Root vegetables are exactly what the name implies – they are the root of the plant. The most common root vegetables have become family staples: potatoes, sweet potatoes, carrots, onions, beets, and radishes. Some are treasured spices: garlic, ginger, horseradish, and turmeric. And then there are the more adventurous root vegetables that you may or may not have cooked or eaten: daikon radishes, turnips, parsnips, rutabagas, Jerusalem artichokes, celeriac, kohlrabi, yuca, jicima, maca root, and more.

Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber. Many are high in vitamin C, B vitamins, and vitamin A. Many are antioxidants. Several have remarkable healing properties.

Contents

Unfortunately, root vegetables absorb toxins from the ground as well, making organic the best choice.

In choosing the best root vegetables, all should be firm, never soft, and blemish free. If the tops are still attached, you want to choose fresh leaves, not only as a means to choose the freshest vegetables, but the tops of many root vegetables are eaten as well as the root.

In the past, we stored root vegetables in the root cellar, a dark, cool, humid space. If you choose to store any root vegetables in the refrigerator, cover and seal them in plastic or paper and place them in a drawer or they will soon become soft. (Do not refrigerate regular onions or potatoes.)

Many root vegetables can be eaten raw, steamed, sautéed, baked, roasted, stir fried, or fried.

Potatoes

The number one food crop in the world, potatoes are a nutritious vegetable unless they are fried or loaded down with butter and sour cream. They are a good source of antioxidants, vitamin B6, vitamin C, potassium, manganese, phosphorus, niacin, copper, and pantothenic acid.

There are around 100 varieties of potatoes with varying skin colors (red, brown, yellow or purple-grey). The flesh is white, yellow, or purple. Potatoes also come in all shapes and sizes from the giant russets to tiny fingerlings.

Do not store potatoes in the refrigerator or in sunlight. A cool, dark place is best. Do not leave them in a plastic bag that will trap moisture. Store in paper bags or burlap. Do not eat potatoes that have turned green or sprouted.

Potatoes are one of the “dirty dozen” with the highest pesticide residues. Choose organic potatoes to avoid these toxins.

Potatoes can be baked, roasted, steamed, boiled, or fried. A common favorite way to cook baked potatoes is with rosemary.

Recipe: Rosemary Potatoes

Bake small potatoes (or 4 large potatoes) in the oven at 360 degrees until they are 3/4 of the way done. Remove from oven, cut in half (peel and dice large potatoes) and mix with the following:

• 2 tablespoons olive oil or coconut oil or ghee
• 1 tablespoon minced garlic
• 3 tablespoon chopped fresh rosemary
• 2 tablespoon chopped fresh parsley
• 1 teaspoon spicy red pepper flakes
• 1 teaspoon salt
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric

Return to the oven and continue cooking until done.

Carrots

Most of the time, the carrots we see in the grocery store or farmers market are a bright orange color, but carrots come in a variety of other colors: white, yellow, red, and purple.

Carrots are a well-known and proven aid to eye health, including glaucoma and cataract prevention. Newer studies reveal their ability to prevent colon cancer and cardiovascular disease. They are an excellent source of vitamin A, with one cup of carrots providing more than the daily requirement. They are also a good source of vitamin C, B vitamins, vitamin K, vitamin E, manganese, potassium, and more.

If the carrot tops are attached, cut them off before storing the carrots and the tops in the refrigerator. Tops can be eaten; try adding them to your salads.

Carrots can be eaten raw or cooked in a variety of ways; however, steaming is said to retain the most nutrients and provide the best taste. Cut in 1/2 inch slices and steam for 5 minutes.

Recipe: Carrot Slaw

A delicious carrot slaw can be made with three ingredients: carrots, pineapple, and raisins (or dried cranberries).

• Cut one fresh pineapple into small pieces – retain juice.
• Add shredded carrots. Judge the amount by the pineapple and pineapple juice. You want the juice to moisten all of the carrots. (You can always add a little extra juice.)
• Add raisins or dried cranberries. Stir and eat immediately or cover and refrigerate a few hours to let the flavors mingle.

Sweet Potatoes

There are about 400 varieties of sweet potatoes. Their flesh may be nearly white, cream, yellow, orange, pink, or purple. They are anti-inflammatory, have antioxidant properties, and they help maintain blood sugar levels.

The leaves of the sweet potato plant have antioxidant properties and are often added to soups. Purple sweet potatoes contain an antioxidant ability more than 3 times that of blueberries. They are also a very good source of vitamin C, B vitamins, manganese, phosphorus, copper, potassium, and pantothenic acid.

Sweet potatoes can be baked, roasted, stir fried, fried, boiled, or steamed. Like carrots, steaming retains the greatest nutrients, though boiling retains plenty of beta-carotene. Baking or roasting doubles the glycemic index.

Recipe: Sweet Potato Pie

• 4 medium sized sweet potatoes. (The dark orange kind)
• 1 fresh pineapple, chopped into small pieces.

If you bake the sweet potatoes, bake them slowly in a 350 degree oven. If you slice and steam them, you may want to add a little honey after mixing all the ingredients.

• Mash or whip cooked sweet potatoes with coconut oil or ghee
• Add spices to taste: cinnamon, cumin, allspice, nutmeg, and salt.
• Add fresh pineapple when the sweet potatoes have cooled enough to not kill the pineapple’s enzymes.

Onions

Onions support the cardiovascular system, benefitting both the heart and the blood vessels. They help increase bone density, support ligaments, and are an anti-inflammatory. Onions have also been shown to help prevent cancer and are antibacterial. Rat studies are showing onions help balance blood sugar. They are a very good source of biotin and a good source of vitamin C, copper, B6 and B1, phosphorous, potassium, and folate.

There are two important things to keep in mind when dealing with onions. 1. Do not over peel! The outer layers are more nutrient dense than the inner layers, so peel as little as possible. 2. Let onions sit for 5 minutes after chopping or slicing before cooking them. Again, this has to do with nutrients and the chemical process that takes place within the onion when it is cut.

Green onions can be stored in the refrigerator along with bagged scallions. Other onions should be stored at room temperatures, away from potatoes and bring sunlight. Wire baskets or other methods that allow for ventilation are good.

This amazing recipe comes to us from Julie Kinch and Debbie Fraser of Cooks With Cocktails (See link below).

Recipe: Gluten Free Crispy Baked Onion Rings

Ingredients

• 1 large Sweet Onion (I like Vidalia, but you can really use whatever)
• Olive Oil Spray

For The Dry Mix

• ½ cup Arrowroot Powder
• 2 tsp Paprika
• 5 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 5 tsp Sugar (optional)

For The Wet Mix

• ½ cup Coconut Milk
• 1 Egg

Instructions

1. Heat your oven to 400 degrees.
2. Mix together all the dry ingredients in a medium sized bowl.
3. Mix together the two wet ingredients.
4. Slice the onion to make rings that are about ¾ of an inch wide. Peel the skin from each ring and carefully separate the rings from each other.
5. Line a baking tray with parchment paper.
6. One at a time, take each ring and dip it into the wet mix. Then drip it into the dry. Coat it well, but make sure to tap all the excess back into the bowl. Place the ring on the baking tray.
7. When all the rings are ready, spray the rings with olive oil spray. You want to coat them, but not get too much. Flip them over and spray the other side.
8. Pop them into the oven. Check them after 9 or 10 mins and flip them over. Cook for an additional 4 mins or so.
9. Take them out and serve them right away.

Leeks

Like onions and garlic, leeks are an allium vegetable. And like onions and garlic, they should be allowed to sit for 5 minutes or more after cutting before you cook with them in order to receive the greatest nutritional benefit. However, raw leeks are delicious with a milder taste than onions.

Leeks are an excellent source of vitamin K; a very good source of manganese, vitamin B6, copper, iron, and folate; and a good source of vitamin C, vitamin A, fiber, magnesium, vitamin E, calcium, and omega-3 fats.

Leeks provide support for the cardiovascular system due to their antioxidant qualities and their ability to lower homocysteine levels.

Store them in the refrigerator without cutting or washing them before use. To use them, cut off the root and peel the outer layer around the base. You can slice the lower part in whole slices, but as you near the greens you must slice it in half to wash out the dirt that always accumulates.

Cock-a-leekie soup is a delicious traditional Scottish recipe for those who eat chicken.

Add them to any recipe where you would add onions. You can stir fry or steam them, or add them to soups and salads.

Beets

Beets provide antioxidant, anti-inflammatory, and detoxification support. They are especially good for the nervous system and eye health. They help prevent heart disease and cancer, and their fiber is especially healthy for the digestive tract. Beets contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron.

Beets can be eaten raw, baked, roasted, boiled, or steamed, but the most nutritious way to eat them is raw or lightly steamed. (If you cut them into quarters, they should steam within 15 minutes. Cooked beets can be easily peeled after cooking by rubbing the skin off with a paper towel. Nutritious beet greens can be eaten raw or cooked.

To store beets, cut off the tops, leaving 2 inches of stem. Place tops in one plastic bag, the roots in another, and store them both in the refrigerator.

Raw Beet Salad

• Three medium to large beets.
• 2 limes
• Honey to taste

Use a spiralizer to make beet ribbons. Juice the limes. Mix honey into the lime juice to taste. Pour over ribbons. (If you do not have a spiralizer, use a peeler or grate the beets.)

Yams

Yams are also root vegetables, distinctly different from sweet potatoes. Yams, which are native to Africa and Asia, are rarely found in U.S. grocery stores, though they may be found in an Asian market. The peels are brown and are not smooth–rather they look like they are covered in small roots.

There are two main types of sweet potatoes. The one with a deep orange colored flesh is often called a yam, just to differentiate the two.

True yams are a good source of potassium, vitamin C, and vitamin B6. As far as recipes go, you can cook yams like a sweet potato but know that they are drier and not as sweet. Try yams in place of the sweet potatoes for these fries:

https://www.youtube.com/watch?v=yyVpipOmYpY

Radishes

The health benefits of radishes are truly impressive. They are said to be good for the liver and stomach, the kidneys and bladder, the lungs, the cardiovascular system and the immune system. They purify the blood and eliminate waste, detoxify and are an anti-congestive. They are used to treat cancer, jaundice, constipation, urinary tract and kidney infections, skin ailments, and more.

Radishes come in varying shapes and sizes from large to small, from long to round, and in colors that include white, black, yellow, green, pink, red, or purple. All are a great source of vitamin C.

Daikon radishes come in all shapes and sizes, though the ones sold in the U.S. market generally look like oversized white carrots. The tops are edible and have a peppery taste; they are often added to salads.

Smaller radishes are more nutritious because nutrition is pulled from the root to the tops as the vegetable matures.

Daikons are an excellent source of vitamin C. They also contain vitamin B6, magnesium, and calcium.

To store, wrap tightly in plastic and refrigerate.

Grate them raw and add to salads, slow cook, steam, roast, bake, or pickle them. You can frequently find a daikon radish salad made with rice vinegar in Asian buffets. But here is a recipe for a real treat:

Recipe: Spicy Radish Kimchi

From Reviving the Tradition of Fermented Foods (See link below)

Yield: 1 quart

Ingredients

• 1 large (12-16″ and 3″ diameter) daikon radish
• 2 baby leeks OR 4 scallions (green onions)
• filtered water
• sea salt
• 4-6 garlic cloves, peeled
• 2-inch piece of ginger
• 1 oz. red pepper powder (more=spicier)
• 1 Tbsp fish sauce (to taste); optional
• 1 Tbsp tamari or shoyu (soy) sauce

Instructions

• Soak the Veg
• Cut off greens from radish and peel outer layer off with a peeler. Use greens for another purpose.
• Cut radish into 1 inch cubes, or slice into rings.
• Dissolve 3 Tablespoons salt into 1 quart of water in a half-gallon (or larger) container. Avoid using a metal container.
• Add radish cubes to brine and soak for up to 6 hours.
• Drain the veggies through a colander. Reserve 1 pint of brine when draining.
• Make Paste
• Roughly chop the garlic and ginger. Add to bowl of a food processor bowl. If you don’t have a food processor, dice the ginger and garlic so it’s almost a paste, and add to a mixing bowl.
• Slice leeks or scallions into ½” pieces and add to mix.
• Add pepper powder, tamari and fish sauce to mixing bowl. Vegan variation: omit fish sauce.
• Stir and mash contents (or pulse with food processor) together until a paste forms.
• Wearing a latex or plastic glove to protect yourself from the heat of the pepper, mix the paste thoroughly with your hand into the drained radish cubes. You can mix everything directly in the fermenting container, or in a separate large mixing bowl. Mix until the cubes are coated nicely with the paste.
• Ferment
• Even out the cubes in the container. Next, right on top of the mixture, place the largest object (usually a plastic lid or plate) you can find which will fit inside the diameter of the container.
• Add a weight (such as a wine bottle or other glass bottle) on top of the lid/cover.
• Liquid will continue to create a brine while the veggies are weighed down.
• Check the container in 1 day. If the contents are not sumberged in brine, add the reserved brine.
• Cover with a cloth and rubber band to keep flies out. (If using airlock skip this step).
• Place in a cool spot (out of direct light) for 14 days. The larger pieces take a little longer to ferment than smaller diced styles of kimchi. Note: Your house will smell like kimchi.
• Move to refrigerator, where the taste will develop slowly. Will keep for up to 6 months

Turnips

Turnips are an ancient food for humans. Evidence shows they have been eaten since prehistoric times. They have also been used as fodder for animals for 600 years or more.

Turnips are a good source of vitamin C, while the greens (the tops) are a good source of vitamin C, vitamin K, vitamin A, folate, and calcium.

Some people find turnips too bitter to eat due to a genetic sensitivity to the cyanoglucosides they contain.

Turnips can be eaten raw – just grate them up and add them to salads. Generally, they are eaten in the many ways we eat potatoes. You can boil them, fry them, steam them, mash them up with milk and butter or add them to soups, stews, and other dishes.

Rutabagas

The origin of the rutabaga is an interesting one: they are a cross between the turnip and cabbage. In many countries they are called turnips, yellow turnips, or Swedish turnips along with other names such as neeps.

Rutabagas are an excellent source of vitamin C.

Like turnips, rutabagas contain cyanoglucosides. To those who have inherited 2 genes that detect a particular bitterness receptor, rutabagas are inedible due to their bitterness.

Rutabagas are eaten in a variety of ways. They can be baked or boiled and eaten alone or mashed and combined with other root vegetables such as potatoes and carrots. Rutabagas are also added to soups and stews.

Parsnips

Parsnips look like white carrots. Like turnips, they were once used as a regular staple before the popularity of potatoes took their place.

Parsnips are a good source of vitamin C, folate, and manganese. You can cook them any number of ways from grating them and adding them to salads raw to using them instead of carrots in a cake.

Below you will find two recipes; one is sweet, the other not. These recipes are from Seasonal Chef. (See link below).

Recipe: Orange-Glazed Parsnips

• 8-10 medium parsnips
• 1 tsp salt
• 2 tbl butter or margarine
• 2 tbl honey
• 1/2 tsp salt
• 1/4 cup orange juice
• 1/2 tsp grated orange peel

Instructions

1. Peel parsnips and cut into quarter-inch-thick sticks. Cover parsnips with water and simmer until just tender, about 15 minutes. Drain.
2. Meanwhile, in saucepan, melt butter, stir in honey, salt, orange juice and peel. Heat to boiling. Turn off heat, add drained parsnips and gently stir to coat pieces.

NOTE: For maple-glazed variation, try using ¼ cup maple syrup, ¼ tsp prepared mustard, salt and pepper to taste.

Recipe: Kale and Parsnips

Ingredients

• 1 cup sliced onions
• 1 cup halved and sliced parsnips
• 1 tbl corn oil
• 1 cup water
• 2 tbl ginger, minced
• 1 bunch kale, veins removed and cut into bite-sized pieces

Instructions

1. Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 to 5 minutes.
2. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but otherwise keep the saucepan covered.

Jerusalem artichokes

Jerusalem artichokes, also known as sunchokes, are a plant native to North America that was cultivated by Native Americans. The plant is in the sunflower family, and it grows tall beautiful sunflowers. The root is similar to ginger root or fingerling potatoes.

The skin of the sunchoke root may be light brown to tan or pink to reddish in color. The inside may be white, cream colored, tan, or purple. They are high in fiber and a good source of iron, potassium, and thiamin.

There are many recipes, various kinds, for sunchokes, from soup to chips. As a matter of fact, there are many recipes on the web for chips. Just slice them thin and cook in oil. Sprinkle with herbs. But be careful, they’re apparently delicious. Don’t eat too many. Sunchokes have quite a reputation for flatulence when eaten in excess.

The following recipe is from The Fruit Guys. (See link below.)

Recipe: Pan-Fried Jerusalem Artichokes in Sage Butter

Ingredients

• 3 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds
• 3 tablespoons fresh sage leaves, coarsely torn and divided
• 2 teaspoons fresh lemon juice
• 2 tablespoons fresh Italian parsley, chopped

Preparation

• Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat.
• Add Jerusalem artichokes and half of the sage.
• Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.
• Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl.
• Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds.
• Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat.
• Season with salt and pepper. Sprinkle with parsley.
• Serves 4–5. Prep time, 15 minutes; cook time, 15 minutes.

Celeriac

Also known as celery root, turnip rooted celery, or knob celery, is a variety of celery. Celeriac is an excellent source of vitamin K and a good source of vitamin C, Vitamin B⁶, and phosphorus. The big brown bulbous root is eaten raw or cooked and tastes similar to celery, or some say, celery and parsley combined.

The following recipe is from Sylvia Fountaine of Feasting at Home. (See link below.)

Recipe Celeriac Fennel Soup

Prep time, 15 mins. Cook time is about 20 mins. The recipe yields 8 Cups Soup

Ingredients

• 1 large fennel bulb, cored and diced ( about 1 ½ cups)
• 1 C white onion, diced
• 1-2 Tablespoons olive oil
• 2 grapefruit-sized celeriac- peeled and diced ( about 4-5 cups)
• 8 Cups Chicken or Veggie stock
• ¼ teaspoon white pepper
• salt to taste
• ¼ cup creme fraise or sour cream for garnish ( optional)
• Parsley oil (optional, for garnish – see recipe below)

Instructions

In a large heavy bottom pot, saute diced onion in 1-2 Tablespoons olive oil, over medium high heat until tender, about 5 minutes. Add fennel. Turn heat to medium-low and saute until fennel begins to caramelize, stirring occasionally about 12 minutes. Add celeriac, pepper and 8 cups chicken stock. Turn heat to high, bring to a simmer, lower heat, cover, and continue simmering until celeriac is very tender, about 15-20 minutes.

Using a blender, blend until smooth -in batches, only filling blender 1/2 full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen town, and only fill blender 1/2 full, and start on the lowest speed, to prevent a blender explosion.)

Return to the pot. Taste for salt. When serving, garnish with a swirl of creme fraise, (or sour cream) and a little parsley oil.

Recipe Parsley Oil

• 1 Cup packed Italian parsley ( stems ok)
• ½ Cup olive oil
• ½ clove garlic
• ¼ teaspoon kosher salt
• 2 teaspoon lemon juice
• Pulse all ingredients in a blender or food processor until combined.
• 1 white onion diced

Kohlrabi

You know how tomatoes are actually fruits? Kohlrabi isn’t actually a root vegetable. The bulb is actually a part of the stem that grows above ground. It is probably considered a root vegetable due to both its name and its appearance, as it looks like a cross between a turnip and celeriac, and its name is a German word that is literally a combination of cabbage and turnip.

Kohlrabi is a member of the cabbage family, though it is said that its mild taste is more like broccoli. This vegetable, once a favorite of European nobles, has never lost its popularity in Europe.

It is high in fiber, vitamin A, vitamin C, folic acid and calcium.

It can be eaten raw, as a matter of fact, it is eaten raw like a piece of fruit by many Germans. Choose small bulbs; large bulbs are woody, tough, and require peeling. Small bulbs can be eaten peel and all.

There are two varieties: one is purple, the other green. The purple one is sweeter.

Here is an interesting salad from Vegetarians in Paradise. (See link below.)

Kohlrabi Siam Chopped Salad

Yields 4 servings

Ingredients

• 4 medium kohlrabis, peeled and cut into 1/4-inch dice
• 1 1/2 cups (360 ml) chopped Napa cabbage
• 1/4 pound (115g) snow peas, chopped
• 1/2 to 1 fresh pasilla (poblano) pepper, diced or 1/8 teaspoon crushed red pepper flakes
• 1/2 red bell pepper, cut into fine julienne about 1 inch (2.5 cm) long
• 3 green onions, chopped
• 3 tablespoons organic canola oil
• 2 tablespoons toasted sesame seeds
• 1 or 2 cloves garlic, finely minced
• 1/2 inch (1 cm) piece ginger, peeled and grated
• Juice of 1/2 lemon (about 1 tablespoon)
• 2 teaspoons sesame oil
• Dash of rice vinegar
• Salt and freshly ground pepper to taste
• Black sesame seeds
• 2 tablespoons minced green onions

Instructions

Combine all the ingredients, except the black sesame seeds and green onions, in a large bowl and toss well to distribute the seasonings evenly.

Transfer to an attractive serving bowl or platter and garnish the top with the black sesame seeds and minced green onions.

This salad is best if made several hours ahead to allow the dressing to penetrate the vegetables. Serve as a salad course or a side dish.

Cassava or Yuca

Cassava, also known as Yuca, maniac, Brazilian arrowroot, tapioca, and many other names, is an important staple throughout the world. Yuca has a high carbohydrate content and is high in vitamin C, phosphorus, and calcium. An amazing variety of traditional dishes are based on this root vegetable from alcoholic drinks to a vegetable used like potatoes or flour to make bread, cakes, and crackers. In the U.S. cassava is mostly sold as tapioca for pudding.

Cassava is a rot generally 2-4 inches in diameter at the top and approximately 6-12 inches long. The brown skin is rough; the inner flesh is white to yellow. Cassava is an excellent source of calcium, vitamin C. The leaves are edible as well and are a good source of protein.

Cassava root must be properly prepared or it will be toxic.

Tapioca Pudding

• 3 cups of goat milk or nut milk
• 2 eggs – whisked
• ½ cup tapioca
• ¼ teaspoon salt
• ½ teaspoon vanilla
• ¼ to ½ cup (more or less to taste) of honey

Instructions

Soak tapioca in cold water overnight.

Drain tapioca and add to milk and salt in a saucepan. Bring to a boil while stirring.

Reduce heat and cook for 5 minutes. Continue to stir.

Remove from heat. Whisk a cup of mixture into beaten eggs, a little at a time. Once it is all blended, stir it back into the pot.

Simmer over medium-low heat for 2 or more minutes, until it thickens. Remove from heat and add honey and vanilla. Stir and taste. Add more honey if needed.

Serve hot or refrigerate and serve cold.

Jicama

Jicama, also called Mexican yam or Mexican turnip (among other names), is actually a relative of the bean family. Like regular potatoes, the vines and leaves of this plant are poisonous.

Jicama is a good source of fiber and an excellent source of vitamin C.

The flesh is white with a papery yellow/brown peel. The sweet, crunchy flesh is often cooked in soups and stir fries, but it usually eaten raw with a dip.

An easy dip is made by adding a bit of honey and lime juice to yogurt. But any dip you use for raw veggies is a good match for jicama from spinach and guacamole to the hummus and gourmet combinations. Many just squirt lime and sprinkle chili powder on jicama strips. Here is a great recipe that utilizes the dehydrator.

Recipe: Spicy Lime Jicama Chips by Ilene of The Colorful Kitchen

Makes 4 servings

Ingredients

• 2 medium jicama
• 2 tbs gluten-free tamari
• 1 tbs + 1tsp agave
• juice of 2 limes
• 1/2 tsp cayenne pepper

Directions

Combine tamari, agave, lime juice and cayenne pepper together in a small bowl.

Peel jicama and cut it in half. Slice into strips 1/8″-1/4″ thick. You can do this by hand or with a mandolin slicer.

Place jicama strips in a medium bowl and coat thoroughly with marinade. Make sure each piece of jicama is completely covered.

Place strips on dehydrator tray. Dehydrate at 110° for 4 hours, then flip jicama over, rotate trays and dehydrate for another 4-6 hours. Your chips are done when they are crispy on the outside but not shriveled. Enjoy with salsa, guacamole or your favorite dip!

Maca Root

Maca root is also known as Peruvian ginseng. It’s not surprising, considering the medicinal properties attributed to it and the fact that it is known to be an aphrodisiac. It is eaten as a food in the areas where it is grown and it made into flour. But most of its use in the U.S. is as a supplement.

Maca root is said to increase energy; boost brain power, endurance (both athletic and sexual), stamina, libido, fertility, and general health. It balances hormones (both male and female), reduces stress and anxiety. It stabilizes mood and mood swings, aiding in depression. It improves health of teeth and bones, strengthens hair and reduces hair loss. It alleviates symptoms of menopause and PMS. It is also said to clear acne and blemishes. Wounds heal faster.

Maca is rich in B vitamins, vitamin C, vitamin E, calcium, zinc, iron. Magnesium, phosphorus, and amino acids.

The hypocotyl, the bulb between the stem and actual roots, can be one of many colors: cream, gold, red, green, blue, purple, or black.

Maca Root Contraindications

• Do not use if pregnant or lactating.
• Do not use if you have hormone-related cancer or polycystic ovary syndrome.
• Use with caution if you have thyroid problems. Lighter colored maca inhibits iodine uptake, while darker maca contains natural iodine.

There are also warnings to start slow, with no more than ½ to 1 teaspoon a day; 1 tablespoon is the average daily dose for a few days followed by a few days abstinence. Too much may disrupt your hormones.

These are most of the better-known root vegetables. There are more, of course, some familiar, many not, but all are worth discovery. If you have any favorite recipes, please share them.

Further Reading:

• 8 Easy Steps To Health 
• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula
• Detox Cheap and Easy Without Fasting – Recipes Included
• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• Hypothyroidism – Natural Remedies, Causes, and How To Heal the Thyroid

Recommended Supplements:

• Total Nutrition Formula
• Maca Bulk Powder – Wise Woman Herbals
• Maca Root Capsules – Gaia Herbs

Sources:

• Maca Root Can Increase Libido and Help Treat Sexual Dysfunction
• Multiple Articles – World’s Healthiest Foods
• A Guide To Root Vegetables – Oh My Veggies
• The Ultimate Crispy Baked Onion Rings (Gluten Free) – Cooks with Cocktails
• Health Benefits of Radish – Organic Facts
• Spicy Radish Kimchi – Reviving the Tradition of Fermented Foods
• Turnip – Alternative Field Crops Manual
• Turnip – Wikipedia
• Rutabaga – Wikipedia
• A Dozen Ways To Use Parsnips – Seasonal Chef
• Real Food Right Now and How To Cook It –Artichokes – Grace Communications Foundation
• Pan-Fried Jerusalem Artichokes in Sage Butter – The Fruit Guys
• Celeriac Fennel Soup – Feasting at Home
• Celeriac – Wikipedia
• Kohlrabi Strives for Comeback – Vegetarians in Paradise
• What is Kohlrabi? – Wise Geeks
• Cassava – Wikipedia
• Pachyrhizus erosus – Wikipedia
• Spicy Lime Jicama Chips – The Colorful Kitchen
• Lepidium meyenii – Wikipedia
• 7 Top Health Benefits of Maca – VegKitchen
• What Is Maca Root? – Young and Raw
• Shallots vs. Onions – Good Housekeeping

We’ve all had it drilled into us: citrus fruits are the source for vitamin C. But citrus fruits aren’t the only source. They aren’t even the best source! The amount of vitamin C in one serving of papaya, strawberries, pineapple, bell pepper, broccoli, or Brussels sprouts exceeds the amount of vitamin C in a medium orange.

Many fruits are high in vitamin C. Here is a list from The World’s Healthiest Foods of the fruits and vegetables with ½ or more of the daily requirement of vitamin C in each serving.

Fruits With At Least 50% Daily Recommended Vitamin C

• Papaya (one medium) – 224%
• Strawberries (one cup) – 113%
• Pineapple (one cup) – 105%
• Oranges (one medium) – 93%
• Kiwi ( 1- 1/2 in) – 85%
• Cantaloupe (1 cup) – 78%
• Grapefruit (1/2) – 59%

What is surprising is the number of vegetables that meet the criteria.

Vegetables With At Least 50% Daily Recommended Vitamin C

• Bell Peppers (1 cup) – 157%
• Broccoli (1 cup) – 135%
• Brussels sprouts (1 cup) – 129%
• Cauliflower (1 cup) – 73%
• Kale (1 cup) – 71%
• Cabbage (1 cup) – 69%
• Bok Choy (1 cup) – 59%
• Parsley (1 cup) – 54%
• Turnip greens (1 cup) – 53%
• Sweet potato (1 cup) – 52%

Vitamin C is needed for the immune system, but that is not it’s only claim to fame. Vitamin C is needed for many physiological functions. It is an anti-oxidant. It is a co-factor for eight enzymes, thereby aiding in developing and maintaining scar tissue, blood vessels, cartilage, hormonal stability, biosynthesis of neurotransmitters, and transport of fatty acids into mitochondria.

So how can you mix and match some of the veggies and fruits above to deliver a power dose of vitamin C to your diet? A fruit salad? Yeah, that’s an easy way. But let’s look at a more creative recipe.

Beautiful and Delicious Kale Salad

Ingredients

• 1 bunch of kale
• 1 tablespoon of olive oil
• 1 red bell pepper
• 1 tart apple
• handful of walnuts
• handful of raisins
• 1 lime
• honey to taste

Instructions

1. Tear the kale into edible pieces, saving the stems for another recipe or thinly slicing them for this salad.
2. Sprinkle olive oil over the leaves (use a little more or a little less as needed) and massage the oil into the leaves with both hands until the leaves become soft and pliant.
3. Add sliced red pepper, chopped apples, raisins, and walnuts.
4. Juice one lime. Add honey to taste and whisk. Pour over salad and mix well.
5. Enjoy!

Conclusion

If you want to supplement your vitamin C through a natural food source, two of the best alternatives are rose hips and orange peels. A tablespoon of rose hips provides as much vitamin C as an orange. If you save your orange peels, slice them up and dehydrate them. You have made instant, chewable vitamin C. If you grind them up after dehydration, you can use the powdered peel in smoothies or in other foods. My favorite is orange flavored waffles. For more information on strengthening the immune system, see the first source link below. Check out Homemade Vitamin C and Make Your Own Homemade Nutrition Powder.

Recommended Supplements:

• Shillington’s Total Nutrition Formula
• Rose Hips Solid Extracts – Wise Woman Herbals
• Micro Liposomal C – Allergy Research Group

 

Further Reading:

• Homemade Vitamin C
• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula
• Make Your Immune System Bulletproof with These Natural Remedies
• The Health Benefits of Liposomal Vitamin C

Sources:

• Vitamin C – The World’s Healthiest Foods
• Vitamin C – Oregon State University
• Vitamin C – WikiPedia

 

Root vegetables are exactly what the name implies – they are the root of the plant. The most common root vegetables have become family staples: potatoes, sweet potatoes, carrots, onions, garlic, and beets. High in vitamins and minerals that they absorb from the ground, root vegetables are full of nutrients and are an excellent source of fiber. Many are high in vitamin C, B vitamins, and vitamin A. Many are high in antioxidants. Several have remarkable healing properties.

In choosing the best root vegetables, all should be firm, never soft, and blemish free. If the tops are still attached, you want to choose fresh leaves, not only as a means to choose the freshest vegetables, but due to the fact that the tops of many root vegetables are eaten as well as the root.

In the past, we stored root vegetables in the root cellar, a dark, cool, humid space. If you choose to store any root vegetables in the refrigerator, cover and seal them in plastic or paper and place them in a drawer or they will soon become soft. (Do not refrigerate regular onions or potatoes.)

Many root vegetables can be eaten raw, steamed, sautéed, baked, roasted, stir fried, or fried.

Potatoes

The number one food crop in the world, potatoes are a nutritious vegetable unless they are fried or loaded down with butter and sour cream. They are a good source of antioxidants, vitamin B6, vitamin C, potassium, manganese, phosphorus, niacin, copper, and pantothenic acid.

Potatoes are one of the “dirty dozen” with the highest pesticide residues. Choose organic potatoes to avoid these toxins.

Carrots

Most of the time, the carrots we see in the grocery store or farmers market are a bright orange color, but carrots come in a variety of colors: white, yellow, red, purple in addition to orange.

Carrots are a well-known and proven aid to eye health, including glaucoma and cataract prevention. Newer studies show prevention of colon cancer and cardiovascular disease. They are an excellent source of vitamin A, with one cup of carrots providing more than the daily requirement. They are also a good source of vitamin C, B vitamins, vitamin K, vitamin E, manganese, potassium, and more.

Sweet Potatoes

There are about 400 varieties of sweet potatoes. Their flesh may be nearly white, cream, yellow, orange, pink or purple. They are anti-inflammatory, have antioxidant properties, and they help maintain blood sugar levels.

The leaves of the sweet potato plant have antioxidant properties and are often added to soups. Purple sweet potatoes contain antioxidant ability more than three times that of blueberries. They are also a very good source of vitamin C, B vitamins, manganese, phosphorus, copper, potassium, pantothenic acid, and vitamin B6.

Onions

Onions support the cardiovascular system, benefitting both the heart and the blood vessels. They help increase bone density, support ligaments, and are an anti-inflammatory. Onions have also been shown to help prevent cancer and are antibacterial. Rat studies are showing onions help to balance blood sugar. They are a very good source of biotin and a good source of vitamin C, copper, B6 and B1, phosphorous, potassium, and folate.

Beets

Beets provide antioxidant, anti-inflammatory, and detoxification support. They are especially good for the nervous system and eye health. They help prevent heart disease and cancer and their fiber is especially healthy for the digestive tract. Beets contain folate, manganese, potassium, copper, magnesium, phosphorus, vitamin C, B6, and iron.

Garlic

Garlic is antiviral, anti-bacterial, antifungal, and anti-inflammatory. Regularly used in alternative treatments, garlic has a long history of medicinal excellence, among them cancer prevention and cardiovascular benefits. It is an excellent source of manganese and vitamin B6. It is a very good source of vitamin C and copper, and a good source of selenium, phosphorus, vitamin B1, and calcium.

The all star of the group is garlic, check out, Garlic, the Most Amazing Herb On the Planet. And speaking of beetroot, if you’re looking to boost your health by giving your body a lot more nutrition, see Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula.

Recommended Supplements:

• Shillington’s Total Nutrition Formula
• Shillington’s Total Tonic

Further Reading:

• Garlic – The Most Amazing Herb On The Planet
• Total Nutrition – Make your own Homemade Multivitamin and Mineral Formula

Sources:

• A Guide To Root Vegetables – Oh My Veggies
• The World’s Healthiest Foods

I thought I was healthy; I was forty-one years old and in the prime of my life. I worked out regularly, often with my new husband and at times with a trainer. On the weekend, my husband and I would ride 30-40 miles through the vineyards of Germany on our bicycles. I would have classified myself as healthy, maybe even very healthy.

I ate relatively well most of the time, at least compared to other people. I was always conscious of what I ate and usually chose the low sugar, low-fat option if there was one. I didn’t drink regular soda and only drank diet soda when water wasn’t available. As I said, I thought I was healthy.

The first sign that something was wrong came when my husband and I were on vacation in Greece on Valentines Day, 2014. As we walked back to the hotel after a long day of sightseeing, I noticed a slight limp on my right side. I also kept tripping on the sidewalk, and it was hard for me to keep up with my husband. The fourth time I tripped, my husband looked at me and said, “What is wrong with you?” I shrugged my shoulders and laughed. I chalked it up to the uneven sidewalks in Athens and maybe the wine.

That next week I noticed that with each day my limp got noticeably worse. I thought it must be the long-standing hip problem I’d had since my high school cheerleading days. I saw two different orthopedic doctors and got an MRI of my hip. They told me that eventually I would need a right hip replacement, but I needed to wait longer because I was too young. One orthopedic surgeon even watched as I walked down the hall and commented, “You do have a limp, don’t you?” but he didn’t offer any suggestions or advice.

About a week after the last orthopedic appointment, I realized that my worsening limp was not due to my bad hips. I was getting up an hour earlier than usual because I had become so slow at getting ready for work. I tried to dry my hair, something I’ve done a million times before, but the brush was so heavy in my right hand, I literally couldn’t keep it above my head. When I held the brush up, it would drop onto my head.

That same day, I was trying to sign documents at work. Again, it was something I’ve done a million times, but when my brain told my hand to sign, my hand wasn’t responding. I watched my hand move in slow motion.

During that same week, I started bumping into walls. I lost all sense of where my body was in space. I lost my balance while walking around a corner or while walking down the sidewalk. I would have to reach out and grab something to stabilize myself or use my forearms against the wall to prevent myself from falling. I also had to hold onto a dresser or nightstand to brace myself when I got out of bed and when I put my clothes on, or I would fall. By the end of the week, I had bruises up and down my forearms. I worked as a Domestic Violence Victim Advocate, and I was covered with bruises. I kept getting strange looks, and a few people even questioned me about the bruises.

Once I realized that my hand was involved, I immediately suspected MS. Ten years earlier, I was diagnosed with optic neuritis, inflammation of the optic nerve, which is often a precursor to MS. One morning, ten years ago, I noticed the lower left quadrant of my left eye was completely black. I saw a couple doctors and was diagnosed with optic neuritis. After three days of IV steroids, it went away. I followed up with a neurologist who gave me an MRI and told me that I did have brain lesions, but they were small and were not in the right location of the brain to justify an MS diagnosis. He didn’t seem to be worried about it. He told me to watch it. I followed up with him for a few years, and then I stopped. I had actually forgotten about it, until now.

I am right handed but, because of my progressively worsening paralysis, I found myself compensating with my left. This was only three weeks after the first symptoms. I would try to pick up something with my right hand; it would fall. Soon I was brushing my teeth, maneuvering the mouse, and even signing my name with my left hand. My handwriting looked like a third grader’s, no matter which hand I used.

It took me twice as long to do anything: to shower, get dressed, walk to the bathroom, walk to the car. Every time I would lie down, my legs would go into action. Relentless leg spasticity disturbed my sleep all night long. About every 30 seconds my right leg, and sometimes my left as well, would contract intensely, then release. I was exhausted before I even got out of bed in the morning. I didn’t want to go on. I didn’t know who I was anymore. My body had betrayed me.

Immediately after I suspected MS, I went to see my doctor and begged for a neurology consult. I knew that what I was experiencing was neurological, and I was pretty confident it was MS due to my history. I asked for IV steroids immediately. My doctor laughed at me. She didn’t believe me. She said no one was going to give me IV steroids. She called me hysterical and gave me a prescription for Valium, which I willingly took at the time. I responded to this by doing what I had started doing so often; I burst into tears. Finally, I was referred to a neurologist: my appointment was scheduled two weeks from that day.

During the fifth week, I continued to research conventional treatment for MS.  I felt scared and hopeless as I became more and more disabled. I couldn’t walk up or down stairs without using a cane and holding onto the rail. I had already fallen three times. I couldn’t raise my toes on my right foot. This made driving difficult and frankly dangerous. I had to lift my whole foot and put it on the pedals. I was rapidly losing control over my body.

I couldn’t wait two weeks for the appointment. I walked into the neurologist’s office a week before my scheduled appointment, and surprisingly, the doctor agreed to see me. I just couldn’t take it anymore –not knowing what my body was doing, getting worse each day. I was a mess. Through my tears, I explained my history to doctor number four. I pressed for IV steroids because I knew in my heart that this was MS. He scheduled me for two MRI’s for the following week, one of the brain and one of the spine, both with contrast.

During this first appointment with the neurologist, I mentioned that I had been researching MS on the Internet and that I kept seeing stories of women who’s MS symptoms had improved simply by making dietary changes. I asked him what he thought about cutting out meat, processed food, sugar, dairy, and gluten. My doctor told me that there was no evidence that diet had any impact on the course of the disease or the severity of symptoms.

During the next week, I got the two MRI’s and kept the initial appointment with my neurologist, which was now our followup appointment. I was officially diagnosed with MS on March 20, 2014. This was six weeks after the onset of symptoms. MS had hit me fast and hard. I was still working, but I couldn’t concentrate. I couldn’t write. It was hard to type. I could barely walk. Some co-workers were questioning whether I should continue to work. My future was bleak.

I had training for work that had been pre-planned six months previously, and I was scheduled to go to the States in two days. My neurologist told me that we would talk about preventative medication when I returned from my trip in two weeks. I received 1000 mg of IV prednisone that day, 2000 mg the next morning, and oral prednisone to take with me on my trip.

My head was spinning. I didn’t know how I was going to make it through a 12-hour flight let alone concentrate on spouse abuse training. During my trip, an airline escort had to meet me at the gate with a wheelchair and wheel me to the connecting flight. All I could think of was how I was going to continue to deteriorate, and I wondered what my future would look like. I spent the majority of the next two weeks reading about MS.

I returned to Germany two weeks later and started taking Tecfidera, a preventative MS medication, twice daily. I was also taking a muscle relaxer, an anti-anxiety medication, and a pain killer for the severe leg cramps. In addition, I had been taking a twice-daily steroid inhalant for asthma for more than ten years, and I kept a rescue inhaler with me at all times to use as needed. I also suffered from severe migraines since childhood, and I took Imitrex for this as needed.

In my research of conventional treatment for MS, all I read about was how the disease was “incurable” and about how I would need to set up a plan for “progressive disability” and “wheelchairs, home health aides, and Social Security Disability.” For about three days, I was consumed with dark thoughts. I didn’t want my new husband to have to care for me like that. For those three days, I wanted to die. Then I continued my research.

When I read about natural remedies for MS, I started to regain hope. I realized that the conventional medical community didn’t know what caused MS and didn’t believe there was a cure. I kept finding examples of how diet changes not only improved MS symptoms, but also cured it. As I read, I started to believe that I could get healthy, truly healthy. I also started to take action. I maintained the diet changes I had started and learned more about real health every day. I chose to continue to improve my diet; because it was the one thing I had control over in this whole situation.

I then remembered my old friend, Michael Edwards, had a real interest in alternative health care. He asked me to read several articles in his magazine, Organic Lifestyle Magazine. I began to learn more and more about health, real health, and how it is intimately connected to what we put in our mouth. Together Michael and I developed a nutritional and detoxification plan for me.

I noticed improvements right away. Just as I had declined a little bit every day, I noticed that I got a little bit stronger and more stable every day. I soon noticed that my other health ailments were improving, too. I no longer wheezed or suffered from migraines. I learned how to heal my gut from 20 years of Tylenol and Advil abuse. I learned how to feed my body nutrient-dense, anti-inflammatory foods that would aid in my healing. Many people looked at my salads and smoothies and said “You are so disciplined!” I typically replied, “My mobility is a good motivator.”

I stayed on Tecfidera from April until November 2014 and then made the decision to stop it. At first I was scared to make this decision. I had to get past the brainwashing; the belief that I had to take what the doctor prescribed. I had been able to wean myself off all of the other pharmaceuticals I had been taking, including the asthma medicine and migraine pills, which I had taken for more than 30 years. I was able to do this simply by adding organic, raw produce-more vegetables than fruit- to my diet.

I got confirmation that this was what was helping me whenever I would veer off the diet in any way. Once, about 45 days into eating only raw produce (organic when possible) I went to a going away luncheon for a close friend. The menu was abbreviated, so there wasn’t anything on it I could eat. I chose to eat a cheese pizza with whatever raw veggies they could put on top. Even though I only ate the top of the pizza (cheese, onion, and mushrooms), before I left the restaurant my forehead was pounding. I had an immediate, physical reaction to either the  dairy or the gluten.

More recently, I ate couscous for several days, not knowing that it was wheat. This time I didn’t get a headache; I had a full relapse of my MS symptoms. I noticed that my right foot had dropped, and I was tripping. I also had to stabilize myself when I rounded corners like before. I noticed a significant decrease in my energy and decreased ability to go up or down stairs. When I mentioned this to Michael, the first thing he said was, “Tell me exactly what you’ve eaten for the last four days.” When I stopped and thought about it, I realized couscous had been the only change in my diet.

There was another time, right after I finished the first two phases of my detox program (about 30 days of eating raw, organic produce) that I went out to eat with some girlfriends. I did this every Friday, so I knew how to stick to my program at a restaurant. On that day, however, we got to talking about how well I was doing. I shared with them how I was able to get off all of the medications simply by changing what I ate. I told them I was better – walking better, feeling better, and having more energy. I thought, “I’ve been good. I’ve stuck to my program so well I deserve some baklava.” It was delicious, but I couldn’t sleep that night because my stomach was turning in knots, and my legs, which had been peaceful for three weeks,started to spasm again. I told myself, “Baklava doesn’t taste this good. Nothing does.”

Four months after being diagnosed, it was time for a repeat MRI. My neurologist had said that the most I could hope for was no new lesions on my brain. Not only were there no new lesions, it showed no evidence of inflammation and the lesions I had previously were significantly reduced. The radiologist looked at me and said, “You’re better!”

Recently, I had a blood test that confirmed that the two indicators that show inflammation in the body were completely normal. These indicators were extremely elevated in March but normal in November. I have no doubt that it is due to the lifestyle changes I’ve made that have contributed to my healing.

It’s now been ten months since my initial diagnosis, and for the first time in my life, I am no longer an asthmatic. I don’t take asthma or migraine medicine or any pharmaceuticals for that matter. I only take natural supplements when needed to supplement my diet.

I use a good, whole food, nutrition supplement (Total Nutrition Formula) in my smoothie every morning and munch on a big salad all throughout the day and into the evening. My salad is full of 10 or more different organic vegetables and 3-4 different types of leafy greens with lots of garlic, onions, and turmeric. After all of that, if I am still hungry (and often I’m not) I’ll have some cooked quinoa mixed with raw garlic and any other raw vegetables. I drink a gallon of pure, living water every day (I also make this cranberry lemonade). To my water, I add either organic apple cider vinegar and organic strap molasses or organic lemon and cranberry juice sweetened with stevia and spiced with cayenne pepper.

As I continue on this healing journey, I continue to learn and make improved health choices. I learned that couscous is wheat, and it will imitate an MS flare up. I learned that nothing is as good as true health, not even baklava.

Note: I owe so much of my success in healing to the following article in Organic Lifestyle Magazine and the following supplements from Green Lifestyle Market. Much love to Michael Edwards, Chief Editor. Thank you!

Further Reading:

• 80% Raw Food Diet
• Inexpensive Easy Detox the One Gallon Challenge
• How to Kill Candida and Balance Your Inner Ecosystem
• Doc Shillington’s Total Body Cleanse
• Budwig Cancer Cure
• Cure Cancer Naturally
• Garlic, the Most Amazing Herb on the Planet
• Turmeric – Learn More about This Ayurvedic Herb

Recommended Supplements:

• Shillington’s Blood Detox Formula
• Shillington’s Blood Detox Tea
• Shillington’s Total Nutrition Formula
• HM Complex – Pure Encapsulations
• Shillington’s Liver & Gallbladder Formula
• Shillington’s Liver and Gallbladder Tea
• Shillington’s Echinacea Plus
• Formula SF722 – Thorne Research
• Shillington’s Intestinal Cleanse Formula
• FloraMend Prime Probiotic – Thorne Research
• MicroDefense – Pure Encapsulations
• Liquid Light – Sunwarrior

Dr. Stephanie Seneff, an MIT research scientist, is calling for a ban on Monsanto’s Roundup. During a recent presentation she stated, “At today’s rate, by 2025, one in two children will be autistic.”

She made this statement while presenting her findings of the correlation between the increasing use of Monsanto’s Roundup and the rising rates of autism. While she is unable to prove causation, the correlation on a graph is quite remarkable and does call for further investigation. The number of children with autism has risen from 1 in 5,000 in 1990 to 1 in 68 today.

Glyphosate, the active ingredient in Roundup, builds up in our environment and in our bodies over time. Monsanto claims it is harmless. Senoff says glyphosate kills beneficial bacteria in the gut, which results in shortages of critical neurotransmitters, minerals, and folate. And we know, nine out of ten autistic children suffer from gastrointestinal problems.

In her PowerPoint she wrote, “Adjuvants in pesticides are generally declared as inerts, and for this reason they are not tested in long-term regulatory experiments. It is thus very surprising that they amplify up to 1000 times the toxicity of their APs [Active Principles] in 100% of the cases where they are indicated to be present by the manufacturer.”

Some Of the Markers For Autism and Glyphosate Match

She lists the following markers—the same markers for both autism and glyphosate poisoning:

• Disrupt gut bacteria; inflammatory bowel
• Low serum sulfate
• Methionine deficiency
• Serotonin and melatonin deficiency
• Defective aromatase
• Zinc and iron deficiency
• Urinary p-cresol
• Mitochondrial disorder
• Seizures; Glutamate toxicity in the brain

In addition to autism, she revealed correlations to Alzheimer’s, celiac disease and other intestinal disorders as well as kidney failure of agricultural workers.

Other Correlations To Autism

There is no single cause for autism. It is becoming more and more clear that autism is caused by toxicity, whether than be an accumulation or a single event.

Vaccines can provide that single event. Many parents report that their normal child disappeared right before their eyes after a vaccine, often the MMR. The current vaccine schedule also provides the opportunity for an accumulative reaction.

Our Increasingly Toxic World

The dirt in which we grow our food, the air we breathe, the water we drink, the food we eat, our homes, vaccines and other medications, all combine to create a toxic world.

If we want to protect our children, we must limit toxicity as much as possible in utero, after birth, and as they grow.

Roundup has been banned in other countries.

Recommended Supplements:

• Shillington’s Total Nutrition Formula
• Formula SF722 • 250c – Thorne Research
• FloraMend Prime Probiotic • 30c – Thorne Research

Further Reading:

•  The Reasons Gluten Intolerance and Celiac Disease Are On the Rise
• How Gluten can Affect Your Brain, Gut, and Skin
• 5 Things You Didn’t Know About Gluten

Sources:

• MIT Researcher’s New Warning: At Today’s Rate, Half Of All U.S. Children Will Be Autistic By 2025 – The Mind Unleashed
• Autism and the ‘pesticide factory’ inside our guts – The Health Moderator
• Is Roundup the Toxic Chemical That’s Making Us All Sick? – Stephanie Seneff

Another year is starting, which means New Year’s resolutions are a common theme. The new year can be a time for setting goals and making plans, a time to continue long-term goals you began the year before, and a time to reflect on the previous year. It’s a time to see what you can do differently in the year ahead.

Whether you are trying to lose weight or have goals of being more financially stable, resolutions can be hard to keep. When your resolution involves kicking a bad habit such as smoking or drinking, it can be even harder to accomplish. Here are some ways you can take control and beat unhealthy habits.

Be Realistic

When you’re used to doing things a certain way, it’s difficult to change that routine, especially when unhealthy habits are involved.

For example, if you’ve been smoking three packs a day for 10 years, you can’t expect to be a nonsmoker in a week. It’s going to take time when you’re used to a large number of cigarettes each day. Gradually cut back on how many cigarettes you smoke in a day. As you start getting used to the change, it will be easier to give up the habit.

Incremental goals will make it easier to quit, and you won’t be as tempted to go right back to smoking.

Cut Out Drugs and Alcohol

When you’re addicted to substances like drugs or alcohol, it’s going to take a lot of work to stop. The key thing to remember is that nothing happens overnight. It takes a conscious effort to keep moving forward when you’re trying to quit.

The first major step is committing to stop using the substance. From there you can start focusing on a plan that will help you overcome the addiction. While temptation will be all around you, having a serious will to quit is going to help you accomplish your goal.

Burn Off Pounds

Like any other habit you’re trying to break, losing weight takes work. You can’t snap your fingers and expect your problem to be solved

There are different ways you can go about losing weight, with diet and exercise making the top of the list. The task seems easier for some than it does for others, but with the right attitude you can make it happen.

One thing you can do is eat from smaller containers. Whether you mean to or not, the larger the bowl, the more you may consume, sometimes without even realizing it. This can add up fast. Also, never skip breakfast. This will cause you to eat more later on and in no time, you’re overeating and gaining more weight. This will undermine your goal.

Stick to Your Guns

Make those goals work for you this year by having a sensible attitude and a plan of attack. This could make all the difference for you in the new year.

Sources:

•  7 Tips to Kick Bad Habits for Good – Cleveland Clinic
•  Alcohol Rehab Treatment at 12 Keys Recovery Center – 12 Keys Recovery
•  9 Bad Eating Habits and How to Break Them – Every Day Health

 

For most people, learning about natural health (which, incidentally is the only kind of health there is) includes many of these common pitfalls that impede healing. The average person, especially those under 50, can achieve a high level of health very quickly, but it’s rare. The reason for this is brainwashing. Health is not nearly as complicated as we’re led to believe. Deprograming our brains, getting rid of all of the nonsense, is the challenge that takes people weeks, months, or usually years to achieve in order to restore health.

If you’ve had enough of the aches and pains, disease, doctors pilling on medications, or you just feel it’s time to avoid the fate you see your friends and family fall into, here’s what you can do to radically accelerate your learning curve and achieve a truly wonderful state of natural health and vitality, quickly.

No More Diet Foods

Diet soda, lean microwave dinners, healthy this and low fat that… are almost always garbage! If they reduce the fat, they increase the sugar. When they reduce the sugar, they increase the MSG. If the processed food does not have any fat or sugar, it almost always has artificial chemicals.

Stop Reading Labels

That’s right, I said stop reading labels, for a little while. Now that I’ve got your attention, I mean stop buying packaged foods. It’s important to learn how to read labels, but it’s much more important to shop in a manner that doesn’t require a lot of reading.

Typical self-proclaimed health-nuts love their junk food just as much as the conventional, sugar and caffeine addicted, soda drinking, GMO eating, processed food-buying consumer. The difference is that the health-nut generally buys foods labeled organic, or all natural, or something similar. Under many circumstances these words mean next to nothing. All natural is practically an industry joke played on gullible consumers. The phrase “Made with organic ingredients” is often simply a way to mark up the price. There are exceptions, and there is some junk food that I personally purchase from time to time, but organic junk food is still junk food!

Know What Health Food Really Is

Look at it this way, food has three levels: healthy, neutral, and not healthy. Healthy food heals. Neutral food has lots of benefits, especially when eaten with healthy foods, but it doesn’t really heal the body on its own.

Healthy food is produce. – raw, fresh produce. Foods that are alive are foods that heal and help rebuild the body. The fresher, the better. Enzymes are the key to assimilating nutrition, the key to vitality, the key to health. Very few people get enough enzymes. Enzymes are in raw foods, not in cooked foods. Cooking kills enzymes.

It’s important to understand that every time we eat foods void of enzymes, we’re taxing our bodies and reducing our lifespans, even when those food choices are of the healthier variety like rice and beans.

Brown rice, beans, quinoa, and lentils are examples of good foods to eat that should be considered neutral foods. These foods are wonderful sources of protein, bulk calories, minerals, and some vitamins. While raw food is best, it can be difficult for most, and impossible for some, to get enough minerals, protein, and calories from raw foods alone (for instance, I know plenty of people who have very poor access to fresh produce, or cannot afford it). Obviously, when cooked right, these foods have lots of benefits, but they don’t come close to the amazing health benefits of a salad. On the other hand, brown rice and beans with some raw produce such as avocados, diced tomatoes, chopped onions, crushed garlic, and ground turmeric is an incredibly healing, very beneficial, warm, and truly healthy meal. But, it still doesn’t even compare a big, diverse salad.

Cut Out the Sugar (this includes juicing)

Brown rice syrup, agave nectar, honey, coconut sugar, maple syrup, apple juice, beet juice, and sugar cane juice are much healthier choices than conventional sugar and high fructose corn syrup. They are “healthier” choices, but they are not “healthy” choices. To rid the body of disease and other ailments, cut it all out. Even allergies are a sign of too much sugar; that includes seasonal, pet, dust, and food allergies. Cut out the excess sugar completely for a while.

For a treat every now and then, wait until the body’s health is where it needs to be, and then eat some of those foods occasionally, while paying careful attention to the body. As soon as an allergy, an ache, or some other ailment starts creeping back, cut back your sugar intake.

Sugar is sugar, which is to say sugar weakens the immune system and deteriorates the body in many ways, unless it is within whole foods.

Nutrition Trumps Toxins

Avoid GMOs at all costs. Choose organic first, but when you can’t, avoid the “dirty dozen,” the foods most heavily contaminated with pesticides, especially if your health is in a poor state (see the last source below the article). Otherwise, fresh is best! When choosing between conventional, fresh produce, and organic frozen, canned, or otherwise processed, prepackaged foods, choose fresh. Get the enzymes. Unless someone is extremely sick, when the diet is balanced, the body can detoxify the chemicals and use the nutrients. More often than not, a person with a lack of nutrition and very low toxic load is typically less healthy than a person with a considerable toxic load and an abundance of nutrition. There are exceptions and a lot to learn, but doing research while eating lots of raw fresh produce is better than putting off dietary changes.

No More Vaccines, Prescription Medicines, or Over the Counter Drugs

There are some cases where prescription drugs are absolutely necessary. Most of those cases are for a limited period of time. It’s impossible to be truly healthy when the body is bombarded with chemicals. There is no drug that is healthy. Some drugs can help in some ways, but that doesn’t make them beneficial to your health. It’s not possible to reach the highest state of health and vitality while taking prescription drugs.

This is a question everyone taking drugs should ask themselves if they want to be healthy: “If I were stranded on an island, surrounded by the healthiest food imaginable, would I die without my drugs and/or vaccines?” If the answer is yes, then health will continue to elude you. If the answer is no, it’s time to do research and take control of your health.

There is the hard truth about vaccines that so many are unwilling to hear or understand. Regardless of a vaccine’s efficacy to prevent disease, there are two key problems with them:

1. Vaccines are toxic – just read the ingredients. It doesn’t take an MD to know that injecting those ingredients into the body can, and will, damage health.
2. Parasites, infectious disease, all the little critters that harm us go after weakened immune systems. The best defense against anything, from cancer to Ebola, is an incredibly strong immune system!

There’s no excuse for the flu shot. Even if they worked, which they don’t, it will still degrade your health. The real flu fighters are in the foods we eat.

Buy Whole Foods

Unadulterated, unpackaged, unprocessed, unmolested foods are what counts. This includes herbs and spices. The most benefit you can get from turmeric, or ginger, or garlic, or pepper for instance, is from the whole form that you crush, grate, crack, etc. Turmeric is an incredibly beneficial spice, and should be included in any healthy diet, but if the unprocessed root in unavailable, go ahead and get the packaged pre-ground version. But try for the whole food version whenever possible.

Drink Clean Water

Tap water is not good for us. Soda is extremely toxic to us. Milk feeds infection. Fruit, carrot, and beet juice has its place, but they have too much sugar to drink regularly for most people. Drink lots of clean drinking water. Spring water from a good, clean spring, or distilled water are the best choices. Check out the recipe for cranberry stevia lemonade, and try drinking a gallon a day for a powerful detox.

Stop Taking Cheap Supplements

Cheap supplements are ineffective and toxic. Supplements are so much safer than medications, but most of the time they are still a hindrance to good health. Be careful with supplement purchases, and don’t use supplements to replace a good diet. Supplements should “supplement” a healthy diet instead.

Where To Start?

Salads and lots of good water. Try this for two weeks: make a salad every single day with lots of fresh, raw produce. Check out the recipe from the first source below. Only eat salads, huge, diverse, nutrient rich salads, every day. Make the kind of salads that get finished in three sittings, not one. And make a gallon of cranberry lemonade sweetened with stevia. Eat fruits for snacks. Spend these two weeks researching and listening to the body, and slowly add more foods into the diet after ailments subside.

Recommended Supplements:

• Total Nutrition Formula
• Shillington’s Body Balance+

Further Reading:

• Raw Food Diet
• Inexpensive, Easy Detox – The One Gallon Challenge
• How to Kill Candida and Balance Your Inner Eco-system
• Garlic – The Most Amazing Herb on the Planet
• Cheap and Easy Detox Diet Plan
• 8 Easy Steps to Health