Candidiasis Support Group

I've been trying to get more fruits and vegetables into my diet. I have also been trying to focus on improving my body PH. As you are probably aware, an alkaline body is more RESISTANT to disease than an acidic body!

I use PH strips to test my bodies acidity, from what I've discovered mouth acidity is different from body acidity.

What I have noticed, is that the more ALKALINE foods that I incorporate into my meals every day, the higher my ph ratings, the BETTER I feel.

Here is a list that I found years ago, that I'm trying to use more often in my attempt to increase the ALKALINE foods! I posted this on our refrigerator for my daughter so that she can refer to it when she is trying to make better choices. So far, so good, she checks it regularly and so do I.

http://www.rense.com/1.mpicons/acidalka.htm

I've been working hard over the past four months to get my alkalinity up. While eating the right foods is the key to this, getting the right minerals into your body can also help to boost alkalinity.

The alkaline minerals are calcium, magnesium, potassium, and sodium, better known as electrolytes. getting these in balance has been the key for me.

One of the things that I've learned about alkalinity is that drugs are very acidic so if we are taking a lot of drugs, then we have to balance out that acidity with a lot of alkaline foods. It's also been my experience that the meds cause AN ELECTROLYTE imbalance in some people!

In my quest for alkalinity I've also learned that many people have reversed illnesses by improving their alkalinity. The methods that I use are green smoothies twice a day, fermented foods/probiotics, and an alkalizing drink.

Here's an article that explains alkalzing a bit better!

So What Are the Fundamentals

The fundamentals of achieving an energy-boosting, life-giving acid alkaline balance are quite straightforward. I spent a lot of time researching and constructing this list of alkaline and acid foods which does simplyfy things a little – but I want to go a step further here.

Step One: Increase Alkalinity

Drink at least three litres of alkaline/pH neutral water mixed with Green Drink per day: drinking 3-5 litres of water per day will give your body the tools to flush toxins from your system, while the greens will give your body a real alkaline boost.

Drink at least 1 fresh vegetable juice per day: getting into the habit of juicing daily will give your body a real gift. Fresh, nutrient packed juices will also increase your alkalinity and provide you with the goodness of a gargantuan salad in a small glass. Brilliant.

Give your body ‘good fats’ daily: this is probably the easiest of all the fundamentals to stick to, but is probably one of the most important. Your body cannot make these fats by itself, but it needs them. Its why they are called essential fatty acids. I have waxed lyrical about EFAs heaps of times before, here and for more information have a look at Udo’s Site.

Have a salad as one of your meals every day: this is easier than it sounds and it will make a big difference to your energy levels and overall wellbeing. Don’t just think of a normal lame salad. Think of giant, colourful, varied salads. Think of avocado, spinach, pine nuts, almonds, chickpeas, red cabbage, roma tomatoes, cucumber, snowpeas, sprouts, kidney beans, green beans, radish, fig, sunflower seeds, beets, artichoke, watermelon and herbs, herbs, herbs! Now think of beautiful dressings with lemons, limes and olive oils. See? Lovely.

Exercise aerobically three times a week (again, at least): exercising aerobically increases alkalinity by helping to flush the body of toxins, cleansing the lymph system and increases your energy, clarity and wellbeing. C’mon, I don’t have to explain to you why it is essential that you must exercise regularly do I?

Just eat loads of green vegetables every single day! If you do this, you will feel the difference.

Step Two: Decrease Acidity

Stop eating these foods (don’t even contemplate it!):

Dairy – cheese, milk, yoghurt, cream etc. They are cloggers.

Meat – apart from some fish if necessary.

Sweets and Snacks – you know this already – chocolate, ice creams, lollies, crisps, biscuits: anything that you already know is bad for you and that you shouldnt keep eating. It just makes sense.

Sugary, unhealthy drinks – coffee, tea, coke, pepsi, lemonade etc: so, so much wrong with these drinks. If it isnt the caffeine (and the added milk and sugar we put in coffee and tea) it is the absurd amounts of sugar in fizzy drinks. This also includes packaged juice drinks, cordials and despite their best intentions ‘innocent’-type juices. Sugar-tastic. Just by cutting out tea and coffee when I first started out took approx one pint of milk and 15 teaspoons of sugar from my daily diet.

‘Bad’ fats and oils – anything that is hydrogenated (partially or fully), saturated, solid (butter and marge), stored outside of a fridge and in a plastic/perspex container (light, air and heat make ALL oils toxic) or cooked. These fats are bad news.

Yeast – sadly that includes marmite and beer. Yeast is responsible for so many illnesses, diseases and symptoms of poor health including fatigue, indigestion, asthma, colds and flu, joint pain, bad breath, PMS, heartburn, lack of sex drive, hernia, headaches, lethargy, muscle aches, allergies, IBS, irratability, dry skin, infections, weight gain, multiple sclerosis, tumors, dizziness, food cravings, mood swings, depression…need I go on?

To conclude…

OK – not a stroll in the park, but it is hardly rocket science. Eat the things you already know are good for you and stay away from the things that you know are bad for you.

Of course, do not try to do everything all at once, it will never work. But perhaps this could be a good transition program for you. Over the next 12 weeks try to master each of these 12 fundamentals one at a time, week-by-week. Go on – I dare you!

http://www.energiseforlife.com/wordpress/2006/03/25/acid- alkaline-balance-is-it-really-that-hard-to-achieve/

Here is an alkalizing drink that I use at least once a day, sometimes more depending up how I'm feeling.

The Moreless Alkalizing Drink

Here's a great alkalizing drink that can help

remineralise you quickly and cheaply!

This is an amazing power packed, mineral and nutrient

dense drink that will not only help to alkalize you, but will give you loads of electrically charged energy! It may be taken 2-3 times a day as needed.

Ingredients:

1. 1 tablespoon of blackstrap molasses (POTASSIUM, it may be Unsulphured )

2. Juice of half a lemon (OR 1 tablespoon apple cider vinegar if you can't take citrus or get hold of lemons)

3. 1 + tablespoon Pickling Lime (CALCIUM, I use Mrs. Wages) water (how to make pickling lime water : 1 tablespoon of pickling lime powder, aka calcium hydroxide, diluted in 1 gallon (=4 litre) of distilled water) *see safety notes below*

4. Small pinch of Epsom Salts (MAGNESIUM)

5. Norwegian kelp powder 1 + teaspoons (SODIUM)

6. 1 glass of clean water to mix it with

*** you can take a lot MORE pickling lime water and "Kelp"

than is suggested above. Start slow and if things don't

improve, slowly build up. Some of us use up to 20

tablespoons of pickling lime water and up to 2

tablespoons of kelp powder each time ***

The chemical reaction between the acid in the lemon

juice and the alkaline minerals in the molasses releases

energy into the body and makes the minerals more

bioavailable.

Method:

*Dissolve the blackstrap molasses and epsom salts in

warm water (leave to cool if desired)

*Add 1 (or more) tablespoons of pickling lime water

*Add the lemon or ACV (I sometimes add both) Add these

only when the drink has cooled down, you don't want to

destroy the enzymes

*Some people like to mix their kelp in with their drink, some just put the kelp straight into their mouths Special note on the kelp!: Most people find the taste absolutely vile?

it may help to moisten it and your mouth first so you

don't gag! Some people use a straw to bypass the taste.

But this really is an essential part of the drink and is packed with loads of minerals and complex carbohydrates, so do what you need to do to get it down! And yes, kelp is available in capsules, but the powder is much cheaper.

Ted's Alkalizing Formulas:

1. ACID DIGESTIVE PROBLEMS AND EXTREME ACIDITY FORMULA

1/4 teaspoon of baking soda plus 1/2 glass of water taken after every meal.' I am assuming you take three meals a day. So this would mean you take it twice a day. This will help the digestion and stop the constipation.

2. Alkalizing the Blood Formula

1/4 teaspoon of baking soda added to only 1/2 glass of water. This is taken once in the morning and once before bedtime.

3. Apple Cider Vinegar and Baking Soda Formula

Two tablespoon of ACV plus 1/4 teaspoon of baking soda. Take this two to three times a day on an empty stomach. It is supposed to give you more energy. The pH of this formula is about 7.

Read much more about this formula here.

4. The Lemon Bicarbonate Formula

This simple formula will normalized many biological parameters, pH, ORP, phosphates, bicarbonates and antioxidants of vitamin C. A potential miracle water. One whole lemon freshly squeezed. Keep adding baking soda slowly bit by bit until the fizz stops. Then you will add water to one half glass. This is often taken twice a day. To be taken once in the morning and once before bedtime on an empty stomach.

5. The Lime Bicarbonate Formula

Same as above, but I use lime instead. The lime formula is the one I actually used in Bangkok and all measurements that normalized many biological parameters were based on lime formula. The reason is simple: lemon is non-existent in Bangkok. We use only lime. One whole lime freshly squeezed. Keep adding baking soda slowly bit by bit until the fizz stops. Then you will add water to one half glass. This is often taken either twice a day on an empty stomach, once in the morning and once before bedtime.

Note: Basically, lemon/lime juice idea is also good for people who fear some sodium retention issues. Since the lemon is already high on potassium, adding the sodium to neutralize the acid along the way will also create a sodium potassium balance.

6. For People with Sodium Issues and Want to Alkalize

1/8 teaspoon of baking soda 1/16 teaspoon of potassium bicarbonate 1/4 teaspoon of citric acid. Add water to 1/2 glass of water. Take this twice a day once in the morning and once in the evening on an empty stomach. This is done to avoid diarrhea problems, if taken along with food.

7. For People with Sodium Issues and Want to Alkalize and Normalize Many Biological Parameters: One whole freshly squeezed lemon (or lime) and keep adding the bicarbonate until the fizz stops. The bicarbonate is made of 50/50, sodium bicarbonate and potassium bicarbonate. Sorry, sodium must always be there to achieve somewhat of a sodium/potassium balance. Take this twice a day once in the morning and once in the evening on an empty stomach. This is done to avoid diarrhea problems, if taken along with food.

IMPORTANT:

To make these alkalizing formulas work, it is necessary that you drink plenty of water while you are eating any food. The water you drink will allow the food to be properly pH neutralized so that there is no "pockets" of acid that exists. Chewing and eating slowly is another thing that helps.

To allow the foods to be properly digested without unnecessary acid/base interaction in foods. Make sure you eat just one kind of food category for one meal, and another kind of food a category for another meals. It tends to bring homogeneity and less upset for the stomach. So do not eat many kinds of food in one meal.

If you want just protein, then protein for morning meal. And maybe starch for lunch meal, then finally a vegetarian meal in the evening.

Make sure the last meal of the day is a light meal so the body doesn't need to do extra homework while it is resting during the night!

And to repeat again: drink plenty of water while you are eating. Do not try to conserve water to sacrifice pH imbalances. Water is a natural neutralizer. Ted"

Additional Notes:

12/6/2006: Ted adds: "A formula or any formulas can be stopped and started at any time. Often the best times to start can be in the morning, early afternoon, or late evening. However, the best times seems to be in the afternoon or evening because that is the time that the body's pH has the most problem. Morning is really never much a problem bcecause the body had enough rest.

In my opinion the best formula to use is the lime-baking soda formula, after drinking it many biological terrain parameters would be normalized the best.

But when people do get sick, certain problems of very specific nutrition had to be addressed first depending on the condition.

If the body's pH buffer is quite serious, such as an acid tongue, then it is very likely baking soda alone would do. In some cases of acid reflux, of course ACV and baking soda would work.

If you are having trouble getting your pH to normal despite efforts to take plenty of bicarbonates, then a lime baking soda formula would do best. But there are also a hidden problem of your diets, often it is the bread, vitamin B6 (usually in HCl form, instead of the correct pyridoxine 5 phosphate form, too much table salt instead of sea salt (too much halogens and not enough minerals on the left handed side of the periodic tables!), or drinking excess coke, and coffee.

One case had a love of pizzas and burgers which after I asked him to discontinue, his pH went to normal within one day, but he too had to take the bicarbonate still, from some of the meats he eat. This is unusually fast since he had trouble normalizing the pH for over a month, despite taking baking soda.

If your body is of low energy level, then an ACV and bicarbonate would do. In fact this issue becomes quite common in U.S. on low energy level, which is why ACV remains most popular so far. The problems often occurs when ACV is alone. The correct way of taking it is to use ACV and plenty of baking soda.

It also is indicative of subnormal levels of iodine that the body. Often in my opinion, a decolorized form of iodine is better then a povidone iodine. While I have not yet gotten a chance to measure the U.S. form of decolorized form of Iodine (I make my own), the ORP of decolorized form of iodine is often better and less acid forming than a non-decolorized form of iodine. But this is just a theory of mine as well as the advantages of non-staining. Ted"

http://www.earthclinic.com/Remedies/ alkalizing_formulas.html

Good luck!

Post edited by: ohfaithful, at: 04/29/2010 11:50 AM

These are important dietary guidelines for getting candida under control... After about 90 days I slowly added dairy and some meat back to my diet... I have adrenal issues and protein helps me feel better but I mostly eat organic fish and diary!

Good luck!

Faith

Here's more information on eating better...

How to Eat Better

Knowledge...

What Your Ancestors Ate is Good for You. Thousands of years from now, the oceans might be full of bacteria that feed on plastic. Their ancestors will have specialized in eating plastic for millions of generations, and plastic will be the best food for their health. Your ancestors did not eat plastic, or donuts, or many of the "foods" that fill industrial-age supermarkets.

Of course people around the world ate different foods, and each of us has inherited a slightly different set of adaptations, so there is no universal correct diet, and there's more than one school of ancestral eating. I lean toward the Weston Price diet, which includes foods from pastoral and agrarian societies: milk and meat from animals raised in pastures, and whole grains that have been either sprouted or fermented. The book on the Weston Price diet is Nourishing Traditions by Sally Fallon.

If you have trouble with milk and grains, you could go farther back to the Paleolithic diet, which excludes grains, legumes, and dairy, and permits fruit, vegetables, roots, non-grain seeds, and lean meat. Raw foodists go farther yet, excluding a million years of ancestral adaptation to cooking. I like raw foods but wouldn't eat that way all the time. A raw food diet is a mentally easy way to cut out processed foods and get a short term improvement in health, but people who follow it strictly for years get malnourished.

Michael Pollan's book In Defense of Food is another manifesto for traditional diets. The main points are covered in this article. Pollan argues that it doesn't much matter what categories of food you eat -- as long as it's unprocessed, it's likely to be good for you.

Refined Carbohydrates are Bad for You. Mostly that means white sugar, white flour, white bread, white rice, and the vast wasteland of food made from highly processed corn. Almost every diet, from Paleo to Maker's to Atkins to Weight Watchers, agrees on this point -- and yet it's almost impossible in America to eat a meal that doesn't contain refined carbs. There is some disagreement about potatoes, and about other kinds of bread.

Fruit juice is better than sugar water, but it is not a health food. Ideally you should eat whole fruits. There is no consensus on agave syrup, brown rice syrup, barley malt syrup, real maple syrup, or honey, but they're all certainly better than white sugar. High fructose corn syrup is probably worse. "Unrefined" sugar, including turbinado and demerara, is missing only the last step of refinement. Worse, labeling rules allow fully refined sugar to appear on ingredients lists as "evaporated cane juice". I know because I've seen it in some sodas that are totally colorless. Real unrefined sugar would be simple dried cane juice, and right now there are two brands, Sucanat and Rapunzel "whole cane sugar", which used to be called Rapadura. Blackstrap molasses would be even more dense in nutrients.

Avoiding white flour is challenging. On ingredients lists it often appears as "wheat flour", and it always appears as "wheat flour" on products marketed as healthful. If it says "unbleached" or "enriched" it is certainly white flour. You want to look for "whole wheat" or for non-wheat flours like rye.

Trans Fats are Bad for You. Trans fats appear on ingredients lists as "partially hydrogenated" oils. Hydrogenation was invented in the mid-20th century to make liquid oils solid at room temperature, to replace traditional solid fats like butter and lard. But partial hydrogenation creates a kind of chemical bond that your body is not adapted to work with. Occasionally you'll see "fully hydrogenated" oil, which is not trans fat, and is probably less bad for you.

Saturated Fats are Good for You. Oils that are naturally solid at room temperature, including coconut oil, palm oil, butter, lard, and yes, bacon grease, are part of the ancestral diet, and are good for you in moderation. (But Palm oil is also ecologically destructive.) Here's the Weston Price fats page, and an article debunking the low-fat diet myth.

Common Cooking Oils are Moderately Bad, including canola, corn, soy, and safflower. Canola's healthful reputation has been completely fabricated by corporate marketing, but it isn't the worst. That would be cottonseed, which is loaded with free radicals and pesticide residues. The good liquid oils include cold pressed olive, sesame, flax, and hemp. Olive and sesame can be used for cooking, but I almost always use clarified butter.

Soy is Bad for You unless it's fermented. Tempeh, miso, and tamari are fermented. Almost all other soy products, including soy milk, tofu, and soy-based fake meats, are unfermented and contain toxins and antinutrients. Here's the Weston Price soy page.

Wheat is usually Bad for You, but it doesn't have to be. Here's an excellent article, Against the Grain, about all the ways that wheat has been corrupted in the industrial age, and explaining how it can be made more healthful through sprouting or souring.

Some Natural Foods are Bad for You. Here's an archive of a page on naturally occurring toxins in foods.

Fresh is Good. The longer food is stored, the more nutrients it loses. Also, generally, the less nutritious food is, the longer it can be stored. For example, the reason white flour originally caught on was that whole grain flour got eaten by insects, but if insects got into white flour, they starved! A good rule is: eat stuff that goes bad, but eat it before it goes bad.

One exception would be fermented foods like sauerkraut, which get partially eaten by microbes in a way that makes them more stable and nutritious. Wild Fermentation by Sandor Katz is a great book on the subject.

Milk should be Low Tech: unpasteurized, unhomogenized, full fat, and from pasture-fed cows or goats (or donkeys, whose milk is even closer to human milk). realmilk.com is a good site about the issues. Pasteurization destroys vitamins, enzymes, and beneficial microbes, and you can get some of those back by turning your milk into yogurt or kefir. But also, pasteurization is allied to carelessness: the more careless the farming and milking and storage, the more you need pasteurization to not get sick; and the more milk is pasteurized, the more producers can get away with raising and milking their animals in dreadful conditions.

Homogenization was invented to make milk more uniform for industrial distribution. Homogenized milk has been blasted at high pressure through valves to break down the fat globules to a size that's wrong for human digestion, and it has been speculatively linked to cancer and heart disease. You can make your own unhomogenized milk by mixing skim milk and whipping cream, but be careful because even some 100% creams are homogenized. Generally, the easier it is to whip, the better the cream.

Salt should be Unrefined. "Sea salt" is a meaningless marketing term. All salt is either sea salt or rock salt, and rock salt is just ancient dried sea salt. The cheapest food-grade salt from the cheapest supermarket is sea salt, processed to strip out all the valuable trace minerals, but then at least they add one back, iodide. For double the price, you can get something that's equally refined, not iodized, and has a pretty label to make you think it's good for you.

The word you want to look for is not "sea" but "unrefined". It's going to be expensive, probably lumpy, and have colors other than pure white, but it's worth it for the extra nutrients. I buy Redmond "Real Salt". Two other common unrefined brands are Lima and Celtic sea salt.

City Water Additives are Bad. Chlorine is added to kill microbes, and some kind of treatment is necessary if your water comes from a source with sewage or dead animals in it. But chlorine is harmful to all life, including you, and you need to take it out. Any charcoal filter will get most of it, and you can also take it out by boiling, or just by letting the water sit out uncovered for a day.

Fluoride is an industrial waste product, so common and toxic that the polluting industries came up with the idea to make us accept its commonness, and disbelieve its toxicity, by putting it in our drinking water. It's true that it makes teeth resistant to decay when applied topically, but ingesting it does nothing for your teeth and harms your body. Unfortunately, it's damn hard to filter fluoride. Reverse osmosis and distillation are best, and activated alumina and ion exchange resin will also work but they need frequent replacement.

Perspective...

Look at Ingredients Lists. And look critically. The companies that make these products are out to deceive you, or they are in competition with other companies that are out to deceive you. If the honest product says "white flour" and "white sugar", while the deceptive product says "wheat flour" and "evaporated cane juice", which one will sell for more money? Some other tricks: "Yeast extract" is basically the same as MSG. "Wheat bread" is usually white bread with a bit of whole wheat flour and some brown food coloring. Almost any ingredient that ends in "-ose" should be read as sugar. "Natural" means almost nothing. Being sold in a food co-op guarantees nothing. Many products, like chips and granola, are made with only their most visible ingredient organic. Any farmed ingredient that doesn't say organic isn't. I once saw a non-organic product with the brand name Oganic.

Think Beyond Organic. USDA organic standards are not that strong and getting weaker. And even those weak standards have been violated by big corporate producers including Horizon and Aurora factory dairy farms. Buying from a small local farmer is better politically and ecologically than buying from organic agribusiness, and it may be better for your health -- small farmers often exceed organic standards in some ways even if they're not certified. Other local farmers may use loads of pesticides, so it's good to know your farmer.

If treatment of animals is important to you, you should know that "free range" just means uncaged, and the animals are likely to be packed in a concrete-floored warehouse. "Pasture raised" is a stronger term, and Certified Humane is best.

Make Food a Higher Financial Priority. In the 1930's, Americans spent more than 20% of their income on food. Now it's down under 10% (graph). Of course, to spend more on food, you have to spend less on other stuff: haircuts, new clothing, the latest technology, having a nice view. I wear socks that I collected from an abandoned shed that I once tried to squat, and I'm drafting this on a computer that I bought used for $200 in 2006, but I just ate eggs that cost $4.70 a dozen, because I don't think there's anything better to spend money on than the quality of stuff that goes into my body.

Expand Your Concept of Food. Humans are dietary generalists. Our ancestors ate tens of thousands of species of plants and animals and fungi and insects, most of which modern people no longer recognize as edible, even though they're better for us than processed corn and soy, and often free. Some of the most common garden "weeds", including lamb's quarters, dandelion, and purslane, are more nutritious than greens grown intentionally. Small animals like squirrels and raccoons are not hard to hunt and typically unregulated. All birds are edible, although most are not worth the trouble. Insect larvae are a great source of fat and protein, and taste surprisingly good.

Listen To Your Body, not your mouth. Your mouth likes sweets and fat because your ancestors lived in a world where all the sweets and fat that existed were healthful in moderation, and too rare to be eaten in excess. If you've got a giant cake made with hydrogenated oil and white sugar, your mouth will tell you to eat it all, and later your body will tell you it was a mistake.

Another reason to listen to your body is the great variation in what our different bodies need. You can read all kinds of diet books, including books that categorize you in a type, but the ultimate authority is how you feel after eating a particular food. If black beans give you heartburn and pinto beans don't, eat pintos. If milk creates mucus in your nose and throat, you're allergic and shouldn't drink it (but you might want to try raw milk or milk from other animals). Your nose is also a good indicator. If the smell of cooking meat makes you feel sick, you should be vegetarian. If it smells like heaven, you need to eat it. It's tragic that so many people make dietary choices based on culture or ideology, instead of their personal biology.

Also it's possible to feel a bodily craving for a food you're allergic to. Here's a page on food addiction/allergy focusing on obesity as a symptom.

Action...

Quit Drinking Soda. Of course, it's easier said than done. A good substitute, if you crave sweet fizzy drinks, is fermented apple juice. All you have to do is take a sip out of the bottle, leave it unrefrigerated, and wait. You might need to leave the cap on loosely to help the CO2 escape. When it's fizzy, but before it turns to vinegar, put it in the refrigerator to stop fermentation. Also it's important to rinse your mouth after drinking it, because apple juice is especially good at rotting your teeth. An even better substitute is Kombucha, which you can make at home for as little as a dollar a gallon.

Quit Fast Food and Junk Food. Again, this is something everybody knows and most people have great trouble doing. You need to gradually build the habit of replacing McDonalds and vending machines and bags of chips and cookies with food you make yourself. Even unhealthful food you make yourself is likely to be both cheaper and better for you.

Buy Organic, selectively. I think the most important things to buy organic are oils, because they're concentrated from such a large quantity of other foods, and animal products, because they're higher on the food chain. And some plant foods are much more critical than others. Here's a list of 43 fruits and vegetables ranked by pesticide load. It's not true that organic makes no difference in maple syrup and olive oil. Here's a link about organic versus "conventional" syrup and a scientific abstract about pesticide residues in olive oil.

Many organic brands are owned by big agribusiness -- here's a 2005 pdf chart of the organic industry structure. This is more than a political issue, because it's built into the nature of large corporations to sacrifice anything, including the truth and your health, for profit. The national brands I trust most are Organic Valley, Food for Life, Newman's, and Amy's.

Buy Local. Again, this is probably better than buying organic national brands. Some natural food stores are good about stocking local items, and you can also enroll in a CSA or go to Farmers' Markets.

Practice Recipe Cooking. Cooking from a recipe is expensive in money and time, because you have to go get everything on the list, even if it's out of season or comes from halfway around the world. But it's a good way to learn basic cooking principles and grow confidence in your ability to turn raw ingredients into good meals. A good way to motivate yourself is to think of your favorite food and then learn to make it, and then think of your next favorite food, and so on.

Practice Improvisational Cooking. This is one of the most valuable skills you can have for frugal living or surviving hard times: to open the refrigerator, or the bag of stuff you just got from the dumpster or food bank or garden, see what's there, and make it into something that tastes good.

Keep a Sourdough Culture. Here's my page on sourdough. It's more healthful than baker's yeast, free, and makes bread that keeps better. You can use it for all kinds of things including bread, tortillas, pancakes, and biscuits. But it takes longer to rise, and it takes more attention than other kinds of leavening, because you're tending something that's alive. Think of it as microscopic chickens.

Sprout! Sprouting makes most seeds easier to digest, easier to cook, and more nutritious. Here's a good page on sprouting. My usual breakfast is to boil sprouted wheat berries and add dates.

Grow a Garden. If you're lucky, Food Not Lawns has a chapter in your city. They have a book, and other good gardening books include Gaia's Garden by Toby Hemenway and How to Grow More Vegetables by John Jeavons. All authors have their own biases, so don't stop at one book.

Plant Fruit Trees and nut trees and berry bushes and perennial herbs. Plants that stay there year after year require a greater initial investment than annuals, but in the long term they're easier, and they're better for the soil. If you have the money and time, the best book on the subject is Dave Jacke's two volume Edible Forest Gardens, but you can go a long way just picking a few of your favorites and researching how to grow them online. I buy most of my plants from Raintree Nursery and St. Lawrence Nurseries.

Raise Animals. As the economic collapse deepens, more cities will be allowing chickens and ducks. Goats are great for milk, and pigs can turn large amounts of food scraps into pork. There are many good books on raising animals. Carla Emery's Encyclopedia of Country Living has a nice overview.

Hunt and Forage. Before the invention of grain agriculture, our ancestors got almost all their food this way, and they ate better than we do because wild foods have a higher ratio of nutrients to calories. Also there's a grey area between agriculture and foraging, including eating fruit from human-planted trees and bushes, and eating "weeds" from human-created ecological niches like gardens and lawns.

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Appendix 1: Raw foodism...

So far, most objections to this piece have come from raw foodists. It's important to separate the reality of raw food from the myth. The reality is that almost anything in a raw food diet will be more nutritious and less harmful than the highly processed sugars and grains and fats in the western industrial diet. The myth is, "Look, I've found a simple rule that solves everything!" This myth, in any context, leads to ruin. Here's the Wikipedia page on orthorexia, a recently named eating disorder in which an obsession with healthy eating leads to malnutrition. And here's a section on raw foodism research. My objection is not to raw food in general, but to extreme raw foodism, especially considering that our ancestors have been cooking for hundreds of thousands of years.

Of course a study comparing a strict raw diet to the toxic industrial diet will make it look good, especially in the short term. What I'd like to see is a study lasting more than five years and comparing a 100% raw diet to a 90% raw diet, or to a 50% raw diet where the other half is unprocessed, or to a Weston Price or paleolithic or macrobiotic or ayurvedic diet, or anything other than the dreadful "normal" diet of our time.

http://ranprieur.com/essays/eat.html

Faith

As most of you know I am a coconut fanatic...raw organic coconut oil...coconut milk...and coconut water!!! Coconut is a natural antibacterial...ANTIFUNGAL...antibiotic AND IT IS VERY CLEANSING AND ALKALIZING!!! I usually consume 2-4 T. a day and have LESS energy when I DO NOT!

I'm quite sure it is one of the reasons that my health has improved and my candida is under control!!!

Here's a great recipe for cococut rice...it's delicious!

My husband and I vacationed in Belize last summer and fell in love with coconut rice, which is a staple in the Belizean diet. After returning home, we replaced white potatoes with coconut rice in our diet. We lost weight, our skin looked great, my husband’s blood pressure has improved, and we feel better in general. As part of an overall healthy lifestyle, coconut does the exact opposite of what we have all been conditioned to believe. Doctors still claim that it’s bad for your heart and it’s fattening, but my experience proves differently. I wanted to share my recipe for coconut rice:

1 cup uncooked brown rice

2 cups water

½ can coconut milk

1 Tbs. organic natural sugar

2 tsp. sea salt

1 tsp. fresh ground tri-color peppercorns

Add all ingredients together in rice cooker (or heavy pot with lid on stovetop) and steam until liquid is absorbed. Texture will be tender and creamy.

Please TAKE SOME TIME AND READ SOME OF THE OTHER COCONUT OIL/WATER SUCCESS STORIES HERE...

http://www.coconutresearchcenter.org/successstories.htm

Faith

Post edited by: ohfaithful, at: 11/16/2010 05:09 PM

I often talk about remineralizing the body THROUGH VARIOUS FOODS and ELIMINATING those genetically modified foods that are slowly poisoning us.

I've learned that it is more important to get the vitamins/minerals from the foods that we eat every day. However, there are cases when we are already ill that our stores are extremely low and we are, therefore, malnourished contributing to the illness. In these cases, it is important to use WHOLE FOOD SUPPLEMENTS to rebuild our vitamin/mineral stores.

Foods that I am currently using to rebuild my vitamin/mineral stores include unsulphured black strap molasses, kelp, lecithin, wheat grass, barley grass, epson salts, sea salt, etc.

Today the food source to discuss is unsulphured black strap molasses...

Black Strap Molasses

The dark, flavored sweet syrup obtained from the process of refining sugarcane into table sugar is known as blackstrap molasses. You would be surprised to read that its bittersweet taste provides different flavors and tastes to various food items like baked beans and ginger bread.

Blackstrap molasses syrup is loaded with number of nutrients like iron, copper, calcium, proteins, manganese and magnesium etc. It acts as a perfect natural sweetener for those who are highly conscious about their calorie intakes since it is totally cholesterol-free and fat-free.

Read the article below to explore more health benefits of blackstrap molasses!

You would be glad to read that since blackstrap molasses is rich in high calcium content, it wonderfully helps in carrying out various physiological activities like removal of toxins from colon, prevention of migraine attacks and bones strengthening.

As blackstrap molasses are highly rich in copper content, it helps in production of melanin and connective tissues. Also, it magically eliminates the free radicals from body.

You would happy to read that only 2 tbsp of blackstrap molasses syrup helps in fulfilling the 18% daily requirements of manganese in body. This helps in attaining healthy nervous system and balanced cholesterol level in body.

The presence of good amount of potassium in this syrup helps in maintaining pH and electrolyte balance in the body.

You would be extremely happy to know that blackstrap molasses is rich in selenium which is a wonderful antioxidant that helps in preventing cancer ailments.

Its regular intake also helps in preventing and curing anti-aging effects on body.

Blackstrap molasses is highly rich in vitamin B6 that aids in cellular reactions which takes place in body. Also, it wonderfully maintains the functioning of brain system in a healthy way.

This wonderful syrup helps in boosting the iron stores in body and provides you good amount of energy. Your body can get nourished with good amount of iron content just by having 2 tbsp of blackstrap syrup per single day.

The presence of magnesium in syrups aids in stabilizing extra calcium in body. It helps in avoidance of calcium entering into nerve cells, aids in extra calcium storage and provides bones a good physical structure.

Bon appetit!

Faith

More on KELP...an alkaline food....

DULSE - GENERAL

Dulse is a seaweed which grows on the rocky shores of England and Ireland, collected at low tide, dried and packed for sale. It is similar to kelp in its uses, with the nice addition of being much tastier. One family, whose two-year-old was allergic to milk, began to give the child Dulse and, to their surprise, he stopped taking milk entirely, Dulse being an excellent source of calcium. It is also a powerful source of potassium. One family, in search of a natural source of potassium for their cancer-stricken father, utilized large doses of Dulse which, despite its sodium content, was an extremely rich source of natural, assimilable potassium. It can be made into an infusion, dipped in vinegar, dipped in molasses, or simply nibbled. It is a pleasant way for you to supply dietary iodine, which is sometimes deficient in non-coastal diets.

KELP

FUCUS VESICULOSIS; FUCACEAE

DESCRIPTION

Fucus vesiculosis is found on submerged rocks on both coasts of North America and in Europe north of the Mediterranean, where it drifts in from time to time through the Strait of Gilbraltar.

The perennial front or thallus is coarse, light yellow or brownish-green in color, erect, and from two to three feet in height. It attaches itself to the rocks by branched, root-like, discoid, woody extremities developed from the base of the stalk. The frond is almost fan-shaped, narrow and strap shaped at the base, the rest flat and leaf-like in form, wavy, many times divided into two, with erect divisions having a very strong, broad, compressed midrib running to the apex. The margin is entire, the texture tough and leathery, mainly olive brown in color, the younger portion yellower, shining. Air vesicles developed in the substance of the frond, usually in pairs, one on either side of the midrib and often one at the fork of the divisions, broadly oval or spherical, attaining when fully grown half an inch in diameter, are the characteristic of this species which have suggested both the English and Latin names. The fructification is contained in small globose conceptables with a firm wall lined with numerous jointed hairs and sunk in the surface of large ovoid-oblong or narrower, pointed or blunt, swollen receptacles, filled with a transparent mucus. These attain an inch in length and are situated at the ends of the divisions of the fronts.

GENERAL

Dr. Christopher mentioned the use of Kelp as a thyroid healer and as a weight loss aid. However, other researchers have had dramatic results with the use of Kelp. Dr. Eric F. W. Powell relates several cases. One lady was suffering from severe headaches. Her nerves, digestive organs, kidney and all other organs appeared to be healthy. She slept well generally, except when her headaches were very severe. At times she was almost frantic with the pain, which was located at the base of the skull and often extended to the neck. The doctor recommended Kelp, which was given in a homeopathic potency for two weeks. The pain vanished. The doctor said that crude Kelp could also have been used, though the cure would have taken longer. A young man came to this same doctor suffering from malnutrition and nightly headaches which he said nearly drove him crazy. The pains were accompanied by intense throbbing at the top of the head. The doctor noted that the man was very debilitated, thin, nervous, and exhausted. He recommended that the young man sprinkle a half a spoonful of powdered Kelp over two of his meals, breakfast and lunch, every day. Additionally, the doctor corrected his diet and had him take deep breathing exercises each morning and to take a quick cold friction bath each day. Slowly the headaches subsided and he was soon sleeping well. He also began to put on weight, became less nervous and was conscious of more vitality. He became more interested in his work and was a far more happy individual.

Dr. Powell also had a woman come to him with a severe case of dyspepsia which would not respond to the usual treatment. Kelp proved to be an efficacious remedy in this case. Another lady had suffered from digestive trouble for many years, suffering pain from even the smallest meal, vomiting frequently. She had spasm of the pylorus as soon as food entered her stomach. After prolonged treatment and constant failure with various remedies, the doctor tried Kelp. She experienced gradual relief and is now in a fair state of health. A lady fifty years old came to Dr. Powell with pain in the ascending colon. She was also constipated, was subject to sick headaches and always felt very weary. The painful colon kept her awake at night. Before the doctor placed her on his usual remedies, he decided to try Kelp, taken three times daily for two weeks. There was no noticeable effect for about ten days, and then, surprisingly, she began to experience much less pain and was not so constipated. Her headaches were about the same, due no doubt to the accumulated toxic state. Within a month, however, the headaches had cleared and she required no further treatment. Dr. Powell exclaimed what a simple treatment it was, yet so effective!

A man reported to Dr. Powell with much indigestion with bilious turns. Almost every morning for some months he had risen from bed in the morning with a sick headache. For a time he had taken purgatives, salts and aspirins, which, although giving relief, failed to heal the man; indeed, these things had made him worse. The doctor asked the man to fast and then put him on a cleansing diet. He got somewhat better, though not completely. Eventually he began to take Kelp and cell salts at every meal, and after some weeks his troubles left him. In this case, the doctor noted, Kelp not only acted on the liver, but also on the toxic colon, the gall bladder, kidneys, and meninges. The latter are usually involved when the headaches are severe.

Another lady was extremely debilitated. Her doctor had tested her for diabetes, anaemia, and all the debilitating disorders. Her endocrine glands appeared to be in order and she had no worries. Dr. Powell found a sluggish pancreas. Kelp with one other remedy effected a fairly rapid cure. She did not have to go on a difficult, restricted diet to obtain the desired results.

As a final, but very warming story there was a very thin and nervous lady who was very much the odd one out in a family of jolly, stout people. The mother and sister wished to reduce their weight, while the painfully thin one wanted to be as buxom as the others. A little Kelp taken twice daily resulted in the stout ones losing weight and the thin one putting on several pounds of healthy tissue. She also became much more composed and content (Powell:32+).

SEAWEED

Kelp has been around almost since the beginning of time and references to it can be found in several books of ancient Chinese poetry, written sometime between 800 and 600 B.C. In one particular poem, a housewife is referred to as cooking seaweed and in later Chinese history it is mentioned as a delicacy worth being offered to the gods as a sacrificial food. Several kinds of seaweed were used in ancient China and this practice of eating seaweed still continues strong in the Orient today.

The plants of the sea are almost exclusively algae. They form a group that stands low in the scale of life. Their commoner name--seaweeds--is a poor one unless we remember Emerson's definition, that a weed is a plant whose use is not known. Even with our present scanty knowledge of sea life, some valuable qualities are already credited to the algae, and the science of oceanography is discovering many others (Smithsonian:167).

The conditions of the sea where the algae grow are remarkably uniform; the salinity does not vary much, the temperature remains mostly the same, and they must undergo only slight strain from winds and currents. To meet these stresses we find superb engineering shown in the structure of such land plants as our trees; the buttressed bases, the sturdiness of their vertical trunks, the fine tapering and elasticity of their limbs and twigs. But in the sea plants, we do not need such devices, where the plants have almost the same specific gravity as the water, or in the case of some algae, even less, by reason of air bladders distributed through their tissues. Strength is the least thing needed in marine plant life and the one least often met with, as our idea of the stormy rage of the ocean is literally a superficial one. In the waters beneath the stormy sea one may find calm and quiet, so that many a gale that wrecks a ship may not dislodge the most delicate algae growing on rocks beneath the surface (Ibid.).

Kelp is one of the brown algae. They have no roots, but instead cling to stones, wharves or pilings with holdfasts (RodC:711). They do not have stalks or branches, nor really any special parts of the plant for support or for conducting nourishment from one part of the plant to another. The leaf-like structures are not the same as we have in the land plants; they do not manufacture food for the rest of the plant to eat. In seaweeds, almost every part of the plant can make its own food. Seaweeds have nothing that looks like flowers, fruit or seeds (Ibid.).

They grow tall, some of the largest Kelp stretching up for a hundred feet or more from the floor of the ocean. Pillars of full-grown Kelp can contain fifty or more densely packed fronds, all rising to a canopy at the surface. Underwater, the Kelp beds look like shadowy forests, attracting countless marine animals. The brown seaweeds, notably Kelp, are incorporated into flour and are used in almost every household in Japan as noodles, toasted and served with rice or in soup. Other kinds of seaweed are used for sweetening and flavoring and relishes, beverages and cakes. In Ireland, Wales, Denmark and Scotland, seaweeds are often eaten. The Irish eat Dulse, which we will discuss below, called "sea lettuce" because it is tender, crisp, with a taste comparable to land lettuce. Kelp is considered to be the first form of life on our planet. The seaweeds of today have developed considerably from primitive times, but even so they retain many of their early characteristics. They are not nearly so complicated as the land plants that came so much later (RodC:712).

MINERAL-LADEN CURE-ALL

Kelp contains the complete spectrum of minerals needed by man, as they are contained in the ocean itself. Aside from the fact that sea water as such is a veritable treasure trove of minerals, land minerals are constantly washing into the sea, enriching it still further (Ibid.). Most plants are tested for mineral content by burning the plant and analyzing the ash. Dr. Black said that the ash of seaweed may be from ten percent to as high as fifty percent; that is to say that if you burn seaweed, you may have half the volume left as minerals (Ibid.)! Carrots, in contrast, leave an ash of one percent as minerals. Apples have a mineral ash of .3 percent, almost 3,0 percent, beets 1.1 percent. Even more important than the minerals needed in relatively large amounts, such as calcium, iron, phosphorus, potassium, and so forth, are the trace minerals--iodine, copper, manganese, boron, zinc, etc. These minerals appear in minute quantities in food. Our bodies need only microscopically small amounts of them. Yet if that tiny amount is not there, we can die from the lack. Floods and poor farming practices are causing our soil to be washed away, and with it goes the trace minerals. Applying commercial fertilizer to the soil does not improve the situation, for this does not and cannot contain the trace minerals (Ibid.). What happens to the trace minerals that wash away with the farmlands? They wash into the ocean and are taken up into seaweeds.

One of the most important trace elements in Kelp is iodine. This mineral is essential for the proper functioning of the thyroid which manufactures the hormone thyroxin. If an adequate amount of iodine is not provided in the diet, the thyroid gland is forced to work overtime and becomes enlarged in an effort to make up for the deficiency. This enlargement is known as goiter. In ancient times, the burned ashes of the sea sponge were given to drive out the "evil spirit" which caused the swelling of the neck--but the sponge itself contains iodine, as does Kelp (Luc: 49). Kelp is a much better source of iodine than the much-touted iodized salt, which is chemically isolated sodium chloride to which potassium chloride has been added. Table salt is a drug, according to the Rodale researchers, to which another drug is added. Such a product has no relation to nature, and most of us should not take as much salt as might be needed to supply the needed amount of iodine, anyway. Most of us should take much less salt! Kelp is the ideal source of iodine. To get the daily requirement of 100 micrograms of iodine estimated as the requirement for human beings: 10 pounds of fresh vegetables and fruits, or 8 pounds of cereals, grains and nuts, or 6 pounds of meat, fish, fowl, or 2 pounds of eggs, or 3 pounds of marine fish, or .2 pounds of shellfish. Used as a condiment, Kelp could supply easily the amount required; it contains 10 times as much iodine as American iodized salt (RodC: 716).

Kelp is credited for a number of interesting cures. In the standard way of herbal thinking, Kelp is mainly used as an anti-fat remedy. With a little common sense in dieting, Kelp alone can reduce fat people to more normal proportions. The beauty of using the seaweed is that it can only do good, and never harm. It does not deplete the energy of the body as some reducing programs do; indeed, it strengthens the vital energy by working in cooperating with the endocrine glands. It has been found that there is a definite connection between the amount of energy available and our iodine intake. In Kelp, as we mentioned before, we have a perfectly natural source of all the iodine we require.

Obesity is rare among the Polynesians and other races who incorporate seaweeds as a regular part of their daily diet. This plant influences the mucous membranes and lymphatics. It is a slow, persistent agent, but it will accomplish the desired weight loss results. It is stimulating to the absorbents and especially influences the fatty globules. Its best action is observed in individuals having a cold, torpid, clammy skin and loose flabby rolls of fat. It is an agent that gives better results in sick, overweight people than in cases of healthy, fat people (Luc:50). Instead of being simply a weight loss agent, it is more a normalizer, as thin people can put on weight while taking Kelp.

Kelp is said to be a specific remedy for liver congestion. If you get up in the morning with a sick liver, you will probably feel depressed and out of sorts. The liver is a great influencer of our moods; conversely, however, a morbid state of mind will congest the liver! To be bright and vital one must have an active liver. Kelp is an organ remedy for the liver. It has an affinity for the organ and a direct action upon it. The action of this remedy is to supply the liver with the salts it needs for normal function, and it also has a sweetening and cleansing effect. Very obstinate cases of liver congestion have yielded to treatment with Kelp, as long as a good diet was followed (Powell:21-2).

In connection with the liver, the gall bladder can be cleared from obstructions with Kelp. The highly evolved sodium content of the remedy may play a large part in this action. So many of our illnesses result from constipation, and such a large portion of our population suffers from this ailment! Poisons accumulate in the large bowel and are absorbed back into the bloodstream, causing a host of disorders which are not specific in themselves but stem back to the toxic colon. Many people subscribe to enemas and colonics to cleanse the colon, and Dr. Christopher agreed that these may have a place in an emergency, but they should absolutely never be relied upon. In addition to his formula for toning the colon, Kelp can take an important place doing this job. Because of its high natural mineral salt content, Kelp builds the walls of the colon and the iodine, being highly antiseptic, deals with the toxic condition. For this reason, Kelp can be used in all cases associated with auto toxemia, especially in pregnancy. All constipated people should take Kelp daily, with the addition of blackstrap molasses if needed. Few people are really free from constipation, so almost everyone could benefit from the addition of Kelp to the daily diet (Powell:19).

Kelp is one of the best foods for a sluggish pancreas, as its salts help tune up the whole. If the indigestion one suffers is not linked to the pancreas, often the pyloric valve is not functioning up to par or there may be duodenal ulcers or inflammation. This remedy, while it is not recommended as a specific for such inflammation, is an aid to tone the stomach, aid digestion, and deal with excess stomach acidity; such helps are bound to have a healing effect upon the duodenum. In addition, Kelp is an antacid and can greatly help with chronic indigestion.

In recent years, we have found that the kidneys are not only eliminative organs, they also aid in assimilation and are partly responsible for adequate nutrition (Ibid). Kelp cleanses and tones these organs, and can be especially valuable in cases of irritable or painful kidneys. Dr. Powell cleared up kidney cases that were very stubborn and had failed to respond to other treatments, whether natural or medical.

Kelp is also recommended to tone the prostate gland. It improves the nutrition of the organ and the circulation of the blood through the tissues. It is necessary to take the remedy over a period of time to get the results, however. A seventy year old man was saved having a prostate operation through the persistent use of Kelp (Ibid).

Kelp, as might be expected, is also of use in the female organs. It will tone up a weak uterus and help produce a more healthy baby, as the balanced minerals will be supplied fully with the use of Kelp. Some women who had lost babies in childbirth and others who had not been able to carry babies were helped by the use of Kelp by Dr. Powell's prescription of Kelp to carry healthy babies full term. Especially when toxemia threatens during the last stages of the pregnancy, Kelp, being a carrier of important minerals and a toner and an antiseptic, can help clear up an otherwise dangerous condition.

Kelp has been used to help painful testicles and painful menstruation and ovaries. The progress is slow but it is sure, as we are not just treating symptoms but rebuilding the organs.

As mentioned above, Kelp has helped in many cases of headaches. Neck pain and congestion comes from various causes, but whatever the case, Dr. Powell found it unusual to locate a case in which Kelp could not be helpful. This also applies in cases of migraine.

Kelp is an arterial cleansing agent and gives tone to the walls of the blood vessels. It is helpful in some cases of arterial tension (high blood pressure). Practitioners believe that it helps to remove deposits from the walls of the arteries and restore their elasticity, thereby lengthening life (Powell:17). Sufferers from low blood pressure can also have this condition normalized with the use of Kelp. Most nervous disorders result from a deficiency of certain cell salts, so we can correctly term nervous disorders "deficiency diseases". Kelp can considerably help balance the system and correct the problems. Dr. Powell helped a lady who could not sleep because of "nerves". She responded to the use of Kelp. An elderly gentlemen with a nervous heart and very frightened about his condition responded to Kelp after many weeks on the remedy. The older you are, Dr. Powell said, the longer you have to take Kelp for remedial purposes. It has no drug action itself but helps rebuild the weakened organs. One of the functions of iodine is to bring calmness to the mind and body by relieving nervous tension. When nervous tension is marked, there is excitability and irritation, sleeping becomes difficult, and there is a drain on the vitality (Powell:14). Kelp reduces tension, produces relaxation and enables the system to store up vitality and reserve energy; concentration becomes easier owing to the freer flow of blood through the brain and it is easier to think clearly (Ibid.).

Kelp can be of great help in arthritis and rheumatism. These are due to an excess of certain acids in the system, and are usually associated with faulty kidney function plus a deficiency of the sodium salts. Orthodox medicine treats this problem with massive doses of sodium compounds to counteract acidity. Unfortunately this overdosing ruins the digestion and the kidney functions; arterial disease may also result. Sufferers from these conditions should limit their intake of acid forming foods, such as sugar, white flour products, and overcooked foods. They should eat plenty of fresh fruits and vegetables--and Kelp--which will help de-acidify the system and provide the necessary salts as well.

There has never been found a cure for the common cold, but Kelp is known to be a help in overcoming colds and coughs. Those who suffer from these have a cell salt deficiency, and they also lack sufficient iodine; this is not to say that a dose of Kelp will get rid of a cold, but the constant use of Kelp should help increase resistance to these maladies and in time the system should become free of them.

Kelp contains alginic acid, which combines with metallic elements in the intestines to form insoluble salts which can then be excreted from the body. Lead enters our bodies from the polluted environment (water, air, food) in which we live. For instance children are known to eat lead based paint. If you regularly eat Kelp, the lead can combine with the alginic acid to form lead alginate which can then be excreted. Oriental peoples who eat large amounts of sea vegetables are known to have more immunity to certain diseases that are prevalent in the western world (Rose:Herbal:80).

We often hear about test findings that residues of strontium 90 fallout are close to the maximum permissible level in milk, or that sometimes it has been exceeded and the milk condemned. This fallout often enters the bones and causes leukemia. It also unfortunately possesses a strong affinity to some of the most nutritious foods we have. Green salad vegetables, for instance, can accumulate a large amount of strontium 90 under certain weather conditions. In fact, any food that is high in calcium will have a tendency to store this radioactivity. Many people saturate their systems with calcium in order to bind the strongtium 90 and to excrete some of it. Yet Kelp has a definite protective effect and will significantly reduce the amount of strontium 90 absorbed in our bones (RodC:708).

This knowledge came from the Gastrointestinal Research Laboratories of McGill University in Montreal and was published Medical World News in July 3, 1964. Three doctors, after conducting a laboratory investigation on rats as test animals, found that completely nontoxic Kelp contains a chemical substance--sodium alginate--that reduces absorption of strontium 90 from the intestines by as much as 50 to 80 percent (Ibid.).

In another experiment, strontium 90 and sodium alginate were given to rats in their drinking water. They found that these animals showed a sixty percent drop in the blood levels of strontium 90 and a seventy-five percent decrease in bone absorption! This is such significant news in our world which is absolutely polluted with the radioactive fallout that was released on the world in bomb tests several years ago, not to mention the fallout that could occur should nuclear war become a reality. Kelp is able to discriminate between strontium 90 and calcium, even though the two chemicals are so similar chemically, and the Kelp does not interfere with the body's absorption of calcium while it effectively removes the radioactive element (Ibid.).

Max Gerson, in his very effective treatment of cancer, found that almost all seriously ill persons were very deficient in potassium. He supplemented his cancer patients' diets with significant amounts of potassium, usually in a liquid concentrate. A cancer patient we know learned that both the seaweeds Kelp and Dulse are the highest in potassium among all foods and herbs. He mixed a brew of Kelp, apple cider vinegar and honey and took a large amount of it in his daily cancer regime, which also utilized raw juices, fruits and vegetables, and herbs. He found that this was a potent--albeit somewhat unpleasant tasting!--source of potassium and other trace minerals. Gerson also employed iodine in his cancer treatment and Kelp is high in this element. We cannot, of course, claim that Kelp is a cancer cure. But it is a powerful source of necessary elements for healing. Gerson found that the seriously ill person might take many months, even a year or two, to balance his potassium level. If the blood samples show a great deal of potassium in the blood, this is misleading, for the body is not assimilating the mineral and it is passing out of the system. If the levels are low, this might actually be a good thing, as the potassium is being absorbed in the body and not being eliminated. At any rate, there seems to be a correlation between illness, stress and potassium levels; during menstruation and pregnancy, for example, the need for potassium skyrockets. If a person is taking an adequate amount of Kelp in his diet, this amount of potassium might help him stand the strains of the stresses or illnesses he might have.

We have mentioned the iodine in Kelp as being necessary to treat thyroid gland trouble, but we might explain the function a bit more. The Greeks ate sea plants to cure goiter, but it was not until 1849 that Chatin established a connection between iodine deficiency and goiter. Later, iodine was discovered in the thyroid and it was found that in people suffering from goiter there was an iodine deficiency. Goiter has been produced in animals by feeding them on foods lacking in iodine, and females fed on iodine-free foods have produced offspring with goiters. By administering iodine, the animals were cured (Powell:29).

Too much iodine may produce overactivity of the thyroid which leads to mental excitement and emotionalism, so small doses of iodine products are best. However, Kelp is not known to have produced hyperthyroidism, which may be due to the fact that the iodine in Kelp is only a part of a highly organized arrangement of salts. The thyroid performs many vital functions in the body. It secretes thyroxin, controls and regulates metabolism, vitalizes every cell of the body and enables the cells to respond to sympathetic stimulation, assists in the control of tissue differentiation, increases the power and rate of heart function, controls coagulation time, increases urea and fluid secretion, stimulates and brightens the mind, controls and regulates body fat, controls intestinal activity, aids the function of the pancreas, helps to harmonize the activity of the suprarenal glands, has a regulating influence on the ovaries and testicles, works in cooperation with the parathyroids, thereby regulating the action of mineral salts in the system, especially of calcium, acts in conjunction with the pituitary gland, thereby exerting a profound influence on metabolism in general--a large order! This gland influences nearly the entire body (Powell:31). Hypofunction of the thyroid produces lassitude of mind and body, cretinism in children, slow growth in children, delayed maturity, obesity, female troubles, dry skin, dry lusterless hair and kidney disorders. Hyperfunction of the gland produces a completely opposite picture: oversensitivity, mental alertness, emotionalism and overactivity (Ibid.). People who find they suffer from any of these ailments related to the thyroid get relief from Kelp, which supplies iodine and other trace minerals which will balance the thyroid and the entire system.

The late Dr. Guyon Richards, a great proponent of Kelp, discussed "reversed polarity" in the automatic nervous system, saying that when such a condition exists it is hell for the sufferer. For such a condition he advised Kelp. When neurasthenias and other nerve sufferers are miserable, they are advised to take small doses of "this humble weed from the sea" (Powell:37).

Jeanne Rose seems to sum it up: "Kelp, used internally, cleanses the body through the external openings such as the sweat glands, seems to have beneficial effects on the reproductive organs, and gives tone to the walls of the blood vessels. It is used for goiter, for smooth skin, sturdy fingernails, and shiny hair, and as a diuretic in obesity. It seems to restore the healthy functioning of the body...I have used it extensively and in small doses it seems to work; however, when I used it like salt, in larger quantities, it caused me to break an incredible amount of Kelp-smelling wind" (Rose:Herbs:73).

FERTILIZING FOOD

Kelp is most used around the world as a food and as a wonderful land-building fertilizer. Along with the other brown seaweeds, Kelp is used as food for many peoples around the world. In Japan, it comprises as much as one-fourth of the everyday diet, used in broths and as garnishes and ingredients in traditional foods. As the Japanese prepare the seaweeds, they are extremely delicious; our children often beg for the Nori preparation, which is thin sheets of the brown seaweed. Dr. Black said there may be present in the intestinal tracts of the Japanese people a specialized bacterial flora, giving the seaweeds a greater nutritional value. The bacterial flora are the beneficial bacteria which live in the intestines and manufacture certain vitamins there, as well as helping in the digestion of food. Dr. Black says that in digestibility tests with cattle it has been found that when seaweed is first introduced into the diet, it is completely undigested and appears unaltered in the feces. After a few days, however, no seaweed is found in the feces. So it seems that the bacteria in the intestines have an important part in the digestion of seaweed. In Japan it appears that children develop the proper intestinal bacteria since they are fed seaweed products since infancy (RodC:710).

Kelp is a valuable manure for potatoes and other crops and is gathered all along the British coast. It is largely used in the Channel Islands, where it is called Vraic, the early potatoes from Jersey being grown by seaweed manure. Fresh seaweed contains 20 to 40 pounds of potash to the ton, and dried seaweed 60 to 230 pounds, so that its collection and use were strongly recommended to farmers during World War II when there was such a shortage of commercial fertilizers (Gri:112). It may be spread on the land and left for some time before plowing in, but should not be left in heaps, as rotting liberates the potash, which might then go to waste. Organic gardeners who live close to oceans might well utilize Kelp in their gardens for a marvelous source of all the trace elements. It is somewhat expensive for inland farmers, yet a small sprinkling added to the garden might go a long way in balancing the nutritional contents of foods. Indeed, added to the compost heap it might interact with other ingredients to make a potent addition to the garden soil.

The early broccoli from Cornwall in Britain is fertilized with Kelp, and on the west coast of Ireland, driftweed is almost the only manure used for raising potatoes. In the Channel Islands it is used for producing the smoke for drying bacon and fish, while in the Hebrides, cheeses are covered with the salty ashes of the seaweed, and horses, cattle and sheep have been fed with it. Back in 1920, a man named Philip Park was startled to see cattle passing over rich, lush grass so that they could feed on Kelp. He investigated the food content of this seaweed and went into business to produce it for animal food and human consumption. At his nonprofit research organization, experiments are carried on to find out more uses for this plant (RodC:711).

During World War II, the French Ministry of War experimented with regard to the value of seaweed as food for horses. A herd of twenty fed on the usual ration of oats and fodder gained eleven kilograms less in two months than a similar number fed on the same weight of seaweed. Another trial resulted in the cure of some sick horses fed on seaweed, while others fed on oats remained out of health (Gri:112).

In Denmark, the possibility of making paper from seaweed was tried, but the cost of collecting proved too serious an obstacle. It is possible that considerable quantities of alcohol might be obtained from various species. Tests on Kelp show that anaerobic bacteria--that is, bacteria free of oxygen--will react with harvested Kelp in airtight conditions to produce methane. Methane is the principle component of natural gas. In other words, Kelp from the sea could come in quite handy in days of energy shortages.

Now researchers want to find out whether Kelp can be grown artificially in the deeper waters of the sea, far from shore, where there would be plenty of room to establish Kelp farms. An experiment is underway off the California coast near Newport Beach, wherein there's been a Kelp planting about 50 feet below the ocean's surface, and about 100 feet in diameter. The Kelp plants are anchored to stainless steel and nylon rope which is strung around the steel ribs of something which looks like a huge upended umbrella. A pipe, two feet in diameter, plunges fifteen hundred feet into the sea beneath the Kelp farm. It brings up nutrients such as nitrates and phosphates from the rich ocean bed to fertilize the Kelp and maintain growth. If the results are promising, the next step will be a bigger Kelp farm, possibly as large as ten acres. Kelp was chosen among seaweeds because it is prolific and its roots can be easily anchored. Kelp grows as much as two feet in a single day. The nutrients it uses come from sea water and the energy for growth comes from the sun. It manufactures its food in the same way as land plants, in the manufacture of chlorophyll, although the green color is usually hidden under some thin overlying pigment, brown in the case of Kelp. If these experiments continue successful, Kelp might provide a viable source of methane to help people become independent from petroleum and natural gas. As one scientist said, "The sea's the limit" (Associated Press, Phoenix, Arizona, 1979).

Kelp used to be the source of commercial iodine, and there were Kelp-burning plants to produce it. It is now a dead industry, as there is a cheaper process of obtaining it from the mother-liquors obtained in the purification of Chile saltpetre. The use of Kelp as a source of alkalies for soap and glass manufacture has been rendered obsolete by the modern process of obtaining carbonate of soda cheaply from common salt. It might be well to remember these processes, however, if the time should come that the other substances are not easily handled.

HISTORICAL USES

Used for the thyroid, for weight loss and gain, severe headaches, malnutrition, nervous conditions, dyspepsia, digestive problems, constipation, for a toxic colon, for liver, gall bladder, kidney and meninges, for a sluggish pancreas, for cold, torpid or clammy skin, for liver congestion, for gall bladder obstructions, for toxemia in pregnancy, for excess stomach acidity, as an antiacid, to tone the kidney, for the prostate, for arterial cleansing, high blood pressure, nervous tension, arthritis and rheumatism, for colds, cough, cancer, goiter, female troubles, dry skin, and for strong nails and shiny hair.

COLLECTION, CULTIVATION, PREPARATION

Kelp is harvested by special boats equipped with a great hook which pulls the plant up out of the sea. Special cutters then mow off the tops of the Kelp plants which are carried back to the boat on a conveyor belt arrangement. The Kelp commonly sold for health food consumption is gathered far off the coast from pure, deep waters to reduce as much as possible the contamination by pollution. At the processing plant ashore, the Kelp is chopped fine, dried, sterilized, and shredded. There is no boiling or draining off of water. Everything in the way of minerals remains in the original plant. Kelp plants are so vigorous in growth that plants cut to a depth of four feet will reach the surface of the sea again within forty-eight to sixty hours (RodC:711).

Kelp can be used in many ways in the diet and as a supplement. By far the easiest use of Kelp is in tablets, which one can buy and take with a glass of water. Since the taste of Kelp is not pleasant to everyone at first, Kelp as a condiment should be added gradually to the diet. It is good sprinkled on buttered popcorn in place of salt. It can be added to soups and broths without a great change in flavor. It can be added to salads or salad dressings, especially herb dressings. It can be sprinkled on cottage cheese or on baked potatoes. You can mix it half-and-half with your salt or, if your family is suspicious of the color, with your pepper for table use. You can add it to bread or cookies, especially to rye products, as it blends very well with the flavor. You can add it to the Green Drink although it changes the flavor somewhat.

If you make a blend of various culinary herbs as a salt substitute, Kelp can be added without too much effect on the flavor. We find that adding Kelp slowly but surely into the diet gives the medicinal effects without raising too much complaining from the family!

In Britain, special preparations of Kelp are sometimes made. Sea-pod liniment is the expressed juice and decoction of the fresh seaweed as dispensed by seaside pharmacists for rheumatism and as an anti-fat aid. Sea-pod essence is rubbed onto sprains and bruises. A wine made from grapes and Kelp is praised as a remedy for diseases of the hips and other joints, and bones in children (Gri:114). Kelp can be made into infusion, decoction, or liquid extract, although the taste is somewhat strong.

In discussing the problems related to the uses of Kelp, one author recognizes that Kelp products vary widely in their iodine content and that it is not a reliable source of the mineral. Since precise doses are not available, it is not recommended by this author, who claims that in addition to the problems of dosage, Kelp tastes bad (Tyler:488). It certainly is an acquired taste, but used judiciously, Kelp can be a tolerable addition to the diet.

The alginates in Kelp are used as thickening and smoothing elements in the food and manufacturing industries.

RELATED PLANTS

Fucus nodosus, the Knobbed Wrack, has a narrower thallus, without a midrib and single vesicles.

F. serratus, the Black Wrack, has a veined and serrate front, without vesicles. Both contain the same constituents as Kelp.

F. serratus has much been used in Norway as cattle feed, being there called cow-weed. Linnaeus stated that in Gothland the inhabitants boiled it with water, mixed with a little coarse meal or flour, and fed their hogs with it, for which reason they called the plant "Swine-tang". In Sweden the poor people covered their cottages with it and sometimes used it for fuel.

F. amylaceus, or Ceylon Moss, abounding in starch and vegetable jelly, is used like Irish Moss.

F. Helminthocorton, or Corsican Moss, is regarded in Europe as an anthelmintic and febrifuge.

CHEMICAL COMPOSITION

As we have mentioned, Kelp has an extremely high mineral content. It is also a rich source of Vitamin B-12, which is often difficult for the pure vegetarian to obtain. Two or three ounces of the seaweed daily might be sufficient to provide the daily requirement for someone who eats no foods of animal origin.

Even the most avid opponents of herbs can find no toxicity in the chemicals contained in Kelp. It can be used with utmost safety and confidence!

Faith

Interesting how doctors think that CANDIDA is only found in CANCER or patient's with HIV. Makes me wonder sometimes, if CANDIDA is a precancerous condition, and that is left unchecked, it becomes cancer?

Furthermore, there is a Doctor, Dr. Simoncini, who kills CANCER with baking soda and grade B maple syrup, or black strap molasses...

http://www.youtube.com/watch?v=QS_sfpPvHIQ&feature=related

http://www.youtube.com/watch?v=fKIq6jqIvdA&feature=related

And finally...TURMERIC, my drug of choice for candida and inflammation...and cancer???

http://www.youtube.com/watch?v=yeTk-VPvZJ8

Faith

Post edited by: ohfaithful, at: 05/22/2011 05:31 PM

Bee Pollen is an excellent adjunction for ADRENAL SUPPORT (THEY CONTROL METABOLISM) and for B VITAMINS!

http://www.alternativescentral.com/beepollen.htm

Many universities and colleges throughout the world are discovering the mounting evidence of high performance levels associated with the use of bee pollen.

Pythagoras, Hippocrates, Pliny and Virgil all referred to pollen's substantial rejuvenating power, as well as its ability to retard aging.

Russia's known centenarians were usually beekeepers whose diets included large amounts of "scrap" honey, which is a pollen-saturated honey residue salvaged from the bottom of beehives.

Bee pollen has a dramatic effect upon mental perception during athletic performances.

The I.Q.'s of children have been doubled during documented clinical tests, and resistance to stress (it supports the adrenals and kidneys) has been significantly increased in both animals and humans.

Experiments by French doctors have revealed that pollen contains both natural antibiotic properties and significant growth factors. Bee pollen was used solely as a source of nutrients for prolonged periods (6 months), and displayed extremely successful results in terms of growth promotion. This growth factor usually varies according to the quantity of pollen ingested, and often produces an acceleration of growth.

The ingestion of pollen on a regular basis for a healthy person will usually accomplish the following:

1. Protect against any insufficiencies in vitamins, minerals and amino acids --- especially during pregnancy, lactation, and intensive physical or mental work.

2. Permit achievement of optimal physical and intellectual output.

3. Provide greater reinforcement to the body during its resistance towards any external aggression.

4. Forestall any internal metabolic disorders that eventually generate various disease-conditions.

Pollen provides those chemical substances from which are created glands, muscles, hair and vital organs. In addition, it also furnishes those essential materials that are necessary for the repair of any worn-out cells or tissues.

Bee pollen also produces regulatory (amphoteric) activity upon the gastro-intestinal functions, both in relation to chronic constipation and certain cases of diarrhea that are highly resistant to synthetic antibiotic therapy. Furthermore, pollen regulates the intestines by destroying or weakening any harmful bacteria while simultaneously promoting the growth of health-giving species (intestinal flora).

Bee Pollen is extremely valuable as an adaptogen by assisting in both weight gain or loss, as well as in the reduction of hypertension or increasing the overall metabolic functions. Bee Pollen both regulates and stimulates the metabolism in the human organism by supplying the missing factors (or catalysts) that other foods do not provide while neutralizing the catabolic effects of various toxins, environmental pollutants, synthetic drugs or food additives, thereby producing healthier cells, improved health and well-being and a longer life-span.

Pollen enhances the metabolism by creating endless chain reactions throughout the entire system. The essential minerals and other natural elements in bee pollen act as catalysts, and are responsible for the assimilation of that portion of foods which would normally have been eliminated without yielding the energy, essential nutrients and other benefits (which usually occurs on a regular basis with most adulterated foods).

Bee Pollen accelerates the normal cellular processes throughout the entire organism, and acts as a catalyst in order to stimulate intercellular metabolic activities without profoundly modifying normal physiological activity.

The overall effects of pollen are multiple, i.e., it does not appear to possess only one specific physiological function but, rather, activates the systemic biological functions.

Elements that exist in microgram quantities (such as those found in Bee Pollen) can interact with co-enzymes as catalysts, or can act synergistically (i.e., the elements' action combined is greater than the sum of their actions taken separately).

During many years of testing, pollen has been notable for its lack of harmful side-effects. Few medications rank with bee pollen in terms of its lack of toxicity. It is a completely natural product that is well tolerated by the body and compatible with all other forms of therapy. In addition, it is easy to digest and suitable for all ages. Furthermore, it provides increased protection and greater resistance against any invasive or harmful pathogenic bacteria, and provides increased and sustainable energy-levels throughout the entire organism.

There are approximately 35,000 miles of capillaries in the human body, and pollen assists in the elimination of sludge and other waste materials that constantly accumulates in these ducts (due to stress from modern living habits, processed foods, synthetic drugs and environmental pollutants). If only a fraction of an inch of these 35,000 miles of ducts should burst in the brain, it could be fatal or else produce partial or total paralysis for the remainder of the lifespan.

Rutin is a glucoside that provides increased resistance to the walls of the capillaries, and its primary duty is to reinforce the general resistance throughout the entire capillary system. Rutin protects the entire organism against capillary permeability resulting from excessive radiation of x-rays or consecutive histamine injections. The richest supply of rutin is found in buckwheat pollen.

Rutin is especially beneficial to the intellectual functions, as well as in conditions involving cerebral hemorrhage or heart disorders. The actions of rutin are also vascular and slightly hypotensive, and it also acts as a diuretic. Rutin also diminishes the time of bleeding within proportions of from 30 to 40 percent, as well as shortens coagulation time. Furthermore, it corrects the capillary fragility during parturition while preventing meningeal hemorrhages in infants. Capillary resistance in pregnant women is improved by 60 percent within 10 days of the initial adminstration of rutin.

In convalescents, bee pollen creates a rapid increase in both weight and energy-levels, and from 1 to 3 tablespoonsful should be taken daily by invalids or those in a poor state of health who require total rejuvenation (such as the elderly). Pollen is also successful in treating hypertonic illness, as well as disorders of the nervous or endocrine glandular systems. It produces the desired stabilizing effects of either increasing low blood pressure or reducing high blood pressure. In addition, it provides a calming and tranquilizing (sedative) effect without any contraindications or harmful side-effects.

Bee pollen is highly recommended for both mentally-retarded and anemic children, as well as for those suffering from rickets. Test results indicate a significant increase in red blood corpuscles (up to 30 percent) and an increase in the hemoglobin count (averaging about 15 percent). When these children are given supplementary doses of pollen and glutamic acid, their overall improvement is drmatically accelerated. The action of glutamic acid reacts directly upon the brown cells of the brain. Improvement is generally observed within the first 6 months, and reaches its peak towards the end of one year. The prescribed dosage is approximately 4 grams, 3 times a day.

Pollen contains large quantities of acetylcholine, which plays a varied and important role in the functional capabilities of the entire organism by provoking increased adrenaline secretions. It also acts as a chemical mediator for the transmission of nerve impulses, which may indicate why pollen stimulates increased glandular secretions while acting as a tonic to the entire nervous system.

By stimulating the secretion of hormones from the adrenal cortex, bee pollen assists in regulating (1) salt and water metabolism, (2) neuromuscular function, (3) carbohydrate, fat and protein metabolism, (4) resistance to many physical and chemical agents or infections, and (5) increased activity upon hair growth, skin and sexual functions (including the improvement of secondary sexual characteristics).

Pollen also stimulates both adrenal and liver secretions in order to allow the liver to secrete additional quantities of glycoge, thereby elevating the blood sugar levels (which greatly benefits those with symptoms of hypoglycemia).

Allergy attacks brought on by pollen are normally produced by wind-carried pollens, and not by bee-collected pollens. Wind-generated pollens usually stimulate a cleansing process throughout the entire respiratory tract, especially among those who consume excessive quantities of mucus-producing foods during the winter months.

Bee pollen may be safely administered by everyone, even those persons who are prone to allergies such as hayfever, as they will usually suffer no ill-effects. Allergenic properties are always neutralized by the nectar and enzymes secreted by the bees. Raw honey has been specifically recommended by many professional allergists as having an immunizing effect upon the majority of pollen-stimulated allergies. This is usually a direct result of the pollen and related substances that are found in both unfiltered and uncooked honey which, when ingested, form a natural oral immunization against allergies.

In Sweden, pollen extracts or concentrates are obtained from two different types of extracts, namely (1) hydrosoluble cernitin (T60), and (2) lipoidsoluble cernitin (GBX1). There are 60 mg. of cernitin T60 and 3 mg. of cernitin GBX1 in "cernilton", which is unsurpassed in preventing and reducing common virus infections and related infectious conditions (due to its interferon activity). These pollen extracts are capable of penetrating cell walls, thereby being directly absorbed into the cells. This allows them to directly stimulate interferon production, thereby increasing the normal resistance against virus attacks (such as influenza and other viral infections). Vaccines are ususally only effective against viral attack from one specific virus, however, protection is normally afforded against most types of viruses when the cells are stimulated to produce interferon. Bee pollen also produces significant increases in both leukocytes and epitrocytes. The natural antibiotics found in pollen (of which penicillin is merely a prototype) will prevent the growth of certain microorganisms.

Additional medical properties found in pollen include: (1) bacteriostatic (arrests the growth of harmful pathogenic bacteria), (2) cytophylactic and cytotoxic (cellular defense against infection and toxins), and (3) anti-anorexic (stimulates increased appetite, but only for those who lack it).

Pollen is highly successful in removing the symptoms of vegetative dystonia accompanied by a predominance of thyrogenous symptoms.

Bee pollen also displays an effect similar to that of the drug amphetamine in that it acts as a "psycho-tonic". However, it does not manifest any depressive side-effects.

Pollen allows significantly increased amounts of oxygen to reach the brain and the cells in general, thereby resulting in improved overall health and mental capabilities.

Pollen will also accelerate increased tissue repair throughout the entire organism, thereby making it extremely effective in the removal of scar tissue following surgical operations.

Bee pollen displays amphoteric (regulatory) properties in order to restore equilibrium and harmony to all the bodily functions.

Pollen will reduce any excess body weight during conditions involving obesity or overweight, while increasing body weight during any underweight conditions.

Bee pollen is extremely effective in small doses, and its overall effects are usually quite prolonged.

When employed either alone or combined with other therapies, pollen has been extremely successful for the following ailments or disease-conditions:

Faith