www.TA-Sciences.com/linmelos

The SD501 produces The World's Healthiest Water - Medical Grade Alkaline Ionized Water, known as Kangen Water™!

Between 75-85% of your body is water so, hydration is absolutely essential to maintain your optimal health and well being. Your body’s cells work hard every minute to remove waste, free radicals and toxins while fighting bacteria and viruses.

Supplying your body with healthy, negatively charged Kangen Water™ can help your body with this fight. By eliminating toxins, acids and bad foods and increasing healthy, life giving foods and water, we can dramatically slow the aging process and live healthier.

The Japanese are among the longest living people on the planet largely because they consume the right kinds of foods and fluids. This is do, in part, because of their different outlook on disease and health care. The Japanese diet has focused for centuries on simple, healthful foods and lifestyle. In the case of Japan, it is now reported that one in four households have a water ionizer machine. The Japanese believe strongly in the value of drinking and cooking with healthy, clean water to reduce aging and health care costs while maintaining the highest quality of life possible. As a matter of fact, Enagic™ has sold over 400,000 ionizers in Japan alone.

By drinking Kangen water™ you will help your body become more alkaline and flush out toxins and acid, thereby fighting acidosis. Kangen Water™ can help slow the aging process by increasing the oxygenation of your blood and the absorption of vitamins and minerals.

What is Kangen water™?

Kangen water™ is medically grade alkaline water that is produced from one of Enagic’s line of ionizers. In a broad sense, Kangen water™ has three amazing properties: Anti-Oxidation, Microclustering and Alkalinization.

Anti-oxidation

Oxidation is the loss of at least one electron two or more substances interact. It is the on-going battle with aging and decay. Oxidation can be measured and in the case of liquids, an ORP (Oxidation Reduction Potential) is used. A positive positive (+)ORP value is bad for you, accelerating the aging process. A negative (-) ORP value is very good for you and can actually slow down the aging process.

Kangen water is typically between -400 to -600 and even reported as high as -800 ORP. Remember a negative (-) ORP is good for you. The higher the -ORP, the better it is in combating oxidation and free radicals which is believed to affect our health and well being.

Bottled water has been measured as high as +600 ORP. Remember a positive (+) ORP is bad. And if you haven’t all ready, stop drinking soft drinks (sodas). They are a big contributor to sickness and weight gain and are extremely acidic. Some mechanics actually use them to degrease car engines!

Microclustering

A smaller water molecules clustered size improves penetration and hydration of your body. This can accelerate not only hydration, but oxygenation and detoxification of your body to keep your energized and vigorous. This is particularly useful in healing and fitness.

Alkalinization

Ideally, for optimal health, we should maintain a pH level of 7.35. Neutral is 7.0 which means we should keep ourselves slightly alkaline. When we age, however, our bodies tend to become more acidic for various reasons including poor lifestyle choices leading to unhealthy diets and insufficient hydration. Leading researchers point to the accumulation of acids and toxins in our cells are the major cause of disease and death in our society.

Most bottled water has been found in testing to be slightly acidic to highly acidic. Well known bottled water has even been reported as low as 5.0 pH — 100x as acidic as neutral ph 7.0! Kangen water has pH levels of 8.5, 9.0 and 9.5 which means it has been tested up to 500 times as alkaline as neutral 7.0.

Check out the amazing videos and articles at www.GoKangen.com and find out all the health reasons for drinking Enagic’s Kangen water™.  Mention my name for a special offer!

If you are planning to use your insurance, you may wish to confirm that it is accepted by me. I am a Preferred Provider for the following health insurances: Premera Blue Cross, Regence Blue Shield, Lifewise of WA, Uniform Medical Plan, Aetna, North Star Administrators, Northwest Admistrators, CIGNA, Group Health, First Choice Health, Great-West Healthcare.

I also recommend bringing any nutritional supplements as well as medications you are presently taking or have taken recently.

For instance, the chemical compound that gives popcorn its aroma is modified to make it more powerfully addictive.  Other compounds that cause many people to overeat are derived from yeast.

Individuals vary in their genetics and biochemistry.  Some people’s biochemical makeup will react to some types of appetite stimulants, and other people will react to other types of these food compounds that will cause them to want to keep eating the food.  The most popular junk foods often have a broad range of appetite stimulants (Oreo cookies have 23) that will increase the appetites of the majority of the population.

These substances used in junk food contribute to weight problems, depression, attention deficit disorder, mood disorders and alcoholism.  In research, the rats used as controls were fed nutritious food.  Given a choice of water and alcohol to drink, these rats chose water.  Rats fed junk food chose alcohol to drink over water.

The glutamic acid in the form of MSG and Aspartame (Nutrasweet) is a nervous system “excitotoxin” that cause brain cell death especially in the hypothalamus that controls appetite.  Both MSG and Aspartame cause hunger soon after consuming them.  The destruction of neurons in the brain contributes a susceptibility to neurological diseases such as Alzheimer’s and Parkinson’s disease, ALS and seizures.

In children, it can cause developmental brain defects including learning disorders, ADD and ADHD and autism.  (The man-made glutamic acid is not the same as the l-glutamine found in protein foods and amino acid supplements.  L-glutamine is a beneficial molecule.)

As with other toxins, MSG attacks one’s weakest physical areas, and can cause or contribute to: migraine headaches, balance difficulties, shortness of breath, asthma, rapid or irregular heartbeat, chest tightness or pain, stomach and/or intestinal discomfort, JOINT PAIN, MUSCLE STIFFNESS AND ACHINESS, rashes, sinusitis, depression and schizophrenia.

MSG is the third most common flavoring in commercially prepared foods, after salt and pepper.  A major source is commercial bouillon powder and cubes.  In the ingredients lists on labels, MSG can be hidden as “TVP” (texturized vegetable protein),  “natural flavoring”, “broth flavoring”, “natural beef or chicken flavoring”, “spices”, “seasoning”, and “malt extract” and maltodextrin.  Other sources of, and names for MSG: Accent, Vest, Gourmet Powder, Chinese seasoning, HVP (hydrolyzed vegetable protein), soy protein isolate, whey protein isolate and sodium and calcium caseinates.  American beer made for American distribution is often spiked with it (not imported German beer).  It’s even added to some ice creams without having to be on the label.  Some manufacturers have the audacity to put “No MSG” on the labels of foods that contain it in the form of hydrolyzed proteins.

Aspartame (Nutrasweet) contributes to: headaches/migraines, dizziness, insomnia, numbness or shooting pains, blurred vision and other eye problems, ringing in the ears, asthma/chest tightness, memory loss, anxiety, depression, personality changes, stomach or abdominal pain, muscle cramps, menstrual cramps, seizures, skin rashes, hormonal problems, uterine polyps, birth defects, blood sugar problems, fatigue, low brain seratonin, irreversible brain lesions, brain cancer (especially lymphomas), and neurological diseases such as MS, ALS and Parkinson’s.   In 1986, The American Cancer Society documented that persons using artificial sweeteners gain more weight than those who avoid them.

Splenda (Sucralose) is a chlorocarbon (such as found in pesticides.)  Chlorocarbons have long been known to cause organ, genetic and reproductive damage. Splenda also causes liver enlargement, and kidney swelling and calcification, with the symptoms of kidney pain, cramping and irritated bladder.  It also causes atrophy of the lymph follicles in the thymus and spleen (our immune system) and decreases the red blood cell count.  When my patients go off all Splenda, chronic pain often clears up.

Puffing grains produces toxic substances and destroys lysine and other essential amino acids.  Eating puffed grain products (including rice cakes) causes protein loss in the urine, which leads to muscle wasting.

To get children (of any age) off junk food: For 4 weeks, eat a diet of fresh fruits and vegetables, whole grains and pure protein foods, specifically consuming no food additives. After a month, record how you feel.  Then have a day of eating one’s favorite junk foods.  That evening and for 3 days after, record how you feel – mood, head, stomach, muscles and bones, sleep.  Now, you know.

Beating the Food Giants by Paul Stitt.
Excitotoxins: The Taste that Kills by Russell Blaylock, MD.
Fast Food Nation by Eric Schlosser.
In Bad Taste: The MSG Symptom Complex by George Schwartz, M.D., and Kalthleen Schwartz.
The Bitter Truth about Artificial Sweeteners by Dennis Remington, M.D. and Barbara Higa, R.D.
Truth in Labeling Campaign, PO Box, 2532, Darien, IL 60561, (312) 642-9333.

If any of these are not on the shelves of your favorite health food market or supermarket, ask the store’s buyer for it.  Enough people asking for a brand will create space for it in the store.  (Sunny Farms in Sequim has a wholesale plus 10% buying club that includes brands not on the shelf.)

Pasta: Pastariso organic rice pasta – spaghetti, fettuccini, elbows, spirals, penne, fusilli, lasagna.

Crackers: Edward & Sons organic brown rice snaps – I like the “unsalted plain” or “toasted onion”.

Bread: French Meadow 100% spelt bread (in freezer section).

Cereal: For a cold cereal, I like Nature’s Path organic “Millet Rice Oatbran Flakes”.   For granola, I look for those made with an oil other than canola oil, or I make my own.

Dairy: Please see my article “The Health Benefits of Raw Milk” to read up on how pasteurizing milk destroys fragile health-giving factors, and homogenizing milk releases the chemical xanthine oxidase, which injures the lining of our arteries, contributing to plaque formation.  In the state of Washington, we can buy raw milk from certified raw dairies.  Dungeness Creamery (360-683-0716) is a certified raw milk dairy in the Sequim area.

Cheeses: Many of the imported cheeses are raw.  Otherwise, look for the words “raw milk cheese” or “made from raw milk” on the label, as in Organic Valley cheeses.

Nancy’s Cream Cheese and whole milk cottage cheese do not have the chemical binders and other additives that other brands of cream cheese and cottage cheese have.  Nancy’s cream cheese on Edward & Sons brown rice snaps is a great snack!

My favorite yogurt has been Stonyfield Farms whole milk plain yogurt, because of the lack of added binders, nonfat dry milk, etc.  (I add berries/fruit and drizzle honey into my yogurt to taste.)  A new brand on the market with a wonderful flavor is Greek Gods yogurt.

Eggs: most nutritious and highest in fat-emulsifying lecithin are eggs from hens that range freely, having access to fresh insects and greens.

Nuts and Seeds: Best dry-toasted (not roasted in oil).  Ideally, soak the raw nuts/seeds overnight, then lay on a baking sheet and put in the oven at the lowest heat for several hours, then store in glass containers.

Salt: Celtic salt is unrefined, with a whole array of minerals, and can usually be used by those who are sensitive to refined table and sea salts.

Coffee substitutes: I especially like Teeccino original, brewed like coffee, made of roasted carob, barley, chicory root, figs, dates, almonds and orange peel.  Roma and Pero are similar and also good.

Vitamin D aids in the absorption of calcium from the food we eat, and in the mineralization of healthy bones and teeth.  In other words, Vitamin D helps calcium to be properly used in bones and muscle, and not just deposited abnormally in the joints.  Progression of degenerative arthritis is faster in people with low blood vitamin D levels.

However, vitamin D isn’t just important for healthy bones; it also acts as a regulator of cell growth and differentiation in a number of different cell types. Vitamin D deficiency has been linked to breast, prostate, colon and skin cancers, high blood pressure, high triglycerides and LDL cholesterol, auto-immune disorders such as rheumatoid arthritis, inflammatory bowel disease, multiple sclerosis, polycystic ovary syndrome, chronic fatigue, depression and obesity.

Vitamin D deficiency is also associated with insulin deficiency and insulin resistance, and may be a major factor in the development of type 1 diabetes in children.  Insulin resistance is a major contributing factor in heart disease and cancers. More heart attacks occur in the winter, and northern latitudes have higher incidence of heart disease.

In northern California, 80% of blood samples tested during winter months showed a D deficiency.  This problem increases dramatically in latitudes farther north. Many of us at this latitude are not exposed to enough sunlight in the winter to make adequate amounts of vitamin D.  This is especially true of those of us with indoor jobs.

SAD (Seasonal Affective Disorder) has been successfully treated with a supplemental vitamin D.  In a 30 day study comparing oral vitamin D and the 2 hour daily use of ‘light boxes’, depression completely resolved in the D group, but not in the light box group (1).

Sunscreens, especially those with an SPF of 8 or greater, block the UV rays that produce vitamin D. (I never use a sunscreen – I just make sure to not get burned, by limiting exposure and using organic coconut oil on my skin before exposure.)

With minimal sunlight exposure, the average older adult is found to need at least 600 – 1,000 IU of oral vitamin D daily.  (However, vitamin D is fat-soluble, thus it can accumulate over time in the body tissues, so it’s wise to stay at or below a total of 2,000 IU/day from all sources, over the long-term.) The best blood test for vitamin D status is 25(OH)D.

The highest natural food source of D is cod liver oil, which is what Scandinavians and other people of northern latitudes traditionally used to stay healthy in the winter.  For those living at latitudes above 30 degrees north, I recommend about 1 tablespoon cod liver oil daily from September to May.  The only non-rancid cod liver oil I’ve found that doesn’t leave a fishy after-taste is Carlson’s.  Cod liver oil also provides an abundance of the essential omega 3 fatty acids, vitamin A and vitamin K.  Other less potent sources of D are wild salmon, mackerel, sardines, liver, free-range eggs, sunflower seeds, butter and cream.

Sources:

Am J Clin Nutr 1999; 69:  842-856.
Am J Clin Nutr 2001; 73: 288-294.
J Intern Med 2000; 247: 260-268.
www.mercola.com
www.sunlightD.org
Vitamin D vs. broad-spectrum phototherapy in the treatment of seasonal affective disorder. J Nutr Health Aging 1999; 3:5-7.

For those who have not been tested for food sensitivities, we are also eliminating the most common food sensitivities, which are: milk, cheese, eggs, wheat, corn, yeasts, tomato, peanuts, bananas, and citrus (except lemon and lime).

Please refer to my article, Are Your Favorite Foods Draining Your Vitality? to read about all the health problems that can be caused by hidden food sensitivities.   If any of your symptoms are caused by some of the common foods or addictive stimulants you eat or drink, once you eliminate those offenders, your symptoms may intensify for the first 3 – 5 days, and then you will begin to feel much better.

If not treated in some way for the food sensitivities you may have (such as with NAET allergy elimination technique), and if you have not had even one molecule of that food for a week, you will have a more noticeable and immediate reaction to it once you eat it again.  Some food sensitivities may clear up after 4 to 6 weeks of completely abstaining from them.   Once added back in, it’s best to eat those particular foods no more than every 4 days, so as not to re-sensitize yourself to them.

The supplements that we take regularly may have become possible irritants to our systems.  Unless tested, it’s best to take a rest from all supplements during this time, with the possible exception of enzymes and probiotics (beneficial intestinal flora).

SUMMER IS THE SEASON TO CLEANSE THE BODY WITH FRUITS THAT ARE GROWN LOCALLY, AND ARE IN SEASON. For this cleansing effect to occur, the fruit should always be eaten by itself.

For fast oxidizer metabolisms who need more protein and fat in their diet, or those with blood sugar problems, you may only be able to wait 15 to 30 minutes before needing to eat more solid food.  You may also find that you can handle fruit by itself only at certain times of the day – first thing in the morning, or mid-afternoon, or before bed.

For slow oxidizer metabolisms who do well on diets high in unrefined carbohydrates, you may find that you can start the day eating fruit that’s in season and continue having some fruit when hungry until supper, or even have the whole day be just fruit.  One of the best body cleanses is 1 to 3 days of eating just one type of fruit that is in season, along with drinking purified water.

You can also drink raw, freshly juiced vegetable juice at a separate time from fruit.   A masticating juicer is best (rather than the spin type).   I use an Omega juicer.  Vegetables can also be eaten raw, lightly steamed (still slightly crunchy) or lightly sautéed.

WATER:  Drink purified water (avoid distilled) stored in glass containers.  (Plastic containers leach plastic into the water – the softer plastics are the worst.)   The book, Your Body’s Many Cries for Water reveals how many illnesses may be resolved just by drinking enough pure water.   Keep water with you and sip it throughout the day.

OTHER BEVERAGES:  Organically grown herb teas, grain coffees (especially those with roasted dandelion root, chicory root or burdock root), nut and seed milks, all raw vegetable juices except tomato, any freshly juiced fruit in season.  Nut and seed milks can be made fresh by throwing the nuts or seeds in the blender, covering with water, blending and straining.

GRAINS:  Have whole grains only. To cook whole grains:

Use 2 1/2 cups boiling water to each cup grain.  Millet is the best grain on a summer cleanse.  Millet tastes even better if dry-toasted in a pan till golden brown, then add the boiling water.  Also excellent are brown rice, wild rice, buckwheat (try buckwheat pasta), amaranth, quinoa and teff.

Yeast, wheat-free breads, crackers and pasta are available at health food stores and many supermarkets.  Read labels.

LEGUMES:  All bean products are fine, which include all bean soups and stews, lentils, split peas and tofu.  Bean products are good to have along with grains, as the combination makes a complete protein.  To make gasless beans:  soak them overnight, drain, cover with water and break up the seaweed Kombu into the cooking water (about 1” Kombu per cup beans.  The Kombu can be skimmed off the top after cooking if desired.)

The best dressing for salads on this cleanse is organic cold-pressed oil, lemon or lime, and salt (or just oil and salt).  I prefer Celtic salt for its healing properties.

FATS:  No margarine or food products with partially hydrogenated oils! (Refer to the book Good Fats and Oils by Udo Erasmus, and Eat Fat, Lose Fat by Mary Enig and Sally Fallon)  Oils should be organic and cold pressed.  These are available at health food stores, and include: olive, safflower, sunflower, sesame, almond, coconut, walnut and hazelnut oils.  Oils should not have a bitter aftertaste (a sign that they are rancid.)  Except for coconut and small quantities of olive oil, keep all other oils refrigerated.  To sauté vegetables, use olive oil, sesame oil, coconut oil, grapeseed oil, high-oleic safflower oil or real butter.

The lignans in flax seed are cleansing and healing to the intestines, and flax contains lots of an essential fatty acid that helps increase sluggish metabolism.  Golden flax seed is best ground fresh in a coffee/nut/seed mill, then kept in the freezer.

Each day, you can also have up to 1/2 cup of other nuts and seeds.  Excellent choices are pumpkin seeds, sunflower seeds, sesame seeds, pine nuts, walnuts, almonds and filberts (hazelnuts).  Ideally, soak the nuts/seeds overnight in water, then drain and put in the oven on a baking sheet at 150 for several hours.

SPICES:  Avoid MSG, black pepper (use cayenne pepper instead), and ordinary table salt.  Use Celtic salt if possible.  Second best is Real Salt, third best is sea salt.  To support thyroid function, use dulse as a seasoning: the condiment Gomasio is dulse, toasted sesame seeds and sea salt ground together.

On this diet, the body may want to heal itself by going into a fasting mode, and you may lose your hunger for a period of time.  Not to worry – the appetite will return after the body has eliminated toxic residue.

1) Support the liver – the body’s detoxifier – in its natural cleansing process after the winter season.  The spring season provides baby bitter greens to cleanse and rejuvenate the liver, gallbladder, stomach and intestines, blood and body tissues.  Nature provides no high-sugar foods during the spring season.  We are genetically imprinted to eat sugars in the form of fruit only in the seasons they naturally ripen.  In the spring, we are genetically imprinted to eat spring greens and other spring vegetables, and protein foods. Having a diet high in sugars year-round sets us up for allergies, hormonal problems and degenerative diseases associated with abnormal blood sugars/insulin resistance.

2) The body is able to clear the blood, lymph and cells of toxic residue from junk foods, sugars and chemicals only if every molecule it is eliminated from the diet.  So for these 3 weeks, we eliminate all caffeine (coffee, tea, colas and chocolate), alcohol, sugars, artificial sweeteners, margarine and other partially hydrogenated oils, MSG and chemical additives.

3) To relieve the body of pain and dysfunction caused by chronic, low grade inflammatory reactions to commonly eaten foods, we eliminate the most common irritants for 3 weeks: milk products, eggs, wheat, corn, yeast, soybean products, peanuts, bananas, oranges, grapefruit and the nightshade family (tomatoes, potatoes, bell pepper and eggplant).  This will allow the stomach, intestinal lining, joints and other tissues to eliminate the residues of these food irritants, so healing can take place.  If you tend to eat a certain favorite food every day, consider eliminating it for at least 10 days.  Then any kind of reaction, or the allergic reaction of a faster pulse, will be more obvious when you eat it again.  (Please refer to my article Are Your Favorite Foods Draining Your Vitality?  I use the NAET technique in my practice to identify and clear sensitivities to foods:  www.NAET.com.)

It is best to discontinue the above foods all at the same time.  If your symptoms are caused by some of the above foods, or other addictive stimulants you’re eliminating these 3 weeks, the symptoms may intensify for the first 3 to 5 days and then you will begin to feel much better.  To help relieve detox withdrawal symptoms, take vitamin C buffered with magnesium/calcium: 1000 mg, several times/day away from meals, and drink large amounts of pure water.

So the diet for these 3 weeks is: all vegetables except the nightshade family, brown rice or millet, beans and peas, raw or dry-toasted seeds and nuts, fresh fish, fowl and meats.  Fresh and organically grown whenever possible.

You cannot over-eat vegetables, which are cancer-inhibiting.  Asians typically have vegetables, including various cooked seaweeds, for breakfast, lunch and supper.  Seaweeds are high in iodine, a cleansing and metabolism-enhancing mineral.  Breaking up a piece of the seaweed Kombu into the cooking water of beans makes them non-gas producing.  (See LEGUMES,     below.)

If you can find baby dandelions before they have flower buds, have them fresh in salad, or boiled.  Also excellent are the mixed spring baby greens in produce sections, asparagus (for kidney health as well), beets, carrots and artichokes.  Beet greens, chard, kale and collard greens can be boiled (but not past the bright green stage) or sautéed with fresh, chopped onion and garlic.  Between meals, you can drink as much raw vegetable juice as desired.  My favorite is a combination of carrots, beets and cucumber.

GREEN DRINKS: The green comes from chlorophyll, which is considered a blood cleanser and general detoxifier.  A shot each day of fresh wheat grass juice is ideal.  (Country Aire in Port Angeles sells a manual wheat grass juicer for $71, and can order trays of wheat grass that comes in on Saturdays.  One also can purchase electric wheat grass juicers, or wheat grass juicing attachments to some of the regular juicers.)

However, a heaping teaspoon of wheat grass or barley grass powder in pure water each day has helped with many physical conditions.  Broken-cell chlorella, blue-green algae and spirulina are also rich in chlorophyll, protein and other nutrients.  To make your own fresh, enzyme-rich chlorophyll drink with a blender, you can chop up a handful of parsley, along with other greens, throw in the blender, cover with water, blend, strain off the green water and drink!

Try to store your water in glass, so the body can detox plastic residue. (Yes, the plastic does leach into water; the softer the plastic, the more the plastic leaches into water.)

Nut milks can replace milk for now, and grain/herb coffees (such as Inka, Roma, Cafix, Pero, Teeccino) replace regular or decaf coffee.  Use organic herbal teas rather than regular/decaf tea.

Salad dressing is a natural oil (good for the liver/gallbladder is organic olive oil), lemon and/or lime juice, and Celtic salt (a health-giving unprocessed salt.)  Use cayenne pepper instead of black or white pepper.  All other herbs and spices are fine.  Other excellent oils are: grapeseed, sunflower, safflower, sesame, coconut, flax.  Keep oils refrigerated except for coconut oil, and small batches of olive oil.  Clarified butter (also known as ghee) has had the allergenic milk proteins removed, and is OK on this cleanse.

To read more on why we are avoiding all margarine and partially hydrogenated oils, refer to the book Fats that Heal, Fats that Kill and other books by Udo Erasmus.)

A supplement of evening primrose oil is fine during this time, to provide essential fatty acids we have a harder time making in our bodies as we age or become sick.  High quality enzymes and probiotics (health-giving intestinal flora) can also be taken.  Take a rest from all other supplements during these 3 weeks.

GRAINS: Have whole grains only – no refined flour products.  To cook whole grains, it’s ideal to soak the grains for at least 7 hours, using 1 cup warm water to each cup grain.  Add another cup water or broth per cup grain to cook, skimming off foam.  Grains can be cooked up in large batches and frozen.  Millet tastes even better if dry-toasted in a pan till golden brown before add boiling water to cook in.

Millet and brown rice are the best grains on a cleanse.  However, all other grains are permitted except wheat and corn.  These include wild rice, rye, barley, oats, buckwheat, amaranth, quinoa, teff.  For complete details on how to prepare various grain dishes, read Nourishing Traditions by Sally Fallon and Mary Enig, PhD

Most breads and crackers are off-limits these 3 weeks as they contain yeast.  However, yeast, wheat and corn-free breads, crackers and pasta are available at health food stores, health food store buying clubs and even most supermarkets now.  Read labels, or ask the clerk to show you the yeast-free products.

LEGUMES: All bean products are fine except soy.  This includes all bean soups and stews, lentils, chickpeas and split peas.  Beans and bean products are good to eat along with grains, as the combination makes a complete protein.  The best ratio for the body is eating 1 part bean product with 2 to 3 parts grains.  Healthiest is to purchase dried beans and soak overnight before cooking.  Adding some drops of food grade iodine, or a 1 inch piece of the high iodine seaweed called Kombu to the soak water prevents the beans from causing gas.  (Drain off the soak water, and cover with fresh water to cook, skimming off foam.)

For those who want to speed the cleansing process up, we have the 10 DAY BROWN RICE DIET: Eat only cooked brown rice, lightly salted with Celtic salt for 10 days.  Eat all you want, as frequently as you want, and have nothing else but pure water.  This allows for rapid, easy elimination of toxins and excesses.  This stands on its own as a fast, or can be used as the first 10 days of the 21 day cleanse.

ADDING FOODS BACK IN (refer to the foods eliminated in paragraph 3): Add one of the foods back in every other day.  Eat your fill of that food for those 2 days to see how it agrees with you.  Any reactions should be obvious now that you’ve avoided that food completely for at least 3 weeks.   It could be increased pulse, fatigue, mental fog, headache, muscle or joint ache, a rash, stuffed sinuses, gallbladder, stomach or intestinal distress or other symptoms – take notes!  Add supplements back in the same way.

If you do develop symptoms, go off that food or supplement and wait for the symptoms to subside completely, before attempting to add another food.  If reactions become too confusing, consider having NAET evaluation and clearing of your suspected sensitivities.

In research studies, radioactive mercury used in amalgam placement is found in the kidneys, liver, brain and other organs and tissues within days.  There is no research evidence to support the ADA’s political opinion that the mercury in silver fillings is inert, thus safe.

In the 1840’s, the prominent dental organization was the American Society of Dental Surgeons.  Members pledged not to place mercury in the mouth due to its known toxicity, and were suspended from the society for malpractice if they did.  In 1859, the American Dental Association (ADA) was formed of those dentists who wanted to use mercury/silver amalgam.  It was cheap, easy to place and durable.

In the 1980’s, research revealed that the air inside a mouth with “silver” amalgam contains mercury vapor, which is substantially increased by chewing, tooth brushing and hot liquids.  Mercury also migrates into the tooth pulp, and thus into the blood and body organs and tissues.

The placing of mercury in the mouth has been banned in several European and Scandinavian countries.  In the U.S., we’ve banned mercury in paint, and taken it out of batteries.  Why are we still allowing it in the mouth as a lifetime’s implant?

Patients who have the mercury removed from their mouth from a dentist trained in correct procedure often have instant and dramatic improvements in health, as well as normalization of abnormal blood lab values.

Dissimilar metals, such as gold and silver/mercury in the same mouth, often creates an electric current that causes chronic jaw, head, neck or back pain.  It’s best to replace mercury with non-metallic materials.  Any metal in or over a tooth disrupts the energetic meridian flow through that tooth to the organ it relates to, often causing dysfunction in the related organ.  Find a dentist who is skilled at placing non-metallic fillings and crowns.

For mercury removal, the dentist should be trained in safe mercury removal procedure, including a rubber dam and personal air supply, and should have you on a tissue mercury detox program.

2.  Avoid all sugar, and foods with sugar and refined flour. This includes all types of refined sugar – from cane, beet and corn (including corn syrup and dextrose).  And even more importantly, avoid artificial sweeteners.

It seems that from Thanksgiving through the New Year, we are often bombarded with many offerings of sweets and baked goods loaded with refined carbohydrates.  The effects of refined carbohydrates (sugar and white flour) on immune suppression are well documented, leading to greatly increased susceptibility to viral, bacterial and fungal infections.  The immune system can take up to 3 months to recover from a period of high sugar consumption.

3. Oranges and orange juice can actually worsen respiratory congestion.  Instead, squeeze fresh lemons and/or limes, into preferably hot water, for the needed vitamin C and flavanoids.  Very helpful is hot “lemonade”, using raw honey for the sweetener: Heat your water, then add the fresh lemon or lime juice and honey to taste.  If your digestion is upset, you can add fresh grated ginger to the water first, bring it to a boil for a few minutes, then strain before adding lemon and honey.

4. Studies show that hot chicken or turkey soup actually does help alleviate cold and flu symptoms.  However, it’s much more effective if you make it fresh:  Sauté the onions, garlic and celery or fresh fennel, and any other favorite vegetable in organic, cold-pressed oil (from your health food store, health food section of supermarkets, or Sunnyfarms). Then add organic chicken broth (Imagine or Pacific brands, which comes in cartons).  Noodles are optional, but they must be whole-grain.  A shredded or chopped dark green leafy vegetable can be added before serving.  Adding cayenne pepper, ginger and other warming spices and herbs are all helpful for cold and flu symptoms.

5.  Drink plenty of other hot fluids. Several organic herbal tea formulas for colds can be found on the health food store and supermarket shelves these days.  One of my favorites for a cold or flu is elderflower tea, or elderberries made into a tea.  Also, “Sambucol” is an elderberry juice concentrate that’s very helpful for viral infections. Avoid coffee, regular tea and all caffeinated beverages, including so-called “decaf”.  Many people get their 8 cups of water/day in by sipping plain hot water as a beverage throughout the day.

6.  The list of antiviral and antibacterial botanicals is too extensive for this article.  I use kinesiology to find which of the herbals would be the most helpful for each patient. Homeopathic remedies, such as Oscillococcinum, are helpful for flu symptoms and can also be taken as a preventive.  Colloidal silver and gold are best taken only during active infection, not all the time.

7.  Extra vitamin A and D (in Carlson’s cod liver oil) is very helpful, as well as vitamin C with flavanoids (no more than 500mg C at a time).  Many people are mineral deficient, so zinc and other minerals would help their symptoms.  B vitamins, and free-form amino acids, are also very helpful for those who are deficient.

8.  Eat only if you have hunger. Lightly cooked vegetables and brown rice are good foods during a cold or flu.  The only juice that should be consumed is raw, freshly pressed vegetable juice, as well as the raw juice of apples, pears or berries. Use a juicer that crushes the produce rather than spinning it, such as an Omega 8000 series.

9.  For sinus infections, up to 4 times each day, use an Alternating Hot and Cold Sinus Compress: Wash cloth soaked in very hot water, wrung out and placed over sinuses 3 minutes.  Then cold, wrung out washcloth over sinuses 30 seconds.  Repeat 3 times.  Followed by a Nasal Rinse: Using a netti pot, baby nose bulb or eyedropper, and ½ teaspoon sea salt dissolved in a cup of tolerably hot water.  Breathing through the mouth, squirt the solution in one nostril, then blow and spit out the solution.  Repeat in the other nostril.  Repeat till sinuses are clear. This washes away more than 90% of the infection.

10.  An increase in body temperature is the natural way the body combats infection.  Saunas are very beneficial, as well as hot baths, with a teaspoon of eucalyptus, thyme, oregano or mint oil added.

The above steps should handle most infections.  Those with compromised immune function can bring a sample of their infected mucous in a closed glass container in to the office, and have a NAET treatment for their infection (www.NAET.com).  The QXCI instrument also searches for the frequencies of various infectious agents, and provides balancing frequencies (www.theqxci.com).