Use Toasted Cinnamon Coconut to sprinkle over salads. Chop small and use as coating for chocolate dipped biscotti, raw truffles and nut, seed, fruit balls. Chop small and sprinkle on Fruit Crisps and open faced fruit Galettes. Add them to Raw Nut and Dried Fruit Nosh or just snack on them 🙂
One bag of Raw Coconut Slivers
2 tablespoons of Raw/Unpasteurized Honey
1 to 2 teaspoons Cinnamon powder (to taste)
2 tablespoons Unrefined Olive Oil
Generous crank of Unrefined Sea Salt
Toss all until coconut slivers are well coated.
Spread on dehydrator trays on natural parchment paper (brown).
Dehydrate on 115 degrees for several hours or overnight until mostly dry. Turn dehydrator up to 135 degrees and continue dehydrating for several hours until slightly toasted and crunchy.
Cool completely before packing into a large glass jar.
Add a shake of Cayenne Pepper to add heat if desired.
This recipe requires a dehydrator. For more than 30 years I dehydrated everything on round plastic trays without a temperature gauge. Last year I invested in my new 9 tray, all stainless steel Excalibur dehydrator, I can honestly say this is the best dehydrator ever! You can even purchase rectangular parchment paper sheets that you don’t have to cut into circles. I wouldn’t trade it for anything … except maybe another 9 tray, all stainless steel Excalibur dehydrator 🙂 Here’s where I purchased mine:
Maitake, Reishi and ShitakeMushrooms show immune modulating and anti tumor properties. They help to increase the activity of natural killer cells and other immune cells.
Most supermarkets and health food stores carry several varieties of mushrooms in fresh or dried forms. Buy the whole fresh mushrooms and slice into salads or onto sandwiches. Dehydrated mushrooms can be refreshed in a little water, then sliced and added to soups, salads, casseroles or sandwiches.
Dried medicinal mushrooms like Shitake can be made into a tea, by crushing them in a mortar and pestle and pouring boiling water over them. Let steep at least twenty minutes.
Shitake Mushroom Garlic Vinaigrette
1-8 oz. (225 g) package Shitake Mushroom s, or about 12 – 15 mushrooms
3 tablespoons of fresh squeezed lemon juice
6 tablespoons of unrefined cold pressed Olive Oil
Unrefined Sea Salt
1 Garlic clove minced small
1 small green Spring onion minced small
1 Crank of fresh ground black or red pepper
Remove tough part of stems and slice mushrooms thinly. Wash and shake dry.
Add to serving bowl with lemon juice and olive oil. Add remaining ingredients and toss lightly with fork.
Refrigerate until serving in an airtight container, up to 3 days.
Eat on it’s own, or use it to top salad, fresh raw bean sprouts or greens, pastas or as a side with curries.
Ketogenic Ratio: 3.15 : 1
90.67 grams of fat + protein : 28.74 grams of carbohydrate
Scroll down to see information on calculating Fat and Protein to Carbohydrates for Keto Diet for Cancer
If you’re craving cheese and want to keep dairy out of your diet, try this simple and delicious recipe for Walnut Spread. Because raw Walnuts carry essential Omega 3 fats, raw protein and essential minerals like calcium and iron and vitamins, it satisfies your craving for cheese, by providing similar nutrients, in amounts that are very satiating.
Vegan Walnut Spread
2 cups Walnuts
1 Lemon, juiced
Unrefined Sea Salt
Freshly Ground Black Pepper
1/2 teaspoon Garlic Powder
6 to 8 tablespoons Nutritional Yeast
1 Green Spring Onion
Add one small Carrot before blending (count carbs for keto diet)
Any type of seed or nut or combination
Soak 2 cups of Walnuts overnight. Drain and rinse. Add walnuts to blender or high speed mixer with remaining ingredients. Use tamper to press down gently. Add just enough water to blend until smooth. This make take a few minutes. Store in airtight container in refrigerator for up to 3 days. Serve with fresh sliced Cucumbers, Celery, Carrots and other vegetables or on Flax Crackers.
How to Calculate for Ketogenic Diet Cancer
According to Elaine Cantin, author of The Cantin Ketogenic Diet for Cancer, Type I & II Diabetes, Epilepsy and Other Ailments, to be considered ketogenic, a dish or food must carry a ratio of Fat plus Protein : Carbohydrates of 3:1. Elaine recommends that all your intake of fat and protein to carbohydrates should be in the range of 3-5 : 1.
“You need to look at portion size/serving size; total fat; total carbohydrates; protein; calories (if you want to for weight maintenance, gain, or loss), and all ingredients … To be keto you need at least a 3:1 ratio of fat+protein compared to carbs…”
Elaine Cantin, Author of The Cantin Ketogenic Diet for Cancer, Type II Diabetes and Other Ailments
A diet without refined sugar can bring amazing health benefits. Controlled blood sugar can help increase energy levels, boost your immunity and improve your weight-loss efforts immensely.
High blood sugar impairs many bodily systems, including immunity, digestion and hormone balance. It contributes to obesity, acne, allergies, digestive disturbances, eczema, cancer, epilepsy, diabetes, hyperactivity in children, mood swings, depression, nutrient deficiencies, addictions to alcohol and so many other dis-eases, syndromes and symptoms.
The transition from sugar to a diet without can seem next to impossible, especially if you have a long seated relationship with sweets like high fructose corn syrup in sodas and white sugar, refined from beets, in just about everything else.
Want my secret tricks to going sugarless?
For most, it only takes a few days to break your sugar addiction as long as you replace refined sugar products with natural whole foods. These slower releasing carbohydrates balance sugar in your bloodstream, while increasing your nutrition and reducing your cravings at the same time, more about this in a bit.
Whenever we eliminate a specific food from our diet a slow and gentle process works great. It’s more effective and kinder to add replacement foods first, then remove all sugar products gradually.
Here’s another trick.
You’ve got to keep focus by remembering why you wanted to kick sugar in the first place.
Why did you want to transition to a sugarless diet again?
Was it to lose weight?
To look and feel better?
To have more energy?
To reduce your risk for dis-ease?
To reduce an alcohol addiction?
To be here and healthy for your kids?
To have the energy to keep up with your grandchildren?
To boost your immunity?
To live longer?
There are a whole lot of reasons why someone would give up processed sugars. Try to stay focused and remember your WHY for kicking the sugar habit.
Want to know the easiest way to eliminate cravings for sweets?
Our bodies don’t crave calories, nor do they even know what they are, rather we crave nutrients.
Metabolizing refined sugar regularly requires digging into your own store of nutrients and using them up, so the constant intake of refined sugar will cause your cravings for many foods to increase.
From an Eastern perspective, the Chinese philosophy of Yin and Yang, or universal balance, effects our bodily systems by influencing what we choose to eat. Yin represents expansion and includes sugar, fruits, leafy green vegetables, nuts, seeds, root vegetables, beans, pork and milk. In contrast, wheat, buckwheat, rice, corn, fish, cheese, beef, eggs and poultry are Yang foods, representing contraction.
Sugar for instance is at the extreme end of Yin. Eating foods on the extreme end of Yin or Yang causes imbalance, and cravings for the opposite extreme. This explains why eating yang meats, eggs and salty cheeses, promotes cravings for sweet foods, alcohol and coffee, all Yin foods. (Kushi, 2004)
Replace your sweets with these naturally sweet treats
Treat yourself to these naturally sweet treats to replace foods with refined sugars. Once you’ve completely transitioned you can cut back gradually on fruit intake. If you simultaneously increase all macro and micronutrients, vitamins, minerals and phytochemicals, raw proteins and raw healing fats your cravings for sweets and carbohydrates will automatically wane as your body receives everything it needs.
Try naturally dried and organic fruits such as figs, apple slices, dates, apricots, raisins, cherries, blueberries, mango, papaya and pineapple. Mix them with organic seeds and nuts to make your own personal blend. Keep refrigerated and snack on them between meals. Raw Nut and Dried Fruit Nosh
Have banana or sliced fresh apple with peanut, nut or seed butter (watch for hydrogenated or partially hydrogenated fat in peanut butter, 100% organic peanuts is best). Top with freshly sprouted alfalfa, red clover or other tiny sprouts, if you love them. Use fresh raw celery sticks, endive leaves or thick slanted slices of cucumber instead of bread.
Try naturally sweet apple butter on lightly toasted Ezekiel bread.
Buy unsweetened applesauce and peaches without added sugar.
What About Cookies?
Got a dehydrator? I hope so! Try these recipes and don’t stop experimenting. I got fanatical and now dehydrate everything.
In Fall our cupboards are full with dehydrated tomatoes, sweet and hot peppers, cranberries, raspberries, strawberries, peaches, chopped celery, garlic scapes, kale, Swiss chard, lots of different herbs, spring onions and anything else I can fit in the dehydrator. You’ll save so much money and eat so much better if you dehydrate your favorite seasonal foods as they arrive in markets and stores.
Make dehydrator cookies with mashed banana, raisins, cinnamon or tiny chunks of apple and a few tablespoons of ground flax seed. Add a couple of mashed dates for more sweet flavor if you want.
Use lots of fresh and frozen organic berries = less sugar and more fiber than most other fruits.
When you buy a large fruit such as pineapple, mango papaya, freeze any leftover chunks on a tray then pack in containers for use in smoothies (some papayas are genetically modified).
For added nutrition, frozen fruit can be blended with water and a couple heaping spoonfuls each of immune building ground flax seeds and brain boosting raw organic coconut fat, or fresh raw Thai coconut flesh.
Smoothies make great desserts as well as snacks and breakfasts. Add a handful of raw organic seeds or nuts, a chunk of fresh raw ginger and spices like cinnamon, nutmeg and cardamom pods.
Have lots of delicious, fresh fruits available.
Keep chopped tropical fruits fresh, frozen or dried on hand for a quick, healthy snack.
Use fresh fruit chunks to make kabobs on wooden skewers for parties or as a special treat for your children and their friends.
Make a large fruit salad and refrigerate for up to four days.
Keep apples, bananas and oranges on hand as well.
Mango slices are delicious on fresh raw greens, with a splash of white wine vinegar, unrefined olive oil and a sprinkling of your favorite herbs.
Blend an orange with peel and bananas with water for a ‘cream-sicle’ digestive system (promotes bile flow, helping to release buildup in gall bladder and liver) cleansing smoothie. Orange Creme Cleanse
Chop fruit into salads, like Celery, Apple and Cranberry Salad.
Transition to sugarless baking
Use mashed or blended fruits, berries, raisins, naturally sweetened cranberries, freshly blended fruit juice, dates, raw organic honey (that’s honey from bees fed on organic crops – ask your local beekeeper or apiculturist) and stevia as sweeteners in pies and cakes.
What not to eat
Eliminate the processed whites: White (hydrogenated) shortening, white flour, white sugar, white rice, white (iodized rock) salt, pasteurized dairy.
Forget processed foods, you can just feel how bad their energy is, how devoid their nutrition is.
This will go a long way to reducing damaging blood sugar fluctuations.
Refined grains equal sugar and sugar equals added fat, poor digestion, dis-ease, pathogens, acidic blood and a host of other symptoms and problems.
Pasteurized Dairy = Congesting Food
It’s a hard one to give up. Let me make it easy for you.
Go to the refrigerated health food section of your grocery store or your local health food store and look for unpasteurized or raw organic cheese.
You’ll have to look hard. Believe me, it’s worth it. That’s the only cheese you want to eat, in moderation, when you crave it.
Why raw? Because pasteurized cheese has been heated and the molecules of fat and protein become ‘denatured,’ which really means they have been melted and destroyed. Now their electrons are missing. Those fats no longer conduct electricity in your body and the protein chains are no longer fit for building anything. Congesting waste, with damaged nutrients, that’s it.
I thought we were talking about sugar?
Dairy products have lactose. Lactose is a sugar.
Don’t worry, you’ve still got raw organic cheddar cheese!
If you have the occasional slip up, forgive yourself and forget about it … moving on.
Go organic whole grain in moderation or no grain.
Whole grain products provide fiber, vitamins, minerals and phytochemicals, which have been stripped from processed grains.
Complex carbohydrates are slowly converted to simple sugars and released over a longer period of time helping you keep balanced blood sugar.
Genetically modified corn and other GMO’s are registered pesticides. The corn kernel in and of itself is actually a pesticide. If you eat any corn products or foods made with cornstarch, look for organic corn.
Soy? Organic and fermented only.
Canola okay? Just skip the Canola.
Just say NO to GMOs and all the chemicals, pesticides and devastation they foster in our world.
For grains, two or three small organic whole grain servings per day maximum is an excellent goal, providing you have lots of other raw, organic, nutrient rich foods.
What about sugarless sweeteners?
Don’t give them the time of day. They contain dangerous chemicals such as formaldehyde and methanol in Aspartame, and Chlorine in Splenda.
If you need to sweeten your coffee or tea, use a little unpasteurized honey or a pinch of the herbal sweetener Stevia.
If, on occasion a delicious piece of homemade birthday cake somehow wedges its way into your life, don’t stress, you’ll get right back on track. Besides, with all that nutritious food you are eating, a little homemade cake won’t be a problem for your healthy body.
How do you feel now?
Gradually as nutrient rich foods replace processed sweets in your diet, your energy levels will most likely rise and your moods may improve. That is my hope for you.
Your digestive system will function better, absorbing nutrients, helping to make plump, healthy skin and shiny, silky hair and improving the function of all bodily systems.
Next, symptoms of sugar overload disappear, along with yeast infections. Some people find that removing sugar takes their acne, eczema and other sweet/acid conditions away.
Your body will begin to use the extra nutrients to cleanse and rebuild.
With these new experiences and changes, you are well on your way to your version of optimum health.
These delicious smoothies will get you started. PLEASE use only organic fruit and nuts (almonds are pasteurized (irradiated) unless organic) 🙂 Enjoy!
Blueberry Banana Smoothie
1 ripe banana
½ cup wild blueberries, frozen or fresh
1 handful raw cashews or raw almonds – soaked for 4 hours, pour off soaking water
Ice or fresh water
Blend thoroughly, pour and enjoy. Serves 2.
Orange Julip Smoothie
1 orange, including skin
Ice or fresh water
Blend thoroughly, pour and enjoy. Serves 2.
Smoothies make excellent popsicles for little people and big people too.
Kushi, Michio. (2004) The Macrobiotic Way, The Definitive Guide To Macrobiotic Living. New York: Penguin Group (USA) Inc.
“The prime cause of the plague is the plague bacillus, but secondary causes of the plague are filth, rats, and the fleas that transfer the plague bacillus from rats to man. By a prime cause of a disease I mean one that is found in every case of the disease. Cancer, above all other diseases, has countless secondary causes. But, even for cancer, there is only one prime cause. Summarized in a few words, the prime cause of cancer is the replacement of the respiration of oxygen in normal body cells by a fermentation of sugar. All normal body cells meet their energy needs by respiration of oxygen, whereas cancer cells meet their energy needs in great part by fermentation. All normal body cells are thus obligate aerobes, whereas all cancer cells are partial anaerobes. From the standpoint of the physics and chemistry of life this difference between normal and cancer cells is so great that one can scarcely picture a greater difference.”
Dr. Otto Heinrich Warburg, 1969.
Mild chronic acid pH often results from over-consumption of acid producing foods such as refined carbohydrates, damaged fats, sweets, alcohol, coffee, soda, meats and dairy products. Tobacco will also contribute to acidity in your body, as will prescription and recreational drugs, high stress levels, and low oxygen intake.
To reduce acid pH and eliminate acids from your body, eat less acid causing foods and more mineral rich green leafy vegetables, sea vegetables, lemons and fruits. Burdock root tea has a cleansing and alkalizing effect and has been used for many years to regain acid/alkaline balance.
Isn’t Citrus To Acidic?
Fruits and vegetables with natural acids do not result in making our body and tissues more acidic. These acids, such as ascorbic acid or Vitamin C are used in many different processes throughout our body, leaving alkaline minerals behind for absorption and utilization. Although lemon juice has an acid pH of only 2.0, making it a strong acid, it produces alkalinity through releasing its mineral store, rather than producing acid residue and waste like damaged fat molecules, denatured proteins or psychotropic drugs, which over time can literally suck the minerals out of your bones and teeth, causing dangerous problems and chronic illness.
A less known cause of high acid levels is liver and gall bladder congestion. When alkaline bile cannot be properly expelled from the gall bladder because of a buildup of cholesterol, bile salts, toxins and fats, acidic chyme (food and stomach acid) continues down the digestive tract without being properly mixed with alkaline bile. This causes poor digestion, inferior assimilation of nutrients, heartburn, acid reflux, and damage to the small and large intestines, resulting in pain, discomfort, an aversion to many foods, lethargy and irritability.
Heads Up: You’ll need a dehydrator for this very simple and very delicious raw vegan cookies recipe.
3 bananas 1 large orange or 2 small oranges, chopped, seeds removed, keep skin on 1 cup raw cashews 1 cup unsweetened dried cranberries
Tangy, sweet and satisfying with a hint of orange.
These raw vegan cookies have a delicious spunk from orange rind, which has bitter properties helping to promote bile flow and improve digestion. Use organic ingredients wherever available.
Combine ingredients in food processor or Vitamix and use tamper to press down the dough while processing. Blend just until chunky.
Drop by spoonful onto dehydrator trays. Flatten down a bit with the back of the spoon. Dehydrate for four hours, flip and dehydrate for one more hour.
Cool then store in an airtight container for up to one week. Raw vegan cookies dehydrated this way can also be stored in an airtight container in the refrigerator or freezer for longer periods, up to a few weeks.
Dehydrating sweet peppers is a fantastic way to provide your family with the best quality nutrition and save money at the same time, all winter!
During harvest time bushels or half bushels of sweet peppers are extremely inexpensive compared to buying them in the middle of winter. At our local Farmer’s Market we found half bushels of perfectly ripe sweet red Sheppard peppers for only $15, that works out to about .75 cents per pepper and they are beautiful, big and tasty!
Wash peppers, remove cores and seeds. Chop into bite size pieces and dehydrate on natural parchment paper in your dehydrator. Feel the peppers to make sure they are completely dry. Cool completely. Pack into clean dry glass jars. Store in a cool, dark cupboard.
Need a Dehydrator?
Here’s my favorite, dehydrator with steel trays = awesome!! This one has five trays, for home dehydrating. The upfront cost of a dehydrator will be returned quickly as you purchase food in season at its cheapest and preserve it for use all winter.
There is no end to what you can dehydrate, any fruit or vegetable, or combination as in fruit leathers, chop vegetables really tiny for soup mix, jerky and fish. This year we have so many hot peppers we chopped them small, with a sharp knife and fork, and dehydrated them all together for a hot pepper blend, with Jalapenos, Yellow Banana, Tiny Mexican hot peppers, super Chilies and who knows what other kinds are in the mix! Another thing we learned last year was to dehydrate Roma tomatoes in three pieces, with skin on, center and seeds removed. When you need tomato sauce or pizza sauce, there’s no need to go to the store or use canned sauce (with msg and calcium chloride!), just take a handful of dried Roma’s, soak in a bit of water, then blend. More water for Spaghetti sauce, less water for pizza sauce. For pizza sauce we add oregano and salt = yum!
When the snow is piled up outside and you’ve got five layers of clothing on just to take the dog out, there is nothing better than sticking your nose into a jar of dehydrated peppers and breathing in the sharp peppery smell of summer sunshine.
If you’re running a raw food cafe, or dehydrating on scale, you’ll need the 10 tray model.
Red Pepper Hummus
You can use canned chickpeas in a pinch, but wash them very well to remove any trace of calcium chloride, a compound found in most canned beans and peas. For dried chickpeas, soak overnight in cold water. Drain and rinse, then add fresh cold water and cook over medium high until peas are tender. Rinse in cold water. For more detailed directions, see Soaking Beans and Peas.
2 cups cooked Chickpeas Juice of one fresh lemon 1/8 cup cold pressed extra virgin olive oil 3 or 4 tablespoons of good quality flax or hemp oil 1 tablespoon Tahini (Sesame Seed Paste) 2 cloves of chopped fresh garlic Handful of dehydrated Sweet Red Peppers, rehydrated in a bit of water, or use one large or two small jarred Roasted Red Peppers Generous pinch of unrefined sea salt Add just enough Red Pepper water for hummus to blend well
Put chick peas in a blender or food processor, add remaining ingredients and blend until smooth and creamy.
Spoon into your serving dish and serve with thick angled slices of cucumber and baby carrots, serve on belgian endive leaves, carrot or cucumber slices, or serve with fresh or toasted, pizza-cut organic whole grain gluten-free pitas.
Be sure to read and scroll all the way down to see Elaine Cantin’s personal story of how she used her own modified version of the standard ketogenic diet used by the Johns Hopkins Medical Center, to treat her own breast cancer tumor successfully.
Should you use the modified ketogenic diet to fight cancer?
Maybe! First though, you need to know more about how this diet works.
Putting yourself into ketosis can be a smart thing and it can also be dangerous if you are already very ill, so you must be knowledgeable about how nutrition and the ketogenic diet work in your body.
This diet is very low in sugar and carbohydrates, allergens and toxins. If you do it right, it’s chock full of essential proteins, fats, minerals, vitamins and phytochemicals.
If you add a large variety of raw organic plant foods like leafy greens and cancer fighting herbs and a satiating amount of raw organic fats from seeds, nuts, avocados, coconut, fruits and vegetables, these foods will help to kill cancer cells and assist your body in cleansing and rebuilding.
What Is Ketogenesis?
This is when you eat such a low carb diet that your body has no sugar to burn so it turns to burning fat. This produces ketones, which are excreted and can be measured in your urine with simple keto strips.
It’s not easy reaching ketosis because you have to give up many foods to get there. For example, eat a whole grain flat tortilla, which can have up to 28 grams of carbohydrates, and you’ve just eaten all your carbohydrates for the day, which may be too much at one meal to reach ketosis.
How much fat, protein and carbs can I eat?
According to Elaine Cantin: “I kept a ratio of at least 3:1 up to 5:1 for the total fat combined with proteins compared to the amount of total carbohydrates … My daily carb intake was up to 20-30 grams of total carbs per day …
3 (Fat + Protein) : 1 (Carbohydrate)
5 (Fat + Protein) : 1 (Carbohydrate)”
Is The Ketogenic Diet Healthy?
Yes, as long as you make it that way!
If you follow a holistic pattern of eating, meaning you eat whole natural and organic foods, then it’s simple to make the ketogenic diet healthy.
However, if you eat fried pork rinds and bacon, now you are focusing on unhealthy fats, damaged proteins and toxic chemicals, which wreak havoc with your liver, gall bladder and digestive system, your nervous system, brain and all your glands and the hormones they produce. More importantly your immune system uses up vital nutrients to deal with and remove the toxins from these ‘foods’, nutrients your body could be using for other important functions, like killing cancer cells.
Your body and your immune system need specific organic raw fats and nutrients to function properly and protect you. These are not found in fried pork. Another problem with pork specifically is that it is a common food allergen. These types of allergens stress your immune system and eliminatory organs as your body tries to contain and remove them. Often though our eliminatory organs become clogged up and overworked. This is where a clean diet can really help your body mop up, clean out and rebuild itself. This is a major key to healing.
What’s different about the modified ketogenic diet?
It lacks all the foods that don’t promote health or are common allergens like dairy, sugar and genetically modified grains, fructose and glucose.
“Use the Cantin Ketogenic diet to remove the major allergens/toxins (dairy, soy, wheat/grains, fructose, rBGH, GMO, etc.) and remove any other known allergens that may be present in the diet or in the environment. To remove toxins/stress for example, use a water filter to remove chlorine and metals and/or boil water. You can also use an ion pod to alkalize the water or use some other system.” (Cantin, 2012)
What’s important about removing allergens from a healing ketogenic diet?
This is one of the keys to why this diet is so effective and why so many people are using it. Allergens cause buildup of waste, interfere with biochemical reactions, damage cells and stress your immune system, using up its valuable resources. They should always be removed to the greatest extent possible.
It’s always about the quality of the food you eat.
What nutrition is the food providing and if not nutrition, what toxins, damaged fats, hormones, chemicals, unusable proteins and denatured vitamins are you feeding yourself?
What effect will these allergens have on your cells, the composition of their walls and parts within?
How will your liver, heart, kidneys, brain and organ systems be powerful if allergens and waste are not removed regularly?
Look at kidney stones microscopically close and you’ll see they are tiny razor-like blades that could easily slice (irritate) the inside of your kidneys. Imagine having lots of kidney ‘stones’ over a long period of time.
Look at the inside of a gall bladder when it has been removed because it is so stuffed with gallstones. Where did they come from? They are buildup caused by the very toxins, damaged fats, unusable proteins, denatured vitamins and excess hormones and chemicals the person ate.
What about damaged and congested arteries? They didn’t do that to themselves.
How will you remove waste, rebuild tissues, organs and cells and effect repair throughout your body if your nutrition is not stellar?
Your nutrition can easily be the best there is.
I’m Vegan/Vegetarian, Now What?
You can use Vegan protein powders from peas, hemp, etc. to up your protein. Organic please!
Vegetarian? You can use isolated whey protein (only use whey protein from organic dairy to avoid rBGH (recombinant Bovine Growth Hormone).)
Is the ketogenic diet dangerous?
It can be!
One dangerous issue is when people lose too much weight and start cachexia, wasting away. This is a very serious condition, which requires medical attention immediately.
Cachexia can happen on a keto diet when you are not eating enough fat, you are not eating enough food and you are not eating often enough.
To be successful at maintaining a healthy weight, you must eat a lot more food, especially if you eat a lot of raw food, as there is more water in raw food and you feel full faster. There are also more available nutrients.
Speaking from a holistic nutrition standpoint, raw is almost always better. When is it not better? In certain circumstances of immune suppression when eating bacteria on raw food can cause serious infections in immune compromised individuals.
Several of the people who share their story of healing through the modified ketogenic diet at www.incrediblehealingjournals.com had to almost double the amount of food they were eating to stop losing weight.
Warning: This diet should be done under medical supervision only.
Using raw fats to help reduce weight loss during ketogenic diet:
The abstract below explains how adding mct or medium chain triglycerides (fats) reduced weight loss in tumour bearing mice.
Medium chain triglycerides are abundant in raw organic coconut fat.
How Can I Find more information about the Modified Ketogenic Diet?
You will learn a lot if you read Elaine Cantin’s book on how she used her own modified version of the famous diet, which resulted in her breast cancer tumor dissolving. Her book explains how to use her version of the keto diet in great detail and includes lots of delicious recipes and a 7 day meal plan.
Click on the book to order:
Want a support group where others are experiencing the healing powers of the modified ketogenic diet?
Scapes are the immature seeds heads of garlic bulbs. They are rich in nutrients, sweet and delicious. Garlic scapes make a flavorful pesto for stirring into pasta, as a topping for crudités (fresh vegetable appetizers), on sandwiches and Portabella mushroom burgers.
If you want nice plump garlic bulbs, you must remove the scape as soon as it emerges from the centre of the garlic plant. Just snap it off and the plant will put its energy into growing a large bulb instead of a seed head.
Here’s our favourite way to use up your fresh garlic scapes.
6 to 10 (depending on size) fresh garlic scapes, chopped small
1 to 1 ½ cups fresh basil leaves
1/2 cup up to 1 cup cold pressed unrefined olive oil
juice of ½ fresh lemon
3/4 cup fresh pine nuts, substitute hemp seeds or raw organic cashews
Generous pinch of unrefined sea salt to taste
Blend all ingredients together in food processor until smooth. Add more or less olive oil to achieve smooth consistency as desired. Refrigerate until serving time or freeze in ice cube trays for later.
Hope you are enjoying the beautiful Spring weather 🙂
We’re deep in planting time in Southern Ontario right now. The black flies are humming and the garlic bulbs we planted last fall are already about 8 inches tall. They’ll be ready to harvest by mid to late July.
If you didn’t have time to plant garlic cloves in the Fall you can still plant then now and they will be ready to harvest in Autumn. When planted in Spring the garlic bulbs and cloves are always smaller at harvest.
Separate the cloves from the bulb and plant two inches deep in soil that’s been enriched with compost. Plant the cloves at least six inches apart. You can line your rows of veggies with garlic plants to help keep insects away.
Harvest garlic when about three-quarters of the leaves have turned brown. Turn up with a digging fork and gently remove the whole bulb. Leave in the sun to dry for one or two days, then braid the stems together or cut the stem two inches above the bulb. Store in a cool dry place all winter.
To increase your store of garlic, when you dig them, divide and replant in the Fall for the biggest, best bulbs next July. Of course if you did plant garlic last Fall, you will know to replant some of those cloves again this Fall.
How Do I Tell The Difference Between Onions and Garlic?
Here’s the quickest way. See this onion at left? I’ve cut the leaf off so you can see an Onion leaf forms a straw, a hollow tube. The leaves of onions are round like a tube.
Garlic forms a flat leaf, that’s the difference!
Why are some garlics in a clump and others are by themselves?
That’s easy! The ones that are single, like this one were planted last Fall. This beautiful large garlic bulb will be ready to harvest in about two months.
This clump of garlic got missed last summer! If you don’t harvest the garlic bulb after the leaves turn about three-quarters brown, you might miss them! The leaves will wither up and you won’t be able to see where that garlic bulb was. Next year you’ll get this – a clump of garlic! Each garlic clove is growing into a whole bulb on its own! If this happens, quickly dig them up and plant them each on their own so they have lots of room to grow.
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These spicy, smokey and delicious Mexican Mole Rice Rolls with Collard Greens have tons of healing nutrition, brilliant colors and taste galore! You can make lots and freeze them and cook from frozen. They make a great delicious, healthy and quick meal that way. They are served with fresh raw salsa and green Jalapeno sauce.
I love sharing delicious healing recipes with you and I have one request before I hand over this special recipe 🙂
Please use all organic foods whenever possible. Organic has all trace minerals – mono cropped non-organic vegetables are nutrient deficient and contaminated with pesticides, chemicals and heavy metals. Just say, ‘No’ to that!
1 cup Wild Rice (technically a Grass seed), soaked overnight
1 ½ cups organic brown, Basmati or Long Grain Rice
1 large onion chopped fine
1 organic Broccoli head chopped fine
1 cup organic Black Beans soaked overnight, one or two nights, and cooked in fresh water on medium-low until tender
Good pinch unrefined sea salt
3 tablespoons of Mexican mole powder
1 large dry authentic smoked Mexican Chipotle pepper, chopped fine
Organic Collard Greens, at least eight large leaves
Cook Wild rice and Brown rice together in fresh water on medium-low heat, in 3 ½ cups of water, until tender and fluffy. Use more water as needed if you aren’t using a tight lid on your saucepan. Using a lid makes fluffier rice that takes less time to cook and uses less water.
Toss cooked rice with beans and remaining ingredients. Mix together well.
Wash and slit the thick main stem right up the centre about four inches or so, in each Collard leaf. Starting opposite the cut, place a large spoonful of rice into leaf. Roll a bit, then tuck in sides and continue rolling. Place on seam and freeze for later, or bake at 325 F degrees until leaf starts to wilt in oven and rice is heated through. Serve with fresh Salsa, Jalapeño hot sauce (recipes below) and ¼” thick slices of fresh Avocado.
Traditional Mexican Mole Powder
Mexican superfine mole (mōlli) powder (e sounds like long a), a mild superfine chili powder, traditionally made with chilies, cocoa powder, dried raisins, cinnamon, garlic, cumin and nuts ground to a fine powder with lots of variations to that list, much like curry comes in every possible variation and twist, so does mole.
Fresh and Raw Salsa
Chop up lots of organic tomatoes, two cups or more
½ to 1 medium organic onion, chopped small
½ to 1 organic Sweet Red or Orange Pepper, chopped small
Add a good pinch unrefined sea salt
Juice from one or two organic limes
Lots of loosely chopped fresh organic Coriander leaves
Simple Jalapeno Mild Hot Sauce
This is a delicious staple hot sauce, prepared raw and heated just until the air from the blender is removed, which helps the sauce to retain maximum nutrients.
Chop up equal parts of Green Sweet Peppers and Green Jalapeño Peppers. For hotter sauce, add more Jalapeños and less Green Sweet Peppers.
Blend on high with the juice of one or two fresh organic lemons and a couple good pinches of unrefined sea salt. You can add a bit of Apple Cider Vinegar if you like a vinegary taste to your hot sauce. I do! Blend until it’s nice and smooth.
Heat the sauce until the air bubbles from the blender dissolve. It doesn’t take long and you’ll see the sauce darken slightly as the air dissolves out of it. Remove from heat immediately.
Spoon or pour hot sauce into ice cube trays and freeze. Once frozen, pack the cubes into glass storage containers and refreeze.
Before serving pop out one or two cubes of hot sauce from the freezer and allow time to thaw.
Irritability, insomnia, fatigue, anger and frustration can be indications that your liver is impaired, when occurring along with the other symptoms above.
Fatty liver, gall stones
If you are experiencing the symptoms above you can have your physician order an ultrasound to check for congestion, fatty liver and/or gall stones.
It never, ever hurts to add foods, beverages and herbs that help your body’s natural cleansing functions to work more optimally. Cleansing works really well when it is a natural part of your life.
This is a super easy and believe it or not, delicious cleanse with the bitter pith and peel of oranges, blended along with banana and raw cashew milk.
Your liver and gall bladder love the bitter properties of the white pith and skin of citrus, which are rich in both bioflavonoids and Vitamin C as well as having the ability to improve the functioning of your liver and gall bladder.
Here’s how to make this quick delicious cleanse:
Add to your blender:
One or two organic oranges with the peel
One organic banana (no peel)
One good handful of raw organic cashews
Lots of water to fill the blender.
Blend on high for two or three minutes to really break up the skin and cashews and create a creamier drink. Pour into a jug and refrigerator. Pour yourself a tall glass and drink throughout the day. Replenish your glass as needed. Enjoy fresh raw salads and your own salad dressing throughout the day if you wish.
Do you like this cleanse? Le us know by commenting below.
Cleanses are a great way to jump start your transformation. Once you are familiar with cleansing, and you’ve tried a few cleanses, you’ll know how great they make you feel and you’ll have a few favourites to fall back on whenever you need to. Would you like to know how to start right now, without buying expensive cleanses, using only groceries you would buy anyway?
In this short article, you will learn when it is time to cleanse, the symptoms you may be experiencing when in need of detoxification and the benefits you will receive when you do. Then I will show you two simple cleanses you can do right now at home and connect you with a fantastic cleansing resource for further study and practice.
Let’s get started!
When is it time to cleanse?
It is time to cleanse if you are experiencing symptoms, if you have been eating poorly for some time, or if you simply want to experience how amazing you will feel, how much energy you will have, and how great you will look after cleansing ~ refreshed and renewed!
Symptoms of toxic buildup can show up anywhere, which gives the impression that cleansing might help everything. Imagine, you have gone along now for many years, eating foods and taking in chemicals and toxins that cause buildup, congestion and toxicity.
Where did those toxins go? They are circulating through your bloodstream and tissues causing stiffness, low energy and headaches; they have collected in your joints causing pain and immobility; they are stored away in little pockets of fat inside your liver and gall bladder causing indigestion, acid reflux and toxic buildup, they are clogging up your sinuses, your arteries and veins … They are still inside you!
Do you think you might feel better after cleansing them out? Yes you most probably will and almost instantly!
What do symptoms mean?
You can think of symptoms as cries for help from your body. The more it needs your attention, the more noise it is going to make. Ignoring the symptoms will never make them go away. The worse your symptoms are, the more you are in need of cleansing. Here are a few of the symptoms you might be experiencing if you are toxinated:
Flushing of skin
Joint or back discomfort
Sinus or lung congestion, difficulty breathing, excess mucous
Coated tongue, bad breath, abnormal body odour
Low tolerance to stress
Chemical sensitivities to perfumes and other odours
Food allergies, intestinal bloating or gas, poor digestion
The benefits of cleansing are as numerous as the symptoms of needing cleansing:
Accumulated waste is removed from your digestive tract
Uncomfortable symptoms of toxic overload are eliminated
Helps to protect you from chronic degenerative diseases
Damaged or diseased tissues are healed
Excess mucus and congestion is removed
Blood and lymph fluids are purified
Liver, gall bladder and kidneys are purged of excess waste
Immunity is increased
Feeling of well-being, mental clarity, increased energy, enlightenment
Less dependent on sugar, caffeine, alcohol, nicotine, drugs as residues are removed
Helps to minimize poor eating habits
Bodily awareness is increased and cravings become more clear
The ability to secrete ample amounts of digestive juices is improved
The first and most simple way to cleanse is the Daily Fast. This fast is both preventative and restorative, and you do it every day anyway! Here we extend the fasting time from 6:00 p.m. to 8:00 a.m. the following morning. This gives your body 14 hours of pure cleaning out time!
One of the biggest contributors to chronic digestive problems and un-health in general is a short fasting period. It is important to allow your digestive system time to rest and rejuvenate, something sleep does automatically. When we eat late at night and then go to sleep soon after, we are asking our body to digest food when it is busy doing other things, like scouring our fluids and tissues for bacteria, virus and fungi. During sleep your body performs a multitude of important cleansing and rebuilding activities.
This is not the ideal time for digestion, food moves very slowly through your digestive system, never breaking down properly. As the undigested food moves into your bowel, it provides lots of opportunity for disease causing pathogens like bacteria and yeast to flourish, reproduce and colonize.
If we wake early to coffee with cream and sugar, cereal and fatty, difficult to digest foods, our system becomes even more stressed and waste continues to build. This constant stress on our body over time, never allows it to cleanse fully and symptoms of toxicity begin to emerge.
Sleep gives us a natural way to rest our digestive system, and extending this period can be extremely beneficial. You can use this natural pattern to help your body cleanse. Fourteen hours of fasting daily gives your digestive tract time to empty, rest and restore itself before it’s next shift. Stop eating at 6:00 p.m. and rest your system until 8:00 a.m. ‘Break your fast’ with a fresh living Chai Green Smoothie or fresh raw fruit.
Be sure to drink water and caffeine free herbal teas throughout your rest period, unless you are asleep of course!
Continue with this simple Daily Fast for as long as you wish, even indefinitely!
Raw Juice Cleanse
This is a simple cleanse which can be performed anytime and can be completely adapted to your own tastes.
Before your cleanse, go to your favourite store and purchase all the fresh, raw fruit and vegetables you love to eat. Focus on cleansing fruits and vegetables like celery, cucumbers, apples, carrots, fennel, mangoes, papaya, pineapple, and red or green peppers. Choose organic where possible. Wash everything well and store it in your refrigerator.
Some people find the natural acids in fresh fruits burn their esophagus and stomach. This may indicate damage in those areas, such as sores caused by acid reflux. Adding lots of raw cabbage to your juices helps to heal your entire digestive tract as this vegetable is a powerful mucous membrane healer. You can also add as much water as you would like to dilute your juice.
During your fast, which can be anywhere from one to seven days, or longer if you are a more experienced faster, you simply make as much fresh, raw juice as you can consume within a couple of hours, a few times per day. Keep it covered in the refrigerator if you are not drinking it right away.
If you feel like eating, make a fresh raw salad with any ingredients you like, and pour over a quick dressing of naturally fermented apple cider vinegar with a good splash of extra virgin, cold pressed olive oil, fresh raw flax seed oil, or a combination of the two oils. You can also add a teaspoon or two of unpasteurized honey or raw agave nectar to the dressing, to balance the flavour and take the edge of the vinegar.
For juice fasts of more than two days you can supplement with essential fatty acids such as flax seed oil or hemp oil. Fresh, raw highly unsaturated oils will help to cleanse and renew your organs, tissues and immune system, and help you to feel satisfied during your cleanse.
Drink lots of fresh water and decaffeinated herbal teas throughout your cleanse.
Cleansing can affect blood sugar levels. Diabetics should monitor their blood sugar closely or avoid these cleanses. Always speak to your health care provider before starting any nutritional or wellness program. For a completely safe cleanse to keep blood sugar balanced, download Cleanse Your Body!
Looking for more simple ways to cleanse?
Take a moment to enter your name and email in the form in the sidebar to your right, to gain instant access to ‘Cleanse Your Body!’, with nine cleanses: Daily Fast, Simple Water Cleanse, Lemon Juice Cleanse, Watermelon Cleanse, Burdock Root Tea Cleanse, Fresh Juice Cleanse, Raw Vegan Cleanse, Brown Rice Cleanse, Liver Gallbladder Cleanse; including healing inspiration with ‘Heal Yourself eZine’, with delicious healing recipes, simple tips, incredible interviews with people who have cured themselves of chronic diseases including cancer, diabetes, multiple sclerosis, asthma, breast cancer, colon cancer, non-Hodgkins Lymphoma and tumors.
There is no better time to transform your life than right now. Go here to download, Cleanse Your Body!
This is a great recipe for dessert and a simple way to add healing fats from avocado and mineral rich cocoa and carob to your diet. Slice bananas into bowl, add two or three spoonfuls of chilled chocolate pudding and top with fresh or frozen berries or low sugar berry jam.
Avocado Chocolate Pudding with Carob
There are many recipes for this pudding. It’s decadent, delicious and rich in essential nutrients. Here’s our kid tested variation:
unpasteurized honey to taste
cocoa powder to taste
carob powder to taste (optional)
cold pressed unrefined olive oil
Squeeze the flesh from four avocados into the bowl of a food processor.
Add a few tablespoons of cocoa powder and one or two tablespoons of carob. Start with two tablespoons of cocoa and one tablespoon of carob powder. Add more cocoa and carob a bit at a time. Be careful not to add too much. Add honey to taste.
Blend on high until smooth and creamy. Taste and add more cocoa and honey as needed.
If you’re following a ‘sugar-free’ diet, use stevia powder instead of honey.
When you’ve got the taste you like, add about one tablespoon of olive oil and blend on high for a few seconds more.
Be sure to scroll down to delicious healing RECIPES for Spicy Sweet Cashew Kale Chips and Wilted Swiss Chard with Garlic Slivers and Sea Salt
If you look closely you’ll see baby leaves growing straight up out of the holes insects have made in this kale plant. We thought the kale looked like a face with two baby leaves protruding as eyes. This ability to affect repair and encourage vigorous growth is visible in the signature of kale.
All things have a ‘signature’, a way of affecting the world outside which is reflected in their appearance and way of being.
In plants we recognize the signature by appearance, fragrance, taste, colour, shape and form and by the affect plants have on us when we use them.
The signature and its properties give clues to the nature of the thing itself and it helps us determine whether the plant is helpful or harmful.
Consider the heart shape and deep red color of the Reishi mushroom. It reminds us of our human heart and is among the best foods for strengthening the heart and cardiovascular system.
Avocado is rich in nutrients that nourish our female reproductive systems as well as providing essential nutrients for developing infants. The avocado shows its signature in its womb like appearance and in the length it takes to develop from a flower to a ripe fruit, for some avocados that’s nine months and up to twelve months.
Walnuts not only look like brains, they nourish our brains.
Everywhere around us things carry the way they are, in both their inward way of being as well as how they affect the world outside themselves.
Jacob Boehme explained this amazing phenomenon in, The Signature Of All Things, published in 1912. Since then, in natural healing this concept is known as the ‘Doctrine of Signatures’.
“And now observe, as it stands in the power and predominance of the quality, so it is signed and marked externally in its outward form, signature, or figure; man in his speech, will, and behaviour … his inward form is noted in the form of his face and thus also is a beast, an herb, and the trees; everything as it is inwardly [in its innate virtue and quality] so it is outwardly signed.”
Jacob Boehme. The Signature of All Things. 1912.
In the case of kale, it’s signature is fast growth, quick healing, nourishment, strengthening and repair. The kale plant possesses all the nutrients required for repair of itself and the animals, people and insects who consume it.
Kale is the ultimate green leafy land plant in growth, versatility and nutrition, quickly incorporating the nutrients and minerals from inorganic soil matter into its large nutrient rich leaves. When grown in organically strengthened soil, kale can be an incredibly cleansing and healing plant. As all other plants do, kale takes on the composition of the soil it is grown in, which is why it is so important to find a good source of organic kale or grow your own.
“Thus it is likewise with the herbs of the earth; if an herb be transplanted out of a bad soil into a good, then it soon gets a stronger body, and a more pleasant smell and power, and shows the inward essence externally; and there is nothing that is created or born in nature, but it also manifests its internal form externally, for the internal continually labours or works itself forth to manifestation … how it has manifested itself in so many forms and shapes, which we see and know in the stars and elements, likewise in the living creatures, and also in the trees and herbs.”
Kale is low in saturated fat, has no cholesterol or sugar.
Kale is very high in calcium, manganese and potassium and Vitamins A, B6 and C.
Kale is high in dietary fiber, iron, magnesium, phosphorus, riboflavin and thiamin.
Kale is one of the easiest vegetables to dehydrate and stores remarkably well over winter in glass jars. You’ll save a lot of money on fresh greens during winter if you substitute with kale you purchased and dried at harvest time. During winter fresh organic greens are expensive and can be hard to find.
Simply wash and dry your fresh kale. Tear into large pieces and lay out on dehydrator trays, dry until crispy. Cool completely and store in glass jars in a dark, cool cupboard.
What to do with dehydrated Kale and Swiss Chard
Dried greens are extremely versatile and can be added to many different recipes. Add a handful of dried Kale, Swiss Chard or other dehydrated greens to:
Mashed potatoes, carrots and onions
Swiss Chard dries and stores just as well as Kale.
Power Healing Recipes
Spicy Sweet Cashew Kale Chips
Addictive, crunchy and very nutritious.
2 bunches raw organic kale
2 cups raw organic cashews
4 tablespoons unpasteurized honey
2 teaspoons unrefined sea salt
juice of one lemon
1 teaspoon turmeric
10 or 12 tiny Pequin Peppers or 1/2 small hot chili chopped very fine, to taste (optional)
Wash and dry kale. Break into large pieces. Blend all other ingredients together in a food processor until creamy. Mash the sauce into the kale with your hands until evenly distributed. Lay out on dehydrator trays and dry until crispy. Pack in glass containers and store in your refrigerator for up to four weeks; if you don’t eat them right away, these are addictive.
Wilted Swiss Chard Salad with Garlic Slivers and Sea Salt
This recipe is super easy and fast. It can be eaten as salad or served as a side. Similar to Kale, Swiss Chard is a green nutrition powerhouse. Use an unrefined salt like Himilayan pink salt or Brittany grey salt for full-bodied mineral flavour and balancing nutrition.
1 large or 2 small bunches Swiss Chard leaves
2 cloves of garlic, sliced very thin
1 pinch unrefined sea salt
¼ cup cold pressed unrefined Olive Oil or to taste
Wash Swiss Chard leaves.
Put about 1 inch of water in the bottom of a cast iron fry pan. Turn on medium high and toss in leaves just until wilted. Scoop them out, drain out water and place in a bowl. Drizzle with lots of cold pressed, unrefined olive oil, a couple good pinches of unrefined sea salt and garlic slices. Refrigerate until cold. Serve as a side dish or enjoy as a salad on its own. Makes 4 servings, 72 grams, 14.1 grams healing fat, 1.1 grams raw protein, very high in Vitamins A and C, Calcium, Iron. (http://caloriecount.about.com/cc/recipe_analysis.php#)
How To Grow Swiss Chard
It’s so simple to grow greens in your own garden. Swiss Chard and Kale are hardy plants and can be planted in early spring. You’ll have fresh greens right through until early winter. Just throw a few seeds amongst your flowers or in your veggie garden. Harvest single leaves off your plants all season long rather than cutting an entire plant. You can do this with all greens including lettuce. If you let one or two plants go to seed, providing they are heritage or open pollinated organic seeds, you’ll have thousands of your own seeds for next year. In autumn when the seeds are completely dry and brown, run your hand from the stem to the tip, collecting the seeds in your hand as you go. Store your seeds in a glass jar or paper envelope in a dry, cool place for the winter. If you label them, you’ll know what they are in spring, if you don’t, you might not. Greens can also be grown in pots on a deck or balcony. Mix compost with planting soil in a large pot and plant seeds directly. Water well and keep in a sunny spot.
Your body uses raw healing fats for many biochemical processes and they are crucially important for your immune and nervous systems, including brain function. If no healthy fats are available in your diet and only cooked, fried, synthetic hydrogenated and partially hydrogenated fats are taken in, those are the only fats your body will be able to use for construction of cell walls, immune protection and other extremely important processes.
Poor quality fats cause congestion and waste buildup. Chronic intake can cause extensive damage to arteries, which in turn promotes congestion and buildup of cholesterol and other compounds inside arterial walls. These fats congest and interfere with your liver and gallbladder and tax your eliminatory organs, interfering with digestion of nutrients. They contribute to fatty liver and gall bladder stones, which can block bile coming from your gallbladder. Without an appropriate amount of bile, complete digestion cannot take place and nutrient deficiencies will begin. This will make a person always hungry as their body desperately tries to get the nutrients it badly needs. Most important, heating fats causes damage to their molecular structure, rendering them useless in any biochemical process which involves the transfer of energy.
“Cancer, the enigma of our time, eludes every attempt to pinpoint a single cause. It often involves fatty degeneration, something gone haywire with the way cells handle fats and energy production … There may be changes in the fat composition of cell membranes, there may be fat droplets within cells, there may be fats surrounding tumors.”
Udo Erasmus. Fats That Heal, Fats That Kill. 1993.
Heated, cooked and fried fats make you feel lethargic as your liver spends valuable energy trying to process and remove them. If your fats are eaten raw, cell wall transfer of waste and nutrients is maximized. Imagine your cells trying to pass waste or nutrients through walls made with thick, sticky fats. The right types of fats have a profound effect on whether your body works efficiently or whether it is congested and sick. Healing fats play a very important role in helping to correct degenerative diseases including cancer, arthritis, diabetes, nervous system disorders, fatty liver and gall bladder disease.
Although we have been led to believe that fat in our diets will cause us to gain fat, this belief is completely contrary to the truth. It is the type and quality of fat that is important. Raw healing fats make you lose body fat. They are satisfying and will curb your hunger for hours.
These days its difficult to find mayonnaise that doesn’t contain heat-treated and genetically modified canola oil. Making your own is much healthier and is quick, economical and smart.
This mayonnaise will keep well in your refrigerator for four or five days in a glass jar. It pairs perfectly with many types of foods and has countless variations. Serve it with eggs, potatoes, as a salad dressing or dip. Use it as a garnish or spread.
Rich Creamy Homemade Mayonnaise
5 organic egg yolks
Organic cold pressed grape seed oil or sunflower oil
For added healing benefits add 1/8 to ¼ cup of hemp or flax oil, both are rich in alpha-linolenic acid an essential, healing, highly unsaturated fat.
Beat egg yolks for about two minutes, until they begin to turn a bit pale in colour.
While continuing to beat, very slowly pour in oil. The mayonnaise will thicken as the oil is added. Continue adding oil, up to 2 cups and beating until thick and creamy. This recipe makes about 2 cups of mayonnaise.
Garnish with one sliced garlic clove quickly pan fried to golden on edges
Add 1 or 2 tablespoons of Dijon mustard
Add 1 or 2 tablespoons of powdered Turmeric root
Add ½ to 1 teaspoon of cayenne pepper. Sprinkle with Sweet Hungarian Paprika, Hot Smoked Paprika or Cayenne for added heat.
Add freshly chopped or dried and crumbled Rosemary, Basil, Parsley and Spring Onions or your other favorite herbs. If you use dried herbs let the mayonnaise sit in the refrigerator before serving. Garnish with fresh herbs.
You can use organic unrefined cold pressed olive oil, which will give you a heavier mayonnaise.
Evita’s story of curing ovarian cancer is inspiring people around the world. In this short video interview, Evita shares her beautiful story of stunning transformation from very sick and depressed with severe ovarian cancer into radiant beauty and optimum health.
Her story starts on New’s Years Eve of the year 2000. Evita had been living in a depressed state, unhappy in marriage and after years of eating poorly, the stress and sub-par lifestyle was causing her to suffer greatly. She was tired enough to think that dying was a better option. Even though she might not have been aware, a chance encounter at a private party would give Evita the wisdom she would later need to begin a profound and transformative journey, to cure ovarian cancer and adopt her new vibrant, healthy life.
Here are some highlights from the interview:
“I did not allow this to be possible. There’s no way.”
“I knew everything was going to be okay if I just continue on this path.”
“I already knew that I’m not going to come back to the same food.”
“I knew something was eating me. Literally for the years that I was married I knew there was something inside me crawling and making me tired and just chewing on my body.”
“I don’t have the Nobel Prize however, I think I know why I developed cancer … toxic relationships and toxic food.”
“I’m going to give myself time, it took me years to develop this condition, so I’m just going to give myself a few months and do something so radically different that I never did before and see what’s going to happen because I already feel, in my body, better.”
“I continued juicing and eating healthy, eating raw and vegan, everything that I ate was alive, maybe just twenty percent was cooked.”
“What happened was I monitored this on ultrasound and they could see how tumors were shrinking and shrinking and shrinking.”
“I shed 83 pounds of weight and my whole body looked unrecognizable. Basically I had to stop people on the street, look into their eyes and say, “Hi, it’s me. Hi, How are you!”
“Certainly a Nobel Prize deserving miracle, it was my own independent scientific experiment on my own body.”
“The definition of insanity by Einstein is: ‘Keep doing the same thing and expect a different result.’”
“If you are diagnosed with cancer, you need to change, you need to do something so radically different that you’ve never done before so that the condition will change.”
“I hope that my interview here will be an invitation to medical professionals to seek ways of educating themselves in the wellness sector, in the green living sector. It’s a new booming industry. What is it going to take for the medical establishment to shift into the industry of health and wellness? What if there’s the possibility that you are still going to have a great income and make people healthy?” “What if cancer is just a limited point of view? … Your point of view creates your reality.”
To receive advance notice and special discount during the book launch for Cancer Cure and Survivor Stories, enter your information below.
“Lisa Robbins’ new book Cancer Cure and Survivor Stories is very inspiring and gives a range of options to people who are sick with cancer and looking for something that feels right for them other than the currently offered toxic treatments. Lisa touches all the important points for healing using her knowledge and showing the colors of her heart. Here is a quote from her book that I love and that summarizes it all extremely well: ‘Fear, toxins, negative thoughts and emotions, unfavorable situations, chemicals, synthetic hormones, a lack of nutrients and an excess of non-nutrients promote ‘dis-easing’. Love, sunshine, movement, fresh air, nutritious and appropriate foods, cleansing, rest and relaxation and a positive state of mind enhance healing.’ Thank you Lisa for caring!”
Elaine Cantin, Author of Cantin Ketogenic Diet for Cancer, Type 1 Diabetes and Other Ailments.
“I really enjoyed reading Cancer Cure and Survivor Stories. It was nice to find a variety of testimonials in one place. It shows there are many different ways to overcome cancer. I found most had a few things in common, maintain a positive attitude and do what you feel is right for your body instead of what the conventional doctors push for. I wish you luck with this and look forward to learning more from you.”
“This book contains many uplifting stories about people who survived their cancer without resorting to drastic measures such as surgery, chemotherapy and/or radiation. It gives one hope there are alternative cures for cancer that work!!”
“It took only moments to identify with some of the situations and circumstances described in the remarkably candid accounts presented here. I found myself whispering “me too,” as I read through the different accounts, written by inspiring people. That’s all very well for somebody with five years experience of using food and lifestyle to manage their illness: I also want to emphasize that the accounts presented here would bring great value to anybody who had recently been given the distressing news they had developed dis-ease that conventional medicine has diagnosed as ‘fatal’ and given a ‘time-running-out’ prognosis.
I particularly like the ‘Points To Remember’ lists at the end of each account – very useful on days when energy and time are scarce but you nevertheless need a quick reminder just how to stay positive and buoyant when the babbling brook of life becomes a torrent! I feel they give just enough to remind us that it can be done. They are encouraging, even if you don’t have time to read through the whole account again.
Some useful recommendations are given in terms of where to start and where to go for further information. I get the feeling I will be referring to these again in future and I am thankful for that!”
There is very clear evidence showing damage to neurons in the brain caused by mercury toxicity. Many scientists, researchers, doctors, dentists and nutritionists are concerned that mercury toxicity could be at the heart of increasing chronic, degenerative, nervous system disorders, including Alzheimer’s disease, Parkinson’s disease, Multiple Sclerosis, Schizophrenia, Autism, depression and anxiety and even cancer.
Mercury enters our body through three major routes, apart from industrial and occupational exposure. The most well discussed route is through ingestion of mercury-contaminated fish and seafood. Chronic exposure to mercury also comes from amalgam fillings, known as silver fillings and recent research shows that this may be the source of our most intense exposure. The third and less obvious route is through mercury added in the preservative thimerosal and as an adjuvant in infant, influenzae and other vaccines. An adjuvant is a substance added to vaccines to increase the immune response. It is also reported to save money for vaccine manufacturers. Adjuvants can include Mercury, Aluminum and Vegetable oils, including but not limited to peanut oil.
Does that make you wonder about peanut allergies? It made me wonder too. However, since peanut and tree nut allergies are not the focus of this article, look for information in a future article about peanut and nut allergies.
Seafood and Fresh Water Fish Contamination
Methylmercury is a worldwide contaminant of seafood and freshwater fish. Studies have shown that methylmercury toxicity causes central nervous system damage during fetal development. The brain has already begun to form by the third week of gestation and interruptions at this time can result in severe abnormalities to the brain and spinal cord. Also, during the third trimester the developing infant brain is particularly vulnerable to the effects of neurotoxins like methylmercury, through placental transfer. These effects have been amply documented (Grandjean et al., 2011).
One study followed Faroese children whose mothers ate large amounts of fish and whale meat during pregnancy. Many years later, their children continue to suffer the effects of long-term nervous system damage, after they were exposed to high levels of mercury in utero. These effects include impairment of attention, language and memory and decreased nervous system control of heart function, which negatively affects their oxygen supply. The study reported that both prenatal and postnatal mercury affected brain function of the children. Author of the study Philippe Grandjean and professor in the Department of Environmental Health at Harvard School of Public Health advises: “Many other industrial compounds are thought to cause developmental neurotoxicity, mostly with less epidemiological support than methylmercury. The experience obtained with methylmercury should therefore be taken into account when evaluating the evidence for other substances suspected of being neurotoxic (Grandjean et al., 2011).” We have so much information about the damaging effects of neurotoxicity in humans, and particularly in developing children, that heeding the warnings presented by our experience with mercury can prevent irreparable damage in future generations.
Grandjean is also senior author of the epidemiological study, Delayed Neurotoxicity Due To Developmental Exposure To Methylmercury.” He recommends: “The current focus on protecting pregnant women against this neurotoxin should be expanded to cover children and adolescents as well… (Harvard Press Release, 2004).”
So we know from Grandjean’s work that we’ve been underestimating the neurotoxicity of methylmercury on the central nervous system and brain. We can conclude that when pregnant mothers are exposed to methylmercury, this potent neurotoxin can cross through the placenta and is capable of causing irreparable damage to the developing infant’s central nervous system and brain.
Exposure to Mercury through amalgam ‘silver’ tooth fillings
Let’s look at the second way we are exposed to mercury, through amalgam tooth fillings. ‘Silver’ fillings are approximately 50% mercury and 50% other metals like copper, tin, silver and zinc. Amalgams were invented in the early 1820s, without safety studies. It is well known that mercury is a heavy metal and is considered fiercely toxic to biological life, including humans.
According to the International Academy of Oral Medicine and Toxicology in a short documentary, ‘Smoking Teeth = Toxic Fillings,’ mercury is always off gassing from amalgam fillings, more and faster with hot liquids. Mercury blocks many biochemical reactions in your body and can reduce kidney function and impair the liver’s detoxification process. Mercury accumulates in brain and nervous tissue and is a potent neurotoxin destroying nerve cells and the myelin sheath surrounding them. Several prominent research scientists have pointed the finger at mercury for causing damage to the brains of Alzheimer’s patients. If mercury poisoning is responsible for the neuron damage seen in Alzheimer’s patients, is it possible it contributes to other brain and nervous system damage as seen in Multiple Sclerosis, Parkinson’s Disease, Autism, brain cancer and other more systemic blood diseases? The film explains: “It is the opinion of the International Academy of Oral Medicine and Toxicology that the responsible government agencies (FDA & EPA) should prohibit the use of Mercury Fillings “Silver Fillings” until such time as their manufacturers produce the alleged evidence of safety (Lorscheider et al., 2011).”
Here is an interesting observation. When my clients have a distinct type of halitosis, a strong metallic smelling ‘bad breath,’ removing their mercury fillings causes the bad smell to disappear and their health and self-esteem greatly improve.
Mercury has long been known to be a potent neurotoxin, whether inhaled or ingested through food. Medical research laboratories have shown that dental amalgam tooth fillings are a major contributor to mercury body burden. In 1997, scientists demonstrated that mercury vapor inhalation in animals produced a molecular lesion in brain tissue which was similar to the lesions seen in 80% of patients with Alzheimer’s diseased brains (Lorscheider, F.L., et al., 1999).
Scientists at the University of Calgary Faculty of Medicine have archived direct visual evidence of exactly how mercury ions alter the cell membrane structure of developing neurons. After exposure to mercury, the film shows rapid degeneration of neurofibrils. Through the degeneration process, mercury attaches itself and prevents tubulin proteins from hooking together, stripping the developing neuron of its support structure. Neurofibrils form tangles after mercury causes disintegration of the structure at the end of neurons (Lorscheider F.L., et al., 1999).
This research provides evidence that low-level mercury exposure initiates the specific degenerative process of neurons, such as that seen in Alzheimer’s diseased brains and other similar disorders caused by exposure to highly toxic elements.
Exposure to Mercury (and other neurotoxins) via Vaccinations
The third and less obvious exposure of mercury is through vaccinations. The research into damage caused to neurons by mercury exposure from tooth amalgams sheds light on how mercury and other neurotoxic adjuvants in vaccines can damage brain cells in children and contribute to or cause Autism and other neurological disorders.
Since 1994, in Canada, vaccines used for routine immunization of children do not contain thimerosal (mercury). According to the Health Canada website, vaccines that do not contain thimerosal include diphtheria, tetanus (lockjaw), pertussis (whopping cough), polio, rubella (German measles), measles (red measles), mumps and Haemophilus influenzae type b disease (Health Canada, 2013). This does not mean that these infant vaccines don’t carry other neurotoxins such as Aluminum or potential allergens like peanut oil. Hepatitis B vaccine, influenzae and other vaccines not listed here could potentially contain mercury and other neurotoxic additives. Before 1994 in Canada, many infant vaccines did contain thimerosal.
Since vaccinations were first implemented, their frequency and number has increased substantially. Today our infants and children receive an onslaught of virus particles, dangerous elements like Mercury and Aluminum, toxic preservatives and allergen inducing ingredients from vaccinations during the most important years of their development.
In the 1970s the rate of autism was about one case in 2500 children (Dales et al. 2001).
Since then, autism rates have skyrocketed: “About 1 in 88 children has been identified with an autism spectrum disorder (ASD),” according to estimates from Centers for Disease Control and Prevention (CDC, 2012).
The Vaccine Risk Awareness Network (VRAN) is a great place to look for information about vaccines. VRAN is maintained by a group of dedicated parents and volunteers whose children have been damaged by vaccinations. From VRAN: “While numerous American autism groups connect vaccines to autism, Canada remains mute regarding the association. Independent research has provided significant evidence that the mercury-containing preservative, thimerosal; aluminum adjuvants; Measles Mumps Rubella (MMR) vaccine; and the colossal number of vaccines injected within a very short time span, all contribute to the total burden of autism (VRAN, 2013).” See VRAN’s website for information about vaccines, vaccination damage and exemption forms for school, http://vran.org/exemptions/.
It’s clear that something is terribly wrong. There is so much evidence of a causal relationship between vaccinations and neurological and immune system damage that it has become imperative for us to recognize this correlation and take proactive steps.
It’s crucial to remember that the way our children become healthy and strong is to eat highly nutritious foods and be exposed to viruses gradually over time. This way they build a powerful immune system, not a compromised one.
As a parent, you do not have to agree to all vaccinations, you can pick and choose. You can ask for hepatitis and flu vaccines without mercury, although these same vaccines might still contain aluminum and vegetable oil (could be peanut or tree nut oil) adjuvants. You can also say, “No” altogether. Something many people don’t realize is that vaccinations are not mandatory in Canada, although some people would tell you they are. It is your right as a concerned and informed parent to choose which vaccines are important for your children and to opt out of any vaccinations that you feel are not safe.
Reflect on what toxins your family is exposed to unnecessarily and take steps to reduce the long-term and irreversible damage that can be caused by exposure to mercury and other toxic elements in food, dental fillings and vaccinations. Your family physician or naturopathic doctor can use blood, hair and urine analyses to measure the amount of mercury toxicity you and your children are carrying. A urine analysis can also show toxicity from other heavy metals like aluminum, cadmium, lead and nickel and may be considered the most accurate determinant of heavy metal contamination. Perhaps its time to consider having mercury amalgams replaced with less toxic fillings, by an experienced dentist.
If community members and local health administrators work together, we can begin to create a better world now and for future generations. It just doesn’t work to keep repeating the same old information that amalgam fillings and vaccinations are safe across the board. The evidence shows us this simply isn’t true. Common sense shows us it’s not true as well. If mercury is such a dangerous heavy metal causing nervous system damage from eating contaminated fish, how can health administrators continue to tell us it’s safe to inject heavy metals, potential allergens and neurotoxins directly into the bloodstream of developing infants or fix mercury amalgam fillings into our children’s mouths. As parents, it’s our responsibility to take control of the health of our children by being aware of what helps and what hinders their health and by taking an active role in securing policies and procedures which ensure and secure wellness in our communities.
Remember the ‘Mad Hatter,’ in ‘Alice in Wonderland?’ The character was fashioned after a peculiar disease that arose in employees working in the felt hat manufacturing industry in the early 1800s. The disease, known as the Mad Hatter Syndrome included symptoms like trembling (‘Hatter’s Shakes’), loss of coordination, slurred speech, loosening of teeth, memory loss, depression, irritability and anxiety. Inhalation of the toxic mercury solution used in the felting process caused that (Connealy, 2006).
Lisa Robbins, BScHN, RHN, CTT.
Author of The Cancer Journal Heal Yourself and Cancer Cure Stories. Lisa shares delicious healing recipes, simple cleanses and tips at www.thegoodwitch.ca and interviews people from around the world who tell their remarkable healing stories at www.incrediblehealingjournals.com.
Adams, Dr. Alison, Dentist, Naturopath and Author. ‘Facts About Mercury in Dental Amalgam Fillings.’ Electronic video, https://www.youtube.com/watch?feature=player_embedded&v=3CJ8lhfj6ug. Retrieved March 11, 2013.
Centers for Disease Control and Prevention (CDC). ‘Autism Spectrum Disorders (ASDs).’ Autism and Developmental Disabilities Monitoring (ADDM) Network. (Autism Spectrum Disorders (ASDs). Data & Statistics. Electronic document, l. Retrieved March 7, 2013.
Dales L, Hammer SJ and N.J. Smith. ‘Time Trends in Autism and in MMR Immunization Coverage in California.’ 2001. Immunization Branch, California Department of Health Services. Journal of the American Medical Association, 285(22): 1183-85. Electronic document, http://www.ncbi.nlm.nih.gov/pubmed/11231748. Retrieved March 11, 2013.
Grandjean, Philippe, MD, DMSc., 2011. ‘Brain Development and Methylmercury: Underestimation of Neurotoxicity.’ Electronic document, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3096460/. Retrieved March 7, 2013.
Grandjean, Philippe, Weihe, Pal and Roberta F. White. ‘Delayed neurotoxicity due to developmental exposure to Methylmercury.’ University of Southern Denmark, Odense, Denmark; Boston University Schools of Medicine and Public Health, Boston, USA; Faroese Hospital System, Torshavn, Faroe Islands. Electronic document, http://www.cprm.gov.br/pgagem/Manuscripts/grandjeanp.pdf. Retrieved March 11, 2013.
Harvard School of Public Health. ‘Prenatal Exposure to Mercury From A Maternal Diet High in Seafood Can Irreversibly Impair Certain Brain Functions in Children.’ 2004. Electronic document, http://archive.sph.harvard.edu/press-releases/archives/2004-releases/press02062004.html. Retrieved March 11, 2013.
Health Canada. ‘Mercury Your Health and the Environment. 2013. Q33. What degree of mercury exposure has my six-month-old baby encountered from vaccines? Is there a health risk associated with this level of exposure?’ Electronic document, http://www.hc-sc.gc.ca/ewh-semt/pubs/contaminants/mercur/index-eng.php. Retrieved March 11, 2013.
Lorscheider, F.L., Leong, C.C.W. and N.I. Syed. ‘How Mercury Causes Brain Neuron Degeneration.’ Department of Physiology and Biophysics. Faculty of Medicine, University of Calgary. 1999. Electronic video, www.youtube.com/watch?v=QVbmXXfQg2E. Retrieved March 11, 2013.
Here is a beautiful story of healing liposarcoma cancer with a modified ketogenic diet (See Elaine Cantin’s interview for more information). When we think about healing disease often nutrition is the first thing we change, and that’s very, very important. If you keep putting in the same congesting, harmful, toxic, acid causing, high carbohydrate foods, its more than unlikely that you will experience the quick turn around in health you were looking for.
Evangelina did just that. She worked very hard on improving her diet and removing all the foods that were contributing to her illness. She was diagnosed with a liposarcoma on her leg, after a fatty deposit or lipoma had turned cancerous. Although the strict changes in diet improved her mood and energy the liposarcoma was still there.
Evangelina began to practice forgiveness for blame she placed on herself and others. She wrote a letter to her parents whom she hadn’t spoken to for some time and worked steadily to forgive others for what they had done or said. Soon after, she began to experience profound healing. She used her tumor as a measure of how well she was doing. When she became stressed it became more difficult to heal and the cancerous liposarcoma would have pain and get larger.
After a particularly stressful situation, a small pain in the tumor brought her attention to the liposarcoma on her leg. Evangelina was able to measure almost half an inch of growth. For her, this was a profound realization of what stress was doing to her health. Evangelina practiced deep work with forgiveness along with the modified ketogenic diet (the modified part is important, this is not the standard ketogenic diet which includes dairy and other allergens) to heal liposarcoma. Relaxing through any stressful situations and refusing to let negative people, words and thoughts affect her health is the cornerstone of her healing protocol. This is a beautiful story about how to cure cancer, which I know you will love.
Healthy Holistic Nutrition Tips For Community Kitchens
Simple suggestions for retaining nutrients, improving overall health and accommodating food allergies/intolerances when preparing meals for large groups.
BEVERAGES: Offer fresh water and herbal teas.
SALT: Avoid salt in preparation and cooking. Use only unrefined sea salt. Substitute fresh or dried herbs.
SUGAR: Avoid using processed sugar, or use less. Substitute sugar with dried or fresh fruit, chopped or blended into baking.
HERBS & SPICES: Use fresh or dried herbs liberally for flavour and nutrition. Use crushed spices like cinnamon, turmeric, chili powder, peppercorns and juniper berries to add flavour and nutrition to broths, casseroles and meat dishes.
FATS: Add broth or water with oil when cooking. Use less cooked, processed, saturated and pasteurized fats like cheese, butter, lard and margarine. Eliminate synthetic transfigured fats like shortening and hydrogenated or partially hydrogenated oils.
SALADS: Use more cold pressed unsaturated oils like olive, hemp, sesame and sunflower (or a combination of oils) for salads. Offer a simple vinaigrette with oil, wine or apple cider vinegar, a teaspoon each Dijon mustard and honey. Use rice and non-gluten grains as a hearty base for salad. Grow sprouts during winter to add to salads for increased nutrition, very easy, satisfying and economical.
BAKED GOODS: Substitute cold pressed olive oil, mashed banana and applesauce or a combination of both for butter/fat in baked goods.
GRAINS: Use a variety of whole grains. Use less wheat. Offer gluten-free grains like brown rice, wild rice, quinoa, kamut, millet and bulgur. Offer less-gluten grains like oatmeal, rye, barley and spelt.
VEGAN/VEGETARIAN: Offer more vegetarian/vegan options like legumes, eggs, and vegan versions of lasagna, soup and casseroles.
FRUIT: Offer fresh raw whole ‘take-home’ fruit like apples, pears, oranges and bananas. Make desserts fruit based, rather than grain based.
VEGETABLES: Offer a variety of vegetables, raw, steamed, baked, or stir-fried lightly. Chop raw green leafy vegetables like kale, broccoli, beet greens, spinach, Swiss chard into salads, noodles or mashes; Chop onions, garlic, kale, spinach or peppers and mash them into potatoes, turnips, squash, carrots and/or sweet potatoes. Use dehydrated kale and Swiss chard during winter to add to mashes. Use seasonal vegetables. Collect during harvest and store for winter: apples, squash, potatoes, pumpkin, onions, carrots, beets, turnips and radishes. Collect fresh green vegetables like kale, Swiss chard, Parsley and leafy herbs, and Spring onions in season and dehydrate for winter use, to increase nutrition very easily and economically.
SOUP: Soup is nutritious, satisfying and economical. Make broth with vegetables, berries, herbs and bones and freeze for later. Avoid commercial broths with monosodium glutamate and other additives. Make ‘Once Around The Kitchen’ soups with vegetables, meat, herbs and grains you have on hand.
GMOs: Use non-GMO canola, corn, cottonseed and soy to avoid adverse reactions in sensitive people.
LOCAL: Buy local whenever possible. Preserve local food through the growing season to last through winter.
ALLERGENS: Don’t use peanuts, tree nuts or their butters and oils to avoid allergic reactions. Other common allergens include eggs, pork, dairy, soy, wheat and other gluten grains, food dyes especially red and blue and tartrazine, some preservatives especially sodium benzoate, monosodium glutamate and genetically modified foods as above.
Lisa Robbins, BScHN, Registered Holistic Nutritionist, CTT
For 18 months Lori Lober tried to find an explanation as to why she intuitively felt something was wrong with her body. By the time she was diagnosed with Stage IV Metastatic Breast Cancer, her tests showed HER 2 positive (breast cancer ‘oncogene’), Liver metastases as well as tumors throughout her lymphatic system. At only 36 years of age, and one month before her younger brother passed away from cancer, Lori started conventional chemotherapy treatments for Stage IV metastatic breast cancer. Now twelve years later, after years of Herceptin treatments, multiple surgeries and a double mastectomy, Lori is ‘alive and thriving!’
Doctors gave Lori a two percent chance of living more than five years. Against the greatest odds, she dusted off the recesses of her spirit and broke through the shackles of one of the deadliest killers of women today.
Her message rings clear to teach us that no matter what odds you are given, no matter what trials and tribulations are placed on your path, your indomitable spirit will pull you through. Lori tells us: ”That’s why I wanted to live, I wanted to prove that there are survivors of every type and every stage of cancer.”
Lori shares intimate details in this interview, as she goes on record to explain her choices with respect to breast reconstruction surgery after a double mastectomy.
“On January 2, 2009, I saw my oncologist for my annual scans. While I am confident in my wellness and feel better than I have ever felt, I cannot help but be a bit nervous each time the tests are run. I am alive and well with great news! All are clear and I remain “no evidence of disease”! I know dedication to self-care and my new IsAgenix regimen are working to create balance in my body allowing for optimum healing! My doctors cannot give me definite answers as to why my treatments have been successful when others have failed, or even why I’m still alive and thriving now, NINE years after my stage IV, metastatic breast cancer diagnosis. However, they have said many times that I “am a very proactive patient.” Of course, being proactive does not guarantee success and long-term survival – unfortunately, there are no guarantees. However, I feel that truly believing that I was not going to die, most certainly was an important factor. In addition to that, my faith, the support of my family and friends, the combination of everything discussed in this book, and yes, a little luck, have all contributed to my long-term survival. Prior to being diagnosed with cancer, I would not necessarily have considered myself an extraordinarily lucky person. Now, however, the quality of life I live every day is much richer, the special moments more memorable, and the love I have to offer both to myself as well as to others, is deeper and more fulfilling. This is precisely why I tell everyone I meet that I feel “blessed” to have actually had cancer, and I continue to be deeply grateful to now be healthy and happy. Journey well!” Lori C. Lober, CSP, MIRM
Hemp seeds have a plethora of nutrients necessary to the healing process which makes them one of the most nutritious foods on our planet. When we talk about hemp seeds we mean hulled seeds from the hemp plant. Although in the same genus of plants as Marijuana, Hemp does not possess high enough levels of the medicinal and analgesic (pain relieving) compound Tetrahydrocannabinol, also commonly known by its acronym THC, to be considered the same plant. This article is about the healing medicinal value of hulled hemp seeds with respect to their content of essential amino acids (raw protein) and highly unsaturated essential fatty acids.
Here’s a short excerpt from The Cancer Journal Heal Yourself!which describes the healing benefits of hulled hemp seeds (and flax seeds), with respect to raw protein and essential fatty acids contained in hemp (and flax).
RAW protein is ESSENTIAL to your body for the manufacture of glutathione. Glutathione is a tripeptide molecule, made of cysteine, glutamic acid and glycine, three amino acids of the twenty-two which comprise the building blocks of all known proteins.
Glutathione is your body’s premier biochemical antioxidant. Present in all cells, it plays a critical role in cell-defense. Your glutathione antioxidant system is the way your cells protect themselves, their own tiny immune system. Glutathione destroys reactive oxygen compounds, those nasty free radicals that bounce around damaging critical DNA structures, and causing mutations. It also plays a key role in defending your body against infections by bacteria, viruses and fungi and protects cells against the damaging effects from foreign chemicals, pollutants and xenobiotics (Somersall & Bounous, 2001).
“As I dissected the animals that morning, I was blown away. The results absolutely stunned me. Livers of the first two groups of mice were spotted with gray, cancerous tumors, but the big surprise was the whey-fed group’s livers. They remained completely unspotted . . . they were pink . . . and obviously normal. Colon tumors were significantly less too.” Dr. Gustavo Bounous
Normal levels of glutathione inside your spleen and immune cells are essential for the continuous multiplication of lymphocytes and the production of antibodies. Glutathione maintains other antioxidants such as Vitamin C and E, to protect your body against disease. Studies show that glutathione levels in the body do not increase when it is taken in oral supplement form (Somersall & Bounous, 2001).
Excellent quality whey proteins are made from raw, organic cow’s milk. Keeping the whey raw preserves all nutrients, including the delicate amino acid cysteine, which your body uses to make protective glutathione. The humoral (mediated by B cells, a bodily defense reaction that recognizes virus, fungi, or bacteria and produces specific antibodies against them) immune response in mice fed raw whey protein was almost 500% higher than mice fed a casein diet, even when the casein diet was enriched with cysteine. The raw whey protein was the key. Some cases improved the life span of mice by thirty percent. (Somersall & Bounous, 2001).
“It was demonstrated that this immune enhancing activity of the whey protein concentrate was related to greater production of splenic glutathione during oxygen-requiring, antigen-driven clonal expansion of the lymphocyte pool. In addition, mice fed the whey protein concentrate exhibited higher levels of tissue glutathione which was believed to account for observed anti-tumor effects and even favorable effects on natural aging.” Dr. Gustavo Bounous
Dr. Bounous’ discovery sounds very similar to Johanna Budwig’s cottage cheese protocol, minus the immune boosting flax oil. Both therapies use high quality protein in its most active form that is not denatured by the pasteurization process, to provide the body with amino acids, the precursor raw materials for the production of glutathione and other active components of the immune system.
Highly Unsaturated Fats
The fat content and balance of essential fats in hemp seeds is superior to almost every other seed and nut. Hemp has a ratio of Omega-6 to Omega-3 of 3.75 to 1, which according to the World Health Organization is close to perfect for effective metabolism. Hemp also contains other very important co-factor nutrients including chlorophyll, Vitamin E, a complex of B Vitamins including Folic Acid, as well as Phosphorous, Calcium, Magnesium and Potassium. (Retrieved from http://manitobaharvest.com/about_hemp/3774/Hemp-101.html, December 27, 2012.)
Organic, raw, nuts, seeds and avocados are a rich source of nutrients, including immune boosting fats. They feed every cell in your body and are an integral part of your brain, joints, glands, and sensory organs. Omega 3 fat or linolenic acid boosts immunity, improves your metabolism, fortifies cell integrity, expands your brain power and heightens your sense of wellbeing.
Flax seeds and wild fish liver oils are rich in Omega 3 fats and cofactor nutrients that feed your immune system and stabilize your blood sugar levels. Flax seeds are a valuable source of lignans, or phytoestrogens, important plant hormones which balance your glandular and reproductive systems, keeping you calm, happy and healthy (Erasmus, 1993).
Until her death in 2003, at the age of ninety-five, Johanna Budwig, a German born scientist and biochemist, was considered the world’s leading expert on dietary fats and oils. In 1952, she was the central government’s senior expert both for fats and pharmaceutical drugs.
On November 2, 1959, Johanna delivered a lecture, which was later printed in a book, and became an international bestseller, Flax Oil As A True Aid For Arthritis, Heart Infarction, Cancer and Other Diseases. The front cover of her book states that she was nominated for the Nobel prize seven times for her scientific work with highly unsaturated fats and the human body. She claimed thousands of patients, some at the brink of death, were cured by her Flax Oil and Cottage Cheese protocol (Budwig, 1994).
Dr. Budwig suggests that improper fat metabolism is at the crux of all chronic illness, and when processed, solidified or heat-treated oils are removed from the diet, glandular secretion improves dramatically and quickly, as do all functions of the body.
Saturated, hydrogenated and damaged fats no longer have their field of electrons, necessary for recharging the cells of your body, brain and nerves. When we ingest heated, solidified, otherwise damaged fats and do not eat the essential, highly unsaturated fats, like flax and hemp oil, our cells do not function properly and we become congested and diseased (Budwig, 1994).
Essential highly unsaturated fats in unprocessed, raw, liquid plant and fish oils contain highly reactive electrons, as they are alive. They are also essential for oxygen metabolism, tissue repair and rebuilding (Budwig, 1994).
Mixing cottage cheese, rich in amino acids (protein building blocks) with highly unsaturated vegetable and seed oils, such as flax oil, facilitates the water solubility of fats, enabling them to combine with protein, thus raising the level of vital functioning throughout every one of your body’s trillions of cells (Budwig, 1994).
“The oil and protein intake which I advise consists of mainly the most active fat I know – flax seed oil – in easily digestible form accompanied by cottage cheese . . . This simple food revises the stagnated growth processes thereby naturally causing the tumour or tumours present to dissolve and the whole range of symptoms which indicate a “dead battery” are cured. In a short time the patient feels well again. It is preferable however, not to wait until three or four doctors have pronounced a tumour as incurable – but rather your principle task is to recover your health completely by optimal nutrition.” Budwig, 1994.
Buy fresh flax seed oil, from the refrigerator section of your Health Food Store. Check the date to be sure it is current. (If it smells distasteful, it is not fresh – Your nose knows). Johanna’s protocol mixed two tablespoons of quark or cottage cheese to one tablespoon of oil. The mixture was stirred until smooth and well combined. She recommended taking two to three times per day, depending on the severity of condition.
Tip: Quark does not keep long, but you can freeze tiny cubes of it. Try to get Quark or Cottage Cheese made from raw unpasteurized milk products. It is difficult to source but the undamaged cysteine (protein) is of the highest quality and very beneficial in manufacturing glutathione, the ‘master’ antioxidant responsible for cell defense.
From Fats that Heal Fats that Kill: Some important points about fat from the guru of fats, Udo Erasmus, and his unequalled and exhaustive resource and best-selling book.
All fats are made of a backbone of glycerol. Our body can join two glycerol molecules to form glucose, or our body can split a glucose molecule into two glycerol molecules to make fat. Saturated fats form a part of all membranes but are mostly used by the body as fuel. In order for fats to be burnt as fuel inside the mitochondria of your muscle cells, it must be carried into the cell first by a molecule of carnitine. Carnitine is an amino acid manufactured by your body from precursor amino acids, lysine and methionine, both readily available in meat, dairy and plant proteins.
Butter and coconut burn quicker and easier because they are mostly short chain fatty acids, unlike beef and pork which are mostly comprised of long chain fatty acids, which take longer to burn (Erasmus, 1993).
When you eat too much sugar or too many carbohydrates, there will be too many glucose molecules floating in your blood. To get the sugar out of your blood and safely stored away, your body will quickly separate these glucose molecules and transform them into saturated fat, storing them away in blatantly obvious places, like your abdomen, thighs and upper arms . . .
Humans lack the ability to process saturated fats into alpha-linolenic acid and linoleic acid, the omega 3 and 6 fats, so they must be taken in directly from foods, and this is why they are referred to as essential fatty acids. They are essential to our diets because we cannot produce them ourselves.
Essential Fatty Acids, or EFA’s stimulate your metabolism and speed up the rate at which your body burns fat and glucose. Udo Erasmus suggests using upwards of three tablespoons per day to burn off excess fats, and help your body retain an optimal weight. Monounsaturated fats, like those found in olive oil, are used in cell membranes, and as fuel for your body (Erasmus, 1993).
Vitamins and minerals are cofactors for fat metabolism. Your body needs them to burn fat for energy. If you are deficient in any of these additional nutrients, certain functions cannot be performed and many organs and systems in your body will suffer, leading to illness and disease.
“Cancer, the enigma of our time, eludes every attempt to pinpoint a single cause. It often involves fatty degeneration, something gone haywire with the way cells handle fats and energy production . . . There may be changes in the fat composition of cell membranes, there may be fat droplets within cells, there may be fats surrounding tumors.” Udo Erasmus, 1993.
Trans fats are produced in the processing of fats and oils, which causes a twist in the molecule into an unnatural shape, or trans-configuration. Udo Erasmus says, “now the molecule has its head on backwards, which causes significant effects on the properties and functions of these trans fatty molecules.” The twisted shape can only partially fit into enzyme and cell membrane structures, blocking out natural fats, while not performing the important work needed by the fat molecules.
Trans fats are more sticky than natural fats, they cause permeability problems in cell membranes, they burn slower in heart muscle which normally burns EFA’s, cause electrical short-circuits because of damaged electron fields, impair your energy flow and effect all functions of your body including your heartbeat, brain and nerve communication, your senses and mental ability and the vitality of your body (Erasmus, 1993).
Trans fatty acids are a hideous and secret killer, sucking the life out of you and every cell in your body. Where do they come from? Udo reports 95% of our trans fatty acid intake in Canada and the U.S. comes from partially hydrogenated vegetable oil products (Erasmus, 1993).
Partially hydrogenated vegetable oil is used in margarine, shortening and partially or fully hydrogenated oils. In short, it is used in most packaged and processed foods like crackers, cookies, pastries, cakes and fast foods.
Check labels for names such as shortening, hydrogenated canola oil, partially hydrogenated soybean oil, modified palm oil, etc.
Use healthy fats every day, but stir them in after your dish is cooked, to avoid damaging the delicate fat molecules with heat. If you have to fry foods, add water or vegetables to the pan first to keep the temperature down, and protect the fats from extensive damage.
Cook with coconut fat, or a combination of olive with stock, broth or water or organic butter or ghee, or clarified butter.
Other healthy fats include avocado, unrefined flax, sesame, hemp, sunflower, walnut and pumpkin seed oils, and these delicate fats should never be heated.
Increase your essential fatty acid intake by making yourself fresh ‘Seed and Nut Milks’ and store in a sealed glass jar in the refrigerator for one or two days. Add delicious, creamy nut milk to raw oatmeal, use in coffee or tea, or add to cream soups or smoothies. Here: Hemp Milk and other Easy Seed and Nut Milks
Make yourself a sumptuous mocha with fresh coffee or grain coffee, fresh raw nut milk of your choice, one teaspoon of raw cocoa powder, and a tiny squirt of raw unpasteurized honey. Then sit back, relax and visualize yourself healthy!
Another simple way to add essential fats to your diet is to make your own nutritious and delicious salad dressings. Once you realize how quick and simple it is to make your own dressings, you will never go back to store bought! Here are some basic ideas and staple recipes . . . Salad Strategies. Here: Salad Strategies
My nine year old was diagnosed with Rheumatoid Arthritis in hips, knees and feet, any ideas or natural remedies?
Rheumatoid Arthritis affects all connective tissue, especially cartilage and joint linings, and including bone, ligaments, tendons, dermis (underlying layer of skin), and joint membranes. It is associated with chronic inflammation especially in joints. RA is considered an auto immune hypersensitivity reaction so immune boosters will only exacerbate the underlying problem. Susceptibility to auto immune diseases can be increased by a weakened immune system, a poor diet and environmental pollutants. Rheumatoid Arthritis is most often diagnosed in adults and is less often diagnosed in children, when it can also be associated with enlargement of the spleen and swollen, tender lymph nodes. Very often, RA is attributed to leaky gut caused by dysbiosis. This can commonly be associated with poor digestion which allows toxins to enter the blood. Now the immune system is constantly circulating immune complexes which causes inflammation in joints and muscles. (Whillier, Stephney. Nutritional Pathology and the Health Care of The Future, CSNN Publishing, 2001.)
Leaky gut equals increased arthritic symptoms. (Retrieved December 19, 2012 from http://www.icnr.org/home-page/colostrum-a-autoimmune-disorders.html, CNR Center for Nutritional Research.)
Be careful to research any medications thoroughly. NSAIDS can increase leaky gut and cause bleeding gastric ulcers. Corticosteroids are anti-inflammatory but can cause immune system suppression which can lead to susceptibility to infections and further confusion of the autoimmune process. Other side effects are mobilization of fat and protein (lean body mass) to form glucose, increased insulin resistance, diabetes and heart disease. As lean body mass is lost, bone thinning can occur, as well as water retention, muscle weakness, easy bruising, peptic ulcers, excess facial hair, insomnia and blood clots. (Whillier, Stephney. Nutritional Pathology and the Health Care of The Future, CSNN Publishing, 2001.)
TAKE CARE of your digestive tract. To address the dysbiosis/dysbacteriosis (refers to microbial imbalances in the gut), include gentle cleansing with raw fruits and vegetables, lots of water with lemon juice, naturally fermented foods, gentle exercise, stretching, yoga, walking, fresh air, lots of rest, and NO stress.
ELIMINATE all genetically modified foods and other crops with associated PESTICIDES including CORN, SOY, CANOLA and SUGAR from SUGAR BEETS which can be very destructive to the digestive and immune systems and some believe, have not been properly tested. Purchase organic foods, and whole fresh foods from local farmers and markets whenever possible and grow your own. It’s simple, fun and inexpensive.
No GLUTEN from WHEAT, RYE, SPELT, OATS and BARLEY. There are many alternatives here but be careful of added products in all packaged foods, ie corn starch. A note about wheat: Today’s wheat can have gluten content up to 50% of total protein, when old time natural wheats had very low amounts of gluten. Also, wheat contains gliadin protein which acts like an addictive opiate (Retrieved December 19, 2012 from http://www.naturalnews.com/037133_wheat_gluten_poison.html).
NO COMMON ALLERGENS including DAIRY, BEEF and NIGHTSHADES (potatoes, tomatoes, eggplant, peppers).
Tip: If you are craving dairy badly, go to the health-food section of your grocer or a dedicated health-food store and purchase unpasteurized or raw organic cheese. Eat enough until your craving is satisfied, then continue with no dairy.
NO ADDITIVES, DYES, PRESERVATIVES, ARTIFICIAL FLAVOURS, MSG, monosodium glutamate, hydrolyzed proteins including from soy, corn, wheat.
NO HYDROGENATED or PARTIALLY HYDROGENATED fats found in peanut butter, crackers, cookies, shortening, baked goods, packaged, frozen packaged and canned foods.
CLEANSING for one day to several and up to ten days on herbal teas (chamomile, peppermint, lavendar, fennel seed, sage, oregano, thyme, rosemary, ginger, turmeric teas), fresh raw garlic, vegetable broths and juice with fresh raw carrots, beets and celery. No fruits during this time. Short fasts for several hours on fresh water only will also help facilitate cleansing. Include lots of rest, fresh air and sunshine.
Wide variety of fruits and vegetables, cabbage and other cruciferous can help heal the gut in small and regular amounts. Whole unprocessed diet, protein from fish, especially cold water fish with omega 3s, raw hemp seeds, eggs, dairy (raw organic only), and quality organic meat. Drink two or three cups of fresh, raw fruit and vegetable juice every day to increase antioxidant protection against free radicals, which are produced during the inflammatory process. Raw fruit and vegetable juices can be watered down. PINEAPPLE, GINGER and TURMERIC can help to reduce inflammation.
SUPPLEMENTAL FOODS: 2 tsp raw hemp seed oil or flax seed oil daily
One or two fresh raw Brazil nuts for Selenium and pumpkin seeds for Zinc or blended into a smoothie (both reduce inflammation)
Good Quality Vitamin C supplement
Good Quality Pro-biotic culture
“Arthritis sufferers with an associated severe dysbiosis have been found to react badly to many carbohydrates, like the many grains found in a vegetarian diet. This is because the destruction of the villi and the increased amount of mucus in the gut associated with all the inflammation in a dysbiosis also destroys disaccharidase production or prevents the disaccharidases, which are secreted from the tips of the villi, from getting to the disaccharide maltose and the body now no longer has the enzyme to digest the maltose. Same problem with sucrose and with lactose from dairy products.”
(Whillier, Stephney. Nutritional Pathology and the Health Care of The Future, CSNN Publishing, 2001.)
This salad is crunchy, delicious and very simple to make. The ingredients are kept raw which adds a tremendous amount of nutrition!
Soak two cups of Wild Rice in water for 6 to 8 hours or overnight. Rinse and drain.
Chop in one cup of fresh broccoli, 1/2 red onion slivered, 1/2 cup slivered almonds or other raw nuts or seeds, and 1/2 cup dried cranberries or elderberries.
Toss with homemade vinaigrette:
Stir together 1/3 cup white wine vinegar and 1/2 to 2/3 cup cold pressed unrefined olive oil, or use sunflower oil for a lighter flavour. Add a tablespoon or two or hemp or flax oil for immune boosting and healing essential fats. Add one heaping spoonful each of Dijon mustard and unpasteurized honey.
Use as much dressing as you need and store remainder in the refrigerator.
Tip: If you like your rice softer, just soak longer.
Kale is a super nutritious and very healing vegetable which is available from farmers and grocers. It’s very simple to dry if you have a dehydrator, otherwise you can put it in the oven on the lowest setting until dry. There’s not much water in kale so it takes a very short time to dehydrate.
Kale is one vegetable that won’t dry properly if left on the counter or hung up to dry. It will just deteriorate and turn yellow. It requires a quicker drying time to retain its nutrients and stay fresh.
When dry and cool, pack in a large glass jar. Whenever you need greens for a smoothie or veggies to mash into your potatoes or vegetable mashes, just toss in a handful of dried kale. It’s a very versatile and extremely nutritious addition to your healing kitchen.
Dried kale is so simple to do and mixes very well in smoothies when fresh greens aren’t available. Kale is also delicious mashed into potatoes, squash and carrots, with a pinch of unrefined sea salt, or mixed into Sweet Potato Biscuits. It’s a super nutritious and delicious green.
The Excalibur is our favourite tool for dehydrating fruits, fruit leathers, spiced nuts, soup mixes and green vegetables like kale. It makes your healthy lifestyle a whole lot easier … and cheaper. Consider it an essential tool for your healing kitchen.
Inspired by the Raw Family’s recipe for Gorilla Burgers, in their phenomenal uncookbook, Fresh, these burgers will both surprise and nourish you with deliciousness and vibrant health! Great for a little power-up lunch or quick dinner, you’ll soak up their energy and feel great for the rest of the day. Add all your favourite condiments like crunchy raw slices of onion, sliced tomatoes, cucumbers, alfalfa or red clover sprouts, hot peppers, dijon mustard, relish or whatever topping you can rustle up. To make them even more delish and healthy (maybe we should leave out messy) serve them inside a collard, swiss chard, lettuce or spinach leaf. The burger at left has Dijon mustard and raw ketchup, also from Fresh.
Smoked Paprika gives these tasty burgers a slight barbecued flavour. If this is your first foray into a raw meal, you’ll love these quick little apps. You might want to double the recipe for company, because I promise you’ll want more than one! One recipe makes six small burgers or ten tiny appetizer burgers.
3 medium or 2 large carrots chopped in blender to a small coarse chop
3 cloves garlic, chopped fine
1/2 cup ground flax seeds
2 small or 1 large onion, chopped small
1 teaspoon smoked Paprika
1 teaspoon unrefined sea salt
1/2 cup pecans or walnuts chopped very small, or blended to a small coarse chop
1/4 cup sunflower seeds, blended to a small coarse chop
Mix ingredients together in a bowl. Form into small round patties and refrigerate. When ready to serve your appetizers, place each ‘burger’ on a large green leaf and garnish. Place another leaf on top if needed, or roll up and eat.
“Restore, promote and protect natural healing for future generations.” Our Common Roots
“Well, that is honestly the best movie I have watched in a long time. I truly loved it and want to watch it many more times … with a pen and notepad! Very informative and my favourite part is how Chad uses his intense familiarity with medicinal plants to infuse knowledge of healing remedies into us, and to give us the confidence to use plants for natural remedies, to make our own plant medicine, to regain our vitality, and to heal anything life throws at us. Great work!”
Our Common Roots: Unveiling Our Global Traditions of Healing With Plants, a quick and concise immersion in herbalism in an interesting and educational film. See the trailer below …
Our Common Roots: Unveiling Our Global Traditions of Healing With Plants. This is a beautiful film filled with understanding and wisdom. Herbalist Chad Cornell shares common and powerful medicinal plants found in forests and meadows, both local and non-local to Canada. He teaches simple ways to use the therapeutic qualities of natural remedies to help our bodies overcome discomfort, suffering and disease. An in-depth introduction and at-home study of the traditional uses of simple plants. Our Common Roots movie, watch online or order the DVD and Field Guide.
Elaine Cantin was diagnosed with breast cancer and within one week was rushed into hospital to have a surgical lumpectomy.
After her surgery, doctors recommended to Elaine that she begin ‘aggressive’ treatments with radiation and chemotherapy. Elaine refused knowing that she had lost many family members and friends after similar treatments. She said, “I thought that if I had to go, I would not be going that way.”
Shortly after her lumpectomy the tumor grew back to the size of a small egg. Doctors tried to convince Elaine that she was making a mistake and urged her to agree to have another surgery and chemotherapy and radiation treatments.
Elaine began painstaking research and put herself on a standard ketogenic diet. It didn’t work and Elaine’s tumor continued to grow. Finally after modifying the diet to exclude the allergenic foods including dairy, soy and wheat Elaine’s tumor immediately began shrinking. Elaine tells us: “After only two weeks the tumor had shrunk to the size of a chickpea and continued to shrink until it completely disappeared.”
At the time Elaine’s son was 15 years old and had been living with Type 1 Diabetes and insulin injections since he was only three years old. Elaine’s modified Ketogenic diet also helped her son and he was able to go off insulin as long as he stayed on the diet.
These spinach plants, which were planted in early Spring are bolting in the summer sun and will produce thousands of seeds. Some will be planted as soon as they are dry for an Autumn harvest of tender spinach, and the rest will be saved in glass jars or paper envelopes for next Spring. Allowing space for food plants to seed in your garden is a key technique used in Permaculture to quickly multiply your food. The abundant potential of seeding plants in the vegetable garden turns unsightly chaos into beautiful potential. Any one package of heirloom open-pollinated seeds will multiply into thousands of plants, capable of feeding many, many people, in only one season!
An Unexpected and Protective Gift From A Common Plant
Sun bounces off and intensifies the fuzziness off these pretty pink Sumac berries. As hundreds of coral pink fuzzy berries ripen to brilliant red on each stem over the summer months, Vitamin C levels in the berries also deepen in their strength of antioxidant protection. Sumac berries store very well all year and when the cold winter wind whistles outside and snow piles up against your door, Sumac Lemonade offers a welcome reminder of the long-lost taste of the summer sun.
The Difference Between Staghorn Sumac and Poison Sumac
Before you harvest Sumac berries, you must be able to recognize the difference between edible Sumac and poison Sumac, because this is something that many people wonder and worry about. If you never taste pink lemonade from Sumac berries because you thought they were poisonous, that would be very sad. Staghorn Sumac grows as a shrub or tree with long jagged edged leaves that hang downward. It forms large upward growing clusters of fuzzy berries that go from lime green to coral pink to intense and brilliant red. The Staghorn grows in dry soil, and you’ll never see it growing beside Poison Sumac, which is also a shrub or tree. Poison Sumac also has compound leaves, however the leaves grow upward and have smooth edges. The white berries are smooth and hang downward, and don’t have the characteristic hairs of Staghorn berries. Poison Sumac grows in wet areas and in standing water in marshes, bogs and wooded swamps; quite an opposite habitat to its edible cousin. To make it very clear, when you see a Sumac with fuzzy red berries, that’s the kind we can eat!
Harvest Sumac berries from late July through August, after they have turned red. Don’t leave them too long on the tree because rain will eventually leach out all their surprising and delicious berry tartness. Cut each bunch of berries off the main stem. Leave them to dry in the open air and later roll inside cotton towels. When there is no moisture left, after one or two months, pack them in a large glass jar for storage over winter. Alternatively you can dry them in a dehydrator.
When you are ready to make a tall glass of refreshing pink lemonade in the long summer heat, or in the dead cold of winter, pull the berries (fresh or dried) off the stem and throw them into a large glass jug. Fill with fresh boiled water and let sit for 30 minutes or so. Add raw unpasteurized honey to taste if you wish but it’s not necessary if you enjoy the fresh tartness of lemon water. To serve the lemonade, pour it through three or four layers of cheesecloth into a large glass with ice. This removes the tiny hairs; but if you miss a few, they don’t hurt and you probably won’t even notice them because you’ll be enjoying your lemonade so much.
Slice peels in strips and place in jar. Pour entire jar of white vinegar over peels. Let sit for 2 weeks, in a fairly dark — not sunny place. Your kitchen counter is fine. Shake at least once every day. After two weeks, strain off the peels and compost.
Pour your Citrus Cleaner into a spray bottle and ‘go crazy!’, as Pat tells in the comments of the Lemon Fresh Cleaner here: Lemon Fresh Cleaner
Throw out your old beliefs about cancer. Go on — Grab them with your hand and throw them out of your head. All those cranky old, gnawing beliefs that cancer is a death sentence …
Go on — get rid of them … I’ll wait right here …
Okay, now you must be ready for some new and much, much better beliefs about cancer with all that empty space! 🙂
All kidding aside, for years, my parents suffered through grueling treatments for cancer but died agonizing deaths. When I began to question the treatments for cancer used on my parents, and started searching for answers, what I found was very disturbing; that my parents had suffered unnecessarily and really, had given their lives. I felt terribly, terribly betrayed.
What I realized was that after almost one hundred years of extensive research and billions of dollars poured into finding the cure for cancer, the answer has been staring us in the face all along. The true cure for cancer lies within each and every one of us — in education and knowledge about how our bodies function, diet and cancer, anti cancer herbs and certain key alternative cancer therapies.
My research and study soon led me to feel a profound and incredible sense of relief in the realization that others had healed cancer with safe and effective alternative cancer therapies, combined with surgery when necessary. Not just getting over cancer, but really changing their lives by learning how to heal from cancer in a permanent way and dissolving any fears associated with it at the same time.
This led me to a question. How did we get so deep into the black depths of confusion about cancer? And subsequently some answers. Through the ages we have been blessed with the ability to heal ourselves. This ability is inherent in each and every one of us. Our own beliefs about healing grew out of traditions that have been nurtured in our homes and shared with loved ones generation after generation. This way of living and healing worked fine for centuries.
Then something went terribly wrong. We started to look outside of ourselves for the ability to heal and began to rely on others to tell us what to do. Now chronic diseases like obesity, cancer, heart disease, arthritis and diabetes are completely out of control. Our parents are in a mess. We are in a mess. Our children are in a mess. How did we get here? Are we really this sick and unable to heal ourselves?
You already have it in you to heal yourself. Healing requires you to take back what is rightfully yours — your ability to heal yourself.
Healing your body first requires evolution of your mind. It requires you first change your belief system, evolving past giving your power to someone else, to becoming informed and making decisions that resonate with you, decisions about embracing whole natural foods and simple therapies that heal your body rather than hurt it.
Healing is never complicated. It manifests in the fresh, tart juice of homegrown tomatoes. It shows itself in a comforting embrace and gentle kiss on a tiny hurt. Healing lives in love and care, like starched pillowcases and warm blankets. Healing can be found in powerful medicines prepared from simple herbs, freshly picked from our gardens and prepared with conscience in our own kitchens, like the tiny red clover flower, a secret shroud for healing properties, or the nutritional and healing powerhouse found in seaweeds. Healing is always present in whole foods, herbs and gentle natural therapies like touch, water, sunshine, movement and fresh air.
Healing is an inward process — you must go within to heal yourself, choose a belief system that supports healing, then continue to take active steps toward your goal of a beautiful and healthy life.
Celery can help to reduce fat buildup throughout your body, including accumulated buildup in your arteries.
Celery is the ultimate cleanser. It is full of anti cancer compounds and can help to reduce excess fat and cholesterol and provides alkaline minerals.
A study at the National University of Singapore fed rats a high fat diet for eight weeks, then supplemented half of the rat’s diets with celery extract. A significant reduction in serum total cholesterol, low density lipoprotein cholesterol and triglycerides was noted (1995, Tsi, Das, Tan).
Celery and its seeds have been used in Chinese Medicine for centuries, to lower high blood pressure. Phthalides are phytochemicals present in celery work to lower stress hormones and relax muscle tissue in your arteries, improving blood flow.
Celery has a high silicon content which makes it an important nutrient for rebuilding your bones, joints, connective tissues and arteries.
Celery is also high in acetylenics and phenolic acids, natural compounds, which reduce the growth of cancer cells and cancerous tumors (2007, Bowden).
The seeds and stalks are known to reduce uric acid levels, relieving symptoms of Gout, such as joint discomfort and immobility (1997, Duke).
Celery is rich in B-Complex vitamins, adding to its stress reducing and sedative qualities. It is rich in vitamins A and C, and is indicated in arthritis and kidney problems (1997, Balch).
Here is an easy and delicious way to use celery for all its incredible healing benefits:
Celery Apple and Cranberry Salad
Crunchy, tart and sweet, sprinkled with the gutsy heat of slivered shallots.
This salad has four simple and nutritious ingredients, which are most likely in your pantry right now: Celery, apple, shallot (substitute: red onion) and dried cranberries.
The dressing is a simple vinaigrette, its makeup can depend on your preferences and what you have on hand.
Apple Cider Vinegar (always with ‘Mother’ ~ having active beneficial bacterial culture ~ the fermenting stuff in the bottom of the jar!)
White Wine Vinegar
Red Wine Vinegar
Lemon or lime juice
Combine the oil and sour in a glass jar and shake. Add a squirt of raw Agave Nectar or a spoonful of unpasteurized honey to take the edge off the vinegar if desired.
The rule is two-thirds oil to one-third sour. Choose your oil (or mix two together), then choose your sour. For 1/3 cup of vinegar, use 2/3 cup of oil. The dressing will stay refrigerated for up to two weeks, sealed in a glass jar.
If you are making a salad for one, just sprinkle on your vinegar first, then sprinkle on, up to two times as much oil as vinegar, and toss your salad. That’s it!
Assemble the Salad
Chop the celery and apple in very small chunks. Sliver the shallot. Toss together with dressing and scatter cranberries on top.
This quick salad refrigerates well and is a perfect lunch for packing and taking with you.
Tip about Flax and Hemp Oils
Flax and Hemp oils are very beneficial, highly unsaturated, essential oils which makes them a key ingredient in your healthy life.
Learn to use healing oils in your smoothies and salad dressings to improve the viscosity of your blood, rebuild your nervous system, improve the integrity of your cell walls, burn fat buildup, and fight cancer growth.
*Flax oil has a very short fresh span, once it is removed from its seed. If your flax oil has an off smell ~ don’t eat it ~ throw it out! Purchase your flax oil fresh from the refrigerator in your health food store or grocer. Mix two or three tablespoons of flax oil or hemp oil with olive oil in your dressings.
There are many delicious recipes, using ground flax and whole flax, sunflower seeds, pumpkin seeds, sesame seeds and raw nuts, like cashew, almond, pecans, walnuts, hazelnuts and macadamia which is an excellent way to get the fresh highly unsaturated fats on a regular basis. Eat them whole, add them to Raw Nut and Dried Fruit Nosh, sprinkle seeds or chop nuts into salads and throw a handful in smoothies – lots of ways to get these delicious healing foods into your body on a regular basis.
Balch, James F., M.D., Balch, Phyllis A., C.N.C. Prescription for Nutritional Healing. 1997. Avery Publishing Group, New York.
Bowden, Jonny., Ph.D., C.N.S. The 150 Healthiest Foods on Earth. 2007. Fair Winds, Massachusetts.
Duke, James A., Ph.D. The Green Pharmacy. 1997. Rodale Press, Pennsylvania.
Tsi, D., Das, N.P., Tan, B.K.H. Effects of Aqueous Celery (Apium graveolens) Extract on Lipid Parameters of Rats Fed a High Fat Diet. Thieme eJournals, Georg Thieme Verlag Stuttgart, New York. Planta Med 1995; 61(1): 18-21. Accessed online March 8, 2011, at www.thieme-connect.com/ejournals/abstract/plantamedica/doi/10.1055/s-2006-957990
Your local health food store carries sprouting lids and many different kinds of seeds to grow peppery radish sprouts, crunchy broccoli sprouts and delicate red clover sprouts, nourishing alfalfa sprouts, perfect for eating straight out of the jar! You can add them to salads and sandwiches, toss them on top of canapés or curries, and throw them into smoothies.
Why Grow Your Own Sprouts?
Sprouts are loaded with phytonutrients that work to fight disease by cleansing, healing and protecting your body.
Broccoli and other cruciferous sprouts contain significant amounts of important cancer fighting compounds including sulforaphane and indole 3 carbinol, known for protecting against all cancers, but providing special protection against cancers in hormonal tissues, like breast, cervix and prostate. These natural chemicals are known to induce apoptosis (self-destruction) in cancer cells and increase the production of protective, free radical fighting enzymes. (Bowden, 2007)
A study on extracts of 3-day-old broccoli sprouts concluded they were highly effective in reducing the incidence, multiplication and development of chemically induced mammary tumors in rats. The authors stated, “Small quantities of crucifer sprouts may protect against the risk of cancer as effectively as much larger quantities of mature vegetables of the same variety.”
The study showed that 3-day-old broccoli and cauliflower sprouts contained anywhere from ten to one hundred times the levels of sulforaphane than whole plants of the same kind! (Fahey, Zhang, Talalay. 1997)
Supplies To Grow Your Own Sprouts
Many types of seeds are available at your local health food store: Various types of Radish, Broccoli, Alfalfa, Red Clover and Lentils.
You will need special sprouting lids that are designed with a mesh top, made of either metal screen or extruded plastic. They usually cost less than $3.00 each.
Once you have picked up your sprouting lids and seeds from the health food store, you will need to find short, large mouth jars to fit your lids.
Stores that sell canning and preserving supplies like grocers or hardware stores should carry the short, large mouth, glass jars you need.
Three or four jars should be enough to keep a family of four or five in sprouts all winter long. Start with one or two jars, you can always add more later.
Instructions To Grow Your Own Sprouts
Soak the seeds overnight in water inside the jar.
In the morning, rinse and drain the seeds and tilt the jar upside down, on a slant, so the water leaks out, but the sprouts stay moist.
Rinse and drain your sprouts every morning and every night until they are ready to eat.
Once they are ready, store them in your refrigerator until you eat them.
Some seeds take longer to grow than others. Once you soak Red Clover seeds you will have fresh delicious sprouts in exactly five days. Radish and broccoli sprouts take upwards of eight days. The general rule is, the smaller the seed, the quicker it sprouts.
You can stagger the growth to make sure you always have fresh sprouts on hand; one jar soaking, two jars sprouting and one jar in the fresh salad you just made!
Don’t stuff too many seeds in your jar because they will not have enough room to grow! Just cover the bottom of the glass jar only, do not layer the seeds. Over time you will get to know exactly how many seeds of each kind makes a perfectly full jar!
Welcome sprouts into your kitchen this winter (and every winter to come!) for the freshest, most nutritious indulgence, before fresh spring greens arrive!
Fahey, Jed W., Zhang, Yuesheng., Talalay, Paul. Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. PNASVol. 94 No. 19 10367-10372, September 16, 1997. The National Academy of Sciences of the USA.
For many years we have been focusing on creating dishes that taste delicious, and thankfully we are learning to prepare meals in a way that preserves their nutritional value as well; but what if we considered the personality exhibited by the foods we eat and the effects that personality has upon our bodies?
It wasn’t until I realized that each food has it’s own innate personality that I began to see the potential benefits of eating certain foods and avoiding others.
The way foods look, feel, grow and taste provides clues to their individual personalities, and in turn, to what effect those foods have on our bodies.
Consider the Reishi mushroom, it’s colour a rich, deep red, similar to our human heart. It is no coincidence that Reishi mushrooms are considered a valuable heart tonic in Chinese medicine, and are said to ‘mend the heart’ in ancient texts. Reishi mushrooms are a ‘heart tonic’, indicated in coronary heart disease because of their ability to remove excess cholesterol, improve blood flow, reduce blood pressure, ease the chest pain of angina, and prevent arrhythmia (1997, Duke).
Tip: To reap the cardiovascular benefits of Reishi mushrooms, purchase dried whole or powdered mushrooms. Make a tea by steeping for at least twenty minutes. Drink two cups per day.
Ayurvedic philosophy classifies foods into two distinct categories, Taste and Quality. The six Ayurvedic Tastes include:
Sweet – Rice, grains, milk, fruit – Cooling, heavy and oily, nourishing, hunger and thirst relieving
Pungent – Ginger, cloves, cayenne – Heating, light and dry
Bitter – Kale, collards, dandelions – Dry and purify secretions and increase appetite
Astringent – Turmeric, okra, vinegar – Make your mouth pucker, drying and shriveling energy
Salty – Sea salt, rock salt, seaweeds – Heavy and heating, increases digestive fire and helps your body cleanse out wastes
The six Ayurvedic Qualities are three opposite pairs. They include:
Heavy – Cheese, yogourt, meat, wheat
Light – Barley, spinach and apples
Oily – Dairy, fatty foods, avocados
Dry – Corn, potatoes, beans, barley
Hot – Hot tea, coffee, soup
Cold – Iced tea, water
The Chinese system of classification gives us further understanding of the way foods function in our bodies. It identifies five categories representing the medicinal qualities of foods; their flavour, energetic quality, their effect on specific glands and organs and the direct action they stimulate. The five Chinese Qualities consider Yin attributes (expansive, cool, thin, dilated and light) and Yang attributes (contractive, hot, fiery, dense and heavy).
The five Chinese Qualities include:
Cold energy – Very Yin – Banana, grapefruit, lettuce, sugar, watermelon
Warm energy – Slightly Yang – White fish, miso, soy sauce, seaweeds, asparagus
Hot energy – Very Yang – Vinegar, salt, meat, garlic, ginger, cinnamon, cloves, cayenne
Although we do not have a classification system per se, we are beginning to understand how each food possesses qualities that exert specific affects on our bodies.
From a holisticnutrition viewpoint, dairy products are fundamentally congesting, contributing to acid buildup in joints, osteoporosis and arthritis; ear infections and asthma; an imbalance of calcium to magnesium (essential for many vital functions); fat buildup in liver and gallbladder, gallstones, fatty liver and skin problems; hormone imbalance and it’s many uncomfortable symptoms; improper fat metabolism and weight gain; and hormonal cancers, including breast, cervical, uterine and prostate cancer.
You can begin to see how overindulgence in dairy products can create large imbalances, which initiate and promote illness. In all understandings, too much of one food can cause imbalance and cravings for foods with opposite qualities. Consider a heavy, salty meal almost always induces cravings for foods with sweet tastes; polar opposites on the Ayurvedic scale.
Once we become familiar with the personalities inherent in the foods we eat, we can begin to use these qualities to cleanse out congestion, toxins and waste; and rebuild a new amazing body, with incredible energy levels, balanced hormones, a focused mind, a relaxed nervous system and a highly functioning immune system!
Now, back to Hummus.
The Hormonal Personality of Hummus
A good quality Hummus contains a few very simple and very powerful ingredients, which have very special personalities of their own.
Unrefined, cold pressed Olive oil ~ Highly monounsaturated, reducing cholesterol and blood pressure, protective antioxidants, cancer reducing, improving viscosity of blood
Unrefined, cold pressed Flax oil ~ Protective lignans, hormone balancing, cancer reducing, immune enhancing, improving viscosity of blood, calming, nourishing for brain and nervous system, reducing hormonal symptoms (we all know what those are!)
Sesame Seeds ~ High in protective antioxidants, lowering blood pressure, reducing inflammation, lowering cholesterol, increasing oxidation of fat in your liver
Lemon Juice ~ Alkalizing, liver cleansing, increasing oxidation of fat, antioxidants, nourishing
Unrefined Sea Salt ~ Alkalizing, mineral rich, nourishing
Garlic ~ Antioxidant, Antibacterial, Antifungal, Antiviral, Antipathogenic, cancer reducing, cholesterol reducing, improving viscosity of blood (2007, Bowden)
Hummus ~ A Girl’s Best Friend
Hummus is incredibly hormone balancing, calming, nourishing, protective and alkalizing; an all around health promoting food; AND it tastes so delicious! I mean your hummus made at home with fresh, quality ingredients! Alright, it’s good for men too … If we have to share …
What? Healthy? Yes, everything can be healtherized!
Eggnog is one of the simplest recipes to turn raw.
Why buy fattening, artery clogging, thick, sweet, cooked eggnog from the store, if they have it in stock, when you can make it yourself anytime at home in 30 seconds?
Next time you are out shopping, pick up vanilla beans (or pure vanilla extract), and a nutmeg nut. Hopefully you will have eggs, dates and raw, slivered almonds or cashews on hand (from the all that raw nut milk you have been making lately). If this slipped by you, what I meant to say was, seed and nut milks are delicious, nutritious, filling, slimming, and generally knock out, health enhancing! See Hemp Milk and other easy Seed and Nut Milks.
Like Rich Chocolate Rumballs, this eggnog is made with raw nuts which feeeed your body, your nervous system, brain, immune system, and arteries; lowering cholesterol, burning off excess saturated fats, providing your trillions of cells with a rich pool of antioxidant protection and tools to repair and rebuild themselves.
Raw eggs add a rich creaminess and health enhancing nutrition. They transform the flavor to a more traditional nog. Just be sure to use very fresh eggs and keep the nog refrigerated until serving time.
Nuts fill you up with everything you need, extreme quality protein, fibre, vitamins, minerals, highly unsaturated fats, phytochemicals … if you are craving food, eat nuts, they are one of the secrets to super nutrition! Find out more about Super Nutrition – it is one of the 10 Key Principles of Healing and takes up a lengthy chapter in The Cancer Journal ~ Heal Yourself!
½ cup raw cashews or slivered almonds
2 cups fresh water
½ vanilla pod
4 Medjool dates (or 6 normal dates but the sweetness of Medjool is better!)
½ teaspoon freshly grated nutmeg
2 fresh raw eggs (optional)
Throw the ingredients into the jar of your blender. Turn it to high and blend until the nog is smooth and creamy, about 30 seconds in a Vitamix, one to three minutes in a regular blender depending on its strength. Pour through a fine sieve into a tall glass with ice. Add a little rum or brandy for extra holiday cheer, and grate fresh nutmeg over the top.
Rumballs are one of our favourite Christmas treats. For years I made rumballs with tons of butter, crushed cookies, chocolate chips and icing sugar.
These rumballs are made with a blend of raw nuts, rich in health enhancing unsaturated fats that feed your trillions of cells and heighten the functioning of your brain and nervous system, which means you feel and think better! Your cells rebuild and protect themselves, viscosity of blood and pliability of artery walls is improved, excess saturated and damaged fats are burnt off lowering cholesterol, immunity is enhanced; every function in your body heightened and improved when you eat raw nuts and seeds regularly.
Nuts are a powerhouse of antioxidant protection, rich in Vitamin E’s, rebuilding proteins, phosphorus, magnesium and other important nutrients used by your body to rebuild and protect itself.
Nuts fill you up with everything you need, extreme quality protein, fibre, vitamins, minerals, highly unsaturated fats, phytochemicals … if you are craving food, eat nuts, they one of the secrets to super nutrition! Find out more about Super Nutrition – it is one of the 10 Key Principles of Healing and a chapter in The Cancer Journal ~ Heal Yourself!
2 cups ground, raw, unsweetened coconut
3 cups ground, raw almonds
2 cups ground, raw pecans
¼ cup raw cocoa powder
½ cup amber rum
1 cup raw agave nectar
1 teaspoon pure vanilla extract
1/2 ground, raw oat groats or steel cut oats
1 cup ground or whole raw, unsweetened coconut for rolling the balls in.
Grind the nuts into meal using a powerful blender or food processor. If you have a Vitamix, use the dry blending jar for this.
Mix the nuts thoroughly with cocoa powder, add agave nectar, vanilla and rum. When thoroughly blended together, sprinkle in the ground oats and work them in, giving them time to soak up the liquid and harden the mixture for rolling.
Make balls with your hands and roll them in coconut or cocoa.
Place in a container with a tight lid, in the refrigerator, until about 30 minutes before serving. If you are keeping them any longer than two days, pop them in the freezer to keep them fresh.
Curing Diabetes at the Tree Of Life Rejuvenation Center
See the smiles on their faces? These women are extremely happy because after years of being sick and taking insulin injections they have finally found a cure for diabetes and more importantly they now have hope for a very healthy and energetic future!
Type 1 Diabetes can be life threatening with terrible complications in late stages, like blindness, loss of kidney function, heart attacks and cancer. We have come to believe that Type 1 Diabetes is not curable, but Gabriel Cousens, founder of the Tree of Life Rejuvenation Center, (and one of our favourite authors), proves to us that diabetes is quite simple to reverse, once You have the right knowledge and take action on it.
After sixteen days without insulin injections, they learn the cure for type 1 diabetes at the Tree Of Life! The Tree Of Life teaches participants how to improve every aspect of health and focusses on a healing, raw food diet.
There stories are remarkable. Please share so everyone who needs this information will get this message of healing and hope.
Yes You Really Can Cure Diabetes Yourself!
See the Trailer for Simply Raw: Reversing Diabetes in 30 Days, the 2008 Documentary Film Of The Year!
Thank you so much to Anne and her bookstore family for helping us make The Cancer Journal Heal Yourself Book Launch such a success! Here are some pics of the fun we had at Titles Book Store in Peterborough last night!
Come party with us at the official launch of The Cancer Journal ~ Heal Yourself! We’ll be at Titles Bookstore at 379 George Street North in Peterborough, on Tuesday evening, November 29th. We’ll be serving delicious healing morsels from the book, Heather will most probably be in costume and Lauren will be playing her beautiful harp music for us.
“I’ve learned over time that actually there are five main, key ingredients to healing and that they actually come in a chronological order of most important and nutrition even as important as it is actually comes at the bottom of that list. The number one thing that is the most important for people to do to heal is to change their way of thinking because mental thinking is more important than anything, attitude is more important than anything.“
In 1999, Brenda was hit with the devastating news: She had not one, but two types of cancer, breast cancer and cervical cancer. Though her doctor told her she would be dead in six months if she didn’t use conventional treatments of chemotherapy, radiation and surgery and was recommending both a mastectomy and hysterectomy, Brenda refused all treatment and cured herself using her all natural approach.
I think you will be interested in what Brenda does in her ‘spare’ time, now that she cured cancer herself and doesn’t have to worry about being ill or dying from cancer anymore. She is founder of the Living Foods Institute in Atlanta, Georgia, where people visit from all over the world to gain expert, hands-on experience and knowledge about healing themselves. The institute has programs for people with all types of diseases, including Multiple Sclerosis, Parkinson’s, Weight Loss, Schizophrenia, Bipolar Disorder, Diabetes, Alzheimers, Attention Deficit Disorder, AIDS, HIV, Hepatitis and many types of cancer.
Brenda reveals key strategies to healing yourself of cancer and other diseases. To see the rest of this post, and listen to or download the mp3, visit the Incredible Healing Journals at
How can I quell the debilitating pain and symptoms of Fibromyalgia?
There is a definite process to follow in the development of Fibromyalgia. Using Symptomatology, we can analyze the problems and quickly identify a solution.
Irritable bowel, colitis, Crohn’s disease, ileitis, ‘itis’ means inflammation, often from infection – These are all irritations just in different parts of your gut. So although they are separated into different diseases they often have similar causes and can respond to a natural, mostly raw and plant-based diet.
Toxins first enter your bowel, of course, by way of the food we take in, but also from the activity of pathogens inside your gut (meaning all of your digestive system). If you think in terms of what your body can use (healthy bacteria, vitamins, minerals, phytochemicals, proteins), as opposed to what is waste or pathogen (unhealthy bacteria, viruses, parasites and toxins), the solution becomes clear.
Your gut is a busy place and has many important jobs to do, so mucking it up with toxins causes overload. If your gut can’t keep up with sorting the waste from the good stuff, the waste begins to build, the pathogens increase in number. They eat and excrete waste too – into your bowel. One of our most cancer causing substances is the waste from a fungus that lives on rotting grain and legumes, named aflatoxins.
Liver Gall Bladder Congestion
This overload directly extends to your liver and gall bladder where congestion can eventually become very, very serious, as in fatty liver, which can be fatal, and which I had, and completely relieved, by doing liver and gall bladder cleanses – personal experience here. If liver and gall bladder is involved, a person often develops an intolerance for fats, especially poor quality ones like shortening, hydrogenated fats and any heated or cooked fats, an aversion to eggs, pain under their right rib cage and in right shoulder area, irritability, insomnia, anger and depression. This is a very important component to consider because if there is gall bladder and liver congestion, not enough bile will be entering the digestive system. Bile is highly alkaline, hence the reason why we need bile to balance the pH of the chyme (stomach acid and food mixed together) entering the small intestine. Without enough bile getting through, acidy chyme flows through your digestive system burning all the way, up and down, hence acid reflux, ulcers, indigestion and ongoing damage to the delicate tissues of your gut, which can result in diagnosis of Irritable Bowel, Crohn’s disease, Ileitis, Acid Reflux and so on. To read more about liver and gall bladder involvement read ‘The Secrets To Gall Bladder and Liver Disease,’ at http://thegoodwitch.ca/secrects to liver and gall bladder disease.
Raising Pathogens and Nutrient Absorption Issues
One of the direct problems associated with this is, because the gut is congested, irritated, inflamed, sore, swollen and full of disease causing organisms, it cannot absorb much needed nutrients, vitamins, minerals, phytochemicals and proteins that help your body to rebuild and heal itself. Instead the pathogens get to feed on all the good stuff there that we are unable to absorb!
Their favourite food is also our favourite food – sugar. They don’t care what form they get it in – glucose, sucrose, fructose, lactose from dairy, pasteurized honey, fruit, beer, wine, pastry, pasta, bread, corn, sticky buns …
Your nutrient absorbing intestines are full of little finger like projections to increase the absorbency rate – larger area – more absorption. These little tender fingers get all inflamed, sore, swollen just like an open sore on your skin – hence irritable bowel. Most people know their triggers, what makes them worse. Often its all the same sugars above, and add not being able to eat spicy or citrusy foods and of course over eating.
The lesson here is that we do NOT want any pathogen growing at its leisure, lazing around our gut, eating up our bodies, and raising humungous numbers of offspring, who grow up, leave the nest and set roots somewhere else!
Circulating Toxins and Kidneys
So the toxins are overloading your gut and liver, it only makes sense to realize they are circulating and recirculating, sometimes becoming lodged in joints and stuck in organs like kidneys which are covered with a vast network of tiny, tiny, tiny, tiny . . . Arteries. They are so tiny that only one red blood cell at a time can pass through them. Now you can imagine how easily they become congested with guck. You know the excess white sticky calcium in high-heat pasteurized, congealed dairy products? And all of those toxins you’ve been accumulating that stick to the guck inside your arteries?
If your kidneys are not functioning fully you must pay attention and cleanse them out. The fastest, easiest and cheapest way I know to cleanse arterial plaque is with two raw foods, celery and watermelon. I got rid of a kidney stone by eating lots of raw, fresh watermelon and celery for about three weeks. My friends sister’s dog, got off ‘doggy life support’ (her words not mine) from almost non-existent kidney function because his mom puts tiny chunks of watermelon in his food every day. I learned the watermelon cleanse from a Hawaiian Kahuna, a traditional healer. Also one of my clients was diagnosed with a kidney stone. She had shock wave therapy on the stone but it was still there after an ultrasound. She started to eat copious amounts of fresh, raw watermelon and celery and at her next ultrasound the stone was gone.
Pain in Muscles, Joints and Throughout
We’ve covered what congestion and toxins do to kidneys, bowel and liver/gall bladder, your three most important organs of absorption and detoxification. What we are left with is stiffness and pain in your muscles, joints and throughout your body.
It is now obvious where the pain and stiffness is coming from. Remember how the toxins and pathogens in your gut hurt it, cause inflammation and soreness? The same pathogens and toxins are circulating throughout your body causing the same pain everywhere, and the only way to get them out is to cleanse them out.
Another real cause of muscle pain is a lack of magnesium. If you are not absorbing nutrients because your gut is compromised, magnesium will not be absorbed properly, and you will be deficient. Magnesium deficiency is a broad spread problem in our world, and one of the main contributors to the development of cancer. Your muscles use calcium to contract or to tense up, and magnesium for the opposite function, to relax. Common symptoms of magnesium deficiency are sore muscles and joints, irritability and insomnia. Your body cannot relax properly without adequate magnesium, but taking magnesium and other vitamin and mineral pills will never solve your problem if you can’t absorb what’s inside them. Also many supplements cause further imbalance.
Fibro Fog and Mercury Poisoning
This one is easy to explain when you consider the fact that circulating toxins love to lodge inside our fat cells, our brain and our nervous system. However, another very serious consideration is mercury toxicity from mercury amalgam dental fillings. Recent research has shown that mercury toxicity causes symptoms identical to fibromyalgia and because it is a potent neurotoxin, some say the second most toxic element to humans, it is quite likely the symptom ‘fibro fog’ could be caused by the off-gassing of mercury amalgam dental fillings.
The last thing to cover is acid buildup because it is a very real cause of pain and stiffness in muscles, joints, ligaments and bones. I’ve already tackled this issue in, ‘How to easily balance pH levels in your body and remove acid buildup’ at http://thegoodwitch.ca/how-to-balance-your-ph-levels. This article will complete the picture for you and you can download a free pH chart to print out and stick to your refrigerator, through a link in the article.
Ongoing gentle cleanses, non irritating foods until the gut has healed
Cabbage kills pathogens and heals your gut: Raw cabbage, boiled cabbage, cabbage water, cabbage juiced and watered down
Fresh raw garlic and onions kill pathogens
Simmered vegetables in water provide potassium and many healing nutrients
Raw watermelon and celery help to remove congestion in your arteries, organs and throughout your body
Lots of raw vegetable juice and green smoothies help to heal your gut and body
The Brown Rice Cleanse (Cleanse Your Body download at http://thegoodwitch.ca/start-with-cleanses-first/) would be my favourite choice for a sore, inflamed gut, and it’s incredibly detoxifying. It’s also lists a huge variety of foods to eat, so it’s not like dieting at all. In fact, my brother who is not a ‘cleanser’ stayed on this diet for two months, it made him feel so great, and I used it to get rid of an annoying Roseacea problem. The report ‘Cleanse Your Body’ is twenty-four pages, with full colour pictures, detailing nine simple but very effective cleanses. Enter your details in the sidebar and you will be given access to the download page immediately.
Drinking Burdock root tea every day can gently detoxify and cleanse your blood, with a gentle drawing effect. It’s an alterative which promotes lymphatic and blood cleansing.
Make your juices, don’t buy them. Throw a handful of frozen or fresh fruit in a blender with water. Cranberry juice is so delicious and simple this way. You can add a bit of unpasteurized honey, to help with gut bacteria.
This is a most delicious rendition of pumpkin pie healtherized! These individual puddings have been prepared by Vegan Chef, and Champion Arm Wrestler Stefan, who says, “These pumpkin pies are healing, delicious and perfect for two.”
2 cups fresh pumpkin steamed and mashed (use a large 15 oz can if necessary)
3 fresh eggs beaten
1/2 cup hemp milk (throw a small handful of hemp nuts in a blender with water)
1/4 cup each of honey and molasses, or 1/2 cup of one or the other
1 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon sea salt
Preheat oven to 375oF. Combine pumpkin mash with remaining ingredients. Stir until well blended. Pour into oven-proof, individual serving dishes and bake until set through to the middle. If you jiggle the dish and the center moves, the pudding is not ready. Don’t overcook. Enjoy!
Substitute hemp milk for: Coconut, almond, cashew, pecan, sunflower seed, pumpkin seed, walnut, macadamia or any other nut or seed you have on hand. Even brown rice, wild rice or oatmeal can be made into milk with water and a blender.
The colder days of autumn find me longing for heart-warming, savoury foods, searching through cupboards and rummaging through drawers for inspiring ingredients.
I recently found an old potato biscuit recipe I used to make when my children were small.
The original recipe uses potatoes, white flour, a tiny bit of sugar and milk.
These biscuits are transformed into a scrumptious powerhouse of nutrition by substituting potatoes with sweet potatoes, swapping the milk for water, dumping the refined sugar, using organic whole wheat flour and adding hearty kale and flavourful, nutrient rich herbs. Potatoes give biscuits a dense but moist consistency, somewhat like stuffing. I can already taste the comforting flavour of fragrant Rosemary, savoury Oregano and delicate green Parsley as they summon me from the spice cupboard.
Before you begin to assemble the dry ingredients, peel the sweet potatoes and toss them into a pot of water. Bring to boil and let them simmer while you prepare the rest of the ingredients. When they are tender, strain them and mash them with a fork.
Toss dry ingredients until blended well:
2 tablespoons baking powder
3 cups organic Brown Rice or other whole grain flour
½ cup dried flaked kale
2 teaspoons unrefined sea salt
2 tablespoons ground Rosemary
1 tablespoon ground Oregano
1 tablespoon ground Parsley
2 shallots chopped fine
Combine wet ingredients until well mixed:
1 cup water
6 tablespoons olive oil
3 cups mashed sweet potatoes
Oil for brushing tops of biscuits
Pour wet ingredients into dry and mix well, using a wooden spoon or your hand to knead the ingredients together.
Drop onto greased stones (require longer cooking time but cook evenly and never burn cookies or biscuits) or cookie sheets and bake at 375 degrees Farenheit, (190 Celcius, Gas Mark 5). Bake for 20 minutes, remove from oven and brush tops with oil, and sprinkle with sea salt. Bake for 10 or 15 minutes more, until golden and cooked through.
Serve warm from the oven. These biscuits are perfect for packing in lunches, and this large recipe will make sure you have lots left for the next day’s lunches.
Looking for simple ways to cleanse?
Cleanse Your Body, is a 19 page, full colour pdf, with 9 different cleanses, from the simple water cleanse to the more advanced liver and gall bladder cleanse. This educational report contains simple instructions and essential information about cleansing. Don’t wait a minute longer to heal yourself. It’s simple and costs almost nothing, except for the cost of food you have to purchase anyway. What better time to cleanse than right now.
There is a huge raw food movement sweeping through our world right now as people realize they can cure almost any disease by eating properly. There are so many benefits to eating raw, like feeling more alive and having mounds of energy, thinking clearly with focus, staying calm and unreactive in stressful situations, skyrocketing your immunity and most importantly, increasing your nutrient intake exponentially!
Why do we choose to destroy the nutrients in our food by cooking it, then pay ridiculous prices for synthetic supplements in an attempt to replace them? I am not sure of the answer, but it probably has something to do with human psychology and marketing!
Cooked foods are hard to digest, and if you eat them all the time, require an exhausting and constant production of digestive enzymes from your poor worn out digestive system, aka your stomach, pancreas, liver, gallbladder and small intestine. Easy raw food comes prepackaged with live digestive enzymes, which help to break down the food particles, releasing their nutrients without added stress on you or your digestive system. Raw foods have all nutrients intact; highly unsaturated essential fats, unbroken proteins and carbohydrates, useable vitamins and minerals, live beneficial enzymes and undamaged, protective phytochemicals.
Cooking food is a waste of nutrients, so why not eat your food raw wherever possible? Here are some simple tips on how to do just that.
1. Eat a salad every day!
Raw Wild Rice Salad. Soak 1 cup of wild rice in water for two days, changing soak water several times. Rinse off, drain and toss in bowl with ¼ cup unrefined sesame, sunflower, hemp or flax oil; the juice of one orange (or about 1/8 cup white wine vinegar, general vinaigrette rule of thumb is 2 parts oil to 1 part vinegar); a handful of naturally dried cranberries; a handful of chopped apple with skin; and a handful of raw mixed nuts like brazil, cashews, almonds, hazelnuts, walnuts or pecans. Throw in a few pumpkin seeds if you like for extra zinc!
Find indispensable recipes for Basic Vinaigrette, Basic Balsamic, Sweet Honey Dijon Vinaigrette, Vivacious Vinaigrette, Fabulous French; Gorgeous Greek Salad and Gorgeous Greek Pasta Salad, in Salad Strategies.
When you get really good at making smoothies, you will be using a variety of fruits, green leafy vegetables, raw nuts and seeds, and highly unsaturated fats like hemp oil, flax oil or unrefined sesame oil, to give you a full range of nutrients.
You will never buy commercial cranberry juice again!
Add the juice of one fresh orange, lemon or grapefruit to a tall glass of water with ice for a refreshing drink.
4. Keep your herbs and vegetables raw!
Add your vegetables in the last couple minutes of cooking time, or chop them really tiny and add completely raw after cooking. Scrambled eggs are delicious with raw, finely chopped shallots, tomatoes, broccoli and coriander, added just before serving.
Roll baby kale and cut into thin ribbons. Toss into cooked potatoes just before mashing. Add chopped fresh raw garlic, slivered French shallots, a good pinch of unrefined sea salt and a quick swirl of olive oil.
Always add fresh raw herbs after cooking … always!
5. Try some new raw food recipes!
Raw Banana Spice Cookies. Mash two large or three small bananas in a bowl, sprinkle with ½ teaspoon each of powdered cinnamon, nutmeg and ginger. Drop from a spoon onto parchment paper and dehydrate into a delicious, healthy treat. Little people love these cookies. Don’t have a dehydrator? Place the cookies in the oven on the lowest setting with the door ajar, until the cookies are dry.
Watch a trailer for the movie here, where Mariana Pina-Bergtold and Brenda Cobbs, talk about how they were pressured by doctors to have chemotherapy, radiation and surgery, but instead chose to heal themselves quickly and safely using raw foods.