Foods That Heal
Happiness and vitality can be experienced by all of us with a few
revisions that include
"foods that heal" in our diet.
Optimal health can be achieved through eliminating acid causing
foods. The elimination of acid causing foods can aid in the
healing process of many conditions such as: Candida, chronic
fatigue, fibromyalgia, bowel problems, depression and many more.
In addition, arthritis, rheumatism cancer, Aids and Parkinson's
can be helped through changes in diet.
For those of you unsure of the difference, acid is the presence
of a sour tasting substance that if exposed in large quantities
to other substances, begins to erode those other substances while
alkaline is a neutral substance that is neither sour, salty or sweet.
It has the ability to tone down the intensity of other substances
due to its bland nature.
Unfortunately, we live in a society where most of the foods we
eat are not only acid causing, but not
foods that heal. Acid causing
foods include the following food groups: all
animal protein, sugars, coffee, liquor and beer, all fast foods,
most breads, grains, and legumes, most nuts and all dairy foods.
The main foods that are alkaline
forming are most fruits and vegetables.
It is important to emphasize the goal is to achieve a greater
balance between acid and alkaline foods, and not to stay
away from acid causing foods completely. As a general rule
try to eat five alkaline forming foods for every acid forming food.
Special foods are
lemons and limes because they have the ability to neutralize acid
and also bring the body into perfect PH balance.
There are, however, certain fruits and vegetables which
could be avoided as they are also acid
forming foods, and they include:
pineapple, orange, grapefruit and tomato.
Just as there are some fruits and vegetables to try and avoid,
there are some to try and include in your diet to give you optimal
health, since these are in the highest alkaline forming category,
and include: asparagus, seaweed and
Asparagus contains ammonia which
reduces a high acid level, and detoxifies all the body especially
in cancer patients. As an addendum, whenever you
have asparagus, you may want to squeeze some lemon or lime juice
on them to neutralize the strong urine smell which often follows
the eating of this food.
Seaweed of all types are a wonderful blessing in the present state
of toxic fumes and high electromagnetic force fields and radiation.
All seaweed have the ability to neutralize
the acids and toxins, and to remove any radiation you may be accumulating.
This can be achieved through eating any form of seaweed once
a week. This is a product that is very foreign to most people
but is certainly worth pursuing to learn how to cook.
Think of parsley as a vegetable rather than a herb. Make
it a point to have a serving of parsley at both lunch and dinner.
In addition, make yourself a cup of parsley tea to be drunk between
the hours of seven to nine in the evening. This time of seven to
nine in the evening is very significant because it rules the kidneys
and elimination of fluids and acids. The tea can be made by boiling
up 3 teaspoons of fresh parsley or 1 teaspoon dry parsley in two
cups of water. Bring the mixture to a boil and steep at a low heat
for 20 minutes.
Potatoes are a carbohydrate and a
vegetable and are alkaline forming. If you are suffering
from acid indigestion or any of the conditions listed earlier, potato
juice will help to soak up the acid. Potato juice can be made by
putting a washed organic potato in a juicer, or peeling an organic
potato and soaking it in a cup of distilled water overnight.
Wheat, dairy, hydrogenated oils, fried foods, sugar, peanuts,
mushrooms and fungi ideally should be avoided completely
as they are the highest contributors to yeast, and begin
to set the scene for all types of degenerative illnesses.
Just as there are grains to avoid, there are grains that help balance
the acid level. Amaranth, millet,
and quinoa are all alkaline forming grains, and
therefore are recommended
grains to include in your diet. In addition, arrowroot
flour is slightly alkaline and can be used in place of
regular flours or cornstarch to thicken sauces. Arrowroot
is also a great replacement for regular baking powder which
contains aluminum. Also be aware, brown rice is alkaline only if
chewed 100 times.
A commercially available bread which is alkaline is "essene
bread" or "manna bread" which is from an ancient
recipe found in the old testament, and which is made from sprouted
grains. You can find this bread in the freezers of health food stores.
Our Creator has given us all good things that are natural and
full of health and we don't have to depend on "man-made"
foods and processing. He has given us all that we need...we just
need to take advantage of it!!
Foods that "heal" are usually the ones that don't find
their way into our daily meals and busy lifestyles. Why?
Time... We pull it from the freezer, pop it in the microwave,
eat and we're out the door! Does that sound like your house? Sounds
like mine... or at least it use to. What did it take to change my
thinking from "junk food to "whole food?"
A serious "life threat" changed my mind-set. You
can read my story here if you want.
Here's a typical "food pyramid" that breaks down the
proportions of one food we should have in our diet as compared to
another, recommended for good health.
Notice the "fats, oils and sweets" are not nearly as
prominent when it comes to gaining optimal health. Even "dairy
and protein" should only be the smaller part of our diets.
The following portions (by weight) in a grain and vegetable based
diet result in nutrition that is rich in fiber, minerals and vitamins,
moderate in protein and unsaturated fat and low in saturated fat.
People that eat this type of diet will experience relatively less
cancer and heart disease and reater longevity.
35-60% Grains: whole grains, cereals, grain sprouts,
and flour products.
20-25% Vegetables: green, starchy, low-starch;
seaweeds and micro-algae.
5-15% Legumes: beans, peas, lentils, legume sprouts,
tofu, miso etc.
5-15% Fruits: and small amounts of nuts and oil
0-10% Animal Products: dairy, eggs, fish, foul,
and mammal meats (cow, lamb, pig etc.)
The Bible books of "Leviticus and Deuteronomy," written
over 3,500 years ago, clearly laid out the diet men were "permitted
to eat" and those things hey "were not." The guidelines
were not given by God to "crimp" their style, but just
the opposite... to keep them "healthy." Even today's science
backs up the "biblical" diet as the most nutritious and
healthy plan a person can eat.
Thousands of people have been restored to health from disorders
ranging from "gastric disturbances, intestinal conditions,
type II diabetes, hypertension, obesity" and other diseases
by developing a healthy nutritional food lifestyle.
Here's the process of digestion when we eat:
Digestion of carbohydrates begins in the mouth, both by mechanical
breaking down of food and chemical digestion through the salivary
enzyme amylase. In the stomach, gastric juices consisting of hydrochloric
acid and pepsin start to digest proteins, and the partially digested
food turns into a paste like substance called chyme. As the chyme
is released into the small intestine, digestive bile from the liver,
gallbladder and pancreatic enzymes, along with enzymes from the
exocrine cells in the mucosa of the small intestine complete the
digestion of proteins, carbohydrates and fats. The digested food
is now absorbed by the intestinal wall lining called the villi and
enters into the blood stream. The nutrient void food then moves
into the large intestine, where there is an absorption of water
and electrolytes and5the formation, storage and elimination of feces.
Maintaining good gastrointestinal and intestinal health depends
on proper digestion. The following factors: eating slowly, regular
scheduling of meals and balanced macro-nutrition (30% protein, 50%
high fiber, low glycemic carbohydrates and 20% essential fatty acid
fats), can restore health to the stomach lining and improve the
detoxification function of intestines.
This also prevents unnecessary entrance of toxins into the blood
and aintains good colon health. Each healing meal should also provide
essential micro-nutrients (vitamins, minerals, enzymes and important
phytochemicals from plant-based fruits, vegetables and whole grains).
These photochemicals, though classified as nonessential, are receiving
much of the recent scientific research moving us from the mind-set
of foods preventing deficiencies, to foods healing a disease and
Plants, like humans, are susceptible to disease and viruses and
have developed their own protective substances, called phytochemicals.
Mounting research reveals that many phytochemicals also protect
humans from cancers and diseases. The following is a list of foods,
which provide protective plant chemicals and the conditions they
protect us from, and the research to support its claims.
Whole Grains - The best sources of foods that
heal are wheat, rice, barley, oats and rye. Whole grains are the
seeds of the plant and consist of an outer shell called the bran,
the middle called the endosperm and inner called the germ. Whole
grains are excellent sources of folate, B vitamins, magnesium, iron,
copper, zinc, chromium, phosphorus and Vitamin E. Folate helps decrease
levels of the amino acid homocysteine in the blood. High levels
of homocysteine in the bloodstream are linked to risk of heart disease.
Whole grains contain phytochemicals called phytosterols, phenolic
acid and lignans. Studies have shown that whole grains reduce
the risk of several cancers and type II diabetes. They
lower cholesterol, reducing the risk of heart disease and they reduce
inflammation, lowering the risk of cardiovascular disease.
In a recent study at the University of Utah, Dr. Martha Slattery
found that high intakes of whole grains, especially high
fiber cereals, reduced the risk of rectal cancer by 31%.
A high fiber diet (more than 34 grams daily) reduced rectal cancer
by 66%. In a recent study at Tufts University, Dr. Nicola McKeown
reported participants who consumed at least three servings daily
of whole grains are less likely to develop insulin resistance and
metabolic syndrome which are precursors of type II diabetes and
cardiovascular disease. Whole grains are an excellent source of
fiber, both insoluble and soluble. Harvard School of Public Health,
Doctor Qi and colleagues found that women with diabetes that consumed
more whole grains, bran and cereal fiber had lower blood vessel
inflammation that's been linked to heart disease.
Dark Colored Fruits and Vegetables - They are
part of the largest group of phytochemicals called flavonoids. They
are characterized by dark colored fruits and vegetables and the
best sources are, blueberries, strawberries, cranberries, bilberries,
blackberries, apples, red and black grapes, eggplant, peppers, broccoli
and onions. There are more than 4,000 flavonoids and they are broken
into subgroups called anthocyanidins, proanthocyanidins, polyphenolic
acid, quercetin, ellagic acid and tannins. Studies show that dark
colored fruits and vegetables are powerful anti-oxidants, some having
fifty times the antioxidant activity of both vitamin C and vitamin
E. Studies show that flavonoids in fruits and vegetables reduce
the risk of arthritis, atherosclerosis, diabetes and cancers.
They protect the collagen protein in joints and blood vessels from
free radical damage, which reduces edema, varicose veins and hemorrhoids.
A recent study reported by Cornell University showed the flavonoid,
quercetin found in apples could protect the brain against neuro-degenerative
diseases like Alzheimer's and Parkinson's.
This was a follow up to an earlier study at Cornell University by
Professor Lee, who found that the photochemical in apples
and berries has a stronger antioxidant protective effect than Vitamin
C against colon and liver cancer cells. Blueberries have 40% more
antioxidant than the next highest strawberries. Neuroscientist,
James Joseph from Tufts University, discovered in addition to fighting
disease and cancer, blueberries prevented short-term memory loss
that accompanies aging.
Legumes - They are in a group of vegetables that
include beans, peas, lentils and soybeans. Legumes are rich in folate
and fiber. They become a complete protein when combined with whole
grains such as rice, wheat, barley and oats. Legumes are
packed with phytochemicals, phytosterols, saponins, lignans
and isoflavones. Legumes help prevent breast, prostate and colon
cancers. Soybeans contain substances that destroy beta carotene,
vitamin B-12 and vitamin D.
Beans and peas have an anti vitamin D compound. It is a good practice
to balance the consumption of legumes with fresh fruits and yellow
and dark green vegetables to provide beta carotene, Vitamin B-12,
and whole grain cereals. Isoflavones found in soybeans, chickpeas
and other legumes gained attention, when researchers reported women
in Japan and China who eat diets high in isoflavones reported fewer
menopausal symptoms and lower incidence of heart disease and osteoporosis,
than Western women who consumed less.
Studies show the high soluble fiber in legumes lower cholesterol
levels. Lima beans, kidney beans, navy beans, soybeans and other
legumes can all help lower your cholesterol. The reason these high-fiber
legumes are so effective is because they also contain pectin. In
a study of men asked to eat 1-1/2 cups of cooked beans a day, their
cholesterol plummeted 20 percent in just three weeks.
Red, Orange and Yellow Fruits and Vegetables -
They are in a group of fruits and vegetables called carotenoids.
Carotenoids are found in all plant foods. In simple terms, the
greater the intensity of color, the higher the level of carotenoids.
Carotenoids are rich in antioxidants and are found
in tomatoes, sweet potatoes, oranges, grapefruits, and summer squash,
along with many others. Carotenoids contain the phytochemicals,
alpha-carotene, beta-carotene, lycopene and lutein. Carotenoids
provide many health benefits which include growth and repair
of tissue and help our bodies fight bacteria and infection.
Some carotenoids can be converted to Vitamin A, especially the beta-carotenoids.
As potent antioxidants, carotenoids prevent free radical cells from
damaging DNA, through oxidation. This is an important factor in
cancer prevention. Studies show that carotenoids may lower the risk
of heart disease, stroke and help to avoid diverticulitis (a common
digestive disease particularly found in the large intestine.), cataracts
and macular degeneration. A six-year Harvard Medical study of 48,000
men, showed that the phytochemical, lycopene, found in tomatoes,
reduced the risk of prostate cancer by 34% over men who eat less.
The study also showed the processing of the tomato into sauce or
paste, increased the lycopenes bio availability.
Cruciferous Vegetables - They are from the plant
family called Brassica, which consists of broccoli, brussel sprouts,
cabbage, cauliflower, kale and several others. Cruciferous vegetables
contain a sulfur compound called glucosinolates. When glucosinates
are chopped or chewed they release the phytochemicals; isothiocynantes
High intakes of cruciferous vegetables have been associated with
lower risk of lung cancer and cancer of the colon. It's believed
that glocosinalte hydrolysis may alter the metabolism of sex hormones
in a way that inhibit the formation of a hormone influenced cancers
like prostate and breast cancers. Recent studies from Georgetown
University Medical Center, under the direction of Fung-Lung Chung,
have found that glucosinolates help to both eliminate carcinogenic
toxins in the body and encourage the self-destruction of precancerous
Researchers from the Fred Hutchinson Cancer Research Center in Seattle
reported that men who eat 1.5 cups of cruciferous vegetables a week
can reduce the prostate cancer risk by 40%. Researchers concluded
the phytochemical, isothocynates, help produce enzymes that destroy
cancer causing cells
Anti-Bacterial Vegetables - They come from the
subgroup of cruciferous vegetables called thiosulfonates. They are
found in onions, garlic, leeks and shallots. Unfortunately
they are looked down upon because of their strong sulfur odor, but
what might keep your friends away is what keep the bacteria and
They contain the phytochemical allylic sulfides, which block the
activity of toxins produced by bacteria and viruses. Allylic sulfides
protect the immune system, lower the risk for some cancers and lower
They act as a natural antibiotic against viruses, bacteria
and parasites. Researchers at John Hopkins University reported
that phytochemicals found in garlic and onion kills pylori, the
bacterium responsible for most gastric and stomach ulcers and stomach
cancers. When cooking with good oils, like olive oil, heat changes
it's structure into trans-fatty acids or bad fats. Adding garlic
or onions to the oil will keep this degradation from occurring for
up to 20 minutes.
I encourage you to enlarge your belief and purpose for what you
eat at your next meal. Your next meal can start to heal you, or
better yet, prevent a disease from forming. The best offense against
disease is a good defense. It's much easier to prepare than to repair.
Healing is a process and it can start with the "healing power
of your next meal."
Like all things worth doing, it does takes "time and commitment."
The results are worth it for sure!
Whole Grains, Their Benefits And Health Bonuses
Find Out About Celiac Disease, Allergies And The Alternatives
The Health Benefits Of Fruits And Vegetables Is Wide Ranging
Beans, Peas and Lentils Too!
Nuts and Seeds
Have Many Health Benefits And Healing Properties