Keeping your body Alkaline

One of the most important things you can do for your body is to keep your alkalinity in your body high, green vegetables and even alkaline water are great sources. Here is an article I found that explains exactly why;

(NaturalNews) You may not have known it, but keeping your diet primarily alkaline rather than acidic is a much healthier alternative and can add years to your life.

"The human body goes to great lengths to maintain a slightly alkaline PH of 7.35, but poor diet and stress can change the PH to an acidic one in which disease can thrive," says Raw Food Health. You can help your body out tremendously just by adjusting your eating habits.

"Unfortunately many people don't pay much attention to their diet until they experience a major health scare and then, they do so in a desperate attempt to regain their health," adds food lifestyle educator Carol Galanty. "Thankfully, many are able to do so, but it would be so much better all around if diet were treated as a means of preventive medicine before signs of imbalance start to occur."

Here are five reasons to switch to a diet made up primarily of alkaline foods:

Boost your energy dramatically. Tens of millions of Americans consume caffeine (coffee, tea) or so-called "energy drinks" by the gallon each week, despite the known dangers of such products. If you want to boost your energy naturally and safely, stick to an alkaline diet.

That is one composed primarily of alkaline-forming foods like figs, molasses, green, leafy veggies, almonds, beets, dates, celery, cantaloupe and parsley. "In addition to eating these foods, taking one teaspoon of a greens powder every morning mixed into juice or a smoothie can also raise energy" levels, says About.com guide Cathy Wong, a licensed naturopathic doctor and an American College of Nutrition-certified nutrition specialist.

An alkaline diet will also helps you get a better night's sleep and one that is infinitely more restful, helping you keep energy levels high throughout your busy day.

Keep your body functioning at its optimal level. "Our bodies perform optimally when in an alkaline state, yet the majority of food that Americans eat are acidic (meat, dairy, fish, eggs, sugar, soda, coffee, tea, alcohol, nicotine, processed foods, etc)," writes Galanty. "This heavily weighted acidic diet brings our bodies to a state of imbalance and eventually disease."

She and other experts say that by maintaining a primarily alkaline diet - somewhere in the range of 70-80 percent - can help you maintain or return your body to balance (called homeostasis in medical lingo). "A state of wellness where you feel healthy, energenic, have smoothing glowing skin and an alert, focused mind," says Galanty. "Sluggish, tired and overweight is not a normal state to be in."

Slow down the aging process. An acidic diet can take its toll on our bones and muscles the older we get.

"As we age, there is a loss of muscle mass, which may predispose to falls and fractures," says an analysis by the National Institutes of Health. "A three-year study looking at a diet rich in potassium, such as fruits and vegetables, as well as a reduced acid load, resulted in preservation of muscle mass in older men and women."

"Conditions such as chronic renal failure that result in chronic metabolic acidosis result in accelerated breakdown in skeletal muscle," the NIH analysis continued. "Correction of acidosis may preserve muscle mass in conditions where muscle wasting is common such as diabetic ketosis, trauma, sepsis, chronic obstructive lung disease, and renal failure."

Lower your cancer risk. Some research suggests that an alkaline-rich diet is linked to lower rates of cancer, if only because such diets consist primarily of vegetables.

Remember Kris Carr's 2007 film, Crazy, Sexy Cancer? The documentary tracks "the actress and photographer's journey after a 2003 diagnosis of stage-four epithelioid hemangioendothelioma, a rare cancer found in the liver and lungs' blood vessel linings," the Las Vegas Review Journal reported.

Nine years later, eating only a plant-based diet, Carr's health is good - a phenomenon she attributed to staying pH-balanced.

Keep off the extra pounds. By boosting your consumption of alkaline-producing foods, you can naturally shed weight.

"Promoting things like weight loss, improved immunity, and even disease prevention, celebrity nutritionist Dr. Lindsey Duncan is a proponent of the alkaline diet. He says our meals are increasingly acidic, and our bodies are paying the price," ABC News affiliate KTRK reported.

Learn more: http://www.naturalnews.com/038437_alkaline_diet_healing_energy_levels.html#ixzz2GGrKXFHE

Organic Flaxseed Oil benefits

I take a couple of table spoons of Flax Oil every day, but this is the only oil I take, not for cooking and keep in the refrigerator. Sometimes I put it in my salad. I found this great article on it's benefits;

Clinical studies suggest that flaxseed oil may be helpful in treating a variety of conditions. It contains omega-3 essential fatty acids, or EFAs. Flaxseed oil has a nutty flavor and can be added to food as a replacement for other oils, or it can be taken as a softgel. Some flaxseeds can be contaminated with lead, mercury and other toxic chemicals, so organic flaxseed oil, which is certified to be free of heavy metals, is recommended.

Benefits

Flaxseed oil contains alpha-linolenic acid, or ALA, which is a fatty acid that the body converts into the omega-3s EPA and DHA. Due to the ALA content of flaxseed oil, it may be beneficial to arthritis sufferers. Preliminary studies suggest that ALA can reduce arthritis-related joint pain and stiffness and improve mobility. The University of Maryland Medical Center (UMMC) says that more research needs to be done, but ALA may also treat autoimmune diseases such as lupus and rheumatoid arthritis and may increase lung function in asthma sufferers, prevent breast cancer, prevent and treat depression and reduce menstrual pain.

Bowel Health

Flaxseed oil may be able to heal the inner lining of inflamed intestines, and preliminary research suggests that it may be helpful for the treatment of inflammatory bowel disorders such as Crohn's disease and colitis. UMMC reports that the omega-3 content of flaxseed oil can help to reduce the inflammation associated with these disorders and that many people with Crohn's disease have been found to be deficient in omega-3s.

Colon Health

Omega-3s may also help to prevent the replication of cancer cells in patients with colon cancer, but the studies suggesting this were conducted using fish oil and not flaxseed oil. UMMC notes, however, that although studies have not been done on humans, preliminary studies done on animals suggest that the ALA omega-3s found in flaxseed oil might actually be more beneficial than fish oil in the treatment of colon disorders such as colon cancer.

Cardiovascular Health

According to UMMC, evidence suggests that ALA may be cardioprotective, which means it promotes a healthy cardiovascular system and prevents cardiovascular disease. People who consume an ALA-rich diet are less likely to suffer from heart attacks. The exact mechanism of action is unknown, but ALA may reduce heart disease risk in a variety of ways. It may reduce inflammation, lower blood pressure, reduce total and LDL cholesterol levels, promote blood vessel health, regulate the heartbeat and help keep the blood thin and not sticky. Flaxseed oil may reduce the effectiveness of certain medications, and you should talk to your health care practitioner before supplementing with it.

Read more: http://www.livestrong.com/article/395385-health-benefits-of-organic-flaxseed-oil/

 

Health Benefits of Potatoes

Potatoes are a part of my daily diet to fight cancer, here is an article I found on potoatoes:

(NaturalNews) The potato is versatile: you can bake it, boil it, mash it, fry it... you can even make pancakes from it. The potato is also (surprisingly) a healthy food that mankind has thrived on for thousands of years, even long before the invention of agriculture.

This fascinating little tuber is actually quite nutritious, containing more potassium than a banana. It's surprisingly high in vitamin C. Boiled or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fiber (although most of the other vitamins and minerals are in the potato flesh, itself).

The potato is also a healthy source of natural starch. The body relies on carbohydrates as its primary source of fuel, and eating a healthy amount of carbohydrates prevents the body from breaking down protein (i.e. muscles and bone) for fuel. The potato is actually one of the safer forms of carbohydrates, as it doesn't contain irritants like gluten which are found in grains. Potatoes even protect us from things like colon cancer because of the cleansing action of the resistant starch, which passes through the digestive tract and into the colon.

Potatoes contain a vast array of important nutrients, including:

- Vitamin C
- Vitamin B1
- Vitamin B3
- Vitamin B6
- Iron
- Phosphorous
- Magnesium
- Chromium
- Potassium
- Folate
- Pantothenic Acid
- Riboflavin
- Antioxidants

But what good is all this nutrition if you can`t digest it? Because the potato is mostly starch, our bodies can`t break it down without help, in the form of heat. Cooking releases the nutrients or converts them into a form our bodies can process -- and how we cook the potato has a bearing on what vitamins and minerals we can get from it. Overall, baking, while destroying much of the Vitamin C, probably preserves more of the overall vitamin and mineral content than any other method.

Interesting tidbit about potato color: while the general nutritional components are the same regardless of potato color or variety, purple potatoes are even healthier for your blood vessels and heart because of the extra Anthocyanins (which give the tuber its distinctive color).

Learn more: http://www.naturalnews.com/031214_potatoes_nutrition.html#ixzz2Ekvelooi

Diet and Cancer

Here is a great article I found, which tells me I'm in the right path....

A Vegan Diet (Hugely) Helpful Against Cancer

If you're anything like me, the "C" word leaves you trembling. But today there is very good news to report: Research suggests you can improve your odds of never getting cancer and/or improve your chances of recovering from it. Not with a drug or surgery, although those methods might be quite effective. This is all about the power on your plate, and it's seriously powerful.
A 2012 analysis of all the best studies done to date concluded vegetarians have significantly lower cancer rates. For example, the largest forward-looking study on diet and cancer ever performed concluded that "the incidence of all cancers combined is lower among vegetarians."
That's good news, yes. But what if we're looking for great news? If vegetarians fare so much better than meat-eaters, what about vegans? Is that an even better way to eat? We didn't know for sure until now.
A new study just out of Loma Linda University funded by the National Cancer Institute reported that vegans have lower rates of cancer than both meat-eaters and vegetarians. Vegan women, for example, had 34 percent lower rates of female-specific cancers such as breast, cervical, and ovarian cancer. And this was compared to a group of healthy omnivores who ate substantially less meat than the general population (two servings a week or more), as well as after controlling for non-dietary factors such as smoking, alcohol, and a family history of cancer.
Why do vegans have such lower cancer risk? This is fascinating stuff: An elegant series of experiments was performed in which people were placed on different diets and their blood was then dripped on human cancer cells growing in a petri dish to see whose diet kicked more cancer butt. Women placed on plant-based diets for just two weeks, for example, were found to suppress the growth of three different types of breast cancer (see images of the cancer clearance). The same blood coursing through these womens' bodies gained the power to significantly slow down and stop breast cancer cell growth thanks to just two weeks of eating a healthy plant-based diet! (Two weeks! Imagine what's going on in your body after a year!) Similar results were found for men against prostate cancer (as well as against prostate enlargement).
How may a simple dietary change make one's bloodstream so inhospitable to cancer in just a matter of days? The dramatic improvement in cancer defenses after two weeks of eating healthier is thought to be due to changes in the level of a cancer-promoting growth hormone in the body called IGF-1. Animal protein intake increases the levels of IGF-1 in our body, but within two weeks of switching to a plant-based diet, IGF-1 levels in the bloodstream drop sufficiently to help slow the growth of cancer cells.
How plant-based do we need to eat? Studies comparing levels of IGF-1 in meat-eaters vs. vegetarians vs. vegans suggest that we should lean toward eliminating animal products from our diets altogether. This is supported by the new study in which the thousands of American vegans studied not only had lower rates of obesity, diabetes, and hypertension, but significantly lower cancer risk as well.
This makes sense when you consider the research done by Drs. Dean Ornish and Nobel Prize winner Elizabeth Blackburn; they found that a vegan diet caused more than 500 genes to change in only three months, turning on genes that prevent disease and turning off genes that cause breast cancer, heart disease, prostate cancer, and other illnesses. This is empowering news, given that most people think they are a victim of their genes, helpless to stave off some of the most dreaded diseases. We aren't helpless at all; in fact, the power is largely in our hands. It's on our forks, actually.
http://www.huffingtonpost.com/kathy-freston/vegan-diet-cancer_b_2250052.html

Benefits of Legumes

This is great info, as a vegan legumes are part of my plant based diet, but in moderation;

Legumes include beans, lentils and peas, including green split peas. The 2005 Dietary Guidelines from the U.S. Department of Health and Human Services recommend that healthy adults on a 2,000-calorie diet eat about 3 cups of legumes per week. You can use green split peas as a side dish or in soups, and eating them may provide health benefits.

Blood Sugar Control

People who regularly eat legumes may have a lower risk for diabetes, a disease that occurs when your body can no longer regulate blood sugar levels properly. Legumes may help prevent or manage diabetes because they have low glycemic index, which means they do not cause rapid spikes in your blood sugar. Green split peas have 16.1 g of dietary fiber per serving. Soluble fiber, such as that in legumes, slows down sugar absorption so it does not get into your bloodstream as quickly. If you have high blood sugar, continue to work with your doctor to control it and prevent complications of diabetes.

Heart Health

Eating green split peas may improve your heart health. The fiber from split peas may lower your total and bad LDL cholesterol, thus reducing your risk for heart disease. High blood pressure increases your risk for coronary heart disease, and green split peas may help you maintain a healthy blood pressure. The 2005 Dietary Guidelines from the U.S. Department of Agriculture recommend increasing your potassium intake and reducing your sodium, and 1 cup of split peas has about 710 mg of potassium and only 4 mg of sodium. If you have risk factors for heart disease, talk to your doctor about the best way to treat them.

Weight Control

To lose weight, you need to eat fewer calories than you burn. Green split peas may be able to help you lose weight or avoid gaining weight because they are low in calories and they may help you eat less. A 1-cup serving of cooked green split peas has only about 232 calories. A high-fiber diet may promote weight control. Many high-fiber foods, including green split peas, take a long time to chew, so you feel full before you have eaten very many calories. Split peas are good sources of protein, with about 16 g per cup. The Harvard School of Public Health states that high-protein diets may promote weight control by slowing down digestion and making you less hungry at the next meal.

Read more: http://www.livestrong.com/article/354682-health-benefits-of-green-split-peas/#ixzz2ELSjtL7h

Health Benefits of Carrots

Carrots are a daily part of my life, I mostly juice them, but also include them as part of my meals, raw or steamed. Here is a great article that describes their benefits;

Health benefits of carrots

• Sweet and succulent carrots are notably rich in anti-oxidants, vitamins and dietary fiber; however, they provide only 41 calories per 100 g, negligible amount of fat and no cholesterol.
  
• They are exceptionally rich source of carotenes and vitamin-A. 100 g fresh carrot contains 8285 µg of beta-carotene and 16706 IU of vitamin A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers.
  
• Carotenes are converted into vitamin A in the liver. Beta-carotene is the major carotene that is present in these roots. Beta carotene is one of the powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury.  In addition, it also has all the functions of vitamin A such as vision, reproduction (sperm production), maintenance of epithelial integrity, growth and development.
  
• Carrots are rich in poly-acetylene antioxidant falcarinol. Research study conducted by scientists at University of Newcastle on laboratory animals has found that falcarinol in carrots may help fight against cancers by destroying pre-cancerous cells in the tumors.
  
• Fresh roots are also good in vitamin C; provide about 9% of RDA. Vitamin C is water soluble anti-oxidant. It helps the body maintain healthy connective tissue, teeth and gum. Its anti-oxidant property helps the body protect from diseases and cancers by scavenging harmful free radicals.
  
• In addition, this root vegetable is especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body.
  
• Further, They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
  Read more: http://www.nutrition-and-you.com/carrots.html
  

NaturalNews) Juicing is the fast track to good health. Using organic vegetables for juicing allows you to take in more vegetables at one time than you would by eating raw or cooked vegetables. The concentrated vegetable mass in liquid form is easily assimilated, thus making juicing daily ideal for health problems.

The body is more able to metabolize nutrients into the body's cells, especially since uncooked vegetables retain their enzymes. Raw vegetables provide all the enzymes you need for optimum assimilation.

But it's important to use a slow speed masticating juicer. They don't overheat the veggies to destroy any enzymes while juicing veggies. And they're often less expensive and easier to clean than high speed commercial juicers.

One thing is noticeable among those who juice regularly. Carrots are usually a staple. You can add apples, greens or beets. But carrots aren't as perishable as greens, store well with less space, and offer more juice with less expense.

Carrots are great as a base for juicing whatever else you want to include in your fresh vegetable juice. More importantly, carrots are amazingly nutritious and healing by themselves.

Carrots' nutritional and healing benefits

The two obvious nutrients most are aware of are vitamin A and beta carotenes. Vitamin A toxicity is possible with vitamin supplements and fish oils, but you cannot overdose on vitamin A with carrots while enjoying their extra large amounts of this vitamin.

Beta-carotene is also a major antioxidant. The vitamin A and beta-carotene help maintain vision along with the carrots' fair share of lutein. Beta-carotene also maintains epithelial tissue, the tissue surrounding internal organs. Epithelial tissues are susceptible to cancerous growths.

Carrots are also rich in poly-acetylene anti-oxidant falcarinol. Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.

Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.

The list of nutrients doesn't really measure up to carrots' actual regenerative capacity, especially when juiced. Obviously, the unique synergy of its enzymes, vitamins, minerals, and flavonoids provides herbal healers with a magical remedy when juiced.

Drinking carrot juice

Drinking carrot juice cleanses and restores the liver. The liver is our body's master cleanser - without which we would die from internal toxic buildups while detoxing all those external toxic sources we've taken in. Carrot juice has been called the golden juice of healing.

Dr. John Christopher, the father of modern American herbalism, has expressed amazement of carrot juice's healing qualities. The Gerson Therapy, carried on today by Dr. Max Gerson's daughter and grandson, relies heavily on fresh carrot combined with apple juices. The Gerson Therapy successfully treats cancer patients who have been given up on.

Dr. Max Gerson developed his dietary and detoxification approach to treat many diseases in addition to cancer. For critical illnesses, it's best to juice several carrots with a few apples often while fasting from solid foods for awhile.

The Gerson Therapy does this while detoxing with daily coffee enemas. You can read about coffee enemas here (http://www.naturalnews.com/026289_coffee_enemas_enema.html).

So get a big bunch of carrots. They store well in your refrigerator or cool cellar. Then juice them with some apples, celery, or beets using a slow speed masticating juicer. Don't store the juice. Drink each freshly juiced batch immediately as often as your health needs require.

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmqF9Tp

NaturalNews) Juicing is the fast track to good health. Using organic vegetables for juicing allows you to take in more vegetables at one time than you would by eating raw or cooked vegetables. The concentrated vegetable mass in liquid form is easily assimilated, thus making juicing daily ideal for health problems.

The body is more able to metabolize nutrients into the body's cells, especially since uncooked vegetables retain their enzymes. Raw vegetables provide all the enzymes you need for optimum assimilation.

But it's important to use a slow speed masticating juicer. They don't overheat the veggies to destroy any enzymes while juicing veggies. And they're often less expensive and easier to clean than high speed commercial juicers.

One thing is noticeable among those who juice regularly. Carrots are usually a staple. You can add apples, greens or beets. But carrots aren't as perishable as greens, store well with less space, and offer more juice with less expense.

Carrots are great as a base for juicing whatever else you want to include in your fresh vegetable juice. More importantly, carrots are amazingly nutritious and healing by themselves.

Carrots' nutritional and healing benefits

The two obvious nutrients most are aware of are vitamin A and beta carotenes. Vitamin A toxicity is possible with vitamin supplements and fish oils, but you cannot overdose on vitamin A with carrots while enjoying their extra large amounts of this vitamin.

Beta-carotene is also a major antioxidant. The vitamin A and beta-carotene help maintain vision along with the carrots' fair share of lutein. Beta-carotene also maintains epithelial tissue, the tissue surrounding internal organs. Epithelial tissues are susceptible to cancerous growths.

Carrots are also rich in poly-acetylene anti-oxidant falcarinol. Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.

Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.

The list of nutrients doesn't really measure up to carrots' actual regenerative capacity, especially when juiced. Obviously, the unique synergy of its enzymes, vitamins, minerals, and flavonoids provides herbal healers with a magical remedy when juiced.

Drinking carrot juice

Drinking carrot juice cleanses and restores the liver. The liver is our body's master cleanser - without which we would die from internal toxic buildups while detoxing all those external toxic sources we've taken in. Carrot juice has been called the golden juice of healing.

Dr. John Christopher, the father of modern American herbalism, has expressed amazement of carrot juice's healing qualities. The Gerson Therapy, carried on today by Dr. Max Gerson's daughter and grandson, relies heavily on fresh carrot combined with apple juices. The Gerson Therapy successfully treats cancer patients who have been given up on.

Dr. Max Gerson developed his dietary and detoxification approach to treat many diseases in addition to cancer. For critical illnesses, it's best to juice several carrots with a few apples often while fasting from solid foods for awhile.

The Gerson Therapy does this while detoxing with daily coffee enemas. You can read about coffee enemas here (http://www.naturalnews.com/026289_coffee_enemas_enema.html).

So get a big bunch of carrots. They store well in your refrigerator or cool cellar. Then juice them with some apples, celery, or beets using a slow speed masticating juicer. Don't store the juice. Drink each freshly juiced batch immediately as often as your health needs require.

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmqF9Tp

NaturalNews) Juicing is the fast track to good health. Using organic vegetables for juicing allows you to take in more vegetables at one time than you would by eating raw or cooked vegetables. The concentrated vegetable mass in liquid form is easily assimilated, thus making juicing daily ideal for health problems.

The body is more able to metabolize nutrients into the body's cells, especially since uncooked vegetables retain their enzymes. Raw vegetables provide all the enzymes you need for optimum assimilation.

But it's important to use a slow speed masticating juicer. They don't overheat the veggies to destroy any enzymes while juicing veggies. And they're often less expensive and easier to clean than high speed commercial juicers.

One thing is noticeable among those who juice regularly. Carrots are usually a staple. You can add apples, greens or beets. But carrots aren't as perishable as greens, store well with less space, and offer more juice with less expense.

Carrots are great as a base for juicing whatever else you want to include in your fresh vegetable juice. More importantly, carrots are amazingly nutritious and healing by themselves.

Carrots' nutritional and healing benefits

The two obvious nutrients most are aware of are vitamin A and beta carotenes. Vitamin A toxicity is possible with vitamin supplements and fish oils, but you cannot overdose on vitamin A with carrots while enjoying their extra large amounts of this vitamin.

Beta-carotene is also a major antioxidant. The vitamin A and beta-carotene help maintain vision along with the carrots' fair share of lutein. Beta-carotene also maintains epithelial tissue, the tissue surrounding internal organs. Epithelial tissues are susceptible to cancerous growths.

Carrots are also rich in poly-acetylene anti-oxidant falcarinol. Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.

Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.

The list of nutrients doesn't really measure up to carrots' actual regenerative capacity, especially when juiced. Obviously, the unique synergy of its enzymes, vitamins, minerals, and flavonoids provides herbal healers with a magical remedy when juiced.

Drinking carrot juice

Drinking carrot juice cleanses and restores the liver. The liver is our body's master cleanser - without which we would die from internal toxic buildups while detoxing all those external toxic sources we've taken in. Carrot juice has been called the golden juice of healing.

Dr. John Christopher, the father of modern American herbalism, has expressed amazement of carrot juice's healing qualities. The Gerson Therapy, carried on today by Dr. Max Gerson's daughter and grandson, relies heavily on fresh carrot combined with apple juices. The Gerson Therapy successfully treats cancer patients who have been given up on.

Dr. Max Gerson developed his dietary and detoxification approach to treat many diseases in addition to cancer. For critical illnesses, it's best to juice several carrots with a few apples often while fasting from solid foods for awhile.

The Gerson Therapy does this while detoxing with daily coffee enemas. You can read about coffee enemas here (http://www.naturalnews.com/026289_coffee_enemas_enema.html).

So get a big bunch of carrots. They store well in your refrigerator or cool cellar. Then juice them with some apples, celery, or beets using a slow speed masticating juicer. Don't store the juice. Drink each freshly juiced batch immediately as often as your health needs require.

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmqF9Tp

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmaKTaG

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmaKTaG

(NaturalNews) Juicing is the fast track to good health. Using organic vegetables for juicing allows you to take in more vegetables at one time than you would by eating raw or cooked vegetables. The concentrated vegetable mass in liquid form is easily assimilated, thus making juicing daily ideal for health problems.

The body is more able to metabolize nutrients into the body's cells, especially since uncooked vegetables retain their enzymes. Raw vegetables provide all the enzymes you need for optimum assimilation.

But it's important to use a slow speed masticating juicer. They don't overheat the veggies to destroy any enzymes while juicing veggies. And they're often less expensive and easier to clean than high speed commercial juicers.

One thing is noticeable among those who juice regularly. Carrots are usually a staple. You can add apples, greens or beets. But carrots aren't as perishable as greens, store well with less space, and offer more juice with less expense.

Carrots are great as a base for juicing whatever else you want to include in your fresh vegetable juice. More importantly, carrots are amazingly nutritious and healing by themselves.

Carrots' nutritional and healing benefits

The two obvious nutrients most are aware of are vitamin A and beta carotenes. Vitamin A toxicity is possible with vitamin supplements and fish oils, but you cannot overdose on vitamin A with carrots while enjoying their extra large amounts of this vitamin.

Beta-carotene is also a major antioxidant. The vitamin A and beta-carotene help maintain vision along with the carrots' fair share of lutein. Beta-carotene also maintains epithelial tissue, the tissue surrounding internal organs. Epithelial tissues are susceptible to cancerous growths.

Carrots are also rich in poly-acetylene anti-oxidant falcarinol. Research at the University of Newcastle has shown carrot falcarinol destroys pre-cancerous cells in tumors. Carrots do help keep cancer away.

Carrots are deep soil root vegetables, and this enables them to absorb an abundant array of minerals. They are also rich in other vitamins, including the B vitamins and folates. Folate is the natural and safe provider of folic acid.

The list of nutrients doesn't really measure up to carrots' actual regenerative capacity, especially when juiced. Obviously, the unique synergy of its enzymes, vitamins, minerals, and flavonoids provides herbal healers with a magical remedy when juiced.

Drinking carrot juice

Drinking carrot juice cleanses and restores the liver. The liver is our body's master cleanser - without which we would die from internal toxic buildups while detoxing all those external toxic sources we've taken in. Carrot juice has been called the golden juice of healing.

Dr. John Christopher, the father of modern American herbalism, has expressed amazement of carrot juice's healing qualities. The Gerson Therapy, carried on today by Dr. Max Gerson's daughter and grandson, relies heavily on fresh carrot combined with apple juices. The Gerson Therapy successfully treats cancer patients who have been given up on.

Dr. Max Gerson developed his dietary and detoxification approach to treat many diseases in addition to cancer. For critical illnesses, it's best to juice several carrots with a few apples often while fasting from solid foods for awhile.

The Gerson Therapy does this while detoxing with daily coffee enemas. You can read about coffee enemas here (http://www.naturalnews.com/026289_coffee_enemas_enema.html).

So get a big bunch of carrots. They store well in your refrigerator or cool cellar. Then juice them with some apples, celery, or beets using a slow speed masticating juicer. Don't store the juice. Drink each freshly juiced batch immediately as often as your health needs require.

Learn more: http://www.naturalnews.com/034511_carrots_juicing_health_benefits.html#ixzz2DFmaKTaG

Sugar and your Health

Sugar is one of our worse enemies and has been linked to many of the health problems we are all facing. I was a sugar-holic and it was not easy giving up sugar, but I did it. Since sugar feeds cancer and I am fighting cancer, I avoid sugars as much as possible, not just refined sugar and have learned to enjoy life without sugar. I found this great article with some great tips on getting rid of refined sugars;

The Natural Health and Holistic World According to Dr Akilah El

7 Ways to Get Rid of the Refined Sugar Habit

By betterhealthblog.com

Increased consumption of sugar has been linked to some serious health issues such as heart diseases and cancer besides the obvious weight issues. It is also believed that our brain releases dopamine which helps to keep our body happy. However, the fact is that every person has unique physical needs. For example, many people do not prefer consuming sweets even in moderation because they don’t feel the urge to have them. However, contrarily, other people constantly nibble on sweet food because their bodies want so.
The dangers of consuming excessive sugar cannot be overlooked which is why we bring for you some incredible ways to get rid of consuming refined sugar:
1. Stop Drinking Sodas and Sweetened Drinks
All soft drinks contain huge quantities of sugar content in them. You consume around 10 teaspoons of sugar in a 12 ounce can. If you can stop drinking these soft drinks you can easily lose a lot of fat. Also, try getting rid of candies and cakes, as these contain the highest amount of sugar and carbohydrates both of which are dangerous for your health.
2. Avoid Consuming or Buying Packaged Foods
All sorts of organic packaged food are rich in sugar content. It is much better to prepare your own snacks such as homemade popcorns over the stovetop. You can even consume raw fruits and vegetables as snacks.
3. Choose Wisely When Eating Out
Whenever you choose to eat out, avoid desserts that are prepared using sugar. Instead, go for desserts prepared using fresh fruit and natural sweeteners such as honey. Prefer fruit smoothies, fruit salads, and other salads prepared using less sugar content and healthy dressings.
4. Try Going Sugar-Free At Least for a Week
This could be the best way to know how much sugar content your body needs on average. Go sugar-free for at least a week so your body starts adapting to the dietary change. This will help you gain a lot of confidence as well.
5. Deal with Sugar Cravings
Succumbing to sugar cravings is the major reason why people collect so much fat around their bodies. You can deal with sugar cravings by opting for foods that have natural sources of sugar. Consume fresh fruit when you wish to eat a bar of chocolate, for example.
6. Restrict You Daily Sugar Intake
You can control a lot of sugar intake by restricting your consumption to up to 2 teaspoons of sugar each day. You can either consume these two teaspoons of sugar at breakfast, during lunch or with snacks at any other time of the day.
7. Enjoy Other Food That You Like
Prepare meals that you like as a substitute for sugar laden food. You can always have healthy yet tasty meals every day. For example, roasted portobello mushrooms  toast nuts, roast squash, prepare dish salad, cook soups and stews, etc. There are several other foods that you can enjoy as well. 

Read more:
http://docakilah.wordpress.com/2012/11/14/7-ways-to-get-rid-of-the-refined-sugar-habit/

Health Benefits of Yams

Yams are the vine plants native to countries of Tropical America, Africa and Asia. They are cylindrically long plants with scaly, rough exteriors. It is also worshiped in some areas due to its great health and nutritional benefits. The

health benefits of yams

are many and moreover they are of about 200 varieties of yams with each variety providing diverse health benefits. The scientific names of some beneficial yams are Dioscorea batatas, Dioscorea alata and Dioscorea esculenta.

The health benefits of yams are as follows:

• Wild yam has got many medicinal benefits. It helps in effective
  

  functioning of female endocrine and renal systems

  . This is a traditional medicine used from centuries in Chinese medicine. Research studies are now been going on to create an evident theory to support this treatment.
• Wild yam is also good for pregnant woman. It alleviates nausea and
  

  decreases water retention

  in the body.
• Yams are beneficial in
  

  treating premenstrual syndrome (PMS)

  . The high vitamin B6 content present in yams provides relief from depression that is experienced during premenstrual stage. It effectively fights against heart diseases such as heart stroke and attacks.
• Yams have rich amounts of manganese which is very essential factor for
  

  antioxidant metabolism and carbohydrate metabolism

  . It even acts as a co-factor in many enzymes for energy production.
• They help
  

  maintain blood sugar levels

  as they have very low sugar content and gets absorbed in the bloodstream slowly.
• The high fiber content in yams helps in controlling body weight and therefore it is a
  

  good source for dietary fiber

  .
• Yams are beneficial for efficient
  

  functioning of nervous, urinary, respiratory systems

  . It also helps in proper optimal glandular functioning.
• Mexican wild yam variety has got
  

  antispasmodic properties

  and therefore used in treating pains, menstrual cramps, neurological disorders, improper circulation, muscle tension, nerve tension, intestinal and abdominal cramps.
• Yams aid
  

  digestion process

  by dilating vessels and stimulating flow of bile juice.
• Yams are very good source of potassium and therefore helps in
  

  controlling and maintaining blood pressure levels

  .

Read more:  http://naturecure.ygoy.com/2010/11/02/health-benefits-of-yams/

Liver Detoxification

I found this great article on Milk Thistle to detoxify the liver, as with everything else I post, please do your own research.

Milk Thistle For Liver Detoxification?  Family: Asteraceae Genus and Species: Silybum marianum Milk thistle is an edible plant native to southern Europe, southern Russia, Asia Minor, and nothern Africa, and has been used for food in the countries surrounding the Mediterranean for a long time as well as a tonic herb for the liver. Virtually all parts of the plant have been used as food with no known toxicity. Milk thistle was introduced to North America by European colonists. Today, milk thistle is best known as a producer of liver protectant known as silymarin, a group of milk thistle flavonoids. The milk thistle in commerce is a standardized extracts prepared from the fruits (seeds) of Silybum marianum. Like Ginkgo biloba, milk thistle is required to be standardized and rendered to concentrated forms to be effectively used for desired medicinal purposes, which, in this case, is as a hepatoprotectant. In general, milk thistle extracts are standardized to a concentration of 70-80% of flavone lignans including isosilybinin, silybinin, silychristin, and silydianin, which are collectively called silymarin. Milk Thistle For Liver Detoxification Milk thistle has been known in Europe and other Mediterranean countries since ancient times. Theophrastus mentioned about milk thistle around 4th century, B.C. Dioscorides wrote about the medicinal value of milk thistle, and Pliny the Elder wrote on the improvement of bile flow by milk thistle, calling it "Silybum" around the 1st century, A.D. Nicholas Culpeper, an English herbalist mentioned in 1650 that milk thistle is effective for removing liver obstructions. Von Haller documented the use of milk thistle for liver ailments in 1744. Milk thistle has been mentioned as a folkloric remedy for asthma, cancer, catarrh, chest pains, dropsy, fever, hepatitis, rabies, jaundice, vaginal discharge, malaria, plague, spasms, and spleen problems. Milk thistle has been under scientific and clinical investigation since turn of the last century, mainly in Germany. In the 1960s, German scientists identified a group of active ingredients from milk thistle, mainly from the seeds, and named them collectively as "silymarin". The preparation of milk thistle fruits and seeds were approved by German Commission E as a highly safe and effective herb for liver health. Usage German Commission E approved the internal use of crude milk thistle fruit preparations for dyspeptic complaints. Standardized extracts (usually ranging in silymarin concentration from 70 to 80%) are approved for toxic liver damage and as a supportive treatment for chronic inflammatory liver disease and hepatic cirrhosis. Silymarin is known to protect the liver by altering and strengthening the structure of outer cell membranes of hepatocytes (liver cells), preventing toxins from entering the liver cells, and by stimulating the regenerative ability of the liver and the formation of new hepatocytes through the activation of an enzyme nucleolar polymerase A, which leads to the increase in ribosomal protein synthesis and cell division. Silymarin, as an anti-oxidant, may also reduce damages to liver cells caused by chronic use of certain prescription drugs. The silybin component of sillymarin has been related to cholesterol-lowering effects. Through the capability to increase bile solubility, sylimarin may also help prevent or alleviate gallstones. Dose: 12-15 grams per day of powdered seed is recommended for making infusions or other preparations to be taken orally. For standardized extract, 200-400 mg of silymarine per day is recommended. Side Effects: No side effects are known for crude preparation, as milk thistle is a food, and a relative of artichoke. For standardized extract with high concentration of sylimarine, a mild laxative effect has been observed occasionally. Chemistry and Pharmacology Of Milk Thistle A rather complete chemical composition list of milk thistle can be found in Dr. Duke's Phytochemical and Ethnobotanical Databases. Milk thisle seeds contain 1.5-3% flavonolignans, collectively called silymarin; 20-30% fixed oils, of which approximately 60% is linoleic acid, approximately 30% is oleic acid, and approximately 9% is palmitic acid; 25-30% protein; 0.038% tocopherol; 0.63% sterols, including choleterol, campeterol, stigmasterol, and sitosterol; and some mucilage. [Herbal Medicine - Expanded Commission E monographs, by Mark Blumenthal, Alicia Goldberg, and Josef Brinckmann, first edition, 2000]. Silymarin's constituents are isosilybinin, silybinin, silychristin, and silydianin, of which silybinin accounts for approximately 50% of silymarin. [Dr. Duke's Essential Herbs, by James A Duke, 1999]. There have been very few clinical tests on milk thistle or any herb for women at pregnancy. Thus, although an extremely safe herb and food, milk thistle is recommended against women who are pregnant or lactating largely due to the lack of data and our ignorance. Milk Thistle Protects Liver Function As a mild food and herb, milk thistle's anecdotes and folklores may not be as fancy and splendid as those of ginseng or ginkgo. Unlike the latter two herbs, milk tistle is strictly non-Asian, and has been used in the regions surrounding the Mediterranean. Medicinal efficacies of milk thistle fruits and seeds for protecting the liver and helping with various ailments associated with liver function have been known and exploited for more than two thousand years, even before the preparation methods for standardized extracts were available.  http://www.healingdaily.com/liver-detoxification/milk-thistle-for-liver-detoxification.htm

GMO FOODS

I believe we should all have the right to know what we buy and eat, please make your voice count. I found a great article that explains the harmful effects of GMO Foods.

The first lifetime feeding study assessing the health risks of GM foods has confirmed that genetically engineered foods are harmful. The results of this 2-year long study were published online on 19^th September.
In the study, rats were fed genetically engineered corn that is being sold in the US for last two years. Scientists found that rats that were fed genetically engineered corn, the test group that is, developed tumors and many other serious health problems.
The scientists made the following observations:

• Mortality rate of female rats in all treated groups was significantly higher than the subjects in the control group
• The mammary glands in females that were fed genetically engineered cord developed faster than subjects in the control group. Also, the size of the mammary gland in female rats in all treated groups was bigger than those in control groups
• The hormonal balance in females in all treated groups was altered
• Male rats in all treated groups recorded up to 5.5 times higher instances of necrosis and liver congestion
• Male rats that were fed genetically engineered corn recorded up to 2.3 higher instances of severe kidney nephropathies
• Male rats in target groups recorded significantly large number of tumors than rats in the controlled group
• Both male and female rats in all treated groups recorded substantial kidney chronic deficiencies

 Why abnormalities are not being observed in humans
The average life expectancy for Americans is approximately 80 years. Rats, on the other hand, live for only 2 to 3 years. So, it is natural that the effects of GM-foods are visible in rats long before they start appearing in humans. GM foods are only a decade old. According to experts, it will be many years before we see the proof of harmful effects of GM foods on humans.
Animal studies have consistently demonstrated the dangerous effects of GM foods. The effect of GM foods on humans cannot be seen right now because we have not been eating these foods for long enough. So, what should we do? Do we wait until the negative effects of GM foods start appearing in humans, which can be decades from now?
Animal studies, this two-year long study being the latest one, suggest that we handle the issue of GM foods now. If we wait, it may just be too late.
Biotech companies’ claim that GM foods are safe is a weak one
In their defense, the biotech companies mention various peer-reviewed studies and other studies that have found GM foods to be safe.
It is true that hundreds of peer-reviewed scientific studies, including many feeding studies, have found GM foods to be safe. However, what is also true, and of utmost concern, is that all these studies, including the feeding studies cited by biotech companies, inexplicably had too short a time frame to record any abnormalities.

All studies cited by biotech companies were small-term studies, the longest lasting just 90 days. While the adverse effects of GM foods on rats in all longer studies were not recorded until a few months. In long-duration studies, such as the aforementioned two year study, the real onslaught of diseases happened from the 13^th month onwards, although male rats started showing signs of severe kidney and liver damage from the fourth month itself. In the case of females, signs of kidney and liver damage were seen as early as in the sixth month.
With damaging effects of GM foods taking at least 4 months to surface in animal subjects, it is no wonder then that the 90-days long feeding studies did not record any harmful effects of GM foods. Maybe these studies were not meant to record any harmful effects and that is why they were completed so quickly.
Why GM foods serve no good purpose
GM foods, we were told, will help eradicate world hunger. However, it does not solve any problem, least of all world hunger. On the other hand, it can cause severe, irreversible health problems.
Genetically engineered foods are also responsible for development of resistant weeds and pests; increased pathogenic virulence; degradation of soil quality; reduced nutrient content in food; exponential rise in infertility and birth defects; and reduced crop yields.
According to the International Assessment of Agriculture Knowledge, Science and Technology of Development, GM foods does not contribute in any way to the goals of decreasing hunger, improving health, nutrition, and rural livelihoods and helping environmental stability and social stability.
The solution to world hunger, experts agree unanimously, lies in increasing sustainable agriculture and biodiversity.
Passing Proposition 37 can increase sustainable agriculture
The importance of passing the California Right to Know Genetically Engineered Foods Act, or Proposition 37, cannot be emphasized enough. If it is passed, manufacturers will not be able to market or label genetically modified foods or foods that contain genetically engineered ingredients as “all natural” or “natural”.
This law will give us the power to reject GE-tainted foods. Most of us, if not all, don’t want GE foods. The problem, however, is that we have no way of knowing which food is GE-tainted and which is not. All this can change- but for that to happen, we must support Proposition 37.
This law has the potential to trigger change throughout the country. Once this law is passed, all large companies will have to change the label on their GE-tainted foods in other states as well. They are unlikely to take the risk of selling GE-tainted foods as “all-natural” or “natural” when the same products will be sold in California as genetically engineered.
The fight, natural health activists warn, will be tough, and is between the will of people who want to live healthy, and powerful million-dollar companies.
If you care for your health and that of your family and the coming generations, now is the time to get involved and contribute to a good cause.
Choose wisely, choose organic.
http://www.bewellbuzz.com/featured/gm-foods/

Safe Halloween

Have a safe and great Halloween, this is a great reminder:

Moderation is the key - Now that the kids collected all that candy, monitor how much they can have daily. Sugar has been proven to destroy the germ-killing ability of white blood cells for up to five hours after ingestion. It reduces the production of antibodies, proteins that combine with and inactivate foreign invaders in the body. It interferes with the transport of vitamin C, one of the most important nutrients for all facets of immune function. It causes mineral imbalances and sometimes allergic reactions, both of which weaken the immune system. It neutralizes the action of essential fatty acids, thus making cells more permeable to invasion by allergens and microorganisms."

Some great ideas to have around; 
 
 

 

Happy Halloween!

Foods High in Vitamin C

Here is a great article I found with a list of foods containing vitamin C, which we all could use with the flu season arriving:

 

By Melissa Mayntz

A healthy diet should include plenty of foods high in Vitamin C, and fortunately that is easy to do because a great number of foods are rich in this essential nutrient. Including these foods in your diet is not enough, however, if you want to take advantage of the Vitamin C benefit. You have to know how to prepare them properly for the maximum nutritional benefit.

About Vitamin C

Vitamin C is a water soluble nutrient necessary for repairing and maintaining cells and bones as well as fighting infections, improving cholesterol, and lowering both cancer and cardiovascular disease risks. One of the most interesting facts about Vitamin C, however, is that the body cannot store Vitamin C. It must continually be replenished through a healthy diet or regular nutritional supplements.
There are risks associated with taking too much Vitamin C in supplement form through capsules, lozenges, or pills. Overdosing on this nutrient can have several adverse affects, including headaches, diarrhea, nausea, and insomnia. Studies have shown, however, that ingesting extra Vitamin C through foods rarely leads to toxicity symptoms, making rich food sources of Vitamin C the best way to ensure a safe and adequate supply of the nutrient for all the body's needs.

List of Foods High in Vitamin C

Many fruits and vegetables are rich Vitamin C sources. While the proper daily dosage varies from 40 to 120 milligrams of the nutrient per day depending on an individual's health, age, and metabolism - some recommendations may even be as high as 1,000 milligrams - the foods richest in the nutrient that supply 10 percent or more of the recommended daily dosage include:

• Sweet red bell peppers
• Parsley
• Broccoli
• Cauliflower
• Strawberries
• Mustard greens
• Papaya
• Grapefruit
• Kiwi
• Oranges

• Cantaloupe
• Cabbage
• Tomatoes
• Raspberries
• Celery
• Spinach
• Pineapple
• Watermelon
• Tangerines
• Limes
• Cranberries
• Guava

The exact dosage of Vitamin C in each fruit or vegetable depends on many factors, including how it is prepared and stored, the size of the serving, and how ripe the produce is. In general, a well ripened product has the highest levels of Vitamin C, though even unripe samples contain some of the nutrient.
Read More: http://www.blogger.com/blogger.g?blogID=5873242100649030110#editor/target=post;postID=384467147824299556

Benefits of Apples

I heard than an apple a day keeps the doctor away, but 2 apples a day can keep the dentist away too. Biting an apple helps keep your gums healthy, but some people do not like eating apples. My suggestion is to think about juicing your apple and drinking it, you won't get the pulp, but you still get the great vitamins in the apple, and whenever possible buy organic; one apple makes about a 1/2 of cup of juice.

Apples are filled with soluble fiber (5 grams). This fiber has been shown to reduce intestinal disorders, including diverticulitis, hemorrhoids and possibly some types of cancer. It helps control insulin levels by releasing sugar slowly into the bloodstream. It cleanses and detoxifies, which helps eliminate heavy metals, such as lead and mercury. Apple pectin helps reduce cholesterol levels by lowering insulin secretion. In two studies researchers found that eating five apples a week lowered the risk for respiratory diseases like asthma. According to Chinese Medicine: Apples strengthen the heart, quench thirst, lubricate the lungs, decrease mucous and increase body fluids. Apple cider vinegar can help prevent the formation of kidney stones. Studies indicate that eating apples daily can reduce skin diseases. According to a Brazilian study, eating an apple before a meal helped women lose 33 percent more weight than those who didn't. An apple has only 50-80 calories and has no fat or sodium. Apples are packed with vitamins C, A, and flavonoids and with smaller amounts of phosphorus, iron and calcium. Apples provide a source of potassium which may promote heart health. So there you have it ... lots of good reasons why it is good for you to eat an apple a day!

Read more: http://www.mnn.com/food/healthy-eating/stories/10-reasons-to-eat-an-apple-a-day

Photo by: Sally's Enchanted Photography

Plants Contain Protein

People always ask the same question when I tell them I am a Vegan...."Where do you get your protein?" Plants, that's where I get my protein. I found this article that shows the protein and fat content of many vegetables, I was surprised myself to find out that plants have protein.

(To read more: http://yummyplants.com/vegan-nutrition/protein-chart-protein-vs-fat-content-in-common-veggies/)

Did you know that all plants contain protein?  Some plants, like peas, are very protein rich with 7 grams of protein in a 3.5 oz serving!  By combining several veggies together, you can actually create a protein-rich meal.
We’ve put together a chart to show the protein and fat content of many common vegetables courtesy of weightlossforall.com and the Vegetarian Resource Group:

Vegetable (100g) about 3.5 oz	Protein content (g)	Fat (g)
Asparagus	3	less than 1g
Eggplant	1	less than 1g
Broccoli	3	less than 1g
Brussels sprouts	3	1.4g
Cabbage	1	less than 1g
Carrot	0.5	less than 1g
Cauliflower	3	less than 1g
Celery	0.5	less than 1g
Fennel	1	less than 1g
Squash	1.5	less than 1g
Leek	1.6	less than 1g
Lettuce	0.7	less than 1g
Mushroom	2	less than 1g
Okra	2.4	1g
Onion	0.7	less than 1g
Peas	7	1g
Peppers	1	less than 1g
Potato	1.6	less than 1g
Pumpkin	0.5	less than 1g
Raddish	0.7	less than 1g
Spinach	2	less than 1g
Sweetcorn	2.5	1.5g
Tomatoes	2	1g
Turnip	0.8	less than 1g
Watercress	3	1g
Yam	2	less than 1g

Immune-boosting foods for cold & flu season

Cold season is here, I found this great article from Dr. Fuhrman, a great reminder that food is our best medicine:

Immune-boosting foods for cold & flu season from Dr. Joel Fuhrman

From Dr. Joel Fuhrman, author of Super Immunity.
The weather is beginning to cool down, and soon cold and flu season will be upon us. Cold and flu are a larger burden than we may think. Between treatments, illness-compromised productivity, and lost workdays, it is estimated that the common cold alone costs the U.S. $40 billion each year.¹
We all know the basics for reducing exposure – wash your hands, avoid touching your face, and avoid being exposed to people who are already ill. However, exposure to these viruses is not the only factor here – excellent nutrition can reduce our vulnerability to infection and reduce the length and severity of illness if we do become infected.
Many micronutrients are required to support proper function of the immune system, and phytochemicals from colorful produce have additional anti-microbial and immune-boosting effects.  A well-nourished body houses a high-functioning immune system.
Mushrooms
Mushrooms have a unique ability to activate the body’s natural immune defenses. Reishi and shiitake mushrooms enhance activity of natural killer (NK) cells, which attack cancerous and virus-infected cells.^{2, 3} Shiitake mushrooms protect against influenza infection in animal studies.^4-6 Fortunately though, it is not only exotic mushrooms that benefit the immune system. Eating white button mushrooms daily was found to enhance immune defenses in mucosal linings such as those in the mouth and respiratory tract.⁷ Dendritic cells are another type of immune cell that protects the respiratory tract, and their activity is also enhanced by white button mushroom phytochemicals.⁸
Cruciferous vegetables
The cruciferous family of vegetables includes kale, collards, mustard greens, arugula, watercress, broccoli, broccoli rabe, cabbage, cauliflower, kohlrabi, and more. The bitter, spicy, or pungent flavors of these vegetables are provided by glucosinolates, which are converted into potent anti-cancer compounds called isothiocyanates (ITCs) upon chopping or chewing. In addition to their anti-cancer effects, ITCs also support the immune system and have antimicrobial properties. Cruciferous vegetable phytochemicals may enhance interferon activity, which is an important component of the body’s antiviral response.^{9, 10}
Berries
Berries are powerful anti-cancer foods that also offer protection against viruses. Antioxidants called flavonoids, which are abundant in berries, have antiviral activity.¹¹  In fact, if you do get the flu, taking anthocyanin-rich elderberry juice may even shorten the duration of your symptoms.^12-14 Berries and grapes are also rich in resveratrol, another antioxidant phytochemical with strong antiviral effects – resveratrol has been shown to block the replication of influenza and other respiratory viruses.^15-17 Plus, strawberries are high in vitamin C, which protects immune cells from oxidative damage.¹⁸ The benefits of berries go far beyond cold & flu protection. Flavonoid antioxidants like those in berries are not just antioxidants – flavonoids also act on signaling within the cell leading to many beneficial effects: flavonoids activate the body’s natural detoxification enzymes, block the growth of cancer cells, decrease inflammation, and support proper blood pressure regulation.¹⁹  Berries (and pomegranates) are also extremely rich in another antioxidant called ellagic acid, a compound known to block cancer cell and tumor growth.^20-22
Onions & garlic
There is no convincing evidence for using garlic supplements for symptoms of the common cold.²³  However, eating garlic and onions daily has clear benefits when it comes to cancer prevention, and may also help to build immune defenses, including macrophage, T cell, and NK cell activity.^{24, 25} Plus, several garlic phytochemicals have virus-killing activity against common respiratory viruses.²⁶
By eating nutrient-dense plant foods (vegetables, fruits, beans, seeds and nuts) every day, you will provide your body with a spectrum of immunity-boosting phytochemicals, and you’ll get an additional perk too – these same foods protect against heart disease, cancer, diabetes, and other devastating chronic illnesses.
Read more:
http://elixirliving.com/immune-boosting-foods-for-cold-flu-season/