Health Benefits of a Plant-Based Diet

Health Benefits of a Plant-Based Diet

Research has confirmed the many Health Benefits Plant Based Diet, including a lower risk of heart disease with lower levels of cholesterol — the "bad" cholesterol that builds up deposits in your arteries.  Mother Earth knows exactly what to provide for the perfect health of her inhabitants.

In fact, more than 1.5 million healthy adults demonstrated the Health Benefits Plant Based Diet was associated with a reduced risk of deaths related to heart attacks or heart disease and fewer incidences of cancer, Parkinson's and Alzheimer's diseases. Women who eat a plant-based diet supplemented with extra-virgin olive oil and mixed nuts may have a reduced risk of breast cancer.

For these reasons, most if not all major scientific organizations encourage healthy adults to adapt a plant-based diet for prevention of major chronic diseases.

Key Components of a Plant-Based Diet and Home Remedies

  • Eating primarily plant-based foods, such as rice and beans, nuts, fruits and vegetables, whole grains
  • Replacing butter with healthy fats such as olive oil and coconut oil
  • Using herbs and spices instead of salt to flavor foods
  • Limiting red meat to no more than a few times a month, if any
  • Eating fish and poultry instead of red meat, if meat is eaten
  • Enjoying meals with family and friends
  • Drinking red wine in moderation (optional)
  • Getting plenty of exercise
  • Try plant based home remedies such as castor oil before relying on synthetic medicines with side effects. is dedicated to teaching people to cook with rice and beans instead of meat and dairy. Please feel free to print our Food for Well-Being Food Pyramid as a visual aid for teaching the health benefits of a plant-based diet.  

Health Benefits of a Plant Based Diet


Cooking beans from scratch:

Soak beans overnight each in its own quart sized mason jar of water. Pour out soak water. Refill jar to the neck with fresh water. Cook beans in the jar in a canning pot with the lid on.  Remove jars when beans are fully cooked. Jar will seal as it cools slowly at room temperature. Label the jar using the recipe packet. Stores well in the refrigerator for 2 to 3 week.  learn more 


Weight Gain or Fluid Retention?

Every since I started menopause I have had trouble with my weight.  I always feel a little "chubby".  I eat well and exercise, but the weight doesn't come off.  I started to wonder if it is really weight gain or fluid retention. This is a portion of the definition that I found for "innerstitial fluid retention":

  • Immobility. The leg muscles normally contract and compress blood vessels to promote blood flow with walking or running. When these muscles are not used, blood can collect in the veins, making it difficult for fluid to move from tissues back into the vessels.

I am trying many things to self-treat fluid retention including cutting back on salt which is very hard for me.  I am so addicted!  Also I am using wraps and support garments to see if that will help. I read that lemon water is a natural diuretic and so is cranberry juice.  I bought a bag of lemons and I am adding it to my drinking water.

Here is an article I found that gave me some good direction.

Fluid retention (oedema) occurs when fluid isn't removed from the body tissues, including the skin. Causes include the body's reaction to hot weather, a high salt intake, and the hormones associated with the menstrual cycle. Symptoms include swelling of body parts such as feet, hands and ankles, a feeling of stiffness or aching and weight fluctuations. Drinking plenty of water will actually help your kidneys to flush out excess fluid. Fluid retention may be a sign of disease.


Better Health Channel - -  provides these bullet points:

Symptoms of fluid retention

Symptoms of fluid retention can include:

  • swelling of affected body parts (feet, ankles and hands are commonly affected)
  • aching of affected body parts
  • stiff joints
  • rapid weight gain over a few days or weeks
  • unexplained weight fluctuations
  • when pressed, the skin may hold the indent for a few seconds (pitting oedema)
  • in other cases, the skin may not hold an indent when pressed (non-pitting oedema).

Causes of fluid retention

Some of the many common causes of fluid retention include:

  • gravity – standing up for long periods of time allows fluid to ‘pool’ in the tissues of the lower leg
  • hot weather – the body tends to be less efficient at removing fluid from tissues during the summer months
  • burns – including sunburn. The skin retains fluid and swells in response to burn injuries
  • menstrual cycle – some women experience oedema in the two weeks prior to menstruation
  • pregnancy – hormones encourage the body to hold onto excess fluid
  • the pill – oral contraceptives that include oestrogen can trigger fluid retention
  • dietary deficiency – such as insufficient protein or vitamin B1 (thiamine) in the diet
  • medications – certain drugs, including high blood pressure medication (antihypertensives), corticosteroids and nonsteroidal anti-inflammatory drugs (NSAIDs) are known to cause fluid retention
  • chronic venous insufficiency – weakened valves in the veins of the legs fail to efficiently return blood to the heart. The pooling of blood can result in varicose veins

Medical conditions that may cause fluid retention

Fluid retention may be a symptom of serious underlying conditions, including:

  • kidney disease – such as nephrotic syndrome and acute glomerulonephritis
  • heart failure – if the heart does not pump effectively, the body compensates in various ways. it starts to retain fluid and increase the volume of blood. This results in congestion of the veins, enlargement of the liver, and the accumulation of fluid in body cavities like the abdominal cavity (ascites) and in subcutaneous tissues, causing swelling (oedema) of the legs
  • chronic lung diseases – such as severe emphysema, which put excessive pressure on the heart’s right ventricle, leading to its failure
  • liver disease – such as severe cirrhosis that triggers liver failure
  • malignant lymphoedema – cancerous tumours that block structures of the lymphatic system, such as the lymph nodes
  • thyroid disease – such as hypothyroidism
  • arthritis – joints affected by some types of arthritis tend to swell with fluid
  • allergic reaction – in susceptible people, the body tends to swell in response to particular allergens, such as an insect bite. In some cases, the reaction is severe (anaphylaxis) and requires urgent medical attention. this swelling is short-lived rather than ongoing
  • autoimmune diseases such as lupus.

Diagnosis of fluid retention

The underlying cause of the oedema must be found before treatment can begin. Diagnostic tests may include:

  • physical examination
  • medical history
  • detailed questioning about the fluid retention, such as when it started, any factors that worsen the swelling and whether it is constant or intermittent
  • blood tests
  • urine tests
  • liver function tests
  • kidney function tests
  • chest x-ray
  • heart function tests, such as electrocardiogram (ECG).

Treatment for fluid retention

Depending on the cause, treatment may include:

  • a low-salt diet
  • diuretics (water pills)
  • treatment for the underlying medical condition: for example, hormone replacement (thyroxine) in the case of hypothyroidism
  • lifestyle changes in response to the underlying medical condition: for example, avoidance of alcohol if liver disease is the cause
  • changes to medication or dosage, if drugs are the cause
  • dietary adjustments, if malnutrition is the cause
  • ongoing medical supervision
  • aids such as support stockings.

Self-care options for fluid retention

Mild fluid retention can be helped in the following ways:

  • Reduce the amount of salt in your diet; for instance, don’t add salt during the cooking process and stop salting your meals at the table. Avoid foods like potato chips and salted peanuts. Be wary of processed foods such as manufactured meats, which tend to contain ‘hidden’ salt.
  • Vitamin B6 (pyridoxine) is thought to help in cases of mild fluid retention. Good sources of vitamin B6 include brown rice and red meat.
  • Vitamin B5 (pantothenic acid), calcium and vitamin D help the body to excrete excess fluids. Include fresh fruits and low-fat dairy foods in your daily diet.
  • Supplements may help in the case of fluid retention caused by the menstrual cycle: for example calcium, magnesium, manganese, evening primrose oil and chaste tree.
  • Herbal diuretics include dandelion leaf, corn silk and horsetail.
  • Make sure to discuss the use of supplements with your doctor or health care professional, particularly if you are on any type of medication.
  • Drink plenty of water. It may sound contradictory, but a well-hydrated body is less likely to retain fluid.
  • Cut back on dehydrating drinks such as tea, coffee and alcohol.
  • Cranberry juice has a mild diuretic action.
  • Lie down with your legs higher than your head, when possible.
  • Exercise regularly.
  • Wear support stockings.

Cholesterol and Animal Protein

Click here to see animation of cholesterol.

Written by Shawn Radcliffe | Published on March 4, 2014 |

High-protein diets may help you lose weight in the short term, but could have negative effects on your health down the road.

 Think twice before you pick up that hamburger or glass of milk. According to a new study that tracked a large number of adults for almost two decades, eating a high-protein diet could be as deadly as smoking cigarettes. While some people use high-protein diets—such as Atkins or Paleo—for short-term weight loss, they may have negative effects on health as you get older.

“There’s a misconception that because we all eat, understanding nutrition is simple,” said study author Valter Longo, a professor of gerontology and biological sciences at the University of Southern California in a press release. “But the question is not whether a certain diet allows you to do well for three days, but can it help you survive to be 100?”


The Dangers of High-Protein Diets

In the new study, which was published today in Cell Metabolism, researchers found that eating a high-protein diet during middle age increased the risk of dying from any cause by 74 percent and the risk of dying from cancer by more than four times, compared to eating a low-protein diet. The study included 6,381 adults ages 50 and older who were followed for 18 years.

This puts high-protein diets right up there with smoking, which according to the Centers for Disease Control and Prevention, increases the overall risk of death by three times, compared to not smoking.

While the largest difference in the study was between the high- and low-protein diet groups, people who ate moderate amounts of protein during middle age were still three times more likely to die of cancer later on than low-protein eaters.

As many vegetarians and vegans would be quick to point out, animal products are not the only source of protein. And based upon this one study, plant proteins may be a healthier choice. When the researchers looked more closely at the types of protein in the diet, they found that eating more protein from plants like soy and beans didn’t increase the risk of death.


Older Adults May Be Affected Differently

The findings for middle-aged participants fit with other research on the health effects of saturated fats found in meat and dairy products, which include an increased risk of chronic conditions like heart disease.

In this study, though, the story was different for older adults. People over the age of 65 who ate a high-protein diet had a 28 percent lower risk of death from any cause and a 60 percent decreased risk of dying from cancer, compared to those eating low amounts of protein. Eating high amounts of protein at any age still increased the risk of dying from diabetes.

The apparent protective effect of high-protein diets in older adults, say the researchers, may have something to do with the growth hormone IGF-1. The level of this hormone decreases with age, which may contribute to the loss of muscle mass and increased susceptibility to disease. Eating more protein, then, could help stimulate production of this hormone and maintain overall health as people age.

Because this is the first study to show this type of age-related variation, it may be too soon for people to radically alter their diets.

“It’s an observational study of a large population,” says Dr. Keith-Thomas Ayoob, an associate clinical professor of pediatrics at the Albert Einstein College of Medicine. “As such it generates a hypothesis, but we shouldn’t conclude too much without additional clinical research to confirm the results, especially since things seem to flip-flop after age 65.”


Protein Is Important for All Age Groups

While more research is needed to understand why protein affects middle-aged and older adults differently, Ayoob says that some things about protein are clear.

“Most people need to eat more plant proteins, as well, and it isn’t an either/or thing,” he says. “If people included beans, either alone or with lean protein, three times per week, there’s good clinical evidence it would be a heart-healthy change.”

This is equally true for older adults.

“People over age 65 tend to lose muscle,” says Ayoob, “and with that they can lose strength, neither of which we want to happen, so they can need more protein, as well as physical activity to preserve muscle.”

Unless you are ready to give up animal products altogether, aim to reduce your intake of saturated fats from animal products. This can be done by choosing leaner cuts of meat, removing the skin from chicken and turkey, and choosing low- or no-fat dairy products.

Also, if you tend to fall into the high-protein diet group, cutting back on your intake will also make room for other nutritious foods.

This may be especially useful advice for pregnant women. In a new study of 66,000 women, published online today in the medical journal BMJ, researchers found that women who ate a diet rich in vegetables, fruits, and whole grains had a significantly reduced risk of preterm delivery.

Although the study cannot prove that diet was directly responsible for the decrease in preterm births, it reinforces the benefits of healthy diets for pregnant women—and everyone else, over the long term.

Heart Truth for Women supports
Heart Truth for Women Campaign!

Heart Truth for Women campaign is quickly bringing diet and health statistics into the forefront of the media with celebrity Barbra Streisand donating the Barbra Streisand Women’s Heart Center at Cedars-Sinai Hospital in Los Angeles and co-founding the Women’s Heart Alliance. The diet they recommend is the same as ours– whole foods that spring from the ground. This same diet will prevent cancer, diabetes and countless other diet-related diseases.

Heart Disease Statistics from the Heart Truth for Women Campaign:

  • According to the Heart Truth for Women Campaign, Heart disease is the No. 1 killer of women, and is more deadly than all forms of cancer combined.
  • Heart disease causes 1 in 3 women’s deaths each year, killing approximately one woman every minute.
  • An estimated 43 million women in the U.S. are affected by heart disease.
  • Ninety percent of women have one or more risk factors for developing heart disease.
  • Since 1984, more women than men have died each year from heart disease.
  • The symptoms of heart disease can be different in women and men, and are often misunderstood.
  • While 1 in 31 American women dies from breast cancer each year, 1 in 3 dies of heart disease.
  • Only 1 in 5 American women believe that heart disease is her greatest health threat.
  • Women comprise only 24 percent of participants in all heart-related studies.

Hispanic women

  • Hispanic women are likely to develop heart disease 10 years earlier than Caucasian women.
  • Only 1 in 3 Hispanic women are aware that heart disease is their No. 1 killer.
  • Only 3 in 10 Hispanic women say they have been informed that they are at a higher risk.
  • Only 1 in 4 Hispanic women is aware of treatment options.
  • Hispanic women are more likely to take preventive actions for their family when it comes to heart health.

African American women

  • Cardiovascular disease is the leading cause of death for African American women.
  • Of African American women ages 20 and older, 46.9 percent have cardiovascular disease
  • Only 1 in 5 African American women thinks she is personally at risk.
  • Nearly 50 percent of African American women are aware of the signs and symptoms of a heart attack.
  • Only 43 percent of African American women know that heart disease is their greatest health risk.

These statistics represent only a fraction of the 2012 report featured in Circulation. To view the full findings, download a copy of the Heart Disease and Stroke 2012 Statistical Update.

Join the Heart eHealth Study

The National Wear Red Day was established to bring awareness to the #1 Lady Killer in America: Heart Disease.

In 2015 it will be celebrated on February 6th.

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Food Allergy Epidemic

The idea that we have to cut out huge parts of the food groups in response to a food allergy is not as enlightened as it sounds. Don’t eat carbs. Don’t eat animal products. Don’t eat grains. Don’t eat gluten. Don’t eat soy. What CAN we eat?

Allergic reactions to today’s foods have steadily increased into an epidemic. Yes, it’s true.

Milk is unable to be digested by more and more people. Why? Because it is not the same product that it was when our grandparents drank milk from their own cow. The milk today has been denatured and is full of toxic substances that cause allergies and lactose intolerance. Is milk the problem or their methods of processing?

Soy products are causing problems today even though civilizations have lived on soy for thousands of years. Why? Because today’s soybean has been genetically modified (GMO) and processed into isolated substances that, separated from the whole bean, cause health problems.

Peanuts are causing such horrific reactions. Why? Because they are drowning in pesticides and processed incorrectly.

Wheat has gotten a “bum rap” over the years as more and more people are experiencing allergic reactions to the products found on the shelves of the grocery stores made from wheat. But this is not the wheat products that our ancestors consumed that gave them the power and strength to plow fields, chop wood and lift bales of hay.

The only answer I can find is to produce my own foods and grow my own produce so that I know exactly what is in the foods I am consuming. In time I am sure that the food manufacturers will correct their mistakes and find better ways to produce food, but for now I must take the responsibility upon myself just as humans always have throughout all generations.


Salt Restrictions

Can Reduced Salt Intake Be Harmful?
By Edward C. Geehr, M.D., Lifescript Chief Medical Officer
Published February 18, 2011

The greatest salt restrictions are recommended for people 51 and older, African-Americans, people with high blood pressure, and diabetics of any age. Daily intake should be reduced to less than 1,500 milligrams (mg) of sodium, or the equivalent of 2/3 teaspoon. All others are recommended to limit their daily sodium intake to 2,300 mg, equal to a single teaspoon.

The guidelines are a severe restriction compared to the average American consumption of 3,400 mg of sodium per day. Those of you who have been subjected to a hospital low-salt diet already appreciate the difference. The average male between ages 30 and 39 is by far the largest consumer of sodium, ingesting an average of about 4,500 mg per day, or three times the lower sodium threshold.

Processed foods are the primary source of salt consumption, according to the guidelines. Pizza alone accounts for 6% of the salt in American diets. Salad dressings, cold cuts and hamburgers are other high-sodium foods targeted for reduction.

The guidelines assume that Americans are eating more salt, which in turn drives up blood pressure rates.

Not so, say two Harvard researchers. A 2010 American Journal of Clinical Nutrition study reports that sodium consumption has remained flat over the last 40 years.

While salt consumption hasn’t changed, average calorie consumption has skyrocketed during that period. The number of obese and overweight Americans has nearly doubled. The guidelines overlook recent research that indicates obesity is the principle factor behind rising blood pressure rates. Salt sensitivity affects between 10%-20% of the population, leading to increased blood pressure or stiffening of the vessels. While some people with hypertension are sensitive to the amount of salt intake, not all respond to decreased sodium. But obesity highly correlates with blood pressure.

A recent study on thousands of people across 33 different countries showed that people consume sodium within a narrow range of 2,700 mg to 4,900 mg per day. The new guidelines, if followed, would make the U.S. the only modern nation with salt consumption at such low levels.

Ironically, reduction in salt could aggravate the tendency to overeat. Many nutritionists feel the sodium guidelines will lead people to consume more calories to satisfy taste and their innate salt appetite.

To make matters worse, a dramatic reduction in salt intake can interfere with blood sugar metabolism. A recent Harvard study found a correlation between low-salt diets and acceleration of insulin resistance, a precursor to type 2 diabetes.

While many of the new guidelines are sensible recommendations, the new salt reduction targets are likely to generate much controversy in coming years. Before any radical change in your salt intake, talk to your physician about a diet that’s right for you.



Today, if you eat nothing but unprocessed foods—plenty of fruits, vegetables, whole grains, and nuts, with a smattering of wild fish and naturally raised beef, chicken, eggs, and milk—that you prepare yourself with a light hand on the salt shaker, you are taking in far more potassium than sodium (not to mention plenty of vitamins, minerals, fiber, phytonutrients, healthy fats, and other elements of a healthful diet).

More potassium than sodium is a good thing. But few Americans eat this way. Instead, our reliance on fast and prepared foods tips the balance in the other direction. Most of us get far more sodium than we need while averaging just 2,500 mg of potassium, about half of what is recommended for adults. Equally worrisome, our hunger for salt appears to be growing. In the United States, there has been a 55 percent increase in the average sodium intake since the 1970s.

Hazards of Too Much Sodium
Higher salt intake was associated with a 23 percent increase in stroke and a 14 percent increase in heart disease. Several dozen studies have explored connections between salt, sodium, or salty foods and cancer. The data from these studies show that, in general, higher intakes of salt, sodium, or salty foods is linked to an increase in stomach cancer. The World Cancer Research Fund and American Institute for Cancer Research concluded that salt, as well as salted and salty foods, are a “probable cause of stomach cancer.”

The more salt you take in, the more calcium your body flushes out in the urine, leaching out of the bones. So a diet high in sodium could have an additional unwanted effect—the bone-thinning disease known as osteoporosis. A study in post-menopausal women showed that the loss of hip bone density over two years was related to salt as much as calcium. Other studies have shown that reducing salt intake causes a positive calcium balance, suggesting that reducing salt intake could slow the loss of calcium from bone that occurs with aging.

Reducing Salt
It’s clear that an abundance of salt in our food is a silent killer, responsible for thousands of deaths each year. The real question is, what can be done to help people reduce their intake? The answer is simple. Become the producer of your own foods rather than the consumer of processed foods. You can do something about your, and your family’s, salt intake, simply by cutting back on processed foods and choosing more fresh foods.

The New England Journal of Medicine modeled what would happen if Americans cut back their average daily sodium consumption by 1,200 milligrams—an amount that would still leave many people above the recommended intake, but would be a significant decrease from current levels. Such a cutback would prevent up to 120,000 new cases of heart disease each year, researchers estimate, and would save up to 92,000 lives and $24 billion in health costs.

Food is Medicine – Fight Cancer

Natural Cancer Remedies

Cancer, candida, and other illnesses flourish in an acidic body that is not getting enough oxygen. How does the body get too acidic? Foods and drinks that convert to acid in the body are sugars, breads, processed foods, alcohol, and other damaging substances. An acidic body can’t get enough oxygen to the cells. The immune system begins to weaken and symptoms begin to occur. Left alone, these symptoms grow and worsen. This is when disease can exist.


If there is a perfect environment within the body to cultivate disease, we know there must be a perfect environment to prevent illness from occurring. Cancer cannot survive when exposed to oxygen. It cannot exist in an alkaline environment. It immediately shrivels and dies. The cancer fighting supplements in the chart on the previous page creates an environment within the cells of the body where cancer and other diseases cannot survive. The diet recommended in this book is a cancer-fighting remedy that anyone can afford and anyone can understand. It doesn’t take a degree in medicine to change your lifestyle to create a cancer-free environment in your body.


The Dr. Johanna Budwig’s simple formula of cottage cheese and flax oil is used therapeutically in Europe for prevention and treatment of many diseases, including cancer, arteriosclerosis, stroke, heart attack, irregular heartbeat, stomach ulcers, arthritis, eczema, MS, lupus and other immune deficiency and autoimmune diseases. You may have heard that dairy products are to be avoided, and this is true, however Budwigs’ formula causes the cottage cheese to adhere to the flax oil and deliver its oxygen-rich omega 3s to every cell in the body and kills cancer cells by the billions! Even lactose-intolerant people can eat this combination without problems. Robert Willner, M.D. said, “…people all over the world who have been diagnosed with incurable cancer and sent home to die have actually been cured and now lead normal, healthy lives.” See how to make cottage cheese and flax oil recipes on page 48.


Green Drinks, another component of the cancer-fighting diet, is one method of alkalizing your body. With a simple pH test strip under the tongue for a second first thing in the morning before you eat, you can determine your alkaline range. The average American diet produces a pH level of around 5.5 or less. This extremely acidic environment is the breeding ground for cancer and many other diseases. Taking a serving of Green Drinkswill alkalize your body.


Avoiding animal protein is another crucial component of the cancer-fighting diet. When you eat animal protein, about 40% of your body’s healing energy is diverted away from keeping you healthy and focused on digesting the protein. The China Study by T. Colin Campbell, Ph.D. provides the facts about the destructive affects that animal proteins have on the body, especially if you already have cancer.


A man who lost his wife to cancer was compelled to research the natural cures for cancer that have been discovered. He found that cancer was easily curable. He stated, “The American Cancer Establishment has brainwashed the public that cancer patients need drastic and expensive treatments like surgery, radiation, and chemo—treatments that cast well into six figures!!!” He also discovered that these treatments very rarely worked without devastating losses in the process. His name is Bill Henderson and his link is found below.


With simple lifestyle changes and diet changes combined with a few natural supplements people are curing themselves for a few dollars a day. You can address cancer cells in six profound ways:

    1. bring more oxygen to the cells
    2. help your body change from acidic to alkaline
    3. detoxify your body
    4. boost your immune system
    5. stop the spread of cancer
    6. eliminate the frightening and destructive use of today’s cancer treatments

If you already have cancer, start this immediately.



Eliminate all addictive substances that drain the immune system

eliminate tobacco

eliminate sodas or sweet drinks

eliminate recreational drugs

avoid prescribed medicine when possible

eliminate alcohol

eliminate caffeine

eliminate msg and aspartame

eliminate foods processed by others – make your own groceries!


Food is medicine – The Alkaline Diet

A diet high in meat and dairy, sugar and sodas, fried foods and sweets causes the body to be very acidic. Alkaline is the opposite of acid. The body can stand strong against illness and disease if it is in an alkaline state. We can change the condition of the body from acid to alkaline by changing our diet to high alkaline foods including vegetables and fruits. We can turn whole foods such as beans and grains into higher alkaline foods by sprouting them before we eat them. Juicing fresh foods is one way to gain a significant amount of alkaline nutrition quickly. When the body is high in alkaline and low in acid it is able to ward off the pandemic or other illness.

greens or green drinks

sprouted grains






home-grown meat and dairy in small amounts


Green Drinks

$60 per pound

1 tablespoon to one quart


Alfalfa – Barley – Wheat Grass

Organically grown in Utah.

Dehydrated at very low temperatures to keep the integrity of the nutrients intact.


Step 3 ) Try a few cancer-fighting extras to boost the immune system:


supplement daily company contact
Beta-1, 3D Glucan 500 mg per 50 lbs of body wt 800-746-7640
flax oil 1/3c in 2/3c cottage cheese 800-445-3529
Heart Plus and
Green Tea Extract
2 caplets 3 times a day1 caplets 3 times a day 800.667.0781
Green Drinks before each meal 435-817-0890
Daily Advantage two packets DrDavid 800-888-1415


Hear what Bill Henderson has to say about curing cancer at home for $5.15 a day.

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Why Avoid Processed Foods?

Something has gone awry with our food manufacturers and it becomes obvious when you take a look at the statistics. Between 1997 and 2002 the number of peanut allergies doubled, and the number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy. And allergy rates are rising.

When you consider that a food allergic reaction occurs when your body reacts to a food protein as a foreign invader (just like a virus or bacteria) which triggers an inflammatory response, the obvious question then becomes:

Is There Something “Foreign” in Our Food Today that Wasn’t There Before 1995?

by Dr Mercola



Processed foods in general can contribute to allergies for a number of different reasons. Most processed foods contain a variety of food colorings, flavors, preservatives, and other additives can have a major impact. But there’s another, even more insidious hazard lurking in American food stores…

In the mid-1990’s, new food proteins were engineered and introduced into our food supply, yet many people are still, to this day, clueless about this. As O’Brien states, it was clearly done to maximize profitability for the food industry, yet NO human trials were ever conducted to see if these genetically engineered proteins were actually safe for animal- and human consumption.

One of the first foods to undergo this change was milk, which incidentally is also the number one food allergen in the US.

In 1994, the dairy industry started using a genetically engineered growth hormone, rBGH (recombinant bovine growth hormone) on cows in order to increase milk production. However, it resulted in higher rates of disease in the treated livestock. To counteract the ill effects, dairies also had to start using more antibiotics, which we now know is one of the driving factors behind the rise in antibiotic-resistant superbugs in humans.

While Canada, the UK, Australia, New Zealand and 27 countries in Europe refused to use rBGH due to the fact that it had not been proven safe, the United States took the opposite stance, and basically decided that since it hadn’t been proven dangerous, it would be allowed…

As inconceivable as it may seem, prior to rBGH being introduced into the milk – and every other conceivable dairy product – that millions of Americans consume every day, it had only been tested on 30 rats for 90 days!

Why You Should be Concerned About rBGH in Your Milk

Samuel Epstein, MD, a scientist at the University of Illinois School of Public Health, is one of the top experts on cancer prevention. He is frequently called upon to advise Congress about things in our environment that may cause cancer, and he has written eight books, including two books on this particular topic What’s in Your Milk?, and Got (Genetically Engineered) Milk?

In his books, Dr. Epstein explains that rBGH milk is “qualitatively and quantitatively different from natural milk,” and is “supercharged with high levels of a natural growth factor (IGF-1), excess levels of which have been incriminated as major causes of breast, colon, and prostate cancers.”

In addition to increased IGF-1 levels, other differences between rBGH milk and natural milk include:

  • Contamination of milk by the genetically modified hormone rBGH
  • Contamination with illegal antibiotics and drugs used to treat mastitis and other rBGH-induced disease
  • Increased concentration of long-chain and decreased concentration of short-chain fatty acids
  • Contamination by pus and antibiotics resulting from the high incidence of mastitis in rBGH-injected cows
  • Increased concentration of the thyroid hormone enzyme thyroxin-5′-monodeiodinase
  • A reduction in levels of the milk protein casein

Armed with these facts, O’Brien began researching cancer rates, and lo and behold, the United States has the highest rates of cancer of any country on the planet. According to the statistics she compiled, one in two men, and one in three women are expected to get cancer in their lifetime. One in eight American women has breast cancer, and only one out of every 10 breast cancer cases is attributed to genetics.

Ninety percent are triggered by environmental factors.

What’s Wrong with Our Soy and Corn?

Another common ingredient in processed food is soy, which is also one of the top eight food allergens. And again, we see the presence of something “foreign” as the vast majority of soy now grown in the US is genetically engineered to withstand massive doses of weed killer.

Ditto for corn.

Corn allergies are on the rise, and while some genetically modified corn is engineered to withstand Monsanto’s herbicide Roundup, other varieties are engineered to create their own internal pesticide (Bt toxin). The biotech industry claimed there were no health risks to worry about from these altered foods. In the case of Bt corn, the concern that your gut might turn into a pesticide factory was shrugged off with lame assurances that the Bt toxin wouldn’t survive once ingested.

However, just last month, a study revealed that Bt toxin was detected in:

  • 93 percent of maternal blood samples
  • 80 percent of fetal blood samples
  • 69 percent of non-pregnant women blood samples

Turns out you cannot replace actual safety studies with lip service after all. Another recent review of 19 animal studies on genetically modified organisms (GMO) revealed that nearly 10 percent of blood, urine, organ and other parameters tested were significantly influenced by GMOs, with the liver and kidneys faring the worst. Additionally, Jeffrey Smith, executive director of the Institute for Responsible Technology and author of two books on the topic, has previously documented more than 65 serious health risks from GM products of all kinds.

Among them:

  • increase in mortality, lower birth weights, and the inability to reproduce
  • damaged young sperm cells
  • altered DNA functioning
  • sterility or fertility problems among pigs and cows

Signs of Food Sensitivities and Allergies

Paradoxically, the foods you crave are oftentimes the foods that cause you the most trouble, so that’s a good place to start. Common food cravings are milk, ice cream, pasta or bread. Other questions that can help you determine whether or not you might have a food sensitivity or allergy are:

  • bloating after meals, gas, frequent belching, or any kind of digestive problems
  • chronic constipation or diarrhea
  • stuffy nose after meals
  • low energy or feeling drowsy
  • frequent headaches or migraines

How to Determine What Foods You’re Allergic to

If you think you’re suffering from a food allergy and notice symptoms shortly after eating a specific food, then that’s a good place to start. Keep in mind that you can also be sensitive to food additives like artificial colors, preservatives and flavor enhancers (MSG), so reading labels is required if you’re having allergy symptoms. One of the best things you can do if you believe you are suffering from a food allergy is to do a diet elimination challenge. Simply remove all foods that contain what you believe you are allergic to and see if your symptoms improve over the next few days. You may need to go as long as five days to give it a full trial.

If the symptoms disappear in one day, then you have your answer. The real clincher, though, is to reintroduce the food or drink (on an empty stomach). If the suspected food is the culprit you will generally be able to feel the symptoms return within an hour.

This can be difficult if you eat a lot of processed foods, as these often contain “hidden” ingredients like corn, milk, soy, wheat, yeast and artificial additives that are often problematic. The most suspect foods will be those eaten daily or more than once a week, as well as foods that you crave or eat at night. In extreme cases where it is difficult to isolate the offending food, you may even need to go on a fast to see if your symptoms resolve.

Avoiding Foreign Ingredients is Beneficial for Everyone

As discussed above, when your body encounters something that it views as a foreign invader, allergy symptoms are a natural side effect. However, there’s evidence that even if you don’t have food allergy symptoms, genetically modified foods are NOT entirely compatible with human biology, and long term, anything could happen… As mentioned earlier, infertility is a recurring side effect in animal studies. Whether or not this can occur in humans is still completely unknown.

Therefore, avoiding GM foods should be on everyone’s list, whether you have food sensitivities or not. As O’Brien says, we cannot wait for legislation. We must begin to act in our own self interest.

“There is nothing more patriotic we could be doing,” O’Brien says.

If you don’t already have a copy of the Non-GMO Shopping Guide, please print one out and refer to it often. It can help you identify and avoid foods with GMOs. Also remember to look for products (including organic products) that feature the Non-GMO Project Verified Seal to be sure that at-risk ingredients have been tested for GMO content. You can also download the free iPhone application that is available in the iTunes store.

You can find it by searching for ShopNoGMO in the applications.

When possible, buy your fresh produce and meat from local farmers who have committed to using non-GM seeds and avoid processed non-organic foods as much as possible, as again these are virtually 100-percent guaranteed to contain GM ingredients.

Genetically modified foods are, from my perception, one of the most significant threats that we have against the very sustainability of the human race, so everything you can do to avoid them is a step in the right direction for humankind.

Produce Your Groceries

 The ultimate goal for writing My Whole Foods Kitchen Cookbook is to inspire people to explore their creative power to become “the producer” of health-building foods rather than “the consumer” of health-depleting, manufactured products.

Today, Americans are dependent upon the local grocery store for every meal they eat.  The expensive foods that we are dependent upon have been stripped of all of their original nutritional value causing diet-related illness and disease.  At the same time creating an artificial barrier called “money” between these food products and those who can’t afford to buy them. The answer to all of the pitfalls of health and well-being today is so simple, yet so profound: Eat foods that grow from the ground and when possible grow them yourself.

The food industry has lost our trust. The only way we will know it is organically grown and free of chemical additives and harmful ingredients is to grow it and process it ourselves.

A few years ago I had many symptoms that were seemingly unrelated such as an ear ache, athlete’s foot and cold sores. I found that they were all symptoms of an overgrowth of bacteria in the stomach called candida.  I became so ill that I was making plans with my husband, both of us in tears, about who would take care of my children. We thought I must be dying.  I couldn’t stand up. I couldn’t lift my arms. I couldn’t live my life!  I finally developed such terrible neck pain that I went to see my chiropractor.  He told me to stop all sugar for three weeks or more.  But sugar is in everything!  In order to do this I had to completely stop all store-bought processed foods; everything in a box, bag or can.

The little candida organisms crave sugar, which is their life source. Any form of sugar will do; any sweetener, any carbohydrate.  So I kept craving the wrong foods because that’s what the intruders were begging for.  I researched it on the internet and found that a large number of people in America have candida without recognizing it. I had been treating all the little symptoms without understanding the nature of candida.  It is a colony of life-sapping organisms that made me tired and depressed by attacking every bodily system.  Now I observed that we had even more stacked against us; a life-draining job to buy life-sapping processed foods that feed the life-sucking organisms that attack the body from the inside out. From there the body begins to manifest diseases such as cancer, heart disease and diabetes. The food companies know this and so do the pharmaceutical companies, but this means big bucks for both, and I cannot rely on them to solve the problem fast enough to protect my health and the health of my loved ones.

I came to the truth that I had known all along; I had to boycott these companies before they actually sapped me of my life!  Thus My Whole Foods Kitchen Cookbook was born.  For some readers, My Whole Foods Kitchen Cookbook offers more than just recipes, but a brand new awareness. In this “cooking adventure” we voluntarily take steps toward self-reliance by learning to produce our family’s needs. I adopted a rotating weekly meal plan that meet our nutritional needs instead of breaking our bodies down with every meal, “killing with kindness” as the saying goes.  I learned to set up my kitchen to be a place of productivity and vitality rather than a den of obesity and disease.

I have found that the best way to avoid junk food is to have none in my house. As soon as I leave the house I am surrounded with all the foods I am trying to avoid, so I make my home a “safe haven” where these foods will not bombard my loved ones with impulses that work against their health and wellbeing. Because I am the shopper for the family, I hold a grave responsibility to guide the family wisely in the foods that they have to choose from when they are in their own home.

I can’t allow our menu choices to be driven by our cravings for sugar or salt. Feeding our craving for sugar is actually “feeding” the living organisms of bacteria that are wreaking havoc on our health. I teach my children these concepts every day and hope that they make good choices when they are outside my home, but inside my home, they will only find whole foods that improve their health instead of processed foods that will break it down.  Teach these concepts to your children so we can end the epidemic of obesity and diet-related diseases in their lifetime!

I hear people say they can’t believe what the manufacturers are doing to “our food.”  However, we have to remember that the food in the grocery store is not “our food.”  That is “their food.”  That is why it is inferior.  We have to produce our own groceries for ourselves if we want it produce with love and commitment to the well-being of our loved ones and call it “our food.”

To read the rest of this article see My Whole Foods Kitchen Cookbook – 2013


A few years ago I had many symptoms that were seemingly unrelated such as an ear ache, athlete’s foot and cold sores. I found that they were all symptoms of an overgrowth of bacteria in the stomach called candida. I became so ill that I was making plans with my husband, both of us in tears, about who would take care of my children. We thought I must be dying. I couldn’t stand up. I couldn’t lift my arms. I couldn’t live my life!

I finally developed such terrible neck pain that I went to see my chiropractor. He told me to stop all sugar for three weeks or more. But sugar is in everything! In order to do this I had to completely stop all store-bought processed foods; everything in a box, bag or can.

The little candida organisms crave sugar, which is their life source. Any form of sugar will do; any sweetener, any carbohydrate. So I kept craving the wrong foods because that’s what they were begging for.

I researched it on the internet and found that a large number of people in America have candida without recognizing it. I had been treating all the little symptoms without understanding the nature of candida. It is a colony of life-sapping organisms that made me tired and depressed by attacking every bodily system.

I realized I had to starve them out before they actually sapped me of my life! Thus My Whole Foods Kitchen was born. My cookbook offers more than just recipes, but a lifestyle. In this lifestyle I voluntarily took steps toward self-reliance by learning to produce my family’s needs. I learned to set up my kitchen to be a place of creative productivity instead of den of obesity. I adopted a rotating weekly menu of meals that meet our nutritional needs instead of breaking our bodies down with foods that cause malfunction of the bodily systems.

I have found that the best way to avoid junk food is to have none in my house. As soon as I leave the house I am surrounded with all the foods I am trying to avoid, so I make my home a “safe haven” where these foods will not bombard my loved ones with impulses that work against their health and well being. Because I am the shopper for the family, I hold a grave responsibility to guide the family wisely in the foods that they have to choose from.

I can’t allow our menu choices to be driven by our cravings for sugar or salt. Feeding our craving for sugar is actually “feeding” the living organisms of bacteria that are wreaking havoc on our health. I teach my children these concepts and hope that they make good choices when they are outside my home, but inside my home, they will only find whole foods that improve their health instead of processed foods that will break it down. Teach these concepts to your children to end the epidemic of obesity and diet-related diseases in their lifetime.

Back in the old days people would take caster oil by the spoonful and it was terrible tasting stuff. Mary Poppins said “a spoonful of sugar makes the medicine go down”. Well today they put it in gel capsules and solved the taste problem. Undecylenic Acid is derived from the castor bean and kills the Candida bacteria without killing your own immune system of bacteria. I have also seen it spelled Undecenoic Acid.

Acidophilus will build up your good bacteria at the same time by eating yogurt.

I have learned from experience that taking these supplements without changing my diet is an exercise in futility. It’s like trying to clean a pool while someone is pouring sewage into it. It doesn’t work. However, when I try to make the dietary changes without taking the supplements I lose the battle as well.  Because my body screams for the salt and sugar that will feed my mortal enemies who are attacking every bodily system from the inside out, I am tricked into eating the wrong foods again and again by believing the promises that flood my brain that I will feel better as soon as I eat that salty pile of twisty fried potatoes or that granola bar topped with peanut butter frosting. Even when my greens are prepared and ready to eat in my refrigerator, when candida has taken control I can’t make myself eat them. My mind is repulsed by the green leafy vegetables that will make me strong.

I have to fortify myself with more knowledge about my enemy, this bacteria that seeks to infiltrate every bodily system and take me down with endless little unrelated ailments that keep me from being happy and productive. It may not be the salt that I truly crave, but the potatoes that instantly turn into sugar after I eat it.

The only answer is to give my kitchen a healthy make-over and make sure that I am surrounded by foods that will strengthen and heal.  At least when I am home I will be safe from the constant barrage of temptations.