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  • The Role of Garlic and Glutathione in Deep Tissue Detoxification




    Garlic and Onions for Effective Deep Tissue Detox

    Taking a Look at Deep Tissue Detox: Glutathione, Garlic and Detoxification

    - by Dr. Ritamarie Loscalzo, MS, DC, CCN, DACBN

    Garlic is a useful adjunct to detoxification, because it conserves antioxidant levels, particularly glutathione, protects  against liver damage from acetaminophen, and can increase the intestinal activity levels of  detoxification enzymes (in particular quinine reductase and glutathione transferase) used by the body to eliminate toxins.

    Garlic protects your liver and heart from damage, and improves your ability to combat potentially fatal conditions like cancer and heart disease. Garlic may also help protect you from heavy-metal accumulation, smog and air pollution. It appears to be the sulfur compounds in garlic, especially allicin, that are most protective.

    Glutathione is one of the most important substances for detoxification.  It supports complex liver detoxification, like the kind we will be experiencing during the upcoming Deep Tissue Detoxification program. Because antioxidants get “used up” in the process of protecting you, exposure to toxic substances lowers glutathione levels.

    Read more »



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    Kale: The Most “Used to Be” Loved Green Veggie of All!




    - shared from Veraveg.org

    kale

    Go to any salad bar or fast sandwich place and chances are, if you’re going to see something green and leafy, it’s likely going to be iceberg lettuce.  Now, there’s nothing wrrrrong with iceberg lettuce, but if your goal is to add more greens and nutrition to your diet, you’re just not getting much vitamin or mineral bang for your buck.

    In fact, if you’re at that same salad bar, chances are, you’d be better off eating the fresh leafy garnish that the bowl of iceberg lettuce is sitting on because it’s likely kale!

    This dark leafy green comes in a variety of types, but they’re all packed with power and, comparatively, make iceberg lettuce seem about as  worthwhile as munching cardboard.  If you’re curious, just click the links to compare the nutritional value of 1 cup of iceberg lettuce compared to 1 cup of kale. Scroll through and compare the vitamins and minerals for each of these leafy greens!  You’ll see that kale is by far the winner.  You can also see how much more kale will do for you to reduce inflammation in your body.  It’s a fabulous leafy green to help with detoxification! (Speaking of which, keep reading and find out how you could win a free detox program!!)

    Yet, everywhere you look, it’s good old iceberg lettuce that people eat and recognize most often.  But did you know that kale, yes kale, used to be the green champion and choice of vegetables throughout Europe?

    So… what happened???  Read more »



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    Posted in Health & Beauty | 31 Comments »

    How to Have a Booger-Free Flu Season on Raw Food




    by Sarah Womer

    With flu season upon us compounded with the swine flu “threat” there’s

    something that’s not being talked about!
    A raw diet keeps you healthy even when others around you are sick!

    It’s true!
    Personally  speaking, from the moment I started eating a 100 percent raw diet,  something amazing happened: I stopped getting “colds”!  It doesn’t
    matter if you eat the “typical” raw diet with more fruit, nuts, and
    seeds than essential leafy greens or a diet with an abundance of leafy
    greens — as long as it is un-cooked, it is going to do so much protect
    your health!

    If you aren’t sure, let me tell you a personal story:
    It hadn’t been very long that I was eating raw– maybe 8 months —
    when my aunt brought over an organic vegan stew with gluten free
    noodles.  Well, I thought about it and had some.  It was vegan, it was
    essentially what I would have eaten anyway except it was cooked.  So
    was it really that bad?  Even though it never upset my system (and
    believe me, if it was bad to eat I would have instantly chucked it
    from my body willingly or not!) two days later I got a full-blown
    cold.
    GrippeI was congested, feverish, and fully sick.  You could call it detox, but it was transferred from my son’s friend to my son and then to me.  Generally, this doesn’t happen and worse case scenario I get a little bit of a raspy voice.  I took a day of fasting and some teas and then drank some green smoothies and instantly felt better.

    If this wasn’t a clear indication that eating raw was protecting my body from breaking down and helping me thrive in the mean time, I don’t know what is!

    But before I say that it was “raw food” that did the trick, let me reiterate and say that not only did raw food help me recover, it was  the dark leafy greens and green smoothies that really kept me healthy!

    And there is the key to staying free from sickness this “sick”  season — you don’t need any kind of shot but wheatgrass and any kind of medicine except for green smoothies!  As long as you are eating raw  foods and including at least one green smoothie in your diet every 1-2  days, you will be heads above the rest!

    This isn’t to scare you into eating raw but to motivate you to stick with it!  Sometimes it can be hard to be the only raw person in the house, in the community, or whatever your situation may be.  So if you hardly ever hear it, hear it now: YOU ARE DOING THE RIGHT THING; YOU  ARE MAKING THE RIGHT CHOICES. And your stick-to-it attitude will pay off great in the long-term!  :)

    ** Sarah Womer is one of our Blogging Beauties and her Bio can be found here: Meet The Blogging Beauties!

    ** We are not medical professionals so any advice offered is personal opinion and information only.



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    Moments in Thyme. . . Past Reflections




    By Joyce Wiatroski

    Saturday — a quick trip to the downtown library, a building crammed with knowledge and entertainment as well as a daytime refuge to many homeless souls. Then off to explore a new outdoor market.

    I love the city.
    Can’t imagine being away from the intoxicating smell of exhaust fumes, the cacophony of autos, sirens and church bells chiming the hour. After many a rainy Saturday, the sky is Florida blue, the sun shines benignly, tempered by a soft breeze and low humidity.

    Early April paradise!

    shopping1The produce the farmers parade looks pretty sad, but then the merchants don’t appear to be farmers. Wilted herbs, stunted red peppers nestled next to overgrown green cucumbers and giant, seed-filled zucchinis. Suddenly I’m surprised by perfect plump mushrooms bedded beside crisp, green snow peas. My mouth waters as I imagine the enticing aroma of the peas and mushrooms sautéing with sweet onions, grated ginger and a dash of roasted sesame oil. A few dollars change hands. Supper is solved.

    As I sit surveying the scene, my senses are pleasantly piqued with a wonderful mix of orchid candles and handmade patchouli soap. I suspect I will have to have some of each before I leave.

    Indulged myself! Hazelnut iced coffee and a warm fresh, buttery croissant lightly stuffed with caramelized onions and topped with poppy seeds. Probably 1,000 calories or more. Better walk an extra mile or two today.

    Live music across the way lifts the spirit. The fountains in the center of the square are bubbling up and a few adventurous children dart in and out. I wonder where I put the slides I took here a couple of years ago for a class assignment. Great candid shots of a group of kids from a foster home clowning around while cooling off in the fountains on a very hot, humid Sunday afternoon. Worth looking for.

    Lots of flowers and plants. Gorgeous orchids. Actually, the flowers and plants steal the show. It would be nice to have local, organic produce for sale. There are interesting artisanal breads and colorful ethnic salsas and a couple of coffee stands run by a mother and son with prices to put Starbucks to shame.

    Young and old, fat and thin, black and white. The yuppies, the guppies, and even the old mullets, swarm around the square competing for walking space with a group of foraging pigeons. Little red legs, iridescent green neck feathers and amber beady eyes pecking away at whatever crumbs they find upon the ground. I pull apart small pieces from the end of my croissant and toss them out to the avian crowd. They come from clear across the square for a few small morsels of bread, then rise en masse, as they leave for another crumb sighting, startling dozing seniors resting on the scattered benches.

    I reluctantly gather my things and prepare to leave, but not before I take one more turn around the square.

    Finding these notes from six years ago reminded me how easy it is to find pleasure in the little things in life regardless of social standing, finances or location. Whether living in a big city, medium-sized town, or tiny village; single, married, widowed, divorced, young or old. We need to get outside and enjoy the riches Mother Nature offers. Stroll in a park, hike in the woods, check listings for art festivals, outdoor fairs and craft shows. Soak up the beauty in life — it’s one of the healthiest things we can do for ourselves. Get some fresh air and sunshine.

    Breathe deeply, smile widely and continue to manifest . . .Thyme


    Like fine wine, women grow better with thyme.

    ** Joyce Wiatroski is the wit and wisdom found on foodiefumblings blog. You can watch for her contributions on the Diva blog on Tuesdays.



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    Angela’s Raw Food Kitchen: All About Cruciferous Vegetables!




    Edible plants in the family Brassicaceae (also called Cruciferae) are termed Cruciferous vegetables. .

    Researchers at the University of California, Berkeley, have recently discovered that 3,3′-Diindolylmethane in Brassica vegetables is a potent modulator of the innate immune response system with potent anti-viral, anti-bacterial and anti-cancer activity.

    Cruciferous vegetables contain antioxidants (particularly beta carotene and the compound sulforaphane). They are high in fiber, vitamins and minerals.

    Cruciferous vegetables also cantain indole-3-carbidol (I3C). This element changes the way estrogen is metabolized and may prevent estrogen driven cancers.

    Cruciferous vegetables also contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies to break down potential carcinogens (cancer causing agents).

    List of cruciferous vegetables

    Arugula

    Brussels sprouts

    Chard

    Daikon

    Mustard greens

    Turnips

    Bok choy

    Cabbage

    Chinese cabbage

    Kale

    Radishes

    Watercress

    Broccoli

    Cauliflower

    Collard greens

    Kohlrabi

    Rutabagas

    Recipe using a crucifer

    The Slaw
    by Angela Elliott
    1 head green cabbage, chopped
    2 tablespoons fresh lemon juice
    1/4 cup olive oil
    1/4 cup Inland Sea Water
    3 tablespoons sesame seeds
    1/4 teaspoon turmeric
    1/4 teaspoon cumin
    1/2 teaspoon curry powder

    In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.
    If possible, chill for at least an hour before serving.

    Another idea~

    Collard greens can be used with any pate. Just make your favorite pate recipe and roll inside collard leaves for an instant meal.

    Here’s a yummy pate recipe from Alive in Five that is sure to please!

    Mexican Pate
    2 cups soaked sunflower seeds (1/2 hour to an hour)
    2 tablespoons Mexican seasoning
    1 tablespoon raw miso
    1 teaspoon Himalayan salt
    1 teaspoon cayenne
    1 cup sun dried tomatoes (soaked for at least an hour)

    Pulse chop in food processor and serve.



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