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Category: Food Facts - Organic Lifestyle Magazine Category: Food Facts - Organic Lifestyle Magazine

Dandelions

Often considered a pesky weed, dandelions have become an underappreciated, yet highly nutritious, perennial plant. Dandelion’s scientific name is Taraxacum Officinale, which roughly translated means the “official remedy for disorders.” Dandelion leaves (along with the roots and flowers) have enjoyed a long history as a highly regarded folk remedy throughout the world. Dandelion was used in Europe to treat boils, fevers, eye disorders, diarrhea, edema, liver congestion, digestive complaints and skin disorders. Chinese used it mainly for breast, liver and digestive disorders. In India, Russia and other parts of the world, it was used as a general liver tonic. Legend has it that even the people of Atlantis relied on dandelion as a food and nutritive tonic.

Originally from Europe, dandelions were brought to America by early colonists. Healers on the early American frontier often recommended dandelion greens as a rejuvenating springtime tonic because of its high nutrient content and vast healing properties. Today, the dandelion is beginning to see a resurgence in appreciation among the general population, and for good cause! Dandelion leaves are a rich source of many vitamins and minerals, including vitamins A, C, E, D, K, the range of B vitamins, calcium, iron, potassium, zinc, and magnesium. They are higher in beta-carotene than carrots and have more iron and calcium than spinach. According to scientific analysis, a one-cup serving has more vitamin A than most supplements and as much calcium as half a glass of milk. As if this wasn’t enough, the greens are also a natural source of omega-3 and 6 essential fatty acids.

The healing properties of dandelion greens center primarily around the digestive organs. As a bitter green, dandelion helps support digestion by encouraging the production of digestive enzymes and stomach juices. It has a mild diuretic effect, improving the way kidneys cleanse the blood and recycle nutrients. However, unlike over-the-counter or prescription diuretics, it doesn’t leach potassium. Dandelion greens are a rich source of chlorophyll (the green pigment that helps plants turn sunlight into energy), which helps to promote the growth of beneficial intestinal flora. Their digestive-stimulating, blood-cleansing, kidney-improving properties also make dandelion greens beneficial for clearing up skin issues and reducing swelling and inflammation.

Although this “official remedy for disorders” is available year-round, its peak season is April and May. The easiest way to get your hands on some is to purchase a fresh bundle at your local grocer or farmers market. But if you decide to give foraging a go, keep in mind that the greens are best picked when they are young and tender, before the flowers have bloomed.

Dandelion leaves have a bitter and tangy flavor that is a great addition to salads. They are also delicious quickly steamed then sautéed with garlic and olive oil. Older leaves tend to be a little tougher and should be cooked longer in soups or stews. To prepare dandelion greens simply wash them under cold water to remove any dirt and trim the bottom where the leaves were picked. Then toss into your salad, soup, stir fry, or sauté pan! purify the blood and




High Fructose Corn Syrup A Sweet Surprise?

I’m watching TV and I see a commercial where a couple is in the park and the girl offers the guy a taste of her Popsicle. It’s a red Popsicle—a nutrient free snack of frozen artificial flavors, colors, preservatives, and high fructose corn syrup. He is hesitant. “It’s got high fructose corn syrup in it,” he says. She looks at him like he’s stupid. “So?” she says. He responds with, “So you know what they say about it.” “What?” she asks. He stutters, not knowing what to say. She then tells him “That’s it’s made from corn, has the same calories as sugar and honey, and is fine in moderation?” still looking at him like he’s an idiot. And then the commercial tells you to “Get the Facts at www.sweetsurprise.com.” 

So it turns out that high fructose corn syrup is no worse for you then table sugar! That’s great news! High fructose corn syrup is relatively low on the glycemic index, and it’s made from corn, a vegetable! They don’t mention the fact that excess fructose processed in the liver gets turned into fats-triglycerides, or that fructose is linked to significant increases of both cholesterol and triglycerides, or that high fructose corn syrup is a highly refined processed sugar devoid of any nutrition. So they took out all of the nutrients and refined corn down to an acidic, toxic, fattening, cholesterol raising, triglyceride increasing sweetener. Who cares? It’s made from a vegetable! Ok, so maybe the vegetable is genetically modified too, but still, it’s gotta be good for you, right? I mean the website www.sweetsurprise.com says it’s good for you! Well, okay, they don’t say it’s good for you, but they sure do their best to make you believe it.

Well, I for one am relieved to know that I can go drink a soda and know that it’s no worse than ingesting table sugar, because the high fructose corn syrup association says so. They say it’s fine in moderation. And if you can’t trust an association, who can you trust? Does this sound familiar? Didn’t the tobacco association tell us smoking was fine in moderation?

Well, anyway, since that Popsicle is obviously good for me, I guess I can eat all the Halloween candy I want. This is great!

Is it just me, or did that girl holding the Popsicle look evil? Kinda like one of Satan’s minions?

Oh well, I’m not concerned. We can all trust the high fructose corn syrup association and the sugar association, the Food and Drug Administration, oh, and any other association that has our best interests at heart.

And since you now know that high fructose corn syrup is no worse for you than white table sugar, go read about how good white table sugar is
for you in our August issue.

In this issue check out High Fructose Corn Syrup – A Not So Sweet Surprise, and get the rest of the facts!




High Fructose Corn Syrup, A Not So Sweet Surprise

Though the commercial said “It’s OK in moderation,” most Americans do NOT ingest a moderate amount of high fructose corn syrup. This sweetener is used in so many refined products, it’s actually difficult to find processed foods that don’t contain it. Take a look at breads, sauces, hot dogs, candy, crackers, frozen dinners, pizza, juice, and soda to see how prevalent it is. It is often listed as one of the first ingredients (remember ingredients are listed by highest content). Because high fructose corn syrup is easy to transport and inexpensive compared to refined sugar, (thanks to federal subsidies and tariffs on imported sugar), high fructose corn syrup is the sweetener used in more than 40% of sweetened foods and beverages and nearly 100% of the time in the non-diet soft drinks sold in the United States. If you eat processed foods, you definitely consume more than a moderate amount of high fructose corn syrup.

OLM gives you the rest of the story on high fructose corn syrup…

High Fructose Corn Syrup Is Not Just Fructose

evil high fructose corn syrupHigh fructose corn syrup is made by treating corn (typically genetically modified corn) with a variety of enzymes (many of which are also genetically modified) to first extract the sugar glucose and then convert some of it into fructose (fructose is sweeter than glucose). The end result is approximately 55% fructose and 45% glucose.

High Fructose Corn Syrup Is Not Natural

In April 2008, the FDA declared that any product containing high fructose corn syrup could not be considered ‘natural’ and should not be labeled as such, because high fructose corn syrup is manufactured using a synthetic fixing agent. Under pressure from lobbyists hired by the Corn Refiners Association, the FDA quickly changed its mind. Now the FDA says that if the synthetic agent – called glutaraldehyde – does not come into contact with the high-dextrose corn starch, it can be considered natural. But there is nothing natural about high fructose corn syrup. It’s made in vats of murky fermenting liquid with fungus and genetically modified organisms, all of which are changed through the use of chemicals. There are a lot of products that are called “natural” though they are far from it, but high fructose corn syrup may be the biggest imposter of all these “natural” foods.

Fructose Makes You Fat

There has been a rapid increase in obesity following the introduction and increase of high fructose corn syrup into the American diet. Excess fructose (and it doesn’t take much to be excessive) is converted into unhealthy fat.

High fructose corn syrup short-circuits the glycolytic pathway for glucose and does not stimulate insulin secretion. Insulin controls a hormone called leptin, which signals the brain to tell your body it’s full. Since fructose doesn’t stimulate glucose levels and insulin release, there’s no increase in leptin levels and no feeling of satiety. Also, fructose does not affect ghrelin, a hunger inducing hormone, which is normally suppressed with food.

Natural fructose from fruit is attached to fiber and is ingested in considerably smaller amounts, which cause the sugar to be released slowly into the body while the fiber makes you feel full.

High Fructose Corn Syrup Is Linked to Diabetes, High Cholesterol, and Heart Disease

In natural sugars, fructose is bound to other sugars. High fructose corn syrup contains unbound fructose, often in large amounts. Unlike glucose, which can be metabolized by every cell in the body, fructose can be metabolized only by the liver. When too much fructose enters the liver at one time, the liver can’t process it as a sugar; it converts it into cholesterol and triglycerides, which are in turn dumped into the bloodstream. The more fat and cholesterol your blood has to transport, the higher your blood pressure needs to be to get the job done. (Imagine a pump that has to move thicker liquid.) High levels of LDL cholesterol and triglycerides increase the risk of heart disease and stroke. High triglyceride levels also cause our body’s cells to become insulin resistant. If enough cells are insulin resistant, diabetes will result.

Free fructose is also linked to blood clots, interference with the heart’s use of key minerals, functions of white blood cells, and high levels of uric acid. 

If you want to lose weight, lower your LDL cholesterol, lower you triglycerides, decrease your risk factors, treat, or reverse diabetes or heart disease, eliminating high fructose corn syrup from your diet is imperative – the first action you should take.

The Digestion of High Fructose Corn Syrup Is Hard On the Body

Acidic “foods”, which are void of nutrition, wreak havoc on the body. To compensate, the body will pull calcium and other minerals from our bones, teeth, and organs to keep our blood slightly alkaline. Enzymes must be produced to metabolize high fructose corn syrup and micro-nutrients must be utilized. High fructose corn syrup causes mineral imbalances and deficiencies, which can cause a host of other diseases and health problems.

High Fructose Corn Syrup Can Alter Magnesium Balance Leading to an Increased Risk of Osteoporosis

High Fructose Corn Syrup inhibits copper metabolism leading to both a deficiency of copper and copper toxicity (if you can’t metabolize the copper, it becomes toxic to your body), which can cause increased bone fragility, anemia, ischemic heart disease, defective connective tissue formation, gray hair, hair loss, and much more.

High Fructose Corn Syrup Accelerates Aging

Any food that is difficult to metabolize (foods void of nutrients or low in nutrients, acidic foods, foods low in enzymes, etc.) depletes the body’s store of minerals, vitamins, and enzymes causing every other body system to function improperly, accelerating aging in every way.

High Fructose Corn Syrup Is Bad for the Environment

Corn is generally grown as a monoculture crop (one crop planted over a large area with no diversity and usually without crop rotation). This maximizes yields, but at a price. Soil nutrients are depleted so farmers compensate with fertilizer and pesticides. Topsoil is weakened. Demand for corn is increasing due to the manufacture of high fructose corn syrup and corn-based ethanol. Corn is being planted world-wide at the expense of sustainable food crops in third world countries. Farmers throughout the world, who once produced a variety of food to feed their populations, are now growing one crop to ship to America–genetically modified corn.




Everything You Should Know About Fat

Our bodies need fat. Stored fat insulates body organs against shock, helps maintain body temperature, and serves as energy stores. More than 60 percent of our brain is made of fat.

Fats that come from our diet are necessary for the absorption of fat soluble vitamins. Fatty acids play a vital role in maintaining healthy skin, healthy hair, and promoting healthy cell function (which is the foundation of good health). Dietary fats are the source of fatty acids our bodies need.

If you are underweight, physically fit, or even overweight, chances are you are not eating enough of the right kinds of fats. Though obesity is epidemic, Raymond Francis estimates more than 90% of the American people are deficient in needed fatty acids.

FriesMost of the fat eaten in the modern diet is partially hydrogenated fats or saturated fats. Our diet is also too high in omega 6 fatty acids. While we need to eliminate trans fats altogether, a proper balance of the other fatty acids is one of the foundations of a healthy, balanced diet.

Trans Fats

Man-made trans fatty acids are fats that have been partially hydrogenated, which involves adding hydrogen to the fat molecule of an unsaturated fat. Some common examples are shortening and margarine. Turning an oil into a trans-fat increases its shelf life, improves consistency for processing (making the oil thicker), and dramatically prolongs the shelf life of the products made with them (pastries, fried foods, crackers, cookies, snack foods, and many other processed and prepackaged foods), which is why trans fats are so pervasive in the American diet. Unfortunately, this process produces unnatural molecules that our bodies do not know how to handle. (Trans-fats that occur naturally in small quantities in meat and milk from cows, goats, and sheep and in pomegranates, cabbage, and peas are harmless.)

Man-made trans fats are toxic and should be completely avoided. A diet high in trans-fats dramatically raises the risk of coronary heart disease or stroke and puts you at higher risk of developing type II diabetes.

SATURATED vs MONUNSATURATED vs POLYUNSATURATED

When a fat is said to be a saturated fat, or a poly unsaturated fat, or a mono unsaturated fat this means it contains more of the aforementioned fatty acids than any others. For instance, coconut oil is a saturated fat because it is highest in saturated fatty acids, but it does contain other fatty acids as well.

Saturated Fatty Acids

Saturated fats are highly stable because all the carbon-atom linkages are filled—or saturated—with hydrogen. These fats do not normally go rancid, even when heated. They are solid or semisolid at room temperature. 

Monounsaturated Fatty Acids

Monounsaturated fatty acids have one double bond in the form of two 
carbon atoms double-bonded to each other. Therefore they lack two hydrogen atoms. Monounsaturated fats are usually liquid at room temperature, and like saturated fats, they are relatively stable. They do not go rancid easily and they can also be used in cooking.

Polyunsaturated Fatty Acids

Polyunsaturated fatty acids have two or more pairs of double bonds and, therefore, lack four or more hydrogen atoms. Two polyunsaturated fatty acids, linoleic acid, an omega 6 fatty acid and linolenic acid, an omega 3 fatty acid are “essential fatty acids” or EFA’s.  All of the other fatty acids can be made by converting one kind of fatty acid into another, but these two must come from our diet. The polyunsaturated fatty acids are liquid, even when refrigerated. These oils are highly reactive. They go rancid easily, (especially omega-3 linolenic acid), and should be treated with care. Polyunsaturated oils should never be used in cooking or heated at all.

Saturated Fat

Saturated fats are found in animal products and tropical oils. Examples of foods high in saturated fats include lard, butter, whole milk, cream, eggs, red meat, chocolate, and solid shortenings.

The typical American diet is too high in saturated fat. The source of this fat is the typical animal raised for human consumption or raised to produce milk or eggs. Our beef, chicken, and pork are usually fed grains rather than their natural diets. In addition they are fed or injected with antibiotics and growth hormones. These animals are diseased, full of cancer, and extremely acidic. Their body fats are also unbalanced; they are way too high in omega 6s.

meat fatAnd yet, saturated fats are as essential to our health as unsaturated fats. Raymond Francis says, “Saturated fat is what gives the cell membrane backbone. It gives stiffness to the cell membrane. Obviously, this is necessary, but when you get too much saturated fat in the diet, the cell membrane is too stiff. Consequently the tissue made out of these cells is too stiff. Then you have people pulling muscles, and tendons, because their tissues are not elastic enough, they are too stiff.”

Fat Excessive saturated fat intake can raise your blood cholesterol and increase your risk of developing coronary artery disease.

Omegas

Omega 3s, 6s and 9s are three classifications of fatty acids. Both omega 3s and omega 6s are polyunsaturated fatty acids. Omega 9’s are monounsaturated fatty acids. Omega 9s are the most abundant fatty acids in nature. They are not in short supply in our diets. Plus omega 9 fatty acids can be used by the body as a substitute for most of the omega 3s or 6s if these fatty acids are not present. However, omega 9s really aren’t an ideal replacement, and the body will eventually suffer from this.

While you may hear that Omega 3s and 6s are essential fatty acids, this is an oversimplification that leads to yet another common misunderstanding. These groups of fatty acids contains one essential fatty acid each:

  1. Alpha linoleic acid (ALA) is an omega 3 essential fatty acid.
  2. Linoleic acid (LA) is an omega 6 essential fatty acid.

Our bodies cannot create these essential fatty acids or convert other fatty acids into ALA or LA. But both of these essential fatty acids can be converted into other fatty acids as needed.

Omega 6s – an Inflammation Epidemic

In general, omega 6s promote inflammation, and omega 3s reduce inflammation.

Of the two, what’s most readily available in our modern society is pro-inflammatory Omega 6’s.

Some of the most common oils include soy, corn, safflower, sunflower, and canola. These commercial oils are high in omega 6’s and low in omega 3’s (they are almost always processed, and for many reasons toxic).

The abundance of omega 6 fatty acids is causing an epidemic of inflammation-related disease. Virtually every single chronic disease in modern society is inflammation related. Dr. Kelly tells us, “The ratio of omega 6s to omega 3s in our diet is typically It is always best to get nutrients the way Mother Nature provides them. between 10 to 1 and 30 to 1. An optimal ratio is closer to equal, and certainly no higher than 4 to 1.”

“Inflammation is literally killing us,” says Dr. Kelly. “Virtually all disease and illness is related to inflammation. If you suffer from arthritis, heart disease, fibromyalgia, chronic fatigue syndrome, sinusitis, allergies, acne, asthma, digestive conditions, flu symptoms, dysmenorrheal, endometriosis, Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, cancer, osteoporosis, hypertension, depression, the insulin resistance syndrome (pre-diabetes), or diabetes, colitis, headaches, chronic inflammation of any kind, or menstrual cramps – and this list is not complete – you have inflammation-related illness. Inflammation is the epidemic.”

Raymond Francis agrees, “Yes, we are getting far too many omega 6s and too few omega 3s in our diet. This imbalance is a major contributor to our epidemic of chronic disease. Excess omega 6s cause inflammation and every chronic disease is inflammatory.”

Inflammation is a natural first step to healing. But ingesting so many toxins with the foods we consume and the chemicals we come in contact with is not natural. We are constantly damaging our bodies, causing chronic inflammation, and then, on top of it, we give our bodies too many omega 6s, the fats that promote inflammation, and not nearly enough of the omega 3s, the fats that finish the healing process. It’s a cycle that is absolutely killing us and is either directly or indirectly linked to almost every single disease.

Balance is the key.

Cooking With Oils

Safflower, sunflower, corn, soy, and cottonseed oils are polyunsaturated fats. And though unstable (remember they easily go rancid and should never be used for cooking) they are extremely common in processed foods and often used for cooking.

Heating oils can introduce hydrogen atoms into the fat molecules. This happens quickly and easily with polyunsaturated fats, producing the unnatural trans-fats.

Remember, though flax seed oil is very healthy, it is also a polyunsaturated fat and is too unstable for cooking.

Monounsaturated fats are more stable (they already have more hydrogen atoms in the molecule). But cooking with monounsaturated oils at a high heat can ruin their health properties. Raymond tells us, “When you heat an oil too high you can turn it into trans fats. When you see an oil that is smoking, it’s too hot.” (But again, this rule does not work for polyunsaturated fats. Don’t cook with them.)

Raymond suggests cooking with olive oil, or even better, coconut oil or ghee. “Coconut oil is already saturated, so it’s much more stable.”

Eating Healthy Fats

Foods to avoid include meat or dairy products from animals that are not fed their natural diet and unnatural processed foods. Also, wheat, oats, and corn should be limited (there are strong arguments for eliminating corn and wheat from your diet completely, but that’s another story).

Dr. Kelly says, “We weren’t meant to eat grains so often. Oatmeal has a (omega 6 to omega 3) ratio of 21 to 1!”

For most people, there is nothing more beneficial to health than making sure the ratio of fatty acids in the diet are correct. This is just as important as an alkaline diet. The best way to achieve both these objectives is to (and if you have been reading all of the OLM issues you’ll know what we are about to say), EAT MORE RAW, FRESH, ORGANIC FRUITS AND VEGETABLES! For optimum health, even if your diet is near perfect, you will benefit from fatty acid supplements.

Fatty Acid Supplementation

We need the broad spectrum of fatty acids including saturated fatty acids, omega 3, omega 6, and omega 9 fatty acids. “It is always best to get nutrients the way Mother Nature provides them. Each of these molecules is used in many ways by the body and we need to supply them all in the correct ratios, which is what nature provides in a traditional healthy diet,” says Raymond Francis. He recommends Udo’s oil 3-6-9 as a source for balanced omega 3s and 6s (as does Dr. Shillington).

Francis and Dr. Kelly also add fish oil to their diet to increase their intake of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These two fatty acids are absolutely critical to one’s health, and are in extremely short supply in the modern diet. Most healthy people can make these fatty acids from essential fatty acids, but the conversion is weak and most of us will benefit from supplementing our diet with them. In fact, some people, particularly those whose ancestors ate a lot of fish, lack enzymes to produce DHA, and EPA.

Dr. Kelly tells us “Get a high quality fish oil, which provides you with DHA and EPA. A high quality fish oil should not smell fishy. If it does, it’s rancid. I recommend Nordic Naturals cod liver oil.” Raymond Francis recommends Carlson Cod Liver Oil, but agrees Nordic is a good brand. Algae provide vegan DHA and EPA supplementation of DHA and EPA.

Remember, balance is the key to health. We need to eliminate trans-fats (the unnatural manmade oils and shortenings) and balance our other fats to provide our bodies with the nutrients and building blocks to heal and to function as nature intended.




Health Benefits of Coconut Oil

Unjustly maligned for decades, coconut oil is reemerging as a miracle fat that boosts energy, burns fat, is antibiotic, and helps with thyroid problems. In the past, poorly done, misleading studies were used to discredit the saturated fats in coconut oil in order to displace it in our diet with soybean oil. Now that soybean oil has caused an epidemic of health problems, healthy coconut oil is being reintroduced. After a yearlong study of coconut oil, I recently approved a superior product and added it to my own diet.

Coconut oil has been safely used for thousands of years. Natives in tropical climates who consume lots of coconut oil don’t suffer from the heart disease, cancer, colon problems, and other health challenges that we do. Because it is highly saturated, coconut oil is very stable, stores well, and is suitable for cooking. But don’t let the saturation bother you. These saturated fats are different. The medium-chain fatty acids in coconut oil are easy to absorb, digest, transport, and metabolize in the body. Unlike other saturated fats, the medium-chain fatty acids in coconut oil speed up the body’s metabolism and are used by the body to produce energy rather than being stored as fat. Coconut oil does a body good. Let’s have a look at the reasons why:

Heart Healthy

Population studies show that coconut oil lowers cholesterol, and reduces risk of heart disease. Americans consistently have higher cholesterol levels than coconut eating cultures.

Weight Control

Coconut oil helps you to lose, maintain, or gain weight depending on your body’s need. It contributes to weight loss by speeding metabolism and being used as fuel rather than stored as fat. For underweight people, coconut oil helps to gain weight, especially useful to those suffering from AIDS or cancer.

Infection Fighting

The medium-chain fatty acids and monoglycerides found in coconut oil are the same as those in human mother’s milk, and they have extraordinary antimicrobial properties. By disrupting the lipid structures of microbes, they inactivate them. About half of coconut oil consists of lauric acid. Lauric acid, its metabolite monolaurin, and other fatty acids in coconut oil are known to protect against infection from bacteria, viruses, yeast, fungi, and parasites. While not having any negative effect on beneficial gut bacteria, coconut oil inactivates undesirable microbes such as H-pylori, Candida albicans, and Giardia. Natives in Southeast Asia who drink filthy water, loaded with bacteria and parasites, are nonetheless healthy, mostly due to the protective effect of the coconut oil in their diets.

Thyroid Support

Coconut oil helps people with low thyroid function. Regular oils such as soybean, canola, safflower and corn suppress thyroid function. The medium-chain fatty acids in coconut oil stimulate metabolism, boost energy, and promote weight loss. While not a cure, some people have been able to reduce and even eliminate their thyroid medications.

Cancer Protective

Coconut oil appears to protect against cancer and not to promote cancer. Animal studies have shown that when animals are fed carcinogens and a variety of oils, the animals that do not develop cancer are those on coconut oil.

Anti-Inflammatory Effects

Coconut oil appears to have anti-inflammatory effects. For the past 20 years it has been known that coconut oil has been beneficial to patients with inflammatory bowel diseases such as Crohn’s disease. Coconut oil appears to have a direct effect in suppressing inflammation and repairing tissue, and it may also contribute by inhibiting harmful intestinal microorganisms that cause chronic inflammation.

Good for the Skin

Coconut oil rejuvenates skin and wrinkles and slows the aging and wrinkling of skin. Used as a lotion, it protects against sun damage and strengthens underlying tissues. It moisturizes, heals sores and injuries, and prevents production of “liver spots,” (oxidized oils). When liver spots occur, this same oxidative damage is also happening in other tissues such as the brain, heart, eyes, and blood vessels.

Among other properties, coconut oil:

  • Does not require refrigeration, and is stable at room temperature from one to five years.
  • Increases lung function by increasing the fluidity of cell surfaces.
  • Regulates blood sugar and prevents hypoglycemia by providing a supply of fuel not affected by insulin.
  • Boosts energy in chronic fatigue and suppresses herpes and Epstein-Barr viruses.
  • Doesn’t oxidize easily, thereby protecting the body from lipid peroxidation.

Selecting a healthy, high-quality coconut oil was no easy task. Obtaining reliable information about production techniques and quality was difficult. These products come from far away third-world countries, and from small producers who may speak poor English and have difficulty answering technical questions. I found that even some usually reliable sources in the U.S. were not offering the best oil because they ran up against the same problems, didn’t do their homework, and made poor choices.

The virgin coconut oil I have approved is the least processed oil on the market. This extraordinary oil is not heated above normal air temperature, and it is made form freshly harvested coconuts. Most oils are made from copra (dried coconut), which can be contaminated with mold. Coconut oil is a sensible addition to anyone’s diet, and the purity, flavor, texture and quality of the oil I have selected is truly superior. A therapeutic dose is three tablespoons a day.

Raymond Francis is an M.I.T.-trained scientist, a registered nutrition consultant, author of Never Be Sick Again, Never Be Fat Again, Never Fear Cancer Again, and an internationally recognized leader in the field of optimal health maintenance.

Reprinted with permission from Beyond Health® News
Copyright 2005, Beyond Health

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Hot & Cold Hydrotherapy

Many alternative health care practitioners believe one of the most effective treatments for a wide array of diseases and ailments is hot and cold hydrotherapy, but very few are willing to say it can help cure cancer and many other diseases. Stating a non-medicinal treatment is a cure is illegal in the United States, and the FDA and big pharmaceutical companies tend to go after anyone who makes such claims. But the truth is there are many things you can do to make so called incurable diseases disappear. Whichever detox or treatment modality you choose, consider including hot and cold hydrotherapy.

Hot water increases blood flow to the surface of the body. Cold water drives the blood from the surface to the core of the body. Alternating hot and cold water increases blood flow and speeds up circulation. It brings fresh blood with oxygen and nutrients to the organs and glands and carries away toxins and pathogens. Dr. Shillington suggests starting with water as hot as you can stand for a minimum of two minutes. Then turn off the hot water for two minutes of cold—the colder the better. Alternate back and forth for a total of 20 minutes, ending with cold.

Dr. Shillington says, “For serious cases of cancer do this whole sequence three times a day. Use a shower wand or just stand in the shower and have the stream of water focused on an afflicted area. By itself, this procedure has wiped out major breast tumors. If I only had one therapy to use, this is it.”

Do this for almost any ailment you have. Use this procedure for muscle pain, kidney problems, aches and pains, tissue damage, and lumps or tumors. You’ll be amazed at the results!




Raw Cruciferous Vegetables Prevent Cancer

Researchers from the Roswell Park Cancer Institute in Buffalo have discovered that eating raw cruciferous vegetables such as broccoli and cabbage has been found to decrease the risk of developing bladder cancer by 40 percent. What’s astonishing about this study is that the participants ate only three or more servings of cruciferous vegetables a month!

This study found these results among both smokers and non-smokers. In fact, non-smokers who participated in the study had a 73% lower chance of developing bladder cancer. The study also indicates that cooking these vegetables reduces and/or eliminates the cancer-fighting benefits.

Imagine what eating two or three raw servings of fruit and vegetables a day could do for you! What if 80% or more of what you ate was fresh, organic, raw fruits and vegetables?

Cruciferous Vegetables

  • Horseradish
  • Land cress
  • Ethiopian mustard
  • Kale
  • collard greens
  • Chinese broccoli (gai-lan)
  • Cabbage
  • Savoy cabbage
  • Brussels sprouts
  • Kohlrabi
  • Broccoli
  • Broccoflower
  • Broccoli romanesco
  • Cauliflower
  • wild broccoli
  • bok choy
  • Komatsuna
  • Mizuna
  • Rapini (broccoli rabe)
  • Choy sum (Flowering cabbage)
  • Chinese cabbage, napa cabbage
  • Turnip root; greens
  • Rutabaga (swede)
  • Siberian kale
  • Canola/rapeseed
  • Wrapped heart mustard cabbage
  • Mustard seeds, brown; greens
  • White mustard seeds
  • Black mustard seeds
  • Tatsoi
  • Wild arugula
  • Arugula (rocket)
  • Field pepperweed
  • Maca
  • Garden cress
  • Watercress
  • Radish
  • Daikon
  • Wasabi
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