So What The Hell do we Eat?

So What the Hell Do We eat?

Confusion amongst the ‘experts’

  Recently I was at a Health Conference in London called The Truth Matters. It was set up by a lady named Ann Knox  from Scotland who,  three and a half years ago was diagnosed with cancer. Her story is both tragic and a ray of sun shine. I hope to have Anne submit her story on here or maybe do a Q&A with her so I won’t go into her story now but needless to say Anne beat cancer through ‘alternative’ medicine against the advice of her doctor, and even after they wanted to section her!   Anne first set this conference up to bring together the people that helped her beat cancer so that the word could be spread to others. People need to know that they have a choice!

   It is a great idea and I was excited to go to the event. I was particularly looking forward to hearing Brian Clement from the Hippocrates Institutes speak, along with a representative from the Gerson Institute and also Jason Vale from the UK (known for selling Juicers, juice bars etc) 

  Each speaker had one hour to talk and I thought this would be far long enough but in actual fact it was no where near long enough. Not allot you can do about that as the organisers would have to make it a week long conference if you were to give each person enough time to cover topics in-depth. The whole event was a little too ‘meatless’ and even anti-meat for my liking but I knew this would be the case. 

 The information was all good but a little contradictory and confusing. By the end of the day I heard many people saying “I am confused, who do we believe?”.  Many people went to the conference to be enlightened and I think many were. Still, some people left with more questions than answers. Allot of the information with regards to diet went against what most people believe a healthy diet is. That is one thing but the contradiction between some very experienced and educated people on stage really left some people wondering. I know Anne realised this and is working to have a kind of  ’round up’ at the end of the next Truth Matters conference. Check out the site  http://www.thetruthmatters.org.uk/

The confusion for some people started at the conference when up first was Brian Clements from the Hippocrates institute who boldly claimed that coffee enemas would give you cancer! Cottage cheese would give you cancer! Next up  a representative from the Gerson institute stepped on stage and explained how she beat her cancer by taking regular coffee enemas and went on to a maintenance diet of  cottage cheese……. This kind of confusion is rife in the diet/ fitness/ health/ holistic living industries and I think we need someone to address this (someone more educated than me) I am sure at the next conference of The Truth Matters someone will put all this into perspective, which will be great to help people.

 You only have to look Into the body building world to see how confusion is every where as some people advocate high fat, high protein and low to no carbohydrate diets, and compare that to vegans who say protein gives you cancer (most people quoting the China Study). Then take a look (or not) at the new vegan  film that was launched this year called ‘Fork Over Knives’ which tells how protein and fats, even the much loved olive oil will cause cancer. This goes against many peer reviewed studies as well as tons and tons of anecdotal evidence that suggests olive oil and the people that consume it tends to be health promoting! Propaganda in rife!

  The whole world is pumping Omega 3 fats from fish oils as almost a ‘cure all’ but then other people (Brian Clement to name just one) says Fish oils WILL cause cancer!!! Flax oil has been touted for years by hippies and herbalist (I study Herbalism so no insult intended here)  but then other groups and new research say that flax seed contains too many phyto-estrogens and goes rancid too fast and they say the omega 3 contained in flax seed is ALA (alpha Linolenic Acid) and does not always convert readily to DHA or EPA . The specific omega 3 components that we really need……….. If you feel like blowing your brains out or saying SOD IT! And popping out to KFC for a bucket of the kernels finest crispy coated chicken with that special mix of 11 secret herbs and spices, I can’t say I blame you. 

   If the ‘experts’ can’t agree and don’t have a clue then how are we supposed to??? 

    I think I will write a book, but for now let’s break some of this down into manageable chunks, dispel some myths and use some common sense to build what should be a safe and healthy diet. Remember this is only my opinion and you must always talk to your GP before starting a new eating programmed….. Also, please remember that I am NOT a trained, accredited clinical dietitian (So I probably know what I am talking about!)

 

 Where to Start

 Please remember that this is just my humble opinion. I believe you need to look at multiple factors which include the information available, look at what the ‘experts’ say and how they back up their information, look at history, and look at what is tried and tested. You also have to think about practicality and how people (or yourself) will stick with it. There is no point making a list and looking up negative effects of each food because you would not eat of drink anything! And all that stress of worry will probably kill you faster than the mercury fillings you have in your mouth!  

Ok, so the thing to look at is what is actually needed by the body. First up is water. Bla bla bla your thinking but the fact is it’s true. We are roughly 70 % water and without water we die relatively quickly. I won’t bang on about it here but I will just say, do a little research on UK Tap water, and its contents.  To summaries, here goes, Cancer causing pharmaceutical drugs, Female hormones, Fluoride, pesticides, nitrates, and many heavy metals (toxic). Just check out a Google search, its not good reading. Spring water is better, but the best type that is easily accessible is distilled. The only problem you may come up against is that some people say distilled water drains minerals from your body… it is debatable but rather that than all the crap in our tap water. Out side of that go for an Evian or similar type bottled water. It may not be perfect but it’s better than what flows from your tap!   Any way, you are about to build a good diet so you will be ok for all your vitamins and minerals. People may also mention the fact that distilled water comes in a plastic bottle and endo-toxins from the plastic have a negative health impact. This is true but they do not even compare when we against most tap water’s toxicity. 

   Ok, after water we have food, and when we break food down into categories, we can see that we need proteins fats and carbohydrates. 

   There are essential fatty acids (which make fats) and essential amino acids (which make protein) but there are no essential carbohydrates(as such) Saying that, when we take in the right kind of foods containing carbs, we normally get a boat load of essential nutrients like vitamins, minerals, antioxidants as well as phytonutrients. So let’s not throw them away just yet.  

  Next up – Fats

  As I said before there are essential fats. Every one of your body’s 100 trillion cells (I can’t help hearing Jay Kordich every time I say or type that line) contains fat in its membrane. Also your brain is around  60+% fat. This should tell you that we need fat from our diet and you can see you should not be afraid of fat, you need fat to live!  There are many types of fat sources some better than others. We all know (or we all should know by now) Trans fats are nasty man-made things that we don’t want in our bodies and these are being faded out (finally) from our foods. Always check to make sure your products NEVER contain Hydrogenated oils (trans-fats). There is never a ‘safe amount’ of these fats, they are man made crap and serve no good in the human body and you have no reason to consume them, so enough said on that. 

 Here are some sources to get your fats  from: Small Oily fishy like sardines, Omega 3 eggs, Butter from organically raised, grass fed cows, milk or cream from the same animals, although some people have to be very careful with milk as even Raw, grass fed dairy can cause gut irritation and allergies.  Avocado’s, Avocado oil on salads, olives and olive oil, nuts, although not too much as they are high in omega 6 and not omega 3 and this adds to the already one sided imbalance of omega 6 to 3 ratio (we should have something like a 1/1 or 2/1 ratio of omega 6 to 3 ) Today the average persons diet supplies too much omega 6 fat and not enough omega 3 fat at about 15 or 20 to 1  ratio in favour of omega 6 which is causing major health problems.  This out of balance ratio causes excess inflammation in the body and can be harmful. Coconut oil is another good fat to be used; macadamia nut oil can be used too. Walnut oil contains the omega 3 fats ALA but if used it should never be used for cooking as omega 3 fatty acids go rancid easily. In fact use cold pressed walnut oil and keep it in the fridge and use it fairly soon after opening it.  

 Stay away from soy, canola (rapeseed),vegetable oil’s, grape seed oil, margarine’s and spreads. None of them are any good. Fat from grass fed cows; goat, sheep etc will contain good fats and fat-soluble antioxidants. If you can find pork that has been raised on apples and natural food stuff then go ahead and indulge but this is normally hard to find and expensive. If you cannot afford organic, then buy lean meats and cut off any fat on the meat. Fat is where excess hormones and toxins are stored most and if you’re avoiding gluten you may have a reaction when eating animals fed on wheat / gluten or stuffed with corn. NEVER cook with polyunsaturated oils!

 

So What Do We Eat?

 

 Good Fat to eat

 Small oily fish, Avocado, Butter from organic grass fed cows, meat from organic grass fed cows (and other animals), coconut oil, Omega 3 eggs, olive oil (extra Virgin),  walnut oil keep refrigerated as this can go rancid easy) and macadamia nut oil for salads, some nuts and seeds (not too many) are all good sources of fats If you stick to the above list your cells will be healthy, flexible and will work efficiently allowing nutrients in and toxins out of the cell. Your hormones will love you for it too.

Good Fats to Cook with

 (Remember to cook as a rule on a low heat for longer and never burn/brown the foods)

 Olive Oil, Coconut oil, Lard from organic animals, Ghee’s and butter from organic grass fed animals, Macadamia nut oil are the better oils too cook with as they can withstand heat to a decent degree before they become damaged and cause problems in the body. 

Fats to avoid cooking with 

 Omega 6 containing oils (most vegetable oils) , margarine, all high omega 3 containing oils such as walnut oil and Rapeseed oils etc. as these are highly unstable and will turn from a health promoting fat to a toxic poison once heated so never use omega 3 or omega 6 containing oils to cook with  

 

Next up Protein Sources

Protein is made up of smaller particles called amino acids which most people know these days. Some of these amino acids are known as essential amino acids. There are eight essential amino acidsThey are called essential because we need them to stay alive and we cannot produce them ourselves within the body so we need to consume them regularly in our diet. The remaining 12 amino acids or the non-essential amino acids can be synthesized the human body from the essential eight.

 Vegetables fruits nuts and beans contain amino acids but not in large amounts and they do not always contain the full eight essential amino acids and for this reason they are known as ‘incomplete’ proteins which need to be mixed together e.g. rice and beans to get the full eight essential amino acids in one meal. These sources will keep you alive, this is proven throughout the world where large populations are vegetarian, but they will not allow you to thrive. 

  Meat, fish and eggs are your be source of proteins in my opinion as beans, nuts, seeds, vegetables etc often contain anti nutrients. These anti nutrients are just that, they are the plants natural defense system to stop them being eaten into extinction by draining your vitamin and mineral reserves in the processing of them in the body, as well as directly effecting the cells that line your intestinal tract with specialised proteins called lectins. There are ways to neutralise some of these anti nutrients and lectins but not always 100%. I recommend (for non vegetarian and Vegans) clean raised organic grass fed beef, chicken, turkey, lamb, bison, as well as fish, small oily type plus some wild caught salmon and omega 3 eggs. These sources of protein contain all of the eight essential amino acids in abundance(as well as most if not all of the non-essential amino’s) and have been proven time and time again to be the best building blocks for muscle, bones a and for just about every other structure in your body.

   Please remember this if nothing else: Food QUALITY is the most important thing.  A steak from a healthy cow that has feed on grass its whole life and not been force fed grains, and corn and has therefore never had to be constantly given anti biotic and hormones, will have a very different effect when eaten, on your body’s physiology than a cheap piece of meat from a commercial farm that has been feed grains, corn, and therefore needed to be given anti biotic to keep them alive and hormones to make them grow faster for more profit for the farmer. These two meats will be worlds apart. A South African friend of mine recently told me that anyone in his country that lives hands on and does hunting for their food will tell you that a stressed animal is a poisonous animal. Think of that. He doesn’t know the biochemical sequence of events that happens when an animal is stressed, it comes purely from experience. So what happens when you eat a sick animal that has been fed food it was not designed to eat such as grains and corn, and then fed drugs to keep it alive and hormones to make it grow? It doesn’t take a rocket scientist to work out the answer.

 If you are a dairy drinker then this can also be a good source of protein but dairy is a hotly debated topic. As a rule I would suggest dairy should not be a foundation food group for protein for most people. The clean meats and eggs and fish are better with less controversy and potentially less harmful. As we are building a solid diet here I will leave dairy out for now as a main stay but you can add it later if you like.  I would suggest you only consume dairy from grass fed organic cows and goats, and consume it in its raw state. That means unpasteurized. It can be hard to find but it’s the only dairy worth consuming. You should also take notice of how you feel after you consume dairy having eliminated it from your diet for at least two weeks. After the elimination period you will reintroduce dairy and take notice so see if you start having any recurrence old ailments, or any type of reaction like mucus build up or maybe gut irritation.

 

Vegetarians and Vegans Protein

 For people not eating meat or fish eat omega 3 eggs and for people not eating eggs or meat and fish then you will have to be creative.  Look toward sprouted seeds and nuts. You will need to work hard and combine your food sources intelligently to make sure you get a good combination of amino acids. Try juicing dark greens by the pint, and use non dairy bacteria to help ferment your soaked/sprouted seeds and nuts to help break down the proteins into more usable forms that your body will utilize easier. It won’t be easy to make sure you get your full quota of protein and resulting amino acids in the right quantities and ratios but it is doable!

 

 Carbohydrates sources.

 People will tell you that there are no essential carbohydrates. When broken down all carbohydrates become glucose in the body. If you didn’t eat another sugar in your life you would survive as your body has more than one way to get glucose. In the absence of dietary carbs your body can convert amino acids into glucose in a process call gluconeogenesis. It can also use fatty acids as fuel.

 The thing is, your brain and central nervous system prefers glucose as its source of fuel.  Also, when we are talking about natural, organic foods, we often get many nutrients, phyto nutrients, minerals and vitamins and even enzymes (raw foods) from carb sources. I have to stress that when I say that I am talking about vegetables, fruits, nuts and seeds and not pizza, white bread, doughnuts etc!

 As I have mentioned before nuts, seeds, beans and legumes all come with their own problems. They often contain a good amount of fiber with their sugar which make them a low GI or low GL food (as long as you don’t eat too many in one go) but they also contain potentially damaging proteins like lectins  and anti nutrient phytates that causes your body to loose vitamins and minerals when you eat these foods. For this reason I leave nuts, seeds, beans and legumes out for now as a ‘staple’ or foundation food.

 So what carb source does every variety of nutritionists agree are good… that’s right, green veggies. Amongst this group there is tons of variety. Eat your broccoli, green beans, kale, collard, cabbage, spinach, watercress, cucumber, celery etc we can also add all fibrous veggies and unless you have sensitivity you can include plants from the knight shade family. These include tomatoes, potatoes, peppers and (sweet and hot) egg plants. (Google for a full list) Knight shade plants contain alkaloids that can be poison to humans and some people have reactions to them. Many people with arthritis stop eating knight shade plants and find pain to be relieved. If you have no negative side effects then go ahead.

 Enjoy some fruit but don’t over do it as the sugars in fruits can be detrimental to health, although putting it into perspective, you are probably better off eating five apples that drinking a bottle of coke, or even shop bought apple juice!  Just don’t over do it as I have seen people unable to loose fat due to fruit consumption.  Dried fruit should be a treat and not part of your main crab source.

 

 Putting it all together

So there you go some good sources of protein, fats and carbs that should form the foundation or the ‘core’ of your diet. Anything other than foods listed should not be staples and should be had infrequently. Once you are healthy and lean we find most people can get away with an 80/20 style diet. Meaning stick to eating the core foods and doing everything right for 80% of the time and let loose the other 20%.

    This of course varies and some people seem to be able to get away with something more like 60/40 or 50/50 where as other seem to have to stick to a 90/10 ratio but 80/20 will probably do well for most people and don’t forget that even though someone seems to eat crap, never exercise, drinks too much and smokes and still seems ok in their 40’s….. It all crumbles pretty fast at some point so don’t believe what you think you are seeing!

 Below I will list the food types that are good for each macro-nutrient for convenience. This is not a complete list so use your initiative if you have access to vegetables that are not listed you can swap them in, like for like but don’t go swapping out some broccoli and swapping in some KFC.

 Remember all meat I refer to should be organic grass fed or natural diet fed.

Summery:

Protein Sources: beef, chicken, turkey, lamb, bison, as well as fish, (small oily type plus some wild caught salmon) and omega 3 eggs.

Fats : Small oily fish, Avocado, Butter from organic grass fed cows, meat from organic grass fed cows (and other animals), coconut oil, Omega 3 eggs, olive oil (extra Virgin),  walnut oil and macadamia nut oil for salads, use lard, ghee, 

Cook With: butter, Coconut oil, Macadamia nut oil, Olive oil, Lard, Ghee

Carbohydrates:   Green vegetables masses of choice), fibrous vegetables like cauliflower, some sweet potatoes or Yams (not too many) plus salad items like Romaine lettuce, cucumber, celery, spring onions, garlic.

 Don’t believe what you hear you don’t NEED grains or legumes in your diet; in fact there is growing evidence that most if not all of us would be better off removing them completely from every one’s diet. The same with pasteurised milk from sick cows. You don’t need this to build bones, in fact inorganic calcium also known as bio-unavailable calcium from pasteurised milk can cause the body many problems including gut irritation and allergies which cause inflammation and can create an ‘acid’ based environment which will lead to leeching of calcium from the bones. Also dangerous calcium deposits can accumulate from inorganic sources of calcium.

 All in all if you stick to the above foods 80% of the time (100% if you’re sick or overweight, until you get to where you wish to be health wise) you should do well. Below are some final thoughts for do’s and don’t to help you on your way.

Do’s

Buy certified organic vegetables and fruits if you can afford them. If you can’t and I mean REALLY can’t (and for most people it’s a case of they don’t want to as they say they can’t afford organic foods but them go out and spend £4 a pint all night long Thursday to Sunday, prioritise is what I am trying to say) If you can’t afford the organic stuff grow your own, and when you do buy stuff from the local supermarket bring it home, wash it through and then put it in the sink in salty water, for half an hour, or use food grad hydrogen peroxide, or grapefruit seed extract, or vinegar. After half an hour rinse through well again. This might not be 100% effective but it should get rid of allot of the crap that get sprayed onto our foods.

 Buy organic grass fed beef. Again if you can’t afford this then it is probably better to stick to leaner cuts or leaner meats all together as most of the toxins from meats will be stored in the fat content. Also add lots of herbs and spices as they all have various health promoting benefits that will help your body fight and clear toxins from your system.

Juice. Green Veg mostly. Use celery, cucumber, courgette as a base and add plenty of spinach, kale, cabbage, water cress, parsley, etc and add the odd lemon and lime. This will do your body wonders but I have found this can turn out fairly expensive. Also add some ginger, turmeric and garlic with the occasional inch of cayenne pepper if you are man enough!

Drink herbal teas. Make them yourself, nice and strong, put 1 to 2 oz of herb in a large jar and fill with boiling water. Leave over night. Mix the herbs up a bit, have rosemary, thyme, green tea, sage etc the combinations are endless and by mixing them up you get all different health benefits.

Enjoy the odd treat other wise what’s the point of living, but if it causes any distress internally, you will have to make a choice if the cost / benefit is worth it.

Drink clean water from distilled or spring sources or invest in a home filter system (good ones can cost quite a bit)

Get plenty of sun as many people are vitamin D deficient and this is your best way to get vitamin D. Vitamin D has been shown to directly affect around 5% of your genes! That is a big involvement so it is easy to see why a deficiency of vit D can be detrimental.

Get 8 to 10 hours of quality sleep every night. This is a large subject but we are getting more and more information all the time about how important sleep is.  I read this for years but never made the effort to sleep well but it is MASSIVELY important! So start using the sky + function and get to bed!

Get enough Fat and Protein as these two macro nutrients are what we are constructed of and we need them regular. Put down that jam on toast, sugar loaded, insulin spiking breakfast and have some eggs instead!

 

Don’t

Eat refined sugars, flours or any other refined food.

Consumes ANY Hydrogenated fats and oils. These are nothing more than toxins that you will be consuming.

Cook with any oils containing polyunsaturated fats. Again these are particularly toxic when heated.

Rely on Dairy for your main protein or calcium needs. Dark leafy greens are best for your minerals and meat / eggs for your protein.

Get involved with fad diets or gimmicky shake replacement meal type diets.

Drink tap water if at all possible. There are lots of nasty things in there, and although you won’t drop down dead within seconds of drinking it, there is growing evidence that tap water is detrimental to health and this can be seen world wide over a period of time.

 Train 7 days a week and try to get by on 3 hours of sleep a night. At some point your body will falter and you will really know about it!

Drink and tell yourself it’s healthy. Drink if you must but never to excess and don’t convince yourself that you have to open your third bottle of wine for the resveratrol content!  We all know that you just want the buzz!

Drink fruit juice from cartons and tell yourself it’s healthy! It’s not, it’s a glass of sugar water!

Kefir – Ancient Wonder For Modern Health Problems

 

 

Some people live their lives around it, some people would put their lives on the line for it, and some people think it is disgusting, weird and refuse to touch it with a ten foot barge pole! So what is it?

 

Allot of people will know kefir as a milky yogurt type drink that tastes quite sour. People from places such as Turkey, Russia and Eastern Europe may have been told by parents and grand parents to drink it for its health benefits but many people don’t know why. “It’s good for digestion” is what I have heard from people that I know personally from Poland, Lithuania, Russia and Ukraine that drink or used to drink kefir regularly. They all drank store bought kefir. Compared to some people/websites claims, the statement of “it’s good for digestion” is very reserved. Here are the claims from the website http://www.yourkefirsource.com

 

Here are some of the known kefir health benefits:

1. Strongest natural remedy against any allergy

2. Strongest natural antibiotic without side effects

3. Treats liver disease

4. Treats gallbladder, dissolves gall bladder stones

5. Clears the body of salts, heavy metals, radionuclides, and alcoholic products

6. Cleans the body of chemical antibiotics

7. Treats kidney stones

8. Good bacteria in kefir are able to fight off pathogenic microorganisms

9. Lowers level of LDL cholesterol

10. Cleans the gastrointestinal tract 11. Irritable Bowel Syndrome

12. Treats gastritis

13. Treats pancreatitis

14. Treats ulcers

15. Prevents and treats colon cancer

16. Improves digestion

17. Improves the body functions

18. Improves the human immune system

19. Cures Candida

20. Cures hypertension

21. Stops growth of cancer cells

22. Speeds up healing process

23. Treats psoriasis

24. Treats eczema

25. Treats inflammatory diseases

26. Reduces size of tumors

27. Treats heart disease

28. Reverses calcination of blood vessels

29. Clears the blood vessels

30. Boosts the bodies energy

31. Natural “feel good” food

32. Treats lung infections

33. Normalizes metabolism thereby can be used as for weight loss

34. Cures acne

35. Has anti-oxidants and anti-aging properties

36. Nourishes hair

37. Treats the gum disease parodontosis

38. Lessens effects of medicines

39. Replenishes body of good bacteria after antibiotic

40. Balances the microflora of the body’s digestive system

41. Regulates blood pressure

42. Lowers blood sugar

43. Lowers blood lipid levels or cholesterol and fatty acids

44. Treats diarrhea

45. Treats constipation

46. Promotes bowel movement

47. Anti-stress properties

48. Treats sleeping disorders

49. Treats depression

50. Treats attention deficit hyperactivity disorder

51. Improves the brains neuro functions like reflexes, memory retention, attention, the five senses

52. Reduces flatulence

53. Lactic acid fermentation enhances the digestibility of milk based foods. People who cannot otherwise digest milk, can enjoy the vital calcium rich Kefir.

54. Treats yeast infection

55. Eliminates vaginal odors

56. Cures wrinkles

57. Treats arthritis

58. Treats colitis

59. Treats gout

60. Cures migraines

61. Treats rheumatism

62. Treats other stomach disorders

63. Detoxifies the body

64. Improves protein quality of milk, and enhances absorption and digestion

65. Good bacteria manufacture B vitamins such as B3, B6 and folic acid.

66. Aids in treating tuberculosis

67. Treats stomach cramps

68. Treats chronic intestine infections

69. Treats liver infections

70. Treats asthma

71. Treats bronchitis

72. Treats sclerosis

73. Treats anemia

74. Treats hepatitis

75. Healing effects on catarrh, digestive nodes, astral nodes, bilious complaints

76. Treats leaky gut syndrome

77. Prevents metastasis

78. Cures bad morning breath

Some huge claims as you can see and not just a few! There has to be something in it as Kefir has been used at least since the times of Mohammed. It has been used by various cultures across the world so I believe it is well worth looking into.

A Brief Snap Shot About Kefir’s History.

There is a legend that is told that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. Known as the ‘Grains of the Prophet’ they were guarded jealously since the people believed that they would lose their strength if the grains were given away and the secret of how to use them became common knowledge. Kefir grains were regarded as part of the family’s and tribe’s wealth. They were passed on from generation to generation. For centuries the people of the northern Caucasus enjoyed this food without sharing it with anyone else they came into contact with. By the end of the 19th Century Russian Doctors believed that Kefir was potent in helping to combat tuberculosis in sanatoria and for intestinal and stomach diseases. The first scientific studies for kefir were published at the end of the nineteenth century. In Russia Kefir Grains become very much sort after. Two brothers that owned and ran a Moscow Dairy and also had holdings in the Caucasus Mountain area, including cheese manufacturing factories in the town of Kislovodsk was asked to get their hands on some kefir grains to produce kefir on a commercial basis. The full story can be found on this website here http://www.kefir.biz/history.htm

So How Do We Turn Milk To Kefir?  

 

To make Kefir from milk you need Kefir ‘Grains’ these are always described as looking like cauliflower florets and this is a fair description. Kefir Grains are composed of a complex structure of bacteria and yeasts with proteins, lipids and sugars. Kefir grains can be the size of a pin head or up to a few inches across. When placed into milk the grains begin to ferment the milk and after around 24 hours most people strain the grains from the milk which is now thicker called

kefir. This kefir can be used with good effect but it is best left out on the kitchen side to continue to ferment for 12 to 24 hours as the kefir continues to ferment; the nutrients within it are concentrated further. A good example of why to you should let the kefir ferment longer is the folic acid content, which after that extra 24 hour ‘ripening’ period, the folic acid content is 116% higher that when the grains were first strained!

The temperature of the room will determine how fast the kefir is fermented so you might wish to play with this a little. In the winter I could leave the grains in the jar for 36 or even 48 hours and the milk/kefir would still look as it did before the grains were added. In the summer, some times after just 10 or 12 hours on the kitchen table, the kefir would have fermented and the curds and whey would already be separated.  

I now use goat’s milk for my kefir as it has naturally smaller fat and protein molecules so it doesn’t ‘split’ like cow’s milk does. When I am travelling or not drinking kefir every day I put it in the fridge and although the fermentation period is a lot, lot slower, it does still occur.

Kefir Vs Yogurt Vs Pro Biotic Supplements

Many people will ask, why not just use a supplement such as pro-biotic pills or even just natural yogurt? I would encourage the use of both, but kefir can not be replaced, for many reasons. Firstly, there are four main genus groups of organisms that are found in kefir and these are Lactobcilli, Streptocci-Lactococci, Acetobacter and Yeast. Kefir made from grains (there are other ways to produce kefir which I will briefly cover) contain as many as 35 different strain of bacteria and yeast.

Store bought bottles of kefir will contain up to 10 strains of bacteria and no yeast as it is illegal in many countries to sell drinks containing living yeasts. The yeast in Kefir are ‘good’ yeast and inhibit the growth of ‘bad’ yeast. The combination of Good bacteria’s and yeast in kefir can return favorable balance of intestinal flora and can even destroy pathogens such as E-coli as well as parasites (a large and much ignored problem).

By cleaning out the intestine, lowering inflammation and introducing these good little soldiers, the gastro intestinal tract can begin healing. The condition ‘leaky Gut syndrome’ occurs when the epithelial cells that line the intestinal tract become damaged and inflamed and begin to allow larger than normal proteins to enter the body. This causes an immune system reaction resulting in inflammation which is a normal body reaction. The problem is that we have far too much inflammation going on an this taxes the body’s immune system and in the long run it can be the cause or one of the causesative effects of many different conditions, especially auto immune conditions that are becoming more common and serious every day.

The good bacteria in Kefir have been shown to colonise in the body. Therefore directly adding to the numbers of resident good bacteria already there. The strains of bacteria from yogurt and pro-biotic pills do not do this. They merely feed and

‘encourage’ the growth of what is already there which is not a bad thing; it’s just not as effective as kefir.

Probiotic pills claim to have amazing number of bacteria in them like 3billion, 5 billion or even 10 billion but 500ml of yogurt contains around 1.5 Trillion and the same amount of Kefir contains around 5 Trillion. Now if you have a severe dairy allergy or problems with blood sugar then you might choose a pro-biotic pill over kefir.

Kefir contains easy to digest proteins, fats and sugars, vitamins such as A, B2, B12, K and D as well as important minerals like Magnesium, Calcium and Phosphorus. It is also high in the amino acid tryptophan which helps maintain a healthy nervous system enabling you to ‘relax’ and sleep well. That is not to mention the amazing Polysaccharide Kefiran. Experiments have been performed on mice using kefiran which showed an ability to reduce the size of certain tumors by inducing a specific immune response. One exciting study done in China showed that extracts from kefir have preventative effects against breast cancer cells in mice without effecting healthy human breast cells.

I am not saying to stop the use of yogurt or pro-biotic pills. In fact I encourage there use as many people live the kind of lives where they will only prove beneficial. However if given the choice, I would strongly suggest you try making your own kefir.

Remember that pro-biotic pills are a kind of extract. Commercial yogurt, and commercial kefir for that matter, have been heated and contain no live yeast. When you have kefir grains you have a living organism that produces a whole food that your body can use to improve your health in many ways. The more advanced science gets, the more we learn how the foods that nature provide effect us on a biochemical level. But then we try to emulate these effects and often we do not succeed.

 

Conclusion

As you should now be aware, this gelatinous mass of cauliflower floret looking microbial ball of goodness that was kept a secret for many years, is something we all should have or at least look in to having. Kefir’s power to turn an ordinary pasturized milk into white liquid magic that can heal, and promote health in a multitude of ways is quite amazing. I would like to add that if you can get hold of it, I would always suggest you use organic, grass fed raw milk from cows or goats. There will be added benefits and less likely to contain nasty hormones, antibiotics and inflammatory compounds from grains (the type of grains they feed cattle, not kefir grains).

This living organism made from bacteria, yeast, pollysaccarides, fats and protein has lasted the test of time and has improved the health of millions of people so why not buy yourself some grains and make it part of the family? I have and my kefir is called Kelly.

This is probably the cheapest yet one of the most important investments you can make for you and your family’s health!

Resources

Web sites

http://www.augmentinforce.50webs.com/FERMENTED%20FOODS.htm#FERMENTEDFOODS Pantalleresco

http://users.sa.chariot.net.au/~dna/kefirpage.html

Doms Kefir Site http://en.wikipedia.org/wiki/Kefir

Wikki http://www.regenerate-wellness.com/kefir.html

Regenerate http://www.kefir.net/ http://www.magma.ca/~pavel/science/Anaglyph.htm – Microflora of kefir grains

 

 

 

Studies. http://www.nourishkefir.co.uk/i/research.pdf http://www.ncbi.nlm.nih.gov/pubmed/20543518 – Kefiran reduces atherosclerosis in rabbits fed a high cholesterol diet.

http://www.ncbi.nlm.nih.gov/pubmed/14633213– The effect of kefir on the activities of GSH-Px, GST, CAT, GSH and LPO levels in carbon tetrachloride-induced mice tissues.

http://onlinelibrary.wiley.com/doi/10.1002/ptr.2650080205/abstract– Antitumoural antibacterial and antifungal activities of kefir and kefir grain

The UTI Problem – Urinary Tract Infections And Possible Natural Ways To Prevent Them

The UTI  Problem – Urinary Tract Infections And Possible Natural Ways To Prevent Them

 

Itching, burning, Urgency to pee and even back ache have become common symptoms for many women all over the world and it may be a sign that you have (yet another?) UTI. But, what is a UTI? and why do women suffer with them much more than men?

What Does UTI Stand For And What Is It?

A UTI is the abbreviation given to a Urinary Tract Infection and if you are a female over the age of about 20 years old there is a good chance you know that already!  UTI’s are not a nice experience for sufferers. Women suffer with UTS’s much more than men and it is not fully understood why although there are some speculated reason this occurs. It is estimated by some groups that UTI’s are one of the most common infections in the human body.

What Is the Urinary System?

 The urinary system consists of the kidneys, ureters, bladder and urethra. The key elements are the kidneys which are a pair of purplish brown bean shapped  organs located below the ribs towards the middle of the back. The kidneys remove excess water and waste from the blood in the form of urine , they keep body salts in balance in the blood and produce a hormone that aids in the formation of red blood cells. Narrow tubes called ureters carry urine from the kidneys  to the bladder which is a sack-like organ in the lower abdomen. Urine is stored is stored in the bladder and emptied  through the urethra.

 

Upper And Lower UTI’s

A Lower UTI occurs in the urethra or bladder and are more common in women than men possibly due to the fact that the urethra is shorter in women than in men which means there is less of a barrier to bacterial invasions. A lower UTI can be very uncomfortable but are seen as less dangerous or less severe than upper UTI’s. Please Note that ALL UTI’s, although very common and curable, hold the potential risk to cause serious harm to the human body so it is important to address the situation right away if a UTI is suspected.

 

 Upper UTI’s are infections that involve the kidneys, ureters or both. Lower UTI’s can lead to upper UTI’s if not treated, hence the importance to see a doctor and fix the problem right away. Kidneys can become damaged by Upper UTI’s and this can be extremely dangerous as the kidneys play a vital role in keeping our  blood ‘clean’ and body salts (potassium,sodium, etc) regulated, as well as producing important hormones as stated before. Kidneys are of course vital to life.  There are some signs and symptoms to look out for when you suspect a UTI. Some are more relevant to Upper or lower UTI’s but as they all need to be treated right away I will just list the symptoms as one list. Remember that you should go to see your GP and he/she will be able to diagnose you within minutes.


 Genral Signs To Look Out for When A UTI Is Suspected

1) Burning sensation when urinating

2) Itchiness when urinating and even when not peeing, throughout the day. 

3) Urgency to urinate. A feeling that you HAVE to go NOW!

4) Feeling full or bloated and some times like you need to pee when you don’t

5) Lower back or kidney aches/pains

6) Confusion and/or disorientation in some cases this can be severe and seem like a case of dementia.

7) Strong Smelling urine.

 

So there you go. You are now a little more equipped to know the signs of a UTI and know when to get to the Doctor’s and get diagnosed and treated. If you look about online you can find  some good natural ways to help keep UTI’s away and even help clearup a UTI when one is suspected Below are some natural remedies that you may wish to consider trying.  Please remember that this is just for informational purpose and is not intended to treat or diagnose any condition and it is not meant to replace your doctors advice. Always talk to your doctor about your health concerns.

Natural Ways to deter a UTI

Cranberry Juice. A well known remedy for treating UTI’s. Cranberry contains active ingredients such as mannose that have been shown in studies to be an effective antidote against simple UTI’s. Some studies have proven that two 8oz glasses of cranberry juice per day were effective at preventing reoccurring UTI’s, as well as clearing up simple UTI’s. Other studies have used allot higher doses but the problem becomes the high levels of Fructose/sugar. I would suggest the use of a concentrated extract  juice (make sure the sugar content is not too high) or home made fresh  ‘Juiced’ cranberry’s or a high quality extract supplement that will allow you to get a good strong dose of the active constituents without the  sugar and resulting insulin spikes! New research suggests Blueberry, Blackberry  and Bilberry have also shown good effects.

 

  Tinctures. Take half a teaspoon of tincture every hour; this can be  very effective in acute cases of UTI. In severe cases you can mix uva ursi, and pipsissewa and Echinacea tinctures in equal amount and blend it. Take twenty drops of this tincture at the interval of two hour; this should be for first two days. Then one should go for one teaspoon of tincture four times a day till u get complete recovery.  Also Goldenseal and Juniper should be considered.


Teas. Herbal teas can help to keep UTI’s from starting and help to rid the body of minor UTI’s. A cup of herbal tea should be taken three to five times per day. Herbs that canbe used are herbs like Echinacea, Butch, Cleavers, Parsley, Corn silk, Barley, Elderflowers and Black Cohosh. I would also recommend the use of some common kitchen herbs to help prevent a UTI from reoccurring, such as Thyme, Oregano, rosemary, cinnamon, clove’s and Sage. The use of Garlic, Ginger and Cayenne pepper can also help but  are not so well tolerated.


 Other Supplements. You may also wish to try other supplements such as:


 Vitamin C – Dosage 250 to 500mg every two hours, or as tolerated. Reduce dose if diarrhoea occurs.

 Pro-biotics – Two capsules three times per day on an empty stomach, or three small pots of a good quality pro biotic yogurt or Kefir.

Water. Simply increasing your water intake to a good amount and making sure you pee allot can help prevent a UTI from starting in the first place and can help get rid of it along with other measures once it occurs.

 Keep IT clean. Make sure your genital areas are kept clean at all times (I hope your doing this already! )

 

 

 

Chlorella – Pure Green Power In a Single Cell

Chlorella – Pure Green Power In a Single Cell

 

Chlorella is a type of single-cell green algae. It is a major component of phytoplankton, which are very small free-floating aquatic plants found in plankton. A popular food supplement in in Japan, Chlorella is available world wide is health food stores but is mainly used by vegetarians and vegans due to it being a plant source high is protein and Vitamin B12 which are normally lacking in these diets.   There are several species of chlorella, but those most commonly found in supplements are Chlorella vulgaris and Chlorella pyrenoidosa.

Chlorella contains high levels of chlorophyll, protein, iron , vitamins C and B12, beta carotene , 19 amino acids, and lots more!!

Several studies have indicated that chlorella may be effective in treating some types of cancer, high cholesterol, hypertension (high blood pressure), fibromyalgia syndrome, and in boosting the immune system and detoxifying the body. As is often the case with alternative therapies, there are several studies that dispute the effectiveness of chlorella in treating these medical conditions.

        Chlorella’s ability to fight cancer cells has been shown in several scientific studies, although the exact mechanisms of how it works are not known. Several scientists believe chlorella stimulates the activity of T-cells—important for antibody immunity—and macrophages, which are large cells that protect against infection by removing waste products, harmful microorganisms, and other toxins from the bloodstream. Increasing the production of T-cells and macrophages increases interferon levels in the body, enhancing the immune system’s ability to fight invading substances such as viruses, bacteria, and chemicals. Interferon is an immune related protein produced by the body, which performs antiviral and anti tumor activities. Studies in laboratory animals suggest some substances in chlorella may reduce bone marrow suppression in patients taking the anticancer drug fluorouracil. In doing this,

         chlorella may increase the white blood cell and platelet counts, which reduces the risk of infection and bleeding, respectively. Studies have also shown chlorella can significantly reduce cholesterol levels in laboratory animals. Studies are currently underway to see if it has the same effect on human cholesterol levels. Chlorella may also help reduce blood pressure in some people with hypertension (high blood pressure).

       A study reported in the March 2003 issue of Original Internistshowed that treatment with 10 grams of chlorella daily for three months significantly improved blood pressure in 25% of the patients.In a 2000 study, patients with fibromyalgia syndrome (a disorder that causes muscle aches,fatigue, and sleep disorders  were treated with high doses of chlorella. After two months, the study found significant benefits from chlorella treatment. Clinical studies of laboratory animals have also shown that chlorella can protect against gamma radiation and other toxic drugs and chemicals, including dioxin. In the intestines, it can deactivate heavy metals such as cadmium, lead, and mercury

So you see, everyone in good health can benefit from supplementing with chlorella. Today’s world of pollution, high-stress and excess cortisol puts eeveryone at risk for health complications. Chlorella is a natural way to help your body keep itself healthy. Additionally, if you want to lose weight chlorella may be part of the solution.

Always look for broken cell chlorella as if the cell walls are not broken it will just pass right through you without giving you all the good benefits. Also make sure you look for a quality product that is Certified Organic.  

 

 

Spirulina – The Green Wonder Food

Spirulina – The Green Wonder Food

 

 Spirulina is a single cell micro algae from  the blue-Green algae family and is typically grown in very alkaline water. Spirulina is used by astronaunts whilst in space because of its  high nutrient content. Spirulina is 60% protein compared to say beef which is 22% protein. Spirulina is said to be good for improving immune system, Cardio vascular function, improve chloresterol, aid in a healthy digestive system, aids in  natural cleansing and detoxification, improves energy and is said to be a great tool when it comes to anti-ageing. With all that  sid, read below to her from a spirulina expert. Enjoy.
 

The following is taken from an interview with Robert Henrikson, author of the book “Earth Food Spirulina: How this remarkable blue-green algae can transform your life and our planet”, in May 1998, featured on http://www.spirulina.com/

More than 25,000 species of algae live everywhere – in water, in soils, on rocks, on plants. They range in size from a single cell to giant kelp over 150 feet long. Macroalgae are large like seaweeds. Microalgae are microscopic. Ocean microalgae, called phytoplankton, are the base of the ocean food web.

Spirulina is the richest beta carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls. They work synergistically at different sites in our body to enhance antioxidant protection. Twenty years of research proves eating beta carotene rich fruits and vegetables gives us real anti-cancer protection. Synthetic beta carotene has not always shown these benefits. Research in Israel showed natural beta carotene from algae was far more effective. Natural is better assimilated and contains the key 9-cis isomer, lacking in synthetic. As suspected, natural carotenoids in algae and vegetables have the most antioxidant and anti-cancer power.

This tiny aquatic plant offers 60% all-vegetable protein, essential vitamins and phytonutrients such as the antioxidant beta carotene, the rare essential fatty acid GLA, sulfolipids, glycolipids and polysaccharides.

Spirulina is an ideal anti-aging food; concentrated nutrient value, easily digested and loaded with antioxidants. Beta carotene is good for healthy eyes and vision. This all vegetable, low fat protein means we can lighten up on a meat centered diet that can aggravate arthritis and raise cholesterol. When we choose to eat less meat, vegetables like spirulina are good sources of more iron and essential minerals.

World’s highest beta carotene food reduces long term health risks

Spirulina beta carotene is ten times more concentrated than carrots. So even if you don’t eat the recommended 4 to 9 servings of fruits and vegetables every day (most people eat only 1-2, including french fries), get your natural beta carotene insurance from spirulina to help support your body’s defenses.

60% easy-to-digest vegetable protein without the fat and cholesterol of meat

People are eating less meat and dairy protein because they want to lower fat, cholesterol, and chemicals in their diet. Spirulina is the highest protein food with all the essential amino acids and has only a few calories to keep your waistline where you want it.

A rare essential fatty acid is a key to health

Gamma-linolenic acid (GLA) in mother’s milk helps develop healthy babies. Studies show nutritional deficiencies can block GLA production in your body, so a good dietary source of GLA can be important. Spirulina is the only other whole food with GLA.

Iron for women and children’s health

Iron is essential to build a strong system, yet is the most common mineral deficiency. Spirulina is rich in iron, magnesium and trace minerals, and is easier to absorb than iron supplements.

High in Vitamin B-12 and B Complex.

Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians.

Clean green energy is good for everyone

Spirulina is the most extensively researched food microalgae, well documented in numerous books, journal articles, and periodicals. Many people use Spirulina in their own self-care strategy for more energy, nutritional insurance, weight control and cleansing. Perfect in between or before meals for good nutrition without the heaviness of bulky food. Athletes discover more endurance and strength. Seniors find better nutrient absorption. Ideal and safe for children, pregnant and nursing mothers.

Strengthens the immune system

Over the years I’ve heard from so many people that they have fewer colds and flu, or if they get a cold, they escape more chronic symptoms. They say wounds heal faster and they recover more quickly from illness. They have more energy. Spirulina is a powerful tonic for the immune system.

Published studies from all over the world feeding mice, hamsters, chickens, turkeys, cats, fish and even humans, confirm spirulina improves immune system function. Medical scientists discovered it not only stimulates the immune system, it actually enhances the body’s ability to generate new blood cells. Important parts of the immune system, bone marrow stem cells, macrophages, T-cells and natural killer cells, spleen and thymus glands – all show enhanced activity. Scientists observe it causes macrophages to increase in number, become activated and more effective killing germs.

Because spirulina increases disease resistance in animals, even in very small doses, the animal feed industry is studying its use as an new probiotic to help replace overused antibiotic drugs in animal feeds. Scientists in Japan have published new studies showing a purified extract unique to spirulina inhibits replication of HIV-1, Herpes, Influenza, Mumps and Measles virus in-vitro yet is very safe for human cells.

The National Cancer Institute found sulfolipids in blue-green algae were ‘remarkably active’ against the AIDS virus in vitro. Spirulina contains 5-8% lipids, and 40% of these are glycolipids and sulfolipids. These compounds seem to prevent viruses from either attaching to or penetrating cells, preventing viral infection. Meanwhile, the virus can be eliminated by the body’s defenses. Exciting new research in Japan and the USA has confirmed spirulina extracts in vitro can inhibit replication of the HIV virus.

Supports cardiovascular function and healthy cholesterol

Many people are taking dietary supplements to support a healthy heart and lower cholesterol. One of these people, my father, was prescribed drugs to lower his cholesterol ten years ago. Instead he began taking spirulina and niacin. Now he’s a vibrant 82, and his cholesterol level is still safe and under control.

Scientists have been confirming this too. Animal nutrition studies in Mexico, Argentina, Japan and India found the same cholesterol lowering benefits and an improvement in heart artery function for lower blood pressure. Published scientific studies with men in Japan and India showed several grams of spirulina daily can lower cholesterol. These studies suggest spirulina will reduce serum LDL (Low Density Lipoproteins – the bad cholesterol) and raise HDL (High Density Lipoproteins – the good guys).

Human studies in Germany and India found a weight reduction effect along with cholesterol reduction. All these studies indicate spirulina is a useful supplement for cardiovascular health and for lowering cholesterol.

Improves gastrointestinal and digestive health

When people take spirulina they often notice immediate change in regularity and elimination. Research confirms it does promote digestion and bowel function. It suppresses bad bacteria like e-coli and Candida yeast and stimulates beneficial flora like lactobacillus and bifidobacteria. Healthy flora is the foundation of good health and it increases absorption of nutrients from the foods we eat, and helps protect against infection.

As people age, many who don’t eat enough, have restricted diets or poor digestion may experience low energy from being undernourished. Spirulina builds healthy lactobacillus, aiding assimilation and elimination and relieving constipation.

In a village clinic in Togo, West Africa, we provided a tablespoon a day to undernourished children. Their mothers praised this ‘green medicine’ for bringing rapid recovery and weight gain. Other studies with malnourished children in Mexico, India, Romania, Rwanda and Zaire, have shown easily digested spirulina is beneficial when intestines no longer absorb food effectively.

It’s a great food for malnourished people precisely because it helps rebuild healthy intestinal flora, which are essential for the utilization of more complex foods. Because in AIDS patients, nutrient malabsorption associated with opportunistic infections can initiate full blown AIDS, we’ve been donating spirulina to health clinics for HIV positive people.

Enhances natural cleansing and detoxification

When spirulina was first introduced 20 years ago, people quickly discovered it accelerated detoxification during fasting and cleansing. Later, in Japan, researchers found spirulina significantly reduced kidney toxicity caused by the heavy metal mercury and three pharmaceutical drugs. This suggested it’s beneficial for humans suffering from heavy metal poisoning. Other researchers found rats consuming spirulina or chlorella algae eliminated 7 times the dangerous chemical dioxin compared to a control diet.

In 1994, a Russian Patent was awarded for spirulina as a medical food to reduce allergic reactions from radiation sickness. 270 Children of Chernobyl consuming 5 grams a day for 45 days (donated by Earthrise Farms), lowered radionucleides by 50%, and normalized allergic sensitivities.

Today we are subject to an onslaught of toxic chemicals in our air, water, food and drugs. Our bodies need to continually eliminate these accumulated toxins. Spirulina has a completely unique combination of phytonutrients – including chlorophyll, phycocyanin and polysaccharides, that can help cleanse our bodies.

Reduces cancer risks with antioxidant protection

Free radical molecules damage our body’s cells. They are caused by pollution, poor diet, stress and injury. Antioxidant nutrients fight these dangerous oxidizing free radicals. They also stimulate our immune system to guard against cancer and other diseases and even slow the aging process. Major antioxidant vitamins are beta carotene (provitamin A) C, and E. Antioxidant minerals selenium, maganese, zinc, copper, iron and chromium form our bodies antioxidant enzymes. Spirulina contains all these nutrients, and exceptionally high levels of beta carotene and iron, and zinc in super spirulina.

Research shows spirulina helps protect Vitamin C from potency loss. In the past 20 years, many studies have shown natural beta carotene from fruits and vegetables reduces the risk of many cancers. Spirulina’s beta carotene has been widely studied in India with thousands of people. Just one gram a day for a year given to 5000 pre school children, significantly reduced the incidence of eye disease. One gram a day caused total regression of mouth cancer lesions in 44% of male tobacco chewers.

This reinforced an earlier Harvard study that showed a spirulina extract used topically, reversed oral cancer tumors in hamsters. Chinese scientists found the unique polysaccharides also have antioxidant properties. No doubt, spirulina is one of the most powerful antioxidant whole foods.

What will spirulina do for athletes?

Athletes need extra nutrition. Spirulina is a high intensity superfood for a high intensity workout. Taken before jogging or competition, it delivers energy and improves stamina. Bikers, backpackers and mountain climbers will appreciate this lightweight survival food. For bodybuilders, it offers 60% protein and amino acids, low in fat. It’s helpful for reducing caloric intake, essential for maintaining competitive weight.

World Class athletes use spirulina to improve performance. The Cuban Ministry of Sports gave it to their athletes to intensify training before the 1996 Olympic games. Cuban track stars have consumed it for many years. They say it helps create and mend muscle mass and helps iron retention. It improves endurance and wards off cramping for marathoners. When training increases appetite, spirulina curbs hunger.

When I was invited to the largest Chinese training center for 2000 athletes, I thought I was going to introduce them to spirulina. But, I soon found out it was their secret ingredient they’d been using for five years. The trainers said they prescribed it for athletes for all sports. It boosts the immune system and improves recovery, so their athletes can intensify training, for which they are famous. Where does their spirulina come from? I found out this Chinese training center has its own, private and exclusive spirulina farm.

Can a person lose weight taking spirulina?

It’s not an appetite suppressant. It contains no drugs that trick the body. Yet, many people find taking a few tablets or a spirulina drink an hour before mealtime can help satisfy appetite, so they eat less. We know when we’re going to be hungry, so just plan ahead. Because it’s rich in iron, often deficient in women on low calorie diets, spirulina is ideal support for any diet. Best of all, it helps us to lighten up and make the switch from a bulky diet to lighter, more powerful foods.

How about fasting? Can a person live on spirulina alone?

I don’t suggest living on one food, not even spirulina. I believe a biodiverse diet is best for good health. There are times when I take only spirulina with water or juice – when I fast 3 to 7 days once or twice a year. Fasting one day a week is common practice in traditional societies and religions. Going without food for three days or longer allows the body to cleanse and renew itself. In the late 1970s, one of the first discoveries was spirulina’s value in fasting. This easy-to-digest food provides energy and stamina for work and play, while making cleansing much easier and more effective.

_Taken from an interview with Robert Henrikson, author of the book “Earth Food Spirulina: How this remarkable blue-green algae can transform your life and our planet”, in May 1998, featured on http://www.spirulina.com/ _

 

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Quality Supplements – What you need to know

Quality Supplements – What You Need To Know Before You Buy

 

We all know that supplementing our diets with the right things is a good idea. Every day  you can read in the mainstream news papers that this supplement or that supplement is a cure for this or that. Then you read six months later in the same paper that this very same supplement is useless or  even worse it can cause problems of its own.  Well I don’t read these papers any more because they are years behind the natural health industry news (check out this sites latest news section which is updated almost daily for the latest news) and mainstream papers sensationalise everything to sell papers and do NOT print facts. 

  The truth is that with today’s poor soils there is a good chance that even if you eat enough vegetables and fruits, we still are not getting optimal amounts of the bare essential nutrients that our bodies need to be strong and healthy and disease free.  Our milk and other dairy is all heated to the point of ruining most of  the usable and positive health benefits and our meat is mostly toxic!

  Another problem is there is so much contradictory information out there, and every day there are new studies finding varying results to confuse us and at best the experts can offer an educated guess. Add to this that not all so called ‘Health Stores” sell quality supplements and it can be pretty hard to know what to do. 

 FEAR NOT!  I am here to offer you some help.  

 I started selling some products on this website that WORK. These products have some science behind them and great companies with proven track records and knowledgeable people. A good sign of a good quality company is the fact that you can easily contact via phone or email and get to talk to people in the know. Right now I sell products from HIGHER NATURE – these being vitamins minerals, Anti-Oxidents, Immune Support, joint support  and herbals etc and from RAINFOREST FOODS  I get Organic Certified, Green powders, and super foods like Acai Berries, Wheat Grass, spirulina, chlorella, maca etc.  I could quite easily have gone out and got the cheapest, best money making brands but that’s not what I or this web site are about . I want to promote health, and Real Health means Real Supplements that do work and not just supplements that make money! I have not been corrupted by profit margins just yet!

 

 Enough of all that, here are some things to look out for when you choose to use supplements.

 

  1.  Don’t just buy the cheapest products or on-sale products. I have been as guilty as any one in the past. But, Its just not worth it. You may as well throw your money down the drain or better than that put it on the lottery. There is one particular UK high street brand that seems to have a never ending sale on. Take a look at the ingredients and you will find tons of potentially harmful crap that is just not needed contained within these products. These vitamins and other products are mass produced and it is my humble opinion that the quality control is not only not very good their  but primary focus is on making the biggest profit margin possible any way and not on making people healthy. So from the start this is not good.  Don’t just pay more for the sake of it though, just be very careful when buying ‘cheap’ supplements.  
  2. NO SOYA – This is harmful for so many reasons. I will post up an article on this soon. In the past I have used vitamin E and a few other products for a while only to finally check the label to find that mixed in the capsule is Soy oil. Soy can disrupt hormones, it can effect your thyroid, and GMO Soya (which most is these days) has been shown to effect the actual DNA  of the intestinal tract. Stay away from it, There is no point adding this to your body while taking supplements.
  3. Avoid Negative ingredients. Other ingredients to avoid when purchasing supplements if possible as they can cause problems are:  Gluten, Dairy, Yeast, Sugar, wheat, added colours,  preservatives and flavourings.  These are the main things. Putting these into tablets or capsules can have a negative impact so why have them as part of your  ‘Health’ programme???
  4. Look around – If you are buying from a shop take a look around inside and take notice. Are the Fish oil tablets in the fridge? (they should be) are they in direct sunlight? (they should not be)  are they next to a heater or in a hot room? Heath and light can degenerate omega 3 fats, so what you end up putting into your body is a damaged fat that is going to already be rancid and cause more harm than good. A good store will have certain supplements in the fridge, or in good quality darkened containers rather than transparent containers. Try to know a little about what you are buying and make sure the shop knows what its doing.
  5. Ask Questions. This goes for shops and Internet companies. Any GOOD company that actually has people that know their supplements and are confidant that they provide a good quality product will answer questions directly. If you find yourself with no phone number and only a general email that does not provide you with your answers, give them a miss. I found an online company I thought were great. After contacting them about a product I then put some questions on an email. EVENTUALLY I got some answers back. The answers were mostly – “We do not know if the product contains that” or “i’m sorry but I cannot answer the question, thank you” How can this be? These were not resellers these were the actual companies.  Don’t trust them if they don’t know what they are producing and selling!!!
  6.  Buy what you need and do some research before getting sucked in to the next ‘Big Thing’ . Unfortunately not every one in the health industry actually supports health. It is a big market and big money can be made for the next quick fix for fat loss, muscle building, disease fighting etc. There are plenty of places about to find out if a supplement may have potential benefits  or if its all a pile of bad science and marketing to take your money.
  7. Go for ‘whole food ‘ vitamins. These are vitamins that have been extracted from natural foods and not man made synthetically produced. Mother nature knows best and although some synthetic vitamins are very safe and a good choice, there has been some studies that have shown that in certain situations synthetic vitamins maybe cause more problems than they cure. Vitamin A is one such vitamin. Always choose a whole food based beta carotene which is pro Vitamin A (made into Vitamin A in the body) and always make sure your getting a good dose of Vitamin C when you take Beta Carotene.
  8. Always take a multi vitamin and mineral supplement as a base when your taking a high does of a single vitamin. As above there have been studies done on smokers that  suggest  you should  not take Vitamin A alone. In studies  where smokers have taken Vitamin A alone, it increased the risk of lung cancer, but when taken in combination with  Vitamin C and other anti oxidants it reduced the risk significantly. As a precaution always take a multi vitamin or antioxidant with your vitamin A. Another example is taking a multi B with any single B vitamin. Play it safe with a Good solid whole food  Multi Vitamin and mineral complex.  
  So there you go a quick guide to buying supplements. I will be updating it and amending it  as needed so please pop back soon. If you have any questions or if you have anything to add then please email me at admin@livelongerlivestronger.co.uk. If you would like to visit my shop you can by clicking HERE. Its just a little add on and not particularly professional right now but It does a job, I intend on bringing you only quality supplements at the best price possible.
  I hope this has helped you out a little.

 

Enzymes – The Forgotten Giver Of Life And Health

ENZYMES

 

Without them there is no life. Lack of them can cause health problems, illness and death. In science we know allot  of information about enzymes yet ask anyone you know about them and they will have no idea what you are talking about. Yet  enzymes should be in our conscious and  on the menu constantly if we want to experience good health and longevity. Some people will have heard of digestive enzymes but not to many people use them. I am a massive fan of Serrapeptase for helping to relieve the pain and inflammation of GOUT! and for helping to “dissolve” scar tissue and  fibroids that  some women suffer with (also known as breast mice). We should all know more about Enzymes so Below is some information from my good friend Tony Pantalleresco’s web site. Have a read and Enjoy as they could save you from pain, discomfort and could even save your life!

!

 

AMYLASE  DEFICIENCY:

  Skin Rash

  Hypoglycemia

  Depression

  Mood Swings

   Allergies

  PMS

  Hot Flashes

  Fatigue

  Cold Hands and Feet  Neck and Shoulder Ache Sprue

  Inflammation

 

PROTEASE DEFICIENCY:

 

 Back Weakness

 Fungal Forms

 Constipation

 High Blood Pressure

 Insomnia

 Hearing Problems

 Parasites

 Gum Disorders

 Gingivitis

    COMBINATION DEFICIENCY

                          Chronic Allergies

                          Common colds

                          Diverticulitis

                          Irritable Bowel

                          Chronic Fatigue

                          Sinus Infection

                         Immune Depressed Conditions

    LIPASE DEFICIENCY                                                      

                           Aching Feet

                        Arthritis

                        Bladder Problems

                        Cystitis

                        Acne

                        Gall Bladder Stress

                        Gallstones

                        Hay Fever

                        Prostate Problems

                        Psoriasis

                       Urinary Weakness

                       Constipation

                       Diarrhea

                       Heart Problems

 

PROTEASE DEFICIENCY:

Protease digests protein. Acidity is created through the digestion of protein. Therefore a protease deficiency results in an alkaline excess in the blood. This alkaline environment can cause anxiety and insomnia. In addition, since protein is required to calcium in the blood, a protease deficiency lays the foundation for arthritis, osteoporosis and other calcium-deficient diseases. Because protein is converted to glucose upon demand, inadequate protein digestion leads to hypoglycemia, resulting in moodiness, mood swings and irritability. Protease also has an ability to digest unwanted debris in the blood including certain bacteria and viruses. Therefore, protease deficient people are immune compromised, making them susceptible to bacterial, viral and yeast infections and a general decrease in immunity.

 

AMYLASE DEFICIENCY:

Amylase digests carbohydrates along with dead white blood cells (pus). When you are low in amylase you are a candidate for abscesses (inflamed areas with pus but not bacteria). Amylase is also involved in anti-flammatory reactions such as those caused by the release of histamine and similar substances. An Amylase deficiency can result in skin problems such as psoriasis, eczema, hives, insect bites, allergic bee and bug stings, atopic dermatitis, and all types of herpes. Asthma and emphysema may also be exacerbated by an amylase deficiency.

 

LIPASE DEFICIENCY:

Since lipase digests fat and fat-soluble vitamins, lipase deficient people can be expected to have a tendency towards high cholesterol, high triglycerides, difficulty losing weight and diabetes. The future outcome of these tendencies is heart disease, which kills one out of two Americans. Lipase deficient people also have decreased cell permeability, meaning nutrients cannot get in and the waste cannot get out. The condition of vertigo or labrynthis, also called Meniere’s Disease (dizziness aggravated by movement such as walking or driving), can also result from lipase deficiency.

 

CELLULASE DEFICIENCY CONDITIONS:

Cellulase breaks down the fiber in our diet. Because our body does not produce cellulase, this food enzyme is essential. We must eat it on a daily basis. Remember, ONLY RAW FOODS contain cellulase. Of all the enzymes, this deficiency carries with it the most categories of problems. The symptoms of cellulase deficiency can best be described as malabsorption syndrome (impaired absorption of nutrients, vitamins, or minerals from the diet by the lining of the small intestine). Malabsorption has many symptoms including lower abdominal gas, pain, bloating and problems associated with the jejunum and pancreas.

 

SUCRASE, LACTASE & MALTASE DEFICIENCY:

People who have malabsorption syndrome and cellulase deficiency also have a tendency towards sugar (sucrose, lactose, & maltose) and/or gluten intolerance. Sucrose, lactose and maltose are three common sugars which some people cannot tolerate. They are broken down and absorbed into the system by three enzymes; sucrase, lactase and maltase.

 

SUCROSE

intolerant people cannot split the sucrose disaccharide into twin partners, two units of glucose. Glucose is a primary brain food so expect mental and emotional problems in people who cannot get glucose into the brain. Symptoms include depression, moodiness, panic attacks, manic and schizophrenic behavior and severe mood swings.

 

LACTOSE

intolerant people also have classic symptoms which include abdominal cramps and diarrhea. Other allergic symptoms, including asthma, have been witnessed from the ingestion of lactose-containing products.

 

MALTOSE

intolerant people are generally sensitive to environmental conditions. An intolerance to sucrose, lactose, or maltose may be worsened by a deficiency in sucrose, lactase, or maltase.

 

 

Enzyme Nutrition

http://www.med-library.net/content/view/222/41/

 

 

by Ron Kennedy, M.D., Santa Rosa, CA

The energy of life is expressed through DNA, desoxyribonucleic acid. These magnificent, complex molecules reside in the genetic material located in the nucleus of each living cell. DNA contains both the program to create the body and the ability to mobilize the energy to carry out the job. The first order of creation by DNA in the daily process of living is the production of more DNA (when the cell divides), and the second order of creation by DNA is the production of RNA. RNA stands for ribonucleic acid and this molecule is made by DNA (and sometimes by other RNA) through DNA’s ability to copy amino acid sequences in a selective fashion. Whereas there is only one structure for DNA, there are many RNA structures depending on the job assignment of a particular molecule of RNA. While many molecules in the body can be considered essentially dead when measured alone, RNA inherits a full complement of the vital life force contained in DNA. The job of RNA is to make proteins (and other RNA). Proteins serve as building blocks of the body, as well as many other functions. A large percentage of lean muscle tissue, for example, is made of protein. Connective tissue, including fascia, tendon and bone also is made largely of protein.

      Enzymes

A specialized type of protein is called an “enzyme.” Enzymes are protein molecules made by RNA and other enzymes with the ability to facilitate and speed up chemical reactions throughout the body. In the haphazard process, thought to have been the beginning of biochemistry in nature which eventually gave birth to life, amino acids formed and strung themselves together by chance into polypeptide chains some of which became enzymes quite by accident. These structures, which had the ability to speed up reactions between the molecules around them, made life possible. The reactions they facilitated otherwise took so long to happen as to put off the development of life to the infinite future. Enzymes are thought to have conspired with each other to create the first nucleic acids, very large structures which eventually evolved into RNA and DNA. There now are around 3000 known enzymes in the body and probably several thousand more as yet undiscovered, one for each kind of biochemical reaction which occurs there. Enzymes inherit from RNA a full measure of the vital life force originally given to RNA by DNA. Enzymes are both the parents and grandchildren of DNA, the source of our vital life force. In the context of the living body, enzymes are living molecular entities. Enzymes work by virtue of their shape. An enzyme molecule can be compared, in shape at least, to many short strings of pearls (amino acids) strung together. This long string folds in on itself as certain sequences of amino acids (pearls) are more attracted to each other than to other sequences, thus giving the enzymes a specific shape. At one point on the surface of this string of pearls, there exists something which looks like a keyhole. This is called the “active site” on the enzyme. When matched with its specific coenzyme (a vitamin, or mineral, or trace element) this “lock” has the exact inverse contour of the “key” which is contained in the molecule of the enzyme’s “substrate,” the molecule the enzyme wants to transform into a different molecule. When the substrate appears, it inserts the “key” into the “lock.” The molecular structure of the substrate is transformed into a different molecular structure, and both enzyme and the newly transformed molecule go on their merry ways. The slowest known enzyme (lysozyme) processes one substrate every two seconds. The fastest known enzyme (carbonic anhydrase) processes a phenomenal 36 million substrate molecules per minute. The shortest lived enzymes function for twenty minutes, and the longest are around and doing their jobs for several weeks. When an enzyme is worn out, it is broken down and disposed of by other enzymes, its component amino acids and polypeptide chains used to make new enzymes.

Dr. Edward Howell

Every area of knowledge in progressive medicine has its early champion, Broda Barnes in the study of hypothyroidism, Jens Moeller in the therapeutic uses of testosterone, for example. The study of enzymes is no exception. Dr. Edward Howell has clarified enzymes and enzyme therapy for us. We owe Dr. Howell a debt of gratitude for his pioneering work. In helping us understand the role of enzymes, Dr. Howell studied man, animals and plants with equal curiosity and scientific acumen. By comparative studies of disease states in man and in animals, Dr. Howell clearly demonstrated the disastrous nutritional effect of cooking food — more about that later.

            A Classification of Digestive Enzymes

Particular types of enzymes have digestive functions. The job of a digestive enzyme is to break down food during the digestive process. The intestine is more able to absorb food which is thus broken down into smaller units, and the rest of the body is more easily able to utilize food which is in this form. There are three basic types of digestive enzymes, one type for each class of food: lipase for fat, proteinase for protein and amylase for carbohydrate. Enzymes which drive the other processes of living are called “metabolic enzymes.” There is one enzyme for each type of biochemical reaction which happens in the body. Metabolic enzymes are by far the most numerous of all enzymes. Enzymes which are present in raw, uncooked food are called food enzymes to indicate where they come from: the food itself. They also are called “exogenous” enzymes, because they come from outside your body. Enzymes which are made in the body are called “endogenous” (meaning “inside-created”) and include both metabolic and digestive enzymes. Enzymes which are eaten with your food and are made by other animals or plants, are exogenous (outside-created). Food enzymes are exogenous enzymes. Exogenous enzymes have two origins: animal enzymes from animal food (raw meat, raw eggs, raw milk, etc.) and phytoenzymes, which come from plants (phyto = plant). Autolytic (meaning “self-digesting”) enzymes, which are very important in this discussion, are endogenous enzymes contained inside cells. The purpose of an autolytic enzyme is to break down the cell in which it is contained after that cell dies. Autolytic enzymes are contained in little bag-like structures which rupture upon death of the cell, releasing the autolytic enzymes to do their jobs. Because the body is made of fat, protein and carbohydrate, these enzymes are lipases, proteinases and amylase. It is important that you understand the above terminology for purposes of this discussion. I suggest you make a note card for each type of enzyme with a definition on the reverse side of the card. This terminology may seem confusing at first but as you study it, it begins to make an elegant kind of sense. The following flow chart will help you get all this straight.

Flow Chart of Enzymes

    I.   Endogenous Enzymes: (from inside the consumer or predator, i.e., you)

    A.  Human enzymes

    1.  Endogenous metabolic enzymes (made throughout the body)

                                                                          a.            Endogenous lipases

                                                                          b.            Endogenous proteinases

                                                                           c.            Endogenous amylase

     2.   Endogenous digestive enzymes (made only in the digestive tract)

     3.   Endogenous autolytic enzymes (also lipase, proteinase and amylase)

            Exogenous Enzymes:

      A.            Animal enzymes

    1.   Exogenous metabolic animal enzymes

     2. Exogenous autolytic animal enzymes

                                                                          a.            Exogenous animal lipases

                                                                          b.            Exogenous animal proteinases

                                                                           c.            Exogenous animal amylase

   B.  Phytoenzymes (of plant origin)

     1.   Exogenous metabolic plant enzymes

      2.  Exogenous autolytic plant enzymes

    a.  Exogenous plant lipases

  b.   Exogenous plant proteinases

 c.  Exogenous plant amylase

I have underlined the enzymes in which we have the most interest in this discussion. These enzymes can do a lot of work for us and save us a lot of energy. They are what this discussion is about.

     Enzyme Activators and Inhibitors

Enzymes in the activated state are very busy little guys. They must spend most of their lives inactivated, otherwise they would digest their host organism in a few minutes. The body has elaborate mechanisms to keep enzymes inactive until they are needed. The usual condition of an enzyme circulating throughout the body is that it is held in check by an amino acid chain, which is part of the enzyme — a kind of safety latch similar to the safety latch on a gun or the lock on a door. When the action of the enzyme is needed, an associated activating enzyme is released, for example, from an area of thrombosis (a clot — inside an important artery, let us say) or, to use another example, from an area of inflammation. This activating enzyme turns off the safety latch or, in the other analogy, unlocks the door, allowing the enzyme to go to work, causing a breakdown of the blood clot or cleaning up the inflammatory debris. Another safety system is that of enzyme inhibitors. These are proteins, which fit into the active site of the enzyme molecule, thus preventing the admission of substrate (the stuff the enzyme is designed to break down). When the enzyme is needed , these proteins are signaled to release themselves from the enzyme thus freeing the enzyme to do its assigned task. Examples of exogenous enzyme inhibitors include many antibiotics, which kill bacteria by inhibiting key enzyme systems. Unfortunately, they also inhibit the identical metabolic enzyme systems in the body and thus are toxic to both bacteria and host. (You are the host.) This is one more reason I prefer to avoid the use of antibiotics, if at all possible. Another example of exogenous enzyme inhibitors are those contained in seeds and nuts (which are also seeds). From seeds (nuts are seeds) entire plants grow with only the addition of water, soil, sunshine and the right temperature. From these facts, you can guess that seeds are loaded with enzymes. However, they must be held in the inactive state until water is present. Nature has loaded seeds with enzyme inhibitors, which are deactivated by the addition of water. This process is called “germination.” Therefore, when you chow down on your favorite seeds and/or nuts, you are loading your stomach with enzyme inhibitors. These enzyme inhibitors slow down or stop the action of whatever digestive enzymes may be present with your food, whether from an endogenous or exogenous source. Therefore, either avoid seeds and nuts unless (1) you germinate them first by letting them soak in water for a few days or (2) you consume them along with sufficient extra enzyme powder to neutralize the enzyme inhibitors.

    Misconceptions About Enzymes

Professor B. P. Babkin wrote, in 1935, that when the pancreas is stimulated to secrete enzymes for digestion, it secretes equal amounts of proteinase, lipase and amylase. This was known as the “Theory of Parallel Secretion of Enzymes.” (These three enzymes are responsible for digesting protein, fat and carbohydrate respectively.) Babkin’s theory held that if you ate a meal of almost all protein, for example, your pancreas would pour out enzymes to digest not only protein but also fat and carbohydrate as well, and that these latter two enzymes would simply go to waste. The Theory of Parallel Secretion implied that enzymes are so easy for the body to manufacture, it can afford the luxury to make some and then throw them away! Regardless of how little sense this made, the theory was accepted and taught in medical schools because of the reputation of the eminent Dr. Babkin. This is an example of the operation of dogma in medical thought. The eating and digestion of dogma in medical schools is identical to the same process in theology and law schools. No enzymes are required, only lame brains. It is now known that the pancreas exhibits “selective secretion,” meaning that the organ is signaled as to what sort of food is present and needing digestion, so it can then secrete the enzymes which are specifically needed for that kind of food. This is not only experimentally true, but it also makes sense! Given how complex and specific enzymes are, obviously a lot of energy is required to create them, and it makes no sense that the body would then waste them. No intelligent being would create such a mechanism in the human body, or any other body for that matter. Nevertheless, many doctors have not reconsidered what they were taught in medical school and find the idea of “enzyme therapy” to be absurd because, as they think they know: enzymes are so easy to make, the body is willing to waste them and, being so insignificant, they could not possibly constitute a valuable therapy. For many years it was taught in medical school biochemistry classes that an enzyme was not changed in any way when it performed its function of facilitating and speeding up a reaction. Enzymes were thought to act as true “catalysts,” just as some metal ions do in purely non-biochemical chemical reactions. This is now known not to be the case. Enzymes are used up and destroyed in the process of doing their jobs, and the remains must be disposed. They are broken down by other enzymes and new enzymes are made to replace them. Enzymes do last a long time: from twenty minutes to a few weeks, doing the same job many times before wearing out. Enzyme creation and destruction is happening throughout the body at all times. It only stops when the organism dies and actually not even then as we will now see. It was also once taught in medical schools that enzymes could not pass through the gut wall and, therefore, any exogenous enzyme would have to first be digested, i.e., broken down to its component amino acids like any other protein, before it could be absorbed and used by the body. It is now known that both enzymes and ordinary proteins can be absorbed whole without being fully digested. The fact of antibody (which is protein) absorption directly through the gut wall is the basis for the transmission of immunity from mother to child through breast feeding. This has enormous therapeutic implications where enzymes are concerned, because once in the body an exogenous enzyme identical in structure to an endogenous enzyme can be used as though it were an endogenous enzyme — the body has no way to distinguish it from an enzyme made inside the body.

   Comment on Medical Politics and Dogma

The medical dogma that proteins could not be absorbed without being broken down to the component amino acids died hard in standardized medical circles and medical schools, and this delayed the popular perception of the value of oral enzyme therapy immeasurably. The heyday of enzyme therapy has not yet come in the United States, although it certainly has arrive in other countries, notably Europe and Japan. It is truly unfortunate that the medical establishment in the U.S. is so intensely nationalistic as to believe that if a therapy has not been proven inside the boundaries of the U.S.A., then it is worthless until proven otherwise.

     Autolysis

All animals and plants contain the enzymes to “autolyze” themselves when they die. “Autolysis” literally means “self breaking” and refers to the fact that plant and animal tissues digest themselves after they die. Nature, folks, has thought of everything. The Egyptians developed a process to prevent bacterial breakdown of the body after death; however, they could not solve the problem of enzymatic autolysis. Therefore, a mummy, while it retains the essential form of the original body, is not exactly ready for a hot date. This fact, autolysis, leads us into the field of enzyme therapy. Unfortunately for humans, we have discovered how to cook our food. Cooking destroys the autolytic enzymes contained in food! All enzymes are extremely heat sensitive. If you cook them, they die! While pre-fire man received all the benefits of exogenous enzymes, post-fire man is starved for exogenous enzymes and must rely almost entirely on endogenous digestive enzymes, those he makes for himself.

       The Function of Fever

If you raise temperature a few degrees above normal body temperature, enzymes become hyperactive. The enzymes in the immune system are activated and powered up to fight infection by acceleration of the activity of certain white cells which literally eat and digest bacteria. This process is called “phagocytosis,” which means literally “eating cells.” At 104 degrees Fahrenheit, enzymes and phagocytic cells are at their maximum state of activation. Therefore, a fever should not be artificially brought down unless it exceeds 104 degrees Fahrenheit. At 106 degrees, brain damage (i.e., enzyme destruction) begins. When there is a fever it should be monitored every thirty minutes and treated if it exceeds 104.

    Cooking: The Great Nutritional Disaster

If you raise the temperature to 118 degrees for a few minutes enzymes are completely destroyed. It is practically impossible for the body to create such an intense fever; however, cooking can easily exceed this temperature. Therefore, cooking, even at low temperatures, is the death of enzymes.Since man mastered the use of fire, the practice of cooking food has been with us. From a nutritional standpoint, this was a great disaster. Let me explain that. Enzyme production is so labor-intensive that the eating habits of animals in nature are designed to take advantage of the presence of living enzymes in food. Fortunately for animals, they have not discovered how to cook their food.

      The Overgrown Pancreas

Because of cooking, our digestive organs, especially the pancreas, are called upon to do the job of enzyme production alone. In a person who eats even a moderate percentage of cooked food, the pancreas is hypertrophied (overgrown) to two or three times its normal size (that size found in people who eat only raw food).Animals in the wild eat raw food and their pancreases are approximately 1/3 the size of the typical human pancreas when corrected for body weight. Those animals are busy taking advantage of exogenous digestive enzymes contained in the raw food they eat. 

“So what?” you ask. So what, is that you have an organ (the pancreas) which is hypertrophied and is begging, borrowing and stealing from the rest of the body, so that enough enzymes can be produced to digest the food you eat. The precursors of metabolic enzymes, the amino acids and polypeptides, which are needed in the rest of the body are being hogged up by the pancreas to produce digestive enzymes because the pancreas is getting no help from the enzymes contained in raw food. Cooking has destroyed them. It is this simple: if living enzymes can be derived from food sources, the body does not have to expend its precious energy making digestive enzymes in large quantity. It can utilize that energy in the process of living healthier and longer by concentrating its ability to make enzymes on the production of metabolic enzymes. This is important. If you do not understand this, read it again until you do.

    Cooking Milk

Pasteurization — the heating of milk to 145 degrees centigrade for thirty minutes — totally destroys not only bacteria from sick cows but all enzymes as well. There was a time, before the turn of the nineteenth into the twentieth century, when doctors recommended a raw milk diet for the cure of many diseases. This was before cows were locked up, pumped up (on drugs and enzymeless feed) and sucked out, but rather were allowed to roam freely, foraging for raw plant food and came in every morning to be milked by hand. Unpasteurized and unhomogenized milk, made in this fashion, is loaded with valuable enzymes and, if you can find it, will serve as a therapy for a number of diseases. Given what has happened to milk in this century, informed doctors recommend that you avoid milk like the plague rather than drink it as a treatment for illness. It was inevitable, I guess, that man would finally think of cooking (pasteurizing) milk also. This avoids the necessity to monitor the milk cows to insure that they are free of disease.

     Eat Raw Meat? Thanks, But No Thanks

While it is true that raw meat contains loads of living enzymes, I am not suggesting that you eat raw meat. Given how animals are treated in modern animal husbandry, you cannot count on raw meat for being only raw meat. It also will contain hormones, antibiotics, herbicides and pesticides before and after cooking. Also, there is the matter of how it tastes.

        But The Eskimos Did!

For primitive, fireless man and for Eskimos, before acculturating to white man ways, raw meat was a great source of energy which kept these people free from degenerative diseases. The name “Eskimo” is an Indian term meaning “he eats it raw.” Alas, it is no longer so. Most Eskimos now are eating potato chips and hamburgers, having adopted the white man’s habits. Eskimo forebears knew empirically (simply by observation) that raw food, even raw meat, is healthy food. Nature has designed a process of assisted autolysis using both cathepsin made in your stomach and cathepsin contained in the raw meat. Cathepsin is a proteinase enzyme, able to break down protein, including meat. Eskimos did not know this explanation, but they knew they felt good and stayed healthy when they ate raw meat. Besides, that was almost all that was available to them. Vegetables do not grow so well in snow and ice. The only choice the Eskimos had was to cook their meat or not. Empirically, by the way they felt after eating raw meat, they chose not to cook it.The problem with raw meat is, of course, the possibility of infection with parasites living in the meat. However, in the colder climates meat-borne parasites are non-considerations. Because the life cycles of most parasites involve an out of body experience (out of the body of the host, that is), usually at the egg or larval stage, they are not able to survive in cold weather — they bite the ice, usually by having their eggs or larvae frozen solid. They do thrive, on the other hand, in warm tropical climes, and they do well in temperate climes. Eskimos did not have the parasite problem. The point of this discussion about Eskimos is that the phobia of meat and fat is not justified. We should focus our attention where it belongs: the fact that cooking is the real culprit. If you are a vegetarian and you cook your vegetables, guess what? You would be better off not doing that.

     Stomach Physiology

The first part of the stomach, called the “antrum” or “cardia,” or as Dr. Howell named it: the “food enzyme stomach,” is similar in function to the “extra” stomach(s) in ruminants (cattle, deer, elk, moose, etc), in cetacea (whales, porpoises and dolphins) and in seed-eating birds such as chickens and pigeons. In all of these animals, the first stomach (or stomachs in some cases) and the food enzyme stomach in man, are where, together with cathepsin contained in raw meat, protein is partially digested. Of course, if you cook the meat, that portion of exogenous cathepsin is destroyed. In the food enzyme stomach, fats and carbohydrates eaten from raw sources (and thus containing lipases and amylase for autolysis), proceed to autolyze (predigest) themselves. In the food enzyme stomach, food is allowed to autolyze as much as it will for a period up to one hour. In humans, the food enzyme stomach functions as a separate organ by virtue of the fact that the lower stomach, also called the “fundus” or “pyloric stomach” (it could also be called the “endogenous enzyme stomach”), remains shut, the potential space closed by forcible opposition of the anterior and posterior walls of the stomach against each other. After autolysis the fundus opens, receiving the food, making a load of hydrochloric acid and pepsin and proceeding with digestion. Under “normal” circumstances of raw sources of protein, about half the stomach digestion of protein is achieved in the antrum or food enzyme stomach with cathepsin and other autolytic enzymes and the other half in the fundus with pepsin and hydrochloric acid. The typical doctor might disagree with this description and cite “barium swallow” fluoroscopy studies which show the entire stomach frantically contracting and relaxing after a barium swallow. This may be how the stomach behaves when insulted with a solution of barium, but barium is not food! The stomach behaves differently when engaged in digestion and is not being assaulted by a barium swallow. If your stomach contracted frantically after a meal you would know it, you would not need a barium assault to prove it. The point is: we can see by the behavior of the stomach during digestion that it is designed to take advantage of the enzymes which are contained in raw foods, so that we do not have to expend the large amounts of energy and resources necessary to make a huge load of endogenous digestive enzymes to do it on our own.

      Exogenous Enzymes and Longevity

Lest you still are not taking this discussion seriously, let us consider some research relating to enzymes, health and longevity. Because insects are cold-blooded and short-lived, it is easy to demonstrate the value of enzymes to their longevity. A study done with Daphnia magna, the water flea, demonstrated that raising its environmental temperature from 46 degrees to 82 degrees Fahrenheit cuts its life-span to 1/4 of that at 46 degrees. Increased temperature raises enzyme activity, and when enzyme vitality is used up, life is over. The same can be said for you, not because of increased temperature — because you are a warm-blooded animal, able to regulate your temperature — but because you deplete your enzyme stores in another way: by eating cooked food and requiring your body to divert precious resources to making digestive enzymes. This shortens your life span and robs you of your natural state of health. Many people, even people otherwise well-educated in nutrition, do not take the idea of enzyme support seriously. Many seem to think that enzyme support should be done only if the pancreas is weak, while the truth is that it should also be done if it is strong. If the pancreas is strong — enlarged and producing triple doses of enzymes, thus robbing the rest of the body, including the immune system, of precious enzyme precursors — we would do well to supplement endogenous enzyme production with exogenous food enzymes contained in raw foods. People who eat lots of raw food live longer and feel better. If you are interested in living long and remaining healthy, perhaps I can get your attention with the fact that enzyme production, both digestive and metabolic, decreases with age. When the enzymes finally check out, so do you. Maybe Methuselah really did live a long time, if he ate pure raw food as the Bible assures us that he did. However, if he lived in excess of 900 years, we still need to know more about how he did that! Most scientists consider this account fiction; however, I prefer to keep an open mind about things outside my personal experience.

         Enzymes and Obesity

Still don’t have your attention? Let us talk about being fat. Have you noticed how many people are overweight, I mean, uh, fat? You may be one of them. If the body is starved for the vital energy of enzymes which have been depleted in the cause of digestion, that body craves more energy. The only way the body knows to get more energy is to eat, and the only way to insure that you eat is to create the experience of hunger. So you eat and eat and eat, trying to get satisfied. What is missing is not calories but vital life energy, which has been robbed from your enzyme system. So you eat more dead, enzyme-free food, the calories are stored as fat, and the craving goes on. You can eat more calories and lose weight, if your source of calories is raw food because you are consuming vital life energy, i.e., enzymes, with your food, and this energy will convert more food to motion and thought and less to fat. When the body is presented with exogenous food-derived enzymes, it is able to make more endogenous enzymes for metabolism. One class of endogenous enzymes is lipase. The job of lipase is to break down fat. Got a fat problem? Get some lipase. Lipases are contained in all raw, uncooked food containing fat. Do not be afraid of fat, be afraid of fatty food which has been cooked and stripped of its autolytic lipases. Remember what Einstein taught us: mass and energy are interchangeable. With exogenous, food-derived enzymes, you can convert some of your mass to energy, maybe not at the speed of light squared, but fast enough.

           Too Skinny?

Some people weigh much less than they want to weigh because their pancreas has been exhausted by a lifetime of no support from exogenous enzymes. This person may eat loads of food and yet remain underweight. The solution for such an underweight individual is not to eat more but to digest better. If pancreatic exhaustion is the problem, digestive enzyme supplementation is the solution and will produce better digestion and dramatic weight gain.

      Fasting and Enzymes

It has long been known by practitioners of fasting that health can be restored by this ancient practice. Water fasting — no food consumed, only pure water — relieves the body of the necessity of producing enzymes for digestion. The enzyme precursors can therefore be used for metabolic enzyme production. The same is true in juice fasting, which requires that only freshly prepared vegetable juices, and sometimes a smaller quantity of freshly prepared fruit juices, be consumed along with pure water. In this kind of fasting, fresh enzymes are given to the body in concentrated form in the juice. If illness is present, it may be helped through fasting. The immune system is given what it needs to correct illness — enzymes — and thus a sufficient supply of enzyme precursors. There may be a “healing crisis,” or detoxification stage, which is uncomfortable to go through but which leads to a new level of vital health. Fasting can be considered a form of enzyme therapy.

      Enzymatic Therapy For Arthritis

Still not convinced? Lets talk about treating and avoiding disease. In the 1940s, Dr. Arnold Renshaw of Manchester, England suspected rheumatoid arthritis to be a digestive disease. He based his suspicions, published in the Annals of Rheumatic Disease in 1947, on many observations at autopsy of the small intestines of people who had rheumatoid arthritis at the time of death. He found the small intestines to be consistently atrophied. Dr. Renshaw tested his hypothesis by having an enzyme preparation made for oral administration. He found that rheumatoid arthritis patients improved dramatically in just over one half of 556 patients. Another 219 of these 556 patients were improved to a lesser extent.He also discovered that the pain of osteoarthritis could be helped with enzyme therapy. The time required for improvement in these illnesses varied from two months to two years, so persistence is the key in this type of therapy. Similar results can be obtained with raw diets. It may be a long time to wait for results, but for most people it is worth waiting for and easier to confront knowing that this type of therapy benefits the rest of the body as well.

         Enzyme Therapy For Cancer

You may have heard of cases of cancer cured using only raw foods. If this happens, one of the explanations is clear: the immune system is powered up by a surge of enzyme precursors available when exogenous food enzymes are added to the diet, thus allowing the immune system to defeat (eat? digest?) the cancer. Enzyme treatment is the most exciting and promising approach to cancer. It attempts to duplicate the spontaneous cancer cures which are sometimes seen in oncology. Some doctors, including Dr. Howell, offer enzyme therapy for treatment of cancer. It stands to reason that if a prolonged fast or a diet of only raw vegetables can help some cases of cancer, massive doses of enzymes should also be able to help. This kind of therapy is done in a hospital and involves frequent small meals and doses of enzymes every thirty minutes. The need for careful supervision is obvious. I do not offer such a therapy, however, the folks at the Bradford Research Institute in Tijuana, Mexico offer this therapy along with others.

        Enzymes and Allergy

It is undeniable that some people react to certain foods. The explanation is that digestion is proceeding badly due to poor enzyme and/or stomach acid production. This causes food to arrive in the lower small intestine and colon relatively undigested. This upsets the normal flora of bacteria found there by favoring those bacteria able to digest that food. These bacteria replace so-called friendly species of bacteria which normally live symbiotically with us. The overall result is a condition called “dysbiosis” and malabsorption. The body forms antibodies to foods and bacterial breakdown products in the lower gut. These antibodies also attack, as if to neutralize, normal tissue of the body such as joint and skin tissue. Arthritis and skin disease are only two examples of diseases which have their origin in disordered digestion, diseases which have long been considered incurable in medical circles.

         Lipase and Atherosclerosis

As we grow older, the supply of all endogenous enzymes decreases. This includes lipase. It may be that the decrease in lipase as a function of aging has a lot to do with fatty deposits on the walls of arteries and the acceleration of atherosclerosis. Decreased supplies of lipase occurs in the intestines and in the serum (the noncellular part of blood). Therefore, as we grow older, it becomes increasingly important to either cut fat intake or to ingest exogenous lipase along with fat to help prevent atherosclerosis. This means raw food or supplementation with enzyme powder. Elsewhere, I have expressed the opinion that fat is not so disagreeable to the human body (provided there are plenty of antioxidants on board), rather what is in the fat constitutes the problem: herbicides, pesticides, synthetic hormones, antibiotics, etc., all fed to cattle to increase production. For an older person, it also may be that it is what is not in the fat: lipase is not in the fat if the fat is heated to 118 degrees Fahrenheit for only a few minutes. A rational approach to vascular disease is to load up on lipase with each meal containing fat. If you cannot bear to eat raw meat and you have no access to raw dairy products, buy some enzyme powder from your friendly health food store or organic grocery. In this manner, you can obtain the nutrition contained in the fat (the most powerful source of calories available) and not have to be concerned with the consequences. Nevertheless, it is not wise to unbalance your food intake in any direction, including excess fat.

           Comparative Pathology

Let us see how can we be relatively sure of the importance of ingesting exogenous enzymes. Domesticated animals suffer the same degenerative diseases which humans are subject to: cancer, arthritis, atherosclerosis; whereas this does not happen with animals in the wild. Animals procured from the jungle, when dissected, show no evidence of arthritis, cancer, or atherosclerosis, unless they live close to human pollution. But pity the health of the animal in captivity which is fed processed food. The explanation which makes the most sense to me is that domesticated animals fed processed food, because they receive no exogenous enzymes, fall ill with the same diseases we have. Processed human food (heat is part of the “process”) is stripped of its enzyme content. It is what some people call “dead food.” The animal equivalent is dog and cat chow, as well as cattle and chicken feed, which has gone through heat processing. This stuff is the animal version of the dead food we eat ourselves. Animals in the wild must eat fresh raw food, because nothing else is available. Therefore, they receive liberal amounts of all enzymes.

    The Point

The purpose of this discussion is to point out to you the importance of enzymes. Enzymes are not yet in the consciousness of the public, whereas the importance of vitamins and minerals is firmly entrenched. Your nutritional regime is not complete until cooked-food-induced enzyme starvation is corrected.  The best solution, of course, would be to revert to raw food exclusively. The next best solution would be to revert to eighty percent raw food. A salad with your meal is a nice gesture, but it is not enough, although every little bit helps, I suppose.If you are not able or, more likely, not willing to make the change to exclusively raw food, the next best solution is to supplement your diet with enzymes. These should be taken just as you begin to eat, and they should be in powder form. If you have the type which is powder in a capsule, separate the capsule, and pour the powder on your first bite of cooked food after it has cooled to around body temperature (otherwise, the enzyme is destroyed by the heat of the food). Do not use the tablet form of enzymes unless you chew it up.

   Sources

§                              Ambrus JL et al. Absorption of exogenous and endogenous proteolytic enzymes Clin. Pharmacol. Ther. 8:362;1967.

§                              Barrett AJ Proteinases in mammalian cells and tissues Elsevier, North Holland Biomedical Press; 1967.

§                              Baumueller M XXIV FMS World congress of sport medicine Symposium on enzyme therapy in sports injuries May 29, 1990, p. 9 Elsevier Science Publishers, Amsterdam 1990.

§                              Beard J Enzyme therapy of cancer. In: Wolf, M. (Hrsg.) Maudrich-Verlag, Vienna;1971.

§                              Blonstein JL Oral enzyme tablets in the treatment of boxing injuries Practitioner 198: 547; 1967.

§                              Bramwell FWR The transmission of passive immunity from mother to young Frontiers of Biology, Vol. 18, North-Holland, Amsterdam;1970.

§                              Ekerot LK, Ohlsson K, Necking L Elimination of protease-inhibitor complexes from the arthritic joint Int. J.Tissue Reac. VII:391;1985.

§                              Emele JF, Shanaman J, Winbury MM The analgesic-anti-inflammatory activity of papain Arch Int Pharmacyn Ther 159:126;1966.

§                              Gardner MLG Intestinal assimilation of intact peptides and proteins from diet — a neglected field? Biol Rev 59:289-331;1984.

§                              Jaeger H Hydrolytic enzymes in the treatment of HIV disease General Medicine (Allgemeinmedizin) 19(4):160-164;1990.

§                              Layer P, et. al Fate of pancreatic intestinal enzymes during small intestinal aboral transit in humans Am J Physiol Gastrointest Liver Physiol 251:475;1986.

§                              Lopez DA, Williams RM, Miehlke M Enzymes, The Fountain of Life The Neville Press Inc. 1994 ISBN 1-884303-00-5.

§                              Neuhofer C Enzyme therapy in multiple sclerosis Hufeland Journal 2:47-50;1986.

Howell E Enzyme Nutrition, The Food Enzyme Concept Avery Publishing Group Inc., Wayne, New Jersey 1985 ISBN 0-89529-221-1.

 

ENZYME DEFICIENCIES

http://www.enzymes.com/enzyme_deficiencies.html

“How is it possible that I am sick even though I eat the most organic foods, am very careful with my diet and exercise regularly?”

The answer tends to be: ENZYME DEFICIENCY.

The following is a brief summary of several of the more common enzyme deficiency conditions.

~~~: Protease digests protein. What happens when you are protease deficient? You will have protein deficiency symptoms, depending on how deficient you are in protease. Protease deficiency creates alkaline excess in the blood. This is not because protease itself is acidic; it is not. Acidity is created through the digestion of protein with protease. Some people may be vegetarian not by choice, but because they are protease deficient and cannot digest protein. Since acidity comes from the digestion of protein with protease, protease-deficient people may have an alkaline excess which can produce anxiety states. Often people take tranquilizers such as Xanex and then they zombie around in a fog, when simply taking protease can, through increased digestion of protein, acidify them to HOMEOSTASIS with resulting relief of their anxiety. Homeostasis is the dynamic equilibrium within the body. Without successful physiological homeostasis (balance), in which relatively constant conditions are maintained in the internal environment, the body cannot survive. The maintenance of homeostasis involves a number of factors in addition to metabolism, such as water intake and retention, acid-base balance, excretion of waste matter and control of body temperature. In other words our body will do whatever it must to stay in homeostasis. Protein is also required to carry protein-bound calcium in the blood. Insufficient protein-bound calcium lays the foundation for arthritis and other calcium deficient diseases. Why? When the blood cannot carry calcium because it lacks protein, it withdraws the necessary calcium from the bones to maintain homeostasis. This situation is aggravated in people who take calcium carbonate supplements, such as Tums or other antacids, because this adds to the alkaline stress on the blood. The blood cannot carry ionic calcium as efficiently because ionic calcium requires a certain level of acidity to be present. Overly alkaline people have a multitude of calcium metabolism problems, such as osteoarthritis, osteoporosis, gouty arthritis, degenerative disc problems, bone spurs and related disorders such as sciatica and ligament problems. Because 46% of digested protein is converted to glucose upon demand, inadequate protein digestion leads to hypoglycemia (hypoglycemia also has other causes such as hypothyroidism and vitamin deficiency). Symptoms include moodiness, mood swings and irritability among many others. Water follows protein (literally). Inadequate protein in the blood also means inadequate water. Where does the water go? Into the tissues after the protein! This causes tissue swelling (edema ). Water is forced into the capillaries and into the tissues by the pressure of blood being pumped around the body. By a reverse process, which depends on the water-drawing power of the proteins in the blood, it is reabsorbed in the capillaries from the tissues. These two mechanisms need to remain in balance. Protein maldigestion leads to a toxic colon. People in this category often have problems in the area of the descending colon (lower right quadrant of the abdomen). This includes developing appendicitis and even more serious problems such as mucous colitis and even colon cancer. Another of the most common results of protein maldigestion is chronic ear infections and fluid in the ears, especially in children. This is a protease calcium deficiency. To drain fluids from the middle ear, you must increase protease in the blood. Protease will pull water out of the middle ear, and also the ankles, hands and feet during PMS, and put it back into the blood. Protease is also involved in the immune system via its action on bacterial debris, certain viruses, and its ability to break down circulating immune complexes. Protease has an ability to digest unwanted debris in the blood and should be considered your friendly blood cleanser. Protease deficient people are immune compromised, making them susceptible to bacterial, viral and yeast Infections and a general decrease in immunity. Protease deficient women are predisposed towards PMS. The only people who cannot tolerate protease are those who suffer from ulcers, gastritis or hiatus hernias. The already damaged mucosal tissue cannot handle the extra acidity from the digested protein

 

~~~AMYLASE DEFICIENCY CONDITIONS: Amylase digests carbohydrates or polysaccharides into smaller disaccharide units, eventually converting them into monosaccharides such as glucose. People who are fat intolerant (can’t digest fats) often eat sugar and carbohydrates to make up for the lack of fat in their diet. If their diet is excessive in carbohydrates, they develop an amylase deficiency and symptoms arising therefrom. Amylase digests not only carbohydrates but also dead white blood cells (pus). For example, when you are low in amylase you are a candidate for abscesses (areas with pus but not bacteria). if you have a toothache and are being treated with antibiotics, but it doesn’t go away, chances are you may have an abscess. Amylase is involved in anti-inflammatory reactions such as those caused by the release of histamine and similar substances. The inflammatory response usually occurs in organs which are in contact with the outside world such as the lungs and skin. These include skin problems such as psoriasis, eczema, hives, insect bites, allergic bee and bug stings. atopic dermatitis, and all types of herpes. The lung problems including asthma and emphysema require amylase plus other enzyme formulas depending on the particular condition. Carbohydrates require phosphorus. If excess refined carbohydrates are consumed, a phosphorus deficiency will result.  ~~~Phosphorus deficiencies include: thick blood, tendency towards gastritis (inflammation of the gastrointestinal tract) and stiff joints, especially in the morning. Why stiff joints? Adequate phosphorus prevents the deposit of calcium oxalate and calcium carbonate in the joints. If phosphorus is deficient due to excess consumption of sugar, joint pain results from deposits of oxalates and carbonates Phosphorus deficiency is often accompanied by thick blood and high blood pressure. Please do not feel you can run out and get a phosphorus supplement to solve this problem. Quite the contrary. The only way the calcium and phosphorus can be balanced is by getting them both from the foods in which they originate in a natural, balanced proportion.

~~~LIPASE DEFICIENCY CONDITIONS: Since lipase digests fat and fat-soluble vitamins, lipase deficient people can be expected to have a tendency towards high cholesterol, high triglycerides, difficulty losing weight and diabetes or a tendency towards glucosuria (sugar in the urine without symptoms of diabetes). The down-the-road outcome of these tendencies is heart disease. Because lipase requires the co-enzyme chloride, lipase deficient people have a tendency towards hyphochlorhydria (low chlorides in our electrolyte balance). This can be easily remedied with lipase, but often nutritionists recommend using betaine HCL, which places acidic stress on the blood, leading to an inability to provide the alkalinity required to activate the body’s pancreatic enzymes. Lipase requires a high pH for its activation among food enzymes. That is why fats are the hardest of all foods to digest. Fat intolerant people can be helped by taking a lipase supplement, but the fat intolerance problem still exists. (i.e …. Taking a food combination containing lipase will gradually reduce the size of gall stones, thus reducing symptoms, but this does not cure fat intolerance just as surgery does not cure disease.) The lipase will help prevent an aggravated condition ONLY if the fat intolerant person minimizes fat consumption. Lipase deficient people have decreased cell permeability, meaning nutrients cannot get in and the waste cannot get out of the cell. For example, diabetics are lipase deficient and cannot get glucose into their cells, and wastes or unwanted substances cannot get out. People with ‘hidden viruses” that are often diagnosed with “Chronic Fatigue Syndrome” also fall into this category. Lipase modulates cell permeability so that nutrients can enter and wastes can exit. Of course, waste-eating enzymes (such as protease) must be taken to help cleanse the blood of the unwanted debris. A common symptom of lipase deficiency is muscle spasms. This is not the “muscle cramp” (tetany) resulting from low ionized blood calcium. It commonly occurs as trigger point pain in the muscles across the upper shoulders, but it can occur in other muscles, such as those in the neck or anywhere in the small or large intestines including the muscles of the rectal tissues. If chronic muscle spasms keep you going back to a chiropractor, osteopath or acupuncturist for repeated adjustments or therapy, try adding some lipase to your diet. It may help you hold your adjustments.People with “spastic colon” may be lipase deficient. They are given toxic muscle relaxant drugs to control the symptoms, but what they really need is a simple food enzyme called lipase. ~~~The condition of vertigo, or labrynthis, also called Meniere’s Disease (dizziness aggravated by movement such as walking or driving), can result from lipase deficiency. A nutritionist saw this condition develop suddenly in a young man after the typical American fat challenge test – a meal which consisted of a fried fish sandwich with tartar sauce, double cheeseburger plus a bag of french fries. The dizziness was accompanied by severe nausea and vomiting which was aggravated by movement. This condition lasted several days. Lipase can relieve a condition like this, often within minutes. The condition of menopause is often associated with lipase deficiency because lipase addresses the gonadal tissue. However, PMS is more often associated with protease deficiency.

~~~CELLULASE DEFICIENCY CONDITIONS: Our body makes no cellulase at all, whereas our pancreas produces enzymes similar to protease, amylase and lipase. They are similar, but not identical, because ONLY FOOD ENZYMES WORK IN THE STOMACH. Pancreatic enzymes work in the duodenum when it is at the right alkaline pH (third part of digestion). Because our bodies do not make cellulase, this food enzyme is essential. We must eat it on a daily basis. Remember, ONLY RAW FOODS contain cellulase. Of all the enzymes, this deficiency carries with it the most categories of problems. Cellulase deficiency is a malabsorption syndrome (impaired absorption of nutrients, vitamins, or minerals from the diet by the lining of the small intestine) with its many symptoms of lower abdominal gas, pain, bloating and problems associated with the jejunum and pancreas. Other conditions associated with cellulose deficiency include nervous system conditions such as Bell’s Palsy, Tic and facial neuralgia, all of which respond remarkably to cellulase. Certain toxic conditions, such as chemicals, drugs and toxic metals, including silver amalgam fillings (mercury in the teeth) are greatly alleviated with cellulase. This also includes acute food allergies. People who have malabsorption syndrome and cellulose deficiency have a tendency toward sugar and/or gluten intolerance.

~~~SUCROSE INTOLERANCE: This condition exists when people cannot split the sucrose disaccharide into its twin partners, two units of glucose. Glucose is a primary brain food so expect mental and emotional problems in people who cannot get glucose into the brain. These symptoms include the whole gamut from depression and moodiness to panic attacks, manic and schizophrenic behavior and severe mood swings, which often lead to toxic behaviormodifying drugs. Seizures, cranial problems and headaches in sucrose intolerant people have been observed, not to mention the symptoms of B-vitamin deficiency resulting from the use of refined white sugar. One researcher has observed almost a universal intolerance syndrome among childhood asthmatics. Whether from genetic intolerance or over consumption, the symptoms are the same. Do not be fooled by thinking that refined white sugar is the only culprit and that other synthetic sugars are okay. Many people do not think that such synthetic sugars as corn syrup, fructose, Nutrasweet, saccharin, Sorbital and Mannitol are harmful. However, severe health problems have occurred from one or all of these as well.

~~~LACTOSE INTOLERANCE: People who are intolerant of lactose also have classic symptoms which include abdominal cramps and diarrhea. Other allergic symptoms have been recorded, not the least of which was asthma, from the ingestion of lactose-containing products. You should know that the FDA allows the addition of lactose as a food additive without labeling. Do not think that your children are safe if they are lactose intolerant just because they do not drink milk.

 

~~~GLUTEN INTOLERANCE: Gluten intolerance is associated with Celiac Disease and Malabsorption Syndrome. It is also associated with Crohn’s Disease. The insidious thing about gluten intolerance is that it creates a sugar intolerance because when gluten intolerant people eat food containing gluten, the brush border cells of the jejunum are injured and thus unable to secrete the disaccharidases (sucrose, lactase and maltose) leading to sugar intolerance. Double Trouble! Most gluten intolerant individuals usually do not need to abstain from all the gluten grains (wheat, oats, rye and barley). However, sometimes it is a must.

 You can find The ariginal information HERE Check out Tony’s site there is LOTS of information! or keep popping back to this site and  educate yourself to good health and longevity!

 

Osteoporosis

Osteoporosis

Osteoporosis is a condition that affects an estimated 75 million people in Europe, USA and Japan. In the year 2000 there was an estimated 9 Million new osteoporotic fractures. One woman in every Three over the age of 50 will experience osteoporotic fractures, as will one in every five men. A 10% loss of bone mass considerably increases the risk of fractures especially in the hip, forearm and vertebrae. With all that said, what exactly is osteoporosis?

Osteoporosis is a disease of bones that leads to increased risk of bone fracture. In osteoporosis the bone mineral density (BMD) is reduced, bone micro architecture is disrupted and the amount and variety of collagen (protein) in bone is altered.

Each bone is made up of a thick outer shell known as cortical bone and a strong inner mesh of trabecular bone which looks like a honeycomb. Bone is alive and constantly changing throughout life. Old, worn out bone is broken down by cells called osteoclasts and replaced by bone building cells called osteoblasts, in a process of renewal called bone turnover. In childhood, osteoblasts work faster enabling the skeleton to increase in density and strength. During this period of rapid bone growth, it takes the skeleton just two years to completely renew itself. In adults the process takes seven to ten years.

Bones stop growing in length between the ages of 16 and 18, but bone density continues to increase slowly until a person is in their mid 20s. At this point the balance between bone demolition and bone construction stays stable. After the age of 35, bone loss increases very gradually as part of the natural ageing process. This bone loss becomes more rapid in women for several years following the menopause and can lead to osteoporosis and an increased risk of broken bones, especially in later life.

People most at risk are post menopausal women but we are all at risk especially as we age. More and more people are thinking along the lines that prevention is better than cure but also that diet a lifestyle changes are far more effective than drugs.

So getting old holds an increased risk, we can’t stop time so what can we do to lessen the risk? Below are some life style changes that you can make to help prevent osteoporosis. The information below comes from various sources so you may get some duplicate ad some added information. Its is all GOOD information but I encourage people to always take time to do some personal research. And of course, always discuss ay new diet, supplement and exercise changes with your Doctor or anther professionalNot eating foods rich in Calcium, Vitamin D and Phosphorous can also cause bone loss. Calcium and/or vitamin D deficiency from malnutrition also increases the risk of osteoporosis.

Some medicines can inhibit the body’s ability to absorb calcium. This may cause the bones to weaken. These medications include cortisone/corticosteroids, anticoagulants, thyroid supplements, and some anti-convulsive drugs.

Other illnesses or diseases, such as over-active thyroid, diabetes and rheumatoid arthritis may also cause bone loss. A disease such as anorexia nervosa or bulimia can cause changes in a person’s estrogen level and lead to osteoporosis.

Other significant factors leading to the onset of osteoporosis include: smoking cigarettes, high intake of alcohol, tea or coffee, low levels of physical activity (weight bearing exercise), and family history.

Sedentary lifestyle is a major factor in osteoporosis. Exercise strengthens bones – inactivity encourages the body not to rebuild unused resources.

Excess alcohol consumption interferes with calcium absorption.

Drinking too much coffee. A study of 84,484 patients showed a correlation between bone fractures and heavy coffee consumption.

The evidence is overwhelming that smoking, particularly heavy smoking, boosts bone loss.

A lack of natural vitamin D, which can be obtained by exposure (not over-exposure) to sunlight, is also an important factor in bone loss.

Not enough Vitamin K in the system is an often overlooked contributor to osteoporosis. New research has shown that this little known vitamin is the key to calcium balance in the body.

Trace minerals, which most of us are deficient in due to our mineral depleted soils, are necessary for the transport and absorption of calcium.

Prescription drugs can increase bone loss. These include cortisone, blood thinners, antacids containing aluminum, chemotherapy, lithium, and certain antibiotics.

Birth control pills reduce the folic acid content in the body.

Excess consumption of dairy products actually causes bone loss, contrary to what many might believe. This is due to the high animal fat content in dairy products, and the lack of CLA in modern dairy products.

Excess salt and sugar consumption in junk foods leach calcium from the bones into the urine.

Fluorides destroy collagen, the glue which adds strength to the bonesDietary and Other Tips for Handling Osteoporosis without Medications

Vary your diet. Bones are not made from calcium alone. Instead, bones are an amalgam that includes various minerals such as zinc, boron and copper. These trace elements can be ingested through a varied and broad-based diet that includes mostly unprocessed foods, such as whole grains, beans, fresh fruits and vegetables, fish and shellfish and lean meat. Foods high in boron (a mineral that helps the body hold calcium) are beneficial for those affected by osteoporosis. Boron is found in apples, pears, grapes and other fruit, as well as in legumes, nuts and honey. Manganese is another beneficial mineral. Traces of manganese are largely found in pineapples, nuts, spinach, beans and whole wheat.

Bones need nourishment from calcium, magnesium, vitamin D, and phosphorous. A poor diet lacking these essential vitamins and minerals contributes to osteoporosis. Foods rich in calcium are especially necessary to maintaining healthy bones. Dairy products (milk, cheese, and yogurt), salmon, sardines, almonds, dark green leafy vegetables and broccoli are good sources of calcium. It is recommended that one should include 1500mg of calcium daily either via dietary means or via supplementation. For measurement purposes, it is important to note that an 8 oz glass of milk contains approximately 300 mg of calcium. Calcium supplements are an effective alternative option. These come in a variety of forms. The body can absorb only about 500 mg of calcium at one time and so intake should be spread throughout the day.

Magnesium is essential for good bone growth and density. The recommended daily minimums are 320 mg for women and 400 for men, but optimum daily amounts are more like 500 to 700 mg. Dietary sources include dark green leafy vegetables and nuts, but it is difficult to get enough magnesium through diet alone so supplementation is advised for most people. It is estimated that 8 out of 10 people do not get enough magnesium daily and that over 90% of the US population is magnesium deficient.

Brussels sprouts are known to prevent diseases like cancer, birth defects, osteoporosis and heart trouble. Brussels sprouts provide essential vitamin K (this vitamin activates a protein found in bones, called osteocalcin, which holds calcium molecules in place) helps protect against osteoporosis.

Change your life style by quitting cigarette smoking, limiting alcohol intake, and exercising regularly. It is important to note that a few studies have suggested an adverse effect of calcium excess on bone density and reports indicate the milk industry has been misleading customers. It has been reported that excess consumption of dairy products may cause acification, which leeches calcium from the system. Therefore, it is claimed that vegetables and nuts are a better source of calcium and milk products are better avoided. It is noteworthy to observe that man alone continues to drink milk after the age of weaning and one has only to look at cows, which get all of their calcium from grass and vegetable forage and have some of the largest and strongest bones of any animal.

Monitor your medications. Some drugs can hasten bone loss. Those most likely to cause problems: corticosteroids, which are prescribed for a variety of conditions such as rheumatic disorders, allergic conditions and respiratory disease; L-thyroxine, a thyroid medication; and furosemide, a diuretic often used against fluid retention associated with high blood pressure and kidney problems.

Avoid colas and other carbonated soft drinks which get their sharp taste from phosphoric acid, which contains phosphorus, a mineral that in excess amounts causes your body to excrete calcium.

Salt lightly, and choose healthy sea salt for added minerals. As with phosphorus, too much salt causes your body to excrete calcium. Avoid products with more than 300 milligrams of salt per serving.

Almond Milk is calcium rich and a good remedy to help with osteoporosis is calcium-rich almond milk. One can have the almond milk by soaking the almonds in warm water, peeling and blending them with either cow’s milk or better still, goat’s milk. Drink only raw organic milk.

Herbs That Can Help Osteoporosis

Dandelion Tea helps build bone density.

Red Clover has been shown to improve bone mineral density (it also lowers LDL cholesterol).

Chaste Berry contains vitexicarpin and vitricin, which help to keep hormone levels in balance. It is advisable to take at least 250 mg a day of a standardized extract of this herb for two to three months.

Dong Quai has been used in Chinese medicine for thousands of years. It is advisable to take 250 mg of a standardized extract of dong quai daily as a tonic herb.

A recent study indicates that the popular herb Black Cohosh may help prevent osteoporosis. Most studies recommend an intake of either 20 or 40 mg of black cohosh extract twice a day.

A handful of sesame seeds had every morning may also help osteoporosis.

Dietary Supplementation Tips for Osteoporosis:

Aim for maximum absorption. Spread your calcium supplements out over the day rather than taking them all at once.

Magnesium, calcium and phosphorus are all essential for proper bone growth and density. Try to get 1,000 milligrams a day of calcium, even if you haven’t reached menopause. And a suggest 1,200 to 1,500 milligrams a day for postmenopausal women who are not getting ERT.

Most women consume far less than those amounts. Reaching 1,000 milligrams through diet alone means drinking a quart of skim milk a day or eating two cups of low-fat yogurt or four cups of low-fat cottage cheese.

Figure out, realistically, how much calcium you can get through your diet, and then make up the rest with supplements. Dark green, leafy vegetables such as spinach are excellent sources of calcium.

Get enough vitamin D. For maximum protection, aim for 600 international units of vitamin D per day (three times the Recommended Dietary Allowance). A good idea if you can do it would be to get you blood levels of Vit D checked. Some times you may benefit from taking higher doses of Vit D (up to 5000iu per day) to build up your levels. Plant derived trace minerals are a very good source of invaluable trace minerals.

Minerals are the building blocks of the enzymes necessary for the utilization of all other vitamins, etc. (rock minerals are said to be a waste of money since only 5-15% can be broken down by the body before being eliminated. Minerals already digested by plants are potentially 100% absorbable.

Glucosamine, Chondrotin, and Collagen are important for bone and joint health

Silica (from horsetail and/or shavegrass) works with calcium to maintain strong bones and is especially effective in combination with GTF Chromium.

Inositol/IP6 modulates the behavior of bone-forming and bone-destroying cells to help prevent osteoporosis.

Besides being an excellent pathogen destroyer, Colloidal Silver also helps bone, tissue and nerve regeneration.

Caution: Be very careful of taking drugs for osteoporosis. Evidence has shown that many can produce abnormal bone growth and actually make bones more brittle. They also can have serious and even life threatening side effects! Speak to your specialist about this! Juicing for osteoporosis. Juicing lots of dark green leafy vegetables along with some Root vegetables and a few fruits will help you achieve your calcium, magnesium, potassium, manganese, Boron, phosphorus, Zink, requirements, along with other vitamins that are essential to battle osteoporosis such as Vitamin A, D and K. These juices will also help neutralize the acid in your body which will mean that your body will not have to secrete calcium from your bones to take care of that acid! Finally, weight lifting should be part of every ones daily routine. You don’t have to squat 200kg’s to be doing weight lifting. Studies have shown over ad over that resistance training helps to keep bones dense and strong. You can start with two bags of sugar and work from there in small increments. Simply walking, running (if you can) and playing sports like squash, tennis, and badminton can help keep bones strong. Training with weights will also decrease a person’s likeliness to have falls. In Summery1) Try to get around 1000g of Calcium in divided doses per day. 2) Try to get around 500mg to 700mg of magnesium per day3) Aim for 600 to 1000 IU of Vit D per day. The less time spent in the sun the more you need. Your GP or local Naturopathic Dr should be able to help. 4) Ensure you get good amounts of the mineral Boron. Boron is found in apples, pears, grapes and other fruit, as well as in legumes.5) Eat your Sprouts. Vitamin K is important and is found in Brussels.6) Eat lots of vegetables, and fruits.7) Talk to your Doctor about any medications you take as they may be leaching calcium from your bones!8) Juice vetables especially dark green veg! 9) Take a good whole food Multi Vitamin & Mineral Tablet three to five days per week.10) Use Herbal infusions using 1oz to 2oz of herbs left to sit over night for a nourishing cool or hot drink the next day. Nettle leaves are a great start! 11) Exercise. Studies show the more active and less sedatury we are as we age has an impact on chances of getting osteoporosis.12) Lift weights. Every one can lift iron to some degree, so get to it and keep osteoporosis at bay! (Speak to a professional about this) 13) Avoid foods and drinks that leach calcium from the body. Examples are: Smoking, excess alcohol, tea, coffee, salt, milk, fluorides, processed meats and other processed foods, sugar, phosphorus. 14) Avoid lack of Vitamins and minerals as previously stated. Below is a table I got from the site below. It has some good easy to read info in a tale format.

http://www.project-aware.org/Health/Osteo/osteo-bonehealth2.shtml

Foods and herbs that promote bone health

 Black pepper

 Contains 4 anti-osteoporosis compounds
 Cabbage  Contains 145 ppm (parts per million) boron on a dry-weight basis and boron helps raise estrogen levels. Cabbage ranks highest among leafy vegetables in boron content

 Cod liver oil

 A natural source of vitamins A and D3
 Dandelion  Contains 125 ppm boron, and more than 20,000 ppm calcium, meaning that just ten grams (just under 7 tablespoons) of dried dandelion shoots could provide more than 1 milligram of boron and 200 milligrams of calcium. It ranks second to cabbage for boron content, and is also a fair source of silicon, which some studies suggest helps strengthen bone7

 Garlic and onions

 And eggs, if your cholesterol is not too high. These foods contain sulfur, which is needed for healthy bones and connective tissue

 Parsley

 Parsley is rich in boron. However, it would take about 3 ounces of dried parsley to provide the 3 milligrams deemed useful in raising estrogen levels

 Pigweed

 On a dry-weight basis, pigweed leaves are one of our best vegetable sources of calcium, at 5.3%. A small serving of steamed leaves (1/3 ounce or 1/10 cup) provides a hearty 500 milligrams of calcium. Other good plant sources of calcium, in descending order of potency, include lamb’s-quarters, broad beans, watercress, licorice, marjoram, savory, red clover shoots, thyme, Chinese cabbage (bok choy), basil, celery seed, dandelion and purslane

 

 Supplements, vitamins and minerals that promote bone health:

 Betaine HCl  Hydrochloric acid (HCl) in the stomach, or in the form of betaine hydrochloride supplement, is needed for proper absorption of calcium and all nutrients.3 HCl is needed for ionization of calcium in the stomach, prior to absorption in the small intestine

 Boron

 Improves calcium absorption (note: if you are taking a complex containing boron, omit this supplement)3 Boron reduces the amount of calcium excreted in the urine. It is also magnesium-sparing15 and helps increase estrogen levels in the blood.7 Osteoporosis may be a sign of boron deficiency

 Calcium

 At least 1,200 mg/day of calcium should be consumed daily, from either food and/or supplements. Levels greater than 2,500 mg/day are not recommended. Magnesium should also be taken with calcium, generally in a ratio of 2:1 calcium to magnesium. Calcium hydroxyapatite is very bioavailable and is the only form of calcium that promotes osteoblast (bone building) activity. To ensure adequate calcium absorption, a daily intake of 400-600 IU of vitamin D is recommended.24 The best natural sources of calcium are milk, cheese, ice cream, yogurt, buttermilk and other dairy products. Other sources include salmon, green leafy vegetables, non-dairy almond drinks and tofu

 Chromium

 Aids in the formation of bone.3 Symptoms of copper deficiency include an anemia that is responsive to iron, lowered white-blood-cell count and loss of bone density (osteoporosis). Copper deficiency has been noted in persons taking 150 mg of zinc daily for more than a year

Copper

Aids in the formation of bone.3 Symptoms of copper deficiency include an anemia that is responsive to iron, lowered white-blood-cell count and loss of bone density (osteoporosis). Copper deficiency has been noted in persons taking 150 mg of zinc daily for more than a year

  DHEA

 Dehydroepiandrosterone (DHEA) helps generate estrogen and testosterone; increases the percentage of muscle mass; decreases the percentage of body fat; and stimulates bone deposition, thereby helping to prevent osteoporosis. DHEA therapy should be taken with caution, as some physicians believe that high doses suppress the body’s natural ability to synthesize the hormone. Animal studies have shown that high doses can also lead to liver damage. For this reason it is important to take supplements of the antioxidants vitamin C, vitamin E, and selenium to prevent oxidative damage to the liver
 DL-phenylalanine  Good for bone pain. Do not take if you suffer from panic attacks, diabetes, high blood pressure, or PKU (phenylketonuria: an inherited inability to oxidize a metabolic product of phenylalanine)3

 Horsetail

 French research suggests that silicon helps prevent osteoporosis and can be used to treat bone fractures. Horsetail is among the richest plant sources of this mineral, in the form of the compound monosilicic acid, which the body can readily use. Aging and low estrogen levels decrease the body’s ability to absorb silicon, and supplemental forms are often difficult to absorb.7 There is at least one product on the market that produces silicon as stabilized orthosilicic acid (monomeric, single-chain silicic acid) which is much more bioavailable than other products

 Kelp

 A rich source of important minerals used in bone maintenance.3 However, it is not advisable for those with Hashimoto’s autoimmune thyroid disease, and large pharmacologic doses of iodide (found in kelp) can lead to a temporary block of hormone synthesis and produce temporary hypothyroidism.15 Hypothyroidism slows down many metabolic processes including bone maintenance.

 L-lysine

 Aids calcium absorption and improves connective tissue strength.3 A vital building block for proteins, lysine may be particularly helpful for menopausal women at risk for osteoporosis. It is also critical for optimal growth and bone formation in children. Food sources include cheese, milk, eggs, fish, lima beans, red meat, potatoes, soy products, yeast, all protein-rich foods. To improve skin and strengthen bones, a supplement of 500 mg may be taken 1 or 2 times a day, 30 minutes before meals

 Magnesium

 Important in calcium and potassium uptake.3 Minerals that interact with magnesium are boron, calcium, iron, manganese, phosphorus, potassium, and strontium. For each 100 mg of magnesium, take 200 mg of calcium, as this ratio increases the amount of magnesium the body can use. Those with kidney problems should not exceed 3000 mg of magnesium a day

 Manganese

 Vital in mineral metabolism, and may help prevent osteoporosis. One study presented at the American Chemical Society in Anaheim, CA, showed that rats on a low-manganese diet developed porous bones.3 Bananas, bran, celery, cereals, egg yolks, green leafy vegetables, legumes, liver, milk, nuts, pineapple, shellfish and whole grains are excellent sources of manganese

 Vitamin A

 Important for calcium metabolism.3 Among those with chronic kidney failure vitamin A may cause bone disease and hypercalcemia (high levels of calcium in the blood) caused by increased resorption of bone. Recommended dosage is 5,000 IU, which may be insufficient for those who live on junk food or otherwise have poor nutrition, those who smoke, are hospitalized or are recovering from surgery, diabetics, and those who are fighting infections or are exposed to high levels of toxic chemicals and pollutants. Food sources include fish liver oil, meats and animal products.

 Vitamin D

 Plays a role in calcium uptake3 and phosphorus metabolism, heart action, nervous system maintenance, normal blood clotting, and skin respiration. Mineral oil prevents maximum utilization of vitamin D. Best sources include egg yolks, organ meats, bone meal, sunlight. High levels of synthetic vitamin D can deplete magnesium and are also contraindicated if Digoxin (Lanoxin) is being taken. Excessive stored levels of vitamin D can cause calcium accumulation in the blood (hypercalcemia), which can also be an indication of parathyroid problem.

 Vitamin K

 Bone proteins are dependent on vitamin K for their synthesis. Food sources are usually adequate, with spinach, broccoli, cabbage, liver, and tomatoes as the best sources. Yogurt with active bacterial cultures and probiotics help create vitamin K in the intestines

 Zink

 Important for calcium uptake and immune function. Use zinc gluconate lozenges or OptiZinc for best absorption3 and do not exceed 100 mg/day. Suggested dosage ranges from 15 – 45 mg/day. Excess zinc can cause deficiencies in copper and iron, therefore a ratio of 10 parts zinc to 1 part copper is recommended. Dietary sources include whole grain products, brewer’s yeast, wheat bran and germ, seafoods and animal meats which appear to be more bioavailable than vegetable sources.15

Gout Remedy’s

Remedies for Gout

As a gout sufferer I can tell you a few things that I have tried ad tested. I have written a short article on this site about gout and in there I have my own recommendations to treat and keep gout at bay naturally, without using toxic, potentially harmful drugs.

WATER – lots and lots of clean as you can get water! keeping yourself well hydrated seems to be a major key with myself for keeping gout away. Any attack I can remember has been in some way related to lack of fluids. When I drop my water intake for just a few days whilst either eating foods I should not or going out socialising (Drinking beer) more than I should, has resulted in an attack. not always a full blown acute attack but the pains in the toe joint begin. Keep fluid levels high to help flush uric acid from your body

FISH OILS – We all know the health benefits from fish oils these days that come from the Omega 3 fatty acids they contain don’t we? brain protecting, heart protecting, artery protecting, etc etc… well what we are after here are their anti inflammatory effects. There is another perspective with regards to the whole fish oil supplementation inndustry, and that is the possibility that fish oils are a little bit ‘over hyped’ and could in fact contain deadly heavy metal toxins. Alternatives to taking fish oils are flax seeds (although some people argue these go rancid pretty fast so if you use flax make sure you go to a high quality distributor) Chia seeds, Walnuts and walnut oil. Don’t forget that organic raised, grass fed cows produce omega 3 fatty acids in their meat and in their milk (Raw). It has been suggested that cows fed their proper diet all year round and left to roam the fields, can product beef that has as much or even HIGHER amounts of omega 3 as salmon!

Vitamin C – Vitamin C has been show in studies to cut the risk of a gout attack in sufferers. As a great anti oxidant ad free radical scavenger, Vitamin C is a supplement most of us need in today’s chemical, toxin filled world. I take 1g to 3g a day as a preventative.

Enzymes – take 2 digestive enzymes with each meal and if you can afford it, take in between each meal too. Enzymes will help the assimilation of proteins which may help to lower the amount of uric acid produces.

Serrapeptase – This is an enzyme made by the silk worm. It is used secreted to digest the hard shell of the cacoon as it hatches. Luckily scientists have created a synthetic version that is best taken in capsule form with an eccentric coat. Serrapeptase will break down lumps or foreign particles in the body that do not have a blood supply. Start by taking 1 capsule 3 times a day. If you can afford it move up to 2 caps and then 3 capsule, 3 times per day. The last attack I felt coming on, I took just 5 serrapeptase on an empty stomach before bed. The next day I was also using other stuff but in the evening i literally ‘felt’ a release in my toe! and the pain was completely gone and I was able to wear the shoes I wanted as I was going out for a birthday meal that night.

Fermented Pineapple/Turmeric/cinnamon/ginger/aloe vera – This is a recipe that I stole from my friend Tony Pantalleresco. He has a video on youtube about fermented Papaya. I changed the papaya for pineapple as it contains the anti inflammatory agent bromelain which is touted as a good help for gout. I chopped up my pineapple, put it in a bowl and covered i with lots of cinnamon and turmeric powder (the next time i added ginger powder too) I life that for about five days and then blended it up with some aloevera juice. I took some most days and a big does the day I was meant to go out (as above) and before it was time to go out, I ‘felt’ my toe get better! literally! a miracle? coincidence? i don’t know but I will be experimenting some more.

Vit C/ NAC Fizz – I like to mix 2g of Vit C, with 2 or 3 g of NAC then add a 1/4 tsp of baking powder and knock this back while its fizzing. This will hit your system ASAP when you have an attack or the start of an attack happening.

Dande