Cindy,
My name is Cynthia and I had recently joined the naturallifeandhealth
group and had no idea it was New Age.
I haven't been there long enough to know all that was going on but I
must say I am proud of you for standing your ground with them.
It seems that New Age people get on "Christians" for holding to their
beliefs and not accepting anything that doesn't fit with the Father's
ways but are blinded to the fact that they tightly hold on to their
own religious views not tolerating anything that doesn't fit their
world view. Of course, those that believe in the Sovereign of the
Universe (God) are considered the intolerant ones. Actually, we are
but the difference is we are intolerant of ideas outside of the Word
(not our own ideas) and they are intolerant of other PEOPLE as well
as the IDEAS they present.
All I can say is "Go, girl!" And thanks for starting up a group that
is not ashamed of the Gospel.
Cynthia
Sorry to hear you are suffering from constipation. From tales my mother & grandmother told me, I am a miracle because I almost died twice from constipation before I was 5 years old. The first time I was around one years old. I won't go into all the details of what my Grandmother did, but it involved manual removal with a bobby pin. Okay probably too much detail sorry. but it worked. I'm 53, & God willing will make it to 54 in six days.
Some Epsom salt if you have some is kind of rough but effective. It's magnesium & relaxes the muscles. Castor Oil is another remedy a holistic chiropratoc told me about. You rub the Castor oil on you belly in a clock wise motion. You could probably use a poultice of castor oil. By putting the castor oil on a clothe or even a paper towel. It really does work. A Plastic bag or food wrap over the bag and a hot towel or hot water bottle over the caster oil poultice might help ease some of the discomfort and help the castor oil work. If you don't have caster oil, maybe olive oil or coconut oil. Most of these you can take internally but the work the best with me externally and they really do absorb. The caster oil says on the bottle you can take it internally but it really cramps me that way.
Sure hope this helps you Melissa. I still have to have help every now and then. Constipation is no fun. I started culturing Kefir in Dec. 03. It does help some. I'm getting better.
Cindy, Thanks for posting this new yahoo group on the making_kefir forum.
Have a great day! Tawny ----- Original Message -----
It seemed like it took forever for the reply from me to Melissa to post, so- trying to get to bed, I sent her this as personal email- and decided to put it here too- because I thought maybe the milk of magnesia, which I believe is supposed to be another emergency alternative for relieving constipation, should be posted for our reference point, too----
Melissa- I posted a reply to you and it's not there yet, and constipation is very serious, so I want to write you before going to bed. You need liquid, not solid help- since you aren't digesting. The little wax enema 'bullets' are helpful in assisting, if you have any, but not in solving the total problem. You need strong probiotics and I THINK- not sure, that metamucil or milk of magnesia - which I didn't mention the latter- would help. If you can stand the wait, and don't have any kefir on hand, go to the health food store and get the bottle with the good bacteria - not yogart right now, it's not strong enough for constipation- acidophilus, and a bunch of others, hopefully, if you can get it, in the sour milk base- they should have it refrigerated- and not all health food stores even carry it. Best wishes, and I will pray for you- hope the message I posted for you gets there soon- there is something about constipation buried in message number 20! Later - let's hope for good things for you, real soon!-- Cindy
--- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.677 / Virus Database: 439 - Release Date: 5/5/2004
It seemed like it took forever for the reply from me to Melissa to
post, so- trying to get to bed, I sent her this as personal email-
and decided to put it here too- because I thought maybe the milk of
magnesia, which I believe is supposed to be another emergency
alternative for relieving constipation, should be posted for our
reference point, too----
Melissa- I posted a reply to you and it's not there yet, and
constipation is very serious, so I want to write you before going to
bed. You need liquid, not solid help- since you aren't digesting. The
little wax enema 'bullets' are helpful in assisting, if you have any,
but not in solving the total problem. You need strong probiotics and
I THINK- not sure, that metamucil or milk of magnesia - which I
didn't mention the latter- would help. If you can stand the wait, and
don't have any kefir on hand, go to the health food store and get the
bottle with the good bacteria - not yogart right now, it's not strong
enough for constipation- acidophilus, and a bunch of others,
hopefully, if you can get it, in the sour milk base- they should have
it refrigerated- and not all health food stores even carry it. Best
wishes, and I will pray for you- hope the message I posted for you
gets there soon- there is something about constipation buried in
message number 20! Later - let's hope for good things for you, real
soon!-- Cindy
Your digestive juices can become dangerously low. You then demonstrate this with either diarhea- always spell that wrong, so let's just say 'the runs' or even more dangerous, constipaton. And since you don't digest even the good stuff to help it very well, you need LIQUID 'fix' and that's where probiotics or kefir is great!
--
When you DON'T HAVE ACCESS TO KEFIR, when you are in the horrible situation of 'the runs' or constipation-
If you don't have access to kefir, go to health food store and get the refrigerated most potent bottle of acidophilus and other good live bacteria you can find, preferably in a cultured sour milk base. Yougart- just certain brands, are good for helping in NORMAL conditions, but not in emergencies.
-------------
Melissa, Constipation is very serious. I know those little wax enema 'bullets' are also helpful, but they won't solve the problem, sometimes just assist, if the constipation is severe. I don't know if anyone else that has joined our new group so far has any suggestions- and I hope what's written above can help. However, of course you will have to wait until daytime to find the bottle of milk based probiotics- and not all health food stores stock it, or kefir- and the good yougart is great under normal conditions, but even the best really isn't real effective in serious constipation -- you need liquid probiotics badly! I think- and maybe you could go online and look up metamucil- or something like that- not sure, but think it's helpful, too-- it's late and I'm getting really sleepy, or would do that - however, again, if you don't have it at home, you'll have to deal with seeking something like that out! Whatever other info you find on the subject, and whatever ends up working for you, please let us know. Meanwhile, I will pray for you- constipaton is VERY SCARY! Hang in there, and maybe drink some water, if you haven't got any other recourse tonight. Very anxious for you to get better and let us know! Later!-- Cindy
"Cheyenne Cin"-- P.S. Eating FOOD and taking laxatives, if you are seriously backed up, is NOT a good idea, at least I don't think so- even a probiotic dry pill isn't good-- enema (waxy inserts) and liquid probiotics are your really best bet! So Sorry!
OK I have never in my life experienced this.... so Im asking for advice. I know about the fiber & fruits, but what else (herbal or "other") can you recomend. I dont want to take a laxitive. & am not big on the idea of an ennema. But I am feeling icky... Its been a few days. :ol HELP
OK I have never in my life experienced this.... so Im asking for
advice. I know about the fiber & fruits, but what else (herbal
or "other") can you recomend. I dont want to take a laxitive. & am
not big on the idea of an ennema. But I am feeling icky... Its been a
few days. :ol HELP
Subject:NUTS (or the good fat from nuts) for vision (macular degeneration), heart
Vision Aid-- nuts:
In a 5-year Harvard Medical School study, people with vision- robbing macular degeneration who ate an average of 70g of fat per day had triple the the rate of sight loss compared with those who only ate 24 g of fat per day. But munching nuts at least once a week slowed vision deterioration by 40%. Experts think that the healthy fat in nuts may prevent excess total fat from clogging the arteries in your eyes, JUST AS IT PROTECTS THE ARTERIES IN YOUR HEART.
Ninety percent of people with asthma suffer post-workout bouts of chest tightness and wheezing, known as excercise-induced bronchoconstriction (EIB). Now an Indiana University study has shown that fish oil supplements may help. For three weeks, 20 athletes- half of whom suffer from EIB- took either fish oil or inactive look- alike capsules, then switched for another 3 weeks. Lung function improved by 80% and inhaler use dropped by 20% for those taking fish oil. "Excercise-triggered lung inflammation was cut in those on fish oil," says researcher Timothy Mickelborough, PhD. Study capsules contained both healthy fish fats: 3.2 g EPA and 2.2 g DHA.
(I typed this with keyboard w/ my own fingers- didn't go to www.prevention.com to see if it's there!)- Cindy "Cheyenne Cin"
"Ron" <museday@y...> wrote: Hello Cindy, and everyone. I read all the messages that were put here last week. I appreciate Cindy for sharing knowledge about health. Cindy : I am NOT involved in New Age philosophy or the New Age movement. I am aware that the New Age movement places low value on human life. I believe that all human life is important. I do not worship the Earth. And, I am aware that the N.W.O. is evil. I am a vegan vegetarian, and I wish to eat more uncooked food. I > hope to move to the Big Island of Hawaii in the year 2005. Forest > informed us that contaminants are in food that is distributed to our > grocery stores (super markets). And, I do not want to eat soy beans > and other foods that were genetically engineered. (There is a > website for that topic). For me to eat food that is not harmful, I > think I must grow the food that I eat. Vegetables and fruit can be > grown all year (every month of the year) on an island of Hawaii. I > know that vegetables and fruit can be grown all year in Florida, but > I could not tolerate the intense heat and humidity in Florida, and > Florida has other problems. Vegetables and Fruit can be grown all > year in some parts of California, but I do not want to be a resident > in California. I was a resident in California (northern and central) > for 12 years. I do not want to be in earthquake country. And > California has other dangers and hazards. > Cindy mentioned vinegar. Yes, apple cider vinegar is good: I > drink apple cider vinegar in hot water every morning. It turns on the pancreas.
---
Subject: Reply to Ron on vegetarianism (meatless) eating--
Reply to Ron on vegetarianism (meatless) eating--
Hi, Ron! Pleased to meet ya! Yep, I do know that many are waking up now to the emerging globalist beast system - and the parallel interest in natural methods of taking care of ourselves accompanies that. We have lost a lot of trust in the 'system' - and some of the 'side effects' are good- the endtime Bible prophecies are becoming more real as the daily news events unfold. And to the new agers, that includes your 'takes' on things-'nuff said on that for now. Anyway, Ron, I want to reply to one thing you are doing nutritionally, and it's yours to do with whatever~! When Adam and Eve were put here in their earthly bodies that would have lived on, there were medicinal herbs and so forth- fruits, vegetables, and they didn't need to eat meat. After the fall, things changed. They were barred from the garden of Eden, and the earth is figured to STILL have had the north and south poles more like straight up and down, putting a canopy- like mist over the earth and having conditions where people still lived longer and didn't consume meat. However, during the worldwide flood of Noah's time, after people turned so wicked and judgment came, the poles are figured to have tilted. After that, we became both carnivores and herbivores. And we are instructed what meats are allowed, good and healthy for us to eat, and which aren't for eating. (Old Testament list)- and our bodies DO require some meat and meat products (dairy, etc.) now. Yes, you can get protein from other sources, if you must. OK, that being said, when the second coming of Jesus arrives, for Him to set up millennial reign as King of Kings back on earth, there will be catastrophic events on earth preceding that. We know that the very small remnant of elect (probably all Jews, to fulfill the Abrahamic and Sarah covenant) who go into it alive- and there is a good chance they will all be hiding at Petra/Bozrah in Jordan- will marry and reproduce children more like the Adam and Eve-like capacity for living at least 1000 years. There will still be healing herbs, and "the lion will lay down with the lamb" - and the child will play with the animal that would now probably EAT the child. So it appears that even the animals- big cats, etc., will be herbivores then. BUT- now, in the current dispensation (the time of grace or the time of the Gentiles) it's NOT good bypass meat eating. Like I said, you can take that advice or leave it- just "FYI"! Anyway, glad to be getting to know you, Ron and others- Cya later! Blessings!-- Cindy ("Cheyenne Cin")
-----------
And, I do not want to eat soy beans > and other foods that were genetically engineered.===
Ron- you are SO RIGHT- about genetically engineered foods and plant SEEDS- we are in a quandry now because the 'beasty boys' are into our FOOD now. And soybeans are really attacked. I used the powdered baby formula kind- hope and pray that the soy milk for babies and toddlers isn't too destroyed and tampered with, but ANYTHING in the sinister 'reduce the population' and keep everyone sick ops are in full swing. Thanks for pointing that out.-- Cindy ("Cheyenne Cin")
(Sometimes it's lactose intolerance from milk that is not kefir or the good kind of yogart with live cultures (like Mountain High brand, and plain is good for probiotics or good bacteria)- when the milk is pasteurized, homogenized, regular cow's milk, or when you eat beans or lots of combinations of foods - well, you know what can result!)
I'm kind of playing around here with online search about natural ways to cure seasonal allergies and stuffy noses, etc... since the season is again upon up. This one caught my eye for this reason- last November, when that flu took hold, I did a bunch of research on natural cures for it. There is an 'official sounding' product they sell in health food stores, kind of expensive, and it turns out if you 'snoop', you discover it's an extract from DUCK LIVER AND HEART- and it works! But it only works effectively if taken in the first 24 or so hours when the flu or cold comes on. So I then discovered the cheaper and EVEN MORE EFFECTIVE method is to get some CHICKEN BROTH OR CHICKEN NOODLE SOUP from the grocery store, toss in some chopped up chicken livers and heart parts, (YUK, but you do what you gotta do) and for good measure- I'm tossing this extra part in myself - add garlic and cayenne pepper- and make sure it's good and hot- the heat is good for your nose congestion and breaking up phlegm- and it's supposedly wonderful. However, didn't really research it for it's effects on allergies and stuffy noses, but it does make sense. Also, the good natural teas- hot, with honey can't hurt, in either case. You're welcome.-- Cindy ("Cheyenne Cin")- P.S. Kefir- when you get
the bad cold or flu, because you swallow so much 'yuck' - even if you blow you nose and it goes 'out' - your digestive juices can become dangerously low. You then demonstrate this with either diarhea- always spell that wrong, so let's just say 'the runs' or even more dangerous, constipaton. And since you don't digest even the good stuff to help it very well, you need LIQUID 'fix' and that's where probiotics or kefir is great! And if you get pinkeye (conjunctivitis) - not with allergies, but with flu or cold, and it's the most common and worst kind- bacterial- colloidal silver drops in the eye(s) will cure that as well as the prescription drops. The other two kinds are viral or fungal- and if you go online, you can find out how to tell which pinkeye is which! Another 'extra tidbit'- on a roll here! ------------------- http://www.ent-consult.com/abstract.html
Chicken Soup for Allergies and Asthma From the November 1998 issue of Coping with Asthma and Allergies. Summary of Article With so many bacteria becoming antibiotic resistant it is necessary to use not just drugs, but natural means of maintaining health. The article discusses some simple natural things that anyone can do to improve their health. For example, Grandma's chicken soup and hot tea are important and legitimate medical treatments, because they help the cilia of the nose and bronchial passages move quickly so they can defend the respiratory system against contaigons. Sometimes just increasing the intake of warm tea, to assure proper hydration of the body, can make a major difference in healing. (You don't need medical technology to check if you are hydrated - just keep drinking until your urine turns light yellow to clear.) My patients' favorite prescription is breakfast in bed. This can be an effective cure for even persistent, difficult-to-treat morning sneezing and coughing. The sneezing and coughing are often caused by a sensitivity of the body to cold before activity, so a warm breakfast under blankets really gets to the root of the problem.
Perhaps the most important example of helping the body's natural defenses is the 3000 year old yogic practice of sniffing salt water. This is helpful for fighting and preventing sinus infections, although we have vastly improved on this technique by developing pulsatile nasal irrigation. http://www.ent- consult.com/faq.html#irrigation The pulsating action has been shown in clinical studies to improve the function of the nasal cilia, your body's most important defense against nasal infections. Anyone, even a 5 year old, can perform this treatment at home quickly and easily. (Be sure to use a pulsatile irrigatin device, one which is purpose- built to deliver the correct pressure, for safe irrigation.) Ear, Nose, and Throat specialists see patients all the time who have been medicated for weeks with the latest antibiotics without benefit, yet who show obvious improvement with pulsatile irrigation.
These natural procedures are a help not only to the occaisonal infection, but also to longer term asthma and allergy sufferers. Asthma and allergy specialists recognize the importance of clearing sinus infections in their patients. The less sinus drainage, the less the asthma. Pulsatile nasal irrigation enables patients to stop their drainage themselves. In some cases, antibiotics have been effective and have indeed saved lives, but adding the chicken soup and hot tea helps restore the body's natural defenses: by improviing the function of cilia, which prevent contaigons from entering the body, by improving the motion of disease-fighting white blood cells, which helps fight infection more effectively, and in numerous other ways.
By using the natural healing aids discussed in the article, both preventatively and as a response to symptoms, in many cases, antibiotics can be avoided. You health will improve, and you won't become immune to antibiotics, if you just give your body's own defenses a little help (with the techniques discussed in the article).
I just posted this same message on two of my other groups, and I added some essential info for when you DON'T HAVE ACCESS TO KEFIR, when you are in the horrible situation of 'the runs' or constipation-
If you don't have access to kefir, go to health food store and get the refrigerated most potent bottle of acidophilus and other good live bacteria you can find, preferably in a cultured sour milk base. Yougart- just certain brands, are good for helping in NORMAL conditions, but not in emergencies.
This might be a lifesaver if we can remember the three questions!
Is It a Stroke?
This was published in a monthly newsletter where a friend of mine lives and she sent it on. I had never heard this advice before and hadn't a clue. Perhaps you hadn't either and would like to file it away in the back of your head.
Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer brain damage when people nearby fail to recognize the symptoms of a stroke. Now doctors say any bystander can recognize a stroke asking three simple questions:
* ask the individual to smile. * ask him or her to raise both arms. * ask the person to speak a simple sentence.
If he or she has trouble with any of these tasks, call 9-1-1 immediately and describe the symptoms to the dispatcher. After discovering that a group of nonmedical volunteers could identify facial weakness, arm weakness and speech problems, researchers urged the general public to learn the three questions. They presented their conclusions at the American Stroke Association's annual meeting last February. Widespread use of this test could result in prompt diagnosis and treatment of the stroke and prevent brain damage."
(By the way, there are natural ways to prevent strokes, among which I believe FOLIC ACID is one- but that's a topic for a later message!)--'Cheyenne Cin'
we have what i call "crab" spider season here at the moment in
hawaii....they look like little tiny crabs and make three dimensional
webs
with sometimes huge colonies of all ages on one big web....their bite
is
quite toxic compared to others but not too difficult to live
with....it may
itch and be a bother for several days tho....do you have natural
remedies on
your site for what to do after getting a bite????....
----------
Always for bug bites, the best recourse is to use TEA TREE OIL- and
when you aren't wearing lotions, creams or cosmetics anywhere on your
body, also put some DMSO on with it, to 'suck it in'. Whenever you
get a sting or rash from the harshness of DMSO with anything,
just 'soften' it with extra virgin olive oil rubbed on, too. Also,
get clay powder and mix it with apple cider (brown) vinegar, and put
it on top of the bite(s), to draw out toxins, and let dry. Then
gently use warm water on a cloth to remove the clay and vinegar
mixture. There are other good additives for bug bites, but these are
the 'surefire winners'! - Cindy ("Cheyenne Cin")
UN Crime Fighting Treaty Spells Disaster for America http://www.newswithviews.com/socialism/socialism10.htm by Cheryl Chumley ---------------------------- "Research has suggested that lithium blocks the secretion of beta-amyloid in Alzheimer's disease and prevents damage from pre-existing beta amyloid."
By Dr. James Howenstine, MD. May 5, 2004 NewsWithViews.com Conventional medical thinking concerning the brain have always believed that the brain steadily decreased in size with aging and that when brain neurones (nerve cells) died they were lost forever. This explains why elderly persons generally have slightly smaller brains than younger individuals. Preserving And Renewing Brain Cells With Lithium Medical students are taught that there is a slow steady loss of brain cells with aging culminating in gradual shrinkage of the brain. Lithium has long been known to be an effective therapy for Bipolar Disorder (manic depression) when taken in high doses.. However, recent research has shown that low doses of lithium preserve and renew[1] brain cells. Eight of ten persons given lithium showed an increase in brain grey matter of 3 % after only 4 weeks. By promoting brain cell regeneration and increasing brain size lithium can function as an anti-aging nutrient for the brain. Lithium also accomplishes the following benefits for brain cells: Lithium enhances DNA replication which is the first step to formation of new cells
The damaging effects of excitotoxins (monosodium glutamate (MSG), aspartame (Nutrasweet) etc. can be blocked by lithium[2]
Animal research shows that lithium can decrease the areas of cell death after induced strokes by 56 %.
Lithium protects rat brain cells from the increased levels of brain cell death caused by anti-convulsant drugs (Dilantin phenytoin , Tegretol, carbamazepine etc.)
Lithium may protect against adverse effects from mood altering drugs, alcohol, tobacco, caffeine, 'uppers"and "downers", and marihuana all of which cause brain damage with long term use.
Abnormally functioning signaling pathways may become repaired by lithium.
The aluminum felt to be a possible cause of Alzheimer's Disease (AD). is chelated[3] by lithium so it can be more easily removed from the body. Research has suggested that lithium blocks the secretion of beta-amyloid in Alzheimer's disease and prevents damage from pre-existing beta amyloid. Overactivity of the brain cell protein tau contributes to death of neurones in Alzheimer's Disease. Lithium inhibits this tau protein damage and the formation of the neurofibrillary tangles seen in AD. Ten years of research by 27 counties in Texas disclosed that the incidence of homicide, rape, robbery, burglary, arrests for drug possession, and suicide[4] were higher in counties whose drinking water contained little or no lithium. Counties whose drinking water naturally contained higher amounts of lithium had significantly lower rates of all these crimes. These counties with higher levels of lithium in their tap water experienced fewer hospitalizations for homicides, mental illness[5], psychosis, neurosis, schizophrenia, and personality disorder. Low dosage lithium benefits alcoholism and mood disorders seen in heavy users of alcohol and their relatives. This therapy is often obvious to family members[6] when depression, premenstrual tension, temper flareups and irritability cease affecting the individual. Lithium has been helpful in reducing aggressive[7] behavior in children. High dosages of lithium helped two adult women with severe anorexia nervosa[8] regain 26 and 20 pounds in six weeks. Both women experienced improvement in behavioral problems. Low dosages of lithium have been found to be safe.[9] Dr. Jonathan Wright suggests 20 to 30 mg. of lithium aspartate or lithium orotate daily as an appropriate dose to stop brain aging. This is 1/3 to 1/6 the dosage of lithium carbonate used to treat manic depressive disorder. Dr. Hans Nieper of Germany has learned that lithium orotate or lithium aspartate penetrate cells more effectively than lithium carbonate so smaller doses can be used. One tablespoon of flaxseed oil daily along with 400 I.U. of vitamin E ensures that no lithium toxicity can develop. These lithium products can be obtained from Tehama Clinic 425-264-0059. Should Lithium Be Added To The Water Supply In The U.S.? The answer is yes, particularly for parts of the country where lithium water levels are low. Placing lithium in the water supply would almost certainly lower crime rates and would also improve the productivity of many emotionally troubled persons. Is this likely to occur? Probably not because there is no large corporation that would profit from the placing of lithium in water. To understand the political environment surrounding an issue like this it is important to have an awareness of how fluoride was placed in U.S. water supplies. Why did fluoride get placed in U.S. community water supplies? A politically important industry (aluminum manufacture) had an enormous problem disposing of the very toxic sodium fluoride created as a byproduct of the production of aluminum. Other than use as a rat poison, sodium fluoride had no economic value. Was there any evidence that fluoride decreases the incidence of cavities? No, not then or since then. Were any studies conducted to verify if the placing of fluoride in the water was safe for the American public? No. Did anyone know how much fluoride should be added to water? No. The dose selected one part per million[10] was selected arbitrarily. When the legislation to place fluoride into U.S. water supplies was passed every congressman had bottled water placed in their offices. A prominent senator always carried a flask of spring water in his coat pocket when he dined in a fashionable Washington restaurant. He stated to his dinner companions " Not one drop of fluoridated water will ever pass my lips." Such are the guardians of our nation. Since placing lithium in our water could improve general health and decrease the need for pharmaceutical drugs there is little possibility this will occur. Preserving Brain Function An interesting study was done in elderly nuns living in a convent to try to ascertain what factors seem to contribute to declining brain function in the elderly (dementia). What was discovered was that those who were involved in activities that challenged the brain (learning new skills, working crossword puzzles, playing chess, etc.) were less likely to become demented than those who had no interests and were simply vegetating. This fits with "use it or lose it concept regarding brain function in the elderly" which appears to be valid.
Subject: onako-my-kosis (toenail fungus) - how to cure
Are you one of the millions of people who suffer from onychomycosis? That's pronounced: onako-my-kosis. And if it doesn't have a catchy ring to it, it's far more appealing than calling it what it really is: toenail fungus. One of the most common natural treatments for toenail fungus is tea tree oil.. A woman named Lynn says that after trimming her nail back (easy to do when it's in a deteriorating condition), she used a soft toothbrush to apply the oil twice each day. This process took nine months, but the nail eventually grew in just fine. Also, oregano oil! And DMSO added to pull the oils into the toe!- And if you want to 'lighten' it from being so strong, add olive oil to it.
Put eucalyptus oil in 2 cups of boiling water and breath in the steam, this helps with congestion.
Native Americans use Hyssop in tea form as an expectorant and to fight viruses.
Gargle: A mix of water and pure tea tree oil this helps sore throats.
Drink chicken broth and potato peeling broth.
Do not use handkerchiefs, use paper tissues and flush them after use, the cold virus lives for several hours, thus increasing the risk of re infecting yourself.
Wash your hands frequently, this reduces the chances of re infecting yourself and others.
Other homeopathic remedies are: Belladonna; Arsenicum; Aconite; Antimonium tartaricum.
Horseradish is another herb that many use in the kitchen but it also has excellent properties to treat sore throat and upper respiratory tract infections, reduces fever, and expels concentrations of mucus.
Use kava kava as a gargle for soothing and analgesic pain relief. Helps insomnia cause by coughing and sore throat. (More Info)
Myrrh is an antiseptic and anti-inflammatory, very powerful and excellent for chronic sore throats. It acts also as an expectorant and decongestant. It helps cure gum disease.
In Europe is common to see singers use oregano oil to fight respiratory allergies, laryngitis and sore throat, for it's antifungal and antibacterial properties.
Sage is used to cure sore throat, stuffed nose, gingivitis and coughs, is a powerful antiviral, antibacterial and antifungal. Use as a gargle.
Wild indigo is an antiviral and antibiotic for infections, it stimulates the immune system, and cures chronic sore throats.
------------------------------------------------
Did you know that GOLDEN BLOSSOM HONEY is not only for sweetening your tea or favorite cakes? It can be used to make your whole life sweeter by boosting energy, supporting good health and soothing minor cold symptoms. From the ancient Greek fathers of medicine till today, honey has always played an important role in the pursuit of health and vitality.
Hippocrates, the father of modern medicine, realized honey's healing powers in the 1st century BC and prescribed it regularly to his patients for such conditions as skin disorders, sores, ulcers, respiratory ailments and fever. The physicians of Rome, prescribed honey to their patients who had trouble sleeping and even today, we might have a glass of warm milk sweetened with honey to help ensure a restful night.
Honey's Powerful Infection Fighters
Perhaps one of the most ancient uses of honey as a healing agent (as early as 2,500 BC) was for wounds, burns and cuts. As recently as the First World War, honey was being mixed with cod liver oil to dress wounds on the battlefield. It continues to be used by medical professionals in many Eastern European countries to dress wounds today. Honey forms a barrier to help prevent further infection of wounds and burns.
Modern science now acknowledges honey as an anti-microbial agent, which means it deters the growth of certain types of bacteria, yeast and molds. Many properties of honey contribute to its anti-microbial function. Its high sugar content robs micro-organisms of the water necessary for their growth. Honey's low protein content and high acidity restrict bacterial growth by limiting the amount of nitrogen available. The antioxidants found in honey also aid this function.
--------------------------------------
Subject:
Good for Cholesterol, Prostate and probably lowering blood pressure, with emphasis at end on KEFIR
If you want to purchase pills or capsules including Beta Sitosterol, Zinc and Selenium, recommened online is "Beta Prostate" -- and it is also good for lowering cholesterol - provided the diet is also low in fat.
--------------------------------------
Nourishment for healthy prostate- low fat eating, and taking Beta Sitosterol, Zinc and Selenium.
Symptoms of prostate enlargement include frequent and increased urination (especially at night), difficulty in starting and/or stopping urination, sensation of incomplete emptying of bladder, lessening of the force of urine flow, and sometimes accompanying burning sensation. The condition, if left untreated, may lead to bladder and kidney infections.
Diet plays a very important role in preventing prostate enlargement as well as maintaining a healthy prostate. A high cholesterol level is associated with increased risk of prostate disorders. Consider a low cholesterol diet by reducing saturated fats intake and increasing soluble fibre intake such as oat bran, psyllium and pectin. Replace saturated fats with polyunsaturated fatty acids found in flaxseed oil, olive oil, evening primrose oil and fish oil. These essential fatty acids have shown significant improvements in an enlarged prostate.
Men! Do You
Get up nights to go to the bathroom? (This is the biggest and easiest sign of protate problems)
Have trouble getting Your Stream to Start?
Look for a men's room everywhere you go?
Need to "go" so urgently, you can't wait?
Worried about impotence, sexual dysfunction, and cancer?
Most urination problems like those listed above are caused by the natural growth of your prostate. As you grow older there is NO way to stop your prostate from growing bigger. But there is a new discovery, used by then of thousands of men in Europe that will take care of your urination problems.
Beta Sitosterol (- 3000 Times More Powerful than Saw Palmetto, even though found in Saw Palmetto berries)
----Beta Sitosterol also effective in lowering cholesterol
Natural Food Sources:
Beta sitosterol is especially high in soybeans, but is also found in a variety of vegetables, grains, nuts, seeds and fruit.
Sugar Cane extract, after sugar pressed out.
Thus, a standard one-ounce serving of pecans would contain up to 27 milligrams of plant sterols (and possibly as much as 24 milligrams of the well-studied beta-sitosterol.) Both pecans and peanuts (which also were part of the UGA analysis) are concentrated food sources of plant sterols and by increasing consumption of these nuts, a person could easily raise the plant sterol levels in the diet to the point where health effects have been proven, say the researchers. Man-made derivatives of plant sterols, as opposed to the plant sterols found naturally in pecans, are currently being used as added ingredients in several new so-called "functional" foods - foods that provide health benefits in addition to their nutritional content.
Consumption of 2g of Beta-sitosterol, or its esterified hydrogenated product,
can reduce serum cholesterol by 10-20%.
Beta-Sitosterol levels of plant oils
Source
Concentration %
Typical Level
Tall Oil
10 - 20
18
Corn Oil
0.5 - 1.0
0.9
Corn Fibre Oil
10 - 15
12.5
Pumpkinseed oil
0.2 - 0.3
0.25
Saw Palmetto
0.1 - 0.3
0.2
Avocado
0.4 - 0.9
0.5
Olive Oil
0.2 - 0.3
0.2
Rice bran Oil
0.5 - 0.8
0.75
Sources of Beta Sitosterol in NZ
Tall oil pitch
Avocado oil / stone
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The best dietary sources of plant sterols are vegetable oils, seeds, nuts and sterol enriched foods. Most common plant sterols are ß-sitosterol and campesterol. The saturated forms, plant stanols, of these sterols are ß-sitostanol and campestanol. In western diets, the daily intake of plant sterols is about 200-400 mg and plant stanols about 20-50 mg.
ß-sitosterol, and its saturated form, ß-sitostanol have successfully lowered serum cholesterol levels in human trials by restricting the intestinal absorption of cholesterol. The effective dose of these plant sterols and stanols is 1-3 g/day.
Different sources have different plant sterols compositions. For example, tall oil-based plant sterols have high proportions of pure ß-sitosterol and ß-sitostanol and thus tall-oil is probably the best source of cholesterol lowering plant sterols.
Safety of plant sterols
Plant sterols and their cholesterol lowering effects have been studied over 50 years.
Pumpkin Seeds Pumpkin seeds are a “superfood”. The seeds are rich in the amino acids alanin, glycine and glutamic acid, and also contain high amounts of zinc and Omega 3 essential fatty acids. They contain high quantities of protein, iron and phosphorous and even a tablespoon a day would be a good addition to any healthy diet, particularly for vegans and vegetarians. Pumpkin seeds are also low in carbohydrates.
Pumpkin seeds, and the oil they contain, have long been used as folk medicine. Studies have shown that pumpkin seeds may reduce hormonal damage to prostate cells, thus possibly reducing the risk of developing prostate cancer. The seeds have been used to treat urinary tract infections.
Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium. Like most seeds, Pumpkin seeds are especially delicious roasted because roasting helps bring out their natural flavour.
Sesame Seeds The sesame seed, one of the smallest of all the seeds, is packed with goodness - high in protein, iron, zinc, magnesium, calcium and phytic acid. Low in carbohydrates and cholesterol free.
The seeds are an aid to digestion, stimulating blood circulation and benefiting the nervous system. Sesame seeds benefit the body as a whole, especially the liver, kidney, spleen and stomach. Its high oil content lubricates the intestines and nourishes all the internal viscera, produces yin (body fluid) and promotes lactation (for breast-feeding mothers).
There is often concern that vegans do not get a sufficient amount of zinc or iron in their diet. Including sesame seeds in your diet is an ideal way of improving your Zinc and Iron intake.
Sesame seeds help to protect the body from free radicals. Phytic acid could inhibit cancer, specifically of the colon. To get the best from Sesame Seeds, you should chew them well.
Sunflower seeds Mother Nature has created a nutritional “power pack” that is hard to beat in sunflower seeds. Healthy unsaturated fats, protein and fibre, plus important nutrients like vitamin E, selenium, copper, zinc, folate, iron and phytochemicals come wrapped up in this small and perhaps unsuspected package – a sunflower seed.
Sunflower seeds contain both monounsaturated and polyunsaturated fat – the types of fat that may protect the heart. Clinical studies show that higher unsaturated fat diets may be preferable even to low-fat diets because they lower total cholesterol. Almost 90% of the fat in sunflower seeds is good unsaturated fat.
Sunflower seeds are the best whole food source of vitamin E. Vitamin E is an antioxidant that may protect against heart disease by getting rid of harmful molecules called free radicals that can lead to arterioscleroses. Selenium works with vitamin E as an antioxidant and protects cells from damage that may lead to cancer, heart disease, and other health problems.
Sunflower seeds are a good natural source of Zinc, an important mineral vital for keeping your immune system strong, fending off infections and healing wounds.
High in protein, low in carbohydrates Sunflower seeds are an ideal pick-me-up tasty snack.
Consider a low cholesterol diet by reducing saturated fats intake and increasing soluble fibre intake such as oat bran, psyllium and pectin. Replace saturated fats with polyunsaturated fatty acids found in flaxseed oil, olive oil, evening primrose oil and fish oil. These essential fatty acids have shown significant improvements in an enlarged prostate.
The mineral zinc helps to reduce the size of the prostate due to its role in the metabolism of hormones. Food rich in zinc are pumpkin seeds, sesame seeds, yoghurt, eggs, apricots, avocados, guava, meat and seafood (not shellfish, but the fish with scales and fins) . (Also even better than yogart is kefir!)
Pumpkin seed also has similar effects as saw palmetto, largely due to its contents rich in essential fatty acids, zinc and plant sterols, namely beta-sitosterol. Beta-sitosterol has the ability to inhibit the enzyme 5- alpha reductase that is responsible for converting testosterone to DHT. Inhibiting the conversion of DHT within the body means hindering further the enlargement of the prostate.
----------
Other food sources for zinc:
-----
Beef, cooked --- 4 ounces 6 mg
(But red meat is to be eaten only
sparingly and lean!- no beef fats!)
Wheat germ --- 1/4 cup
4 mg
Turkey, cooked --- 4 ounces
4 mg
Lamb, cooked --- 4 ounces
4 mg
Cashews or almonds --- 1 cup
3 mg
Beans (legumes), cooked --- 1 cup
3 mg
Chicken, cooked --- 4 ounces
2 mg
Barley is another source of zinc.
--------------------------
Adult RDA is 15 mg
Zinc helps boost the immune system functioning, tissue repair, and main- taining the systems taste and smell.
------------
Some zinc is always lost in cooking process.
--------------------------------
Selenium:
Good food sources include fish, red meat, grains, eggs, chicken and garlic.
Vegetables can also be a good source if grown in selenium-rich soils.
-------------------------------------------------
For the sake of blood pressure, always check sodium levels in any of these- avoid eating them salted and processed.
Their verified life span in a full physical and mental acuity, lies between 110 - 140 years (the last is not a rare occurrence), they have no cavities, they are free of diabetes, prostate, tuberculosis, digestive disorders, cancers and other common diseases of our highly evolved society. Clearly, prevention and living food is the best thing for health and longevity.
(It mentions good foods and keeping dairy products limited, with the exceptions of yougart and kefir)
----------------
INCLUDING SOY KEFIR is best for prevention of prostate and breast cancers!
---------------
Advice for your blood pressure-lowering diet! Over the past years scientific studies have clearly shown that hypertensive patients do not need to follow a specific diet. A healthy and balanced nutrition, rich in fruit and vegetables, may of itself lower blood pressure. http://www.chd-taskforce.de/heart-healthy/2_Information/koron_Herzkrank/bluthochdruck.html
The Mediterranean diet is therefore rich in vitamins, minerals and fibre and low in sodium.
Fermented milk helps people with lactose intolerance
Drinking kefir, a form of fermented milk, reduces the symptoms of lactose intolerance. People who cannot digest lactose suffer pain and flatulence if they are exposed to milk. Taking yoghurt instead supplies needed calcium and reduces symptoms. Now researchers at Ohio State University think they may have come up with an even better solution - kefir.
They studied 15 adults, having them consume either: milk, plain kefir, raspberry kefir, plain yoghurt or raspberry yoghurt. Compared to those drinking milk, those on both types of kefir or yoghurt reported far fewer symptoms of lactose intolerance. Kefir is made by adding clumps of starchy carbohydrate containing 'friendly' bacteria to milk letting it ferment, and then filtering out the clumps.
The product is slightly tart and has the consistency of liquid yoghurt. The researchers say that kefir contains microbes which carry the enzyme for breaking down lactose. It contains a wider range of bacteria than yoghurt and it's possible it could be even better for your health.
-------------
The goodness of kefir with soy! Kefir made with added soy is designed to give you the benefits of soy and kefir in one drink. With 6.25 grams of soy protein per serving, kefir can contribute to the FDA's recommended intake of soy to help fight cholesterol and coronary heart disease.
FDA's recommended intake of soy: FDA claim regarding soy - Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
--------------
The best source of calcium in the world is nuts!! Believe it or not. Sesame seeds are one of the best.
CALCIUM and KEFIR:
Lactose intolerance doesn’t have to mean less calcium
If you avoid milk and other dairy products because of bloating and intestinal discomfort, you may be missing calcium that you don’t need to avoid.
A recent study in the Journal of the American Dietetic Association looked at people who struggle with lactose intolerance and found that kefir, a fermented milk product, can improve people’s lactose digestion and may be a good way to get much-needed calcium.
Kefir, like yogurt, contains active bacteria cultures that help break down the lactose in the milk. That means people with intolerances can absorb the milk sugar without unpleasant consequences.
If you think you might have lactose intolerance, first keep track of when you eat dairy foods and how you feel. Review your findings with your physician and a dietetics professional, and consider slowly introducing kefir or yogurt into your eating plan. ----------------
Kefir has many reputed health benefits. It has antibiotic and antifungal properties. It's been used in the treatment of a variety of conditions, including metabolic disorders, atherosclerosis, and allergies, tuberculosis, cancer, poor digestion, candidiasis, osteoporosis, hypertension, HIV and heart disease. You might find it odd that that a drink containing yeasts would be good for treating candidiasis but it has been helpful to many people, both by restoring a better balance to the gut flora and because some elements of the microflora will kill off Candida Albicans. Not all yeasts are harmful.
In addition to beneficial bacteria and yeast, kefir contains many vitamins, minerals, amino acids and enzymes. Particularly calcium, phosphorus, magnesium, B2 and B12, vitamin K, vitamin A and vitamin D. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also has an abundance of calcium and magnesium, also important minerals for a healthy nervous system, kefir in the diet can have a particularly calming effect on the nerves.
The abundance of enzymes brings more health benefits, especially to lactose intolerant people, many of whom can tolerate kefir without difficulty, as long as the kefir is raw and not cooked (cooking destroys the enzymes).
------------------------------
Finally, if you want to see all of these messages where email attachments are permitted,
http://biomolecularsciences.com/glutimmune.php ... dairy free naturalsource of Covalent Bonded Glutamine derived from red wheat berries. The Glutamine is connected to other amino acids on an oligopeptide chain ...
This mildly spicy Brassica (the same family as Broccoli, Cabbage, Mustard and Radish...) has one of the greatest flavors on earth! Arugula is a very fast grower which doesn't even need (and should not have) soaking.
Canadian researchers have discovered that the antioxidant content of sprouted Arugula is 2nd only to Broccoli!
Broccoli, Red and Green Cabbage, Oriental Mustard, Cress, Radish, Arugula, Mizuna, Tatsoi
Best anti-wrinkle cream will probably involve fermented milk with the good bacteria for digestion- kefir or plain yogart, with soy, whey- also, whey is included in kefir when you make your own! - and somehow getting the brassica or the young brassica sprouts in. Also, these ingredients are wonderful for EATING.
Here are some frequently asked questions and answers about the product:
I’ve been using retinol and vitamin C for a few months and personally I can’t tell whether or not it’s eliminating wrinkles. Is this a better solution?
We think so. At the 20th World Congress of Dermatology held in Paris in 2002, participants of a study applied oligopeptide to one side of their face and to the other side of their face they applied retinol and vitamin C. Oligopeptide and retinol/vitamin C were applied twice daily for two months to wrinkles and crow’s feet. After one month, the peptide solution thickened skin nearly 1.5 times faster than retinol, and better yet, without the inflammation retinol can cause to sensitive skin. Oligopeptide is the active ingredient in StriVectin.
-------------------------------
So, once you figure out how to keep broccoli leaves from hanging off of your face, you've got it 'made in the shade'!
acetyl-L-carnitine and alphalipoicacid enable ageing cells to produce more energy-- ------------ AlphaLipoicAcid is a powerful sulfur containing anti-oxidant
natural foods contain alpha lipoic acid--
yeast and liver (See below, yeast is particularly brewer's yeast)
Animal tissues that are rich in lipoyllysine include kidney, heart, and liver, while plant sources that are rich in lipoyllysine include spinach, broccoli, and tomatoes. Somewhat lower amounts of lipoyllysine have been measured in peas, brussel sprouts, and rice bran (36). http://lpi.oregonstate.edu/infocenter/othernuts/la/larefs.html#ref36
foodscontainingL-carnitine include fish, poultry, and milk products
Food sources
Meat, poultry, fish, and dairy products are the richest sources of L-carnitine. Tempeh (fermented soybeans), wheat, and avocados contain some L-carnitine, while fruits, vegetables, and grains contain relatively little L-carnitine to the diet. Omniverous diets have been found to provide 20 to 200 mg/day of L-carnitine for a 70 kg person, while strict vegetarian diets may provide as little as 1 mg/day for a 70 kg person. Between 63% and 75% of L-carnitine from food is absorbed, compared to 15%-20% from oral supplements (3, 5)(http://lpi.oregonstate.edu/infocenter/othernuts/carnitine/carnitinerefs.html#ref3). Non-milk based infant formulas (e.g., soy formulas) should be fortified so that they contain 11 mg/liter. Some carnitine-rich foods and their carnitine content in milligrams (mg) are listed in the table below (3). http://lpi.oregonstate.edu/infocenter/othernuts/carnitine/carnitinerefs.html#ref3
Food
Serving
L-Carnitine (mg)
Beef steak
3 ounces*
81
Ground beef
3 ounces
80
Milk (whole)
8 fluid ounces (1 cup)
8
Fish (cod)
3 ounces
5
Chicken breast
3 ounces
3
Ice cream
4 ounces (1/2 cup)
3
Avocado
1 medium
2
American cheese
1 ounce
1
Whole-wheat bread
2 slices
0.2
Asparagus
6 spears (1/2 cup)
0.2
*A 3-ounce serving of meat is about the size of a deck of cards.
Sci-Fit's Whey Amino 1000 is the premiere amino acid formula enhanced with the amino acid L-Carnitine.
(This, demonstrated above, is only shown here as one of the many in the lists of whey sales sits claiming L-Carnitine,
however you don't need to buy whey when you are able to make your own kefir in milk- YOUR OWN whey is superior!)
--------------------
Milk whey- the liquid leftover when making cheese or probiotics, excellent source of L-Carnitine.
All fermented milk products should be considered functional foods. Why? Because they are foods that functions as a health promoting substance. Probiotic supplements can only offer one thing: bacteria. Fermented milk offers so much more than just bacteria: minerals, vitamins, protein, amino acids, L-carnitine, fats, CLA, antimicrobial agents, and much more! Kefir made with kefir grains in milk are the best, and for the L-carnitine, include the milk whey.
---------------------------
Conclusion: For less expensive access to the great combination of alpha lipoic acid and L-Carnitine, you need brewer's yeast, in either tablet or flakes form, combined with kefir made at home from kefir grains in milk with the whey included, and magnesium citrate. You won't have to spend as much money as you would when purchasing the alpha lipoic adic and the L-carnitine, but you will get the same benefits. The milk's calcium is also beneficial combined with the L-carnitine.
Subject: Hyaluronic Acid- Here's another supposedly "FOUNTAIN OF YOUTH" product
Hyaluronic Acid
The article notes that the town doctor attributes the villager's long lives to "starchy root vegetables"-- satsumaimo, a type of sweet potato; satoimo, a sticky white potato; konyaku, a gelatinous root vegetable concoction; and imoji, a potato root. The doctor believes "these locally grown starches help stimulate the body’s natural creation of a substance called hyaluronic acid, or HA
Foods such as satsumaimo, a type of sweet potato; satoimo, a sticky white potato; konyaku, a gelatinous root concoction; and imoji, a potato root.
I have made a short list of some of the more popular items that are either carbohydrate-rich or contain large amounts of gelatinous materials similar to things consumed in Japan’s Yuzuri Hara village. Most of the items are indigenous to the Philippines, but some are more common.
Tukod-langit (Helmintostachys zeylanica): These underground starchy rhizomes (similar to parsnips) are regularly chewed, and the tender leaves make wonderful salads.
Kapaya (Carica papaya): Commonly known as Papaya, this nutritiously sweet, enzyme-rich fruit is abundant and wildly popular with everyone.
Lansones (Lansium domesticum): This whitish-yellow, sugary fruit occurs in bunches, which resemble those of grapes, and are a great favorite with the Filipinos.
Abukado (Persea Americana): Avocados are extensively cultivated throughout the Philippines. Unlike most other fruits, however, they have an extremely high protein content, yet a lower than usual carbohydrate level, since it contains almost no sugar.
Damong-ilalin (Ottelia alismoides): Children frequently seek this carbohydrate-rich fruit, because of its incredible sweetness. Even adults indulge.
Kasui (Anacardium occidentale): This is a very peculiar fruit. The lower part is a large, soft, yellow, juicy, peer-shaped structure for eating purposes that has all the characteristics of a delicious fleshy fruit. The top part is a kidney-shaped nut (similar to an almond), which has an excellent flavor when roasted. These nuts are sealed in cans, or in plastic bags, as a commercial product. The general populace regards them as a great delicacy.
Manga (Mangifera indica): Mangos, with their yellow fleshy fruit, have a very high carbohydrate content and are quite nutritious.
In my own studies, which have been separate from those conducted by others in Japan, I have found that the true secret of the virtually ‘endless’ youthfulness of most Filipinos is their diet-rich foods that automatically trigger production spurts of HA within them.
The Supplement Side of Staying Young:
While many of us could certainly stand for a dietary makeover of some kind, it is not always practical to be the before mentioned foods every day of our lives. Granted that they definitely do boost HA levels within the body, but our own taste buds, brain preferences, and food favorites would not allow this to happen for very long.
So, the next best thing is to strike a harmonious balance between the periodic intake of these foods and additional HA from supplements. Adding HA to the daily regimen will encourage cell renewal, glandular and organ resuscitation, muscle and joint refurbishment, visual regeneration, and skin revitalization. This integrated approach combining nourishing foods and additional help from HA supplements will virtually guarantee the typical man and woman past 40 to continue looking, feeling and exhibiting healthy vibrancy even when they hit 80 and beyond!
The health secret of this Japanese village is reported to be the native sticky starches from sweet potatoes, sticky potatoes and gelatinous root vegetables grown on its hilly terrain, that promote the synthesis of Hyaluronic acid.
10 times the American norm of glutinous or sticky potato starch
( a reliable place to order Vital-H.A. Max Formula )
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Potato starch contains one phosphate ester group per 200 to 400 anhydroglucose units which gives a slight anionic character. GMO potatoes may have starch with a higher number of phosphate groups.
Industrial Potato Starch Production. Fresh potatoes are carefully cleaned before starch extraction. Soil is removed on rotating bar screens. Adhering impurities are removed by intensive washing with water. High speed raspers opens all cells. The starch granules and juice are separated from cell walls (the pulp) on rotating conical screens using undiluted juice as flushing medium. The crude starch milk (starch + juice) is concentrated on hydrocyclones. The concentrated crude starch milk is washed on multi-stage hydrocyclones in countercurrent with water added to the last stage. The resulting purified starch milk has a concentration of 22 Bé. Most of the water is removed on a rotating vacuum filter and the dewatered filter cake is dried in a stream of hot air in a flash dryer. The dried starch and drying air are separated on cyclones and the starch is cooled in a stream of cold air. The cooled dried starch is screened on cyclone screens ready for storage, packing or bulk delivery. The starch yield in a modern process is close to 96% of the granular starch in the raw material and the ratio of process water to potatoes is typical 1:1 - ½:1.
The sweet potato (Ipomoea batatas)--
The sweet potato has become far more important in subtropical and tropical areas than has the Irish potato because it thrives in a hot, moist climate, while the latter requires a cool climate.
The flesh of most sweet potato varieties is white or nearly so. Skin colors range from nearly white through shades of buff to brown or through pink to copper, even magenta and purple. The sweet potato generally contains more starch than the Irish potato, and the starch has properties that are especially useful in many food products and manufacturing processes. As yet, however, the growing and handling of the crop is too costly for it to be produced especially for starch manufacture.
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Russet Burbank or Idaho: A very dry, fluffy, brown-skinned potato with a high starch content; the archetypical American baked potato. Baked Russets make fluffy mashed potatoes. Russets also make fries (chips) with a crisp outside and mealy inside, and are excellent for other fried dishes such as potato pancakes. Don't boil (unless you're going to mash them), as they fall apart.
Russet Burbank (also known as the Idaho potato) - We’re a long, large potato with a rough brown skin and white flesh and numerous eyes. We’re excellent for making chips and for boiling, baking and roasting. (Do not look for shiny skin for starchy potatoes.)
Russets are popular for baking and for French fries. They are large (often up to 18 ounces each) and oval in shape with rough brown skin with many eyes and starchy flesh. Russet Burbank, also referred to as Idaho or russet, is the leading variety.
Posted by: Philofriend zone 5 Central MO (My Page) on Fri, Oct 17, 03 at 10:43
Colocasia are easy to grow, and most varieties spread rapidly. I have C. esculenta 'Black Magic', C. esculenta 'Illustris', C. fallax, and C. affinis 'Jenningsii'. The fallax and 'Jenningsii' are types which stay small. I'm not shipping anymore this year, it's getting too cool, but keep me in mind for spring if you're still looking for some.
What is a Jerusalem artichoke? Grows in all zones except most tropical.
The sunchoke is a vegetable that is actually a member of the sunflower family. Its root consists of an edible tuber whose sweet taste is similar to that of a potato and an artichoke. Also known as the Jerusalem artichoke, it is native to the United States and is commonly grown in Texas.
You can recognize a sunchoke by its resemblance to a white potato except that its outer skin has many bumps on it and is not easily peeled. Although you can choose to remove a sunchoke's outer skin, typically it is kept on and included in the cooking of the vegetable. Sunchokes can be purchased year round in larger supermarket chains and at specialty vegetable markets. You may also be able to purchase sunchoke seeds in home and garden centers in order to grow your own sunchokes at home.
bodyOffer(32219) When purchasing sunchoke tubers for cooking, select only those that are firm to the touch and that do not contain many bruises or marks on them. Also look to ensure that the tubers are not moldy or wrinkled. Once purchased, you can store sunchokes in your home for up to one week provided that the sunchokes remain unwashed and are placed in a plastic bag within your refrigerator. If you want to use the sunchoke a few days after purchasing it and wish to prepare cut slices in advance of using, make a mixture of water and lemon juice and dip the slices into the mixture. Once dipped, place the sunchoke slices in an appropriate container and store them in your refrigerator. Using this method, the sunchoke slices will remain fresh for a quite few days prior to using them.
Sunchokes can be substituted in recipes that call for potatoes. However, they have a more nut-like flavor than potatoes. Sunchokes also have a crispy texture when uncooked and can be used, raw, in recipes as an alternative to water chestnuts. Thus, sunchokes can be used uncooked in salads and in vegetable platters or, they can be baked, boiled, microwaved, fried, added to soups, or sautéed with other vegetables, such as onions and peppers, for use as a side dish.
When using sunchokes, it is important to clean the tuber thoroughly under cold water prior to using. You may also want to use a scrub brush to clean the tuber. Also note that sunchokes do not last as long as a potato when brought home from a store. Therefore, try to us the sunchokes that you have purchased as soon as possible after buying them.
Sunchokes are also a highly nutritious vegetable. For instance, sunchokes do not contain any fat, cholesterol, or sodium. Additionally, they contain traces of iron, calcium, and potassium. They also contain vitamin C. For those counting calories, one cup of raw sunchoke equals approximately 115 calories. Thus, sunchokes are a good dietary food source.
The sunchokes is a unique vegetable that offers an alternative to the potato in recipes as well as a tasty raw addition to salads and other meals. Because of this, the sunchoke will continue to be used as a versatile vegetable in many dishes today.
BotOffer("homecooking")
Title: What is a Jerusalem artichoke? Description: Explains what a sunchoke (also called a Jerusalem artichoke) is and where and how it is grown. Also includes information on how a they are used in cooking.
Jerusalem artichoke is pretty enough for a place in the flower garden providing its rambunctiousness is somehow contained.
Description Jerusalem artichoke is a type of sunflower (http://mail.yahoo.com/config/login?/thismessage:/heli_ann.cfm) that is grown for its edible tuberous roots as well as its pretty yellow flowers. This is a large, gangly, multibranched perennial with rough, sandpapery leaves and stems, and numerous yellow flowerheads. It can get 10 ft (3 m) tall and its branches can spread to nearly as much. They sometimes break under their own weight, and often fall over. The leaves are ovate (broadest below the middle) and 5-10 in (12.7-25.4 cm) long. The flowerheads are 3-4 (7.6-10 cm) across and have 10-20 bright yellow rays. Jerusalem artichoke is quite showy in bloom during late summer and early fall. The edible tubers are produced just below the ground on thin white rhizomes. They are segmented and knobby, 1-4 in (2.5-10 cm) long, and have crisp, white flesh. More than a dozen cultivars have been selected and named. 'Fusau', a French cultivar, has fewer knobs and is thus easy to clean, but some say it isn't as flavorful as knobbier types. 'Maine Giant' produces dense creamy white tubers. 'Golden Nugget' has elongated, carrotlike tubers.
The Jerusalem artichoke's sunny flowers are enjoyed by butterflies and are great for cutting and arranging.
Location Jerusalem artichoke grows wild in North America from Saskatchewan, east to Ontario and south to Arkansas, Georgia and Tennessee. Its original distribution is not clear because it was widely spread by Native Americans who cultivated it for the edible tubers. The original range probably was the northern Great Plains of Canada and the U.S. Jerusalem artichoke grows in moist soils in old fields, along roads and the edges of forests.
Culture Jerusalem artichoke is very easy to grow in almost any loose, moderately well drained soil. They almost certainly will spread out of their original planting, so be prepared to pull up plants that get out of bounds. If you want them to stay fairly neat, they may require staking. Light: Full sun to partial shade. Moisture: Regular garden watering gives the best tuber production, but Jerusalem artichokes can tolerate dry periods if they have to. Hardiness: USDA Zones 3 - 9. Propagation: Propagate Jerusalem artichokes from the tubers which should be planted in spring or soon after the first frost in fall, 3-6 in (7.6-15.2 cm) deep and about 2 ft (0.6 m) apart. After harvest, there are always plenty of tubers still left in the ground, and these will sprout the following spring. Just thin them out as they come up to maintain a spacing of 2 ft (0.6 m) or so. If the ground freezes deeply in your area, you should overwinter your "seed chokes" in a cool, dry place for spring planting.
Usage Jerusalem artichoke is an attractive sunflower that works well in perennial borders and naturalistic gardens. It is a little rangy and awkward, and perhaps not well suited to tidy or formal gardens. Most gardeners relegate them to a back corner of the vegetable garden. The flowers are very attractive to butterflies and the seeds are eaten by finches and other songbirds.
The tubers or 'Sunchokes' of the Jerusalem artichoke.
The edible tubers produced by Jerusalem artichokes are delicious and nutritious. The tubers can be harvested anytime starting about two weeks after the flowers have faded. Expect 2-5 pounds of tubers per plant. Jerusalem artichokes can be stored fresh in a plastic bag in the refrigerator for several weeks, but it's better to leave them in the ground until you need them. Jerusalem artichokes are a pain to clean. They must be brushed and scrubbed under running water to remove the sand and dirt that hides among the knobs and folds, but they do not need to be peeled. Raw Jerusalem artichokes have a sweet nutty taste which has been likened to Brazil nuts. They are especially good grated into fresh salads, and are a perfect snack for dieters. Boiled and mashed they are rather similar to potatoes, and can be used like potatoes in most recipes. Jerusalem artichokes make delicious French fries. The British make a creamy soup from them. They are excellent pickled. Roast Jerusalem artichokes as you would potatoes with fowl or meat. Bake with cream and cheese for a delicious (and decadent!) scalloped au gratin. Be careful not to overcook; Jerusalem artichokes will collapse and turn mushy within just a few minutes after they are fully cooked through. See Elizabeth Schneider's Uncommon Fruits and Vegetables (http://mail.yahoo.com/config/login?/thismessage:/bookshop/profiles/r0688160646.htm) for several exciting Jerusalem artichoke recipes.
Unlike potatoes, Jerusalem artichokes do not contain starch, but instead inulin, which is a type of fructose, a natural sugar. Inulin tastes sweet and satisfies like starch, but is not digested and can be tolerated by diabetics. Jerusalem artichokes average less than 120 calories per cup. Although some people are uneffected, Jerusalem artichokes can cause extreme flatulence in others. (Perhaps this statement should be under "Warning", below?)
The Jerusalem artichoke is Steve's vegetable garden must be continually managed to keep it from taking over.
Features Jerusalem artichokes were cultivated by Native Americans who introduced them to the first white settlers in the early 1600s. The French explorer Samuel de Champlain, reported that they tasted like artichokes. They were quickly accepted back in Europe and the Italians called them girasole articiocco, meaning "sunflower artichoke." Apparently "Jerusalem" is a corruption of the Italian name, and has nothing whatever to do with a city in the Middle East. The French name, topinambour derives from a tribe of Brazilian Indians who were taken to France about the same time as the vegetable. Nowadays the tubers are sold in produce markets and healthfood stores under the names, "sunchoke" or "Sun Root." Jerusalem artichoke is the only vegetable of any consequence to come from North America. (Potatoes (http://mail.yahoo.com/config/login?/thismessage:/ref/s/sola_tub.cfm), tomatoes (http://mail.yahoo.com/config/login?/thismessage:/ref/l/lyco_lyc.cfm), corn and peppers( http://mail.yahoo.com/config/login?/thismessage:/ref/c/caps_spp.cfm) all originated in Central or South America.) When potatoes were finally accepted by the Europeans in the 18th century, Jerusalem artichokes went out of favor, and have remained a rather minor vegetable ever since.
WARNING Jerusalem artichoke can become weedy and invasive. -------------------
Jerusalem artichoke (Helianthus tuberosus) is a member of the sunflower family. It is neither from Jerusalem nor an artichoke, and derives its name from the Italian girasole, which means “turning toward the sun.” It is very different from the globe artichoke commonly seen pickled in the gourmet section of supermarkets. The edible part of the plant is the root or tuber, which resembles a small potatoe when mature. Young immature tubers are elongated white roots. The plant usually has several tubers clustered at the base of each stem. The plant is tall, upright, and somewhat bushy with bristly woody stems, green pointed leaves, and yellow sunflower-like flowers. Jerusalem artichokes can be eaten fresh or raw, cooked similar to potatoes, or pickled. The tubers can also be fermented to produce alcohol.
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The leaves are "hairy" like sunflower or squash leaves.
I bought one last winter from the local farmers market and cut it up into four little pieces and planted them. Now they are taller then me at about 5and1/2 feet tall and growing more daily. INVASIVE??? Yikes! I have them planted in my good veggie bed...
Its name, Jerusalem Artichoke, does not, as it seems, imply that it grows in Palestine, but is a corruption of the Italian Girasola articiocco. The North Italian word articiocco comes through the Spanish, from the Arabic Al-Kharshuf. False etymology has corrupted the word in many languages: it has been derived (though wrongly) in English from 'choke' and 'heart,' or the Latin hortus, a garden, and in French, the form artichaut has been connected with chaud, hot, and chou, a cabbage.
However you like it, it is a very beautiful and easily grown plant. It is enough to forget a small piece of the root in the soil in autumn, and you have a new plant in the spring. One can say that the only way to get rid of the artichoke is to move to another place. There are several varieties, of which the most important are the late (or never) flowering, and the early flowering which flower in august -september. There are also different types of tuber foms. Some are quite smooth and easy to peel
The tubers grow best in late autumn, why it is best to let the stay in the ground as long as possible, at least until the leaves have wilted. The tubers are hardy and will keep well in the ground throughout the winter, but in hard frost, they are nearly impossible to dig out. A layer of straw will prevent this problem. If you harvest the tubers, they will easily dry and become soft. The best way to keep them is in moist sand, the same way as carrots.
Here are some pictures of my artichokes. (Lots of pictures)
The plants can be over two meters in height if they get enough food and water. They are very good for lee-planting. Make a 'heat pocket' with artichokes in the wind and tender plants in the lee!
If you just take the tubers you need and leave the rest in the ground, you will soon have a thick hedge of artichokes!
This variety flowers in august -september with flowers that shows its kinship with sunflowers.
They can also be cut and taken in as ornamentals. The bees like them too.
In the late autumn, the artichoke tubers grow at best, but as the frost has made all the leaves wither, you can start harvesting them. The best is to let them stay in the soil until needed, but if you expect hard frost, you can take up some of them and put them into a box of sand in the cellar. You can also cut the stalks and put a thick layer of straw over the plants, so you can go on harvesting in the winter.
It use to be plenty of tubers on each plant. The tubers under two-three plants are often enough for a dinner.
The tubers are very uneven and soily. The first thing to do is to carefully rub off all the soil and rinze them in water.
If you try to peel them like potatoes, you usually end up with very little. After the cleaning, you boil them until they are soft.
When they are soft, you mash them in a sieve (or in a trough for apple mashing), so the soft flesh will pass into the underlying bowl.
You can find out what plants are native to your land easily: Lady Bird Johnson Wildflower Center (formerly the National Wildlife Research Center) offers a searchable native plant database, as well a searchable state-by-state resource guide.
Jerusalem artichokes have never grown in Jerusalem and are not artichokes . . . so some terrific word corruptions must have occurred somewhere along the way. Possibly the reputed Indian custom of boiling the plant's sunflower-like heads and serving them with marrow influenced the pioneers to call it an artichoke, but the best part of the Jerusalem artichoke is the potato-like tuber that grows on the roots.
This tuber has some interesting qualities. If left in the ground where it grows, it will keep right through the winter. Thus it can be harvested in early spring as well as in the fall . . . which is especially welcome since early spring is a rather difficult time to find root crops. The second important quality is that it has most of its available starch in the form of inulin which is definitely more useful than common starch (especially to diabetics and dieters).
The tubers from Jerusalem artichokes taste a lot like arrowbead to me and I treat them almost the same. I dig the root bulbs in late October, wash them well and immediately peel and slice a few into salt and vinegar. These sliced tubers are placed in the refrigerator overnight and allowed to crispen. We serve them for meals the next day as cucumber slices are usually served and even eat Jerusalem artichoke sandwiches by placing the slightly pickled slices between slabs of buttered whole wheat bread. The slices also make a good addition to any raw salad.
Jerusalem Artichoke. You learn that it's common along roadsides and railroad tracks and that the Indians used to boil its potato-like tubers as an important food. You see that the Jerusalem Artichoke before you is about seven feet tall, and has several sunflower-like "blossoms," each with many bright yellow "petals" radiating from the center. You leave thinking that now you know the Jerusalem Artichoke. (You dig up a plant looking the right way, but there are no tubers. The problem is that also growing in your area there are the Rough Sunflower, the Pale-leafed Wood Sunflower, the Saw-toothed Sunflower, the Giant Sunflower, and several other sunflower species, all growing to seven feet, all with yellow "petals" radiating from the "blossom" centers, but these species seldom or never produce edible tubers.
In other words, the plant world is organized in such a way that sometimes plants are so unique in their appearance that you'll never misidentify them, even when they have no blossoms, but, more frequently, plants have look- alike relatives that may or may not possess the qualities in which you're interested.)
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Jerusalem artichoke -- Helianthus tuberosus
Quick ID: Course shrub up to eight feet tall with rough leaves and stem. Flowers are daisy like, yellow; leaves are alternate arranged ovate and tapering.
Range: Established from old gardens or naturalized in many areas.
Human Uses: The carbohydrate insulin, is digestible, by persons who can't digest other starches, harvest in spring before new sprouts grow.
Recipe from I Eat Weeds by Priscilla G. Bowers Usage : Use the tubers as a potato substitute, eaten raw, pickled or sliced into a salad. Most health food stores sell artichoke spaghetti, macaroni and noodles, which are every bit as tasty as regular pastas, but not as starchy.
I swear by this stuff- it puts the GOOD BACTERIA in you for digestion, and I have some extra KEFIR GRAINS, so might consider sending some around. It's so easy to do, and far better than yougart!--Cindy
The benefits of consuming kefir regularly in the diet are numerous. Easily digested, it cleanses the intestines, provides beneficial bacteria and yeast, vitamins and minerals, and complete proteins. Because kefir is such a balanced and nourishing food, it contributes to a healthy immune system and has been used to help patients suffering from AIDS , chronic fatigue syndrome, herpes, and cancer. Its tranquilizing effect on the nervous system has benefited many who suffer from sleep disorders, depression, and ADHD (attention deficit hyperactivity disorder). The regular use of kefir can help relieve all intestinal disorders, promote bowel movement, reduce flatulence and create a healthier digestive system. In addition, its cleansing effect on the whole body helps to establish a balanced inner ecosystem for optimum health and longevity.
Kefir can also help eliminate unhealthy food cravings by making the body more nourished and balanced. Its excellent nutritional content offers healing and health-maintenance benefits to people in every type of condition.
Moreover, kefir’s low lactose content makes it suitable even for people with lactose intolerance.
Kefir has many reputed health benefits. It has antibiotic and antifungal properties. It's been used in the treatment of a variety of conditions, including metabolic disorders, atherosclerosis, and allergies, tuberculosis, cancer, poor digestion, candidiasis, osteoporosis, hypertension, HIV and heart disease. You might find it odd that that a drink containing yeasts would be good for treating candidiasis but it has been helpful to many people, both by restoring a better balance to the gut flora and because some elements of the microflora will kill off Candida Albicans. Not all yeasts are harmful.
In addition to beneficial bacteria and yeast, kefir contains many vitamins, minerals, amino acids and enzymes. Particularly calcium, phosphorus, magnesium, B2 and B12, vitamin K, vitamin A and vitamin D. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also has an abundance of calcium and magnesium, also important minerals for a healthy nervous system, kefir in the diet can have a particularly calming effect on the nerves.
The abundance of enzymes brings more health benefits, especially to lactose intolerant people, many of whom can tolerate kefir without difficulty, as long as the kefir is raw and not cooked (cooking destroys the enzymes).
Kefir is a unique fermented milk drink, more correctly healthy food, used for generations in Asia and revered for its health promoting properties. Real kefir can be produced only by traditional methods at home and only from original grains. These original grains, slightly yellowish "cauliflower" like things, are cca 5000 years old bacterial culture originating either from the Caucasian Mountains or monasteries in Tibet. These real kefir grains are complex symbiotic colony containing more than 35 probiotic bacteria proven highly beneficial to humans.
In the Caucasian Mountains is a legend Mohammed gave kefir grains to the Orthodox people. The "Grains of the Prophet" were guarded jealously since it was believed that they would lose their strength if the grains were given non-believers. Kefir grains were regarded as part of the family and tribe's wealth and they were passed on from generation to generation as a well-guarded secret. For millennia, the people of the Caucasus enjoyed this healthy drink without sharing it with anyone else they met. Some other people from the West occasionally going to the Caucasus region heard strange tales of this unusual fermented beverage, which was said to have 'magical' properties on wellbeing. Even Marco Polo mentioned kefir in the chronicles of his travels. However, kefir was unknown outside the Caucasus for all the time until the end of nineteen century when news spread of its successful use for the treatment of tuberculosis, intestinal and chronic diseases. At this time Caucasus region was under control of Russia and the Russian doctors working there had first hand experienced that kefir was greatly beneficial to human health. Professor Dr. Kanschlikow devoted a large part of his life to kefir research and in 1893 published first scientific study of the healthy effects of kefir. Although Russian working in Caucasus were able to occasionally drink kefir, kefir grains were impossible to get.
However, the members of the All-Russian Physician's Society were determined to obtain kefir grains in order to make kefir available to their patients, and developed plan to get kefir grains. One young and beautiful girl, Irina Sakharova, was given this mission. She was sent to Kisslovods and then to the court of a local prince, Bek-Mirza Barchorov. She was instructed to charm the prince and persuade him to give her some of the best kefir grains kept in their ruling family for centuries. Unfortunately, it didn't go according to plan. The prince, fearing retribution for violating religious law, had no intention to give away any "Grains of the Prophet". However, he was very taken by the beauty of young Irina and didn't want to lose her either. After some adventures and dangers, Irina succeeded and in September 1908, she returned to Moscow with a cup of real kefir grains. Today, most of the real kefir grains around the globe, are babies of Irina's original cup of grains. Smaller kefir grains originate in Tibet and are common among kefir lovers too.
You may be familiar with commercial "kefir" available in some grocery stores; that's an enhanced version of buttermilk, NOT the real kefir. Many attempts were made to produce kefir commercially; all have a long way to go to be close to the real kefir. The real thing with uncountable health benefits, is still ONLY the traditional home brew made from the original Caucasian kefir grains of Irina - but you can not buy these grains in any store anywhere. They are NOT for sale. The original Irina's grains are kept alive and cared for with love by a devoted group of people. These people believe that greedy humans can not imitate God, therefore, they will be forever unable to commercially duplicate the full extent of healing properties of the real kefir grains. For this reason, the real kefir grains are passed around the globe for free to whoever needs it or believes in it - it is like a chain love letters from one person to other person - with love and wishes of good health. However, although the grains are free, you pay symbolic price of $15.00US for 1/4 of a teaspoon - it is an appreciation for previous care, cost of milk and/or shipping. This graceful attitude is to honor the original belief that humans have no right to monetary gains from the true gift of God.
Please accept the real kefir grains as a precious living beings. Love them, talk to them, handle them gently, feed them regularly and they will pay you back with your health. When you take loving care about them, they will be with you for the rest of your life and you will be the one who benefited most.
IMPORTANT PRECAUTIONS
* ALWAYS USE ONLY CLEAN AND CLEAR PLASTIC OR GLASS CONTAINERS, CLEAN PLASTIC OR WOODEN SPOONS AND CLEAN PLASTIC OR BAMOO STRAINERS!
* ALWAYS KEEP ALL THE UTENSILS CLEAN, WASH THEM ONLY IN NON-CHLORINATED WATER, DRY WELL WITH NATURAL COTTON, AND NEVER USE ANY SOLVENTS OR DETERGENTS!
* NEVER LET THE GRAINS COME IN CONTACT WITH CHLORINATED WATER!
* NEVER SUBJECT THE GRAINS TO COLD BELLOW ZERO CELSIUS! (32 degrees F)
* NEVER SUBJECT THE GRAINS TO HEAT ABOVE FORTY CELSIUS! (104 degrees F)
* NEVER LET THE GRAINS TO GET IN CONTACT WITH ANY METAL!
* NEVER LET THE GRAINS ON DIRECT SUNLIGHT!
* NEVER LET THE GRAINS WITHOUT FOOD!
* NEVER SQUEEZE THE GRAINS!
>>>>> IF YOU DO ANY OF THE ABOVE, THE GRAINS WILL DIE! <<<<<
EFFECTS OF KEFIR From experience of generations, here are some of the properties possessed by the real kefir.
* Regulates the body's immune system and improves resistance to diseases. * Regulates the blood pressure, blood sugar and cures diabetes. * Heals the lungs, bronchitis, tuberculosis, asthma, allergies and migraine. * Has a positive influence on the heart and blood, heals circulatory conditions. * Heals various eczema, all skin disorders and leads to cure of acne. * Heals the kidneys, the urinary tract and protects prostate. * Has a positive influence on cholesterol, osteoporosis and rheumatism. * Supports enzymes production and heals the pancreas. * Improves the liver and gallbladder, regulates bile production, influences positively hepatitis. * Regulates metabolism, digestion and heals diseases of the colon. * Heals colitis, diarrhea, catarrh, reflux, leaky gut syndrome, candidasis and more. * Rebalance the intestinal flora and stomach acid, heals duodenum and cures ulcers. * Produces its own antibiotics, eliminates unfriendly bacteria, cures internal and external inflammations. * Heals lactose intolerance and provides full digestibility of milk based products. * Produces own anti-cancer compounds, prevents metastasis, and leads to cure. * Slows the aging process, smoothes and improves skin, hair and muscle tonus. * Reduces anxiety, depression, increases energy and feeling of wellbeing. * Produces all necessary vitamins and beneficial bacteria needed for our healthy daily life.
Almost century of scientific and medical research confirming the above is available from Diary Research Institute in former USSR. With the worldwide cost of medical care getting inflated by chronic diseases, real kefir is gaining popularity not only for its health benefits, but also for its effects in lowering medical cost. With increasing resistance to antibiotics, intensive research of the real kefir is conducted in Europe and Japan. The results are supporting the experience of generations.
WHAT YOU WILL NEED BEFORE YOU START
* One 1.00->1.50 liter mixing bowl with opening similar to the diameter of strainer. * One plastic strainer for vegetables with holes about 2-3 millimeters wide. * Two 1.00 liter clear glass/plastic containers with wider opening and a lid. * One cooking thermometer, better digital * One set of plastic measuring cups. * One plastic or wooden spoon. * One flexible scraper.
WHAT MILK TO USE
The best is raw goat milk from certified organic farm. However, pasteurized cows milk with 2%-9% fat content, works also fine. There is also possibility to produce non-milk kefir, but that's another story.
FERMENTATION TIME
Kefir production and taste is matter of balance between following factors: ------ the amount of grains more grains = use more milk or set for less time ------ the activity of the grains less active = use less milk of set for longer time ------ the amount of time less time = use more grains or use less milk ------ the temperature warmer = the faster the grains work and grow ------ tightly closed lid or loose lid tight = carbonated, loose = non carbonated
In addition to temperature, a pinch or two of unrefined cane sugar helps the grains to work and grow faster. With established grains and right balance of factors, common time to full fermentation is around 24H. When you will be more experienced, you will know how to adjust the factors and get always the same quality of kefir you like. The kefir grains grow best when they have steadily their spot in your room, when frequently agitated during a day, when grains to milk ratio is between 1:20>35, when room temperature around the glass container is about 25Celsius and when there is not much of direct light. Should you wish to slow the fermenting process, do not add the sugar and keep temperature around the container about 15C.
WHEN IS THE KEFIR READY
You can tell by the level of coagulation. The last place of coagulation is at the bottom of the glass container; you should see curds and whey separate into layers and pockets. When you turn the container around, if the coagulated bottom moves as milk, it is not yet ready. When the coagulated bottom will be firm as a thick jelly, not much moving, it is ready. It may be tricky when without experience, but within a week or two, you will find out when kefir is ready. The longer fermentation time, the sourer the kefir is. If you are in drinking kefir for eliminating lactose intolerance, you will need to ferment close to 36H. However, never drink a kefir fermented over 48H, it provides a serious constipation! With 12H of fermenting, it works like a gentle laxative, 24H gives fully fermented balanced kefir. Overfermenting is not advisable, since kefir pH becomes too acidic and growth of grains slows. Normally, the grains tend to double in size about every 20 days. When you will have more than you need, offer some to your friends or anyone around the globe who may need their miraculous power. When you do so, always supply with the grains the Kefir Manual and ask for the symbolic monetary donation.
BREWING INSTRUCTIONS
For start, you should have about 1/4 of teaspoon of real kefir grains, either fresh or suspended for shipping. If fresh, put them in milk and they will continue to work right away. If suspended, put them in milk too, but they will work slow since there is activity recovery time about 4-7 days. If they come in winter, use glass thermometer (for children) to find their temperature. Warm 1 cup of milk (2% or 3.6%) to the same temperature (that's why you have cooking thermometer) as the grains have. Add to the milk a pinch of unrefined cane sugar, mix to dissolve. Pour the warm milk to the glass container and move carefully the grains there. Cover the glass container with a lid, and place it to a warm (22-25C) and slightly dim spot.
Every few hours agitate/shake gently the glass container for a few seconds to move fresh milk to the grains. Never place the glass container in a fridge or on a direct sunlight! When you see on the bottom of the glass container that the milk is clearly separated into whey and curds (this may take more than 24H for the first few batches) shake again to mix the whey and curds into homogenous liquid. Then is time for first milking!
Take the glass bowl, place plastic strainer on it and pour the whole content of the glass container to the strainer. Shake the strainer to separate the thick curds from the grains. The slightly yellow things in the strainer are your kefir grains. Gently separate the grains from the curds and place the curds into the glass bowl. What is in the glass bowl is your first batch of kefir. However, do not drink this first kefir. Take from it about half of its volume, return it back to the glass container and throw away the rest of the first kefir. Then add to the returned kefir 1 1/4 cup of new milk (warm around 20-22C), then move grains gently with a spoon from the strainer to the glass container. Cover with a lid. Now you are brewing your second batch!
Again, every few hours shake gently the glass container. When the whey and curds clearly separate on the bottom, proceed as above. This second batch is drinkable. However, the right kefir will come after the first 4-6 batches. For the first batches, the ratio between grains and milk should be 1 part of grains to 20 parts of milk. Later, when your grains will adapt to their new home and your love, you may achieve ratio up to 1:60 for 24H fermenting. With all the next batches, follow the above procedure. In principle, always return about 1/2 of the kefir back to the glass container (don't forget the grains!) and add the same amount or more of milk warm between 20-22C. Those of you, who are into kefir drinking for eliminating candida overgrowth, may be scared to death learning that kefir culture contains also candida yeast. Don't panic, all is OK! The candida yeast in kefir is a vicious cannibalistic sister of the infamous Candida albicans! In addition to it, the kefir culture contains host of other microorganism and all of them eat Candida albicans 24H per day. All available scientific research and uncountable personal experiences confirm that drinking kefir will free you (with no side effects) form burden with candida overgrowth. This leads one more bit of information - yeast in kefir produce CO2 gas and with tightly closed or locked lid, the fully filled container may explode. If you wish to use very tight lid, never fill the glass container more than 2/3 of its volume. With a tight lid, you get carbonated kefir. With lose lid, you get flat kefir.
DRINKING KEFIR
Small glass, 3/4 to 1 cup daily, preferably after the evening meal, is a common prevention drink. Kefir is not only special nourishment, but also a special medication. If kefir drinking is intended for treating serious diseases, it is advisable to change diet to living foods, then detoxify and cleanse the body, liver, kidneys and bowels. This greatly increases effects of healing properties of kefir. For candida overgrowth or general disorders of colon, take 1 cup first thing on the morning and 1 cup one hour after supper for 3 days, then for 3 days take no kefir. Apply this on and off regime for 3-4 weeks. If no relief was obtained, you may gradually double dosage and continue for 3 months or more. However, even when you will have kefir pause, the grains don't pause. You must regularly milk the grains and feed them as if you would need to drink the kefir! The same on and off regime applies to eczema, skin problems, acne, allergies, arthritis and so on. When chronically ill with a serious disease, again, the same regime applies. Start with 1 cup first thing on the morning and 1 cup one hour after supper. Within a week, gradually increase to 2 cups & 2 cups per day. At this time you may experience body rash or shingles, however, gradually increase to 3 cups & 3 cups per day and continue for at least 6 months. If wasting continues, gradually increase to 4 cups & 4 cups per day for 20 days then do not drink kefir for 10 days. Then drink 20 days. Apply this potent on/off regime for the next months. Although there are many documented studies that kefir is able to miraculously heal even gravely ill, kefir is a gift of God, not omnipotent God.
For generations, the people from Caucasus give kefir to newborns as a substitute or addition to mother's milk, they also drink pure glacial water; breath unpolluted air, eats living foods and thickened kefir as bread or dessert. Their verified life span in a full physical and mental acuity, lies between 110 - 140 years (the last is not a rare occurrence), they have no cavities, they are free of diabetes, prostate, tuberculosis, digestive disorders, cancers and other common diseases of our highly evolved society. Clearly, prevention and living food is the best thing for health and longevity.
WITH LOVE AND WISHES OF GOOD HEALTH !
These Frequently Asked Questions (FAQs) provide quick, general guidance to kefir, so beginners can quickly get familiar with the main issues involved in preparing and drinking kefir. More detailed information is available on the internet, especially at Dom’s Kefir in-site. Make sure you visit his site if you want detailed information on what kefir is, its origins and how to brew kefir etc. One of Doms' sites also features a much more extensive FAQ page: http://users.chariot.net.au/~dna/kefir-faq.html.
A. Kefir is a healthy fermented dairy drink, similar to yoghurt but slightly tangier. While yoghurt usually contains only two or three strains of bacteria, kefir contains a much wider variety of friendly micro organisms, including beneficial yeasts.
A. *Real* kefir is kefir prepared in the traditional fashion, starting with kefir grains. Store bought kefir, on the other hand, is produced by culturing pasteurised milk with a limited number of cultures, which are strategically selected to imitate the flavour and texture of the real thing, but with limiting properties. In particular, commercial kefir cannot be used to make new kefir on a continuous basis, because the culture eventually loses viability. Kefir grains, instead, can continue producing new kefir on an indefinite basis.
A. Kefir grains are colonies of micro organisms living together [symbiotically] to form a polysaccharide mass, which grows and forms into lumps similar in appearance to boiled cauliflower rosettes. Grain size varies from the size of wheat kernels to that of a golf ball or larger. Once placed in fresh milk, the grains [also called mother-culture], transform the milk into kefir in about 24 hours. The same grains (or culture) are used for the next batch, and so on.
The grains originated in the Caucasus region, where local peasants have been using them for centuries - perhaps up to two thousand years. They are said to have been a gift from Allah to the mainly muslim populations of the area. At the beginning of the 20th century, Russian nobel prize winner E. Mechnikov "discovered" the grains and described their properties.
Kefir has many health benefits. In a nutshell, these benefits could be divided in two groups:
1. The grains contain a vast amount of micro-organisms from 4 genus groups, including lactic acid bacteria and yeasts. This microflora is very compatible with the needs of our body. The kefir micro-organisms can help stabilize the balance of the digestive tract, as well as ensure better digestion and fight off harmful bacteria, yeasts and viruses [including those which cause stomach ulcer, diarrhea, and yeast infection]. Drinking kefir has proven to stimulate the immune system and can help the cell of the body to increase production of interferon [virus controlling agent]
2. Kefir has a second range of benefits: the friendly micro-organisms digest the milk – breaking down substances like lactose into more digestible and favourable substances, including lactic acid. Kefir micro-organisms produce lactase, an enzyme which breaks down lactose [milk sugar], which the body is able to assimilate and use to further break down any milk-sugar left in kefir. Among the substances produced by the the micro-organisms of grains is "Kefiran", a polysaccharide found to prevent and even cure some forms of cancer in mice.
A. You can ask people on this group to assist you, making sure you mention the town or area you live in so people nearby can respond. Also, check out the Clarkson database for a source near you. This database lists many mainly US people who are willing to share their grains.
Alternatively, it might be also possible to post an announcement at your local nature shop, if they have a public bulletin board.
A. Basically, just put two or three tablespoons of grains in a half litre [1 pint] of milk (preferably fresh, but in an emergency sterilised milk will do), and leave at room temperature for 24 hours. For greater or smaller quantities, vary the proportions accordingly. Unlike yoghurt, the milk does not need to be heated. Nor does it need to be boiled first. Actually, brewing at a cooler temperature makes a smoother kefir [but takes a little longer to brew]. Once the kefir is ready, strain through a plastic colander or sieve and plop the grains into more fresh milk to prepare the next batch. This process is simply repeated.
For more details, including tips on handling utensils etc.:
A. While cleanliness is always important in the kitchen, it is not necessary to maintain a sterile environment, since the grains are hardy and survive well in a “normal” kitchen environment. However, try and avoid non-stainless metal utensils, because the acidity of the kefir could cause corrosion. To avoid problems, you could opt to use only plastic or wood.
A. This is not necessary. But if you really want, you can “fast” the grains by placing them in filtered water for one day. The grains are then strained and placed directly in fresh milk to prepare kefir as usual. This can be performed once weekly, fortnightly or monthly. The water strained from soaking contains Kefiran, a unique healthy polysaccharide native to kefir grains. We refer to the strained solution as “Kefiraride”, which has a variety of applications.
A. Some people have an initial reaction, similar to the Herxheimer reaction. This reaction – ranging from slight stomach cramps to diarrhea, and even vomiting – may be attributed to rapid changes in the intestinal microflora due to the new micro organisms introduced through drinking kefir. In most cases, individuals find that symptoms clear up after a short period of time. Newcomers to kefir who experience such problems should let the reaction pass over, then begin taking small amounts of kefir, for instance a couple of tablespoons of kefir daily, increasing by one tablespoon daily.
A. As much as you feel comfortable taking. Many people have a cup in the morning and one at night before bed. Some enjoy a small glass of kefir before each meal. One word of caution: like yoghurt, kefir contains lactic acid bacteria which can favour tooth cavities, so be sure to rinse your mouth or brush your teeth after taking some.
A. Yes, healthy kefir grains should grow by 5 to 15 % daily [by weight]. This enables generous people to share extra grains with others who are interested in the preparing the drink fro themselves. For additional tips on what to do with growing grains, check out:
A. Yes! Grains contain many beneficial properties. A Japanese study showed that among mice that had been inoculated with cancer and later fed with kefir grains, cancer growth stopped and even receded. For further details including recipes, check out:
A. Avoid exposing them to excessive temperatures, since some of the micro-organisms are quite sensitive to heating above body temperature. As a rule of thumb, milk that is too hot for you to put a finger in it, will surely kill your grains.
A. This might happen especially if you covered the jar with a cloth, which might favour certain mold spores or weed micro-organisms to fall in the kefir. Simply strain the grains and rinse them in filtered water. “Fast” them in plain water for 24 hours in the fridge. Rinse the grains with fresh water and place them in fresh milk. You might want to discard the first batch of kefir, since it might still taste unusual. The second batch of kefir should be good enough to drink.
you are lactose intolerant: in that case, leave your kefir to ripen one more day before drinking it. This will give time for the kefir bugs to digest more of the lactose in the milk. For more info: http://users.chariot.net.au/~dna/Makekefir.html#Storing
OR
you are allergic to casein (the protein in milk). In such cases you might try different milks (goat's and sheep’s milk is less allergenic than cow’s), or you might have to avoid dairy altogether, in which case you should read the next question.
A. Yes, with some adjustment, you can use just about any non-dairy milk. The only drawback is that the grains will not be able to grow any longer, because they need their native dairy medium to grow. For more details on non-dairy kefir, check out Dom’s alternative milk kefir page:
A. It's Italian for water kefir [in Italy this form of kefir is more popular than milk kefir]. It is thought it was originally obtained by adapting some milk kefir grains to a new, water-based medium. It can be made to be fizzy and mildly alcoholic.
For more information on water kefir and the unique kefir grains to produce the beverage, check out:
A. Water kefir is made by adding sugar, lemon juice and a dried fig/plum/date/apricot etc. to water and special crystal-like water kefir grains, which are quite different than milk kefir grains.
For more information on how to prepare water kefir:
A. Water kefir can be prepared with milk kefir-grains. Use only a portion or extra milk-grains for this. First rinse the grains with filtered cold water and place them in a 5 to 10 % sugar solution. Add some lemon slices and brew for 48 hours at room temperature. Initially, the grains will take up to 4 days to begin brewing the new form of kefir. This is normal since they have to get used to the new medium. Please note that once converted to water, milk grains will stop growing and will no longer be able to produce milk kefir any more. So make sure to only use extra grains to make the water version, and always brew the two types separate from each other.
A. If using milk kefir grains transferred to a water media, then it is suggested to feed the grains with a variety of different sugars. This helps maintain a diversified microflora in the kefir. Instead of dried fruit, you can add fresh fruit. The lemon keeps the solution slightly acidic and produces a lemonade-like flavour. Different fresh fruits will produce water kefir, which retains the flavour of that fruit.
A. Yes, there are two things that one must be aware of:
1. Kefir d'acqua is a fizzy drink. If you brew it in a tightly sealed jar, pressure will build up pretty fast. It is important to use a strong enough vessel to withstand the pressure, but especially to leave plenty of room in the jar for the gas to accumulate. Typically, you should leave your jar half full with the kefir ingredients.
2. Kefir d'acqua is a mild alcoholic drink - it may contain between 0.5 to 3 % alcohol per volume [depending on the amount of sugar and fermentation time]. So it might not be advisable to give to small children, or animals, and one should be careful when driving a car to avoid accidents.
A. You can make kefirkraut [fermented cabbage, a bit like sauerkraut], several kinds of cheese (see next FAQ), and pizza/bread dough. On the sweet side, smoothies and desserts may be enjoyed with the addition of kefir. This group has a recipe section (go the group’s web site http://groups.yahoo.com/group/Kefir_making and look under “Database”). Check this database periodically as people add their successful recipes and experiments.
Put the kefir culture in the glass jar, then fill it with fresh milk about 2/3 or so full. Cover the jar with a cloth or put the lid on the jar. (If you use a lid don't fill the jar above two thirds or use a jar with a rubber gasket that will let any pressure escape.)
Let the contents stand at room temperature for approx. 24 hours depending on your taste. 48 hours will make a thicker, sourer kefir, 12 hours a thinner, sweeter kefir. The temperature will effect how quickly the culture works. So during the warm summer months the kefir will ferment faster.
When it's ready strain the kefir into a clean jar. While it's fermenting the kefir grains will float to the top of the milk along with any cream. It's a good idea to stir it gently with a wooden spoon to mix up the solids and liquids to make it easier to strain. Or use a wooden spoon or clean hands to scoop out the culture from the kefir (the culture is easy to feel and separate from the liquids). The kefir culture produces a jelly like polysaccharide substance that develops around the grains as they grow, making it look 'gloopy'. It has unique properties and it's own name 'kefiran'. As you scoop out the grains you may find them coated with a gel like substance. This is the kefiran. Giving the kefir a good stir will distribute the kefiran in the kefir and it contributes to the thickness of the finished kefir. (This seems to be pretty variable, some strains producing a lot and others not much.)
After straining, the grains are placed straight back into a clean jar without washing them first. Fresh milk is added to the grains to make the next batch.
A Note on Cleanliness Make sure everything is very clean when handling kefir. It's a living culture, a complex system of bacteria and yeasts and you don't want risk contaminating it. Use freshly cleaned hands, clean jars and clean non metallic implements.
Notes and variations
Making kefir is a pretty simple process, put the culture in the milk, leave it to ferment and there's your kefir. But there are a wide variety of styles and tastes when it comes to kefir making. For one thing, kefir is a living food and subject to a fair degree of natural variation and people have a range of tastes, so you'll find as many different ways of making kefir as there are people making it. Here are just a few.
Timing and Temperature
There is a wide variety in the length of time the kefir is left to ferment. In the end, how long to leave it depends on how sour you like it. The longer you leave it the sourer it gets. Some people like a lightly fermented kefir, they let it ferment for only 12 hours, others like it much stronger and more active and leave it for 2 or 3 days, past the point at which is separates into curds and whey.
Fridge Kefir A cooler temperature slows the fermentation down and makes a thicker kefir too. Some people like to ferment their kefir in the fridge, leaving it for 5 days or more to compensate for the much slower fermentation process.
Double Fermentation Or there's the double fermentation technique. First ferment in the usual way by adding the culture to the milk and leaving for a period of time, 12-24 hours is the norm. Then strain out the culture and leave the kefir out to ferment more slowly for another 12-24 hours before putting it in the fridge.
Continuous Fermentation Then there's the traditional 'continuous fermentation' approach. You store your kefir in a large jar but don't put it in the fridge. As each new batch is ready it's added to the existing kefir in the main storage jar and then the lid goes on. The kefir will continue to ferment (it's a live food remember) and will get very sour and fizzy. If you feel inclined to try this you must always use a jar with a rubber seal that will allow excess pressure to escape, otherwise you run the risk of explosions!
Storing the Culture
Real kefir from live culture is an endlessly self propagating process. After each batch you'll have a few more grains as the culture grows. Eventually you'll have quite a large batch of grains and they'll speed up your fermentation time. Spare culture can be stored for a time in a jar in the fridge with some milk. The fermentation will slow right down and you can store them for a few weeks this way. It's a good idea to rotate them with the grains you're using for your regular kefir making so that they get a chance to warm up and restore vitality to their microflora. You could also pass spare culture on to a friend.
Storing the Kefir
Store the kefir in a glass jar in the fridge. The kefir will keep a long time in the fridge. Add new batches of kefir to the storage jar as they are made and give it a shake to mix them.
You can store it on the kitchen counter instead of the fridge but be aware that it will continue to ferment, although not as fast as it would with the kefir grains in it. If you want to do that you should always use jars with a rubber seal that will allow excess pressure to escape and prevent possible explosions! It can be a very vigorous culture and has caused jars to explode when stored out of a fridge over a period of time. A kilner jar is good. The beneficial bacteria and yeasts help to prevent the kefir from spoiling but it gets very sour and fizzy. Not for the fainthearted!
PRODUCING KEFIR FOR LIFE To make kefir, you begin with any milk. It is unnecessary to pre-boil the milk. Add the kefir grains, and allow the milk to culture at room temperature 65-75F for 1 or 3 days. During this time the fat solids and whey will separate in you container. This will allow you to know how fermented the milk has become and how much time is left. You may stir them to allow the kefir bacteria and yeast to be distributed. If you have ample grains to milk, stirring is less necessary. If you do choose to stir them, do so every 6-8 hours. Then strain the thickened milk. The kefir whey drains through while the kefir grains remain for the next session. When more whole fat milk is used, it will yield greater residue, which is less able to go through your strainer. This is OK, it's your choice. I find it a little too messy finding my grains again.
1. Put 3 tablespoons of the kefir grain culture in a jar and add about 1/2-1 cup of goat or cow's milk. 2. Seal well the container to keep out other bacteria and put it in a dark place, at room temperature 65-75F. 3. The milk will ferment and be ready for consumption in 12hrs(mild), 24hrs(tart), and 48hrs(zesty). 4. Separate the grains from milk fat solids gently press solids through the strainer. 5. If you like rinse off some of the fat solids from the grains with unchlorinated water. Don't get too clean. 6. After this, you can return to step 1 and enjoy your new exciting hobby of culturing!
SMOOTH KEFIR CHEVERON CHEESE
Uncooked method, Ladle clear whey liquid carefully out from the kefir curds. The grains are not needed here for cheese production. Place two layers of cheesecloth in a colander or strainer and pour remaining curds onto it. Tie or seal it shut and allow the remaining whey to drain. Occasionally knead it to further dry the solids and distribute them into a smooth consistency. Time, patience and attention will teach you how to create wonderful cheese.
The cooked method,if you must. This process will yield a harder and drier cheese than the former one. Heat the cultured milk until tiny bubbles form on the surface. This is well below its boiling temperature. Realize, if you cook it, it becomes pasteurized again, therefore killing all the beneficial yeast and bacteria which you so lovingly cultured to life. It will have the flavor but not the healing properties of Kefir.
STORAGE AND CARE OF THE KEFIR GRAINS Simply air dry them on cheesecloth for 2 days, put them in a paper envelope, and store in a cool dry place. The grains should remain active for a year or more. To reactivate, soak the grains overnight in water, strain and add to one cup milk. Let sit for one day, strain and add to 2 cups of milk and so on until the grains can culture a quart of milk or to taste.
An excerpt a Kefir article by Harald W. Tietze There are many brief information sheets given to friends along with the Kefir culture and the recommendations of care for the culture and storage vary dramatically. Most recommendations advise to wash the culture before every use. Some say with cold water, some with water around 20o C. Washing is recommended to clean up unwanted or unfriendly bacteria which may settle on the symbiotic system. The advice to wash a culture, you only find in Western literature. The people I know from Russia, Poland, Romania and Hungary who have known about Kefir fermenting from childhood do not recommend washing. They say that the beneficial micro flora around the culture will be disturbed or destroyed definitely with chlorinated water and fluoridated water and donít wash the culture except for drying purposes or if fermentation is paused for a short term. I personally agree with the natural way in not washing the culture. For a short break of Kefir fermenting, like going on a holiday for a fortnight, the grains are placed in fresh milk, and then stored in the refrigerator at 4o C. The Kefir grains are tougher than most people think. To compare different cultures, I asked a friend in north Queensland (and itís really hot up there) to send me a culture. I live 3000 km south and the parcel was 12 days on the road by Australia Post. The fresh grains, bottled together with a 1/4 liter milk arrived absolutely active and the first brew was perfect. Not only that, the long fermentation and 3000 km truck shaking, produced a very pleasant tasting Kefir. If you are not sure in the handling of Kefir then try to think a few hundred years back in a simple farm kitchen in the Caucasus mountains and make your own mind up. Like the Australian saying-"use the KISS method"Keep It Simple Silly. For long storage it is recommended to change the milk every few weeks to feed the grains and keep them fully active. Some say that deep freezing may kill the culture and others had no problem to reactivating the culture after a long storage in a deep freezer.
STORING YOUR KEFIR An excerpt a Kefir article by Harald W. Tietze After fermentation with the culture, you may store it in the refrigerator. At a temperature of 4C your Kefir will be of good quality for about 14 days. Maybe you can try different ripening processes with a few batches. Instead of storing your Kefir in the refrigerator until you use it, you can ripen it at 10-18C for another one to four days. Ripened Kefir has a stronger aroma, takes on a mousse-like appearance, the yeast become more active and the alcohol content rises to 2-3%.
In the fridge, at a temperature of ca. 3-5 degrees Celsius, the kefir can survive at least a couple of weeks, after which the milk must be refreshed. Your kefir grain will grow larger and larger. If you run out of milk accidentally, you may put the kefir grain in water for at least 24 hours. I never tried this but it sounds accurate: if you keep the kefir in water, add some sugar to the water. This will feed the grain.
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Kefir can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a "clean" quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.
Kefir is made from gelatinous white or yellow particles called "grains." This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.
One method for storing kefir grains for periods of up to 2 months, is by freezing the grains. To freeze kefir grains effectively, wash the grains with pre boiled then COOLED water, pat them dry between pre-ironed cooled white towel to remove excess moisture. Place the grains in a jar or in a plastic bag, with the addition of dry milk powder [do not add fresh milk or other water based liquids]. Add enough milk powder to completely cover the grains, then freeze. The dry milk powder is added as a protective agent. Although I've found that kefir grains are viable for up to one year when using this method, this length of time may completely remove the yeast component found in healthy kefir grains [when frozen for longer than 2 months]. Because of this, freezing kefir grains as explained above, is best performed for a period of no longer than 2 months. If dry milk powder is omitted with the kefir grains, then a period of no longer than 1 month is recommended. Other wise the yeast component of kefir grains may become damaged.
To reactivate frozen kefir grains, thaw by placing the grains in a glass with cold water for a few minutes. Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water... presto pronto... they're ready for action and reaction... hehehe!
Drying Kefir grains:
Kefir grains may be dehydrated for long term storage [for up to 12 to 18 months].
To dehydrate fresh kefir grains, wash the grains with pre boiled then COOLED water. Pat the grains dry by placing between a pre ironed and cooled white towel to remove excess moisture. Place the grains in either a pre ironed white paper bag, or between two sheets of pre ironed white cotton or linen cloth. Leave to dry in a well ventilated warm spot, until the grains become quite firm and yellow in colour. Depending on temperature, humidity and size of the grains, it may take between two to five days for all the grains to completely dehydrate. Place the dry grains in an airtight jar and store in a cool place e.g., in the refrigerator [do not freeze]. I add a little dry milk powder with dehydrated kefir grains, adding enough milk powder to cover the grains. Dehydrated kefir grains may be stored for up to 1 1/2 years.
Note: It's best to replenish dehydrated grains with freshly dehydrated grains every 6 months. Old dry grains make great treats for both people and pets alike. It is not imperative to pre-iron any toweling or paper bags used in the process explained above. I prefer to perform this to reduce the risk of possible contamination.
First reconstitute dry kefir grains by placing the dry grains in a jar with the addition of a glass of fresh milk. Activate by renewing the milk daily after straining that batch, whether the milk has coagulated or not. Do not drink this milk until it produces a clean sour aroma. Reconstituting dry grains may take between four days and in some cases up to one and a half weeks to occur. When the milk starts to coagulate within 24 hours, producing a clean sour aroma, with a hint of fresh yeast, your grains have reactivated and are rearing to go!
NOTES: When activating dehydrated kefir grains, for the first few days the milk will go through some unusual stages, regarding its appearance and aroma. The milk will initially produce a predominance of friendly yeast activity, evident as "froth" or "foam" forming on the surface of the milk.
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Three GOOD AND CHEAP order Kefir Grains Places: (They all only ask three dollars and something - I send $5.00)
Subject: Good Health Natural Product "STEROLIN"- (also, how to SPROUT seeds)
I got the following email singing the praises of "STEROLIN"---
What Do YOU know about your IMMUNE SYSTEM? How it really works? Not just what you think it suppose to do!!!
Health couldn't be easier to achieve.......FOR ALL
COLDS, FLU......CANCER -- GONE!!!! - Without DRUGS - Natural Product "STEROLIN" - Approved by the FDA - Relief With No Side Effects - Your immune system is like your electrical power outlet at home, if it's not at 100% your appliances wouldn't work properly, even if you gave them an asperin or flu shot!!!! logically we would fix the electrical power first, our electrical system must also run at 100%. Sterolins are the best natural supplements in the world to fortify your immune system - they could literally save your life.
------------------
Are you sincere about protecting your HEALTH?
If you don't have HEALTH you've got nothing, I'am sure you'll agree, so isn't this investment worth while looking into? Let's start off by:
What Do YOU know about your IMMUNE SYSTEM? How it really works? Not just what you think it suppose to do!!!
Health couldn't be easier to achieve.......FOR ALL
COLDS, FLU......CANCER -- GONE!!!! - Without DRUGS - Natural Product "STEROLIN" - Approved by the FDA - Relief With No Side Effects - Your immune system is like your electrical power outlet at home, if it's not at 100% your appliances wouldn't work properly, even if you gave them an asperin or flu shot!!!! logically we would fix the electrical power first, our electrical system must also run at 100%. Sterolins are the best natural supplements in the world to fortify your immune system - they could literally save your life.
---------------------
So naturally I had to look it up and find out what the NATURAL FOOD
SOURCES ARE- they are Soybeans and flaxseeds! (and young sprouts)
(By the way, buy your flaxseeds in seed form and eat them that way, not oils, etc. Better for potency)
Proponents say that sterols boost the immune function of healthy people (who want to prevent colds and other illnesses) and people with diseases (like HIV), and that they also reduce cholesterol.
PLANT STEROLS ARE FAT COMPOUNDS that are structurally similar to blood cholesterol. Soybeans and flaxseeds are especially rich sources. You may know sterols as an ingredient added to some margarines that are designed to lower cholesterol. As a supplement, sterols are usually combined with sterolins, sugar molecules derived from plants. Research on the benefits of sterols and sterolins for immunity was conducted recently.
How It Works
The sterol-sterolin combination stimulates your body to produce additional cells that help your immune system fight off a virus, says Patrick Bouic, Ph.D., head of the immunology department at Stellenbosch University in Cape Town, South Africa, and co-author of The Immune System Cure (Kensington, 1999).
Researchers believe that taking sterols before you eat a meal blocks cholesterol receptors, located mainly in your liver, limiting the amount of dietary cholesterol your body absorbs.
Evidence
A double-blind study published in the International Journal of Sports Medicine in 1999 tested sterol-sterolin supplements on 20 healthy marathon athletes, who typically experience a drop in immune function after a race. Four weeks before a race, half the athletes took a daily supplement containing 30 mg of sterols and 3 mcg of sterolins, while the rest took a placebo. Three days after the race, the white blood cell count of athletes who took the placebo rose by 16 percent, while the supplement group's count rose by only 5 percent. An increase in white blood cells indicates possible infection.
A 2001 study published in Cell Biology International tested a sterol-sterolin combination on 19 HIV-infected patients. The nine subjects treated with the supplement had a higher ratio of virus-fighting cells to immune-suppressing cells than the 10 untreated participants.
A single-blind study published in the European Journal of Clinical Nutrition in December 2001 showed that plant sterols lower total cholesterol when combined with a low-fat diet. In the 12-week study, 22 people were given 2,400 mg of sterols in margarine with their breakfast. Their cholesterol levels fell by an average of 14 percent.
How to Take It
To boost immunity, take a supplement that provides both 20 mg of sterols and 2 mcg of sterolins three times daily on an empty stomach, says James Rouse, N.D., a naturopath in Denver.
To lower cholesterol, Bouic suggests taking 2,000 mg of sterols daily with food. Two tablespoons of sterol-enriched margarine contain 2,200 mg of sterols. Some brands contain heart-harmful trans fatty acids, so choose one that doesn't list hydrogenated oil on the label.
Caveats
Side effects of sterols and sterolins include nausea and dizziness and usually fade after a few weeks. Consult your health care practitioner before taking sterols if you have type 1 diabetes or an autoimmune deficiency.
"A universal tool for natural health maintenance and immune control. A true master-source for energy management and age deceleration!"
Peter R. Rothschild MD, Ph.D
This ground-breaking green sprout combination containing a high-impact sterol/sterolin combination represents an unprecedented synergistic formula that enhances quality of life from disease control to age-retarding.
Scientists first isolated sterols, plant fats - and their glucosides, sterolins, natural compounds found in all fruits and vegetables, as far back as 1922. However, their remarkable health benefits were only realized and confirmed by extensive research in the last two decades.
Numerous ongoing clinical trials reveal that concentrations of sterols and sterolins offer extraordinary support to the immune system of both humans and animals.
Until 1999, these plant concentrates have been available only in Europe and South Africa. Today, buttressed by an exclusive process of growth and processing of natural plant sprouts, offers this veritable breakthrough in health supplementation to a worldwide market of health-conscious consumers.
Clinically proven to reduce cholesterol absorption.
The plant sterols found in tender effective protection against both low and high-density cholesterol discovered in many high-fat foods. Studies have shown that the sterols - particularly beta-sitosterol, stigmasterol and campesterol - combine with the low-density cholesterol in the intestine forming a new, crystalline matrix, which cannot be absorbed. The human body naturally evacuates this matrix.
No chemical extractions allow a higher concentration and purity.
This is produced using a unique, proprietary method of concentrating sterols and sterolins from plants. Instead of using chemical processes of extraction, sprouts are grown hydroponically and harvested at their peak of growth. Then they are freeze-dried without using any harsh chemicals. Thus, the process preserves all valuable properties of the phytosterols integrated in our dietary supplement.
Several clinical sponsored trials have explored the benefits of sterols and sterolins in patients afflicted with Rheumatoid Arthritis, Recurrent Migraine Headaches, Psoriasis, Benign Prostatic Hypertrophy, Cholesterol Regulation, and Menopausal Syndrome.
Safe to take daily…without any known side effects.
Supplements have been taken by thousands of customers. To this day no side effects have been reported.
Since sterols and sterolins were introduced in 1999 to the health supplement market in the United States.
What exactly are these substances?
Present in every plant, sterols and sterolins are literally vegetable fats, which have been proven as effective enhancers of the human immune response. Some plants, particularly seeds and sprouts, are richer than others in the compounds.
If sterols and sterolins are found naturally in fruits, vegetables and seeds, why do I need to take them as supplements?
Because (one brand) is derived from young growing sprouts, it ensures a much higher concentration of sterols and sterolins than you can find in the produce section of your grocery store.
Research projects are revealing both the magnitude and the mechanisms of the potentials of these astounding plant fats."
Making YOUNG SPROUTS- get your seeds- broccoli, horseradish, radish, mustard, etc. and the sprouts you see at the stores- and put them in a bowl at least overnight in water. Then drain the water and put them on a plate with paper towel under them. Put another paper towel section over them, and cover them. Let them sit in the dark and they will sprout for you! --"Cheyenne Cin"- P.S. These days, you have to make sure the seeds are safe for sprouting and eating, because so many are 'treated'! -----
Subject:Food as Medicine- someone sent me this as an email, and so I did not personally do the research for it online. You can go to google search and find it repeatedly. -- Cindy
Food as Medicine
HEADACHE? EAT FISH! Eat plenty of fish -- fish oil helps prevent headaches. So does ginger, which reduces inflammation and pain.
HAY FEVER? EAT YOGURT! Eat lots of yogurt before pollen season. Also-eat honey from your area (local region) daily.
TO PREVENT STROKE DRINK TEA! Prevent buildup of fatty deposits on artery walls with regular doses of tea. (actually, tea suppresses my appetite and keeps the pounds from invading....Green tea is great for our immune system)!
INSOMNIA (CAN'T SLEEP?) HONEY! Use honey as a tranquilizer and sedative.
ASTHMA? EAT ONIONS!!!! Eating onions helps ease constriction of bronchial tubes. (when I was young, my mother would make onion packs to place on our chest, helped the respiratory ailments and actually made us breathe better).
ARTHRITIS? EAT FISH, TOO!! Salmon, tuna, mackerel and sardines actually prevent arthritis. (fish has omega oils, good for our immune system)
UPSET STOMACH? BANANAS - GINGER!!!!! Bananas will settle an upset stomach. Ginger will cure morning sickness and nausea.
BONE PROBLEMS? EAT PINEAPPLE!!! Bone fractures and osteoporosis can be prevented by the manganese in pineapple.
PREMENSTRUAL SYNDROME? EAT CORNFLAKES!!!! Women can ward off the effects of PMS with cornflakes, which help reduce depression, anxiety and fatigue.
MEMORY PROBLEMS? EAT OYSTERS! Oysters help improve your mental functioning by supplying much-needed zinc.
COLDS? EAT GARLIC! Clear up that stuffy head with garlic. (remember, garlic lowers cholesterol, too.)
COUGHING? USE RED PEPPERS!! A substance similar to that found in the cough syrups is found in hot red pepper. Use red (cayenne) pepper with caution-it can irritate your tummy.
BREAST CANCER? EAT Wheat, bran and cabbage Helps to maintain estrogen at healthy levels.
LUNG CANCER? EAT DARK GREEN AND ORANGE AND VEGGIES!!! A good antidote is beta carotene, a form of Vitamin A found in dark green and orange vegetables.
ULCERS? EAT CABBAGE ALSO!!! Cabbage contains chemicals that help heal both gastric and duodenal ulcers.
DIARRHEA? EAT APPLES! Grate an apple with its skin, let it turn brown and eat it to cure this condition. (Bananas are good for this ailment)
HIGH BLOOD PRESSURE? EAT CELERY AND OLIVE OIL!!! Olive oil has been shown to lower blood pressure. Celery contains a chemical that lowers pressure too.
BLOOD SUGAR IMBALANCE? EAT BROCCOLI AND PEANUTS!!! The chromium in broccoli and peanuts helps regulate insulin and blood sugar.
Kiwi: Tiny but mighty. This is a good source of potassium, magnesium, Vitamin E & fiber. It's Vitamin C content is twice that of an orange.
Apple: An apple a day keeps the doctor away? Although an apple has a low Vitamin C content, it has antioxidants & flavonoids which enhances the activity of Vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.
Strawberry: Protective fruit. Strawberries have the highest total antioxidant power among major fruits & protects the body from cancer causing, blood vessels clogging free radicals. (Actually, any berry is good for you..they're high in anti-oxidants and they actually keep us young.........blueberries are the best and very versatile in the health field........they get rid of all the free-radicals that invade our bodies)
Orange: Sweetest medicine. Taking 2 - 4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessen the risk of colon cancer.
Watermelon: Coolest Thirst Quencher. Composed of 92% water, it is also packed with a giant dose of glutathione which helps boost our immune system. They are also a key source of lycopene - the cancer fighting oxidant. Other nutrients found in watermelon are Vitamin C & Potassium. (watermelon also has natural substances [natural SPF sources] that keep our skin healthy, protecting our skin from those darn suv rays)
Guava &Papaya: Top awards for Vitamin C. They are the clear winners for their high Vitamin C content. Guava is also rich in fiber which helps prevent constipation.
Papaya is rich in carotene, this is good for your eyes. (also good for gas and indigestion)
Tomatoes are very good as a preventative measure for men, keeps those prostrate problems from invading their bodies.
Menopausal women are advised to drink plenty of water and consume a diet of fresh fruit and vegetables. Also, fatty foods and sugar should be avoided as far as possible. Increased intakes of phyto-(plant) oestrogen may help to balance hormone levels during the menopause (8). Foods to be encouraged include soya (soya drinks, tempeh, tofu etc), flaxseed, nuts, whole grains, Alfalfa ( http://www.questhealthlibrary.com/herbs/alfalfa) and Parsley (http://www.questhealthlibrary.com/herbs/parsley).
The steroid hormone DHEA (dehydroepiandrosterone) has been hyped as a supplement that will deliver the virtual fountain of youth, with extravagant claims that it can slow aging, melt away fat, enhance memory, prevent osteoporosis, and increase libido. Naturally produced and released by the adrenal glands, DHEA is ultimately converted into estrogen (the female sex hormone) and androgen (the male sex hormone).
With age, DHEA levels in the body naturally decline. Researchers are presently investigating whether these lower levels can explain certain age-related ailments—and whether taking DHEA supplements will keep them at bay. Specifically, scientists are examining DHEA’s power to protect against heart disease in older men, its ability to boost the immune system, and whether it can help in managing diabetes and easing lupus symptoms. The strongest evidence so far may be for DHEA’s power to enhance the quality of life of older people, increasing their energy level and ability to handle stress.
GLANDULARS: "In many cases, these symptoms (menopausal) result from a sudden drop in ovary function, and they can be remedied by supplementing the diet with raw female glandulars" (Raw glandular supplementation: a nutritional approach, Fitzgerald, N. 1983. Nutri books, Denver, Colo.).
VITAMIN E: is reported to alleviate many of the symptoms of menopause, from vaginal dryness and hot flashes, to breast tenderness and nervousness. "Vitamin E is a hormone normalizer... appears to have a stabilizing effect on estrogen levels, increasing the hormone output in women who are deficient and lowering if in those who are prone to excess" (Ojeda, Linda, PhD. Menopause without Medicine. Hunter House Publ., Alameda Ca. 1989). Dr. M. Werbach, MD, cites several trials from the 40’s and early 50’s, which found that alpha tocopherol given in doses of between 20 and 100 mg from one week to several months reduced the vasomotor symptoms (such as hot flashes) and other menopausal complaints of most of the women being treated" (Werbach, MR, MD. Nutritional influences on illness: menopausal symptoms. Int J of Alt & Comp Med, July 1994;19). Improvement included proliferation of new blood vessels in the vaginal wall. In one of the studies, symptoms recurred when vitamin E supplementation was resumed.
BIOFLAVONOIDS and VITAMIN C (Clinical Trial): Thirty six patients had surgical menopause and 58 had undergone physiological menopause. The subjects received a supplement containing a hesperidin bioflavonoid combination (200 mg) with 200 mg of vitamin C in each tablet (6 daily) in comparison with an estrogenic substance (and controlled placebo). "The bioflavonoids were markedly superior to the other preparation’s relief of the hot flashes. The apparent benefit may be due to the bioflavonoids and/or vitamin C. It is believed that estrogen’s presence creates a certain degree of capillary tone which prevents excessive vasodilation. With menopause, this capillary tone is not maintained. Bioflavonoids appear to restore the endothelium to this normal structure and help reduce the hot flashes and vasodilation". (Non-hormonal control of vaso-motor flushing in menopausal patients, Smith, CJ, MD. Chicago Medicine, March 7, 1964). Also, bioflavonoids are high in the phytoestrogens that can relieve symptoms.
PLANT HELP: Dong quai is a Chinese herb high in phytoestrogens; it relieves, "hot flashes, vaginal dryness, and depression (Balch, J.F., M.D. and Balch, P.A., C.N.C. Prescription for Nutritional Healing. 1990. Avery Publishing, Garden City Park, NY, p. 241). "Scientific investigation has shown that dong quai produces a balancing effect on estrogen activity and a tonic effect on the uterus (Murray, M.T., N.D. Natural Alternatives to Over-the-Counter and Prescription Drugs. 1994. William Morrow and Company, Inc. NY, NY). Red raspberry and squaw vine are helpful in treating menopause, and licorice stimulates estrogen production (Balch, J.F., M.D. and Balch, P.A., C.N.C. Prescription for Nutritional Healing. 1990. Avery Publishing, Garden City Park, NY, p. 241). Soy foods (i.e. soybeans and tofu), are high in phytoestrogens.
BLACK CURRANT SEED OIL (BCSO): Black currant seed oil not only balances essential fatty acids (required for healthy skin and hormone production), but it also produces prostaglandins which are antiinflammatory. BCSO is, "important for production of estrogen" (Balch, J.F., M.D. and Balch, P.A., C.N.C. Prescription for Nutritional Healing. 1990. Avery Publishing, Garden City Park, NY, p. 241).
WHEAT GERM OIL: Wheat germ oil is a good source of essential fatty acids; it is also high in vitamin E and octacosanol content. "Wheat germ has long been known for its many benefits", which include properties such as tissue oxygenation (Balch, J.F., M.D. and Balch, P.A., C.N.C. Prescription for Nutritional Healing. 1990. Avery Publishing, Garden City Park, NY, p. 44). Dr. Walter Schmidt, D.C. recommends cold processed wheat germ oil whenever the steroid hormone precursor factors are needed (Schmitt, W.H., D.C. Common Glandular Dysfunctions in the General Practice. 1981. Applied Kinesiology Study Program, Chapel Hill, NC). This is probably why wheat germ oil was utilized in post-World War II days to restore the menstrual periods of women who had been interned in war camps, suffering from poor nutrition and shock.
Omega Man. Its blend of essential fats from flax, Styrian pumpkin seeds, and other sources complement one another, providing the optimal mix of the right types of fats, which promises to promote health and vitality no matter what your age. From the athletic pursuits of your early twenties to the health concerns of your fifties and beyond, Omega Man is an important part of a man’s healthy diet and will unlock the door to a new, more vibrant, healthier you.
Organic Flaxseed Oil
Lignans-omega-3 fatty acids and important plant chemicals that act like hormones in the body.
Styrian Pumpkin Seed Oil
Phospholipid Concentrate
Plant Phytosterol Complex
-------
even better- Barleans Omega twin:
adds borage oil to the flax- for GLA
----------------
complete the antioxidant process with:
Barlean's Greenshttp://www.1stvitality.co.uk/acatalog/brands_barleans_greens.html Green food supplements, when properly formulated, are among the world's most nutrient-rich and beneficial super-foods. Scientific studies performed on certain compounds in vegetables and fruits known as phytonutrients showed astounding health benefits that undoubtedly nutritionists recommendations.
I have been playing around researching some info on male prostate health from transdermal application of natural progesterone and/or testosterone creams and gels-- here is why. Lee and I currently have no problems that way, but I have two physical problems that I have cured via online info application. One is my brown recluse spider bitten big toe- occasional 'flare up' and the bigger one about a month ago was that my left wrist started to act like 'computer wrist'- so I concocted a formula that I won't dealve into now, and also wrapped the wrist. That worked very well, but I noticed that when I stopped applying my homemade oil, it let me know I needed to reapply. Well, just sort of playing around in the health food store some days ago, I bought some of external application progesterone cream. It supposedly is supposed to go only were the hormone receptors are. (Breasts and abdomen)- and I got the bright idea to give some to Lee- because I know logically, since progesterone is related somewhat to testosterone, although testosterone is a stronger hormone, that it has to be good for men. I knew even before this article from NewsWithViews that lessened testosterone production in men is what creates the problems in older ages, and that only the natural sources are safe. Well, I didn't confirm any of this external application for men info online until TWO things happened- the article last night and the extreme beneficial effects to me personally from the combination of 'wrist concoction' and the progesterone cream. I found that my wrist and toe don't even 'remind' me now- since adding the progesterone cream, it's helped even my wrist- which was originally the ONLY thing I was really focusing on, anyway. I don't have any pain at all. Basically, about once a day, I've been 'anointing' myself with my two 'rub ons'-- and they work great. Just today, I officially discovered online that the male protate is benefitted by the same hormonal applications that women use - even though I knew it already before looking it up as online reading material!--- --Cindy ("Cheyenne Cin"-- P.S. Sometimes it feels like I share mighty personal info with y'all- hope you appreciate that.
Well I had the great privilege of dining with Dr. Lee on Friday and lecturing with him on Saturday. I was expecting to learn some exciting new information and I was not disappointed. There are two major highlights to review. I am even more convinced now of the value of natural progesterone for women and even for men as I will discuss later.
The most exciting information though has to do with progesterone's ability to PREVENT and REVERSE many cancers. The newer studies show that estrogen, specifically estradiol, does not increase the risk for breast cancer but it actually CAUSES breast cancer AND prostate cancer. There is not any debate left about this issue. All major researchers have found this The information on the prostate is new.
Let me attempt to explain the relationship for prostate cancer in more detail. Men also make estrogen and estradiol, but in much lower amounts than women. The male hormone, testosterone, is antagonist to estradiol. Testosterone prevents estradiol from causing prostate cancer by destroying the prostate cancer cells it stimulates.
Testosterone does NOT cause prostate cancer. If this were true 19 and 20 year old males would be developing prostate cancer as these are the individuals with the highest levels. This is obviously not the case. Males also produce progesterone, although about half as much as females do. The progesterone prevents the body from converting testosterone to di-hydro testosterone.
It does this by inhibiting the enzyme 5-alpha reductase. Progesterone inhibits 5 alpha reductase far more effectively than Proscar and Saw Palmetto which are the more standard agents employed in traditonal and natural medicine.
As a male ages, his progesterone level decreases just like it does in women. In women this decease occurs about the age of 35 and men about ten years later. When progesterone levels decrease, the male's 5 alpha reductase converts the testosterone to di-hydro testosterone which is useless at removing the prostate cancer cells that estradiol stimulates. Estradiol also stimulates the enlargement of the prostate. This allows the prostate gland to swell and enlarge and in many cases transform into prostate cancer.
The prostate is embryologically similar to the female uterus. Prostate cancer is the NUMBER ONE cancer in men. Prostate enlargement is a major cause of problems in elderly men. It appears we now have a simple, safe inexpensive solution to prevent and treat this problem.
Dr. Lee's has a large number of anecdotal stories of complete reversals of metastatic prostatic cancers. The clinical research has just begun. Dr. Lee states that there are several studies that will be published in the peer reviewed literature very shortly confirming this observation in animal studies.
There is no need to wait for these studies as there is strong biochemical evidence to support this recommendation. The January 28 JAMA had an article To die or not to die? most cells in the body die through a more subtle, noninflammatory, energy-dependent form of cell death called apoptosis.
Recent research into the molecular mechanisms of apoptosis has revealed that apoptosis is a genetically programmed process that can become deranged when the components of the cellular apoptotic machinery are mutated or present in inappropriate quantities. Dysregulation of apoptosis is associated with the cause of a wide array of diseases: cancer, neurodegeneration, autoimmunity, heart disease, and other disorders.
All cells, with the exception of brain and muscle cells, multiply continuously. The genes which regulates this cell growth are p53 and bcl2 . If the gene bcl2 dominates it will push cells to cancer. If gene p53 dominates the opposite will occur and the cell growth is controlled and the cancer do not occur.
The article clearly shows that traditional chemotherapy using poisons to stop cell hyperplasia do not work as they kill normal cells easier than cancer cells. The new idea promoted by the review is to find agents that activate p53 and deactivate bc12 is the hope for curing cancer.
Well folks, guess what the research shows??? Estradiol turns on the cancer gene bc12 and progesterone turns on the anti-cancer gene p53!!! Breast cancer cells do not multiply when women are on progesterone. These hormones also worked for cancer of the ovary and uterus and small cell lung cancer which is normally a very difficult cancer to treat with a horribly dismal diagnosis.
This is MAJOR news and will provide a radical shift in my recommendations for hormonal replacement. I know believe that nearly all men should seriously consider natural progesterone replacement sometime in their 40s, or even earlier if they have a family history of prostate cancer. There is also a reasonable likelihood that this will decrease male balding. So, all the men who wish to retain what is left of their hair, I would start this immediately.
Dr. Lee has always recommended a low dose cream. Originally, I did not believe that the low dose cream was necessary and decided to reduce the patient cost by using a high dose 10% prescription cream. This made the cream very affordable but also significantly increased the risk of overdosing and causing complications.
Dr. Lee explained to me that when much higher doses are given the excess progesterone is metabolized in the liver and some of the metabolites may have an anesthetic dose on the brain. I believe that many of the patients I have prescribed the higher dose 10% cream for have experienced some of these symptoms.
The other consideration has to do with the distribution of the dose. The progesterone cream enters from the skin into the fat. The progesterone is released from the fat into the blood stream in direct proportion to the concentration of the cream. The danger of using a higher dose cream is that there will not be a smooth release of the hormone into the blood stream over the 12 hour period.
Since progesterone has a relatively short half life of five minutes once it is in the blood, this will significantly limit its effectiveness and one will only receive partial benefits from the progesterone.
His arguments are very compelling and I am changing my recommendation to the lower dose cream. The higher dose cream was $3 per month and shifting to the lower dose cream will actually increase triple the price to about $9 per month. However, I believe the benefits are significant enough to warrant the increase in cost.
There are many low dose non prescription natural progesterone creams on the market. A typical one would have about 900 mg per two ounces which is about 1.7%. Many are available in the health food store. However, one needs to be very careful that the cream indeed has natural progesterone and in the 1.7% concentration. We will be offering one of the best low dose creams on the market, Natragest, which we obtain from Biotics Labs.
The dose of natural progesterone for men is 10 to 12 mg per day. Men do NOT need time off like women and can take the progesterone without taking any days off. The normal dose for women of natural progesterone should be about 20 mg per day from day 12 to 26.
These doses are split and taken twice a day If one is using the Natragest cream the 6 mg male dose would be about 1/16 of a teaspoon twice a day. The dose for women would be about twice that 1/8 to 1/4 teaspoon twice a day from day 12-26. It is VERY important to be a precise as possible when administering this dose.
If you are a woman and have the older higher dose cream they can still be used but I would decrease the dose to 1/32 of a teaspoon immediately.
INFORMED!Viacyn has all of the most important herb to help you increase testosterone naturally (I think it's a little pricey but I guess it's cheaper than buying all of the herbs separately.)
Increase testosterone naturally - The Creme
Bioentopic Testosterone Creme has hit the market and in quickly becoming the product of choice for men looking to increase testosterone naturally.
An Indian Ayurvedic herb that can increase anabolic hormones such as testosterone to optimum levels
An increase in testosterone can increase hair loss for men who suffer from male pattern baldness; supplementation with saw palmetto and using Revivogen can significantly help.
traditionally used as a general stimulate; can increase production of testosterone and semen; contains ginsenosides which improves blood flow to the penis
Consult your doctor if you have high blood pressure
the most abundant steriod in the body. DHEA is a steriod precursor produced by the adrenal gland and converted to progesterone, testosterone, or the estrogens by the body's tissues.
Do not take if you're under 50 years old; 7-Keto DHEA is a naturally occurring metabolite derived from DHEA (Dehydroepiandrosterone). It can be found in many of our body tissues but cannot be converted to active androgens (testosterone) and estrogens. 7-Keto DHEA is more potent than DHEA.
aids in prostate support; may help to decrease the conversion of testosterone into DHT (the chemical believed to be the cause of male pattern baldness)
Excellent to help minimize the conversion of free testosterone into DHT. DHT is believed to be the primary cause of Male Pattern Baldness and Prostate enlargement
Avoid Chemicals, Foods and Herbs that Act as Estrogens
Source: Women's Therapeutic Institute
Phytoestrogens, Naturally Occurring Plant Estrogens Plants produce chemicals that mimic estrogen, and block progesterone. In general, it is thought that they tend to wash out of the body within several days in contrast to months or decades that the xenoestrogens take to be excreted. Whole grains, fruits, seeds, beans and herbs all are know to have estrogen and/or progesterone activity. In general, any food that has been eaten by a culture or people group for centuries is probably all right to eat if the people group in question is relatively free from these estrogen related diseases.
When referring to phytoestrogens, it is generally thought that a "weak" estrogen may actually be protective against cancer causing xenoestrogens. The best example, is Lilian Thompson PhD’s work that showed that oral ground flax seed reduced breast cancer size to one half between the time of diagnosis and surgery. A strong phytoestrogen may actually make the disease worse. Again the list that follows is incomplete because of the lack of research money and interest:
Coffee is a known phytoestrogen. Coffee is commonly known to make fibrocystic breast disease worse. It is not thought to be the caffeine, but coffee itself mimics estrogen strongly. Thus, decaffinated coffee still may be estrogenic.
Clover, Red Clover tea, Alfalfa Sprouts. Australian sheep grazing on imported European clover developed still births and sterility 3 years later. Finally, formononetin was determined to be the culprit. Formononetin mimics estrogen.
Sunflower Seeds. Coumestrol found in sunflower seeds when fed to the mother rat caused permanent reproductive problems in the rat pups: female pups when grown did not ovulate, and the male pups had altered mounting behavior and fewer ejaculations. Neonatal rats and immature rats exposed to coumestrol had premature estrous cycles. Flax seed oil and Soy oil are known NOT have the active phytoestrogens. Sunflower oil MAY or MAY NOT have active hormone components in it.
Queen Anne's lace (wild carrot) During the fourth century B.C., Hipocrates noted that Queen Anne's Lace prevented pregnancies. It is now know that that seeds contain a chemical know to block progesterone needed to maintain a pregnancy.
Pomegranate The Greeks used this plant as a contraceptive. Modern research confirms strong estrogen activity.
Fennel Used in the ancient world to prevent pregnancy and precipitate abortions.
Licorice, Red Clover, Yucca, Hops (Beer) and Motherwort David Zava, PhD showed that these herbs stimulated estrogen receptor positive breast cancer cells to grow. Red Clover and Yucca were found to be equal in potency to estradiol at the same concentrations. Women who harvest hops for beer begin menstruating 2 days later anecdotally. Zava has confirmed that beer has a significant amount of phytoestrogens that have moderate estrogen activity from hops used in the flavoring of beer.
Bloodroot, Ocotillo, Mandrake, Oregano, Damiana, Pennyroyal, Verbenna, Nutmeg, Tumeric, Yucca, Thyme, Calamus rt., Red Clover, Goldenseal, Licorice, Mistletoe, Cumin, Fennel, Camomille, Cloves. There are separate estrogen and progesterone receptors. Zava, PhD was able to show that the above herbs are able to bind to the progesterone receptor. These herbs would compete against any natural progesterone taken and should also be avoided.
Interestingly enough all the progesterone binding herbs were antagonists or neutral meaning they competed against progesterone and worked against it or blocked progesterone. None of them were progesterone stimulators.
Bloodroot, mandrake, pennyroyal, yucca, and mistletoe all have very strong progesterone binding activity and are used as abortifacents (create an abortion), and to bring on menses. Bloodroot was used in England to treat breast cancer 100 years ago, and was used by Native Americans to treat surface tumors. Herbalists today use it to treat breast cancers, nasal polyps, and cervical dysplasia. Mistletoe has been used for 100 years in Europe to treat breast cancer and leukemia.
Herbs that Suppress Breast Cancer Cell Growth Zava, PhD also found that Mandrake, Bloodroot, and Juniper stunted the growth of BOTH estrogen receptor positive breast cancer cells and estrogen receptor negative breast cancer cells. Saliva estradiol results also showed very low estradiol in women taking the Chinese herb Dong Quai. It is thought that Dong Quai suppresses estradiol synthesis.
Chemicals that Mimic Estrogens (Xenoestrogens) In last decade, new research has come to light that demonstrates that synthetic chemicals that are very different in structure to estrogen may act as an estrogen. The Xenoestrogen in question may either bind to the receptor strongly or weakly. It may also stimulate the receptor strongly or weakly to imitate the effect of estrogen, or it may elicit a response that is an abnormal estrogen response. Thus, these chemicals can cause breast cancer, uterine cancer, fibrocystic breast disease, ovarian cysts, endometriosis, premature sexual development and uterine fibromas. Some have hypothesized that since the prostate and uterus are embyrologically the same, xenoestrogens may also cause benign prostatic hypertrophy and prostate cancer. Critics have proclaimed that these chemicals are for the most part "weak". However, they exist in the body in concentrations 100’s to 1000’s of times of the natural body hormones; also one researcher demonstrated that two "weak" estrogens may act synergistically to give a strong estrogen response. Some of these Xenoestrogens like DDE (a metabolite of DDT) may persist in the body fat for decades. Since this is a new field of research only a few chemicals have been tested (this by definition is an incomplete list), and are listed below:
Pesticides & Herbicides such as DDT, endosulfan, dieldrin, methoxychlor, kepone, toxaphene, chlordane, and other chlorinated hydrocarbons. DDT is banned in the U.S. Baby roosters exposed to DDT grew up looking like hens. The U.S. produces it and ships it to other countries. However, it is present in imported produce. DDT found in the fat of U.S. citizens is traced to imported produce. Combinations of the other pesticides above are found on U.S. produce that exceed FDA safe levels, and are typically greater on U.S. produce compared to imported produce. Synergistic effect is know to occur between pesticides yielding greater toxicity and estrogen effect. However, exact combinations and levels are unknown. Farms, lawns and golf courses use pesticides and herbicides that easily enter the body through the skin and lungs. Golf courses use 7 times the amount of pesticides than farmers use.
Products associated with plastics such as bisphenol A and pthalates. Bisphenol-A was originally designed for use a synthetic estrogen replacement. It was found to work quite well as an antioxidant to prevent plastic from breaking down in the sunlight. Bisphenol-A is used in drinking water bottles, plastics used in baby bottles, plastics used to pack food, and some dental composites. Pthalates along with excess estrogen given to chicken used as food were suspected to cause girls as young as 18 months to begin to menstruate in Puerto Rico in the ‘70’s and ‘80’s.
In one Dartmouth University study, the researchers found that plastic wrap with olive oil heated in a microwave produced a concentration of xenoestrogens 500,000 times the minimum amount of estrogen needed to produce breast cancer cell proliferation in a test tube.
Bishphenol-A contamination was also found in the majority of canned food as high as 27 times the minimum amount of estrogen needed to stimulate breast cancer cells to grow in the test tube.
Pharmaceuticals such as drug estrogens (Primpro, DES, and Premarin), Cimetidine( Tagamet), Marajuana, and Birth Control Pills. The Physician’s Desk Reference (PDR) lists gynecomastia (breast enlargement in men) as a side effect for Tagamet. Many of the synthetic estrogens are chemically modified to be different from naturally occurring estrogen to increase profits from a patented drug. Thus, they may have grave side effects. Also there is some evidence that they may be stored in the fat for months.
Ordinary Household Products such as breakdown products from laundry detergent and dish detergent that include nonylphenol, octylphenol and spermicide. Laundry detergent persists in the clothes even after washing gets on the skin and is broken down by bacteria. It is then absorbed by the skin. If an estrogen is taken orally it is 80-90% first pass metabolized by the liver before entering the body. In other words, the body only gets 10% of the estrogen when taken orally. By contrast anything absorbed by the skin goes directly into the body. Looked at another way, anything on the skin has an effective concentration that is 10 times that of an oral dose.
Industrial chemicals such a PCB’s (polycholrinated biphenyls). This is an industrial oil used in electrical transformers that is now banned in the U.S. However, it persists in the environment and the fat of animals for decades. It bioaccumulates in the fat and of course, top of the pyramid predators such as polar bears. PCB’s been implicated in dropping polar bea fertility in Greenland.
Commercially raised meat such as pork, chicken and beef. Industry supporters claim that the estrogen in estrogen supplemented feedlot meat washes out of the animals’ system in several weeks. However there is some evidence to suggest that the estrogens persist in the fat for several months. Europe has refused to import American and Canadian beef because of this issue. This bone of contention has been the basis for a trade war for several years.
Preservatives used in skin lotions, shampoos, and body lotions such as the parabens that include methyl paraben, ethyl paraben, proply paraben, butyl paraben. Researchers from the Department of Biology and Biochemistry of Brunel University in the United Kingdom have conducted a study1 and found that alkyl preservatives (methyl-, ethyl-, propyl- and butylparaben) are weakly estrogenic. The European Union has asked the European Cosmetics and Toiletry industry about these new findings and the implication for breast cancer. These preservatives are found in the vast majority of skin an body lotions, even in natural progesterone creams. Anything absorbed through the skin is 10 times the concentration of an oral dose.
Solution 1. Avoid using plastic with food and water whenever possible. Especially avoid heating food or water in plastic. When food and or water is heated with plastic, the diffusion of plastic into the food and water is much worse. Heat up food in the microwave using ceramic plates and bowls. 2. Do not use pesticides or herbicides on the lawn or in your house. Eat Organic food. Organic food is grown without pesticides, herbicides and synthetic fertilizer. Minimize canned food. 3. Change your laundry detergent to powdered detergent from the health food store without additives. Use Simple Soap as a shampoo and bath soap. Use dish washing liquid from the health food store. 4. Do not use Birth Control Pills. Use a condom instead without spermicide. Do not use HRT. Use a triple antibiotic for stomach ulcers and gastritis instead of Tagamet. 5. Eat meat grown without hormones. Commercial lamb and fish usually are hormone free. 6. In general, the hormones taken orally are first pass metabolized by the liver 80%-90%. However, when these hormones are applied to the skin, the hormones are directly absorbed by the body. Thus, any skin dose is 10 times that of an oral dose. The vast majority of skin lotions and creams use the parabens as a preservative. Avoid them at all costs. Instead apply a vegetable oil right after a shower to hydrate the skin and lock in the moisture. 7. Avoid Coffee, Beer, Sunflower Seeds, Red Clover Tea, Camomille Tea. Avoid Sunflower seeds, Pomegranate, Licorice, Red Clover, Yucca, Hops (Beer) and Motherwort, Bloodroot, Ocotillo, Mandrake, Oregano, Damiana, Pennyroyal, Verbenna, Nutmeg, Tumeric, Yucca, Thyme, Calamus rt., Red Clover, Goldenseal, Licorice, Mistletoe, Cumin, Fennel, Camomille, Cloves, Queen Anne's lace (wild carrot), Fennel, Alfalfa Sprouts.
Synthetic progestin does not protect against breast cancer, while natural sources made from wild yam or soy may offer protection when given in standardized dosages. Herbs which have traditionally been used to stimulate the production or availability of progesterone include: Chaste tree berry, yarrow, lady' mantle, mugwort, helonias, wild yam, black haw root, saw palmetto berry, sarsasparilla, dong quai and marigold flowers.
Bloodroot and mistletoe have a long history of use in treating breast cancer due to their anti-estrogen effects. Vitamins, which help to increase progesterone, include vitamin B6 and vitamin E, zinc, biotin and selenium. Melatonin has also been found to stimulate the production of progesterone.
Yohimbe - Yohimbe (the bark of an African tree) dilates blood vessels. For this reason this herb has been used to treat impotence. It has also been used to treat depression and as an aphrodisiac. In several double blind studies, some men have experienced positive results in treating impotence.
Catuaba - An Amazonian tree whose virtues were discovered 500 years ago. Herbalists and health practitioners in the U.S. have long used Catuaba as a tonic for the genitals, for sexual impotence, to treat fatigue, and insomnia. According to Michael van Staten, Catuaba is beneficial to men and women as an aphrodisiac, but "it is in the area of male impotence that the most striking results have been reported" and " there is no evidence of side effects even after long term use." Catuaba is used much the same way in Europe and South America.
Muira Puama - Research conducted at the Institute of Sexology in Paris has attracted worldwide interest in this herb. In addition to being used as a aphrodisiac, this Amazonian herb boosts and prolongs performance, enhances virility and improves genital strength and overall health.
Tribulus Terrestris - increases testosterone, improves sex drive, builds strength and stamina. Tribulus terrestris is a testosterone enhancer. Instead of being a testosterone precursor, it leads to the production of the luteinizing hormone (LH). When LH levels are increased, the natural production of testosterone also increases. LH is a hormone that also deals with sex drive. It is used to increase fertility and help with impotence. Laboratory animal studies found that Tribulus terrestris increased sperm count as well as motility levels after taking it for 30 days. A natural plant extract tribulus terrestris has been proven to effectively increase luteinizing hormone secretion by the pituitary. Tribulus has been used safely for many years by competitors from Eastern Europe in order to enhance athletic performance.
Ginseng Blend - used to improve virility, increase energy, restore vitality, increase circulation, reduce impotence and as an aphrodisiac .
Oyster Meat - Used throughout history as an aphrodisiac, contains a wide range of vitamins, minerals, provide energy-giving glycogen and amino acids.
Cayenne Pepper - A stimulant for the body and blood. Helps move blood through the veins and arteries with more power and regulates circulation. Cayenne is a medicinal and nutritional herb. It is the purest and most certain stimulant... The herb is a great food for the circulatory system in that it feeds the necessary elements into the cell structure of the arteries, veins, and capillaries so that these regain the elasticity of youth again.
Orchic Substance - used to naturally increase testosterone, sexual drive, stamina, and impotency. Used by modern herbalists to help to natural testosterone levels without the side effects of steroids...directly increasing power, stamina, strength, endurance and energy levels.
Sarsaparilla - Used as a tonic for male sexual potency. Herbalist say its steroid-like compounds contain testosterone.
Pumpkin Seed - high source of zinc, free fatty acid, amino acids and natural plant sterol used to increase virility.
L-Arginine Base - an essential amino acid for growth and human development.
Oat Straw (Avenda Sativa) - a calming herb used to treat fear and anxiety
Nettle Leaf - Vitamin A, C, and Iron
Licorice Root - an overall body tonic
Astragalus- a vasodilator used to increase blood flow and increase energy.
While all vitamins and minerals are important for optimal health. There are a few specific vitamins and minerals that are essential for the body to be able to maintain healthy levels of testosterone. There are also a variety of herbs and phytonutrients that can be very helpful in supporting hormonal balance. And lastly, with the proper use of prohormones you can provide the body with the building blocks to produce testosterone.
Zinc Of all the minerals in the body zinc is most important in the production of testosterone. Studies show that without adequate zinc, the testicular cells lose the ability to convert lipids, concentration of androgen receptors decrease and levels of aromatase in the liver are inhibited. In clinical practice, many men have restored healthy testosterone to estrogen ratios just with zinc replacement.
Studies with young men on restricted zinc diets show testosterone decreased 73% after 20 weeks. While older men with marginal zinc status increased testosterone 90% when given zinc. And these levels were 50% more than the young men with decreased zinc.
Unfortunately zinc deficiency is common in the US population, especially among athletes and the aging population. Not only is zinc deficient in many of today’s world of commercially processed foods but it is leached from the body by alcohol and many medications including diuretics. Athletes are commonly deficient as exercise increases the body’s requirement for zinc.
Signs of zinc deficiency are often hard to determine. But think zinc when:
you have white streaks or spots on your nails
you have decreased testosterone/estrogen ratios
poor wound healing
age associated decreased in energy
If you are suffering from any of these symptoms or suspect zinc deficiency, the recommended treatment is to supplement with zinc picolinate.
Take 100 mg for 6 weeks than 50 mg for 6 weeks at bedtime away from other minerals except magnesium. Afterwards take a high quality multi-mineral supplement such as the Life Extension Mix.
Ironically, as zinc levels are increased, copper can be leached from the body, potentially disrupting vital nerve, coronary and muscle functions. To guard against copper depletion brought on by the increased ingestion of zinc, It is recommended that if you are taking large amounts of zinc use copper 3 mgs daily in the morning.
Balco Laboratory has been performing mineral analysis on athletes for years. I have successfully used their comprehensive testing many times in my clinical practice.
Lorrie Brilla, PhD, a sports performance researcher at Western Washington University, announced in June 1999 that a novel zinc-magnesium supplement called "ZMA" significantly increased muscle strength in NCAA football players.
Remember zinc will only increase testosterone if you are deficient in zinc.
Although known mainly for it’s many other benefits on health as an anti-oxidant, vitamin C is essential for healthy pituitary responsiveness to changes in hormones levels. Vitamin C is also important for the formation of the basic steroid hormones of the adrenal gland and the gonads. Low levels of vitamin C have been found to increase levels of the aromatase enzyme that converts testosterone to estrogen. And interestingly enough through an unknown mechanism testosterone levels naturally raise vitamin C levels.
Another benefit to vitamin C is it’s ability to decrease cortisol levels. Research has shown that three grams prior to high intensity training resulted in significantly decreases in post exercise cortisol levels which can inhibit muscle repair, decrease immunity and lower testosterone.
Vitamin B6 is well known for it’s involvement in sex hormone physiology. A deficiency in B6 has been shown to effect sex hormone receptors and steroid binding proteins. B6 is also crucial for the body to efficiently utilize zinc.
Vitamin A is important in the maintenance of the secretory cells of the prostate and is involved in testosterone metabolism. Prostate zinc levels have been shown to correlate with vitamin A levels.
Tribulus Terristis may increase production of LH (lutenizing hormone) in men. LH is secreted form the pituitary gland and transmits instructions directly to the testes to naturally increase the body’s own production of testosterone. A few foreign studies have indicated that men who have been administered 750mg daily have shown increases in the active free testosterone of 41%.
In my experience the only form of Tribulus to consist of the necessary active ingredients is Tribestan. MedLean will be performing a small clinical study on this nutrient and will report the results in the near future.
Saw Palmetto Extract is a plant common to Georgia and Florida. It contains lipid and plant sterols (steroid like compounds). It has been available since 1982 in Europe as the prescription drug, Permixon, for the treatment of Benign Prostatic Hypertrophy (enlargement of the prostate gland)
Saw Palmetto has been thought to benefit the prostate by blocking the conversion of testosterone to DHT (dihydrotestosterone) yet studies show it has no effect on overall DHT levels. DHT is created from testosterone by the action of the enzyme 5-alpha reductase. It is an important stronger cousin of testosterone responsible for secondary sex characteristics such as increased muscle, acne and facial hair that begin at puberty.
Then why is it effective? Most likely Saw Palmetto inhibits or interferes with DHT after the formation (blocks bound DHT and receptor into cell nucleus) therefore it stops the message. Saw Palmetto also blocks testosterone at the androgenic receptors sites and estrogen at its receptors.
So Saw Palmetto minimizes the negative effects of hormonal imbalance such as male pattern baldness, acne formation and prostate enlargement. To be effective you will need to take a concentrated extract that is 85 to 95% pure at 320 mg per day. I recommend Solaray 160mg per cap.
Proscar, a prescription drug prescribed for BPH acts differently than Saw Palmetto. It exhibits its benefits by reducing DHT. DHT is an important hormone for erectile function explaining the reasons Proscar has a common side effect of impotence. And because DHT is also an important anabolic hormone, Proscar is not recommended for endurance athletes or body builders.
Nettles root like Saw Palmetto has been used for years in the treatment of BPH. It’s effectiveness is due to inhibition of DHT at the receptor sites on the prostate. High concentrations of the nettle root has also been shown to bind to sex hormone bounding globulin in place of testosterone therefore increasing the amount of free testosterone.
Soybeans contain the phytochemicals, isoflavones. Recent research indicates these phytochemicals have many health benefits including reducing the risk of breast and prostate cancer..
Because they are high in phytoestrogens (naturally occurring compounds similar in structure but with only 1/500th the activity of the most potent estrogen, estradiol) isoflavones compete with estradiol for the receptor sites in the body and therefore block it’s actions – which can include inhibition of the pituitary gland. Isoflavones also stimulate the cytochrome P450 system in the liver to actively process and excrete excess estrogen. Read this artice for the science behind Soy products.
It has been reported that one of the key substances that gives wine it’s protective health benefits of reducing cancer and cardiovascular disease is a class of chemicals present in the skin of the red grape. These chemicals called proanthocydins are powerful anti-oxidants. Equally important is that these compounds improve the function of the liver P450 system allowing the body to more effectively remove excess estrogen.
Cruciferous vegetables such as broccoli, cauliflower and brussels sprouts contain a compound indole-3-carbinole which stimulates the liver to actively process and excrete estrogen. A new product to the market called Diindole Methane seems to be providing promising effects for hormonal balancing of estrogen by promoting healthy metabolism and clearance of estrogen form the body.
Calcium-D-Glucarate helps the body excrete excess levels of estradiol It is very effective nutrient for removing toxins, carcinogens, and excess steroid hormones. It is being studied effects for preventing lung, prostate, and breast cancers.
Medical experts estimate that this crucial nutritional imbalance may impact the health of as many as one billion people across the globe, apervasiveness that could rival even iron deficiency anemia.
A recent editorial in the Journal of the American College of Nutrition calls for increased attention by the medical community to the potentialdanger of zinc deficiency and its myriad and profound influences upon human health. Deficiencies of this crucial mineral can severely weaken the immune system, impede normal growth, trigger hypogonadism, and increase complications during pregnancy.
Zinc deficiency commonly arises from dietary imbalances. However, it canalso occur as a result of chronic conditions such as malabsorptionsyndromes, alcoholic liver disease, renal disease, and other illnesses.
Source: Prasad AS. Zinc deficiency in humans: a neglected problem [editorial]. J Am Coll Nutr 1998;17(6):542-543.
Nettle leaf (urtica dioica) - has a long documented history from ancient Greece to present. The polysaccharides (complex sugars) and lectins (large protein-sugar molecules are the active constituents of this plant. They directly affect the hormones and proteins that support sex hormones (such as testosterone and estrogen) within the body. This has been confirmed in double blind studies.
Orchid Substance - has long been known to create an aphrodisiac effect in both men and women. This herb is used for its strong qualities that promote and encourage sexual motivation. The increase in libido due to consuming this plant is unlike any other.
Tribulus (tribulus terrestris) - this Indian herb restores and improves libido, it also prolongs the duration of an erection. It is very popular for its dominate role in supporting the reproductive functions of men. Additionally, it increases anabolic hormones and testosterone to optimum levels as well as increasing sex drive.
Sarsaparilla (smilax officinalis) - is a vine native to tropical America and the West Indies. The roots are unearthed and harvested throughout the year and are used to aid in testosterone activity in the body.
Boron (citrate) - this mineral is vital for proper male nutrition as well as maintaining proper blood levels of estradiol, which is a precursor of estrogen. Estrogen is a sex hormone that must be regulated to insure maximum male sexual performance.
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Maca (lepidium meyenii) - is a plant grown in Peru that produces a radish-like root that is responsible for its sex-enhancing ability. In studies, subjects given maca experienced greater sexual satisfaction, increased energy, and stamina. This plant has long been used to restore sexual vitality, enjoyment and performance.
Natural Health Remedies- for arthritis, 'computer' wrist- which should also be wrapped, aches and pains-
doctors tend to start with anti-inflammatory pills then other step(s) and ultimately surgery. Not good.
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Here is a better recourse:
First of all, get something calledpregnenolone-- ( http://www.intellex.com/~therave/pregmeta.html )unfortunately, there's not a specific food source for it. Where it comes from is GOOD cholesterol- here are some ways to enhance that:
Get more FIBER. This means your major foods ought to be coming from the fruits and vegetables. Beans, nuts (especially walnuts), seeds, avocados, flax and whole grains are helpful. Avoid processed cereals. Aim for at least 30 grams of fiber daily. Add 1 tablespoon of organic ground flax seeds (available in your natural foods store) to salads or veggies daily.
Limit or eliminate SUGAR, refined grains and starches. (However, tuber and potato starches are necessary in other areas of health, so should not be eliminated.)
Get an oil change – substitute olive oil, fish and fish oil, flax oil, nuts & natural nut butters instead of animal fats, dairy fats and vegetable oils. High quality oils should constitute up to 30% of your daily calories. Eliminate hydrogenated oils, shortening, fried foods, and tropical oils. Increase fish in your diet and reduce red meat. Adding soy foods such as tofu, tempeh, edamame and miso have a beneficial effect on cholesterol levels.
Don’t be afraid of eggs. An egg or two a day will not raise your blood cholesterol level, and eggs are a good source of protein. Look for high quality omega-3 eggs in your health food store.
Lose weight – if you’re overweight then losing even a modest amount of extra weight will have a dramatic effect on your cholesterol levels
Exercise – the benefits of exercise include raising the good (HDL) cholesterol and lowering the total cholesterol, not to mention the improvement in cardiovascular fitness, blood pressure, blood clotting and the mood-enhancing effect. Daily aerobic exercise is best for this, and even walking helps tremendously.
A good multivitamin that includes folic acid, vitamins B6, B12 and B3 (niacin), as well as trace minerals, is helpful.
I heard about "polyphenols" on the radio so went to google and grabbed some links- haven't really looked at much yet, but thought I'd pass this along to you. The green teas are supposedly great sources, and according to what I see below, so are red wine and chocolate!
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Which reminds me, I also tried my hand at making my own red- well, pink (grape) sweet mead wine, and it came out great!
You don't need any special equipment, either! I have my own website for THAT, too-
... Particular compounds called polyphenols found in red wine-such as catechins and resveratrol-are thought to have anti oxidant or anti cancer properties. ... www.cancer.gov/newscenter/pressreleases/redwine - 30k - Apr 23, 2004
... be considered. essential to human health. (Bio)flavonoids comprise the most abundant group of plant Polyphenols,. next to Phenolic ... www.acu-cell.com/bio.html - 70k
... Press info. November 2003. Research News. Chocolate, health and polyphenols. ... and polyphenols, which are potent, natural anti-oxidants. ... www.inra.fr/presse/nov03/gb/nb1.htm - 11k
...Polyphenols. ... Part II. Polyphenolic Components of Wine Chemistry of the Antioxidant Effect of Polyphenols WOLF BORS and CHRISTA MICHEL Ann. NY Acad. Sci. ... www.annalsnyas.org/cgi/collection/polyphen
...Polyphenols In Tea May Reduce Risk Of Stomach, Esophagus Cancers. ...Polyphenols included epigallocatechin (EGC) and epicatechin (EC). ... www.sciencedaily.com/releases/2002/04/020409073717.htm - 34k
Science Brief. Green tea polyphenols. For ... The most likely chemicals involved are polyphenols. Green tea is very rich in these. Our ... www.ifr.bbsrc.ac.uk/science/ScienceBriefs/ green_tea.html - 4k
...Polyphenols In Tea May Reduce Risk Of Stomach, Esophagus Cancers. ...Polyphenols included epigallocatechin (EGC) and epicatechin (EC). ... www.sciencedaily.com/releases/2002/04/020409073717.htm - 34k
... Printer Friendly Format Polyphenols. Supplement, Polyphenols. ... Theory, Polyphenols, particularly the flavonoids, are among the most potent plant antioxidants. ... www.supplementwatch.com/supatoz/ supplement.asp?supplementId=218 - 22k
Antioxidants and Polyphenols are some of tea's most powerful health benefit promoting components. Explore tea's antioxidants and polyphenols. ...Polyphenols. ... www.no-occident.com/noantiox.htm - 21k
In focus: health implications of polyphenols. ... Many studies have shown a preventing effect of naturally occurring dietary plant polyphenols on cancer formation. ... www.ifr.bbsrc.ac.uk/Diet/polyphenol.html - 17k
Polyphenols - Novozymes is manufacturing industrial enzymes for the detergent, textile and starch processing industries; and for the food and feed industries. ... enzymes.novo.dk/enzymes/polyphenols.html - 6k
Hi, Everyone! This is a brand new group! I tend to stick to natural foods, herbs and health methods. (Partly because we don't want to spend the money on doctors, and don't trust them in most areas anyway) I listen to some of the 'buy this' radio programs, then tend to go online- don't you just love the info there?!- and compile the best info for 'do it yourself' foods, etc., and then don't have to buy many of the natural formulas they put together for purchasing. I have several great pages of 'natural health' info that I wanted to put somewhere online. It's all stored in my email box, and decided it's time to put it somewhere where there will be some reference place to reach it- never too sure how safe the info is stored in email boxes. And now that I 'plopped' it all in a group that turns out to be 'new agey', I don't entirely trust the group moderator to keep it all safe, either. There, now you know my intent. OK, that being said, for starters, I will give you a link to my 'recluse spider bite' website- I got bitten on my big toe, and the great experience I had with curing it was too good not to share. So my webpage is getting massive, unbelievable numbers of hits- and they've escalated again- the season is upon us.
I began by having email folders full of my natural health info for curing and prevention- stuff I picked up on radio programs promoting products, etc., then going online for the info on more 'do it yourself methods and tactics' - and when I had so much that I was concerned about losing the stored files, I began to wonder what to do with them. Was not going to start my own group or website on this, wanted to find a group somewhere to 'plop' them, with public archives. So I did- I found a place that sounded real legit. And I posted the messages - they ARE THERE, but found out the group has a whole lot of new age earth worshippers who don't eat meat, etc.... and it's been frustrating to have all of their 'harmonic convergence to save mother earth' stuff mixed in with my messages. I DID link many places to my messages there, and for now will leave that alone- not going to promote THIS group that much just yet. However, I am going to begin by retrieving my information from there and putting it all here. -- Cindy ("Cheyenne Cin") -- P.S. I live in Cheyenne, Wyoming, but somehow accidentally started a group with "au" in the title. Oh, well.
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