Month: September 2011

Orange Olive Oil Drink For Gall Bladder Bowel Cleanse

This is a  great natural remedy to cure a bout of  constipation and for clearing toxins from the digestive system.  It is a variation on the lemon juice and olive oil therapy, which also  helps to  dissolve  small gall stones, and to prevent them from forming.  The standard lemon cure is more acidic and less sweet than using orange, which might make it  more powerful in its cleansing effect.  However, this milder variation which uses orange juice instead, is still a good alternative.  If you are a normal healthy person, and you are not on any medication, then the orange olive oil drink could be safely taken once or twice a week.

Note:  If you think you have gall stones and are experiencing pain, then you should visit your doctor or naturopath for advice before trying this remedy.  This is a safe treatment for constipation, but self treatment for gall stones is not recommended unless you have had professional advice on the matter.  People with chronic candida should also seek professional advice before trying out the orange olive oil drink.

The action of the orange olive oil drink is, like the lemon treatment, similar to the effect of castor oil in its cleansing properties.  It helps to release toxins and to eliminate candida yeasts from the digestive tract, as well as helping to break down and expell small gall stones.  Unlike taking castor oil, the  orange olive oil mixture is actually quite pleasant to take.

For best results, it is bet to take the orange and olive oil drink as soon as you get up in the morning. It is also best to drink only fluids such as the fermented wheat drink or fruit or vegetable juice at least  for the morning.  The recipe for the  home made fermented wheat lactobacilli drink is a post or two before this post.  Drink a glass of either the wheat drink or fruit juice, or eat a piece of fruit, on the hour every hour  through the day until you eat a light meal in the evening. If you feel up to it, doing the whole day on just the raw food and drinks is beneficial.

The recipe for the orange olive oil drink is this:

Take a large cup.  In it put 4  full tablespoons of virgin olive oil. Squeeze out the juice of one juicy orange and pour thison the top of the olive oil.  You need an equivalent amount of orange juice as the olive oil.  Whip the two together.  Top up with near boiling water and whisk this into the mixture.  Drink the lot immediately in one dose.

Lightly massage the stomach area around the solar plexus with a gentle circular motion.  This is good to do several times in the day after taking the orange and olive oil, as it helps the gall bladder to release toxins and stale bile.

Using an enema on the days when you take the orange and olive oil is helpful in cleansing the intestines.  You can also use a castor oil pack over the solar plexus area, and leave it on for at least three hours.  Using the pack does not need to stop you going about your normal daily activities.  Just soak a piece of flannel or linen about 6 inches by 12 inches in about three tablespoons of castor oil.  Fold the flannel into two, making a square, and put this directly onto the stomach, over the solar plexus area.  Put a piece of clear plastic over this, and then either a bandage or some firm clothing which will hold the pack in place.  If you have the time, you can increase the healing detox effect of the olive oil treatment and the castor oil pack by lying down for half an hour with a hot water bottle placed over the pack.

Natural Remedies and Foods To Help Prevent Gall Stones

Ayurvedic Gall Stone Treatment

How To Make Home Made Lactobacilli-Rich Sauerkraut Pickled Cabbage

Recipe for Gluten Free Fermented Vegetable Sauerkraut.  Sauerkraut, when it is made properly, is full of goodness.  It is a Vitamin-rich and Mineral-rich antiseptic and cleansing food.  Eating Sauerkraut regularly can help greatly in gaining an equilibrium of  organisms necessary for good digestion and bowel function.  The Germans traditionally make Sauerkraut, but other cultures have something similar.  Korean restaurants in Auckland all serve up the delicious Kum Chi  with their famous Bulgogi and other delectables:  Kum Chi  is really a kind of pickled cabbage, similar to Sauerkraut. This is just as healthy for the digestion.  Note how beautifully slim most Korean people are in Auckland, and how flawless and lovely their complexions.  This, I believe, is due to their healthy macrobiotic diet which consists of a variety of vegetables, and the fermented Kum Chi which goes with everything.

Sauerkraut was traditionally made to preserve the cabbage so that it was available in the heart of the winter, when the snow was about in Europe, and few fresh vegetables were to be seen.

Because sauerkraut  is a fermented product, it contains the  acidophilus bacteria, which is beneficial to the bowel health.  Acidophilus  helps to process other enzymes and vitamins in the intestines.  Acidophilus bacteria help to counteract the troublesome candida albicans yeast which also grows in the intestines.  However, initially, if you have a candida problem which is difficult to clean up, it is best to avoid all fermented foods until your system has strengthened a little.  This usually happens if the diet is made plentiful in the  alkaline cleansing foods such as raw celery, alfalfa sprouts if they are very fresh, fresh lettuce, and plenty of  protein foods.  Once the condition has responded, then it should be OK to introduce the lactobacilli rich fermented foods again.  Some people  cannot tolerate yeasts of any kind at all, even the beneficial ones, so keep this in mind if you have a problem with yeast.

However,  Sauerkraut may not be best for everyone:  If you have a chronic yeast problem, caused by an over-growth of candida albicans,  then it is best to avoid fermented foods for a while, until your digestive system has normalized itself.  For some people who have only mild symptoms of candidiasis, using sauerkraut might serve to help detoxify the bowel.  Ask your naturopath or ayurvedic practitioner, or homeopath about this.

Sauerkraut is also abundant in Vitamin B12. This vitamin is found mainly in flesh foods  eggs,  and yeast products.  Vitamin B12 is not found  in many vegetable foods unless the fermentation process has been applied.  However, the broad-leafed green leaves such as spinach, silver beet and comfrey all contain some Vitamin B12.

Sauerkraut has abundant Vitamin C – another reason for eating Sauerkraut regularly through the winter.

And Sauerkraut is rich in Calcium and Iodine – two essential ingredients for the keeping of good health.

All in all, Sauerkraut is a promoter of good health, and is strengthening to the immune system.

Here is a recipe for making Home Made Sauerkraut:

Basic Ingredients:  Cabbage, Dried Thyme, Dried Dill, Juniper Berries,Carraway Seeds, and a sprinkling of Sea salt.  Eydie Mae’s recipe does not use any salt but uses kelp instead, though she does not give the amount she uses.  Do not use commercially prepared free running salt in your Sauerkraut, as this contains harmful additives to prevent it becoming moist.

If you like a hot pickle, then you can put in a chopped chilli or two as well.  If you remove the seeds from the chillis the result is not so hot.  Remove the seeds before chopping up the chillis.

Finely chop up one fresh red or green cabbage. Put a layer of your chopped cabbage in an earthenware urn, about 6 inches deep.  Then sprinkle over a few juniper berries, a quarter teaspoon each of the dried herbs, and a light sprinkle of sea salt. Now put over a layer of any of the following, or a mixture of these vegetables:

A grated carrot, a chopped red or green pepper, a chopped red or white onion, and a grated beetroot.  These vegetables are optional:  Choose the ones you prefer, although you will have a real cocktail of the range of vitamins and minerals if you use some of each.

Now put more cabbage onto the chosen extra vegetables, and repeat the process.  Continue latering in this way, pressing down the vegetables as you go, and putting the herbs and a wee sprinkle of sea salt in between the layers.  When you have reached the top of the jar, you need to weight it down with a plate which has a heavy stone on it. Put a clean piece of muslin over the top of the prepared Sauerkraut, with the plate and the weight on top of this.  The weight is necessary so that the vegetables mature in their own juice.  This is essential in making Sauerkraut.

Now put your jar in a coolish place no hotter than room temperature.  Leave for three weeks, but rinse out the cloth each week before placing it over the sauerkraut again.

After three weeks the Sauerkraut should be ready.  Some people prefer to eat it after only a week, but you can prolong the fermentation to three weeks if you wish. Remove the cloth and any mould which has formed on the top.  Bottle into wide necked jars and store in the refridgerator.

 

How To Make Gluten Free Green Chlorophyll And Protein Blender Drink

This recipe used almonds, sunflower seeds, spinach or silver beet, and pear to sweeten it.  It contains no added sugar, except for the pear, and is totally gluten-free. It really is a delicious way to take that raw green chlorophyll into your system.  This drink  is rich in health-giving enzymes and anti-cancer vitamins.  You will find that it is easy to digest, and that it has a beneficial effect on the bowel function.  It is a great compliment to a vegetarian meal, as it contains protein; Vitamin B Complex;  anti-cancer Vitamin B17 ,called Laetrile; Vitamin C; essential fatty acids; abundant calcium, iron, magnesium, and a host of other beneficial food components. If you are on a raw foods diet to reverse cancer or other degenerative disease, then this chlorophyll-rich blender drink might be a welcome addtition to spice up that diet a bit.

How to make your gluten free green chlorophyll and protein blender drink:  Note that this quantity will make around six servings of the blender drink, which you can serve up to the family, or keep in the fridge.

Put a handful of almonds into your blender, with a handful of sunflower seeds OR sesame seeds.  Blend up into a coarse powder before adding the other ingredients.

Now – chop up 2 fresh, young leaves or either silver beet or spinach.  Put into the blender.

Chop up one ripe, organic pear, and put this into the blender as well.  To make a variation, either a banana, or the flesh of one organic orange can be substituted for the pear.  Use only one fruit at a time, though, as citrus does not combine well with sweet fruits.  Alternatively, if you do not have a piece of fresh fruit to use,  1/2 cup of stoned dates go very well.  Dates are very nutritious, being rich in Vitamin C, Vitamin B, Magnesium, Potassium,Iron, and Calcium.

Optional:  You can add a raw free range  egg to this mixture if this suits your dietary needs. This gives more protein, more B Vitamins, more lecithin, iron, and Vitamins.

Optional:  You can also add a handful of freshly picked parsley and/or coriander to the mixture.  This increases the vitamin content, and the lactobacilli, and gives interesting flavour to the drink.

Now fill the blender up about three-quarters full with water.

Bllend the lot for around two minutes.  Dilute the drink with 2 cupfuls of water after the blending process is completed.

You can drink a cupful of the drink straight away.  However, the mixture is best if it is left to sit for a couple of hours. This actually increases the enzyme content and the nutritional value of the drink.  Keep the remainder in the fridge for up to 24 hours, then make up a fresh drink.

Home Made Lactobacillus Drink Helps Treat And Prevent Cancer and Arthritis

Natural Enzyme Rich Remedy For Constipation – This is a  fermented wheat drink recipe which Dr Ann Wigmore used in her  famous alternative treatment for cancer. When the bowels retain toxins, these toxins are absorbed into the blood stream, and eventually build up in parts of the body, causing cancer, arthritis, and other degenerative diseases.

Remember, though, that this drink is made with wheat, and is not gluten free – So this will be no good for gluten sensitive people. It is no good for yeast-sensitive people either.   If you are border-line, gluten sensitive  and can tolerate oats, then you might find that this lacto drink may be OK to use once in a while.  I am yeast senstive, and wheat sensitve.  I can use this fermented drink  for around three days in a row, but then the trouble starts.  After the first day, taking this drink did enhance my health, but then I became yeast sensitive again and had to stop taking the drink. The yeasts were making me feel drunk and quite disconnected with the world after three days.

Many famous holistic healers have used similar  fermented foods and drinks to help reverse diseases such as cancer and arthritis, and to help prevent disease occuring.  All disease stems from the intestines, as the saying goes. To facilitate  healing, it is essential that the intestines are cleaned out of toxic matter.  Clean intestines means better absorption of essential food components. This  home made Lactobacillus wheat drink helps detoxify the intestines, and is rich in the healthy organisms and enzymes, as well as B vitamins, which are all needed for good bowel function and absorption.  It  is a great drink for promoting good health.

The yeasts which thrive in this fermented wheat drink are similar to Brewer’s yeast, which is rich in B vitamins, iron and enzymes.  Properly fermented beer has all these qualities too,  but the home made lactobacillus wheat drink has the advantage of being non-alcoholic.

Eydie Mae wrote a book with Chris Loeffler called ‘How I Conquered Cancer Naturally’.  Eydie recovered from cancer using the Lactobacillus drink she calls ‘Rejuvelac’ – a name coined, I think, by Dr Ann Wigmore, who also treated her own cancer naturally and successfully with wheat grass juice, raw foods, enemas and the Lactobacillus ‘Rejuvelac’ drink.  Eydie is a real fan of the Lactobacillus wheat drink which is filled with life-giving enzymes.  She says that the German researcher Dr Kuhl, who worked on occasion with Dr AnnWigmore, said that “The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effect on the metabolism and a curative effect on disease.”

Another doctor whom she quotes is Chemical Engineer Dr Harvey C. Lisle, an American graduate from the University of Ohio.  He ran tests on the fermented wheat drink according to the instructions given below, and found it to be ‘undoubtedly rich in p[roteins, saccharines, phosphates, lactobacilli, saccharomyces and aspergillus oryzae’.  The aspergillus oryzae have an important function in that they form Amylases in the bowel, which are important for the break down of glucose, starch and glycogens, which is why this drink is so good for digestion.

Recipe For Home Made Lactobacillus Drink:  Eydie Mae recommends that one litre, or one quart, should be drunk each day if you are treating serious disease such as cancer. This recipe will make one litre of lactobacillus drink.The same  wheat is re-used for up to a week.  The lactobacterium content in the drink is increased when the wheat is re-used.  It is most potent around the third to fourth day of using the same wheat. After a week, the wheat should be discarded and new wheat used.  You can take a cupful of the older drink from the fridge to help start the fermentation off in the new lot of wheat.

Take 2 cups of organic unprocessed wheat.  Soak overnight in 6 to 8 cups of spring water.  Next morning,  drain off the liquid into a jug.  You can start drinking this right away.  Try to use the whole of the drink in the day, taking it in several doses a cup at a time.

Now put 6 to 8 more cups of water onto the wheat and leave to soak for 24 hours.  During the day, try to remember to stir the soaking wheat a couple of times. Next day, do the same again – Drain off and reserve the liquid.  Put 6 more cups of water onto the wheat. Repeat the process, leaving for 24 hours, stirring a couple of times a day, and draining the next morning.  Continue this process for 6 to 7 days.  Then start with fresh new wheat.

Once you get into the routine, making your own lactobacillus drink is very easy to do.

Eydie Mae alternated fruit juice drink, or vegetable juice, with the lactobacillus fermented wheat drink.   That would be about six cups of fruit or vegetable juice per day, as well as  6 to 8 cups of fermented lacto drink.  She did not drink any water at all.  Just juices and the fermented lactobacillus.

Restorative Lactobacilli Enema For Cancer and other Disease:  Half a cup of the lactobacilli  drink, as made above, can be put into a cup and a half of warm water and used as an enema.  This puts the lactobacilli straight into the bowel, where it has an immediate effect in cleansing toxins and in restoring the balance of lactobacilli.  This is a very helpful therapy in cases of degenerative conditions which need to be reversed quickly, such as cancer.

Toxic Chemicals Used On New Zealand Kiwi Fruit Cause Concern For Te Puke Residents.

Stop All Experimenting With Toxic Chemicals Which Cause Cancer And Other Disease:  Kiwifruit orchardists in Te Puke are using toxic chemicals including an antibiotic, streptomycin, which has been linked to birth defects. Streptomycin is being used against the bacterial disease Pseudomonas syringae pv actinidiae, called Psa, which attacks kiwifruit vines. Thanks to the Herald on Sunday, New Zealand, who gave us that story.

There are organic ways to treat infectious diseases in people, in animals, and in plant life.  It’s just that our health and science authorities do not know about them, and are not really interested, because they have the drug and chemical giants pushing their products behind the scenes.  Drug and chemical companies have the power, which equates to money, to advertise their chemical products and potions on a global scale. The practitioners of  alternative holistic treatments, who have no driving economic force behind them, cannot compete in this insidious game of marketing, and so pharmaceuticals and toxic chemicals continue to over-ride every other available alternative.

How often do you see alternative treatments being promoted on television, such as homeopathic, or herbal, or ayurvedic treatment for any given ailment?  Or an organic treatment for pests, or unwanted insects on fruit crops?  Well, you don’t and that is mainly because the whole idea of treating a pain  or disease of any kind holistically is to examine the cause of the complaint, which is usually healed through diet and detoxification. The healthy way is to cure the cause, not the symptoms, with organic, holistic means.  Which means that you do not use drugs or chemicals to mask any given condition of ill-health, in people, in plants, or in animals. So holistic medicine and organic treatments means no money for drug and chemical companies, because once the condition is properly brought to health, there is no need for chemicals of any kind.

You make it better by organic means, if you want a real ‘cure’.  This is the antithesis of modern medicine and its drugs, which thrives on the sales of  chemicals to ‘fix’ conditions of ill health, such as pain which comes from arthritis.   Modern medicine does not ‘cure’ disease, but simply masks the symptoms of the real cause.  Thus the drug companies make huge profits, because people become dependent on their drugs, to mask symptoms of ill health. Once people fall into the trap of using these pharmaceuticals to mask pain, instead of healing the cause,  they  usually need them for life.  Or they believe that they do.

Holistic medicine, on the other hand, will attempt to rectify the cause of the pain and other symptoms.  When the cause is rectified, pain disappears. So much for the ‘pain relief potions’ advertised on television at the moment by drug companies, who copiously promote their poisons as if they will make you fit and well again. When actually, these chemicals will ruin your health.

The same goes for using the commonly promoted  pesticides, insecticides and herbicides in agriculture.  These chemicals are  all harmful to people.  Using chemicals on plants does not  actually ‘cure’ a disease,  and nor will it prevent pests coming back, unless a residue of the chemical is left on the plant for a while.  And therein lies one very concercing aspect of using chemicals of any kind in agriculture:  They do not disappear right away. We get traces of these chemicals in our food by the day.  Many agricultural chemicals  have a life-time which is  longer than yours or mine, which means these chemicals remain in the soil, get into the food chain, get into water-ways, and continue to be a hazard to everyone’s health.

The organic way to rid your crops of pests is first to treat the soil, to enrich it with the minerals and enzymes it needs.  This will result in stronger, healthier plants which do not need to have bursts of poison put upon them.  Companion planting should be done,  as this is a natural way to deter pests.  Mono-cultures, where one type of plant is grown for miles, is a sure way to attract a heap of unwanted parasites. Then,  there are organic ways of keeping insects at bay, which don’t also kill the bees, moths and butterflies and ants:  These insects all have a purpose in pollinating our orchards, vegetable gardens, and flowers, as well as feeding the birds. Commercial pesticides and herbicides too, kill bees and all other valuable insects, as well as birds and worms, and people.
The Reason We Should Opt For Poison Free New Zealand:  The Herald on Sunday September 11, 2011, page 30, has an article about the worries of an expectant mother who lives in Te Puke, Bay Of Plenty, New Zealand.  She is concerned about the usage of the antibiotic streptomycin being sprayed onto kiwi-fruit vines, which could affect her unborn child.  The New Zealand medical book called MIMS New Ethicals has, according to this article, stated that streptomycin ‘has potential to cause increased rates of human foetal malformations or irreversible damage‘.  Expectant mothers are advised  by the Parents Centre to avoid the use of streptomycin.  The young mother-to-be in Te Puke, Rachael Sexton,  who is protesting about the use of streptomycin on local kiwifruit orchards, is contemplating leaving the district to protect her unborn child. 

Like the ‘Harmless’ 245T Dioxin Story of the 1970’s:  The public have apparently been soft-soaped by the ‘agency which approved the product’ (is this  our own government agency MAF I wonder?), as this agency has declared that streptomycin is only dangerous to humans in medications, and not when it is used in agriculture chemicals.  Well, how would they really know that?  And why would you take the risk, just because the ‘research’ done by the chemical company has declared it safe?  Time and time again, these companies have been proved wrong. The ‘not dangerous to humans in agricultural chemicals’ idea  is obviously what ‘the agency’ has been told by the chemical company manufacturing the stuff.

It is not logical to assume that there is no connection between birth defects and  agricultural streptomycin, if there is definitely a connection between birth defects and medical streptomycin.  Even in microscopic amounts, agricultural chemicals such as nicotinoids have been shown to have adverse effects on the health of bees, resulting in ‘colony collapse disorder’.  Nicotinoid toxins kill bees, even when the microscopic dose of the  poison cannot be detected on the bees.  This is because the faint trace of nicotinoid poison lowers the bees immunity so drastically, that it falls sick with the first virus going around.

You can bet your bottom dollar that no studies have been done on the effects of microscopic doses of streptomycin on humans.

This sounds VERY much like the 245T Dioxin theory of the 1970’s, which claimed that ‘there was no evidence that 245T did any harm to humans’.  Years later, after many babies HAD suffered birth defects, or had died, and other people had suffered cancer, arthritis, osteoporosis, multiple sclerosis, depression, and the like – 245T was acknowledged to be dangerous to humans.  It is now banned, and it is no longer produced in New Zealand.  Too late for some.