Tag Archives: cholesterol

Natural Energy for You and Your Little House

whole food supplements: natural energy for you and your little house, from Beeyoutiful.com

This article originally appeared in a slightly different format in our Spring 2013 catalog

Ma Ingalls and her girls gave their house a thorough scrub-down every spring.But if you’re like me, you’re exhausted at the mere thought of doing a Little House on the Prairie-style spring cleaning on top of the regular dishes and laundry. You may also wonder exactly why it seems so hard to accomplish the things on your to-do list.

whole food supplements: natural energy for you and your little house, from Beeyoutiful.comDo your hair and nails look as dragged out as you feel? Are seasonal allergies your excuse? Or maybe you’re pregnant and just counting down the months until you can feel like yourself again; who cares about clean windows anyway?

Off to a Super Start

Even if you’ve made great changes in favor of eating more nutrient-dense, whole foods, it also takes superfoods to help your body stay in top health. These days, pollution, stress, your past history of junky eating and pharmaceutical use all work against every glass of raw milk or organic veggies you consume. Superfoods, though, are super full of nutrition, and because they are nature-made, your body can easily absorb and use their goodness.

So where do you start with adding superfoods to your diet? Which one will jumpstart your system and help you feel like washing windows after folding four loads of laundry, cooking for a crowd, and/or a long day at the office? Spirulina!

This humble, algae-like plant (called a cyanobacteria) is one of the most potent protein and nutrient sources available. And boosting energy is just one of its many abilities. Spirulina also works to relieve congestion, sniffling, and sneezing caused by all types of allergies. It boosts the immune system, helps control high blood pressure and cholesterol, protects from cancer, and more.

How does spirulina come by this impressive resume? As a source of protein, it is 65 percent complete protein. (By comparison, beef is only 22 percent complete.) This also makes it a far healthier choice than those much-touted, dubious protein powders, especially when you consider all the other hidden goodies you get with spirulina.

Spirulina contains all the essential amino acids, plus some, and provides a healthy portion of Omega-3 (like in salmon) as well as Omega 6 and 9. Omega-6 is gamma linoleic acid (GLA), known to be anti-inflammatory (for arthritis relief!), to increase fat burn after exercising, and to make beautiful hair and nails.

Spirulina is replete with vital minerals most of those pretty veggies at the store can’t provide any more, thanks to being grown in depleted soils. Spirulina is high in chlorophyll, which removes toxins from the blood and boosts the immune system. Chlorophyll and iron are a great friend to pregnant mamas, as the tendency for anemia at this season of life is significant. That’s why spirulina is a main ingredient in Beeyoutiful’s SuperMom multivitamins. The easily absorbable, non-constipating iron content of spirulina is 58 times that of raw spinach and 28 times that of raw beef liver.

(But don’t let these facts keep you from taking cod liver oil daily and eating liver weekly as well. Liver, also a superfood, contains full-blown vitamin B12 and vitamin A, not just the precursors present in spirulina. The precursors are generally usable in the body, but young children and many adults with even mild digestive issues may have trouble converting beta-carotene into vitamin A. Also, since it is disputed whether or not the body is able to absorb the B12 found in spirulina, animal products are necessary, too.)

Better Off Teeth, Nerves, and Both Brains

 If weeds get the best of your garden, or your kids (or you!) don’t like vegetables, or you simply wish you could juice but just can’t swing it, then handy, mineral-rich spirulina is the way to get your cancer-fighting daily quota of greens.

Calcium and phosphorus are two of the major mineral players in this fantastic superfood. If these minerals are lacking or out of balance in the blood, tooth decay is in your near future. So spirulina is also recommended as part of a tooth remineralization program. And because the calcium content is more than 26 times that of milk, spirulina is excellent for children, the elderly, and pregnant women, and especially for folks who are casein- or lactose-intolerant.

If your nerves are on edge or your digestion is off, you need spirulina for all the B complex vitamins it contains. The gut is our “second brain,” and it needs the B’s to work well. Do you have candida? Most people do these days, and spirulina has been shown to encourage and support the growth of healthy bacterial gut flora, which helps keep candida overgrowth under control. Because candida will cause and worsen symptoms, this is especially important if you have an autoimmune disease such as Crohn’s, chronic fatigue, lupus, or fibromyalgia.

Yet another feature of spirulina is its ability to chelate arsenic from the body. Hair analysis on one of our daughters showed her to be loaded with arsenic, which mystified me until I learned of the many places she might have encountered it in her young life. Arsenic is often present in well water, in pressure-treated wood like that at playgrounds, and in insect and rodent poison (used in public places even if not at your house). In the past few years, news came out that it can be present even in rice, which especially impacts the gluten-free crowd. Yet the good news for my family was that after taking spirulina for six months, repeated tests showed the arsenic had cleared from my daughter’s body!

“But wait….There’s more!”

Spirulina’s antioxidant ability ranks 24,000 on the ORAC scale (Oxygen Radical Absorbance Capacity), right up there with weird spices we might use only in teeny amounts, and four times the ORAC score of blueberries. Feed your eyesight with spirulina’s antioxidant-rich carotenoids (nutrients found in green and brightly-colored vegetables) including beta-carotene, zeaxanthin, and lutein. The high antioxidant amounts in spirulina also lower risk of strokes, inhibit the growth of breast cancer cells, and regulate blood pressure. They also normalize extreme cholesterol levels without the need for dangerous statin drugs. The Weston A. Price Foundation says “young and middle-aged men…who have cholesterol levels just below 350 are at no greater risk than those whose cholesterol is very low. For elderly men and for women of all ages, high cholesterol is associated with a longer lifespan.”

Although the sixteenth-century Aztecs harvested and ate spirulina that grew wild in Mexico’s Lake Texcoco, spirulina is now often grown in protected, organic ponds. Spirulina from polluted sources can cause excess levels of lead, mercury, and cadmium in the body. Beeyoutiful does multiple-sample mass spectrometer testing on each and every batch harvested to assure that no environmental, pesticide or heavy metal contaminants are present in the end product they offer their customers. So you can have peace of mind knowing it is truly pure and safe!

Spirulina does wonders for almost everyone, but if you are prone to gout, have hyperparathyroidism, PKU, or a seafood or iodine allergy, you should avoid it. Because it does have some carbs, you should also consult a physician before using spirulina if you have Type 2 diabetes.

So how much spirulina do you need to get you going? A therapeutic serving size is between three and five grams, preferably broken up throughout the day. Since six tablets of Beeyoutiful’s Spirulina equal three grams, a bottle will last one person approximately one month. For more serious health conditions, take the higher amount, but build up slowly to this dose to avoid detox reactions. Once you re-energize with spirulina, you’ll be ready to tackle that makeover spring cleaning—and to give Ma Ingalls a run for her money!

Nancy Webster is a mother of eight and leads the Southern Middle Tennessee chapter of the Weston A. Price Foundation. [LINK] Nancy and her family write online about their “partially working” farm where she is the resident researcher on nutrition and alternative approaches to good health. 

Land of Milk and Honey, Part I

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By Rebekah Joy Anast

When God described to the children of Israel the perfect land he was going to give them as an inheritance, he did so by saying,”And I am come down to deliver them out of the hand of the Egyptians, and to bring them up out of that land unto a good land and a large, unto a land flowing with milk and honey.” (Exodus 3:8)

My great-grandparents enjoyed cornbread in homemade buttermilk as their evening meal almost every day of their life. They rounded out their breakfast with biscuits, butter, and honey. In spite of the hard labor and lack of modern miracle drugs, my great-grandfather lived to be 99. He scandalized the family when he was 96 because he wanted to marry his housekeeper (Great-Grandma had died 3 years earlier). He either had amazing genes or was eating right.

Fermented milk products like yogurt, kefir, and buttermilk are said to be the significant contributing factor of longevity in countries like Bulgaria, Romania, and Turkey. Even today in Bulgaria, many live to be over 100 years of age!

It is important to know that more than 60% of fatal diseases in the USA are related to the gastrointestinal tract (GI). A steady diet of naturally fermented dairy products protects the GI from the diseases that have become the by-products of the American diet. Conversely, homogenization of dairy products is linked to an impressive range of diseases: from autism, to irritable bowel syndrome, chronic fatigue, and heart disease. Homogenization is the process in which the cream particles in milk are broken down and separated so that they will not rise to the top or lump together in the milk. The problem lies in the fact that the fat particles are broken down to be so tiny and “sharp” that they can now penetrate through the walls of your intestines and into your bloodstream. This results in the laceration of your arteries, cholesterol build-up, and poor circulation. Milk can be your best friend or your worst enemy.

In ancient times in Middle Eastern countries, dairy products were usually derived from goats. Fermented goat milk in the form of yogurt or kefir is the single, most powerful food therapy for the GI tract.

Here is an amazing story from Tissue Cleansing Through Bowel Management by Bernard Jensen, D.C. PhD, Nutritionist:

“John Harvey Kellogg preformed and amazing experiment demonstrating this fact. He immersed a one-pound piece of raw meat, slightly tainted, in buttermilk. The milk was changed at regular intervals. The meat remained perfectly free of decomposition for some 20 years!!! This demonstrates the efficiency of an acid medium for inhibiting decay-producing putrefactive bacteria. Soured milk is also called turned, fermented, curdled and clabbered milk. The Bulgarians call it yogurt; the Turks call it Kefir; and the Russians call it matzone.”

This is what fermented milk can do for your stomach: inhibit putrefactive bacteria! Now with modern techniques, the important bacteria can be freeze dried, encapsulated, and delivered directly to the GI in high strength doses. Nothing against yogurt, but in many cases, I prefer to take my “ferment” in capsule form as Tummy Tuneup.

Fermented dairy products are the most basic and natural form of probiotics. Probiotics are available encapsulated or powdered. I think of probiotics as being the opposite of antibiotics. Antibiotics kill all the bacteria in your GI tract – the good and the bad. Probiotics replenish your GI tract with good bacteria.tummy_tune_120_1

This year, when our whole family got a 7-day stomach flu, I sprinkled powdered Tummy Tuneup probiotics on their food at each meal. It is tasteless, but more effective than eating kefir or yogurt (and does not come from milk sources – it is completely hypoallergenic). The effects of the flu were completely negated.

I recently heard form two different mothers who suffered from severe morning sickness; they claimed that taking Tummy Tuneup alleviated their nausea. A few others said that Tummy Tuneup sprinkled in their baby’s milk bottle, or just on the breast before nursing, cleared up colic and tummy aches.

Dozens of others have taken Tummy Tuneup probiotics along with Yeast Assassin supplement to restore complete GI health by getting rid of Candida/Yeast infections they had struggled with for years.

Come to the free Merryheartmedicine.com forum to find recipes for fermented milk products, and information on all health-related subjects.

Garlic, The Natural Plant Antibiotic- Winter 2006-2007 Catalog

by Rebekah Joy Anast

I lived and worked among the Kumboi people in the highlands of Papua New Guinea during 1997-1998. I was the whitest white person they had ever seen. They affectionately named me “mbiny kuloi ai yande,” the albino daughter. I was there to teach literacy and compile a translation of the New Testament in their language, but healthcare inevitably took up some of my time. The main health problems in those mountains were infections of all sorts, from skin boils and abscessed wounds to lung conditions like pneumonia.

Rather than destroy their precariously built immune systems with antibiotics, I planted a huge garlic garden and explored the uses of that smelly herb. The village ladies were enthusiastic. We tried everything from garlic poultices on external infections and internal doses for parasites (we also used pumpkin seeds for that), to garlic water enemas. What a job it was to explain the civilized reasoning behind enemas! I showed the village ladies how to use a clove in the ear for ear infections, warm-garlic chest plasters for lung infections, a few drops of diluted garlic water on an infected umbilical cord and a warm washcloth saturated with diluted garlic water on the baby’s belly. Mothers were taught the benefits of using garlic poultices on general infections, and how the ingesting of garlic by mothers could help prevent any afterbirth infections due to prolapsed uterus, etc. I cannot give garlic all the credit for the success we had; I’m certain that God, as usual, was working miracles.odorlessgarlicweb

The most encouraging thing about the use of garlic in rural conditions is that, when I left that village, I did not take my medical care with me; it remained there in a little aromatic patch in the middle of those thatched huts and has continued to heal a multitude of diseases. Garlic has been used medicinally for thousands of years. It is the most powerful herb for the treatment of antibiotic resistant disease. No other herb comes close to the multiple system actions of garlic, its antibiotic activity or its immune-potentiating power. Unlike traditional medications, and many herbs, garlic is directly e?ective against viruses. It has been successfully used to treat all of the following common conditions:

  • high blood pressure
  • high cholesterol
  • active bacterial infections
  • gastrointestinal infections
  • sinus infection
  • infections of eye, nose, and ears
  • athlete’s foot and surface skin infections
  • prevention of blood infections such as gangrene
  • amebic dysentery

How to Make a Garlic Poultice.

Break of two or three large cloves and lay them on your counter. Start some water heating on the stove, and then lay out a clean washcloth or double thick paper towels. Smack the garlic cloves with the bottom of a heavy glass to lightly bruise or crush them. Now the papery skin will come o? easily. Take the bruised cloves and dice them up, or smash them in a garlic press so that the juice and the smell billows out to make you hungry for lasagna. Lay the 2-3 tablespoons of minced garlic in the center of your washcloth or paper towels and fold in the edges of the cloth, creating what I call a “poultice” or “plaster.” Lay this garlic pad in a bowl or plate and pour the warm/hot (but not boiling) water over it. (If your water is too hot, it may kill some of the powerful healing properties in the garlic. You should be able to keep your fingers in the water without scalding yourself.) Let it sit for 5 seconds or so, and then fish it out and squeeze the excess water out with your hands. Place the warm (not hot!) poultice on the chest, the back, and the soles of the feet (alternately) for about 60 seconds each for viruses, colds, flu, infections, etc. Garlic poultices can also be used for earache – holding the poultice against the infected ear. For flesh wound infections – hold against the wound lightly. Eye infections – hold over closed eye.

Products Mentioned in This Article:

Odorless Garlic