long-term diet it creates deficiency weakness which kichari would not. Further, for most busy people, extreme fasting regimes are impractical and the bouts of incapacitating hypoglycemic episodes along the way can be a challenge. Kichari on the other hand achieves the same eliminating and detoxifying goals in a smoother, more balanced way, allowing one to continue their normal daily routine and without any of the concomitant bouts of low blood sugar. Thus kichari diet is safer and provides a more balanced, gradual approach to detoxification while maintaining adequate amounts of required complex carbohydrates and protein in the diet without causing nutritional deficiencies.
Iin India, where its indigenous medicine known as Ayurveda, is deemed '˜the mother of natural healing,' there is a millennia old tradition that if one eats only kichari for at least three weeks, it will cure all diseases. The reasons as stated are that kichari is a delicious, light and easily digestible food that supplies all one's nutritional needs while affording the internal organs the opportunity to recover from dietary excesses and/or deficiencies that are the foundation for disease.
Few of us are sufficiently in touch with how food affects our mental states and emotions. Although, increasingly individuals are recognizing the hyped feeling that comes from consuming too much sugar, the heavy, dull feeling from an excess of dairy, fats and red meat or the ungrounded , spaced and unfocussed effects from too much raw foods, vegetable and fruit juices. An entire book as been written describing the depressive state called '˜sugar blues[1]' that occurs as withdrawal symptoms from excess sugar consumption. Volumes have been written about this latter phenomenon but now there is an entire disease complex popularly known as '˜Syndrome X' which is a constellation of conditions involving possible erratic blood sugar fluctuations, high blood pressure, overweight, particularly with weight carried around the middle, abnormalities of blood lipids, particularly triglycerides and gout. Kichari ameliorates all of these physical conditions by balancing body and blood chemistry and one of the first notable experiences is a greater sense of inner calm and stress relief. For many, this can be felt in as little as three days after beginning the kichari diet.
Over three decades of clinical herbal and acupuncture practice in Northern California I and my daughter, Shasta Tierra have prescribed kichari to our patients. We have corroborated ageless Indian wisdom that an exclusive diet of kichari enables and enhances all other natural therapies and can be used with great benefit for a wide range of diseases from colds and flu, depression, diabetes, gynecological disease, cardio-vascular disease, arthritis, digestive disorders, liver disease, arthritis and cancer. Shasta Tierra, who is an acupuncturist and herbalist, working in San Jose, California is locally well known for prescribing kichari both for the treatment of disease but also to promote fitness and general health.
Many are amazed how such a simple, easily prepared dish with so many health benefits such as kichari possesses can also be so delicious and satisfying.
Kichari and weight lossAn exclusive diet of kichari for at least one to several weeks is the safest and best way to lose unwanted pounds. One respected martial arts and qi gong exponent uses kichari as his personal self healing method for healing and safe and effective weight control. He would reduce weight initially with an exclusive diet of kichari, after achieving the desired weight; he might then only eat kichari for one or two meals each day for ongoing maintenance. In this way he is able to lose and then maintain his ideal weight while continuing with his physically strenuous and demanding daily workout schedule.
Ayurveda Tridosha and Sheldon's SomatypesIn Ayurveda the human constitution is evaluated according to the three basic body types, Vata - sensitive, nerve oriented, Pitta '“ fire oriented and Kapha '“ water oriented. This is called tridosha and is the cornerstone for all ayurvedic treatment. Ayurveda teaches that each individual is naturally born with a predominance of any one or a combination of any of these three basic types and that this dominance is reflected in one's overall constitution, personality as well as their day to day climatic and dietary preferences and aversions. Thus the term '˜dosha' means '˜fault' because an imbalance of any of these is deemed the cause of disease. Ayurvedic treatment then goes on to prescribe dietary, herbal, activity and lifestyle changes that are specifically intended to restore balance or tridosha.
This ancient medical theory has its modern scientific counterpart with the more contemporary theory of somatypes developed in the 1940's by American psychologist, William Sheldon[i]. This is a respected scientific principle of physiological and psychological medicine probably with unintended marked similarities with the Ayurveda tridosha system. Sheldon corroborated three body types, endomorph, mesomorph and ectomorph with human temperament types. These are described below with their Ayurvedic tridosha counterparts:
The endomorph which corresponds to Ayurvedic Kapha has a more phlegmatic, naturally rounder shaped body with a greater tendency towards stockiness along with congestive and digestive disorders. They are more prone to conditions and diseases exhibiting an excess fat, fluids and mucus. Their complexion and hair is lustrous and more oily. Temperamentally they are slower responders but with a tendency towards greater tolerance and pleasurable self-indulgence. Negatively they can be succumb to greater rigidity and '˜stuck' manners of being. The stereotype is 'the fat, jolly person.' This is indeed a stereotype and only represents a tendency.
The mesomorph or Pitta type is centered on muscle and fiery energy. Sheldon says that they are centered on muscle rather than the fat tissue of the endomorph and the circulatory system. Similar to pitta dosha, they tend to be of a more medium build with a tendency to be impetuous and quick, courageous, active, dynamic, assertive and competitive. In contrast, while the kapha individual has greater stamina and endurance for the long haul, pitta types tend towards more dynamic bold initiation and risk taking. The stereotype is: : 'type A personality,' 'jock' or 'GI Joe.'
The ecotomorph or Vata type is thinner, more hypersensitive, introverted and moody. Thus they are metaphorically compared to air with less involvement with the physical act of doing and more with the mental process of ideation. Thus ideally the vata type is more likely to be the '˜seer,' or visionary or negatively the one tending towards deranged mental states. The stereotype is the 'hypersensitive individual,' 'thin skinned.'
Correspondingly an ayurvedic doctor, will prescribe diet, herbs and lifestyle according to one's dosha imbalance. It is possible to further fine tune the basic recipe according to ingredients, proportions, consistency and spices based on one's dosha propensity. The result is the same, which is the ability of kichari to restore metabolic balance while eliminating toxins called '˜ama' and kindling '˜agni' which is digestive or metabolic life fire.

One basic kichari recipe is as follows:
1 cup split mung dal (yellow)
2 cups of white basmati rice
2 tsp of ghee (clarified butter)
1/2 tsp turmeric
1/2 tsp of coriander powder
1/2 tsp of cumin powder
1/2 tsp of whole cumin seeds
1/4 tsp of rock salt
8 cups of water (6 cups when using a pressure cooker)

This is suitable for all body types. However for those who may be more of a kapha or vata type, one may want to make a more heating version of kichari by adding:

1 inch of fresh minced ginger root
1/2 teaspoon mustard seeds
1 scant pinch of hing (asafetida)
and either red chilli or black pepper omitting or limiting the inclusion of dairy or yogurt
The pitta type on the other hand would use less warming spices and slightly more dairy and yogurt while the vata type uses slightly more warming spices with the addition of dairy or yogurt.

Method of preparation
Wash the rice and dal together to eliminate the excess starch which is done when the water runs clear. Add eight cups of water and cook the covered rice and dal until it becomes soft and tender. Saute the mustard seeds, whole cumin seeds, hing, cumin powder, coriander powder and turmeric together with the ghee in a separate sauce pan for a few minutes or until the aroma begins to permeated the air. Stirr the cooked rice and dal into the pan and cook until it is done. Add rock salt, and the cilantro leaves just before serving.

Another recipe is as follows:
2 cups of white basmati rice
1 cup split yellow mung beans
8 to 12 cups of water, depending on how soupy the resultant final product
2 tsp of ghee
1 tsp of ground cumin seed
1 scant tsp of coriander seed
1/4 to 1/2 tsp of turmeric powder
3 to 5 whole cardamom pods
1 to 2 tsp of powdered ginger
pinch of rock salt or powdered kelp
pinch of hing (asafetida)
Again this is a more heating kichari useful for individuals with a tendency to gas and bloating and weaker digestion.

Why White Rice?
Rice is universally regarded as one of the most perfectly balanced foods. The difference between naturally brown and white rice is that brown rice has all of the out skin or bran intact while white rice has been mechanically polished to remove part or all of the bran depending on one's digestive capability. Japanese Macrobiotics favors the use of brown rice but they also advocate chewing each mouthful of food 80 to 100 times. For most this is extremely impractical and overly rigid especially since many older people may not even retain all of their teeth for proper chewing. White rice has less of the whole food nutritional elements of brown rice but it is better assimilated. Further, by adding beans or other proteinaceous foods to white rice what is lost nutritionally is mostly replaced.
Basmati rice is preferred because it is the best nutritionally and the most delicious variety. It is more expensive because it yields less per acre than all other types of rice. Assuming that one is taking kichari because they are in a weakened state and must have food that is easily digested, polished white basmati rice would be the best to use.
However, recognizing that just as our outer physical body must be moderately challenged to develop one might use more whole grains such as brown rice to maintain digestive strength. The rule is that when one is weaker white rice used with kichari is best. However, to develop and maintain digestive power one can make kichari with whole brown basmati rice or a judicious mixture of both.
As an aside, in rural villages throughout Asia, people would bring their rice to the local miller. Depending on their need, they could specify how much of the bran to leave or remove in the milling process. For older people or individuals with weaker digestion, more or all of the bran is polished away.

Gourmet KichariFirst: 1/4 cups split yellow mung beans
1/2 cups of rinsed white basmati rice
1 cup of chopped or grated carrots
1 cup of chopped parsnips
1 tbsp of chopped fresh ginger.
Combine these together and cook in a stock pot covered. Bring to a boil and then reduce to simmer.
Second: 3 tbsp of ghee
1/2 cup of chopped onions
1 tsp of mustard seeds
1/2 tsp of dry roasted coriander powder
1/2 tsp of dry roasted cumin seed powder
(dry roasting is simply to put these powders onto a dry skiller until the slightly brown)
1/2 tsp of turmeric powder
1 chopped or torn dried chili pepper
1/2 tsp of fresh ground black pepper
Heat the ghee in second pan and then add the mustard seeds, after they begin to pop, add the onions and spices and fry until slightly brown.
Third:
Combine everything together, ideally into the second pan.
Add 1/2 tsp of rock salt
1/2 lemon or lime juice, freshly squeezed
3 to 5 fresh basil leaves (or one can use chopped coriander leaves).
Serves 4 to 6 people.

The following two preparations are from Secrets of Ayurveda by Maya Tiwiri published by Lotus Press
Kichari '“ Rice and Bean mixture
8 c water
1 1/2 c white basmati rice
1/2 cup yellow split mung beans
1 tsp powdered rock salt
1/2 tsp ajwan seeds,
1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 tbsp ghee.
Bring the water to a boil in a large stainless steel pot (never use aluminum or a water soluble metal when preparing food). Wash the rice and beans and add to the boiling water, along with the salt. Cover and simmer on medium-low heat for 25 minutes. In a small cast-iron skillet, dry roast the seeds for a few minutes over low heat, until they are golden brown. Grind them into coarse pieces using a mortar and pestle or a suribachi. Heat the ghee in the same skillet and add the crushed seeds. Sizzle for 2 minutes, then pour into the rice and beans mixture. Cover and continue cooking on low heat for another 10 minutes. Remove from heat and let the kichari sit for 10 minutes before serving.

Thick Kichari '“ Rice and Bean mixture
1 tbsp dried tamarind
10 c of water
1 1/2 brown basmati rice
1/2 cup whole green mung bean
1 tsp powdered rock salt
1 tsp cumin seeds
1 tsp coriander seeds
1/2 bsp black peppercorns
2 tbsp of ghee

Soak the tamarind in 1/2 cup of hot water for 5 hours. Bring the 10 cups of water to a boil. Wash the rice and beans and add to the boiling water along with the sat. Cover and simmer over medium-low heat for 40 minutes. Rast the seeds and peppercors in a small cast-iron skillet for a few minutes or until they crackle. Heat the ghee in the same skillet and then add the crushed seeds and immediately pour into the rice and bean misture. Use a small spoon to mash the tamarind into a pulp and add, along with the soaking water and roughage, to the rice and bean mixture. Stire, cover and continue cooking on low heat for an additional 15 minutes, until the Kichari becomes a thick porridge. Remove from heat and let cool for 15 minutes. Remove the tamarind roughage from the kichari before serving.

For vata and pitta types the following is recommended:

Basmati Rice Kichari
Four servings:
1 1/2 cu white basmati rice
1/2 c yellow split mung beans
1/2 tsp powdered rock salt
1 tsp cumin seeds
1 tbsp ghee

Bring the water to a boil in a large stainless steel pot. Wash the rice and beans and add to boiling water along with the salt. Cover and simmer on low heat for 20 minutes. In a small cast-iron skillet, heat the ghee and add the cumin seeds. When the seeds turn golden brown, pour the mixture into the kichari. Stir, cover and continue to simmer for an additional 5 minutes over low heat. Serve while still warm.
Maya Tiwiri suggests that both Vata and Pitta types may substitute equal amounts of bulgur, cous cous or jasmine rice for the white basmati rice. Vata types may also add a pinch of asafetida along with the salt.

For Kapha types she suggests the following:
Millet Kichari
Four servings:
5 c water
1 1/2 cup millet
1/c c yellow split mung beans
1/4 tsp powdered rock salt
5 fresh or dried neem leaves
1 tsp corn oil
1 tsp cumin seeds

Prepare similar to the preceeding recipes.
Following is a personal favorite recipe that admits of many variations. It was developed by my former student and herbalist Darlena L'Orange.
Spring kichari: a stew with vegetables. 1 cup of split yellow mung beans 1 cup of white basmati rice
1 tablespoon (or less) of ghee or sunflower oil 1 tsp of cumin seeds
1/2 tsp of cumin powder
1 tsp of coriander powder
1 tsp of turmeric
1/2 tsp of mustard seeds
1/4/ -1/2 tsp cayenne pepper (optional) 1/2 tsp of salt
1 tsp of fresh ginger (peeled and grated)
6 inch piece burdock root (peeled and chopped) 1 parsnip sliced or turnip roughly chopped
1 bunch of dark leafy greens (kale, chard, or dandelion greens which are slightly bitter)

Ideally, the beans and rice are better cooked separately. They should both be presoaked overnight. With beans I like to add a 4 to 6 inch piece of kombu seaweed which can even shorten the soaking process to as little as two hours. Besides adding a rich abundance trace minerals that are naturally found in good quality sea vegetables, soaking and cooking beans will also shorten the soaking process.
Warm ghee or oil in a pot, add cumin, coriander, turmeric, and mustard seeds. Sauté for a few minutes while stirring regularly. Add beans and rice and stir with spices, Add 6 cups of water and salt, ginger, and burdock. Let cook until beans and rice are very soft (30-45min). Add veggies and cook another 15 min (you may need to add more water depending on the consistency you like.)
These are only a few of the many was to adjust or augment the basic rice and beans kichari. One can consider making more like a soup or porridge or a somewhat thicker stew, possibly serving with a whole wheat chapatti (flat, unyeasted wheat paddy or with the addition of a few tablespoons of yogurt. Just as the grains can be varied one can also vary the type of beans. For instance green mung can be used, or black beans.
Comparisons with other cultures that rely on a basic rice and beans diet as the foundation for healingThe fundamental combination of rice and beans, which form the basis for Kichari is also the basic therapeutic diet of many traditional cultures worldwide:

• The Chinese traditional medicine recommends congee (long cooked rice porridge) and tofu for regaining strength and for weak digestion. Often this is with the addition of various other foods and herbs according to the indications of the patient.
• The traditional Japanese diet recommends the use of brown rice, beans and miso (fermented soya bean soup) for healing.
• The Central American people and curanderos recommend that patients consume only corn and beans perhaps with steamed vegetables as their primary therapeutic diet.
• Throughout the Caribbean the basic therapeutic diet consists of black beans and rice called 'moors and Christians' by the local people.

How to make Ghee
Ghee or clarified butter is the secret of delicious French cooking. It is the clear oil with the more saturated fats removed from butter. It restores vitality, mental clarity, clears the skin and enhances digestion. All of these attributes along with its delicious buttery flavor, make it the most desirable of all cooking oils.
It is easily made in the kitchen. Simply obtain a pound or two of unsalted butter. Place it in a skillet atop a low flame. The butter will melt to a liquid and eventually the fat solids will congeal and settle to the bottom. Be careful to not burn it. After a period of time, carefully decant the clear golden butter oil (ghee) into a wide mouthed jar to which one should have a metal spoon to absorb some of the heat and prevent the jar from cracking. Discard the white fat solids.
Ghee does not need to be refrigerated and will keep unrefrigerated virtually indefinitely. One can therefore store it in a jar on or near the cooking area.

The Spices of Kichari
The three spices turmeric, cumin and coriander are the basis of Indian curry mixes. Besides adding wonderful exotic flavors to foods, these also have potent medicinal properties.

The Healing Power of Turmeric
Turmeric (curcuma longa), which imparts a wonderful yellow color to food, is one of the most potent herbs for the liver, digestive and cardiovascular systems. It is also a powerful antioxidant. Counteracting free-radical damage or oxidation implicated with the aging process and in all chronic degenerative conditions including arthritis and cancer. Think of oxidation as something akin to cellular, organic '˜rust,' with similar negative degenerating effects on the body as rust has to metals. Turmeric, which has been used for thousands of years to impart a wonderful flavor and golden color to meats, poultry, grains and vegetables, is high in polyphenols called curcuminoids that have been shown to be more effective than vitamins C and E, beta-carotene and even the OPC;s (Oligomeric Proanthocyanidins) found in grapeseed and pine bark, making it one of the most effective herbal antioxidants.
Turmeric a potent Cox-2 inhibitorInflammation implicated in osteoarthritis and a wide number of chronic degenerative conditions ranging from cardiovascular disease to Alzheimer's, are caused by prostaglandins, which are produced through the cyclo-oxygenase 1 and 2 (COX-1 and COX-2) enzyme systems. Prostaglandins are known to be over-expressed in inflammation, but certain prostaglandins are beneficial and protective.
Many drugs advertised and sold for osteoarthritis are COX-2 inhibitors and the best known are celecoxib (Celebrex) and rofecoxib (Vioxx). They are considered a better and more potent version of the traditional Non-steroidal Anti-Inflammatory drugs (NSAIDs) which include aspirin, ibuprofen, and naproxen. All of these relieve pain by reducing inflammation. However, they are all known to have serious long term side adverse effects especially on the liver.
Turmeric offers all the beneficial effects of the COX-2 inhibitors but it is beneficial to the liver without any of the harmful side effects of the pharmaceutical drugs. A study from the UK found turmeric able to inhibit the production of COX-2 making it a very effective and safer natural alternative for a wide variety of joint ailments including arthritis.
Acetaminophen is the active ingredient in a variety of over-the-counter drugs, most notably Tylenol. Acetaminophen overdose is the leading cause of calls to the Poison Control Centers across the United States. It is estimated that acetaminophen poisoning calls exceed 100,000 per year. Studies indicate that acetaminophen overdose results in over 56,000 injuries, 2,500 hospitalizations, and an estimated 450 deaths per year.
The most significant risk involving acetaminophen is acute liver toxicity. Data acquired from the U.S. Acute Liver Failure Study Group registry indicates that nearly 50% of all acute liver failure in this country is linked to acetaminophen poisoning. There have even been reported cases of acute liver toxicity in individuals whose acetaminophen dosage did not exceed 4 grams/day. Surprisingly, a dosage of 4 grams/day falls within the recommended dosage for Extra Strength Tylenol.
Turmeric and the liverPeople who suffer with joint problems are known to be chronic users of NSAIDS. In fact Tylenol (acetaminophen), the leading cause of calls to the Poison Control Centers across the United States resulting in an estimated 56,000 injuries, 2500 hospitalization and an estimate 450 deaths per year[2]. Turmeric, on the other hand, has shown some amazing results in animal studies in helping the liver eliminate dangerous toxins. When fed curcuminoids (the active compound in turmeric) animals have shown a higher than average blood levels of the enzyme glutathione S-transferase, which is the key antioxidant the liver makes to detoxify our bodies. In fact glutathione, which is naturally produced by our bodies, is the most powerful of all antioxidants. Unfortunately it is not nearly so effective when taken orally. Turmeric enhances general detoxification and liver metabolism by stimulating the flow of bile which also helps to help digest fats. It is therefore effective for the prevention and dissolution of gallstones..
I have personally found turmeric to be effective for treating gall bladder inflammation as well as acute and chronic hepatitis and cirrhosis.

Other health conditions for which Turmeric is beneficial
It is doubtful that any organ or cell in the body would not find benefit from turmeric. The specific areas we've mentioned thus far include the joints and the liver, however, considering that turmeric helps in the digestion of fat, it is described as lipotropic, meaning that it prevents excess fat buildup, thins and emulsifies fat for easy movement through the bloodstream. As a result turmeric helps to keep the veins clear by promoting healthy levels of cholesterol and regulate blood pressure.
Cortisol is a hormone created in response to stress. Again it is implicated in a wide range of chronic degenerative conditions including diabetes. Turmeric sensitizes cortisol receptor sites which encourage this hormone to move out of the blood thus slowing signs of aging in all body tissues including facial skin. Turmeric is an effective gynecological herb that is effective for regulating and relieving pains associated with menstruation.
Turmeric and the Nerves
Turmeric has been shown to aid in the treatment of Multiple sclerosis (MS) by reducing the IL-2 protein that can destroy the myelin sheath.

The Healing properties of Cumin
Cumin (Cuminum cyminum) is widely used as both a healing herb and a culinary spice throughout most parts of Asia, Mexico and South America.
It can be either be ground, roasted, added to foods whole or boiled in water to treat many common ailments. It is used alone or in combination with other herbs and or with rock salt or sugar to treat many illnesses. It is commonly used as an aid to digestion and the seeds will freshen the breath which is why it is commonly added to foods. Cumin seed, like the seeds of other plants in the umbelliferae such as celery seed, have a special affinity for the urinary tract treating diseases of the bladder and kidneys. When combined with turmeric and peppercorn it becomes an effective digestive aid and immune stimulant.

The Healing Properties of Coriander
Coriander seed is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestant with a beneficial stimulating the stomach and intestines. It is generally beneficial to the nervous system. It is commonly prescribed to relieve the '˜griping' effects of purgatives


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.Baked purple-fleshed potatoes suppressed the growth of colon cancer tumors in petri dishes and in mice by targeting the cancer's stem cells. Colon cancer is the second leading cause of cancer-related deaths in the U.S. and responsible for more than 50,000 deaths annually, according to the American Cancer Society.
Attacking stem cells is an effective way to counter cancer, according to Jairam K.P. Vanamala, associate professor of food sciences, Penn State and faculty member, at the Penn State Hershey Cancer Institute."You might want to compare cancer stem cells to roots of the weeds," Vanamala said. "You may cut the weed, but as long as the roots are still there, the weeds will keep growing back and, likewise, if the cancer stem cells are still present, the cancer can still grow and spread."
The researchers, who released their findings in the Journal of Nutritional Biochemistry, currently online, used a baked purple potato because potatoes are widely consumed and typically baked before they are consumed, especially in western countries. They wanted to make sure the vegetables maintained their anti-cancer properties even after cooking.
In the initial laboratory study, the researchers found that the baked potato extract suppressed the spread of colon cancer stem cells while increasing their deaths. Researchers then tested the effect of whole baked purple potatoes on mice with colon cancer and found similar results. The portion size for a human would be about the same as eating a medium size purple-fleshed potato for lunch and dinner, or one large purple-fleshed potato per day.
According to the researchers, there may be several substances in purple potatoes that work simultaneously on multiple pathways to help kill the colon cancer stem cells, including anthocyanins and chlorogenic acid, and resistant starch.
"Our earlier work and other research studies suggest that potatoes, including purple potatoes, contain resistant starch, which serves as a food for the gut bacteria, that the bacteria can covert to beneficial short-chain fatty acids such as butyric acid," Vanamala said. "The butyric acid regulates immune function in the gut, suppresses chronic inflammation and may also help to cause cancer cells to self-destruct."
In addition to resistant starch, the same color compounds that give potatoes, as well as other fruits and vegetables, a rainbow of vibrant colors may be effective in suppressing cancer growth, he added.
"When you eat from the rainbow, instead of one compound, you have thousands of compounds, working on different pathways to suppress the growth of cancer stem cells," said Vanamala. "Because cancer is such a complex disease, a silver bullet approach is just not possible for most cancers."
The next step would be to test the whole food approach using purple potatoes in humans for disease prevention and treatment strategies. The researchers also plan to test the purple potatoes on other forms of cancer.
Using evidenced-based foods as a proper cancer prevention strategy could complement current and future anti-cancer drug therapies. Vanamala said that foods could actually offer a healthier way to prevent cancer because they often have limited side effects compared to drug treatments.
"Indeed, we have seen that the animals that consumed purple potatoes are healthier compared to animals that received drug treatment," said Vanamala.
Purple potatoes could be potentially used in both primary and secondary prevention strategies for cancer, Vanamala suggested. Primary prevention is aimed at stopping the initial attack of cancer, while secondary prevention refers to helping patients in remission remain cancer-free.
Most of the funding in cancer research currently goes to cancer cures but not to prevention, Vanamala said. However, as cancer incidences are predicted to surge in the next two decades, an equal emphasis on both food-based cancer prevention and therapeutic drug approaches should be used to counter the growing epidemic of cancer in the U.S. and around the world.
Vanamala worked with Venkata Charepalli, a doctoral student; Sridhar Radhakrishnan, a post-doctoral scholar; Ramakrishna Vadde, a visiting scientist from India, all in food science and Lavanaya Reddivari, assistant professor of plant science, all from Penn State and Rajesh Agarwal, professor of pharmaceutical science, University of Colorado. The United States Department of Agriculture supported this work.


Reference: http://thescienceofeating.com/2015/08/28/groundbreaking-new-study-reveals-that-purple-potatoes-may-have-power-to-kill-cancer-cells/


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

You likely don’t get up each day and give your gallbladder much thought, right? Maybe your heart, digestive system, and even your joints and your muscles, but your gallbladder? Eh, not so much. That is, unless it starts to give you trouble. Then, it’s likely all you think about. But we should all know how to take care of our gallbladder, since it’s important for our overall health and can greatly be affected by how well we take care of ourselves.

First though, what does the gallbladder do and where is located?

Gallbladder 101
Not to be confused with your actual bladder, the gallbladder sits right under your liver.Shaped like a tiny pear, the gallbladder stores bile that’s produced by your liver during digestion. Before you sit down and eat each delicious meal or snack, your gallbladder is full of bile. After you eat, it stores bile from the fat you eat, and starts to fill up until it’s full. As digestion and elimination hum along as normal, the gallbladder releases the stored bile into your small intestine where it enters into ducts (tubes). As it does, the bile helps digest the fats you eat. Though people can have their gallbladder removed and be fine, some people who have it removed may find they have issues with diarrhea and malabsorption. The take-away: Your gallbladder is there for a reason, so take care of it however possible.

Symptoms to Look Out For
If a person’s gallbladder isn’t functioning normally, it’s likely due to inflammation in the gallbladder, trouble digesting high amounts of fat, or could be because a duct in the small intestine that has become clogged. If a duct is clogged, this causes a back-up of bile, the condition known as gallstones. Gallstones can cause immense pain after a high fat meal because the bile storage and release process isn’t functioning as it should. Symptoms of gallstones include extreme pain after eating, nausea, vomiting, pain for days right under your ribs, and poor digestion after meals. You can have tests done at your trusted health professional’s office to see if you have gallstones. If so, you’ll have to have removed and will need to watch your diet carefully by eating a low-fat diet. If you don’t test positive for gallstones or another disorder related to your gallbladder, you may just be eating too many high-fat or inflammatory foods. If this is the case, switching up your diet is easy to do.

Foods to Eat for Your Gallbladder
Generally, not all fats are bad, so don’t get the impression you need to eat a fat-free diet. However, maintaining a healthy weight is key to taking care of your gallbladder since obesity increases your risk for gallbladder disease. The key is to choose smaller amounts of fat at each meal and eat a diet rich in fruits, vegetables, whole grains, beans and legumes (if you tolerate them), and modest amounts of nuts, seeds, avocados, coconuts and olives (no more than 2 tablespoons per meal, but for some it may be less). Avoid oils which are more refined than the whole foods they come from and are very hard on your gallbladder, especially when eaten in excess.

Also focus on adding fiber to your meals since a low-fiber diet is often associated with gallstones or gallbladder problems.

Here are some high-fiber foods to choose:

• Broccoli
• Cauliflower
• Leafy Greens
• Herbs
• Celery
• Carrots
• Sweet Potatoes
• Artichokes
• Onions
• Asparagus
• Apples
• Oranges
• Bananas
• Berries
• Zucchini
• Pineapple
• Papaya
• Cherries
• Whole Grains
• Beans
• Legumes

Foods to Avoid
Foods to avoid include animal fats, which lead to high cholesterol and are very hard on the body to digest, fried foods, processed foods, and oils. This will also help you naturally manage your weight, heart, and overall health much easier. Many researchers believe that gallbladder problems stem from the Western diet that is high in animal fats and processed, refined carbohydrates (which can also lead to obesity and gallbladder problems). You can follow our healthy, low-fat vegan meal plan if you’re unsure of what to eat to naturally set you up for success.

So, as with most health tips, when it comes to taking care of your gallbladder, healthy, whole foods from plants win again. Thank goodness, because we love them!


Reference: http://www.onegreenplanet.org/natural-health/foods-to-eat-and-to-avoid-to-take-care-of-your-gallbladder/


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Hippocrates said, “let food be thy medicine, and thy medicine be thy food.”  And it just so happens that many natural whole foods closely resemble the organs and body parts they’re good for!  In occult teachings, (occult simply means that which is hidden), this is well known.  However, in today’s society and medical industry, what we eat is largely ignored as the culprit of disease or the catalyst to health and longevity.  Here are 10 foods that look like the body parts they’re good for:

1)  Grapefruit – Breast
Grapefruit, oranges, and other citrus fruits resemble female mammary glands and help the movement of lymph in and out of the breasts!  According to Dr. Moulavi, “Grapefruit contains substances called limonoids, which have been shown to inhibit the development of cancer in lab animals and in human breast cells.”

2)  Walnut – Brain
Walnuts have a striking resemblance to the human brain,  and have been recognized as one of the ultimate brain foods. Walnuts are a good source of omega-3, and have more antioxidants, folic acid (vitamin B9), and vitamin E than any other nut.  It is important to properly soak and rinse walnuts (as well as most other nuts) to remove phytates and activate enzymes for optimal nutrient absorption.

3)  Carrot – Eye
It is clear that a sliced carrot resembles an eye, it even has patterns of radiating lines that look just like the pupil and iris!  Beta-carotene (what gives carrots their vibrant orange colour) helps to maintain healthy eyesight, protects against macular degeneration, and the development of cataracts.

4)  Celery – Bone
A stalk of celery resembles a bone, and they’re good for bones too.  Celery contains silicon, which is part of what gives bones their strength.  Here’s an astonishing fact: bones are 23% sodium, and celery is also 23% sodium.

5)  Tomato – Heart
Tomatoes resemble the heart more than any other fruit,  and they are loaded with lycopene which has been referred to as heart and blood food.  The consumption of lycopene has been proven to help reduce the risk of heart disease.  Tomatoes are also a great source of Vitamin C which is crucial for heart health!

6)  Mushroom – Ear
A sliced mushroom has the shape and resemblance of a human ear,  and mushrooms are good for ear health!   They are a great source of vitamin D, which is essential for preventing hearing loss.  So hear me out: eat your mushrooms.

7)  Avocado – Uterus
Avocados are shaped like the uterus and cervix, and avocados have been shown to balance hormones and prevent cervical cancer!  And guess what?  Just as it takes exactly 9 months for a baby to fully develop in the womb, it takes an avocado exactly 9 months to grow from a blossom into a ripened fruit!

8)  Ginger – Stomach
Ginger looks like the stomach and aids in digestion!  Ginger has been used for centuries as a natural remedy for stomach health.  Gingerol, the ingredient that gives ginger it’s strong scent and taste, is listed in the USDA database of phytochemicals as having the ability to prevent nausea and vomiting.

9)  Grapes – Lungs
Grapes, especially heirloom concord grapes, resemble the alveoli of the lungs.   The alveoli of the lungs allow oxygen to pass from the lungs to the bloodstream.  A diet high in fresh grapes has shown to reduce the risk of lung cancer!  Grape seeds also contain a chemical called proanthocyanidin, which can reduce the severity of allergy-triggered asthma.

10)  Sweet Potato – Pancreas
A sweet potato has a striking resemblance to the pancreas, and has been shown to help the pancreas do its job by helping to stabilize blood sugar levels. Sweet potatoes are also naturally high in Vitamin B6,  which studies have shown inhibits the growth of pancreatic cancer!

To learn more about this, study The Doctrine of Signatures or Teleological Nutritional Targeting.  It is the study of the relationship between the attributes of fruits, vegetables and herbs and how they closely relate to the organs and body parts they help!

Original article by Erin Janus, all rights reserved. 
Reference: http://erinjanus.com/foods-that-look-like-body-parts-theyre-good-for/


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Obesity is a growing health concern in the US, affecting more than a third of American adults. But according to a new study, losing weight does not have to be a mammoth task; simply drinking 500 ml of water 30 minutes before each meal can help.
Drinking 500 ml of water half an hour before breakfast, lunch and dinner may help with weight loss, according to new research.
Published in the journal Obesity, the study found drinking 500 ml of water half an hour before eating breakfast, lunch and dinner led to greater weight loss among obese adults compared with those who did not drink water before mealtimes.

"The beauty of these findings is in the simplicity. Just drinking a pint of water, three times a day, before your main meals may help reduce your weight," says Dr. Helen Parretti, of the University of Birmingham in the UK.

It is well established that water is essential for our health. It rids toxins from the body, transports nutrients and oxygen to cells, lubricates joints, regulates body temperature and protects the body's organs and tissues, among other functions.
Previous studies have also demonstrated other benefits for water consumption. In 2013, for example, Medical News Today reported on a study suggesting that drinking water before a mental task can boost brain performance.
Other research has also suggested water consumption may be effective for weight loss. Dr. Parretti and colleagues set out to investigate this association further.
Water 'preloading' before mealtimes led to 1.3 kg greater weight loss over 12 weeksThe team enrolled 84 obese adults to their study and randomized them to one of two groups. One group was required to consume 500 ml of tap water 30 minutes before breakfast, lunch and dinner - referred to as "preloading" - every day for 12 weeks. The remaining participants - the control group - were asked to imagine their stomach was full prior to each main meal.

All participants received a weight management consultation at study baseline, in which they received advice on how to improve their diet and physical activity levels. All subjects also received a follow-up telephone consultation 2 weeks later.
Compared with the control group, participants who preloaded with water prior to each main meal lost an average of 1.3 kg (2.87 Ibs) more in weight. Preloading subjects lost an average of 4.3 kg (9.48 Ibs) over the 12-week period, while control subjects only lost an average of 0.8 kg (1.76 Ibs).
Dr. Parretti told MNT that the study was not designed to understand exactly how water consumption drives weight loss, but she suggested several possible mechanisms could explain the findings.
"These could include that drinking water increases your metabolic rate temporarily or that it makes you feel fuller so you then eat less at mealtimes," she noted.
The researchers say their findings provide "preliminary evidence" that drinking water prior to main meals can aid weight loss, and note that it is a simple strategy health care professionals could easily promote for overweight or obese patients.

Dr. Parretti adds:
"When combined with brief instructions on how to increase your amount of physical activity and on a healthy diet, this seems to help people to achieve some extra weight loss - at a moderate and healthy rate. It's something that doesn't take much work to integrate into our busy everyday lives."
Dr. Paretti told MNT, however, that there are some groups of patients, such as those with heart or kidney failure, for whom consuming a pint of water before mealtimes may not be appropriate.
The team now plans to conduct a larger, longer-term trial looking to gain a better understanding of how water preloading influences weight loss.

"Losing a few extra pounds over the course of a year can be significant to an individual, and this could be an easy way to help with that weight loss," says Dr. Parretti. "It's a simple message that has the potential to make a real contribution to public health."

Written by Honor Whiteman
Reference: http://www.medicalnewstoday.com/articles/298627.php


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.

Cancer is a disease that you should never take lightly. There are cases where it strikes quickly but often, cancer manifests after years of specific habits. Good examples of this are smoking and overexposure to ultraviolet rays, which result in lung cancer and skin cancer, respectively.

Experts estimate that more than half the cases of cancer diagnosed in the United States – more than 1.6 million in 2014 – are preventable with lifestyle changes.

There is one area of your daily life that dramatically affects your – and survival – of cancer. The food and beverages you consume, the fuel your body uses to fight disease, is critical to your overall wellbeing. Some foods are worse for you than others and could be increasing your risk of many conditions and diseases. While cancer is one of the worst, regularly eating the foods in our top ten list can also lead to heart disease, diabetes, and chronic inflammation.

Top Ten Cancer Causing Foods to Avoid1. Genetically Modified Foods (GMOs): The rapidly growing industry of genetically modified crops are infiltrating our food supply at an alarming rate. More than 90% of our corn and soy are now genetically modified. This fairly new practice is the source of many debates. Experts agree that adequate testing was not done before GMO foods were added to the ingredient listing of thousands of products. Look for GMO-free labels whenever possible. See our exclusive report on the dangers of GMO foods.

2. Microwave Popcorn: From the chemical-lined bag to the actual contents, microwave popcorn is at the center of lung cancer debates around the world. Not only are the kernels and oil likely GMO (which the manufacturer does not have to disclose), but the fumes released contain diacetyl, which is toxic to humans.

3. Canned Goods: Most cans are lined with a product called bisphenol-A (BPA), which has been shown to genetically alter the brain cells of rats. Many plastic goods, thermal paper, water lines, and many dental composites also contain BPA.

4. Grilled Red Meat: While grilling tastes delicious, scientists have discovered that preparing meats in this way – especially processed meats like hot dogs – releases a carcinogen called heterocyclic aromatic amines. When you grill red meat to the point of well-done, it changes the chemical and molecular structure of the meat.

5. Refined Sugar: The biggest threat is high-fructose corn syrup (HFCS) but even brown sugar is highly refined white sugar with some of the removed molasses added back in for flavor and color. They are the source of major insulin spikes and feed the growth of cancer cells. Since the majority of the sugar supply in the U.S. is made using genetically modified (GMO) sugar beets, a healthier option is organic honey, coconut sugar, or maple sugar.

6. Salted, Pickled, and Smoked Foods: These products typically contain preservatives, such as nitrates, which are intended to prolong shelf life. The additives used in processed foods can accumulate in your body over time. Eventually, such toxins cause damage at the cellular level and lead to diseases like cancer. When smoked foods are cooked at high temperatures, the nitrates are converted to the much more dangerous nitrites.

7. Soda and Carbonated Beverages: Sodas have been at the center of the health debate for two decades. Filled with high-fructose corn syrup (HFCS), dyes, and a host of other chemicals, they are very bad for your health. They provide zero nutritional value and can rob your body of the nutrients you get from other foods. Adding “diet” to the label means you’re also consuming aspartame – and that is no better than rat poison.

8. White Flour: When flour is refined, all nutritional value is removed and then it is bleached with chlorine gas to make it more appealing to consumers. The glycemic index for white flour is very high – meaning it spikes your insulin levels without providing nutritional fuel. Carbohydrates are converted to sugars by your body, so excessive products that contain white flour can lead to increased insulin resistance.

9. Farmed Fish: Commercial fish farming involves raising an incredible number of fish – such as salmon – in a crowded environment. 60% of the salmon consumed come from a farming operation where they are treated with antibiotics, pesticides, and other carcinogenic chemicals. They also do not contain as much omega-3 as wild salmon.

10. Hydrogenated Oils: Vegetable oils are chemically extracted from their source, then they are chemically treated, and then more chemicals are added to change the smell and taste. They are packed with unhealthy omega-6 fats and have been proven to alter the structure of our cell membranes.

Any food that is listed as “diet,” “light,” or “fat-free” should be avoided. In order to remove fat or natural calories, they are replaced with chemicals that are dangerous to your body. Instead of eating food that manufacturers profess is “good for you” – add organic fruits and vegetables, grass-fed meats, and organic dairy products.

Small changes will change how you feel (and look) from the inside out. Now that you know what the top cancer causing foods are, isn’t it about time to choose healthy food ingredients?



Reference: http://thetruthaboutcancer.com/cancer-causing-foods-2/


For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.