Is chocolate Toxic??

No amount of lead is safe for humans. Lead exposure has been a major public health issue for decades. Lead is linked to a host of neurological impairments, including learning disabilities, seizures, and a lower IQ. Developing fetuses and children are most vulnerable to lead exposure because their brains are in critical growth and development.

Big industry has contaminated our environment with lead, and now we must do everything we can to protect ourselves and our children, “who are the most vulnerable, from every possible exposure,” said Sean Palfrey, MD, a pediatrician and Professor of Pediatrics and Public Health at Boston University School of Medicine.

Cadmium shows evidence that cause reproductive problems. Cadmium can cause damage to the kidney, liver, and bones, while also effecting neurological development. Children are more susceptible than adults to exposure from low doses of cadmium over time.

As You Sow has conducted independent laboratory testing of over 469 chocolate brands for lead and cadmium. Based on the testing results, which found 285 of the 469 chocolate products tested contain lead and/or cadmium above California’s MADLs, legal notices were filed with over 20 companies, including Trader Joe’s, Hershey’s, Lindt, Whole Foods, Kroger, Godiva, See’s Candies, Mars, Theo Chocolate, Equal Exchange, Ghirardelli, and Chocolove, for failing to warn consumers that their products contain cadmium and lead.

Roughly 70 percent of the world's cocoa beans come from four West African countries: Ivory Coast, Ghana, Nigeria and Cameroon. The Ivory Coast and Ghana are the two biggest producers of cocoa, accounting for more than 50 percent of the world´s cocoa. Currently there is no Lead or Cadium found at these sources. Keep this in mind when researching where the chocolate is produced and its manufacturing process. Mass production of any products are good indicators that it may contain unsafe ingredients. Always keep it simple, avoid chemicals and food additives and know where your food comes from.

Watch this educational video below.

Organic eggs w/ Swiss Chard

Crack 3 organic, free to forage, antibiotic and hormone free eggs into a bowl. Wisk until creamy. set aside.

Roll and chop 2 Swiss chard leaves, cutting out the stems. Mix with 1 tbsp of sweet balsamic vinegar in a bowl w/ 1 tblsp of Extra Virgin Olive oil. Set aside.

slice one large purple Japanese sweet potato and add to a medium frying pan using coconut oil to pan sautée. cook potatoes until lightly brown

Pour the eggs over the potatoes and bring the heat to medium low.

Add pumpkin seeds just before the egg fully cooks, then let cook until the eggs are done.

remove from heat and plate it.

Finish the dish by topping with the chard. Lightly sea salt it and serve.

Lettuce wraps

I will be updating this page with patient focused helpful recipes and food preparation all summer long. Here is a recent lunch my wife and I made. Any questions, leave them here or contact me directly. Enjoy!

For the dressing-

Half a lime

One teaspoon of pesto

Two tablespoons of Extra virgin olive oil

Four mint leaves chopped fine

dash of sea salt

Toppings

Lettuce 🥬 5 leaves

Radish 2 sliced thin.

Japanese sweet potato 1

Avocado 🥑 1/2

Pumpkin seeds (sprinkle over each)

Fresh Mint 4 leaves

Cumin ( a dash or two)

Sea salt ( a pinch or two)

Slice Japanese sweet potato ( however you like! I did it long cut pieces)

use olive oil add cumin and salt

Bake or cook potatoes on stove until golden and cooked all the way through.

Let cool

Put your cups together and then drizzle your dressing.

(serving size 5 lettuce cups)

Flavor is important. I like a mild cumin.

Beware of the "Single solution"

By now, I am certain many of you are aware of the products and claims on the health food market that present the idea to have the one solution to your health problems. It may be one of the single most damaging misdirections to the physical and psychological state of being that surrounds us. The power of messaging for the sake of making a sale, seems to be of highest importance, rather than how humans can benefit truly from its perceived “Super food” qualities. From protein powders to supplemental pills right down to liquifying whole Food for convenience. I cannot stress enough how vital it is to chew your food to stimulate the enzymes in the mouth for the necessary breakdown of nutrients and absorption. In modern society, we are more committed to working than we are taking time out to maintain our health and well-being; so it is only natural that we look for shortcuts along the way. However, there is enough evidence to show what negative affects those shortcuts truly have. There are doctors who have become functional medicine practitioners that will take you on a journey of truth, only to lead you to the end with a product that they pitch to you as “the best” from all other short cut supplements. This very motive is what confuses the public and misleads them into thinking that all that was true is now questionable from start to finish. It’s a deceptive method that discredits the facts and creates more roadblocks to find a solid path to wellness.

Feed the body, don’t trick the body. Noticed the photos below. One of which does not belong.

The Hazards of Sedentary Life

The World Health Organization estimates that 3.2 million people worldwide die prematurely each year due to a sedentary lifestyle.  In contrast, an active lifestyle improves one′s general health and decreases the risk of chronic diseases.

Sitting long hours in many typical work scenarios increases the risk of cardiovascular disease and metabolic health risks. This sedentary time may have musculoskeletal and/or cognitive impacts on office workers. Sitting (with a relatively low energy expenditure) has the potential to result in a decline of cognitive function over time.  It is known that exercise improves cognitive function.1

Why You Should Avoid Prolonged Sitting

• Work performance. Prolonged sitting is linked to longer times needed to do a task which results in lower work performance.

• Musculoskeletal. Long hours at the computer increase the incidence of neck and upper limb musculoskeletal problems.

• Blood clots. Extended sitting increases the risk of deep vein thrombosis. These dangerous blood clots develop in the legs and can break loose and fatally lodge in the lungs.

• Pain. Prolonged sitting can result in knee and lower back pain, and even increase the risk of osteoporosis.

• Cancer. Sedentary occupations are associated with a higher risk of developing some types of cancers, such as colorectal, ovarian, prostate, and endometrial cancer.

• Metabolism. Prolonged sitting periods are associated with increases in waist circumference, body mass index (BMI), triglyceride levels, and two-hour plasma glucose levels.

• Vision. As most of the excess sitting is the result of long hours daily on the computer or smartphones, the effects on vision can include:

  • Glaucoma. An increase in fluctuations in intraocular pressure (related to possible open-angle glaucoma).

  • Chronic Dry Eyes. Studies have shown that computer users tend to blink less which can lead to excessive dry eyes.

  • Macular Degeneration. “Blue light” emitted by computers, cell phone display screens, and fluorescent and LED lights can contribute to the onset of macular degeneration. These shorter wavelengths of visible light have high energy and, as a result, high-absorption rates by the retina. As a further consequence, AMD is developing at earlier and earlier ages due to the heavy use of cellphones and other electronic media.

Lifestyle Recommendations

As modern work-life often requires long hours of sitting and retirement often leads to less activity, there are a number of ways to limit the health side effects: Here are just a few.

1. Try to exercise 5 days a week, including at least 20 minutes per session of some form of aerobic exercise.

2. Take regular breaks every 30 minutes from the computer to move your body. Do some neck and back rolls. Take a nice walk during your lunch break. Even 6 minutes of fast work is good.

3. Take classes such as Gyrotonic, Pilates or Qigong to learn other modalities to learn to keep energy moving (or unblocked).

4. Eat a healthy diet high in vegetables and fruit, particularly berries. Avoid refined carbohydrates and sugar. Eat locally grown and organic.

5. Take regular breaks from the computer and do eye exercises and massage the acupressure points around your eyes.

References:

Olanrewaju O, Stockwell S, Stubbs B, Smith L. (2020). Sedentary behaviors, cognitive function, and possible mechanism in older adults: a systematic review. Aging Clin Exp Res. Jun;32(6):969-984. ↩

1. Hasegawa T, Inoue K, Tsutsue O, Kumashiro M. (2001). Effects of a sit-stand schedule on a light repetitive task. Int J In. Ergon. 2001;28:219–224. ↩

2. Gerr F, Marcus M, Ensor C, Kleinbaum D, Cohen S, et al. (2002). A prospective study of computer users: I. Study design and incidence of musculoskeletal symptoms and disorders. Am J Ind Med. Apr; 41(4):221-35. ↩

3. Wedro BM, FACEP, FAAEM. (2021) Deep Vein Thrombosis (DVT, Blood Clot in the Legs). MedicineNet. ↩

4. Waheed SM, Kudaravalli P, Hotwagner DT. (2021). Deep Vein Thrombosis. StatPearls. ↩

5. Katella K. (2019). Why is Sitting so Bad for Us? Retrieved Dec 28 2021 from https://www.yalemedicine.org/news/sitting-health-risks ↩

6. Simons CC, Hughes LA, van Engeland M, Goldbohm RA, van den Brandt PA, et al. (2013). Physical activity, occupational sitting time, and colorectal cancer risk in the Netherlands cohort study. Am J Epidemiol. Mar 15;177(6):514-30. ↩

7. Friedenreich CM, Cook LS, Magliocco AM, Duggan MA, Courneya KS. (2010). Case-control study of lifetime total physical activity and endometrial cancer risk. Cancer Causes Control. Jul; 21(7):1105-16. ↩

8. Healy GN, Dunstan DW, Salmon J, Cerin E, Shaw JE. (2008). Breaks in sedentary time: beneficial associations with metabolic risk. Diabetes Care. 2008 Apr; 31(4):661-6. ↩

9. Ha A, Kim YK, Park YJ, Jeoung JW, Park KH. (2018). Intraocular pressure change during reading or writing on smartphone. PLoS One. 2018; 13(10): e0206061. ↩

10. Mehra D, Divy G, Anat MD. (2020). Digital Screen Use and Dry Eye: A Review. Asia-Pac J Ophthal. Nov-Dec; 9(6):491-497. ↩

11. Mendelsohn. (2018). Macular degeneration is occurring earlier and the culprit may surprise you. Ophthal Times. Mar 18. Retrieved Dec 28 2021 from https://www.ophthalmologytimes.com/view/modern-medicine-feature-macular-degeneration-occurring-earlier-and-culprit-may-surprise-you. ↩
    

Marijuana plants -The inequality of food

The use of marijuana is widely used by many for recreation or to helping minimize symptoms of disease. How we consume this powerful plant is where the confusion of its value comes into play. Most people burn the plant for smoking, which creates carbon that you ingest into the lungs and are only able to extract the mind numbing THC and miss out of the CBD healing values of the rest of the plant. This is logically not for medicinal purposes, but who’s judging? Next we have the edible variety. This is a very powerful and more healing method of usage after the bud is loosened, roasted and slow heated for an hr in butter or oil to release the chemicals in the plant, it is then used to create a batter or mixture for baking. Which type of plant is up to how you wish to feel. it is very hard to measure exact potency as well, so you will not want to eat the entire edible all at once. If you want to reduce inflammation, do not sweeten with sugar or make candy out of it. Sweeten with organic maple syrup or make something savory instead.

3 types are:

Indica: Indica creates a powerful “body” high. After consuming a strong indica strain, many consumers feel physically heavy, unwilling to move, and extremely relaxed. Indicas also tend to stimulate the appetite.

Uses: Muscle spasm, pain, anxiety, insomnia

Sativa: Sativa is known for its “head” high that is felt mostly in the brain. This makes sativa strains a bit more hallucinogenic than indica. It also means that while the brain may feel high, sativas do not cause the sluggish body high that sends indica consumers to the couch.

Uses: ADHD, appetite suppressant, depression

Hybrid: There is no one set of effects from hybrid cannabis. Because hybrid strains combine sativas and indicas, the results will depend on which strains were chosen to be bred together. Some hybrid strains can be extremely high in THC, while others may have lower percentages of THC and higher concentrations of CBD. Meanwhile, a varying range of terpenes help round out the effects of each individual strain.

Next is my favorite and most logical sub species of marijuana plant HEMP. Hemp has no psychoactive effects and has many sustainable uses from fibers and building materials, to alternative fuel sources. The most attractive usage is for human consumption. Hemp seeds can be used for a variety of food and health purposes. They can also be ground into flour and protein powder and mixed into soups. The oil pressed from the flowers can be used as a high-CBD supplement, while hemp seed oil is high in healthy fatty acids and can be used for cooking. Hemp leaves are a healthy addition to the diet.

Inequality: Since factory farms and big pharma own a large percentage of the seeds including marijuana, you are charting in unsafe territory. If you do not do extensive research on the source at which you consume marijuana, or any food for that matter, consuming marijuana can be very deadly. Food inequality is a real problem. Monsanto and Dupont control 38% of the seed market. No company should own nature and this is the very reason why commercial agriculture and industrial farming is sickening our society.

Conclusion: It’s best to avoid burning your food and herbs and use the consumption method, verses the smoking method, if you want to obtain the health benefits. It’s also vital to have the right information and curiosity to know where your food comes from.

Fake Food alert- FLORA Plant

The importance of information regarding what is deemed food and what is not is increasingly fading, therefore I take responsibility for bringing this new “product” to the attention of consumers who are desperately trying their hardest to eat healthy and keep getting misled by new science food brands that come to market. Remember that real food is not a brand. Take a look at the ingredients listed in this “plant based” butter alternative. Synthetic oils, food additives, coloring, Natural flavors, Faba Bean ( of uncertain origin) etc.. All the components that will ultimately disrupt your gut health, heart and digestion.

Vegans and vegetarians are the primary target for misleading marketing. Look carefully at the ingredients. Feel free to look up any of them. This video is super sharp and powerful in its presentation. Anything that is free of food and nutrients is not food at all, however this video presents this food brand as if it’s something revolutionary. If you have questions, please leave them in the comments.

Recent scientific effects resource-

The link between Glucose levels and COVID

Establishing the Glucose-COVID Connection Across Multiple Studies

The Study: Admission Hyperglycemia in Non-diabetics Predicts Mortality and Disease Severity in COVID-19: a Pooled Analysis and Meta-summary of Literature

What it Says: This study demonstrates the correlation between high blood sugar and worse COVID outcomes by analyzing data from several other studies looking at this question, including early studies out of Wuhan as well as more recent studies in the US. Researchers examine 10 studies in all, and find that as fasting glucose levels went up, so did severity of COVID in hospitalized patients.

About half of people hospitalized with COVID can develop acute hyperglycemia—that is, their blood sugar goes up as they’re sick with the disease. But these studies also looked at people’s blood sugar when they were admitted to the hospital, and found that patients with elevated levels were three times more likely to die of COVID than those with normal blood sugar. The authors suggest that given the strength of the findings, controlling blood sugar in COVID patients could be crucial to managing the severity of the case.

Why is increased glucose so dangerous for COVID patients? For starters, glucose promotes inflammation and creates compounds called reactive oxygen species (ROS), which may contribute to the “cytokine storm” seen in many severe cases. What glucose values seem to be best? In one of the studies mentioned, fasting glucose on admission of less than 106 mg/dL was associated with significantly fewer complications compared to people with higher levels. 

Seeing the Effect on a Large Sample

The Study: Admission hyperglycemia as a predictor of mortality in patientshospitalized with COVID-19 regardless of diabetes status: data from the Spanish SEMI-COVID-19 Registry (PDF)

What it Says: This recent study from Spain also makes the connection between high glucose levels and worse COVID outcomes, independent of diabetes diagnosis. What’s powerful is the sample size: The researchers look at the records of more than 11,000 people; many of the previous studies had sample sizes under 1,000. This gives us even more confidence in this correlation.

The study also discusses inflammation, suggesting “early correction of hyperglycemia in the course of COVID-19 could result in a decrease in the release of inflammatory cytokines… resulting in better outcomes.” The authors outline other reasons, beyond inflammation, that high blood sugar relates to worse COVID outcomes, and why hyperglycemia often gets worse in patients fighting COVID.

First, SARS-CoV-2 can infect pancreas cells via ACE2 receptors, impairing the organ’s ability to create insulin, which helps regulate glucose. There’s also a relationship between hypoxia—not getting enough oxygen, a common symptom of COVID—and impaired glucose metabolism. Normally, glucose processing produces ATP, our cell’s form of energy. In low-oxygen conditions, glucose metabolizes into lactate, which produces less ATP. Hypoxia and low ATP levels mean higher circulating blood lactate and a compound called lactate dehydrogenase (LDH). And elevated LDH has also been associated with higher COVID mortality. So far only one small study has looked at using oxygen to correct this anaerobic glucose metabolism at the early stages of COVID, but it’s an area that deserves more research.

The study shows that of people admitted to the hospital with high glucose levels (between 140-180 mg/dL), only 38 percent had a prior diabetes diagnosis. This suggests that there may be a significant amount of undiagnosed diabetes in the population, or that the virus worsens glucose control. In terms of death rates in the hospital, diabetes diagnosis didn’t matter: high glucose at admission equaled higher mortality. 

Creating a Way to Manage Glucose in Hospitalized Patients

The Study: Managing Hyperglycemia in the COVID-19 Inflammatory Storm

What it Says: This study from the University of Michigan looks at COVID patients in Michigan to better understand why high blood sugar seems to worsen outcomes, and what can be done about it. The study notes that a pattern of severe high blood sugar was seen in a large proportion of patients—not just those with prior diagnosis of diabetes, prediabetes, or severe obesity—and that many of these patients rapidly worsened.

Building on previous research, the authors believe the low-grade, persistent inflammation associated with hyperglycemia “promotes fertile ground for the virus’ inflammatory surge, resulting in severe insulin resistance and severe hyperglycemia.” This creates a damaging cycle: People with high blood sugar are more likely to get more seriously ill, which further raises their blood sugar. The researchers also created a protocol for assessing a patients’ hyperglycemia and treating it with insulin while they are hospitalized, aiming for a glucose goal of 150-180 mg/dL in most patients.

Uncovering a Surprise: Low Glucose Can Also Cause Problems

The Study: J-shaped association between fasting blood glucose levels and COVID-19 severity in patients without diabetes

What it Says: This study out of Wuhan, China correlates the blood glucose levels of 293 non-diabetic COVID patients with the severity of their illness, and finds a J-shaped curve. That means that not only were people with the highest glucose most likely to have negative outcomes, but people with low fasting glucose (85 mg/dL and below) also fared worse than those with fasting glucose in the higher end of the normal range (85-93 mg/dL).

The J-shaped curve between glucose levels and COVID severity.

While this study doesn’t specifically investigate why lower glucose can worsen the disease, the authors speculate based on other research that it’s an energy shortage problem. COVID replication consumes a lot of the body’s ATP, which is made by metabolizing glucose. So if you already have low glucose, and therefore low ATP, and then COVID consumes even more ATP, your body simply doesn’t have enough energy left to mount a robust immune response. Your body also needs glucose to generate antioxidants like glutathione, so low glucose could also impair your antioxidant defenses.  

Green Apple & cream cake

There are many ways to eat healthy without cooking or baking. This is my original recipe for a raw Green Apple cream cake it’s so refreshing, nutritious and light.
Ingredients:

• 2 cups (dried Turkish figs)

• 1 Green Apple diced

• 3 heaping tbsp of cashew cream

Tools: food processor, blender, 5inch springform pan.

instructions:

1. In a food processor add the figs and blend until mixed and until it becomes sticky. Transfer to a 5inch springform pan. Pack down fig base to create the crust and then place in the freezer while you prepare the rest.
   2. to make the cashew cream, add 2 cups of raw cashews to a blender and soak the cashews in freshly boiled water for 15-20min. Make sure the water is covering 1/2 inch over the top of the nuts. Blend cashews until creamy and smooth like whip cream.
   3. Remove fig base from freezer and add the cashew cream evenly over the top.

   4. add diced apples to the top and sprinkle with cinnamon and cardamom and put back into freezer for 30min to an hr or until the cream is frozen.
   5. once it’s frozen, remove from the springform pan and serve cold or allow to thaw for a bit for softer consistency. Store remaining cake in refrigerator.

Gluten free, dairy free Pumpkin Loaf

I enjoy baking nutrient dense desserts without the processed sugars and additives. Enjoy my version of a classic dessert bread.

Ingredients

• 1 1/2 batches flax eggs (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water)

• 1/4 cup olive oil

• 1/4 cup maple syrup 

• 3/4 cup pumpkin puree (I used fresh pumpkin I baked in the oven)

• 2 Tbsp mashed ripe banana ( for binding)

• 2/3 cup coconut palm sugar

• 1/2 tsp sea salt

• 2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1 tsp (all spice)

• 1/2 cup water

• 1 heaping cup gluten-free rolled oats

• 1/2 heaping cup walnut meal (ground from raw walnuts)

• 1 1/4 cup gluten-free flour (Garbonzo bean or oat flour)

• 1 cup 80% organic free trade chocolate chips. (Optional)

• instructions:

1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

2. Prepare loaf pan by lightly greasing or lining with parchment paper.

3. To flax eggs, add pumpkin, mashed banana, No agave, use your maple syrup, and olive oil and whisk to combine.

4. Next, add brown or palm sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.

5. Add water and whisk again.

6. Add oats, almond or walnut meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).

7. Scoop into loaf pan.

8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.

10 ways to reduce the risk of cancer

Like in most health situations, with cancer, an ounce of prevention is worth a pound of cure. That is, because cancer gets more difficult to treat the further developed it becomes, it is important to find ways to avoid reaching later stages. In fact, nearly half of cancer cases in the United States may be preventable.

So what can you do to reduce your risk of developing cancer? (ie: Breast, prostate, colon etc.) There are many nutrition claims that propose eating or avoiding certain foods as a solution—but are these scientifically sound strategies? Yes they are!~

!. Remove processed sugars and packaged food from your diet

2. Drink only water as your source of hydration

3. Stress management through exercise, meditation, breath work etc..

4. DO NOT smoke or consume alcohol.

5. Eat plenty of local organic fruits, veggies, nuts, berries and seeds.

6. Significantly reduce animal meat consumption.

7. Cut down on the amount of time spent in front of electronic devices to reduce EMF exposure.

8. Go out into nature as often as possible away from car emissions.

9. Spend time with family and friends at least once per week.

10. Prepare and or cook meals at home as often as possible.

It all sounds logical, but many struggle with navigating where to begin and to find the motivation and the support to continue.

Is your tap water safe? How to discover this for yourself.

In the US we have major issues with food and water quality and sourcing as well as the regulations surrounding safety. Developed countries should not have to fight for these basic needs. I noticed a change in my water about a week ago. I started to taste chlorine when brushing my teeth. I boil my drinking water once to remove contaminants and preserve the minerals but now this discovery has pushed me to get a shower filter as well. Our skin is the largest organ of the body and absorbs toxins. What we put on our bodies matters as much as what we put in. You can find out what’s in your water simply by going to http://ewg.org/tapwater . They will also give you helpful tips on what you can do in your area. Feel free to ask questions in the comments below or email me.

A story of resilience

What matters first and Formosa in the aspect of change is your environment. It’s something I’ll be repeating over and over not only to remind you, but to remind myself. Watch this video that tells a story of resilience and perseverance.

Coffee alternative

Here is my anti inflammatory drink recipe great for the morning start, however it must be consumed with plenty of mineral or tap water. DO not use store brand cashew milk.

• 1 tsp ground Turmeric

• 1/2 tsp ground cinnamon

• 1/4 tsp ground cardamom

• 1/4 tsp ashwagandha powder

• 4 ounces of hot water.

Use hand blender or hand mixer to blend. You can find everything you need at http://nuts.com

Marijuana - what you need to know

Plants as we know, are the natural medicine of the earth. There is a growing popularity for the medicinal effects of marijuana, yet as I stated numerous times, not all food and medicine are created equal. Without getting into the importance of where it comes from. I want to discuss how it is consumed that determines its powerful benefits for healing.

Although many people smoke the herb, they are only getting the THC instead of the cellular healing benefits of CBD. Mainly due to the burning of the plant, as this becomes carcinogenic. The best way to reap the benefits of marijuana is to ingest with edible varieties. However you do not want to consume an edible made with processed sugar, gummies, etc.. Sugar causes inflammation. Edibles can be savory or sweetened with honey or maple syrup Or simply fresh herbs. You may have to make edibles at home if it’s legal in your state or find someone who can make them healthy for your system and not just recreational.

Here’s why:
The smoke of marijuana contains many of the same volatile and particulate components found in tobacco smoke, including a variety of chemicals (phenols, aldehydes, acrolein, etc) that are damaging to lung tissue, and carcinogens, including benzpyrene and benzanthracene.3,  4 The major exceptions are nicotine, found only in tobacco, and delta-9 tetrahydrocannabinol (THC), the major psychoactive ingredient, and a number of THC-like compounds, namely cannabinoids, in marijuana.

If you are in disbelief, You can validate this information in more scientific detail here

How to regulate fever

In this video I discuss The importance of a rise in core temp when sick and easy and non chemical ways to lower fever and regulate core temp to fight infection.

Garlic and bleach?

Here is what Organic and locally grown garlic should look like:

Organic, locally grown garlic.

The appearance of food seems to be taken to the next level. We already spoke about the importance of sourcing food locally and organic, but now we have food like garlic being shipped from thousands of miles away and have no idea where it’s coming from. Garlic has a MISLEADING APPEARANCE: Because of its shiny color and spotless appearance, Chinese garlic has become pretty popular in recent years. As much as 80 percent of the garlic sold globally is produced in China. China produces two kinds of garlic: organic and inorganic, both of which are loaded with pesticides and bleach to make it look sale worthy.

DRENCHED WITH CHEMICALS: The reason behind spraying chemicals on garlic is to prevent it from sprouting when it is kept on the store shelves. Garlic naturally has dark spots and is treated to get people to buy it. Therefore, to clean its appearance and make it look more appealing, Chinese garlic is bleached with chlorine to hide these dark spots. This chlorine is cancerous in nature.

Tips to keep in mind when buying garlic: 1. Taste: When you eat garlic and it’s bland in taste, chances are it is Chinese garlic. 2. Weight: If the garlic is light, soft and less bulbous, then it may have been shipped from China. 3. Roots: Chinese usually tend to remove the roots of their garlic. Check for the roots next time you are picking up garlic from a supermarket. 4. Local vendors: Opting for homegrown or locally grown garlic is a better option as it is relatively chemical free and better for our body. We never need chemicals on our food!

A photo of Chinese Garlic treated with chemicals:

What does “plant based” mean?

We often talk about plant-based food. “Plant based” is a title often abused by big food brands giving out false information about what that means. Often times plant based foods might have pea protein powder or processed plant powders of conventional plants and the rest combined mostly with food additives and preservatives. It’s a healthy sounding title to draw consumers in. It sounds healthy doesn’t it? Did you ever ask yourself what your eating and where it comes from? Food and water are the essentials of life yet we treat them like an inconvenience when they should be treated as necessities with no compromises. Consider avoiding any food with a brand name or label. It’s usually not food and will not provide the health benefits our bodies need.
Eating whole organic farm and soil grown food can provide the absolute best nutritional value that supplements and packaged health food could never offer. Our soil is everything to human and animal life on earth, this is why we shouldn’t support industrial and conventional farming. Below are the nutrients that plants need and get from soil.

Plants need nutrients in order to thrive and, in turn, the nutrients these plants absorb make them beneficial for us to eat. The six key nutrients are:

1. Nitrogen (in the form of nitrate): helps foliage grow strong and gives plants their green color by helping with chlorophyll production.

2. Phosphorus: helps with root and flower growth, while helping plants withstand environmental stressors.

3. Potassium: strengthens plants, especially during early growth, and helps them retain water.

4. Magnesium: plays a key role in giving plants their green color.

5. Sulfur: helps plants resist disease and to grow seeds. It also helps the plant create amino acids, enzymes, and vitamins.

6. Calcium: aids in the growth and development of cell walls, which is key for the plant’s ability to prevent disease. It is also essential for the plant to absorb nitrate.

My point is that we need to be aware of what certain buzz words mean and be proactive in questioning where, what, how and why of our food sources and consumption. Love yourself always. To put a price tag on your food is to drive a nail in your coffin. Morbid as that sounds…

If you want to learn how to make your own powders at home, watch this video of a passionate man who knows how to do it. I would only suggest trying this if you know that your fruits and veggies will go bad, otherwise I always recommend eating the whole food.

Questions and comments always welcome

Check how much you drink

Here is a link to a self Assessment tool For alcoholic drinking that determines your level of drinking and it’s resulting effects. When we lay out our intake to see what we are consuming over a period of time, we can better gauge what might need to change in order to reach more optimal health.

Is water bad for your health?

Of course in most cases water is the most vital nutrient, however it’s not all created equal much like the fruits and vegetables grown in America. My video explains a great way to preserve you water and get the minerals and trace elements needed.

Of course in most cases water is the most vital nutrient, however it's not all created equal much like the fruits and vegetables grown in America. My video e...