Health is metabolic efficiency. Sickness is metabolic inefficiency. Nobody is totally healthy or totally sick. Each of us is a unique combination of health and sickness. And each of us has a unique combination of abilities and disabilities, both emotional and physical.

There are three components that make up the Triad of Health. They are Structural, Chemical and Emotional. Combined, they present an overall state of a person’s health.

Structure is the foundation of the human body and the Triad. It includes the bones, muscles, joints, ligaments, tendons, cartilage and nerves. Shifts in structural alignment result from accidents, physical inactivity, or incorrect patterns of movement that have developed over time. Misalignments, also called subluxations, of the spine put pressure on the nerves that lead from the spinal column to the organs, glands, muscles, and other bones in our body, creating dysfunction.

The Chemical make-up and balance of the body includes diet and vitamins and mineral intake, as well as the function of organs and organ systems. The chemical aspect is disrupted by the ingestion of nicotine, alcohol, caffeine, sugar, and sugar substitutes like aspartame, as well as toxins in the air we breathe. Toxicity from food has a cumulative effect. Refined foods, fast foods, and high-tech processed foods have a negative impact on the health of the person consuming them.

Emotion is the third leg of the triangle. Not only does physical well-being impact emotions, but emotions can greatly impact the body, both positively and negatively. The emotional element of the triangle includes the feelings of fear, anger, guilt, depression and anxiety. Emotional stress in the form of negative thoughts can have painful consequences.

The sides of the equilateral triangle all affect and interrelate with one other. For example, being in a constant state of the emotion of fear may cause a muscle spasm or contraction in the back. The muscle spasm creates pain which affects more than just the back. The pain influences the food choices made, leaning more toward “comfort” foods, rather than healthy foods.

Food choices affect the body’s chemistry in terms of nutritional deficiencies.

Every cell in your body is both structurally and functionally related to every other cell in your body. All your thoughts, beliefs, fears, and dreams are connected within the structure and function of your physical body. By discovering and integrating these relationships, you allow yourself to bring greater harmony into your body and mind, diminishing internal conflicts and increasing your overall health and well-being!

source form: articlesfactory

A popular adage says “Health is Wealth”. Most people agree to this proverb but very few observe it. Finding a cure for your illness is not the only way in which you can care for your health. What is more important is to prevent you from being the victim of various diseases and sickness. Indeed preventing illnesses is much easier than curing them. There are numerous ways of keeping yourself from falling sick. You do not even need to resort to strong medicines. You can use natural methods to get good health results. Consumption of green vegetables, fruits, water, etc. and intake of zeolite and phytochemicals are excellent ways of fighting diseases. In fact, the inherent qualities of zeolites help in flushing out the toxins in our body.

Following a disciplined diet is perhaps the most effective way of keeping illnesses at bay. Incorporation of fiber and water in your daily diet can work wonders for your health. It is true that fiber does not provide any nutrition in itself. However, it still goes a long way in preventing sickness. Fiber fills your stomach without adding calories to your body. It controls blood pressure and cholesterol and also helps in the prevention of colon cancer. It is advisable to consume a minimum of twenty grams of fiber each day. You will notice that whole fruits are more widely recommended than fruit juices due to the presence of fibers. Include lots of fruits, vegetables, cereals and whole grains, and some leguminous plants into your diet to consume enough fiber.

Another simple and popular constituent of our daily diet that helps in warding off sickness is water. Water is the king of nutrients. Besides adding the much-required fluids to your body, water also adds essential minerals, lubricates our joints and controls our body temperature. An adult should consume at least eight to ten glasses of water everyday. Water helps in detoxifying our body toxins, too.

Besides following general health tips, there are times when certain people need to take special care of their health. For instance, a pregnant woman needs to take a lot more care than others. She needs to regularly visit the doctor for check-ups. She must eat food with greater nutrition value and even increase her calorie-intake. She must also exercise regularly. Similarly, specific professions also demand special health care. For example, the work of an IT professional brings with it baggage like bad habits that affect the health. To counter the ill-effects they need to reduce the calorie in their food, follow a healthy diet, exercise a good deal and sleep well.

We must adhere to some of the basic health norms like eating healthy, exercising regularly, taking proper rest, etc. Additionally, you must avoid a few things to ensure a healthy body. Some of the common things to be avoided are junk food, fatty food, smoking, drinking, intake of caffeine and stress. By following certain simple tips you can easily stay away from several illnesses. You must remember that healthy living is the key to a happy life.

Having an achiever’s attitude is akin to having mastery over your mind.Throughout history, people’s thoughts played a large role in the quality of their lives. Milton wrote, “The mind is its own place, and in itself,can make a Heaven of Hell, a Hell of Heaven.” Shakespeare once said,”There is nothing good or bad, but thinking makes it so.” Emerson reported, “Great men are those who see that thoughts rule the world.”

Do we need to go on? Okay, one more. Proverbs 23:7 says, “As a man thinketh in his heart, so he is.”

It is important to remember that the mechanism that changes the set of your sail can become rusted and loose. We know how easy it is to let your mind wander and dwell on negative thoughts that drift from worry to fear. Being afraid can lead to immobilization and, when that happens, progress can begin to seem impossible. In order to keep the mind well lubricated and strong, we have to take care of it, just like any other vital system in our bodies. If we want to strengthen our muscles,we must progressively add resistance.

Similarly, the mind can do incredible things if challenged. By managing the mind, we can attract anything we want into our lives. We call this life management. Does this point intrigue you? If it does, then read on.Have you ever taken the time to reflect on your health mindset? Most people look at exercise negatively: they use it as punishment for overeating;they see it as an obligation, as time consuming, or as boring;and many think of it as pain. And don’t worry: if you struggle with food, you’re not the only one! The words “fast” and “convenient” have replaced “home-cooked” and “nutritious.” As a result, many people are confused about what qualities to look for in food. People have lost sight of the fact that every bite you eat is fuel for your cells. You wouldn’t buy the cheapest materials to build your dream home, so why purchase frozen dinners and frequent the drive-thru on a regular basis?

It is time to break free of old habits and ways of thinking. Start making positive associations with a ealthier lifestyle. Try thinking of your exercise program as a break from your stressful workday, or as your chance to have time to yourself. It might also be a great opportunity to meet new friends! Focus on the energy and mood boost that you will get from your program and remind yourself that with every step you take or weight you lift, you are immediately improving the quality of your life!

Signals of Heat Emergencies

Heat exhaustion is a milder form of heat-related illness that can develop well after dehydration occurs. Those most prone to heat exhaustion include the elderly, those with high blood pressure, and children. Some symptoms of heat exhaustion include: cool, moist, pale or flushed skin; muscle cramps; heavy perspiring; nausea and sometimes vomiting; weakness; dizziness; dry mouth; and a headache.

Heat stroke is a life-threatening situation. It occurs when the body is unable to regulate its temperature. Heat stroke can occur within 10-15 minutes of the first symptoms. Signs of heat stroke include: very high body temperature (above 103 degrees); hot, dry, red skin; no sweating; nausea; dizziness; confusion, disorientation, hallucinations; or loss of consciousness.

Treatment of Heat Emergencies

If you feel you are suffering from heat exhaustion, it is important to get out of the sun and into a cool place; loosen clothing; drink water/fluids (be sure to avoid caffeine and alcoholic beverages); take a cool shower, bath or sponge bath; and rest.

Heat Stroke is a medical emergency – have someone call for immediate medical assistance while you begin cooling the victim. Get the person to a shaded area; cool him/her rapidly using whatever methods you can (immerse in a tub of cool water, place in a cold shower, spray with cool water from a garden hose); do not give fluids; if convulsions occur, keep the victim from injuring himself; call the hospital emergency room for further instructions if medical assistance is delayed in responding.
Source:pueblo

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

I am not fond of using recipes. Most recipes seem to be designed to tickle our palate by harming the nutrients in the food. The healthiest recipe for carrots, for instance, is to pull one out of the ground, clean it and chew well. Any additional step is less nutritious. Also I favor experimenting: mixing this and that within the framework of the food combining rules and seeing how it turns out. In this spirit I offer the following recipes as starting points for finding ways to make healthy food tasty.

If you are willing, you can gradually change your taste preferences, and come to like the new diet with healthier meals. If your life is in no immediate danger from an advanced disease, it will be best to change slowly, making a gradual transition from the present diet to the high quality diet and possibly the raw-food diet over a period of years.

ACID FOOD

Food acids, such as in cider vinegar, citrus fruits, and other acid fruits, and tomatoes are usually beneficial for individuals with an insensitive body and raised blood pressure. However, fruit acids cause problems for those with a sensitive body and low blood pressure. The main reason for this is an inefficient metabolism that causes the body to become overacid and mineral deficient. The main problem is not the ingesting of fruit acids but rather the mineral deficiency caused by the overacidity. In the right way that is in neutralised form, fruit acids can be used to remineralize and alkalise the body and in this way are highly recommended.

Sensitive individuals commonly need more calcium and magnesium. This may be provided by neutralising dolomite with vinegar. Keep several tablespoonfuls of finely powdered dolomite together with a glassful of vinegar in a jar Preferably stir or shake the mixture occasionally to speed up the reaction. Drink about 50 ml of the decanted liquid once or twice daily before a meal, best diluted with water or other liquid. However, if a calcium supplement is taken with a meal then the calcium tends to combine with fatty acids in the food and form soaps, which are not absorbed. Also the casein in milk tends to bind the calcium.

When using 50 ml of 5% vinegar this supplies approximately 500 mg of calcium and 300 mg of magnesium. Add more dolomite when no more bubbles appear after adding more vinegar or when the neutralized liquid remains too acid or does not reach a pH of about 5. Dolomite contains inert residue, therefore you cannot simply wait until it is all used up. In regard to vinegar, it would be best to use organic cider vinegar but this is also ten times more expensive than bulk white vinegar, while normal cider vinegar may contain pesticides. Therefore, if you have limited financial resources then white vinegar is adequate to use for this purpose. Lemon juice is not suitable for dissolving dolomite as the citric acid tends to chelate calcium and interferes with its intestinal absorption.

Dolomite may also be used by sensitive individuals to neutralize acid yogurt, or Kambucha tea, or tomatoes. However, a pinch of sodium bicarbonate may need to be used in addition for full neutralization. Citric acid in citrus fruit is best neutralized with sodium bicarbonate only. Individuals with an insensitive body and raised blood pressure, on the other hand, do not need additional calcium and do not need to neutralize fruit acids but may neutralize part of them with magnesium oxide or magnesium carbonate. Instead of acids in food you may also use ascorbic acid to neutralize with magnesium powder or dolomite.

Dolomite supplies calcium and magnesium in the generally desirable ratio of 2 to 1. However, if you are already routinely using magnesium chloride or only additional calcium is required to reduce an overacid condition, then you may use powdered egg shell or powdered shell grit or commercial calcium carbonate for neutralizing. This applies especially to individuals who experience cramping or weakness when taking any additional magnesium. 50 ml of neutralised vinegar will carry about 800 mg of calcium into the body.

If we would simply take calcium carbonate or dolomite instead of neutralizing vinegar we would have to use up our precious supply of gastric acid to neutralize and dissolve the carbonates. Many individuals have mineral deficiencies precisely because of a lack of gastric acid. If, on the other hand, we use an inorganic mineral supplement, such as calcium or magnesium chloride, then we can absorb the calcium or magnesium but it will not reduce any overacid condition of the body.

BAKING

The best method for baking is one in which enzymes in the food remain alive. This means heating to less than 50⁰C/120⁰ F. Furthermore, it is preferable to start from whole, soaked or sprouted seeds that are rich in enzymes rather than from commercial flours that may have had their enzymes destroyed during the milling process and may be contaminated with mycotoxins. The best method I have found so far is baking with rice. After blending soaked or sprouted rice, the dough continues to absorb water and so becomes firm almost without any heat. I have not found this property in any other grain. You may have to experiment with different varieties of rice to find a good sprouting one.

Soak brown rice overnight. If it is viable, rinse for two or three days until sprouts appear; otherwise use after soaking. Wash well and blend with a minimum of water. If the blended rice does not have the consistency of a paste add rice or buckwheat flour, or strain off excess water. Lightly cover a tray with some rice flour or baking paper and spread the paste out flat. Preferably leave in the sun or otherwise a warm place, such as a warm oven with the heat turned off, until the dough has solidified, usually after a few hours.

You may experiment with various additions, such as kelp powder, occasionally carob powder and dried fruit for children, and acidophilus culture or a sourdough starter if you want to try baking a more conventionally shaped loaf. The addition of any other kind of soaked or sprouted seed will make it more difficult for the dough to harden. However, buckwheat flour helps to bind the bread together. You may, of course, try to bake flat bread at low temperatures in an oven from a mixture of various flours or meals, such as from peas, lentils, chickpeas, rice and rye.

If you use sprouted seeds, it is not necessary to add acidophilus or sourdough starter to improve the nutritional quality, only to lighten the bake. However, if you only soak the seeds and, more important still, if your main ingredient is flour, then lactic-acid fermentation will greatly improve the nutritional value as well as lighten the texture.

Any other soaked or sprouted and blended seeds may be used for making flat bread by baking at 70º-80ºC/160º-180º F with or without using a starter. Again, it is advisable to spread the dough over a layer of flour to absorb excess moisture. You may also add other flavoring ingredients, such as banana or carrot pulp. It may take five hours or more of baking for the bread to solidify.

At this temperature the enzymes are destroyed and, unlike sun-baked rice, it is not a raw food any more. However, the protein structures generally are not damaged and there is no digestive leukocytosis when eating this bread. You may refrigerate part of the sourdough as starter for the next bake, but if you are yeast-sensitive it is preferable to use fresh acidophilus culture each time. For more conventional bread I recommend rye sourdough baking. The more acidophilus you add and the slower the dough solidifies the more acid it becomes and vice-versa.

Sourdough baking with lactic acid fermentation is much healthier than yeast baking. It makes minerals and inositol available that otherwise remain unavailable in conventional cereals. Furthermore, you can use part of the ferment unheated as a live food and source of probiotics.

Rye-Sourdough: Mix a cupful of acidophilus starter with rye flour, water, flavorings (for example, caraway seeds) and a tablespoonful of honey or molasses as food for the bacteria. Leave covered overnight in a warm place. Before adding salt, reserve and refrigerate 1 cup of this as a starter for the next baking. Add more flour, knead, shape and cover the loaves and let them rise in a lightly warmed oven for several more hours. Then bake at a moderate heat for 90 minutes. Place a pan with hot water on the bottom rack to develop steam.

Buckwheat-Rice Dough

. Mix the following:

· 2 cups of brown rice flour

· 1 cup of buckwheat flour

· 1 cup of sourdough starter

· ⅔ cup of warm water

· 1 or 2 tsp of honey or molasses

Normally you save a cup of the sourdough for the next batch but if it is rather firm then add an additional cup of water. When doing this for the first time then use instead half a cup of acidophilus yogurt or several acidophilus-bifido capsules or any other suitable source of acidophilus (e.g. Grainfields liquid). Honey or molasses are added as food for the bacteria to be converted to lactic acid.

Buckwheat flour is recommended in all non-gluten baking to make the bread stick together. You may replace part of the rice flour with another non-gluten flour, as for instance coconut, lentil or pea flour, which you can make yourself by grinding dried coconut or seeds in a coffee grinder and putting it through a sieve. Adjust the amount of water to obtain a firm dough.

Keep the mixture warm for several hours or overnight, preferably in a yogurt maker. When it has become somewhat frothy and risen by up to half in volume it is ready to bake. If you want to add salt you can do it at this stage after taking out and refrigerating a cupful for the next batch. If it is too acid for your taste, mix some alkalizer into the dough.

There are now two possibilities. The conventional one is to put it into a (lightly greased) baking tin, keep it warm for an hour or more to let it rise again, and then bake for 35 to 40 minutes at 180ºC.

However, the healthier option, which you may explore with some of the dough, is to spread it out flat on a tray and preferably let it dry in the sun for a few hours, or otherwise just in a warm place. The aim is not to get it dry like a baked product, but rather moist and crumbly.

This is now a live fermented food, similar in health qualities to yogurt and it tastes somewhat sour just like yogurt. You may use it with any good spreads and in addition to salads and other meals just like you use bread. Start with small amounts and hopefully you come to like it and use it in increasing amounts.

BLENDED CHICKEN OR TURKEY

Raw chicken or turkey may be minced or blended. You may cut most of the meat from the bones and blend them with bone broth or other suitable liquid. You may flavor this with any herbs or spices, onion and tomato, and drink it as broth, slightly warmed if you prefer. Any stringy parts may be used for the bone broth.

BONE BROTH

Use the soft bones of fowl, or bones and heads of fish. Add one or several tablespoons of vinegar, depending on the amount of bones you have. Simmer with sufficient water in a covered non-metal container for at least 3 hours, or until the bones become brittle and the liquid is nearly neutral. With larger quantities and longer cooking time you may repeatedly add more water and vinegar. Alternatively, use a pressure cooker for 30 minutes, but without adding acid. When the bones have become soft, blend it all, strain (optional) and freeze in ice cube trays. Use some of the broth frequently with meals; especially add it to vegetable salads – it is an excellent source of gelatin, calcium and other minerals.

BEEF JUICE – LIVER BROTH – LIVER JUICE

To make liver broth simmer pieces of (organic) liver for 2 hours; strain and mix with sweet vegetables, cooked or raw. To make beef juice: dice a pound of lean beef. Put in a jar without water, cover well and stand the jar on a pie of cloth in a pot filled with water. Boil for 3 hours. Press juice accumulated in the jar through a strainer and refrigerate or freeze it. Sip a teaspoonful 5 to 10-times daily and keep it in the mouth for some time. Make fresh weekly. Occasionally the juice may be made of liver instead of beef. Beef juice is indicated in cases of serious muscle weakness. This is an Edgar Cayce recipe.

BUTTER SPREAD

In order to cut down on butter consumption, lightly warm some butter and mix it with an equal amount of extra virgin olive oil. Add lecithin, chopped onion, kelp, herbs and spices to taste. Alternatively or in addition to using oil, butter may be mixed with an equal amount of hot gelatin; flavor to taste. Keep the butter spread refrigerated.

FISH, MARINATED

Dice the fish and cover with lemon juice or diluted cider vinegar or a mixture of both. Refrigerate overnight; add onion, cooked or raw or herbs and spices and possibly some juice or leaf or green skin of papaw. Eat with vegetables or sprout salad. You may also marinate liver or other soft cuts of meat.

FRUIT BALLS

These are for festive occasions. Mince any of following: nuts, sesame or sunflower or pumpkin seeds, fresh coconut, dried fruits such as apricots, dates, mixed peel, papaya, pineapple. Mix well, add lemon juice to taste and also lecithin; bind with oil. Make into small balls and roll in desiccated coconut. For different flavors add carob powder or spices to the mixture.

HOMMOS

This may be used as bread spread or as an addition to meals. Soak chickpeas (garbanzo beans) overnight. If viable sprout them, otherwise use soaked raw or soaked and cooked for a few minutes only. Puree the prepared chickpeas in a blender and mix with any combination of the following: olive oil, tahini, lecithin, cayenne, kelp herbs or spices. Keep refrigerated.

HOT VEGETABLE JUICE

Normally you drink fresh vegetable juice cold. However, in cold weather you may enjoy drinking it hot, flavored like a broth. Use a handful of fresh green leaves, add cabbage, celery, tomato, cucumber – whatever is available – and finally some sliced carrot, pumpkin or beetroot. Mix this in an electric blender, together with a suitable hot liquid, for instance herb tea, bone broth, or just water. Strain, and press the residue. Try to keep the temperature of the broth below 50⁰C/120⁰ F.

A juice extractor may be used instead of the blender. You may also mix the hot liquid with some freshly pressed juice. Flavor the drink to taste; you may use herbs, spices, miso, kelp, oil, lecithin, egg yolk, food yeast or molasses in any combination you like. Drink the juice immediately, taking sips. Another possibility is to simmer the residue left over from juicing in water for ten minutes, strain; add some flavoring and drink hot.

JELLIES

Dissolve 4 teaspoons of white, unflavored gelatin in one pint of hot water. Pour it over diced fruits or over sprouted seeds and diced or grated vegetables (for example, cucumber, tomato, carrot or chopped onion). You may add herbs, spices, kelp and salt. Alternatively, the gelatin may be dissolved in a smaller amount of hot water and mixed with an appropriate amount of fruit juice or fresh vegetable juice. Refrigerate for setting. Instead of commercial gelatin, a gelatinous bone or fish broth is preferable. Gelatin aids in the absorption of vitamins and minerals.

LINSEED – YOGURT

The following combination may be used as a snack before or between meals or instead of any meal, it is especially good as a breakfast. Mix half a cupful of ground linseed with some more linseed oil or olive oil or melted coconut oil, a tablespoon of bee pollen, sliced or blended bananas, lecithin granules and enough yogurt, seed cheese or seed milk for a smooth consistency. You may also add some chopped fruit or berries.

Further recommended additions are: 1 or 2 teaspoons of barley grass or wheat grass powder (if not using fresh grass juice), spirulina (my favorite), chlorella or other algae and, instead of yogurt, 1 teaspoon of powdered acidophilus culture or several high-potency acidophilus capsules. As liquid component you may also try fresh vegetable juice, grape juice, apple juice or any other liquid. See also Spirulina-Pollen-Linseed Mix.

MINCED MEAT

Use only mince from lamb or grass-fed or organic meat; do not use anything from a feedlot. Keep larger amounts frozen in meal-size portions. You may flavor a portion with chopped or grated onion, radish, ginger and tomato, use chili or cayenne, and squeeze some lemon or limejuice over it. If possible expose previously frozen or refrigerated food for several minutes to sunshine before eating.

PAPAW SMOOTHIE

This may be used as a special health food to aid the digestion as well as in dissolving tumors or other unwanted growths. Mix in a blender mature green papaw (when it just starts turning yellow and the seeds are already black) with skin, seeds and flesh, also banana and any other fruit in season and sufficient of a suitable liquid, such as a juice or yogurt. Eat on its own or as part of a meal.

POLLEN FERMENT – see Yogurt

POTATOES – grated

In addition to baking or steaming potatoes with skin, they may sometimes be prepared in the following way. Bring a cupful of water to boil, keep the element on high, add coarsely grated potato and stir for 2-3 minutes. This leaves the potato semi-raw with a quite distinct flavor; add kelp, oil and so on and eat with vegetables or sprouts.

PROTEIN DRINK

This is good as a general energy booster especially if you have blood sugar problems or lack of energy and it is also excellent when used 30 minutes before a meal to reduce appetite if you want to lose weight. Mix in a blender: one or more spoonfuls each of bee-pollen, green barley juice powder, ground linseed, spirulina and chlorella or any combination of these in a suitable liquid. This may be seed milk or any other kind of milk or juice such as grape juice or apple juice. You may also add sprouted seeds after blending them. See also the Spirulina-Pollen-Linseed Mix.

REJUVELAC (FERMENTED SEED DRINK)

Wash a cupful of whole grain (preferably organically grown) and cover with 2 cups of warm water. Suitable are rice, millet, rye and other grains. Keep in a glass or porcelain container in a warm place. Pour off the liquid the next day or when it tastes slightly sour. Use possibly refrigerated as a refreshing drink. The grains may then be cooked or sprouted. Use the ferment only if it has a pleasant taste and smell otherwise discard it. Rejuvelac is not suitable for sensitive and yeast-allergic individuals.

RICE DISHES

Cook the rice until almost soft and most of the water has evaporated. Add a small quantity of apples, cover, cook until the apples are soft and then mash them. Add cinnamon, oil, lecithin and kelp. Possibly eat cold as dessert. As an alternative, add apple puree to the cooked rice. You may also try rice with a sauce based on blended raw carrots and other sweet vegetables or bananas.

Healthier than cooked rice is sprouted and blended rice. Wash and soak a sprouting variety of brown rice overnight. After sprouting blend it and add other flavoring ingredients, such as banana, olive oil, kelp, carob, lecithin, for a sweet meal also some pitted dates. Blend again and eat this instead of a breakfast cereal. If this is too gritty for you, then strain the rice puree after the first time of blending or cook it.

SAUERKRAUT

Use a wooden barrel or earthenware pot of suitable size. Place a layer of shredded cabbage 10-15 cm/4 – 6 inches deep in the container. A small amount of salt and some herb seeds, such as caraway, fennel or cumin, may be sprinkled over it; other shredded vegetables may be added for flavoring. Press the first layer down, then add another layer and so on. The cabbage must be completely saturated with its juice and no air pockets left. Cover the contents with cheesecloth, place a wooden cover over it and weigh down with a heavy stone. Leave at room temperature.

From time to time, after several days, remove foam and mildew from the top, wash the cheesecloth, board and stone with warm water and then put them back. After about 2 weeks it should be ready for eating. Store the container in a cool place, or fill the sauerkraut in jars and refrigerate. Eat it raw and drink the juice as well. Raw sauerkraut may not be suitable for sensitive individuals but should be fine if cooked.

This recipe may occasionally fail because the barrel is contaminated. To avoid this, thoroughly clean the barrel with steam or boiling water before use. To make it easier for beneficial bacteria to develop, you may either sprinkle some organic cider vinegar into the different layers or add some acidophilus culture.

SEED CHEESE/SEED YOGURT

Soak oily seeds such as almonds, nuts, sesame, pumpkin or sunflower seeds for 8-12 hours. Puree in an electric blender with the addition of acidophilus culture. If not yeast sensitive, you may also experiment with adding rejuvelac instead. Keep in a warm place for several hours until the desired degree of sourness develops. Refrigerate and use within 3 days. If it is too sour or if curd and whey have separated, just strain and discard the whey, possibly even rinse the curd. You may use seed yogurt as part of a salad dressing, for flavoring meals or as bread spread. The more sensitive you are, the less sour it should be when you use it. If it smells or tastes bad, discard it.

SEED MILK

Soak almonds, rice or sunflower kernels overnight or for about 12 hours. The simplest way is to change the water, blend the soaked seeds in an electric blender and press them through a strainer. You may either drink the liquid immediately or refrigerate. You may cook the residue of the rice and add the residue of the oily seeds to any breakfast mix (possibly remove almond skins before blending). However, a much better way is to wait until the seeds start sprouting. This removes any enzyme inhibitors and provides natural sweetness and enzymes to the milk. In this way you may even use much cheaper unhulled sunflower or pumpkin seeds for making milk.

SMOOTHIE

Mix in a blender mature green papaw (skin, seeds and flesh), banana, any fruit in season, possibly a raw egg, and a suitable liquid such as fruit juice or vegetable juice, seed milk or yogurt. After blending you may fortify it as described for the spirulina-pollen-linseed mix.

SOYMILK

Self-made soymilk is less harmful than commercial soymilk and mainly recommended for making yoghurt. Soak whole soybeans for 2 days in the refrigerator, changing the water several times to remove all the anti-nutrients. Then blend and strain through a cheesecloth. Bring the strained liquid to boiling and simmer for 3-5 minutes, cool quickly and refrigerate until needed. One cup of dry beans yields about 3 cups of soaked beans and 2-3 litres of soymilk. When using this to make yoghurt add a tablespoon of raw honey as food for the starter bacteria.

SPIRULINA-POLLEN-LINSEED MIX

I recommend this as a basic snack or meal: Mix one teaspoon of spirulina, two of barley or wheat grass powder and three each of pollen and ground linseed with a suitable liquid (you may change the composition of the mix as it suits you). This may be seed milk, seed yogurt or (goats’) milk yogurt, fresh vegetable juice or grape juice, smoothie made with raw egg, papaw, banana or other fruit. Add lecithin granules, coconut oil or extra-virgin olive oil, and suitable powders (e.g. slippery elm, selenium yeast or kelp) or crushed tablets. You may make the consistency so that you can drink it, or like porridge to eat with a spoon.

SPROUT SALAD

Mix a variety of freshly rinsed sprouted seeds with a combination of fresh, raw vegetables, basically using whatever is available. Most suitable are sprouts of mung beans, lentils, sunflower seeds and fenugreek together with finely grated beetroot, carrot and turnip or radish. Tomato and cucumber (try grated) are good for flavoring. If you have difficulty chewing, you may put all of it through a mincer or you may also liquefy and drink it, possibly as part of a protein drink.

The key to enjoying a salad is to find a delicious dressing. Experiment until you succeed. I recommend a general dressing of extra virgin olive oil, lemon juice or whole blended lemon or cider vinegar or rosehip powder, any fresh or dried herbs or spices, possibly a dash of cayenne. These may be added individually or mixed beforehand and refrigerated in a jar. You may flavor olive oil by mixing in a jar one part of tahini with 3-10 parts of oil, lemon juice and lecithin. For health improvement you may add ground linseed and kelp to the salad. Start by adding very small amounts of kelp until you come to like it. Raw egg yolk is a good addition to the dressing, and possibly seed cheese or sour milk. You may also flavor this salad with tofu or yogurt.

SWEET VEGETABLES

Use any combination of the following: sliced pumpkin, sweet potato, onion, turnip, carrot and tomato. Adjust the cooking water so that finally all of it has evaporated. Vegetables with short cooking times (tomato, pumpkin) may be added later to preserve their flavor. Also any salt, kelp, oil, curry, cayenne, herbs and spices are best stirred in at the end of cooking.

YOGURT – CLABBER MILK – COTTAGE CHEESE

It is essential to repopulate the intestines with beneficial lactobacilli, especially L. acidophilus in the small intestines and bifido bacteria in the large intestines. Instead of or in addition to using high-potency acidophilus/bifido capsules or powders, you may use a self-made fermented product or yogurt. This may be made from fresh unpasteurized cows’ milk, goats’ milk, rice milk, self-made soymilk or a mixture of ingredients based on bee pollen. Commercial cows’ milk acidophilus/bifido yogurt (preferably organic or biodynamic) may be used as a starter. I do not recommend habitually using commercial soymilk.

The commonly used yogurt based on cows’ milk has some problems in that many individuals are allergic or sensitive to some ingredients of cows’ milk. It often is mucus forming and is also high in estrogen, which is not good for various female cancers. According to the blood group diet, cows’ milk is only acceptable for those with blood group B and possibly AB. However, if not sensitive to it, then yogurt made from fresh raw cows’ milk can be beneficial in moderation.

You may just use rice as a base for making yogurt. Cook soaked (organic) brown rice in plenty of water, after cooling blend and strain. Add starter culture and 2 teaspoons of raw honey to the strained rice water. Rice yogurt does not set – drink it when it turns slightly sour or smells slightly fermented. You may make sweet rice milk yourself by blending and straining spouted brown rice. This is sweet enough by itself so that no added sweetener is required.

However, the most recommended yogurt is based on pollen. For this you may add to half a liter of (energized) water and starter 5 – 10 teaspoons of pollen and possibly 1 or 2 tsp. of kelp powder, several teaspoons of spirulina or chlorella or cereal grass powder. You may experiment and use more or less of the indicated amounts and also different ingredients. As with goats’ or rice milk, this does not set and is used when it starts frothing and tastes somewhat acid.

As initial starter use one teaspoon each of powdered acidophilus and bifido cultures, or a mixed culture of these or high-potency capsules or a commercial yogurt containing these, or other mixed strains of lactobacteria. Do not use commercial yogurt or starter with only bulgaricus and thermophilus bacteria. Subsequently use up to a cupful of the previous batch as starter. Preferably use the liquid or whey as starter because it contains the most bacteria. The more of the starter you use and the warmer it is, the sooner it will be ready.

If you do not have a yogurt maker mix 2 – 3 cupfuls of any type of milk or pollen-honey liquid with a cupful of starter and keep in a jar standing in a container with hot tap water. It usually takes only a few hours to set. With powdered cultures it may take 6 – 10 hours. In cold weather renew the hot water every hour or keep the jar in a warm place. Alternatively, the milk may be kept warm by putting it in a box, or some other small, enclosed space, together with an electric bulb or other source of heat. Refrigerate the yogurt when it just starts setting, as it continues to become firmer and more acid during storage. If it becomes too sour, use less of the whey as starter and you may eat only the strained curd or neutralize the acid.

To make sour milk (clabber milk), leave raw, unheated milk in a flat bowl in a warm place for 1 – 2 days until the milk sours and coagulates. You may add a yogurt or acidophilus starter. For making cottage cheese, wait until curd and whey have separated and strain or press the curdled milk through cheesecloth.

VEGGIE BURGERS

Soak overnight one cup of chickpeas or lentils; next morning replace the water and blend. Soak two cups of rice overnight and cook. Combine the blended legumes with the cooked rice and add some buckwheat flour or an egg to bind. Flavor with any combination of the following: miso, soy sauce, fresh parsley, coriander, cumin, fresh ginger, onion, and any other herbs or spices. Form flat burgers, and bake crisp in a grill or a non-stick pan.

Source:Health-science-spirit

One of the first and most important causes of our health deterioration at the biological level is an inability to digest all the food we eat. This may be because of habitual overeating; insufficient chewing; consumption of too much milk, bread, meat and other problem foods; wrong food combinations; emotional problems; vitamin and mineral deficiencies or inherited weakness of our digestive organs.

Poor digestion has two immediate effects: a proliferation of undesirable bacteria in the small intestine and putrefaction in the large intestine. A major part of our immune system is located in the small intestine with an important center in the appendix. For years there will be fierce fighting between our lymphatic cells and the proliferating intestinal microbes as well as the toxic products of their decomposition resulting in chronic inflammation of parts of the intestinal wall.

This may cause intestinal discomfort and various digestive disorders, in children often resulting in appendicitis. This chronic inflammation weakens the intestinal wall and allows proteins that are only partly broken down as well as bacterial toxins to be absorbed and cause allergies. Apart from many unpleasant symptoms, this will greatly weaken the immune system and predispose us to rheumatoid arthritis and other autoimmune diseases and makes us susceptible to infections.

While the bowels are often overactive during childhood due to high bacterial activity, with increasing age we tend to become more and more constipated. This is largely due to a lack of dietary fiber and a decrease in the bile flow, indicating a deficiency of lecithin and choline. The walls of the bowels become weak and deformed as with diverticulitis, hard crusts begin to cover the intestinal walls and restrict its motility.

Eventually putrefaction products may cross the weakened walls of the large intestine and enter the bloodstream. This can poison the whole body though the liver, heart and brain usually bear the brunt of the attack. Irregular heartbeat, headaches and fuzzy thinking are frequent initial symptoms. Every part of the nervous system may be affected. In addition, the valve between the large and small intestines, the ileocecal valve, may become inefficient and allow bacteria from the large bowel to invade the small intestines and the bloodstream.

When the sewerage breaks down or is not working efficiently in a city, refuse will accumulate in streets and on properties and greatly contribute to the spread of diseases. It is similar in a body with inefficient bowel elimination. Waste products will accumulate in the bloodstream and tissues and cause or contribute to the development of most diseases as well as to the general deterioration of health. Bowel cancer is only the most obvious and direct result.

A diet of predominantly raw foods will in time correct these intestinal problems by supplying plenty of high-quality fiber and strengthening the bowel walls. I do not recommend the habitual addition of bran to meals, as this makes minerals unavailable, instead I recommend freshly ground linseed. Add 1 tablespoon or more to meals to ensure at least one and preferably two or three bowel movements daily. Do not heat the ground linseed but add it to the cooked food when cooled.

Another consequence of bacterial overgrowth, often in combination with food allergies, is inflammation of the pancreas in addition to that of the intestinal wall. This leads not only to a deficiency of digestive enzymes and problems of malabsorption, but it is also a main cause of insulin-dependent diabetes. The first and decisive step leading to this is the bottle-feeding of infants from birth. This deprives them of the important bifido bacteria and other protective factors that are normally transmitted with breast milk. In order to overcome these problems we must improve our eating habits, learn to chew well, eat less, combine foods correctly, eat more raw foods, especially vegetables and re-introduce beneficial bacteria.

Bacterial Cultures and Garlic

A key step in improving the digestive functions, the immune system, and overall health, is the restoration of a healthy intestinal flora. This is important with all degenerative diseases but especially in life-threatening conditions, such as AIDS, cancer, and all autoimmune diseases.

Live cultures and yogurt containing lactobacilli are commonly used to repopulate the intestines with friendly bacteria. The bacteria gain most of their energy by converting glucose into lactic acid and acetic acid. These acids inhibit other microbes and help to absorb minerals. Most important for us are acidophilus bacteria that live mainly in the small intestines, and bifido bacteria in the large intestines.

Therefore, if you buy yogurt, look for a variety listing several, including acidophilus and bifido, on the label. If you avoid cows’ milk products, you may temporarily buy soy yogurt. However, I do not recommend it for habitual use. Alternatively, use commercial cows’ milk yogurt, or bacterial culture, just as an initial starter, and make your own yogurt as described in Recipes.

Alternatively, use high-potency capsules or powdered bacterial cultures. While these bacteria are commonly grown in milk cultures and can live on lactose, they do not require it as a food source, but can live on other simple carbohydrates that easily yield glucose. A lactose-free acidophilus culture is available for individuals sensitive to milk.

Buy powdered bacterial cultures in brown glass bottles. These should be refrigerated before and after purchase. Cultures that are bought off the shelf may not have many live bacteria left. Lactobacillus bulgaricus can survive the normal gastric acid and should be taken with meals, while other cultures are to be taken in a glass of water, in freshly pressed vegetable juice or herb tea (cooled down) 30-45 minutes before breakfast, and possibly before other meals.

Best known is Lactobacillus acidophilus which populates mainly the small intestines in omnivores or mixed-food eaters. Bifido bacteria, on the other hand, populate mainly the large colon, as well as the whole intestine in vegetarians with a high carbohydrate intake. For adults culture of Bifidobacterium bifidum is most suitable, while babies initially require Bifidobacterium infantis. Lactobacillus bulgaricus has excellent antibiotic properties and stimulates the immune system. It is good for those with cancer and AIDS but, unlike the other bacterial cultures, it does not normally reside in the intestines of Caucasians; it is, however, prevalent in Orientals.

In order to establish beneficial intestinal flora it is preferable to eliminate most of the harmful bacteria and fungi beforehand. I recommend taking garlic with Epsom salts, or in an isotonic salt solution, to flush the whole length of the intestinal tract. Water with the same salt concentration as blood is called isotonic, and is not normally absorbed but passes through the whole of the intestinal tract. An isotonic solution has a salt content of about 0.9 %, or approximately 1 heaped teaspoonful to 1 liter of water. Mix this with a medium to large clove of finely crushed garlic. Unpleasant symptoms due to so-called die-off of Candida will be minimized with this flush, as the dead microbes are washed out of the body. If, for some reason, the flush does not come out at the other end within a few hours, and you start feeling uncomfortable, then take immediately a tablespoon of Epsom salt. However, if you had already breakfast then it is better to try an enema.

Instead of an isotonic flush you may take garlic with a tablespoon of Epsom salt in a glass of water. Take the garlic first with a small amount of liquid, and then the rest of the flush or Epsom salt solution.

Fresh, raw garlic has strong anti-microbial powers. Even in a dilution of more than 1:1000 it kills bacteria and fungi. When garlic is crushed its enzymes form allicin from the stable alliin. Allicin has an active oxygen atom that kills microbes but also sometimes human cells by oxidizing the cell walls. Thus anemia has been reported in those formerly being treated for tuberculosis on a very high long-term intake of raw garlic. Dr Robert Beck also found that garlic adversely affects brain functions. Therefore, I prefer to use it mainly to sanitize the intestinal tract, or to overcome an infection, rather then for everyday food flavoring.

Drink the whole isotonic solution, as described above, within 10 minutes, first thing in the morning. This is followed an hour later by one or two cupfuls of acidophilus-bifido yogurt. If you feel unhealthy, with an established disease, digestive problems or an obvious or suspected Candida infestation, then continue this morning routine for several weeks. In addition take more yogurt or other forms of acidophilus-bifido culture with most other meals.

After beneficial bacteria have been re-introduced, stop using garlic. You may minimize garlic odor by crushing cloves while they are submerged in lemon juice.

Instead of garlic, you may use hydrogen peroxide in the intestinal flush. Try up to an ounce of 3% hydrogen peroxide in 1 liter/quart of 0.9% salt water. Start taking the acidophilus and other cultures an hour after the flush

Women with fungal or bacterial overgrowth should also use a vaginal douche with diluted hydrogen peroxide (up to 0.5%) when sanitizing the intestinal tract, and introduce acidophilus into the vagina as well. If using hydrogen peroxide orally over an extended period, take also acidophilus from time to time. Anaerobic microbes are most affected by hydrogen peroxide; bifidobacteria are also sensitive to it but are generally protected while living in the colon. Oral hydrogen peroxide acts mainly in the small intestines. Acidophilus is partly protected from the effects of hydrogen peroxide, while Lactobacillus bulgaricus has a strong resistance to it.

You may use diluted hydrogen peroxide as a mouthwash, and gargle with it, instead of using toothpaste. With serious diseases also infuse diluted peroxide rectally. Immune cells produce hydrogen peroxide naturally to destroy microbes. Do not use antioxidants close to internal hydrogen peroxide. See also the related information in Hydrotherapy.

Hydrochloric Acid

In the elderly, and especially those with chronic degenerative diseases, often even young asthmatics, the body frequently loses its ability to produce an adequate amount of hydrochloric acid in the stomach. This leads to incomplete digestion of proteins, and poor absorption of vitamins B1 and B12, as well as minerals. The resulting mineral deficiency usually causes fingernails to be soft; also the hair may be unhealthy. Hydrochloric acid is also needed to activate pepsin and kill microbes in food.

An inadequate amount of hydrochloric acid in the stomach often results in overgrowth of the digestive tract with undesirable and pathogenic bacteria and fungi. This can cause or contribute to malabsorption, intestinal distress, and allergies to products resulting from bacterial and fungal breakdown, and in turn will weaken the immune system.

Symptoms associated with insufficient gastric acid are belching, discomfort after eating, or food lying heavily in the stomach and anemia. Often the body is either overalkaline or overacid, and the energy level is low. With obvious mineral deficiencies, suspected lack of hydrochloric acid, and in most cases of chronic degenerative disease, it is beneficial to use hydrochloric acid supplements with protein meals, such as including meat, fish, eggs, cheese, legumes or nuts.

You may either buy hydrochloric acid – pepsin tablets or, more cheaply, diluted hydrochloric acid. Commercial diluted hydrochloric acid is usually 20% while the concentrated acid (from a hardware store) is 35%. To make a 2% solution that is safe to use, mix 1 part of 20% acid with 9 parts of water, or 1 part of 35% acid with 16 parts of water. You may then mix 1-2 (plastic) teaspoons of 2% acid with your meal. It may be mixed with the protein portion or used as part of the salad dressing. Alternatively, you may dilute the acid with ½ cup of liquid and drink it after the meal. You may protect your teeth by drinking through a straw.

However, habitually taking mineral acids may make the body overacid. Furthermore, those who do not produce enough stomach acid also do not make enough sodium bicarbonate to neutralize an increased amount of acid in the duodenum. While the stomach content needs to be acid, the content of the small intestines needs to be alkaline; otherwise nutrients are not properly absorbed. Therefore, it is advisable to take half a teaspoon of sodium bicarbonate in liquid about 2 hours after a small meal, and 3 to 4 hours after a large meal with flesh food or other proteins.

As an alternative to hydrochloric acid supplements you may mix lemon or limejuice, or cider vinegar, in addition to magnesium chloride with a protein meal. The food acid reacts with the magnesium chloride to form hydrochloric acid and magnesium citrate, or acetate. In this way you provide all of the key ingredients to activate digestive enzymes: acidity, magnesium and chloride ions.

Use about one to two tablespoons of lemon or limejuice but less of vinegar, and half a teaspoon of magnesium chloride, best dissolved in water. As the food acids tend to be metabolized, this combination does not normally make the body acid, and therefore it is not necessary to use an alkalizer a few hours later. You may further stimulate the digestion by drinking half a cupful of a bitter herb tea after the meal. Bitter ingredients are especially helpful for the liver.

Source:Health-science-spirit