• YOU can become your own primary health care provider!

    Natural medicine is a vast improvement over contemporary care, but natural health is even better. My intent is to provide the tools and information you need in order to duplicate my successful experiences, and to offer you the comfort and peace of mind that has been such a blessing and security to my family.
  • Whatever form of natural health supplement you choose, be sure to educate yourself on all aspects of your health care. Let your diet and your attitude be the foundation for a life of wellness, not disease. When you don’t feel well, look for the root causes rather than seeking to simply substitute an herb or remedy for your medication. If you are taking medication for a serious condition, consult with someone well trained in herbs and alternatives before making a substitution and stopping your prescription. Your body will need time to reestablish it’s awareness that it is required to function!
  • DISCLAIMER:

    The information on this website is for educational purposes only and is not intended to treat, diagnose or prescribe.

Super Magic Fix-Everything Formula!!

One of my apprentices walked into my office a few years ago and asked if I had seen a recent article about a new wonder-mix that would pretty much fix anything that ailed you. She was surprised when I responded that I had not, but asked if it included apple cider vinegar and honey or molasses. Astonished, she asked how I had known. Easy. Whenever there is a slow day at the tabloids it’s released again with another startling ‘new’ cure claim-most of which are right!! The newest version is at http://www.householdmagicdailytips.com/index.php/homemade-fat-burning-formula?utm_medium=Email&utm_campaign=2014-05-29%20HDM%20NL%20%281%29&utm_content=&utm_source=Newsletter&cid=45957880&spMailingID=45957880&spUserID=NTE4NTcxNDc1ODES1&spJobID=442781247&spReportId=NDQyNzgxMjQ3S0, where the former two ingredients are mixed with grapefruit juice for a “fat-burning” miracle.

So what’s the deal? Real apple cider vinegar (Best is still Bragg’s) is a live, cultured product that contains three principal properties. First is live enzymes to aid in the digestion and assimilation of whatever you eat in any kind of reasonably near time frame; live cultures also are essential for immune function and intestinal health. I keep a bottle of Bragg’s on a rack near my stove, which generated enough warmth for the culture to grow into kombucha-style mushrooms in the bottle. I use it to add a splash of flavor on or in just about everything I prepare, and frequently drink it mixed with water and maple syrup. If I was home and more organized I would separate some of the babies into bottles of diluted fruit juice or coconut water to create Kevita-like beverages (http://kevita.com/).(I don’t drink regular kombucha because I avoid caffeine; great article at http://www.phoenixhelix.com/2013/03/25/kombucha-myths-vs-truths/). The benefits promoted for kombucha are essentially the same for raw vinegar! Most vinegars are not live, and ONLY live, fruit based vinegars have the benefits we are discussing-white vinegar is usually corn or wood-pulp based-and has no health advantage whatsoever.

Second, the breakdown of the fruit base (usually apples or grapes)retains all of the trace minerals found in the source, in a form that has increased bio-availablity. The  magic mixtures, whether credited to a long-lost family recipe or aliens (yes, they have been given full credit in several articles) often include molasses, which has even more trace minerals, one of the most-lacked nutrient groups in our modern diet. Trace minerals are critical for glandular function, feeding the pituitary and ancillary glands including the thyroid. Alfalfa and Spirulina tend to particularly support the pituitary, while dulse and kelp are higher in the iodine needed for thyroid function. Since the pituitary governs when all other glands kick in or up their function, and the thyroid regulates metabolism and calcium uptake you can see that just about everything would work and feel better with the “magic” combo. Minerals are part of what alleviate spasms, so the “magic” vinegar mix is correctly touted for relieving leg cramps; use vinegar alone topically or in baths.

The malic acid that also helps reduce cramping is part of the third benefit, which is that vinegar supports balanced acid levels in the body. I am NOT a fan of ph balancing programs as a rule; proper ph changes constantly and manipulating it can be dangerous in the long run. A couple of basic rules DO apply. Your stomach needs to be highly acidic to break down protein properly, regardless of whether the protein is plant or animal based. Too little good acid results in excessive bad acid in the blood, joints, etc.. Drinking vinegar or another acidic beverage in small amounts may be helpful when eating by increasing the stomach’s ability to work properly. I don’t encourage drinking much of anything with meals, since it encourages people to flush food down with something more alkaline than stomach fluid, like water, rather than chewing.  Your skin should also be somewhat acidic, which is why vinegar is an effective body splash (the smell dissipates rapidly), especially for people who have  some types of skin irritation. The high acid level breaks down the cell walls of bacteria and other organisms; in the 1990’s vinegar was found more effective against HIV and related  viruses than bleach or any antibacterial product, and it’s the best thing I know for ringworm.  Together, these properties are also the basis for recommendations for a (diluted) vinegar douche for vaginal infections.

Splenda® DOES skew blood sugar!

A new study has finally been released that showed drinking sucralose (and I believe any other artificial sweetener) significantly affects the way the body functions-or doesn’t. For example, although there are no calories (read: no fuel for energy!) in Splenda®, it had the following effects on people when they drank water sweetened with it:

  • 12% higher peak blood glucose levels.
  • 20% higher total insulin secretion.
  • 22% faster insulin-secretion rate.
  • 7% slower rate of clearing insulin from the blood.

I’m not even going to begin to address the issue of toxicity and chemical stress from artificial sweeteners here; I’ll do that in other posts, and have done several questions and comments about it on my website that will eventually migrate here as well.  The new discussion is that taste buds (and we know now that there are taste receptors in the gut, too) trigger the production of insulin. Your body responds, makes it, and then has to figure out what to do once it gets into the bloodstream since insulin isn’t necessary for processing artificial sweeteners. Refined sugar has a similar effect since it can enter the bloodstream through the cell walls; unlike naturally-occurring sugars in, say, a strawberry, it doesn’t require digestion for extraction.  That’s the essence of “insulin resistance”, which is the newest buzzword in the sugar sagas connected to the American diabetes epidemic. The surplus insulin causes stress leading to exhaustion of the adrenal glands-as if we didn’t have enough other stresses in our lives- since they have to produce the hormone to break down the excess insulin; it also leads to the chronic inflammation researchers are blaming for everything from obesity to cancer.

Frankly, I’m not a fan of most of the so-called “natural” sweeteners, either, and this study would probably apply to them as well. Xylitol is a sugar alcohol, a highly refined extract that causes stomach upset in lots of people, including me. Stevia is fine if you use it fresh or as a green powder (just the dried leaves) or liquid; if it is clear it has also been through a long list of refining treatments that make it about as healthy and natural as vodka, which “just comes from potatoes”! High fructose corn syrup is also considered a “natural sweetener”.

The real problem is that Americans simply want things too sweet.  Even agave, honey, molasses, and maple syrup, which really are consumed essentially in their natural state, should be used in really moderate amounts.  I am constantly encouraging my clients to eat more raw, fresh foods. The fiber they contain slows down the release of the sugars, and the full range of flavor slows down the demand for sweetness. Organic fruits usually have more taste; it’s trace elements that give them flavor and organic fertilizers have a wider range of nutrients than commercial ones. Protein also slows the release of sugar; if you have to have a chocolate chip cookie, have one made with whole wheat pastry flour (more fiber and protein than white flour but made from softer Spring wheat) and nuts for extra protein. When I bake I use Sucanat®, which is just dried,  unrefined sugar cane juice, and use less than the recipe calls for. Because none of the molasses has been removed it has a really rich flavor. Friends and I make baked goods for an eighteenth century re-enactment every year-people LOVE our products and we make the above substitutions, which are period-correct! (Check out my “Three Wives Kitchen Cookbook“, which goes into great detail about healthy period ingredients.)

You can read the article citing the study at the link below. Bottom Line Health is one of my favorite newsletters for quick info.

http://www.bottomlinepublications.com/content/article/health-a-healing/splenda-raises-blood-sugar-levels-and-may-increase-diabetes-risk?utm_medium=Email&utm_campaign=2013-09-19%20DHN%20NL%20%20CID-0000001681%20remainder&utm_content=utm_source=Newsletter&spMailingID=42643680&spUserID=NTE4NTcxNDc1ODES1&spJobID=203947271&spReportId=MjAzOTQ3MjcxS0

Yummy Ways to Sneak Avocado Into Your Diet

I’m always telling my clients they need to be sure they’re getting enough digestible fats to be sure their immune and glandular systems can function. I found a great way to sneak it into my picky spouse and son!
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