Garlic Profile

Garlic Benefits

Garlic is one of the earth’s greatest health tonics and does indeed have scientifically-proven medicinal properties. It contains a substance called Allicin, which has anti-bacterial properties that are equivalent to a weak penicillin. It is a natural antibiotic and is useful in treating everything from allergies to tonsillitis. Garlic contains many sulfur compounds which detoxify the body, boost the immune system, lower blood pressure and improve circulation. Garlic has also demonstrated anti-cancer, antibacterial, anti-fungal and anti-oxidant effects.

Garlic can stimulate the production of glutathione, an amino acid which is known to be a very potent antioxidant and de-toxifier and the smooth muscle relaxant adenosine, also found in the herb, will lower blood pressure.

Today people use garlic to help prevent atherosclerosis (plaque build up in the arteries causing blockage and possibly leading to heart attack or stroke), reduce colds, coughs and bronchitis.

 
 
Latin Name: Allium sativum

Common Names: Allium, Garlic, Rustic Treacle, Stinking Rose

Properties:
antibiotic, antibacterial, anti-fungal, antiseptic, anti-viral, expectorant, fungicide, antihistamine

Uses:
Lowers blood pressure and LDL Cholesterol. Prevents atherosclerotic buildup. Lowers or helps to regulate blood sugar. Helps to prevent blood clots from forming, thus reducing the possibility of strokes and thromboses. Removes heavy metals such as lead and mercury from the body. Reduces yeast infections. Relief from rheumatism. Protects against heart disease and strokes. Wounds, ulcers, skin infections, flu, athlete’s foot, some viruses, strep, worms, respiratory ailments, blood thinning, cancer of the stomach, colic, colds, kidney problems, bladder problems and worms. Helps to prevent cancer, especially of the digestive system, prevents certain tumors from growing larger and may reduce the size of certain tumors in some cases. Dramatically reduces yeast infections due to Candida species.

Garlic also has antioxidant properties. Antioxidants help scavenge free radicals; particles that can damage cell membranes, interact with genetic material and possibly contribute to the aging process as well as the development of a number of conditions including heart disease and cancer.

Free radicals occur naturally in the body but environmental toxins (including ultraviolet light, radiation, cigarette smoking and air pollution) can also increase the number of these damaging particles. Antioxidants can neutralize free radicals and may reduce or even help prevent some of the damage they cause over time.

Atherosclerosis: Studies suggest that fresh garlic and garlic supplements may prevent blood clots and destroy plaque. Blood clots and plaque block blood flow and contribute to the development of atherosclerosis. Blockage of blood flow to the heart, brain and legs, can lead to heart attack, stroke, or peripheral vascular disease (PVD). People with PVD experience pain in the legs when they walk and move. If garlic does reduce the build up of plaque then strokes, heart attacks and PVD may be less likely to occur in people who eat garlic or take garlic supplements.

High Cholesterol and High Blood Pressure: A number of studies have found that garlic reduces elevated total cholesterol levels and lowers blood pressure more effectively than placebo. However, the extent to which garlic is effective is small.

Diabetes: Garlic has been used as a traditional dietary supplement for diabetes in Asia, Europe and the Middle East. Preliminary studies in rabbits, rats and limited numbers of people have demonstrated that garlic has some ability to lower blood sugars. More research in this area is needed. (See Notes regarding some concern about using garlic with certain diabetes medications.)

Common Cold: A well-designed study of nearly 150 people supports the value of garlic for preventing and treating the common cold. In this study, people received either garlic supplements or placebo for 12 weeks during “cold season” (between the months of November and February). Those who received the garlic had significantly fewer colds than those who received placebo. Plus, when faced with a cold, the symptoms lasted a much shorter time in those receiving garlic compared to those receiving placebo.

Cancer: Test tube and animal studies suggest that garlic may have some anti-cancer activity. Observational, population-based studies (which follow groups of people over time) suggest that people who have more raw or cooked garlic in their diet are less likely to have certain types of cancer, particularly colon and stomach cancers. Dietary garlic may also offer some protection against the development of breast, prostate and laryngeal (throat) cancers. However, these types of cancer have not been as extensively studied as colon and stomach cancer.

Tuberculosis: Numerous test tube studies have demonstrated that garlic extract inhibits the growth of different species of bacteria, including Mycobacterium tuberculosis, the organism responsible for tuberculosis. Very high concentrations of garlic extract were needed to slow down the growth of M. tuberculosis in these studies, so some experts are concerned that these levels may be toxic to people. While further research in people is needed, one animal study found that garlic oil also inhibited M. tuberculosis and reduced lesions in the lungs of these animals.

Intestinal Parasites: Laboratory studies suggest that large quantities of fresh, raw garlic may have antiparasitic properties against the roundworm, Ascaris lumbricoides, which is the most common type of intestinal parasite. Garlic for this purpose, however, has not yet been tested in people.

Notes:

Garlic can irritate the digestive tracts of very young children and some sources don’t recommend garlic for breastfeeding mothers. In addition, some individuals are allergic to garlic

Antiplatelet medications: Garlic may exaggerate the activity of medications that inhibit the action of platelets in the body. Examples of such medications include indomethacin, dipyridamole and aspirin.

Blood-thinning medications: There have been reports of a possible interaction between garlic and warfarin that could increase the risk of bleeding in people taking this blood thinning medication. Therefore, when taking medications that may thin the blood, such as aspirin and warfarin, you should refrain from consuming large quantities of garlic, either fresh or commercially prepared.

Diabetes medications: When used with a class of medications for diabetes called sulfonylureas, garlic may lower blood sugar considerably. Medications from this class include chlorpropamide, glimepiride and glyburide. When using garlic with these medications, blood sugars must be followed closely.

Protease inhibitors: Garlic may reduce blood levels of protease inhibitors, a medication used to treat people with the human immunodeficiency virus (HIV), including indinavir, ritinavir and saquinavir.

Other: It is thought that garlic may behave similarly to a class of cholesterol lowering medications called statins (such as atorvastatin, pravastatin and lovastatin) and to a class of blood pressure lowering medications called ACE inhibitors (including enalapril, captopril and lisinopril). It is not known, therefore, whether it is safe to take this supplement in large quantities with these medications or not. This possible interaction has never been tested in scientific studies.

A Quick Look At Diets

Diets

There are a million diets out there and just as many so called scientific studies to back each one up as to why IT is the very best to use and why we should all be on it!

Personally I don’t like being ‘on a diet’. When you are on a diet you are normally trying to loose weight, or more accurately loose fat. Diets usually mean restrictions, hunger and misery for most who attempt them.

On this page we will look at some of the more popular diets and I will give my humble opinion. I must state now that I am not a Doctor, I am not a nutrition, and my opinions are purely that, my opinions, for informational purposes only and now I should state a disclaimer in red writing so here goes – Please note that you should always see your GP before attempting any new diet of exercise regime. All information on this web site is for informational purposes only.

With that out of the way, lets get started.

Rather than list loads of diets and write reviews of them, I have found two good web sites that compare diets, and give a summery for us. You can google compare diets and you will get many sites to look through , but here are two i think are helpful. review centre.com and Comparediets.org

Now, in my opinion you should stay well away from gimmick diets like the famous, deadly (for any one in a mile radius of you) Cabbage soup diet! Any diet that calls for you to concentrate purely on one food, is not healthy and never going to work in the long term. Always do a little research and find a diet that suites you and your lifestyle.

Also, any one selling you a diet where you have to purchase special foods or pay a monthly fee should be avoided! There are some exceptions, like the Atkins diet. you can eat eat normal foods, but they supply a range of products to help you along , like snack bars to help you on your way. Saying that, you should never feel the need to HAVE to buy anything. You can loose fat with proper, REAL food, and don’t let any one convince you other wise.!

Loosing fat is simple right?

It can be. the more fat you carry the easier it is. The most simple and recognised way, is to cut calories. Burn more calories than you consume in a day and you will loose weight over a period of weeks. Simple. so why is it so hard for some people? and why is it so hard to loose the last few pounds of fat? And why are there a million different diets being sold to us?

 

Fad diets have always been around and unfortunately they will not go away. We can fly to the moon, we can create the Internet, and even thousands of years ago the egyptians knew enough to build the pyramids, so why can’t scientists agree on what the best way to eat and loose fat is? Incorrect information, contradictory information, and out right dangerous information is all around us, especially on the Internet! So who do we believe?

Years ago we were told to cut fats. Each gram of fat contains 9 calories, where as a gram of protein or carbohydrates contains only 4 calories. This makes it easier to cut out fat to create a calorie deficit. This doesn’t make it right, or the best way to do it though.

Something to consider is this one simple fact, there are scientifically identified ESSENTIAL proteins, and ESSENTIAL fats……with out these we cannot exist, we die, there are NO ESSENTIAL carbohydrates. When you digest this simple piece of information it makes sense that we don’t want to cut fat or protein TOO much, and that the most disposable macro nutrient is……CARBOHYDRATES! I must state here that i am not a complete carb basher! Carbohydrates can help form part of a healthy balanced diets and we actually need them for maximum performance in many areas.

We knew about the dangers and fat gaining powers of refined sugars many years ago. The late great Vince Gironda got himself and other bodybuilders, and even movie stars of the time, such as Clint Eastwood in to very very good shape by using high protein moderate to high fat and low to zero carb diets. Vince never done very well in body building and the accepted reason today is that he was TOO SHREDDED. that is to say he turned up on stage with less fat than any one had every seen!! he was therefore marked DOWN foe this!!

Personally I find the most effective way to loose fat is to hit fat loss from several angles at once to create a synergistic effect. The three main things for me are – lower calorie intake, Increase exercise and, (this could be more important than any thing) control insulin.

In basic terms, when insulin is released by the body, we store fat. The most common cause in our society today of increased insulin are carbohydrates. Refined carbohydrates/sugars increase insulin allot, which in turn can cause a chain reaction of events in our bodies and can cause fat loss to stop, and fat gain to occur.

For this reason I like the diets below. They all address insulin and are varied enough that many people can stick with them for a good period of time, or they provide principles that can be adopted easily and used in every day life.

 


 
Zone Diet 
GI Diet
GL Diet 
Mediteranian diet
South Beach diet
Carb Cycling
Dave Palumbo 
Metabolic Diet
 

 

Fat Loss Tips Overview

Fat Loss

The number one resolution every January is fat loss. Loosing fat is a HUGE industry. Literally we spend BILLIONS of ££££ per year on trying to get rid of excess fat.

In our Diets section I covered briefly my personal views on diet, and the different types of diets that there are. There is a massive range of diets out there to choose from. One reason is because there is more than just one way to loose fat. In this section ill go over some methods I have used and liked.

Here goes the disclaimer again though – Remember to ALWAYS consult with your GP before starting any new diet or exercise routine. Any information on this web site is my own opinion and not specific advice for any one.

There are a million various types of diet out there. It seems every minute some one thinks up another angle to make money from people trying to loose unwanted fat. Normally people sell you some thing. A pill, a potion, a points scoring system!! You must remember that there are absolutely NO silver bullets. There is no magic when it comes to loosing fat.

Although debates still rage on between nutritional experts about the very best way to eat and to loose fat, there are some simple rules that work and you can use but don’t get caught up in marketing hype!

Some simple rules i like to stick to are listed below.

  1. Drop refined, simple sugars – White bread, Pasta, cakes, sweets etc
  2. Add LOTS of green veg
  3. increase your protein
  4. Increase your consumption of good fats – Olive oil, Fish oils (Omega 3’s) some saturated fat – Egg yolk.
  5. Use as many herbs and spices as you can
  6. If you can. split your three big meals per day and split them into two meals each.

 

Expending more calories that you consume is probably the most basic and understood method for loosing weight but its not the full story. Controlling blood sugar is a must. Refined sugars, spike insulin in the body and this is an easy way to store fat. not only that but if you take on board saturated fats with your refined sugars, you have allot of oxidative stress at a cellular level.

To stop blood sugar from spiking, eat only small amounts of carbs, even the so called good ones like brown rice or brown pasta, and eat them with some form of fat and some protein.

  1. I like to eat along the lines of the zone diet. I don’t like to ‘Diet’ as such. A Diet will only last for a period of time and we really need to change our eating habits rather than ‘Diet’.

To keep thing simple, Eat foods from the following list for three weeks and see what happens to your body.

Eggs, Turkey, Chicken, Lean beef, Lean pork, Fish, Cottage cheese, Broccoli, Cauliflower,Green Beans, Asparagus, Sprouts, Cabbage, Lettuce, Cucumber, Celery, Onion, olive oil, Butter, Coconut oil, Mac nut oil, peanut oil, Fish oils.

If you can stick to eating only those food items (with lots of herbs and spices) After week two you should have one cheat meal of anything you like. After week three you can Begin to add other food items into the diet unless you are still very over weight.

Supplement with a good full spectrum multi vit & min tab and you may also consider taking extra Zink, Selenium, Vitamins A,C,D,E Vitamin B6&12

Try not to fry foods favouring grilling, boiling,broiling oven baking etc. And don’t forget to USE LOTS OF HERBS. Herbs contain many many constituents that help our digestive system, increase circulation and elimination of toxins and metabolic waste etc. You may even find that you get a slight helping hand with thermogenesis.

I will put together and actual step by step guide if requested. Hope this helps a bit! Email me if you have any questions

 

UPDATE 30/11/2010

OK the above is a quick over view, I will now add a little more information. There can be many reasons why you are fat. Hormonal reasons, bio chemical reasons, physiological reasons, geographical reasons, educational reasons, economic reasons… the excuses, can go on and on.

 

The fact of the matter is, 99% of the time it is plain and simple – You eat too much of the wrong foods. OR your lazy, or both. A slow thyroid will impair your ability to loose weight, too much estrogen will help you gain fat etc BUT! there are very few people that REALLY eat well, exercise and don’t look like they should.

The name of this site is Live Longer Live Stronger for a reason. Lifting weights, or weight resistant exercise is very good for you. and EVERY ONE should do some form of resistance exercise at least 5 days per week. I’m not talking squatting 600lbs, just something like for older people, squeezing a tennis ball and curling some bags of sugar.

The same goes for any one loosing fat. You wont become muscle bound TRUST ME.

OK, so you must take some exercise, resistance and some cardio should do it. what cardio? run, walk, row, swim, just make sure you raise your heartbeat and get out of breath at least a little. There are scientific ways to measure how many heart beats per minute you should be aiming for, but for now we are talking about keeping it simple! and EVERY ONE can do this. You will have to work out for yourself how much resistance training and walking, running etc that you can start off with, but do something.

Next – CALORIES.

 

Again we want to keep this simple. There are fifty million (a guess) diet books and articles out there that can tell you 1000 different ways to work out how many calories you need and as many if not more ways to loose fat. Some say you HAVE to do this, or HAVE to do that, but in reality there is more than one way to do it, so don’t buy 100% into any idea. What you may find is that one way, say low carb eating may seem to work better for you, if that’s so, great stick with it, but over time you may wish to try various ways of eating to find which way best suits you.

Is a calorie a calorie? that is to say does it matter if you take on board 1000 calories from Carbohydrates compared to 1000 calories from protein. The answer is NO a calorie is not a calorie, and YES it is… Confused? Trying to keep it simple lets look at what a calorie is… it is a measure of heat. a way of determining how much energy is produced when consuming say, 1 gram of protein. or 1 gram of carbs. We all know that 1 gram of protein consists of 4 calories just like 1 gram of carbohydrates. We also know that 1 gram of most fats has 9 calories. In that respect a calorie is a calorie. However, take on board an extra 150 grams of sugar every day for the next six months and compare that with taking on an extra 150 grams of protein, then take a look at the difference in body composition after.

the source of the calories is very important. Carbs , proteins and fats all act differently when inside the body and therefore so do their respective calories. Sugar (simple carbohydrates) cause blood sugar levels to rise, and to rise sharply and aggressively which in turn causes the body, via the pancreas, to release insulin into the blood stream to shuttle that sugar some where safe like within muscle cells or into fat cells!. The problem is also that when you get a high blood sugar spike the body often over compensates and shoots out a mega dose of insulin. This is a perfect fat producing environment, but probably more serious is that this effect over the years causes inflammation on a cellular level and this, modern science is discovering, is the leading cause of most major diseases! not only that but the more this happens, the more de-sensitised you become so your body ends up having to produce more and more insulin to get the same effect as before……. a process that more and more today is leading to type 2 diabetes.

Protein does not cause this blood sugar rise live carbohydrates do, neither does fat. However, too much of anything will cause a large blood sugar and insulin spike. Also, 30 grams of protein from a chicken breast will be different than say, 30 grams of protein from a whey protein shake. (whey protein shakes have been shown to spike insulin levels comparable to carbs)

So what to do? Well as they say there is more than one way to skin a cat. Some experts will still avoid fat like the plague whilst dieting, some people eat only fat and protein. I think the healthiest thing to do is some thing similar to the Zone diet,

As a general rule of thumb, and I mean VERY general, a man should try keep calories per meal to 500 or less (of course this can vary massively, but this is a good number to start with, you can adjust from there) and a woman should try to keep each meals calories to around 400 calories and you should mix protein, good fats, carbs and fibre in each meal. Try to get around 30% of your calories from carbs, 30% from fat and 40% from protein. Now, there are tests you can do to see if you are better suited to consuming (and using for fuel) more proteins or more carbs. You can try this out on other sites, I will be looking into this more myself and if I feel it is valid I will put some information and resources up on here…….

Here are some more little tips that should help you change your body composition and in a healthy, not too restrictive manner Please remember these are very general guidelines and you should adjust as needed according to results.

1) Keep calories to around 500 per meal for men – 400 for women and up to 6 meals for active men per day and 5 meals  for active women. Take one meal off for non active people. Take away another meal if fat is not moving after two weeks..

2) Make sure that at least 30% of the calories of each meal is made up by a good source of protein. Try to make it 40% and no more than 50%

3) Get at least 10% of calories for each meal from a health fat source. Try to make it 20% (15% for women) and no more than 40% (30% for women)

4) Try not to get more than 50% of your calories per meal from carbs. Aim for only 25 to 30%

5)  try to get 20 to 30 grams of fiber per day from vegetables,fruits,  grains, pulses etc. If you suffer from IBS you may need to adjust this.

6)  take  a good probiotic supplement  and try the Charles Poliquin Test  to see if you are producing  enough stomach acid to digest your food.

7) if money allows, add a full spectrum enzyme to your supplement regime.

8) CHEW YOUR FOOD! why the caps? well its such a simple, basic thing that we all should do but most of us really don’t, Digestion begins in the mouth, think of yourself as a walking juicer machine. Your food should be a liquefied sludge by the time it slips down your throat!

9) Make sure your getting all the main anti oxidants – Vit A, C, E, Selenium, Zink etc. your fat cells are like time capsules and contain toxins that your body stored in there some time ago. When your fat cells open and releases it’s stored energy it also outs it toxins. That means a rush of toxins in the blood so you will need a good lot of anti oxidants to do the mopping up.

10) Clean the liver. For the same reason as above, the liver is very important and has many many roles within the body, relating to enzymes, hormones, vitamins etc a sluggish liver can impede your ability to utilize fat for energy optimally, so help it out.

11) Herbal Teas are a great help. We don’t normally use milk or sugar when we drink herbal teas so straight away there is a positive. Also, herbs contain various chemical constituents that have many beneficial effects on the body. This has been seen for literally thousands of years through what we know as herbalism, but also we now have science catching up and we are identifying individual chemicals within the herbs and what their specific effect is on the body. take cayenne pepper and green tea infusion to help cleanse the body and improve blood flow to every cell you have. Use Dandelion and burdock to stimulate the gall bladder to produce bile to help digest fat, to support the liver cells so they can function fully and to cleanse the blood. And much much more.

12) Juicing is a modern day marvel and in my eyes and extension to herbalism. Extracting the juice from plants, fruits and vegetables gives us mega doses of powerful nutrition. Packed with Vitamins, Minerals, LIVE ENZYMES (more about those another time), amino acids, natural sugars (not always a good thing) as well as anti oxidant chemicals, juicing can help your body function better as a whole. Juicing can help cleanse the liver, boost immune system, improve digestion, and all within around 15 minuets of consuming a juice! Most of us are over fed and under nourished so juicing helps to bring back the balance. BE careful not to juice too many fruits or sweet veg as these contain sugar that can effect your blood sugar and insulin levels. Go for dark green veg, with a little carrot, apple, and/or beetroot to sweeten things up and add their own powerful nutrients.

13) Sleep is very important. Your body rests, and recharges while we sleep, it also goes through specific cleaning stages throughout the night. Miss out on this and you are taking a step backwoods. Also, the first few early hours of sleep is when your body releases most of its GH or Growth Hormone. GH is associated with many functions in the body but the best part is that it can help preserve lean muscle tissue and help burn fat

Raw milk

So what is raw milk exactly and isn’t it bad from us? I mean that is why we started heating the milk up isn’t it? to make it safer…… The answer is yes and a big fat NO! Read below and check out the links and you may find yourself becoming a raw milk fan. If you do, I have listed a link to Hook and sons web site where you can buy Raw milk in the UK online!

The vitamins and minerals are severely depleted when we pasteurize milk, and then the homogenized process pounds the milk until the fat molecules are broken down and suspended constantly throughout the milk. This gives the milk a consistent colour and stops the fat separating and floating to the top. This process may make the milk look good but it is not good for us and can make the once healthy fats, very unhealthy.

I have personally used raw milk and love the stuff! it is hard to get hold of as you can only buy direct from a farmer and it cannot be re-sold so shops cannot sell it. Raw milk is said to ease asthma, other allergies, and many other illnesses. Networking is key, and information valuable, so please take a look at the following links and realise the amazing facts and possible health benefits of this amazing cow juice.

http://www.realmilk.com/

http://www.hookandson.co.uk/index.html

Below is some good information put together by Mr Tony Pantalleresco from http://augmentinforce.50webs.com/

Many people don’t realize that raw milk has many benefits. It can make you healthier, help you grow properly, and it contains many of the vitamins and enzymes you need to live a healthy life.

Raw milk is rich in enzymes and contains all 22 of the essential amino acids, the building blocks of life1, including phosphate. Phosphate is essential for the absorption of calcium and is plentifully present in raw milk but is completely destroyed by pasteurization. Phosphatase is an essential agent to the proper development of a strong skeletal structure. The enzyme lipase is also present in raw milk. Lipase aids in the digestion of fats. It is destroyed by pasteurization as well. 2. Lactase, an enzyme that helps with milk digestion and in the digestion of lactose, is in raw milk3. “; Raw milk is also an excellent source of vitamins particularly vitamin B12, a necessary vitamin that is difficult to find in non-meat sources1. Johns Hopkins University and the University of Maryland found that raw milk contains 2 1/2 times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. Natural vitamin C is 33% higher in fresh raw milk than in pasteurized milk 2. Many people don’t realize that vitamin A, vitamin B, vitamin C, and enzyme inhibitors that kill pathogens are all destroyed by pasteurization. 2 Francis Pottenger, M.D. proved that raw milk reversed scurvy. Raw milk naturally has enzyme-based pathogen killers. These enzymes include lactoferrin, xanthine, oxidase, lactoperoxidase, lysozyme and nisin. Research has shown that when pathogens were added to raw milk they would not grow. The salmonella could not be found after less than 24 hours. The listeria and the E. Coli would not grow either.3 Thus, research has shown that raw milk contains enzymes and antibodies that make milk actually less susceptible to bacterial contamination. Dr. Crew used raw milk therapy on people with advanced cases of pulmonary tuberculosis and they improved rapidly. John Fowler M.D., Worcester Massachusetts, reported relief of muscle cramps in pregnancy. He said that raw milk therapy was very effective, and in no instance where used faithfully, were the muscle cramps in pregnant women a cause of discomfort.

  • Anna Soref: newhope.com
  • William Campbell Douglass, Jr., M.D. & Vonderplanitz, Scientist/Nutrionist
  • Mark McAfee: Founder, Organic Pastures, The Safety of Raw Milk

A lot of people find that raw milk helps them lower weight and blood pressure. One patient went from 325 lbs. to 284 lbs. in two weeks on two qts. of raw milk a day and her blood pressure was reduced from 220 to 170. The worst case of psoriasis Dr. William Douglass had ever seen was when a boy came in and he was covered from head to toe with scales. They put him on a raw milk diet and in less than a month he had skin like a baby’s. Many people are realizing that raw milk has many benefits. Raw milk contains the essential vitamins, enzymes, and amino acids. Raw milk has been a part of our diet all through the millennia and it has just been these last 100 years that we have pasteurized milk. What a coincidence that now we as a nation are sicker than ever. Pasteurization is just an excuse for the sale of dirty milk, it may be used to mask low quality milk. Pasteurization promotes carelessness. People are now realizing that raw milk is now good for you.

      Raw milk vs. Pasteurized milk
      CATEGORY COMPARED
      RAW MILK
      PASTUERIZED MILK
      ENZYMES ALL AVAILIBLE LESS THAN 10% REMAINING
      PROTEIN 100% available, all 22 amino acids, including 8 that are essential. Protein-lysine and tyrosine are altered by heat with serious loss of metabolic availability. This results in making the whole protein complex less available for tissue repair and rebuilding
  • Fats: (research studies indicate that fats are necessary to metabolize protein and calcium. All natural protein-bearing foods contain fats.)
    All 18 fatty acids metabolically available, both saturated and unsaturated fats. Altered by heat, especially the 10 essential unsaturated fats.
  • Vitamins: All 100% available Among the fat-soluble vitamins, some are classed as unstable and therefore a loss is caused by eating above blood temperature. This loss Vitamin A, D, E and F can run as high as 66%. Vitamin C loss usually exceeds 50%. Losses on water-soluble vitamins are affected by heat and can run from 38% to 80%.
  • Carbohydrates: Easily utilized in metabolism. Still associated naturally with elements. Tests indicate that heat has made some changes making elements less available metabolically.
  • Minerals: All 100% metabolically available. Major mineral components are calcium, chlorine, magnesium, phosphorus, potassium, sodium and sulphur. Vital trace minerals, all 24 or more, 100% available. Calcium is altered by heat and loss in metabolism may run 50% or more, depending on pasteurization temperature. Losses in other essential minerals, because one mineral usually acts synergistically with another element There is a loss of enzymes that serve as leaders in assimilation minerals.

RAW MILK

I. In nearly 40 years, millions of people drank over 3 billion glasses of Alta Dena Dairy raw milk and there was not one epidemic, not one proved case of food borne illness because of it.

II. Raw milk produced under gross conditions has not been proved to be the cause of an epidemic. No one been maimed by drinking raw milk. (p. 14-17.) Until 1950, raw milk commonly contained bacterial counts of 3 million ml and 200 ml pathogens, compared to 10,000 ml and 10 ml pathogens now, and there were no epidemics that proved to be caused by raw milk, proving that raw milk is not harmful when containing many pathogens (p. 15, ¶ 2-3) even when used as a preservative for raw meat (p. 21).

III. A review the cases DHS cited in their Report, p. 4, shows a total of 156 cases from 1973 until 1992, but no outbreaks or epidemics attributed to raw milk. Let’s say that that figure was valid, although it is not, as explained above: 156 cases ¸ 19 years = 5.6 cases each year attributed to raw milk. That is the lowest incidence of any animal product produced. However, there is extensive evidence showing that pasteurization is a great health risk to the public, having caused numerous epidemics. One pasteurized-milk epidemic involved 200 people, another 468 people, another 1,492, another 16,284, another 17,000, and another 197,000 people. In each incident the product was from a single source producer. In the years 1978-1997 there were 232,485 people who suffered due to outbreaks from pasteurized milk. (p. 5-7.) If we were to disregard all of the other outbreaks from pasteurized milk and consider only those listed on pages 5-8, we have: 232,485 cases ¸ 19 years = 12,236 people effected each year from bacteria in pasteurized milk. In almost all cases, CDC reported that investigation showed proper pasteurization. CDC’s figures and CDC’s conclusion that ” pasteurization provides assurances against infection”, are contradictory and untrustworthy. Considering that CDC attributed only 4% of food borne illness to milk consumed in the same bulk as other foods, it is the safest product to consume and does not merit the prejudice that it receives. But as the facts state, pasteurized milk has caused 2,185 times more Food borne illness than was attributed to raw milk.

IV. The decline in raw milk consumption met with a dramatic increase in Salmonella illness, . It could be reasonably argued that the deprivation of raw milk to the public resulted in a loss of natural immunity to bacteria and more people succumbed, and continue to succumb, to bacterial illness. The ill effects to cultural groups from loss of raw milk and allergies to pasteurized milk has been repeatedly studied and confirmed.

Ø Strains of bacteria have become immune to antibacterial agents and humans are becoming more susceptible to bacteria illness. (p. 30, ¶ 6.) Science has proved that humans become immune to bacteria to which they are exposed. Legally and morally, it would be correct to allow people to develop or maintain natural immunity by ingesting them in food-form, especially those who are considered “high risk”. People who buy raw milk are aware that there may be pathogens within it by the Government warning label.

Ø There has been no proof that feeding or contact with raw milk is unsafe or dangerous to infants and children , nor to the “high risk” groups defined by health departments. We are not saying that food-poisoning does not exist. We have no evidence that raw milk has proved to cause any illness in any children and other “at high risk” individuals. Evidence exists that infants and children thrive on raw milk. (p. xx, and Exh. L.) Illnesses in infants have been treated successfully with raw milk for centuries in hospitals and clinics. (p.16-17.) Raw milk reduced infant deaths in hospital by 94%.

Some Outbreaks Attributed to Bacterial Food-poisoning from Pasteurized Milk

A 1945 ,492 cases for the year in the U.S.A.

A 1945 outbreak, 300 cases in Phoenix , Arizona .

A 1945 everal outbreaks, 468 cases of gastroenteritis, 9 deaths, in Great Bend , Kansas .

A 197 8 outbreak, 68 cases in Arizona .

A 1982 ver 17,000 cases of yersinia enterocolitica in Memphis , Tenn.

A 1982 72 cases, with over 100 hospitalized from a three-Southern-state area.

A 1983 outbreak, 49cases of listeriosis in Massachusetts .

A 1984 August, 1 outbreak S. typhimurium, approximately 200 cases, at one plant in Melrose Park , IL .

A 1984 November, 1 outbreak S. typhimurium, at same plant in Melrose Park , IL .

A 1984 March, 1 outbreak, 16,284 confirmed cases, at same plant in Melrose Park , IL

. A 1985¾197,000 cases of antimicrobial-resistant Salmonella infections from one dairy in California.[7][8]

A 1985 ,500+ cases, Salmonella culture confirmed, in Northern Illinois .

A 1993 outbreaks statewide, 28 cases Salmonella infection.

A 1994 outbreaks, 105 cases, E. Coli & Listeria in California .

A 1995 outbreak, 3 cases in California .

A 1996 outbreaks Campylobactor and Salmonella, 48 cases in California .

A 1997 outbreaks, 28 cases Salmonella in California .

Dr. Pottenger elaborated on malnourishment caused by pasteurized dairy

“Can human infants be born of mothers who are deficient, and yet attain a fair degree of skeletal development if given a proper raw milk supply? ,The three infants were born of mothers known to be hypothyroid. Prior to the birth of the infants shown, all three mothers had given birth to children within three years. Each of the previous children was asthmatic, showed infantile rickets, and possessed poor skeletal development. The first child shown in Figure 4 [healthiest-looking] was breast fed from birth, with the mother living under excellent health-promoting conditions. The second child was on powdered milk for four weeks, and on raw certified milk after that without cod-liver oil or orange juice. Both the first and second child began supplemental feedings when they were about five months old and were very healthy babies. The third baby was always sickly and had been on formulae since birth. These formulae included powdered milk, pasteurized milk, boiled milk, boiled certified milk and canned milk. She had suffered from severe gastric distress during her entire infancy and when eight months old she developed asthma. She is very small though her parents are of larger build.[10]

Steinman studied rats.[11] The decay process in rats’ teeth is biologically identical to that in human teeth. He divided his rats into several groups. The control group received a standard nutritious rat chow made by the Purina Company. Steinman discovered that these rats would average less than one cavity for their entire lifetime. The second group received a very heavy refined sugar diet. Although they grew faster than the Purina rats, they averaged 5.6 cavities per rat. The third group was fed “homogenized Grade A pasteurized milk” and they had almost twice as many cavities as the sugar-fed group – 9.4 cavities per animal. Dr. Weston Price in Nutrition and Human Degeneration proved fifty years ago what Steinman showed in 1963: Processed milk leads to disease and premature death.[12] Nizel of Tufts University reported that decayed teeth were four times more common in pasteurized milk-fed babies as opposed to breast-fed babies. Dr. Weston Price, D D.S., proved that processed food, such as pasteurized milk, causes poor development of the facial bones.

The pituitary hormone, TSH, stimulates the thyroid gland. If minute amounts of this pituitary hormone were absorbed daily from unbalanced pasteurized milk, depression of the thyroid gland could eventually result. Low thyroid function has become extremely common in the USA. Some experts estimate that fifty percent of the people over fifty years of age have some degree of low functioning thyroid. Another hormone from the pituitary, ADH, absorbed regularly from pasteurized milk causes water retention. ACTH, a powerful adrenal stimulator, absorbed regularly from pasteurized milk contributes to everything from diabetes and hypertension to Addison’s Disease (adrenal exhaustion), and acne. Several cancers, such as ovarian cancer, have been linked to the consumption of pasteurized dairy products. According to a study by Daniel Cramer, M.D., and colleagues at Harvard, pasteurized dairy-product consumption affects a woman’s ovaries.[24] Some women have particularly low levels of certain enzymes, and when they consume processed dairy products on a regular basis, their risk of ovarian cancer can triple that of other women.

Pasteurized milk is touted for preventing osteoporosis, yet clinical research shows otherwise. The Harvard Nurses’ Health Study, 1997, which followed more than 75,000 women for 12 years, showed no protective effect of increased processed-milk consumption on fracture risk. [31] In fact, increased intake of calcium from pasteurized dairy products was associated with a higher fracture risk. An Australian study showed the same results.[32] Additionally, other studies have found no protective effect of pasteurized dairy calcium on bone.[33]

BENEFITS OF RAW MILK

The British journal The Lancet reported, “Resistance to tuberculosis increased in children fed raw milk instead of pasteurized, to the point that in five years only one case of pulmonary TB had developed, whereas in the previous five years, when children had been given pasteurized milk, 14 cases of pulmonary TB had developed.” Raw milk also contains an anti-viral agent. In 1997, British studies have shown that some mysterious substance in the aqueous portion of the raw milk, below the cream layer, works against viral infections.[49] Formula and boiled milk do not contain this virus-fighting agent. The enzyme lipase aids in the digestion of fats. It is plentiful in raw milk but destroyed by pasteurization. One of the most remarkable and important discoveries in medicine, the incredible healing power of fresh raw milk, goes unnoticed by the medical profession. No one knows who first used raw milk as a therapeutic agent, probably the Egyptians. Hippocrates, the father of medicine, prescribed raw milk for tuberculosis. Dr. J.E. Crewe, from the Mayo Foundation, Rochester , Minnesota , presented his findings on the therapeutic uses of raw milk before the Minnesota State Medical Society in 1923. Although Dr. Crewe’s experiments were on the feeding of raw milk for disease, the key, he injects, is not milk but raw milk. Dr. Crewe reported, “While milk is widely used and recommended as an article of diet, it is seldom used by regular physicians exclusively as an agent in the treatment of disease. For fifteen years I have employed the so-called [raw] milk treatment in various diseases … the results obtained in various types of illnesses have been so uniformly excellent that one’s conception of disease and its alleviation is necessarily modified.” [52] His report was met with apathy and indifference, saying, “The method itself is so simple that it does not greatly interest medical men.[53] The fact that many diseases are treated and successful results [ignored], leads almost to disrespect.” Johns Hopkins University and the University of Maryland found that raw cows milk contains 2½ times more of the enzyme lgG than pasteurized milk. This important enzyme inhibits rotavirus organisms that cause diarrhea in infants. It has been known since the earliest days of husbandry that the newborn calf thrives on raw milk. Calves fed pasteurized milk since birth die by the third month. Francis Pottenger, M.D. proved there is deficiency disease, similar to Vitamin C deficiency (scurvy) that can be cured by giving an endocrine product that contains no Vitamin C. He proved that raw milk has this endocrine nutrient and pasteurized milk does not. He proved that raw milk reversed and prevented scurvy. The Bahimas of Africa drink six pints a day. In fact, they eat little else. This is also true of the Nuers of the Upper Nile , the Todas, the Kazaks, and the Hottentots. They all live healthfully Fermented raw milk has been shown to retard tumor growth and decrease the activity of alkylating agents associated stomach cancer.[65]

Recipe

Use 2 cups of raw milk add 1 tablespoon of honey and 1 tablespoon of red wine ( your choice) 2 drops of propolis and cinnamon extract 1/2 teaspoon blend and then proceed to drink you can add a potato to this as a meal baked or cooked in oil and water mixed with herbs….this combo can hold you fro up to eight hours, maintaining strength no desire to eat. Sugar levels maintain and maintain for a long period of time, protein a uptake is almost felt immediately and fat is decreased off the body as a result of the lipase and CLA content

 

Juicing – Brief Overview

 

The Health benefits of Juicing fruits and vegetables are huge!

We must however treat it like every thing else in life, responsible.Does that Sound stupid? what harm can extracting a little juice from plants do us?

Many people juice nothing but carrots. some juice only nice fruits, oranges, grapefruits, melon,grapes etc. All of the above, in moderation can nurish the body with powerful, vital nutrients and anti oxidants that can protect us from disease, ad help fight free radicals. However, they also contain lots of sugar

People that are diabetic need to be aware that fruit juices like this need to be consumed with care. People trying to loose fat, people with yeast problems and pancreas problems, all need to know what they are doing before beginning.

Juicing can be an effective to loose unwanted fat, nourish the body, heal us, and cleanse. Juicing is not for every one. Most people enjoy the sweetness of fruit juices or carrots.

These all contain vitamins, minerals, anti oxidants etc that our bodies need and thank us for, however, they also contain high amounts of sugar that raise our blood sugar levels fast. If you are diabetic, or suffer from Candida, thrush or if you are trying to loose fat, then you should stick mostly to vegetable juice, or well timed juices E.G. if you are trying to loose fat, then drinking carrot juice all day is not going to be good, but after a good 45 minute to 60 minute work out with weights, your body will thank you for it, especially if you add some BCAA’s to it, or protein powder.

There are also some other things to consider. Not starting off with too much juice is one, or too much dark green juice from broccoli, cabbage and the like, because this can be very potent and may cause stomach discomfort and upset.

Juicing certain things like ginger or grapefruit may not be good for you if your on certain medication, as they may enhance the strength of the drugs greatly.

There are allot of things to consider, and we hope to provide you with some good information, articles and web sites to help you juice safely and enjoy the many benefits of raw fruit and veg juice! To start, just take a look at Jack lallane and see what juicing has done for him. http://www.jacklalanne.com/

If there is any information you would like to see on this page, or, if you have a web site that you would like to be linked here let us know by emailing admin@livelongerlivestronger.co.uk and we will be glad to help. If you are submitting a site, we will check it out and get back to you.

Responsible Juicing

From Website http://www.juicingbook.com/responsible-juicing

Responsible juicing — what is it?

Responsible juicing is what juicingbook.com is all about. But, what does this mean to you?

Well, quite honestly, it means you need to juice in a non–reckless way. You need to become aware of what you are doing when you juice and what impact it can have on the body.

Unfortunately, there have been a lot of infomercials, books and other promotional tools which only purpose is to sell a juicer rather than to promote responsible juicing. These infomercials, as an example, make juicing look exciting and fun. To be quite honest, responsible juicing is boring and dull.

The problem with the infomercials that make juicing exciting and fun is that their only purpose is to sell juicers. Not only is it their job to sell juice machines, but to sell as many as they can and as quick as they can. The result can be information that doesn’t promote responsible juicing.

Responsible juicing is important because when you juice, you are drinking concentrated nutrition. In a way, you are drinking a herbal concoction when you drink fresh juice. This is because herbal medicine works by providing your body with nutrition. It is the nutrition in the herbs that helps your body heal, recover and stay healthy.

If you juice irresponsibly then you can potentially overwhelm your body with nutrition causing you to stimulate something in your body too much, feel not so good, create negative effects, etc. Nutrition is fuel for the body and it is said that the difference between medicine and poison is all in the dose:

“All things are poison and nothing is without poison. It is the dose that makes a thing poisonous.”

Paracelsus, 16th century pharmacologist

Many people, when trying wheatgrass for the first time, drink too much and then get a headache. I know because I experienced this headache the first time I drank wheatgrass juice, as have many others. But I thought to myself — “What am I doing? A headache is a sign that I am drinking too much wheatgrass causing my body to detoxify faster than it is capable of eliminating the toxins. A headache is not what I want. I want to experience positive benefits, not negative.”

When we juice, we do not want to juice recklessly and with abandonment of good, wholesome common sense. We do not want to overwhelm our body with nutrition. Instead, we simply want to provide our body with extra, easily assimilated nutrition.

Ultimately, we want to become consciously aware of the power that the vegetables and fruits can and do have on our body. Certain vegetables can have profound affects. For example, celery is a natural diuretic as is parsley. Dandelion leaves really stimulate the liver. Beets can move your bowels in a way you never knew was possible. If you juice these and other vegetables or fruits in an irresponsible manner then you will be doing your body no favours and instead of experiencing the positive benefits, you will be experiencing negative benefits.

Coming from Canada, a place with lots of wildlife, I am reminded of an interesting statistic — believe it or not, but more people are killed every year in Canada by deer rather than by bears! But how could this be considering that deer are herbivores (vegetarians) while bears are omnivores (eat everything and anything).

Well here’s why more people die from deer attacks — people think that because deer are herbivores that they can walk up and pet them. But this is a wrong thought and belief. While a herbivore, such as a deer, may only eat vegetation they can and do kill for protection. So the deer, seeing the human as a potential threat, uses their antlers to stab the human. Now granted, the deer won’t eat the human like a bear potentially would, but the human is now dead because the human saw the deer as a cute and friendly vegetarian eating animal and underestimated its true capabilities. The human was blind as to why the deer had antlers — for protection.

Bears, because they are known for their strength, power and ability to hunt and kill, are avoided by most humans. When a bear sees a human, the bear will usually walk away and the human will do the same.

How does this all apply to juicing? Well, responsible juicing means you don’t underestimate the power of the vegetables and fruits you juice — just as you should not underestimate the deer. It’s so obvious that you should avoid the bear, but not so obvious that you should avoid the deer more so than the bear.

Vegetables and fruits seem so innocent, but always remember — the difference between poison and medicine is in the dose.

While many that sell juicers and juice machine may make juicing sound exciting and a miracle cure for all that ails you, I could not, in good consciousness tell you this is the case. Juicing is part of a healthy lifestyle when done responsibly. Juicing is not the cure, but rather part of the solution.

“Let thy medicine by thy food and thy food be thy medicine.”

Hippocrates, the father of modern medicine

When juicing responsibly, we become aware of the amount of sugar in the juice we are drinking. Juicing responsibly means you emphasize vegetable juices and only juice fruits occasionally as a treat or as needed.

Juicing responsibly means you generally focus more on vegetables that grow above ground rather than below ground. The vegetables that grow below ground are higher in sugar content than those that grow above ground.

Juicing responsibly means you do not stop eating food.

Juicing responsibly means you don’t expect juicing to cure you but rather realize it’s part of the solution and not the solution itself.

Juicing responsibly means you don’t drink too much juice too fast. Instead your start slow and juicing responsibly means you do not become fanatical nor do you juice with a kamikaze attitude.

Juicing responsibly means you become aware of good food combining and don’t mix fruits with vegetables.

Juicing responsibly means nothing more than common sense.

Juicing responsibly means you might only drink half a pint (200 mL) of vegetable juice daily. While this might sound like common sense, I have received multiple emails over the years of people who are drinking 2 pints (1 liter) or more a day and to make things worse, the people are primarily drinking only fruit juice which is high in sugar.

When purchasing a juicer, I tell people to be cautious of the information and recipes provided with the juicer because the information usually promotes irresponsible juicing rather than responsible juicing.

Few people are aware, as an example, that juicing while pregnant can actually cause your newborn problems. Why might this be? Because while the mother is carrying the child, if she juices, then the fetus is getting extra nutrition. First, this nutrition can be too much of a certain vitamin or mineral which could possibly cause harm. But more importantly, it can also cause the newborn child to become nutritionally deficient fast. Studies have shown, as an example, that a mother who takes a lot of vitamin C while pregnant may give birth to a child who then suffers from scurvy. Why would this happen? Because once born, the child is getting less vitamin C than it is used to causing it to be vitamin C deficient.

Responsible juicing is the approach I like to encourage. When you juice responsibly, then you don’t overload the body and instead, you allow the body to work gently and smoothly

Juicing for specific needs or ailments.

Rather than write a new section, for now we have added some links below that will lead you right to some great web pages that will help you with certain ailments or goals that you may have.

If you have a a juice recipe you would like help with email us here and if there is a Fresh juice concoction that will help you, then we will find and list it for you!

Gout   rheumatoid arthritis   General Juicing Tips from Dr Mercola   Juicing for Acne

Natural Health

Natural Health

What is natural health and what is it about?  

Well, you will find a specific definition in the dictionary. You will also get many varying versions of it from people working in and around the industry. You probably have your own idea too.  

To me, Natural health is all about balance. Eating fresh, chemical free foods when we can, and using products that are as pure as possible, as nature intended. If I can I will take an organic apple that’s been grown locally without the use of chemicals, over a wax coated pestersised treated apple, when ever I can. This how ever is not always possible. I live in  ‘the real world’ and know that some times its hard to find these produce, and some times they are too expensive. When we have to eat wax coated apples, then we can take other precautions. We can peel the apple for a start. This is one very small and minor example, but I hope it gets my point across.

On this page I will list some alternative / complimentary therapies that people around the world use to help heal particular ailments. Some may be covered under other sections on this site such as certain vitamins  or herbs.

 Remember this is information for you and I am not a physician. ALWAYS speak to your Doctor before trying any new diet, exercise routine or ‘alternative’ therapy.

Disclaimer : All information on this page is listed for information purposes and not ment for practical purposes. Always talk to a medical doctor before you start any new diet or trainign regieme.

Tinctures

Tinctures

Tinctures Have been around for Centuries. Used buy alternative medics for preventing and treating illnesses.

So what are tinctures?

A tincture is a liquid herbal extract made by soaking herbs in solvents such as pure grain alcohol, which helps extract the active ingredients from the herbs. The liquid is then pressed out and the herbs discarded. A tincture can be made of one herb or a combination of herbs.

Although herbal tinctures with grain alcohol are most common, some manufacturers remove the alcohol and add glycerin to make the tincture alcohol-free. Herbal tinctures are sold in health-food stores, some drug and grocery stores, and online.

Tinctures can be a convenient way to consume individual or a mix of herbs. Most shop bought tinctures are 3:1 to 10:1 herb to alcohol ratio. In this case you will be told to use 10 + drops of the tincture at any one time. Our tincture are 1:1 mix so any where from 1 to 3 drops are used. I find this more convenient and a 1 or 2 oz bottle last longer, although it of course costs a little more to buy. Either way tinctures can be an easy to use and cheap way to help keep oiliness at bay or to help fight a current condition.

Tinctures

From Tony Pantalleresco

Original article on Tony’s web site HERE

THIS IS A EDUCATIONAL SITE, USES OF THIS INFORMATION IS ENTIRELY THE RESPONSIBILITY OF THOSE WHO WISH TO CHOSE TO USE THIS INFO FOR PERSONAL HEALTH OR USES AT THE DISCRETION OF THOSE INDIVIDUAL(S), THE RESPONSIBLITY IS YOURS ALONE THIS SIGHT IS DESIGNED FOR EDUCATIONAL INPUT AND TO ILLUMINATE WHAT MIGHT NOT BE COMMON TO THOSE WHO HAVE NOT HEARD OF THESE CONCEPTS. LET WISDOM AND KNOWLEDGE BE YOUR GUIDES

HOW TO MAKE YOUR OWN HERBAL TINCTURES

INGREDIENTS METHOD

PROPORTIONS CONCLUSION

HOW TO MAKE A HONEY TINCTURE

Before describing a method of manufacturing herbal tinctures, it will first be necessary to explain the intended scope of this page: It is NOT intended to offer any extensive methodology of tincture manufacture. It is only intended to give the reader understanding enough to produce a good, potent, effectual herbal tincture at home, and to hopefully dispel some of the mystique surrounding the subject. People seem to be convinced that there is something about tincture manufacture that requires a great expertise before they ought to venture on such a purpose. While it is a large field, nothing could be farther from the truth when it comes to making a good and potent tincture with common elements found around the home. While it is true that without a tincture press you will waste a great deal of your tincture, yet it will not be as great a loss as buying your tincture from the health food store at $15.00 per oz. Besides, you can always make a tea from your left over herbs, boiling all the alcohol out of it first, and then drinking it within 24 hours, as it will spoil after that once the alcohol is removed. Let us first consider the…

Ingredients:

While you may use herbs that are cut & sifted with good results, you will generally get a stronger tincture by using powdered herbs. Attempt to make sure they have not been powdered for a long time, as this will decrease potency.

  • You need grain alcohol. People commonly use Vodka, but Vodka is half water and half alcohol. Why not, then, just buy pure alcohol for the same price, and buy water cheaper? The common brand of pure alcohol to get is “Everclear”, and can be purchased at nearly any liquor store. You will get a better deal if you buy a liter as opposed to the “fifth”. (4/5 of a qt.) Not everyone carries the liter, however.
  • The good & bad side to glycerin. Some people make tinctures called “Glycerites”. These are herbal tinctures which use pure vegetable glycerin as the solvent instead of alcohol. The advantage is that vegetable glycerin is sweet to the taste, and therefore good to make for children who may have a hard time with the Goldenseal tincture! The bad news is that the children will also like it because it is not as efficient of a solvent as alcohol, and therefore will not extract as much of the herbal virtue from the herbs, and the tincture will therefore taste better, not just because glycerine is sweet, but because less of a bad tasting herb tastes better. But they have their place in the realm of either children, or with Liver patients who are convinced that even the small amount of alcohol in a teaspoon of tincture is going to compromise their health.
  • Use any source of good purified water. Do not under use tap water. If its city water, it will generally have chlorine, and if its well water, it will generally be very high in minerals..
  • You will need a good jar that has a sealing lid. We use gallon jars, but most people don’t need that much tincture.

Proportions

Every herb is different when it comes to what solvents work best with it, and how much should be used. Some herbs do best with a 60% alcohol/ 40% water ratio. Some need only 20-30% alcohol. For the present purposes, suffice it to say that simply mixing your alcohol with R/O water 50/50 will work fine with almost anything. It may be overkill on some herbs, but that will not hurt anything.

There is some difference of opinion as to proportions. Many tincture manufacturers will tell you that they use 2-3 pounds of herb per gallon of finished tincture. That is pretty good. But they are not telling you a recipe by telling you that, because you always lose some liquid in the press. They likely started out with a gallon and a half of liquid, (alcohol & water), which means that they are using approximately 3 qts. liquid per pound and a half of herb. This is a good formula. Others do it by volume. They will say that they make a “1 to 1” ratio tincture, (by volume), by which they mean that they will use, say, 1 gallon of herb to 1 gallon of liquid. Those who use this method boast the 1 to 1 ratio as their strongest tincture, when in fact, it may be quite a weak recipe. I would avoid such recipe’s, because it is entirely a relative measurement. Hops flowers, for instance weigh very little per their volume. Goldenseal, on the other hand, is very heavy per its volume. If you make a “1 to 1” volume tincture using both of these herbs, the result will be entirely unequal when comparing the strength and value of the tincture. For this reason the former method is recommended…. by weight, not by volume.

Use this general rule, then: Mix two pounds of herbs to one gallon of liquid. (50/50 water & alcohol) That means that if you want to make a quart of tincture that you will want to use a half a pound of herb. Or, likewise, if you want to use a pound of herb, then use two quarts of liquid. Simply apply the rule to whatever amount you wish to make; or improvise on your own. We have found that using 3 quarts of water/alcohol mix with 1 1/2 pounds of herbs works great, as it all fits well inside a one gallon jar.

Method

1Combine all elements in a glass jar that will not leak when you shake it. Keep in mind that the surface tension of water and alcohol is much less than plain water alone. For this reason tincture will leak more easily, and you must make sure that you have a good sealing jar. Test it first with some water.

2. If you are using powdered herbs, (recommended), watch for clotting of the herbs into clumps. (Some herbs are more prone to this than others.) These clumps must be broken up when first mixing them, or they cannot leach into the solution. If vigorous shaking doesn’t do it, take the lid off again and stir it up with some sort

of agitator. Make sure you wipe off your lid and rim before resealing.

Let this sit for at least a month, shaking it daily. Two months would be even better. If you forget to shake it for a day or two, it is no big thing, but the more you shake it the less likely it will be to clump up, and the better will be your tincture.

Now comes the hard part…. Separating your tincture.

a) The way this is done is with a tincture press. For the home tincture maker, it is impractical for him to consider purchasing a regular tincture press, as they are all quite expensive, and, in our opinion, grossly overpriced, ranging from $600.00-$1500.00. There are others we used to sell that were in the $100.00 to $150.00 range, but they made it not worth selling, and the price kept escalating beyond its value. For these reasons we recommend making your own tincture press. There are MANY affordable options. If you don’t wish to make a press, you may wish to try some of the other methods, though they will prove grossly unsatisfactory when compared to a press, and will waste a great deal of good tincture.

b) Pour the “menstrum” (the mixed herbs, water & alcohol), into a cloth, and squish out as much tincture as you can. Use you imagination, but be forewarned; it can be messy. Then take the remainder and put it in a centrifugal juicer such as an Acme, or Omega, and spin out as much as you can

c) Gerry rig some sort of pressing device, using the general pressing methodology…… The general procedure is to take a canister and a cloth bag, and a “follower”. You put the bag into the canister, and pour your unpressed tincture into the bag, and then put the follower, (any round disk that will fit well into the top of the canister), and press out the tincture with your pressing device. The tincture may either escape by tipping the whole device over so as the tincture pours out the top into a bowl, or by having a spout in the bottom of the canister for the tincture to escape, and drain into a recepticle. For a pressing device a C-Clamp would work well, or a cheese press. Again…. for more information, go to our How to Make Your Own Tincture Press page. Click here.

These may seem like lame ideas, but use your own ideas then… there’s numerous ways to get the job done.

I formerly advised making a tea from the pressing remains, but this has proven unsatisfactory, as, indeed, the alcohol gets nearly everything out of it, and it proves very bland and impotent. f) Store your tincture in a dark place, or in a dark bottle, or both. It should last for a many years this way before it significantly loses its potency. I have heard others say as much as 20 years.

Conclusion:

I think that it is good to mention that there is a considerable amount of hype about tincture strength. If you are astute, you will have noticed that there is not that much herb going into the tinctures. It is not possible, because you need enough liquid to saturate the herbs. We have said that three pounds makes a gallon of finished tincture, and your average bottle of capsuled herbs is about 1/10th of a pound. Put this together, and here’s what you find: In a typical 2 oz. bottle of tincture you have the constituents of a little less than 1/2 your average bottle of capsuled herbs…. not much. True, the alcohol gets more out of the herb than your digestive system would have, but it cannot create more constituents than are already there in the herb itself. This means that when they tell you to take, say, ten drops of their tincture, you are only taking the constituents of a faction of a capsule of actual herb. Yes, you got everything that amount of herb had to offer, but it just isn’t that much. This means that you should take your tincture by the teaspoon full, not by counting drops. If you are very sick, and the tincture type is something that you cannot take too much of, you might take a teaspoon of tincture an hour for a few hours. The chief benefit of tinctures are that they are CONVENIENT. When this is not a consideration, it is often better to simply make a decoction or an infusion, (a tea), as you won’t have the distaste of ingesting the alcohol, nor the expense, Tinctures are sure nice for travel, though! It is claimed by some that alcohol will dissolve certain constituents in fatty type herbs which an infusion or decoction won’t do as effectively. In such cases a tincture would be better. Just look at your herb. You can tell that something like Elecampane Root is almost “gooey” its so full of oily substance. Saw Palmetto, and Milk Thistle are two others. I have used Milk Thistle tea for many years, however, with great results. If you have questions about the constitution of any particular herb there is an abundance of reference links on our links page. (A little math on the tincture claims above: You will end up with about 225,000 mg (1/2 #) of herb. per 21 oz. finished tincture. Divide 225,000mg by 450mg. (average capsule size), and you have exactly 500 capsules worth of herbs stored in that 21 oz. of tincture. That is roughly 24 capsules of herbal constituents suspended in 1 oz. of tincture. 1 oz. of tincture is approximately 6 teaspoons. Thus you are getting 4 capsules worth of herbs in each teaspoon of tincture. When people tell you to take this by the DROP, best DROP their advice rather than thus their tincture. You would only be getting the herbal constituents of some wee fraction of one capsule in the five to ten drops they typically recommend.)

HOW TO MAKE A “HONEY TINCTURE”

WARNING: This is not any institutionalized practice…. it is my own wild idea. That said…. There are many applications where an alcohol tincture will be unwelcome. If you have liver problems an alcohol tincture will likely be unwelcome. Children can be poorly persuaded to take an alcohol tincture. For these reasons, and others, people have used glycerine as a solvent for tinctures, but while they tast great and are non-alcoholic, it is also a far inferior solvent for herbs. The problem is this….there isn’t a better SOLVENT for making herbal tinctures. Here is a possible solution. Make your tinctures with the alcohol so you get the maximum amount of herbal constituents in your tincture. Then pour in, say, four ounces of your tincture into a sauce pan. Submerge the pan as much as practical into some cold water in your sink, and light the alcohol on fire. (Obviously you will need to be careful you don’t catch your kitchen on fire.) DON’T submerge the pan so far in the cold water that the water comes in over the edge. Thus the alcohol will burn off, and yet the cold water will keep the tincture cool enough that it doesn’t likewise evaporate the water, or not much of it. Now you have just the water and the herbal constituents in your solution. (With a minimal amount of residual alcohol, no doubt) Problem is that it will spoil without the alcohol to preserve it, just like an herbal tea will spoil. At this point add roughly half the amount of honey as the amount of tincture you began with. You started with 4 oz in this scenario, so add 2 fl. oz. of honey and mix thoroughly. The honey will preserve the tincture, and will also have a tendency to coat the throat as it goes down, facilitating any topical effect of the particular tincture. And that’s how you make a honey of a tincture.

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Cayenne Pepper Profile

Cayenne Benefits

Cayenne is used as a natural fat burner and pain killer, to treat ulcers, increase metabolism, improve circulation, boost the immune system and aid digestion. It is used as a tonic for the heart, kidneys, lungs, pancreas, spleen and stomach and to treat herpes, shingles and rheumatism. It is also known to combat chills and has been used to treat bunions, psoriasis, pleuritis and pericarditis and has been indicated for preventing heart disease.

Studies have shown that it can raise metabolic rates by as much as 25 percent, aid in treating herpes, shingles and Raynauds disease, and help prevent heart disease and ulcers. Cayenne is also used as a natural pain killer with anti-inflammatory properties. Cayenne may be used internally or externally to treat arthritis, bunions, psoriasis, and muscle and joint pain. For external use just open a capsule and add some to a cream or lotion that you are already using if you want to use it for massage. Taken internally, cayenne is used to treat ulcers, improve circulation, and aid digestion. It is used as a tonic for the heart, kidneys, lungs, pancreas, spleen and stomach and to treat herpes, shingles and rheumatism.

A stimulating stomachic. A catalyst for all herbs. Improves circulation, aids digestion by stimulating gastric juices, stimulates the appetite, reduces inflammation, is a mild stimulant or tonic, improves metabolism, relieves gas, colds, chills, and stops bleeding from ulcers. Good for the kidneys, lungs, spleen, pancreas, heart, and stomach.

 
Latin Names: Capsicum annuum, Capsicum minimum, Capsicum frutescens

Common Names: African Pepper, Bird Pepper, Chili Pepper, Goat’s Pod, Mexican Chillies, Paprika, Red Pepper, Tabasco Pepper, Zanzibar Pepper

Suggested Properties:
Circulatory stimulant, Appetizer, antiseptic, antispasmodic, antibacterial, carminative, diaphoretic, febrifuge, rubefacient, condiment, nerve tonic, digestive, irritant, sialagogue (stimulates secretion of saliva), stimulant, and tonic (cayenne is usually mixed with other herbs in medicinal doses).

Uses:
Improves circulation and digestion. Combats chills. Weight loss. Boosts Immune system. Herpes, Shingles, Ulcers. Pain-killer. Increase blood flow to areas afflicted with rheumatism, arthritis, pleuritis, or pericarditis. Bunions, Psoriasis.

Indicated for:
Helps to prevent heart disease.

Taken for nausea, scrofula, swollen lymph glands, rheumatism, arthritis, and pleurisy. Use with lobelia for nerves.

Recently, cayenne has been used successfully to treat patients with cluster headaches, a particularly painful type of headache.

Used externally, cayenne liniment may soothe the stiffness and pain of rheumatism and arthritis.

Can be used as a general stimulant to build up resistance at the beginning of a cold, tonsilitis, laryngitis, hoarseness, shingles. It can be taken as an infusion for stomach and bowel pains or cramps. Small quantities of the fresh fruit or the powder may stimulate appetite and expel worms. For external use, cayenne can be made into plasters or liniment or the tincture may be applied to increase blood flow to areas afflicted with rheumatism, arthritis, pleuritis, or pericarditis. Also said to increase fertility and delay senility.

Cayenne contains: Alkaloids, apsaicine, capsacutin, capsaicin, capsanthine, capsico PABA, fatty acids, flavonoids, sugars, carotene, volatile oil, and vitamins A, B1, B2, B3, B5, B6, B9, and C.