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The kalonji, or Nigella seeds, is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavor that you can’t quite nail. In India, dry roasted kalonji is used for flavoring curries, dal, stir-fried vegetables, and even savories such as samosa, papdis and kachori among others.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy, addresses breathing problem, lubricates your joints, and is known to have anti-carcinogenic properties. That’s quite a lot for a seed that size, isn’t it? In fact, if you keep a bottle of kalonji oil at home, you can use them for plenty of things to boost your health and take care of niggling problems. Let’s take a look at some of them:
1. Fights Acne
2. Keeps a Check on Diabetes
3. Increases Memory and Alleviates Asthma
Ground kalonji seeds with a little bit of honey is known to boost memory. And if you mix this in warm water and drink, it also helps in alleviating breathing trouble (asthma included) in children and adults alike. But you need to do this is for at least 45 days, and avoid cold beverages and food during the period.
4. Gets Rid of Headaches
5. Aids Weight Loss
6. Eases Joint Pain
7. Controls Blood Pressure
9. Makes Teeth Stronger
Quick Facts
Disclaimer:
The opinions expressed within this article are the personal opinions of the author. Cymantra is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of Cymantra and Cymantra does not assume any responsibility or liability for the same.
This Author has found another health benefit of Kalonji Seeds. Suffering from intense heartburn for many years and trying all the standard remedies to no avail, I find that Kalonji seeds boiled and drank as a strong black tea almost alleviates my heartburn. Who’d have thought that this little black seed could provide so much pain relief from a otherwise daily occurrence.
Cymantra Admin
Original Article
Priya Chakraborty September 09, 2016
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I met Kate Young a few weeks ago at a local holistic fair. She has a wealth of information on this topic, and I found it very interesting, that something I knew absolutely nothing about has so many health benefits and can be so delicious. She holds regular workshops on the benefits of Kombucha. During those workshops she teaches how to make the fermented drink. I think I just might attend one ! This is for all of you who, like me are new to Kombucha and whether you make it yourself, buy it or just want to know it’s benefits, you will enjoy this article.
Kate Young is a holistic nutritionist and practitioner living and practicing in Kelowna, BC. She completed formal nutritional training at Canadian School of Natural Nutrition as well as with Alive Academy. Kate’s love for helping people to realize their most excellent self has also led her to the Touch for Health practice which tests and balances energies within the body. Kate believes we all, each and every one of us, have the power to take control of our own health, rise above dis-ease and maintain balance. She firmly maintains that investing yourself and your energies in a whole food based diet and holistic lifestyle can do amazing things in support of your journey to wellness!
Kombucha has origins possibly dating back to 220 BC. The exact origin is still unknown, but theories have it first popping up in China or maybe Japan.
Spread to Russia and eventually over to Europe but eventually rations during the 2nd world war hampered the popularity
Popularity picked up again in the 1960’s and today is making a full come back
A light, sparkling, probiotic and nutrient dense fermented drink
Can be sweet or sour depending on brewing methods and flavoring
Energizing, balancing, focuses the mind
Made by fermenting a sweet tea facilitated by a SCOBY (Symbiotic Colony/Culture of Bacteria and Yeast), SCOBYs are sometime also called a mother, a baby, a mushroom, a starter
Fermentation is the process of using micro-organisms to transform and preserve foods creating probiotics and other healthful nutrients
Probiotics are good for our guts, our digestive ability, our immune systems
B vitamins – catalysts for metabolic processes, nervous system, stress vitamin, mental health, metabolism of foods, energy, blood builders
Vitamin C – immune support, adrenal support, builds collagen, strengthens veins/soft tissue, heart health, liver detoxification
Probiotic Organisms
May include Lactobacillus, S.Boulardii, Acetobacter, Brettanomyces, Pediococcus
2 specific strains isolated: Gluconacetobacter Kombuchae (feeds on nitrogen of tea, produces acetic/gluconic acid, fomrs SCOBY) and Zygosaccharomyces Kombuchaensis (yeast, produces carbonation)
Including: Gluconic Acid – powerful liver detoxifier, fights yeast infections including Candida
Acetic Acid – detoxification, inhibits bad bacteria, gives ‘buch it’s tangy smell and taste, also found in vinegars
Butyric Acid – aids detoxification of liver, w/gluconic heals gut wall and protects against yeast infection
Malic Acid – detoxification, muscle function, Fibromyalgia
Nucleic Acid – healthy cell regeneration
Catechins – cancer prevention, heart health, detoxification, weight management
Polyphenols – cancer prevention, heart health/high blood pressure, diabetes, eye health
Health Benefits can include:
Click Here to Learn More about Kate Young
Or Here to learn more about her workshops on how to make Kombucha
or click here for Her Facebook Page
She usually has an ongoing schedule for her workshops posted there.
Admin Cymantra – May 20 2016
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By Dr. Mercola
Many foods have been heavily promoted as being healthy when they are nothing more than pernicious junk foods. In the featured article, Clean Plates1 founder Jared Koch shared his list of nine staple foods that are far less “good for you” than you’ve been led to believe.
Here, I expand on the selections that are mentioned in the featured article.
Many leading brands of canned foods contain BPA — a toxic chemical linked to reproductive abnormalities, neurological effects, heightened risk of breast and prostate cancers, diabetes, heart disease and other serious health problems. According to Consumer Reports‘ testing, just a couple of servings of canned food can exceed the safety limits for daily BPA exposure for children.
High acidity — a prominent characteristic of tomatoes – causes BPA to leach into your food. To avoid this hazardous chemical, avoid canned foods entirely and stick to fresh fruits and vegetables, or switch over to brands that use glass containers instead—especially for acidic foods like tomatoes.
As Koch warns, processed deli meats like salami, ham, and roast beef are typically made with meats from animals raised in confined animal feeding operations (CAFOs).
This means they’re given growth hormones, antibiotics and other veterinary drugs, and raised in deplorable conditions that promote disease, these meats are also filled with sodium nitrite (a commonly used preservative and antimicrobial agent that also adds color and flavor) and other chemical flavorings and dyes.
Nitrites can be converted into nitrosamines in your body, which are potent cancer-causing chemicals. Research has linked nitrites to higher rates of colorectal, stomach and pancreatic cancer. But that’s not all. Most processed deli meats also contain other cancer-promoting chemicals that are created during cooking. These include:
The truth is, processed meats are not a healthful choice for anyone and should be avoided entirely, according to a 2011 review of more than 7,000 clinical studies examining the connection between diet and cancer. The report was commissioned by The World Cancer Research Fund2 (WCRF) using money raised from the general public. Therefore the findings were not influenced by any vested interests, which makes it all the more reliable.
It’s the biggest review of the evidence ever undertaken, and it confirms previous findings: Processed meats increase your risk of cancer, especially bowel cancer, and NO amount of processed meat is “safe.” You’re far better off ditching the deli meats and opting instead for fresh organically-raised grass-fed meats, or wild caught salmon.
The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly. There are a myriad of unhealthy components to margarine and other butter impostors, including:
Good-old-fashioned butter, when made from grass-fed cows, is rich in a substance called conjugated linoleic acid (CLA). Much of the reason why butter is vilified is because it contains saturated fat. If you’re still in the mindset that saturated fat is harmful for your health, then please read the Healthy Fats section of my Optimized Nutrition Plan to learn why saturated fat is actually good for you.
Of all the destructive foods available to us, those made with heated vegetable oils are some of the worst. Make no mistake about it–vegetable oils are not the health food that you were lead to believe they were. This is largely due to the fact that they are highly processed, and when consumed in massive amounts, as they are by most Americans, they seriously distort the important omega-6 to omega-3 ratio. Ideally, this ratio is 1:1.
Anytime you cook a food, you run the risk of creating heat-induced damage. The oils you choose to cook with must be stable enough to resist chemical changes when heated to high temperatures, or you run the risk of damaging your health. One of the ways vegetable oils can inflict damage is by converting your good cholesterol into bad cholesterol—by oxidizing it. When you cook with polyunsaturated vegetable oils (such as canola, corn, and soy oils), oxidized cholesterol is introduced into your system.
As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed—it leads directly to vascular disease. Trans-fats are introduced when these oils are hydrogenated, which increases your risk of chronic diseases like breast cancer and heart disease.
So what’s the best oil to cook with?
Of all the available oils, coconut oil is the oil of choice for cooking because it is nearly a completely saturated fat, which means it is much less susceptible to heat damage. And coconut oil is one of the most unique and beneficial fats for your body. For more in-depth information about the many benefits of coconut oil, please see this special report. Olive oil, while certainly a healthful oil, is easily damaged by heat and is best reserved for drizzling cold over salad.
Perfluoroalkyls, which include perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS), are chemicals used to keep grease from leaking through fast food wrappers, are being ingested by people through their food and showing up as contaminants in blood. Microwave popcorn bags are lined with PFOA, and when they are heated the compound leaches onto the popcorn.
These chemicals are part of an expanding group of chemicals commonly referred to as “gender-bending” chemicals, because they can disrupt your endocrine system and affect your sex hormones. The EPA has ruled PFCs as “likely carcinogens,” and has stated that PFOA “poses developmental and reproductive risks to humans.” Researchers have also linked various PFCs to a range of other health dangers, such as:
I strongly recommend avoiding any product you know containing these toxic compounds, particularly non-stick cookware, but also foods sold in grease-proof food packaging, such as fast food and microwave popcorn. Clearly, if you’re eating fast food or junk food, PFCs from the wrapper may be the least of your problems, but I think it’s still important to realize that not only are you not getting proper nutrition from the food itself, the wrappers may also add to your toxic burden.
Your best bet is to buy only organic fruits and vegetables, as synthetic agricultural chemicals are not permissible under the USDA organic rules. That said, not all conventionally grown fruits and vegetables are subjected to the same amount of pesticide load. While Koch focuses on potatoes, as they tend to take up a lot of pesticides and other agricultural chemicals present in the soil, I would recommend reviewing the “Shopper’s Guide to Pesticides in Produce”6 by the Environmental Working Group.
Of the 48 different fruit and vegetable categories tested by the EWG for the 2013 guide, the following 15 fruits and vegetables had the highest pesticide load, making them the most important to buy or grow organically:
| ✓ Apples | ✓ Celery | ✓ Cherry tomatoes |
| ✓ Cucumbers | ✓ Grapes | ✓ Hot peppers |
| ✓ Nectarines (imported) | ✓ Peaches | ✓ Potatoes |
| ✓ Spinach | ✓ Strawberries | ✓ Sweet bell peppers |
| ✓ Kale | ✓ Collard greens | ✓ Summer squash |
In contrast, the following foods were found to have the lowest residual pesticide load, making them the safest bet among conventionally grown vegetables. Note that a small amount of sweet corn and most Hawaiian papaya, although low in pesticides, are genetically engineered (GE). If you’re unsure of whether the sweet corn or papaya is GE, I’d recommend opting for organic varieties:
| ✓ Asparagus | ✓ Avocado | ✓ Cabbage |
| ✓ Cantaloupe | ✓ Sweet corn (non-GMO) | ✓ Eggplant |
| ✓ Grapefruit | ✓ Kiwi | ✓ Mango |
| ✓ Mushrooms | ✓ Onions | ✓ Papayas (non-GMO. Most Hawaiian papaya is GMO) |
| ✓ Pineapple | ✓ Sweet peas (frozen) | ✓ Sweet potatoes |
Salt is essential for life—you cannot live without it. However, regular ‘table salt’ and the salt found in processed foods are NOT identical to the salt your body really needs. In fact, table salt has practically nothing in common with natural salt. One is health damaging, and the other is healing.
Given that salt is absolutely essential to good health, I recommend switching to a pure, unrefined salt. My favorite is an ancient, all-natural sea salt from the Himalayas. Himalayan salt is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from impurities, so it isn’t polluted with the heavy metals and industrial toxins of today. And it’s hand-mined, hand-washed, and minimally processed. Himalayan salt is only 85 percent sodium chloride, the remaining 15 percent contains 84 trace minerals from our prehistoric seas. Unrefined natural salt is important to many biological processes, including:
While natural unprocessed salt has many health benefits, that does not mean you should use it with impunity. Another important factor is the potassium to sodium ratio of your diet. Imbalance in this ratio can not only lead to hypertension (high blood pressure) and other health problems, including heart disease, memory decline, erectile dysfunction and more. The easiest way to avoid this imbalance is by avoiding processed foods, which are notoriously low in potassium while high in sodium. Instead, eat a diet of whole, ideally organically-grown foods to ensure optimal nutrient content. This type of diet will naturally provide much larger amounts of potassium in relation to sodium.
Sadly, most of what you have been led to believe by the media about soy is simply untrue. One of the worst problems with soy comes from the fact that 90 to 95 percent of soybeans grown in the US are genetically engineered (GE), and these are used to create soy protein isolate. Genetically engineered soybeans are designed to be “Roundup ready,” which means they’re engineered to withstand otherwise lethal doses of herbicide.
The active ingredient in Roundup herbicide is called glyphosate, which is responsible for the disruption of the delicate hormonal balance of the female reproductive cycle. What’s more, glyphosate is toxic to the placenta, which is responsible for delivering vital nutrients from mother to child, and eliminating waste products. Once the placenta has been damaged or destroyed, the result can be miscarriage. In those children born to mothers who have been exposed to even a small amount of glyphosate, serious birth defects can result.
Glyphosate’s mechanism of harm was only recently identified, and demonstrates how this chemical disrupts cellular function and induce many of our modern diseases, including autism. Soy protein isolate can be found in protein bars, meal replacement shakes, bottled fruit drinks, soups and sauces, meat analogs, baked goods, breakfast cereals and some dietary supplements.
Even if you are not a vegetarian and do not use soymilk or tofu, it is important to be a serious label reader. There are so many different names for soy additives, you could be bringing home a genetically modified soy-based product without even realizing it. Soy expert Dr. Kaayla Daniel offers a free Special Report7, “Where the Soys Are,” on her Web site. It lists the many “aliases” that soy might be hiding under in ingredient lists — words like “bouillon,” “natural flavor” and “textured plant protein.”
Besides soy protein isolate, ALL unfermented soy products are best avoided if you value your health. Thousands of studies have linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.
The only soy with health benefits is organic soy that has been properly fermented, and these are the only soy products I ever recommend consuming. After a long fermentation process, the phytate and “anti-nutrient” levels of soybeans are reduced, and their beneficial properties become available to your digestive system. To learn more, please see this previous article detailing the dangers of unfermented soy.
Contrary to popular belief, studies have found that artificial sweeteners such as aspartame can stimulate your appetite, increase carbohydrate cravings, and stimulate fat storage and weight gain. In one of the most recent of such studies8, saccharin and aspartame were found to cause greater weight gain than sugar.
Aspartame is perhaps one of the most problematic. It is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol.
You may have heard the claim that aspartame is harmless because methanol is also found in fruits and vegetables. However, in fruits and vegetables, the methanol is firmly bonded to pectin, allowing it to be safely passed through your digestive tract. Not so with the methanol created by aspartame; there it’s not bonded to anything that can help eliminate it from your body.
Methanol acts as a Trojan horse; it’s carried into susceptible tissues in your body, like your brain and bone marrow, where the alcohol dehydrogenase (ADH) enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. All animals EXCEPT HUMANS have a protective mechanism that allows methanol to be broken down into harmless formic acid. This is why toxicology testing on animals is a flawed model. It doesn’t fully apply to people.
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The majority of you have probably heard of them only recently, but chia seeds exist and have been used for several thousand years. Due to the fact that they are extremely valuable, they have been even used as a currency. These seeds (Salvia Hispanica) are abundant in omega fats, proteins, antioxidants and dietary fiber. Their mild aroma is similar to the one from the walnut. These seeds can absorb fluids, so they are ideal for hydration and a prolonged feeling of fullness.
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Western medicine has not yet satisfactorily addressed chronic pain or discomfort in varying parts of our body. Alternative medicine can often be light-years ahead when it comes to relieving pain.
Although a combination of both western and alternative medicine, is probably the most sensible route overall, it is worth looking at the benefits of an alternative form of pain resolution, such as reflexology.
In the video you are about to watch, Dr. Oz’s guest is a reflexologist who explains that both the hands and feet can be seen as a microcosm of our entire body. Five audience members come to the stage to explain what part of their body is causing them chronic discomfort or pain. For each malady, the reflexologist explains which part of the palm is connected to the body part involved. She then demonstrates how using one hand, different forms of pressing or massaging of a particular part of the palm of the other hand will, over time, alleviate the pain experienced.
The audience members in this video suffered from: (1) Constipation and bloating (2) Insomnia and exhaustion (3) Sinus congestion (4) Upper back pain (5) Low libido. The reflexologist showed them how to work on their own palms to alleviate their pain or problem. She explained what sensations they would experience as they applied pressure and massage, that would signal that they were working in the correct area. Her explanations were fascinating and easy to follow.
September 10, 2015
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By Dr. Mercola
Dr. Wayne Pickering is a naturopathic physician on the East Coast of Florida, and was a good friend of fitness legend Jack Lalanne. He gave a beautiful eulogy at Jack’s funeral. At the age of 67, he swims several miles a week in addition to extensive biking and a wide variety of calisthenics, pushups and pull ups.
He has quite an impressive exercise regimen and is a personal inspiration to me as I hope to be in as good a shape as he as that age. He also has one of the most positive attitudes of anyone I know.
He eats plenty of fruit and caused me to seriously reevaluate my position on consuming fruits and I have gradually been increasing my intake of them, especially mangoes, which is his pseudonym (Mango Man). He even has a variety of mangoes named after him. I actually have two of the Pickering mangoes growing in my yard.
But one of the things he’s known for in the nutrition world is food combining—and he is truly like a walking billboard for his program. The man looks about 20-30 years younger than his calendar age.
“Age is not a matter of years; it’s a matter of condition. You can keep your health up until you die because you have 75 to 90 trillion cells in your body that work symbiotically on your behalf striving towards health. You cut yourself? It’s going to heal without a thought. It just does,” he says.
Improper food combining is one of the primary factors that cause gas, flatulence, heartburn, and upset stomach. What’s worse, poor digestion can also contribute to malnutrition, even if you think you’re eating a decent diet.
In his youth, Dr. Pickering was no different from most Americans today—severely overweight, out of shape, and eating the wrong foods. He recalls the key moment that turned his life around:
“I was in Illinois when I came back from Vietnam. I stayed up there for a year in Rockford. A little lady found me one day in a distraught situation. She owned a health food store. I went in there, and I bought a bottle of vitamins and a little book, How to Be Healthy with Natural Foods, by Edward E. Marsh.”
He also found a postcard-sized food combining chart. He’d had frequent stomach pains for years, and was absolutely shocked when 24-hours after putting the information into practice, he didn’t suffer with indigestion anymore.
Since then, Dr. Pickering has become an avid teacher of natural health, in which health and longevity is the natural outgrowth of proper nutrition—which also encompasses proper food combining, to optimize digestion.
Many are under the mistaken belief that the human body is a frail instrument, prone to disease and pre-programmed to decay. Dr. Pickering wholeheartedly disagrees, and I second that motion. The truth is, your body is infinitely wise, with a natural inborn “instinct” toward health, and by following certain natural principles, you allow your body to do what it does best, which is to maintain an equilibrium of health. Dr. Pickering’s three basic principles of health are:
- You are automatically healthy, by design, and sick only by default
- You don’t catch disease; you “earn” it, as it stems from “crud in the blood from being drunk with junk,” as he says
- You get well by what comes out of you, not by what goes into you
In essence, health is as much based on getting rid of toxins and other harmful substances as it is based on optimizing your nutrition. Part and parcel of this philosophy is that food is your number one ally. And while certain nutritional supplements can be beneficial, they will not allow you to circumvent a poor diet. They can only complement your diet; they cannot take the place of a meal.
“Nutrition doesn’t heal. It doesn’t cure. It doesn’t do anything,” Dr. Pickering says. “It’s a science though and it never changes... Here’s what nutrition is: it’s a series of four processes that your body employs to make food materials for the body to use.”
Those four processes are the following:
- Digestion
- Absorption
- Assimilation
- Elimination
According to Dr. Pickering, one of the most important factors when it comes to healthful eating is to make sure you’re eating foods that are in season. Your constitution changes with the seasons of your local climate, and eating local foods when they’re in season is a natural way to harness that intrinsic relationship your body has with the Earth.
Seasonal foods will typically be at their cheapest when they’re in season, and will be readily available in most stores and farmers markets. Dr. Pickering’s food combining guide1 can also help you determine which foods are in season, in addition to how to combine them for optimal health.
Next, Dr. Pickering advises eating foods that are indigenous to your area. Eskimos, for example, are not going to reap the same nutritional rewards from watermelon as someone living in the American South where watermelons grow naturally. The climate itself makes nutritional demands on your body.
Third, you also want to select foods according to the type and amount of physical activity you’re involved in (an office worker, for example, will not benefit from the diet of a triathlete), and lastly, you want to choose foods according to your body’s digestive chemistry. As a side note, albeit an important one, Dr. Pickering also points out the importance of your thoughts.
“Your thoughts, you see, help to govern chemistry,” he explains. “When you sit down to eat, it’s crucial to not talk about problems at the dinner table; talk about joyous things just because it gives you a chance to get together [with each other].”
Recent research has even confirmed that if you want to make your food taste better, and more thoroughly enjoy the experience of a meal, perform a ritual first. One of the most rewarding rituals you can do before a meal is to stop and give thanks for your food.
Not only might this make your food taste better, but also people who are thankful for what they have are better able to cope with stress, have more positive emotions, and are better able to reach their goals. People who give thanks before they eat also tend to eat more slowly and savor the meal more so than those who do not, lending a natural transition to mindful eating, which has a direct and beneficial impact on digestion.
Wayne is probably best known for promoting the importance of food combining. If the food you eat is not digesting properly, not only can painful gas, heart burn, acid reflux and other stomach problems arise, but your body will also be deprived of critical nutrients.
The short definition of digestion is: you put food or liquid into your mouth, swallow it, and then your body breaks these molecules down into a size it can absorb. What your body doesn’t use is excreted as waste. These are the four processes listed above—digestion, absorption, assimilation and elimination. But food is actually broken down in a number of different areas, including in your mouth, stomach, and the first and middle sections of your small intestine, called the duodenum and jejunum respectively. Furthermore, you have two kinds of digestion:
- Mechanical (chewing and churning) digestion
- Chemical digestion
Food combination takes into account the area and complexity of digestion of each food, to ensure it goes through your entire digestive system with ease. Dr. Pickering explains:
“There’s only one food that chemically breaks down in the stomach and that’s protein. Proteins require pepsin, a very highly acidic [enzyme] in conjunction with hydrochloric acid. But the hydrochloric acid doesn’t have the ability to break the food down. It just sets the medium for the concentration of the amount of pepsin that’s poured into the stomach to digest whatever food that’s in there. The intelligence of this human body is phenomenal.”
There are three primary categories of food: proteins, carbohydrates, and fats. Proteins, again, begin their digestion chemically in your stomach. Carbohydrates are divided into two categories: fruits and starches. While fruits pass through your digestive system with relative ease, starches require three levels of breakdown; the very first stage is in your mouth. That’s why it’s crucial to carefully chew starchy foods.
According to the rules of food combination, you do not want to mix proteins and starches in the same meal. This means, no bun with your hamburger, no meatballs if you have pasta, no potatoes with your meat… Why is that? Dr. Pickering explains:
“Starches require an alkaline digestive medium to digest. If you put your fist in your stomach while it’s digesting steaks and all that, chances are, you wouldn’t have a hand anymore. The acid is intense… When you mix them both together – an acid-type of food and an alkaline – basic chemistry shows that they don’t digest. They neutralize. Then what happens? If the food is not digesting… it’s going through your body [undigested], throwing it into all kinds of turmoil.”
Related Article: What Happens to your body when you eat Meat & Potatoes Together
Dr. Pickering lays out three basic commandments of eating that he recommends you not deviate from:
- No proteins and starches at the same meal, as they neutralize each other and prevent proper digestion of either food. To ensure proper digestion of each food, wait two hours after eating a starch before eating protein. And wait three hours after eating protein before eating a starch.
- No fruits and vegetables at the same meal. Fruits are either a single or double sugar, whereas the starches are a triple sugar. Fruits mechanically break down in your stomach, but chemically, they don’t break down until they reach the third and fourth stage of your digestive system, which are in your small intestine. Starches, again, are broken down in three different stages, starting in your mouth.
According to Dr. Pickering, this is also why it’s crucial to not eat dessert after a meal. When you do, it gets trapped in your stomach with all that other food, where it starts to rot as it’s not being chemically digested there. Therefore, eat fruit 30-60 minutes before dinner. The same applies if you want to eat another piece of fruit. Acidic fruits, such as lemons for example, also do not combine well with starches. Lemon and banana is but one example of a combination that is sure to lead to gastrointestinal upset…
Many people consider tomatoes a fruit, yet it’s commonly added to salad. Dr. Pickering classifies tomatoes as a “fruit-vegetable,” because even though they don’t have the sugar like most fruits, they’re still an acidic fruit-vegetable. As such they’re okay to combine with other vegetables. He suggests the following recipe for an excellent salad:
“Any kind of vegetable that has seed in it; for example summer squash, zucchini, eggplant, cucumbers, bell peppers, and okra—those are all fruit-vegetables. Your tomatoes go well with those. And since lettuce and celery have a neutral effect, as far as the breakdown of food, the celery and the lettuce combine very well with all of that. You can also add avocados.”
- “Eat melon alone, or leave it alone, or your stomach will moan.” In short, melons do not digest well with other foods and will frequently cause problems unless consumed by itself.
According to Dr. Pickering, the amount and sequencing of the foods you eat can also make a difference. He recommends the following eating schedule:
- Morning meal: The least concentrated foods, in the greatest amount. Ideal food choice: fruits
- Middle of the day: More complex foods, but in a smaller amount than your first meal. Ideal food choice: starchy carbs
- Evening: The most concentrated foods, but in the least abundant amount. Ideal food choice: protein
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Marco Torres
Hundreds of millions of people indulge in one of the most dangerous drugs which is sold right over the counter. When it comes to harm done to other people and the users themselves, not heroin, crack cocaine, methamphetamines, marijuana or even tobacco come close to the health and safety hazards caused by this one depressant.
Drug harms fall into two broad categories: those that affect you, and those that affect others. The personal ones include death, health problems (including mental health), accidents, addiction, relationship breakdown and legal trouble. Harms to other people include violence, financial problems, crime and environmental damage — both at home and where the drugs are produced.
One rule of thumb is that risks become more serious with repeated use. Take addiction, for example. According to the US National Institute on Drug Abuse, it can take only “a few” uses of a drug to become addicted to it, although the potential for addiction varies between drugs and people. What’s interesting is that cannabis is one of the most demonized “drugs” yet there is no evidence of it’s addictive nature in human beings.
Perhaps the best guide to the harm comes from the UK’s Independent Scientific Committee on Drugs (ISCD), which analysed 20 drugs on 16 criteria. It found the most harmful illicit drug to be heroin, with an overall rating of 55 out of 100, with crack cocaine on 54 (see diagram). LSD and magic mushrooms are among the least harmful, and also carry the lowest risk of dependence.
Another rule of thumb is that mixing drugs amplifies the risks. Taking cocaine with ecstasy or amphetamines, for example, raises the risk of acute toxicity over and above the sum of their parts.
Many factors determine whether you’ll become addicted to a drug: your genetic makeup, social history, the drugs your friends take, how much money you make. But the chemical makeup of drugs guarantee that certain drugs are more addictive than others.
1. IT’S HEALTH RELATED COSTS ARE HIGHER
Health-related costs for alcohol consumers are eight times greater than those for cannabis consumers, according to an assessment recently published in the British Columbia Mental Health and Addictions Journal. More specifically, the annual cost of alcohol consumption is $165 per user, compared to just $20 per user for cannabis. This should not come as a surprise given the vast amount of research that shows alcohol poses far more — and more significant — health problems than any other drug and most drugs combined. There results in more medication, therapy and medical expenses which the health system profits handsomely from.
2. DEATH IS A GREAT BUSINESS
The official publication of the Scientific Research Society, American Scientist, reported that alcohol is one of the most toxic drugs and using just 10 times what one would use to get the desired effect could lead to death. According to the CDC, hundreds of alcohol overdose deaths occur in the United States each year. Again this leads to increased revenues and funding at the expense of lives.
3. CANCER CLINICS ARE MAKING A KILLING
Alcohol use is associated with a wide variety of cancers, including cancers of the esophagus, stomach, colon, lungs, pancreas, liver and prostate. Researchers from the Boston University School of Medicine (BUSM) and Boston University School of Public Health (BUSPH) have shown that alcohol is a major contributor to cancer and drinking even small amounts of alcohol, as little as one drink, can increase the risk of developing cancer. Alcohol, regardless of its type (i.e. beer, wine, liquor, etc) is a class A1 carcinogen which are confirmed human carcinogens. Alcohol consumption has been causally related with breast cancer for some time. Increasing evidence indicates a stronger association with neoplasms, though the risk is elevated for other types of breast cancers too.
4. IT’S ADDICTIVE NATURE FUELS OTHER ADDICTIVE BEHAVIORS WHICH FUEL THE ECONOMY
Alcohol use can result in significant and potentially fatal physical withdrawal. Those who use alcohol are also much more likely to develop dependence and build tolerance. Because alcohol is legal and often consumed in social settings, alcohol addiction is complicated. But as an addictive agent, it’s remarkably simple–and effective. Alcohol’s withdrawal syndrome is so severe that it can cause death, and its effects on the brain’s reward system cause well-documented and intense craving in heavy drinkers. Alcohol is proven to exacerabate other addictive tendencies such as gambling, smoking, overeating, other drugs and many other physical and psychological dependencies which drive economies worldwide. Research published in the journal Alcoholism: Clinical & Experimental Research, found that 36 percent of hospitalized assaults and 21 percent of all injuries are attributable to alcohol use by the injured person which alone increases overall revenue of hospitals, clinics and many different health professionals.
5. IT CREATES ABUSERS AND PUTS MORE PEOPLE IN PRISON
Once again, it’s a business. Alcohol is a major contributing factor in the prevalence of domestic violence and sexual assault. This is not to say that alcohol causes these problems; rather, its use makes it more likely that an individual prone to such behavior will act on it. For example, a study conducted by the Research Institute on Addictions found that among individuals who were chronic partner abusers, the use of alcohol was associated with significant increases in the daily likelihood of male-to-female physical aggression. Specifically, the odds of abuse were eight times higher on days when men were drinking; the odds of severe abuse were 11 times higher. According to the Rape, Abuse and Incest National Network (RAINN) website highlights alcohol as the “most commonly used chemical in crimes of sexual assault” and provides information on an array of other drugs that have been linked to sexual violence. This one drug alone is estimated for at least 12% of all incarcerations.
By Marco Torres – June 04 2015
About the Author
Marco Torres is a research specialist, writer and consumer advocate for healthy lifestyles. He holds degrees in Public Health and Environmental Science and is a professional speaker on topics such as disease prevention, environmental toxins and health policy.
Sources:
nytimes.com
columbia.edu
rt.com
newscientist.com
csun.edu
drinkaware.co.uk
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Cure: Raw foods, lots of water, abstaining from alcohol, sugar in moderation and good sleep.
Between the eyebrows: liver
Cause: Your stomach is not getting sufficient rest or you are eating too much meat and might also be allergic to some ingredients (bear in mind the high amount of antibiotics animals are fed today).
Cure: Healthy and fresh foods, exercising, aerobic activity, getting outdoors to get some fresh air and meditation.
Eyebrow arch: kidneys
Cause: cigarette and alcohol abuse and lack of exercise.
Cure: A lot of clean water, avoid caffeine, sweetened drinks and alcohol.
Nose: heart
Cause: Not enough clean air and poor blood circulation or high blood pressure.
Cure: Check your blood pressure, follow the cholesterol level. Organic green tea can help you get rid the toxins. Start some form of physical exercise.
Upper part of the cheeks: lungs
Cause: Not enough clean air or cigarette abuse.
Cheeks: lungs and kidneys
Cause: Excessive smoking, stress, sleep deprivation and bad diet.
Cure: Start a healthy diet that consists largely of fresh vegetables, drink lots of water and get some rest.
Mouth and chin: stomach
Cause: Poor diet or excessive caffeine and alcohol use.
Cure: Start a healthy diet that consists largely of fresh vegetables, drink lots of water and get some rest.
Jaw and neck: hormones
Cause: Dehydration.
Cure: Drink more water.
As you can see, smoking cigarettes, alcohol and caffeine abuse, along with poor diet, stress and lack of exercise are major problems, by changing these things around you can dramatically improve the quality of your life. If problems do persist though, it is recommended to go see a doctor.
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Your productivity is directly impacted by what you eat. If you want both your mind and body to perform at optimal levels then you need to practice good nutrition.
It sounds great, but what does “good nutrition” mean?
With so much conflicting diet and health information online, it can leave you with more questions than answers most of the time.
What is a good mid-day snack to maintain high energy levels? Not candy bars and Red Bull — unless you want to trigger a blood sugar spike followed by a crash.
What we eat as well as when we eat it contributes to high productivity, and that’s why EBOC teamed up with HubSpot to create the infographic below, highlighting the food types that will help you maintain high energy levels and productivity throughout your day.
Use this as a guide to help you make better food choices, and don’t forget that every person will have different dietary needs — so consult your doctor or healthcare professional.
Jonathan Long – June 25, 2015
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