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Healing With Nutrition
It is a truth that no one can deny; food can harm and food can heal. Food can create health and food can create disease. Everyone knows the saying from Hippocrates, “Let thy food be thy medicine and thy medicine be thy food.” The passage provides no explanation or evidence for the proposition, yet we still quote it over a thousand years later. You see, our bodies are built from what we absorb through the walls of our intestines, and this means that every cell in our body is made up of rearranged molecules obtained from the food we put in our mouths.
Everyone knows this deep inside themselves, which is why no one questions the famous saying of Hippocrates. “Let your food be your medicine and your medicine be your food.” I hope you will keep these ideas in your heart as you read my 4 Nutritional Healing Tips.
1. Hydrate Upon Waking.
Although water is not technically a food, it is an important factor in our metabolic and digestive processes. Proper hydration aids in the digestion and assimilation of food and the transport of molecules throughout the body. It also removes waste from the body. And since we not only want food in, but waste products from digestion and absorption of that food out, proper hydration is essential. Properly filtered water and fresh spring water are good choices for hydration. However, there are some more delicious and interesting options. I’ve compiled a short list of some hydration drinks that also provide additional nutritional benefits. I will benefit twice from one effort!
Herbal teas such as mint, ginger, dandelion, nettle and herbal blends offer a variety of minerals and antioxidant properties.
Green juice is made by a juicing machine that will separate the vegetable or fruit into fiber and water. Many nutrients leach into the water, making it a great source of antioxidants, minerals, natural sugars and vitamins. Some people say that this water is more hydrating than tap or bottled water because it is raw and living meaning it has a slightly different molecular structure and fewer inorganic minerals.
Lemon water is a quick and easy hydration option. Adding lemon juice to water provides an extra boost of vitamin c and has been said to help the liver with detoxification.
Raw Organic Coconut Water is a natural electrolyte drink that contains approximately 770mg of potassium per 11.7 oz serving and 37 mg of sodium (according to the nutrition label on my coconut water). Because coconut water is not man-made, it also contains many natural co-nutrients that our bodies need to fully rehydrate. Certified organic and raw coconut water is available online to be delivered frozen to your home.
2. Eat More Leafy Green Vegetables
Yes, I will tell you to eat your vegetables! But I’m not talking about broccoli or green beans. I’m talking about the mother of all vegetables, the spicy, dark, bitter and nutritious leafy greens! These are just a few: kale, parsley, dark chocolate, cilantro, mustard greens, chard, collards, romaine, spinach, arugula, watercress, mint, basil, beet greens, turnip greens and dandelion greens. If you haven’t heard of half of these, go to the grocery store and start perusing the produce aisle! Then, get yourself to a farm market, for goodness sake! There are so many delicious green salads and juices to make from these vegetables. One of my favorites is a combination of spinach, basil and mint with a honey mustard dressing. Just for brainstorming, every day you can include vegetables in your diet through green juices, salads, green smoothies, steamed or sautéed with a little sea salt and butter, or added to soups. Enjoy!
3. Eat More Raw Probiotic Foods
Probiotic foods are referred to by a number of different names, such as cultured vegetables, lacto-fermented beverages, fermented foods, and include delicacies such as sauerkraut, kim chee, kefir, yogurt, kombucha, amasai and kvass. Each of these foods has a long history of use by traditional cultures around the world. Probiotic foods are beneficial for three main reasons: the fermentation process gives them a long shelf life, so they are used as a source of nutrition in the long winter, they supply beneficial bacteria and yeast to aid digestion and immunity and due to the fermentation process they contain more nutrition than their unfermented counterparts.
Sauerkraut is a traditional European fermented food made by chopping, salting and packing cabbage into a ceramic jar and letting it sit in a cold room for weeks and up to months. In her book Nourishing Traditions, Sally Fallon explains that “salt inhibits putrefactive bacteria for several days while sufficient lactic acid is produced. [by lactobacilli varieties] to preserve vegetables for several months.” The fermentation process produces b vitamins and various organic acids that maintain the intestinal ph balance. Sauerkraut has a long shelf life and because cabbage contains vitamin c, it is considered a staple food on long voyages across the ocean to avoid scurvy when fresh fruits are not available.
Sally Fallon ponders in Nourishing Traditions, “Could it be that in abandoning the ancient practice of lacto-fermentation and in our insistence on a diet where everything is pasteurized, we have compromised the health of our gut flora and made ourselves vulnerable to legions of pathogenic microorganisms?” Thankfully, fermented foods are increasingly available in health food stores and through farm sheds. For more information on making your own, check out these helpful books: The Full Moon Feast by Jessica Prentice, Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz.
4. Eat More Super Nutrient-Dense Foods
“Superfood” has become a trendy term recently and it seems that every food company is trying to tout their food products as the ultimate superfood. I first heard the term from David Wolfe. He states in his book titled Superfoods, “Superfoods are both food and medicine; they have elements of both. They are the most potent, highly concentrated, nutrient-rich class of foods on the planet. [and] they have more bang for the buck than our regular meals. Superfoods allow us to get more nutrition by eating less.” Some examples of superfoods include: chlorella, aloe, maca, bee pollen, royal jelly, camu camu berries, marine phytoplankton, hemp seeds and seaweed.
The nutrient content of some of these foods is quite impressive. For example, David Wolfe lists the nutrients found in camu camu berries: “calcium, phosphorus, potassium, iron, the amino acids serine, valine, and leucine, as well as small amounts of the vitamins thiamin, riboflavin, and niacin.” Duke University lists hundreds of botanicals in order of effectiveness for various health conditions. Camu Camu berry has been ranked as the number one botanical for colds and the number six antiviral botanical.
5. Don’t Fear Fat
We all know that we should eat “healthy fats” for more energy, weight loss and heart health. However, I believe that we all still have a deep-seated fear of fat instilled in us from a lifetime of input from misguided news media, medical experts and weight loss programs. First of all, let me give my definition of healthy fat. Healthy fats are fats that have a long history of use (more than a few thousand years) in the human diet. Unrefined coconut, olive and sesame oils are the most common oils in our modern diet that have ancient historical uses. Coconut oil has been used by tropical cultures for centuries and is composed of medium-chain fatty acids, which have the same molecular structure as the fatty acids found in breast milk. This type of fat supplies our metabolism and immune system efficiently and effectively. According to Wikipedia, “the first recorded olive oil extractor is known from the Hebrew Bible and occurs during the Exodus from Egypt, during the 13th century BC.”
Sesame oil is a seed oil and seed oil does not normally stand up to time and oxygen well however, “the high vitamin E and antioxidant content in sesame seed oil makes it resistant to rancidity,” according to Sally Fallon Morell in her book. Nourishing Traditions. Newer oils such as blends of vegetable, soy, sunflower, safflower, grape seed and canola oils as well as refined versions of healthy oils, such as refined coconut oil are said to be rancid and oxidized when they hit grocery store shelves because they do not stand up well to current oxidation. extraction process. There is a reason why we as humans don’t try to re-extract this oil when health is more important than money!
Ghee, butter and (surprise!) lard are other fats that have long had a place in the human diet. Traditional cultures would collect butter fat from cows or goats in the summer to eat during the winter. Now we know that this is a source of vitamin d for them when the sun is less.
It seems to me that diseases that are blamed on these traditional fats, such as heart disease, have only increased to alarming levels in the last century. The increase in the disease has coincided with a reduction in the consumption of some of these fats including lard and butter and an increase in the consumption of oils such as canola, soybean, grape seed, sunflower and safflower. We need fat for many important biological processes in the body including but not limited to: cell membrane function and structural integrity of cell membranes, feeding the brain and body for sustained energy and providing building blocks for immune cells, hormones and healthy function. nervous system.
May you be blessed with good food and good health always! Enjoy your meal!
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