AA

AA

Please scroll down for a summary of the following topics:  

Diets, Cleanses, Fasts, and Detoxing

Fasts, Flushes, and Cleanses

·         First Cleanse – Psyllium & Bentonite

·         The 3-Day Apple Diet

·         The Master Cleanse

·         Liver/Gallbladder Flush

·         Coffee Enemas / Enemas

.     Sample Cleanse Plan

Dietary Fiber

Fats & Oils

New Food Pyramid

Salt

Sugars and Sweeteners

Water

Castor Oil Pack Instructions

              

DIETS, CLEANSES, FASTS, AND DETOXING

  • A C-A-R-E package for your body includes Circulation, Assimilation, Relaxation, and Elimination (ref: Edgar Cayce)
  • Why Fast? Rest the body; burn up & eliminate waste
  • Why Cleanse? Work on releasing old fecal matter & toxins
  • Why Detox? Rid the body of specific toxins; clear liver congestion
  • Diets – Why most don’t work; 80% alkaline-forming, 20% acid-forming is recommended.  See Cayce Basic Diet chart.  When we are toxic, we must carry a fat layer to store all of our toxins away from our vital organs; when we diet, if we don’t detoxify first, or as part of the dieting process, the fat cannot go away.
  • Fasts – a) Distilled Water (be very careful!!); b) Diluted juices (fruit juices cleanse the body); or c) “Make up your own formula for a reasonable amount of time”– this can be overnight up to 7 days
  • Cleanses - a) Psyllium and Bentonite (perhaps with added aloe vera) in diluted juice; b) the Master Cleanse – lemon juice, maple syrup, and cayenne; c) Mono-fruit “diets”: 3 day Apple Diet; 4 day Grape Diet; 5 day Orange Diet (ref: Edgar Cayce) End each cleanse with some olive oil at bedtime on last day. Olive Oil – Edgar Cayce said this was the best laxative
  • Detoxing – a) Gallbladder & Liver Flush using apple juice, Epsom salts, and olive oil 

Colon Hydrotherapy (highly recommended by many authors and Edgar Cayce) – removes toxins your body is releasing·         A C-A-R-E package for your body includes Circulation, Assimilation, Relaxation, and Elimination (ref: Edgar Cayce)

Enemas for your daily cleansing – water, coffee, salt & soda, and Glyco-Thymoline

Coming off the fast or cleanse: slowly reintroduce fiber into your diet via fruits & vegetables & plenty of vegetable juices (vegetables build the body).  Use soups, steamed vegetables (avoid gas forming foods such as cauliflower, broccoli, cabbage, and beans).  Remember:  Balance body/mind/spirit; Start simply and slowly; Drink plenty of water.

FASTS, FLUSHES, AND CLEANSES

QUICK & SIMPLE – FIRST CLEANSE


1 teaspoon psyllium
1 Tablespoon bentonite (I suggest Sonne’s #7)
½ cup organic apple juice
½ cup distilled water
½ cup (start with less) aloe vera juice

Shake quickly in a jar and drink. Start with one drink in the a.m. Be certain to drink lots of water during this cleanse. If bowel movements are daily and seem to be moving well, increase to two drinks per day (a.m. and p.m.). As you progress through the cleansing process, you may add more drinks throughout the day, eventually making these drinks your total meal replacements (for a few days). This cleanse is talked about in the Prescription for Nutritional Health by Balch & Balch (see Colon Cleansing) and in the book Cleanse and Purify Thyself by Rich Anderson.

THE APPLE CLEANSING DIET

Easy three or four day "apple cleanse" that helps improve assimilation and elimination for anyone regardless of whether they're in relatively good shape or needing to launch into a more vigorous therapeutic program.

By Margaret Grady, Dept. of Education, A.R.E. Clinic

Most people are toxic to some degree, and we have found that a good cleansing routine with the apple-diet regimen is the first step toward improving assimilation and elimination for anyone. It is good for the liver, the gallbladder, and the colon.

If one is reasonably well, the detoxification will bring about a feeling of well-being and provide inexpensive and effective insurance against disease.

If one is not well, the apple-cleansing regimen is an excellent beginning of a therapeutic program.

The cleansing apple diet is recommended for any case where toxicity could be a cause or contributing factor to such problems as headache, debilitation, neuritis, arthritis, constipation, incoordination of assimilation and elimination, subluxations, anemia, stroke, pinworms, etc.

Check with your doctor to see if there are any contraindications before you begin this cleansing diet.

Apples Only

For three or four days, eat nothing but raw early-ripening apples, like Jonathans, red or yellow Delicious, Oregon Reds, Arkansas Black, or Sheep Nose. You may prefer organically-grown apples. You should try to eat at least six apples each day.

Olive Oil

Cayce recommended that at the end of the third day of the Apple Diet, you should drink down about 2 oz. of olive oil.

Supplemental Treatments

On the first or second day of the diet, it would be a good idea to have a colonic if you can.

During the diet, it would also be a good idea to wear a castor oil pack overnight. Also, steam cabinet treatments, exercise, and drinking lots of water are all helpful in flushing out the toxins that are being released. You don’t want to reabsorb them!

What to Drink

Apples have a lot of fiber and will absorb water... so be sure to drink plenty of water!

You may drink some coffee if you desire, but do not put milk, cream or sugar in it.                                                                                                                Copied from the A.R.E. Clinic website: www.areclinic.org

The MASTER CLEANSER by Stanley Burroughs (orig.)

2 Tablespoons fresh squeezed lemon juice                                                        2 Tablespoons Grade B maple syrup                                                             1/10 teaspoon cayenne pepper                                                                           8 oz. water  

This cleanse is to be done for a minimum of 10 days, maximum of 40 days – or until your tongue is clear of releasing toxins (coated with white scum). You will need from 6 – 12 of these drinks per day to keep your hunger satisfied. Also included as part of this cleanse is the use of the Salt Water Flushes (using Celtic Sea Salt) each morning and drinking an herbal stimulant tea (Smooth Move or Get Regular) each night to promote colon cleansing. Please refer to the latest book on this topic by Peter Glickman (Lose Weight, Have More Energy, & Be Happier in 10 Days) for additional information in the form of FAQs. This book is for sale at my office.  Also, visit Peter's website: www.themastercleanse.com

LIVER-GALL BLADDER FLUSHES  

                                                                                                                       The liver-gall bladder flush is a non-surgical method to help remove gallstones. It is not a substitute for surgery, but may help avoid the need for gallbladder surgery. It is also not a substitute for a complete healing program to restore normal activity of the liver and gall bladder.

It may help at the beginning of a nutritional program or if one is having gall bladder problems. Generally there are no complications or damage from this procedure, although occasionally someone remains nauseated for several weeks.

The flush is a highly important self-treatment. When the liver works well, the whole body usually functions well. If there seems to be a large number of stones in the stool (light to dark green in color), the liver flush should be repeated in 2 - 3 weeks until very few stones are expelled. Gallstones form when there is too much fat in the diet.

Many authors have slight variations on the following recipe. Check the internet for additional information.  I have listed the one that works best for me and several of my clients.  The following recipe is from The Amazing Gallbladder & Liver Cleanse by Andreas Moritz.  The book is packed with information about the liver and its function, plus additional tips leading to a healthy body! Note: my summary here is not meant to be the entire amount of information needed for you to do a liver/gallbladder flush.  Please refer to the book for full information.

1) Drink 1 quart of apple juice (organic, unpasteurized) for each of 6 days, restricting dairy, meat, fats from your diet. No vitamins. Use malic acid if you are unable to drink this amount of apple juice (e.g., if you are diabetic).  The malic acid in the apple juice softens the stones, so do not bypass this step.

2) On day 6, quit eating at 2 p.m. The author suggests a colonic on this day to clean out the colon prior to the Epsom Salts flush. Drink Epsom Salts in water at 6 p.m. and 8 p.m. Drink 1/2 cup olive oil with 2/3 cup citrus juice at 10 p.m. Sit in bed quietly and/or meditatively for 20 minutes prior to lying down to sleep.

3) On day 7, “cleanse day”, drink more Epsom Salts in water at 6 a.m. and 8 a.m. You will flush stones from about 10 a.m. till noontime.

4) Eat fruit or lightly at noon, back to regular food at evening meal.

5) Green stones are from the liver; tan/sandy releases are from the gallbladder.

6) The author suggests a colonic after the flush to remove toxic stones that might be reabsorbed.  This might be best on days 1 or 2 following the flush.

7) Continue these flushes about every 3 weeks until the number of stones released is significantly reduced.  Maintenance cleanses should be continued twice a year.

COFFEE ENEMAS / ENEMAS

The major benefit of the coffee enema is to enhance elimination of toxins through the liver, as they increase bile output. Increased bile flow also alkalinizes the small intestine and promotes improved digestion. Coffee also acts as an astringent in the large intestine, helping clean the colon walls.

A common contributor to ill health is the production and absorption of toxins within the small and large intestines. If food is not digested properly, sugars ferment and proteins putrefies or rots. Both processes generate toxic chemicals which are then absorbed into the liver. The coffee enema enhances digestion by increasing bile flow and also removes toxins in the large intestine so they will not be absorbed. Most people with health complaints suffer from impaired digestion and production of toxic substances in the intestines.

One enema per day is usually suggested to assist detoxification or to enhance liver activity. Two enemas daily may be taken during a healing reaction, if needed. For those who are very ill, several a day are best (up to 6 times a day). Many people have continued to take them for a number of years without problems.

The best time to take the enema is after a normal bowel movement. You may also wish to empty the bowel with a couple of quick water enemas prior to using the coffee, which you will be asked to “hold”. Coffee enemas taken in the evening may interfere with sleep.

Coffee enemas usually consist of a quart of water, but that may be difficult to retain. A coffee implant usually consists of 2 – 3 cups of liquid.

Materials:

2 quart enema bag with a clamp

Regular coffee – non-instant and not decaffeinated. Organically grown coffee is best. Several places on the internet sell coffee specifically roasted for coffee enemas.  See www.sawilsons.com and www.optimalhealthnetwork.com

Preparation of coffee (two methods, the first is best):

1) Place 2 – 3 cups of purified water and 2 to 3 tablespoons of coffee in a saucepan and bring to a boil (or use a coffee maker). Let boil a few minutes, then steep for 10 – 15 minutes.  Turn off the heat and allow it to cool. One or two ice cubes may be added to speed the cooling process. Make a larger quantity if you plan several enemas. Store in a glass jar in the refrigerator.  Wait for the coffee to get comfortable to touch. Strain the liquid through a fine strainer or an unbleached coffee filter paper.  Use up to 1 cup of brewed coffee mixed with 1 quart of purified water in a clean enema bag. Screw on the top of the enema bag.

2) Place 1 cup of ground coffee in a container with 2 cups of water. Stir the mixture thoroughly and allow it to soak overnight. In the morning, filter the liquid through an unbleached coffee filter paper or a fine strainer. Place in a jar for storage in the refrigerator. Pour 2 cups of purified water into the enema bag. Add 2 – 3 tablespoons of the coffee liquid from the jar.

The Enema:

Use the thin enema tip, remove air from the hosing, and a small amount of lubrication. Find enema bags at www.enemabag.com or www.enemakit.com or my office.

Lie on one’s back on a towel (on the bathroom floor or in the bath tub). Hang the bag about 1 foot above your abdomen. Insert the tip gently and slowly. Open clamp and allow the water to flow in. When all the liquid is inside, the bag will become flat. Close the clamp. You can leave the tube inserted, or remove it slowly. Retain the enema for 15 minutes. Remain lying on the floor or in the tub.

After 15 minutes or so, go to the toilet and release the coffee/water. It is okay if some water remains inside. If water remains inside often, you are dehydrated. Wash the enema bag and tube thoroughly with soap and water.

Hints:

1) If possible, do the coffee enema after a bowel movement to make it easier to retain the coffee. If this is not possible, take one or two plain water enemas first to clean out the colon.

2) If intestinal gas is a problem, some exercise before the enema may eliminate the gas.

3) It is not essential but is helpful if the water fills the entire colon. You can assist by first lying on your right side for 5 minutes, then on your back for 5 minutes, and then on your left side for 5 minutes.

4) If water will not flow around the entire colon, you may gently massage your abdomen.

5) If the enema makes you jittery, reduce the amount of coffee.

6) The enema may lower your blood sugar. If so, eat something just before or after taking the enema.

7) If you have trouble holding the enema, here are some suggestions: 

·         Be patient. Practice makes perfect.

·         The water may be too hot or too cold.

·         It may help to place a small pillow or rolled up towel under your buttocks so the water flows downhill into your colon.

·         If trouble continues, try reducing the amount of coffee or add 2 tablespoons of blackstrap molasses to the water.

·         At bedtime, do one of the following: Take 1/3 cup of olive oil followed by some lemon or other juice if the taste is objectionable; take 1/3 cup of olive oil blended with 1/3 cup of orange, grapefruit or diluted lemon juice; take 4 tablespoons of olive oil followed by 1 tablespoon of fruit juice every 15 minutes until one has taken 1/3 cup of olive oil. If nausea occurs during this procedure, it indicates stimulation of the gallbladder. Finish the procedure. If vomiting occurs, just continue and do not add more than the planned amount of olive oil. 

Sample Cleanse Plan

Starting ASAP:

1. Drink plenty of water (1/2 your body weight in oz. of water); organic herb teas are fine, but not a replacement for good water (spring, reverse osmosis, etc.).

2. Try to stop coffee & black tea during any cleansing period so as to limit toxin input.  

3. BUY an herbal cleanse product (suggest: First Cleanse from ReNew Life, if this is your first time cleansing).  It is a 15-day mild regimen for those who haven’t cleansed previously.  Part I is loaded with herbs to support your body health. Part II has flaxseed meal, Triphala, and Slippery Elm Bark to promote bowel movements.  Again, plan on drinking plenty of water while using it. 

4. Try to eat mostly vegetarian (as much organic as you can).  Cayce suggested raw at lunchtime and steamed at dinnertime.  Choose mostly salads, soups, steamed vegetables, beans, whole grains, and fruits, things you know you can digest easily.  Avoid dairy and wheat, if possible. 

 5. As you cleanse your body, you will want to supplement daily with a good multi-vitamin and probiotic.  I sell & use a probiotic called Daily-Dophilus - $25.  (Whole Foods has it, too, for $30). I like it because it has a morning and evening component, is shelf stable (easy for travel), and is helpful with morning bowel movements. I think it is always good to build up the good bacteria in the gut even as you are cleaning it out. 

Things to consider doing in the upcoming weeks:

1. Reduce stress with simple meditation (even 15 minutes can make a big difference) or deep, rhythmic breathing (get oxygen), and/or exercise

2. Have fun (e.g., a beach trip, lunch with a friend, spend time on a hobby, etc.)

3. “Cleansing” your mind can dramatically affect your intestinal health, that is, take a break from TV, radio, newsprint, and even your computer.

4. For adrenal support, especially when it is challenged, The Purification Plan book suggests Ginseng of 200 – 500 mg. daily.

What to do during the cleansing period:

1. Drink plenty of water, distilled water is best (during times of detoxing only)

2. Reduce stress with a massage, daily exercise that makes you sweat (sweating releases toxins through the skin, our biggest organ of elimination!), and/or meditation

3. Plan on a colonic to start off your “cleanse” time and one at the end, too (avoid beans and gas-forming vegetables prior to each colonic). Your most challenging days may be days 2 & 3, so it’s good to flush out the ‘released toxins’ so you can feel better about keeping up the cleansing. If you cannot do a colonic or two, plan on doing some water enemas during the week (I have these in my office for $30).  See my website for enema instructions: www.yourhealthycolon.com

4. Do a series of castor oil packs – 3 days in a row, 1 hour each day. It softens the bowel matter, assists the liver in detoxing, and is very restful/restorative.

4. Try to eat entirely vegetarian (organic, of course). Choose from salads (raw vegetables), soups, steamed vegetables, beans, whole grains, and fruits.  Avoid dairy and wheat.

Things to carry over into your daily life after the cleanse:

1. Eat well, organic and fresh is always best, frozen is second-best, and canned is least (except tomatoes, per Cayce).  Eating well pays dividends with better health and reduced doctor/hospital bills.  Avoid fast foods, packaged foods, and additives (why add toxins back to your body?)!

2. Water is your best friend for healthy colon function. Get the best water you can (use spring water, reverse osmosis, filtered, etc.)  Absolutely NO TAP water.

3. Try to use a fiber-rich addition to your daily routine – flaxseed meal is the best, as it has the insoluble and soluble fibers and flaxseed oil. I like golden flaxseed meal as it has a nutty flavor. Suggested use is 1 Tablespoon with 8 oz. of water – morning is a good time to take fiber, drink lots of water during the day; over a few days’ time, work your way up to 3 times per day. BUT, don’t increase fiber unless you are having healthy bowel movements. Alternative fiber sources are oatmeal, steel cut oats, wheat bran, oat bran, psyllium, etc.

4. Use Smooth Move (Traditional Medicinals) or Get Regular (Yogi) stimulant laxative tea (steep 15 minutes) if you need to stimulate a bowel movement.

5. Edgar Cayce suggested that olive oil was the best laxative.  Take 1 – 2 tablespoons at bedtime (on an empty stomach). (Use a squirt of lemon juice on top the oil if it is hard for you to swallow.) Immediately lie on your right side for about 15 minutes so it can leave your stomach quickly and get into your intestines to do its work of lubricating, softening bowel matter, etc..

6. Take time to be good to yourself…meditate, say “no” to additional projects, get plenty of rest, etc.

DIETARY FIBER 

Dietary fiber is another word for plant roughage – the part of beans, grains, vegetables, and fruits that resists digestion. Despite the fact that it is non-nutritious, it serves many vital functions in the body:

A) Fiber readily absorbs water, so it helps to form the bulk required to keep us regular by moving the intestinal contents along. 

B) The liver is the beginning of our “waste disposal” system.  It identifies the things that your body figures it is better off without (e.g., toxins, cholesterol, medications, and waste hormones), and sends them through the bile duct to the intestines. Fiber soaks up these chemicals and carries them out with the wastes. When no fiber is present (as when eating meat, fish, eggs, sugar, fat, or dairy products) these toxins end up being reabsorbed back into our bloodstream, resulting in auto-intoxication.

C) Fiber may reduce your risk of colon cancer, constipation, hemorrhoids, obesity, and many other disorders. 

D) Fiber helps to lower the blood cholesterol level and to stabilize blood sugar levels.

There are 7 basic classifications of fiber: bran, cellulose, hemicellulose, gum, lignin, mucilages, and pectin.  Each form has it own function.  It is best to rotate among several different supplemental fiber sources.  (See below for definitions copied from the Prescription for Nutritional Healing by Balch & Balch). 

Fiber comes in two forms (you want to get both kinds; some foods contain both types):

Soluble Fiber is the kind that dissolves in water; forms a thick gel-like substance that absorbs water in the intestinal tract. Soluble fiber is found in pectins, lignins, gums, and mucilages. Examples: oatmeal, oat bran, psyllium, beans, barley, most fruit, onions, and several other foods.  Soluble fiber is especially known for its ability to control cholesterol levels.

Insoluble Fiber does not dissolve in water and has the ability to pass through the intestines intact and virtually unchanged. Insoluble fiber is primarily composed of cellulose, hemicellulose, and bran.  It is found in wheat, rice, and many other grains.   Insoluble fiber is especially helpful for keeping the intestinal contents moving along (transit time, see below) and preventing constipation and hemorrhoids. 

With a high-fiber diet, cholesterol, fats, and toxins are excreted from the body at a faster pace.  The theory is that the less time toxins and carcinogenic substances remain in the bowel, the chances of them causing problems are greatly reduced. 

An average American gets only 10 – 15 grams of fiber per day.  As a result, the constipated public is supplementing its diet with advertised bulking laxatives, while continuing to eat refined, low-fiber foods! A sensible and easily reached goal is 35 - 40 grams of fiber per day.  Increase fiber intake gradually so your digestive tract can get used to the change. Every 10-gram increase in daily fiber intake lowers the risk of heart attack by 30%. Flaxseed meal (or ground flaxseed) is an excellent fiber choice because it has a more ideal soluble to insoluble fiber ratio.

Consuming excessive amounts of fiber may decrease the absorption of zinc, iron, magnesium, and calcium. 

Take supplemental fiber separately from other medications or supplements, as it can lessen their strength and effectiveness.

“Transit time” should ideally be 12 – 24 hours.  If one is experiencing longer transits, add more dietary fiber to your day and increase your water intake.

Move toward 35 – 40 grams of fiber per day!!!

            Quick Fiber Check:

·         Beans: for each ½ cup beans or lentils = 7. 1 cup soymilk or ½ cup tofu = 3. Beans are the fiber champion.

·         Vegetables: for each ½ cup vegetables = 4, with the exception of lettuce (1 cup = 2).  A potato with skin = 4; without skin = 2. Raw, shredded beet is one of the best eliminators we have (due to fiber), and it stimulates the flow of bile from the liver and gallbladder into the intestinal tract.

·         Fruit: each medium fruit = 3. 1 cup fruit juice = 1. Berries with seeds (blackberries, raspberries, etc.) are the best!

·         Grains: for each piece white bread/bagel, or caramel colored bread = 1. Whole grain bread = 2. 1 cup cooked pasta = 2. 1 cup white rice = 1; brown rice = 2.  1 cup cooked oatmeal = 4. Typical ready to eat cereal = 3; highly processed and colored cereals = 1; bran cereals = 8. Steel cut oats (low glycemic index), oatmeal, and bran cereals are the winners here!

·         Meat, poultry, or fish = 0. Animal products contain no fiber.

·         Eggs or dairy products = 0. Animal products contain no Fiber.

·         Sodas, water = 0

Note: a diet high in starch, fat, and meat creates a highly acidic condition.  Fruits and vegetables are mostly alkaline.  Remember, we want the diet to be 80% alkaline-forming foods, and 20% acid-forming foods. 

FATS & OILS

Do we need them?

How much?

  • We get too many omega 6s and not enough omega-3s; probably a result of too many processed foods (they provide roughly 30 times more omega-6s than omega-3s). 

  • Various authors have differing opinions – 10 – 40% of our dietary intake can be fats.

    • Essential Fatty Acids (EFAs) – those we cannot make and must obtain from foods – linoleic acid (omega-6 form) and alpha-linolenic acid (omega-3 form)

    • Omega-3 fatty acids – associated with reduced inflammation and increased heart health; DHA and EPA; keeps brain cell walls pliable for reception and transmission of stimuli; cold-water fish like tuna, salmon, mackerel, herring, and sardines; canola oil, walnuts, flaxseeds, leafy green vegetables, and omega-3-enriched eggs.

    • Omega-6 fatty acids – most refined cooking oils (corn, safflower, soy, and peanut oil); processed foods (salad dressings); one of which is GLA (behaves like an omega-3); GLA extracted from evening primrose, black currant, or borage seeds.

    • Omega-9 fatty acids – Oleic acid is in this family; found in olive oil (75%); helps keep our arteries flexible, reducing the risk of heart disease.

    • Saturated fats – harden or are solid at room temperature; necessary for calcium to be effectively incorporated into bones; promotes healthy immune systems because of their anti-microbial properties; sources are eggs, coconut oil, and meat.

    • Trans-fatty acids - makes fat more stable; the artificial transformation is fine for extending the shelf life of products containing fats, but it is harmful to your health and is “hidden” in many processed foods; trans-fats are unsaturated, but they behave like saturated fats and are associated with all the harmful effects of the saturated fats; shown to increase LDL and decrease HDL; interfere with the detoxification system in the liver and affect essential fatty acid metabolism

    • Hydrogenation – a process of creating unnatural sources of saturated fat by adding hydrogen atoms to the carbon atoms in the fat; a chemical process that uses aluminum; fatty acid fragments and other altered molecules may be produced, some of which may be toxic.

      • Butter & solid shortening – saturated fats

      • Olive Oil – Much of olive oil’s benefits come from its fatty-acid composition (other components besides the essential fatty acids).  It contains the highest proportion of monounsaturated fat of all vegetable oils, oleic acid (a member of the omega-9 family). Oleic acid increases the incorporation of omega-3 fatty acids into cell membranes, thus maintaining fluidity and function of this cell structure.  It is rich in vitamins E and K and iron, as well as squalene, a potent antioxidant.  Olive Oil may also make LDL cholesterol more resistant to oxidation. Olive oil contains substances that have healing and anti-inflammatory effects. It is categorized by taste, color, and amount of free oleic acid (the less acid present, as in the ‘first cold pressing’, the better the flavor, and the higher the grade of oil). The higher grade corresponds to more beneficial health properties, because it indicates less processing.  Keeps for up to 2 years stored in a tightly sealed container away from light and heat. Extra-virgin and virgin oils are not recommended for frying.

      • Coconut Oil – A unique type of oil with numerous health benefits (lowers heart disease risk, aids weight loss, boosts immunity, may have antibacterial and antiviral effects, and more). The majority of coconut oil’s saturated fats (64%) are medium-chain fatty acids, which appear to increase the body’s metabolic rate, burning fat and improving the ratio of lean to fatty tissue. The body converts the medium-chain fatty acids in coconut oil into energy instead of being squirreled away like other fats. Sold as “virgin” and RBD (refined, bleached and deodorized). Stable product – needs no refrigeration; stays fresh for several years. May receive health benefits by taking 2 – 4 tablespoons per day.

      • Vegetable Oils – sunflower, safflower, sesame, canola

      • Peanut Oil – monounsaturated oil; high flash point, so good for stir-frying.

      • Hemp Oil – When shelled, the seed contains approx. 33% protein, 44% fat (about 10% of which is saturated), and 12 % fiber. The ratio and composition of essential fatty acids (EFAs) in hemp seed is as close to ideal as the plant kingdom gets.  Hemp oil offers the omega-3 and omega-6 EFAs in the 1:3 ratio considered optimum by nutrition scientists.  The profile of EFAs in hemp makes it a good fish alternative for vegetarians and people concerned with mercury pollution. 

      • Flax Oil – provides omega 3 (>50%), omega-6, and omega-9 (each about 15%)

      • Wheat Germ Oil – provides Vitamin E and is a potent source of energy

      • Fish Oil – High-quality protein minus the saturated fat; Oil rich in omega-3s; can be contaminated with mercury, so look for a product that has been molecularly distilled to remove impurities.

        Fats fuel your body; fat is one of the nutrients required for life and health, along with proteins, carbohydrates, vitamins, minerals, and water.
      • Fat is a ‘lipid’ that is solid at room temperature; oil is a ‘lipid’ that is liquid at room temperature.

      • The building blocks of fats and oils are called fatty acids; “fatty” refers to one end of the molecule that does not dissolve in water, while “acid” refers to the other end of the molecule that does dissolve in water.

      • The saturated fats most Americans eat, found in meat, eggs, milk, and other foods, are composed of long-chain fatty acids; a diet high in saturated fat stimulates the liver to make “bad” low-density lipoprotein (LDL) cholesterol.
      • DHA is necessary for brain and vision development in fetuses and babies   

      Categories of Oils (see descriptions below in New Food Pyramid subject)

      ·         Monounsaturated – olive, canola, peanut, almond, pistachio, pecan, hazelnut, cashew, macadamia, and avocado oils

      ·         Polyunsaturated – corn, soy, sesame, sunflower, and safflower oils

      ·         Saturated – butter, shortening, lard, palm, palm kernel, and coconut oils

      Which to choose?       

      Best buy for your dollar - extra virgin olive oil

      Best Tips:

      A long-standing remedy for chronic constipation is 2 Tablespoons of olive oil taken in the morning on an empty stomach. Edgar Cayce said that olive oil is the best laxative, and suggested taking 1 Tablespoon at bedtime (i.e., on an empty stomach) (may be increased to 2 T.).

      Minimize both butter and margarine  

      Cook with olive oil (not extra-virgin), coconut oil, and/or canola oil and avoid deep-fried food!

NEW FOOD PYRAMID 

WHY THE CHANGE / UPDATE? Compared to 1992 Food Guide Pyramid, which had horizontal bars: It appeared to have too many carbohydrates at the base (people didn’t read this as being “whole” grains), it had meat at the top (which made it look like a priority, rather than a smaller part of the diet), etc.

UPDATED VERSION – Can be implemented in stages; They are specific, not ‘one-size-fits-all’; suggests total amounts rather than the nebulous term “servings”; you can tell the influence of politics and the strong lobbying groups in D.C. by looking at the naming convention  

WEBSITE – www.mypyramid.gov Science-based advice on food and physical activity choices for health (80 pages total). 

  • Has a “tracker” so you can put in your age, sex, and physical activity level and it will give you a diet by caloric intake. 

  • Has a Tips & Resources section, e.g., Tips for Eating Healthy when Eating Out and Tips for Vegetarian Diets, and Tips for Mixed Dishes

  • Detailed information for Grains, Vegetables, Fruits, Milk, Meats & Beans, Oils, Discretionary Calories (more foods from any food group, higher calorie forms of foods, fats, sweeteners, misc.), and Physical Activity.

  • Further detail under each section:

    • What foods are in the this group?

    • How many of these foods are needed daily (or weekly)? (children, girls, boys, women, and men)

    • What counts as an ounce (or a cup) equivalent of this food?

    • Why is it important to eat this food? (health benefits and nutrients)

    • Tips for making wise choices from this food group

SUMMARIZATION:

Fruits – important sources of many nutrients, including potassium, dietary fiber, Vitamin C, and folic acid; naturally low in fat, sodium, and calories

Vegetables – choose a variety each day – dark green, orange, starchy, dried beans & peas, and others; naturally low in fat and calories

Grains – choose whole grains for at least half of your daily intake; refining removes bran & germ, dietary fiber, iron, and many B vitamins

Milk/Yogurt/Cheese – choose fat-free or low-fat; provides calcium, potassium and Vitamin D; Note: Calcium also available in some leafy greens, some dried beans, soybeans and other soy products, and canned fish.

Meats, Beans, Eggs, Nuts, and Seeds – meat choices should be lean or low-fat; cholesterol is only found in foods from animal sources; fish, nuts, and seeds contain healthy oils, monounsaturated fatty-acids (MUFAs) and polyunsaturated fatty-acids (PUFAs); some of the PUFAs are essential for health – the body cannot create them from other fats; fish such as salmon, trout, and herring are high in a type of PUFA called “omega-3 fatty acids”.

Fats – Oils are fats that are liquid at room temperature; Solid Fats are fats that are solid at room temperature; Choose Mono- or Poly-Unsaturated fats (fish, nuts, and vegetable oils), as they do not raise LDL cholesterol levels in the blood; limit Saturated Fats and Trans-Fats (amounts of trans-fats is required on labels)

Discretionary Calories – solid fats, added sugars; alcohol, or more food from any food group; limit sodium intake, but get lots of potassium

Physical Activity – This refers to movement of the body that uses energy; a key element in living a longer, healthier, happier life; find your balance between food and physical activity; as people age, their metabolism slows, so maintaining energy balance requires moving more and eating less.  

Concerns Regarding This Pyramid:

  • Too confusing and laborious to use.

  • The ‘3 cups of milk daily’ seems to show up for all age ranges and sexes (except children, who should have 2 cups of milk daily) – Dairy is hidden in so many foods, and is the cause of food allergies, chronic digestive problems, excess mucus, skin problems, and arthritis pain and swelling. Other sources of calcium are sardines, vegetables, and almonds.

  • Dairy isn’t the only source for Calcium (try bok choy, turnip greens, mustard greens, broccoli, almonds, sesame seeds, tofu, legumes, figs, and amaranth).

  • Potassium intake should be encouraged, as it regulates blood pressure, heart function, fluid levels, and skin quality; may also reduce the risk of developing kidney stones and may help to decrease bone loss; Found in lean meats, citrus, melons, dried fruits, kiwi, peanuts, potatoes, bananas, and many other foods

  • Sodium intake should be reduced (suggestion: use a sea salt that has all 84 minerals and elements that exactly match our body; see Salt subject below)

  • No supplement information (a multivitamin recommended daily)

  • Not enough sugar information (naturally occurring vs. added sugars and sugar substitutes)

  • Competing pyramids:

Mediterranean Diet pyramid-see www.womensheart.org (Exercise & Nutrition, Mediterranean Diet)

HarvardSchool of Public Health’s Healthy Eating pyramid - see www.hsph.harvard.edu/nutritionsource/what-should-you-eat/pyramid-full-story/

University of Michigan Integrative Medicine’s Healing Foods pyramid -   see www.med.umich.edu/umim/clinical/pyramid/index.htm

Diabetes pyramid – see www.diabetes.org/food-nutrition-lifestyle/nutrition/meal-planning/diabetes-food-pyramid.jsp

TIPS:

 

  • Choose organic; buy fresh and in-season

  • Frequent the Farmer’s Markets, or buy from a CSA (community supported agriculture) farm

  • Become a label reader

  • Change a little at a time, build a strong base

  • Drink lots of water

  • Avoid packaged or processed foods – most sodium in the food supply comes from packaged foods; foods with less than 140 mg. sodium per serving can be labeled as “low sodium” foods.

  • Choose physical activities that you enjoy and can do regularly – keep it interesting by trying something different on alternate days.

 

SALT

Just what is Salt?  The crystalline structure of salt is cubic in form.  The light/heat energy of the sun which dehydrated the primal ocean is stored in the salt’s crystalline grid as potential energy.  By adding water, the energy the crystal holds can be liberated.  In this process, the elements within the salt crystal are ionized, allowing them to penetrate the body’s cells. 

Common table salt is so refined that it only contains two mineral elements, Sodium and Chloride (NaCl); Sea salt and other unrefined salts have 82 additional mineral elements (24 of these elements are essential for life). French salts (Celtic) have higher concentrations of minerals.   

Modern salt has little relationship to the salt that had such value in ancient times (used in trading). In fact, the word ‘salary’ is derived from the word ‘salt’. The U. S. government requires that salt sold for table use in the U.S. contain at least 97.5% pure salt (do you suppose they mean sodium chloride?). 

Why do we need salt? The chemical and mineral composition of our blood and saline fluids has an amazing similarity to sea water.  We will die without salt (and the 24 essential elements) and water.  Dietary deficiencies of salt (body loses ions) lead to nervous disorders, brain damage, muscle damage, or illness.

In your body, salt is called electrolytes (electrically charged particles). Sodium helps maintain the balance of electrolytes, the level of fluids (the right amount of water inside your cells, outside your cells, and in your blood), and the electrical conductivity of tissues. Salt should not be used just to add flavor to our food, but for its vibration pattern, which is similar to our body!

The average male’s body contains about 75,000 milligrams of sodium, the equivalent of 11 tablespoons of salt.

As you age, your sensitivity to sodium increases, as does blood pressure and the associated risks of stroke, heart and kidney disease.  To reduce your risk of developing high blood pressure, you should not only eat a low sodium diet but also boost your intake of calcium, magnesium, and potassium, three minerals that help counter the negative affects of sodium. 

How much? One teaspoon of salt has 2,000 milligrams of sodium. The US Dietary Guideline recommends no more than 2,300 milligrams of sodium per day (1,500 if you have high blood pressure).  Most Americans easily consume 3,000 to 5,000 milligrams of sodium daily, mostly via processed foods, spaghetti/tomato sauces, cold cereal, bread, cheese, eggs, and yogurt.

But, the ‘refined salt’ being consumed is not being properly absorbed in our bodies, and is thus, harmful to our health.  Natural salt (unrefined) can be consumed in any amount….excess unrefined salt will simply pass out of our bodies.  

Are we addicted to it? Sodium enhances food’s flavor and helps prevent food spoilage.

The connection to high blood pressure: The body has an amazing ability to maintain a stable sodium balance.  Blood pressure rises if you are salt-sensitive and over-consume sodium (your body will retain the salt rather than getting rid of it via urine or sweat).

The body recognizes table salt (refined) as an aggressive cellular poison, an unnatural substance, tries to ionize it (to neutralize it) using water taken from our cells, and wants to eliminate it as quickly as possible in order to protect itself.  This causes a constant overburden on our organs of excretion.

Instead of simply subtracting salty foods from our diets, you should also:

  • Consume extra fruits, vegetables, and lowfat dairy foods for potassium, magnesium, and calcium

  • Exercise and lose weight, if you have weight to lose

  • Limit your intake of alcohol and fatty meats

  • Moderate your salt intake by eating less processed foods

  • Read labels before buying

Don’t forget the old recipe for brushing your teeth with salt and soda mixture – stimulates the glandular secretion of digestive enzymes in the mouth and helps to bring about the normal alkaline condition.  Make your own recipe, or try Ipsab tooth powder which also includes Prickly Ash Bark, often recommended by Edgar Cayce. 

Don’t forget about the salt which the skin will be ‘ingesting’ if using softened water in your home for showers. 

Salt Choices:

·         Common Table Salt, Iodized Table Salt, Kosher Salt – all are highly processed – bleached, essential minerals and trace elements removed (as impurities), leaving only sodium and chloride (97.5% sodium chloride + 2.5% additives/stabilizers to prevent water absorption and some iodine).

·         Sea Salt – make sure that it is not industrially processed and is not supplemented with additives to make it pour more easily; make sure it has all 84 elements in it; it may have more impurities depending on the water source.

·         Celtic Sea Salt – from the salt ponds in France, natural and unrefined (84% sodium chloride + 16% charged minerals); one source said it had 82 mineral elements; Contains natural lithium salts.

·         Kelp Salt – Edgar Cayce told one person that “the sea salt should be preferably used from the kelp rather than that from the sea water” (Reading 658-15); I haven’t found it available

·         Himalayan Sea Salt (Hunza salt) – contains all 84 elements of which the human body is comprised; created far from exposure to impurities (crystals formed from underground pressure)

·         Epsom Salt – magnesium sulfate; good for bowel movements, packs, baths; named for the mineral rich waters of Epsom, England; magnesium is a vital element in the body; most Americans are magnesium deficient; soaking (Epsom Salt bath) may be more effective than taking a nutritional supplement (magnesium); Sulfates are also readily absorbed – they stimulate the pancreas to generate digestive enzymes and are believed to help detoxify the body’s residue of medicines and environmental contaminants.

·         Eno Salt – Edgar Cayce recommended a teaspoonful in the morning’s water for a week (for constipation). (Edgar Cayce Reading 5197) Eno is a vegetable or fruit salts,”… and hence [the Eno is] active more upon the upper portion of the duodenum and through the upper portion of the jejunum in creating a great quantity of the lymph circulation.” (Edgar Cayce Reading 257-200)

·         Rochelle salts – a bluish-white crystalline salt; potassium sodium tartrate; a mild purgative mentioned in several Edgar Cayce readings; named for La Rochelle, France. 

Salt Substitutes – good or bad?

  • Vege-Sal – mentioned by Edgar Cayce as Veg-Sal or Nu-Veg-Sal – acts with the gastric juices of the stomach itself (Reading 404-2); vegetable mineral salt seasoning – blend of salt crystals combined with 14 fresh-dried leaf and root vegetables.

  • Spike – a special blend of 39 flavorful herbs, vegetables and non-irritating exotic spices with just the right amount of salt crystals.

  • NoSalt & NuSalt – Potassium Chloride (not sodium chloride) – has a slightly bitter taste; Consult physician before using a salt substitute with potassium chloride, as it can cause death if taken in sufficient amounts.

  • Flavor with garlic, onion, herbs, spices, vinegar, and low-salt soup broth. 

Tips:

 

      Adding salt to water will raise the temperature at which it boils and lower the temperature at which it freezes.

  • Though we need some salt in our diet, most Americans consume much more than necessary.  Too much salt (sodium chloride) can lead to high blood pressure.

  • Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food. 

  • Adding salt to bread dough controls the action of the yeast and improves the flavor.  Bread made without salt will have a coarser texture and a blander flavor than bread made with salt.  

  • Try sprinkling salt on citrus fruit, melons, tomatoes, and even wine to enhance flavor.

  • Adding a little salt balances the flavor of sweets like cakes, cookies, and candies.

  • Boiling eggs in salted water makes them easier to peel.

  • Adding a pinch of salt (preferably non-iodized) to cream or egg whites before they're whipped increases their volume and serves as a stabilizer.  

  • Salt is a mineral, so it can be stored indefinitely without going stale.  It won't taste any fresher if you grind it with a salt mill.

  • Salt has been used for millennia as a preservative for meats, fish, cheese, and other foods.  It works by absorbing moisture from the cells of bacteria and mold through osmosis, which kills them or leaves them unable to reproduce.

  • Salting slices of eggplants helps draw out the bitter juices. 

  • Sprinkling salt on meat before broiling or grilling it draws moisture from the center, making it browner on the outside, but less juicy on the inside.

  • Avoid losing the subtleties of the Celtic or Himalayan salts by adding them after the food is cooked (and slightly cooled). 

                     SUGARS and SWEETENERS

    Do we need sugars? Sugar is instant energy, requiring less digestive effort to provide glucose to feed the brain, power muscles, and maintain glycogen stores. 

    Sugar is a generic term used to identify simple carbohydrates, which includes monosaccharides (fructose, glucose, and galactose) and disaccharides (maltose and sucrose (white table sugar)).  The body breaks sucrose down into glucose and fructose. The body can maintain life with intravenous glucose, but not fructose (which may cause severe derangement of liver function).  Think of fructose as a “time-release” food, as it has to be converted to glucose in the liver. Glucose, on the other hand, is pumped across the intestinal wall directly to the blood stream. 

    How much? Sugar is concentrated calories; according to Cayce, use not too great a quantity of these (honey & beet sugar), but enough to make the gastric flows that are necessary as body-building in making the proper fermentation in the digestive activities. (Cayce reading 808-3) The fermentation forms acetic acid, carbonic acid, and alcohol – hence leads to an acid pH condition.  

    Glycemic Index (GI) – the faster any given food releases its sugars into the bloodstream, the higher its glycemic index. The GI is a useful tool toward a healthier diet, but it is not infallible.  By using the GI alone, one could be led to thinking a cup of white sugar is healthier than a baked potato! 

    Are we addicted to it? Sugar triggers the release of natural opiates within the brain. These naturally calming compounds stay on after the sugar is gone.  The opiate response makes you feel good, and also has a marked appetite-driving effect.  

    Though food additives are used in very small amounts, it is estimated that the average American consumes 5 lbs. per year.  If you include sugar, the most used additive, the number jumps to 135 lbs. per year. Sugar is routinely added to just about everything because it is a cheap filler, and it adds flavor.  Despite the many health disorders associated with sugar, the food industry promotes it as a pure, natural energy food. 

    When the body faces the challenge of handling sugar, it will store it as fat, mostly in low exercised areas at thighs, buttocks, and breasts. When these storage areas reach their absorption capacity, the fat deposits then move into such major organs as the heart and kidneys, causing them to deteriorate and under-function.

    Do not combine any of starches with any quantities of sweets. Sweets and certain starches produce a character of fermentation that is alcoholic that makes for excess of fatty portions for the body.  (Edgar Cayce Reading 1125-2) 

    The epidemic of obesity correlates with widespread use of noncaloric artificial sweeteners!  

    Sugar & Sweetener Choices:

    # gradually reduce or eliminate

    * avoid these like the plague

    • #White sugar (cane and beet) – 99% sucrose; Cayce preferred beet to cane sugar (perhaps because beets are high in zinc?); usually refined with the use of sulphuric acid; lacks vitamins, minerals and fiber

    • #Brown sugar – 96% sucrose

    • Date sugar – ground, dehydrated dates

    • High Fructose Corn Syrup – The body does not handle large amounts of fructose well (remember, it has to be converted to glucose in the liver)

    • Evaporated Cane Juice – boiled and extracted liquid of sugarcane stalks that is dried and crystallized naturally

    • #Turbinado – fresh cut cane with natural molasses remaining; steam-cleaned (not bleached), and filtered through activated carbon; about 96% sucrose

    • #Sucanat -  sugar cane natural; minimally processed (dehydrated & unbleached); 88% sucrose

    • #Corn Syrup – doesn’t crystallize and turn grainy; made from corn

    • Blackstrap Molasses – thick, dark syrup that remains after sugar crystals are removed during cane sugar refinement; 35% sucrose; rich in iron, calcium, B vitamins.

    • Sorghum Syrup – a molasses made from stalks of sweet sorghum plant

    • Maple Syrup/Sugar – sucrose; contains trace minerals plus measurable amounts of calcium and iron

    • Honey – use only raw, unfiltered, and unheated honey for its natural enzymes (some authors say to avoid raw!); know your source as it often has contaminants; natural antibiotic and antibacterial qualities; supplies small amounts of protein, vitamins, minerals, and enzymes; Cayce’s preferred sweetener was honey, particularly when taken with the edible honeycomb; never give to infants or very young children

    • Barley Malt Syrup – Sunspire brand; may have some hidden MSG

    • Rice Syrup – sweet brown rice or brown rice and koji; very sweet; usually found in amasake drinks

    • Yinnie Syrup – a variety of rice syrup

    • Fructooligosaccharides (FOS) – useful for Candida overgrowth patients as it supports the growth of beneficial bacteria

    • Raw agave nectar – low glycemic index; mineral-rich syrup from agave cactus; make sure you buy raw (not heated above 118 degrees)

    • Fruits (fructose) – raw, fresh or dried (soaked)

    • Young Coconuts (syrup) – nutritious, delicious, and easy to digest

    • Yacon syrup – from a root vegetable (So. America); mineral-rich raw syrup; Molasses-like taste; 30% FOS & low proportions of simple sugars; regulates intestinal flora, reduces constipation

    • Lo Han Fruit Extract – SlimSweet & SugarNot; no adverse effects, actually helps to stabilize blood sugar levels

    • Saccharin – Sweet ‘n Low (which has warning label on it)

    • *Aspartame – Equal, NutraSweet & Canderel; a neurotoxic substance that has been associated with numerous health problems; not to be used by people with phenylketonurics (PKU), as it contains phenylalanine

    • *Neotame – enhanced derivative of aspartame (no PKU warning); used in gum, baked goods, etc.

    • *Sucralose – Splenda; not natural; a chlorinated sucrose derivative, i.e., starts with sugar which is converted (using chlorine)

    • *Acesulfame-K – Sunette, Sweet & Safe, Sweet One   

    • Stevia (stevia rebaudiana) - several brands (dried whole leaf, powder, liquid extract); 200 – 300 times sweeter than sugar; alkaline pH; highest quality comes from Paraguay; low – zero glycemic index; no adverse effects, actually helps to stabilize blood sugar levels

    Beward of hidden sugars in your foods, by other names: 

    • # Dextrose, maltodextrin (in Splenda, Sweet ‘n Low, and Equal)

    WATER

    What to Drink, How Much, and Why? 

    The subject of proper water consumption is as wide as the ocean! 

    In General:

    • 75% of our body is water. It is necessary for many functions!

    • All too frequently, we tend to confuse thirst with hunger and instead of drinking water we eat, leading to weight gain.  Good rule of thumb is that if you wait until you are thirsty, you have waited too long.

    • Consuming plenty of quality water can slow the aging process.

    • Over 2,100 organic and inorganic contaminants have been identified in U.S. drinking water supplies since 1974. Out of those 2,100, some 190 have confirmed adverse health effects.  Two of the major contaminants are chlorine and sodium.  The EPA acknowledges that regular consumption of chlorinated surface water will increase the probability of cancer by 97% in one’s lifetime.

    • Two beneficial factors continue to stand out in studies published on the relationship between drinking water and cardiovascular mortality – water hardness and total dissolved solids. Hardness refers to the amount of calcium and magnesium (together known as calcium carbonate).  (Magnesium might be the more important of these two elements.)  The more of these two, the harder the water. Drinking hard water and water with higher total dissolved solids (TDS) (all minerals) results in less cardiovascular disease. Ideal hardness is approximately 170 parts per million. TDS is ideally around 300 parts per million.   

    • pH is more important with well water or municipal treatment systems

    • “…dietary therapy is superior to medicine, but water therapy is superior to diet therapy” (Dr. Zhi Y. Wang, cancer researcher in the field of skin carcinogenesis)

    What To Drink:

    Bottled water is classified by its source, by its mineral content, and/or by the type of treatment it has undergone.  Most states have no rules governing appropriate labeling, so some bottled water claims may be misleading or incorrect. Recent tests showed that over 1/3 of all bottled water brands in the U.S. failed to meet minimum tap water standards.

    • Steam-Distilled water – mentioned in 967 Edgar Cayce readings; use when fasting (short term only, as the absence of minerals makes such water act as a cleansing magnet by attracting unnecessary minerals in the bloodstream. BUT, don’t forget to replace the minerals through food intake or supplements.) More acidic.

    • Reverse Osmosis water – System forces pressurized water through a contamination-rejecting membrane. More acidic.

    • Demineralized or deionized – the electric charge of a molecule of water has been neutralized by the addition or removal of electrons (removes nitrates, calcium and magnesium, etc.)

    • Ion Exchange water – a method widely used in household (laundry detergents and water filters) to produce soft water; a reversible process.

    • Natural Spring water – mineral content of the water has not been altered from its source.

    • Mineral water – contains not less than 250 parts per million of TDS; be aware of which minerals are in the brand you drink – you could be doing yourself more harm than good.

    • Artesian water- Water from an artesian aquifer (a confined aquifer containing groundwater under pressure) that will flow upwards through a well (or other opening) without the need for pumping.

    What Should Your Drinking Water Contain?

    • Beneficial Minerals:  Magnesium, Calcium, and Total Dissolved Solids (TDS).

    What To Avoid Drinking:

    • Tap water (city) – contains chlorine, fluoride, pesticides, parasites, other chemicals, etc.  Watch for cloudiness, murkiness, foaming, floating particles, strange smells or tastes, etc.

    • Softened water - lack of or lower amounts of calcium and magnesium ions in water.  The “softening” process exchanged those ions for sodium and potassium ions.

    How Much:

    • Minimum of 6 – 8 eight ounce glasses of water each day (some say 8 – 10), or

    • One-half your body weight in ounces per day (e.g., 200 lb. person should drink 100 oz.)

    Additional Related Topics:

    • Prill water – water that is de-clustered (your need for water is reduced because you are getting maximum benefit of the water that you drink and it is going right into the cells)

    • Willard water – catalyst altered water (making nutrients more available to cells)

    • The Maggie

    • Use Lemon in your first water of the morning

    • Glyco-Thymoline in water to alkalinize the body

    • Concern for showers/baths, as skin & lungs absorb 2/3 of total body burden of volatile chemicals (other 1/3 by oral ingestion)

    • Water filters – are they really doing a good job? Whole House (one that backwashes regularly) vs. a drinking water dispenser.  Before purchasing a water treatment unit, contact NSF International or the Water Quality Association (both non-profit testing and certification organizations that verify manufacturers’ claims and certify that the materials used are nontoxic and structurally sound).  Rated manufacturers are Waterwise, Inc., EcoWater Systems and Rainsoft.

                 CASTOR OIL PACK INSTRUCTIONS

    Supplies needed for Castor Oil Pack:

    Wool flannel cloth (approx. 11 x 17, then doubled)

    Castor Oil (16 oz. or larger)

    Electric heating pad or hot water bottle

    Large sheet of plastic (to protect bedding below you)

    Smaller sheet of plastic to use on top of the castor oil pack

    Two bath towels to protect bedding below and above body

    Latex/vinyl gloves or paper towels (to wipe hands after handling pack)

    Castor Clean or baking soda, plus wash cloth

    Gallon freezer plastic bag (to store flannel pack between uses) 

    Instructions for Castor Oil Pack:

    1.  Launder your flannel prior to use.

    2. Unfold flannel and saturate with castor oil (use 1 cup or more) by quickly pouring oil onto the wool. Fold pack to usable size while continuing to pour on oil – should be at least 2 layers. Warm pack in microwave or by using the heating pad. (For future uses, add fresh castor oil only to the side that you will place next to your body.)

    3. Place large plastic on bed to protect bedding. Position saturated pack over abdomen (from mid-line to right side, high under breast to be on top of the liver) and cover with a piece of plastic and then the heating pad. Use towels to snug the pack against body.

    4. Turn heating pad to a setting the body tolerates. Warning! Do not fall asleep with the heating pad turned on. If you wish to sleep with the castor oil pack on, do not use the heating pad.

    5. Allow pack to remain for at least an hour (up to two hours). Suggestion: meditate, pray, read inspirational material, and think positive thoughts (of your liver) while using your pack.

    6. After the pack is removed, wipe off excess castor oil with paper towel, then cleanse the abdomen with Castor Clean or a solution of baking soda and warm water (1 teaspoonful to a pint) to neutralize the castor oil & avoid a rash.

    7. Put used pack in the plastic bag and store in the refrigerator to extend the life of the pack. Each pack is for a single user only and generally lasts for 6 months. Do not use pack or oil if they smell rancid.

    8. Use packs daily until results are obtained, or in a regular cycle such as 2 or 3 consecutive days a week (e.g., prior to a colonic). When doing a series of packs, take 2 teaspoons of olive oil nightly (or two tablespoons after the third night).