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130 articles in food

Sacred Truth Ep. 51: Female Sexuality

Sacred Truth Ep. 51: Female Sexuality

For many years I’ve worked with herbs. I love the purity of them and their effectiveness when used to treat everything from infections and fatigue to depression and clearing stress. High on the list of my favorite herbs is Ashwagandha. It is also one of the most powerful herbs in Ayurvedic healing. It's been used since ancient times to impart the vigor and strength of a stallion to the body. In fact, in Sanskrit, the name itself means "the smell of the horse." Ashwagandha has long been known for its rejuvenating properties. Recently an excellent study reported in Biomed Research International discovered that Ashwagandha could significantly improve female sexual functions when women are given it in a concentrated form as a root extract. Fifty women diagnosed with female sexual dysfunction, including lack of sexual desire, poor sexual arousal, little or no female orgasmic experience, and an inability to become aroused through genital stimulation, were given this remarkable herb in an attempt to find out what, if anything, it might do to enhance their sexuality. Twenty-five of them took 300 mg of Ashwagandha root twice a day. The other twenty-five received a placebo during the eight-week period of the study. Researchers evaluated their sexual functions, including lubrication, arousal, desire, satisfaction, orgasm, pain, and overall sexual activity response to therapy, at four weeks and then again at eight weeks during the study. Those who received Ashwagandha reported significant improved sexual function scores when it came to orgasm, satisfaction, arousal, and lubrication. They experienced heightened sexual desire and even a growing number of successful sexual encounters by the end of the eight weeks compared to the women who'd been given a placebo. Researchers also discovered that Ashwagandha given in this way lowers the experience of chronic stress, which interferes with sexual response by lowering serum cortisol. They also reported another possible mechanism by which Ashwagandha enhances female sexuality: it was by "offsetting androgen deficiency syndrome, which is seen as contributing to a lack of sexual desire in some women." What is also interesting is that this wonderful herb even appears to increase serum testosterone, which plays an important part in sexual functioning in both men and women. The power of something as simple as a herb never ceases to amaze me, provided you know how to use it. Ashwagandha is rich in medicinal chemicals including alkaloids, choline, amino acids, fatty acids, and a variety of natural sugars. I’ve used it for many years to counter all kinds of difficulties, including problems concentrating, fatigue, stress, and lack of vitality. I discovered long ago that it can alleviate not only these common symptoms, but also supports energetic rejuvenation and heightens our sense of well-being. Of course medical researchers have been examining the power of Ashwagandha for years. There are more than 200 studies on the healing benefits of this botanical. Here are just a few of the other healing properties of Ashwagandha: It offers anti-inflammatory benefits. It helps reduce brain cell degeneration. It stabilizes blood sugar. It reduces depression and anxiety. It protects the immune system. Ashwagandha is what is known as an adaptogenic herb. Adaptogens contain a combination of health-giving substances including vitamins, amino acids, and other plant factors to support health. They can help your body cope with all sorts of external stressors, including poisons in the environment as well as internal challenges, including insomnia and anxiety. A healthy body is only built when we take into it essential vitamins, minerals, and other nutrients, which it can make use of by metabolizing them into energy and metabolic information for our tissues, organs, and cells. Ashwagandha is usually given in quantities from 600 to 1000 mg twice a day. It can be a great comfort for people who suffer from anxiety and insomnia. Drinking a cup of herb tea that contains a teaspoon of powdered Ashwagandha root before bed can be great for improving sleep. Of course you should always consult with your healthcare practitioner before using any herb to make sure that it is suitable for you, especially if you are taking any pharmaceutical drugs. Ashwagandha is not recommended for women who are pregnant or breast-feeding. Here are a couple of my favorite forms of Ashwagandha: Organic India, Organic, Ashwagandha, 90 Veggie Caps Relieves Stress & Builds Vitality Made with Certified Organic Herbs Herbal Dietary Supplement Safe for Vegans and Vegetarians Gluten Free Order Organic India Ashwagandha from iherb Irwin Naturals, Steel-Libido for Women, 75 Liquid Soft-Gels Bioperine Powered Absorption Promotes Healthy Sexual Response & Pleasure Daily Essentials Fatty Acids - Omega-3 Oils Dietary Supplement Order Irwin Naturals from iherb

Sprout Magic

Sprout Magic

I cannot recommend sprouts highly enough. Not only can they be grown in your kitchen to provide delicious and inexpensive organic salads all year round, but they boast some extraordinary energy-giving properties. When a seed, pulse or grain begins to germinate, it becomes a wondrous energy factory, producing vast amounts of essential nutrients. For instance, the vitamin E content of wheat grains - already one of the best sources in nature - increases up to three times upon sprouting. The B2 content of oats rises by at least 1300 per cent. Apart from the vitamins, sprouts also contain considerable quantities of minerals and even protein, all in readily-assimilable form. The process of germination, like the process of digestion, converts complex energy reserves into the simple energy compounds needed for metabolism. Sprouts are in effect a 'predigested' food, so that when you eat them your body is able to absorb their nourishment. They are also rich in chlorophyll, which supports your body's production of hemoglobin (the oxygen carrying molecule in the blood), vital for cell energy metabolism. In just a few minutes a day, you can cultivate a continual sprout supply so that you never run out of fresh salad ingredients. One of the simplest ways to grow a variety of sprouts is as a mix. I particularly like a combination of alfalfa with lentil and mung. To this I occasionally add a few fenugreek or radish seeds for extra zest. Another of my favorites is wheatsprouts, which have a delicious chewy texture and nutty flavor. These I sprout on their own because they are ready so quickly - usually in 2-3 days. Incidentally, even someone with a food sensitivity to wheat can usually enjoy wheat sprouts problem-free, thanks to the changes that occur in the grain during germination. Leslie's sprout magic mix In a large glass jar place 6 tablespoons of alfalfa seeds and 2 tablespoons each of lentils and mung beans. Fill the jar with water and leave to soak for about 12 hours (or overnight). Drain the excess water away by placing a sieve over the neck of the jar, and then rinse and drain twice more. Divide the mixture between two (or more) jars so that there are no more than two inches of sprouts in each. This way your sprouts will have room to breathe and grow. Rinse and drain the sprouts twice a day. Alternatively, take a seed tray and line it with paper kitchen towels, then spread the sprout mix over the bottom of it. Simply spritz the sprouts with water from a plant spray twice a day and stir them around gently for aeration. After 4-6 days, when the alfalfa seeds have developed little green leaves, the mix is ready to harvest. Rinse the sprouts well and drain. Store them in the fridge in an airtight container or in sealed polythene bags, to be used abundantly in salads and other vegetable dishes.

MultiVitamins Matter - Shun The Synthetics

MultiVitamins Matter - Shun The Synthetics

The shelves of health food stores are chock-a-block with vitamin and mineral supplements. If you want to get the very best of them for the sake of your own health and that of your family you’ll need to choose them carefully. Despite their big price tags and the sexy designs that appear on their labels, the vast majority of multi vitamin and mineral products consist of synthetically manufactured chemical lookalikes of no value to your health. You’ve got to go for feed-state multivitamins and minerals if you want health supporting benefits. More about this in a moment. WHO NEEDS VITAMINS ANYWAY? We all do, despite the fact that a myriad of medical professionals completely untrained in good nutrition continue to tell their patients that taking supplements does nothing but produce expensive urine. This is nonsense. As far back as 20 years ago impeccable research was being published in reputable scientific journals making it obvious that human beings benefit from taking the right kind of multivitamin supplement. For instance, one excellent study which appeared in The Journal of the American Medical Association showed that women who take over-the-counter multivitamin supplements in the first months of pregnancy dramatically reduce the risk of giving birth to a neurologically damaged child. Neural tube defects are amongst the most horrible and most common birth defects. They cause everything from death to paralysis in the child and they affect between 1 and 2 babies in every 1000 births. The study was carried out under the direction of Aubrey Milunsky, director of Boston University's prestigious Center for Human Genetics. It involved 23,000 women, half of whom took multivitamin pills containing folic acid (a B-group vitamin in particularly high demand during pregnancy). The results were astonishing. The incidence of neural tube defects in babies born to the women who took the multivitamin pills was only a quarter of what it was amongst those women who took no supplements. SHAKING THE FEDS So remarkable were these results that they shook United States Federal officials who have for generations claimed that taking nutritional supplements is not only unnecessary but can be damaging to an ordinary 'healthy' person's wellbeing. Nonetheless, the FDA and CODEX still insist that “nutrition is not relevant to health” and that if any vitamins and minerals are to be allowed on the market they will only be permitted in ultra-low doses. Clinically effective nutrients and doses are month-by-month being treated as “toxins” and removed from public access. How do we get around this? By taking good quality Food State Supplements instead of the run-of-the-mill chemically produced varieties. WHY YOU NEED FOOD STATE Most vitamins sold in stores and online are synthetic man-made vitamins that have been produced in the laboratory in an attempt to match the molecular structure of naturally occurring vitamins normally found in our foods. As a result they tend to contain high doses of the chemically-made nutrients in an attempt to make enough of each nutrient biologically available to the body. It is just these high dosages that the FDA and CODEX are targeting by making them illegal to be sold over-the-counter. But there is a wonderful way around this which I strongly urge you to explore—to shun chemically made vitamins (which over 90% on the market are) and go for their Food State cousins. Our bodies have been accustomed to absorbing with ease the vitamins and minerals that we get from our foods. Man-made synthetics, even though they try to match the molecular structures of vitamins and minerals, are not the same. Our bodies do not handle them as well, so you may be taking a high potency man-made synthetic that has come recommended, but you may not actually be absorbing the vitamins and minerals it contains. This is one of the reasons why I am so passionate about whole-food, natural multi-vitamins and minerals. GROWN NUTRIENTS Good manufacturers of whole-food vitamins and minerals grow the majority of the foods and botanicals that go into their formulas themselves. Then, using state-of-the-art scientific instrumentation, they test, validate and document the potencies of all the raw materials that make up the formula. This is achieved by using high performance liquid chromatography to test vitamin potency and inductively coupled plasma optimal emission spectrometers to test mineral potency. They are also very careful in how they handle the food extracts that are often added to these supplements. For instance, they use a very specific system of drying which transfers heat gently and efficiently, removing moisture from delicate foods and botanicals while preventing oxidation of the raw materials. This protects the integrity of the food and the botanicals as well as protecting against the degradation of their nutrient content, maintaining the color and the flavor. TREMENDOUS BENEFITS Because natural Food State vitamins are indeed natural and food-state, you will find that the recommended daily serving of vitamins per person is usually somewhere between six and eight tablets a day in order to be able to obtain the full benefit. In addition to the usual vitamins, i.e. vitamin A, C, D3, E, K1, folate, and so forth, there should be a good broad spectrum of minerals: calcium, iodine, magnesium, selenium, chromium, molybdenum, manganese, etc. These wonderful food-state vitamins also often contain extracts taken from other plants that are beneficial to the body, things like extract of barley grass and green papaya, extract of carrot for instance, as well as astragalus. They may also contain many of the Ayurvedic herbs or the herbs that are used in Chinese medicine—reishi and shitake mushrooms, foti and kudzu root. This is the kind of vitamin that I think you will benefit most from. BUYER BEWARE There are many vitamins on the market that claim to be whole-food vitamins but that are not of top quality. Always make sure, whatever vitamin/mineral complex you choose, that it is free of corn, soy, yeast, wheat and dairy products, and it has been formulated without the use of preservatives, artificial flavors or coloring. Here are some food-state vitamin and mineral supplements at the top of my own list. Tried and tested, they are worth every penny you pay for them. I have used all of these products personally and can’t recommend them highly enough. If you try some of them, I’d love you to let me know how you have found them yourself. MegaFood, Women's, Whole Food Multivitamin MegaFood cares about doing things the right way - they refuse to take shortcuts, and never compromise on quality or the things that matter. Since 1973, they have been going out of their way to source fresh and local foods from trusted farmers. They then make all their wholesome supplements using a one-of-a-kind process to deliver the most authentic nutrition - much more than vitamins alone. Order MegaFood Womens Whole Food Multi from iherb MegaFood, Baby & Me, California Blend, Whole Food Multivitamin Ideal for pregnant and lactating women Order Baby And Me Multi from iherb MegaFood, Men Over 40, Whole Food Multivitamin & Mineral, Iron Free Formula MegaFood cares about doing things the right way - we refuse to take shortcuts, and we never compromise on quality or the things that matter. Since 1973, we have been going out of our way to source fresh and local foods from trusted farmers. We then make our wholesome supplements using our one-of-a-kind process to deliver the most authentic nutrition - much more than vitamins alone. Order Men Over 40 Multi from iherb MegaFood, Skin, Nails & Hair, Whole Food Multivitamin MegaFood cares about doing things the right way - we refuse to take shortcuts, and we never compromise on quality or the things that matter. Since 1973, we have been going out of our way to source fresh and local foods from trusted farmers. We then make our wholesome supplements using our one-of-a-kind process to deliver the most authentic nutrition - much more than vitamins alone. Order Skin, Nails & Hair Multi from iherb

Eat Color

Eat Color

I never met a vegetable I didn’t like. But it took me a while to realize this. For—like a lot of people—I grew up with the mushy Brussels sprouts, canned spinach, revolting beetroot salads, and other nameless horrors served in school meals. It was only when I began to make vegetable juices and exuberant salads, and to cook my own, that I discovered just how delicious vegetables can be in their many incarnations. For a long time, cooked vegetables had a bad rap. Some of this, I suspect, is the result of our not being able to buy good quality organic vegetables in the last 20 or 30 years. So people have come to think of vegetables as rather flavorless things that everyone knows you’re supposed to eat because they’re good for you, but that nobody can be bothered with. RAW OR COOKED When vegetables are cooked properly they have a marvelous flavor of their own. There is nothing quite as comforting as the crunchy pleasure of a baked potato stuffed with a well-dressed living salad, or the light, crisp taste of stir-fried mange touts spiked with almond slivers. And there is little more beautiful to serve with a fish, meat or tofu dish than brightly-colored vegetable purées of carrot, beetroot or spinach. Steam them, stir-fry them, bake them, purée them, eat them raw—however you go, vegetables are not only some of the most important foods in relation to health, they are also some of the most delicious. From the humble turnip to the light-filled leaves of radicchio, vegetables are also sources of light energy from the sun—the same light energy that 15 billion light years ago created the universe; the same energy from which the living body is made. Their beauty is the beauty of the life force itself. When they are grown organically in healthy soils, and eaten either raw or with as little cooking as possible, this energy—which cannot be measured in chemical terms, and whose potential for enhancing health probably goes far beyond even that of the newly discovered phytonutrients—becomes our energy. BEYOND ANTI-OXIDANTS Low in both calories and fat and riddled with fiber, fresh vegetables are rich sources of antioxidants—from vitamins C and E, and the carotenoids—to help protect against the free-radical damage that underlies degeneration and early aging. Not long ago, at Tufts University in the United States, scientists developed a method of measuring the antioxidant power of specific fruits and vegetables by measuring their ability to quench free radicals in a laboratory test tube. They can now test a food’s oxygen radical absorbance capacity. Using the ORAC test, these researchers have begun to categorize a fruit or vegetable according to its overall antioxidant power. They list fruits such as blueberries, blackberries, strawberries and raspberries at the top, along with vegetables like kale and spinach, Brussels sprouts and broccoli. The antioxidant capacities of a specific vegetable go way beyond its vitamin and mineral content. Much depends on the phytochemicals, which give vegetables their distinctive colors and flavors. Already, scientists have discovered hundreds of health-enhancing phytochemicals that inhibit blood clotting, lower cholesterol, detoxify the body of wastes and poisons, reduce inflammation and allergies—even slow the growth of cancer cells. These amazing nutraceuticals, most of which were completely unknown ten years ago, work synergistically. This means that the wider the variety of fruits and vegetables you eat, the greater will be the protective health-enhancing benefits for you. THE EYES HAVE IT Eat more spinach and leafy greens such as silverbeet, kale or collards, and you tap into a rich supply of the carotenoids zeaxanthin and lutein to protect the eyes—and probably the brain too—from degeneration. In one study of 356 older people, reported in the Journal of the American Medical Association, research found that eating good quantities of these leafy green vegetables—the equivalent of a large spinach salad each day—reduced the risk of macular degeneration by 43 percent. This is the age-related retinal disease that has you holding a menu 1 m (3 ft) away from you in order to read it. Another study from the Journal of Neuroscience reported that eating a good portion of spinach each day delayed the onset of age-related memory loss as well. Broccoli and Brussels sprouts, rich in sulforaphane and indoles, protect DNA from damage. Tomatoes, like many colorful fruits and vegetables, help protect against premature aging. Scientists estimate that each of the 60 trillion cells in the human body suffers 10,000 free-radical ‘hits’ each day. And this is on the increase, as a result of increasing chemicals in our environment. Phytonutrients help protect us from oxidation damage. Eating vegetables helps counter damage. Make friends with the colorful vegetable kingdom. Build your daily meals around them by eating salads, drinking juices, and cooking them in ways that preserve as much of their innate life-enhancing abilities as possible. Below are a few of the fruits and vegetables now being widely studied and praised for their powers. There are many more discoveries yet to come. Phytonutrient-rich plants PLANT: garlic and onions phytonutrients: allyl sulfide (allicin) benefits You will find potent anti-viral and anti-bacterial properties in these vegetables. Allicin decreases the risk of stomach cancer and colon cancer, lowers LDL cholesterol, encourages the production of glutathione S-transferase—an enzyme that helps eliminate cancer-causing toxins from the body. These foods also offer many more useful anti-aging and health promoting tasks. PLANT: green leafy vegetables: spinach, turnip,beet tops, collard greens, kale; also in yellow marrows or squashes phytonutrients: lutein benefits A big-league carotene antioxidant that resides in the fatty pigments of plants, lutein keeps carcinogens from binding to DNA, and in doing so protects against degenerative diseases including eye diseases. It is the primary carotenoid present in the macula of the human retina. It also protects cells all over the body, including the skin, from premature aging. PLANT: crucifers: broccoli, Brussels sprouts, cabbage, other leafy green vegetables phytonutrients: indoles, sulforaphanes benefits Indoles prevent cancer-causing hormones from attaching to cells by increasing the body’s supply of the enzymes that weaken cancer-producing xeno-oestrogens. They also eliminate toxins and enhance immunity. Sulforaphanes remove carcinogens from cells and, in animal studies, even slow cancer growth. PLANT: tomatoes phytonutrients: lycopene, P-coumaric acid, coumarins benefits A carotenoid, of the same family as beta-carotene, lycopene is one of the most potent antioxidants of all. It has great antioxidant power. Where it is high in the diet, colon and bladder cancers are low. It also helps lower the risk of cardiovascular disease. P-coumaric acid (which you find in strawberries and peppers as well) inhibits the production of cancer-causing nitrosamines in the body. Coumarins reduce inflammation. PLANT: citrus fruits: oranges, tangerines, grapefruits phytonutrients: limonene, glucarase benefits Limonene increases the body’s production of anti-cancer enzymes and enhances immunity. Glucarase inactivates cancer-causing degenerative chemicals that get into the body and eliminates them. PLANT: citrus fruits: orange vegetables and fruits: mangoes, pumpkins, carrots, sweet potatoes, squash marrows phytonutrients: alpha-carotene, beta-carotene benefits These vegetables get their color from carotenes—antioxidants with a major capacity to boost general immunity and decrease the risk of many kinds of cancer as well as other degenerative diseases and premature ageing. (Other carotenoids in foods such as lycopene, luetin, zeaxanthin and cryptoxanthin may be equally important or even more valuable.) PLANT: berries, red grapes, red wine, artichokes, yams phytonutrients: polyphenols benefits Polyphenols lower the risk of heart disease and flush out cancer-causing chemicals. This group of phytochemicals includes the flavonoids that fight cell damage from oxidation, strengthen blood vessels, decrease the permeability of capillaries, protect the integrity of skin and improve the health of eyes. PLANT: flaxseed or linseed phytonutrients: lignan precursors benefits Lignans are polyphenol antioxidants. Linseed (or flaxseed) is chock-full of lignan precursors—chemicals in the body that turn into lignans through metabolic processes. They help prevent cancers, including breast cancer, by binding to oestrogen receptor sites inhibiting oestrogen’s cancer-producing activities. Flaxseeds are also an excellent source of omega-3 fatty acids important for the production of hormones. SPICY PUMPKIN SOUP Sweet and slightly bitter, pumpkin has a cooling quality. In Oriental medicine, it is used to clear ‘damp’ conditions—from edema and eczema to dysentery. Pumpkin certainly helps regulate blood sugar in the body and strengthens the pancreas. That is why it is often used in natural medicine to help clear hypoglycemia and to improve diabetes. This recipe for pumpkin soup has been in my family for so long that I can’t even remember who created it. I suspect it was my daughter Susannah. It is deliciously spicy and goes beautifully with a simple salad of fresh sprouts and some rich black bread. Instead of pumpkin, you can use marrow or squash if you wish, but you won’t get the same beautiful colour. WHAT YOU NEED 2 medium Spanish onions, finely chopped 3 garlic cloves, finely chopped 450 g (16 oz/2 cups) fresh pumpkin, peeled and cut into small cubes 250 g (9 oz) mushrooms, sliced 2 tbsp extra-virgin olive oil 720 ml (11/4 pints) vegetable or chicken stock, boiling 1 tsp ground cumin small bunch of fresh coriander, chopped 1 tsp ground cinnamon 4 cm (11/2 in) piece of fresh ginger, finely shredded 1 tsp dry mustard 2 tsp vegetable bouillon powder pinch of Cajun seasoning juice of 2 fresh lemons zest of 1 lemon, finely shredded HERE’S HOW Sauté the onions, garlic, pumpkin and mushrooms in a little olive oil until soft. Add the boiling stock and cook for 30 minutes. Add the remaining ingredients except for the lemon juice and zest, and cook for another 5 minutes. Place in a blender or food processor and blend thoroughly. Add the freshly squeezed lemon juice and serve sprinkled with lemon zest.

Eat Fat And Thrive

Eat Fat And Thrive

In the so-called civilized world, the population continues to grow sicker by the year, while food manufacturers, government bodies and the mainstream medical profession keep telling us that we need to eat more low-fat-high-carb foods as well as lots of unsaturated oils and stay away from saturated fats and oils if we want to stay healthy. So people go on buying convenience foods chock full of carbs and sugars, the golden oils and products containing them all the while believing that they are doing the right thing if want to protect themselves from heart disease, cancer, diabetes and all the other degenerative diseases that plague the Western World. Well, my friends, all such advice is not only untrue. It is positively dangerous. To stay healthy, protect yourself from obesity, degenerative conditions and early aging, you must dump the starchy carbs and hidden sugars, all those highly processed unsaturated oils and the packaged convenience foods which contains them. It’s time to get savvy about the right kind of fats and introduce them to your meals. They can bring energy, beautiful skin, and real protection from early aging and chronic illnesses. By the way, they can also make your meals taste great. STOP BLAMING YOURSELF In case you think it’s your fault that you happen to be suffering with a chronic condition or you are overweight, think again. Like most conscientious human beings, you have only been trying to follow the guidelines that doctors, governments and the media tells us will keep us well, slim and protected from heart disease. Here’s the truth: The guidelines we have been given ever since World War II have not only been all wrong, they have been truly dangerous to our health. The powers-that-be have instilled in us irrational fear of fat, largely as a result of the poor research and conclusions drawn back in the 1960s—when Ancel Keys and others were trying to figure out how to prevent heart disease. One group of so-called experts jumped to the conclusion that dietary fat was the culprit. Before long, their rash assumptions were turned into a quasi-religious dogma that has stuck. The low-fat, high-carb-and-sugar eating propounded by them, instead of protecting us from heart disease, obesity and other degenerative conditions, has made us highly susceptible to all of them. LIES CONTINUE Here’s another common fat fallacy: “The Western diet has increased in saturated fat over the last century.” Just the opposite is true. At the turn of the last century, most of the population still got their fatty acids from saturated animal-based sources, such as lard, butter, and tallow. They were better off for it. Then, from 1910 to 1970 in the United States, the proportion of animal fats eaten declined from 83% of all fats eaten to 62%, and butter consumption went from 18 to 4 pounds per person per year—all because of the invention and promotion of margarines. Meanwhile, what did increase exponentially was the quantity of fats we began to take in, in the form of chemically refined unsaturated vegetable oils, margarines, trans-fatty acids and junk fats. The results of all this? Our health has continued to decline. By the way, it’s worthwhile taking a look at how well we’ve fared in combating heart disease and obesity since we began shunning animal fats and eating the masses of the carbs they recommended. The National Health and Nutrition Examination Survey shows that, since 1980, obesity alone has grown to epic proportions, right from the very year the government’s guidelines were published. THE SKINNY ON FATS From the 1960s onwards, governments worldwide have been telling us to eat less fat and more carbohydrate which they figured would make up for the fat we no longer ate. Low-fat foods began to appear on our supermarket shelves for keen and hungry consumers; they quickly became a major financial success story for food manufacturers. We ate baked potatoes instead of fries with our meals, and thought that we were taking the healthy option. We ate low-fat foods thinking that these were good for us, without realizing that food manufacturers, in preparing their low-fat menus, had replaced the fat with sugar. Meanwhile, we were warned against all saturated fats, told that they are dangerous, and urged to eat more polyunsaturated oils such as sunflower oil, safflower oil, peanut oil—all those golden oils that still fill our supermarket shelves. These oils and margarines were held up as beneficial for protecting us from heart disease. Both of these directives turned out to be big fat lies. BEWARE PROCESSED OILS Polyunsaturated fats and oils—which we have long been urged to eat—turn rancid quickly when heated. All the golden oils most people still believe are good for them turn into health-destroying sources of free-radicals that can do the body a great deal of harm. They attack our cells and damage our DNA. Recent, reliable scientific studies show a link between consumption of these processed polyunsaturates and cancer as well as heart disease. DUMP THE GOLDEN OILS Safflower, Corn, Sunflower, Soybean and Cottonseed Oils all tend to be badly processed, using all sorts of unpleasant chemicals. Avoid them. Canola oil, which fills many of our ready-made food products, has been associated with fibrotic heart lesions. It is high in sulfur and turns rancid easily. Margarines are full of trans-fatty acids. Shun them. There’s something else we now know about these oils that will probably surprise you. Analysis of the fat in clogged arteries reveals that only about 26% is saturated fat. The rest is made up of polyunsaturates. So here’s the bottom line: The heart’s preferred source of food when under stress is good old “unhealthy” saturated fat. OMEGA 3 BENEFITS Omega-6 and omega 3 fatty acids, when in the right balance, help your body in all sorts of ways. They increase your cells’ sensitivity to insulin, helping your body regulate its blood sugar. They increase metabolic rate and fat metabolism, so more of your stored fat can be burnt as energy. Natural foods rich in the omega-6 oils include avocados, nuts, flax seeds, and spirulina. Paleontologists have discovered that our ancestors consumed them in the ratio of 1:1 or 2:1 (omega-6 to omega 3 fatty acids). However today, in our Western diets, the balance between these two fatty acids has become all screwed up. Modern diets contain a ratio of about 22:1—far too high for optimal health. This excess can cause all sorts of problems, from weight gain to cancer. What can we do about it? For a start, you never have to worry about getting enough omega-6s. They’re everywhere. What you do need to do is increase your intake of omega 3 fatty acids]. A great way of doing this is to start taking a good-quality fish oil supplement. EAT IN ABUNDANCE Have no fear of the saturated fats found in meat and butter from grass-fed animals, and tropical oils like coconut oil. Coconut oil is great for cooking. Extra-virgin olive oil is great for salad dressings. Eaten on their own, or together with protein, but without an abundance of starchy carbohydrates, good quality natural fats alleviate hunger and act as an excellent source of energy throughout the day. Eating too little good fat cab lead to the experience of sitting down to a meal and, no matter how much you eat, still craving food at the end of it. Good natural fats let you know when your body is satisfied. Introducing the right kind of fats to your meals also helps balance hormones while significantly enhancing how you look and feel. MEET THE GOOD OILS Cold-pressed extra-virgin olive oil, cold-pressed walnut oil, cold-pressed fax-seed oil, avocado oil, sesame oil and coconut oil are all excellent for salad dressings. Eat them and thrive. Olive oil is monounsaturated rather than polyunsaturated—one of the safest vegetable oils you can use. It is well-suited to dressings and can be heated, but only to moderate temperatures. Make sure the Extra Virgin Olive Oil you buy is cloudy (not filtered) and a golden-yellow color. Sesame oil is reasonably stable and can also be used on salads as can cold-pressed walnut oil and avocado oil. Coconut oil is a highly saturated oil/fat and is the safest, healthiest choice for cooking, because it remains stable even at high temperatures. It also boasts antiviral and antibacterial properties. DON’T FORGET BUTTER Millions of shoppers buy margarine in the belief that it’s “better for you than butter.” This is another baseless opinion, forced upon us by bad science and multinational food manufacturers. The process used to turn out margarine, known as hydrogenation, does horrendous things to the already-rancid vegetable oils it is made from. Margarines also contain all sorts of additives you wouldn’t want in your body. It is not surprising that they have now become associated with the development of both cancer and heart disease. Butter on the other hand contains many essential nutrients. Look for butter made from the milk of grass-fed animals if you can find it. Experiments comparing the health of margarine eaters with butter eaters continually find in butter’s favor. In one study, the risk of developing heart disease for butter users was half that of eaters of margarine. Infants and children especially benefit from butter, which fosters normal growth and development. Use this delicious stuff liberally—and without guilt—in the knowledge that your body will thank you for it. THE LAST WORD OF ADVICE Fats and starchy carbs like pasta, bread, and pizza do not mix. Eating them together bring about what is known as the Randle Effect: When lots of fat and carbohydrates are eaten together, as they often are in the standard Western diet, the fats get burnt as fuel, while the carbohydrates are converted to glucose. The glucose in turn is converted into more body fat, throwing any overweight, insulin-resistant person into a terrible vicious circle, where hunger and carbohydrate cravings lead to overeating, followed by an inevitable increase in blood sugar and insulin levels as well as body fat deposits and yet more cravings. The irony is that, for a long time, we have been blaming dietary fat for this, when this phenomenon is actually caused by a high starchy carbohydrate intake, especially in the presence of the junk fats found in margarines, golden oils, and convenience foods. Natural fats eaten on their own or together with protein, but without an abundance of carbohydrates, do not cause the laying down of fat in the body. Nor do they cause insulin resistance. This is perhaps the most difficult thing to grasp for those of us who have been highly schooled in the high-carbs-low-fat approach to weight loss and age protection. Yet, when it comes to staying well it is essential to understand.

Sacred Truth Ep. 52: Genetically Engineered Salmon

Sacred Truth Ep. 52: Genetically Engineered Salmon

I love wild salmon. I always have. It’s not only delicious, but full of the best quality natural Omega 3 oils in an ideal ratio of 6 to 9 parts of Omega 3 to 1 part of Omega 6. Because 95% of our cell membranes contain fat, without adequate Omega 3 fats cells cannot function properly. The terrible news is this: our beautiful wild salmon may already be on the way to becoming little more than an ancient memory. Let me explain. The US Food and Drug Administration is notorious, under pressure from the corporate powers-that-be, for approving human consumption drugs, foods, and other questionable products which should never be allowed on the market. Whether from ignorance or stupidity—one can never be sure which, the FDA has recently outdone themselves. They’ve approved, for human consumption, a hideous, genetically grown, artificial giant salmon. This fish is an artificially concocted creature created by AquaBounty Technologies from a combination of Chinook salmon, from which a hormone-regulating gene has been extracted together with a gene from the ocean pout, plus genes and growth promoters from other fish. This man-made monster has been designed to grow at twice the rate of other fish. The size of this fish is gigantic compared with natural wild salmon. It can grow to 24 inches long and weigh 6.6 pounds instead of the much smaller wild salmon, which are about 13 inches long and 2.8 pounds in weight. This hideous creation is expected to appear in supermarkets in the United States and elsewhere within the next two years. I wouldn't touch such a creature if my life depended upon it. The FDA failed to consult wildlife agencies—something they are required by federal law to do. US Atlantic salmon as well as populations of Pacific salmon are protected by the Endangered Species Act. The FDA’s refusal to do this before giving permission for these genetically engineered monsters to become commercialized is not only irresponsible but also in strict violation of the law. At the moment a broad coalition of organizations are in the process of suing the US Food and Drug Administration for approving the first-ever genetically engineered animal. The FDA also chose to ignore complaints from some 2 million people opposing what they chose to approve. But nothing quite as potentially destructive as the GE salmon has appeared on the scene before. “Once they escape into the surrounding waters in which they are raised—and happens all the time even to conventional farmed fish— as salmon fisherman and representative for the Center for Biological Diversity in Alaska Dune Lankard says. “They’re manufactured to outgrow wild salmon, and if they cross-breed, it could have irreversible impacts on the natural world. This kind of dangerous tinkering could easily morph into a disaster for wild salmon that will be impossible to undo.” This ghastly new GE salmon is now destined to undertake its 5,000-mile journey to appear in US supermarkets in less than two years. As Dana Perls, food and technology campaigner for Friends of the Earth, says, “Major retailers, including Costco, Safeway, and Kroger won’t sell it, and polls show the vast majority of people don’t want to eat it. Yet under this approval it won’t be labeled, violating our fundamental right to know what we are feeding our families.” Let’s hope, for the health of our children, that these lawsuits are successful. The world we live it is becoming frighteningly destructive to ourselves, our animal friends and the earth itself. I believe it is vital that we all be come aware of this and protect our planet as much as humanly possible

Cut Grains And Thrive

Cut Grains And Thrive

There is a well-known saying about computers: “garbage in, garbage out.” The same can be said of your body. It’s no use thinking of the food you choose to eat as if it were a dead fuel. Yet most people do. It is an assumption which results in all our dreadful degenerative diseases, from high blood pressure and atherosclerosis to cancer, chronic fatigue, mental confusion, weight gain and the other conditions for which we are urged to swallow dangerous pharmaceuticals, believing that we are doing the right thing. Here’s what you need to know about starches such as grains and cereals. We’ve been taught that these foods are wholesome, salt of the earth fare. The smell of freshly baked bread celebrates home and comfort. It brings us a superb form of fiber to protect from constipation—or does it? Here is my advice: If you value your health and strength, cut down on or even eliminate grains and cereals from your diet. Your body was never designed to handle them. Sounds revolutionary? It is. But following this advice can not only help make you well and get rid of excess fat. It can restore lost vitality to your life. BACK TO THE FUTURE Here’s why. The genes you have inherited from your ancestors matter. It can take 100,000 years or more for the human body to make a single, natural alteration in its genetic structure. It is not true that your distant ancestors wandered through forests munching on wild fruits like gorillas. For thousands upon thousands of years, they were dwellers in grasslands. They walked bipedally and lived mostly by digging up starchy tubers, roots and corms, which have something in common with today’s potato and taro. Neanderthal man relied on these starchy plants for more than 250,000 years, also hunting and eating herbivores and fish. What scientists now call the Paleolithic diet consisted of 15 to 20% of these carbohydrate foods such as tubers, rhizomes, roots and corms, along with between 50 and 70% fatty animal foods, as well as insects, eggs, birds, reptiles, and creatures from lakes and the sea. Depending upon where these early humans lived in the world, some also gathered foods such as coconuts. Sweet fruits such as those we eat today were non-existent. So were grains. GO WILD, GO FREE At the top of the human food chain, our Paleolithic ancestors were characteristically tall and strong, with incredibly healthy teeth. Their high-meat-high-fat foods together with a relatively small percentage of these vegetable carbohydrates created an amazingly health-giving human diet that has hardly been seen since. They hunted mammoths and fought for their right to them with wild animals who also hunted and ate them. Whether our political and religious leanings like it or not, it still is their protein-oriented, flesh-based diet that remains the healthiest for us today. On such a diet that the forces of natural selection have refined and moulded us to function best. To put it another way, we have been genetically programmed to eat this way for hundreds of thousands of years. HERE COME GRAINS The agricultural revolution began some 10,000 years ago. With the coming of agriculture, man shifted away from his high-protein, low-carb diet. Gradually cereals, fruits, and starchy vegetables began to play a big part in human nutrition. Their bodies suffered for it, as ours still do today. By 4000 years ago, when the agricultural revolution was in full swing, a lot of physical degeneration had taken place. Men and women had shrunk in height. Dental decay and malformation of the jaw had become widespread. Disease epidemics began to shorten the human lifespan. This moment in history marks the very beginning of what nowadays are known as the diseases of civilization, including obesity. It’s hard to imagine a more different scenario from the healthy, nomadic ways of our ancient hunter-gatherer forefathers. Anthropologist Kathleen Gordon at the Smithsonian Institute in Washington DC describes this well when she says, ‘Not only was the agricultural “revolution” not really so revolutionary at its inception, it has also come to represent something of a nutritional “devolution” for much of mankind.’ WHAT’S THE PROBLEM? What’s wrong with grains and cereals? Plenty, and we are not told about it. For generations, we’ve believed that grains and cereals are good for us. Sadly, the truth is that there are plenty of reasons not to eat them often—and, for many people, not to eat them at all. Most grains can cause humans toxic effects. For instance, corn—the domesticated form of the teosinte grass—can create pellagra. Many of us are starch-sensitive as a result of toxins created by our gut bacteria as they try to digest starches. Our 21st century bodies have never been genetically adapted to thrive on them. Research affirms this fact. Grains and cereals contain anti-nutrients to protect them from predators such as birds and insects. They can exert negative effects on human metabolism. These toxins can include lectins and alpha-amylase inhibitors, which behave like allergens. Lectins are especially important anti-nutrients found in many places, especially in grains, legumes, seeds and nuts. They can trigger digestive problems such as nausea, diarrhea, bloating. Your body creates antibodies in response to lectins which can, in turn, launch an attack on your own body, causing autoimmune issues like celiac disease, lupus and multiple sclerosis. Lectins damage the walls of your intestines, creating “leaky gut” so that large particles of food cross the intestinal barrier to enter the bloodstream directly, creating food sensitivities and overwhelming the immune system so it starts attacking your body causing eczema, weight gain, depression and migraine. The best way to reduce lectin’s negative health effects is to cut down on your consumption of grains and cereals or even eliminatee these foods altogether. All grains and cereals are full of phytic acid—a mineral blocker. It prevents your body from absorbing vital minerals such as magnesium, calcium, zinc, copper, and iron. Finally, there is the fiber issue. We’ve been told we need to eat cereal grains to make sure we get enough whole grain fiber. Yet grain fiber contains toxic proteins, including gluten, and roughage that can actually damage the intestinal wall. Cut down on grains, cereals and legumes to create a low toxicity way of eating to keep you slim and fit, and protect you from rapid aging and degenerative diseases. This is your first step towards freedom. SAFE STARCHES What are the safe starches? They include white rice, potatoes, sago, tapioca, and sweet potatoes, provided they are organically grown. Akin to what our ancestors lived on for hundreds of years, these starches can improve your gut health. They also provide useful minerals such as potassium. These foods must be cooked gently so that any natural toxins which they contain are neutralized. Brown rice is not great because the phyten it contains can provoke an immune response. But there are no known auto immune antibodies generated by white rice protein. When it comes to potatoes, you should know that the solanine and chaconine toxins they can contain are generated when potatoes are exposed to light and heat. This is why it’s important to keep them in cool, dark conditions. Any potatoes that have become discolored or not fresh you should throw away. There are other sources of what appear to be safe starches, including buckwheat, amaranth and quinoa, but these have not yet been thoroughly researched. I refer to them as the faux grains. They can be great for baking and to replace the usual grains and cereals. People who choose to use them usually do very well on them. They do not appear to cause weight gain or digestive problems, provided you eat them in moderation. You can make wonderful baked goods from them, such as white rice noodles, pasta dishes, rice crackers to replace wheat crackers, sugar-free muffins, pancakes, and biscuits. To learn more about these delicious safe starches, click here. DECEPTIVE PROGRAMMING Grains and cereals are cheap to manufacture. And they are also highly addictive. For more than half a century, food manufacturers intent on making a profit have been producing a great variety of hyped foods by fragmenting and reducing raw material foodstuffs—including grains and seeds, cereals and legumes—to simple “nuts and bolts”. These are then whipped up into the manufactured convenience foods that most people pick up from supermarket shelves. You know the kind of thing: Ready-to-eat in a minute meals, to cakes, breads and packaged, denatured stuff that makes up three quarters of what most people eat these days. Flour and sugar-based convenience foods full of junk fats have an ultra-long shelf life. Most, in truth, are nothing more than junk foods, devoid of any nutritional value other than calories. The processed fats they contain, together with masses of artificial chemicals used as flavorings, colorings and preservatives, are far removed from the foods you need for health. It is little wonder many human beings today— even those in economically privileged countries—stuff themselves with dangerous pharmaceutical drugs, yet do little more than survive. STOP EARLY AGING Our high-carbohydrate, low-protein diet is a disaster for long-term health. Here are just a few of the negative effects of living on it: Raised serum insulin levels, causing insulin resistance and resulting in metabolic distortions which undermine health and vitality. Lowered basal metabolic rate, leading to weight gain and low energy. Increased adipose tissue growth accompanied by a gross reduction in lean muscle tissue. Acceleration of biological aging. Development of food allergies or sensitivity, especially to grains, legumes, cereals and dairy food. Development of over-active immune system and eventual immune failure. Soaring incidence of degenerative diseases, including heart disease, obesity and cancer. Such a way of eating brings about serious problems with blood sugar levels and causes endless suffering to people with diabetes. And it never reduces high blood pressure. People who lose weight on such a diet never keep it off. Yet the myths we are fed by the media and multi-national corporations persist. We find ourselves stuck in a frustrating circle of misinformation, temptation and self-blame. I believe it’s time to strip away the false “truths” and get back to basics. SET YOURSELF FREE I’ve worked with huge numbers of people who have changed their way of eating—by cutting out convenience foods based on refined flours, grains and legumes, and starchy vegetables—lose their cravings sometimes as quickly as in a few weeks. This feels like they have been set free from a life in prison. Their appetite diminishes, their blood sugar levels stabilize and their life transforms. Before long these people feel uncomfortable when they eat more than their body actually needs. For them, the transition to nutrient-rich-calorie-poor way of eating becomes a graceful, natural experience. They report that they have never felt better, while friends and family tell them they look wonderful. I would never have believed this had it not also happened to me. You will only know what it can do for you when you get yourself into a low-grain-and-cereal way of eating, or even eliminate these foods altogether. I challenge you to find out for yourself.

Raw Juice

Raw Juice

Fresh pressed apple, grape or carrot juice is like nectar from the gods compared to the bottled variety you can buy. And raw juices have remarkable healing properties. I was taught years ago by two doctors that they are not only great drinks for children, but ideal to give whenever a child is ill. Raw juices cannot be made in a food processor or blender. They require a special juice extractor - usually a centrifuge affair, into which you feed the fruits and vegetables as it chops them and spins out their precious juices. Then you are left with the juice which you drink and the pulp which you toss into the compost. The health-promoting properties of fresh juices depends on their being drunk live - that is, within a few minutes of being made - so that the oxidation process which sets in almost immediately does not destroy essential vitamins and enzymes. I find however that if you make a thermos full of juice and chill it immediately by filling it with ice cubes it will keep for several hours. Raw juices are by no means only valuable because of their therapeutic properties. Some - such as fresh apple, grape and pineapple - are also the best tasting drinks I've ever come across. Here are some of the most common juices and some of their uses: carrot An excellent juice, rich in beta-carotene which the body turns into vitamin A - an important nutrient in protecting from infection and in encouraging healing. It also contains vitamins C, D, E & K. apple A good cleanser, apple juice is believed to purify the blood and is useful as a general tonic. It contains vitamin C, many of the B complex vitamins and lots of potassium and folic acid. Apple juice also helps overcome any sort of digestive upset. Apple juice and carrot juice mixed together make a great all round drink - delicious! grape This juice is famous not only for its deliciousness but also for its natural sugars.

Nature's Helpers

Nature's Helpers

Amidst the growing awareness of what high-tech biochemistry boasts in the form of the antioxidant nutrients against degeneration and what expensive treatments such as cell therapy can do to improve your appearance, to slow down the rate at which you are aging and to revitalize your system, we often give little thought to what simple natural substances have to offer. Take herbs and roots and animal tonics for instance - some with a history going back several thousand years. Amongst them all, the most exciting, the finest and most effective belong to a group called `the adaptogens'. The adaptogens, which include a number of very different natural substances - from Panax ginseng and eleutherococcus (sometimes called `Siberian ginseng') to an exotic-sounding preparation made from the horn of a deer - have been widely investigated in recent years by Soviet scientists and, in centuries past, mostly by the Orientals. Most of the adaptogens belong to long traditions of folk medicines and most have been held in high esteem for thousands of years in the pharmacopoeia of the world's medicine. What is so special about these natural products and why they are grouped together under the name is that they are all substances which, in carefully conducted laboratory and clinical studies, have been shown to enhance an organism's `nonspecific resistance' to aging, illness and fatigue. In practical terms they enhance your body's ability to adapt itself to all forms of stress - from the stress of fatigue, of illness, of exertion and of aging to emotional hardship - while at the same time helping to normalize biochemical activities. Taken as `medicines for well people' they can be remarkably helpful in keeping your body young and full of vitality. So remarkable are the positive effects that adaptogens have been shown to have on a living organism that it is a constant source of wonder to me that they have not been more widely investigated and used in Europe and in America. Meanwhile Soviet and Oriental scientists have spent the last forty years working with certain natural products which, when taken in a form unadulterated by heat or heavy processing, have a remarkable ability to improve health. They appear to be high in structural information. structural information for high-level health As Soviet scientists I.I. Brekhman and others have shown, not only are the chemicals and nutrients which can be extracted from natural plant or animal substances in the laboratory - vitamins, minerals, protein, organic acids, oils, etc - important for health, so is the complexity of the way they and other as yet unidentified factors are synergistically combined. In Brekhman's terms certain natural products (many of them folk remedies) are rich in `structural information' a high-quality health-supporting energy which cannot be measured in chemical terms alone. He was particularly interested in certain natural pharmacological substances such as ginseng which appear to supply a high degree of structural information to an organism and thereby support a high level of health and energy. There is something quite special in the way the constituents of such natural products seem to work together and have a natural affinity for the body. They have been shown to increase physical stamina and endurance, stimulate protein repair on a cellular level, protect from radiation damage, increase antibody production, detoxify your body and improve your stamina and vitality. In a way the adaptogens could be considered the `elixirs of life'. They are perfect natural tools for ageless aging stress without distress It was Soviet scientists who first developed the notion of an adaptogen, from the work of Hans Selye, Director of the Institute of Experimental Medicine and Surgery at the University of Montreal, whose work on stress has become universally accepted. His `general adaptation syndrome' describes the way in which when your body is stressed by whatever agent - from cold to fatigue to emotional upset to overwork to chemicals in your air or foods - its homeostasis, that is its natural balance, is threatened. Immediately it draws upon its resources to resist the threat and to maintain well-being. And indeed, provided you are young and strong and well it can go on resisting any damage from stress for a long time. But, alas, eventually it enters the final stage of the GAS in which exhaustion takes over. Then your body's weakest system starts to break down and chronic illness, fatigue and (if the stress is great enough) even death can follow. What in effect has happened is that your body's adaptive energy - its ability to cope - has finally become exhausted. Selye pointed out that the aging process itself can be viewed as the GAS on a wider scale. He emphasized that the capacity to adapt virtually disappears in old age and that this loss, equivalent to a loss of vitality, is characteristic of senescence. Selye was always fascinated by the notion that it might be possible to discover or to develop `medicines for well people' which could enhance the body's own adaptation mechanisms - substances which could prolong your body's ability to resist age degeneration and exhaustion. They would be different from usual medicines in that, unlike drugs, they would not be aimed at a specific effect such as lowering blood pressure or eliminating pain. Nor would they be intended for the treatment of illness. Instead they would belong to a new category of medicines for health for they would improve the body's nonspecific resistance to illness, aging and fatigue. That's where the adaptogens come in - substances which can increase your general capacity to overcome external stresses through adaptation. Their use has an important part to play in protecting skin from aging, in maintaining a high level of health and vitality and even in enhancing mental abilities. Russian researcher I.I. Brekhman, at the Far-East Scientific Center of the Academy of Science, Vladivostok, did more than any other single scientist to explore adaptogens and to test their effects. In fact it was Brekhman's teacher, the Russian expert in pharmacology N.V. Lazarev, who first coined the word in order to describe these substances with the remarkable ability of strengthening and rebalancing the whole system. One of the first natural substances which Brekhman and his coworkers investigated and which they found had this ability was Panax ginseng - the root that was first used for medicinal purposes more than 4000 years ago `to restore the five internal organs, tranquilize the spirit, calm agitation of the mind, allay excitement, and ward off harmful influences. The continual use of ginseng makes for long life with light weight of the body.' It is probably the most well known and highly respected natural medicine in the world. useless in perfect harmony Traditionally ginseng has been prescribed only in states of imbalance. It is used to treat toxicity in the body, sluggishness, anemia, weakness and fatigue. But like most of the nutritional and natural tools for health, in a perfectly healthy and balanced person it is supposed to have no effect whatever. Because, as your body ages, its ability to withstand stress and to maintain homeostasis declines, ginseng has become a prime anti-ageing remedy. For generations in the West the value of ginseng has largely been dismissed as an old wives' tale. In part this is because the very notion of a medicine for health finds no place in the thinking behind Western orthodox medicine. But in part too it is probably because some of the few studies which have been carried out to test claims made for it have been done on inferior crops or on ginseng which had been heat-treated and heat-treating destroys many of the beneficial effects of most of the adaptogens. A number of well-conducted studies, both on animals and humans, carried out by Brekhman and others in the Soviet Union and by European researchers in Switzerland, Sweden, Germany and Britain show quite conclusively that ginseng has extraordinary adaptogenic properties. It improves the body's ability to use oxygen - important in staving off aging as well as increasing mental and physical stamina and in enhancing athletic performance, all of which it has been shown to do. It helps lower blood pressure that is too high, but doesn't affect normal readings. It offers protection against radiation-caused damage - also important in slowing down the rate at which your body ages. It increases your resistance to illness and against harmful effects of chemicals in the environment. It heightens mental faculties and is a natural stimulant to the central nervous system, improving reflexes, long term and short term memory, and making learning easier. But unlike coffee and most other stimulants, it does not produce a sudden rise in body activity followed by an unpleasant dip in energy, or depression. Nor is there any danger of becoming dependent on it. Like all of the adaptogens, ginseng has a gradual buildup effect on the body when you take regular doses of it over about three weeks. staving off exhaustion If, like me, you like to work long hours but still be reasonably fresh and responsive afterwards, you can use ginseng as a means of staving off exhaustion, while improving mental and physical functioning and maintaining a sense of mental and physical balance. At the Maudsley Hospital in London, Stephen Fuller gave ginseng to nurses involved in stressful and exhausting shifts and an identical placebo to others. He found that although performance in psychological as well as physical tests, and overall mood, vitality and competence, were undermined by the stressful conditions in which they worked, ginseng improved many of these parameters in those who took it. In the Soviet Union ginseng was given to fifty soldiers on a 3km race while to another fifty a placebo was given. Those who had taken the ginseng finished an average of 53 seconds sooner than the rest. At the University of Minnesota researchers tested the exam taking abilities of students giving some ginseng and some a placebo. The exam results from the ginseng group were significantly better than the placebo-takers. In repeated trials Brekhman and others have found that ginseng acts as a stimulant without causing insomnia and that not only does it help stave off fatigue and strengthen the organism's ability to cope with stressors of all sorts, the beneficial effects of taking ginseng appear to multiply and build up over the period in which it is taken. Also, ginseng's benefits last long after you stop taking it. As Brekhman said: After a series of experiments on men it was established that daily doses of ginseng preparations during 15-45 days increase physical endurance and mental capacity for work. The increase was noted not only during the treatment itself, but also for a period of time (a month to a month and a half) after the treatment had been over. The increase in work capacity was attended by a number of favorable somatic effects and a general improvement of health and spirits (appetite, sleep, absence of moodiness, etc). siberian ginseng Another adaptogen which has now been widely investigated, particularly in the Soviet Union, is eleutherococcus or Siberian ginseng. Unlike ginseng, eleutherococcus has not been used for generations for health. Indeed its therapeutic properties have only been discovered in the past fifty-odd years. Siberian ginseng is a prickly plant known as `devil's shrub' with leaves similar to ginseng and beautiful yellow and purple flowers. It is the plant's hot and spicy roots which are used medicinally. Like ginseng it has an ability to strengthen the body's ability to resist illness, degeneration and fatigue while never upsetting your body's natural physiological functions. It is a mild stimulant. Take it now and this stimulant action will last between six and eight hours. Its tonic effects are accumulative - they come gradually over a few weeks. They include increased stamina, better sleep patterns, better memory, clearer thinking and improved athletic performance. Eleutherococcus has particular relevance to any anti-ageing program because it is a natural protector against the kind of free radical oxidation which leads to cross-linking of proteins and, among other things, skin sagging and wrinkling. It also appears to have potent anticancer properties. Brekhman and many Russian researchers believe that eleutherococcus is a better adaptogen than ginseng. It has been shown both to increase the work capacity of people in factories and also to reduce the incidence of absence from work because of illness. And it is considered by Russian physicians to be a treatment of choice for both high and low blood pressure thanks to its ability to harmonize bodily functions. It is also used widely to treat anemia and to treat arteriosclerosis in the Soviet Union. Like ginseng and all of the adaptogens it is best taken regularly over a period of several weeks. It can however be taken year round without any loss in beneficial effects. stringent demands for adaptogens Ginseng and eleutherococcus are the two adaptogens most widely available in Britain and America (not, alas, always in active forms however - you have to be careful what you buy). But there are others too: pantocrine (an extract of deer horn); Schizandra Chinensis (the red berries of a Chinese plant which are widely used as a tonic); and many more, including the Scandinavian Arctic Root, and Kvann - a Norwegian variety of Angelica - still under rigorous investigation. Schizandra Chinensis has protective properties for the liver, increases the ability to use oxygen at a cellular level and stimulates brain function. Acantha Root or Acanthopanax Senticocus is used to build physical strength, regulate blood pressure that is too high or too low, improve adrenal action and heighten cerebral function. Each has its unique properties but they have a great deal in common both in the way they act on the body and in their safety even when used regularly over long periods of time. The most exciting herb I have come across for a long time is suma (Pfaffia paniculata). Locally known as Para Todo - `for everything' - suma has been used by Brazilian Indians for centuries as an aphrodisiac and general tonic. Recent research shows that, like good ginseng, the wild root of the suma plant also has strong adaptogenic properties. Amongst its other constituents, suma is rich in the saponins, some of which show anti-tumour activity, and in a plant hormone called ecdysone. At the University of São Paulo, Dr Milton Brazzach, Chairman of Pharmacology, has treated thousands of patients with serious ailments, including both diabetes and cancer, and verified the plant's potent healing and preventative powers. Researchers have found that a major source of the plant's energy-enhancing and stress-protective properties lies in its ability to detoxify connective tissue of what are called homotoxins. These are wastes which can interfere with the active transport of nutrients to the cells and in the production of cellular energy, and lead long-term to changes in the DNA associated with premature aging and the development of degenerative diseases. What all of this means to the active man or woman is that suma is well worth looking at as a nutritional support to raise your energy levels, enhance your ability to be very active both mentally and physically without fatigue or damage, and to detoxify your cells as a prevention against premature aging and degeneration. Russian scientists are very careful about the requirements that need to be fulfilled if a natural medicine is to qualify as an adaptogen. In Brekhman's own words: 1.The substance must be absolutely safe to the body. It must also have a wide range of therapeutic and protective properties while only bringing about minimal alteration to bodily functions. 2.Its action must be nonspecific. That is it must increase resistance to a wide variety of harmful chemical and biological influences. 3.It must have a normalizing action regardless of the direction of pathological changes it may meet with in the person's body. In other words in a person with blood pressure which is too high it should help lower it while it should have just the opposite effect on an organism in which blood pressure is too low. When you think just how remarkable these requirements are you begin to realize why the Chinese have traditionally believed many of the adaptogens to be worth their weight in gold. It is also easy to understand why the Western mind has such difficulty grasping the idea of an adaptogen at all. After all, we are used to a totally different approach: mostly this is because of our strong emphasis on symptomatic medicine. Our science has investigated a number of pharmacological preparations designed to do specific things, such as improve circulation or increase oxygen uptake by cells during surgical operations. However most of these drugs, such as the derivatives of phenothiazine and ganglio-blocking agents, bring about side effects which make them inappropriate for any healthy person to use as part of a program for increasing vitality, promoting high-level health and encouraging ageless-ageing. We take substances such as the phenylalkylamines, like amphetamines and their analogues, as a means of suppressing an overactive appetite, or we drink coffee with its caffeine or other purine derivatives to pep us up, and we can turn to the bromides and sedatives such as the herb valerian to calm us down, but we find it hard to conceive of something that could do both or either depending upon our specific mental and physical state when we take it. As a result little investigation of possible new adaptogenic substances is going on. Good candidates would be bee products such as pollen, propolis and royal jelly and even honey itself. bee power `Use thou honey,' commanded Solomon, `for it is good.' Just as ginseng has a long history of being used to increase vitality and protect from aging, so folklore is filled with advice about the medicinal use of honey and other bee products such as pollen, propolis and royal jelly, which have been employed throughout history to increase stamina, heal sickness, beautify skin and retard aging. A natural antiseptic with a proven ability to kill bacteria, honey and all its `by-products' - pollen, propolis and royal jelly - have antibiotic properties. And although honey has been scientifically analyzed for the last fifty years, there appear to be a number of its constituents which remain unidentified. Scientists who have attempted to break it down into its parts and then to put it together again have failed. Although honey is made up of 75 per cent natural sugars and 17 per cent water it is also a good source of many of the B group of vitamins, vitamin C, carotene and organic acids, and of many important minerals including potassium, magnesium, iron, sodium, calcium, sulfur, phosphorus and lime. This sweet golden substance has a reputation for prolonging life. While researching longevity another famed Russian scientist, biologist and experimental botanist DR Nicolai Tsitsin, discovered that of the 200 people in Russia whom he surveyed claiming to be over 100, a large number were beekeepers. All of them claimed their principal food was honey. Natural unprocessed honey has been shown to increase calcium retention and to raise hemoglobin count - it is traditionally used to treat anemia. It also appears to speed the healing process in a great many conditions from arthritis and poor circulation to liver and kidney disorders, poor skin and insomnia. Some researchers even believe that, thanks to its high aspartic-acid content - an amino acid important in the proper functioning of sex glands - it has rejuvenating properties. But just in case you're tempted to rush to your local supermarket and buy the first jar of golden stuff you come across you should know that it is not the honey itself which appears to be the most potent source of health-promoting qualities but the pollen-rich waste matter which lies at the bottom of honey containers. Tsitsin found that beekeepers tended to sell the `good' honey and to eat the `dirty residue' themselves. The dirty residue - which is a constituent of natural unfiltered and unprocessed honey and appears to have such exceptional properties for health - is too often filtered off from commercial honeys. Most have also been heated, which further limits the structural information they carry and therefore depletes their health promoting value. Honey, by the way, keeps indefinitely thanks to its anti-microbial properties so you need never worry about it spoiling. royal bee power Even more interesting than honey are the other bee-based products - propolis, royal jelly and pollen. Propolis is a sticky resin made out of the substance bees gather from the leaves and bark of trees. It is secreted via their pharmageal glands. They use it as a binding material when making hives. It has strong antibiotic properties and is much used in Sweden and Denmark to combat minor infections. Royal jelly is a white jelly-like substance produced by glands in the heads of very young worker bees. It contains almost every life-supporting element known. The queen bee, who lays over 2000 eggs a day, lives on the stuff and it appears to have remarkable benefits for beauty both when it is taken internally and when it is used in beauty products. The problem is most Royal Jelly on the market is pretty worthless. To be active it needs to be fresh, not processed into pills and potions, and it must be properly extracted from the hive and kept under refrigeration at all times - including while it is being transported. Royal jelly contains virtually all the life-supporting elements plus an unidentified 3 per cent which scientists have been unable to break down. In the south of France royal jelly is a common sight for sale by the roadside. People take a `cure' of it for a month or so twice a year. It is also said to be beneficial for anyone suffering from stress or exhaustion or for people recovering from an illness. Bulgaria is often called `the country of royal jelly' because beekeeping and all its products have formed an important part of the economy since feudal times. The Bulgarians have also done a great deal of research to establish the health benefits from royal jelly, pollen, honey and propolis. They have found for instance that royal jelly has an ability to protect against radiation, that it increases fecundity in animals, that it improves the body's use of oxygen, lowers blood pressure, speeds regeneration of damaged tissue, lowers cholesterol and, like the official adaptogens, increases tolerance to stress. It even stimulates and encourages better functioning of the immune system. priceless pollen Pollen is the male germ seed of flowering plants. A fine powder that plants need to make seeds, it is gathered by bees in the process of collecting nectar for honey and harvested by pollen collectors as the bees fly back into the hive. Not only does it contain all the water-soluble vitamins including the elusive B12, it is a good source of carotene, and vitamins E and K, and it offers a rich supply of minerals, trace elements and enzymes as well as hormonal substances beneficial to human beings. As such it is probably the perfect `skin food'. Pollen is a rich natural source of rutin as well - one of the bioflavonoids which, together with vitamin C and zinc, is particularly important in the formation of collagen (the structural protein which gives skin its contours and much of its strength). A thrice daily dose of raw pollen can do wonders for ailing skin whether the problem is acne, excessive dryness or hypersensitivity. It can also improve the look and feel of normal healthy skin. But pollen's health promoting properties don't stop there. It has been a favorite of Olympic athletes since ancient times and still is. Those who use it claim it increases strength and endurance, improves performance and helps prevent minor infections. cure for allergies? One of pollen's more curious attributes - particularly important in springtime - is its ability to render many hay fever sufferers free of symptoms, provided oral doses of the stuff are taken regularly for several weeks before the season begins - another example of one of those folk remedies which is supported by the experience of a number of physicians who still use it successfully every year. One more interesting attribute of pollen of interest to anyone concerned about preventing premature aging is its ability to protect the body from some of the damaging effects of radiation. It has been tested on irradiated animals and given to cancer patients subjected to radiation doses with excellent results. Finally, and most important, pollen taken in this way, like many of the natural substances which are high in structural information, seems to possess an ability to restore balance to a body. It is said to be particularly helpful in weight regulation - whether the person taking it is underweight or too fat. Bee products - all of them - are best taken unheated in small quantities daily. In the case of pollen and propolis, which usually come in tablets, the recommended dose is usually two to three tablets a day on an empty stomach. Royal jelly is best bought raw, kept refrigerated and taken in amounts of between 250 and 500mg a day under the tongue where it is absorbed by the mucosa in the mouth and bypasses the digestive system. It can also be bought in less biologically active forms as capsules and suspended in tonic solutions. proof of the pudding Using any adaptogen as a tool for increasing vitality, protecting health and resisting aging is simple. It is taken every day, usually on an empty stomach, and an average long term restorative dose is usually 1-2g a day in the case of ginseng and Siberian ginseng. Benefits tend to accrue over the time one is taking it and the best results come from taking it regularly over a period of a month to six weeks at least. Often people take it twice a year as a `cure'. What is not so simple is making sure that the product you are taking has been properly grown, harvested and processed in order to preserve its biological activity. For instance there are dozens of ginseng preparations on the market which are virtually empty of ginsenosides - the active ingredients in ginseng. And if eleutherococcus has been heated too much in its processing its effectiveness is either reduced or completely destroyed. Panax ginseng comes from Korea or China and the best quality are the big red roots which are six years old. Second are the white roots and third are the red grown in Japan, so look for country of origin when buying them and also for the Korean `Office of Monopoly' seal on the pack. The whole roots are the best, with root pieces and extracts following in that order. Ginseng tablets and powders often contain `fillers' and are much less potent. American ginseng - Panax quinquefolium - is usually less effective than Panax ginseng unless you can get large old roots, and they are hard to come by. The best form of eleutherococcus senticosus (Siberian ginseng) comes in extract direct from the Soviet Union. It has been carefully low-heat processed to preserve its biological activity. This form of extract is used in some of the German Siberian ginseng preparations. Most experts in adaptogens insist that Panax ginseng is primarily a man's preparation, although it can be useful for women past menopause, and that eleutherococcus is excellent for both men and women. People with very high blood pressure are usually given eleutherococcus instead of ginseng. It is best to steer clear of coffee while on a course of ginseng or you may have trouble sleeping, and to follow a light diet without too much meat. Certain herbs and plants such as astragalus and echinacea now also appear to offer excellent immune support. Known as Purple Coneflower, echinacea is a member of the Compositae (daisy) family with potent antibiotic and anti-viral effects. The roots of two species, E. purpurea and E. angustifolia, have long been used against infection and in detoxifying the body by native people including the American Plains Indians, who also used it for poisonous snake and spider bites, abscesses, diphtheria, measles, chicken pox, septic wounds and many other infectious or immune-compromising conditions. In recent years the herb has been heavily researched in Germany where numerous scientific studies now verify its health-promoting abilities. In Germany there are now more than 200 prescription products based on echinacea or its derivatives. The herb can inhibit the growth of viruses and bacteria that cause colds and 'flu, increase the number of valuable B-cells in the body and enhance the protective functions of macrophages - white blood cells - which are the guardians of the immune system. In short, echinacea is able to amplify the activity of the immune system not only by helping an ailing body recover swiftly, but by helping protect from infections such as colds and 'flu during the long winter months. I find particularly interesting some recent research in the treatment of vaginal thrush where the herb was used. All the women in the study were treated with conventional anti-fungal drug agents. Some were also given echinacea - the equivalent of 100-200mg a day. As any woman who has ever suffered from it knows only too well, one of the major problems with thrush is although you can knock it out, it tends to recur, especially when you are under stress. Researchers discovered that amongst the echinacea-supplemented group there was a significantly lower recurrence of infection than amongst the rest. And the protection went far beyond thrush. They also found a heightened immune response to tetanus, diphtheria, streptococci and tuberculin. What is exciting about their findings is that they concluded that, unlike antibiotic drugs, echinacea does not attack germs directly. Instead it strengthens your body's own ability to resist them and heightens your defenses. I find it a welcome friend taken daily as a preventative during `the 'flu season' as well as a great boon to recovery.

Leslie Kenton’s Cura Romana®

Fast, Healthy Weight Loss

Leslie Kenton’s Cura Romana® has proudly supported 18,000+ weight loss journeys over the past 13 years. With an overall average daily weight loss of 0.5 - 0.6 lb for women and 0.8 - 1.0 lb for men.

Yesterday’s Average Daily Weight Loss:

on the 31st of July 2021 (updated every 12 hours)

-0.74 lb
for women
-1.12 lb
for men
-0.74 lb
for women
-1.12 lb
for men

Yesterday’s Average Daily Weight Loss:

on the 31st of July 2021 (updated every 12 hours)

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