Medicinal Benefits of Raw Chocolate & Cacao

Medical professionals, nutritionists, and other professionals concerned about human health are now promoting raw cacao as a beneficial food. Even more potent in its positive effects on the human body than chocolate, raw cacao offers a rare, delicious way to boost personal well being.

What is raw chocolate?

Ever thought about where chocolate comes from? It grows on trees! That’s right, cacao beans which are the source of all chocolate are grown on a plant called the Cacao Theobroma, which literally means “the food of the gods.” Originating in the Amazon, the Cacao Theobroma plant is now cultivated around the world.

The Cacao Theobroma grows cacao beans which are relatively large seed pods that contain concentrated nutrients and other compounds that we use to make all know chocolate today. Cacao beans are sugar-free naturally and are made up of 12 percent to 50 percent fat depending on the growing conditions and the variety of plant being cultivated.

Many now tout raw cacao or raw chocolate as a superfood. For instance, raw cacao contains high concentrations of protein, calcium, phosphate, and other minerals which have been shown to have beneficial effects on tooth enamel! Who knew chocolate could protect our teeth! But there are many other nutritional benefits of eating raw cacao, especially if it’s grown organically.

Why eat raw organic chocolate?

Raw chocolate or cacao contains a long list of unique properties and beneficial minerals that can really help to fire up your health. In addition to making you happier and more positive, raw cacao can focus your attention and make you more alert. Like regular chocolate it can also make you feel like you’re in love.

Anandamide

Known as the “bliss” chemical, anandamide is a neurotransmitter that has been isolated in raw cacao. It is produced naturally in the brain and makes you feel happy and vivacious. Additionally, cacao contains enzyme inhibitors that suppress your body’s ability to break down anandamide which means this chemical will stay in your brain for longer, increasing the time you experience the positive feelings associated with this chemical.

Antioxidants

Like regular chocolate, raw cacao contains powerful antioxidants. These chemical compounds are key to fighting off free radicals in our bodies that can lead to diseases like cancer and heart attacks. Antioxidant flavanoids found in cacao and chocolate have also been shown lower cholesterol and decrease blood pressure.

These benefits are found in products that contain high levels of cocoa solids. In fact, some studies point to higher levels of antioxidants in raw chocolate than in fruit, vegetables, tea, and even wine! Dark chocolate is therefore the best source of antioxidants of all the prepared chocolate varieties, but raw cacao contains even higher levels of these beneficial antioxidants.

Arginine

This is another aphrodisiac-like amino acid that is said to help build muscle and aid in work-out recovery. It is about 33 percent more concentrated in raw cacao.

Caffeine and theobromine

Cacao can also have stimulating compounds such as caffeine and theobromine (a chemical related to caffeine), although these levels are relatively low because uncooked cacao has limited potency of these chemicals. These subtle amounts of stimulants can increase energy, improve alertness, and boost mood, and come in very small doses: about 70 mg in every 100 g of cacao.

Magnesium

According to some, raw cacao is the number one food source of magnesium, which is apparently one of the minerals Americans are commonly deficient in. According to Standard American Diet, close to 80 percent of all Americans have low magnesium levels! This deficiency may be the reason why women crave chocolate during their menstrual periods (menstruating depletes magnesium reserves).

Magnesium is an important mineral for balancing brain chemistry, building strong bones and muscles, aiding in sleep, and combating depression. Magnesium is also essential for having a healthy heart and supporting a robust cardiovascular system. Raw cacao contains about 131 mg of magnesium in every 100 g of cacao.

Monoamine oxidase enzyme inhibitors (appetite inhibitors)

MAO inhibitors (monoamine oxidase enzyme inhibitors) are likely responsible for reducing appetite when people eat raw chocolate. MAO is found in most nuts and seeds and can contribute to increased levels of serotonin and neurotransmitter activity in the brain. These further encourage weight loss naturally and facilitate feelings of youthful regeneration.

Phenylethylamine

Phenylethylamine (PEA) is an adrenal-related chemical found in raw cacao that can also be created in the brain when we are in love. Raw chocolate is an excellent source of PEA and can play a role in increasing focus and alertness. It will also aid in lifting people from feelings of depression.

Serotonin and tyramine

These two compounds provide a calming effect on a person, giving raw cacao a balancing effect on mood and brain function. In general, 100 g of raw cacao will contain about 3 mg of serotonin and 2 mg of tyramine.

Tryptophan

An amino acid that enhances relaxation and promotes sleep (know that feeling of drowsiness you get after a Thanksgiving meal? That’s tryptophan!), this chemical occurs naturally in raw cacao. In fact, it can have as much as 33 percent more than regular chocolate.

Potential downsides to raw chocolate

Possible weight gain

As we’ve already mentioned, raw cacao beans contain up to 50 percent fat, making them a high fat-to-calorie food. It is therefore wise to limit your intake of raw chocolate to avoid the potential of weight gain.

Toxic to pets

Chocolate is a known toxin for pets, but raw chocolate is an even greater risk of harming your animal companions. In general, the higher the concentration of raw cacao, the greater the risk of injury to animals. Therefore, keep your raw chocolate products well out of reach of your beloved pets.

Migraine trigger

Some believe that raw cacao (as well as some chocolates) can trigger the onset of migraines. If you are prone to this health problem, it is wise to consult your doctor before consuming huge quantities of raw cacao.

How to Get Rid of Tear Stains – Tips to Keep Your Bichon Frise Looking Good

If you own a Bichon Frisé, you are probably familiar with tear stains. These are the reddish brown marks on the fur around the Bichon’s eyes. It’s natural for a dog to have a little tearing and discharge from the eyes. White fur, however, shows the resulting stains more than dark fur. And if the staining is extreme, the effect can be quite unattractive. The good news is that there are several ways to get rid of tear staining on your Bichon’s face.

1) Check for physical causes. Excessive tears and staining may be caused by irritation. Is there an eyelash or bit of hair constantly rubbing against the eye? Comb the fur on the face away from the eye area, and if necessary, trim the fur so it doesn’t contact the sensitive eyes.

Look at the condition of the teeth and gums. A broken or decayed tooth can lead to eye tearing and staining. Dental problems are painful and can turn into emergency situations – so get your Bichon to the vet quickly if you suspect anything.

If your Bichon has quite significant tear staining, your vet should check to make sure the tear ducts in the eyes are not blocked.

2) Change the diet. Many Bichon Frisé owners have minimized tear staining by feeding a different food to their dog. For some Bichons, eating grains contributes to tear staining. Try reducing or eliminating grains from the diet. This means feeding a raw diet or switching to one of the new dog kibbles that contain no grain, such as Evo.

Before switching foods, you may want to consult with your vet. If your Bichon is on a special diet for medical reasons, you certainly should not vary it without your vet’s ok. It’s very important, too, that if you decide to feed a raw diet you make sure it contains all the required nutrients. There are many frozen or dried grain-free dog foods available that offer an optimum balance of nutrition. Never feed your Bichon just meat, as he will become ill very quickly on such an unbalanced and unhealthy diet.

3) Clean the eyes regularly. Part of your daily routine should be to remove the debris that accumulates in the corners of the dog’s eyes. Don’t let this material build up, as this is irritating to your Bichon and will contribute to tear staining.

In addition, clean the area under your dog’s eyes regularly with a boric acid solution. Boric acid is a powder that is commonly used in eye washes. You can find it in the drugstore. To make the solution, dissolve 1/4 tsp of boric acid in about half a cup of boiling water. Let it cool. Wet a cotton ball with the solution, then gently wipe the stained area two or three times a day. Keep the leftover boric acid solution covered and in the fridge for up to a week. You should notice an improvement within a few days. The boric acid treatment may be enough to keep your Bichon’s face looking pretty.

4) Use an antibiotic product. There are several products on the market that are quite effective in preventing tear staining. One of these is a powder called Angels’ Glow. You put a small amount of the powder into your Bichon’s food each day.

The reason this type of product works is because it contains a small amount of specialized antibiotic. Some people don’t like the idea of administering antibiotics just for cosmetic reasons. However, if your Bichon’s tear staining is quite severe, you may want to give it a try. It’s always a good idea to get your vet’s opinion before giving your dog any kind of medication or supplement.

Tear staining is a common problem in the Bichon Frisé, and can spoil the look of your beautiful dog. In most cases, though, tear staining can be greatly reduced by using one or more of these suggestions.

Spanish Food – How to Make Spanish Chorizo Sausage

Chorizo is that wonderfully tasty sausage to be found and enjoyed all over Spain. There are many different ones, each Spanish family having its own particular favorite but, basically, they fall into two different types… fresh chorizo, which will need cooking before you eat it, and cured chorizo, which you can slice and consume just as it is.

Chorizo sausages are normally a strong, orangey-red color. This is because of the paprika or pimentón they contain – a main ingredient of chorizo sausages.

Paprika comes in two different types – “picante” or spicy, and “dulce” or sweet. Depending on the type of paprika used to make the sausage, the resulting chorizo will be either a spicy or sweet variety.

But, how is chorizo made, and what are its origins?…

How To Make Chorizo

Going back, more Spanish families lived in the country. More-often-than-not, they’d have a little plot of land, where they’d grow their own vegetables, keep some chickens… and fatten a pig.

The beauty of keeping a pig was that it could be cheaply fed from kitchen leftovers and, once killed, nearly every part could be used, with practically no waste. When November arrived, and the pig was nice and fat, the family would gather together – each having their own particular role to play – and kill the pig.

In Spanish, this slaughtering of the pig is known as the “matanza”, and is still very much celebrated in Spanish villages to-day, with fun-loving fiestas, free-flowing wine, and much rejoicing.

Why did the “matanza” traditionally take place in November? Well, the weather was cooler then, with less chance of the meat going off. Also, it meant that village people were well-stocked up for the winter. This was particularly important as – even to-day – more-isolated villages in mountainous areas are completely cut off for a spell during winter when heavy snows have fallen.

Going back, each family would kill its own pig. This was no easy task, as getting a big, fat pig settled, ready for the knife, is quite hard work!

The pig was killed by stabbing it in the neck. This also released the blood, which the ladies of the family would catch in a bowl. Care had to be taken to ensure the blood didn’t clot, for this was needed for mixing with rice and spices to make “morcilla” or black pudding.

It was also the task of the females to make the chorizo sausages. For this, they would take the pig’s intestine, empty it, clean it, and then leave it to soak in salt water, to remove any unpleasant odors.

Once ready, the intestine would be filled with a mixture of finely-chopped pork, paprika, garlic and salt, and the end tied in a knot. Originally, the chopping of the meat and the procedure of squeezing it into the intestine was all done manually. Nowadays, however, there’s a machine to help with this.

Once filled and securely tied, the chorizo sausage was ready for hanging. It would be left to cure in a well-ventilated place, probably for at least 3 months.

Nowadays, the pig is killed in the local abattoir, under strict, hygienic conditions. A vet will test the meat and, once it’s been approved, the owner of the pig will collect it, take it home, and carry on with preparing it.

And now, for those of you with a pig roaming around in your garden, which you plan to slaughter in November, here’s a basic recipe for making your very own, tasty, chorizo sausage!…

Chorizo Recipe

Ingredients:

– 1 kilo pork

– 40 gr paprika – sweet or spicy, according to taste

– 2 cloves garlic – peeled and crushed

– 20 gr salt

– 50 cm pig’s intestine

– A little water

Method:

1. Chop up the pork fairly finely.

2. Mix in the paprika, garlic, and salt.

3. If necessary, use a little water to facilitate mixing.

4. Cover with cling film.

5. Leave in fridge 24-48 hours.

6. Fill intestine with the mixture, leaving a few centimetres of intestine free at one end.

7. Tie a knot in the end of the intestine.

8. Leave to hang in a well-ventilated place, normally for 3 months plus.

Well, I do hope all this talk of killing pigs and filling intestines won’t put you off enjoying all those delicious chorizo sausages you’ll find in Spain!

The Best Diet For Diverticulitis

What Are Diverticula?

As humans age, they often develop increased pressure in their colon. This pressure is often caused by increasing episodes of constipation. As the pressure is applied to the colon, over time, small tissue pockets or sacs develop outward from the wall of the colon. These sacs are called diverticula. The singular is diverticulum.

The diverticula most commonly occur in the lower 1/3 of the colon, in the area known as the sigmoid colon.

There is no known, specific biological purpose for diverticula. They are simply an anomaly that occurs with age and increasing colonic pressure. The biological reason for the development of diverticula is merely the weakening of the colon as a person ages.

The development of diverticula in the colon is known as “diverticulosis.” When they become inflamed, the condition is called “diverticulitis.”

What Causes The Diverticula To Become Inflamed?

When small particles of difficult to digest food become trapped in the diverticula, they tend to rub on the walls of the colon and develop a very small lesion or ulcer. This small ulcer becomes inflamed and can often react unfavorably to bacteria, which is highly populous in this area.

Once the bacteria enters the picture, the diverticula become very inflamed, swollen and painful. When inflammation occurs, the next step is rupture. If a diverticulum ruptures, the result can be peritonitis or infection of the interior gut, causing severe abdominal pain and tenderness, vomiting, fever and diarrhea, as well as some other serious symptoms.

The ultimate result of this diverticulitis is often serious surgical intervention. This surgery, called a “colon resection”, is the actual “cutting out” of affected diverticula. Once this surgery is performed it is essential for the patient to avoid further episodes as the next step is often the application of a colostomy or the removal of a large portion of the colon and the production of an abdominal “stoma” or hole in the gut from which defecation occurs.

The most effective and widely used preventative treatment for diverticulitis is the diverticulitis diet.

What Is A Diverticulitis Diet?

A diverticulitis diet is simply one that seeks to accomplish two tasks:

1) It prevents the further introduction of foods that have small, difficult to digest particles such as fibrous fruits or vegetables.

2) It lowers the pressure on the gut and allows the colon to rest as much as possible.

What Are The Most Common Diverticulitis Diets?

The most common diet used during acute episodes of the condition is what as known as a “low residue” diet. With this type of diet, fiber is reduced as much as possible because fiber particles can get into the diverticula and cause additional inflammation. The elimination of fiber allows the gut the flow and rest. It rests because fiber causes the bowel to move. Without much fiber, the colon tends to have less peristaltic action, which is the undulating movement that causes feces to move along through the colon. The lack of peristaltic action, unfortunately often leads to constipation so special types of laxatives, called osmotic laxatives, must be used. Most laxatives are bulk laxatives and use fibrous products to cause the bowel to move.

Osmotic laxatives, on the other hand, work by pulling large amounts of fluids into the colon. When this occurs the accumulation of all this fluid in the bowel leads to evacuation of the bowel contents.

With a “low residue” diet certain fruits and vegetables are allowed because their structure is such that very low fiber conditions occur. Some allowed vegetables include carrots, green beans, yellow beans, lettuce, cucumber, cabbage and cauliflower. Also skinless baked potatoes can be eaten effectively.

Some allowed fruits may be banana, cantaloupe, grapes, peaches and watermelon.

Corn, prunes, cherries, lima beans, red beans or nuts of any kind are strictly forbidden as are such products as popcorn.

A “low residue” diet is not easy to prepare nor to tolerate at all times. However, it is necessary in order to avoid an exacerbation of diverticulitis. It is also the most common diet for treatment of diverticulitis.

Another diet which is finding more popularity is the “food combining” diet. This diet should be used after the symptoms have dissipated and the gut is near normal; however, it can also be used to calm the symptoms if followed very strictly.

The “food combining” diet allows a person to eat almost any food that they enjoy eating. The difference is that these foods must be eaten in very specific combinations.

Here’s how this works in the gut:

The stomach and intestines can digest “almost” any kind of food as long as it has the appropriate pH to do so. When the pH is balanced as it should be, the appropriate enzymes, acids, alkalies and digestive juices are introduced at the right times. Thus, the efficiency of the digestive system is at maximum and most foods can be digested.

There are still some foods that simply do not break down well in any human digestive system so those particular foods are avoided at all costs.

The entire secret is determining which particular foods work the best, when combined properly. This is not difficult. It simply requires an appropriate information chart. Once a person understands how these food combinations work and use this diet, they often find that the symptoms of diverticulitis can be avoided as long as they remain loyal to the diet.

They also find that they can eat most of the foods they love as long as they maintain a certain combination of food mixtures.

Both diets are found to be highly effective if the patient sticks with them and remains compliant with the rules and requirements.

A decent diverticulitis diet can make the difference between a really horrible digestive experience or a near-normal epicurean life.

Introduction to Enema – Benefits and Importance of a Clean Colon

Do you know that the number one cause of diseases today is an unhealthy and polluted colon? When a person’s intestines are congested, colon health is poor, there is no end to the things which can go hay-wire inside the body.

Why is this so?

First of all, we all know that constipation is unpleasant, and can cause sickness when it becomes serious. The colon is responsible for storing undigested bulks temporarily, until it is eliminated from the body. When these decomposed bulks stay in the colon for more than a day, major putrefaction occurs, fermentation gives off gas, unfriendly bacteria, moisture gets depleted and it becomes even harder to expel the bulk – leading to a vicious cycle of chronic constipation.

The longer the wastes stay in the body, the more toxicity develops.

The best indicator of a healthy colon is transit time. Transit time is the number of hours food takes from the time it enters the body to exit the body. The longer the time, the more decomposition and fermentation occurs, the more toxins are given out.

To sidetrack a bit, this is also a good reason why humans thrive on a largely raw food diet – because uncooked fruits and vegetables do not decay as fast as cooked foods, meats and other processed foods. We can definitely expect a food to decay much more faster inside the body than outside – because of the temperature and digestive juices.

As layers and layers of dry wastes get stuck in the colon, the walls then become hardened with accumulated toxins.

All of the unfavorable factors named above – unfriendly bacteria, hardening of colon walls with toxic wastes, depletion of moisture resulting in more constipation, fermentation gas and more toxicity, has undesirable consequences on the individual.

On the most basic physical level, the person experiences intestinal discomfort, flatulence and indigestion. When it gets more serious, allergies like skin itching may occur – a sign of over-toxicity which is too much for the body to cope. Nutrient absorption is poor, because a polluted intestine without a balanced friendly bacteria ratio cannot function optimally. Immunity systems are compromised, lethargy and headaches are often experienced.

What are the uses and benefits of doing enemas then?

The enema is a self-administered procedure whereby a fluid is passed into the colon, through the rectum, into the colon and body for cleansing purposes. Most basic forms of enemas cleanse the intestines of expired fecal matter; while more advanced forms focus on cleansing the liver.

The most common ones include coffee enemas, apple cider vinegar/lemon enema, herbal enema etc. There have been countless cases of people being healed from degenerative diseases with the use of coffee enemas, raw foods and certain high quality supplements.

For a start, let’s look at the most basic forms of advantages of an enema for colon cleansing:

1) Clears the colon of hardened accumulated toxic waste which are otherwise stuck

2) Unplugs the lymphatic system and reactivates the body’s natural detoxification system

3) Improves nutrient absorption so you get more from your food

4) Better energy levels and improved concentration powers

5) Improved immunity system

6) Clearer and radiant skin

The above are simply some physical benefits which are commonly seen after a period of regular enemas; the list is in fact, inexhaustive.

On deeper levels, colon cleansing also has some meaningful benefits. An unhealthy person cannot be a happy person. We have long come to the awareness that mind, body and spirit are one, all three are inter-connected and closely related. When a person is suffering from physical ailments, they feel less optimistic, more easily overwhelmed and generally less happy. People are happy when they feel good in their bodies and when they are connected to their spirit.

And people who are happy, are also more likely to be compassionate, kind and generally more considerate. When a person is feeling good, he has more to give, more love to share, more sympathy and a bigger heart.

Indeed in today’s world where we are bombarded with conventional processed foods, fast food, artificial ingredients, hormones-laden processed meats, medications with dubious chemicals and many more potentially harmful additives, enemas are, I would say, one of the fastest and safest way of rapid detoxification. We can not afford to wait further because the level of global pollution in terms of air, environment, food and water, is constant and ever-increasing. Not only do we need to keep up with on-going detoxification, but we still have the previous accumulated layers to deal with.

In the next few articles, we will talk about the different types of enema, their uses and benefits, how to choose quality enema equipment and where to get them.

4 Mistakes People Make When Going Vegan

Whether you’ve read PETA literature, seen the Alicia Silverstone commercial, or just want to lose weight-going vegan seems like a healthy, earth-friendly choice. Indeed, this animal-free diet and lifestyle features zero cholesterol and 1/20th or less the field growing space required for beef. Since heart disease ranks as the number one killer in the U.S., and our demand for cattle contributes highly to destruction of the rainforest, a vegan diet makes sense. Unfortunately, some people jump right in without much knowledge and soon find themselves living less than optimally. This article lists the top four mistakes people make when going vegan-and offers ways to make a smart transition.

1) The “Fake Meat” and Potatoes Syndrome:

With Tofurky Brats, Tofu Pups, dozens of veggie burger styles, Chik’n and even BBQ Riblets in supermarket freezers, anyone can substitute a meat analog for meat and serve a Standard American Diet dinner with soy and wheat modifications. While these products can work well as transition foods, they also contain both wheat gluten and soy-two high contenders in the food allergy arena. Yes, they offer lower-fat, plant based protein alternatives, but eating gluten and soy at every meal increases your chance of feeling less than great on a vegan diet. Symptoms can include: bloating, sluggishness, irritability, fatigue, and constipation. People who did not previously notice sensitivities to wheat or soy might if these two foods make an appearance in every meal.

The body likes variety. Interview long term vegans and they will tell you that despite the exclusion of animal products, they now eat a wider variety of foods than they ever did as omnivores. Try to break out of the meat and potatoes mindset. Vegetable stir fries, salads with nuts, fruit smoothies with rice or hemp protein powder, and a world of ethnic dishes offer ample protein and nutrients without relying on wheat and soy. When you want to feel mainstream at a 4th of July party or even at family meals with omnivores, meat analogues can help you fit in. But allow yourself to embrace Mother Earth’s bounty: vegans do not live (well) on gluten and soy alone.

2) “I’m So Healthy I Don’t Need Vitamins Anymore”:

For some people who carefully plan their diets, this statement might be true. For most new vegans, it can appear true-for awhile. Compared to the Standard American Diet, vegan diets bring in more antioxidants than average people acquire through food. Several nutrients do require attention, though, namely: B-vitamins (especially B-12), zinc, calcium, and iron.

If you eat whole grains or leafy greens like kale, collards, spinach and chard, you can get lots of these items, but perhaps not quite enough. Although you have stores of B-12, without inclusion of animal products, your reserves can drop to dangerous levels. Low B-12 can result in a form of anemia, increased homocysteine levels (which can lead to heart attacks), fatigue, mood swings and mental fogginess. Gabriel Cousens, M.D. offers a comprehensive article on various vegan B-12 studies: http://www.therawdiet.com/b12.html. The other B-vitamins can help you manage stress, achieve mental clarity, and maintain energy levels. Bottom line: if you feel tired after a few weeks or months of vegan living, a B-vitamin complex and especially B-12 may raise your energy. If symptoms persist, ask your doctor for some blood tests.

Although studies show comparable calcium and iron levels in vegans and people following a standard diet, many people suffer from anemia and pre-osteoporosis conditions. You ingest adequate amounts by drinking green smoothies, eating (and chewing well) at least one salad per day, and juicing calcium and iron powerhouses like broccoli, spinach and kale. Fortified breads, cereals and orange juice can also amp up your intake. Legumes and small doses of blackstrap molasses offer other ways to increase your iron. Look at your diet honestly, though. If you do not consume these things several times per day, consider adding them in or taking a vegan multi-vitamin. If you prefer whole foods, you can add a teaspoon or more of spirulina (a blue green algae) to fruit smoothies for an instant nutrient boost. It’s green, but a kale, spirulina, avocado (and/or almond milk), banana, and agave nectar smoothie will leave you energized and wanting more.

Zinc poses a challenge to animal-free diets, but you can find it in pumpkin seeds, legumes and nuts. Their protein facilitates zinc absorption. If you find yourself getting sick a lot since going vegan, have lower sexual drive, or skin problems, make sure your multi-vitamin contains zinc. If you decide to take a separate supplement, you might want to check with your doctor first. Zinc overdose can quickly become toxic.

3) Low Fat, No Fat and Wrong Fat

Most people have heard of the benefits of Omega-3 Fatty acids, especially as doctors began recommending fish for its Essential Fatty Acid (EFA) profile. “Essential” means you must acquire these fats from food; your body needs them and cannot make them on its own. Ideally, you want a balance of Omega-3 and Omega-6 Fatty acids, but without planning, a vegan diet can become very Omega-6 heavy. Corn oil, safflower oil, sunflower oil, and soybean oil all favor Omega-6 absorption. Imbalances of Omega-6/Omega-3 can lead to mood swings, mental decline, sore joints, poor immunity, and acne, among other problems.

High sources of vegan Omega-3 fats include: flax seeds and oil, walnuts, canola oil (controversial due to genetic engineering) and leafy greens. Hemp seeds and oil provide the perfect ratio of Omega-3 to Omega-6 fats, as does Udo’s Oils, a product created by scientist Udo Erasmus. Additionally, algae-from which fish receive their Omega-3’s-provide great plant source fats. In addition to spirulina, Omega-Zen 3, E3Live, and Crystal Manna offer vegan ways to balance your fat intake.

4) In Search Of: Perfection through Diet

No diet will solve all your problems, all the time. I have personally witnessed some incredible transformations in people switching to a vegan diet, but the changes proved long lasting only in those people who also made major lifestyle and attitude changes. Trying to eliminate every possible animal ingredient, animal testing or negative impact on an animal can become an obsession that interferes with abundant, joyful living. If you’ve made the commitment to live animal-free, I commend your choice. If you would like to inspire others to live this lifestyle, then I suggest you make it seem as easy and attractive as possible.

Yes, you’ll need to read labels in the grocery store and ask questions in restaurants. Yes, you might consult PETA’s guide to shopping, but ask yourself how far you need to go on every single item. We live in a world that, unfortunately, exploits animals and destroys our environment. We can each make small and large strides towards improving that state of affairs. We also live among other human beings. In your new found compassion towards animals, try to remember the people in your life. Education by example usually proves more effective than lectures, shame fests and ultimatums. If you turned to a vegan diet for health reasons, enjoy your new found health! If you turned vegan for the animals, become an advertisement for animal-free living! Look good, feel good, smile more.

Bon appétit!

Cut Throat Medicine: A New Theory on Why You Have Tonsils and What Happens If You Lose Them

Why do we have tonsils? Is there a particular function they serve?

Despite high tech medicine, there are still some basic questions about how the human body works that stump the medical profession. And the function of the tonsils is one of them.

When I was in medical school, almost nothing was mentioned about the tonsils. Textbooks devote only a paragraph or two to these organs. So doctors know more about how to remove them than what they do in your body.

Despite not knowing what they do or why our bodies have them, US doctors perform about 650,000 tonsillectomies each year. At around $10,000 per surgery, this means that removing tonsils generates close to $6.5 billion annually. And that’s for only one surgical procedure.

Removing the tonsils was at one time the fashion, and was supposed to relieve throat infections, although evidence suggests that there is not a significant enough decrease in throat infections following tonsillectomy to justify widespread use of this procedure. Now, the primary reason for tonsillectomies in children is for sleep apnea and other sleep disorders thought to be caused by enlarged tonsils obstructing the throat and airway.

What do doctors know about the function of the tonsils?

Medicine contends that the tonsils are part of the lymphatic system which helps to fight infections, since the tonsils contain lymphoid tissue that produced white blood cells and antibodies. However, tonsils are not lymph nodes. Lymph nodes have sinuses through which lymph fluid filters. Nothing like that happens with tonsils.

The tonsils are walnut sized glands composed of lymphoid tissue that surrounds several deep crypts, or folds. Lymph does not filter through the tonsils, but saliva filled with bacteria and food does contact the tonsil crypts. Bacteria are known to reside within these folds. As we swallow, food and saliva wash past these folds sending samples of the bacteria in them down our throats.

Medicine claims it has no idea what tonsils are really supposed to be doing in the body, apart from some vague immunity function. Textbooks say the tonsils are the first line of defense against infection, although any pathogen in the tonsils is already in your intestines and/or lungs, so it is hard to understand how this is a first line of defense. The tonsils are also said to trap pathogens in the mouth, although there is no mechanism to describe how tonsils can do this since they are not a filter, as are lymph nodes. In fact, tonsils are accused of spreading bacteria, not trapping it. Research also shows that removal of the tonsils does not seem to increase susceptibility to infection. So the role of tonsils in immunity is unclear.

Strange, isn’t it, that medicine can map the human genome, but they can’t tell you what the tonsils are for.

Tonsils and Bacteria

I would like to propose a new theory on the function of the tonsils and why we have them. But to understand their purpose in the body, you need to understand bacteria.

Most people realize that we live in a bacterial world. Our skin and mucous membranes are covered with colonies of bacteria. Our intestines are filled with bacteria. Each of us may have over 500 species of bacteria living on and in us.

Some of these bacteria can cause disease when the body is weakened. Other bacteria are helpful, aiding in digestion and fighting off bad bacteria. The emerging field of probiotics recognizes the importance of bacteria to health, and tries to supply needed bacteria to the human body. Lactobacillus acidophilus in yogurt is one example of a beneficial bacteria used to aid digestion.

The study of the interaction between bacteria and their human hosts is a relatively new field, so many links are just being discovered. Studies have already shown that intestinal bacteria can cause weight gain, or weight loss. Bacteria are needed for the production of certain B-vitamins and Vitamin K.

The discovery of the role of the stomach bacterium Helicobacter pylori in the formation of stomach ulcers and cancer led to antibiotic therapy for these conditions. Now, however, scientists are warning that this bacterium is also beneficial. Maladies such as gastroesophageal reflux disease, Barrett’s esophagus (an ulcerlike disease in the esophagus), and cancers of the lower esophagus and gastric cardia (upper stomach) have been dramatically and progressively increasing since doctors have been eradicating this bacterium with antibiotics.

H. pylori has also been shown to control the levels of the human hunger-causing hormone ghrelin, produced by the stomach lining. Ghrelin increases appetite for high calorie foods. As a result of antibiotic therapy to kill H. pylori, levels of ghrelin become elevated, increasing hunger and food intake, and resulting in obesity.

It’s clear that some bacteria are an important part of our bodies and physiology. We have lived with them since the first humans. And we rely on them for health.

Bacteria and Digestion

One important benefit of bacteria to our health is the service they provide for digestion. Bacteria help us digest things we could not easily digest by ourselves.

Take the case of cows, goats, horses, and other grazing animals. These vegetarians cannot digest the cellulose in the grasses they eat without the help of bacteria. The bacteria breakdown the cellulose into sugar, which the animal can absorb. Without these bacteria, these animals would starve on their vegetarian diets.

So important are these digestive bacteria that these animals have special organs for incubating their bacteria and fermenting their food. Cows, goats, and sheep have a rumen, essentially a large fermentation sac that holds the eaten greens and bacteria. Horses ferment their grass diet in a sac called the ceacum, which is located between the small and large intestine.

Essentially, bacteria are part of these animals. They have special digestive organs that specifically rely on bacteria for digestion. You cannot understand the function of the rumen or ceacum of these animals without understanding the role of bacteria in their process of digestion.

In humans, bacteria also help the digestion of our food. While we make our own digestive enzymes for breaking down starch, proteins, and fats, bacteria in our intestines do their own digestion of our food, adding their digestive products to what we produce. We end up absorbing the products of bacterial digestion as well as the products of our own.

Given the high population of bacteria in our intestines, our bodies have lined the intestines with lymphoid tissue that is part of the immune system. This tissue produces white blood cells which in turn produce various substances, such as antibodies, that control and cultivate our bacteria to keep them from getting out of control.

Essentially, our bodies are part bacteria. We have organs that rely on bacteria, and an immune system with the ability to use and manage bacterial populations.

How do bacteria get into the human digestive system?

One way bacteria get into the human digestive system is with the food itself. Fermented foods, such as yogurt or sauerkraut, have their own bacterial ingredients, and these help in the digestion of these foods. Raw foods in general have more bacterial content, and the enzymes provided by these bacteria aid digestion, which is a main reason why some people are raw foodists. Most people, however, cook their food, killing potentially bad bacteria but also killing beneficial bacteria and their helpful enzymes.

The greatest source of bacteria for our intestines is the mouth. Our mouths are filled with bacteria. Each time we swallow or eat food, oral bacteria are washed down into the stomach. While the stomach has an acidic environment that kills some bacteria, many get through the stomach and into the intestines.

Mouth bacteria are everywhere – around the gums, on the tongue, and in the tonsils.

“Stones” or “kernels”?

Many people have “stones” in their tonsil crypts, also called tonsilloliths. These whitish plugs are sometimes a cause of annoyance and they can be expressed from the tonsils by gently pressing. The “stone” is composed of bacteria, calcium, and cell debris, and is reminiscent of kefir kernels which are used to develop bacterial cultures. Perhaps these tonsil stones are also for developing bacterial cultures.

Of course, the tonsils are exposed to food as well as bacteria. These get caught up in the tonsil crypts. The crypts would allow certain bacteria to flourish in response to this food. Each time we swallow, the bacteria in these crypts essentially seeds the digestive tract.

It seems, then, that the function of the tonsils is as incubators for intestinal bacteria. The crypts are there to create an environment where our food meets our bacteria. Lymphoid tissue surrounding the crypts help cultivate the correct bacterial balance for our diet.

The tonsils, then, seem to be digestive organs. Their function is to manage the microflora of our digestive system.

If you eat lots of dairy products, for example, the milk in your throat coats the tonsils and lets milk-eating bacteria flourish there. These bacteria can then inoculate your intestines to aid in digestion.

Of course, this may be only one of several other functions of the tonsils in the control of bacteria. But the fact that there are crypts or pockets in this organ which hold food and bacteria suggests that this organ is involved in bacterial homeostasis. Its location at the back of the throat and in close contact with food suggests its digestive function.

If true, then this means any change to our oral environment may impact on our tonsil bacteria. Alcohol, sugar, smoking, dehydration, and taking drugs may alter the bacterial community in the tonsils and impact on digestion. It could lead to derangement of the bacterial microecosystem within the tonsils. This may cause digestive problems such as bloating, indigestion, diarrhea, constipation, food sensitivities, and more.

If the bacteria within the tonsils gets out of hand, the tonsils swell as white blood cells are activated to manage the bacterial community. We have all experienced swollen tonsils. It is usually caused by bad bacteria taking over the tonsil crypts.

This is when medicine comes into the picture. Doctors recognize that tonsils get infected and can spread infection as you swallow, continually seeding your intestines with these bad bacteria. This can cause trouble swallowing and breathing, so the doctors often suggest tonsillectomy, about 650,000 times each year.

What happens if you remove the tonsils?

One disturbing outcome of tonsillectomy is excessive weight gain. Childhood obesity is a real problem and could be related to tonsillectomies. However, the medical community does not want to acknowledge the link, since they see no mechanism for the connection.

How would removal of the tonsils cause obesity? If you think of the tonsils as only lymphoid organs with no known function apart from some uncertain immune function, as medicine currently does, then this question is a mystery. However, when you think of the tonsils as digestive organs, it makes sense.

If the purpose of the tonsils is to help seed the digestive system with helpful bacteria that aid digestion, then loss of these bacterial enzymes means less efficient digestion. Certain deficiencies may result from the lack of bacterial enzymes, causing the tonsillectomized person to eat more to get needed nutrition. Eating a ‘normal’ quantity may not be enough to provide all the needed nutrition, although it still may provide lots of available calories. To get the nutrition needed, excess food is consumed producing excess glucose absorption and resulting fat deposits.

On the other hand, lack of certain bacteria may make calories less available, leading to weight loss.

We rely on bacteria for digestion, and on the tonsils to cultivate the right bacteria. Without tonsils the bacterial flora of the gut will be less controlled, and you might not have the correct bacteria for your digestive needs, leading to all sorts of problems.

This may also explain some food allergies. Food allergies usually result when foreign proteins are not completely digested into their component amino acids. Amino acids do not typically cause allergies, but proteins and protein fragments can be powerful antigens leading to allergies. Without the aid of bacterial digestive enzymes, there is a greater chance that these proteins will not be fully digested, increasing the chances of allergic reactions.

If removing the tonsils can lead to excessive weight gain, then what happens when you give people antibiotics? Shouldn’t antibiotics kill at least some of the bacteria within the tonsils? Shouldn’t this have a similar outcome as tonsil removal?

Actually, antibiotics also cause weight gain.

Why has the field of medicine failed to recognize this function of the tonsils?

Modern medicine has gained its power with the development of antibiotics. Bacterial diseases can kill, and antibiotics have saved lives. The prejudice against bacteria has permeated the medical and popular culture, resulting in antiseptic hand washes, mouthwashes, and an over sanitized world. You can’t expect an industry that discovered antibiotics to easily embrace bacteria as important to health. As a result, the tonsils are seen as a “first line of defense” against invading germs and nothing more. Once these bad germs get hold of the tonsils, they should be removed, they assert. It never occurred to them that the tonsils also hold good germs. To the antibiotic addicted medical model, there are no good germs.

There is a basic flaw in modern medical reasoning. Modern medicine considers some parts of the human body as unnecessary. Doctors are not trained to think that there is a reason for everything in our bodies. However, our bodies were designed by nature (or God) to work a certain way, even if we cannot currently understand that design. Crypts in tonsils collect bacteria for a purpose, even if our current science cannot fathom that purpose. Any doctor that removes the tonsils or the appendix or any other part of the body because, they assert, it has no purpose is only slightly less a fool than the person faithfully following their prescription.

This does not mean that tonsils should never be removed. There may be cases when this is necessary. But the cause of the tonsil problem needs to be addressed. Why would these bacteria-managing organs lose control over their bacteria?

The Causes of Tonsil Problems

Perhaps the greatest cause of tonsil problems is the overuse of antibiotics. We know that antibiotics can cause diarrhea as it disturbs our intestinal bacterial community. Antibiotics will also disturb our tonsil bacterial community. Eating foods with beneficial bacteria, such as yogurt, is often recommended after antibiotic use to reseed the intestines with these beneficial species. People who still have their tonsils may recolonize their tonsils with these good bacteria. Those without tonsils may need to continually reintroduce good bacteria with their food.

Another problem may be the use of alcohol, both as a beverage and as a mouthwash. Alcohol will disturb our tonsils, irritating the mucous membrane and altering the microfloral composition. Smoking may also be a problem. Nicotine has been shown to affect a broad spectrum of bacteria in the mouth, suppressing some bacterial species and stimulating others.

Realizing that the tonsils are digestive organs may open up a new field of medicine where we can clean and reseed tonsils with the proper bacterial community for our dietary and health needs.

What About the Appendix?

Of course, this raises a question about another organ that medicine says we don’t need – the appendix. This organ, like the tonsils, holds bacteria. It is at the mouth of the large intestines, or colon. Could the appendix be seeding the colon with beneficial bacteria for colonic digestion? After all, the colon is where vitamin B-12 is activated by bacteria. Could the appendix be the tonsils of the colon?

Don’t expect an answer from the medical community. There are nearly 300,000 appendectomies performed in the US each year.

Could a tonsillectomy lead to obesity?

By the time a surgeon sees an appendix or tonsil, it is usually when the organ is inflamed with disease. Perhaps in some situations the removal of these organs is appropriate and necessary.

However, before you can make that decision, you need to know what the tonsils and appendix normally do and what you might be missing without them.

Our culture is facing an epidemic of obesity. If tonsils are indeed important managers of the body’s intestinal bacterial communities, then loss of tonsils may be an important factor for creating obesity and other intestinal and colonic diseases.

Gas, indigestion, irritable bowels, food cravings, diarrhea, food allergies. The list of possible negative impacts of tonsillectomy will likely grow as knowledge of the role of bacteria in maintaining health grows.

In the meantime, if your doctor tells you to remove part of your body because he doesn’t know what it’s for, then find another doctor.

3 Day Detox Diet For The Body – What Can It Do?

Detoxification is a popular and effective way to cleanse and purify the body to keep it working like brand new. Of course, aside from its health and wellness benefits, detoxification can also eliminate water retention and help shed excess pounds. Thousands of people all over the world detoxify themselves on a regular basis and this number even includes several Hollywood celebrities. If you’re considering detoxification whether for weight loss or body cleansing, then a 3 day detox diet would be the best place to start.

What Is A Three Day Detox Diet?

Basically, a 3 day detox diet describes what you should expect – a diet that lasts for three days. Detoxification diets vary in the foods that they promote and allow, and there is no strict food requirement for this type of diet. The only requirement is to follow the diet strictly for the whole three day period.

Why Three Days?

Now you may ask, why follow a 3 day detox diet? Why not follow a 24-hour detox or a 7-day one instead? This question is very common among beginners and newbies, and the answer is that a 3 day detox diet would be the most conducive and appropriate one because it is just short enough for someone who has never tried this kind of dieting before, but it’s long enough to produce results.

Some people follow a 24-hour diet but most of the time, short diets like this fall short when it comes to producing results. Diets that take too long, on the other hand, can be difficult to follow – especially for someone just starting.

What To Expect with the 3 day Detox Diet?

Again, there is no strict plan to follow if you’re considering the 3 day diet. You can follow any other detoxification plan but reduce the duration to three days. If you finally pick out a diet to follow make sure that you follow some safety procedures:

  • Take in as much water as you can. Eight glasses a day is the minimum.
  • Liquid intake is important to help flush out the toxins, yet you should not rely on sodas, carbonated drinks, coffee or sweet fruit juices. If you suddenly crave for a sweet drink, drink fresh fruit juice instead.
  • Pick a diet that won’t starve you. Your 3 day detox diet should be detoxifying in a way, but should also be safe to follow. It should not simply just consist of liquid drinks or just one type of food, as it may compromise your required nutritional intake.
  • Follow the diet thoroughly. If your diet says only raw food for the three days, then only eat raw fruits and vegetables and don’t eat meat or cooked grains. Following your diet properly will give you the best results.

Regardless of your 3 day detox diet of choice, it’s important that you take these considerations to make sure that you stay healthy and safe. Take note of any possible changes such as nausea, light-headedness or frequent bowel movements. These are usual effects of detox diet plans, however you should know how much is too much and when that happens, you should see the doctor right away.

Food Safety Bacterial Growth Requirements

As food safety bacteria are very similar to us they need similar conditions in order to grow. The main conditions are food, moisture, warmth and time.

Food and Moisture.

There are four main food types:

· high risk foods

· raw foods

· low risk foods

· ready to eat raw foods.

High risk foods are common in food poisoning outbreaks. They are usually composed of protein, are ready to eat, stored under refrigeration and no further processing such as cooking is required. Examples include pates, sandwiches, filled rolls, fresh cream and artificial cream cakes, pies and cold cooked meats.

Raw foods are a major source of food poisoning organisms. High risk foods must be kept away from raw foods at all times or cross contamination will result, compromising food safety and food poisoning will occur.

Low risk foods do not pose a food safety hazard mainly because they lack one or more of the requirements for bacterial growth. They could be acid foods with a pH of less than 4.5, they may have a high sugar, salt or fat content which are good natural preservatives. They may be dried products or preserved foods not requiring refrigeration. They may be foods that require ambient storage.

The last category of food is ready to eat raw foods. These include fruit and salad vegetables and they must be thoroughly washed before consumption to minimise the risk from low-dose pathogens.

High risk food contains sufficient moisture for bacterial growth.

Warmth.

The next thing to consider is warmth. If we control warmth then bacterial growth will not occur.

The maximum recommended temperature for freezers is -18°C. At this temperature there is no bacterial growth, bacteria remain dormant. Although some bacteria are killed during the freezing process, many remain alive.

Fridge temperatures should be between 1 and 4°C. Although the maximum legal fridge temperature in the UK is 8°C. At fridge temperatures some bacteria will grow very slowly including Listeria and C botulinum.

The next range of temperatures is the temperature danger zone. This is between 5 and 63°C. Once food is being prepared it must be kept out of the temperature danger zone. If food is left in the temperature danger zone bacterial growth will occur, affecting food safety and food poisoning will result. As bacteria enter the temperature danger zone at 5°C they start to grow slowly. As the temperature increases the bacteria will grow more profusely. Bacteria grow best at 37°C, which is body temperature. As temperatures increase from 37°C bacterial growth slows down. Most bacteria are killed by 52°C. The UK recognised safety cooking temperature is 75°C, although foods can be cooked at a low temperature over a longer period of time.

The hot holding temperature is 63°C, which is the top of the temperature danger zone. If food is to be served hot, for example in a carvery situation it must be retained above 63°C. If the food is above this temperature, there is no time limit to how long the food can be served for and there is no food safety hazard.

If cold food is refrigerated, it must be retained at 1 and 4°C. The time limit would depend on the food product. The food could not be retained without time limit as eventually there would be mould growth (mould can grow at very low temperatures).

The two hour hot rule allows foods that had been prepared and are meant to be served hot, to be served at ambient temperature for no more than two hours. For example if food is being retained at 63° C and suddenly the heating equipment breaks down then that food which is losing temperature can be sold for a further two hours. After two hours the food is allowed to be chilled and reused at a later occasion after refrigeration.

The four hour cold rule allows foods that are normally sold at refrigeration temperature to be served at ambient temperature for no more than four hours. For example if sandwiches are prepared and refrigerated, and the refrigerator breaks down, the temperature will rise. The sandwiches must be sold within four hours. After four hours any remaining sandwiches must be disposed of.

In order to check temperatures of freezers, fridges, cooking temperatures and delivery of foods, a temperature probe must be used. It must be a thermocouple temperature probe which is able to be calibrated. You can calibrate with boiling water, when the probe should indicate a temperature of 100°C. The bottom range of temperatures can be checked with mixture of ice and water. The probe should indicate a temperature of 0°C. Probes must be cleaned and disinfected between use. This can be achieved by using alcohol wet wipes or simply boiling water. The temperature probe must be inserted into the thickest part of the food which is known as the core temperature.

For further information and details of food hygiene training courses go to: Food Safety Training.

A Lupus Diet – Eliminate Lupus With Nutritional Healing

Lupus and Digestion

When dealing with an anti-inflammatory disease such as lupus, it is extremely important you use your first line of defence, the nutrients from food, to support your body’s ability to avoid flares and promote healing. Although doctors say that there is no lupus cure, it simply isn’t the case. Not only have I completely healed (and tested negative) for lupus, others have as well. The best news is that many of us healed in different ways, one of which is through a lupus diet.

As with many auto immune and degenerative issues, lupus can compromise the digestive tract, making it essential the nutrients you are eating are being absorbed. It is also necessary to determine if you have any food sensitivities and allergies, that will also affect how well you digest your food, if your body reacts to it and therefore how you feel.

Although not often publicized, the best diet for lupus and healing is ultimately the best diet for everyone as it is derived from the unparalleled nutrition offered from fresh fruits, vegetables and whole foods while avoiding far too common processed, fatty, refined foods so abundant in our food stores. The simple reason this type of diet is so helpful is because it is, by nature, an anti-inflammatory diet. The best diet for Lupus includes simple, freshly prepared natural raw foods while eliminating fast processed foods and the 4 ‘white foods’ including sugar, salt, flour and carbohydrates.

Lupus patients are also well advised to be careful when consuming nightshade vegetables such as tomatoes, potatoes, eggplants, and pepper in addition to alfalfa as these have been linked to trigger flares. It is important to note, however that people have different dietary needs and don’t react the same to foods, so what may trigger one patient may not be a food trigger for another.

Say good-bye to fatty foods!

Fatty foods are essentially inflammatory. It is for that reason they should be completely avoided, at least while you are in the healing process and working to eliminate lupus and experience a lupus cure. It is far better to allow your body to heal and regain a properly functioning immune system and then slowly introduce a few favourite foods back, (while looking forward to regaining your health and vibrancy).

In addition to being inflammatory, fatty foods also cause what is known as ‘thick blood’ which lowers the body’s oxygen supply to the cells and tissues in your body. Not only can this cause tissue damage, which promote auto-antibodies (the last thing your body needs, as it causes an inflammatory response) but also significantly dampens your energy levels. Chronic fatigue is one of the primary issues dealing with lupus, so please heed this caution in particular for your dietary practices.

Nutritional Healing for Lupus A low-fat, whole food, plant based diet is the diet of choice if you have lupus, or any disease concerning inflammation (which most disease do!). Not only will it decrease your joint pain, reduce strain on the kidneys, spleen and other organs, it will also lower your blood pressure and cholesterol levels and reduce the risk of heart attack. Another added benefit is it will also support weight loss, which many lupus sufferers write to me about, as a consequence of steroid side effects.

Most importantly, this diet will reduce the number of antigen-autobodies in your body, a primary factor that causes lupus flares. Many people are now aware of the great health benefits derived from Omega 3. The primary benefit concerns the fact that these essential fatty acids act as an anti-inflammatory, exactly what we need if we have lupus. Therefore, with reduced inflammation comes reduced pain and increased mobility.

Because our common food intake doesn’t provide enough of these healthy fats, it is extremely wise (especially if you have lupus) to supplement with them. Flaxseed oil is a popular source of Omega 3, however recently there is evidence that your best source of omega 3 comes from fish oil, in particular krill oil. Of course, eating a diet rich with Omega 3 is important, and the most common source of EFA’s is from salmon, and other cold-water fish such as tuna. Other sources include avocados, spinach, and mustard greens.

There are a lot more lupus diet do’s and don’ts you should be cognizant of, including the debate on protein (including soy protein and lupus), and which nutrients are destroyed through various drugs you may be prescribed. These dietary issues are typically not discussed by your doctor and if you would like more information please visit the site listed below. What you eat matters! (If it matters when we’re not ill, think of how much more important it is for when you are!). Remember, lupus can and has been healed and you have every reason to believe it can work for you too (or at minimum, significantly reduce lupus symptoms). Despite doctors claiming there is no Lupus cure, for those of us who no longer have it, we beg to differ. If you have any question on lupus please feel free to contact me at the email address listed below.

Wishing you and your loved one’s the very best, especially in good health and lupus-free!