How to Make Almond Milk:

Ingredients

• 1 cup raw organic almonds
• 4 cups pure filtered water
• vanilla bean (optional)
• dates, honey or stevia (optional)

Instructions

1. Soak almonds for at least 12 hours in pure water with 1/2 tsp sea salt. This is an important step as it breaks down the phytic acid and enzyme inhibitors and cultures beneficial enzymes in the almonds. (side note: soaking nuts should be done before eating them as well. Soak nuts in salt water for 12 hours, rinse them, and dry in oven on lowest heat.)
2. Rinse almonds well. Mix almonds with pure water in blender or Vitamix.
3. Blend several minutes until smooth and creamy. (Warning: mixture will expand some, so make sure your blender is not full before starting it)
4. Strain mixture into a large bowl through a sprout bag, cheese cloth or kitchen towel.
5. Put mixture back into blender with vanilla, soaked dates, or other sweetener.
6. Pour into glass jar or pitcher and store in fridge for up to one week.

Note: Save the pulp of the almonds, put on cookie sheet and dehydrate in oven on lowest heat until completely dry. Run through blender or food processor to make almond flour, which can be used in recipes in place of flour.

Have a healthy weekend!

Click here for more recipes.

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3. At Home Flu Prevention and Treatment

Until recently (the last 10,000 years or so), humans existed primarily on meat and vegetation, as things like grains and potatoes were too difficult to grow and cook until the dawn of the agricultural and industrial revolutions. Most of the animals eaten at this time ate grass and vegetation, and as such had a high nutrient content.

It is generally agreed that agricultural farming was only started in the last 10,000 to 20,000 years: a short time in the span of human evolution. Before this time, grains were fermented or partially sprouted as they were left in the fields and exposed to rain and sun before being eaten. This allowed the grains to germinate and produce enzymes, which also produces Vitamin C. This process also broke down the phytic acid in the grains. Phytic acid is a mineral blocker which prevents the absorption of calcium, magnesium, and other minerals.

According to one source:

These inhibitors can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people who eat unsprouted grains. There are many scientific indicators linking grain consumption to rheumatic and arthritic conditions as well.⁴ Complex sugars responsible for intestinal gas are broken down during sprouting and a portion of the starch in grain is transformed into sugar. Sprouting also inactivates aflatoxins, which are toxins produced by fungus and are potent carcinogens found in grains.

In recent times we have deviated sharply from the natural whole food diet that our bodies require.

The contemporary human diet results in the body’s net production of noncarbonic acid, which ranges from 10 to 150 mEq/d among diets today. Although the body has mechanisms to compensate for deviations in systemic acid-base equilibrium, blood acidity tends to be increased and plasma bicarbonate concentrations tend to be decreased due to the present day net acid load. This condition, known as low-grade acidosis, may result in the dissolution of bone, muscle wasting, kidney stone formation, and damage to the kidney.

This acid connection is important to understand. If you look at the pH of blood, it should be around 7.4 which is slightly basic. In people who eat a lot of grains, blood pH is found to be slightly acidic, which can cause various problems in the body. When the body is acidic, it will attempt to compensate and return the body to an alkaline state, and problems like osteoporosis can result as the body pulls Calcium and Magnesium from the bones to alkalize the blood.

As a Nutritional Consultant, I often refer to the “white death,” in the common American diet: the combination of white flour, white rice, white sugar, potatoes, processed salt and processed white foods. While it is logical that these processed foods are less nutritious than the whole grain version, there are some distinct nutritional reasons why:

• In processing, zinc is stropped out of the grain, which disrupts the cadmium to zinc ratio in the body. This can be dangerous as even a small zinc deficiency can cause major problems in the body since zinc is necessary in hormonal functions, enzyme reactions, cell division, protein synthesis and reproduction. This is partially the reason that many of my clients seem rapid improvement in fertility, energy, joint pain and other problems after removing grains from the diet.
• American grains have been shown to be low in protein, and one report showed that even in the last few decades, other countries with starving populations would refuse to accept American grains if any other country offered grains because the nutritionally devoid American grains did very little to help the starving people.
• Processed grains are devoid of B vitamins and Vitamin E, causing further imbalances in the bodies of people who consume high amounts of grains.

It is telling that after only a couple hundred years of eating processed grains, chronic disease, infertility and obesity are rampant. In the last 30 years, studies show that birth rates are declining and infertility is rising among men and women. A recent study from the University of Missouri found that sperm counts in men have decreased by as much as 50% since the 1930s.

Another problem was the boom in running and triathlons, which resulted in the production of numerous popular books on how to eat for success in these sports. The diet plans in these books commonly resemble the USDA Food Pyramid (Figure 1), which is commonly referred to as the USDA Feedlot Pyramid by nutritional experts such as Dr. Barry Sears (author of “The Zone Diet”) because such dietary proportions are far better suited to fattening animals than they are to health and vitality! (source)

Logically, this high grain and processed food diet has also led to an increase in insulin sensitivity or resistance, diabetes, and obesity. Many of the processed foods and grain based products on the market are absorbed almost identically to straight table sugar, causing a myriad of problems:

• fatigue
• depression
• weight gain
• joint pain
• bloating
• diabetes
• vision problems
• hair loss
• and many others

The human body’s storage space for carbohydrates is limited, so when too many carbohydrates are consumed (especially in the form of grains and sugars), they are converted through an insulin reaction, into fats and stored in the body. This increased need for insulin is the reason for the link between high carbohydrate intake and diabetes. High insulin levels also suppress glucagon and growth hormone, which are needed for muscle development and fat burning in the body. (An excellent article about the effects of excess insulin in the body)

With my nutrition clients, I recommend a 30-day fast from all grains and gluten containing foods and from foods containing processed sugars. During this 30 day period, I also recommend keeping a food journal and writing how the client feels after each meal and between meals. Clients who notice a drastic change in health challenges, energy levels, or chronic problems are almost certainly intolerant to grains and many choose to remove grain products temporarily or permanently from the diet. I have also seen the most drastic weight loss and improvement of problems like infertility, chronic miscarriage, joint pain, arthritis, skin problems, etc, in clients who make this choice.

Read more about how removing grains can help treat illnesses like cold and flu.

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I have found in my work as a nutritional consultant, a definite link between diet and susceptibility to the flu. In fact, for the last year, those who have followed my strict nutritional program, are yet to get sick at all, and I have had people come to me in the middle of a bout with the flu and recover very quickly just by changing diet and adding a few supplements. Of course, any advice is strictly for general information and does not take into account any personal details or medications, so check with your doctor before taking any of these recommendations if in doubt. I just wanted to pass on my experience in case it can be of help.

In most cases, the flu can be treated with nutritional changes and simple things most people have around the house:

• Immediately remove all sugars and carbs from diet. This is perhaps the most important step because these can deplete the immune system and feed illness. Remove any processed foods and anything with grains or sugars until all symptoms disappear.
• Hydrate! Start drinking 8 oz water per hour, preferably by sipping slowly on water throughout the entire day. Herbal teas can also be substituted for this water every couple hours as the heat will stimulate the immune response.
• Apple Cider Vinegar: (make sure its organic and says “with the mother”) As horrible as this sounds, it has an alkalizing effect on the body and will also help fight yeasts and bacteria in the body. For acute illness, I take 1 tsp in 8 oz water every 1-2 hours and gargle with it.
• Vitamin C as ascorbic acid- Not everyone has this around the house, though I recommend it if you don’t. The cheapest form is a powdered form which can be added to any liquid to take. Take 500 mg every couple of hours until symptoms dissipate or until bowel tolerance is reached. (Bowel tolerance is the point at which you get loose stools or diarrhea) If you reach bowel tolerance, cut the dose in half and keep taking it.
• Hot bath with white vinegar in it- This will pull toxins out of the body. This is not recommended with a high grade fever, but for a low grade fever, it will raise the body temperature slightly, pull toxins out of the body and help the body fight the illness. Mix 1/2 cup white vinegar into a bath as hot as is bearable.
• Hot ginger tea. If you have fresh ginger root available, boil a few slices in water for about 5 minutes. Strain into a tea cup and add lemon and honey to help with digestive problems, respiratory problems and chills.

Homemade Chicken Vegetable Soup

Another thing I do to help fight the flu or any illness is my homemade chicken soup, which my kids call “sick buster soup.” It is also good for winter dinners:

Ingredients:

• Whole chicken or a few chicken legs or a few chicken breasts
• 3-4 ribs of celery
• 3-4 large carrots
• 2 medium onions
• 5-6 garlic cloves
• 1 package frozen spinach or 1 bag fresh
• 1 head broccoli or 1 bag frozen
• 1 package sliced fresh mushrooms (optional)
• any other vegetables you have around and want to add
• 5-6 eggs, beaten in a bowl
• turmeric
• curry
• oregano
• basil
• cayenne pepper
• parsley
• sea salt
• pepper
• garlic powder (optional)
• Other herbs to taste (rosemary, thyme,etc.)

Boil chicken in large pot until cooked. (note: if using chicken breast instead of whole chicken, chicken broth can be used in place of water). Remove from water and chop into small pieces. Add chopped celery, carrots, onions, garlic cloves to boiling water. Add turmeric, curry, oregano, basil, cayenne, parsley, sea salt, pepper and garlic or herbs to the boiling water. I add 1-2 TBSP of each except cayenne, which I add about 1/2 tsp or to taste. Boil until vegetables are cooked. add spinach, mushrooms and broccoli. While stirring, add beaten eggs slowly so that they distribute (it will look similar to egg drop soup). Boil 2 minutes until eggs cooked, remove from heat and serve.

Here are some other natural remedies.

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Reduce Grains and Sugar to Lose Weight and Improve Health

For several million years, humans existed on a diet of animals and vegetation. It was only with the advent of agriculture a mere 10,000 years ago – a fraction of a second in evolutionary time – that humans began ingesting large amounts of sugar and starch in the form of grains (and potatoes) into their diets. Indeed, 99.99% of our genes were formed before the advent of agriculture; in biological terms, our bodies are still those of hunter-gatherers.

While the human shift to agriculture produced indisputable gains for man – modern civilization is based on this epoch – societies where the transition from a primarily meat/vegetation diet to one high in cereals show a reduced lifespan and stature, increases in infant mortality and infectious disease, and higher nutritional deficiencies.

Contemporary humans have not suddenly evolved mechanisms to incorporate the high carbohydrates from starch- and sugar-rich foods into their diet. In short, we are consuming far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and Little Debbie snack cakes, with very grave consequences to our health. Making matters worse, most of these carbohydrates we consume come in the form of processed food.

That 65% of Americans are overweight, and 27% clinically obese, in a nation addicted to sesame seed buns for that hamburger, with a side of French fries and a Coke, is no coincidence. It is not the fat in the foods we eat but, far more, the excess carbohydrates from our starch- and sugar-loaded diet that is making people fat and unhealthy, and leading to epidemic levels of a host of diseases such as diabetes.

If you are experiencing any of the following symptoms, chances are very good that the excess carbohydrates in your body are, in part or whole, to blame:

* Excess weight
* Fatigue and frequent sleepiness
* Depression
* Brain fogginess
* Bloating
* Low blood sugar
* High blood pressure
* High triglycerides

We all need a certain amount of carbohydrates, of course, but, through our addiction to grains, potatoes, sweets and other starchy and sugary foods, we are consuming far too many. The body’s storage capacity for carbohydrates is quite limited, though, so here’s what happens to all the excess: they are converted, via insulin, into fat and stored in the adipose, or fatty, tissue.

Any meal or snack high in carbohydrates generates a rapid rise in blood glucose. To adjust for this rise, the pancreas secretes the hormone insulin into the bloodstream, which lowers the glucose. Insulin is, though, essentially a storage hormone, evolved over those millions of years of humans prior to the agricultural age, to store the excess calories from carbohydrates in the form of fat in case of famine.

Insulin, stimulated by the excess carbohydrates in our overabundant consumption of grains, starches and sweets, is responsible for all those bulging stomachs and fat rolls in thighs and chins.

Even worse, high insulin levels suppress two other important hormones – glucagons and growth hormones – that are responsible for burning fat and sugar and promoting muscle development, respectively. So insulin from excess carbohydrates promotes fat, and then wards off the body’s ability to lose that fat.

Excess weight and obesity lead to heart disease and a wide variety of other diseases. But the ill effect of grains and sugars does not end there. They suppress the immune system, contributing to allergies, and they are responsible for a host of digestive disorders. They contribute to depression, and their excess consumption is, in fact, associated with many of the chronic diseases in our nation, such as cancer and diabetes.

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