Cultures Without Dairy Are Healthier by Brian Clement PhD, LN

Cultures Without Dairy Are Healthier
By Brian Clement Ph.D., L.N. http://www.hippocratesinst.org

Though no one knows for certain, it has been theorized that goats were the first dairy animals ever domesticated, probably in present day Iraq and Iran, about 10,000 years ago. Around this same time the Aurochs, wild long-horned ancestors of modern cows, were also domesticated but their milk wouldn’t be consumed for another few thousand years, until some humans could mutate a gene giving them lactase persistence so they could digest milk from ruminants.1
Dairy industry proponents of milk consumption today like to make the argument that milk and its byproducts—butter and cheese—have been the central feature of human diets throughout recorded history, with references to ‘milk and honey’ showing up numerous times in the Old Testament of the Bible.

While that may be true, at least in terms of Biblical references, this explanation conveniently leaves out one essential clarifying point—milk drinking only came about because of that genetic accident of human evolution and this accident only affected a small minority of Earth’s inhabitants about 6,000 or so years ago.

“It was only because of a genetic aberration that milk became a food staple in northern Europe and North America,” observed Discover magazine in a 2000 examination of milk and nutrition. “Nature normally programs the young for weaning before they reach adulthood by turning down production in early childhood of the enzyme that breaks down lactose. But a gene mutation inherited by people of northern European descent prevents the production of this enzyme from being turned down.”2

Today, the majority of adults throughout the world, especially in Asia and Africa, still can’t absorb the main sugar in cow’s milk—lactose— without experiencing sometimes severe physical symptoms.
We humans weren’t meant to be dairy consumers. We weren’t designed to consume milk from any species other than our own. The reason is because nature offers up different mother’s milk formulas for different species based on their unique nutritional needs.

“It’s unnatural to drink milk and what’s good for baby calves isn’t necessarily good for human babies or adults,” is how nutritional biochemist T. Colin Campbell has put it.3 By the time most humans reach 10 years of age, they can’t consume milk without cramping, bloating, constipation or diarrhea.
Perhaps the first human nutritional expert to point out that milk isn’t essential to the human diet was the Biochemist and Professor E.V. McCollum of Johns Hopkins University, in the early 20th century. He described how people in southern Asia, with no history of drinking milk, have remarkable physiques and endurance, along with strong bones and “the finest teeth of any people in the world,” which is in sharp contrast to lesser physiques found among dairy consuming cultures. Ironically and rather sadly, this information unfavorable to dairy was deleted in the later editions of his book The Newer Knowledge of Nutrition, after Professor McCollum became a well paid consultant to the National Dairy Products Company.4

There is anecdotal evidence that during World War I, when cow’s milk was in short supply throughout much of Europe, infant death rates dropped because mothers had to breast-feed more often. Subsequent research on infant mortality and the use of cow’s milk have added weight to that observation.

In a study involving 9,886 newborn babies in the Philippines, researchers found that when nursery policies changed from a reliance on cow’s milk formula to breastfeeding, the incidence of oral thrush, diarrhea, and clinical sepsis and death “were drastically reduced during the intensification of the breastfeeding program,” according to the Journal of Tropical Pediatrics.5 Similar findings came from Brazil where a team of researchers studying infant mortality discovered that breast-fed infants had 14 times less risk of death from diarrhea and 3 times less risk of death from respiratory infections than infants given cow’s milk or formula made with cow’s milk.6

Somewhat more controversial has been evidence that cow’s milk and baby formula raise the risk of sudden infant death syndrome (SIDS). Such findings initially came from New Zealand in the form of a three-year study that followed nearly 2,000 infants and their feeding habits. Breastfed infants had “a significantly lower risk of SIDS than infants not breastfed,” concluded the International Journal of Epidemiology report.7 What has become clear is that cultures without a history of dairy consumption are healthier in many important respects than cultures which have embraced high levels of dairy consumption. Breast cancer rates are one example. Among rural Chinese women, aged 35 to 64, a major nutritional study found that breast cancer only averaged 8.7 cases per 100,000 women, compared to 44 cases and above per 100,000 women in the U.S. and much of Europe. Much lower dairy consumption, milk in particular, among the Chinese women seemed to account for the cancer differences.8

Consider the rates of osteoporosis in dairy reliant versus non-dairy reliant cultures. During the 1980s the China-Oxford-Cornell project on diet and disease, directed by Cornell University Professor Campbell, used data gathered from 6,500 Chinese families to find that among women over 50 years of age, their hip fracture rate was five times lower than what the U.S. and other Western cultures endure. Chinese women with their milk-free diet were getting their calcium from vegetables and fruits, whereas Western women absorbed most of their calcium from dairy products. Apparently, chemistry inherent to dairy leaches calcium from bone, making the Western women alarmingly more susceptible to weakened bones and fractures.9

The health pattern of non-dairy cultures being healthier than dairy cultures holds up when we look at prostate cancer and other diseases. In the case of prostate cancer, research has revealed the incidence rates to be 10 times higher in dairy-glutted Western Europe than in Asia, though those rates in Asian countries gradually began to get higher as Western dietary habits centered on dairy consumption were popularized and began to spread along with fast food.10

Diabetes rates provide another example in point. There is study evidence that in Finland, where cow’s milk in particular, and dairy consumption in general, is historically high, type 1 diabetes is 36 times higher than in Japan, where dairy has historically never been a dietary staple.11 This glaring difference should give any cow’s milk drinker pause for considerable reflection and concern.

Within dairy consuming cultures the health pattern also appears when comparing those who consume dairy and animal products to those who do not consume them. In a 2010 study of 85,168 U.S. women (aged 34 to 59 years) and 44,548 men (aged 40 to 75 years) without any diagnosed heart disease, cancer, or diabetes, an extraordinary 26 years of follow-up assessment by researchers occurred for the women and 20 years of follow-up for the men. Low-carbohydrate diets, either animal-based (emphasizing animal sources of fat and protein, including dairy) or vegetable-based (emphasizing vegetable sources of fat and protein) were computed from several food-frequency questionnaires. The study concluded: “The animal low-carbohydrate diet based on animal sources was associated with a higher all-cause mortality in both men and women, whereas a vegetable-based low-carbohydrate diet was associated with lower all-cause and cardiovascular disease mortality rates.”12

A huge European study with results released in 2013 came up with similar findings. Using data from 23,531 study participants, associations were analyzed between consuming 45 different foods and the risk for a variety of major chronic diseases, namely, cardiovascular disease, type 2 diabetes and cancer. The scientists concluded: “Higher intakes of low-fat dairy, butter, red meat and sauce were associated with higher risks of chronic diseases.”13

The evidence for a link between dairy consumption and your risk of stroke has been mixed and inconclusive, with some study results indicating a possible risk and many others failing to find a connection. The key to an answer might be found in the synergistic interactions between certain ‘nutrients’ in dairy and other foods combined with lifestyle habits which compound health problems.

To illustrate what I mean, a 2009 study in Finland examined the association between dairy food intake and risk of stroke using 26,556 Finnish male smokers aged 50–69 years who had no history of stroke. They completed a food frequency questionnaire. With the study researchers came to this conclusion: “We observed positive associations between whole milk intake and risk of intracerebral hemorrhage, and between yogurt intake and subarachnoid hemorrhage. These findings suggest that intake of certain dairy foods may be associated with risk of stroke.”14

What you will see in the large accumulation of medical science studies is a clear, persuasive, and growing body of research linking dairy products with the upsurge in chronic diseases being inflicted on humankind. It all starts with the cocktail of chemicals found naturally in milk.

REFERENCES
1 “Historical Timeline: A brief history of cow’s milk.” ProCon.org. http://milk.procon.org/viiew.resource.php?resourceID=000832.
2 Dan Winters, Gary Tanhauser, Will Hively. “Worrying About Milk.” Discover. August 2000.
3 Ibid.
4 Shelton, Herbert M. The Hygienic System, pg. 172 (Dr. Shelton’s Health School: 1947.)
5 Clavano NR. “Mode of Feeding and its Effect on Infant Mortality and Morbidity.” J Trop Ped. 1982;28(6):287–293.
6 Victora CG. Et al. “Evidence for protection by breast-feeding against infant deaths from infectious diseases in Brazil.” Lancet. 1987 Aug 8;2(8554):319–22.
7 Ford, RPK. Et al. Int J Epidemology. 1993;22(5):885–890.
8 Ibid. Dan Winters.
9 Campbell, T. Colin. The China Study. 2006 (BenBella: Dallas).
10 Ibid. Winters.
11 LaPorte RE. Et al. “Geographic differences in the risk of insulin-dependent diabetes mellitus: the importance of registries.” Diabetes Care. 1985; 8(Suppl. 1)101–107.
12 Fung TT. Et al. “Low-Carbohydrate Diets and All-Cause and Cause-Specific Mortality.” Annals of Internal Medicine. Sep 7, 2010:153(5):289–298.
13 Von Ruesten A. Et al. “Diet and risk of chronic diseases: results from the first 8 years of follow-up in the EPIC-Potsdam study.” Eur J Clin Nutr. 2013 Feb 6 (Epub ahead of print.)
14 Larsson SC. Et al. “Dairy foods and risk of stroke.” Epidemiology. 2009 May;20(3):355–60.

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The Value of Organic Foods by David Wolfe

The Value of Organic Foods by David Wolfe

The value of organic raw foods, superfoods, and herbs is critically
important for a safe, healthy, and happy future for all of us, our children,
and our children’s children. The evidence is increasingly pointing towards
an organic future.

Organics foods are known to have the following characteristics:

Organic food is richer in minerals:

Organic farmers, in general, are more interested than conventional farmers
in growing mineral-rich produce. The famous Rutgers study demonstrated that
organic food was superior in the following minerals: phosphorus, calcium,
magnesium, potassium, sodium, boron, manganese, iron, copper, and cobalt. It
all starts with mineral-rich soil. When more minerals are available to the
plant, the plant’s vitamin, polysaccharide, and enzyme content, as well as
overall immune system are improved. When we eat mineral-rich food we absorb
the nutrients that made the plant healthy. We also enjoy more conscious
choices and freedom as the cells throughout our body become healthier and
more vital. Entire books have been written on how rich soils help build
enormous civilizations and how subsequent mismanagement of crops and the
soil leads to a loss of soil minerals and the subsequent collapse of these
civilizations.

Organic agriculture is sustainable:

Organic food production has existed for thousands of years. It will continue
as long as humans walk the planet. Organic agriculture is non-toxic (it
leaves no permanent toxicity). The pesticide and artificial fertilizer
industries are toxic and not sustainable. These industries have covered the
entire planet with dangerous chemicals. The story of DDT is known to nearly
all of us. DDT went into commercial distribution in 1948. Because of its
unsustainable toxicity, DDT was banned in the United States in 1972 and soon
after was banned worldwide. DDT is a known neurotoxin and carcinogen. Who
was brought to justice after the facts about DDT were revealed? How many
people, children, and animals were (are) injured by this chemical? How much
longer is it possible to continue to spray the Earth with poisons?

Organic agricultural supports being chemical-free:

With the explosion of cancer and disease in Western culture, who has the
authority to say that any artificial chemicals are safe on our food?

Consider the summary from the following 2003 research article in which
pesticide exposure was at least six times higher in the diets of children
eating conventional food (as compared to organic food):

“We assessed organophosphorus (OP) pesticide exposure from diet by
biological monitoring among Seattle, Washington, preschool children. Parents
kept food diaries for 3 days before urine collection, and they distinguished
organic and conventional foods based on label information. Children were
then classified as having consumed either organic or conventional diets
based on analysis of the diary data. Residential pesticide use was also
recorded for each home. We collected 24-hr urine samples from 18 children
with organic diets and 21 children with conventional diets and analyzed them
for five OP pesticide metabolites. We found significantly higher median
concentrations of total dimethyl alkylphosphate metabolites than total
diethyl alkylphosphate metabolites (0.06 and 0.02 µmol/L, respectively ; p =
0.0001) . The median total dimethyl metabolite concentration was
approximately six times higher for children with conventional diets than for
children with organic diets (0.17 and 0.03 µmol/L ; p = 0.0003) ; mean
concentrations differed by a factor of nine (0.34 and 0.04 µmol/L) . We
calculated dose estimates from urinary dimethyl metabolites and from
agricultural pesticide use data, assuming that all exposure came from a
single pesticide. The dose estimates suggest that consumption of organic
fruits, vegetables, and juice can reduce children’s exposure levels from
above to below the U.S. Environmental Protection Agency’s current
guidelines, thereby shifting exposures from a range of uncertain risk to a
range of negligible risk. Consumption of organic produce appears to provide
a relatively simple way for parents to reduce their children’s exposure to
OP pesticides.”

Taken from “Organophosphorus Pesticide Exposure of Urban and Suburban
Preschool Children with Organic and Conventional Diets” by Cynthia L. Curl,
CL, RA Fenske and K Elgethun, 2003. (www.ehponline.org/docs/2003/5754/abstract.html)

Organic food is safer on our hormone system:

The endocrine or hormone system may be more susceptible to toxicity than the
nervous system. A growing body of research is indicating that an
inappropriate exposure to certain pesticides during the developmental cycle
of growth in humans and animals can cause serious long-lasting endocrine and
hormone disorders.

The Environmental Working Group recently published the following statements
(www.foodnews.org/reduce.php): “Many pesticides are now considered
‘endocrine disrupters,’ in part because the term is something of a catch
phrase for chemicals that cause a variety of changes in normal hormone
signaling. Some better known examples of highly toxic endocrine disrupting
pesticides are DDT (and its metabolite DDE) which are now known to exhibit
much of their toxicity through anti-androgenic (de-masculinizing)
properties, vinclozolin, a heavily used fungicide that is also
anti-androgenic, endosulfan, a DDT relative with estrogenic properties that
is found more often in food than any other pesticide, and atrazine, a weed
killer with broad hormonal activity, that contaminates the drinking water of
about 20 million people in the United States.

Eating organic foods, superfoods, and herbs is safe, easy, and fun!

You can grow organic foods anywhere with seeds, nice soil, sunshine,
sufficient moisture, smiles, and lots of love. Gardening skills are
attractive and make for a safe, healthy hobby. Organic foods have
been proven over thousands of years to be safe to eat.

Conventional foods have been proven over 50 years to be unsafe to eat. I saw
a conventional lettuce farmer near Santa Barbara, California climb out of
his tractor in a space suit on in order to protect himself from the
chemicals he was spraying. Does this sound like progress or a bad horror
movie?

Remember, you vote with your dollar. Cutting corners cheats everyone. Let’s
vote for organic farmers.

TIP OF THE WEEK:
SHOPPER’S GUIDE – BUY ORGANIC & AVOID THE “DIRTY DOZEN” FRUITS & VEGETABLES
According to the Environmental Working Group’s (EWG) analysis of data from over 43,000 tests on pesticides in conventional produce, over 90% of ingestion of pesticides in foods can be eliminated by avoiding the most contaminated foods. The “Dirty Dozen” most contaminated foods are peaches (97 percent tested positive for residue), apples (92 percent tested positive), sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes. The “Consistently Clean” are onions (90 percent tested negative), avocados (90 percent), sweet corn (90 percent), pineapples, mango, asparagus, sweet peas, kiwi, bananas, cabbage, broccoli and papaya. “Federal produce tests tell us that some fruits and vegetables are so likely to be contaminated with pesticides that you should always buy them organic. Others are so consistently clean that you can eat them with less concern.” Says EWG Senior Vice President Richard Wiles. Download your wallet-sized shopper’s guide here: http://www.foodnews.org

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Q & A Series: People, Products and The Health of Our Planet – Interview with Mariam Kinkladze, co-founder and CEO of Organic Gemini

My Comments: I first found this company when perusing Amazon for products and was intrigued by it. Then I met some of the people from the company at Expo West in Anaheim and tried the product for the first time. It was, Yum at 1st Bite! The Tiger Nut is chewy on the outside and sweet, tasty and satisfying. I also tried the Raw Granola and Horchata – which incorporate the Tiger Nut into them and those where just as wonderful. I look forward to seeing more products made using this amazing tuber/small root vegetable from Spain. It has numerous health benefits as the #1 resistant starch/prebiotic. I also love that they do not use agave or cane sugar to sweeten their Horchata drink, but instead use dates. Thanks for bringing this great product to the USA!

I want to give thanks to Ludovica Vigliardi Paravia, PR Representative and Europe Sales Coordinator at Organic Gemini, for all her efforts and assistance.

For the twenty-fourth interview, I have the pleasure of introducing you to
Mariam Kinkladze, co-founder and CEO of Organic Gemini founded by Mariam Kinkladze and George Papanastasatos in 2013.

Question #1: Tell me briefly about yourself and why you decided to get involved in the “health” industry?

Healing myself from a cancerous cyst following a raw diet showed me how lost we are as a society and how much real-food diet relates into health. Learning and living with an awareness of proper health is empowering. I’ve spent a lot of time educating myself through books, travel and advice from fellow health ambassadors I’ve met along the way. When I realized how much confidence I had found from knowing what to put in my body, I started feeling better in more than just a physical sense.

That was one of my biggest reasons for getting involved in the foods industry. I want to remind people that you can contribute to a better tomorrow for ourselves. Treat your body well, take time in the day to clear your mind and your soul with feel satisfied.

Question #2: If you were stranded on a desert island and were allowed to take only 5 items with you (they can be food, books or specific products that are all health-related), what would they be and why?

1. Tigernuts
2. Water filter
3. Photos of my loved ones
4. Toothbrush
5.Yoga mat–Any time, any place..stop drop and yoga. This would definitely be on a top 5 necessity list for life. Also, I’m sure if I were on a desert island a yoga mat could comfortably double as a cushion for sleep. haha.

Question #3: What one message do you want to share with the people of this world that is crucial for their ultimate well-being and longevity?

We all live our own personal story. What we add and take out of it is up to us, so we have the power to close our own chapters and write our own introductions.. Keeping that in mind, look for things to smile about, remind yourself daily of what you have and live gratefully.

Question #4: If someone could afford to purchase only one product at this moment to start their journey towards better health (food or health-related), what would you recommend and why?

A nice blender goes a long way. I’ve been experimenting so much lately with my own fruit smoothies and TigerNuts, that I’ve been soaking at home. They’ve been turning out great and my son also enjoys the entertainment of the colors. Very versatile invention in the sense of what you can make in it. I also believe that having fun while you make food gives you the best recipes. Splurge on a nice blender, save so much in the long run!

Question #5: Tell me more about your business/company and/or products you offer to the public to help them achieve optimal health and well-being?

Organic Gemini is on a mission to share the beneficial beauty of earth’s ancient super root, the TigerNut. Our company is only 1 year young, but it’s been a constant cycle and mission to spread our love through Organic living. We’ve found multiple functionalities to incorporate Organic TigerNuts into your daily living, and the best part is how much fun we’ve had doing so. We offer Cold-Pressed Horchata, Flour, Oil and Granola, along with demonstrations and a verbal education on how to use our products in day to day cooking. To me, education is most important..especially when you set out to talk about a vegetable with such traditionally cheeky name.

Question #6: What are your hopes/aspirations/dreams for the future health of the people and the planet?

My dreams for the planet all come down to Proactive Awareness and Empowerment of the people through nutrient dense diet. Together, with those things we can start a movement in ourselves and in our community. Positivity spreads!

Question #7: Who is your greatest hero and why?

My greatest hero is my husband, who also happens to be my business partner. I find new inspiration through him daily and he reminds me why we’re on this journey to support something we truly believe in.

Question #8: Is there anything else you would like to share with the public?

I am already saying way more than I’d normally do.

Question #9: I know that there are variables as to how much food/calories each person consumes when eating raw vegan food (based on many lifestyle factors, etc), but is there a basic guideline you would recommend for everyone?

There is no such thing as the best diet – Follow your intuition like our ancestors did. Listen to your body, note how you feel after you eat certain foods.

As an added bonus, I have asked some questions of employees who work at the company: Robert Gleyberman, Assistant to Director of Operations; Chris, E-commerce and Demo Coordinator and Ludovica Vigliardi Paravia, PR Representative and Europe Sales Coordinator at Organic Gemini

Question #1: How did you come to work for this company?

Robert: I came to work for this company by odd chance. I was perusing Craigslist for an interesting job and stumbled upon Organic Gemini. I have a degree in biology and have always been interested in health, so I thought that this would be a natural fit- and it is!

Chris: I was at Whole Foods and the TigerNut Horchata packaging caught my eye, I beelined for it. A few days later I met someone who worked at Organic Gemini and she asked me if I would like to be a brand ambassador for them. It was more than just a coincidence! A month later, I asked her if my fiancee could come onboard too!

Ludovica: I met Mariam Kinkladze when we were both students at Columbia University. Mariam was looking for a PR representative to help increase media exposure for Organic Gemini and, since I truly believed in her company from day 1 and already had experience in PR, she offered me this incredible opportunity.

Question #2: What has been your own personal “health” journey and what do you
foresee for the future?

Robert: My personal health journey started last fall when I wanted to get fit for a vacation to Aruba. Long story short, almost 7 months later I still continue to work out everyday and make smarter food choices. Organic Gemini’s products have done nothing but accelerate my journey, as my immune system has seen an improvement thanks to all of the probiotics that I have been consuming. I foresee the future as being filled with even better choices regarding health and I cannot wait to continue my journey.

Chris: I am beyond excited about our new TigerNut Horchata+ Green. It’s a wonderful way to get in a healthy dose of powerful green veggies each day. I felt and looked my best when I was making green smoothies in the morning, but I had to add in a fruit to make it taste enjoyable. Our new green horchata is perfect for people like me who want to eat the most powerful green veggies but still be delicious!

Ludovica: I always loved to workout and eat healthy food. However, working for Organic Gemini, has made me more aware of the foods that have healing properties and the foods that we should avoid. When I first started working for Organic Gemini I did not know what a TigerNut was and where it was grown. Now, I can’t stop eating them and I am so happy to have found such a nutrient dense food rich in fiber!

For more information about this company and all the products they sell, go to: http://www.organicgemini.com

Also check out the video review of their products on my youtube channel:
http://www.youtube.com/TheRawsomeVeganGal

Tiger Nut Products: Tiger Nut, Raw Granola and Flour My creation: Cacao Tiger Nut Flour Ssesame Butter Balls

Tiger Nut Products: Tiger Nut, Raw Granola and Flour
My creation: Cacao Tiger Nut Flour Sesame Butter Balls

Tiger Nut Products: Tiger Nut Tiger Nut Flour Tiger Nut Raw Granola Horchata in flavors - Original, Strawberry and Chai

Tiger Nut Products:
Tiger Nut
Tiger Nut Flour
Tiger Nut Raw Granola
Horchata in flavors – Original, Strawberry and Chai

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How To Tell When Your Diet Isn’t Working – by Frederic Patenaude

My friend, Frederic, has offered my readers some great deals on his products that will be offered for a limited time. Please don’t delay! Check them out below this article.

How To Tell When Your Diet Isn’t Working – by Frederic Patenaude

Let me start off by asking you a simple question: do you feel you’re getting the best results from your current food program?

After all, we all want the same things: increased energy, a fit body, to live longer and healthier, avoid and heal health challenges, and attain a sound nutritional approach to the way we eat and live.

Sometimes it happens that you may be doing well for a while with your diet, but imperceptibly you move away from the results you’re looking for, and sooner or later you realize, “this diet isn’t working for me anymore!”

Nobody wants to have to go through this experience, so here are some warning signs to watch out for and what to do about them.

1. Cravings

It’s perfectly normal to experience cravings for cooked and processed foods when you transition to a mostly raw or all raw diet. The problem comes to be when these cravings persist and don’t go away, or they are so powerful they are difficult to control.

In my experience, there are two causes for cravings: nutritional and emotional. I will review nutritional causes now, as emotional causes are much more complex and beyond the scope of this article.

However I will say that emotions and your food do go hand-in-hand, and identifying the emotional triggers and reasons why you eat what you do can help you attain a healthier, more conscious approach to eating.

Nutritional causes are fairly simple: if you’re not eating enough calories from fruits and vegetables, you *are* going to crave cooked and processed foods. At least eventually.

The trick is to be able to consume enough fruits to get your calories, without consuming more fat than you need to (and at the same time consuming enough greens for minerals).

Eating enough vegetables and other nutritionally-dense foods is important as well.

Some cravings stem from the body’s cry for minerals or certain nutrients. Everybody has a much different history and intake of specific vitamins and minerals in their lives, and our body’s all have varying amounts and stores of them.

So follow your intuition if you’re craving something for a nutritional reason, which only you can decide for yourself.

Eating too much fat also has a tendency to slow the body down and cause cravings, typically for starchy or sweet foods.

Just eating enough calories on a daily basis to support your body is usually enough to keep cravings away, but if you find yourself craving something particular over a period of time, use your own head.

2. No Energy to Exercise

If you have no energy to exercise, or are not making progress in your fitness program, it’s likely because you’re not consuming enough calories and/or you are consuming too much fat/not getting the right minerals.

An energy deficit will be obvious when you follow a fitness program. If you’re barely consuming enough fruits and vegetables to meet your dietary needs, you can’t expect to have extra energy to exercise.

People often tend to “under-estimate” the amount of fruits and vegetables they need to eat to support themselves, and “over-estimate” the amount of fat that they need to eat. This combination leaves people feeling sluggish and tired.

3. Waking Up in the Morning Tired

Waking up in the morning still tired is also a sign that your diet may not be balanced.

Many people experience this on a raw food diet after overdoing the avocados and nut butter. So if you’re experiencing the morning fog, I recommend you look at how much fat you’re eating and if it’s in the right amounts for you.

You may experiment with eating just low-fat fruits/vegetables for several nights, and finishing your meal several hours before bed, and see if that has on impact on your energy levels.

Chances are that you’ll start waking up in the morning much more refreshed and energetic!

4. Inability to Maintain Weight

Two things can happen here. Either you haven’t been able to *release* the weight you were carrying around in excess, or you’re getting thinner than you’d like to be.

In the first case, if you’re still struggling to reach your ideal weight, even though you’ve transitioned to a raw food diet, you may simply have the wrong nutritional and lifestyle approach.

Releasing excess weight is a taxing process on the body and needs to be allowed the proper amount of time to happen.

Everyone will need to eat slightly different combinations and amounts of foods to feel their best too, so I encourage you to trust your body and not invest everything into a “guru” to tell you what to eat!

If you’re getting thinner than you’d like to, know that the best thing you can do is to combine strength training (basically lifting weights or high-resistance bodyweight exercises) and eating plenty of food. More than you may be used to.

If you wish to gain significant muscle mass, you can, even on a raw food diet.

But you’ll need a good training program and to consume the right amounts and combinations of calories and nutrients to get the results you want.

5. You’re Confused

Another sign that you may be heading towards a diet “disaster” is having the feeling of confusion and doubt. Eventually, that feeling may intensify and lead you to either give up entirely or spend all sorts of time and money trying other programs that won’t work either.

The solution to this is to gain sufficient knowledge to avoid this confusion, go to the root of emotional issues behind food, and find a group of people for community and support that can provide you with constant encouragement and inspiration to continue on the path of radiant health.

And ultimately if you still find yourself confused, listen to your own needs. You know them better than anybody.

What have been your experiences with changes in your diet, cravings, or any other roadblocks you faced in your diet journeys?

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Gut Health – from Yuri Elkaim and Hippocrates Health Institute

Foods to repopulate good bacteria in the gut from Yuri Elkaim
http://www.totalwellnessconsulting.ca

Is your gut infested with dangerous belly bugs?
Chances are that it is, especially considering the overuse of friendly bacteria-killing agents like chlorinated water, antibiotics, and high sugar foods.

These are all triggers that kill off good bacteria and provide a breeding ground for bad bacteria… ultimately leading to a condition called “dysbiosis” (or an imbalance of good to bad bacteria in your gut).

Why is this a problem?
First of all, 80% of your immune system resides around your gut and communicates directly with the bacteria within it.
Hundreds of studies have shown that dysbiosis creates a host of immune disorders and makes you more susceptible to frequent colds and infections, and even worse.

Second, bad bacteria are known to give off a deadly toxin called lipopolysaccharides (LPS). An unhealthy gut becomes a factory for LPS, which can then seap back into your blood stream and cause major damage throughout your body.

For example, LPS have been shown to:
* disrupt thyroid hormone activity, leading to low thyroid symptoms (no wonder, it’s hard to lose weight).
* create NEW fat cells (yes, new ones!). So unless you enjoy storing more fat, this is not good at all.
* increase your risk of insulin resistance (can you say “hello diabetes”?)

And more!
Needless to say, the health of your gut is paramount to your overall health.
Thankfully, I’ve come to your rescue again by hooking you up with 3 foods that repopulate more good bacteria into your gut and fight off those nasty, toxin-producing bad bacteria.

#1 – Kefir

Kefir means “feel good” in Turkish. Kefir is a probiotic beverage made with either kefir grains or a powdered kefir starter culture. Kefir grains eat the sugar in a food, leaving behind a more nutritious probiotic-rich beverage because of the lactic acid and beneficial bacteria it adds.

#2 – Kombucha

Kombucha is an all-natural health beverage, made from fermented tea and a starter culture called a SCOBY. It’s chockfull of probiotics and other healthy amino acids. Brewing kombucha at home is a simple and rewarding process. If you can make a cup of tea, you can make kombucha.

#3 – Sauerkraut

Cultured veggies (like cabbage) are the ultimate enzyme-rich food and they’re loaded with natural probiotics as they undergo fermentation.

They are already predigested before you even eat them, which makes their digestion so much easier. The fermentation also enhances the nutrients found within by making them much more available to us. Sauerkraut goes amazingly well in salads.

The Power of Probiotics – from Hippocrates Health Institute http://hippocratesinst.org

Probiotics are beneficial bacteria and microorganisms that live in your gut. This includes things like Lactobacillus acidophilus, Lactic acid bacteria, Bifidobacteria, Bifidobacterium longum, and Escherichia coli to name just a few. Probiotics aid in digestion, help you synthesize and absorb nutrients from your food, and boost your immune system. When the digestive tract is healthy, these beneficial bacteria filter out and eliminate things that can damage it, such as harmful bacteria, toxins, chemicals, and other waste products. On the flip side, it takes in the things that our body needs (nutrients from food and water) and absorbs and helps deliver them to the cells where they are needed.

Probiotics also serve many other important functions such as:

Helping lower cholesterol
Helping lower blood pressure
Helps with allergies
Reducing inflammation
Managing urogenital health
Support the development and functioning of the gut

The majority of probiotics colonize in the large intestine. These living organisms form a neural network that is sometimes called your “second brain.” This neural network in your gut takes in information from your external environment and remains in constant communication with your first brain through your central nervous system helping it make decisions. Hence the term, “gut feeling.”

Probiotics maintain a balance in your gut between beneficial bacteria and pathogenic bacteria. Drinking chlorinated water and the use of antibiotics destroys all living organisms in your gut including beneficial bacteria. Stress can also contribute to an overgrowth of harmful bacterial. During a delivery through the birth canal, a newborn picks up bacteria from his/her mother. These good bacteria are not transmitted when a Cesarean section is performed and have been shown to be the reason why some infants born by Cesarean section have allergies, less than optimal immune systems, and lower levels of gut microflora.

A lack of sufficient amounts of beneficial bacteria weakens your immune system and leaves you open and exposed to germs, bad bacteria, and virus that can make you sick. Raw sauerkraut and Kim Chee is an excellent way to repopulate you gut with probiotics. The supplemental use of LiveGive “Instinct” is another powerful way to restore a balance of your intestinal microflora.

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Why No Oil, Even Olive Oil? by Frederic Patenaude

My friend, Frederic, has offered my readers some great deals on his products that will be offered for a limited time. Please don’t delay! Check them out below this article.

Why No Oil, Even Olive Oil by Frederic Patenaude

Here’s a quick summary of the reasons why you should do your best to avoid all vegetable oils (as well as other refined fats). I’ll focus on olive oil because that’s where the source of the confusion comes from, but most of these points apply to most other oils as well.

One teaspoon of olive oil on a salad once in a while won’t hurt, but the regular habit of using oil can be very negative for health. Why?

1) Oil is a refined product and the most concentrated source of calories available anywhere. One tablespoon of oil contains 120 calories of pure fat with almost no other nutrients. Refined sugar is only 50 calories per tablespoon.

The fat you eat is the fat you wear, and a few splashes of olive oil here and there can quickly add up to hundreds of extra calories that you don’t need.

Worst of all, those calories are missing all the fiber and essential nutrients and are empty.

It’s been found in multiple studies that adding fat to food makes people over-consume calories without realizing it, because fat has a very low satiety factor compared to carbohydrates or proteins.

Remember: it takes 24 olives to make 1 TBS of olive oil. I don’t know about you, but I’ve never once added 24 olives to a single serving of salad.

2) Excessive fat consumption lowers insulin sensitivity. The higher in fat your diet is, the least effective your insulin becomes. If you combine a high fat diet with a high sugar intake, you have a recipe for disaster that will lead to many health problems.

3) Vegetable oils contribute to inflammation. Omega 6 fats contribute to inflammation in the body, while omega 3 fats reduce it. But most vegetable oils have a ratio that dramatically favor omega 6 fats. We should seek to a dietary ratio of no more than 4 times the omega 6s vs. 3. Olive oil contains over ten times the omega 6 as omega 3, and many other oils are worst.

4) Olive oil doesn’t lower LDL cholesterol. It’s a myth to think that olive oil is “heart healthy.” Studies have only shown that it lowers LDL cholesterol when it replaces animal fats like butter. But to add olive oil (and other vegetable oils) to an otherwise healthy diet actually increases LDL levels.

5) Olive oil injures the inner lining of the arteries (called endothelium). A study conducted by Dr. Robert Vogel and published in the Journal of the American College of Cardiology showed that a meal containing olive oil caused severe constrictions in arteries, contributing to heart disease. Blood flow was reduced by 31% in this study. It’s worth noting that canola oil or salmon didn’t cause this problem (however, all vegetable oils are unhealthy to some degree).

What this study found was that the protective components of the Mediterranean diet appear to be fruits and vegetables, and NOT the olive oil. Greek people only got away with eating olive oil because they consumed a lot of fruits and vegetables. They also replaced animal fats like butter with olive oil. But olive oil in itself isn’t healthy.

6) Oils release toxic compounds when heated. Many oils become carcinogenic when heated. And yes, every type of oil can withstand a different level of heart. But don’t believe for a second that nothing is happening to your oil when you start heating it. Udo Erasmus, one of the world’s most well-known experts on fats, always recommended to never heat any fat. He said: “If health is what we want, water is the only oil appropriate for frying. We’re back to steaming, poaching, boiling, or pressure cooking our foods. Or, even better in most cases, eating them raw.”

What about essential fats?

It’s true, we need some fats for good health. But all whole foods contain them to a certain degree, and in the perfect omega 3/6 ratio. Additional fats should come from whole foods such as: nuts, seeds, avocados, etc. Those foods can be consumed in smaller quantities and people who want faster results should avoid them completely.

Should you believe what I say about olive oil and other vegetable oils?

Here’s a partial list of doctors that agree with this no-oil approach:

T. Colin Campbell? – Dr. John McDougall? – Dr. Douglas Graham? – Dr. Caldwell Esselstyn? – Dr. Neal Barnard? – Dr. Joel Fuhrman? – Dr. Michael Klaper

I could list even more, but if you want more information, you can start
there.

If you’re very active and burn a lot of calories, a bit of olive oil won’t hurt you. But try giving it up and you’ll notice that your taste for oil will disappear. If you crave something fatty, have a whole food like a bit of nut butter, for example.

Ditch the oil and your taste buds will adapt! You’ll eventually find it strange to add oil to a salad, for example…

But always remember to enjoy your food!

Frederic

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Toxic Trends In Everyday Beauty – From Green Lifestyles Network

Toxic Trends In Everyday Beauty

In the beauty industry the current trend is to look young and rejuvenated. Women and some men search high and low for the beauty products that “guarantee” youthful appearance. They buy hundreds of products that promise to prevent or reverse aging. What most people don’t know is that there is an average of thirty artificial chemical ingredients in beauty products. These artificially produced ingredients destroy immune systems within the body then affect the waterways in which they drain when we wash them off. Many people fall into the trap of trying to achieve their desired look while overlooking the consequences of the artificial and potentially toxic chemicals that they use.

Artificially manufactured chemicals in shampoos, for instance, can break down the body’s immune system and lead to cancer. Cheap or expensive, modern shampoos are usually a mixture of a handful of detergents, most of which are harmful to our skin. Coal tar, a popular ingredient in shampoos, is known to be effective in controlling and reducing dandruff. However, it is also known as a cancer-causing agent. Another ingredient in shampoo, ZPTO or zinc pyrithione, can cause severe allergic reactions, headaches, nausea, fatigue, nervousness and lack of concentration. Manufacturers do not acknowledge these side effects when selling the benefits of soft, bouncy hair to consumers.

Shampoo is not the only beauty product that has toxic chemicals. Deodorant is one of the most commonly used beauty products. However, most people do not know that deodorant contains aluminum, which when applied to the skin, becomes absorbed into the body. The aluminum in the body is known to cause dementia and Alzheimer’s disease. Other popular beauty products are antibacterial soaps and hand sanitizers. Triclosan, an ingredient found in many of those soaps, has been found in the blood of wild dolphins, affecting their development negatively. Studies have also found that elevated blood levels of triclosan may lead to a depressed central nervous system and impaired thyroid function, as well as to hormone disruption.

Polyethelene glycol (PEG) is a common ingredient in facial cleansers. Frighteningly, this ingredient can also be found in oven cleaners. The ingredient is added to dissolve the oil and grease on our skin. When a chemical dissolves a substance on our bodies, it is more than likely damaging our external skin and our internal bodies. Polyethylene glycol is also used as a thickener to produce a creamy consistency in creams, lotions, and soaps. The ingredient deteriorates our immune system at a slow pace, taking away our skin’s natural moisture, and is potentially carcinogenic.

Another ingredient that is found in many facial cleaners and exfoliates are tiny plastic beads. Often found in cleansing scrubs for their abrasive effect on the face and body, they are listed in the ingredient list as polyethylene. Seemingly harmless, these bits, which are less than one millimeter in diameter, wash down the drain and eventually flow into our oceans. The beads fall to the ocean floor or are swallowed by aquatic animals. They will never biodegrade. An easy solution for consumers is to choose scrubs that contain sugar, apricot, nuts or other natural abrasives, that do not damage the waterways or leave permanent manmade footprints in nature.

Propylene glycol (PG) is found in hair care products, cosmetics, after-shave, deodorants, mouthwashes, and toothpaste. It is also used in processing our food and is the active ingredient in anti-freeze. Industrial workers handling this product have to wear gloves and even eye protection because of its toxicity to the skin. It also has to be disposed of at hazardous waste sites. We use this ingredient, however, in extreme concentrations in daily products for our skin and even in our mouths.

GREEN ALTERNATIVES

So what do we here at Greenlifestyles.org recommend? Most women don’t know that the same ingredients in the 200-dollar bottle of “elixir of life” can be found in their very own back yard or local market. Sugar and honey is a great facial. The ingredients are natural and healing. Many women look for products that promise to rejuvenate the skin and lift bags under their eyes. Instead of using toxic chemicals that dissolve oil, using lemon and cucumbers work just as well. Cucumbers lift bags under the eyes and lemon juice lightens the skin, especially dark unwanted scars.

Shampoo originates from the Hindi word champoo. However, in India most of the population do not use manufactured shampoos, but create original shampoos using natural ingredients. For example, the powder of neem (soap nuts) is mixed with eggs, almonds, curds, buttermilk and honey. The ingredients are ground together to make a paste that works wonderfully to nourish and strengthen the hair without stripping it of its natural oils.

Return to older practices and find organic alternatives for shampoos, soaps and more, to heal the body. Instead of washing toxic chemicals down our drains when using synthetic shampoos, soaps, toothpastes, and facial cleaners, it would be eco-friendly, health producing, and logical to use natural products that are better for our bodies, for the earth, and for its oceans. If we band together and choose natural ingredients over toxic chemicals and manufactured ingredients, we can make a positive impact on our earth, our waterways, and our bodies, all at once. We can do it!

Go to http://www.greenlifestyles.org for videos and articles on green health and beauty alternatives.

– Khali Hampton

Additional information on this topic can be found at:

1. Leavell, C. L. (2010, July 12). 11 beauty products that may be ruining the planet. Retrieved from http://www.mnn.com/lifestyle/natural-beauty-fashion/photos/11-beauty-products-that-may-be-ruining-the-planet-0.

2. Archer, L. A. (2007, February 7). The campaign for safe cosmetics. Retrieved from http://www.safecosmetics.org/

Committed to Raising Consciousness

Dorit, GreenLifestyles.org
Book, Celebrating Our Raw Nature 1 & 2
http://www.serenityspaces.org 310-854-2078
http://www.greenlifestyles.org 310-928-7689

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