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Category: Diet - Organic Lifestyle Magazine Category: Diet - Organic Lifestyle Magazine

How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe

Turmeric is a bright yellow root with a tan skin that is typically used in Middle Eastern, Northern African, and Southeast Asian cuisine. Turmeric is one of the main ingredients in curry spice blends and it makes a great addition to soups, meats, salads, stir-frys, and more. It’s a very versatile herb that enhances the flavor of a great many dishes.

Curcuminoids are the beneficial compounds within turmeric. Specifically, curcumin, one of these specific compounds, is considered to be the most potent, medicinally powerful, cancer-killing component of turmeric. Curcumin helps to detoxify and rejuvenate the liver, reduces negative effects of iron overload (and this is important because iron with sweet wormwood is a powerful cancer killer, too), increases antioxidant capacity in the body, regenerates brain cells and improves cognitive function, reduces likelihood of and treats Alzheimer’s, is anti-inflammatory, reduces heart disease risk, reduces depression, and fights premature aging.

How does curcumin kill cancer? It literally kills cancer.

The Murderous Aspect Of Curcumin

The human body contains approximately 10-13 trillion cells. We replace these cells at the rate of approximately 100 to 130 billion each day. A tightly regulated, cell- suicide process known as programmed cell death or apoptosis destroys cells.

Cancer cells don’t suicide. They turn off the suicide genes.

Curcumin activates the death receptors through many different means, ways we are still learning. One of the more interesting ways is by activating enzymes that literally chop up the proteins within the cells. It is believed that one of the reasons cancer cells do not develop some sort of resistance to curcumin like they do with chemo drugs, is due to the fact that curcumin activates the cells death in so many different ways. We also don’t know exactly why curcumin doesn’t kill normal healthy cells, but it doesn’t. It seems to simply target the cells that were supposed to have already died.

Our bodies want to dispose of most of the curcumin we eat. Without help, our ability to absorb curcumin would be very low.

How to Increase the Bioavailability of Curcumin

The only problem with curcumin is that our liver, in an effort to prevent excessive drugs and supplements and such, inhibits most of the absorption of curcumin (a process called glucuronidation), which makes the compound much less effective than it could be. But there are ways to increase the body’s ability to absorb curcumin.

Mix Turmeric With Black Pepper

Piperine is the alkaloid responsible for the pungency of black pepper. This compound inhibits certain enzyme metabolism functions, which normally cause the disposal of what the body considers to be excess curcumin (this effect is not limited to curcumin, black pepper can increase the absorption of other supplements, too). Curcumin absorption increases up to 2,000% or more with just a small amount of piperine.

Consume Turmeric with Beneficial Fats

Curcumin is fat-soluble. Without fat, the compound doesn’t dissolve properly, and then curcumin has a tough time getting into the gut and being absorbed into the bloodstream and then into the cells that needs the compound.

Try consuming turmeric with healthy fats like avocado, olive oil, and coconut oil.

Eat Turmeric With Quercetin

Quercetin is a plant flavonoid that inhibits the enzyme that deactivates curcumin.

Foods High In Quercetin

Foods high in quercetin include red wine, red grapes, green tea, onions, apples, cranberries, blueberries, black plums, red leaf lettuce, raw kale, chicory greens, raw spinach, sweet peppers, snap beans and raw broccoli. The best whole food source of quercetin is capers.

Enhanced Golden Milk Tea Recipe

This is a new twist on an ancient way of experiencing the benefits of turmeric. Ideally, use all fresh, unadulterated herbs whenever available.

  • 1 cup of warm Coconut Milk
  • 1 ounce of turmeric juice, or 1 tablespoon of freshly grated turmeric (both should be with skin)
  • 1 teaspoon ground Cinnamon
  • 1 ounce of ginger juice or 1 tablespoon of freshly grated ginger (both should be with skin)
  • 1 pinch of black pepper
  • Pinch of cayenne pepper

Mix it all up and drink. For the drink to be warm, warm up the coconut milk only, but be careful not to cook the other ingredients. Add them in when the coconut milk is not too hot to drink so as to preserve enzymes and other fragile micronutrients.

I love this drink and do not feel the need to sweeten it (I prefer not to feed Candida). I have not tried adding quercetin into the mix, but I’m going to next time I make the drink. I’m thinking of either adding capers, which I think is going to taste really strange. I’ll drop a comment below when I try this addition and let you know what it tastes like.

Conclusion

For maximum potency and absorption, we recommend fresh, raw turmeric root with its skin, taken as mentioned above, as well as cooked turmeric with skin. Try juicing and using as a spice with meats, salads, and soups. Incorporate both into your healthy diet and you’ll get the most benefit. Also check out these recipes on Detox Cheap and Easy Without Fasting – Recipes Included and see Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases for more on how to eat optimally for health and healing.

Recommended Supplements:
Further Reading:

Sources:



How To Make Kimchi

Eating to establish and maintain healthy bacteria in the gut may be the most important action we take to maintain and enhance our health. Once we understand how the good bacteria in our gut aids us—in digestion of our food, protecting us from pathogens, how it’s essential to our immune system, how it creates 95% of our serotonin, and more—it’s easy to understand how crucial gut health is to our overall health.

Prebiotic foods are the first and most important step. Raw vegetables and fruits feed the healthy bacteria in our gut and provide the insoluble fiber that not only moves waste through our system, it provides a structure for the bacteria to cling to as it multiplies. These foods should comprise 80% of our diet.

Though stomach acid may kill the majority of bacteria in fermented foods, many believe that regular consumption of these foods adds to the healthy bacteria in the gut.

Not long ago, I drove across town to buy kimchi, one of my favorite probiotic foods. A pint was $6.99. A quart was $12.99. I was so excited to a gallon jar for $20.00 I forgot to read the label! MSG. Need I say more? So I decided it was time to learn how to make kimchi.

The first step in making any fermented food is to thoroughly wash the jar you are using for the fermentation, all of the utensils and dishes, and your hands. Just make sure everything is good and clean. Running things through the dishwasher or sterilizing is an option to consider.

You Will Need:

  • 1 large Chinese cabbage – 2 lbs (Napa seems to be the most common choice for kimchi, but you can use bok choy or any other cabbage)
  • 1 cup kosher salt
  • 2 cups of pure water
  • I daikon radish
  • 5 green onions or scallions
  • 1 Granny Smith apple
  • 2-3 carrots
  • 1 head of garlic
  • 1/4 cup of sliced ginger
  • 1 tablespoon organic sugar
  • 1 ½ cups of Korean red chili flakes or hot pepper powder
  • soy sauce, fish sauce, or vegetable culture
  • Jars or a fermenting crock

Chop Up Your Cabbage

There are hundreds of recipes for kimchi. One of the variations involves how you cut up the cabbage. You can cut it into bite size pieces or cut a Napa cabbage into four pieces, core the pieces, and separate each leaf that you will eventually spread with your spice mix and roll it up. Or you can leave the entire cabbage intact. In this recipe, we are going to cut the cabbage into bite size pieces.

Soak Your Cabbage

First wash the cabbage. Now you will soak the cabbage in your brine mixture.

Again, the directions vary widely on this step. Some say massage the salt into the cabbage leaves others say soak in salt water from 2 hours to overnight. My preference is the quick method that only takes an hour.

  • Separate the cabbage into 2 bowls (unless you have one great big bowl).
  • Sprinkle half a cup of salt on the cabbage in each bowl.
  • Pour one cup of water into each bowl.
  • Using very clean hands, massage the salt into the cabbage. Do this every twenty minutes for an hour.

Cut Your Other Vegetables

The other vegetables (and the apple) need to be cut into small pieces – thin enough to ferment well and become soft, but not so thin that they dissolve into the mixture. You can cut your radish, carrots, and onions into matchsticks or slices. Aim for bite size pieces that are no more than ¼ inch thick and 1 inch long. Set aside. (Remember to toss the cabbage after 20 minutes).

Make Your Paste

Use a food processor to process the ginger and garlic until it is a paste. Put it in a bowl and add the red chili flakes and organic sugar. Add a few tablespoons of non-chlorinated water to make the paste a spreadable consistency. Add two teaspoons of soy sauce or fish sauce or use a vegetable culture according to directions. Mix well. (Once again, massage and toss your cabbage.)

Rinse and Drain Your Cabbage

When you have massaged and mixed your cabbage three times, rinse it well to remove the excess salt. Make your final rinse in filtered or non-chlorinated water. (Chlorine inhibits the fermentation process). Rinse and dry your bowl. Drain cabbage in a colander for 20-30. Squeeze out excess water (or use a lettuce spinner).

Putting It All Together

Once your cabbage has drained, put it back in the dry bowl and add the other vegetables and apple. Mix well.

Rubber or plastic gloves are a good idea. If you don’t use them, the red pepper will burn sensitive skin. But you don’t have to use them. Just make sure your hands are really clean and don’t touch your face or eyes.

Add the paste and really work it in to coat every surface.

Pack the coated produce into jars or a crock. Pack it tight. Leave an inch or two at the top of the jar. Push down on the cabbage mixture to make the brine rise above it.

Put a lid on the jar and store in a dark place for 1-5 days. You will need to burp the lid once a day if you use a standard jar. Or you can use a lid with an airlock. Or you can use a crock. Your kimchi will be ready when the cabbage looks a little translucent and tastes right. Usually 2-3 days. Refrigerate it at that time to slow down the fermentation process.

Remember, kimchi recipes will vary in ratios and ingredients. The amount of ginger and garlic vary widely and whether or not to use fish sauce or to add carrots or apple. Ratios will vary as well as ingredients. Experiment. Discover your own perfect recipe.

Fermented foods are just one of the ways to improve gut health. An 80% raw food diet is essential to gut health as is ridding the body of Candida.

Editor’s Note

Contrary to popular belief, fermented foods are not a great source of probiotics. The bacteria, while numerous, mostly dies in the stomach acid. There are tons of other benefits to fermented foods, and some of the bacteria do reach the gut, but for people suffering from Candida, fermented foods are not your best defense. The supplements below and garlic are better for balancing gut flora. A “trick” that some do is to use certain foods like black strap molasses or baking soda to lower the acidity of the stomach acid and then eat sauerkraut.

Also, most of the probiotics you find in stores have weak bacteria that don’t make it past the stomach acid. FloraMend and Bio-K have exceptionally strong bacteria strands that pass through stomach acid fully functional. Also, vegetables make great prebiotics. They ferment in the gut (in a way) as they are digested.

Recommended Supplements:
Further Reading:
Sources:

 



Dangerously High Arsenic Levels Found in Rice

What is Arsenic Anyway?

Arsenic is a naturally occurring, toxic element found in the earth. It is found in over 200 different minerals. There are two main types of arsenic: organic and inorganic. Organic arsenic compounds are primarily found in marine life, but they are also sometimes found in terrestrial life forms. Exposure to arsenic from organic sources is widely considered to be less toxic than exposure to inorganic arsenic.

A Poison Fit for a King

Arsenic has been used as a poison for centuries. Assassins have historically been very fond of arsenic because symptoms of arsenic poisoning resembled other sicknesses like food poisoning. The resulting death would look like natural causes. In low doses, arsenic poisoning could cause diarrhea, confusion, paralysis, or weakness. Arsenic was difficult to detect as it has little odor, almost no taste, and it doesn’t affect the color of food. How many kings and queens have died of arsenic poisoning? No one knows, but many historians speculate that kings and queens who died young rarely died of natural causes.

Where Does All This Arsenic Come From?

The majority of arsenic that we are exposed to is not of natural origin. Natural processes can bring arsenic into the atmosphere (such as volcano eruptions), but only one third of the arsenic in our atmosphere is of natural origin. Arsenic can be found in the earth’s crust, in deeply drilled wells, and in rocks, soil, air and water.

We Have Industry to Thank for This

Industrial activities such as mining, smelting, and the burning of coal in power plants all play a role in contaminating our environment with arsenic. Arsenic is produced commercially from arsenic trioxide, which is one of the leftover byproducts of smelting copper and other metals. Arsenic is commonly used by the timber industry as a preservative for treating wood. Arsenic is also an active ingredient in many insecticides and herbicides, and it is a common additive in chicken and swine feed (apparently it is used to fatten them up). The timber industry and agriculture industry account for over 90% of environmental arsenic pollution that is not due to natural processes.

No One Would Want to Die This Way

Consistent exposure to even small amounts of arsenic has been linked to several diseases, many of which are fatal. Arsenic is so toxic that it causes many different cancers, including skin cancer, lung cancer, bladder cancer, kidney cancer, liver cancer and prostate cancer. Over consumption of arsenic has also been linked to diabetes, cardiovascular disease, reproductive problems, and it is known to compromise the immune system.

How Arsenic Gets into Rice

Many plants can absorb arsenic from its environment and rice is one those plants. Rice absorbs high amounts of arsenic from the soil, from water and from pesticides. Unfortunately, with so much arsenic contaminating the soil and water, organic rice can contain dangerous levels of arsenic even though it has not been exposed to pesticides. Counter-intuitively, there are actually higher levels of arsenic found in brown rice than in white rice. This is because more of the arsenic is found in the outer layers of the grain. The outer layers of the rice are removed during the processing that turns brown rice into white rice. (This processing also removes the majority of the nutrition found in rice).

While the FDA Does Nothing, Consumer Reports Steps Up

Consumer Reports has been doing the job that the FDA should have been doing for a long time now. On their website, you can find recommended weekly allowances for rice consumption based upon the levels of arsenic that rice contains. There is no federal limit for levels of arsenic in rice (but there is a biological limit, and one of its many names is cancer).

Since 2012, Consumer Reports has been asking the FDA to set a limit for arsenic in rice, a request that has been ignored. Over the past couple of years, Consumer Reports have tested over 700 foods containing rice, and they have tested hundreds of different samples of rice grown in different regions. It turns out that knowing where your rice is grown is very helpful if you wish to avoid high levels of arsenic in your food.

Not All Rice Fields Are Created Equal

Rice grown in California, white basmati rice grown in California, India and Pakistan and sushi rice grown in the US typically has almost half of the arsenic content as rice grown elsewhere. Rice that is grown in the US (with the exceptions being Californian rice, quick cook rice and sushi rice) contain the highest levels of arsenic. Rice labeled as having been grown in Louisiana, Texas and Arkansas also stood out as having very high levels of arsenic in it.

One company in particular stands out as being proactive on this issue. Lundberg Farms is located in California. Their CEO, Grant Lundberg, recently issued a statement about the high levels of arsenic found in rice.

“We recently updated the published levels of arsenic in our rice, which now covers three consecutive years of data. I am happy to report that the levels of inorganic arsenic continue to remain low, and average less than half of the standard established by Codex. We are also actively engaged in the development of a code of practice through Codex to help develop ways to reduce arsenic levels even further.”

Codex is an international standard. Once again, we have no standards to rely on from the FDA.

Conclusion

According to the USA Rice Federation, you should eat rice because the benefits outweigh the risks. These are the people who are selling us rice, so no surprise there. The FDA recommends that Americans consume a variety of grains, and they say they’re looking into the arsenic problem. We recommend that you limit the amount of grains in your diet, especially rice. Also when you eat rice, eat rice that is grown in California. A healthy diet consists of 80% raw produce, with more vegetables than fruits as the main staple of your diet – not grains of any variety.

Recdommended Supplements:

Further Reading:

 Sources:



The Health Benefits Of the Curry Spice Blend

India is a country with over 1 billion people spread over five large regions. This population is incredibly diverse. Indians speak more than 122 different languages and their cuisines vary greatly among the regions. Despite these differences, there is still something Indians have in common – their love of curry.

The word curry means sauce. Curry is not a spice; it is a combination of spices. Although the combination and ratio of spices varies from one curry to another, many health promoting spices are standard in most curry mixes. Here are features of the most common spices you will find in a curry and how they benefit your health.

Cumin

Cumin is excellent for digestion. The scent alone is enough to kickstart saliva enzymes in the mouth, the essential first step of healthy digestion. Cumin also alleviates gas, acts as a natural laxative, and exhibits anti-fungal and anti-microbial powers. Interestingly, cumin is both a relaxant and a stimulant, and certain components in its essential oil have been said to promote a hypnotic tranquility.

Turmeric

Looking for another reason to start eating turmeric besides its anti-cancer, anti-inflammatory, antioxidant rich, brain boosting, heart healthy properties? Turmeric is also an essential ingredient in most curry powder mixes. To get the maximum benefit from turmeric, pair it with freshly ground black pepper.

Coriander (Cilantro seed)

The benefits of coriander (after the cilantro plant flowers and develops seeds, it is referred to as coriander) are numerous. Like cumin, coriander improves digestion as it relieves gas, prevents nausea, and combats diarrhea. It also acts as a natural anti-histamine, treats mouth infections with its antiseptic powers, helps heal skin conditions, lowers blood pressure, and is a natural source of bioavailable iron. If you feel you might be coming down with a case of food poisoning, grab a handful of coriander. This spice is twice as powerful as the leading salmonella antibiotic – and it tastes a whole lot better.

Ginger

Ginger is a great herb to have in your kitchen, as it gives great flavor to both food and drink and possesses serious medicinal attributes. It’s an anti-inflammatory, anti-tumor, antioxidant with a soothing effect on the digestive tract. Health begins in the gut, and ginger helps eliminate gas, relieves nausea, and treats motion sickness. If you’re pregnant and have given into not-so healthy, nausea-inducing cravings, ginger settles the stomach and relieves vomiting. Be careful though! With great (healing) power comes great responsibility. Ginger treats the symptoms, but a healthy diet eliminates the need for ginger in the first place.

Cardamon

When it comes to the price of spices, cardamom has to be content with the bronze medal. While both saffron and vanilla cost more, of the three, only cardamom can claim a place of great prominence in Indian cuisine. Cardamom is a great breath freshener, fighting tooth and gum disease as well as soothing sore throats. It also flushes out toxins, leading to better blood circulation, a better functioning urinary tract, and improved cardiovascular activity.

Cinnamon

An anti-viral, anti-bacterial spice loaded with anti-oxidants, cinnamon can help take down some heavy hitters, disease-wise. Cinnamon is toxic to cancer cells, reduces the growth of cancer cells, protects neurons from degenerative diseases like Parkinson’s, and helps keep heart disease in check. Cinnamon is exceptionally beneficial for those who suffer from or could potentially suffer from diabetes, as it combines reduced insulin resistance with lower blood sugar. There are two types of cinnamon, “true” cinnamon and cassia cinnamon. The cinnamon found in the United States is usually cassia cinnamon. True cinnamon is frequently labeled as Ceylon cinnamon. If possible, try to get Ceylon cinnamon as it contains less coumarin, a naturally occurring chemical compound that acts as a blood thinner.

Cloves

The active, healing component in cloves is called eugenol. Eugenol is anti-bacterial, anti-inflammatory, and a natural detoxifier. Aside from its use in cooking worldwide, clove has found a place for soothing gum pain and treating root canals in dentistry, as the eugenol and other components in this spice combine to form a mild analgesic. Cloves contain iron, calcium, and manganese and are also an antioxidant. If you want to check the quality of your cloves, squeeze them with a fingernail. If they’re good quality, they will release some of their essential oil. Good quality cloves also float when placed in water, whereas stale cloves sink.

Conclusion

The benefits of cooking with these spices are numerous, and there is no reason you can’t experiment with adding a little bit of Indian flair to your kitchen. Whether you start slowly with adding cumin or clove to your famous rice and beans recipe or you jump in feet first and produce a fabulous curry, the flavors of Indian cuisine are waiting for you. If you aren’t hitting the stove just yet, there are still ways to get the health benefits from these spices. Ginger and curcumin (the active ingredient in turmeric) are both available in capsule form.

See Foods, Vitamins, and Herbs That Kill Cancer for more on how adding black pepper to turmeric increases bioavailability of curcumin about 2,000%. Also, see our two other favorite herbs, garlic and cayenne.

Further Reading:


The Discovery Of the Superoxide Dismutase – An Enzyme and An Antioxidant

Like many great discoveries, the first antioxidants were discovered by accident.

Joe McCord was looking for the function of a different enzyme when he chanced upon a mysterious enzyme that seemed to be present in every form of life except anaerobic bacteria, bacteria that does not need oxygen to survive. In the beginning, neither McCord nor his mentor, Irwin Fridovich, understood the purpose of this enzyme, which they named superoxide dismutase (SOD), but they were convinced that it was important.

This discovery was the beginning of research into antioxidants and free radicals. In the late sixties, when McCord and Fridovich first published their findings, their research was received with little enthusiasm. Most of their peers did not grasp the importance of antioxidants and their role in human health and vitality. Now, decades later, we know a great deal more about how free radicals are generated and the role antioxidants play in the body to protect against their damage.

What Are Free Radicals?

Free radicals are molecules that are inherently unstable. In an effort to become more stable, free radicals will steal electrons from other molecules in close proximity. This electron theft makes the victimized molecule more unstable, and it in turn will steal electrons from other nearby molecules in order to become more stable, and so on. This chain reaction of robbing Peter to pay Paul can cause a great deal of cell damage, as well as cell death.

Free radicals are all around us; they are not easy or even possible to avoid. Many diseases and injuries create free radicals in the body. Alzheimer’s disease, arthritis, asthma, cancer, influenza, sinus infections, and yeast infections all create free radicals. Injuries, even minor ones such as sprains, muscle aches, and strains, all generate free radicals. Toxins generate free radicals and toxins are everywhere – in our food, water, and the air we breathe. Even if our air was perfectly clean, simply taking in oxygen throughout the body generates free radicals.

Unavoidable Free Radicals

Oxygen molecules generate what is collectively known as oxidative stress. Oxygen is actually highly corrosive. Most of us don’t think of it that way because we need oxygen to live; without oxygen our cells would quickly die. But taking oxygen into the body generates a free radical superoxide, an unstable form of oxygen. Obviously, there’s no way to avoid this. Oxygen is just one of our unavoidable sources of free radicals. Metabolizing our food also creates free radicals. Sunlight, smoking, radiation and even eating burnt food can create free radicals in the body.

So why aren’t we all dead yet? That’s where antioxidants come in.

How Does SOD Work?

Superoxide dismutase (SOD) is both an enzyme and an antioxidant that protects against the free radical, superoxide. SOD changes this free radical to hydrogen peroxide. Unfortunately, hydrogen peroxide is still a free radical. SOD then works in concert with another antioxidant, catalase, to change hydrogen peroxide from an unstable free radical to water, a stable compound.

SOD is produced in the body from three minerals: copper, zinc, and manganese. Good sources of copper and manganese can be found in whole grains and nuts. Good sources of zinc include egg yolks, milk, oatmeal, nuts, legumes, and meat.

Antioxidant Supplementation

Joe McCord, now a professor of medicine at the University of Colorado Health Sciences Center, thinks we should find ways of supplementing our diet in order to increase the two antioxidants in our bodies that do most of the work: superoxide dismutase (SOD) and catalase. According to McCord, these two enzymes are the antioxidants that neutralize 99% of the free radicals in our bodies. By McCord’s reasoning, if we can get the body to produce more of these two antioxidant/enzymes, our bodies would be far more efficient at fighting free radicals.

McCord and his coauthor showed how a supplement containing five plant extracts simultaneously increased the body’s production of SOD and catalase and also decreased the markers associated with oxidative, stress-related aging. Their supplement contained green tea, turmeric, milk thistle, ashwagandha (also known as winter cherry), and bacopa.

So when it comes to antioxidants, more is more. Don’t megadose on one nutrient; rely on several nutrients to do their work in combination. Joe McCord Ph.D, Lester Packer Ph.D., Sanjay Gupta M.D., and Don Colbert M.D. are among the many experts who believe that antioxidants work best as a team. When these nutrients are used individually, the resulting health benefits are meager, if at all. This is one of the reasons why the public is getting mixed results back from scientists about the effectiveness or ineffectiveness of vitamins in clinical trials. It is speculated by these and other experts that antioxidants are far more effective when they are in our diet (either as a result of supplementation or through our food) in proportionally combined doses.

Most of the body’s antioxidant protection comes from the combined efforts of vitamins A, C, and E, SOD, catalase, and glutathione peroxidase. These antioxidants effectively prevent the majority of the damage that would be done by free radicals.

If we run low on these nutrients, cell damage can occur as a result. When Don Colbert M.D. was experimenting with different fasts for his best-selling book, Toxic Relief, he experienced this kind of nutrient shortage firsthand. On day seven of his water only fast, he noticed small white splotches had begun forming on the outside of his skin. Due to his medical training, he immediately knew what had happened; he had exhausted his body’s catalase, and his system was no longer able to convert hydrogen peroxide to water. Of course, he broke the fast immediately.

Antioxidants work synergistically. Increasing some antioxidants will help your body increase others. Take glutathione, for instance. Glutathione can both detoxify the body and neutralize free radicals. The liver manufactures glutathione from three amino acids: cysteine, glutamic acid, and glycine.

Glutathione can also be consumed in foods such as fruits, vegetables, fish, and meats. However, the amount of glutathione produced can be increased by increasing Vitamin C and N-acetylcysteine in the diet. The previously mentioned herb, milk thistle (one of the five plant extracts in McCord’s study that was shown to increase SOD production) can encourage the liver’s output of glutathione by as much as 35%!

Vitamin C and vitamin E are well known antioxidants. Vitamin C can protect the water soluble interior of the cell, and Vitamin E can protect the cell’s fatty outer membrane. These nutrients can get pretty complicated. For instance, there are eight different kinds of vitamin E. High doses of vitamin C, or any other nutrient, wouldn’t offer this kind of protection without the combined help from other antioxidants.

Many people believe supplemented forms of antioxidants will do them some good, but they don’t often understand that when it comes to supplemented antioxidants quality really matters, and it isn’t possible to get everything you need from pills alone. Some vitamins that also act as antioxidants are of such poor quality that they are of no benefit and may be actually harmful. Many of these detrimental vitamins are derived from petroleum. For example, a common synthetic form of vitamin E is dl-alpha-tocopherol or dl-alpha-tocopheryl. This form of vitamin E is actually more harmful than going without any vitamin E supplementation at all.

Conclusion

Antioxidants (and many other nutrients) are naturally found in many foods. Antioxidants (the ones that scientists have discovered so far) are especially high in the following foods: artichokes, apples, blueberries, blackberries, black beans, red beans, kidney beans, carrots, cherries, cruciferous vegetables, citrus fruits, cantaloupes, watermelon, pecans, romaine lettuce, spinach, tomatoes, garlic, onions, leeks, pumpkin, cabbage, green tea, and milk thistle tea.

The healthiest diet is an 80% Raw Food Diet. When 80% of your diet is comprised of raw, fresh, organic produce (more vegetables than fruits) your body receives the benefit of nutrient dense foods loaded with antioxidant vitamins and enzymes. To increase nutrition, you may want to add Doc Shillington’s Total Nutrition Formula to your diet. Here’s the recipe to make your own.

Sources:

The Seven Pillars of Health by Don Colbert M.D.

Chasing Life by Sanjay Gupta M.D.

 



How to Detoxify Every Day Without Going Through a “Detox”

In its natural, healthy state, the body is detoxifying at all times. Breathing, digesting healthy, clean vegetables, using our muscles, or just being alive creates toxins in the body that need to be expelled.

With today’s typical modern lifestyle, toxins are accumulating in the body at a greater rate than the body can expel them. Not only do we have much higher levels of toxicity, many of the toxins are not normally found in nature. Once the body is in that vicious cycle of toxic accumulation, disease will set in, organ failure will eventually occur, and doctors will blame it on genetics or age.

Disease has one cause: cellular malfunction. There are two causes for cellular malfunctions: lack of nutrition and too much toxicity.

It is no wonder “detox” is the buzz word amongst the natural health enthusiasts and healers. The problem is, even amongst the natural health crowd, there is a tendency to eat poorly and detox once or twice a year with a juice fast or a smoothie binge, which is typically done in a way that feeds the body way too much sugar, which for most people completely negates the detox.

Now for the good news: your body can handle a remarkably heavy toxic load if you’re getting proper nutrition, enough sleep, your gut flora is balanced, and your gut is healthy. The human body is better off with lots of toxins and lots of nutrition, than it is without nutrition. This does not mean you can eat like crap and take a supplement and then expect to be healthy. Junk food robs the body of nutrition and it unbalances the intestinal flora, leaving the gut in dismal health. If you live under power lines, talk on your cell phone all day, type on your laptop for hours on end, and eat too much Fukushima, parasite laden sushi, you can still be healthier than most anyone you know if you do the following:

How To Detoxify With Diet

Produce detoxifies the body. This is especially true when it’s organic and raw. The trick is to eat a lot of it, to eat a wide variety, and to eat more vegetables than fruit. Make yourself a huge salad with 15 different vegetables and lots of herbs and spices like garlic, turmeric, cilantro, etc. Your base can be kale, collard greens, spinach, or anything leafy that’s not iceberg lettuce. Shred carrots, beets, and radishes.  Throw in some pumpkin and sesame seeds. Don’t worry, we’ll have a link to a recipe at the end.

The thing is, all of those previously mentioned ingredients are known to increase organ functionality, build up optimum cellular function, prevent disease, and expel toxins from the body. Many of the vegetables and herbs can even dispel BPAs and other man-made toxins from the body.

We are supposed to eat a lot of produce. For many years, longer than we’ve eaten any other way, humans foraged for vegetables growing out of the ground. We would walk, all day, walked, see an edible food, eat it, walk some more. It’s estimated that before we used grain agriculture we ate up to 8 pounds of produce a day! Meat takes a lot of effort to find, prepare, and digest. Fruits and nuts were seasonal, but herbs, leafs, and such are always just popping right up out of the ground. Other omnivores can be seen doing this, even wolves. They prefer protein, but they eat vegetables all day, too, in the wild.

Raw, organic vegetables expel toxins from the body in a multitude of ways. Eat as many as you can. Make a big salad every day. Here’s a recipe.

Drink To Detoxify

Make yourself a gallon of cranberry stevia lemonade a day and drink it. If you can’t drink a gallon, don’t kill yourself trying, but most people can do that just fine. The lemon balances the PH and helps boost the liver’s ability to detoxify. The cranberry keeps the kidneys going strong. The water flushes out the body. There’re many more benefits, but those are the biggies. Don’t use a sugar to sweeten it, use stevia or no sweetener. Also, always use distilled water, or unadulterated, naturally mineralized water from a trusted spring source. Here’s the recipe.

Take a Whole Food Multivitamin/Mineral Formula That Detoxifies

Shillington’s Total Nutrition Formula helps the body expel toxins. All of the ingredients play their part, but of particular note are the chlorella and the spirulina, which are not only some of the best sources of protein available, they are powerful heavy metal chelators. (They bind with heavy metals and expel them from the body). Here’s an article to Make Your Own Total Nutrition (or buy it here).

Balance Your Gut Flora

It’s hard to detoxify when your gut flora is full of Candida. Nothing works right when yeast is abundant in the whole body. Candida isthe, or one ofthe, foundations for almost all illnesses. Kill the Candida and limit refined foods and sugars (agave, brown rice syrup, coconut sugar, fruit juices, etc.) from the diet. “Healthy sugars” are sugars found in whole foods. The aforementioned sweeteners feed yeast. Balance the gut flora with salads and cut out the excess sugars. Health will follow. Out best on gut flora is How To Kill Candida And Balance Your Inner Ecosystem.

Breathe Properly

Proper breathing, believe it or not, is an awesome way to help detoxify the body without putting out any effort. What is proper breathing? It’s breathing from one’s abdomen so that the rib cage and stomach expand as you breath in. Most people breath in a way that causes the opposite to happen, making for shallow breaths. This is a nervous breathing pattern we’ve adapted due to our modern, low but constant stressful lifestyle. For more on proper breathing, see How To Breathe.

Conclusion

Most people can repair the body this way without supplements, but supplements do speed up the process. For those dealing with serious or long-term health issues, or those who do not have access to organic foods, supplements may be required. Virtually everyone in modern society has an overabundance in Candida. To speed up wellness, you can knock out Candida fast with Formula SF722, Shillington’s Intestinal Cleanse, and FloraMend.

If you are very ill and in need of a more radical approach to getting well quickly it’s time to learn about Candida, Leaky Gut, and more.

Recommended Supplements:
Further Reading:


No More Gluten – How I Found Health After MS

Putting the Pieces of the Puzzle Together

Learning how to become healthy again after being diagnosed with a chronic, debilitating illness (of which the medical community says there is “no cure”) is like putting a puzzle together when you don’t have all of the pieces. I’ve actually learned a few things in the last 11 months since my MS diagnosis. I realized that I either have celiac disease (which is a disease that causes intestinal damage upon the consumption of gluten) or I, at the very least, have gluten intolerance. Either way, I avoid gluten.

The Baklava Incident

I went out to eat with some girlfriends. I did this every Friday, so I knew how to stick to my program at a restaurant. On that day, however, we got to talking about how well I was doing. I shared with them how I was able to get off of all of my medications simply by changing what I ate. I told them I was better – walking better, feeling better, and having more energy. I thought, “I’ve been good. I’ve stuck to my program so well I deserve some baklava.” It was delicious, but I couldn’t sleep that night because my stomach was turning in knots and my legs, which had been peaceful for three weeks, started to spasm again. I told myself, “Baklava doesn’t taste this good. Nothing does.”

Unwittingly Eating Couscous

I unknowingly ate gluten after eating only raw, mostly organic produce for two months. I made some couscous (which I didn’t know was wheat) and ate it for four days in a row for my evening meal. On day three, my MS symptoms started coming back. My right foot dropped and I was tripping, just like when my symptoms first started. I was also losing my balance and had a hard time walking up and down stairs. Once I realized the connection, I limited my diet to organic produce again and I used Shillington’s Intestinal Cleanse and his Blood Detox for a few days. My symptoms were gone within a week.

Gluten Intolerance

I’ve got my theories as to why there is a sudden rise in gluten intolerance lately, but they’re merely theories. What I do know is that right now, and possibly forever, I cannot eat gluten and be well. I can have certain wheat products like the Total Nutrition Formula, which has wheat grass, but wheat grass, if properly harvested, does not have gluten.

This is how gluten affected me. With other conditions, each person with gluten intolerance may experience different symptoms to different degrees. The most common gluten intolerance symptoms revolve around gastrointestinal issues such as bloating, constipation, gas, and diarrhea — these symptoms occur because the body is unable to digest and absorb gluten properly. Some individuals may also experience heartburn, acid reflux, nausea and vomiting. Gluten intolerance may also cause anemia, unexplained weight loss, fatigue, joint pain, headaches and irritability, mouth ulcers, a white coating on your tongue, an itchy skin rash, or open sores on the skin. Some individuals may experience gluten intolerance symptoms after consuming a small amount of gluten, while others may be able to eat small amounts of gluten without experiencing any major symptoms.

The most important thing I learned is that the safest way to eat is to limit myself to raw, fresh, organic produce. With anything else that I am going to eat, I need to be totally sure it does not contain gluten. I’ve learned that my digestive system will be damaged, and those MS symptoms will come back if I eat wheat or any other grain that contains gluten. And I’ve also learned that anyone with a damaged digestive system needs to stay away from gluten to heal. Check out Balance Your Ecosystem and Make Your Own Multi-Vitamin/Mineral. Check out the first source for my story about being diagnosed with multiple sclerosis.

Recommended Supplements:

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