Roots Of Western Medicine

Western medicine largely adheres to the doctrines of the French Scientist Louis Pasteur, who lived from 1822 to 1895. Pasteur’s theories were based on the theory of “germ warfare”, which basically hypothesizes that the germs from the outside are what makes us sick and create disease. Based on and because of this idea is why pretty much all beverages and many foods sold in grocery stores today have been pasteurized, or heated to very high temperatures to destroy any potential harmful germs.

But Pasteur has a little known contemporary and intellectual adversary: fellow french scientist Antione Beauchamp, who lived from 1816 to 1908. Beauchamp believed the exact opposite. His theory was based on the the idea that “the terraine is everything”. In other words, it is not just the germs from outside that cause illness, but a compromised immune system or some predisposing characteristic that allows the germs to flourish in the body and cause illness. For instance, why is it that two people get coughed on directly in the face by same person on subway, but only one person gets the flu? Dr. Robert Young gives a great analogy to this by pointing out that is you throw seeds on concrete, they cannot grow. But if you throw the seeds on fertile soil, they grow and flourish. Same goes for germs and sickness.

Dr.T.Colin Campbell’s findings in The China Study support Beauchamp’s theories and also brings back what the founding fathers of medicine had said back 431 B.C, “Let food by thy medicine and medicine by they food”. Campbell discussed how when two experimental groups were exposed to the same amount of a carcinogenic substance, the group consuming the higher levels of animal protein and dairy was the one that developed diseases such as cancer, and the group consuming the lower level of these foods did not. As Beauchamp theorized, the first group had the right “terrain” for sickness to develop.

Under Beauchamp’s theory, we can hypothesize that there really is only one disease: an acidic body that releases acidic waste and toxins, compromising immunity. The body then becomes fertile terrain for sickness, disease and harmful bacteria and germs. All the various diseases are symptoms of general toxicity in the body, but not the root cause itself. So cancer, diabetes or any named disease is not the root cause, its that the body itself is acidic causing inflammation and that causes diseases varying on where the weakness in your body is.

This is why at institutions like the Ann Wigmore Natural Health Institute and the Hippocrates Health Institute, there are many cases where symptoms of diseases such as cancer subside when clients are put on a raw plant based diet and juice feasting cleanses. These institutions do not perform chemotherapy or radiation on specific areas of the body, but rather treat the body holistically and work to raise the alkalinity of the entire body. As Renowned food expert and journalist Michael Pollan said in 2007 “Eat Food. Not too much. Mostly plants”.

Of-course, we can see how Pasteur’s theory is much more profitable for the pharmaceutical industry as pill after pill in introduced to cure something or another, as flu shots and more vaccinations are introduced, as radiation, chemotherapy and other cancer drugs, penicillin, other antibiotics and the like make the industry trillions and trillions of dollars. That is not to say that some of these things don’t have an important purpose clearly some do and have saved lives, while others have not and have only made people sicker and sicker and sicker.

But if we keep our bodies clean of toxins and excessive waste, balanced at a more alkaline pH and keep our immunity strong, we may need these medicines far less and we ourselves may have much more control over our own health.

So how can you do that? EAT MORE FRUITS AND VEGETABLES. Sounds simple doesn’t it. Raw Food scares people but dont let it, start slow and start today. Make half your consist of raw vegetables when you eat that piece of meat. Explore with salads, try zuchinni pasta instead. Raw Juice and juicing is one of those simple things you can start to do to help your body function at the capacity its meant to. Wether you have just one raw juice a day, juice cleanse or do a juice feasting cleanse your body will thank you.

Why Cafe Chaga Is Better Than Coffee

Replace your coffee with our cafe chaga

Did you know that Caffeine is absorbed through the body and effect many of your critical organs, interfering with numerous processes in the body. Caffeine is taxing on the liver which had to metabolize it. Too much caffeine can overload the liver and slow down the livers ability to burn fat efficiently and cleanse other toxins from your system. Caffeine also contributes to increased levels of cortisol, a stress hormone that has been linked to excess fat storage , especially around the belly. Caffeine can promote norepinephrine production, which is another stress horomone that affects your brain and nervous system, raising your heart rate and blood pressure.

Put those coffees away people trust me one zip of this “cafe Chaga” and you will be saying coffee who.

Chaga is one of the highest food antioxidants in the world!
Chaga is the most powerful sought after mushroom on earth. It’s one of the
highest, if not the highest, antioxidants in the world and it’s documented
extensively for having numerous health benefits, but it’s publicized
mostly as an anti-cancer.

Why Chaga is so awesome:

• Chaga is the number one rated healing plant on Earth according to Traditional Chinese Medicine
• It has been used as a remedy for thousands of years by Native Americans and Europeans
• It is so powerful because it harnesses the strength, nutrients and longevity of living trees into a concentrated form, making chaga mushrooms one of the most nutrient-dense and powerful superfoods on Earth
• IT TASTES DELICIOUS: if you’ve ever tapped a maple tree in the late spring to collect sap, it tastes like that. A light, watery, sweet, earthy taste. I really enjoy drinking it and think it’s delicious. It’s caffeine-free too of course, so you can safely enjoy it anytime.

Benefits of Chaga:

• over 200+ phyto nutrients
• abundant vitamins and minerals
supports the adrenal glands (which produce your stress hormones – the adrenals are easily exhausted / disregulated these days with stressful lifestyles and over-consumption of caffeine)
• slows the aging process through anti-oxidant and detox action
• supports the immune system and healthy digestion
• supports the flushing of radiation, heavy metals and toxins
• slows or stops the development of pre-cancerous cells
• one of the most potent anti-oxidants in the world

The following are purported uses of the Chaga Mushroom:

• Anti-aging
• Anti-allergic
• Anti-bacterial
• Anti-Cancer
• Anti-genotoxicity
• Anti-inflammatory
• Anti-microbial
• Anti-mutagenic
• Anti-oxidant
• Anti-tumor
• Anti-viral
• Arthritis
• Asthma
• Bacterial Diseases
• Blood Pressure High (Hypertension)
• Blood Pressure Low (Hypotension)
• Blood Purification
• Bronchitis
• Candidiasis (yeast)
• Cardio-Vascular
• Crohn’s Disease (CD)
• Diabetes
• Fungal Growth
• Gastritis
• Heart Disease
• Hepatoprotective
• HIV
• Hodgkin’s Lymphoma
• Immune Support / Enhancer
• Influenza
• Intestinal Worms
• Kidney Tonic
• Lower Cholesterol
• Liver / Hepatitis
• Pain Relief
• Parasites
• Parotid gland
• Pulmonary Diseases
• Skin Ailments
• Stomach Ailments
• Stomach Disease
• Tuberculosis
• Ulcerative Colitis (UC)

Why Sprout?

Why we love to add sprouts to our raw food and raw juices? What are sprouts exactly? Well, there are a lot of different types, almost as many as there are edible plants. But the main reason for eating sprouts is about nutrition and digestion. When you sprout foods, you increase proteolytic enzymes that make both carbohydrates and proteins digestible.

Here are 10 simple reasons why we all need to eat more sprouts:

1. There are 100 times more enzymes in sprouts than uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all your body’s functions.

2. The quality of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. Proteins change during the soaking and sprouting process, improving its nutritional value.

3. The fiber content of the beans, nuts, seeds, or grains increases substantially.

4. Vitamin content increases dramatically. This is especially true of vitamins A, B-complex, C, and E. The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting.

5. Essential fatty acid content increases during the sprouting process.

6. During sprouting, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body. This is true of alkaline minerals like calcium, magnesium, and others than help us to balance our body chemistry for weightloss and better health.

7. Sprouts are the ultimate locally-grown food. You can grow them yourself

8. The energy contained in the seed, grain, nut, or legume is ignited through soaking and #sprouting.

9. Sprouts are alkalizing to your body. Many illnesses including cancer have been linked to excess acidity in the body.

10. Sprouts are inexpensive. People frequently use the cost of healthy foods as an excuse for not eating healthy. But, with sprouts being so cheap, there really is no excuse for not eating healthier.

Raw Vegan Nanaimo Choclate Bar

It’s the new year and many set their news years resolution. This raw vegan treat will keep you on track while quenching that sweet tooth that likes to creep up on all of us. So grap one or even 2 if you can. It truly is a guilt free snack.

This recipe is vegan, gluten free, dairy free, raw, grain free, no-bake, chocolately and ofcourse delicious!

RAW VEGAN NANAIMO BARS
Makes 12-16 Raw Nanaimo Bars

Chocolate Crust Ingredients:
1 Cup Slivered Almonds
1/2 Cup Soaked Dates
1/2 Cup Unsweetened Shredded Coconut
1/4 Cup Cocoa Powder
Dash of Salt

Cream Ingredients:
1/4 Cup Coconut Oil
1/2 Cup Soaked Cashews
3 Tbsp Agave Nectar
1/4 Cup Coconut Cream (Pre-refridgerated – thick consistency)
1/2 Tsp Vanilla Extract

Chocolate Topping Ingredients:
1/2 Cup Soaked Cashews
1/2 Cup Cocoa Powder
1/2 Cup Coconut Oil
1/4 Cup Agave Nectar

Directions:
-Place all cream layer ingredients into your food processor and blend until completely smooth.
-Place into a bowl and set aside.
-Place all chocolate topping ingredients into your food processor and blend until completely smooth.
-Place into a bowl and set aside.
-Place crust ingredients into your food processor and blend until dough-like.
Set aside.
-Place the crust mixture into an 8×8 -silicone baking pan or a loaf pan (for thicker squares).
-Press down and even out the crust.
-With a fresh spatula top crust layer with your cream layer. Spread out evenly.
-Top cream layer with your chocolate layer (you will have extra of this layer so use as much or as little as you would like).
-Cover baking dish with saran wrap and place in the freezer for 3-4 hours.
-Remove from freezer, cut into squares and serve!

*Tip – Store Raw Nanaimo Bars in the freezer.

The Raw Truth About Activated Charcoal

What is Activated Charcoal

Activated charcoal has been used for thousands of years. Today, it’s even used in hospitals. When someone is poisoned, activated charcoal could help. It binds toxic chemicals like a sponge. Then it ushers those poisons out of the body. That got the health industry thinking: “If activated charcoal can suck up drugs and toxic chemicals, what else can it do?” As they found out, a lot! It has a ton of health-boosting benefits—but it also can be quite dangerous if consumed incorrectly.

Activated charcoal is a unique form of carbon that is oxidized at very high temperatures to give it a massive surface area and incredibly porous properties. Just 2 grams of activated charcoal has roughly the equivalent surface area of a football field.

It’s millions of microscopic pores have a strong negative charge, which attracts positively charged intestinal gases and toxins like a magnet. Because of this, activated charcoal can bind to and eliminate compounds many thousands of times its own weight.

Activated charcoal is an excellent gastrointestinal detoxifier that absorbs intestinal gas and a variety of other toxins as it passes through your system. It is also a particularly potent remedy for smelly flatulence as it binds to highly odorous compounds like hydrogen sulphide (the so-called rotten egg gas).

How to Use Activated Charcoal

Activated charcoal is perhaps the most powerful of all the known cures for intestinal gas and flatulence. It does have a problem though. It works too well.

If you typically drink more than one juice a day, only one should contain charcoal. Since activated charcoal can can bind to as much as 100 times its own weight, downing it in large doses can cause the detox process to become too harsh, flushing vital nutrients that are stored in fat tissues in the body. While the words “flushing” and “fat” in the same sentence are usually a good thing, in this case, it’s quite the opposite.

Timing of your charcoal cocktail is also key. Ideally, you should only sip activated charcoal and water three or four hours after your last meal. Throughout the day it’s vital to fuel the body with fruits and veggies which have the vitamins, minerals and phytonutrients the body needs to stay healthy. Since activated charcoal is so absorbent, drinking it during the day or too close to a meal can interfere with the absorption of these nutrients.

Research has demonstrated that activated charcoal will pass harmlessly through your gastrointestinal tract, without being metabolized in any way. It does, however, absorb any positively charged substances it comes into contact with.

This is a good thing when it comes to toxins, as most are positively charged and are drawn to activated charcoal. Once bound to it, they are eliminated when you go to the toilet and can do no further damage in your body.

Unfortunately, beneficial substances like medications, vitamins, minerals and other nutrients are also often positively charged. So now your asking “but wait my juice bar mixes charcoal with so many other ingredients so am I not absorbing those nutrients from the drink?” Answer NOPE.

This means that activated charcoal should not be taken anywhere near or with any food, prescription medicine, supplements and well away from any kind of food. So activated charcoal in water is all you need, mixing it with anything else is useless since all those nutrients will pass your body and not be absorbed, so your flushing your money down the toilet.

Charcoal can’t tell the difference between toxins, meds, vitamins and minerals. If there is something you have been prescribed by a doctor that is keeping you healthy and safe, do not under any circumstance drink charcoal.

Activated charcoal should be taken at least 2 hours before eating with a big glass of water. To be safe, make that 2 hours before taking any medications or supplements to be sure it doesn’t interfere with them.

For maximum effectiveness, activated charcoal also needs to be taken well after eating. 3 hours would be a minimum, with 4 hours recommended for a large meal. And always always drink a litre of water with it and after it so constipation does not occur.

Also be aware, if you do start taking activated charcoal in high doses, it will likely turn your stools grey or even black. This is harmless so don’t be concerned by it. In fact, it can be a helpful indicator of just how long food takes to travel through your digestive tract. Also taking activated charcoal wrong and too often will cause constipation and many ailements since it is stripping your body of all nutrients. so please take at maximum 2 times a week.

If a night of alcohol drinking leaves you feeling dead to the world, charcoal may help take you out of your misery but it’s not a craze that should be used as a hangover cure. Due to its strong cleansing properties, activated charcoal can help remove toxins from the liver and bloodstream after a long night of drinking. Keep in mind, however, that charcoal will not absorb any of the alcohol left in your system, so it won’t be of much assistance if you’re still feeling a bit tipsy the morning after your night out.

Microbeads Toxic Substance Under CEPA

Statement by Environmental Defence’s Maggie MacDonald on federal government’s decision on microbeads
Jun 29, 2016

Taken From: http://environmentaldefence.ca/2016/06/29/statement-environmental-defences-maggie-macdonald-federal-governments-decision-microbeads/

Toronto, Ontario
We applaud the federal government’s decision to add microbeads to the Schedule 1 list of toxic substances under the Canadian Environmental Protection Act (CEPA), enabling the government to regulate the substance. The government can now move on regulations to ban microbeads under CEPA.

Microbeads are toxic and unnecessary additions to personal care products like toothpaste and body wash. They may contain toxic substances such as phthalates and bisphenol-A (BPA) that become absorbed on their surface, and can be consumed by fish and birds. Furthermore, every day they continue to be used, the Great Lakes become more polluted with microplastic. Researchers from the State University of New York estimate that Lake Ontario contains 1.1 million plastic particles per square kilometer of lake bottom.

Microbeads can easily be eliminated from personal care products and replaced with natural ingredients like almond and apricot shells. Several large companies, including Johnson & Johnson and Loblaw have already taken the lead and announced that they will be ending the use of these microplastics, effectively eliminating economic arguments for delaying a ban on these substances.

Also, other jurisdictions have already moved to ban microbeads. On December 28, 2015, U.S. President Obama signed a bill requiring that American manufacturers end the use of microbeads in products by July 1, 2017. The bill will also end the sale of products containing microbeads in the U.S. by July 1, 2018. Today’s announcement will enable the Canadian government to better align our regulation of microbeads with the U.S., in terms of the definition of the size of microbeads, and how quickly they can be removed from the market.

This announcement also comes at a time when CEPA is being reviewed by the Standing Committee on Environment and Sustainable Development. We are calling for improvements to risk management under the act to make sure toxic substances are removed from products in a timely manner.

While risk assessments have been completed for many toxic chemicals on schedule 1, development and implementation of risk management strategies for many substances assessed as “CEPA-toxic” has yet to be completed or is inadequate. For example, triclosan was declared toxic to the environment under the CMP in 2012, yet no ban or restrictions have been announced to date. We hope that this swift action on microbeads is a sign of things to come when it comes to the federal government’s attention to toxic chemicals.

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For further information contact:

Jen Mayville, Environmental Defence, jmayville@environmentaldefence.ca; 416-323-9521 ext. 228, 905-330-0172 (cell)