What is it?
Proteins are the building blocks that grow and repair your body. Proteins are needed not only for muscle but also for hair, skin and internal organs. Some proteins travel around your body in the blood as hormones, enzymes and red blood cells. Protein is unique because it is the only food source of nitrogen, which is essential to all plant and animal life.

Proteins are made up of chains of amino acids. For each protein, there are specific amino acids in a specific amount, and they are joined in a unique order. This is what makes a chicken different from cheese or a fingernail different from a strand of hair. There are 22 amino acids. Eight of these are called the essential amino acids because they cannot be made by the body and must be provided by the diet.

What does it do?

* Antibodies, which are made of protein, help you resist disease and infection.
* Each day, your body loses protein in the form of hair, skin and nails. You also use up protein in all the activities of running and maintaining your body.
* If you eat protein daily, it is supplied to your body tissue to replenish any loss and repair any injury.
* For growing infants, children and teens, protein, along with sufficient calories, is necessary for growth of the entire body.
* Pregnant and breast-feeding women need adequate protein for the fetus, for supporting maternal tissue, and for the production of breast milk after delivery.
* If you have a cut, undergo surgery, or have an injury or illness, you need protein to recover and to rebuild your body.

Where do you get it?
Protein foods are classified in two ways: complete and incomplete. Complete proteins, which come from animal sources such as chicken, fish, dairy and soybeans, contain all the essential amino acids that help build your muscle and body tissue. Incomplete proteins, found in plant foods, such as grains, seeds, nuts, beans and vegetables, provide a varying but limited array of amino acids. A greater variety and amount of incomplete proteins must be consumed to cover all the amino acids needed for protein building.

We can compensate for the amino acid deficiencies in an incomplete protein by combining it with another protein, thus providing all the building blocks for protein creation. This is the concept of complementary proteins, in which proteins with opposite strengths and weaknesses complement each other.

For example, many cereals are low in an amino acid called lysine, but high in methionine and cystine. Lima beans, soybeans and kidney beans are high in lysine but low in methionine and cystine. Many cultures, including Mexican and Indian cultures, have limited animal protein sources but eat combinations of incomplete foods. Examples of appropriate combinations include:

* rice and beans
* cereal and milk
* beans and corn
* bread and cheese

Recent research indicates that such combinations need not be eaten at the same meal. If they are consumed over the period of a day, the necessary building of muscle and body tissue will occur. Vegetarians thrive on non-animal protein diets because of our body’s ability to do this.

Use the following chart to help select foods that are good sources of protein.
Food Grams of Protein
6 oz. canned tuna 40
4 oz. chicken breast 35
3 oz. beef* 26
3 oz. turkey 25
3 oz. salmon 23
8 oz. (1 cup) garbanzo beans 15
8 oz. (1 cup) milk 8
8 oz. (1 cup) yogurt 10
4 oz. (1/2 cup) tofu 10
4 oz. (1/2 cup) cottage cheese 14
1 egg 6
1 oz. cheddar cheese 87
8 oz.(1 cup) pasta 5

*A 3 ounce serving of beef (or chicken) is about the size of a deck of cards.

How much do we need?
Your protein needs are determined by your age, sex, weight and whether you are pregnant, lactating or in intense sports training. The accompanying chart indicates the recommended daily amounts for different types of people.

You may calculate the amount of protein you need daily by multiplying your weight in pounds by the number that corresponds to your situation, as shown here. This will give you the recommended grams of protein per pound of body weight per day that is appropriate for people of your sex, age and/or activity level.
Sedentary adult weight x 0.4 = number of grams of protein needed
Adult recreational exerciser weight x 0.5-0.75 = number of grams of protein needed
Adult competitive athlete weight x 0.6-0.9 = number of grams of protein needed
Adult who is building muscle mass weight x 0.7-0.9 = number of grams of protein needed
Dieting athlete weight x 0.7-1.0 = number of grams of protein needed
Growing teen-age athlete weight x 0.9-1.0 = number of grams of protein needed

Using this formula, you can calculate that a 140-pound sedentary female, for example, would need 56 grams of protein (140 x 0.4) per day. A 170-pound male would need 127.5 grams (170 x 0.5-0.75).

The amount of protein needed by athletes is the subject of active research. Currently, the American Dietetic Association recommends that athletes consume 1.5 grams of protein per kilogram of body weight, or about twice the Recommended Daily Allowance (RDA).

How to increase your protein intake
Here are five ways to increase protein in your diet if you need more than you are currently getting.

1. Increase your meat serving at lunch or dinner by just one ounce to add seven more grams to your daily protein intake.

2. Make a high-protein breakfast drink by blending a cup of yogurt or silken tofu, a cup of milk and your favorite fruit. Bananas and strawberries work well. You may want to add ice.

3. Add shredded cheese, cottage cheese or garbanzo beans to a tossed salad at dinner.

4. Add a little protein to your snacks. Put peanut butter on apples, drink milk with cookies, or use cheese cubes to make a kabob with grapes, pineapple and cherries.

5. Mix protein into foods. For example, you can make an eggnog of egg substitutes, milk and sweetener, stir nonfat dried powdered milk powder into hot cereal or mashed potatoes, or add powdered egg whites to applesauce.

I believe that there are at most a handful of medical drugs that may be beneficial for the user while all the thousands of other drugs are only beneficial for the prescriber and the pharmaceutical industry. Almost all drugs are designed to alleviate only symptoms without really improving our health. On the contrary, in addition to numerous side effects, they commonly become a burden on the liver or kidneys by increasing our load of toxic chemicals, and with this accelerate our health deterioration. Many also tend to become addictive and when withdrawing the drug produce the same symptoms that they originally made to go away.

Herbs are not completely harmless either but damage due to commonly used herbs is extremely rare while benefits are usually more genuine and lasting. In contrast to culinary herbs medicinal herbs should be used on a long-term basis only if there is a reason for using them and not just in case they may do some good. Herbs for a wide range of health problems have been listed in Specific Health Problems. Here I just like to enlarge on a few herbs and conditions that I regard as being particularly important on the road to better health.

A good combination to cleanse the gastro-intestinal tract is a mixture of chilies with a sufficiently large quantity of gingerroot. Blend or crush these in lemon juice and olive oil and refrigerate. Use this as a salad dressing or generally for flavoring meals. Gradually increase the intake to just below your tolerance level for several weeks. Then you may continue to use it just in normal amounts for flavoring your food. With serious infections, inflammations or cancer of the gastro-intestinal tract you may also add fresh garlic for a limited period.

Peppermint tea is especially good to stimulate the digestion and uplift the spirit while slippery elm powder soothes the digestive tract. Sage is highly esteemed. An ancient saying is: ‘Why die (of a disease) when sage grows in your garden?’ It may be combined with other herbs and is prepared by adding 2 teaspoons of dried sage to 1 pint of boiling water. After 3 minutes take off the heat and let draw for another 10 minutes. Other fragrant or leaf herbs such as peppermint or St Johnswort may be added while drawing. The latter, of course, is very effective against depression. In a comparative clinical trial it has been found to be as effective as antidepressant drugs.

The immune system may be strengthened with echinacea, propolis, European mistletoe (viscum album), Easter lily, Reishi and other oriental mushrooms. Echinacea may be added to all other herb combinations. However, there are some findings that echinacea can cause problems if taken uninterruptedly for several months. Therefore it may be preferable to interrupt its use after a month and then take it again a few weeks later.

Wormwood and garlic are excellent against all kinds of parasites as well as Candida. A combination of golden seal, ginger and slippery elm powder is good with gastro-intestinal inflammations and also multiple sclerosis. In addition to being an excellent wound healer, comfrey is also a good detoxifier. You may drink a cupful of comfrey tea two or three times a week.

To aid digestion it is generally beneficial to drink half a cup of bitter herb tea after a large or cooked meal. Suitable are centaury, dandelion (not roasted), devil’s claw, gentian and others. These also help to restore liver functions. With any lung conditions, including lung cancer, have a daily steam inhalation (with a towel over the head) of hot chamomile tea, possibly with the addition of eucalyptus or tea tree oil or some onion.

Maca is a root vegetable from the Peruvian Andes. It is by far the best remedy for balancing the activities of our endocrine glands and hormone systems. It appears to act directly on the hypothalamus and pituitary systems to regulate especially the thyroid, adrenals and sex glands. It is especially effective with underactive thyroid, as an alternative to hormone replacement therapy, including hysterectomy, for age-related decline in the production of sex hormones and with general lack of energy. An average daily intake is about 10 g but start with less.

Licorice, too, has some effect on sex hormones but is most useful as a stimulant of adrenal functions. With this it can raise low blood pressure and energy levels and is useful for chronic fatigue syndrome, peptic ulcers, skin inflammations and HIV/AIDS, it also increases pancreas secretions. However, it causes retention of sodium and low potassium levels and should not be used with high blood pressure, kidney disease or during pregnancy. The normal therapeutic range is from 2 to 6 g daily.

For an overview of herbs in cancer treatment see Overcoming Cancer Part 6: Remedies.

Aloe Vera

Aloe vera is excellent for all skin conditions and beneficial in the treatment of cancer, AIDS and other infectious diseases. It is also good for gastro-intestinal irritation, inflammation and ulcers. However, not all commercial brands of aloe on the market are effective. If nothing seems to be happening, try another brand.

Preferably use fresh aloe vera gel straight from the garden, as much as you have and can take without getting diarrhea. Normally you slice off the green skin and ingest just the gel but you may also blend a small whole leaf with suitable additions and some fruit juice or other flavoring. Also for wounds it is usually better to slice part of a leaf in half and leave the skin on top. Normally avoid the base of the leaf with its yellow sap, as this is a strong irritant and laxative. Aloe vera is most beneficial for those with blood group A, with other blood groups check for compatibility or observe effects.

Parasites

Parasite infestations combine with fungi, such as Candida, to greatly undermine our long-term health. Examples of common parasites are intestinal worms and protozoa. Malaria and Giardia are protozoa. Most of these parasites can be eliminated with wormwood (Arthemesia absinthium), best combined with other herbs.

In her book, The Cure for all Cancers Hulda Clark claims that the human intestinal fluke is involved with all cases of cancer, AIDS and other diseases, especially when it lodges in the liver. Many individuals claim that eliminating parasites with the 3 recommended remedies, green tincture of black walnut hulls, wormwood, and ground cloves, has greatly helped them. In addition, one should avoid propyl alcohol, propanol or isopropanol as in cold cereals, cosmetics, shampoo, lotions, sprays and shaving supplies.

The cloves should be freshly ground; you may order 200g in addition to 100g of wormwood. In a modified program I recommend taking 4 drops of Black Walnut 4 x in liquid during the first day. If this is all right, take 4 x 8 drops the next day, then 4 x 12 drops, 4 x 16 drops and on the 5th day 4 x 20 drops. Then continue taking 20 drops once a day for several weeks.

Wormwood is very bitter. You may put the ground wormwood into empty gelatin capsules size 00. Start with 1 capsule before supper and increase by 1 capsule per day to 7 capsules on the 7th day and for 2 more days then continue for several more weeks taking 7 capsules twice a week. Alternatively, you may take it just with a spoon and wash it down; 1-heaped teaspoon is equivalent to about 7 capsules.

With cloves you take 1 capsule 3 x before meals on the 1st day, 3 x 2 capsules on the 2nd day and after that 3 x 3 capsules until day 10. Finally take 3 capsules only once a day for several weeks. If you want to take ground cloves directly on a teaspoon use half a level teaspoon instead of 3 capsules and wash down with plenty of liquid. If you have a sensitive stomach you may proceed much more slowly increasing either one of these remedies. You may repeat this or a similar program twice a year to prevent re-infection.

There are now tinctures available which contain all three ingredients in one convenient preparation. However, I believe the dry herbs to be stronger and if you know to have parasites or a serious health problem, then take the individual herbs initially and the combination remedy for maintenance or repeats. During any parasite or Candida cure have a high intake of water or diluted liquids to flush out toxic residues. In addition to any herbal remedies an electronic zapper is recommended to keep the blood clean. The relevant book by Hulda Clark is The Cure for All Diseases (ProMotion Publishing).

Papaw Leaf

Papaw (papaya) leaf tea or extract is highly regarded as a tumor destroying agents but is also good as a liver cleanser and digestive aid. However, I believe that the main healing agent is in the white sap that is more in the leaf stems, twigs and skins of green papaws than in the leaf itself. Dried preparations may be less potent, especially as it is so much easier to dry leaves rather than stems. Fresh leaves and stems may be supplied by parcel mail from a papaw farm and refrigerated or frozen for several weeks. You may also prepare a concentrated tea or juice and freeze that.

The usual instruction is to cram as many papaw leaves as possible into a saucepan and cover with water. Bring to a boil and then let simmer for 2 – 3 hours. Drain and refrigerate the liquid. Drink one large glassful or about 200ml three times a day. Continue until recovery.

In addition, you may eat some cooked green papaws and ingest the water in which they have been cooked. You may also use peeled green papaw for juicing or in salads and simmer the skin with or instead of leaves to make the bitter tea. Papaw leaf juice is also available commercially but I cannot comment on the effectiveness of these preparations.

However, I believe that the fresh juice of green papaws, leaves and stems is even more effective than boiled reparations. This is a concentrated solution of the protein-digesting enzyme papain. A spoonful of it in diluted form is excellent to be taken with or after meals. It is, of course, rather bitter. A recommended way of preparing it is to freeze the juice in ice-cube trays. This may be used in addition to the boiled leaf juice.

Most individuals on conventional diets with much refined and processed food have either outright deficiencies or a shortage of various vitamins, minerals, enzymes and hormones. Generally, the intake of essential nutrients is less than optimal, making us susceptible to disease. Deficiencies are even more widespread in those who suffer already an acute or chronic disease. Sometimes individuals have had to suffer for years and have had large expenses for conventional treatments while a few simple supplements could correct the problems.

Supplements are most important for individuals with malabsorption and those who still retain processed and refined food as part of their diet, or who cannot regularly obtain vegetables and fruit grown organically in good soil. The more serious the disease or the health deterioration, the more are supplements likely to be beneficial and the greater should be the dosages and range of supplements.

Calcium supplements are commonly used with conventional diets and many are apprehensive of obtaining sufficient calcium when abstaining from milk products. This concern is unfounded. Calcium is not well absorbed from milk as can be seen in the high incidence of osteoporosis developing on conventional Western diets while this is not a problem in milk-free Asian countries. Vegetables, sprouted and fermented seeds, on the other hand, are high in useable calcium. The calcium content in juice from cereal grasses is higher than in milk. Cows obtain their calcium from grass.

Similar considerations apply to iron, which can easily become harmful as an inorganic supplement; anyway, much more widespread than calcium and iron deficiencies are deficiencies in chromium, magnesium, selenium, and zinc.

Generally, health authorities promote pharmaceutical drugs as beneficial and natural remedies as harmful. To denigrate natural remedies they are officially called drugs, and the doctrine has been invented that synthetic products are the same as natural ones. Negative or harmful research results using synthetic products, such as vitamins A, D, E or beta-carotene, are then used as ‘scientific’ proof that natural remedies are either useless or dangerous.

Many supplements are concentrated health foods; taking these is not the same as the ‘pill-popping’ of medical drugs. While I believe that supplements are unnecessary if one is healthy and lives on a high quality diet in an unpolluted environment, I also feel that it is very difficult to remain healthy in present times and even more difficult to heal an ‘incurable’ disease. Carefully selected supplements can make a great difference in these endeavors, especially for those who are just starting to improve their diets.

I am not in favor of using multivitamin tablets as they often contain synthetic forms of vitamins A, D and E. Instead, if required, it is better to use a low-potency B complex in addition to vitamin C and cod liver or halibut liver oil. Mineral supplements are often more important than vitamins and may contain approximately 15 mg zinc, 5 mg manganese 100 to 200 mcg selenium and 200 mcg chromium, also 500 mg of magnesium and up to twice this amount of calcium if the blood pressure is low. Much higher doses, especially of selected vitamins, may be used where indicated for therapeutic effects.

In addition, you may use general supplements to increase overall well-being and vitality. Of special benefit for those lacking energy are ginseng, coenzyme Q10, royal jelly, bee-pollen and freeze-dried liver. Pollen is my favorite as well as spirulina or chlorella. Even more beneficial than dried algae are frozen ones such as those marketed as E3 because they still contain all of their enzymes.

Digestive enzymes and hydrochloric-acid supplement can help those with weak digestion. For those in conditions of debility, amino acid and nucleic acid supplements can also help. The most important amino acids are generally lysine, tyrosine, methionine and glutamine. Various herbs can be used to tone up the whole body or to strengthen specific organs or functions.

Many supplements such as vitamin B12 and the freeze-dried glands are much more effective if partly absorbed under the tongue, chewed lightly, and kept in the mouth for as long as possible.

Lecithin is beneficial for most individuals; you may mix a teaspoonful with meals. Lecithin can be mixed with ground linseed in the same jar. If lack of omega-3 fatty acids is indicated, linseed oil or cod-liver oil and other fish oils may be taken; in case of malabsorption the oil may be rubbed into the skin. These oils help to reduce inflammations, pain and allergic swellings. On a diet low in iodized salt and seafood we may become iodine deficient. Kelp tablets or granules are excellent for supplying iodine as well as many other minerals. With infections use high levels of vitamins C, A and E, zinc, propolis and echinacea.

Sulfur compounds detoxify and remove from the body heavy metals, harmful chemicals and drugs. MSM is especially good for this (see the separate article in this chapter). Sulfur is also a main component of connective tissue, and supplementation is beneficial with all connective tissue diseases (for example, arthritis). Even simply taking powdered sulfur has been shown to increase the formation of useful sulfur compounds. You may just take a gelatin capsule filled with sulfur once a day or mix a pinch of it with each meal. The main sulfur amino acids are taurine, L-cysteine and L-methionine, the main sulfur foods are egg and onion.

Generally, increase and decrease high levels of supplements, especially vitamins, gradually and interrupt or greatly reduce supplement intake during fasting or cleansing periods. Most vitamin-mineral supplements are best absorbed and cause less gastro-intestinal irritation if mixed with the meal as powders, crushed tablets or opened capsules. The next best way is to swallow tablets near the middle of the meal and avoid slow-release tablets. However, take amino acids before the meal. This applies also to calcium as it is not well absorbed and tends to form insoluble soaps with fatty acids during digestion.

Selection of Vitamin Supplements

Commercial growing and processing and traditional Western cooking methods reduce the vitamin and mineral content of food to only a fraction of that in fresh, raw, organically grown foods. As an example, methyl bromide, a widely used fumigant for grains, destroys all the pantothenic acid (a B vitamin).

Unfortunately, these days many vitamins (especially vitamin C and the B vitamins) are simply not available in sufficient amounts in foods or natural supplements, and synthetic supplements are sometimes necessary in order to improve or maintain health. However, vitamins that are available as natural concentrates (A, D and E) should be avoided in synthetic form. Natural vitamin E is d-alpha tocopherol; dl-alpha tocopherol is synthetic. Even better is the whole vitamin E complex in the form of mixed tocopherols or a combination of alpha tocopherol and mixed tocopherols.

Store vitamin supplements in a dry, cool and dark place. Oil-filled capsules should be taken during a meal containing oily or fatty food and lecithin. However, many individuals most in need of these vitamins have absorption problems and for them oil-filled capsules are not suitable. Therefore, I generally recommend using tablets of natural vitamin E rather than oil-filled capsules. If in doubt about your digestive abilities take a few halibut oil or other fish oil capsules at bedtime and keeping them in the mouth to be slowly absorbed over night. Otherwise take all supplements during meals or mixed with food. Small amounts with several meals are better absorbed than a large amount in a single dose. Increase and decrease high-dosage supplements gradually.

Chewing vitamin and mineral supplements together with food produces much better results than just swallowing them. Appreciable amounts of vitamin B₁₂ can be absorbed by keeping a tablet under the tongue, even if it cannot be absorbed in the stomach, because of a lack of ‘intrinsic factor’ (a substance usually present in the stomach that is involved in the absorption of vitamin B₁₂). However, more recent studies show that vitamin B12 is even better absorbed through the nasal mucosa. At bedtime you may just put a drop from an opened vitamin B12 ampoule into each nostril.

If there are signs of increased requirements for individual nutrients, you may use separate supplements for the B group and the vitamins A, C and E, in addition to the indicated deficient nutrients.

The acid form of vitamin C (ascorbic acid) may be used with protein meals, especially if you are too alkaline or lacking in gastric acid. If more than 3-5 g per day is taken regularly, those with high blood pressure may partly neutralize the ascorbic acid with an equal amount of milk of magnesia, or with one-third the amount of potassium bicarbonate or magnesium carbonate. With low blood pressure and possible overacidity you may take calcium ascorbate instead.

Antioxidants are of greatest importance for minimizing oxidative tissue damage and, with this, avoid diseases and delay aging. In a more recent development a high intake of antioxidants has also been found to be crucial in preventing and overcoming viral infections. The major antioxidants include the vitamins A, C and E, the minerals selenium and zinc as components of antioxidant enzyme systems, the plant pigments beta-carotene, bioflavonoids and anthocyanins as well as phenols and catechols (e.g. Pycnogenol, grape seed extract, green tea). Other powerful antioxidants are alpha lipoic acid and negative hydrogen as in Microhydrin or electrolytically reduced water (ERW) produced with water ionizers. Whether you take antioxidants as supplements or as part of a high-quality diet, just make sure that you get plenty.

Instead of taking vitamin and mineral supplements it is often more effective and cheaper to use special foods high in vitamins, minerals and enzymes, such as sprouted seeds and juices of young grasses and colored root vegetables. The only disadvantage is that this requires greatly increased time and energy. Very high levels of vitamins and minerals are often needed because the body has become inefficient in absorbing and using them, and also because of allergies, chronic inflammations, low gastric acid levels, parasites, stress and chemical contamination

These problems can usually be improved or rectified on a predominantly raw-food cleansing diet based on fermented food, purple food, grass and vegetable juice and sprouted seeds. Despite the fact that someone on such a diet has a much lower vitamin and mineral intake than the person on high potency tablets, overall healing is much more effective.

After sufficient health improvement, you may feel that most nutritional supplements are no longer needed. With a good maintenance diet, I recommend to continue indefinitely using the following health foods, or equivalent ones: several teaspoons each of bee pollen, ground linseed, and spirulina or chlorella; half a teaspoon of kelp, and one tablespoon of cod liver oil (emulsified with lecithin and fresh juice); also some lecithin and magnesium chloride with meals will be helpful.

Are Nutritional Supplements Dangerous?

Generally, health authorities promote pharmaceutical drugs as beneficial and natural remedies as harmful. They tend to call natural remedies “drugs”, and the doctrine has been invented that synthetic nutrients are the same as natural ones. Negative or harmful research results using synthetic products, such as vitamins A, D, E or beta-carotene, are then used as ‘‘scientific proof” that natural remedies are either useless or dangerous.

While numerous trials have shown significant health benefits for individuals with higher levels of beta-carotene in their blood, clinical trials with synthetic beta-carotene and synthetic vitamin E have shown increased rates of death due to cancer.

Vitamin A has been portrayed as the most dangerous supplement, largely based on studies with synthetic vitamin A. There are dire warnings that it can easily cause death in amounts higher than the RDA (5,000 IU). However, many people take 25,000 IU or more daily without problems, and as far as I can ascertain, there has never been a death recorded due to vitamin A supplements in the U.S. in the 60 years that these have been in use. There appears to be only one recorded death in the literature, that of a chemist in England in the 1950’s. He ingested two million IU daily of retinyl acetate for 3 month, and died of liver cirrhosis.

I am not aware of any pharmaceutical drug having such a good safety record. Even one of the safest drugs, aspirin, has been stated to cause about 100 deaths a year, and many more cases of toxicity. In comparison the reported cases of (usually easily reversible) vitamin A toxicity in the U.S. were 5 per year.

Similar unfounded attacks have been made against vitamins C and E. For more detailed information on this subject see The Life Extension Foundation at www.lef.org, for articles on megavitamin therapy also www.doctoryourself.com.

Imagine the mass media if there were actually some fatalities due to vitamin A. Yet there is no concern at all about thousands of patients dying, in my view unnecessarily, due to prescription drugs. In the public the perception has been generated that fatalities due to prescription drugs are a small price to pay for their overall benefit. This benefit has never been shown in the long term. Drug approval is based on short-term trials, and only by accident may the truth of long-term harm occasionally emerge as in the case of hormone-replacement therapy. I believe that in the long-term all drugs become harmful, and a burden on the liver or kidneys by increasing our load of toxic chemicals, and accelerate our health deterioration. Therefore, with any health problem, inform yourself about all available options.

You may benefit from using herbal remedies instead of drugs

HERBS

I believe that there are at most a handful of medical drugs that may be beneficial for the user while all the thousands of other drugs are only beneficial for the prescriber and the pharmaceutical industry. Almost all drugs are designed to alleviate only symptoms without really improving our health. On the contrary, in addition to numerous side effects, they commonly become a burden on the liver or kidneys by increasing our load of toxic chemicals, and with this accelerate our health deterioration. Many also tend to become addictive and when withdrawing the drug produce the same symptoms that they originally made to go away.

Herbs are not completely harmless either but damage due to commonly used herbs is extremely rare while benefits are usually more genuine and lasting. In contrast to culinary herbs medicinal herbs should be used on a long-term basis only if there is a reason for using them and not just in case they may do some good. Herbs for a wide range of health problems have been listed in Specific Health Problems. Here I just like to enlarge on a few herbs and conditions that I regard as being particularly important on the road to better health.

A good combination to cleanse the gastro-intestinal tract is a mixture of chilies with a sufficiently large quantity of gingerroot. Blend or crush these in lemon juice and olive oil and refrigerate. Use this as a salad dressing or generally for flavoring meals. Gradually increase the intake to just below your tolerance level for several weeks. Then you may continue to use it just in normal amounts for flavoring your food. With serious infections, inflammations or cancer of the gastro-intestinal tract you may also add fresh garlic for a limited period.

Peppermint tea is especially good to stimulate the digestion and uplift the spirit while slippery elm powder soothes the digestive tract. Sage is highly esteemed. An ancient saying is: ‘Why die (of a disease) when sage grows in your garden?’ It may be combined with other herbs and is prepared by adding 2 teaspoons of dried sage to 1 pint of boiling water. After 3 minutes take off the heat and let draw for another 10 minutes. Other fragrant or leaf herbs such as peppermint or St Johnswort may be added while drawing. The latter, of course, is very effective against depression. In a comparative clinical trial it has been found to be as effective as antidepressant drugs.

The immune system may be strengthened with echinacea, propolis, European mistletoe (viscum album), Easter lily, Reishi and other oriental mushrooms. Echinacea may be added to all other herb combinations. However, there are some findings that echinacea can cause problems if taken uninterruptedly for several months. Therefore it may be preferable to interrupt its use after a month and then take it again a few weeks later.

Wormwood and garlic are excellent against all kinds of parasites as well as Candida. A combination of golden seal, ginger and slippery elm powder is good with gastro-intestinal inflammations and also multiple sclerosis. In addition to being an excellent wound healer, comfrey is also a good detoxifier. You may drink a cupful of comfrey tea two or three times a week.

To aid digestion it is generally beneficial to drink half a cup of bitter herb tea after a large or cooked meal. Suitable are centaury, dandelion (not roasted), devil’s claw, gentian and others. These also help to restore liver functions. With any lung conditions, including lung cancer, have a daily steam inhalation (with a towel over the head) of hot chamomile tea, possibly with the addition of eucalyptus or tea tree oil or some onion.

Maca is a root vegetable from the Peruvian Andes. It is by far the best remedy for balancing the activities of our endocrine glands and hormone systems. It appears to act directly on the hypothalamus and pituitary systems to regulate especially the thyroid, adrenals and sex glands. It is especially effective with underactive thyroid, as an alternative to hormone replacement therapy, including hysterectomy, for age-related decline in the production of sex hormones and with general lack of energy. An average daily intake is about 10 g but start with less.

Licorice, too, has some effect on sex hormones but is most useful as a stimulant of adrenal functions. With this it can raise low blood pressure and energy levels and is useful for chronic fatigue syndrome, peptic ulcers, skin inflammations and HIV/AIDS, it also increases pancreas secretions. However, it causes retention of sodium and low potassium levels and should not be used with high blood pressure, kidney disease or during pregnancy. The normal therapeutic range is from 2 to 6 g daily.

For an overview of herbs in cancer treatment see Overcoming Cancer Part 6: Remedies.

Aloe Vera

Aloe vera is excellent for all skin conditions and beneficial in the treatment of cancer, AIDS and other infectious diseases. It is also good for gastro-intestinal irritation, inflammation and ulcers. However, not all commercial brands of aloe on the market are effective. If nothing seems to be happening, try another brand.

Preferably use fresh aloe vera gel straight from the garden, as much as you have and can take without getting diarrhea. Normally you slice off the green skin and ingest just the gel but you may also blend a small whole leaf with suitable additions and some fruit juice or other flavoring. Also for wounds it is usually better to slice part of a leaf in half and leave the skin on top. Normally avoid the base of the leaf with its yellow sap, as this is a strong irritant and laxative. Aloe vera is most beneficial for those with blood group A, with other blood groups check for compatibility or observe effects.

Parasites

Parasite infestations combine with fungi, such as Candida, to greatly undermine our long-term health. Examples of common parasites are intestinal worms and protozoa. Malaria and Giardia are protozoa. Most of these parasites can be eliminated with wormwood (Arthemesia absinthium), best combined with other herbs.

In her book, The Cure for all Cancers Hulda Clark claims that the human intestinal fluke is involved with all cases of cancer, AIDS and other diseases, especially when it lodges in the liver. Many individuals claim that eliminating parasites with the 3 recommended remedies, green tincture of black walnut hulls, wormwood, and ground cloves, has greatly helped them. In addition, one should avoid propyl alcohol, propanol or isopropanol as in cold cereals, cosmetics, shampoo, lotions, sprays and shaving supplies.

The cloves should be freshly ground; you may order 200g in addition to 100g of wormwood. In a modified program I recommend taking 4 drops of Black Walnut 4 x in liquid during the first day. If this is all right, take 4 x 8 drops the next day, then 4 x 12 drops, 4 x 16 drops and on the 5th day 4 x 20 drops. Then continue taking 20 drops once a day for several weeks.

Wormwood is very bitter. You may put the ground wormwood into empty gelatin capsules size 00. Start with 1 capsule before supper and increase by 1 capsule per day to 7 capsules on the 7th day and for 2 more days then continue for several more weeks taking 7 capsules twice a week. Alternatively, you may take it just with a spoon and wash it down; 1-heaped teaspoon is equivalent to about 7 capsules.

With cloves you take 1 capsule 3 x before meals on the 1st day, 3 x 2 capsules on the 2nd day and after that 3 x 3 capsules until day 10. Finally take 3 capsules only once a day for several weeks. If you want to take ground cloves directly on a teaspoon use half a level teaspoon instead of 3 capsules and wash down with plenty of liquid. If you have a sensitive stomach you may proceed much more slowly increasing either one of these remedies. You may repeat this or a similar program twice a year to prevent re-infection.

There are now tinctures available which contain all three ingredients in one convenient preparation. However, I believe the dry herbs to be stronger and if you know to have parasites or a serious health problem, then take the individual herbs initially and the combination remedy for maintenance or repeats. During any parasite or Candida cure have a high intake of water or diluted liquids to flush out toxic residues. In addition to any herbal remedies an electronic zapper is recommended to keep the blood clean. The relevant book by Hulda Clark is The Cure for All Diseases (ProMotion Publishing).

Papaw Leaf

Papaw (papaya) leaf tea or extract is highly regarded as a tumor destroying agents but is also good as a liver cleanser and digestive aid. However, I believe that the main healing agent is in the white sap that is more in the leaf stems, twigs and skins of green papaws than in the leaf itself. Dried preparations may be less potent, especially as it is so much easier to dry leaves rather than stems. Fresh leaves and stems may be supplied by parcel mail from a papaw farm and refrigerated or frozen for several weeks. You may also prepare a concentrated tea or juice and freeze that.

The usual instruction is to cram as many papaw leaves as possible into a saucepan and cover with water. Bring to a boil and then let simmer for 2 – 3 hours. Drain and refrigerate the liquid. Drink one large glassful or about 200ml three times a day. Continue until recovery.

In addition, you may eat some cooked green papaws and ingest the water in which they have been cooked. You may also use peeled green papaw for juicing or in salads and simmer the skin with or instead of leaves to make the bitter tea. Papaw leaf juice is also available commercially but I cannot comment on the effectiveness of these preparations.

However, I believe that the fresh juice of green papaws, leaves and stems is even more effective than boiled reparations. This is a concentrated solution of the protein-digesting enzyme papain. A spoonful of it in diluted form is excellent to be taken with or after meals. It is, of course, rather bitter. A recommended way of preparing it is to freeze the juice in ice-cube trays. This may be used in addition to the boiled leaf juice.

Source:health-science-spirit

The enzymes in raw and fermented foods help in the digestive process but are destroyed by temperatures over 120⁰ F. Furthermore, many heated proteins become more difficult to digest. With this, they need more digestive enzymes than sprouted grains and uncooked proteins. However, some raw seeds (especially beans such as soybeans and broad beans), wheatgerm and nuts contain enzyme inhibitors. Sprouting inactivates these.

Make a deliberate effort to improve the enzyme content and digestibility of your food. In addition, if you are in a state of chronically lowered health, it will be very helpful to use enzyme supplements. This is essential in the case of cancer and other advanced degenerative diseases and also allergies, except if on a predominantly raw food diet.

Most important are the pancreas enzymes – pancreatin, available under various trade names. For serious diseases take 4000-5000 mg of pancreatin in divided doses during the course of each meal. One tablet may contain 1200 or 1600 mg of pancreatin, sometimes also described as 300 or 400 mg of pancreatin 4NF. In addition you may take one or two tablets of an enzyme combination containing papain, bromelain, pepsin and bile. Pepsin is indicated with protein foods if the stomach is weak, while bile is helpful if there is a problem with fat absorption. Papain and bromelain help protein digestion.

Swallow tablets of pancreas enzymes whole. In the case of degenerative diseases and advancing age, gastric acid is often deficient. You may take hydrochloric-acid-pepsin tablets, especially with cooked protein meals. The best gastric acid replacement is betaine hydrochloride, a white crystalline powder, this is the form in which stomach acid occurs naturally. Alternatively, dilute 1 part commercial diluted hydrochloric acid (usually 20%) with 9 parts water. Mix 1 (plastic) teaspoon of this with meals or drink with fluids after a meal. Additional enzymes are not needed with uncooked meals.

However, digestive enzyme supplements are not required if protein-digesting enzymes can be obtained from food, such as bromelain from pineapples or papain from unheated leaves or flowers or unripe fruit of papaw/papaya. Also ripe Kiwi-fruit are good. Use any of these with protein meals. You may also pre-digest meat, fish or other protein food by refrigerating it wrapped or mixed with papaw leaf overnight.

Source:health-science-spirit

The following is a summary of the functions of amino acids. Some of these may be useful as supplements to enhance the described functions. Commonly this is necessary only in cases of malabsorption of nutrients, or with specific diseases, or with bodybuilding and sports nutrition. The amounts to use are usually not critical and may vary widely. If not otherwise recommended by your health professional, you may use amounts indicated on the container in which they were purchased. However, in most instances, instead of taking single amino acids, I recommend taking spirulina or chlorella instead. These are high in protein (up to 70%) and easily digestible.

Amino acids, like many vitamins, exist in two forms that are chemically identical but differently folded. These are named either D-amino acid or L-amino acid. Amino acids in our body have the L-form. Therefore, it is not advisable to use the synthetic D,L-amino acids, but rather the more expensive D-amino acids produced with enzymes. One exception to this is D,L-phenylalanine if used for pain relief. If the label of a supplement does not specify that it is the L-form, you can assume that it is the cheaper D,L form, and I would not use it. Furthermore, two simple amino acids, glycine and taurine, exist only in one form and are not marked D or L.

Arginine

Arginine is the precursor of the neurotransmitter nitric oxide, which helps to relax and dilate blood vessels. It is in an antagonistic balance with lysine. Arginine helps to channel nutrients into tissues and promotes regeneration, but also infiltration by microbes; lysine blocks the spread of microbes but also tissue regeneration. Avoid supplementation during pregnancy, lactation and with virus infections.

· Aids in liver detoxification.

· May retard growth of tumors and cancer cells.

· Assists in the release of growth hormones.

· Helps maintain a healthy immune system.

· Important for scar tissue formation and collagen production.

· Promotes muscle growth and fat utilization.

· May help with male impotence.

Carnitine

Can be produced in a healthy liver from lysine, vitamins B1, B6 and Iron. Vegetarian diets can be deficient in carnitine as this is found mainly in meat. D-carnitine is harmful. Acetyl-L-carnitine is the form best suited to treat neurological conditions.

· Aids transport of long chain fatty acids to mitochondria for energy production.

· Helps in weight loss.

· Improves athletic ability through increased energy production.

· Enhances effectiveness of the antioxidant vitamins E and C.

Creatine

Widely used by bodybuilders to increase muscle size, and by athletes to improve performance.

· Is phosphorylated in the muscle to store energy

Cysteine

A high sulfur-content amino acid, formed in the liver from methionine, needs vitamin B6. It acts as a brain neurotransmitter and high-dose supplements can interfere with brain functions in susceptible individuals.

· Aids in detoxifying the body.

· Precursor to glutathione, a strong antioxidant.

· Removes excess heavy metals, helps to burn fat.

· Increases muscle growth.

· Breaks down mucous in the respiratory tract.

· Useful for burns and wound healing.

· Assists in the supply of insulin.

Glutamic Acid

Glutamic acid is a major neurotransmitter in the brain and supplements must be avoided. Mono-sodium glutamate or MSG is a main ingredient of food flavoring added to processed food and variously described as hydrolyzed vegetable protein, soy protein extract, yeast extract, beef stock, caseinate or natural flavoring. Evidence shows that it can kill brain cells in susceptible individuals.

· Important for neurotransmission.

· Metabolism of sugars and fats.

· Detoxifies ammonia (when used with Glutamine).

· Together with glucose, is the brain’s principal fuel.

Glutamine

· Provides about 80% of the body’s pool of free nitrogen

· Reduces craving for sugar, alcohol and other drugs

· Improves nutrient absorption

· Important with inability to gain weight (cachexia)

· Useful with impotence, allergies, senility, fatigue, peptic ulcers

· Converted in the brain to the neurotransmitters glutamic acid and GABA.

Glycine

· Prevents or slows muscle degeneration.

· Needed for healthy prostate.

· Aids central nervous system functions.

· Useful in epilepsy and depression.

· Important for immune system, building block for of non-essential amino acids.

Histidine

· Tissue growth and repair

· Important for digestion and ulcer healing

· Controls gastric acidity.

· Production of red and white blood cells. Possible benefits in rheumatoid arthritis

Isoleucine

An essential amino acid and one of three branch-chain amino acids (BCAA’s) which form an essential part of muscle tissue protein.

· Hemoglobin production.

· Stabilizes blood sugar and energy levels.

Use in combination with leucine and valine. Deficiency can produce hypoglycemia-like symptoms.

Leucine

An essential branch-chain amino acid (BCAA’s) important in muscle protein.

· Lowers elevated blood sugar levels

· Promotes healing of bone, skin and muscle tissue.

Use with correct balance of Leucine & Valine. Excessive amounts can produce hypoglycemia.

Lysine

An essential amino acid, which must be derived from the diet.

· Essential building block for all protein

· Needed for proper growth and bone development in children

· Helps calcium absorption

· Maintains nitrogen balance

· Effective against cold sores, herpes and other viruses.

· Increases antibody production

· Needed for collagen production

· Helps to build muscle

· Lowers serum triglycerides.

Deficiency results in loss of energy, ability to concentrate, irritability, retarded growth and hair loss.

Methionine

Essential sulfur amino acid that must be obtained from the diet. Supplementation can be harmful with vitamin B6 deficiency, therefore use both.

· Needed for the metabolism of fat.

· Aids in liver detoxification.

· Involved in the synthesis of the amino acids Cysteine and Taurine.

· Help to reduce effects of chemical sensitivities.

· Aids digestive processes.

· Involved in production of choline.

Ornithine

· Helps release growth hormone.

· Needed for Immune system function.

· Promotes healing.

· Detoxifies ammonia.

Phenylalanine

An essential amino acid. D or D, L phenylalanine may be used for long-acting pain relief. Do not use during pregnancy, with anxiety attacks, high blood pressure, Phenylketonuria (PKU).

· Used in the treatment of depression.

· Essential for the production of neurotransmitters.

· Involved in the formation of the skin pigment melanin.

Taurine

Taurine is a sulfur amino acid and a main component of bile salts, essential for fat absorption.

· Promotes emulsifying and absorbing fats

· Regulates rhythm and mineral concentrations in the heart

· Inhibitory (sedating) neurotransmitter; helps with epilepsy

Threonine

One of the essential amino acids.

· Maintains protein balance.

· Needed for the formation of collagen and elastine.

· Aids the liver and the fat metabolism.

· Helps with control of epilepsy.

Tryptophan

An essential amino acid.

· Important for the production of the vitamin Niacin or Niacinamide.

· Helps prevent insomnia and elevates mood.

· Controls hyperactivity in children.

· Needed for production of serotonin and melatonin.

Tyrosine

· Involved in the production of melanin pigment of skin & hair.

· Important for adrenal, thyroid & pituitary gland function.

· Helps control appetite and body fat levels, antidepressant.

· May assist during withdrawal from addictive drugs.

· Raw material for synthesis of epinephrine (adrenaline) and dopamine.

Valine

An essential branch chain amino acid (BCAA’s) in muscle protein.

· Important for muscle tissue maintenance and muscle coordination.

· Stimulates and promotes mental vigor.

Find out what digestive enzymes do and if you have increased requirements for any of them.

DIGESTIVE ENZYMES

Digestive enzymes are released from our digestive organs in order to break down food into molecules small enough for it to be absorbed. Deficiencies of digestive enzymes are widespread and are caused mainly by overeating, eating too much cooked food, by habitually eating problem foods and by incorrect food combining. Virtually all elderly people and those with chronic degenerative diseases and allergies have digestive enzyme deficiencies.

The enzymes in raw and fermented foods help in the digestive process but are destroyed by temperatures over 120⁰ F. Furthermore, many heated proteins become more difficult to digest. With this, they need more digestive enzymes than sprouted grains and uncooked proteins. However, some raw seeds (especially beans such as soybeans and broad beans), wheatgerm and nuts contain enzyme inhibitors. Sprouting inactivates these.

Make a deliberate effort to improve the enzyme content and digestibility of your food. In addition, if you are in a state of chronically lowered health, it will be very helpful to use enzyme supplements. This is essential in the case of cancer and other advanced degenerative diseases and also allergies, except if on a predominantly raw food diet.

Most important are the pancreas enzymes – pancreatin, available under various trade names. For serious diseases take 4000-5000 mg of pancreatin in divided doses during the course of each meal. One tablet may contain 1200 or 1600 mg of pancreatin, sometimes also described as 300 or 400 mg of pancreatin 4NF. In addition you may take one or two tablets of an enzyme combination containing papain, bromelain, pepsin and bile. Pepsin is indicated with protein foods if the stomach is weak, while bile is helpful if there is a problem with fat absorption. Papain and bromelain help protein digestion.

Swallow tablets of pancreas enzymes whole. In the case of degenerative diseases and advancing age, gastric acid is often deficient. You may take hydrochloric-acid-pepsin tablets, especially with cooked protein meals. The best gastric acid replacement is betaine hydrochloride, a white crystalline powder, this is the form in which stomach acid occurs naturally. Alternatively, dilute 1 part commercial diluted hydrochloric acid (usually 20%) with 9 parts water. Mix 1 (plastic) teaspoon of this with meals or drink with fluids after a meal. Additional enzymes are not needed with uncooked meals.

However, digestive enzyme supplements are not required if protein-digesting enzymes can be obtained from food, such as bromelain from pineapples or papain from unheated leaves or flowers or unripe fruit of papaw/papaya. Also ripe Kiwi-fruit are good. Use any of these with protein meals. You may also pre-digest meat, fish or other protein food by refrigerating it wrapped or mixed with papaw leaf overnight.

Source:health-science-spirit

The extensive use of chemical fertilizers and the refinement of food, together with unhealthy eating habits, have caused widespread mineral deficiencies and imbalances. Especially lacking are chromium, manganese, magnesium, selenium and zinc. Further problems are created by heavy-metal contamination of lead from paints and exhaust fumes; of mercury from pesticides, fumigated seeds or large fish and from amalgam fillings in teeth. Symptoms include fatigue, low resistance to infections, arthritis, hyperactivity and mental retardation. High intakes of calcium, magnesium and zinc help to expel heavy metals from the body. Acid-fruit juices in contact with metal are another danger. While cans are now commonly lined with plastic, chemicals leaching out of the plastic may be as dangerous as the heavy metals.

An additional imbalance is caused by the common overuse of table salt, especially in the form of free-flowing salt. Even ‘genuine unrefined’ sea-salt usually has only a fraction of the minerals contained in seawater – it is ‘fractionated’ instead of refined. However, Macrobiotic sea-salt still appears to have most of the minerals originally present in seawater. Those who live close to the sea may use seawater instead of salt.

If you are overweight, if you have high blood pressure or kidney problems, or if you eat a large amount of animal food or commercially salted products, avoid additional salt, use potassium chloride and kelp. If, on the other hand, you are a vegetarian, with low blood pressure, hypoglycemia, allergies, or weak eyes, or if you are underweight, additional salt is usually beneficial. Because iodine is a common additive to table salt, and many health conscious individuals now minimize their intake of salt, they are in danger of developing iodine deficiency; therefore use also iodine-rich kelp; be it fresh, as powder or tablets.

Boron is not officially recognized as an essential mineral, however, it is important for the calcium metabolism and, therefore, for healthy bones. In a study of postmenopausal women, boron supplementation reduced calcium loss by 44% and increased estrogen to the same levels as in women receiving estrogen replacement therapy. It can also help with arthritis. A therapeutic dose of 9 mg and a maintenance dose of 3 to 6 mg have been used. Boron is not normally available as a supplement. Instead borax or boric acid is being used, 50 mg of borax contains approximately 6 mg of boron and boric acid 8 mg. To measure this amount, dissolve one level teaspoon of borax in one quart of water and take a teaspoonful twice daily with meals.

Borax and boric acid have very low toxicity, only after taking several grams for several months did toxicity symptoms develop. The French diet is reported to contain about 36 mg of boron daily. I believe that a similar high intake would also be beneficial for those of other nationalities, although the exact amount is not critical. A chemistry teacher with severe arthritis described that he just put his finger into a box of borax twice daily and sucked the finger. He recovered after 3 weeks. I just dip the tip of a knife or spoon into borax and mix that with some food or juice.

MINERAL BALANCING

Mineral supplements can be used to balance body and mind. Use the following guidelines.

1. Calcium tenses muscles and hardens the body structure. Therefore it is indicated in muscle weakness, low blood pressure with poor circulation and, generally, for people with a ‘soft body structure’, as in children and frequently in young women.

2. Magnesium relaxes muscles and nerves. It is indicated in cases of high blood pressure, muscle tension, stiffness and rigidity, a high-strung, irritable and oversensitive nervous system, jumpiness and insomnia. It helps to relieve pain and inflammation and is best for people with a ‘rigid body structure’ – most commonly elderly males.

3. Potassium makes the body more sensitive and responsive.

4. Sodium is required with adrenal weakness, low blood pressure and dehydration.

Experimental studies show that magnesium deficiency also induces calcium deficiency despite a high intake of calcium and vitamin D. Even intravenous administration of calcium did not improve the induced calcium deficiency until magnesium was supplied as well.

A good supplement form of these ‘bulk minerals’ are ascorbates – the salts of ascorbic acid (vitamin C), for example calcium or magnesium ascorbate or ascorbic acid neutralized with eggshell powder, magnesia, dolomite or potassium bicarbonate.

Minerals are not well absorbed from grains, seeds and nuts, except if these are sprouted or fermented. This is especially important for vegetarians. The addition of gelatin or chicken or fish broth to cooked grains improves the absorption of minerals, while cereal fiber (bran) decreases their availability. Where grains and seeds are indicated as good sources of specific minerals in the following compilation, this applies only to sprouted or fermented products.

In case of deficiencies, preferably take mineral supplements with meals containing gelatin (for example, fish, poultry), alternatively with fresh vegetable juice or vegetables salads. Also make sure that you have sufficient gastric acid. Minerals are more easily absorbed as chelates or orotates. Orotates deliver minerals directly into the cells. Take calcium orotate and magnesium orotate separately, because they may react against each other. See also the articles on Calcium EAP, Magnesium Chloride, and MSM.

Organic or Natural versus inorganic or Synthetic

There is some confusion about the importance and meaning of natural or organic versus synthetic or inorganic minerals. In food production ‘organic’ means that food has been produced, stored and processed without the use of synthetic chemicals. However, in chemistry ‘organic’ means that a chemical is based on carbon and has covalent bonds, while ‘inorganic’ means that a chemical is not based on carbon and has ionic bonds.

Some inorganic chemicals, such as sodium chloride, magnesium chloride and calcium chloride are ingredients of natural and organic food and are also essential components of our body. Calcium in our blood plasma, for instance, is about half in ionized form and the other half bound to proteins. In this way, taking some minerals in inorganic form can rectify ionic deficiencies in these minerals.

Furthermore, a healthy intestinal flora can transform inorganic into organic minerals, while inorganic minerals taken with gelatin or fresh green vegetable juice can easily be incorporated into organic structures. This is of special importance with some of the heavy metals that we need as trace minerals. Even so, it is safer to use these directly in organic form best from fresh, organic vegetable and grass juice, from mineral-rich food or plant concentrates or alternatively safely bound to amino acids or as stable complexes such as copper and zinc salicylate.

However, there is also a downside to routinely adding inorganic minerals, such as table salt, to our food. We may use too high concentrations and irritate the intestinal wall and we may also cause mineral imbalances. Therefore, we need to use not only the right concentrations but also the right combinations of ingredients in our supplements. It is much easier to get this right by using natural foods. Of course, the main reason that we use supplements in the first place is because commercial food has a grossly inadequate mineral content. Even in much of the organic food the mineral content is not as high as it might be.

Another way of making minerals safer and more effective is by using them in colloidal form. In this way even tiny clusters of metal atoms can be safely and beneficially ingested. Colloidal mineral products are commercially available from ancient decomposed plant material.

MINERALS OF SPECIAL IMPORTANCE

Calcium (Ca)

RDA 800 mg, recommended intake 0.6-1.2 g daily. Deficiency frequently due to overacidity, lack of vitamin D, magnesium or boron, underactive thyroid and overactive parathyroids, or oversupply of phosphorus. The normal calcium-phosphorus ratio in blood is 10:4. If the calcium level is too high, calcifications result – stone formation, tartar, arthritic deposits, cataracts and muscle tension.

DEFICIENCY SYMPTOMS Fragile, deformed bones; muscle cramps, twitching and weakness; irritability, headaches, depression. Menstrual problems: excessive and painful menstruation, poor circulation and tender breasts. Undue sensitivity to pain; insomnia, allergies, inflammations; low blood pressure, varicose veins, piles, distended veins and abdomen, swellings, slow wound healing, pyorrhea, gingivitis; eye problems (near-sightedness).

SOURCES Bone broth, eggshells, dolomite; sardines, leaf vegetables, goats’ milk products, sesame seeds, kelp.

Chromium (Cr)

Active as trivalent chromium; its biological value differs greatly in various foods. Aim for 100 mcg of high bio-value, supplements as glucose-tolerance factor or chelated chromium.

DEFICIENCY SYMPTOMS Poor blood-sugar regulation (diabetes, hypoglycemia); disturbed fat/protein metabolism, alcohol intolerance, impaired growth, high blood pressure, arteriosclerosis, weight loss, fatigue, eye problems (opaque cornea, near-sightedness, glaucoma).

SOURCES Brewers’ yeast, molasses, mushrooms, seafood, grains.

Copper (Cu)

RDA 1.5 to 3 mg, recommended intake 3 to 5 mg daily. Dietary deficiency is rare. Inorganic copper may be oversupplied from copper water pipes; however internal deficiency may result from insufficient binding capacity within cells.

DEFICIENCY SYMPTOMS Anemia, especially in infants; bone disorders; defective spinal cord – multiple sclerosis; hair graying, fine and straight, loss of curliness; infertility, weak connective tissue: heart problems – enlarged heart, weak aorta (holes, ruptures), aneurism, varicose veins, hernias; cancer, leukemia, arthritis, inflammations, parasites, underactive thyroid.

TOXICITY Liver cirrhosis, jaundice, symptoms of zinc deficiency.

SOURCES Liver, food yeast, nuts and oily seeds.

Iodine (I)

RDA and recommended intake 150 mcg daily. Needed for thyroid hormones which regulate the metabolism.

DEFICIENCY SYMPTOMS Goiter, cretinism, fatigue, overweight, mental retardation, debility, cancer.

SOURCES Kelp, seafood, iodized salt.

Iron (Fe)

RDA 10/15 mg, recommended intake as for RDA, less for the elderly. Deficiency causes anemia, fatigue. Oversupply in inorganic form (tablets, bread additive) is a contributing factor in degenerative diseases, especially arthritis

SOURCES Kelp, liver, yeast, molasses, sesame seeds, egg.

Magnesium (Mg)

RDA 350/280 mg, recommended intake 500 -1000 mg daily; activates many enzymes.

DEFICIENCY SYMPTOMS Apathy, confusion, depression, disorientation, hallucinations, irritability, paranoia, poor memory. Angina, arteriosclerosis, high blood pressure, sweating and tachycardia (fast pulse), strokes, thrombosis or infarcts. Convulsions, cramps, eclampsia, epilepsy, muscle twitching, numbness, nystagmus (rapid eye movements), tingling, tremors. Physical and mental rigidity, stiffness, stone formation in kidney and gall bladder (but not renal failure), tartar. Alcoholism, cancer, arthritis, diabetes, acute infections, intestinal malabsorption, liver cirrhosis, pancreatitis (inflammation of the pancreas), prostate problems, strong body odor, overactive thyroid, colic, premenstrual tension

SOURCES Kelp, dolomite, seafood, sea minerals, grass juice, green leaves, nuts, oily seeds, molasses, sprouted grains

Manganese (Mn

Recommended intake 5 to 10 mg daily; therapeutic dose 20-100 mg.

DEFICIENCY SYMPTOMS Muscle weakness, myasthenia gravis, drooping eyelids, poor memory, dark-red skin spots, diabetes, hypoglycemia, atherosclerosis, schizophrenia, epileptic convulsions, bone deformities, mucus problems, impotence and/or sterility, ataxia (muscle incoordination), poor equilibrium, abnormal inner ear, retraction of head.

SOURCES Grass juice, spinach, parsley, spices (cloves, cardamom, ginger), nuts, peanuts, sprouted and fermented seeds.

Molybdenum (Mo)

Molybdenum is an integral part of several enzymes involved in cell oxidation and carbohydrate metabolism. Daily requirements are not known. It is an antagonist to copper.

DEFICIENCY SYMPTOMS Cancer of the esophagus, dental decay, impotence in elderly males, asthma, sensitivity to sulfites, MSM and other sulfur compounds.

SOURCES Buckwheat, beans, fermented soy products, liver, barley.

Potassium (K)

RDA 2000 mg, recommended intake 3 g daily. Deficiency may originate from oversupply of sodium (salt), use of diuretics or adrenal weakness.

DEFICIENCY SYMPTOMS Anxiety, nervousness, fatigue; diabetes, hypoglycemia, heart strain, high blood pressure, liver problems, lower back pain, muscle weakness, multiple sclerosis, overweight, prevention of stroke.

SOURCES Kelp, fruits and vegetables.

Selenium (Se)

RDA 70/55 mg, recommended intake 100-200 mcg daily; therapeutic dose up to 500 mcg in organic form. Acts as an antioxidant together with vitamin E. Lost in cooking, very toxic in overdose (2000 mcg or more).

DEFICIENCY SYMPTOMS Fatigue, cancer, liver damage, pancreatic fibrosis, muscular dystrophy, weak immune system, reproductive disorders, cataracts, hemorrhaging, hemolytic anemia, underactive thyroid. Deficiency causes viruses to become very virulent.

SOURCES Kidney, liver, seafood, brewers’ yeast, kelp.

Zinc (Zn)

RDA 15 mg, recommended intake 20 to 30 mg daily; therapeutic dose up to 300 mg; best taken together with vitamin B₆. Diets low in protein and high in fiber, phytates, calcium, fat and copper may decease the absorption of zinc. Increased zinc is needed with calcium or magnesium supplements, and during chronic infections, convalescence and stress.

DEFICIENCY SYMPTOMS Skin: acne, boils, burns, leg ulcers, parakeratosis (horny red skin), poor wound healing, psoriasis, stretch marks. Hair: brittle, coarse, dandruff, falling, lacks pigment. Nails: white spots and bands. Eyes: keratitis (inflammations or lesions of the cornea), night blindness, retinal detachment. Taste and smell lost or distorted, mouth canker. Sexual problems: male sex organs underdeveloped, prostate enlarged, delayed sexual maturity, menstruation retarded, irregular, sterility. Poor growth, dwarfism. Body and breath odor, nausea (pregnancy). Poor circulation, cold extremities, fainting, heart infarct, sickle-cell anemia. Cancer, diabetes, epilepsy, gastric and duodenal ulcers, inflammation of the intestines (Crohn’s disease), joint pains (especially knee and hip), liver cirrhosis/alcoholism, toxemia. Mental problems, increased emotionalism, hyperactivity, learning disorders, autism, schizophrenia. Loss of appetite, anorexia nervosa, multiple allergies. For details on using zinc to overcome various diseases see www.coldcure.com.

SOURCES Oysters, herrings and sardines, kelp, seafood, oatmeal, liver, pumpkin seeds, sprouted seeds.

Source:health-science-spirit

The fat-soluble vitamins, A, D, E and K, are more difficult to absorb. Deficiencies can easily arise even with an adequate diet. Many individuals, in particular those who have a dry skin and difficulty in gaining weight, have fat-malabsorption. A common cause is a sensitivity of the intestinal lining to gluten that resulted in the gradual erosion of the absorption villi. With this condition fat-soluble vitamins and other nutrients, such as beta-carotene, are not well absorbed and deficiencies result. These cannot normally be corrected by just taking fat-soluble supplements, such as halibut oil capsules for vitamins A and D. Instead, try to obtain and use water-soluble forms of these nutrients, such as vitamin A emulsions and vitamin E in tablet form.

In addition, you may frequently rub vitamin A or E oil from opened capsules onto your skin, and keep a halibut liver oil capsule under the tongue at bedtime for absorption overnight. Formerly it was common practice to give cod liver oil rubs to babies who did not thrive. This is also excellent for adults. In addition, expose your skin frequently to mild sunlight for increased vitamin D production.

Generally, it is best to obtain all necessary vitamins from natural foods and your intestinal bacteria. Under present conditions, however, it is rarely possible to achieve and maintain good health without using special vitamin-rich foods as well as vitamin supplements.

In the case of poor health, absorption of vitamins and minerals is impaired, while your internal requirements are simultaneously raised. This phenomenon underlies the widespread vitamin and mineral deficiencies in our society, which result in a multitude of disease symptoms.

The bacteria of our intestinal flora supply a considerable part of our B vitamins. Antibiotic therapy destroys these essential bacteria and may cause vitamin deficiencies. For this reason use fermented foods or cultures containing acidophilus and bifido bacteria as well as B-vitamin supplements whenever antibiotics are taken. Other widespread conditions causing persistent vitamin deficiencies and dependencies are deprivations during fetal development and in later life, acute and chronic infections, parasites and inefficient metabolism.

Humans cannot synthesize vitamin C, so they must obtain it from their food. Most animals produce their own vitamin C at a daily rate, equivalent, in terms of body weight, to 2-5 g (2000-5000 mg) for an adult human; under stress, up to 15-20 g are produced. This compares with 60 mg recommended for adults by government health agencies. Vitamin and mineral supplements may not be required for the maintenance of health or even the cure of most degenerative diseases, provided the diet is predominantly fresh and raw, based on sprouted seeds, grass and vegetable juice as well as high-quality nutrients such as pollen, spirulina and kelp.

Bowel-tolerance Vitamin C

This can be a successful treatment for infectious diseases, including viral infections, which do not respond to antibiotics. The dose of vitamin C is increased until the patient develops diarrhea. Then the rate is cut back slightly until the bowel just tolerates the high vitamin-C intake. During serious infections, the bowel tolerance is much greater than that of healthy people. In normal health, for example, the bowel tolerance is about 4-15 g per day. With a light cold it might be 20-30 g, and with a serious cold 60-100 g. Mononucleosis or viral hepatitis requires 40-60 g, gastroenteritis 60-150 g, and viral pneumonia more than 150 g. Less than the bowel-tolerance dose may not be effective. While this treatment is most effective for viral infections, it can also help with bacterial infections.

When you are taking these massive amounts, it is important to select the correct form of vitamin-C. If mainly ascorbic acid is used, the body becomes too acid or mineral deficient, while sodium ascorbate introduces too much sodium and calcium ascorbate too much calcium. If your blood pressure is approximately normal, you may take a mixture of ascorbic acid, sodium ascorbate and calcium ascorbate.

With low blood pressure use mainly sodium ascorbate with calcium ascorbate. With high blood pressure potassium and magnesium ascorbate combined with ascorbic acid is best. You may neutralize some of the ascorbic acid with potassium bicarbonate and magnesium carbonate or magnesium oxide. In the end, the solution should taste slightly acid. You may dissolve the vitamin C in water, herb tea or juices.

Depending on the severity of the condition, take vitamin C at one or two-hourly intervals. Do not continue self-treatment at bowel-tolerance level for more than a few weeks, and in serious cases only under professional guidance or supervision. The high vitamin C intake should be reduced gradually to a preliminary maintenance dose of 3-10 g. A sudden withdrawal of all vitamin C may cause the return of colds, allergies or fatigue.

In addition to bowel-tolerance vitamin-C, take other infection-fighting nutrients, such as L-lysine, zinc, selenium, propolis, vitamin A, and therapeutic doses of other vitamins and minerals. Two or three liters of water or diluted drinks need to be taken daily during bowel-tolerance treatment. The diet should be light, consisting mainly of fruits in over-alkaline conditions or, in acid conditions, rice, sprouts and salads.

This treatment is not suitable with serious kidney disease or if it causes water retention/edema. Initially, treatment of life-threatening diseases or emergencies may be supported with daily or weekly injections of sodium ascorbate, given intravenously in 3 % solution. Many degenerative diseases associated with a weak immune system, for example, autoimmune diseases, cancer and multiple sclerosis, may benefit from intermittent periods of bowel-tolerance vitamin-C treatment. This method is also useful for accidental poisoning, and bites of poisonous snakes and insects.

SUMMARY OF VITAMINS

In the following compilation ‘RDA’ means recommended daily allowance as determined by the Food and Nutrition Board of the National Research Council (US). A second RDA value is for women.

‘IU’ means International Units. Commonly not all of the listed deficiency symptoms are manifested, symptoms appear first in the weakest organs. 1 g = 1000 mg, 1 mg = 1000 mcg.

Oil-soluble Vitamins

Vitamin A

Retinol, carotene. 1 mcg retinol = 6 mcg beta-carotene = 3 IU; RDA 5000/4000 IU; therapeutic 25,000-100,000 IU, especially in cancer treatment and for eye diseases. One halibut-oil capsule provides 4000 to 5000 IU. It is toxic in very high doses over long periods; destroyed by light and oxygen. Symptoms of vitamin-A toxicity are similar to those of vitamin A deficiency. Do not take very high doses without professional supervision. Long-term oversupply can lead to bone erosion due to a relative deficiency of vitamin D. Therefore supply vitamins A and D together, preferably as cod liver oil otherwise halibut liver oil. With malabsorption tablets or emulsion are easier to absorb.

DEFICIENCY SYMPTOMS Eyes dry, infected and sensitive to bright light, night blindness, poor dark adjustment, colorblindness, glaucoma. Skin dry, rough, horny, scaly; pimples, acne, psoriasis. Hair dry, falling or dull. Nails longitudinal ridges, peeling, brittle. Smell and taste poor, distorted. Respiratory infections, lung problems, ear problems, deafness, hearing noises, cancer, thyroid overactive, underweight.

BEST SOURCES Fish-liver oils, liver, butter, egg yolk. Yellow-orange vegetables and green juice are high in beta-carotene, which some individuals can and others cannot efficiently convert into vitamin A.

Vitamin D

Cholecalciferol (D3, preferable) or ergocalciferol (D2, less effective, synthetic, can be toxic in high doses over long periods). 1 IU = 0.025 mg cholecalciferol. RDA 200 IU; therapeutic up to 4000 IU.

DEFICIENCY SYMPTOMS Rickets; weak, deformed and porous bones; teeth and gum problems; muscular weakness; convulsions, cramps, tetany, nervous instability, underactive thyroid, multiple sclerosis, depression, overweight, eye problems; symptoms of calcium deficiency.

BEST SOURCES Sun exposure, fish-liver oils, egg yolk.

Vitamin E

Tocopherol (mainly used as d-alpha tocopherol, preferably combined with mixed tocopherols, or vitamin E complex with tocotrienols). RDA 15/12 IU; therapeutic up to 3000 mg (or IU). In research by US scientists mainly the ineffective synthetic d,l form has been used. Patients with heart problems or high blood pressure should increase the dose slowly. Destroyed by oxygen, chlorinated water, inorganic iron supplements, estrogen drugs.

DEFICIENCY SYMPTOMS Disorders of the reproductive and circulatory systems, stroke, heart disease, leg pains, cramps, poor wound healing, pronounced scar tissue, muscle weakness, chronic fatigue, tender breasts, arthritis, cancer, eye and ear problems, gangrene, infections, hot flushes, malabsorption, multiple sclerosis, myasthenia gravis, phlebitis, skin problems, varicose veins.

BEST SOURCES Cold-pressed oils (wheatgerm oil), rice polishings, sprouted seeds, nuts, egg yolk, green leaves, grass juice.

Vitamin K

RDA 80/60 mcg, therapeutic 5 – 15 mg. Destroyed by light, acid and alkaline conditions.

Essential for normal blood clotting to prevent hemorrhaging. Deficiency causes frequent, prolonged or severe bleeding, easy bruising and menstrual clots as well as nausea and vomiting during pregnancy. It is also needed for bone formation or to prevent osteoporosis, tooth decay, calcium deposits and hardening of tissues and arteries. Injections of vitamin K derived from plant sources were as effective as morphine for pain control.

Obtained from intestinal bacteria, green and especially dark-green vegetables , liver, egg yolk. Vitamin K₁ from plants is more effective than that from intestinal bacteria, the synthetic form (K₃) can have toxic effects.

Water-Soluble Vitamins

These are easily lost in cooking and are not stored in the body (except B₁₂).

Vitamin B1

Thiamine; also known as aneurin. RDA 1.5/1.1 mg; therapeutic 50-3000 mg. Destroyed by heat, sugar, alcohol, smoking. Deficiency may arise from lack of gastric acid.

DEFICIENCY SYMPTOMS Poor circulation with cold hands and feet; edema (fluid retention); tongue furrowed; underactive thyroid; fatigue, depression, insomnia, anxiety, over-sensitivity to pain and noise, nausea, poor memory, apathy, debility, weight loss; muscles weak and painful, especially the legs, starting with numb, burning feet, later affecting calves and thighs, may result in paralysis. Severe gastrointestinal disturbances. Tachycardia (fast pulse) and dyspnoea (breathlessness) on exertion, brachycardia (slow pulse) at rest, enlarged and weak heart. Mental illness, multiple sclerosis, diabetes, hypoglycemia, allergies, addictions – drugs, alcohol. Severe deficiency known as beriberi.

BEST SOURCES Food yeast, rice bran, sunflower and sesame seeds, peanuts, millet, grains.

Vitamin B2

Riboflavin. RDA 1.7/1.3 mg; therapeutic 50-1500 mg. Destroyed by light, makes urine bright yellow.

DEFICIENCY SYMPTOMS Eyes sensitive, burning, bloodshot (blood vessels become visible in the white of the eye), blurred vision, cataracts. Skin oily and itching; eczema, especially around nose, forehead, ears, scrotum and vagina; redness of part of face (rosacea), acne, bedsores, purplish skin parts. Hair dull, oily, dandruff, split nails. Tongue sore, burning, magenta purplish; cracks on lips and corners of mouth (cheilosis). Allergies, anemia, arthritis, cancer, diabetes.

BEST SOURCES Food yeast, liver, kidney, almonds, sprouted seeds, grass juice.

Niacin and Nicotinamide

Formerly known as vitamin B₃ (USA) or B₅ (UK). RDA 19/15 mg, therapeutic up to 30 g in schizophrenia. The acid form – niacin or nicotinic acid – causes flushing of the face. It is prescribed to dilate blood vessels, to decrease blood pressure, reduce cholesterol, to increase circulation to the head in cases of acne or migraine. The non-acid nicotinamide or niacinamide does not have these effects, though – in contrast to niacin – high amounts may cause depression. Niacin or nicotinamide improve the oxidative energy metabolism and may be used to treat the following symptoms.

DEFICIENCY SYMPTOMS Schizophrenia; hyperthyroidism, protruding eyes, depression, irritability, overactivity, crying spells, suspicion, loss of humor, delusions, anxiety, insomnia, confusion. Tongue strawberry-tipped or bright red, shiny, ‘raw beef’ appearance. Mouth displays sores, canker, ulcerated corners. Skin rough, red; brown, often symmetrical discoloration on cheeks, neck and back of hands. Dermatitis with ulcerations, aggravated by exposure to sun. Headache, backache, fatigue, loss of weight and appetite. Lack of gastric acid, anemia. Nausea, vomiting, diarrhea. Painful, stiff joints, arthritis, cancer. Changed sense perceptions; pellagra (cracking of skin).

BEST SOURCES Food yeast, peanuts, rice bran, liver.

Pantothenic Acid

Calcium pantothenate, vitamin B₅; RDA 4/7 mg; therapeutic 50-1500 mg.

DEFICIENCY SYMPTOMS Tongue beefy, enlarged, furrowed; fatigue, depression, insomnia, graying hair, burning feet, arthritis, alcoholism, asthma, cancer, cataracts, epilepsy, psoriasis, stress, diseases of the digestive and nervous systems, adrenal weakness.

BEST SOURCES Food yeast, rice bran and polishings, liver.

Vitamin B6

Pyridoxine; RDA 2.0/1.6 mg; therapeutic 50-3000 mg. It works closely together with zinc, easily oxidized.

DEFICIENCY SYMPTOMS Inability to recall dreams, insomnia, depression, irritability, tremors, convulsions (epilepsy), migraine, schizophrenia. Skin oily, with eczema and urticaria (nettle rash or hives); edema (fluid retention), vomiting, halitosis, lack of gastric acid, muscle weakness, anemia, kidney stones. Pain, stiffness and swellings of fingers and joints; fingers and toes become white (Raynaud’s disease). Autism, caries (tooth or bone decay), diabetes, Parkinsonism. Diseases of the digestive and nervous systems.

BEST SOURCES Food yeast, molasses, bran, sunflower seeds, rice, liver, egg yolk, nuts, beans, bananas.

Biotin

RDA 0.3 mg. Necessary for protein and fat metabolism as well as for healthy hair.

DEFICIENCY SYMPTOMS Digestive, nervous, skin and hair problems; anemia, fatigue, depression, hallucinations.

BEST SOURCES Food yeast, rice bran. Usually from intestinal bacteria, except after antibiotics.

Folic Acid

RDA 0.2/0.18 mg; recommended at least 0.4 mg, 0.8 mg in pregnancy; therapeutic 5-20 mg. Easily destroyed by light, heat, storage, oxygen, contraceptive pill.

DEFICIENCY SYMPTOMS Widespread. Most pregnant women are deficient. Anemia; corners of mouth crack, red tongue, graying hair, grayish-brown skin pigmentation. Irritability, depression, fatigue, forgetfulness, lack of concentration, insomnia, dizziness, depressed reflexes, headaches. Muscle weakness, pain, numbness in legs, difficulty in walking, cramps. Digestive problems – constipation, diarrhea. Sexual and circulation problems, cervical cancer, hypoglycemia, birth defects, gout, cardiovascular disease, diabetes.

BEST SOURCES Grass juice, yeast, sprouts, dark-green leaves, liver.

Vitamin B₁₂

Cobalamin. RDA 2 mcg =0.002 mg; therapeutic 1000 mcg by injection, especially in debility and after stomach operations. Most patients with lack of energy respond extremely well to vitamin B₁₂ injections, even if laboratory tests show a normal vitamin B₁₂ blood level. In poor health B₁₂ is not well absorbed, calcium and hydrochloric acid improve absorption, commonly tablets are absorbed under the tongue, even better is absorption through the nasal mucosa –at bedtime rub a drop of vitamin B12 from an opened ampoule into each nostril.

DEFICIENCY SYMPTOMS Pernicious anemia, chronic fatigue, debility, poor circulation, numbness and stiffness; very red, sore tongue; emotional disturbances, mental illness, cancer, liver and nervous system diseases, nerve inflammations, paralysis.

BEST SOURCES Liver, kidney, fish, egg yolk, (spirulina).

Vitamin C

Ascorbic acid; commonly used as a supplement in the form of sodium ascorbate and calcium ascorbate. RDA 60 mg; recommended 500 – 3000 mg, therapeutic up to 100 g (neutralized). Easily destroyed by air, storage, smoking, cooking, stress. Useful to counteract bites or stings of poisonous snakes, insects, spiders and others.

DEFICIENCY SYMPTOMS First signs – lassitude, weakness, irritability, vague muscle and joint pains. Later – scurvy, starting in the limbs most used; muscle pain (especially during infections), bleeding of gums and skin, capillary weakness, fatigue, poor wound healing, acute and chronic infections. Liver and kidney problems; old age, senility, aging skin; thrombosis (strokes, heart infarcts); crib death, eye problems, arthritis, multiple sclerosis, diabetes, schizophrenia, anemia, bedsores, stone formation, cancer, backache, anxiety. Allergies (asthma, hayfever, bee stings, epilepsy, headaches, rashes).

BEST SOURCES Fresh fruits and vegetables, sprouted seeds, rosehips, grass juice.

Vitamin-like Substances

These are necessary biochemical substances which have not yet been awarded full vitamin status by government agencies, partly because some can be synthesized within the body, and partly because their usefulness is still disputed.

Bioflavonoids

Bioflavonoids are part of the naturally occurring vitamin-C complex. Deficiency causes capillary fragility with purplish or blue skin marks, inflammation, gum bleeding and inner ear pain. Bioflavonoids are necessary for the proper functioning of vitamin C. Best sources are flower petals, sprouted seeds and fresh vegetables, fresh fruits and the residue of juiced citrus fruits. The best known members of this group are quercetin and rutin, rutin is found in concentrated form in dried buckwheat leaves and flowers.

Choline and Inositol

Important for the absorption and metabolism of fats and cholesterol, for the synthesis of lecithin, for liver and gall bladder function and for the formation and function of brain and nerves (transmission of nerve impulses, myelin sheaths). They are helpful in the treatment of arteriosclerosis and atherosclerosis, asthma, diabetes (inositol), glaucoma, hair problems and baldness, high blood pressure, insomnia (inositol), liver diseases, multiple sclerosis, muscular dystrophy, neuritis, tardive dyskinesia (choline).

Choline is best supplied by lecithin, while other good sources are egg yolk, liver, brain and food yeast. Inositol is best supplied by sprouted seeds (in unsprouted seeds it remains unavailable in the form of phytic acid). Other good sources are heart, brain, liver, food yeast, cabbage and citrus fruits.

PABA (Para-amine-benzoic Acid)

A growth-promoting factor, deficiency contributes to white skin patches, eczema, graying hair, fatigue. As a lotion it is excellent for protecting the skin against ultraviolet radiation. It is obtained from food yeast, liver, egg yolk, and is also synthesized by intestinal bacteria. As a supplement, the soluble potassium salt of PABA is preferable to the almost insoluble acid itself.

Vitamin B15 (Pangamic Acid)

Occurs in seeds, grains and nuts; it protects against oxygen deficiencies (similar to vitamin E). It has been successfully used in the treatment of alcoholism, allergies, arthritis; autism, breathing problems such as asthma and emphysema, diabetes and hypoglycemia, heart problems (cardiovascular diseases), and premature aging. The usual therapeutic dose is 50-100 mg two or three times daily.

Vitamin B17 (Amygdalin or Nitrilosides)

Contains a cyanide ingredient that is harmful to cancer cells. It is most effective for preventing cancer if taken regularly by eating a few bitter seeds of stone fruits or pip fruits (for example, apricot, bitter almond, apple). Other good sources are sprouted seeds, alfalfa, mung beans, millet, and lentils. Professionally, a purified product, known as laetrile, is used orally or as injections for cancer treatment (now illegal in the USA). To be effective, laetrile must be used in conjunction with cleansing, supplements and correct diet.

Source:health-science-spirit

Various foods have general healing qualities, or help to overcome specific health problems. Foods high in enzymes and growth hormones improve our overall health. Sprouted seeds, bee pollen, grass juice and unheated lactic-acid fermented food fall in this category, as do fresh edible flowers, such as nasturtium, impatiens and (male) pumpkin flowers. While the stamen of pumpkin flowers that bears the pollen is somewhat bitter, flower petals are especially high in bioflavonoids, which help fight and prevent allergies and inflammations.

Pollen is one of the best foods or supplements available, a raw food rich in enzymes and hormones in addition to vitamins and minerals. You may take one to three teaspoonfuls several times daily or use the lot to flavor your freshly pressed vegetable or grass juice. To make it easier to digest, soak the pollen in liquid for some time before ingestion. Alternatively, you may use a coffee grinder to make it into a powder. It is also a good addition to yogurt or other food to be fermented.

Foods high in sulfur may be increased to improve detoxification. Such foods include raw egg yolk, onion, horseradish, watercress, turnip or other raw food of the cabbage family. Most of these are also helpful in treating digestive ulcers; horseradish can be used to help treat mucus complaints. A supplement high in organic sulfur is MSM.

Bananas are good energy providers for those with a weak digestion. However, overripe Cavendish bananas (this is the most common variety) often cause digestive discomfort or allergies in sensitive individuals. This problem is commonly caused by over-gassing the bananas shortly before sale with ethylene gas to make them ripen very quickly. Ladyfinger bananas or other small varieties do not normally cause problems. Sensitive individuals generally should avoid overripe fruit. Acid citrus fruits are excellent for improving liver functions, high blood pressure, high blood sugar, cholesterol and fat levels in insensitive individuals.

Jerusalem artichokes in frequent small quantities are beneficial for kidney functions and for those with diabetes. Eat about one the size of an egg every other day. Store Jerusalem artichokes in soil, not in the refrigerator. Also eating (organic) liver often helps those with diabetes and so does eating avocados and green beans. Fruit and vegetables grown in your own area are generally more health-giving than those grown far away.

Sprouted Seeds

Sprouted seeds and young shoots such as wheat grass provide a higher degree of vitality and rejuvenation than other foods. I recommend sprouted seeds as a mainstay of a good diet. Most commonly used for sprouting are legumes such as lentils, peas, mung beans, fenugreek and chickpeas but also almonds, peanuts and sunflower kernels may be spouted. Sunflower and buckwheat seeds make a tasty salad when grown in seed boxes and cut close to the soil when 5-10 cm/2-4 inches high.

Alfalfa sprouts are high in a detergent-like saponin that may damage the intestinal wall in sensitive individuals. They have been shown to aggravate autoimmune diseases and possibly cancer. For others they may be a good food after allergy testing. Alfalfa sprouts should be exposed to light after leaves have emerged while other sprouts usually taste better before leaves develop. Alfalfa seeds easily rot in wet conditions. They are best sprouted in an upturned jar covered with muslin held in place with a strong rubber.

It is important to use seeds with a high germination power. Buy a small quantity for testing and if they sprout well buy a larger quantity from the same source and keep them in an airtight container. Lentils and mung beans are easy to start with. Just soak the seeds overnight and then rinse several times a day, drain well, spread out lightly and keep covered. Wash well again just before eating to remove any bacteria and fungi. If seeds are of poor quality and start rotting easily, use them when the germs just start to appear, otherwise wait until they are up to one inch long, which is usually within three days. Different compatible seeds may be germinated together.

Mung beans may retain hard pieces after soaking that can damage the teeth. This can be avoided by pouring some boiling water over the seeds initially and letting them soak in the cooling water. Peas and lentils, on the other hand, like it cool and sprouts easily deteriorate in hot conditions. Sprouted seeds may be refrigerated in a closed container after they have reached the desired length. Individuals who are rather sensitive to fungi and microbes may wash sprouted seeds in diluted hydrogen peroxide shortly before use. If you have difficulty chewing or if sprouted seeds cause much wind, try using them as part of your fresh juice.

If seeds do not sprout well, the cause may be as follows:

· Seeds may not be not viable – too old or poor storage

· Temperature during sprouting is too high or too low

· Seeds are kept too dry or too wet during sprouting

Experiment and adjust conditions.

Fermented Food

The use of fermented food was widespread in former centuries. Well-known are yogurt, cheese, cottage cheese, beer, cider and cider vinegar, pickles, miso, sauerkraut and sourdough bread.

The advantages of fermenting are several:

· Minerals can be more easily absorbed

· Enzyme inhibitors and other anti-nutrients are eliminated

· The amount of vitamins and enzyme is greatly increased

· It preserves the food and can introduce delicious flavors

· The food becomes much more easily digestible, being essentially a predigested food, suitable for anyone with a weak digestive system

However, there can be one drawback: some individuals are very sensitive to fermented products and should avoid fermented foods.

Today most traditionally fermented foods are commercially made by purely chemical means, for example, vinegar, pickles, cheese and cottage cheese, baking products, and some beer and wine substitutes. This disuse of the fermentation process in preparing our staple foods is a contributing factor in the cause of chronic diseases.

In all fermentation it is important that a desirable strain of bacteria develops. This depends on the bacteria already present or introduced, as well as on the temperature during fermentation. Basically we want lactic-acid bacteria that convert glucose into lactic acid. In order to ensure the development of pure bacterial cultures, the food is often heat-treated and then inoculated with the desired strain. However, I believe the product is nutritionally superior if it has not been heat-treated.

Grains such as rye, oats, millet, wheat, brown rice, and vegetables such as cabbage are best fermented at a warm room temperature, while cultures containing yogurt or acidophilus bacteria do better between 30⁰C and 40⁰C (85⁰ and 105⁰ F).

There is a distinction between the fermentation of yeast and that of lactic acid bacteria. Yeast fermentation is used in traditionally made beer, wine and bread. Due to the overuse of antibiotics in recent decades, many individuals are now allergic or sensitive to yeast. Therefore it is advisable for sensitive individuals to restrict yeast products and for others to abstain periodically or after antibiotic treatment and test for incompatibility.

When fermentation is uncontrolled, as it is for instance when making sauerkraut or rejuvelac (water in which grains have been soaked for several days), a mixture of lactic-acid bacteria and yeast usually develops. These products are not a problem for many, but sensitive individuals need to watch out and may have to avoid them.

In making yogurt, sour milk, sour cream and cheeses the natural way, lactic-acid fermentation is the preferred method and still widely used. However, due to the mucus-forming potential of lactose, these products should be used with caution, especially if made from cow’s milk. The curd causes less of a problem than the whey and goat’s milk less than cow’s milk. The whey contains most of the lactose. Most commercial, fermented milk products are heat-treated and often very high in lactose, best avoided them.

On the other hand, as a health food seed cheese or seed yogurt may be used. This is commonly made from oily seeds such as nuts, almonds or sunflower kernels by adding acidophilus culture to the soaked and blended seeds. Washing the seeds in diluted hydrogen peroxide before blending can minimize contamination of the seed cheese with yeast, also adding a large amount of starter helps and letting it ferment for only a short period. The same applies to sourdough baking, which is also recommended.

Do not use strongly fermenting products that have become very sour. You may discard the whey and wash the curd to make it acceptable. Nevertheless, do not use any fermented food that has a foul smell or taste. The water used for fermentation should be free of chlorine and fluoride, as these will poison the enzymes.

Fermenting or fermented products should not be kept in metal containers nor should a metal spoon be left immersed in the food as this increases our exposure to toxic metals. Plastic containers are not recommended for fermenting either. Fermented foods may be refrigerated for a week or two. Part of the former batch may be used as a starter for a new lot but beware of contamination with yeast. It is especially important to eat fermented foods during and after a course of antibiotics but also when one has cancer or another degenerative disease.

Purple Food

The color pigment in purple foods belongs to the large group of bio-active natural chemicals called bioflavonoids. We find them as red, blue and purple pigments in a wide range of flowers, fruits and vegetables but also in the pulp of citrus fruit. Two well-known bioflavonoids are rutin and quercetin.

Another important nutrient group is the carotenoids that form the yellow, orange and red colors in flowers and fruits. Best known is beta-carotene. Even more important for healthy eyes and especially to protect the retina to prevent blindness from macular degeneration are lutein and zeaxanthin. They are especially found in spinach, lettuce, broccoli, peas and corn. Lycopene appears to protect the health of the prostate gland. Studies also found it protective against exercise-induced asthma. You can find it in red-hued fruit and vegetables, such as tomatoes, pink grapefruit, guavas, papaya and watermelon.

If you have the opportunity, frequently snack some flower petals or put them through the juicer. Suitable are especially the petals of big (male) pumpkin flowers or the whole flowers of impatiens or nasturtium, basically all flowers of edible vegetables may be used.

The pigments of purple foods are especially highly unsaturated and therefore are strong antioxidants. One important group of purple pigments is the anthocyanins and proanthocyanins or PAC’s. When many individual anthocyanin molecules are linked together they are also called oligo-proanthocyanins or OPC’s. One such compound that is commercially extracted from pine bark is sold as pygnogenol. A cheaper product with similar qualities is sold as grape seed extract.

The OPC’s have lost their purple color but this may be restored when they are broken down into their individual components in the body. In nature these anthocyanins are bound to different sugars and they are then called anthocyanidins. During digestion the sugars are split off to release the anthocyanins for absorption. The term ‘purple foods’ as used here includes all foods that yield purple juice when cooked or pressed with skin but that does not include eggplant.

The color of black/purple/red grapes, blackberries, blueberries, red wine and red cabbage consists of anthocyanins, the individual molecules and active form of PACs. The pigment of red beet belongs to a subgroup of anthocyanins, the betacyanins. Both groups have strong antioxidant and anti-inflammatory properties and improve the elasticity of blood vessels and skin. PACs, anthocyanins and betacyanins also help to restore normal oxidative metabolism or cell respiration.

With this, they are important not only for normalizing cancer cells but also with chronic fatigue and general lack of energy by taking the role of oxygen as electron acceptors. Furthermore, purple foods in sufficient amounts can improve the elasticity of skin and blood vessels. With this and in combination with other bioflavonoids they are beneficial with various diseases such as allergies, inflammation, infections, parasites, cancer, liver disease, vascular diseases, thrombosis (blood clotting), chemical toxicity and coronary artery disease.

Purple foods should generally be eaten with the skin as this is usually most strongly colored. However, with purple onions the outer skins are not directly edible and you may utilize these as a tea. Grapes should be well rinsed before eating to remove fungi or molds. Sensitive individuals and especially those with Candida may find it preferable in addition to soak the grapes for a while with some added hydrogen peroxide. When grapes are not in season, the juice of black grapes has reportedly been used with good success in the treatment of cancer. For this a 750 ml/24 oz. bottle of dark grape juice should be sipped spaced out during the morning with no other food before lunch, for the original report see www.quantumbalancing/grape.htm.

Red Beet or beetroot is the best purple vegetable. The purple pigment has been shown to increase and normalize cell respiration – the oxygen-based energy production within cells. Thus beetroot is one of the key foods in preventing as well as curing cancer. It is equally important in the treatment of other degenerative diseases such as chronic fatigue syndrome that are all characterized by reduced cell respiration.

The active ingredient in red beet is called betacyanin with two carbonyl groups (C=0-). When cellular energy is produced through the oxidation of nutrients, electrons and hydrogen ions are transferred onto the inhaled oxygen to produce water and energy. In cancer cells and with chronic fatigue the respiratory enzymes that accomplish this transfer have been diminished or destroyed. The color pigment in beetroot (and other purple food) strongly binds electrons and hydrogen and with this can reactivate the production of cellular oxidative energy. Seeger and others have shown that the respiration of cancer cells can be completely normalized by a combination of red beet, raw fermented food and vitamin C. The multiplication of cancer cells will thus stop, and tumors become non-virulent. Clinical tests using red beet with cancer patients revealed that often tumors regressed and disappeared.

In the original cancer therapy with red beet 1 Kg have been used daily. However, if used together with other purple food less may be needed, as for instance when combining red beet with dark grapes or dark grape juice.

Use plenty of red beets grated in salads, as juice and cooked; also the residue from juicing may be cooked. Occasionally a small beet may leave an acrid aftertaste. Taste suspect beets before making salads or juice; cooking them is fine, and beet tops may be cooked also. Tinned beet has lost most of its pigments and is of little value.

Red beet may be available only seasonally. You may store a larger quantity in moist sand. Keep the tops exposed in a cool, shaded place with just enough moisture to prevent drying out. After a good root system has developed you may also let them continue to grow in a sandy and well-drained soil, neither too wet nor too dry to avoid rotting or mold development; check frequently. Alternatively, you may stock up on beetroot juice by freezing it.

Raw Egg

Fresh raw eggs, genuinely free-range from hens fed on greens and grains, have health-giving and healing properties. However, egg allergy is widespread and with habitual consumption eggs should be tested. Raw egg yolk does not raise the cholesterol level; it is high in sulfur compounds that strengthen connective tissue and detoxify the liver.

Fresh raw egg yolk has long been known to enhance or rejuvenate sexual energies that are required not only for having sex, but more importantly for creative activity in general and for physical fitness. Very fresh, raw, beaten egg white, on the other hand, has germicidal properties.

The cell walls of lymphocytes (white blood cells) become more rigid with aging, AIDS and viral infections, mainly due to increased cholesterol levels in cell walls. Lipids extracted from raw egg yolk have been reported to normalize rigid cell walls and fully restore immune functions. This has led to great improvements in AIDS patients treated with egg-yolk lipids.

Linseed and Sulfur-rich Food

Together with fish oils, linseed or flaxseed oil is our best source of the essential omega-3 fatty acids. These polyunsaturated fatty acids are important for brain and nerve functions, for the fluidity of cell membranes and for the oxidative cellular energy production. Of great importance for this energy production are lipoproteins formed from essential fatty acids and sulfur-proteins (taurine, cysteine, methionine). These are concentrated in active tissue such as glands, liver, brain, muscles and skin and are needed for oxidative energy production or cellular respiration.

Key enzymes formed from cysteine and essential fatty acids are deficient in individuals with degenerative diseases such as cancer, chronic fatigue syndrome, diabetes and many skin diseases as well as heart, liver and kidney degeneration. These and other diseases have reportedly been cured with high intakes of high-quality linseed oil and sulfur-rich foods.

Linseed oil is very sensitive to oxidation and special precautions are needed to obtain and retain a non-rancid product. The linseed or flaxseed oil must be fresh when purchased, not more than a few months old and produced at low temperatures without light and oxygen, stored in a cool and dark place, and refrigerated before and after opening. It should never be heated.

High quality linseed oil is rather expensive and normally it will be sufficient and much cheaper to use freshly ground whole linseed instead of or in addition to the oil. Linseed contains 35% linseed oil. You may use several tablespoonfuls a day. This also has a mildly laxative effect. Best grind it fresh in a coffee grinder. Alternatively use a blender, screen it through a strainer and add the coarse residue to the blender again with the next lot.

Ground linseed may be refrigerated for a few days but is better stored in the freezer. For individuals with malabsorption problems and for those wanting to improve their skin, linseed oil may also be rubbed into parts of the skin that are protected from the sun. In addition, I recommend unheated extra virgin olive oil internally as well as on the skin. This is a good source of squalene, a strong antioxidant that is also important for our energy production and a key ingredient for the healing properties of shark liver oil.

The main sulfur amino acids are L-cysteine and L-methionine; eggs are a good source of these but they can easily be produced from other sulfur-rich food such as onions. The best supplement form of organic sulfur is MSM. In addition to linseed oil, in her famous cancer therapy Dr Budwig recommends quark made from raw fermented skim milk as the main source of these sulfur amino acids. However, according to the blood group diet this may only be suitable for individuals with the blood groups B or AB.

As supplements do not use the D,L(or d,l)-forms of cysteine or methionine, only the natural L-forms. While cysteine is very important for detoxification and energy production, new research shows that it may also act as a neurotransmitter in the brain and high doses can create an imbalance in the brain of susceptible individuals. Therefore, it is generally best to obtain it or synthesize it from sulfur-rich food. High doses of methionine, on the other hand, can cause a problem in individuals who are deficient in vitamin B6. Problems can be avoided by supplementing it together with vitamin B6.

LAXATIVE FOODS

For the improvement or maintenance of good health it is desirable to have two or three bowel movements daily. A better lifestyle and raw food will do much to achieve this goal, but initially it may be necessary to include some laxative foods as well.

BRAN A mild laxative; however, it accentuates mineral deficiencies. Wheat bran is not suitable for anyone who is sensitive to wheat. I do not recommend wheat bran but you may experiment with rice bran, provided that you take trace mineral supplements with bran-free meals.

FRESHLY FERMENTED FOODS – These often have a strong laxative action.

ISOTONIC FLUSH – Add 9 g of salt (approximately 1 heaped teaspoonful) to 1 liter of water or use 1 cup of seawater diluted with 3 cups of fresh water. Drink this within a few minutes on an empty stomach, and take no food or other drink for the following 30 minutes. This is excellent for cleaning the whole of the gastro-intestinal tract, but it should not be used if a severely restricted intake of sodium is indicated for other conditions.

LINSEED – Mildly laxative and soothing for irritated bowels. Preferably use ground linseed, otherwise one tablespoon of dry seeds with water some time before meals and at bedtime; swallow whole. If the intestines are irritated (white inner irises), use fenugreek or pure slippery-elm powder with linseed.

MAGNESIUM SALTS – Take 1 tablespoon of Epsom salts with water. Milk of magnesia may be neutralized with ascorbic acid, alternatively try increasing amounts of magnesium chloride.

MOLASSES- Use on its own or with yeast in warm water.

MUSTARD SEEDS – Take ½ teaspoon of whole dry seeds with water twice daily, some time before a meal; do not chew. This helps to strengthen bowel functions and overcome gas formation. Continue for two months or as required. Do not use mustard seeds if the intestines are irritated.

PRUNES – May be taken raw, soaked or cooked.

PSYLLIUM HULLS – are preferable to bran. Stir a teaspoonful in a large glass of water and drink immediately about 30 minutes before meals as often as required for either laxative action or weight reduction.

SENNA – Pods, powder or leaves may be added to herb teas.

URINE – Drinking a cupful of your diluted morning urine has a good laxative effect.

WATER – Drinking a large quantity of water within a short period will cause part of it to rinse the bowels. Take 2 large glassfuls or more of (warm) water before breakfast.

Source:health-science-spirit

The more we use special health Foods, and adopt a high-quality diet, the less we need to know about individual nutrients, and vice versa. Unfortunately, most individuals presently have a less than ideal diet, and some knowledge about nutrients can help to avoid or correct imbalances and deficiencies. Furthermore, many nutrients are now used in very high doses, essentially as remedies, to treat various diseases. When used in this way, detailed knowledge is important to achieve the desired effect without exposing yourself to unnecessary danger.

While there are dangers with what I call “self-healing”, and health authorities call “self-medication”, these are infinitely smaller than those posed by prescription drugs. I believe there is less long-term harm in using a nutrient incorrectly than a prescription drug correctly. It is rare to encounter serious health damage from using nutrients, even in very high doses, while medical drugs are stated to be the third-highest cause of death in the US.

Nevertheless, I do not endorse the use of high-potency nutrients without a proper understanding of any benefits and dangers, and I do not endorse high-potency supplements as a substitute for a healthy lifestyle, which is the way that they are commonly used. My main emphasis is on a healthy lifestyle, which in most cases will remove the need for high-potency supplements, but if you feel that you do need some, then you will find suitable information in this chapter.

Learn about the health-giving properties of pollen, purple foods, sprouted seeds and others