Baby Gets Thrown Out with the Bathwater

Bummer.

Yesterday, I thought the world had changed.  I posted a list of ways to improve your immune system that supposedly came from Johns Hopkins.  My apologies to my readers.  Unfortunately, as the haters are quick to point out, I was wrong — not about the information, which I will stand by wholeheartedly.  But about it being published by Johns Hopkins.

 

Do you know this guy?  He is only one of four people ever in the history of man to win more than one  Nobel Prize.  He’s also one of only two people in the history of man to win Nobel Prizes in more than one category (chemistry and peace).

I’ve shared his bio with my subscribers because I think he’s one of the most important men in modern medicine.  And here’s why.

Despite what history wants the world to believe, Dr. Linus Pauling came up with a cure for cancer in the 1970s. Unfortunately, he did so at a time when the energy of the planet was not yet ready for a cure.  So instead of embracing his research and building on its discoveries, the world (including the Mayo Clinic) spent much of its time attempting to discredit his work in cancer and vitamin c.  Unfortunately, these experiments were like apples and oranges to the original experiments, differing by not only the length of dosage but also the form of vitamin c used.

Why did this happen?  For one, vitamin c is not a patentable form of treatment.  As a result, it is a threat to the profitability of every pharmaceutical company on the planet.  Moreover, cancer treatment centers–much like dialysis centers for kidney patients –  are very big money makers for many companies and hospitals, offering treatment that not only holds no guarantee but is also often debilitating, and very expensive.  Did you know that according to the National Cancer Institute, Cancer expenditures for 2006 were $104 billion dollars?  Billion.  All that for a dis-ease that, according to the American Cancer Association‘s 2010 report, is on the decline.

Interesting.

 

But don’t take my word for it.  I’m just a holistic health practitioner with an MBA who used to raise money on Wall Street for pharmaceutical companies.  If you care about this issue at all , be sure to read the hoax disclaimer on the Johns Hopkins website.  As you read decide for yourself if you think this response is written from a place of working together to help heal individuals on the planet, or if the tone is more authoritarian written in an indirect and unclear fashion.

As a holistic practitioner who has witnessed miracles in the reversing of cancer and dis-ease of all types for more than 17 years, I can tell you unequivocally your mind controls your body.  No institution or pill or laser or doctor can keep you on this planet if you no longer want to live.  Moreover, no institution or pill or laser or doctor can kill you if you’ve decided you’re not finished yet.  We are complex creatures with three dimensions: mind, body and spirit.  And unless we deal with disease on all three levels, we are simply time bombs for the next round.

Empower yourself to know what’s best for you, and to follow your instinct on what is really true.

Namasté.

 

 

How to Never Get Cancer (And Get Rid of it if You Already Have it)

I received this email from a client who sent it to me saying “I know this is like asking Jesus to read the new testament, but thought you might like to see this.”

While the sentiment cracked me up, clearly I cannot take credit for ‘inventing’ the information.  Although I’ve been preaching it for years, I started learning from my teachers almost 20 years ago.

Well now the rest of the world is finally catching on.  Below is a copy of the email, which is recommendations taken directly from the Johns Hopkins Newsletter on how to avoid/treat cancer.

This is significant because for years western medicine has by default recommended chemo and radiation.  And while some people have benefited from these treatments, we have at the same time build huge multi-billion dollar treatment centers that are making lots of money treating cancer patients in this manner.  To have an institution like Johns Hopkins now acknowledge that a lot of our behavior can be contributing to the cause of cancer is huge.

I’ve added a few things in red, but other than that the words are unchanged.   Pass it to those you love.

Namasté.

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TRY
TO ELIMINATE CANCER (‘TRY’, BEING THE KEY WORD), JOHNS HOPKINS IS
FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY .

Cancer Update from Johns Hopkins:

1. Every person has cancer cells in the body. These cancer
cells do not show up in the standard tests until they have
multiplied to a few billion. When doctors tell cancer patients
that there are no more cancer cells in their bodies after
treatment, it just means the tests are unable to detect the
cancer cells because they have not reached the detectable
size.

2. Cancer cells occur between 6 to more than 10 times in a
person’s lifetime.

3. When the person’s immune system is strong the cancer
cells will be destroyed and prevented from multiplying and
forming tumors.

4. When a person has cancer it indicates the person has
nutritional deficiencies. These could be due to genetic,
but also to environmental, food and lifestyle factors. (Depression can also be a sign of nutritional deficiency.)

5. To overcome the multiple nutritional deficiencies, changing
diet to eat more adequately and healthy, 4-5 times/day
and by including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing
cancer cells and also destroys rapidly-growing healthy cells
in the bone marrow, gastrointestinal tract etc, and can
cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars
and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often
reduce tumor size. However prolonged use of
chemotherapy and radiation do not result in more tumor
destruction.

9. When the body has too much toxic burden from
chemotherapy and radiation the immune system is either
compromised or destroyed, hence the person can succumb
to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to
mutate and become resistant and difficult to destroy.
Surgery can also cause cancer cells to spread to other
sites.

11. An effective way to battle cancer is to starve the cancer
cells by not feeding it with the foods it needs to multiply.

CANCER CELLS FEED ON:

a. Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made
with Aspartame and it is harmful. A better natural substitute
would be Manuka honey or molasses, but only in very small
amounts. Table salt has a chemical added to make it white in
color Better alternative is Bragg’s aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the
gastro-intestinal tract. Cancer feeds on mucus. By cutting
off milk and substituting with unsweetened soy milk cancer
cells are being starved.  (I recommend almond milk, see below for my recipe.)

c. Cancer cells thrive in an acid environment. A meat-based
diet is acidic and it is best to eat fish, and a little other meat,
like chicken. Meat also contains livestock
antibiotics, growth hormones and parasites, which are all
harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole
grains, seeds, nuts and a little fruits help put the body into
an alkaline environment. About 20% can be from cooked
food including beans. Fresh vegetable juices provide live
enzymes that are easily absorbed and reach down to
cellular levels within 15 minutes to nourish and enhance
growth of healthy cells. To obtain live enzymes for building
healthy cells try and drink fresh vegetable juice (most
vegetables including be an sprouts) and eat some raw
vegetables 2 or 3 times a day. Enzymes are destroyed at
temperatures of 104 degrees F (40 degrees C)..

e. Avoid coffee, tea, and chocolate, which have high
caffeine Green tea is a better alternative and has cancer
fighting properties. Water-best to drink purified water, or
filtered, to avoid known toxins and heavy metals in tap
water. Distilled water is acidic, avoid it.  (Hot water and lemon first thing in the morning is the best way to make the body alkaline.)

f. Meat protein is difficult to digest and requires a lot of
digestive enzymes. Undigested meat remaining in the
intestines becomes putrefied and leads to more toxic
buildup.  (Adding digestive enzymes into your routine will help you digest meat more efficiently.)

g. Cancer cell walls have a tough protein covering. By
refraining from or eating less meat it frees more enzymes
to attack the protein walls of cancer cells and allows the
body’s killer cells to destroy the cancer cells.

h. Some supplements build up the immune system
(IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals,
EFAs etc.) to enable the bodies own killer cells to destroy
cancer cells.. Other supplements like vitamin E are known
to cause apoptosis, or programmed cell death, the body’s
normal method of disposing of damaged, unwanted, or
unneeded cells.

i. Cancer is a disease of the mind, body, and spirit.
A proactive and positive spirit will help the cancer warrior
be a survivor. Anger, un-forgiveness and bitterness put
the body into a stressful and acidic environment. Learn to
have a loving and forgiving spirit. Learn to relax and enjoy
life.  (We must start by forgiving ourselves on a daily basis if we are ever to be free.)

j. Cancer cells cannot thrive in an oxygenated
environment. Exercising daily, and deep breathing help to
get more oxygen down to the cellular level. Oxygen
therapy is another means employed to destroy cancer
cells.

k. No plastic containers in micro. (I go one step further and say no microwaves.  Ever.)

l. No water bottles in freezer.  (I say no plastic water bottles at all, only glass or stainless.)

m. No plastic wrap in microwave.  (See k above.)

Johns Hopkins recently sent this out in its newsletters. This
information is being circulated at Walter Reed Army Medical Center as
well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins
are highly poisonous to the cells of our bodies. Don’t freeze your
plastic bottles with water in them as this releases dioxins from the
plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at
Castle Hospital , was on a TV program to explain this health hazard. He
talked about dioxins and how bad they are for us. He said that we should
not be heating our food in the microwave using plastic containers. This
especially applies to foods that contain fat. He said the
combination of fat, high heat, and plastics releases dioxin into the
food and ultimately into the cells of the body.  (THIS INCLUDES PUTTING PLASTIC IN YOUR DISHWASHER, and using plastic to store salad dressing which contains fats in the form of oil.  Do yourself a favor and throw out ALL your plastic and switch to glass.)

Instead, he recommends
using glass, such as Corning Ware, Pyrex or ceramic containers for
heating food. You get the same results, only without the dioxin. So such
things as TV dinners, instant ramen and soups, etc., should be removed
from the container and heated in something else. Paper isn’t bad but you
don’t know what is in the paper. It’s just safer to use tempered glass,
Corning Ware, etc. He reminded us that a while ago some of the fast food
restaurants moved away from the foam containers to paper. The dioxin
problem is one of the reasons.

Also, he pointed out that plastic wrap, such as Saran, is just as
dangerous when placed over foods to be cooked in the microwave. As the
food is nuked, the high heat causes poisonous toxins to actually melt
out of the plastic wrap and drip into the food. Cover food with a paper
towel instead.

This is an article that should be sent to anyone important in your life.

LORI’S ALMOND MILK RECIPE

Homemade YUMMY Almond Milk

This recipe is for a creamy batch, makes little over a half a gallon.

1/3 cup raw, organic almond butter (about $15/jar at your local health food store, yields about 4 gallons total per jar)

5 organic dates, pitted (about $9 for a bag of 25)

1 can Thai Kitchen Organic coconut milk (minimize your use of canned products as studies are showing evidence of BPA in canned goods)

3 quarts of clean water

Place all ingredients in a Vita-mix or a high-speed blender. Store in the fridge in a glass jar. Good luck keeping it in the house, it will be gone before you know it!!

Pan-Tastic!

After much deliberating, (one year, 11 months and six days), I finally pulled the trigger on my new, modern healthy non-stick cookware.  And I couldn’t be happier about my choice.

The winner?  Chantal Copper Fusion!  And, unfortunately, I am not paid to tell you this.  Which is too bad, because the price tag on these little gems is hefty.  However, when you cook three meals a day as I sometimes do (part of the deal when your husband works at home), pots and pans are an important part of your tool kit.

Because this is such a big purchase, I took my time researching all the options.  The reason I chose Chantal is:

- Ceramic glaze means they are non-stick without the yucky silicon coating that always ends up scratching off.  Even my expensive Williams Sonoma non-stick pans eventually give way to scratching.  Chantal allows you to use any cooking tool on its surface without concern for scratch or damage (which means they are husband friendly : ).

- At the core, Chantal Copper Fusion is, well, copper.  Not aluminum, which is concern for health risks especially if your family has a history of Alzheimer’s.  Plus copper heats evenly which means your food cooks across the whole pan at the same rate.

- Clean-up is easy as long as you remember it’s better to cook slow and low.  Cook time will be faster because of the copper core.

- The split handle means you don’t burn your hand when grasping the pan on the stove.  It stays cool while cooking (how civilized).  It also features a handy little thumb rest on top of the handle, as if someone actually thoroughly thought out its use while designing it (*sigh*).

The only potential downside is that the pans are on the heavier side so be prepared (I view it as a way to work my triceps while in the kitchen).  But I swear our food tastes cleaner, better.  And of course it’s so much healthier for my family.

I started with a large and small sauce pan (they come with lids), and a 10″ skillet (i had a glass lid from an old Calphalon pan that fits just fine).  Those three pieces are a great start.  Price tag: I paid $500 for the three just before Christmas.  The nine-piece set now goes for about $699 on Amazon, I had free shipping because we have Amazon Prime so be sure to check shipping first since the weight of these pans may kick up the shipping cost.

Enjoy!

Namasté.

Raw Milk Debate Goes to Harvard Law

I am not a fan of drinking milk.  As a natural health practitioner for 16 years, there have been too many people I have treated that suffered from lactose intolerance for me to recommend it to anyone.  Moreover, I believe fundamentally that when we are born we are supposed to drink milk from our mothers, and not the milk of another animal.  We are the only animal that does this.  Cow’s milk is made for baby calves to drink, not humans.

However, I do know that the nutritious benefits that exist in milk have long been destroyed by processing (homogenizing, pasteurizing), leading the way for a boomerang effect of health problems — everything from arthritis to fibromyalsia, hormonal imbalance to endocrine dysfunction, diabetes to heart disease.  Man cannot process foods that have been stripped of all their enzymatic content.  And when we process dairy products that’s exactly what we are doing.

So even though milk is not for me (we drink homemade almond milk, see my earlier post on “Why Milk is Bad (and not Michael Jackson Bad)” for the recipe), I do support The Weston Price Foundation and their efforts to make information about nutritious foods more available.  And now, this heated topic is making its way to the ivy walls of Harvard University.

On Feb. 16, at 7:15 pm – 8:45 pm EST, the Food Law Society at Harvard University will present a debate covering the legal, health, and nutritional merits of raw milk.   This is a very important event for several reasons.  First, it demonstrates the significance of the raw milk debate in our society — an issue that has escalated significantly in the past six months following federal raids and arrests that occurred at private food clubs in California. Second — and most importantly — it is proof positive there is a vacuum present between our government and corporations that manufacture food (whom lobbyists make certain remain in bed together), and the people they supposedly serve.  This vacuum needs to be removed so that  issues surround food regulation, supply and production and how they affect our health can see the light of day.

If you can’t get to Harvard Law to see the debate in person, no worries — you can stream it live.  Go to http://www.foodsoc.org for information on how to do so.

Participants will be Fred Pritzker, Pritzker & Olson Law Firm
Dr. Heidi Kassenborg, Director, Dairy & Food Inspection Division, Minnesota Department of Agriculture
vs.
Sally Fallon Morell, President, Weston A. Price Foundation
David Gumpert, Author, The Raw Milk Revolution

If you are in the Boston area and can attend in person, the location at Harvard Law School is the Langdell South Classroom, 1563 Massachusetts Avenue, Cambridge, MA 02138.

The video will also be archived on this YouTube page: http://www.youtube.com/user/HLSFoodLawSociety.

Namasté.

*Special Thanks to Food Freedom for this story.  To see the Food Freedom blog, go to https://foodfreedom.wordpress.com/2012/02/02/harvard-food-law-society-to-host-raw-milk-debate-feb-16/ to subscribe.

 

Delish Creamy Cauliflower Soup Recipe Without the Cream

I am so proud of my Dad. As part of his new year, he has embarked on a systemic cleanse that includes taking herbs to remove parasites and toxic waste.  He is also taking vitamins to help nourish his body on a cellular level, and is including a liver cleanse to help his metabolic processes improve in their efficiency.

All that I just wrote?  That’s actually the easy part.  The hard part is changing the food choices.

Because I know how hard it can be, (he’s eliminating wheat, dairy, sugar, caffeine, alcohol including vinegars, and processed complex carbs), I wanted to cook something for him that would be a treat but still be on his modified diet.

So last night when he and my Mom came over for dinner, I came up with a recipe for Creamy Cauliflower soup that is sweet and creamy but has neither sugar nor dairy in it.  It came out so great, and is such a perfect example for a few other healthy tricks I know, I decided to share it with you all today.

Please let me know how you like it.  We are HUGE soup fans in our family, and this version passed the test with thumbs up all around the table.  Enjoy!

Namasté.

Creamy Cauliflower and Sweet Potato Soup

• 1 medium head cauliflower
• 1 large sweet potato, peeled and cut in chucks
• 1 large white onion, cut into chunks
• 4 cups unsalted chicken or vegetable soup stock (recipe below) OR 4 c. water + 1 unsalted vegetable bouillon cube
• One half tsp fresh or dried rosemary
• 1 tsp fresh or dried thyme
• 2 Tbsp olive oil
• Optional: 1 – 2 cloves garlic, minced
• 3/4 cup great northern white or cannellini beans (canned or soaked* for 8 hrs)
• 1/8 tsp turmeric
• 1/4 tsp gr. cumin
• 1 tsp gr coriander
• 1/2 tsp gr ginger
• 1 can all natural coconut milk, no sugar added
• Fresh ground salt and black pepper
• 1/4 cup minced fresh parsley and/or cilantro

*Make sure if you are using fresh soaked beans instead of canned that you cook the beans in water or broth for about an hour, or until soft, prior to adding them to the soup.  I prefer fresh soaked but in this case used canned and it was fine.

1. Add onion, garlic and olive oil to a dutch oven on stove top, low heat, stirring occasionally.
2. Remove leaves, and break cauliflower into large (2 inch) pieces
3. Add cauliflower and sweet potato, cook for ten minutes, stirring, or until olive oil is distributed
4. Add stock and bring to a boil. Reduce heat, cover and simmer until tender, about 20 minutes, OR cook under high pressure in a pressure cooker for 3 minutes, with quick pressure release
5. Add cooked beans, stir, simmer for ten minutes.
6. Blend soup in a food processor or vitamix, (in 2 batches), return pureed soup to the dutch oven or soup pot.  Simmer.
7. Add coconut milk and spices to a sauce pot, simmer on low for two minutes or until blended, whisk if needed.  Remove before it bubbles.
8. Stir coconut milk and spices into the cauliflower puree.  Add fresh ground salt and pepper to taste.
9. Heat gently (don’t boil).  Serve into bowls, sprinkle a touch of chopped cilantro and parsley in the center.  Serve immediately

Homemade Chicken Stock

I use homemade chicken stock daily because of its nutrient-dense properties.  (For more info see www.nourishedkitchen.com)  I have found using a pressure cooker enables me to make stock in 40 minutes instead of two days, it’s amazing!  Plus it’s a great use for your leftover chicken carcass from roasted chicken.  Here’s how:

1. Add 1 or 2 (if small) whole chicken carcasses to a pressure cooker
2. Add 5 peeled carrots, 5 celery stalks and 1 whole white onion cut into chunks
3. Add 4 chicken feet, nails cut (I order mine from tropical traditions online, they are important because chicken feet add collagen and other nutrients to your broth)
4. Add 1 bay leaf and 5 peppercorns
5. Fill pressure cooker with clean water (see the ART of Water post) 1/2 full (3/4 if two chickens)

Place lid tightly sealed on top of the pressure cooker.  Make sure the rubber seal is properly in place in order to prevent ”chewing” it when twisting.  Lock and seal.  Cook on high until button pops up, then monitor closely and let boil for another 20 minutes.  Remove from heat, wait ten minutes and then open valve to release steam, taking care not to burn anyone.  After the button drops, you may open the pressure cooker and then strain out your golden broth!

Don’t Let the Turkeys Get You Down: Five Simple Ways to Ease Digestion on Thanksgiving

Gobble, Gobble, Gobble...

You swear every year you’re not going to do it.  Not going to over do it.   Yet it’s the end of another turkey day and you’re splayed out on the floor bloated and full, stuffed to the gills.

Who can help it, really? Aunt Mabel’s pies are just beyond tasty, and you have to try all three.  And skimping on the homemade whipped cream would be unthinkable.  Not to mention choosing between the mashed potatoes AND the sweet… Just a little taste of each however, can lead your plate — and subsequently your digestion — to overflow.

Your body’s ability to stay healthy is based on three simple things: 1. Breaking down healthy nutrients; 2. Absorbing them; 3. Efficiently eliminating the waste.  Heavy meals like Thanksgiving are taxing on the gut because they traditionally mix a lot of food groups; are heavy in richness (gravies, potatoes, stuffing), and big in volume and quantity (my plate always is loaded).  That means our first step, breaking down nutrients, gets compromised and our digestive enzymes can end up falling short.

So, how can you navigate your way through the Thanksgiving Day  parade of tasty nutrients and still feel good in the process?  It’s not too late, and I’m going to tell you how to do it.

Step 1: Start Raw

Digestive Enzymes are an important part of breaking down our nutrients.  And although naturally occurring digestive enzymes are secreted in saliva the pancreas, stomach and intestines, increasing our intake of raw foods increases our enzymatic action.  That means if we start our feast with a little raw foods (like this lovely crudité platter above), you are giving your system a jump-start on the digestion process.  Woo hoo!  That’s right.  Having those raw veggies close by to knosh on while the bird is getting brown will really pay off.

If you are going to someone else’s home for thanksgiving and not quite sure what to bring, a crudité platter will be win/win because everyone gets a little extra enzymatic boost, while your hostess gets something to serve her guests while she’s still slaving away in the kitchen.  I serve mine with a little ranch dressing, and the crunchies are always a crowd pleaser.

Step 2: Take 2 digestive enzymes and Call me in the Morning

If you’re gastro-intestinally challenged like I am, digestive enzyme supplements can be a lifesaver.  Why? Because taking two digestive enzyme supplements 15-30 minutes before you eat can increase your enzymatic power and help you get through a heavy meal that otherwise might just sit in your tummy for  h o u r s.

That’s why I keep a bottle of digestive enzymes in my purse wherever I go.  Of course, they also help you absorb more of your nutrients –  if you’re not breaking them down, you’re not absorbing them, right? So get more out of your food (and less out of your belt) by slipping a few of these puppies into your system before you eat.

Get ‘em at your local health food store, or you can go on www.vitacost.com which has lots of great brands at heavily discounted prices (I am not paid to say this, btw.)

Step 3: Magic Elixir

…been singing the praises of hot water and lemon for years, and it never fails.  It’s the perfect mild tonic to help aid in digestion and it keeps the system on the alkaline side of life in the process.  Sip this tonic during your dessert and you’ll find everything is sweeter.  Including your demeanor.

 

Step 4: Probiotics

At the risk of sounding like a broken record, if you haven’t discovered probiotics by now you should.  It is the thing I love most in life (next to my family, and lip gloss).  Probiotics are THE KEY to keeping a gut happy and healthy.  And the gut is the key to immunity.  Superbugs will never have a CHANCE to mess with you if you keep probiotics in your refrigerator and in your system.

I don’t like yogurt because I don’t have a cow.  And all commercially produced yogurt contains processed milk WHICH MEANS it turns to mucous in your gut.  And mucous prevents the absorption of nutrients so no go.

I also object to soy yogurt because of the soy controversy (it’s especially risky for boys since it mimics estrogen in the body).  That means the best choice for getting probiotics is through supplementation.

I like Metagenics’ Ultra Flora Plus Dairy Free Capsules because they were written up in a white paper at Duke University as being one of the very best on the market (also not paid to say this).  But mostly I like them because they have billions of good bacteria in one capsule.  And, after taking them for almost ten years, my gut has done a 180 in terms of efficient digestion!  I even sprinkle them in my creme fraisch culture that I make.  And you haven’t LIVED until you’ve had homemade, organic creme fraisch make with probiotic.  (Learn how to make your own simply by ordering starter culture from www.culturesforhealth.com.)

Take two probiotics an hour after your last piece of pie, and your body will get an extra dose of good guys to keep things kosher in the small intestines.  And anytime you feel a little funky in the tummy — especially if you’ve eaten in a restaurant — two hundred good bacteria keep one bad one in check, so nip any hitchhikers in the bud with a good probiotic.

Step 5: Psyllium and Cal Mag at Bedtime

We do this every night, and in the morning I am always so grateful.  Taking 2 tablespoons of psyllium mixed with water an hour before bedtime acts as a little internal cleanser.  If you are over 40, this is a must.  It keeps your small intestines from getting gooped up with the residue of the day, and allows your night-time digestion to aid in cleansing.

Calcium/Magnesium supplement taken  just before your head hits the pillow is essential for liver function.  Did you know that your liver requires a certain level of calcium at all times to maintain function?  And at night, when your body rejuvenates, if you don’t have enough calcium in your body, your parathyroid gland will secrete an enzyme telling your body to dissolve it from your bone?  And did you also know that without magnesium you cannot absorb calcium?

So on days like Thanksgiving, psyllium and cal/mag are essential.

Now get to the health food store and get your supplies.

…and have a great turkey day!

Namasté.

The Great Vaccine Debate of the 21st Century

Whether you are pro vaccine, anti vaccine or not sure… Whether you are a parent, a grandparent, an aunt, an uncle, a sister or a brother, the incredible documentary “The Greater Good” will give you an educated insight to one of our most controversial health issues today, vaccine safety.  And for the next few days, you can stream it for free — just click here.

The real-life stories are eye-opening, while simultaneously taking a look at the importance of having an open debate about the scientific facts that are now being presented on vaccine safety.  The documentary aims to have that debate, and to stop the polarizing discussions which benefit no one.

If you are interested in reading more centrist literature on vaccines, Dr. Lauren Feder has written a comprehensive book, “The Parents’ Concise Guide to Childhood Vaccinations: From Newborns to Teens, Practical Medical and Natural Ways to Protect Your Child.”  Order from Amazon here, read more about Dr. Feder here.

Join me today (Thursday, 11/3/11)  at 3 p.m. EST at on my Healthy Living segment radio show on www.woca.com if you want to weigh in.  You can call in with questions or to join the discussion at 352.622.9622.  We will take calls until 3:45 p.m. EST.

Namasté.

If you want more information on the documentary “The Greater Good,” go here:

Buy the limited Edition DVD
shop.mercola.com/​/​product/​the-greater-good-dvd,881.htm

Join the Conversation
greatergoodmovie.org

Follow us on Facebook
facebook.com/​greatergoodmovie

Broadcasting Live Today from Harvard Yard

John Harvard

Starting at 3 p.m. today EST we will be taking your calls about health issues and — in recognition of the change of seasons and the importance of seasonal cleanses — we will be broadcasting live from under the beautiful changing colors of the fall foliage in historical Harvard Yard!

No health issue is too great or too small, especially if you are interested in non-pharmaceutical solutions.  So give us a call today from

Nature's Rockshow

3-3:30 EST at 352.622.9622 and you can ask your questions for free!

If you just want to listen in, click here:  www.woca.com.  We will only have live audio for our program so you’ll have to visualize the pretty leaves.

But we will have lots of good info about seasonal cleansing –  including a testimonial from our Producer, Tom, who is in his fourth week now of a cleanse and has had a total life transformation!  You can learn how to obtain more energy, get more nutrition out of your food by eating less, and how to increase your general sense of well-being by taking control of your health.

If you can’t listen in today, tune in any Thursday — same time, same channel — and let me help guide you on your healing journey.

Spread the word!  No health issue is too great or too small!

Namasté.

Why Milk is Bad (…and not Michael Jackson Bad)

One of the best decisions I ever made was to stop drinking milk.

As a ‘dairy queen,’ by the age of 38 I was drinking on average two gallons of milk a week. I was starting to have joint pain, continued gall bladder attacks, and a general stiffness that made getting up in the morning very difficult.

The famous Loretta (see my ‘about’ page), enlightened me, and I eliminated milk from my diet completely.

“We are the only animal that drinks the milk of another animal,” she explained. “Cow’s milk is for the baby calves, just like when we are born we are supposed to drink the milk from our mothers. And when it’s done, we’re supposed to be done with it. That’s it.” She went on to explain that milk was a product invented by dairy farmers as a way to increase profits.

Oh, and did you know that the National Dairy Council is the most powerful lobbyist group in Washington, D.C.? They are the creators of that sexy ad campaign, ‘Got Milk?’ Did you ever wonder: if milk is so good for us, why do they have to pay celebrities millions of $$$ in endorsements to pose with white mustaches on their faces?

But don’t take my word for it, read the writings of Dr. Frank Oski, author of “Don’t Drink Your Milk!,” and former Director of the Department of Pediatrics of Johns Hopkins University School of Medicine and Physician-in-Chief of the Johns Hopkins Children’s Center. Dr. Oski is the author, co-author, editor or co-editor of 19 medical textbooks and has written 290 medical manuscripts.

Repeatedly, in my Ayurvedic practice, I treat clients who have such a hard time giving this up. Many of us still drink milk, even well past the age of 30, and most adults drink 1 or 2% which is even worse, since reduced fat milk is even more processed than regular milk and contains even less digestive enzymes and is therefore even harder for the body to break down. Now, as parents, we have to worry about additives like bovine growth hormone (BGH) and antibiotics… there has never been a better time to stop.

If we are having a hard time giving up milk, we can benefit from taking a look at a lack of feeling nurtured in our lives. Usually the need to drink milk or eat creamy ice cream at night is a symptom of still wanting that motherly nurturing or nourishment. Taking a look at that, consciously, will enable us to find other, healthier ways to have this primal need met.

If you are willing to stop drinking milk, below is a great recipe for a dairy substitute. My friend, Melody Elder, gave me the original idea and I’ve embellished it slightly with coconut milk to make it creamier. Our three-year-old son LOVES it, and I often drink it straight. The cost is less than a gallon of milk on average, and it makes for a great base for shakes and green drinks.

If you stop drinking milk (keep in mind it takes 3-6 months to detox from dairy and you may feel worse before you feel better), on occasion you may be able to enjoy ice cream or cheeses without any issue (be sure to take a good digestive enzyme before you do). And if you really want to be sure your kids are getting enough calcium, remember milk causes so much mucous in the gut it PREVENTS the absorption of vitamins and minerals! So eliminating milk and upping your intake of green vegetables like broccoli and kale will do wonders for your ingestion of calcium. Plus, taking a calcium magnesium supplement can never hurt.

Namasté.

Almond Milk

Homemade YUMMY Almond Milk

This recipe is for a creamy batch, makes little over a half a gallon.

1/3 cup raw, organic almond butter (about $15/jar at your local health food store, yields about 4 gallons total per jar)

5 organic dates, pitted (about $9 for a bag of 25)

3/4 cup coconut milk (I use a half a can of Thai Kitchen cause it’s super creamy, you may want an organic brand… minimize your use of canned products as studies are showing evidence of BPA in canned goods)

3 quarts of clean water

Place all ingredients in a Vita-mix or a high-speed blender. Store in the fridge in a glass jar. Good luck keeping it in the house, it will be gone before you know it!!

The Famous La Scala Chopped Salad Recipe

During my tenure working for ICM talent agency, I was introduced to a chopped salad that changed my life.

The restaurant is LaScala.  It is an old-school Italian eatery in Beverly Hills and happens to be a favorite of many celeb types.  (Sarah Michelle Gellar once considered it her favorite.)  One of the things I like about it are the big booths — the kind you see in the movies — that wrap around you and make you feel like you’re in your own private room.

Their chopped salad is truly amazing.  And early on, I decided I would learn how to duplicate it so that I could enjoy this fresh dish at home.  The secret ingredient is the salad dressing.  The online version is here if you want to compare, but I think mine is much better (and healthier).   It makes a great, quick lunch that is filling and satisfying!  Sometimes we even have it for dinner.  It has such a wonderful mix of flavors, and has fresh produce as well as protein so it’s a very balanced meal.

Below is the recipe for both the chopped salad and the dressing.  Make it a healthy choice for your family, and enjoy!

P.S.

A fast way to wash your produce is to give it a rinse in a bath of clean filtered water a 1/4 cup distilled white vinegar.   Distilled white vinegar is alkaline and bacteria and viruses cannot live in alkaline environment so a quick water and vinegar bath will eliminate any ‘hitchhikers’ your produce might have picked up along the way!

LaScala Chopped Salad

Serves 3 (with seconds and leftovers)

Ingredients

3 small or two large organic romaine lettuce heads, cored and chopped into 1 ” strips

1 container of sweet red baby grape tomatoes

1 cucumber, peeled in stripes and cut into quarters and then chopped into 1/2″ bites

1 can garbanzo beans, rinsed and drained

10/12 slices Genoa salami (nitrate free) chopped into bite size squares

1 lb. turkey breast, sliced and chopped into bite size squares (nitrate free)

10/15 large, thin shavings of Parmesanno Regianno cheese

Dressing

1/4 cup Wish Bone Italian Dressing

1/4 cup organic tomato juice

3 second squirt of flax seed oil

1/8 cup Bragg’s Liquid Amino Acids

Place in a bowl and whisk together.

This post is dedicated to my friend Dawn Wallace.