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Posts Tagged ‘natural healing’

We’ve all seen a colony of ants. All those little workers rushing around doing their jobs. It seems so random, but they are each doing something very specific that needs to be done for the good of the whole colony.

That’s what I imagine enzymes to be like. Enzymes are really proteins – hard working proteins. They are catalysts that facilitate and speed up the different reactions in the body. One of the jobs of digestive enzymes is to help break down the large molecules of fats, proteins, carbohydrates, and other components of the foods we eat.

If you experience gas, bloating, irregular bowels, burping, or other digestive discomforts after eating, you may be feeling the consequences of not enough digestive enzymes. Having enough enzymes – all the different types – is key to good health. Food is your body’s fuel and incomplete digestion and assimilation of that fuel leads to mal-nourishment at the cellular level. If the cells aren’t healthy the whole body suffers.

Digestive enzymes are naturally produced within your body. We also get enzymes from raw foods. Many children are eating lots of processed food on a daily basis. Processed food, even the healthier versions, are lacking those essential enzymes, which are heat sensitive.

Including raw foods (foods that have not been heated above 118 degrees Fahrenheit) is important because the enzymes are still viable.

The average American diet is responsible for the development of chronic degenerative diseases such as heart disease, atherosclerosis, cancer, diabetes, stroke, etc. Why is diet so important for our health? Because the food (and supplements) we consume provide our cells the nutrients to survive and function. That’s why in holistic medicine we focus on the health of the gastro-intestinal (GI) tract, where the food is digested and assimilated into the body.

Throughout the GI tract, from the mouth through the intestines, enzymes are secreted from glands to help digest the fat, carbohydrates and proteins we eat. We also consume enzymes through RAW food. Enzymes are denatured (inactivated) by heat. So the enzymes in cooked food lose their function, which is to increase the rates of chemical reactions within the body.

“Although the body can manufacture enzymes,
the more you use your enzyme potential,
the faster it is going to run out…”
- Dr. Edward Howell (Noted Pioneer in the field of Enzyme Research)

Supporting our body with RAW food, supports our enzyme supply. Raw foods contain all the enzymes necessary for their own digestion. Eating too much processed and cooked food and too little live, raw food can result in enzyme deficiencies.

There is research to support the health benefits of enzymes, for example:
 Bromelain (an enzyme found in fresh pineapple) has been found to have anticoagulant and anti-inflammatory properties. Anti-inflammatory properties are huge since chronic inflammation has been linked to many diseases including allergies, asthma, heart disease, diabetes and cancer.

Very Important: Enzymes rely on vitamins and minerals to function properly.

“Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals. Many enzymes incorporate a single molecule of a trace mineral —such as copper, iron or zinc —without which the enzyme cannot function.”
Sally Fallon and Mary G. Enig, PhD

Source: http://www.nourishmd.com/

Author: Leisa Wheeler N.D. is a Naturopath, proven Health & Healing Mentor and Raw Food Coach.

Detoxification is a natural healing process needed more than ever in today`s toxic world. With the onslaught of chemicals in our food, air and water, we can all do with undergoing a specific program of periodic cleansing. An approach that is designed to lower the toxic burden accumulated in our tissues, while supporting the organs of elimination in a supportive and nurturing environment, is the type of program that will offer the most effective results in our pursuit of outstanding health.

What is detoxification?

We have all heard about the role of detoxification in creating great health; and many of us have experienced the detox process, some by attending a health retreat designed for this purpose, and some by virtue of a supervised fast or cleansing program initiated by a naturopathic practitioner.

But what exactly is detoxification, and what is happening in the body when we engage in this type of specialized program?

Essentially, detoxification is the body`s ongoing process of neutralizing and eliminating toxins from the tissues and organs of the body. It is the job of the liver to take harmful chemicals, toxins and byproducts of metabolism from the bloodstream, and alter them into safer substances to be excreted via the organs of elimination.

This process is always happening automatically, just like we breathe and our hearts beat, and it`s not something we need to think about on a day to day basis. It is a natural state of the body to be continually cleansing, and most of the time we don`t even notice it is happening.

With the amount of potentially harmful chemicals in our environment, our food, our personal care and cleaning products, in air and water pollution, and in the recreational drugs and medications that many people take; our body burden of toxic substances can rise. It is estimated that there are 50,000+ chemicals in production, with 10,000 of these used in food processing.

When the liver is unable to deal with an excess amount of circulating toxins, they can continue to move through the body, causing disruption and damage, before eventually being stored mainly in the fat cells of our organs and tissues, often being stored for years or decades.

Depending on the type of toxins held in the body, we can experience all sorts of chronic and degenerative conditions that have their underlying cause in an overwhelming burden of chemical overload. For example, one molecule of mercury can inhibit the function of up to 1000 zinc molecules.
By engaging in a “detoxification program” we are actively assisting and supporting the body in its own natural cleansing actions, to help in ridding the body of substances that may be detrimental to our health.

Why a specialized detox?

Before essential nutrients can become available to the cells for renewal and repair, we need to remove:

Metabolic waste
Excess proteins (fibrosis)
Mucous
Fat
Calcium
Heavy metals
Chemical residues
Drugs
Pollution
Radiation

Is there only one disease?

Many schools of thought promote the concept of there only being “one disease”, that of toxaemia.

This theory proposes that if the body can be kept free and clear of toxic debris and waste, and if good nutrition is provided, the body`s natural healing processes will enable it to heal from any disease.

All effective natural healing methods combine some type of detoxification process.

What is involved in a detoxification program?

In the natural medicine world, a detox is a specific program of dietary changes and often herbal support to:

1)lower the amount of chemicals being ingested,
2)to provide nutrients that enhance the body`s natural processes,
3)to support the organs of elimination in clearing toxins out of the body quickly and safely

There are many styles of detox programs, but the best ones are those undertaken in an environment where all of these factors can be addressed, and there is an opportunity to rest and relax and focus on healing.

1)Lowering ingested chemicals

The first part of detoxification involves lowering the ingestion of not only chemicals in the diet, but often also lowering the amount of food consumed, to give the digestive system a rest and to allow energy to be diverted to cleansing rather than digesting.

Fasting is a universal natural response to disease, and there are several ways to fast; water only, juices, and mono foods being the most common.

To this end, most detox diets will involve a period of fasting, such as drinking only freshly made vegetable juices for several days. Only organic produce should be used for the juicing, to ensure no pesticides or other chemicals or contaminants are consumed.

After a juice fast, it is sensible to spend a period of time eating plain organic fruits and vegetables to allow the body time to adjust to whole foods again, while keeping the burden of ingested toxins to a very low level.

Water fasting can be too extreme for most people in today`s world, as we are carrying such a load of toxins that we need more than just our stores of nutrients to help the body to detoxify them properly. Many people are already malnourished and depleted, so water fasting is not appropriate in these cases.

Fresh organic juice provides a plentiful supply of enzymes to assist in the breakdown of toxic matter, vitamins, minerals, and antioxidants to protect from free radical damage.

24 hours after starting a juice program, pancreatic enzymes are no longer needed for the digestion of food and can start digesting waste matter in the body. Not only do they start breaking down debris in the colon, but they can travel through the body and start digesting damaged cells, microbes, metabolic waste, acids, fibrosis, atherosclerotic plaques and deposits in the joints

2)Providing nutrients

As toxins are being released for excretion during the fasting phase, these substances can be highly reactive and create free radical damage. Not only as they circulate, but when they are processed through the first phase of liver detoxification, dangerous metabolites can be produced. A high level of antioxidants can offset this danger and protect the liver and the cells of the body.

This is why juice fasting can be so advantageous, as it supplies an enormous amount of concentrated vitamins, minerals and antioxidants that are easily absorbed. Organic juice means no toxins are being ingested and by being in a clean environment this lowers the daily burden.

Some detox programs also support the body with green nutrition such as wheat or barley grass, chlorella or spirulina. These green foods supply a high dose of nutrients, protein for the binding of toxins, and chlorophyll which is a powerful blood cleanser.

Healing nutrients:

By juice fasting and supplementing with concentrated green nutrition and herbs with fiber, we offer our body all it needs to cleanse and heal:

Enzymes
Vitamins
Minerals
Antioxidants
Carbohydrates
Chlorophyll
Protein
Fiber

Enzymes: enzymes are specialized proteins that accelerate or instigate chemical reactions within our cells. Malfunction of just one type of enzyme can be fatal.

All animals eat foods which also contain enzymes for their own digestion

Enzyme reserves can be depleted by cooked food; the demands on digestion from cooked foods means that enzyme activity is used for digestion rather than cleansing and healing purposes elsewhere in the body.

Enzymes are at the heart of physiologic healing, they have been called the “spark of life”, a deficiency of which has been linked to chronic and degenerative illnesses

Metabolic enzymes build, cleanse and heal the body:

“After two decades of microscopic analysis of the cellular systems of thousands of people who have been guests at Hippocrates, we discovered and confirmed that digestive enzymes and enzymes found within plant foods clearly enhance the electrical frequency in and around cells of the body.”
Dr. Brian Clements
Author of “Hippocrates LifeForce, Superior health and longevity”
Director Hippocrates Health Institute, Florida, for over 25 years

Vitamins: essential for life, they are co-factors in enzymatic reactions and required for producing energy needed for detoxification.

Minerals: essential for life, they are co-factors in enzymatic reactions, are required for
energy production, and are utilized in the liver for the binding of toxins.

Antioxidants: required for neutralizing free radical damage caused by circulating toxins, and by Phase 1 liver detox processes.

Carbohydrates: provide fuel for energy.

Chlorophyll: cleansing, blood building, antibacterial, antiseptic, alkalizing and oxygenating.

Protein: is found in concentrated green nutrition and is needed for binding toxins via the liver.

Fiber: acts like an intestinal broom to drag toxins, mucoid plaque and heavy metals out of the bowel, and provide fuel for the good bacteria colonies.

3)Supporting the organs of elimination

There are many organs and systems involved in the detoxification process, but some are more important than others and supporting their function results in a more thorough and pleasant detox.

Liver: the liver is the organ which does the most work during a detox. It takes pollutants out of the bloodstream, identifies them and makes them safe for excretion.

The first stage of this is called Phase 1 Liver Detox and that involves making fat soluble toxins more water soluble, so that they can be eliminated through the bowels or the kidneys. The outcome of Phase 1 is highly reactive toxic metabolites waiting for Phase 2 treatment. A high level of antioxidants are needed to balance and neutralize these substances.

Phase 2 Liver Detox uses various protein molecules to bind these intermediate products and make them safe to be eliminated.

Bowel: a lot of toxins are excreted through the bowel, so a well-functioning, moving bowel is an essential part of the detox. Many detox programs include bowel herbs, bulking fiber such as psyllium husks, products like bentonite clay which bind toxins, or cleanses such as enemas or colonic irrigation.

By cleansing and supporting the bowel in this way, we ensure the maximum removal of toxic substances.

Kidneys: the kidneys are another organ that filters and processes a large number of toxins. During a cleanse, drinking plenty of fluid supports kidney function, and using juices such as watermelon, celery, cucumber or black cherry can all enhance their detoxification ability.

Kidneys are also the repository for our “chi” energy or lifeforce, so plenty of rest, meditation, keeping warm and gentle movement, will all help to revitalize and nourish our kidney energy.

Skin: the skin can release many toxins, especially when it is helped by dry skin body brushing, and by spending time in a sauna. Both of these practices enhance the effectiveness of our detoxification, not only by allowing the release of toxins through the skin, but by moving our lymphatic system which drains and transports many waste products.

Breath: yes, you often will have “detox breath” during a cleanse! Our lungs are powerful
movers of toxic matter, and deep breathing during yoga or meditation is another tool we use
to support our body.

How long do we fast for?

Short fasts, or fasting one day a week are not a good practice.

During the first day of the fast, glucose levels drop and glycogen reserves can be depleted. The body will then start to draw on protein from the tissues to create glucose.

Following day one, the body adapts and starts to use fat as a source of energy and preserves protein. One day fasts will deplete body protein and serve no purpose for deeper detoxification of stored toxins in fat tissues.

Three days is a minimum, but the general rule is to fast until you feel hungry again. Not from habit, but from a true hunger.

Intermittent fasting can extent lifespan by 20-30%

“Studies have shown that fasted cells have the capacity for assimilation and growth characterized by the cells of young animals, demonstrating beyond doubt that fasting rejuvenates cellular function.”
Sergius Morgulis, “Fasting and Undernutrition”. University of Nebraska, E.P. Dutton, New York 1923.

What is a healing crisis?

A healing crisis is also known as the “Herxheimer Reaction” where the body tries to eliminate toxins at a faster rate than they can be disposed of, resulting in a possible increase in symptoms, or at times nausea, diarrhea, headaches, dizziness or mood swings.

Many people are reluctant to participate in a detoxification program because they are worried about feeling ill or experiencing some type of healing crisis during the detox.

The first day there are often the common symptoms such as the “caffeine withdrawal” headache, but days two and onwards are when the deeper toxins are being removed

These symptoms, however, are much more likely to occur when the organs of elimination are not properly supported. During a professional cleansing program, these reactions are minimized, as every element is designed to move toxins quickly out of the body, for a pleasant and comfortable experience.

How will I feel afterwards?

A comprehensive supervised detox program of at least a week`s duration once or twice a year works well. After spending that period of time cleansing, building your nutritive status, resting and healing, you will feel like a different person!

Skin often becomes clearer, eyes become brighter, energy and vitality expands, sleep is improved, aches and pains are gone, the bowel works better, mental clarity and concentration is improved, and many people shed a few extra kilos over the week.

By lowering your body burden of toxins, you may very well be helping to prevent the chronic health consequences that can come from long term exposure to the thousands of chemical pollutants saturating our environment today.

What a wonderful gift to give yourself!

Sources:
The Hundred Year Lie by Randall Fitzgerald
Lifeforce by Dr. Brian R. Clement
Be Your Own Doctor by Ann Wigmore
Detox and Live by Hilda Hemmes
Fresh Fruit and Vegetable Juices by Norman Walker

I made this delicious salad  for quick dinner last night and it was just too good no to share.

Ingredients

1/3 head nappa cabbage, thinly sliced
1 bunch watercress , stemmed
1 bunch spinach leaves, stemmed and sliced
8 ounces mung bean sprouts
3 ounces snow peas, cut into strips lenghwise
4 red Thai or serrano chillies, thinly sliced
4 cloves garlic, pressed
4 tablespoons fresh lime juice
4 tablespoons nama shoyu
4 tablespoons organic sucanat, (may substitute with other sweetener)
4 tablespoons canola oil

Garnish
4 green onions, cut into strips
1 handful fresh mint, cut into strips
1 handful fresh basil, cut into strips
1/4 cup jungle peanuts or your favorite nut, chopped coarsely

Method

Combine the first 11 ingredients in a large bowl and toss until ingredients are evenly mixed. Sprinkle with the herbs and nuts to garnish.
Servings: 6
Source: Adapted from World Food Cafe

Here’s a tasty Kale Salad Recipe,– the cheese is optional.

By Timothy J. LaSalle

For a technology that has sucked up billions of research dollars and prolonged agriculture’s dependence on chemical inputs, GMOs (genetically modified organisms) have yet to justify their role in a world desperate for more sustainable ways to produce healthier food for more people. In a recent report by the Union of Concerned Scientists, a summary of on-farm production levels of genetically modified crops showed less than marginal gains in actual yield. In fact, the review concluded that “no currently available transgenic varieties enhance the intrinsic yield of any crops.”

Let’s Put GMO Food on the Shelf

Such findings beg the question: Who needs GMO food anyway? If GMOs are developed to increase yields, then they have failed. If they are marketed to reduce costs for farmers, and the price of GMO corn seed is now three times greater than it was just a few years ago, they have failed yet again. If these seeds are engineered to use less herbicides when, according to recent indications, many weeds are becoming Roundup-resistant, requiring a cocktail of herbicide applications in certain farming areas while crop land is just being abandoned in others, they have most certainly failed!

GMO defenders cite net yield increases per acre due to weed and pest management traits, apparently comparing GMO-chemical regimes with non-GMO-chemical regimes in traditional intensive corn-soy production systems. They don’t compare the genetically modified pest-management results with non-chemical systems where organic corn tolerates higher weed populations without yield loss, and where insect damage becomes insignificant in most years once basic crop rotations are established and soil health improves. It seems GMO defenders have failed to take the varying approaches of these two systems into account, which leaves us with only a chapter of the whole story.

GMO Food Just Doesn’t Make Sense

Despite the failures of GMOs, it is clear that their developers have not failed at making huge profits in a system where farmers are forced to market on volume, and have no market rewards for nutritional quality or penalties for ecological impact.

So what have consumers gained? Perhaps the answer is unclear. But I do know why we in the organic movement are so dead against GMO food. The answer is pretty simple: Genetically engineered seeds just don’t make sense. How can a seed variety that is costly to patent (and legally can’t be saved for replanting) help poor farmers around the world? How can a seed that needs increased levels of toxins to control weeds be the safest option, ecologically or from a human standpoint? How can a seed that is artificially injected with foreign proteins be harmless to eat?

GMO Food and Human Health: The Hidden Consequences

Whether genetically modified foods are safe for human consumption will remain a controversial issue. Yet some scientists who have been quieted or marginalized have found serious concerns about the safety of GMOs in laboratory animal studies. In many investigations involving GMO-fed animals, there have been cases of underdeveloped organs, reproductive problems, accelerated aging and even death.

As the four As (allergies, asthma, autism, and ADD) rapidly increase in U.S. health statistics, we must consider that GMOs could certainly be one of the causes. As a matter of fact, in a recent position paper by the American Academy of Environmental Medicine, physicians across the country called for a moratorium on GMO foods because “there is more than a casual association between GM foods and adverse health effects.”

In the last few decades most of these health concerns have more than doubled, and, at times, tripled. The human body has not changed, but our diet undoubtedly has, and as of the 1990s, GMOs have become increasingly prevalent in our food supply. In her new book, The Unhealthy Truth, Robyn O’Brien outlines the logical connection between the astronomical increase in allergic response among our American population and our unbridled consumption of these altered foods. She states that almost 75 percent of our processed foods now contain neurotoxins, novel proteins, and allergens.

In Search of Safe Food

Meanwhile, we continue to consume these foods every day. Thanks to legislation and regulations shaped by the expansive lobbying efforts of GMO giants like Monsanto, we are not allowed to know which foods contain

modified genes. Many European, Asian, and African countries have banned GMOs to protect their farming systems and food supplies, yet we are seemingly complacent that these controversial seeds have entered our food supply. In reality, about 92 percent of all U.S. soybean acreage is planted with GMO seed. Although you may not consume soy products outright, say in the form of soy milk or tofu, you are surely getting a heavy dose of GMO soy if you regularly eat non-organic processed foods. (Thanks to certification standards, when you buy organic you buy food grown without GMO seeds.)

With the tragic consequences of the chronic maladies mentioned above, why would we let these experimental seeds remain in our food source without demanding to know the long-term, generational effects they may have on human health? Why would we want our children to be the guinea pigs for brand-new, laboratory-created proteins that have undergone genetic modification?

First, we should demand our legislators implement a precautionary principle: GMOs should not be allowed into our food system until extensive long-term, third-party studies–not studies funded or in any way influenced by seed technology companies–have been performed. A less effective, but equally important, second is that all of our food must be clearly labeled if it contains GMO crop ingredients.

Source: www.treehugger.com

by Jerome Burne, as featured in ‘Food Matters’

What’s the best way of telling if you are at a raised risk of heart disease? Most people would probably say their cholesterol level, because too much can block your arteries. That’s why the NHS spends more than £1/2 billion a year on statins to treat high cholesterol. Coronary heart disease is the UK’s biggest killer, responsible for more than 115,000 deaths every year. Preventing it is clearly a hugely important task. The heart of the matter: Preventing inflammation could be the key to avoiding heart disease. But this relentless focus on cholesterol could mean that we are missing out on the wider picture – and more effective, cheaper ways of protecting ourselves (without the risk of side-effects from drugs). We all know that old age, smoking, raised blood pressure, lack of exercise and poor diet are significant – but what’s not so familiar is that these factors are linked. And that link is inflammation. Inflammation in itself is not a bad thing – its associated swelling, redness and pain show that your body is working hard to ward off a threat – inflammation is why you don’t die from a cut finger or a bacterial infection. However, chronic inflammation makes heart disease more likely by damaging the lining of blood vessels. This, in turn, lowers production of the nitric oxide that keeps blood vessels flexible; when that happens there is a raised risk of high blood pressure. Damage to the vessel lining also makes it easier for fatty deposits to build up – these can later break away and cause strokes and heart attacks. Smoking, lack of exercise and a poor diet all keep inflammation going. Scientists have known for years that long-term inflammation is a feature of most chronic diseases, including arthritis, diabetes, irritable bowel syndrome, and Alzheimer’s; heart disease is no exception. There’s a simple blood test that tells you if you’ve got a high level of inflammation – it checks for CRP (c-reactive protein). So could a CRP test help you protect yourself more effectively against heart disease than knowing your cholesterol levels? ‘CRP is far from perfect as a biomarker, but I think it is probably a useful warning that you have early signs of disease,’ says Dr. Ian Graham, professor of epidemiology and public health at the Royal College of Surgeons, and a cardiologist at Trinity College, Dublin. ‘Knowing about it could encourage people to start taking better care of their health earlier. Having your levels tested certainly makes sense.’ This would mean you could treat inflammation before it allowed the furring up of your arteries. Being aware of inflammation also brings the focus of fighting heart disease back to lifestyle measures instead of drugs. ‘What worries me about statins is that they make people less likely to take responsibility for their own health,’ says Dr Graham. ‘They encourage the idea you can sit on the sofa, eating dreadful food but you’re safe because your cholesterol is coming down.’ So how do you go about beating inflammation? Losing weight helps because the extra fat you’re carrying around your belly isn’t just a storage depot; some of the chemicals it produces cause inflammation. Cutting out sugar and refined carbohydrates from your diet also reduces inflammation because high levels of blood glucose and the extra insulin it triggers can inflame and damage arteries. Fish oils have been found to reduce the risk of heart failure patients dying or being hospitalised. Making sure you get a good daily intake of omega 3 fatty acids is a way of damping down the inflammatory response. One trial reported in the summer found that fish oils reduced the risk of patients with heart failure dying or being hospitalised by nine per cent. And then there are statins – the main drugs being tested as a way of tackling inflammation. That’s because as well as lowering cholesterol, statins also target a protein that’s involved in immune reactions. A major trial called Jupiter reported recently that giving a statin to people with high CRP levels but who are otherwise healthy improved their chances of surviving the next four to five years. But critics have pointed out that the benefits of statins were small – for those on the drug, the chances of surviving was 94.9 per cent and if you weren’t on this drug, it was 94.3 per cent. And then there are the potential side effects- – while doctors usually say that muscle pain (myopathy) from statins is rare, a new Canadian study suggests it can affect 10 per cent to 15 per cent of patients. Many of the ways inflammation and heart disease tie up are still controversial and more research is certainly needed. ‘Inflammation is a key player in events triggering a heart attack and also in setting the conditions that lead up to it,’ says Professor Peter Weissberg medical director of the British Heart Foundation. ‘When you use a drug such as a statin it is hard to separate out the effect it has on inflammation from its effect on cholesterol.’ But possibly one of the reasons that trials of lowering CRP haven’t proved very effective is because they have been targeting the wrong thing. ‘CRP just tells you that there is inflammation,’ says Dr Kilmer McCully, Chief of Pathology at the Veterans Hospital in Boston. ‘There is evidence going back a long way that bacteria and viruses are involved in heart disease. They certainly trigger an immune response that would raise CRP but if you don’t get rid of them you are not going to have much of an effect.’ So how do you get rid of these bacteria and viruses? ‘The best defense is an effective immune system and the best way to get that is a highly nutritious diet.’ And CRP is not the only sign of inflammation. An amino acid called homocysteine can contribute to inflammation in the blood vessel walls and research has linked high levels of it with an increased risk of heart attacks and strokes. Homocysteine is produced when we eat meat and dairy products. Normally, the body quickly turns it into other useful chemicals, but sometimes that process goes wrong and levels start to rise. ‘There is no dispute that raised homocysteine is a good predictor of future disease events and death from cardiovascular problems,’ says David Smith, professor of pharmacology at Oxford. ‘If you are otherwise healthy, high homocysteine is a sign your system isn’t working as efficiently as it should be.’ Finally, there is another vitamin that is emerging as a leading player in the fight against inflammation. ‘We could all do with more vitamin D,’ says Dr Oliver Gillie, one of the leading authorities on it in the UK. ‘As many as 90 per cent of us are deficient by the end of winter because we can’t make any from exposure to the sun for about six months of the year this far north. We now know it’s not just used for building bones. ‘It’s involved in many processes, including boosting production of chemicals that calm down inflammation and cutting back on the pro-inflammatory ones.’ By: Jerome Burne, Medical Health Journalist Source: www.dailymail.co.uk

Sleep is essential for our health and wellbeing. It allows our body to rejuvenate and restore itself. Sleep deprivation is one of the biggest causes of aging. Tiredness can also affect your mood and how you feel. Chronic tiredness can increase your risk of depression and anxiety. It can also affect the way that you respond and react to the people around you.

It can also affect your cognitive ability and your ability to use your brain. This can cause you to be less constructive and creative. It can also decrease your ability to think quickly which may impair your ability to drive or do daily tasks. There is no set amount of time that everyone needs to sleep, since it varies from person to person. Studies indicate that people are generally most effective when they sleep an average of 7 hours, but people can find anywhere between 5 and 7 hours okay for them.

Insomnia and stress can be caused by deficiencies in certain nutrients. The foods that we eat can help us to gain those nutrients and help us sleep. These 7 simple foods can help us get a good night’s sleep at last so that we can feel refreshed and energized in our daily life.

Bananas
Bananas are a delicious sleepy time fruit. They balance melatonin and serotonin levels, which are the neurotransmitters necessary for deep sleep. They also contain magnesium, which is a muscle relaxant.

Chamomile tea
Chamomile is a mild sedative that calms and relaxes, making it the perfect natural antidote for restless minds and bodies.

Honey (preferably raw honey)
While sugar is stimulating, honey helps the brain to turn off because it contains orexin, a recently discovered neurotransmitter that’s linked to alertness.

Potatoes
Potatoes contain tryptophan, which will ensure you get your ZZZZZZZZs.

Oatmeal
Oats are a rich source of sleep inducing melatonin.

Almonds
A handful of almonds can help one relax and unwind because they contain the snooze helping nutrients tryptophan and magnesium.

Flaxseeds
Flaxseeds are a rich source of omega-3 fatty acids, which make them a natural mood lifter. Many have found that switching from olive oil (low omega-3) to walnut oil (high omega-3) and flaxseed-oil capsules (very high omega-3) helped sleep, balance, and even moods to improve.

by Sheryl Walters, kinesiologist, nutritionist and holistic practitioner.

Source – Natural News, www.naturalnews.com

Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.

Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.

This healing food is also rich in lecithin, making it a wonderful cholesterol balancerbecause lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.

Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.

How to Sprout Buckwheat

Place 1 1/2 Cups of buckwheat groats into a bowl and cover it with 2- 3 times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a gooey substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly. Spouts will form after a day or two.

Sprouted Buckwheat Breakfast Cereal

(serves 4)
2 cups of sprouted buckwheat
1 tablespoon of cinnamon powder
1 cup of chopped seasonal fruit (apple, orange, banana etc)
1/2 cup raisins
1 or 2 tablespoons of honey to taste
Mix all the ingredients in a large bowl and serve chilled.

Article Source: www.naturalnews.com