This guide is a basic primer for people to get a better understanding of foods to avoid and foods to consume. The basic objective is to establish a healthy terrain in which pathogens (viruses, bacteria, mold, and fungi) cannot survive. People do NOT get sick because of viruses like COVID19; they get sick because their terrain is toxic, which allows the bugs to flourish.
Health involves a lifestyle change. Grocery shelves are packed with foods containing high fructose corn syrup, food additives, preservatives, MSG, colored dyes, sodium benzoate, etc. Consuming these foods will increase your insulin levels, which in turn will cause widespread inflammation and fibrosis (scarring) solidifying your organs, clogging your arteries, decreasing circulation in your brain (dementia), and create many symptoms and premature death. After 35 years of research I was able to formulate a sequence of six phases of detoxification that will establish a healthy terrain.
After 35 years of clinical observation and clinical research, the following sequence for detoxification was formulated:
Phase I: Detox the liver, kidneys, intestines, lungs, and other tissues.
Phase II: Open up the avenues of excretion by means of homeopathic remedies.
Phase III: Remove any heavy metals.
Phase IV: Remove herbicides, pesticides, and insecticides.
Phase V: Resolve infections.
Phase VI: Detox any vaccines.
It must also be emphasized that during the detox process one must consume real foods (organic vegetables like kale, collard greens, carrots, celery, seaweeds; grass-fed meats, raw milk, raw juices, and raw nuts and sprouted seeds). The body in its infinite wisdom has the capacity to heal itself if it is given the raw materials. Pop tarts and other devitalized foods do not supply the raw material to heal. In fact, these devitalized foods present a burden to the body because much energy and nutrients are wasted to remove these poisons.
The philosophy is simple. Since the blood of the entire body filters through the liver every three minutes, it is imperative to cleanse the main filter first and give it the proper nutrients it needs to process the toxins it pulls out of the blood. If the liver cannot process the toxins they will keep recirculating until they get trapped in an organ or tissue. Once the filter is cleaned out, the the avenues of excretion must be opened up. A free flowing filter can now handle the increased dumping of toxins. Next, the heavy metals must be removed. Heavy metals impede cellular function and suppress the immune system. With a clean filter and drainage system working, it’s time to remove the herbicides, insecticides, and pesticides. All the above help establish a stronger immune system. The body can now fight any infections more effectively. With all the potential major burdens reduced, the immune system can direct all its energies to expel any trapped vaccines. This approach is the most logical and dramatically reduces any incidences of herxheimer reactions. The end result is that the body has been reset to “factory default.”
Why Go Organic: The No. 1 reason people go organic is to avoid pesticides, chemicals and all of those things that are not allowed in organics. Eating nonorganic genetically engineered (GE) foods (the prime candidates for Roundup spraying) is associated with higher glyphosate levels in your body.
There are three basic food groups: fats, protein, and carbohydrates. There are good and bad components within each group. Genetically modified foods like canola seeds (derived from modified rapeseeds) become toxic when processed into canola oil are toxic. They were genetically modified to withstand the treatment of herbicides like glyphosate, aka Round-Up, a Monsanto herbicide, which is known to cause cancer. Adulterated oils like canola, soy, cotton seed, corn, safflower, and sunflower literally change the fats in your cell membranes into plastic. This is one major reason why there are so many degenerative diseases (diabetes, cardiovascular, and cancer) today. A plastic membrane prevents the uptake of oxygen and nutrients into the cell and removal of wastes out of the cell. In addition, canola oil is a long chain fatty acid (18 or more carbons), which causes it to go rancid in your liver.
Interestingly, mother’s milk is composed mainly of fats and proteins with no carbohydrates. One should focus on consuming good proteins and fats just as Mother Nature intended. Any animal protein should be grass fed, no antibiotics, no steroids, or growth hormones. The big advantage is that animal protein helps repair your body, boosts your immune system, and helps keep your blood sugar high for long periods.
Why Eat Animal Protein:
Research published in Nutrition shows that those who eat a strictly plant-based diet may suffer from subclinical protein malnutrition, which means they also are likely not getting enough dietary sulfur. Sulfur is derived almost exclusively from dietary protein, such as fish and high-quality (organic and/or grass-fed/pastured) beef and poultry. Meat and fish are considered "complete" as they contain all the sulfur-containing amino acids you need to produce new protein.
Needless to say, those who abstain from animal protein are placing themselves at far greater risk of sulfur deficiency and its related health problems. Sulfur also plays a vital role in the structure and biological activity of both proteins and enzymes. If you don't have sufficient amounts of sulfur in your body, this deficiency can cascade into a number of health problems as it will affect bones, joints, connective tissues, metabolic processes, and more.
4 oz strip steak, 133 calories, 26 g protein
When it comes to steak or burgers, go grass-fed. It may ding your wallet, but it'll dent your abs. Grass-fed beef is naturally leaner and has fewer calories than conventional meat: A lean seven-ounce conventional strip steak has 386 calories and 16 grams of fat. But a seven-ounce grass-fed strip steak has only 234 calories and five grams of fat. Grass-fed meat also contains higher levels of omega-3 fatty acids, according to a study published in Nutrition Journal, which have been shown to reduce the risk of heart disease.
Sources of quality protein:
Boneless and Skinless Chicken or Turkey Breast. You want to make sure they were not fed antibiotics, growth hormones, and steroids.
Fish. Avoid farm raised fish because they are fed genetically modified foods. Also certain fish are high in mercury: grouper, tuna, swordfish, shark, king mackerel, tilefish, marlin, orange roughy, striped bass, and Mahi Mahi.
The following fish are low in mercury:
Legumes: lima beans, black beans, chickpeas, pinto beans, kidney beans, lentils, peas, navy beans.
Grains: barley brown rice, buckwheat, bulgur (cracked wheat), millet, oatmeal, corn, kalmut, rye, semolina wheat, spelt, triticale, sorghum, farro, teff (is a food high in phosphorus; teff also serves as a natural remedy for PMS and cramps; and it’s gluten-free), wheat, and fonio.
Important Notes: Eating whole grains is not as healthy as one might think. One of the major downsides of eating grains is that they contain anti-nutrients like gliadin, an immunotoxic protein. It is capable of increasing the production of another intestinal protein zonulin, which in turn opens up gaps in the normally tight junctures between intestinal cells. In lay terms this is called leaky gut, which causes chronic inflammation.
Wheat germ agglutinin (WGA)
Another toxic component present in grains is lectins. Wheat germ agglutinin (WGA) is a particularly resilient and problematic lectin. It is not eliminated through sprouting and is actually found in higher concentrations in whole wheat. Studies indicate that it has the potential to contribute to a wide range of adverse health effects, including gut inflammation and damage to your gastrointestinal tract.
Pro-inflammatory—WGA stimulates the synthesis of pro-inflammatory chemical messengers (cytokines) in intestinal and immune cells, and has been shown to play a causative role in chronic gut inflammation.
Immunotoxicity—WGA causes the thymus gland to shrink in rats, and anti-WGA antibodies in human blood have been shown to cross-react with other proteins. This indicates that they may contribute to autoimmunity. In fact, WGA appears to play a role in celiac disease (CD) that is entirely distinct from that of gluten, revealed by significantly higher levels of IgG and IgA antibodies against WGA found in patients with CD, when compared with patients with other intestinal disorders.
Neurotoxicity—WGA can cross your blood-brain barrier through a process called "adsorptive endocytosis," pulling other substances with it. WGA may attach to your myelin sheath and is capable of inhibiting nerve growth factor, which is important for the growth, maintenance, and survival of certain target neurons.
Excitotoxicity—WGA present in wheat, dairy, and soy contain exceptionally high levels of glutamic and aspartic acid, which makes them all potentially excitotoxic. Excitotoxicity is a damaging process where glutamic and aspartic acid cause an over-activation of your nerve cell receptors. This can lead to calcium-induced nerve and brain injury. These two amino acids may contribute to neurodegenerative conditions such as multiple sclerosis, Alzheimer's, Huntington's disease, and other nervous system disorders such as epilepsy, ADD/ADHD and migraines.
Cytotoxicity—WGA has been demonstrated to be cytotoxic to both normal and cancerous cell lines, capable of inducing either cell cycle arrest or programmed cell death (apoptosis).
Disrupts Endocrine Function—WGA may contribute to weight gain, insulin resistance, and leptin resistance by blocking the leptin receptor in your hypothalamus. It also binds to both benign and malignant thyroid nodules, and interferes with the production of secretin from your pancreas, which can lead to digestive problems and pancreatic enlargement.
Cardiotoxicity—WGA has a potent, disruptive effect on platelet endothelial cell adhesion molecule-1 which plays a key role in tissue regeneration and safely removing neutrophils from your blood vessels.
WGA Adversely Affects Gastrointestinal Function by causing increased shedding of the intestinal brush border membrane, reducing the surface area, and accelerating cell loss and shortening of villi. It also causes degradation in intestinal cells, contributing to cell death and increased turnover, and decreases levels of heat shock proteins in gut epithelial cells, leaving them more vulnerable to damage.
As noted earlier, the highest amount of WGA is found in whole wheat, including its sprouted form, which is touted as being the most healthful form of all ... The traditional ways of addressing many of these anti-nutrients is, in fact, by sprouting, fermenting and cooking. However, lectins are designed to withstand degradation through a wide range of pH and temperatures. WGA lectin is particularly tough because it's actually formed by the same disulfide bonds that give strength and resiliency to vulcanized rubber and human hair.
As you might suspect, leaky gut can cause digestive symptoms such as bloating, gas and abdominal cramps, but it can also cause or contribute to many others you may not, such as fatigue, skin rashes, joint pain, allergies, psychological symptoms, autism and more. It's a vicious cycle because once your digestive tract has been damaged, it allows various gut contents to flood into your bloodstream where they wreak havoc on your health. The key to preventing this lies in altering your diet to eliminate the offending foods — including sugars and grains — as well as introducing healthier ones that will support a proper balance of bacteria in your gut. To restore gut health and prevent leaky gut from occurring, it is essential to eat traditionally fermented foods.
Dr. Natasha Campbell-McBride explains:
“Fermented foods are essential to introduce, as they provide probiotic microbes in the best possible form … fermented foods will carry probiotic microbes all the way down to the end of the digestive system. Fermentation predigests the food, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people with damaged gut. Fermentation releases nutrients from the food, making them more bio-available for the body: for example sauerkraut contains 20 times more bio-available vitamin C than fresh cabbage.”
On Dr. Campbell-McBride's web site (www.gaps.me/dr-campbell-mcbride.php) you can find recipes for many traditionally fermented foods, including sauerkraut, yogurt, kefir, kvass and more.
If you regularly eat fermented foods such as these that have not been pasteurized (pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive. If these foods do not make a regular appearance in your diet, or you've recently taken antibiotics, a high-quality probiotic supplement will help give your gut bacteria the healthy boost it needs. Once your gut flora is optimized, your leaky gut should improve naturally. As Dr. Cordain explains: “... when we have a healthy flora of bacteria in our gut, it tends to prevent leaky gut.”
Why raw milk
Raw milk is fast becoming the number one hot food topic and has emerged as a high priority health food in America. People need and want clean raw milk that is produced in organic, grass-fed conditions. Raw milk retains its enzymes, good grass-fed fats, and wonderful, bio-diverse, immune system-rebuilding beneficial bacteria, and works wonders for the depressed immune system of the common American. Raw milk changes and saves lives, yet the FDA detests raw milk like nothing else on earth.
Pasteurization killed antibiotic effectiveness for all of us: By creating a commodity dairy market system that relies heavily on antibiotics fed to heifers and dry cows at CAFO (Confined Animal Feeding Operation) the antibiotics now used in American hospitals for humans no longer work. Tens of thousands of Americans now die each year because of superbugs created by CAFO antibiotic abuse. MRSA and VRE (vancomycin resistant enterococcus drug resistance) are now a major cause of death, and there are fewer and sometimes no antibiotics left to kill the bad bugs and save human lives. The FDA refuses to ban or limit use of antibiotics in CAFO feed and instead testifies in defense of antibiotic use by the CAFO industry.
Pasteurization has killed the digestibility of milk and its delicious milk reputation. It triggers gas, allergies, diarrhea, asthma attacks, mucus production, constipation, gastric cramping and so-called “lactose intolerance.” This has caused the dairy industry to lose many consumers to soy milk, rice milk, almond milk and even hemp milk. None of these fake milks comes from mammalian animals with teats.
The dairy industry time and time again claims that if you are black or if you are Asian you have a deficiency. You have something wrong with you. The fact of the matter is that the Masai in Africa and the Chinese outer Mongolians have drunk raw milk for thousands of years without lactose intolerance. There are virtually no human babies on earth that can’t digest their own mothers’ breast milk. That breast milk is raw milk. The same goes for nearly all grown or growing humans. The vast majority of people can drink raw milk if given a chance because the enzymes and lactase-producing bacteria that re-colonize the gut are found in raw milk. Raw milk is food for all people. It is color blind, unlike pasteurized milk produced by corporations seeking answers to the deficiencies found in their processed, dead partial milk. What people really are is “pasteurization intolerant.” Fortunately, pasteurized milk has not killed the will of a small group of pioneering farmers and consumers to fight and expose the truth. This brings great news. Raw milk for humans is the solution and has exactly the opposite effect on farmers, the cows, the earth, the consumer—it is life-giving. Raw milk is now rapidly emerging as a farmer-to-consumer connected market. Things had to get really shockingly bad for the people and the farmers to see what really bad is.
Source for real food delivered to your door.
Clearview Valley Farm
They offer Raw Milk and Dairy, Pastured Meats and more foods that are free of any chemicals, hormones, antibiotics, soy, and GMO's.
Nuts: one must purchase raw unpasteurized nuts and seeds. Nuts are highly nutritious. One ounce (28 grams) of mixed nuts contains:
Here are some of the most commonly consumed nuts:
Nuts are antioxidant powerhouses.
Antioxidants, including the polyphenols in nuts, can combat oxidative stress by neutralizing free radicals — unstable molecules that may cause cell damage and increase disease risk. The essential oils in nuts may protect your cells and lower` the LDL cholesterol preventing damage caused by free radicals.
One study found that walnuts have a greater capacity than fish to fight free radicals. Research shows that the antioxidants in walnuts and almonds can protect the delicate fats in your cells from being damaged by oxidation.
Seeds: are an ancient food with a long list of potential health benefits that continues to grow. They’re full of healthy fats and important vitamins, minerals and antioxidants. Some seeds are a great natural fast food to grab on-the-go, while other seeds are best added to salads, side dishes and recipes of all kinds.
Compared to all other seeds and nuts, flaxseeds are an excellent source of fiber and the richest source of the omega-3 fat ALA (alpha-linolenic acid). Because the body doesn’t easily digest the whole seed, it’s best to eat ground flaxseeds so you’re sure to absorb all the valuable nutrients. In several studies flaxseeds have helped lower cholesterol, blood pressure, and other risk factors for heart disease.
Ground flaxseeds can be easily mixed into non-dairy yogurt, smoothies, baked goods and chili or casseroles.
Warning: Flax seeds have three times the amount of phytoestrogens of soy. For patients who have cancer issues, it behooves them to stay away from consuming these seeds.
Chia seeds are the tiniest of seeds and are a member of the mint family. Every 2 tablespoons pack 10 grams of fiber! That’s 30-40% of the recommended fiber most people need for the day. For people with diabetes or pre-diabetes, chia seeds may help lower post-meal blood sugar because of this high fiber content. Just like flax seeds, chia seeds are an excellent source of ALA, but also calcium, magnesium and phosphorus – 3 important nutrients for bone health.
Chia seeds don’t need to be ground like flax seeds and are also easy to add to your diet. Mix these tiny seeds with non-dairy yogurt, sprinkle on top of vegetables or soups, or try this Peach Chia Parfait.
For a delicious on-the-go snack with chia seeds, try Caveman Foods Grain-free Granola bars.
Pumpkin seeds are loaded with nutrition, including being one of the best natural sources of magnesium. Why is magnesium important? Most Americans don’t get the recommended daily amount of magnesium and it’s really important for:
People of all ages benefit from getting enough magnesium, so choose a handful of pumpkins seeds as a mid-afternoon snack.
Pumpkin seeds are also a good plant-based protein choice with 7 grams of protein in every ounce (¼ cup). Add ¼ cup to homemade trail mix or sprinkle on top of butternut squash soup, your favorite salad or other vegetable side dish to give it a protein boost.
These seeds haven’t been studied as much as other seeds, but some research shows similar potential health benefits as other seeds, like lowering blood pressure and cholesterol and reducing inflammation. Sesame seeds can also help boost immunity because they have so many of the nutrients that play a key role in immunity (zinc, selenium, copper and iron). Keep in mind you need to eat at least 3 Tablespoons to get enough of a serving of these nutrients to make a difference. Like other seeds, they also have heart healthy fats, fiber and antioxidants.
Try adding sesame seeds to smoothies, hamburgers or meatloaf, and sprinkle a generous amount on stir-fry dishes and steamed vegetables.
Tip: Sesame seeds have vitamin T, which helps build platelets.
Sunflower seeds are of special significance since they are high in omega 6 fatty acids. It is the omega 6 fatty acids that restore the integrity of your cell membranes. It is the omega 6 that acts as a magnet drawing oxygen into the cell. Of interest cancer cells cannot survive in a highly oxygenated environment.
When you think sunflower seeds, think brain food. Omega 6 and omega 3 fatty acids present Parent Essential Oils. From these Parent Essential Oils the body makes DHA and EPA essential for brain function. They’re also rich in three nutrients that have been shown to help protect the brain — vitamin E, magnesium and selenium. As a matter of fact, the brain uses more vitamin E than any other organ in the body. Just ¼ cup of these seeds gives you 2/3 of the recommended daily intake of vitamin E. Sunflower seeds also offer the same benefits of other seeds — reducing inflammation and risk of heart disease.
Sunflower seeds also provide a not-so-shabby 6 grams of plant-based protein in just 1/2 cup.
Add these seeds to burgers, tuna salad or chicken salad for a nutty crunch. Of course, they always make a great topping for salad or non-dairy yogurt. And for on-the-go snacks, eat a handful by itself or mixed with other trail mix ingredients, and many of our Caveman Foods bars have sunflower seeds as a key ingredient, including Nutrition bars, Grain-Free Granola bars and our new Grain-Free Granola Crunch!
With so many potential health benefits and so many seeds to choose from, it’s time to make raw seeds a part of your daily eating routine.
In the past thirty years, fats have been linked to heart disease, clogged blood vessels, cancer, obesity and various degenerative diseases like arthritis, diabetes, cataract, multiple sclerosis, hypertension, nephritis, lupus erythematosus and others. As an attempt to combat these dreaded diseases, the medical profession and food industry, in recent years, have been promoting fat free products and avoidance of cholesterol rich foods. The real emphasis should be on avoiding all processed fats (hydrogenated, partially hydrogenated, and heated fats and oils), bleaching of flour and instead consume the only two essential fatty acids (linoleic acid [omega 6s] and alpha-linolenic acid [omega 3s]). The oils must be organic and cold pressed. Safflower and sunflower oils provide the omega 6s and chia seeds, brussels sprouts and avocado supply the omega 3s. The two essential oils provide the parent essential oils from which the body can make all the other necessary oils.
The cholesterol scare has caused lay people and physicians alike to view all cholesterol as dangerous while driving some people almost to the point of being neurotic about eating foods high in cholesterol. Although eggs, butter, milk, cheese and fat meats are high in cholesterol they also carry the best antidote for it: phosholipids and lecithins. These phospholipids and associated factors of vitamin E protect the chromosome units in the cell. Without chromosome integrity, degenerative diseases occur.
The mantra of high cholesterol has also drummed up much business for the pharmaceutical industry who has profited enormously by the physician's compulsion to lower high cholesterol levels by means of drugs. In the wake of misinformation and lack of proper nutrition, many people continue to suffer without resolution of their health problems.
Compounding the problem of a deficiency of ingesting good quality fats is the ubiquitous use of prescribed drugs in our society. The common use of aspirin to "Prevent" heart attacks and non-steroidals to reduce inflammation, presents a major problem in that these drugs themselves block the normal metabolism of fats in the body. The fact remains that if patients are helped by the use of aspirin or non-steroidal drugs, then one can infer that the patient has an underlying essential fatty acid (EFA) metabolism problem. Correcting the EFA problem by means of high quality nutrition will not only improve the patients symptoms and decrease the need for medications, it will also help improve the patients overall health.
Fats are essential to bodily function. The EFA's enable saturated fats to be oxidized and provide heat and energy; they easily combine with protein and oxygen and pump them through the body; fats are also stored for body insulation and future utilization, used in cell membrane repair, secreted in milk and excreted in the feces. Fats are needed to replenish the fatty sheath around nerves, pad joints and organs and provide a vehicle for the fat soluble vitamins (D,E,K,A and F); they are also converted to other lipids which provide the basis for hormones and body fluids.
The essential fatty acids (EFA) are an integral fraction of fats important to the body. EFA's are unsaturated fats; they are unsaturated because they have bounds or linkages within their chemical structure which permit attachment of other essential compounds like protein and oxygen. When high quality, electron-rich fats are combined with proteins, the electrons are protected until needed by the body. The more bonds within the EFA structure the more beneficial the EFA is to the body. As an example, olive oil has only one unsaturated bond compared to flaxseed oil which has three. Another beneficial factor comes from the presence of a field of electrons when two or more bonds are present. These electrical charges are easily released within the body to recharge living substances, especially to the brain and nerves. It is this electrical property which is so vitally needed for enzyme reactions to sustain life. These essential fatty acids have favorable effects upon sex maturation, pregnancy, lactation and protect against the harmful action of x-ray irradiation. When deficient, the EFA's will increase brushing and strokes (capillary permeability) and high blood pressure (lower capillary resistance). They also are necessary in cholesterol metabolism and normal function of every cell and organ of the body. Strictly speaking the essential fatty acids (linolenic, arachidonic and linoleic) cannot be synthesized by the body and unfortunately most people's diets today are deficient in natural fats.
Natural fats fall into one of three families of fats. Each of these fats are converted into special hormones called prostaglandins (PGs). These prostaglandins act as chemical messengers within all cells and are essential to their normal function. Our bodies need all three types of EFA's in balanced amounts to provide the three types of prostaglandins (PG-1, PG-2 and PG-3). The PG-1's and PG-3's promote health and are considered beneficial to body function. These two groups decrease the clotting of blood, decrease blood pressure, decrease swelling and inflammation, decrease tumor growth and help burn fat. The PG-2 group does exactly the opposite and its functions promote the degenerative process.
The availability of the specific essential fatty acids from each of the families of fats is dependent on the fats not being processed (heated, partially or fully hydrogenated). The first family of fats (this group produces PG-1's) is comprised of those which are derived from food oils: safflower, corn, sunflower, peanut, evening primrose and black currant. The second group of fats (this group produces PG-2's) come from ingestion of red meats, dairy products, mollusks and shellfish. The last group of fats represent the cold weather oils: flaxseed (linseed), walnut, canola and from cold water fishes.
The biggest nutritional problem in our society today is the over consumption of processed fats. Most people are unaware of the quantity of processed fats consumed on a daily basis. Interestingly, when animals are fed solidified or saturated fats, they eat six times as much fat and six times as much food as compared to animals fed healthy unsaturated fats. When food labels are read, partially hydrogenated fats are in everything: margarine, all commercial peanut butters, most crackers, chips, cookies, cakes and candies, many breads, some mayonnaise and salad dressings as well as many of the commonly consumed foods. Processing natural fats to partially hydrogenated ones extends the shelf life of the product. The problem is that these partially hydrogenated fats interfere with the normal conversion of the group 1 and 3 fats to their appropriate prostaglandins. The end result of this faulty metabolism is the over production of PG-2 type which promotes inflammation, pain and degenerative diseases.
Excerpts from Healing Fats...Killing Fats by Udo Erasmus.
Richest source of Omega-3 fatty acids (50-60% Omega-3s); contains almost twice as much of the Omega-3s as fish oil.
Heart Disease — Omega-3s lower high blood cholesterol and triglyceride levels by as much as 25% and 65% respectively. Omega-3s decrease the probability of a clot blocking the artery in the brain (stroke), heart (heart attack), lungs (pulmonary embolism) or the organ (peripheral vascular disease...that is gangrene). Omega-3s will lower high blood pressure.
Cancers — Omega-3s dissolve tumors. Max Gerson used Flax Oil for this purpose in his clinic. Dr. Budwig in Germany has over 1000 documented cases of successful cancer treatment using Flax Oil along with additional support. She has been using Flax Oil successfully in cancer therapy for over 30 years now. More recent research shows that Omega-3s kill human cancer cells on the same culture. Breast, lung and prostrate cancer cell lines were studied.
Diabetes — This disease, according to Dr. Budwig, has its origin in deficiency of Omega-3s (as well as Omega-6) fatty acids and is made worse by current lack of vitamins and minerals.
Arthritis — Omega-3's have been found to be effective in the successful treatment and prevention of arthritis. Both fish oils and Flax Oil have been used. More recently, research using combinations of the Omega-3 and -6 fatty acids found that 60% of rheumatoid arthritics were able to completely discontinue their non-steroidal anti-inflammatory drugs (NSAIDS) and another 20% were able to reduce their dosages of NSAID in half.
Asthma — Flax Oil can relieve asthma noticeably, sometimes within a few days of starting to take the oil.
Premenstrual Syndrome — Many cases of PMS are completely relieved within one month with fresh flax oil. Vitamins and minerals are also very important.
Allergies — Omega-3s help to decrease allergic response. Since the body must be rebuilt, a longer time is needed before allergies are alleviated. Total nutritional support is required.
Inflammatory Tissue Conditions — Included here are the diseases which end in -itis, in which are meningitis, bursitis, tendinitis, tonsillitis, gastritis, ileitis, colitis, arthritis, phlebitis, prostatitus, nephritis, splenitis, hepatitis, pancreatitis, otitis, etc. as well as psoriasis and lupus. All of these inflammatory conditions may be helped by the Omega-3s.
Water Retention — Flax oil helps the kidneys remove sodium and water. Water retention (edema) is involved in swollen ankles, some forms of overweight, PMS, and late stages of cancer and cardiovascular disease.
Skin Conditions — Flax Oil is famous for its ability to make the skin smooth, soft and velvety. It will also alleviate those skin conditions whose origin is the lack of the Omega-3s in the diet.
Vitality — One of the most noticeable signs of improved health from the use of Flax Oil is increased vitality, more energy. Athletes notice that their fatigued muscles recover from exercise more quickly. Omega-3s increase stamina.
Calmness Under Stress — Many people find this calming effect of fresh Flax Oil to be its most pleasant . Omega-3s fatty acids prevent excess toxic biochemicals which our bodies produce under stress.
Other Conditions — Flax Oil can also be helpful in multiple sclerosis (in places where essential fatty acid consumption is high, multiple sclerosis is very rare); Omega-3s are necessary for visual function (retina), adrenal function (stress), and sperm formation; cystic fibrosis (Omega-3-containing oils will loosen the viscous mucous secretions and relieve breathing difficulties); some cases of sterility and miscarriage; some glandular malfunctions; some behavioral problems (schizophrenia, depression, manic-depressive disorder, etc.); addictions (to drugs or alcohol); and pathologically deviant behaviors.
Because they are the essential nutrients most commonly lacking in the North American diet, Omega-3s are recommended for everybody. In order for the Omega-3 fatty acids in Flax Oil to unfold their vital functions, the other essential nutrients (proteins, vitamins and minerals) must also be present in adequate amounts.
Fructose: The Biggest Carb Culprit
People on low-carb diets lose weight in part because they get less fructose, a type of sugar that can be made into body fat quickly. Although fructose is naturally found in high levels in fruit, it is also added to many processed foods, especially in the form of high-fructose corn syrup. If your only source of fructose came from eating an apple or orange a day, keeping your total grams of fructose to below 25 per day, then it would not be an issue.
But what many completely fail to appreciate is that fructose is the NUMBER ONE source of calories in the United States and the typical person is consuming 75 grams of fructose each and every day. Because fructose is so cheap it is used in virtually all processed foods. The average person is consuming one-third of a pound of sugar every day, which is five ounces or 150 grams, half of which is fructose. This is 300 percent more than the amount that will trigger biochemical havoc, and this is the average — many consume more than twice that amount.
Evidence is mounting that excess sugar, and fructose in particular, is the primary factor in the obesity epidemic, so it's definitely a food you want to avoid if you want to lose weight. For those people who were diagnosed with cancer, sugar feeds cancer cells and will speed up your demise.
These "Healthful" Carbs Should be Avoided Too
By Joseph Mercola
Many dieters snack on pretzels in lieu of potato chips and other salty snacks, believing them to be healthier alternatives. But eating pretzels is akin to dipping a spoon straight into a bowl of sugar, as that's precisely the way your body responds to this refined carbohydrate snack.
Don't be fooled by the fact that they're "fat-free" — remember it's the carbs that are the culprit.
Your body prefers the carbohydrates in vegetables rather than grains because they slow the conversion to simple sugars like glucose, and decreases your insulin level. Remember when your insulin level rises, so does the inflammation through out your entire body. With increased inflammation comes fibrosis. Increased fibrosis causes blood vessels to clog, organs, especially your brain, to become fibrotic. Grain carbohydrates, like those in pretzels, will increase your insulin resistance and interfere with your ability to burn fat -- which is the last thing you want if you're trying to lose weight.
Even cereals, whether high-fiber, whole-grain or not, are not a food you want to eat if you're concerned about your weight. If they contain sugar, that will tend to increase your insulin levels even more … but even "healthy" sugarless cereals are an oxymoron, since grains rapidly break down to sugar in your body, stimulating insulin production and encouraging weight gain.
Of course, increasing numbers of people are now aware that refined carbs like white sugar and white bread may make them pack on the pounds. But many are still being misled that "good" carbs like whole grains and fruit won't. Remember, whether it's a whole grain, a sprouted grain or a refined grain, ALL grains rapidly break down to sugar, which causes your insulin resistance to increase and will make your weight problems worse. Insulin resistance can also result from adulterated fats, corn, soy, canola, cotton seed, sunflower, and safflower oils. These adulterated oils corrupt the cell membrane and reduce its permeability to insulin and cause your blood sugar to rise. It’s called diabetes.
This is NOT the case with vegetables, however. Vegetables will NOT convert into sugar the way grains do, and most Americans need to eat far more vegetables. Eating carbs in the form of vegetables may make your carb intake higher, but will not be a hindrance to your health goals. One caveat, corn and potatoes do not count as vegetables; they act much more like grains as far as your body is concerned.
Digestive Enzymes vs Systemic Enzymes
Even though both are enzymes they have different functions. Digestive enzymes are present in raw foods. When raw foods are eaten, the digestive enzymes help breakdown the protein, carbohydrates and fats that are present in the food. In a perfect world, we wouldn’t need to take digestive enzymes if we ate raw foods directly taken from our garden. The problem is when raw food is shipped from California, Florida, or South America the living enzymes deteriorate. Within thirty seconds of cooking most of the enzymes are destroyed. For this reason it is essential that we take food based digestive enzymes to assist our body in breakdown the food components for absorption in our intestines.
Deficiencies in digestive enzymes are associated with a variety of health conditions, especially those that affect the pancreas as it secretes several key enzymes. Often these can be addressed with dietary changes, such as restricting certain foods or adding those with naturally occurring digestive enzymes, or by taking prescription or over-the-counter (OTC) enzyme supplements.
Digestive enzymes are substances secreted by the salivary glands and cells lining the stomach, pancreas, and small intestine to aid in the digestion of food. They do this by splitting the large, complex molecules that make up proteins, carbohydrates, and fats (macronutrients) into smaller ones, allowing the nutrients from these foods to be easily absorbed into the bloodstream and carried throughout the body.
Digestive enzymes are released both in anticipation of eating, when we first smell and taste food, as well as throughout the digestive process.
Each of the many different digestive enzymes targets a specific nutrient, splitting it up into a form that can eventually be absorbed. The most significant digestive enzymes are:
Amylase is essential for the digestion of carbohydrates. It breaks down starches into sugars. Amylase is secreted by both the salivary glands and pancreas. The measurement of amylase levels in the blood is sometimes used as an aid in diagnosing various pancreas or other digestive tract diseases.
High levels of amylase in the blood may indicate a blocked or injured duct of the pancreas, pancreatic cancer, or acute pancreatitis, a sudden inflammation of the pancreas. Low levels may indicate chronic pancreatitis (ongoing inflammation of the pancreas) or liver disease.
Maltase is secreted by the small intestine and is responsible for breaking down maltose (malt sugar) into glucose (simple sugar) that the body uses for energy. During digestion starch is partially transformed into maltose by amylases. The maltase then converts maltose into glucose that is either used immediately by the body or stored in the liver as glycogen for future use.
Lactase (also called lactase-phlorizin hydrolase) is a type of enzyme that breaks down lactose, a sugar found in dairy products, into the simple sugars glucose and galactose. Lactase is produced by cells known as enterocytes that line the intestinal tract. Lactose that is not absorbed undergoes fermentation by bacteria and can result in gas and intestinal upset.
Lipase is responsible for the breakdown of fats into fatty acids and glycerol (simple sugar alcohol). It's produced in small amounts by your mouth and stomach, and in larger amounts by your pancreas.
Also called peptidases, proteolytic enzymes, or proteinases, these digestive enzymes break down proteins into amino acids. In addition, they play a role in numerous body processes, including cell division, blood clotting, and immune function.
Proteases are produced in the stomach and pancreas. The main ones are:
Digestive enzymes can be obtained from capsules or tablets which have concentrated digestive enzymes of various ratios of the different vegetable based enzymes. The other source is from raw foods. The following table provides the foods and their enzymes.
The New Breed of Systemic Enzyme Blends by: Dr. William Wong ND, PhD
“Systemic enzymes are the most important part of maintaining a healthy body; of fighting the processes of both aging and disease; and of undoing the planned obsolescence nature has built into our bodies to make sure we don’t stay on the planet for too long.
Systemic enzymes are the only non-toxic way of controlling inflammation of every type and from whatever reason. More importantly, systemic enzymes are the only tools available in both natural and allopathic (conventional) medicine for fighting fibrosis. We have to remember that most all disease names end with one of two suffixes, either the “itis” denoting an inflammation or an “osis” denoting a fibrosis condition. Most of what winds up killing man is either an inflammation (itis), such as heart and vascular disease, diabetes, cancer, trauma, Alzheimer’s or a fibrosis (osis) related event such as a clot caused stroke or heart attack; fibrosis of the kidney, liver or heart valves; age related shrinking of the internal organs; etc. We also have to remember that of the two things that cause fibrosis, inflammation is the #1 major thing that brings about the formation of fibrosis and scar tissue. So control the one and you prevent the further formation of the other."
During these last 10 years, we have applied systemic enzymes to everything from simple osteo-arthritis to auto immune conditions like RA and MS. In fibrosis conditions they were applied by docs for post-operative scar tissue to Glomerulosclerosis of the kidney and to Pulmonary Fibrosis in the lungs. Plastic surgeons were even preventing the formation of scar tissue and kyloids on their work! With increase publicity more physicians and the public have become more aware and better able to understand the physiology and uses of proteolytic enzymes and the "new school" blends of systemic enzymes began flourishing.
Systemic enzyme formulas come in two-forms: vegetable based and animal based. German medical research shows that animal based systemic enzyme blends stay in the body working for 24 to 36 hours. While Indian pharmaceutical research shows that the purely vegetable based enzyme blends stay active in the body only some 4 to 6 hours. Research by pharmacologists have shown that real animal pancreatin does indeed absorb better and work better than the pancreatin imitations from vegetable sources. Research has also shown that not all pancreatin is equal. Most products containing animal based pancreatin are dilutions from the full strength pancreatin which is 12 to 14 times more powerful. Pancreatin is diluted by cutting it with lactose (milk sugar) until the desired dilution is achieved. According to the US Pharmacopoeia (the US formulary for pharmaceutical grade products) 1X USP has the ability to:
If 1 X USP pancreatin can do that, then 12 to 14X USP will do 12 to 14 times the work! The added advantage of using a non-diluted pancreatin aside from its strength is that there is no lactose in the product to cause stomach upset in those who are lactose intolerant nor will it interfere with the enzyme activity of the Amylase in the product.
Dr. William Wong worked with the late Dr. Karl Ransberger, an enzymologist, to formulate the most powerful systemic enzyme product commercially available. Dr. Wong’s formulation, Zymessence, provides five major actions:
These five attributes provide a powerful natural approach to resolving cancer and any other major degenerative disease. It is the only systemic enzyme that is doubly enteric coated so that stomach acids do not reduce its potency. The key in the health equation is to enhance the terrain. The condition of the terrain is what dictates whether cancer or any other disease process will start. The six phases of detoxification that I alluded to in the beginning of this article is the key to establishing a healthy terrain. Remember, the germ theory is obsolete. The viruses, bacteria, fungi are the result of a toxic terrain and NOT the cause of the disease.
Nutritional Myths, Dr. Richard Murray
MYTH: Americans are the best fed people on earth.
FACT: U. S. citizens are over fed but malnourished. The standard American diet is nutrient poor and rich in calories.
Doctor C. Everett Koop, former U.S. Surgeon General, has established that over 2/3 of all degenerative deaths in the United States are directly related to diet. The US is number one in the world in the number of colon cancer rates and diverticulitis.
MYTH: B-Complex deficiencies cannot exist in the US because all flour products (bread, pastas, cereals, etc.) are enriched with B vitamins and micronutrients.
FACT: The plants are greatly depleted of vitamins and minerals because of continued use of synthetic fertilizers. In addition, the B vitamins are quickly destroyed by microwave cooking and heat produced during normal cooking.
MYTH: Diet cannot control high blood pressure.
FACT: In Japan, high blood pressure is even more common than in the United States. In 1959, researchers compared two northern Japanese villages (Japan Heart Journal. 3:313-24, 1962). Both villages had similar sodium intake but different blood pressures. The group with the lower blood pressure was found to consume much more potassium in their diet. (The K Factor – Reversing and Preventing high Blood Pressure Without Drugs by Richard D. Moore, M.D., Ph.D and George D. Webb, Ph.D)
Vegetarian groups consistently have lower average blood pressures than matched control groups ) Lancet 1:5-9 ).
MYTH: Vitamins and minerals in our body are not affected by medications.
FACT: Medications have a direct affect on our nutritional levels. For example use of aspirin as recommended by many physicians to help prevent heart attacks will triple the loss of vitamin C and K. Use of oral contraceptives causes the loss of Vitamin C, Folic acid, B-12 and Calcium. Use of steroids decreases the body's levels of calcium, zinc, protein, vitamin D and C. (Food, nutrition and Diet Therapy- A Textbook of Nutritional Care by Marie V. Krause, B.S., M.S., R.D. and L. Kathleen Mahan, M.S., R.D. publisher W.B. Saunders).
MYTH: Nutritional supplements have nothing to do with bladder incontinence.
FACT: Bladder incontinence is the result of a weak muscle(sphincter) that controls the the neck of the bladder. This valve is nothing more than a band of smooth muscle. Smooth muscle gets its tone from natural B-complex vitamins in the diet. One of the best sources for natural B-Complex vitamins is from Standard Process Labs. They only sell their products through health care professionals.
MYTH: The body cannot tell the difference between natural and synthetic vitamins.
FACT: Doctor Casimir Funk, the discoverer of vitamins and the first scientist to concentrate vitamin B stated, "The synthetic product is less effective and more toxic." The synthetic form is neither a mirror image nor even the same compound as the natural form. It does not work in a physiologic way but functions as a drug.