It’s a no-brainer that one of the prerequisites to a healthy and smooth pregnancy is a wholesome diet. To contribute to the holistic development of the little one in your womb, you must ensure that your food choices are rich in essential nutrients. A poor diet during pregnancy can lead to fatal issues such as abnormal brain development, increased risk for obesity, heart diseases, and diabetes, among many other health problems in your baby. In the midst of battling  your food cravings and aversions, it is also important that certain health-boosting superfoods find a permanent place in your daily diet. These nutrient-rich powerhouses don’t just help enhance your overall wellbeing, they also support your baby’s growth. Here are six superfoods that must form a part of your pregnancy diet chart:

1. Broccoli –Preparing a nutritious salad for supper? Don’t forget to add broccoli to it! This delightful vegetable is one of the best pregnancy superfoods that houses numerous nutrients like folic acid, calcium, iron and vitamin C – all of which contribute to a healthy pregnancy. Foods rich in folic acid are essential for all expectant mothers as they reduce the risk of neural tube defects in the fetus. Calcium contributes to the development of the baby’s healthy bones while iron ensures proper oxygen supply to the fetus. Vitamin C helps lower the risk of pre-eclampsia reports a study conducted by BJOG: An International Journal of Obstetrics & Gynaecology.
2. Avocado –Looking for the perfect sandwich spread that offers a blend of great taste and good health? Guacamole is just what you need! Avocados contain heart-healthy omega-3 fats that aid the development of the fetal brain. They are also high in fiber, folic acid, vitamins K, C, B6, and potassium. During pregnancy as your gastrointestinal tract slows down, you face an increased risk of developing indigestion and hemorrhoids. Fiber helps prevent these problems. Vitamin K helps in healthy blood clotting and your baby’s bone development. Vitamin B6 provides relief from the symptoms of pregnancy nausea and vomiting.
3. Salmon –If you are a fish lover, salmon is the variety you should be indulging in! A study conducted by the American Journal of Nutrition found that pregnant women who eat oily fish like salmon twice a week increase the status of EPA and DHA in their fetus. This helps reduce the risk of poor visual and neural development in the baby. It is important to remember, however, that some fish such as lobster, oyster, prawns, shrimps, mussels, and crabs may contain harmful bacteria. If not cooked well, they can lead to food poisoning and even miscarriage.
4. Berries –These antioxidant-packed fruits add a lot more than delightful flavor to your morning cereal! They also make it a lot more nutritive. Berries are rich in potassium that aids blood pressure control, lowering the risk of pre-eclampsia that can lead to life-threatening complications concerning the brain, kidney, and liver. The antioxidants contained in berries help improve immunity and fight infections. Berries also contain vitamin C, calcium, folate, and fiber.
5. Chia Seeds –Sprinkling chia seeds on your daily salad and smoothie can remarkably amp up their salutary benefits. Chia seeds are rich in omega-3 fats that help reduce the symptoms of pregnancy depression. They also help lower sugar absorption, thus preventing blood sugar spikes. They are good sources of energy-giving carbs, too.
6. Eggs –You must sure know that eggs are a great source of protein – the building blocks of body cells, both for you and your baby. It also contains a micronutrient called choline that contributes to the fetus’ brain and cell development. Eggs are even rich in iron and omega-3 fats that are both beneficial to you and your baby.

You must note that your healthy food choices during pregnancy will also determine your baby’s food preferences in future, apart from contributing to his good health. Along with enriching your pregnancy diet with these delightful and healthy foods, don’t forget to drink plenty of water to keep yourself well hydrated and to boost your energy levels. Take good care of yourself and the soon-to-arrive angel.

Sources:

• Intake of vitamin C and E in pregnancy and risk of pre-eclampsia: prospective study among 57 346 women. – Pub Med
• 13 Preventive Measures To Avoid Food Poisoning During Pregnancy – Mom Junction
• Does a woman’s diet during pregnancy influence her baby’s food preferences? – The Glow

For most of the history of mankind, we lived in close contact with the Earth. The majority of our diet consisted of foods and water that had soil clinging to it.  This soil was not an inert substance; it was a dynamic mineral rich, probiotic infused source of electrochemical energy.  The unique, soil-based probiotic, bacillus subtilis, was one of the key components that gave the soil its powerful nutritional benefits.

Humans are the only species on the planet that does not intentionally consume soil.  Our ancestors always had soil in their diet through picking produce out of the ground and drinking from lakes, rivers, and streams.  Many original doctors and medicine men used dirt in their various healing concoctions. Today, we intentionally attempt to sterilize our food and avoid the consumption of soil.

Bacillus Subtilis and Our Immune System

Bacillus subtilis is an ubiquitous bacterium that is commonly found in water, soil, air, and decomposing plant residue.  This bacterium is called a human soil organism (HSO) and has an extraordinary ability to survive harsh environments.  It produces an endospore that allows it to endure extreme conditions of heat, dryness, humidity, and acidity in the environment.

B subtilis is fully resistant to bile salts and can handle the harsh stomach acid environment, which allows it to get into the digestive system and colonize.  It has beneficial effects in the digestive system. ^1,2,3  Research has revealed that supplemental B subtilis improves symptoms of irritable bowel syndrome. ⁴

B subtilis is able to suppress the growth of harmful pathogens, strengthen the mucosal biofilm, and enhance the growth of other good probiotic strains such as lactobacillus species in the gut microflora. ^5,6

Soil Based Organisms and Our Innate Immunity

As our ancestors were exposed to trillions of organisms every day through their dirt consumption, they were strengthening their microbiome and their immune system.  They were exposed to many different pathogenic organisms to which their immune system learned how to adapt and destroy.

If the pathogenic load was too strong, the individual would get sick and sometimes they would die.  This was obviously tragic and was a leading cause of death.  However, those who didn’t die often had robust immune systems that were well-adapted to the harsh pathogens around them.

Modern Technology and Improving Immunity

With modern technology, we are not exposed to these natural microbes.  The use of our technology can reduce the pathogenic load we are exposed to in order to prevent sickness and infectious fatalities, meanwhile, providing the proper stimulation to our immune system.

One such way to gain these benefits is the inclusion of human soil organisms in our natural diet.  This would include growing much of our own food in gardens and consuming it right out of the ground with little cleaning.  We could also drink water from clean rivers, lakes, springs, and streams. (Editor’s note: If we could find clean sources. Most are contaminated with giardia and other parasites as well as pollutants.)

Finally, one can use naturally fermented foods and supplement with probiotics containing HSO’s such as bacillus subtilis.  Most probiotics on the market only contain the lactobacillus and bifido bacterium species.  These are fantastic for the health of the small and large intestine, but some individuals struggle with a sensitivity to these microorganisms.

It is wise to find a probiotic supplement with HSO’s such as bacillus subtilis, which is hyposensitive and easy for most individuals to tolerate.

Sources:

1. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin – Pub Med
2. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin – Pub Med
3. Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient. – Pub Med
4. Effect of Bacillus subtilis PB6, a natural probiotic on colon mucosal inflammation and plasma cytokines levels in inflammatory bowel disease. – Pub Med
5. Sticking together: building a biofilm the Bacillus subtilis way – Pub Med
6. Soil Organisms: Bacillus Subtilis – Organic Fitness

Many of us use spices in our homes. But not everybody knows that they can be as healthful and nutritious as they are delicious, curing everyday ailments naturally and even warding off chronic disease. Sure, a sprinkle of ginger isn’t a substitute for professional medical advice, but science is beginning to confirm what traditional medicine has known for centuries: that nature has its own medicine cabinet! Reap the benefits by adding the following five wonder spices to your spice rack.

Cinnamon

Commonly used in both sweet and savory foods, this fragrant, great-tasting spice has proven to cure a number of everyday health ailments. Its anti-bacterial and anti-inflammatory properties make it a good remedy for stomach bugs and IBS-related bloating, cramps, and discomfort, and the large quantities of antioxidants contained in cinnamon protect the body from oxidative damage caused by free radicals. Cinnamaldehyde, which gives this spice its aroma and flavor, is the organic compound responsible for most of the positive effects on our health. Cinnamon has also shown to lower blood sugar, stave off heart disease, fight HIV, and protect against cancer and Alzheimer’s. Look for “Ceylon (true) cinnamon.”

Saffron

Saffron is an exotic spice used to liven up dishes with its strong essence and distinctive yellow-orange coloring. It is associated with Indian, Greek, and Spanish cuisines, among others, being used as an ingredient in England, France, the United States, and a number of other countries. Cooking aside, saffron has many valuable uses, including use as a natural medicine. The spice – which is rich in manganese, vitamin C, magnesium, iron, potassium, and vitamin B6 – has been used for treating cramps, indigestion, asthma, high blood pressure, fever, and more. It has also demonstrated efficacy in relieving premenstrual syndrome (PMS) symptoms and treating mild depression. Moreover, it shows potential for treating cancer.

Turmeric

Turmeric adds color and flavor to curry powders, mustards, and cheeses. It has been used as a dye and condiment for thousands of years. The spice’s main active ingredient, curcumin (this is what gives it its yellow color, peppery taste, and mustardy aroma), is a powerful anti-inflammatory and strong antioxidant capable of neutralizing free radicals, making turmeric useful in medicine. Packed with iron, vitamin B-6, magnesium, potassium, vitamin C, and zinc, the spice has proven effective in treating numerous ailments and diseases, including headaches, heartburn, arthritis, stomach pain, flatulence, fever, depression, and lung infections. It can also help control diabetes and prevent (or even treat) cancer.

Cumin

Cumin is a staple spice in Latin American, North African, and Middle Eastern cuisines. The whole or grounded seeds add a warm, earthy flavor and distinct spicy aroma to foods, making it ideal for soups, stews, gravies, and many other dishes. Cumin also serves medicinal purposes. A good source of iron, magnesium, and vitamins and minerals, it is widely used as a remedy for colds, anemia, and indigestion, stimulating the production of pancreatic enzymes within the body. The spice is also used to treat insomnia, fever, vomiting, diarrhea, piles, and asthma, and it is thought to enhance vision and mental function. Furthermore, some studies suggest that it can prevent cancer (particularly colon cancer) and diabetes.

Chili

Chili is loved by many for its zesty hotness and endorphin-releasing effects, but this wonder spice offers more than just culinary thrills. It is loaded with vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium, and it contains an alkaloid compound known as capsaicin, which is known to effectively clear headaches and sinus congestion, fight inflammation, and relieve muscle, joint, and nerve pain. In fact, topical capsaicin is now a recognized treatment for osteoarthritis pain. Studies also show that capsaicin alleviates symptoms associated with diabetic neuropathy and psoriasis. Other possible chili benefits include better digestion, weight loss, and improved cardiovascular function, and (bowel and prostate) cancer prevention.

Further Reading:

• How to Optimize Curcumin Absorption – With Golden Milk Tea Recipe
• The Health Benefits Of the Curry Spice Blend
• Cinnamon – Ceylon Vs Cassia, Health Benefits, and Other Interesting Facts
• How To Use Turmeric To Kill Cancer
• Garlic – The Most Amazing Herb On the Planet
• Cayenne and Capsaicin, Natures Miracle Medicine

Eggs are among the most nutritious foods on the planet.  A whole egg contains all the nutrients required to turn a single cell into a baby chicken.  Pasture-raised eggs are one of the richest sources of bioactive nutrients that enhance hormone function, reduce inflammation, improve fat-burning, and enhance brain function.

Chickens are designed to naturally graze on grass, weeds, worms, and insects.  When they are able to do this, they bioaccumulate omega-3 fatty acids, carotenoid antioxidants and major minerals like magnesium.

It is a great idea to consume pasture-raised, organic eggs. Unless you have an immune sensitivity to them (lab test) or feel tired, have to clear your throat, feel inflamed, etc. than you want to have these as a staple item in your diet.

Eggs Are a Dense Source of Bioactive Compounds

Eggs provide nutrients that help to prevent human health degeneration. One study released in 2005 provided that eggs contain 18 vitamins and minerals, some of which are commonly deficient in the western diet.  Carrots seem to get all the credit for its carotenoid content, but this pigment also gives yolk its yellow/orange color.

Carotenoids have antioxidant and anti-inflammatory properties that play a role in the central nervous system and are responsible for eye and vision wellness. Carotenoids are required for vitamin A production, assist in neural retina function, and provide protective macular pigment (responsible for field of vision in the center of the eye). Lack of this key nutrient is linked to macular degeneration and cataract formation.  A study published by the Journal of Alzheimers Disease released in 2014 states that a link exists in carotenoid intake and cognitive function observed by Alzheimer’s patients.^1-4

Lutein and Zeaxanthin

Lutein and zeaxanthin are two types of carotenoids and are an essential dietary component because the body’s tissue does not synthesize these compounds on its own. Specifically, aside from being found in the yolk of eggs, lutein and zeaxanthin are naturally occurring in dark leafy greens.

Providing more reason to not limit egg consumption to egg whites, egg yolk is a source of lecithin, choline, and phosvitin. Lecithin provides cellular support and aids in the secretion of bile, which inhibits the buildup of stones in the bladder. Among metabolism promoting factors, choline is essential for brain development. The choline content alone in egg yolks is one reason why pregnant women supplement their diet with eggs. Phosvitin is a protein that chelates iron ions, or in other words behaves as an antioxidant in the removal of metals, and assists in detoxifying the body. Specifically, phosvitin aids in inhibiting excessive melanin synthesis in skin.^{3, 5}

The choline content alone in egg yolks is one reason why pregnant women supplement their diet with eggs. Phosvitin is a protein that chelates iron ions, or in other words behaves as an antioxidant in the removal of metals, and assists in detoxifying the body. Specifically, phosvitin aids in inhibiting excessive melanin synthesis in skin.^{3, 5}

Eggs Are a Nutritive Powerhouse

Eggs provide a valuable source of protein, especially for individuals with gout because it does not contain purine (3). One entire large egg contains 6 grams of high-quality protein and is a good source of protein for vegetarians.⁶

Mostly found in the yolk, biotin is a B-complex vitamin that contributes to metabolic pathways by serving as a transport mechanism for vitamins and minerals into eggs during development and makes eggs an excellent source of this nutrient. Also responsible for the vitamin and mineral transportation, riboflavin and iron are two other nutrients found in trace amounts in both egg whites and egg yolks.⁷

Sources:

1. Nolan JM, et al. Macular pigment, visual function, and macular disease among subjects with Alzheimer’s disease: an exploratory study. J Alzheimers Dis. 2014 Jul;42(4):1191-202. PMID: 2502431
2. Shapira N. Not All Eggs Are Created Equal: The Effect on Health Depends on the Composition. Canadian Journal of Cardiology. 2011 Mar-Apr;27(2):264. DOI: 10.1016/j.cjca.2010.11.01
3. Miranda JM, et al. Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods. Nutrients. 2015 Jan;7(1):706-729. DOI: 3390/nu7010706
4. A 2010 Report and Scorecard by The Cornucopia Institute: Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture  Link Here
5. Iishikawa S, et al. Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction. Bioscience, Biotechnology, and Biochemistry. 2004 May; 68(6): 1324-1331. DOI: 1271/bbb.68.1324
6.  Berkeley Wellness: The Sunny Side of Eggs
7. White HB, et al. Biotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidin. Biochem J. 1976 Aug;157(2):395-400. PMCID: 1163865

Stevia is called Kaahe-he, which means sweet herb, by the native Indian tribe in Paraguay that has used this local herb for centuries for everything from a sweetener for teas to an ingredient in medicines. The Japanese were the first to purify stevia extract in the 1970s and have since used stevia in many of their fermented foods. Stevia is now cultivated in several countries including the United States, China, Brazil, and Mexico. It can be purchased in liquid, powder, or tablet form and is found in both food and dental hygiene products.¹

Health Benefits of Stevia

Stevia a natural anti-hyperglycemic, anti-inflammatory, and anti-cancer agent. It contains zero calories, yet it is up to 300 times sweeter than sucrose, which makes it an excellent sugar substitute. This “miraculous Paraguay herb” may be called such because of its therapeutic properties in controlling type-2 diabetes, preventing cancer, aiding in weight control, and improving overall human health. ^2,3

Scientists have identified general health benefits in individuals who consume products derived from stevia. Perhaps the best sweetener on the market, stevia does not appear to have negative health risks associated with consumption as do other sugar alternatives.

While researchers are still working towards identifying how the body utilizes all components contained in stevia, what is understood clearly benefits human health.

Stevia Effectively Breaks Down Sugar and Fat

Some research has found that stevia acts as an anti-hyperglycemic agent, or high blood sugar antagonist, because of its ability to lower glucose levels by up to 35% in healthy individuals and approximately 18% in patients with type-2 diabetes. ²

A 2010 study compared the effects of stevia to other sweetener products. ⁵ Healthy individuals who consumed stevia had significantly lowered postprandial glucose levels compared to those who consumed sucrose. In other words, the body appeared to stabilize blood sugar much more efficiently than traditional table sugar following food intake. Lower insulin levels were also measured in individuals who consumed stevia compared to those who ate aspartame and sucrose.

A 2015 report, yet to be published in Food and Chemical Toxicology, provides greater support that stevia products reduce insulin resistance not only by enhancing insulin secretion but also by improving both glucose metabolism and the breakdown of fat and bile acid which aids in weight control. ⁶

The wave-like effect of repeating spikes in blood glucose followed by a dramatic drop leads to insulin resistance, which causes diabetes. Stevia may therefore be an excellent sugar alternative for individuals with metabolic conditions such as diabetes or hyperglycemia or for those with energy imbalances and problems controlling weight.

Anti-inflammatory and Anti-Cancer Agent

Some studies have found that the phagocytic function of cells, referred to as cellular eating because a cell will completely engulf and process particles, aids the immune system in protecting the body from potential threats when stevia is consumed. ² Two water-soluble compounds contained in stevia, chlorphylls and xanthophylls, have also been named as the reason why stevia exhibits anti-inflammation and cancer protective properties.

Chlorophylls and xanthophylls have been concluded to not only protect the body from the effects of carcinogens linked to numerous health concerns and disorders, but these components have actually been shown to limit tumor-promoting cell growth. ⁷

Related Reading:

• What Causes Chronic Inflammation, and How To Stop It For Good
• Healing Allergy Inflammation With Stinging Nettle
• Turmeric’s Anti-inflammatory Properties Explained

Sources:

• Kobus-Moryson M, and Gramza-Michałowska A. Directions on the use of stevia leaves (Stevia Rebauidana) as an additive in food products. Acta Sci Pol Technol Aliment. 2015 Jan;14 (1), 5-13 DOI 1644-0730
• Salvador RR, Sotelo MH, Paucar LM. Study of Stevia (Stevia rebaudiana Bertoni) ad a natural sweetener and its use in health benefit. Scientia Agricultural. 2014 Sep;5(3):157-163. ISSN: 2077-9917
• Chatsudthipong V, and Muanprasat C. Stevioside and related compounds: therapeutic benefits beyond sweetness. Pharmacology & Therapeutics. 2009 Jan;121(1):41-54. PMID: 19000919
• Non-Nutritive Sweeteners (Artifical Sweeteners) – American Heart Association
• Anton SD, Martin CK, Han H, et al. Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels.Appetite2010;55(1):37-43. PMCID: 2900484
• Holvoet P, et al. Stevia-derived compounds attenuate the toxic effects of ectopic lipid accumulation in the liver of obese mice: A transcriptomic and metabolomics study. Food Chem Toxicol. 2015 Mar;77:22-33. PMID: 25554529
• Lin K-H, Hsu C-Y, Huang Y-P, et al. Chlorophyll-Related Compounds Inhibit Cell Adhesion and Inflammation in Human Aortic Cells. Journal of Medicinal Food. 2013;16(10):886-898. DOI: 1089/jmf.2012.2558

Restore Joints, Blood Vessels, Skin, Bone, Intestines, and More…

We argue over the great nutritional deficiencies of our time.  Some say Omega 3s, others propose low mineral levels like magnesium, selenium, and zinc while still others cite the lack of every vitamin, fruit, vegetable, herb, spice, and amino acid.  Sure!  They are all correct, more or less.

Maybe the most overlooked deficiency is simply real soup, not the stuff in a can.  The easily absorbed proteins and minerals once found in the peasant’s soup pot are absent in today’s popular boneless/skinless chicken breast or other foods of convenience. Any fish or animal carcass plus a mix of veggies and herbs has always been the ticket to restoring the human “carcass.”  Broth bars are springing up around the country in the footsteps of juice bars as healthy choices over fast foods and vending machine snackage.

Strong Statement, Undeniable Biochemistry

The epidemic of arthritis, heart/artery and bowel disease, rampant sports injuries, skin problems, and skeletal erosion is largely due to the lack of soup and Vitamin C, which is critical for collagen synthesis.  Collagen is the substance that cartilage joint surfaces, spinal discs, tendons, ligaments, bones, blood vessels, lymphatics, fascia, fat cells, mucous membranes, and beautiful skin are made from. These connective tissues are the mud and straw of our bodies, the glue and fiber that hold us together and even act as an internal electric grid.

Homemade soups contain a raft of proteins, including the amino acids lysine and proline emphasized by Linus Pauling along with glucosamine/chondrotin sulfate and hyaluronic acid plus all the phosphorous and other minerals that leach from bone and cartilage. You may note these contents in various arthritis supplements and see Vitamin C/collagen appearing on labels of high-end beauty and wrinkle creams.

Stocks can be used in dozens of ways besides soup to slurp with a spoon. The best gravies, sauces, stews, and gumbos start with stocks, and grains like rice and quinoa can be cooked in stock.

How-To in a Nutshell

Chicken soup is fine, but imagine fish heads, shrimp shells, deer bones, wild duck, and turkey carcasses along with the standard beef, pork, and lamb. In a pinch, and for strong gelatin, grab some split pig feet and tails and gnaw the skin and cartilage, too. Connoisseurs prefer to simmer beef bones for 24-36 hours, but 6 hrs is plenty for beef stew in my kitchen.  Some roast bones first to add flavor. All the others make fine stocks in under two hours of gentle cooking, more like simmering than hard boiling. Fish stocks of smallish non-oily saltwater species may be the most nutrient diverse — just gut, snip out gills, and rinse in brine.

All it takes is a big stainless steel pot, water, sea salt, pepper, garlic, onion, celery, and acidic vinegar, lemon juice, or tomatoes to ensure maximum mineral release. Fishhead stocks also require a fine screen to strain scales. Any vegetable, herbs like thyme, basil, bay, oregano and even ginger, turmeric, pineapple skins, hot peppers, potatoes, noodles and rice work. Check recipes on the Internet and use your imagination, because anything goes. Vegetables can be steamed or roasted separately or added near the end to prevent overcooking. The thickness of gelatin upon refrigeration is proof positive of success, and gels themselves are full of richly structured water. Reheat only the portion to be consumed.  Fresh stocks can be frozen.

Plan a Protocol

Soups and extra vitamin C are standard maintenance when you are healthy, but if you are facing any symptoms like gum disease, arthritis, skin problems, joint sprains, digestive issues, or even colds or sinus infections, raise the doses. Higher doses might include pig feet or fish soup plus 3-5 oral megadoses of Vitamin C/baking soda per day, every day, until you are completely healed. Expect results and improvement with some issues in days and weeks to possibly a month or two for joint/tendon/ligament/cartilage healing where vasculature is sparse. When joint problems and sports injuries are slow to heal, patience is an asset, yet you can always try to accelerate the process of rebuilding and regenerating tissues, molecule by molecule.

More oxygen means more healing cell energy with reduced acidity and inflammation for any injury, infection, or concussion. Try five to ten minutes of pure oxygen (or sessions of hyper-ventilation exercise) several times a day up to HBOT treatments for more severe complaints.

Alkalizing the system with bicarbonate of soda, apple cider vinegar, and magnesium supplements moves more O2.

You can raise circulation with cayenne, niacin, sauna, exercise, and massage to move oxygen and lymphatic wastes. Anti-inflammatory polyphenol-packed herbals like ginger, turmeric, garlic and MSM sulfur internally, and cannabis oil, magnesium oil, and capsaicin creams externally reduce pain and swelling. Pauling also recommended vitamin E.

Pulsed lasers are winning acclaim for joint pains among chiropractors and veterinarians.

Pain is a great motivator, driving many to drink, drugs, and surgeries. Understanding body chemistry and acquiring the simple art of making healing soups is worth more than gold when you consider the alternative.

Further Reading:

• Coffee, Tea, Turmeric and Beyond: Zero-In On Essential Polyphenolson – GreenMedInfo.com
• 80% Raw Food Diet
• The Health Benefits of Root Vegetables – With Recipes
• Spices
• The Way We Used To Eat – The Real Paleo Diet

GMO foods are very common in American and Canadian diets. Not because people choose to eat GMOs, but because they are unaware of how pervasive GMO ingredients have become in processed foods. Biotech companies have been very successful in lobbying to prevent labeling. There are no requirements to label GMO foods, despite concerted efforts by consumer groups.

Unnatural Isn’t Always Bad

As a general rule, the more natural and unadulterated a food, the better it is for you. Selective breeding is an exception to this rule. Selective breeding, or artificial selection, is the process of interbreeding plants to enhance positive qualities and eliminate or diminish negative qualities. Some cultivars are much better for our health than the original. For example, wild almonds contain amygdalin, a substance that is converted to cyanide in the body. Sweet almonds are the domesticated cultivar. Though they are less “natural,” they are better for you than their wild counterparts. Selective breeding is the good kind of unnatural.

But It Usually Is

The bad kind of unnatural is almost everything else that is being done to our food, including the majority of practices adopted by modern agriculture. Chemical fertilizers, insecticides, herbicides, concentrated animal feed operations, grain fed meats (vs grass fed), pasteurized foods, irradiated foods…the list goes on and on. Genetically modifying our foods is the latest insult to our food supply, and it is as unnatural as it gets.

One of the most common types of genetic modifications is to modify a crop so that it can withstand unlimited Roundup applications. This enables farmers to spray their whole fields with Roundup, killing the weeds while sparing their crops. Of course by this process, we end up with foods that have been soaked in herbicide. But this is not the only way that your food could be doused with Roundup.

Round Up Sprayed Just Prior to Harvest

Wheat, sugar cane, and other crops are often routinely treated with Roundup just prior to harvest. Of course some of this pesticide is making its way into our food. The Non-GMO project allows this practice. Non-GMO only means a food is not genetically modified. It could still be treated with all kinds of pesticides.

Recently, the World Health Organization released a report stating that the world’s most widely used herbicide, Monsanto’s Roundup, probably causes cancer.

What is a Genetically Engineered Food?

GMOs are made from combing genes from two or more unrelated species into one organism. The two most common types of genetic modifications are modifying crops to produce pesticides or modifying them to be immune to herbicides (making them Roundup ready). Sugar beets have been modified to be Roundup ready. Both kinds of genetic modifications have been done to corn and soy in the same seed.

What’s so bad about them?

GMOs have not undergone long-term studies. When biotech claims GMOs have been tested thousands of times, they’re referring to 90-day studies or studies done for less than two years that have been funded by the industry.

There have been several studies linking GMOs to numerous health problems. The most common problems associated with long-term GMO consumption are kidney and liver damage, faulty insulin regulation, accelerated aging, cancer, and infertility. To look at the results of these studies, please see the link below.

How to avoid GM Food

When asked, more than half of all consumers say they avoid eating GMOs. Sadly this isn’t the case at all. Consumers probably would if they were labeled. Over 90% of Americans and Canadians eat GMOs on a regular basis. If more of us knew what was genetically modified, we wouldn’t eat these foods, and Monsanto and other businesses would be forced to find another way to make money.

Buying organic is the easiest way to avoid GMOs, and when you buy organic you also avoid pesticides and other chemical additives. Non-GMO project verified is a safe bet that the food is free of GMOs, but other toxins from conventional methods of agriculture are a given if the food is not organic.

The eight most common GMO crops are corn, soybeans, canola, cottonseed, sugar beets, papaya, zucchini, and squash. Unfortunately, hundreds of other genetically modified foods are in development. It is only a matter of time before GMOs become much harder to avoid.

GMOs are almost always in processed foods. Soy, high fructose corn syrup (now also called fructose) or sugar from sugar beets are found in almost every processed food. Over 90% of soy, corn and sugar beets grown in the U.S. have been genetically modified. If you see these ingredients in your food, you can bet it has been genetically modified.

You have to Avoid GMOs to Detox from GMOs

Of course you can’t keep eating GMOs if you wish to fully detox from them. This means no restaurants (unless you eat at organic restaurants, which are very hard to find), and no processed foods, unless they are organic, or Non-GMO project verified.

Why Detox Genetically Modified Organisms?

Detoxification is defined as the removal of toxic substances from the body. This is often an emphasis of alternative medicine. The benefits of removing toxins from the body are numerous, too many to list in their entirety. Some of the better-known benefits are increased energy, improved sleep, weight loss, and lowered risk of diseases, such as colds, flu, and cancer.

How to Detoxify GMOs

In order to detox from GMOs, you’ll need to eat a diet rich in produce with lots of raw foods and sulfuric vegetables. A high fiber diet is essential. Drinking lots of clean water, and getting lots of exercise aids our bodies in detoxification. Salads and smoothies are staples of a detox diet. Detoxifying genetically modified organisms takes time, a clean diet, lots of clean water, and a healthy digestive tract with a strong and healthy ecosystem of beneficial flora. Speed up the process by eating large salads (recipe), killing candida and healing the gut, drinking lots of cranberry lemonade (recipe), and using a clean and pure nutrition formula with spirulina and chlorella (recipe).

Recommended Supplements:

• Formula SF722 (Kill fungi that inhabits unhealthy gut)
• Floramend-Prime by Thorne (Feed beneficial bacteria that GMOs killed)
• Total Nutrition Formula (Pull toxins out of the body, and multi-vitamin/mineral)
• Shillington’s Intestinal Cleanse (Clean and heal intestinal tract, kill bad guys)
• Shillington’s Intestinal Detox (Heal and pull toxins out of intestinal tract)
• Systemic Enzymes – (For eliminating damage which is fibrin buildup, and they eliminate foreign proteins and many chemicals – this can aid the body in eliminating toxins).

Further Reading:

• How To Detoxify and Heal From Vaccinations – For Adults and Children
• Doctors Against GMOs – Hear From Those Who Have Done the Research
• Doctors Against Vaccines – Hear From Those Who Have Done the Research
• Scientists Against Vaccines – Hear From Those Who Have Done the Research
• GMO Facts and Arguments
• GMO Science
• How to Avoid GMOs
• The Difference Between Heirlooms, Hybrids, and GMOs

Sources:

• Bitter Almonds vs. Non Bitter – E How
• IARC Monographs Volume 112: evaluation of five organophosphate insecticides and herbicides – International Agency for Research on Cancer WHO
• WHO Report Links Weed Killer Ingredient to Cancer Risk – NBC News
• GMO Dangers – Institute for Responsible Technology