Sunday, January 30, 2011

Smoking Teeth = Poison Gas

Mercury fillings are a dangerous neuro-toxin that should never be used in anyone’s mouth. I do not understand why our medical system continues to allow and endorse the use of this horribly toxic substance, and in our teeth of all places, next to our brains! Sadly, it is about corporate profit as so many things are.




I have my own personal experience of mercury poisoning from fillings. A few years ago, I was becoming quite ill, ultimately realizing that I was feeling Iike I was being poisoned. Having been a healthy person my whole life, eating well, exercising, and always studying health and nutrition, I knew something else was seriously affecting me. I researched this on my own, and was led to much information on the dangers of mercury fillings. When I found this video on You Tube, it was the evidence I needed to commit to getting all my 30-year-old silver fillings removed. There was no biological dentist in my area, but I ask my dentist if he would learn the protocol to safely remove them, and to his credit he did learn and he did a good job, even though he had previously told me not to worry about them.

I want to spread the word so that others who may be unknowingly suffering from mercury poisoning, can become informed. At the time I was doing my research, I didn’t know about Dr. Mercola but I now know he is vehemently opposed to mercury fillings and has great information on his site. I recommend you check it out if you or anyone you know has these dangerous fillings. His link is at the bottom of this post. You also need to know that mercury is still included in many vaccines that are injected into our precious children. It is called thimerosal or brand name Merthiolate. Ask your doctor if they are in vaccines you are giving your child. No amount of mercury is safe injected into a small child, in the opinion of many, including myself. You have the choice in these matters!

What can we do to stop mercury from being used in humans, and especially our children?

First I recommend you watch this short and powerful video and you will see the vapors that are emitted constantly from silver fillings, and how this mercury lodges throughout the body, and especially in vital organs.

Second, if you are of a mind to want to put an end to the use of this poison, you can help by writing a letter. This is Dr. Merola’s recommendation: “Please write the FDA Director of the Division of Dental Devices, Anthony Watson, at: anthony.watson@fda.hhs.gov

Tell Mr. Watson of the FDA:

• Since the FDA’s own panel of scientists advises that amalgam should “definitely not” be implanted in children, pregnant women, and hypersensitive people, how soon will you take action to protect these vulnerable populations from this toxin?
• Since the FDA has a duty to tell consumers that amalgam contains mercury that can damage the neurological systems of unborn babies, children, and hypersensitive populations, when does FDA intend to clearly state this warning on its consumer website and in consumer labeling?
• Since Commissioner Hamburg claims FDA is committed to transparency, how does FDA plan to keep the public updated on its progress with regard to the amalgam issue?

Don't sit this one out. With your help we can get the FDA to finally admit to the public what scientists have known for a long time – mercury fillings are a public health and an environmental hazard, and should not ever be allowed in the bodies of pregnant women or in children!

The time to act is now!

Together we can make a lasting change and help protect pregnant women and children, along with the health of our next generation.”

The full article and others can be found here:
The Smoking Time Bomb Sitting Next to Your Brain - Has Its Moment Finally Arrived?

If you want to talk with me about my experiences, post a message on this blog or through my website. I will get back with you. Thanks for your support in spreading the word.


If you want to learn more, read the full article here:

Sunday, January 9, 2011

Quinoa Salad

Quinoa (pronounced KEEN-wah) is becoming a popular grain in America these days, and rightly so.  It has the highest nutritional profile and cooks the fastest of all grains.

It is an extremely high-energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run such long distances at such a high altitude because of this powerful grain.  According to Wikipedia, the Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.
 
Quinoa is gluten-free and easy to digest.  It contains all eight amino acids to make it a complete protein.  It strengthens the kidneys, heart, and lungs.  It is high in B vitamins, iron, zinc, potassium, calcium and vitamin E. 

I often cook a pot of it on Sunday and will have it for breakfasts or lunches during the week.  For breakfast, just reheat in a little nut milk and add nuts, cinnamon, and honey.  For lunch, drizzle on a little olive oil and sea salt, then add whatever chopped veggies you like.  My favorites are avocado and tomatoes.   I have really grown to love the flavor, nutrition, and versatility of this super grain.

Here is a simple and tasty salad recipe with cooked quinoa.


Quinoa Salad

3 cups cooked Quinoa
1/4 cup lime juice
1/2 cup olive oil
1/2 cup parsley, chopped
1/4 cup chopped onion or scallion
1 tomato, chopped
Few olives, thinly sliced
Sea Salt 

 Combine all ingredients in a bowl and serve at room temperature.  
Quinoa on FoodistaQuinoa

Monday, January 3, 2011

eXcited About Xylitol

Why are we not hearing more about Xylitol?  It has tremendous dental benefits, including preventing tooth decay and plaque buildup, and repairing enamel damage.  I have been using toothpaste with xylitol for a few years, but I truly didn't know it was this significantly beneficial until I did some research.   In addition to dental benefits, it also heals and repairs the body, unlike sugar which causes problems in the body.  It also builds immunity, protects against chronic disease, and has anti-aging benefits.

Benefits of Xylitol

  • Delicious sweet taste... with no unpleasant aftertaste
  • Helps reduce the development of dental caries
  • Reduces plaque formation
  • Increases salivary flow to aid in the repair of damaged tooth enamel
  • Provides one third fewer calories than sugar
  • May be useful as a sugar alternative for people with diabetes (on the advice of their healthcare providers)


Here are some excerpts from a great site I found while researching.  For the full story, however, I recommend checking out the site at www.xylitol.org.  There is a page of great articles here and a page with product recommendations here.

Medical Benefits - Like sugar, except good for you

Although xylitol tastes and looks exactly like sugar, that is where the similarities end. Xylitol is like sugar, except good for you. While sugar wreaks havoc on the body, xylitol heals and repairs. It also builds immunity, protects against chronic disease and has anti-aging benefits.

 Xylitol has been used as a sweetener in foods since the 1960's.

Xylitol is only slowly absorbed and partially utilized; therefore a reduced calorie claim is allowed: 2.4 calories per gram or 40% less than other carbohydrates. In addition, the body does not require insulin to metabolize xylitol, which has made it a widely used sweetener for the diabetic diet in some countries. In the U.S., xylitol is approved as a food additive in unlimited quantity for foods with special dietary purposes.  


Xylitol has also been shown to provide nasal relief.

The addition of precise amounts of xylitol to saline nasal spray has been shown to make it more effective in moisturizing and clearing the nasal passages. Xylitol helps prevent bacteria from adhering and helps the body’s natural cleansing processes to clear away these harmful bacteria, reducing the risk of infection. In addition, research has shown other medical benefits of xylitol due to its effect on many types of bacteria.   Read more here.

Dental Benefits - The Xylitol difference for teeth

Tooth decay happens when bacteria in your mouth consume the sugars we eat. When you eat food containing ordinary sugar (sucrose), it gives bacteria on your teeth energy, allowing them to multiply and start making acids that can eat away the enamel on the teeth. This "acid attack" causes tooth decay and cavities to begin to form.

Xylitol is a natural sweetener derived from the fibrous parts of plants. It does not break down like sugar and can help keep a neutral pH level in the mouth. Xylitol also prevents bacteria from sticking to the teeth. This is how it protects the teeth from tooth decay. With Xylitol, the acid attack that would otherwise last for over half an hour is stopped. Most people are not aware of this benefit because such a claim makes xylitol into a drug, crossing a boundary not allowed by the Food and Drug Administration.

 

Less bacteria, less acid – healthier teeth!

Because the bacteria in the mouth that are causing cavities are unable to digest xylitol, their growth is greatly reduced. The number of acid-producing bacteria may fall as much as 90%. No acid is formed because the pH of saliva and plaque does not fall. After taking xylitol, the bacteria do not stick well on the surface of the teeth and as a result, the amount of plaque decreases.



Repairing damaged enamel

Research has shown that the use of xylitol also helps repair damage to the enamel. Saliva in itself protects the mouth and teeth. Stimulated saliva in particular contains all the components needed to repair early cavities. If sugar is only taken a couple of times a day, the saliva can do the job alone. But most people take sugar so often that the mouth's own defensive tools are not enough.

Saliva that has xylitol is more alkaline than saliva stimulated by other sugar products. After taking xylitol products, the concentration of basic amino acids and ammonia in saliva and plaque may rise, and plaque pH rises as well. When pH is above 7, calcium and phosphate salts in saliva start to move into those parts of enamel that are weak. Therefore, soft, calcium-deficient enamel sites begin to harden again.
While reversing a rising trend of negative health and high health-care costs won't happen overnight, improving your own health can begin sooner than later, and xylitol can have a significant influence on that trend.

Nutritional Benefits - How can we combat the sugar epidemic?

The dangers of sugars and refined carbohydrates in the diet have been well documented. Excess consumption of sugar can cause hypoglycemia and weight gain, leading to diabetes and obesity. Sugar also raises blood pressure, triglycerides and bad cholesterol, increasing the risk of heart disease. Children who consume excess sugar have difficulty concentrating and learning. And that’s just scraping the surface of the havoc sugar causes on our systems!

Considering Americans consume an estimated whopping 68.5 pounds of sugar per person, per year, the nutritional need for a safe, natural sweetener that tastes great and does not lead to health problems is more critical than ever. That sweetener is xylitol!

The "sugar" that won't wreck your body

While Xylitol is just as sweet as table sugar (sucrose), it has about 40% fewer calories and 75% fewer carbohydrates. That in itself can make a big impact on your waistline! Importantly, xylitol is slowly absorbed and metabolized, resulting in very negligible changes in insulin. Xylitol therefore won’t raise your blood sugar like regular sugar, which puts tremendous strain on your system, causing negative health effects.


A healthy choice for many diabetics

Thanks to its insulin-independent nature, xylitol has been used in Germany, Switzerland, Russia and Japan as a preferred sweetener for diabetic diets since the 1960’s. If you do have diabetes, however, it’s important to consult your doctor or diet professional before incorporating xylitol into your daily diet.

A sweet choice for many recipes

Xylitol products are readily available for use in cooking and baking. Xylitol won’t break down with heat like some other sweeteners, so it’s the perfect choice for just about any recipe that calls for sugar. Converting your recipes couldn’t be easier –since xylitol has the same sweetness as sugar, simply use the same amount (1:1)!

Sunday, January 2, 2011

Healthy Homemade "Mounds" Candy Bars

After making the homemade Peanut Butter Cups in the previous post, I had to try the Mounds Candy Bars recipe also.  These are so good and if you like coconut I think you will agree.   

Thanks to the Nourishing Gourmet for this great healthy alternative to candy bars, which includes healthy coconut and coconut oil, and no sugar, just a small amount of raw honey.  Really Yummy!



“Mounds” Candy Bars
  Makes 12 Large

1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)


1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.

2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes).


Now it’s time for the chocolate! You will need:

3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract

3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).

4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).


5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.

Enjoy!