SMOKINCHOICES (and other musings)

April 14, 2012

QUINOA, (not-a-grain) Super-food

Got this welcome tantalizer  email recently from David Wolfe, putting word out on the upcoming Longevity Now Wellness  Conference featuring Truth Calkins speaking about Quinoa  (keen-wa).  Nicely done.  You will learn a lot listening to it, but not necessarily what a Paleo-minded person wants to hear.   Is it okay to eat grains?   So does soaking make it okay?. . .not really answered. . .still, we learn that Quinoa is not really a grain.  Phew, what a relief.  (but it still needs soaking). . .and we never touch on the ability of grains to get thru the gut barrier and invade the (blood) circulation system.  . .(shall we say, causing problems?)  

I have recently laid in a supply of Quinoa (regular, purple and black), because it IS A SUPERFOOD.  David Wolfe says so and so does Donna Gates who kinda introduced it to us all  (as she has done many other healthful solutions.)  Jan

And my good friend and crowd favorite Truth Calkins, will be speaking Friday, May 18th at The Longevity Now® Conference – revealing his insights into the Mind/Body Connection. Check out this exclusive interview with him and you will discover the following:
  • The ‘mother of all grains’ that has the highest quality fat content of any grain and is a complete protein source. 
  • The delicious grain that has more calcium than milk!
  • Why soaking grains is an essential part of preparation to remove the phytic acid and unlock powerful nutrients.
  • The wild grain that is sprouted and dried for you making it fast and fun to eat, and is jam-packed with nutrition!

Click Here to Listen Now!

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April 6, 2012

Donna Gates – Autism

This will be helpful news for many people.  Had to bring this over.  Pass it on.   Jan

Thursday, April 5, 2012
Autism Truths: Causes and Prevention

March 30, 2012

Gut is the Center of Health

GUT,   HEALTH and our IMMUNE SYSTEM

That’s right!   These three are interwoven in our health.  Our good hair, nails and skin are an evident and obvious manifestation of our health.  Whether our eyes are bright and clear, our skin – vibrant and alive – perhaps bearing the bloom of health.  The condition of our bones, muscles and the way they function and work together – – all manifestation of our health.

Our immune system has the lion’s share of a job in protecting us, keeping us going even as others may be dropping like flies with some affliction, cold or flu bug.    Good diet, stellar, organic food and some well chosen supplements is usually enough to have the best life.   It pays to remember however, that the intestinal tract is more than a dark place of  foul odors, it is the home of our immune system.  The volume and variety of intestinal flora in your gut tells that story.

You all know that I enjoy fermented veggies.  I make them, in quantity – periodically to sustain me for months at a time.    Of course, I juice.  But juicing is essentially nourishing my body to ensure that I get all that I really need. To add the fermented foods is guaranteeing that the gut is healthy, ergo – the rest of me can sustain almost anything which comes along.  Besides,  I like them a lot.  One of the major benefits is alleviating the old craving thing  (for me it was chocolate).  For any interested, can go up to FIND IT >  Jan’s Musings, look for How to ferment veggies.

Got a really fine article want to share with you from Donna Gates of BODY ECOLOGY today.   It is excellent and very informative.   It is also followed by a demonstration of her making fermented veggies.   Just click below and it will take you to her site.   Enjoy.                   Jan

Dr. Oz’s Gut Mistake on Better Elimination

While Dr. Oz may recommend a high-fiber diet to keep the gut clean, true digestive health goes much deeper. Populating the gut with healthy bacteria will prevent constipation and reduce the risk of chronic infection.

August 4, 2011

Teen Acne treatments (really?)

Doctors tailor teen acne treatments

Creams, pills, antibiotics, scrubs used to combat zits

By Kate Jacobson THE COLUMBUS DISPATCH
                                                                                                                                                                              TAYLOR GLASCOCK DISPATCH

   Dr. Mary Jo Kerns examines patient Lindsay Eyster at the Dermatologists of Greater Columbus.

It’s something every teenager dreads. The social kiss of death, the plague of middle-school pictures and high-school dances.    Acne.

There are many products and methods to fight it — pills, lotions, peels.    But dermatologists say there’s no single way to treat it.    Dr. Andrea Costanza of Signature Dermatology of Columbus said acne typically is caused *by an increased production of oil from sweat glands, dead skin plugging up hair follicles and a change in hormones — especially in girls.    Teens and their parents can spend a small fortune on treating acne, from over-the-counter washes and prescription scrubs to antibiotics and cosmetic procedures.

Depending on the severity of the acne and age of the patient, doctors say they prescribe individualized regimens.    “It’s not just one type of medication they’re getting,” Costanza said. “We need to attack it from all different sides.”    Topical treatments help remove dead skin and use deep-cleaning ingredients to help shrink pores and kill bacteria.

Antibiotics often are used to reduce inflammation.   Birth-control pills can help with balancing hormones. **

Dr. Mary Jo Kerns of the Dermatologists of Greater Columbus said mild creams and washes with medications such as benzoyl peroxide almost always are the first step in treatment.    Many teens say they are willing to try anything.    Lauren Levy, 15, a freshman at New Albany High School, said her regimen includes washing her face twice daily with acne-fighting products.    “I’ve used special creams in the past,” she said. “But I get the same results just washing my face.”

Shannon Richissin, 22, a senior at Ohio State University, still suffers from an occasional outbreak but remembers her acne being much worse as a teen.    She said she used a combination of topical medicines, oral acne treatments and birth-control pills.    “I saw a major difference when I was using a combination of the three,” she said.    For serious acne, doctors sometimes prescribe heavy-duty drugs such as Accutane, which carries warnings about depression and birth defects.    Kerns said she was prescribed Accutane when she was younger.    “That’s one of the reasons I became a dermatologist,” she said. “It was life-changing.”    Kerns and Costanza said they prescribe Accutane to a small number of patients.    For most teens, more simple methods work, Levy said.    “Washing your face — it’s key,” she said.

kjacobson@dispatch.com

(My Comment:)

*  . .acne is typically caused by an increase of . . . to my way of thinking this is a symptom [something which is      happening – not a cause]

**  . . Birth control pills can help with balancing hormones.     . . .can certainly affect them, but is this our problem here?

Admittedly,  as a teenager – my own suffering was intense.  I was healthy in every way and never had a clue that anything I was or was not doing had anything to do with my skin and it’s dreadful problems.  It was my fate to carry this mystery almost to my 50’s.  It lessened,of course, but I had meanwhile been buying and using everything which came along and never finding answers until much later in life.

It broke my heart when the perfectly beautiful skin  of my son became inflamed to his utter and extreme distress.   Went through it all again with him, the “stuff”, the doctors,  the anti-biotics.    Had always been told that diet had nothing whatever to do with acne.  The dermatologist had a requirement that parent and child take the time to watch a video in which the scientific thinking on the subject was outlined and made to understand that diet had no impact on the development of acne.   I wasn’t buying into this, not one bit.  Had always been a chocoholic and my experience had shown me that one indulgence of this exotic pleasure today was a guaranteed zit tomorrow for me. So, just from that alone – I believed that what goes into the mouth had an impact.  But I had no real clue how it all worked or why.

I can tell you this however;  I was a lover of dairy, big time – the whole works.  Always drank milk and used real cream, cottage cheese, butter,  cream cheese, sour cream and couldn’t live without ice cream and was big into yogurt.  My selection of cheeses was sophisticated and we were all passionate about our cheeses.  So of course,  this was the reality my son grew up in.  He consumed a minimum of two quarts of milk daily.  When he made an omelet it was with maybe 3 or 4 eggs and a whole lot of grated cheese (the sharpest cheddar we could find)   Do I really need to say more?

Not until discovering Dr John McDougall in the 90’s did I have a chance at understanding the cause of my  problems.  By happenstance, I caught him on TV in California (where I’m from) and bells started ringing for me.  So I bought a book, sent for his tapes and became a devotee.    This was my first eye-opener that dairy is not a suitable food for humans beyond the weaning stage.  It was so hard to adjust to this.  Did not have any arthritic problems yet (this would come later), but it explained why all the torment with my menstrual period throughout life.  They were irregular,  intense and practically put me out of commission each time.  No doctor would ever believe me when I tried to explain my radically heavy volume.  (probably deemed me an overly-fastidious nut)  So Dr John McDougall was blessing #1 to the acne problem.

And to any who inhabit the “Dermatological World”  Diet has everything to do with Acne.  It is a whole body problem with the skin manifesting as our largest organ with an enormous job to do.  Our body is one cohesive unit and should not be treated in the pieces and parts manner conducted by allopathic medicine.  If skin cries out with these massive eruptions, it is SPEAKING LOUD AND CLEAR that something is wrong – and it is trying to let us know.    With heavy dairy consumption,  we are putting our hormonal system out-of-balance ourselves. To try to correct the problem by further tampering with a delicate combination of orchestrated bodily systems by tinkering around with the hormones because of having acne which we caused just makes no sense at all.

Nor does taking these serious antibiotics which further injures our inner eco-system from which we do not recover easily – it takes real work to re-establish the proper intestinal flora and kinds of bacteria which make us healthy and able to be all that we want to be.  There are so many expert leaders in this field, but one I am partial to is of course – Donna Gates who appears all over my blog.   She is the go-to lady and her Body Ecology book is a winner.

Finally, lets look to Dr Loren Cordain, author of the “Paleo Diet” book  AND the Dietary cure for Acne book which is out in paperback:  

. . . I do know is that the information that the notion that diet didn’t cause acne was based on two flawed studies that were published over 30 years ago.

. . . . . The problems with those studies have been pointed out in the scientific literature, but unfortunately, the dermatology community hasn’t yet taken it to heart.   They haven’t changed the dogma in their textbooks. We now have three good epidemiologic studies as well as one dietary intervention that say otherwise, so there is good credible evidence to suggest that diet indeed does underlie acne.

. ..we are just at the beginning stages of understanding how diet causes acne and our research group has proposed that high glycemic foods are one of the major factors underlying the acne. We’ve also proposed that dairy products underlie acne because even though paradoxically they have a low glycemic index, they spike the insulin levels in a manner similar to high-glycemic foods. So we believe that dairy products and high-glycemic load carbohydrates like refined sugars, refined flours, and processed foods are some of the primary factors involved.

. . .  .we believe that it’s because when insulin levels are elevated, the result is a hormonal cascade that causes this improper desquamation process. Elevated insulin also promotes elevated male testosterone levels which in turn increase the sebum production. Furthermore, in the typical Western diet, we tend to have way too much omega-6 fats and reduced levels of omega-3 which tends to promote the inflammation process.

So I won’t try to go further with quoting from a past article  (Dietary Cure for Acne ,   2-15-10) you can go check it out and perhaps while at it, look at Paleo – Hazards of Dairy,  (1-9-10).  Loren Cordain is Aces high with health minded folk,  and naturalists with almost a cult following among the Crossfit people of the world.   Please go to his site and check it out.  The man is a giant among thinkers, yet so down to earth and approachable.   Paleo is the Acne sufferer’s best bet and my blessing #2.    Get the book and go the distance.    Jan

July 30, 2010

About Bones and Vit K2

What’s VitK2 about?

Our Bones

Like me, you have probably noticed  this past year or so more reference to Vitamin K2.  I have wondered what all the fuss was about and why I should care.   After reading Dr Mercola’s latest newsletter,  (don’t you love the way he explains things?). . .it makes sense to me now.   Well, actually the relevance is many-faceted and I would recommend you go straight over and read it all yourself.  What I choose to focus on is the relationship to our bones and why it is seriously positive and helpful.

Just because I don’t speak of it much anymore, doesn’t mean that I don’t STILL worry about Sally Field (2-25-09) but I do respect everybody’s right to do,  act and think as they please, it remains a precious right.  Not just my thinking and/or Dr. McDougall – go see what Dr Mercola says – – pretty much the same thing – stay away from that whole class of pharmaceuticals which some ill-advised doctors are advocating to “strengthen” your bones, up the density and prevent your bones from breaking.    It is so not right!  Having covered this topic frequently, I won’t go into it again now.  If you really want the gorgeously scientific explanation on it run on over to The Paleo Diet and check out Loren Cordain’s archives on bones and how living the Paleo way eliminates all that and why.  We have some great minds at work amongst us – we are living in an age which in many ways is blessed.

Dr Cordain explained about the way healthy bones take care of themselves – it’s built into the cells memory banks and they have much to do,  some of which is tearing down old cells of bones and building up new cells in an ongoing process.  They know what they are doing and have to maintain a balance.  Our main job  is simply to supply healthy, organic sustenance and to move the body around to keep it healthy while enjoying life.  But when taking that class of bone strengthening meds, the bones can no longer break down the old cells and build the new because the meds inhibit them  from functioning, consequently,the thinking is – the bones get denser, which protects from fracturing.  Trouble is,  there have been many fractures occur in these women who have been taking the meds for years – some, more than ten years  and they are breaking in unusual places, like in the upper thigh bones.  It’s a real problem.  It doesn’t pay to mess around with Mother Nature.

The Calcium Trap

A further mistake our rigid medical establishment thrusts on an unsuspecting public is the “Food Pyramid” and the RDA’s for vitamin and mineral needs.  There isn’t an ounce of relevance between them.  But especially harmful is the encouragement to take lots of Calcium (because bones seem to be made of mostly calcium.)  Please remember that huge animals like cows and elephants, etc.,  forage from the fields of green growing flora. Somehow they manage to grow solid, healthy structures of bone that lasts them well for a lifetime without ever taking calcium tablets, or eating ground up shells or rocks.  Just plants.  Let us not forget that humans are a part of that animal classification.  Plants give us all the minerals we need to manifest a healthy bone structure.  To repeat myself  for which I apologize  – I take no calcium, do not use dairy – – and my bones are fine  – so far. . . .  and it was Dr McDougall tapes I bought back in the early 90’s which set me free on that one.

David Wolfe

(I’ll be getting back to K2 any minute now,  just hold on!) I’m trying to get to a point.  Here and there I have mentioned David Wolfe (google him) and some of the great ideas I have picked up listening to his interviews and videos (see YouTube).  In his talks, he speaks of the great harm that over-calcified people are suffering. He describes the taking of increasing amounts of calcium as one of the major cause areas of a number of diseases with which our species is afflicted.   This excess of calcium is gathering in clumps around our joints (arthritis);  plaque build-up in our arteries causing hardening and thickening because it shouldn’t be there.  And it causes inflammation.  So rather than increasing our intake of calcium – we should be looking to find ways to  to rid ourselves of the over supply we now have.

Anti-Inflammatory

David has a number of suggestions. . . anti-inflammatory supplements help break down the calcium stored in the tissues:

  • MSM  (I use the powder about 1/2 tsp 1 or 2 X daily)  Take with Vit C  1/4 tsp = 1,000 Mg
  • DMSO
  • Vit C  (great anti-inflammatory)
  • all kinds of mushsrooms, reishi, cordaceps, maitaki and so on (great to ramp up immunity)
  • Acai  (can be powerful even break down Cancer cells)
  • Oceans Alive  “marine phytoplankton”  (David takes this)

I can’t really advise on any of this, you are kinda on your own.  I listened to an interview Dr Mercola did with him recently – maybe it is on his site.

A further step in the equation of inflammation and calcium is the “acid/base balance”.  If the foods one eats  result in a net acid load (meats, fish, eggs, dairy, potatoes, legumes and grains and sugars without the necessary offsetting of fruits and vegetables in proportionate amounts – then the high blood insulin levels cause calcium loss.   The acid must be buffered by base in the body like calcium salts which are released from bones and eliminated in urine.  This will lead to osteopenia and ultimately, osteoporosis.  The bones are programmed to maintain the calcium balance, and so they do just that no matter what it costs the body.

When the body is in acid/base balance, it is naturally in calcium balance.  It is just that simple.  When you can see the big picture even in a small way, it becomes easier to understand why it is so important to become familiar with a few basics like acid/base balance,  food combining,  glycemic index and so on.

Dr Mercola – small extrapolation – on VitK2

Vitamin K is unique because it has multiple effects in your body, but doesn’t demonstrate any known toxicity. With research focused on potential effects on your skeletal system, brain, liver, and pancreas, vitamin K is one of the most promising nutrients of our time.*

The vitamin K which I recommend is vitamin K2 – natural, non-toxic, and made in your body as well.

Vitamin K2 includes several menaquinones (MK-n, with the ‘n’ determined by the number of prenyl side chains), such as MK-4 found in meats, MK-7, MK-8, and MK-9 found in fermented food products like cheese and natto.

  • Promote your heart health*
  • Protect and support your skin*
  • Provide the calcium path ‘key’ from your bloodstream to your bones*
  • Boost your overall immune system*
  • Help regulate calcification of your tissues*
  • Provide you powerful antioxidant benefits*
  • Protect your cells against oxidative damage*
  • Aid in supporting your already normal blood sugar levels*

While other nutrients are important for maintaining and promoting your bone health (like vitamin D3, calcium, and magnesium), evidence continues to grow indicating a vital role vitamin K plays in bone metabolism and healthy bone growth.*  In fact it may be the modern day “missing link” to increasing your bone density.   Vitamin K has been linked to osteoblasts, the cells that generate or ‘lay down’ bone and produce a specific protein known as osteocalcin.*

You can think of osteocalcin like the studs in the wall of your house. Basically, osteocalcin acts as the structural framework holding calcium in place in your bones.*    And vitamin K is critical for producing osteocalcin protein.*    Why is this so important? Because osteocalcin cannot perform its job until vitamin K converts it to an active bone-building form.

The bottom line – vitamin K is the ‘key’ that unlocks the door from your bloodstream to let calcium flow into your bones and bone marrow.*

Without this vitamin K key action, you simply wouldn’t have the strong bones you do.* Plus, there’s another area vitamin K plays an important role, particularly vitamin K2.    I mentioned earlier how osteoblasts are important cells responsible for bone formation.    Well, while these osteoblast cells are busy building bone, other cells called osteoclasts are trying to break down bone and remove bone tissue.

Vitamin K2 is so important because, not only has it been shown to stimulate and enhance osteocalcin production, it has also been shown to inhibit osteoclasts and help maintain your bones.*

In his article on K2, Dr Mercola explains that he has produced a special K2 available per his specifications and advises certain foods where we can help ourselves to be sure to get this element into our diets.  It adds an additional amount to our monthly budget which in these days is a touchy thing.   One can eat certain soy products which I won’t do as I can not trust soy any longer due to GMO status.  The fact that it is fermented doesn’t help me – it starts off genetically modified – it can’t get better from there.  Eating large volumes of green leafy won’t do it either because I just can’t eat that much!  The solution is to ingest fermented veggies which I already do.  In point of fact, this may attest to the status of my bones being as healthy as they are at my ripe old age.  (I’ll never tell. . . but the market crashed with my entrance to the planet)

Many people can’t find the time to do the fermented veggies routine.  You can enlist some best buddies to  do it with you – many hands make light work.  Then both families have a supply.  I have some recipes up somewhere on my blog and Wholesome Goodness still has all those fabulous recipes up even though she has quit blogging for now – doing other things.  Alison’s tutorial is what got me going and thru it.  And it was her encouragement when I emailed her with my stunned amazement at how bad it tasted after all that effort and expense!  She admitted it is an acquired taste.  Lets not forget, most of us have lived a lifetime relishing tantalizing, exotic and “sweet” flavors.  So it takes a little training to accustom ourselves to a new and very different set of flavors.  I have an iron will and I was not going to be cheated out of my desire for better health that I sought which Donna Gates at Body Ecology had espoused (and taught).  I have explained this before – – but by the time Alison had got back to emailing me with suggestions on how I could swallow the stuff, I had already overcome my aversion and now craved it.  Apparently, my body was so grateful for it.  It cleared up my particular intestinal problems and I know that I have become healthier because of them.  When one has a healthy intestinal tract, it means you can actually benefit from the good foods you ingest, for this is the very home of the immune system.  If it isn’t workin right, you feel like crap.

And one can get creative.  Some people make it without cabbage.  Some use lots of carrots and apples and   so on.  There are endless possibilities.  I use cabbage, but each batch is different, because I like variety and trying new ideas.       I’m all talked out. . . . .

Take care of those bones. . . . .         Jan

April 4, 2010

Hype on alkaline water

Water, the Elixir of life

Fear is a rotten thing to live with.  It can erode and diminish one’s sense of safety and well-being.  And it is pathetic how many people make a pretty good living  roiling the waters and profiting from the naivety and/or inexperience of those of us who truly want/need to  improve our lives, health and so on.  Any of us can fall victim to hype and gimmicks.  Everybody has to make a living to be sure.  But this is all the more reason that we should be vigilant, check things out on our gut-meter.. . . make sure things pass the smell test.  (You have a gut-meter don’t you?  If you can’t find yours, may I suggest you call Amazon.com and order a copy of David Hawkins’ “Power vs Force”. . . there was never a more fascinating  read and it still blows me away!)

For those with questions about alkaline/ionized water.   The marketing is top drawer and many have spent big bucks to install home systems that claim to  provide alkaline water.  If your system is in sore need of an upgrade – go for it, but not because you are looking for ‘alkaline water’.    What everybody needs is alkalinity in our physical body.  We achieve this through diet alone.  We’ve all heard it – you are what you eat!  Amen.   Drinking alkaline water water will not make YOU alkaline.

Acid/Alkaline balance

All food ingested, once carried through the digestive system and metabolized  arrives in the kidneys and is either recognized as net acid or base.  It is up to each of us  to learn which foods cause the reactions we desire within our body and then endeavor to achieve that goal for this can keep us healthy.  Meats, fish, fowl, grains, legumes and dairy all will result in a net acid load. A body which is too acid offers the perfect soil for most of our diseases (including dreaded cancer) to flourish.  This upsets the chemical balance of the organism and produces trouble for the inner eco-system which Donna  Gates describes in her books and writings of the Body Ecology Diet.

Many do not realize that ingesting cheeses  (especially hard cheeses)  and other dairy products can ultimately lead to a loss of bone density and then on to osteoporosis – – creating the opposite of what one is hoping to achieve, the gaining of calcium to protect the bones. Please refer to the Paleo Diet book for a full explanation of this, but I will try to summarize what I’ve learned here on the subject.  It has much to do with “Calcium Balance” which is a process on the difference between how much calcium one takes in and how much is excreted (in the urine), which is equally important.  One may be “in calcium balance” even on a low intake providing the excretory rate is also low. (I haven’t taken calcium for many years, relying on Dr McDougall’s  truth-telling that we get all the vitamins and minerals we need from whole, natural foods – especially the vegetables) Eating cheese – – especially when one eats  it regularly,  one becomes too acid and the acid/base balance of the body then becomes too acid and too much calcium is  lost.

Getting the balance right

To insure that our bodies are in proper balance, we need to be aware of the acid/base balance and recognize that whole fruits and vegetables are the ideal method for achieving the alkalinity we need.  If you eat more alkaline foods, you will retain more  calcium – the green, leafy,  non-starchy vegetables  – – the low glycemic indices  which have a tendency to normalize your blood glucose and insulin levels, promote weight loss and leave you feeling energized.  It is little known by our  masses that a major benefit of fruits and vegetables is their ability to slow or prevent the loss of bone density or osteoporosis and in fact, those who ate  the most fruits and vegetables had the strongest bones with the greatest bone-mineral densities.  (On the other hand, starchy grains and potatoes which have high glycemic indices, rapidly cause blood sugar to spike).

It is a sorry state, because this (grains and dairy)  has been encouraged within the majority of the medical community and the so-called pyramid espoused from the FDA.  The medical authorities I respect and have followed have been trying to inform people who would listen to these truths for many, long years. . . Dr. John McDougall and Dr Loren Cordain of the Paleo Diet who have been frequently showcased here at  ” smokinchoices.”

With regard  to water, one of the  most important considerations is that almost all tap water is  toxic and unfit for human consumption.  Reverse Osmosis water purification systems are touted  for removing virtually all of these toxins. The alkaline water marketers claim RO systems produce “dead” water that will leach minerals from your bones! While many experts would disagree with that, I frankly don’t know.  I have posted several times on water and candidly admitted that I use distilled water with a little machine I buy at Sears for around $100 which doesn’t ding my budget too much. I have bought 4 or 5 of them and am completely happy with the results.  I’m going on twenty years (processing my own distilled water at home) and when it came to mind that I was not only ridding my water of toxins I don’t want – – I was also losing my minerals, so I have ever since added minerals back in to each gallon as I make it.  FYI I use Thropp’s  Ionic Trace Minerals and it takes about 40 drops per gallon. http://www.throppsnutrition.com As an apartment dweller, this works for me.

One need not be a fanatic with regard to acid/base balance.  Its a good idea to acquire some special pH testing paper for a first of the morning urine test for your systemic pH level.  Then test it periodically just to keep an eye on things.  If your body fluids are in the desired range, your urine pH will be between 6.5 and 7.5,  with the ideal 6.8 to 7.3.  If your reading is consistently lower than 6.5 you are too acidic and your body chemistry won’t operate at peak proficiency.  Try to take steps to get the pH up to normal limits through diet choices as already discussed. For most Americans that level is going to be too acidic due to the Standard American Diet (SAD) and that is too bad and so unnecessary because the sources we rely upon to advise us are not telling us about these important but simple processes, what they mean and how they work.

For some people, eating a diet that’s 80% alkaline  (fruits and vegetables and 20% acid (protein) works great and they are happy and healthy.  It depends much on your body, your personal philosophy and what your believe.  As an example, the Paleo Diet suggests around 19% to 35% Protein whereas the McDougallers of course are vegetarian.  Both work and work beautifully.   There are many points of agreement, nix the dairy and sugars, but diverge on grains and the use of animal protein.

Since there is no ideal drinking water any longer,  our polluted earth has pretty much taken care of that – – just do the best you can, any way you can to consume the least toxic water you can get.  It is far more economical and “green” to put the effort in to clean up your water at home and carry it with you in safe containers.

March 1, 2010

Fix it – don’t mask it!

(This is the second time  lately that I have used an article from Dr. Donohue to push against in order to express an opposing view.  Nothing against Dr.Donohue;   he is a good man and uses excellent common sense, but heavily anchored in the allopathic modality [traditional medicine].  My $0.02 has to do with  drug manipulation rather than attempting to correct the cause area.. . more at the end of article.  Jan)

TO YOUR GOOD HEALTH

Pneumonia, flu deadly combination

PAUL G. DONOHUE

Q: My sister, age 41, passed away unexpectedly. She had an upper respiratory illness that a clinic assured her was neither seasonal influenza nor H1N1, although no testing was done.  During the next several days, she rested and thought she was recovering. She mentioned a bad headache and body aches.   The autopsy identified the cause of her death as lobar pneumonia. How did this happen?
A: Pneumonia is lung infection. Lobar pneumonia indicates that only one lobe of a lung is involved (the right lung has three lobes; the left, two). Bronchopneumonia describes a more diffuse involvement of the lung with widespread patches of infection. Neither term indicates pneumonia’s severity.

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Four million new cases of pneumonia arise annually in the United States in people who are active in their communities. Most otherwise healthy young people pull through the infection.  Either viruses or bacteria cause pneumonia. Bacterial pneumonias have an abrupt onset, and the patient suffers from a high fever, shaking chills, sweating, cough and shortness of breath. Viral pneumonias tend to have a milder course.

.
In the days before antibiotics, pneumonia was the No. 1 cause of death. Now death from pneumonia in a person of your sister’s age is rare. For older people, pneumonia is No. 6 on the list of death causes.  I believe your sister had influenza pneumonia, and probably with the H1N1 influenza virus. This influenza virus is a bigger problem for younger people than for the elderly, because younger people have had no prior experience with it.

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The only way the cause of your sister’s death will be known with certainty is when cultures of her infected lung are available. You can obtain that information from the facility where her autopsy was done.
Please accept my profound sympathy for your loss.

.
Q
: I currently take alendronate (Fosamax) for osteoporosis and omeprazole (Prilosec) for acid reflux.
I read that omeprazole can lead to osteoporosis. Is there another medicine I can take for reflux?

.
A: Prilosec is part of the family of drugs known as proton pump inhibitors. People who take drugs such as Prilosec for prolonged periods and in high doses run a greater risk of having a hip fracture than do those not taking them. You can ask your doctor whether it would be OK to take a vacation from your omeprazole from time to time. Or you could take an entirely different acid suppressant, such as Zantac.

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Dr. Donohue answers letters only in his North America Syndicate column but provides an order form of available health newsletters. Write him at P.O. Box 536475, Orlando, FL 32853-6475.

Of course, I am relating to the second question to the doctor who responds to a patient suffering from osteoarthritis (taking Fosamax) and this so upsets her stomach that she is required to take Prilosec to try to offset that.  One pharmaceuticl leads to another and then another as they all give us a terrible price to pay while not delivering on solving the problem in the first place.    (In a February post –  “Stroke or heart attack – – just luck?”,   I laid out my thinking pretty well and sought and finally found an integrative physician who does go after cause area rather than simply treating symptoms with drugs.)

At the core of this blog is the desire to relieve suffering where possible and in the simplest manner.  To first find and understand the problem would seem just logical to me. Then to pursue possible solutions. Labels don’t matter much – results do.  If something is wrong – deal with it and do not abdicate your own responsibility and authority in the process.  Your body will never matter to anyone else the way it does to you, because you live in it.  So take care of it.  Learn what it needs.  What your body needs may not be what mine needs and so on – we are all different.    I have learned from so many different people, going back many years.  But I will limit my chat here to the “experts” I have posted on here at smokinchoices so that you can refer to more complete treatments by referring to cited posts.   That would be Dr John McDougall,  Dr. Loren Cordain of the Paleo Diet) and Donna Gates at Body Ecology (B.E.D.) If we are lucky, we will keep an open mind and allow the new and possible in.

If we provide our bodies with adequate nutrient in our daily food regimen, we should not need a bunch of supplementation.  We can’t always have the luxury of organic so when that is the case,  we need to take precautions of extra washing of fruits and vegetables and careful preparation. We must learn what to eat to properly fortify our bodies.  Food combining is vital but not so complicated that one needs a diploma of some kind to use this benevolent tool.  The standard American diet is wrapped around the ole meat and potatoes idea,  spaghetti and meatballs,  fish and rice and so on.  ALL WRONG!  Meat (of any kind) is OK with vegetables;  Starches are good with veggies. But Meat and Carbs are a NO-NO.  Our sweets should come from fruits – eaten apart from  regular meals.  Nuts and seeds can be mixed in with fruits or veggies.  These are not arbitrary rules. In fact it is because though our stomach can handle all of the above – it just can’t handle it all at the same time because each food type (meat, carb) requires a different digestive process.  Starts in the mouth – that is why we should be chewing our food carefully.  Broken down in the stomach and then reaches the gut where all the important stuff happens like absorbing the nutriment thru the intestinal lining into the waiting cells.  Can’t happen if the food has not been properly digested and broken down and handled right in the gut.  Whole lot of manufacturing goin on here.

The process as given here is over-simplified – ones hope you will look to Cordain’s  Paleo – Acid/Base balance (12-6-09) full  treatment and science to back it up.

Now back to the patient who queried Dr Donohue – what about that Fosamax?. . .would really like you to look back to (2-25-09) ” I Worry about Sally Field”.  No sense trying to remember and repeat it all – have already done it!  After expounding at length, I end with Dr McDougall and interesting info regarding  that kind of medicine.

Whether we cotton more to Dr McDougall or to Dr Cordain milk is a big no-no!.  Dairy is one of the most destructive things Americans do to themselves and practically all of us love it.  Milk, cream, ice cream, yogurt, cheeses of every description, cottage cheese, sour cream and so on.   Humans were not meant to consume dairy – drink milk beyond weaning!  It is the single greatest destroyer in angelic clothing we face.  It causes young girls the pain,  irregularity and heavy bleeding (hemorrhaging)  of menses.  The pain and embarrassment of ACNE comes from dairy and afflicts the majority of our youth and many adults – because we don’t know!  Then as if that wasn’t enough, as we move along through the years – male and female alike, arthritis set in.  Again, the milk.  The people of no country in the world consume more Calcium than Americans, yet we have a higher incidence of arthritis than any other country. We have been deceived by our authorities for decades (for they didn’t know either) to take ever increasing amounts of calcium.  Calcium is not the answer.  It is far more complex.  Actually, why not just read Paleo  and your Bones (6-20-09).

If we could give up all grains and learn to eat the Paleo way; no dairy, and learn something about  food combining and the importance of the glycemic index – there would be no need for Prilosec or any other simple or complex antacid.

There’s a lot to think about.  Happy thinking

November 19, 2009

B.E.D. – video intro

Filed under: Body Ecology Diet (BED),Donna Gates — Jan Turner @ 10:19 am
Tags: ,

Received this lovely video today and wanted to share with those of you who don’t already subscribe to Donna Gates Body Ecology’s newsletter.

Introduction to Body Ecology – New Video
Curious about the Body Ecology system of health and healing? Find out the 18 reasons Body Ecology is the best diet for your health goals, including how to get started. This is a must-see for anyone curious about the benefits of healthy eating. Give the gift of good health — share this video with your loved ones who want to learn how to create their best health.

September 21, 2009

How to Ferment Foods

Much interest in Fermented Foods

(Original post dated 9-21-09)

From what you’ve  heard,  and I perceive, there  seems to be interest in  “fermented foods. ”  Everybody talks about  how it can help to rebuild your inner eco-system;  restore the gut flora, help  assimilate the food you eat better;   clear up a bunch of problems and make the whole gut area “feel better”;  reduce your craving for  sweets in general.  As for me,  after having had problems with understanding my immune system  and eternally trying to find ways to work with it and improve it – –  bells went off when I learned about the process to ferment foods.

I know that I have raved on about my experiences with it now and then.  I have not however actually told you how to do this.   Felt that this was all covered when I explained how I learned about the fermentation process and its benefits from Wholesome Goodness  who used to be in my blogroll before she shut her site down, and also from B.E.D.’s Donna Gates who often speaks on this subject and has shared her recipes with the world – often and is shown in the Body Ecology Diet book.  I remember speaking about Dom whom I found in Australia (his Kefir-Kraut)

Alyson’s tutorial (Wholesome Goodness) on “how-to Ferment Foods” was superb.  It was explicit and complete.  I can not attempt to do over again as I am not equipt with cameras   So this is why I have not given you a detailed account of how I do it or what I do.

While it is true that I tried to ‘teach my grand-daughters during those early, growing up years’  how to function in a kitchen, I did it mostly by osmosis.  Expected it to transfer into their eager little brains through their own desire to learn and copy what they saw.  Both learned how to sharpen knives, mince garlic, dice an onion, toss a salad and we always sat around a table and talked when we raised our forks to enjoy the blessings thereof.  Good years.  Even so, don’t see myself as a teacher – not these days.    When I want to make something special like Biscotti or fermented foods,  I amass all the recipes I value and  find I take something from here and something from there and most often, don’t wind up with the same thing twice and seem to run a very loose ship as they say.  The last time I made the veggies, I forgot about the hot peppers (recently bought and lying fallow in the frig) and I really miss them when I don’t include them.

Let’s Get Started

So, I am going to ramble just a little here on what I actually do to make a big batch.   It is a good practice to assemble all that you will need – bowls, tools, like knives and cutting boards, etc.,  get the food processor out and place all the fresh, stuff out on the counter: e.g. cabbages, carrots, onion, garlic, hot peppers and any other fresh, green leafy favorite on hand.   Sometimes I get out fresh ginger (to grate), and/or perhaps a bunch of cilentro (tossing out the stems).  One needs a number of glass jars – pick your own amount and numbers.  Alyson speaks of one-quart jars with those special lids.  But the jars I use are a strange assortment of bigger glass containers with a rubber ring and attached lid with a funny clasp on it.  Range in size from 1 1/2 qt to bigger ones – have about 8 of them. (Note:   Larger quantity will take a little more time.  One might  start off with just a quart or two of course – just scale down amounts)

The Water

I distill my own water and also, make my own colloidal silver which requires having purified water, but with no carbon filters of any kind so  I use, plenty of these big jars.  Seems I’m always into something ‘cooking’ in my kitchen.   Be sure you have un-polluted water on hand –   not a good idea to use municipal water due to the chemical  content – seriously! . .those chemicals can interfere with nature’s fermenting process.  Another consideration, up front, is to decide whether or not you want to make it the old fashioned way (letting nature do whatever it does)  or you want to use a starter which both Wholesome Goodness and B.E.D. recommend.  As it happens,  I’m about half and half on this point.  Frankly, I can’t see any difference, they both taste about the same to me.  The first time I made it, I couldn’t wait for the starter to come, so I had read a bit on it and found that the ancients did not rely on starters.  This is a chemical reaction which happens via nature’s innate wisdom – that works for me!  Most of the time I use BED’s Culture Starter as this assures the satisfaction of knowing that you ARE getting the very best cultures into your fermented  food  That is a comforting thought.

Not Quite a Recipe

I start with 2 or 3 heads of regular or red cabbage;    4 or 5 carrots, scrubbed;    at least one red onion or large white;   much garlic (6 – 8 cloves or a whole head) which is fine either crushed or finely minced;    4 or 5 Jalapeno peppers and maybe 4 – 5 of the smaller, hotter ones – the peppers must be opened to remove most of the seeds or else the fire would be too intense (for my taste)  Its really cool to add whatever other green leafy veggie you might have on hand like kale, bok choy and so on.  Or not,  just cabbage is fine.  One’s preference should dictate the choices.  Adding a large crisp apple into the mix is wonderful.  Adds a hint of sweetness, but the sugar part is mostly eaten up by the bacteria which develops in the fermentation period.

I like pretty and beautiful, so I quite naturally add as much as I can scrounge up for color and variety and try to plan for this personal pleasure. Your food stuff should be as fresh as possible and organic if you can (to assure that you are not getting all those darned chemicals we don’t really want)   Speaking of things we don’t want in the mix, it is wise to be aware that Donna Gates and others recommend that we NOT USE SALT of any kind to season this mix.  And this would be for the same reason – it slows the bacterial action and fermentation process down measurably.  Not a good thing.  If when eating your fermented foods, you feel it needs seasoning for your personal taste, by all means, use a little sea salt – go for it.

First We Assemble

Best to assemble all that you will need,   I have huge bowls which I questioned myself on when I bought them as they are really large and cumbersome and a nuisance to house.  But oh my,  I wonder how others manage to do all this if you don’t have these big bowls.   Get out your best butcher knife (sharpened) in order to cut the fresh produce into pieces which will fit into your food processor. It is good to use the slicing blade on cabbage, tho I personally like it grated (large) a bit better. Also, grate the carrots and onions and whatever else.  Slice or grate – your choice for both size and appearance.

CABBAGE:  Generally, plain ole cabbage is what most people use – me too.    Tho I have also made a great batch with 1 red cabbage and 1 white one and a batch of beets (scrubbed and stemmed).  It was gorgeous due to the red contents  and I really liked the flavors.          Rinse off your cabbage and remove and SAVE the courser outer leaves – these will (at the end) be folded, and stuffed into the tops of your jars to secure your “batch” submerged under the brine  – very important.  So this must be done BEFORE you start chopping stuff up.  Then, you can quarter your cabbages, and with the large butcher knife, stand each quarter in a way that you can sever the inner  hard core which is probably only good for one thing – to munch on.

The Brine

Next,  the Brine we want to use.  Ideally, it can be a cup or so of the veggies you have already chopped up  placed into a blender to puree a little bit along with a couple of cups of that good, pure water (might want to buy some spring water), and then maybe a cucumber or two and/or a stalk of celery or two.  Sorry to be so vague, but I have no idea how much you will be making.  We want a pretty good slurpy mess to pour over the chopped veggies as they sit in the jars.  Want enough to cover completely and come up to within an inch or two of the lid.  Leaving room for the folded outer cabbage leaf which you have wadded up before putting the lid on.

I’ll tell you one of my own special little secrets.  This happened several months ago that I guess I also had no idea how far to go in my planning or gauging the amounts of anything – this was new to me.  I didn’t have enough of those outer leaves saved and now I was at the end and panic was mounting – what to do?   I had just spent hours in chopping and fixin and stuff, be damned if I was going to lose any of this  over some miscalculation.  At the back of the silverware drawer is a collection of the pretty corks I liked and had saved (pack-rat that I am) from varying wine bottles over time.   So I used 2 -3 corks at the top of my jars to keep the veggies submerged.  Worked great, I kid you not. This is a resource I continue to use.  It pleases me, and I don’t have to “save” as many cabbage leaves.

The Starter Culture

If you do in fact want to use a starter, it must be done up front in the beginning as it needs a little time to waken, eat some thing and digest a little before it sets to work.  (Isn’t that just a glorious concept?) Empty one of the packets of Culture Starter from the box into about 1 1/2 cup warm water to which you have added either one teaspoon of sugar or honey, etc.  This must sit for about 20 minutes or longer while the L. Plantarum and other bacteria waken and starts digesting the sugar.  This is then added to the brine which is poured over the veggies before finishing.

Putting it all Together

Shred up your veggies and gather them into large bowls, tubs or what-have-you.   Because I use rather hot peppers in my choice,  I must also don disposable gloves.  The one time I didn’t do that, I was in serious distress with my hands for the rest of the day.  So lift and blend your mixture til its all pretty and the way that appeals to you.  Then start filling your jars by measured quantities.  Add to the jar, tamp it down tightly either with your fist, an old-fashioned potato masher or other tool;     add more, tamp down again till nearing the top.  Want to leave about 2 inches free at the top.  I don’t understand why, I just do it as that is what they all say.   Now is the time to fold the cabbage leaves you have saved and insert into the tops.  Push down.  (I put corks on top of that and push down again.) Pour over the brine into each jar and clamp or screw down your lids. fairly tightly. (It doesn’t take as much brine as one might imagine since all has been tamped down so tightly.  It is important to completely cover  entirely with brine)

Okay,  Here is my Final Secret:

This probably doesn’t happen to anyone else, I have no way of knowing.   I have a lovely pantry off my kitchen.  Its very convenient and practical.   The first time I made the fermented veggies, I had maybe 4 or 5 of those big jars and since they are rather large and take up some space, I put them high on a shelf where they would be undisturbed and under no threat whatsoever.  They leaked all over the place.    So since my very first time, I have learned to bring up the Coleman Cooler (used for cooling foods for a picnic) and place all the jars in that and just leave it on the floor in its quiet, safe environment where it is free to generate as much juicy overflow as it wants.   Since I wash it and clean it out after use, I’m sure one could use this juice.  But I’m a Virgo type who finds it difficult to share a bite of anything with anyone.  Ugh! I’m quite certain, its very healthy stuff, I just can’t drink it myself, tho I am sure it would heal something.

As an aside, its perfectly fine to save the brine from one batch to another – it is brimming with bacterial heavenly bodies

I generally leave my fermenting foods to percolate for 8 to 12 days.  Now that it is cooler,  especially.  Really warm weather will complete the process in a matter of days.   You can let your own taste buds be the judge.    Once you have determined it to be ‘cooked’, just put them in a frig which slows the process down.  They keep under refrigeration for many months they say.   I have never had any last that long.

About that Taste!

You have no doubt heard  that Fermented Foods or Kim-chi is an acquired taste?   It’s true.  For many people, it takes a little getting used to.   I remember how stunned I was after all that work and waiting to finally taste it and be so dumb-struck with the taste!  I emailed Alyson right away and she, God bless her,  got back to me just as fast, to hang in there, that I could get some corn chips or something to scoop up some quantity to get some of it into my body.  It was a good idea.  But by the time her message reached me, I had already got “used to it” and in fact, learned to really like it.  I try to take some of it with two out of three meals daily.    There are so many benefits its hard to enumerate.  One big plus is that I no longer worry about taking B-vitamins any more as my fermented veggies are making more and better Vit B than anything I could buy in a jar of pills.

Keep your eyes and ears open to find new and different recipes.  Be courageous – try new things, it really is fun.  Please drop me a line if you wouldn’t mind sharing how you are doing.                                                              Jan

(I am re-issuing this post as one of my favorite acquired friends from South Africa has been unable to access  this post from the archives.  I had no idea that this was a problem, and I regard this information to be important. Jan 4-2-12)

September 17, 2009

Building Strong Muscles – B.E.D.

Little-known Secret to Building Stronger Muscles: Probiotics

by BodyEcology.com

Here’s a secret: the same probiotics that restore your inner ecosystem also make it easier for your body to absorb nutrients and build muscle!

Restoring balance in your gut with probiotics boosts immunity and digestion, but did you know these healthy microflora also aid in muscle growth and weight loss?

If you’re trying to increase lean body mass, adding fermented foods and drinks to your diet will ensure more efficient digestion. And that leads to increased energy, better workouts, and easier muscle growth and repair.

The Link Between Probiotics and Muscle Growth

Kenneth Bock, M.D., the author of The Road to Immunity, says that gaining lean muscle mass is more work with an unhealthy gastrointestinal tract:

“Your colon, stomach and small intestine digest food and absorb nutrients. If either of these processes is hindered, it can result in a loss of nutrients, which your body borrows from skeletal muscle.”1

Muscle-building expert and registered dietitian, James Collier, agrees that a good supply of healthy bacteria makes protein more readily available to your muscles, and burns fat more easily.

Probiotics also help prevent intestinal infection, so your body is more likely to absorb more and better nutrients.

Now that you know how probiotics build stronger muscles, learn the most effective way to get these friendly bacteria thriving in your gut.

Will Probiotic Supplements and Mass-Market Products Do the Trick?

With the recent buzz about probiotics, it’s no wonder there are a lot of products at your local health food store designed to boost healthy microflora.

But how effective are they really?

How can you be sure that these probiotic supplements contain all the friendly microflora necessary to populate your gut, build your immunity, help you digest, and assist in lean muscle growth?

Unfortunately, the truth is that too many probiotic supplements vary widely in quality and potency.

One university study recently tested a wide variety of probiotic supplements and found that in four out of twenty products, no sign of living friendly bacteria was present.3

But What About Yogurt, You Say?

It’s true: many mass-produced food products such as Dannon Activa™ claim to decrease intestinal transit time.

While many yogurts do contain live active cultures, there are some problems:

  • Many include some pretty awful sugars including fructose, cornstarch, and modified cornstarch. Like most yogurts sold in your store, all that sugar and unnatural ingredients will definitely feed pathogenic microorganisms, like candida. And by the way you can be certain that eating any form of sugar causes you to lose muscle mass.
  • More importantly, most mass-produced yogurts (and fermented foods like sauerkraut) are not always potent enough to make a difference. 50% of products do not contain the healthy bacteria that they claim to have had at the time of manufacture.
  • Even those that do have enough healthy bacteria may not have the right mix of healthy microflora to repopulate your inner ecosystem. If they’re not prepared in a way that allows the most beneficial bacteria and yeast to thrive in your digestive system, harsh stomach acids can kill probiotics.

In general, we at Body Ecology are not fans of yogurt, and instead, we recommend young coconut kefir to first help your body build up the dairy-loving bacteria that most people today are missing…and then milk kefir when your inner ecosystem is balanced.

If your body can digest dairy without symptoms, milk kefir is the better alternative to mass-produced or even home-made yogurt. Milk kefir is a cultured, enzyme-rich food that supplies complete protein, essential minerals, and valuable B vitamins. It is more alive than yogurt and it can also be made using raw milk from cows, goats or sheep. When you do not heat the protein in milk it is much easier to digest.

Young coconut kefir and Milk kefir are easy to make at home with Body Ecology’s Kefir Starter.

Unlike commercial yogurts which contain probiotics that do NOT colonize your colon, the bacteria and beneficial yeast in kefir can actually colonize the intestinal tract, which is they key reason you are eating these foods in the first place.

Milk kefir is also great food for anyone wanting to gain more weight via increasing muscle mass not fat. But, alas, not everyone can drink milk products today and are casein intolerant. Again, often drinking the young coconut kefir for a month or so and then slowly introducing dairy kefir may allow you to drink it safely. The young coconut kefir introduces the dairy-loving bacteria to your gut so that when you slowly introduce the casein-rich milk kefir, these bacteria (who were originally grown on milk) and can “learn” how to digest the new food. Just give them time to become skilled at breaking it down effectively by going slowly…about 1/4th cup per day for a week to ten days and then increasing in small increments.

Want to Accelerate Your Gut Recovery, Loose Weight, and Gain Lean Muscle Faster?

If you want to lose weight and gain muscle faster, then forget health food store probiotic supplements and revitalize your gut with potent, real fermented foods and drinks.

Probiotic-rich fermented foods and drinks multiply the nutrition in your food hundreds of times, nourishing you more with less food. On top of that, they help build healthy bacteria that keep you naturally slim. Research shows that people of normal weight have different bacteria in their guts than obese people.4

With a healthy inner ecosystem, you’ll feel satiated sooner.

Plus, microflora reduce cravings for processed sugars and alcohol – two big roadblocks to weight loss and a leaner body.

Here are some tips for easily incorporating probiotics into your diet the most effective way:

  • Consume probiotic drinks, such as Innergy-Biotic, as an alternative to sugary sports drinks.

    Innergy-Biotic
    is a delicious, low-calorie source of probiotics that’s gluten-free and provides you with loads of energy. It’s a double whammy for good lean muscle growth – it’ll give you the energy you need for great workouts AND heal your digestive track for better nutrient-absorbtion.
Innergy-BioticBuild Mucles Faster and More Effectively with Delicious Innergy-Biotic! Try this gluten-free energy performance drink, and you’ll never go back to those mass-produced, sugary sports drinks again! With Innergy-Biotic, you get a probiotic-rich whole food in liquid form that boosts your digestion of protein and other important nutrients for fast, effective muscle growth. Boost your energy and digestion today with Innergy-Biotic!.
  • To make affordable, delicious fermented superfoods at home, try Body Ecology’s Starter Kits .
  • To turn healthy vegetables into your fat-burning, muscle-building allies, make raw cultured vegetables. By introducing beneficial bacteria into your system, you’ll more effectively control your weight and set the stage for easier muscle building.
  • Need a caffeine fix in the morning or for afternoon slumps? Instead, boost your energy naturally while healing your digestive tract with vitamin-mineral-probiotic rich Vitality SuperGreen.  Just add two scoops to eight ounces of water and watch your energy soar. If you’re trying to gain healthy weight, it provides extra nourishment with added to a larger meal.

However you choose to get in the best shape of your life, remember that lean muscle mass is key to a healthy body. Scientists agree that building muscle helps burn fat.

If you’ve been struggling with weight loss or your muscle growth is stalling, probiotics are the little-known tool for increased health and energy. With probiotics as part of your plan, you’ll have extra help that goes a long way.

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