etc

Bright & Shiny Hair the Natural Way

Wed, 28 Jul 2010 10:13:24 +0100

Brighten and shine blond locks by applying this hair rinse after shampooing
1 cup chamomile tea, or a handful of chamomile flowers steeped in 1 cup water and strained
1 lemon, juiced
1/2 cup apple cider vinegar

and for brunettes
1 cup green or black tea
15 drops rosemary essential oil(you can also brew a handful of fresh rosemary in with the tea and strain)
1/2 cup apple cider vinegar

directions:
Mix ingredients together in an easy to pour large measuring cup (like a pyrex) and apply rinse to wet hair after washing. Massage into scalp. rinse after 10 min. Apply additional conditioner if needed.

what it does:
Apple cider vinegar helps to remove build up and clarify hair, as well as balance the ph. Rinsing with apple cider vinegar helps to smooth the hair shaft, which helps reflect light and make hair shiny.

Rosemary is known as a natural hair conditioner and helps to bring out highlights in dark hair. It also is a natural remedy for dandruff.

Chamomile and lemon are natural lighteners and brighteners for blond hair and a great alternative for blondies who want highlights without the bleach. Results are much more subtle than bleach and take multiple uses to achieve. Sun intensifies the results, but be careful not to burn your scalp!

Eat Raw Foods

Sun, 30 May 2010 04:03:43 +0100

When food is cooked above 118 degrees F for three minutes or longer, its protein has become coagulated, its sugar has become caramelized, its natural fibers have been broken down, which means it will take longer to move through the intestinal tract, 30% to 50% of its vitamins and minerals have been destroyed and 100% of its enzymes have been destroyed. Cooked food depletes our body's enzyme potential and drains the energy we need to maintain and repair our tissues and organ systems and shortens our lifespan.

Dr. Virginia Vetrano writes about an authority who contends that irritation from putting extremely hot foods into the stomach, can cause cancer. Dr. Vetrano also writes that "Heating any food, destroys much of its vitamin, mineral, and protein content and poisonous inorganic acids are formed. The all uncooked diet is most healthful."

Marilyn Willison, of Hippocrates Health Institute, writes, "We should not cook our food. During this apparently harmless process, vital enzymes are destroyed, proteins are coagulated (making them difficult to assimilate), vitamins are mostly destroyed with the remainder changing into forms that are difficult for the body to utilize, pesticides are restructured into even more toxic compounds, valuable oxygen is lost, and free radicals are produced.

According to Viktoras Kulvinskas, nutrient losses can be as high as 80% or more. Other studies suggest that cooked proteins (coagulated) are up to 50% less likely to be utilized by the body."

Dr. Francis M. Pottenger Jr., wrote about his experiments with 900 cats over a period of ten years. Pottenger fed some of the test cats raw meat and other test cats, he fed cooked meats. Pottenger wrote, "Cooked meat fed cats were irritable. The females were dangerous to handle, occasionally biting the keeper..." The cooked meat fed cats suffered with "pneumonia, empyema, diarrhea, osteomyelitis, cardiac lesions, hyperopia and myopia (eye diseases), thyroid diseases, nephritis, orchitis, oophoritis (ovarian inflammation), arthritis and many other degenerative diseases."

No cooked food is benign. Cooked foods act malignantly by exhausting your bodily energies, inhibiting your healing, and decreasing your alertness, efficiency and productivity.

Cooked foods suppress the immune system. the heat of cooking destroys vitamins, enzymes, minerals, nucleic acids, chlorophyll, and damages fats, making them indigestible. The fatty matter becomes a local irritant. The heat disorganizes the protein structure, leading to deficiency of some of the essential amino acids. The fibrous or woody element of food (cellulose) is changed completely from its natural condition by cooking. When this fibrous element is cooked, it loses its broomlike quality to sweep the alimentary canal clean. The fibrous matter is changed from its natural state to a poison. Raw food has the best balance of water, nutrients and fiber to meet your body's needs.

Cooking causes the inorganic elements to enter the blood, circulate through the system, settle in the arteries and veins and deaden the nerves. After cooking, the body loses its flexibility, arteries lose their pliability, nerves lose the power of conveying impressions, the spinal cord becomes hardened, the tissues throughout the body contract, and the human being becomes prematurely old. In many cases this matter is deposited in the various joints of the body, causing enlargement of the joints. In other cases, it accumulates as concretions in one or more of the internal organs, finally accumulating around the heart valves.

Raw foods are easily digested, requiring only 24-36 hours for transit time through the digestive tract, as compared to 40-100 hours for cooked foods. This increases the threat of putrefaction and disease. When you eat cooked carbohydrates, proteins and fats, you are eating numerous mutagenic (carcinogenic) products causes by cooking.

Dr. Karl Elmer experimented with top athletes in Germany, producing improvement in their performance by changing to a purely raw food diet. Raw food provides you with more strength, energy and stamina. On raw foods, the mind (memory and power of concentration) will be clear. You will be more alert, think sharper and more logically.

Raw foods will not leave you with a tired feeling after the meal. There is a tendency toward sleepiness after a cooked meal. Raw foods require less total sleep and achieve a more restful sleep.

When we treat foods with thermal fire, we lose up to 97% of the water soluble vitamins (Vitamins B and C) and up to 40% of the lipid soluble vitamins (Vitamins A, D, E and K). We need only one-half the amount of protein in the diet if raw protein foods are eaten rather than protein foods which are cooked. Heating also changes the lipids. These changed fats are incorporated into the cell wall and interfere with the respiration of the cell, causing an increase in cancer and heart disease.

When grasses are separately covered with fertilizers that are both raw and cooked, the grass grown with the raw fertilizer grows 400% more tonnage over that grown with the same amount per acre of cooked food fertilizer.

After eating cooked foods, the blood immediately shows an enormous increase of leukocytes of white blood cells-corpuscles. The white blood cells are a first line of defense and are, collectively, popularly called "the immune system". This spontaneous multiplication of white corpuscles always takes place in normal blood immediately after the introduction of any virulent infection or poison into the body since the white corpuscles are the fighting organisms of the blood. There is no multiplication of white corpuscles when uncooked food is eaten. The constant daily fight against the toxic effects of cooked food unnecessarily exhausts the body's strength and vitality, thus causing disease and the modern shortness of life.

Cooked foods quickly ferment and putrefy in the intestinal tract. On a raw food diet you will experience the elimination of body odor and halitosis. Cooked food causes allergies.

If you consult the ancient scriptures and sacred writings, you will read that in Eden, people did not eat cooked food with "burning fire". In fact, Chinese, Egyptian, Indian and Hebrew accounts, indicate that people were expelled from Paradise for using fire to cook food. Methuselah, it is contended, because he ate only raw foods, lived to an old age.

The Bhagavad Gita says, "Pious men eat what the brilliant forces of nature leave over them after the offering. But those ungodly, cooking good food, sin as they eat it." They're speaking of the ill health to the individual, our race and the world caused by fire-cooked food.

In the Essene Gospel of Peace, a third century Aramaic Essene manuscript, Jesus is described as saying, "Cook not your food with the fire of death, which is the fire that blazed outside you that is hotter than your blood. Cook only with the fire of life," that is, the natural heat of the day.

Raw foods are delectable and have more flavor than cooked foods. There is no need to jazz up its flatness with unhealthful additives. These flavor-enhancing additives can irritate your digestive system or over-stimulate other organs. Avoid these harmful additives: sugar, salt, pepper, spices, condiments, ketchup, mayonnaise, dressing and toppings. Hannah Allen wrote, "Raw foods contain live enzymes, which influence digestive efficiency-cooking destroys all enzymes. Moreover, the consumption of raw foods stimulates gastric enzyme secretion, necessary to initiate good digestion. Besides, the more raw foods you eat as your first course, the less cooked foods you will be able to eat. Ideally, we should never cook any foods."

Arthur M. Baker in "Awakening Our Self Healing Body", writes, "Overly cooked foods literally wreck our body. They deny needed nutrients to the system since heat alters foodstuffs such that they are partially, mostly, or wholly destroyed. Nutrients are coagulated, deaminized, caramelized and rendered inorganic and become toxic and pathogenic in the body."

Baker adds, "Virulent bacteria find soil in dead food substances only and cannot exist on living cells. Cooked food spoils rapidly, both inside and outside our body, whereas living foods are slow to lose their vital qualities and do not as readily become soil for bacterial decay."

Professor Edmund Szekeley wrote concerning the Essene scrolls, "Eat nothing, therefore, which a stronger fire than the fire of life has killed... Cook not, neigher mis all things one with another, lest your bowels become as steaming bogs."

I have been a 100% raw food eater, for over 50 years. To get more information, motivation and discipline so as to always eat 100% raw foods, contact me. I will help you. Or come to our FREE Raw Food Potluck-Lectures held every month, year-round. Dr. Bernarr, D.C., D.D. God Healing, Inc., Http://www.HealSelf.org

Sprouts for your health

Sun, 30 May 2010 03:58:43 +0100

Sprouts are one of the most complete and nutritional of all foods that exist. Sprouts are rich with vitamins, minerals, proteins, and enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the U.S., numerous scientific studies have shown the importance of sprouts in a healthy diet.

Have you ever heard of a vegetable which continues to gain vitamins after you harvest it? Sprouts do this. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase. Compare this with store-bought vegetables and fruits, which start losing their vitamin content as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

p>CLICK HERE FOR SPROUTING: A BRIEF OVERVIEW

Broccoli sprouts fight cancer

Researchers at Johns Hopkins University School of Medicine have discovered that 3-day old broccoli sprouts have exceptionally high amounts of a natural cancer-fighting compound. For many years, scientists have known that vegetables in the cabbage family benefit health. Recently, they've been successful in drilling down further to uncover those benefits, and the reasons why eating such foods can reduce the risk of disease. Dr. Paul Talalay and his colleagues, researching this question for over 20 years, showed that some varieties of vegetables such as broccoli contain high amounts of a substance called 'sulforaphane' which helped support antioxidants, such as vitamins C and vitamin E.(1) This is another example of the synergy which we often find in nature.

Next, the researchers found when testing tender shoots of broccoli at the 3-day-old stage that they contained high amounts of a concentrated form of the cancer fighter, 20 to 50 times more than in mature brocoli. (2)

Why eat sprouts? There are many reasons. In addition to providing the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion. Sprouts are also deliciously fresh and colourful.

Sprouting at home takes only a few moments a day and can produce a good portion of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is a very effective way to add raw foods to your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days, even less time depending on your setup.

Growing your own sprouts means having fresh organic vegetables every day from a square foot of counter space. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds. Other seeds include broccoli, cabbage, mustard seed, garbanzos, and quinoa.

STEP BY STEP INSTRUCTIONS FOR SPROUTING This is a great instructional site for sprouting. If you want your juices to be powerpacked with nutrients add sprouts. You WILL feel the difference in no time.

Green Smoothies and Juicing are NOT the same thing

Sun, 30 May 2010 04:01:09 +0100

Green smoothies are made in a high speed blender NOT a juicer. Jucing is ok but you lose the fiber when you juice. When making green smoothies you want the fiber to remain in the smoothie.

Juicing removes the fiber. You can save the fiber to use in other ways if you choose to juice. I used to juice everything until I began the research on the raw food way of life. Now, I find that I was tossing out the best part, the fiber.

Of course, when juicing you should save all the pulp for your compost for an organic garden. Even if you are just growing herbs.

You can add vegetable pulp to a meatloaf to make it power-packed. You can also freeze the pulp for up to one month. Although it is not recommended that you save the pulp from:
Cabbage
Lettuce
Greens
Potatoes
Onions
Garlic
Mangoes
Papaya
Berries
Cherries
Melons

Green Smoothies Rock!

Why? Ounce for ounce, green foods have the most powerfully healing properties of any food. They’re packed with chlorophyll, the plant equivalent of hemoglobin in the human body’s red blood cells. Many studies document that green foods protect us against cholesterol, high blood pressure, and cancer—and they strengthen our immune system. Consuming chlorophyll gets rid of bad breath and internal odors and mops up free radicals. Green foods are the most important ones in our diet, and they’re also in scant supply in most families’ menus.

You probably already knew that you need to buy green foods—you’re aware that you want alkalinity in your body’s cells, tissues, and fluids to combat the acids of refined foods, pollution, stress, and so much more. When I say green foods, I’m talking about young cereal grasses and algaes/sea vegetables that have much greater nutrient density than green vegetables like peas and lettuce. The megaherz of energy in green foods can be found nowhere else. Powdered greens can have up to 60 mghz of electrical energy, compared to chicken and beef’s energy of 2 mghz (which is the same measured energy of a cancerous tumor, by the way). A really great greens-food product has so much energy it literally jumps off the measuring spoon.

Recipes All-Green Blender Smoothie Recipe 1 avocado 1 large cucumber
2 cups spinach
2 large leaves collard greens
2 leaves black kale
3 lemons, juice only
1.5 cups water
(a few slices of a Gala apple sometimes)
Puree well and enjoy!

Certain Vegetables Combat Cancer

Sun, 30 May 2010 03:47:49 +0100

While it has been known for some time that eating cruciferous vegetables, such as broccoli, cauliflower, and cabbage, can help prevent breast cancer, the mechanism by which the active substances in these vegetables inhibit cell proliferation was unknown — until now.

Scientists in the UC Santa Barbara laboratories of Leslie Wilson, professor of biochemistry and pharmacology, and Mary Ann Jordan, adjunct professor in the Department of Molecular, Cellular, and Developmental Biology, have shown how the healing power of these vegetables works at the cellular level. Their research is published in this month's journal Carcinogenesis.

"Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower," said first author Olga Azarenko, who is a graduate student at UCSB. "These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.

"Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN," Azarenko added. "It has already been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death."

For example, one 2001 study discovered that women who reported consuming at least 2.5 servings of fruit and vegetables daily as adolescents were 46 percent less likely to develop ovarian cancer. I can’t think of any drug that can beat those prevention odds.

The Cancer-Busting Power of Crunchy Veggies

Several studies have confirmed that certain compounds, called isothiocyanates, in cruciferous vegetables have distinct anti-cancer activity.

Broccoli and even more so, broccoli sprouts, contain the highest amounts of isothiocyanates. Other vegetables containing isothiocyanate include:

brussel sprouts
cauliflower
cabbage
arugula
watercress
horseradish
The isothiocyanate in these vegetables sparks hundreds of genetic changes, activating some genes that fight cancer and switch off others that fuel tumors.

Said lead author Olga Azarenko:

“Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower.”

As stated in this latest study, one particular isothiocyanate compound called sulforaphane (SFN) has been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It also inhibits the growth of cultured human breast cancer cells, leading to cell death.

Other studies have confirmed the protective benefits of these vegetables for other types of cancer as well, such as:

Bladder cancer – Researchers found that the higher the intake of cruciferous vegetables, the lower the risk of bladder cancer in men
Lung cancer – Researchers found that men with detectable amounts of isothiocyanates in their bodies had a 36 percent lower chance of developing lung cancer over 10 years
Prostate cancer – This study, published in PLoS ONE in 2008, discovered that just a few additional portions of broccoli each week could protect men from prostate cancer
I have long touted the cancer busting power of broccoli and actually posted my first article on it 11 years ago.

Back then, animal studies had shown that glucoraphanin -- a precursor to sulforaphane – boosts cell enzymes that protect against molecular damage from cancer-causing chemicals. Sulforaphane had also been shown to mobilize natural cancer protection resources, reducing the risk of malignancy.

Now these most recent studies have been able to validate the actions of sulforaphane in humans as well.

The Special Power of Broccoli

Broccoli (as compared to other cruciferous vegetables) has a particularly powerful type of sulforaphane, which researchers believe gives broccoli its particular cancer-fighting properties.

It appears that broccoli contains the necessary ingredients to switch ON genes that prevent cancer development, and switch OFF other ones that help it spread, effectively delivering a double dose of protective action.

The power of food in normalizing chronic disease and helping you achieve optimal health is quite profound and one of the reasons that I chose a career of natural health.

How Many Vegetables Do You Have to Eat to Reap These Benefits?

Previous studies have indicated that people who consume more than one portion of cruciferous vegetables per week are at lower risk of prostate cancer. In the PLoS study mentioned earlier, the participants ate four extra servings of broccoli per week for one year.

The researchers collected tissue samples over the course of the study and found that the men who ate broccoli showed hundreds of beneficial changes in genes known to play a role in fighting cancer!

That’s pretty impressive. What’s even more impressive is the fact that you don’t have to make that drastic of a change to reap the benefits. After all, one serving of broccoli equates to about two spears. So we’re only talking approximately 10 spears a week, folks. That’s it!

Is Broccoli the Right Choice for You?

While I believe foods, especially vegetables, are a far smarter choice to treat serious health challenges like cancer than using most drugs, all foods may still not be the right choice for you. And even though vegetables are one of the healthiest food categories on the planet, not all vegetables are beneficial for everyone.

This is where a deep appreciation of nutritional typing will assist you in selecting the best vegetables for you.

One of the most serious mistakes is for a protein type to consume many dark green vegetables. This tends to over-alkaline your system and worsens rather than improves your health if you’re a protein type. This is despite the many beneficial phytonutrients that are present. I am very familiar with this mistake as it’s one that I made prior to understanding nutritional typing.

However, other cruciferous vegetables such as cauliflower, which happen to be beneficial for protein types, can also have a similar effect.

I want you to be aware of just how important it is to understand your body at a deeper level, because if you are a protein type and were to eat broccoli, the other effects of broccoli might push your metabolic biochemistry in the wrong direction and thus override its benefits.

I also want to mention that small quantities of fresh broccoli sprouts contain as much cancer protection as larger amounts of the mature broccoli, according to previous research at Johns Hopkins University.

Just 5 grams (0.17 ounces) of sprouts contain concentrations of the compound glucoraphanin (a precursor to sulforaphane) equal to that found in 150 grams (5.2 ounces) of mature broccoli! The sprouts are eaten raw, usually as an addition to salad, and are a great way to get lots of cancer-protecting nutrients into your diet.

Top 10 Reasons To Eat Oatmeal

Sun, 30 May 2010 03:42:52 +0100

I want to add what I think is the #1 Reason for eating oatmeal....it can be a way to get the other things you need into your system. Yogurt is something we should eat every day. Many people don't like yogurt so adding it to your oatmeal is the perfect solution! It flavors the oatmeal, removes the need to add milk or sugar and makes it even more powerful to your digestive system. ( I add my camu powder and acacia berry powder to my oatmeal)

You can use oatmeal to add your daily intake of cinnamon to help lower blood sugar. Many other powdered supplements can be added to oatmeal without changing the taste a lot and give you a powerful way to begin the day!

Another caution!!! Use oats from the box....you can use instant oatmeal which only takes 2 minutes in the microwave but DO NOT use the pre-packaged sugar laden type!!

1.Over 40 studies show that eating oatmeal may help lower cholesterol and reduce the risk of heart disease. According to Quaker, all it takes is 3/4 cup of oatmeal each day to help lower cholesterol. The soluble fiber in oats helps remove LDL or "bad" cholesterol, while maintaining the good cholesterol that your body needs. In January 1997, the Food and Drug Administration announced that oatmeal could carry a label claiming it may reduce the risk of heart disease when combined with a low-fat diet.

2.The soluble fiber in oatmeal absorbs a considerable amount of water which significantly slows down your digestive process. This result is that you'll feel full longer, i.e. oatmeal can help you control your weight.

3.You probably already have oats in your kitchen. It's estimated that eighty percent of U.S. households currently have oats in their cupboards.

4.New research suggests that eating oatmeal may reduce the risk for type 2 diabetes. In fact, the American Diabetes Association already recommends that people with diabetes eat grains like oats. The soluble fiber in these foods help to control blood glucose levels.

5.With the exception of certain flavored varieties, the oats found in your grocery store are 100% natural. If you look at the ingredients on a canister of rolled oats, you will usually see only one ingredient... rolled oats.

6.According to recent studies, a diet that includes oatmeal may help reduce high blood pressure. The reduction is linked to the increase in soluble fiber provided by oatmeal. Oats contain more soluble fiber than whole wheat, rice or corn.

7.Oatmeal contains a wide array of vitamins, minerals and antioxidants and is a good source of protein, complex carbohydrates and iron.

8.The fiber and other nutrients found in oatmeal may actually reduce the risk for certain cancers.

9.Oatmeal is quick and convenient. Every type of oatmeal can be prepared in a microwave oven. Even when cooked on the stove top, both old-fashioned and quick oats can usually be made in less than 10 minutes. And what about instant oatmeal… a hot breakfast in under a minute... incredible!

10.Oatmeal can be absolutely delicious! Whether instant, cooked on the stove or baked in the oven, the combination of flavors you can fit into a serving of oatmeal is limited only by the imagination. Visit Mr Breakfast's Oatmeal Collection to see just 60 of the ways you can start to enjoy oatmeal today!

Colloidal Silver - Super Antibiotic?

Sun, 30 May 2010 03:34:23 +0100

Colloidal silver appears to be a powerful, natural antibiotic and preventative against infections. Acting as a catalyst, it reportedly disables the enzyme that one-celled bacteria, viruses and fungi need for their oxygen metabolism. They suffocate without corresponding harm occurring to human enzymes or parts of the human body chemistry. The result is the destruction of disease-causing organisms in the body and in the food.

The presence of colloidal silver near a virus, fungus, bacterium or any other single celled pathogen disables its oxygen metabolism enzyme, its chemical lung, so to say. Within a few minutes, the pathogen suffocates and dies, and is cleared out of the body by the immune, lymphatic and elimination systems.

Unlike pharmaceutical antibiotics, which destroy beneficial enzymes, colloidal silver leaves these tissue-cell enzymes intact, as they are radically different from the enzymes of primitive single-celled life. Thus colloidal silver is absolutely safe for humans, reptiles, plants and all multi-celled living matter.

Many brands of colloidal silver are inferior. The highest grade is produced by the electro-colloidal / non-chemical method where the silver particles and water have been colloided, i.e., dispersed within and bound to each other by an electric current. The super-fine silver particles are suspended indefinitely in demineralized water. The ideal color of colloidal silver is a golden yellow. Darker colors indicate larger silver particles that tend to collect at the bottom of the container and are not true colloids. If a product contains a stabilizer or lists trace elements other than silver, or if it needs to be shaken, it is inferior. If a product requires refrigeration, some other ingredient is present that could spoil. The container and dropper must be glass, as plastic cannot preserve the silver in liquid suspension for any length of time. Some brands with high concentrations of silver may actually not be completely safe. High concentrations of silver do not kill disease germs more effectively than the safe range of 3 to 5 parts per million (ppm.).

Taken orally, the silver solution is absorbed from the mouth into the bloodstream, then transported quickly to the body cells. Swishing the solution under the tongue briefly before swallowing may result in faster absorption. In three to four days the silver may accumulate in the tissues sufficiently for benefits to begin. Colloidal silver is eliminated by the kidneys, lymph system and bowel after several weeks. If routinely exposed to dangerous pathogenic germs, some recommend a regular daily intake as a protection. In cases of minor burns, an accumulation of colloidal silver may hasten healing, reducing the possibility of scar tissue and infection. It is believed by many in the natural healing arts that the lives of millions of people who are susceptible to chronic low-grade infections can be enhanced by this preventative health measure.

Chronic or Serious Conditions

1 teaspoon of 5 ppm. colloidal silver equals about 25 micrograms (mcg.) of silver. 1 - 4 teaspoons per day (25 - 100 mcg.) is generally considered to be a "nutritional amount" and is reported to be safe to use for extended periods of time. Amounts higher than this are generally considered "therapeutic amounts" and should only be used periodically.

In cases of illness, natural health practitioners have often recommended taking double or triple the "nutritional amount" for 30 to 45 days, then dropping down to a smaller maintenance dose. Amounts from 1 - 32 ounces per day have reportedly been used in acute conditions.

If your body is extremely ill or toxic, do not be in a hurry to clear up everything at once. If pathogens are killed off too quickly, the body's five eliminatory channels (liver, kidneys, skin, lungs and bowel) may be temporarily overloaded, causing flu-like conditions, headache, extreme fatigue, dizziness, nausea or aching muscles. Ease off on the colloidal silver to a smaller amount and increase your distilled water intake. Regular bowel movements are a must in order to relieve the discomforts of detoxification. Resolve to reduce sugar and saturated fats from the diet, and exercise more. Given the opportunity, the body's natural ability to heal may amaze you.

Topical Uses

I have used colloidal silver in a nasal spray mister - to reach the sinuses and nasal passages. For sinus infections I do a "sinus flush" 2 x a day until it clears. Usually it is gone in 2-3 days. I will post directions for sinus flush separately.

Spray bottles have been used for topical use on kitchen and bathroom surfaces, skin, sore throat, eyes, burns, etc. Colloidal silver is painless on cuts, abrasions, in open wounds, in the nostrils for a stuffy nose, and even in a baby's eyes because, unlike some antiseptics, it does not destroy tissue cells. It's excellent as an underarm deodorant, since most underarm odor is caused by bacteria breaking down substances released by the sweat glands!

Some Common Uses of Colloidal Silver
Natural health practitioners have for years recommended taking one tablespoon daily, for four days, to establish a level, then one teaspoon daily for maintenance (proportional to body weight for children). After six weeks, a pause of several weeks has also been recommended by some natural healing arts doctors.

Also, colloidal silver can be applied directly to cuts, scrapes, and open sores, or on a bandage for warts. It can be applied on eczema, itches, acne or bug bites. To purify water, add one tablespoon per gallon, shake well and wait six minutes. Mixed this way, it's tasteless. It is not an allopathic poison.

You can now purchase bandaids already coated with colloidal silver as well as socks withe colloidal silver for smelly feet.

Tolerance To Disease Organisms
We have all heard of the "super-germs" that are resistant to most modern antibiotics. Some believe that single-celled germs cannot mutate into silver-resistant forms, as happens with conventional antibiotics. Therefore no tolerance to colloidal silver would develop through mutation. Also, colloidal silver has not been demonstrated to interact or interfere with other medicines being taken. Inside the body, silver apparently does not form toxic compounds or react with anything other than a germ's oxygen-metabolizing enzyme. Colloidal silver may truly be a safe, natural remedy for many of mankind's ills.

Additionally, there has never been a drug interaction reported between colloidal silver and any other medication. It's difficult to overdose - unless large amounts are ingested. Colloidal silver has been reported by users to be both a remedy and a prevention for numerous infections, colds, flus, and fermentations due to various bacteria, viruses or fungi, even the non-apparent low-grade, general body infections many people have. Living organisms are in the colloidal chemical state, not the crystalline state. Substances already in that form may be more readily assimilated by the body. Colloidal silver is the most useable form of a reputedly effective germ fighter.

Colloidal Silver in Advance of Illness?
When the possibility of germ exposure is higher, colloidal silver can be taken orally each day or applied topically when there is a skin problem. It's like having a second defense system. The silver acts only as a catalyst and is stabilized. It is non-toxic, except to one-cell plants and animals, and is non-addicting. It also apparently kills parasites because they have a one cell egg stage in their reproductive cycle.

Older folks reportedly feel younger because their body energies are used for other uses than constantly fighting disease. Digestion has also been reportedly better. Medical research has shown that silver promotes more rapid healing, with less scar tissue, even in the case of severe burns. Successes have been reported in cases that previously have been given up by established doctors. Colloidal silver is tasteless and won't sting even a baby's eyes, and won't upset your stomach.

Colloidal silver has been reported to kill 650 micro-organisms, many of which are associated with human diseases. This does not automatically mean that taking colloidal silver will "cure" diseases "caused" by these germs. Colloidal silver only kills micro-organisms when they are in contact with it for a sufficient period of time. The human body is a complex system which may prevent high enough concentrations of colloidal silver from reaching the "affected area".

The basic guideline that has been recommended for using colloidal silver is that it usually "works" if you can get a high enough concentration to the "affected area". Some will want to experiment with "higher amounts" (such as 8 or more ounces at a time) to find out what it takes to accomplish this. Do not use colloidal silver if you are allergic to contact with silver metals, or if you notice any digestive upset after use.

The following is a partial list of the more than 650 diseases that colloidal silver has been reputed to be successful against: acne, AIDS (Reference 8), allergies, appendicitis, arthritis, athlete's foot, bladder inflammation, blood parasites, blood poisoning, boils, burns, cancer (References 2, 4, 7), candida, cholera, colitis, conjunctivitis, cystitis, dermatitis, diabetes (Reference 1), dysentery, eczema, fibrositis, gastritis, gonorrhea, hay fever, herpes, impetigo, indigestion, keratitis, leprosy, leukemia, lupus, lymphangitis, Lyme disease, malaria, meningitis, neurasthenia, parasitic infections: viral, fungal and bacterial pneumonia, pleurisy, prostate, pruritus ani, psoriasis, purulent opthalmia, rhinitis, rheumatism, ringworm, scarlet fever, septic conditions of the eyes, ears, mouth, and throat, seborrhea, septicemia, shingles, skin cancer, staphylococcus and streptococcus infections, stomach flu, syphilis, thyroid, tuberculosis, tonsillitis, toxemia, trachoma, all forms of virus, warts, whooping cough, yeast infection, stomach ulcer, canine parovirus and other veterinary uses, and fungal and viral attacks on plants. Simply spray diluted silver on the leaves and add to the soil.

I purchased a colloidal silver generator and make my own silver. It works great and saves me alot of money. I can make a quart in 90 minutes. I purchased extra silver rods so that I will not run short in an emergency.

If you begin to take colloidal silver and suffer detox symptoms as described above, just cut the dosage for a season until symptoms go away. We have s many toxins in our bodies today that it is possible that you may experience some detox symtpoms.
*******************************************************************************************************************
These statements have not been evaluated by the United States Food and Drug Administration (FDA). Nothing stated here should be considered as medical advice for dealing with a given problem, or to diagnose / treat / prevent / cure any disease. All information posted on this web site is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult your health care professional for individual guidance for specific health problems. This article on colloidal silver is simply a collection of information that is in the public domain, and is presented strictly for informational and educational use only. Information conveyed herein is based on pharmacological and other records both ancient and modern. No claims whatsoever can be made as to the specific benefits that might result from the use of colloidal silver. Anyone with knowledge of additional information on colloidal silver is highly encouraged to e-mail that information so that it can be shared with others who may be interested.

I ORDERED MY GENERATOR FROM DANIEL COHRAN AT CS SOLUTIONS

Immune System Super Soup

Sun, 30 May 2010 02:01:25 +0100

This is to give you a general idea of how to make a healthy soup, you can make it to suit your taste just try to acquire the best ingredients and substitute if you can’t get an ingredient

Good enough for dinner any night, this soup is of special benefit for those in the midst of chemotherapy or radiation treatments. Variations on this soup are a regular part of my anti-cancer lifestyle.

2 cups beet roots or tops, sliced (parsnips are great too)
2 cups water (spring water or filtered water)
1 cup dried seaweed (2 cups/500 ml after soaking)
6 cups cabbage, thinly sliced
3 onions, sliced from top to bottom (like crescent moons)
4 tablespoons olive oil
1 teaspoon sea salt
10–20 cloves garlic, sliced
1 thumb’s worth of ginger, sliced
4 ounces fresh shiitake, reishii, or wild mushrooms
~ or 1 ounce dried mushrooms
2 cups carrots, sliced
8–12 cups spring water or filtered water
1 ounce dried Siberian ginseng root, whole or cut
optional: organic chicken, any amount
optional: 1 cup cooked brown rice

Cover beets with water; cook until tender, about 20 minutes.

Meanwhile, soak seaweed in hot water.

On a low fire, saute the cabbage and onion in olive oil until limp, 5–10 minutes.

Add salt, garlic, ginger, mushrooms, carrots, cooked beets and their cooking water, seaweed and its soaking water (watch out for grit at the bottom), and Siberian ginseng. Stir well. Add chicken and/or rice.

Add water. Cover the pot tightly and raise the heat to high. As soon as the soup boils, reduce the heat. Simmer for 1 hour. Let it rest for several hours or overnight. Reheat before serving. Don’t worry about leftovers. The taste of this soup improves as it ages.

Be sure that you include the garlic, onions and ginger for the best immune system help.

Healing With Music

Sun, 30 May 2010 01:29:50 +0100

Music that stimulates brainwaves, produces profound relaxation, relieves stress, heals the body or increases your ability to learn. Is this possible? The answer is Yes!!

Music and Sound has been used since the beginning of time to promote:

* Personal Health
* Self growth
* Fulfillment

But today using precise frequencies we can powerfully influence and induce specific brainwave states to address many of the problems of life today.
If you ready to change your life for the better then you are in the right place! Browse through our healing music and products to find the catalyst that will enable your spiritual growth and health!

Music in the Nursery
A tiny infant lies in a neonatal ward. The heat of an incubator replaces the warmth of her mother’s arms; tubes filled with nutrients replace her mother’s milk. Every breath is a struggle. Her underdeveloped heart beats erratically. All around her are other infants in distress – the monitors attached to them bleep in time with their struggle to live. Fear is on the faces of anxious parents hovering as close as possible. Nurses scurry to and fro, dealing with crises every moment.

The peace and tranquility of their mother’s wombs is replaced with the whoosh and hiss of respirators, bleeping monitors, parents crying, nurses giving and receiving instructions. Even though these infants are not fully conscious of their surroundings, these sounds affect their ability to relax and sleep. And sleep is essential to helping them gain strength and live.

In the midst of this, a harpist enters the ward. She begins to softly play an ancient lullaby. After a few moments, the monitors steady. Nearly all of the infants breathe more easily; their heartrates steady, and they rest. Many of them fall into deep sleep – the first they have had since the harpist last was here.

The nurses relax, and smiles of relief grace the faces of the parents when they see the tiny souls absorbing the healing power of this beautiful music.

Music and Alzheimers
A group of Alzheimers patients are gathered in the assembly room of a nursing home. One tiny, frail woman sits off to the side in her wheelchair. Her eyes are vacant – her mind somewhere far from her body and the room in which it rests.

The activities director introduces a young couple. He carries a guitar, and walks with his wife to the piano. The young woman sits down, and plays a few notes. Most of the residents have not even looked up – they don’t hear most of what anyone says – or if they do, they cannot, or will not, respond. But the two volunteers are unconcerned; they smile at each other and the seniors, and they begin to play and sing. A rousing rendition of “Oh, Susannah” has several of the residents looking up – flickers of recognition cross their faces. A few choruses of “How Great Thou Art” inspires many of them to stand and walk or wheel their chairs toward the piano. Soon several are singing along to “Amazing Grace”. A few country and western tunes bring several more residents into the present, and “In the Mood” has nearly everyone dancing along. Everyone, that is, except the frail, tiny woman in the wheelchair in the corner.

The guitarist is concerned, and calls over a nurse who tells him that the little woman is German, and doesn’t know most American songs. She has also reverted back to speaking German – unable to converse any longer in English, for she cannot remember the words.

The young man smiles and signals to his wife. The next tune is the “Blue Danube.” He watches closely, and sees that the frail old woman’s eyes begin to focus. She watches as several of the residents begin to waltz together – wheelchairs and all. When “The Beer Barrel Polka” starts, this tiny woman, who hasn’t smiled or connected in any way with anyone for months, wheels her chair toward the piano. Singing all the way. The other residents clap, and sing along with her, all of them excited to recognize her and each other. The party continues for an hour, when the young couple must go to their day jobs.

When the music stops, it isn’t long before most of the residents retreat back into their selves. But the frail little lady continues to hum – she’s remembered a tune on her own now, and hums the melody to “Liebestraum” until she, too, fades back into her own world. It was only for a short while, but the music gave these lonely patients a few moments of connection, happiness, and memory.

Music is Healing for All Ages

Everyone from tiny infants to octogenarians experience little miracles like this every day. Some are healed, some are given a few moments of relief from pain, still others are comforted in their passage to the beyond. It is the power of music which makes these little miracles possible.

Unfortunately, much of the western medical establishment refuses to acknowledge the incredible benefits of music. It is employed regularly in only about fifteen percent of American hospitals, and is not covered by insurance. Despite the overwhelming amount of anecdotal evidence that music heals, the medical establishment will argue that there is no “proof” of the efficacy of music – nothing which meets the rigorous requirements of the scientific method.

But healing isn’t about science. Healing is about people. And real people are experiencing very real results from the healing power of music, often through the efforts of volunteers, in hospices, senior centers, and in cancer and children’s wards. Stress is the number one indicator of the likelihood of having a heart attack or stroke. More than diet, more than family history, more than weight.

Resource About.com

Ozone Bath for Fruits & Veggies

Sat, 29 May 2010 23:54:45 +0100

I use an ozone bath for all store bought fruits, vegetables and meats. You can look at them on my website in the Natural Healing Helps Section

Ozonated water is an ideal way to wash and disinfect fruit, vegetables and meat before consuming. I really like mine and that is why I decided to offer them on my website. I feel much better buying spinach, brocolli, and other veggies because I don’t have to worry about them being contaminated.

Ozone dissolved in water for washing and disinfecting can dramatically reduce losses from spoiled produce

I have an ozone generator that is made to disinfect your foods before you eat them. It will remove 99.9% of all pesticides and chemicals from the food.

Ozone is natures own sanitizer with no chemical residues. Ozone does not cause the weight loss in fruit in that some chemicals do.

I wash all fruit and veggies and place them in the ozone bath before using the, It will lengthen the life of the food as well remove a pesticides and toxins. It is great for lettuce, spinach, all veggies and fruit.

You can also ozonate your chicken, beef, etc and it will remove any or all bacteria and your meat will taste better.

Ozone is effective in destroying ethylene gas given off by some fruits during ripening therefore slowing down the ripening and extending the storage life of the other produce held in the same storage area.

Fruits such as oranges will suffer weight loss while in cold storage; ozone exposure has been shown to reduce aging and weight loss on these fruits.

Ozone in Drinking & Bottled Water Did you know?

• Many towns around the world use ozone to process their drinking water.

• Ozone is commonly used in Australia to process bottled water.

• No residue is left to affect the taste or smell of the processed water.

• No residue or taste remains in the water itself.

• Ozone is generated as needed and has no storage problems.

Ozone acts many times faster on bacteria than chlorine. It simply breaks down and dissipates leaving nothing behind except sanitised water.

Ozone can also be used to sanitize baby bottles, kitchen utensils, toys, and anything else that you want to sanitize.

Ozone very effectively oxidizes and eliminates bacteria, viruses, mold & fungus decomposes organic compounds e.g. pesticides, antibiotics, etc.

Ozonated bath water can be a real restoration process. You can ozonate your drinking water as well as bath water with Ozone Air Purifier With HEPA Filter and Remote Control Ozone machines can be quite pricey. I believe that for the money spent these work great. It is a way to have peace of mind and invest in your health. Every RAW FOOD advocate should have one of these.