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integrative health

154 articles in integrative health

Beware Of Statin Pushers

Beware Of Statin Pushers

I am shocked and horrified by the guidelines just issued by the American Heart Association and American College of Cardiology which speak of giving statin drugs to well people. The “experts” who have issued the new directives claim that healthy people should take statin drugs as a “preventative against possible future illness.” They want to see one third of all adults in the United States on statin drugs—44% of all men and 22% of all women. One in four Americans over 45 are already on statins, despite more than 900 studies reporting dangerous side effects from these drugs. Reported side effects of statins range from heightened risks of cancer and diabetes to sexual problems, neuropathy and liver dysfunction, as well as immune system suppression—even a higher risk of cataracts. In Britain, statins are the most commonly prescribed drugs already. Currently between 6 and 8 million people are taking them. If the new directives are accepted by the UK medical establishment—as they are likely to be—the numbers of men and women being prescribed statins could well become legion. WHAT ARE STATINS? Statins are a group of drugs prescribed to lower cholesterol levels by inhibiting the enzyme HMG-CoA reductase, which plays a central role in the production of cholesterol in the liver. They have many different names such as Lipitor, Lescol, Mevacor, Altocor and Zocor, to mention only a few. These drugs are prescribed on the assumption that they lower the risks of cardiovascular events and strokes. The new directives assert that, if given to healthy people, they could help protect the population from heart attacks and strokes at some time in the future. Happily, a growing number of cardiologists are strongly opposed to the new directives. These cardiologists insist that the new directives should be suspended. Sadly, few media outlets have so far reported on the negative assertions to the new directives from physicians who oppose them. The U-T San Diego newspaper is a welcome exception. It reports, “Doctors assail new guidelines for statins.” Then it goes on to say that “Many physicians have since come out and said that the risk calculator [used in the new directives] was based on bad information, and that if it is used, millions of people who don’t need statins will be urged to take them.” WELCOME NEWS Last year, Dr Eric Topol, highly respected cardiologist and professor of genomics at Scripps Research Institute in California wrote an excellent article for the New York Times Opinion Page on February 29, 1912. In it he warns that “We’re overdosing on cholesterol-lowering statins.” Topol is especially concerned about the sharp increase in the prevalence of Type 2 Diabetes that is occurring in people using them. He writes, “Statins have been available since the 1980s but their risk of inducing diabetes did not surface for nearly 20 years. When all the data available from multiple studies was pooled in 2010 for more than 91,000 patients randomly assigned to be treated with a statin or a sugar pill (placebo), the risk of developing diabetes with any statin was one in every 255 patients treated. But this figure is misleading since it includes weaker statins like Pravachol and Mevacor—which were introduced earlier and do not carry any clear-cut risk. It is only with the more potent statins—Zocor (now known as simvastatin), Lipitor (atorvastatin) and Crestor (rosuvastatin)—particularly at higher doses, that the risk of diabetes shows up. The cause and effect was unequivocal because the multiple large trials of the more potent statins had a consistent excess of diabetes.” Meanwhile, a recent study in the Journal of Cancer Epidemiology, Biomarkers & Prevention by Jean A McDougall and her colleagues reveals that long-term use of statins increases the risk of both lobular and ductal breast cancer in women between 55 and 74. BOTTOM LINE In the past four and a half years, I have worked with hundreds of men and women whose doctors had been prescribing statins as they began their Cura Romana Journey Program. I always insist that they let their health practitioner know what they are doing, so that he or she can monitor carefully the dosages they are prescribing while they are following the program. This is essential, since no physician wants to prescribe more of any drug than is absolutely necessary, and the need for statins and other medications tends to decrease dramatically on the Cura Romana experience. At the end of their CR program, participants regularly send us reports like this one: “Before Cura Romana I had been taking 50mg of Levothyroxine per day as well as 40mgs of Simvastatin per day. I had chronic constipation, hemorrhoids, raised cholesterol etc. Now, not only am I free of the drugs, I no longer experience any of these conditions,” writes Debbie in the UK. I am no doctor, but what I have learned during my more than forty years of writing and broadcasting on health is this: When a body is restored to healthy functioning naturally, the need for medication is either dramatically reduced or, more often than not, eliminated altogether. Statins, like most pharmaceuticals, treat symptoms—they do not heal. Only nature can heal from within. My advice to anyone thinking of accepting the new directives is this: Before you agree to take statins, be sure to research well the implications of doing so. There are other natural ways of clearing cholesterol issues. Learn as much as you can about statin drugs as well as the natural alternatives. Here are just a few suggestions about where you can begin finding out more. RESOURCES U-T San Diego “Doctors assail new guidelines for statins: 18 November, 2013 Cancer Epidemiology, Biomarkers & Prevention; Published Online First July 5, 2013; doi: 10.1158/1055-9965.EPI-13-0414 This is an excellent compilation of dangers from statin drugs with links to abstracts. Click Here JAMA Ophthalmol 2013 Nov 1;131(11):1427-34. doi: 10.1001/jamaophthalmol.2013.4575. Association of statin use with cataracts: a propensity score-matched analysis. This is a good source of information on the use of statins for the elderly.Click Here Sultan and N. Hynes, "The Ugly Side of Statins. Systemic Appraisal of the Contemporary Un-Known Unknowns," Open Journal of Endocrine and Metabolic Diseases, Vol. 3 No. 3, 2013, pp. 179-185. doi: 10.4236/ojemd.2013.33025. I also recommend visiting Mercola.com and typing in “statins” since you will find some good information here too.

Oil Pulling - Ancient Healing From The Coconut

Oil Pulling - Ancient Healing From The Coconut

Many years before Ayurvedic medicine arrived in the West, I made a journey to hospitals throughout India to learn all I could about this ancient healing tradition. I was bowled over by all the marvelous things I did discovered. When I arrived at the Ayurvedic Hospital in Kerala—land of the coconuts, I found thousands of acres, interspersed with twisting waterways lined with organic coconut trees. Doctor’s there taught me how inexpensive organic coconut oil can heal your whole body using a technique which is called “oil pulling.” I am excited about sharing this with you. Oil Pulling There are literally thousands of types of bacteria in your mouth, including Streptococcus mutans—an acid-producing bacterium that is a major cause of tooth decay. During oil pulling, coconut oil produces acids which breakdown these toxic pathogens. When you take coconut oil into your body through oil pulling, your system converts one important ingredient, lauric acid, into monolaurin, which has antibacterial, antiviral and antiprotozoal properties. In truth, coconut oil contains the largest amount of lauric acid of any fruit or vegetable on the planet. Monolaurin is a monoglyceride with the ability to destroy negative invaders in the body that have a lipid coating. The lipid-coated viruses and bacteria that it attacks include the HIV virus and the influenza virus as well as a number of other pathogenic bacteria and protozoa. Another ingredient in coconut oil, capric acid, also boasts antimicrobial properties. Finally, coconut oil is about 66% medium chain triglycerides or MCTs. These offer a huge variety of health benefits, including sating your appetite. Powerful Detoxifier The oil pulling technique has been used for some 5000 years, not only because it reduces plaque in the mouth, but as a means of healing conditions throughout the whole body—from inflammation, pain in the joints, chronic fatigue, sinusitis, back pain and diabetes, to migraine, PMS, and chronic skin problems. Oil pulling is powerfully detoxifying to the body as a whole. The mouth is home to billions of bacteria, viruses, fungi and other parasites and other toxins which undermine health and can trigger disease. It is these beasties and their toxic waste products that create gum disease and tooth decay. They are then passed on to the rest of the body. The immune system is constantly fighting off these pathogens. When we become overloaded from excessive stress, poor diet, or environmental toxins, they leak into the whole system and can create secondary infections, as well as a wide variety of other health issues. Pathogenic oral bacteria, and the toxins that they produce, harm far more than just your mouth. They circulate through the bloodstream and are carried all over the body. reduce plaque by at least 50% Coconut oil is highly responsive to temperature changes. In a cool room it goes solid. But set it in the sunlight or immerse a jar of it in hot water for a few minutes and it will turn into a crystal clear liquid oil. Oil pulling is believed to reduce plaque by at least 50%. It involves rinsing your mouth with coconut oil, much the way you would use a mouthwash. Even in its solid form the coconut oil will quickly change into a white liquid as it responds to the heat of the mouth. So how do you do oil pilling? You’ll need a container of organic raw coconut oil that is natural and has not had any fragrance taken out of it. Put a teaspoon to a tablespoon of oil in your mouth. It will probably be in its solid state. But it will melt as soon as you get it in your mouth. Swish the oil around in your mouth for around 10 to 15 minutes. Then spit it out completely. Finally, brush your teeth. This is best done twice a day after which you brush your teeth. You must never swallow the oil. You see, by the time you’ve done your oil pulling exercise each time, the oil will have become loaded with bacteria, toxins and mucus. You must then spit it out. I did oil pulling for eight months, after which my teeth were whiter, my breath was fresh and my tongue and gums had a healthy pink color to them. I was so pleased that I figured “I probably don’t need to do oil pulling any more”. So I stopped. After about three months, I realized that I was getting some slight swelling in my mouth. So I resumed oil pulling and have continued ever since. I actually enjoy it. So will you I predict.

How To Kick A Cold - Let Nature Show You

How To Kick A Cold - Let Nature Show You

I have often found that great gifts come in small packages. This is why I’m so excited about bringing you my brand new little book Kick Colds which has just been published. For many, the cold and flu season brings nothing but misery. It doesn’t need to happen. This year, suffering can be optional. Kick Colds tells you how to clear cold symptoms, and then how to make some simple natural changes that can protect you from getting a cold afterwards. It shows you easy and effective natural ways to boost your immune system. It brings you simple, practical guidance on how to get shot of sniffles, coughs and nasty throats when they threaten. It teaches how making changes in the way you eat and calling on the best anti-viral herbs and nutrients available can help you thrive even if all around you people are succumbing to a cold. This little gem of a book is packed full of healing power—from specific herbs and nutrients to easy-to-carry-out techniques, helpers and healing tools that can work wonders. The earlier you get on to them, at the first sign of sniffle or cough, the faster they can bring relief. IF YOU ASK ME I hate colds. To me, colds are the nastiest of all common sicknesses—sheer misery. They make me depressed, constipated and bad-tempered. This is why I’ve spent a lot of time learning how not to catch a cold in the first place and. if the first sign of one threatens what is the most effective way to ward it off. The time I’ve spent researching this stuff has been well spent, since I literally can’t remember when I had the last cold. By now it must be several years. Before that I used to suffer the common cold’s miseries once or twice a year. Everything you’ll find in this book relies on the powers of nature. Standard methods of treating colds with drugs and antibiotics don’t work. Antibiotics are useless against a cold virus. They only target symptoms while driving wastes and toxicity associated with the infection deeper into the body, from which they are likely to emerge in the form of another ailment in the future. Colds are associated with anything up to 200 viruses. Viruses are weird—so small you can’t even see them under a normal microscope. Scientists still can’t decide if they are living things or not, since they don’t eat, use oxygen or eliminate wastes. What they do—in no uncertain terms—is reproduce inside your body. Anti-viral drugs are as scarce as hen’s teeth, and antibiotics can’t deal with viruses. Viruses are not able to replicate themselves without entering your own cells and altering their function. Once you learn how to keep a virus from invading your cells then you can stop colds and flu in their tracks. Giving your immune system a boost for the cold and flu season is the key to doing this. COLDS HAVE REASONS We come down with a cold for two reasons: First is that the body needs to eliminate the wastes and toxins it has been carrying around and a cold is the way it chooses to do this. Second because your immune system is much in need of a boost. Colds are a body’s way of getting rid of all the wastes and toxins it has collected from our modern life filled with convenience foods, stress, inactivity and pollution. Keep your body free of toxins, and you need never have to go through the misery of a cold again. By this I don’t mean living in a plastic bubble and eating like a rabbit. It’s just common sense. Learn which foods support your body’s own ability to clear waste day by day, and avoid eating foods that put more toxins into it. Kick Colds tells you how to make simple changes to what and how you eat that shift metabolism in powerful ways so it can you free from becoming cold-fodder. LEARN TO FIGHT BACK Your immune system is a complex network of specialized cells and processes which form your body’s natural defense against invasion, poison and disease. It is like an elaborate, highly organized secret police in a totalitarian country which, together with its special branch of armed militia, has the job of ensuring that absolutely everything foreign is kept out. There are two sides to immunity: the secret police themselves—humoral immunity; and the militia—cell-mediated immunity. Your humoral immunity collects a vast log of thousands of antibodies throughout your lifetime which it has created in response to specific viruses, chemicals, bacteria and foreign substances which have invaded your system. As we now know, there are around 200 different viruses associated with the common cold. When your body is invaded by a new one it is the militia, the cell-mediated immunity, which goes out to fight it. This part of your immune system is centered around specialized cells called T-cell and B-cell lymphocytes. Build it up, and you have an in-built resistance to infection. A healthy immune system can stop a virus in its tracks. There’s plenty you can do to keep yours in peak condition. Become aware when your immune system is being breached, and act quickly to heal the invasion. Don’t even wait for the first sneeze. Take action now to nip it in the bud. FOOD CHANGE FOR INSTANT RELIEF To clear a cold fast, stop eating all grains, sugars, starchy vegetables and foods made out of them. Ready-in-a-minute pre-cooked meals, junk foods and even the standard meat-and-two veg Western meals can fill you with rubbish and create catarrh. They introduce your digestive system to the most difficult of all foods for it to break down and make use of: concentrated carbohydrates (e.g. breads, cereals, starchy vegetables and sugars of all kinds). Convenience foods and junk foods are also grossly deficient in essential nutrients, further inhibiting your body’s ability to eliminate waste. If your first response to all this is to say ‘How ridiculous, I’ve been eating bread and potatoes for years and they’ve never done me any harm!’ think back to how many colds you’ve had in your life. The digestive system of anyone who lives on manufactured foods or who chronically overeats doesn’t function normally because it remains in a state of permanent stimulation. Many people in this state eventually develop chronic fatigue, unrelenting hunger or food cravings, as their body calls out for the essential vitamins and minerals it is lacking. Poor digestion triggers metabolic slow-down, you lose energy, gain weight easily, and come down with frequent minor illnesses like colds and flu. INSIDE STORY My goal in writing Kick Colds has been to share with you tried and tested inside information, natural remedies, tools, and techniques both for banishing a cold if you’ve caught one, as well as helping you develop an immune system of the highest order. I’d love to see you enhance your wellbeing so well that, when someone asks you “When did you last have a cold?,” you’ll be able to look them straight in the eye and answer, “I’m not sure... it must be a few years back by now.” It can be great fun when, having tucked under your belt all you need to know to keep from catching colds, the last cold you had was so long ago that you can’t quite remember it.

Perfect Synergy

Perfect Synergy

The most effective approach to de-aging relies on getting antioxidants in the form in which they come in nature - by eating natural, unprocessed, fresh foods rich not only in the antioxidants that have been heavily studied and are well known, but in so many other plant substances that in one way or anther have anti-aging properties. One of the interesting things about the anti-aging substances in fresh foods is that they also happen to be anticancer substances. The changes that take place in cancer are akin to the mutations to the cells, cell walls, and genetic material which occur as the body ages. Eat foods rich in anticancer compounds and you automatically protect your body from premature aging too. There are certain superfoods - herbs, mushrooms and other plant substances - that are high on the list of powerful natural de-agers. They include the algae such as chlorella, spirulina, the Australian Dunaliella Salina; the seaweeds - dulse, kelp, alaria and bladderwrack; certain herbs with powerful adaptogenic properties that help protect the body from stress such as Fo-ti, Schizandra, astragalus and ginger; cereal grasses; the immune supporting mushrooms such as reishi and maitake; as well as natural plant antioxidants such as those found in sage, rosemary, and cloves. There are thousands of plant-based chemicals in natural foods, some of which have even higher antioxidant activity than known antioxidant minerals and vitamins. Take grape seeds. Within the seed of red grapes you will find procyanidolic oligomers (PCOs) at a level of about 92-95%. The gallic esters of prosnthocynidins are the most active free radical scavengers known. enter neutraceuticals Neutraceuticals are the newest advances in dietary supplements. They are beginning to grace the shelves next to vitamin and mineral supplements in shops. These new products contain phytochemical substances and compounds such as those from grape seeds which have been extracted from foods and then concentrated into powders and capsules. For example, now you can find that some of the cholesterol-lowering factors found in a clove of garlic or the cancer-preventing potential in a sprig of fresh raw broccoli have been put together into an easy-to-use form. These phytochemicals are always non-nutrient substances - that is not vitamins, minerals, or trace elements. Some bring plants their color, taste, and fragrance. Others their natural defenses against disease. In recent years scientists have discovered that many of these factors in plants can help protect us. The reason these new products are called neutraceuticals is because of their neutral action on the body. Unlike drugs they are very unlikely to cause side-effects. Yet some have been shown to slow tumor growth in cancer, others to combat hormone-related cancer risks, or lower cholesterol levels and blood pressure, boost the immune system, prevent tooth decay and gum disease and help reverse many of the other biomarkers of aging. Researchers into the exciting new world of phytochemical biology have identified thousands of different plant chemicals that exist in natural foods, hundreds of which have already been shown to have health benefits.

Eat For Youth

Eat For Youth

Many of the most beautiful meals will be found on the ageless aging table. The variety of colors, textures, tastes and culinary experiences which delicious natural foods offer to anyone with an interest in food preparation and a love of fine cuisine at the very least equals the best traditional cooking. Eating fresh foods rich in `life force' in a high-raw way of eating means that your taste-buds, sense of smell and aesthetic awareness of food become dramatically heightened so that the appreciation of all that you eat can be greater than ever before. From being someone who used to love fresh cream and rich sauces I've become infinitely more appreciative of the fine flavors implicit in ageless aging cuisine. And I love it. Not only because I look younger, feel better all round and have infinitely more energy than before, but because the experience of eating itself has become so much more delightful. Most of us eat far too much and we dull our senses and our appreciation of food in the process. Even the most subtle of Beethoven's late quartets begins to dull the senses when you have too much of it. So can too much food even if it is the very best. Ageless aging cuisine revives them. Put your kitchen scales away and forget the complex routine for preparing a béchamel sauce.  It’s not conventional directions that matter when preparing foods, it is a passion for the foods themselves – a feeling reflected in our passion for the earth and life itself.  It’s good because it tastes good.  Such passion, which is visual, visceral and luscious, becomes the inspiration that, in food preparation, leads you automatically to make certain choices.  Open wide your kitchen window.  Welcome in the breezes of experiment, wit and spontaneity.  Inside, you find the traditional meal of roast meal and boiled Brussels sprouts topped off with a piece of sticky toffee pudding replaced by something far more hedonistic: slivers of raw Pacific salmon, luscious garden-fresh salad, followed by a winter sorbet of cranberry and mint.  The real joy in eating fresh, light foods lies in their taste, their texture and the remarkable ability they have to bring excitement to a palate jaded by too many highly processed, unimaginatively seasoned or over-cooked dishes. sheer energy I look on food as a source of both delight and life-energy which is passed on to us from the earth.  I believe this energy needs to be preserved by not cooking food too much, by eating it fresh and by respecting its essential nature.  Food eaten this way becomes a medium through which we build our own vitality – energy to protect the body from premature aging and illness, to enhance good looks and to keep the mind clear.  It is the life-energy present in abundance in fresh foods and the clean, simple protein from fish, game, organic meat and poultry that makes these foods irresistible and helps us look and feel great. The most significant change to human diets in two million years began with the agricultural revolution, when man went from a carbohydrate-poor to a carbohydrate-rich diet.  The more that these carbohydrates have become refined in the past 300 years, the more problems they have caused us, not only in terms of burgeoning obesity worldwide but also in the development of the chronic degenerative diseases of civilization.   The thing to remember is that when you eat low-starch vegetables such as broccoli, spinach, asparagus and cauliflower, or proteins such as fish, meat and eggs, the levels of glucose in the blood (blood sugar) rise very slowly and modestly.  On the other hand, when you eat what are known as high-glycemic foods - starchy foods, simple carbohydrates, sugars - like a muffin, pasta, breakfast cereal or ice cream, blood sugar soars, then crashes as insulin is released in order to lower your blood sugar.  You can end up feeling hungry even though you've just eaten a meal, crave sweets and biscuits, and reach for a cup of coffee and a cake mid-morning just to keep going.  High insulin levels, by the way, suppress human growth hormone essential for healthy muscle tissue, making you look flabby and older. The most important foods are fresh non-starchy vegetables, fresh fruits, and proteins like meat, seafood, eggs and game.  A little unprocessed cheese is fine too and a few nuts and seeds.  Go for nothing but the best.  Here are a few guidelines: Choose natural whole foods – organically grown/raised if possible Your foods need to be as fresh as possible and eaten as close to a living state as you can.  This allows little time for the deterioration that occurs as a result of oxidation. All the foods you eat should be non-toxic and non-polluting to your body.  They should contain no synthetic flavours, colors, preservatives or other additives used to ‘enhance’ them cosmetically.  Stay away from convenience foods. Try to vary the foods you choose from day to day and week to week.  All through our evolution the human body has adapted to a wide range of foods offering a broad spectrum of nutrients. Use fresh garlic and herbs often.  They bring high-level support for cellular regeneration and immune support. Eat what you enjoy and enjoy what you eat.  Eating is one of life’s great pleasures – make it one of yours. make way for a new lifestyle Eating for ageless aging leads most people to a totally new way of living. You become more alert and more active. You will probably sleep less yet far better than before. This is because your whole system will be far clearer of toxicity than before and you will need less time for tissue repair and restoration than you do on a normal diet. You will also probably find that you are better able to deal with stress than ever. This way of eating provides you with high levels of potassium and rapidly restores the sodium-potassium balance in most people. This leads to increased resistance to fatigue and a greater feeling of calm stability day in day out. It may also set you slightly apart from your gravy-eating, hard-drinking friends and may even have them feeling slightly suspicious of you in the beginning. But it has been my experience that as soon as they find you are not trying to sell them anything - that you have a live-and-let-live attitude to whatever they do - they show a similar respect for your new lifestyle. In fact, the people who have been the most resistant to what you are doing and the most opinionated are very often the ones who are first to become intrigued about what an ageless aging lifestyle might offer them. And they are usually the ones with the energy and interest to carry it out. Day 1 RAW DISHES: melon; cauliflower and tomatoes mixed with red peppers and lettuce salad topped with Avocado Delight Dressing (see blow). COOKED DISHES: Steamed fish; wok-fried beans and peas; brown rice. Day 2 RAW DISHES: lamb's lettuce, celeriac and wild-herb salad topped with chopped egg dressing; fresh pears and plumped raisins. COOKED DISHES: Garlic Chicken Soup; steamed baby carrots and basil; young peas with mint. Day 3 RAW DISHES: mushrooms, watercress and chicory salad topped with Basil and More Basil Dressing; Mulled Stuffed Apples (see below). COOKED DISHES:  Fabulous Fish Soup. Day 4 RAW DISHES: `Sunburst' platter of avocado, beetroot, cos lettuce, mushrooms, tomatoes, celery and peppers served with raw humus (see below). COOKED DISHES: carrot and coriander soup; or venison burgers; Scottish oatcakes; Pineapple Blackberry Frappe. Day 5 RAW DISHES: `Jungle Slaw' salad made from cabbage, tender green beans, carrots, spring onions, red or yellow pepper and almonds served with a citrus dressing. COOKED DISHES:  Lightly grilled salmon and steamed green beans. Day 6 RAW DISHES: gazpacho; pineapple salad stuffed with orange, mango, papaya and strawberries and topped with coconut. COOKED DISHES: Hand Made Sausages (see below). Day 7 RAW DISHES: `Sandstone Loaf' made from carrots, lemon juice, almonds, pumpkin seeds, tahini and herbs; apple and ginger salad; home made blackberry sorbet. COOKED DISHES: Flax Crackers (see below) with humus. small meals For breakfast - or for that matter instead of lunch or supper when you want a small meal - you can't do better than a bowl of fruit muesli. If you have never tasted real muesli (and it bears no resemblance to the flaky sweet stuff you can buy on the shelves of supermarkets) you have a real treat ahead of you. Fruit muesli was the invention of Swiss physician Max Bircher-Benner who devised it as the perfect light meal. It is a delicious and easy-to-digest completely uncooked dish which can contain all of the essential vitamins and minerals, and which is an excellent source of high-quality complete proteins and essential fatty acids. It can provide you with sustaining energy but will never lie heavily in your stomach. And it can be made low in calories. Real muesli (often called Birchermuesli after its inventor) is not a grain-based but a fruit-based dish with only a very small quantity of top-quality fresh wholegrain flakes in it. It is usually made with apples and oats but there are so many varieties which you can make, calling on whatever fresh or dried fruits and whatever kinds of grains, nuts and seeds you have available, that you could quite literally eat it twice a day all the year round and never get tired of it. Children absolutely adore Birchermuesli both as a complete breakfast and as a sweet after a main meal. A small bowl of muesli in the morning will keep you going all the way to lunch with none of the `elevenses slump' that has many people reaching for a cup of coffee and a pastry or a chocolate bar. It is also an excellent food to eat in the evening since it is so easy to digest that it never interferes with sleep. I do a lot of traveling and for many years I dreaded having to stay in hotels because the food available in so many hotel dining-rooms is so poor. I have got into the habit of carrying with me a small `muesli bag' with a hand grater in it plus some grain flakes and minced nuts and a small bowl so I can make my own breakfast or supper whenever I want and not be forced to eat what I don't want just because there is nothing else. Here is the basic recipe: bircher muesli For each person you'll need: I level tablespoon rolled oats soaked in 4 tablespoons water I heaped tablespoon raisins or sultanas I tablespoon lemon juice 3 tablespoons natural unsweetened yogurt I large apple ½ banana I teaspoon raw honey (if desired) or pure stevia to taste I tablespoon minced hazelnuts and almonds or other mixed seeds and nuts I pinch cinnamon (if desired) Soak the rolled oats and raisins in water, preferably overnight. This begins to break down the starch present in the grains and turn it into natural sugar so it is easily assimilated. If you have no time to soak the grains then simply mix with the water (you will need slightly less water in this case) and carry on immediately. Wash the apple(s) and remove core and stem but don't peel. Then, using a stainless-steel hand grater or a food processor, grate the apple into the mixture and, stirring, add lemon juice to protect it from discoloring. Cut the banana into small cubes, add to the mixture with the honey (if desired) and mix with yogurt. Sprinkle the top with the minced nuts and a little cinnamon if you like. Instead of rolled oats you can use other cereal flakes such as barley, millet or buckwheat. These are available from wholefood shops. I find I don't usually add honey to my muesli because it is so beautifully sweet already, thanks to the soaked grains and fruit. You can also make muesli with soft fruit such as strawberries or raspberries, loganberries, red and black currants, blackberries or blueberries as well as with apricots, cherries, peaches, plums or greengages. Or you can mix your fruits together. Also you can make the muesli from dried fruit which has been soaked for twelve hours or overnight in spring water. But make sure you get sun-dried not sulfur dried fruits to which no glucose has been added (it is commonly added to figs for instance) or you can end up with a gastrointestinal upset. seasoning and spices Make use of all of the wonderful culinary herbs that are available: And the list of seductive possibilities seems almost endless: caraway, fennel, dill, chervil, parsley, lovage - the Umberiferae; summer savory, marjoram, the mints, rosemary, and thyme-the labiates, which have a strong aroma and are particularly useful for seasoning; the Liliaceae such as garlic, onions, chives and leeks; and three of my favorites, basil and tarragon and horseradish. Herbs have a special role to play in any ageless aging regime. They contain pharmacologically active substances such as volatile oils, tannins, bitter factors, secretins, balsams, resins, mucilages, glycosides and organic vegetable acids each of which can contribute to overall health in a different way. The tannins, for instance, which occur in many common kitchen herbs, are astringent and have an anti-inflammatory action on the digestive system. They help inhibit fermentation and decomposition. The secretins stimulate the secretion of pancreatic enzymes - particularly important for the complete breakdown of proteins in foods to make them available for bodily use. Organic acids have an antibiotic action and are helpful in the digestion of fats and the bitter factors, which are found in good quantity in rosemary, marjoram and fennel. They also act as a tonic to the smooth muscles of the gut and boost secretion of digestive enzymes. Use herbs lavishly in your meals and you will find you can create the most remarkable combinations of subtle flavors and aromas. drink yourself younger Coffee, although not completely forbidden on any serious program of ageless aging, is not something to drink daily. The occasional cup after dinner is not likely to do much harm. More than that and you are really undermining your potential for age-retardation not only because it contains mutagenic and carcinogenic compounds which cause oxy-stress and free radical damage but also because regular coffee tends to make cadmium (one of the heavy metals) build up in your system and can interfere with proper pancreatic functioning. It also leeches calcium from the bones. Tea is OK in moderation - no more than a cup or two a day - but there are other drinks which are not only good for you, they can be highly enjoyable as well. Alcohol is another substance you want to go easy on. Not only is it very high in calories yet practically worthless in terms of the nutrients it supplies, it also causes your liver to produce one of the most potent cross-linkers known - acetaldehyde. A glass or two of wine can be easily accommodated. More than that as a daily intake is likely to seriously undermine your effort. And make sure it is good wine. The run of the mill vin de table is full of toxic substances which your cells can do without. You'll find some delicious mixtures of herbs in ready-made tea bags if you comb through a few delicatessens and healthfood stores. Some of my favorites have names like Cinnamon, Rose, Almond Sunset, Creamy French Vanilla, and Red Zinger. They are great to drink for pleasure and refreshment the way most people drink coffee and ordinary tea. But there are others which are quite wonderful simply because they affect the body in specific ways. Lemon verbena, for instance, is a refreshing sedative, chamomile soothes the digestive tract, and both horsetail and solidago (goldenrod) are excellent natural diuretics. The teas I like best just before bed are orange blossom, which you make by boiling a few blossoms for 2-3 minutes in two cups of water, red bergamot and lemon peel, all of which are natural sedatives. This last tea comes from an Italian tradition. You make it by peeling the outer yellow skin off a lemon (which has been washed well) with a potato peeler. Pour boiling water over this and let steep for 5 minutes. Then strain and drink. a few recipes to play with Avocado Delight Dressing 1 avocado, peeled and stoned Juice of 1 lemon Juice of ½ orange 1 small onion, chopped finely 1 garlic clove, chopped finely Handful of fresh herbs – mint, parsley or basil Freshly ground black pepper to taste Blend all the ingredients in a food processor or blender and serve. Italian Herb Dressing 100ml extra-virgin oliv oil 3 tbsp fresh lemon juice 1-2oz fresh basil, chopped 1 tsp Marigold Swiss Vegetable Buillon or Rapunzel Organic Vegetable Bouillon Powder Freshly ground black pepper to taste Mix all the ingredients in a food processor until smooth, adjusting the flavour as necessary. Garlic Chicken Soup (serves 1) 150g lean, skinless chicken breast, but into small cubes 1 tsp fresh chopped garlic 1 level teaspoon Marigold Swiss Vegetable Bouillon or Rapunzel Organic Vegetable Bouillon Powder 2 teaspoons chopped parsley and/or ½ teaspoon lemongrass or ½ teaspoon mild curry powder 180 ml water Place all the ingredients in a saucepan and bring to the boil.  Simmer for 3-5 minutes and serve. Fabulous Fish Soup (serves 1) 360ml water 1 teaspoon Marigold Swiss Vegetable Buillon or Rapunzel Organic Vegetable Bouillon Powder ½ tsp fresh chopped garlic ½ tsp chopped onion 1 tablespoon fresh chopped basil or ½ tsp dried basil 1 cup broccoli 150g white fish ¼ tsp paprika Himalayan or Malvern salt to taste Pepper, to taste Put the bouillon powder, water, garlic, onion and basil in a saucepan and bring to a simmer.  Add the broccoli and cook for 5 minutes with the lid on.  Place the rish on top of the broccoli and sprinkel with paprika, salt and pepper.  Put the lid on and cook for another 5 minutes. Raw Humus 2 cups sprouted chick peas Juice of 3 lemons 1 tsp Marigold Swiss Vegetable Buillon or Rapunzel Organic Vegetable Bouillon Powder 1 clove garlic, finely chopped 3 tbsp tahini 3 tbsp chopped spring onions or chives Water to thin if too thick Put the ingredients, except the onions or chives, in a food processor or blender and blend thoroughly.  Top with the chives or onions. Hand-made Sausages 350g lean minced pork, chicken, lamb, beef, venison or wild boar 1 tsp Himalayan or Malvern salt, to taste 2 tbsp gram flour (chickpea flour) 4 cloves garlic (optional) 2 tablespoons chopped fresh parsley, coriander or sage ½ large onion, finely chopped Combine all the ingredients in a big mixing bowl and ix thoroughly with your hands.  Refrigerate until well chilled then separate into patties and cook in an oiled skilled until crunchy on the surface and cooked through. Flax Crackers 240g faxseed meal (or buy whole flaxseeds and grind them) 240ml water 30ml tamari or Bragg’s Liquid Aminos or Soy Sauce Himalayan or Malvern salt, to taste Fresh minced herbs A little chopped garlic Ginger, chilli powder, or cayenne pepper (optional) Combine the flaxseed meal with the water and let it soak for 1 ½ hours.  The water will change to a sort of gelatinous state.  Add a little more water if necessary, you want it to be gooey but not too runny or too thick.  Add the tamari, salt, herbs and garlic (or other flavourings).  Blend together.  Spread the mixture out, about 1/8 inch thick, and cut into squares.  Carefully lift the squares onto a wire mesh and bake in a slow oven until crunchy.  You can also make them in a dehydrator - dehydrate them for 4-6 hours, turn the mixture and dehydrate for a further 3-4 hours. Mulled Stuffed Apples (serves 2) Most of the nutritional value of an apple lies in its skin, or just below it, so wash apples well but don’t peel them. Softish apples are best for this recipe as their insides have to be scooped out. 100ml grape juice or red wine ½ tsp cinnamon 2 cloves ¼  tsp nutmeg 1 crushed white cardamom pod ¼ tsp allspice 75g blanched almonds 2 large apples Squeeze of lemon juice handful dates or raisins ‘Mull’ the grape juice or wine by putting it in a bowl with the spices and leaving for at least an hour.  Discard the cloves and cardamom and blend the remaining mixture with the almonds in a food processor or blender.  Slice the tops off the apples and keep them.  Remove the cores, saving small pieces to plug the bottoms.  Scoop out the apple pulp, leaving a shell about 1cm thick. Lightly blend the pulp with the juice and the almond mixture until smooth, adding a squeeze of lemon juice.  If the mixture is not thick enough, add a few more ground almonds.  Chop the dates or raisins and fill the apple shells with the dried fruit and almond mixture.  Replace the ‘lids’. Or, make stuffed apples with apple sauce and blackberries.  Blend the apple pulp with a little lemon juice, stevia and spices then combine it with the blackberries and spoon into the apple shells. Pineapple Blackberry Frappe This makes a wonderfully refreshing dessert as it stands, or it can be chiled to serve as a cool sorbet on hot summer days. 2 cups fresh pineapple chunks ½ cup blackberries Juice of ½ lime Place all the ingredients in a blender and liquidise.  Serve immediately.

Good Fats and Bad Fats - The Truth About Fats

Good Fats and Bad Fats - The Truth About Fats

We live in a world where fats—especially the saturated, animal-based variety—are falsely accused of being our greatest enemy. Meanwhile, the polyunsaturated fats, whose benefits are often celebrated, are not as good for our health as we have been led to believe. In fact, they can be very dangerous. Science has moved on since much of the erroneous “fat research” appeared some 40 years ago. But politically correct dietary advice and mainstream public consciousness has not. Health-supporting evidence has come to light. It’s vitally important you learn about it: A lot of saturated fats–which we have long been told are dangerous–are, in truth not dangerous at all. They do NOT cause heart disease as we have been taught. In truth they are GOOD for us. So are many other fats which our forefathers ate but which we have long been told to avoid. The trick is to choose the right kinds of these fats in your meals. When you do this, your body, health and looks will be revolutionized. THE BAD SCIENCE For generations, fats have been surrounded by all sorts of false beliefs. One of these is that “saturated fat is a prime cause of heart disease”. This theory is based on the 1950s ‘lipid hypothesis’, by the scientist Ancel Keys. This erroneous research greatly benefited the vegetable oil and food processing industries, who suppressed alternative views. Over sixty years later, many still believe it. Another myth: “The Western diet has increased in saturated fat over the last century”. This is absolutely wrong. In fact, the reverse is true. At the turn of the century, most people got their fatty acids from saturated or monounsaturated animal-based sources: Lard, butter, tallow, etc—and they were better off for it. But from 1910 to 1970 in the United States, the proportion of animal fats declined from 83 to 62%. Butter consumption went from 18 to 4 pounds per person per year, all because of the promotion of margarine manufacturers. What has increased is the amount of fats we’re taking in the form of refined vegetable oils, margarines and junk fats—by a whopping 400%—during the same period. And our health as a species continues to suffer. THE REAL CULPRITS Here’s something else that might shock you. Analysis of the fat in artery clogs reveals that only about 26% is saturated. The rest is mostly polyunsaturated! In actual fact, saturated fats are our heart’s preferred source of “food” to draw on under stress. They help our bodies perform many other functions too, building our cells, strengthening our bones and immune systems. As for polyunsaturated fats, most of which are in the form of omega-6 fatty acids, these tend to become rancid quickly when heated—such as during cooking or food processing. They then become a health-undermining source of free radicals, “marauders” inside our bodies. Polyunsaturates can do our body a great deal of harm, attacking our cells and damaging DNA. Little wonder that time after time, studies show a high link between consumption of these fats with cancer and heart disease. (Whether rancid or not, too much omega-6 in the diet is dangerous. This is just beginning to be discovered.) Yet most of the fats in modern diets come from these vegetable oils—with many diets consisting of up to 30% polyunsaturated fat. So don’t do yourself a disservice by believing what those P.C. diet gurus tell you. A good hard look at the evidence shows us quite the opposite is true. OUT OF WHACK - 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. 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. Good Fats and Bad Fats - GET SAVVY Another vital way to address the imbalance of good and bad fats in our diets is to get savvy about what oils we are using daily—in our cooking, baking, dressings, and everything else: Safflower, Corn, Sunflower, Soybean and Cottonseed Oils are very high in omega-6—over 50%—and are badly processed, using all sorts of nasty chemicals. Avoid them completely. Canola Oil has been associated with fibrotic heart lesions; is high in sulfur and easily turns rancid. Steer clear of it at all costs. Olive Oil is monounsaturated rather than polyunsaturated, so is the safest vegetable oil you can use. It’s well-suited to dressings and can be heated at moderate temperatures. Make sure it’s cloudy (not filtered) and a golden-yellow color. Sesame Oil is reasonably stable and can be used on occasion for frying. But don’t overdo it, as it is still high in omega-6. Coconut, Palm, Palm Kernel and Red Palm Oils are much more highly saturated than the other vegetable oils, so are the safest, healthiest oils you can cook with. Coconut oil in particular is very good for you, containing antiviral and antibacterial properties and plenty of medium chain triglycerides which support weight loss. BUTTER ‘EM UP If you’re like millions of others, you buy margarine in the belief that it’s “better for you” than butter. Here’s an order: Avoid it like the plague. The process used to make margarine, known as hydrogenization, does horrendous things to the already-rancid vegetable oils it is made from. Not only does it contain all sorts of additives you should steer clear of. It’s linked to both cancer and heart disease, and can cause chronic high cholesterol. On the other hand, natural, good quality butter contains many essential nutrients. In fact, it may be the only good source of fat-soluble vitamins in the American diet! Experiments comparing the health of margarine eaters with butter eaters continually find in butter’s favor: In one such study, the risk of developing heart disease in butter users was half that of those using margarine. Infants and children especially benefit from butter for their normal growth and development. Use this delicious stuff liberally—and without guilt—in the knowledge that it will do you no harm, and your body will thank you for it.

Convenience Foods Can Be Deadly

Convenience Foods Can Be Deadly

Widespread overweight is a relatively new phenomenon. So is adult-onset diabetes, kidney stones, hypertension, coronary heart diseases and cancer of the bowel. Together with many other chronic degenerative ailments, these belong to a group of illnesses now known as Diseases of Western Civilization. These conditions are hard to treat—so hard that, despite all the sophisticated drugs and leading-edge techniques of modern medicine, we have been unable to halt their spread. For, unlike the microbe-generated infectious diseases like typhoid and tuberculosis, Western Diseases are lifestyle-caused. Thanks to pioneering works from scientists such as Sir Robert McCarrison—who did the first epidemiological studies on the relationship between diet and health—and Drs Weston Price, Dennis Burkitt and Hugh Trowell, it is now widely accepted that degenerative conditions including obesity have developed as a direct result of the massive changes that have taken place over the last 150 years in how we live—especially in the way we eat convenience foods. Convenience Foods - NO WONDER WE’RE IN TROUBLE A lot has happened to our foods in the last century to produce this state of affairs. First, they are grown differently than the way our ancestors, for thousands of years, grew theirs. We grow food on chemically fertilized soils in which the organic matter has been degraded or destroyed. Eating foods this way leads to a depletion and imbalance in the minerals and trace elements available to our bodies—both of which we need in good quantities, to support complex metabolic processes on which health and leanness depend. Second, our foods are now highly processed. Raw foodstuffs, instead of being made into meals in home kitchens as they were in our grandparents' time, are sent to food manufacturers where they are fragmented—literally broken apart physically and chemically—then put through complex manufacturing processes to alter them out of all recognition. Third, our foods are shipped over long distances and stored for long periods of time, both of which lower their nutritional value. These modern practices destroy food's wholesomeness—a property very hard to measure, except in terms of the degenerative effects that eating such foods has on our bodies. Destroy a food's wholesomeness and you destroy a food's ability to support the highest levels of health. And once the health-giving integrity of any food has gone, it has gone for good. It can never be compensated for by vitamin and mineral supplements, or by eating cereals to which extra fiber and vitamins have been added. FOOD’S NATURAL STATE Our great-grandparents—whether they were Africans, Indians, Orientals or Europeans—had two important things in common. Their meals were mostly prepared from foods of animal and vegetable origin, and the foods they ate were little processed. They were eaten whole, as closely as possible to their natural state. Such foods form the basis of a way of eating that rejuvenates the body and restores healthy functioning. This kind of eating helps prevent the development of obesity and other degenerative conditions—even if you happen to have inherited a tendency towards them. This way of eating can free people of all ages from much suffering caused by degenerative conditions such as high blood pressure, arteriosclerosis, diabetes, diverticulitis and other Western diseases. FORGIVE YOURSELF NOW There is one more major change that has taken place: today we also swallow a kaleidoscope of chemical colorants, flavorings additives and `enhancers', not to mention pesticides, herbicides and fungicides, which our ancestors never imagined in their wildest dreams. We slurp down chemical pollutants with each sip of our diet cola and every bite of our pre-cooked meals. Such is the Western diet. So next time you upbraid yourself for what you perceive to be your lack of willpower as you reach for yet another biscuit and feel guilty about it, let the guilt go. It does not belong to you. The denatured, degraded, food we eat bears the lion's share of blame for the fat state we find ourselves in, as well as for how hard it is in our culture to stay lean and to remain healthy.

Mineral Water - Liquid Dynamite

Mineral Water - Liquid Dynamite

When it comes to regenerating and rejuvenating the body, water is the most important nutrient of all. It is the stuff from which your blood, your cells, your muscles—even your bones—are mostly made. A healthy person who weighs 65 kilos carries about 40 litres of water around—25 liters inside the cells, 15 liters outside, including 5 liters in the blood. Let yourself become dehydrated, and the chemical reactions in the cells involved in fat burning become sluggish. Also your cells cannot build new tissue efficiently, toxic products build up in your blood stream, and your blood volume decreases so that you have less oxygen and nutrients transported to your cells—all of which are essential to fat burning. Dehydration also results in your feeling weak and tired, and can lead to over eating as it disturbs appetite mechanisms, so you think you are hungry even when you are not. The role of water in weight control and health in general is almost completely ignored. The brain too is 75 percent water. This is why the quantity and quality of water you drink also affects how you think and feel. Thoughts and feelings become distorted when your body gets even mildly dehydrated. For mental clarity and emotional balance you need plenty of water. But if the water you drink is polluted by heavy metals or chemicals, then the biochemical reactions on which clear thought and emotional balance depend will become polluted as well. SCALING EVEREST Drinking enough water brings dynamic energy. When Sir Edmund Hillary set out to conquer Everest he had a shrewd doctor named George Hunt on his ascent team. Hunt knew this precept well. He had studied the records of a recent failed attempt by the Swiss team, and discovered that their climbers had drunk less than two glasses of water per day per man. So he ordered special battery-operated snow-melting equipment for the kit and urged the British climbers to take a minimum of twelve glasses of water each day of the climb to reduce their fatigue as they scaled the peaks. VITALITY TO SPARE Since then, research with athletes at Harvard University and Loma Linda University in the United States, carried out to explore the relationship between water drinking and energy, has demonstrated that drinking extra water reduces fatigue and stress and increases stamina and energy to a remarkable degree. During one of the Harvard studies, researcher G.C. Pitts set athletes walking at 3 miles an hour, allowing them to rest regularly, but not allowing them to drink extra water. They reached exhaustion after 3 hours with temperatures of 102 degrees fahrenheit. Under the same conditions, he allowed them to drink as much as they wanted. The same athletes lasted 6 hours before collapsing. The third time around athletes were forced to drink more water than thirst dictated—in quantities calculated by researchers to replace what was being lost in perspiration. This time the athletes were able to continue indefinitely without fatigue or fever, until finally, after running out of time, researchers were forced to bring the experiment to a close. Few of us drink as much water as we need to remain in top form. Even if you pay attention to your thirst and quench it regularly, you are likely to replace only about a half to two-thirds of the water your body needs for optimal health. Mineral Water - YOUR UNIQUE QUOTA It takes a bit of practice at first to make sure you get your water quota each day but soon it will become second nature. Start by drinking two glasses of water first thing in the morning when you get up, either neat or with a twist of lemon or lime. You can heat the water if you like. This helps with elimination. Then drink two or three glasses between breakfast and lunch, and another two or three between lunch and dinner. When you exercise or when it is hot, remember to drink more. Getting into the water habit will quench your appetite, improve your body's ability to eliminate wastes, heighten your energy levels, improve the look of your skin and help your metabolic processes function at peak. You will be amazed to discover just how potent are its gifts. Here is an action plan to help you experience the vitality that water drinking can bestow upon you: Divide your weight in kilos by eight then round up to the next glass to discover how many 8 ounce glasses of water to drink each day Drink two glasses of clean water on rising and then get your daily quota by drinking more between meals Keep a bottle or two of mineral water by you during the day as an easy measure of just how much you need to drink to get your daily quota Watch your energy soar.

Mineral Supplements And Nutritional Supplement Are Important

Mineral Supplements And Nutritional Supplement Are Important

YOU NEED MINERALS Your body cannot make minerals. It has to take them in, in a good balance, from the foods you eat. In addition to nitrogen, potassium and phosphorus, it requires magnesium, manganese and calcium, selenium, zinc, copper, iodine, boron, molybdenum, vanadium and other elements—many as yet undiscovered—to stay healthy. These elements need to come from the foods you eat. Generally they do, when foods are grown organically in healthy, traditionally fertilized soils. But they are increasingly missing and unbalanced in the foods we buy today thanks to our legacy of chemical farming. High-tech farming methods have destroyed so much of the organic matter in our soils that fruits and vegetables no longer contain a good quantity of minerals and trace elements. Commercial food processing wipes out most of what’s left. Buy organically grown fruits and vegetables whenever you can. Herbs can help redress the balance. Take dandelion, for instance. Dandelion is rich in iron, silicon, magnesium, sodium, potassium, zinc, manganese, copper and phosphorus in an unbeatable synergistic balance. Put dandelion leaves in your salads. Drink dandelion tea often. It will help restore your body’s lost minerals, and you will also be getting an extra dose of vitamins A, B, C and D in the bargain. DRINK THE DANDELIONS Dried dandelion root is easy to come by—you can even find it in tea bags and is one of the great mineral supplements. Or you can dry your own and grind it in a coffee grinder or pestle and mortar. DANDELION TEA HERE’S HOW Use 2-3 teaspoons of dried dandelion root to one cup of water. Simmer it in a pan for fifteen minutes. Strain. Drink as much as three cups a day. GIFTS FROM A HORSE’S TAIL Silica is another essential trace element. Our daily requirement for it is high, at 20-30 mg. Unless we eat organically grown food, we simply don’t get enough—often not even when we do. Silica binds to minerals needed for strong nails, hair, and bones, making them available to our bodies. It is also essential to the production of our skin’s connective tissues—collagen and elastin. The delicate horsetail plant is one of the world’s earliest forms of plant life, and one of the richest sources of bioavailable silica you will find anywhere. Horsetail also boasts an amazing 15 other minerals and is a good source of bioflavonoids too. Drink horsetail tea as often as three times a day. HORSETAIL TEA—HERE’S HOW Put 2 teaspoons of the dried plant in a tea pot. Pour a cup of boiling water over it and allow it to infuse for 15-20 minutes. Strain, and drink. Be patient when learning to use the plant powers. Remember, it may have taken years for your body to become depleted in essential minerals and trace elements. A few weeks of herbal help is not so long to wait to restore your nails, hair, skin and body as a whole to a healthy balance. Besides, it is so much fun to learn to use plant power. The gifts these humble plants offer us are worth their weight in gold, and the plants are everywhere—just asking us to get to know them and use them.

Leslie Kenton’s Cura Romana®

Fast, Healthy Weight Loss

Leslie Kenton’s Cura Romana® has proudly supported 13,000+ weight loss journeys over the past 12 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 26th of January 2021 (updated every 12 hours)

-0.65 lb
for women
-1.19 lb
for men
-0.65 lb
for women
-1.19 lb
for men

Yesterday’s Average Daily Weight Loss:

on the 26th of January 2021 (updated every 12 hours)

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