Juice, Fruits and Vegetables Fast – Days 2-5

Deer in our yard

9/9/15

Day 2: Well, I must say that today has been a little more difficult. I was hungrier after a workout, so I had to do some extra juicing and drink more fruits and veges to feel full, but I think the added spirulina and other superfoods are giving me enough protein to keep my energy up.

One detoxification symptom I seem to be experiencing is the release of bodily fluids. My nose is runny, my eyes are watering constantly, I’m sweating, I’m needing to urinate frequently…. You get the idea. I can’t say more without being too indelicate. Let’s just say that any possible way that my body can discharge toxins is coming out in liquid form and it’s not pleasant. It’s like having allergies and a fever at the same time.

9/10/15

Day 3: Today I felt nearly the same as yesterday. I experienced hunger and weakness at times, but I just drank more juice and ate more fruits and vegetables and I felt better. I’m not craving meats, grains, dairy products or even chocolate. Shocking. My weight is down, as expected, but not significantly so. My skin and eyes are clearer, though. I have had bloodshot eyes most of my life. I still do, but the redness is lessening, as though the blood vessels are shrinking. We shall see if it’s only my imagination or if it’s for real. I also have less bloating, gas, and intestinal pain today. Very nice.

9/11/15

Day 4: I’m still plugging along. The release of fluids from my body is finally subsiding. Perhaps I’m through the worst of the detoxification process?

9/12/15

Day 5: Today I really, really craved solid foods, so I ate more whole fruits and vegetables to give me something to chew. I’m craving rice—organic, nutty, whole grain brown rice. It will be one of the first things I eat after I complete the next 5 days of my fast.

I’m extra tired today and feel that my body needs more rest and water. But, overall, I’m not doing too badly. I’m not really suffering in any way. In fact, my body feels healthier and I feel empowered by the mere thought of being stronger physically and mentally after this purification.

P.S. I would like to note that I am NOT following the Gerson method, but I am interested in learning more about it.

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Julie’s No-Bake High-Protein, High-Energy Cookie Dough Balls – THM E recipe?

THM Update: I have discovered that these energy balls, although super tasty and healthy, are not conducive to weight loss, so I added my notes to the recipe to make it more “E” recipe friendly. However, I have not yet experimented with the recipe and these “E” ingredients, so try it at your own risk!

Okay, for those of you who follow me for my writing blogs, you’re going to find this post a bit strange. However, quite a people still read my health- and nutrition-related stuff, so here’s something for my low carb, high protein health nut friends. I’m always surprised by how many people ask me for this recipe, so here it is…again! (And I don’t mind posting it for y’all.)
See, they kinda look like raw cookie dough balls. Kinda taste like ’em too. (Yummy!) You can see they’re a little greenish, though. That’s due to all the seaweed and powdered green vegetables I put in them. Don’t worry; you can’t taste all that stuff.

Photo: For those of you who ask about the high energy protein balls I make... Here's a photo of a bag of them.

Julie’s No-Bake High Protein Energy Balls

Makes around 60 one-ounce balls (approximately 85 calories per ball)

Ingredients: (Note: Use live, organic ingredients whenever possible.)

1.            4 cups organic rolled oats *THM and Sally Fallon would advise you to soak these in water and a little yogurt or kefir overnight.

2.            1 cup oat bran *THM would advise the use of oat fiber or maybe psyllium husks, but I haven’t tried these yet.

3.            ½ cup protein powder (dried egg whites, brown rice protein, hemp protein for “E”)

4.            1 cup of raisins (or dates, prunes or other chopped, dried fruit)

5.            2 cups finely ground, unsweetened coconut Use *Delete this ingredient to make it an E treat.

6.            4 cups ground nuts of any kind you want

7.            2 cups ground flaxseed

8.            1 cup powdered milk (I use either organic nonfat milk or dried organic coconut milk.)

9.            1 cup ground sunflower seeds (of other seeds, like pine nuts, sesames, pumpkin, etc.)

10.          1/2 to 1 cup well-ground dried herbs (I use my coffee grinder to grind up the following: spirulina, chlorella, aloe vera, alfalfa, acai berries, astragalus, bee pollen, beet root, blueberry leaves, dandelion, Echinacea, goji berries, kale, kelp, spinach, etc.)

11.          1 cup honey (Buying local honey helps to prevent some seasonal allergies.) *Use Truvia or xylitol to make this an E treat.

12.          ½ cup maple syrup (or agave nectar or other sweetener of your choice) *Use Truvia or xylitol to make this an E treat.

13.          1+ cup of nut butter (I usually use a combination of peanut and almond butters.)

14.          ½ cup coconut oil *Delete this to make it an E treat, but I don’t yet know what to replace it with to make it fit THM.

15.          1-2 cups dark chocolate chips *Change these to shavings of unsweetened baking chocolate to make it an E treat.

Directions:

Prep Time: 30 mins

  • Mix together the first 10 ingredients.
  • In medium pot, heat the honey and maple syrup on the stove. Do not boil.
  • Add nut butter and coconut oil.
  • Cool to a little warmer than room temperature. (If the liquid is too hot it will kill any of your live ingredients.)
  • Pour the liquid mixture over the dried ingredients and mix together thoroughly. Using your hands is often the best way. The “dough” should be about the consistency of cookie dough—not too wet, not too dry. Add more nut butter and honey if it’s too dry; add more of a dry ingredient, like more powdered, ground herbs.
  • Add the chocolate chips and mix thoroughly.
  • Shape into 1-ounce balls, place in a container and freeze. (Eat thawed or frozen. Both are good.)
  • I roughly estimate that each ball is equivalent to about half of an EAS protein bar; one EAS bar is approximately two ounces and 170 calories.

Is Raw, Unpasteurized Milk Safe?

There is a lot of controversy regarding whether or not it is safe to drink raw, unpasteurized milk. Much of the controversy stems from a few cases of bad bacteria getting into raw milk (which can and should be prevented quite easily if one is careful to keep the milk clean after milking). Did you know there are far more cases of bacteria poisoning from pasteurized milk? But few people ever mention that fact.
Additionally, there is a strong argument that grain-fed cow’s milk is not as healthy as organic, grain-fed cow’s milk, and then there’s the whole A1 vs. A2 cow types that I still don’t fully understand yet. More on these subjects as I continue to research them.
For now, I wanted to copy and paste an excerpt of what Sally Fallon said on the safety of unpasteurized milk:
Today if you mention raw milk, many people gasp and utter ridiculous statements like, “You can die from drinking raw milk!” But the truth is that there are far more risks from drinking pasteurized milk than unpasteurized milk. Raw milk naturally contains healthy bacteria that inhibit the growth of undesirable and dangerous organisms. Without these friendly bacteria, pasteurized milk is more susceptible to contamination. Furthermore, modern equipment, such as milking machines, stainless steel tanks and refrigerated trucks, make it entirely possible to bring clean, raw milk to the market anywhere in the US.
Not only does pasteurization kill the friendly bacteria, it also greatly diminishes the nutrient content of the milk. Pasteurized milk has up to a 66 percent loss of vitamins A, D and E. Vitamin C loss usually exceeds 50 percent. Heat affects water soluble vitamins and can make them 38 percent to 80 percent less effective. Vitamins B6 and B12 are completely destroyed during pasteurization. Pasteurization also destroys beneficial enzymes, antibodies and hormones. Pasteurization destroys lipase (an enzyme that breaks down fat), which impairs fat metabolism and the ability to properly absorb fat soluble vitamins A and D. (The dairy industry is aware of the diminished vitamin D content in commercial milk, so they fortify it with a form of this vitamin.)
We have all been led to believe that milk is a wonderful source of calcium, when in fact, pasteurization makes calcium and other minerals less available. Complete destruction of phosphatase is one method of testing to see if milk has been adequately pasteurized. Phosphatase is essential for the absorption of calcium.

New study: Amish prove raw milk promotes health in children (from food freedom group)

This article is so interesting on its own, I am just copying and pasting the bulk of it here in my blog for you to read. You can find the article in its entirety at http://foodfreedomgroup.com/2012/05/09/raw-milk-promotes-health/
09May2012
By Rady Ananda
An international team of researchers recently confirmed that children who drink fresh milk – unprocessed and unpasteurized – have a better immune response to allergens and are far less likely to develop asthma.
This comes amidst a concerted state and federal effort to criminalize raw milk in the US, with a Minnesota trial and protest scheduled for Monday, May 14.
Researchers from Indiana, Switzerland, and Germany ran surveys and tests on Swiss and US children aged 6-12 years and submitted their results to the Journal of Allergy and Clinical Immunology last month. [1]
Because the Amish emigrated from Switzerland, and are thus genetically similar, the team compared Northern Indiana Amish farm children with today’s Swiss kids. Though rural kids are known to be healthier than city kids, the team found that the Amish have a superior immune response to allergens and asthma than even Swiss farm kids have.
“Finally a health professional in America conducted research into the low incidence of allergies among farm kids,” said Kimberly Hartke, publicist for the Weston A. Price Foundation in an email to Food Freedom News. “This research validates what European researchers have already discovered: Raw milk is health-promoting.”
Over the past century, the US and Europe have seen a spike in “allergic sensitization” reaching more than half the population of both regions, says lead researcher Mark Holbreich.Concurrently, studies in the last decade continue to demonstrate “that certain populations have a significantly lower prevalence of allergic sensitization and a lower prevalence of asthma.”

“In one study, certain whey proteins in farm milk were inversely associated with asthma,” said researchers, referring to a 2011 study, which asserted:
“Exposure to farm milk in early life and consumption of raw farm milk have been associated with a reduced asthma and atopy risk, and it has been suggested that this protection might be mediated through receptors of the innate immune system.” [2]
Atopy is “a genetic predisposition toward the development of immediate hypersensitivity reactions against common environmental antigens,” explains one dictionary.
Holbreich’s team ran a skin prick test on Amish children, most of whom drink raw milk, finding that only 7% of them showed an allergic reaction. They compared this to parental surveys of Swiss kids, both urban and rural. Over 44% of the Swiss non-farm kids suffered from allergies, the parents reported, while 25% of the Swiss farm kids did.
This led the team to conclude that the Amish have additional protective factors, suggesting larger family size may play a role. With 5 or 6 siblings, each child will be exposed to that many more enviro-pathogens, thus gaining the opportunity to develop resistance while the immune system is still developing.
That’s not so for most urbanites who are mostly only exposed to industrial pollutants (rather than microbial pathogens), and denied access to fresh milk beyond their nursing years.
Most US cows are fed a daily regimen of pharmaceuticals, a practice linked directly to antibiotic resistance in humans. The Food & Drug Administration has refused to ban the practice.
Of note, one of the researchers admitted to being funded by the pharmaceutical industry, naming Novartis and GlaxoSmithKline, among others.
Ninety-seven percent of US milk is heated and processed to the point that all probiotics are destroyed, while some pathogens remain.
One probiotic found only in unpasteurized, fresh milk from free-range cows, Lactococcus lactis, became Wisconsin’s state microbe after legislators hailed its unique features which enable the development of cheddar, Colby and Monterey Jack cheese. In fact, when making these cheeses from pasteurized milk, the live bacterium must be added back into the mix to curdle the milk and produce the whey. [3]
As with natural L. lactis, even a genetically reengineered form of it has been shown to break down lactose, allowing those who are lactose intolerant to drink raw milk without ill effects. [4]

Notes:
[1] Mark Holbreich, et al. “Amish children living in Northern Indiana have a very low prevalence of allergic sensitization,” 19 April 2012. Journal of Allergy and Clinical Immunology. Available at http://download.journals.elsevierhealth.com/pdfs/journals/0091-6749/PIIS0091674912005192.pdf
[2] Georg Loss, et al. “The protective effect of farm milk consumption on childhood asthma and atopy,” 16 July 2011. American Academy of Allergy, Asthma & Immunology. Available at http://www.mnhlrp.org/images/RawMilkStudy.pdf
[3] Kenneth Todar, “Lactococcus lactis: nominated as the Wisconsin State Microbe,” n.d. (ca. Dec. 2009) http://www.textbookofbacteriology.net/featured_microbe.html
[4] Zhang W, et al. “Construction and expression of food-grade β-galactosidase gene in Lactococcus Lactis,” 17 Jan. 2011. Current Microbiology, 62(2): 639-44. Abstract at http://lactoseintolerance.researchtoday.net/archive/7/1/671.htm

The Skinny on Animal Fats

Contrary to popular belief, when a person eats the fat from an organic animal (including butter, milk, and cream), there is a decrease in heart disease, stroke, diabetes, inflammation, blood sugar (insulin) imbalance, cancer, weight gain, and stored body fat. In other words, eating organic, grass-fed beef and milk/cream/butter from such cows helps to prevent weight/fat gain and prevents disease.
Butter and cream from pasture fed cows contains a form of rearranged Conjugated Linoleic Acid (CLA), which has strong anticancer properties.  It also encourages the buildup of muscle and prevents weight gain.  CLA disappears when cows are fed even small amounts of grain and processed food. They must be fed grass only to produce milk with CLA.
The fat in whole milk contains glycosphinogolipids, a type of fat that protects against gastrointestinal infections, especially in the very young and the elderly. (For most people, the butter does not have to be raw or organic to obtain the benefits, but due to my dairy fat allergy, I find that raw and/or cultured butter fat is the only milk fat I can digest without allergy complications.)
Both butter fat and coconut oil contain medium chain fatty acids, a saturated fat that is antifungal, antimicrobial, anti-tumoral, and is supportive to the immune system. One can eat a small amount of butterfat or large amounts of coconut oil to get this into his/her system. (For most people, the butter does not have to be raw or organic to obtain the benefits, but due to my dairy fat allergy, I find that raw and/or cultured butter fat is the only milk fat I could eat at first without allergy complications. As I heal my gut, I’m able to enjoy more raw, organic dairy products without reactions.)
Butter contains a perfect balance of omega 3 and omega 6 fatty acids. Most people get too many omega 6 fatty acids. Omega 3 fatty acids are found in organic, free-range chicken eggs (not in commercial eggs), fish, walnuts, and flax seeds. Omega 3s reduce inflammation in the body, help to prevent arthritis and depression, and many other good things.
Most Americans get too many omega 6 fatty acids in their diet and relation to omega 3s. We need both, but they need to be in balance to be healthy. Omega 6 fatty acids are from vegetable oils, like canola, sunflower, safflower, corn, sesame, peanut, and soy.  Too much omega 6 in the diet leads to:
·         cardiovascular disease
·         type 2 diabetes
·         obesity
·         metabolic syndrome
·         irritable bowel syndrome & inflammatory bowel disease
·         macular degeneration
·         rheumatoid arthritis
·         asthma
·         cancer
·         psychiatric disorders

The Case Against Non-Organic Foods

Photo: Freshly harvested organic produce from my garden, July 2012
Organic means foods without antibiotics, growth hormones, pesticides, herbicides, preservatives (like nitrates and trans fats), and other additives like high fructose corn syrup. It also means foods that are not genetically modified (GMO).
1.       ANTIBIOTICS: There is some concern that antibiotics fed to animals remains in the meat ingested by humans. The antibiotics get into the human intestinal tract and cause intestinal flora imbalance, which leads to candida, which then leads to suppressed immune system and then disease. However, the good news is that studies show very little or any antibiotics from animals ends up in the human body, so this is the least of our concerns.
2.       HORMONES: Growth hormones in foods (such as rBGH) have been shown to cause cancer  of the prostate, breast and colon.
3.       PESTICIDES AND HERBICIDES: When we eat foods sprayed with pesticides and herbicides, our bodies recognize them as foreign toxins and store them as fat. Pesticides are found in the milk, butter and cream of cows that eat grass sprayed with the stuff. More and more studies show that pesticides are accumulate in human fat cells, because the body does not know what else to do with the toxins. Pesticides not only cause fat/weight gain, but they cause pesticide poisoning deaths, memory loss, mood swings, the reduction of the brain’s capacity for abstract thought, increase cancer risk, and other health problems.
4.       PRESERVATIVES: Preservatives in foods are added to make foods last longer. The most common preservative is trans fat. People who eat foods with preservatives get fat and can’t lose it easily, because trans fats are not easily broken down by the human body. People who eat them just get fatter and fatter—especially in the abdomen (where I store the most fat). Trans fats are also linked to heart disease and strokes.
5.       HIGH FRUCTOSE CORN SYRUP: Additives like high fructose corn syrup (HFCS) cause weight gain and other health issues. HFCS is in almost every processed food (catsup, juice, soda, salad dressing, desserts, meats, etc.)
6.       GENETICALLY MODIFIED (GMO): Genetically Modified (GMO) foods cause weight gain. A 2009 study found that GMO corn fed to mice led to an increase in overall body weight of about 3.7 percent, while also increasing the weight of the liver by up to 11 percent. Hungary, France, Peru and other countries have banned the growing of GMO foods.
7.       NOTE: When I moved to Europe and lived there for over a year, I ate more high-fat foods, lost fat, and gained muscle. (I didn’t lose weight because I was already skinny.) There are numerous other such similar testimonials of Americans moving to Europe and having the same thing happen. Europeans did not have preservatives, pesticides, herbicides, or HFCS in their foods. Their foods are mostly non-GMO. The people in Europe are slowly losing the good health and low fat body weight they once had as they eat more processed foods imported from America.
My Sources:

http://bodyecology.com/articles/bone-broth#.UB36D6AkBR0
Sally Fallon’s “Nourishing Traditions”