Ask a naturopath – why am I so tired Instalment 2

Hi everyone

Since fatigue is a rather broad term that can encompass many imbalances (as you will have seen from my previous blog entry), I wanted to elucidate some more case scenarios where this is the main presenting symptom. Fatigue is probably one of the main conditions dealt with by health practitioners and health stores.

Firstly, most people who are tired don’t drink enough water.
You can work out how much water your body needs using the following equation: your body weight in kilos x 0.033 = how many litres of water you should have daily. For example: if you weigh 51kg x 0.033 = 1.7,  your intake would need to be around 1.7 litres a day.

 Some people don’t absorb their fluids. If you find you are going to the toilet within a short space of time of having a glass of water, consider adding a pinch of sea salt or a small amount of unsweetened pear or peach juice to this.  If this is isn’t the case but you need to increase your fluid intake, try some herbal teas that are caffeine free that will contribute to your total fluid balance. Queanbeyan Health Foods stocks a beautiful range called Pukka that focusses on restoring vitality. Try 3 Mint (organic peppermint, spearmint and field mint) if you suffer from frequent bloating and constipation or Revitalise containing cinnamon, cardamom and ginger to warm and invigorate you.  Alternatively you can add 2 tsp of liquid chlorophyll to 600-1 litre of water. This is green water and is fabulous for keeping you alkaline, due to the high magnesium content.  It’ll also help to keep you ‘regular’ and is a natural body deodorant and skin cleanser.  Alkalinity and frequent bowel movements are essential to high energy levels and are always affected by a lack of hydration.

Other ways to make drinking water more enjoyable are to invest in a water filter jug or a good quality ceramic filter and drinking natural mineral water (try Silicea).  However, it’s important to drink your fluids between meals to lubricate the digestive tract.  It’s also a good idea to avoid drinking fluids when eating as these can dilute stomach acid and interfere with digestion.

 So, you can achieve a lot of health benefits and improve your vitality just by increasing your water intake using these strategies.

Another reason for fatigue that is quite common in women of child bearing years is low iron, particularly stored ferritin due to monthly blood loss.  If you find you’re getting run down fairly frequently and more susceptible to colds and flus, feel the cold and get puffed easily it wouldn’t be a bad idea to have your levels checked.  Also, if you’re a vegetarian  and menstruating your recommended daily intake will be higher – around 26mg which is what is recommended by the NHMRC for pregnant women.  Vegetarian men also a need a higher intake, around 16mg which is double their normal daily intake.  Queanbeyan Health Foods currently has free samples of the Floradix and Floravital liquid iron.   This is suitable for vegans and vegetarians and contains iron rich herbs such as hibiscus and nettle. It also contains pear juice which binds to the iron in the supplement (ferrous fumarate), creating a complex for easy absorption.  The Floravital was created for people with a gluten and yeast intolerance and other chemical sensitivities.  The dose is 7.5mg per 10mL which tends to reduce side effects such as constipation.

Stay tuned for more instalments on what causes fatigue. In the meantime if you mention this article you can have 10% off the Pukka range or Grant’s Liquid Chlorophyll but only until the end of August which is when Sally’s super sale ends.

Elizabeth Jordan

Naturopath

Aussie Honey the Sweetest Medicine

1750 mg/kg of methylglyoxal (MGO); that’s how much  of the anti-bacterial compound was discovered in some batches of honey from the Australian lemon myrtle tree, making it powerful enough to treat wounds, viruses and even drug-resistant bacterial infections. Honey from the native myrtle tree, found along Australia’s eastern seaboard, has anti-bacterial properties which outperform all other medicinal honeys, including manuka, according to the University of Queensland researchers. Honey is effective at treating bacterial infections when its MGO is above 500mg/kg. Some batches of native myrtle honey have more than 1750mg/kg.

Written by Janine Israel, P. 19 of the Alive Australia Magazine, Winter 2011.

Book Review – You Are What You Eat – Cookbook

Some of you may recall a TV show of the same name, featuring Scottish nutritionist, Gillian McKeith.  While not renowned for being sensitive to people’s feelings around their eating issues (I watched an episode where she said to an obese woman with equally overweight children that the diet she allowed them was “tantamount to abuse – you are abusing your family” before she outstretched her arms to the woman, saying – “now can I please have a hug”!), no-one can deny that her recipes are healthy, alkalising and reflective of food principles that encompass a more wholistic approach to healthy eating.

 In the introductory part of Gillian’s text she describes her food philosophy which starts by recommending that you eat as much as you like, providing they are the right sorts foods. She also advises not to get fixated on weight, to avoid fad diets and to embrace healthy eating as a plan for life.  I particularly like the next section in which Gillian explains food combining principles in a very simple format. She then takes you through a system to check your immune function and toxic load and provides a method of tongue diagnosis to assess your state of health  in relation to your diet. 

 The next section is devoted to assisting you to get organised with foods and to get into the appropriate mindset, and the final section out lines her recipes.  These are divided into meal sections and you also get an example menu plan to show you how to use and apply your new knowledge.  Considering the amount of information covered, it’s a very worthwhile book and doesn’t cost the earth.  My last copy (I always have a couple) cost around $30 which I ordered from an Australian bookshop. 

 I have recommended this book to many of my clients, all of whom have enjoyed the recipes.  For a lot of them, it provides a valuable starting point for change.  The following are a couple of recipes from the book.  If you think you would like this, please contact Queanbeyan Health Foods on 6284 4428 and we will order a copy for you.  I also have one pre-loved copy that I am willing to part with for $15 (it cost me $30).  I’d also recommend you check out Gillian’s website at:  http://www.gillianmckeith.info/ – she provides lots of recipes that give you an idea of what’s in the book.

 We also have a book sale for the month of August in which all Sandra Cabot books are marked down by 10% if you quote this article.  You might want to look at the shop’s library book exchange system as well.  The ever thoughtful Sally Brumley, the owner of Queanbeyan Health Foods, has set this up for the benefit of all.  Perhaps if enough people were interested we could ask Sally about a book club night?  Do you have any thoughts on this?

 Happy cooking.

 Elizabeth

 

 Gillian’s Sweet Potato Shepherds Pie

Ingredients:
2 tsp virgin olive oil
1 garlic clove, peeled and crushed
1 onion, peeled and sliced
2 sticks celery, washed and sliced
1 small butternut squash, peeled, halved, de-seeded and cut into small pieces
450ml vegetable stock (made with 1 vegetable cube or your own stock)
420g can ‘no added salt’ red kidney beans, rinsed in a colander under cold running water and drained
4 tomatoes washed and sliced in half
2 red or yellow peppers, washed, de-seeded and sliced
2 medium courgettes, sliced
2tbsp finely chopped fresh parsley
1tsp arrowroot (optional)
3 carrots washed and chopped into small pieces (optional)
1 head of broccoli chopped into small pieces (optional
4 sweet potatoes, steamed for 15 mins until soft, then mashed.

Method:
Heat a little water and the olive oil in a large saucepan. Add the garlic, onion celery and then simmer for approx 3 mins.
Add the squash and heat for a further 3 mins, stirring. At this point you can also add in the optional vegetables (carrots & broccoli) if you have chosen to use them.
Pour in the stock and bring to a boil over a medium heat.
Simmer gently for ten mins, stirring occasionally.
Add the kidney beans, peppers, tomatoes, and courgettes.
Simmer for a further 5 mins until the squash is just tender. Stir in the parsley. Add a little arrowroot to thicken, (though this is optional, you may not need it).
Transfer into baking dish/pan, add the sweet potato mash as a topping and bake for 15 mins at 200�c / 400of / gas 6. Just enough to set.

Crunchy Walnut Coleslaw

 ¼ white cabbage, finely shredded

¼ kohirabi, peeled and grated (optional)

4 carrots, trimmed, peeled and grated

2 celery stalks, trimmed and finely sliced

1 red pepper, finely sliced

50g garden peas

3 spring onions, trimmed and finely sliced

100g walnut halves

1tbsp fresh parsley

 

Dressing:

 

3 tbsp olive oil

1 tbsp apple cider vinegar

1 tsp Dijón mustard

1 garlic clove, peeled and crushed

 

Method

 

1.      Combine all vegetables for coleslaw in large bowl.

2.      Using a food processor, blend dressing ingredients together with 3 tbsp of water until creamy.

3.      Pour dressing over salad and toss to combine

4.      Divide salad between salad plates and serve garnished with walnuts and parsley.

5.      Alternatively, put in a wrap for a lunch time meal.

 

 

Yummy Lentil Loaf

Did you know that lentils are a fantastic source of iron?  Lentils are also a great source of protein and fibre and help to stabilise blood sugar levels.

Here’s a recipe using lentils that might inspire you.

Lentil Loaf

 

2 cups of brown lentils (soaked the night before)

2 bay leaves

2 tbsp of olive oil

1 large or 2 small leeks trimmed and washed thoroughly and finely chopped

2 cloves of garlic finely chopped

Pinch of sea salt

1 tbsp of finely chopped sage or ½ tsp of dried

Tsp of fresh rosemary or ½ tsp of dried

Tsp of fresh thyme or ½ tsp of dried

Tsp of grated lemon zest

1 cup of fresh bread or rice crumbs

1-2 tbsp of tamari or soy sauce

1 tsp of Dijon mustard

1 tbsp of lemon juice

A handful of basil finely chopped

 Mushroom gravy

 8 fresh Shitake or field mushrooms

2 tsp of olive oil

Pinch of sea salt

2 cloves of garlic finely chopped

2 tbsp plain or corn flour

1 tbsp of soy sauce

1 tsp of Dijon mustard

 To make the lentil loaf

 Discard grit from lentils, rinse thoroughly.

Place lentils and bay leaves in a large saucepan with 4 cups of water (less is required for tinned lentils).

Bring to boil over high heat and simmer 2-3 minutes.

Skim off foam that rises to surface.

Reduce heat, cover and simmer for 30-45 minutes or under lentils are tender.

At the end add a little more water or uncover and boil rapidly until the water is gone and lentils are tender.

Discard bay leaves.

Heat tbsp of olive oil in fry pan an add leeks and sea salt.

Sautee for one minute.

Add garlic, sage, rosemary and thyme and lemon zest. Sautee for 5 minutes or until leek is tender.

Preheat oven to 220 degrees celcius.

Grease a 20 x 10cm loaf tin.

Combine leek mixture with lentils (to the lentil pot).

Add bread crumbs, soy sauce, mustard, basil and lemon juice – mix well.

Spoon mixture into tin and smooth over top.

Drizzle top with remaining olive oil.

Bake for 35-40 minutes until top is crispy.  Make sure lentils aren’t soggy.

 To make gravy

 Slice up mushrooms.

Sautee with olive oil and sea salt for two minutes.

Add garlic and cook until mushrooms have wilted.

Add flour and cook for another minute.  Add more olive oil if flour gets too sticky.

Whisk the cooking flour mixture, slowly drizzling in water (1 cup) with other hand.

When lump free add soy sauce and simmer over low heat for another 5 minutes.

Add mustard and stir well.

 Serve warm loaf with gravy on top and mashed sweet potato (with olive oil and a pinch of sea salt added to it) and steamed green vegetables.

 

Benefits of Vitamin D supplementation

Expert reveals medical breakthrough

Prof. Michael Holick, the pioneer of vitamin D3 has revealed the numerous functions behind this fat soluble vitamin are among the biggest medical discoveries in years.

Speaking at the opening seminar of his exclusive Australian tour which took place between 23-31 July 2011, Prof. Holick advised health care practitioners how commonly presented chronic diseases can be prevented by correcting vitamin D status.

Prof. Holick’s research revealed vitamin D deficiency increases the risk of:

• Bone diseases: osteoporosis, rickets, osteomalacia
• Muscle weakness and musculo-skeletal pain (eg fibromyalgia)
• Diabetes: both type 1 and type 2
• Development of CVD (high blood pressure and arterial stiffness)
• Brain dysfunction: depression, dementia and schizophrenia
• Numerous cancers (eg breast, bowel, prostate)
• Poor immune function: increased risk of infection (eg upper respiratory tract infection), auto-immune disease and chronic inflammation.
• Pregnancy complications including pre-eclampsia and emergency C-sections
• Fertility problems
• Increased all cause mortality
• Osteo and rheumatoid arthritis

Who is at risk of vitamin D deficiency?

Almost everyone, particularly in later stages of winter. Sufficient amounts of vitamin D3 cannot be obtained through a healthy diet. Supplementation is recommended for most of the population.

How much vitamin D is recommended to prevent deficiency?

0-1 years:       600-1000IU/day                      Pregnancy:                 2000IU/day

1-18 years:      600-1000IU/day                      Lactating women:       4000-6000IU/day

18+ years:      1500-2000IU/day                    Obese individuals:     2-3 times more

Note: the TGAs recommendation is 1000IU/day

Why is vitamin D supplementation the most cost effective to reduce mortality rates?

New research, found in the  European Journal of Clinical Nutrition, found that increasing serum 25 (OH) levels is the most cost-effective way to reduce global mortality rates. The low cost of supplements and few adverse effects were just some of the benefits of doubling serum vitamin D levels from 54 to 110 nmol/l – which is estimated to increase life expectancy by two years! ¹

Article courtesy of www.bioceuticals.com.au

^{1 WB Grant. An estimate of the global reduction in mortality rates through doubling vitamin D levels. European Journal of Clinical Nutrition. Published online.}

Ask a Naturopath – Why am I so tired?

Hello everyone

 My name is Elizabeth Jordan and I am a naturopath at Queanbeyan Health Foods. We get many people who rely on our experience and advice when confronting health issues. I thought I would share some of the most common conditions we encounter that you may relate to.  Some will be based on actual individuals who are happy to have others benefit from their experience and have given their permission to have their story told.  You can also post questions on the blog site and I’ll endeavour to answer them.

 The following is from a client who was from a more orthodox medical background and initially, not overly receptive to natural therapies. However, due to chronic fatigue and feeling very lack lustre, she asked me the following:

 “Lately I’ve been feeling as though I could use more energy.  I’m a 55 year old female who has quite a physically active job but I don’t do any exercise.  These days I’m finding that I’m very tired by the end of the day and sometimes after meals.  I’ve been a smoker for over 30 years (currently I have about 10-15 cigarettes a day) and have been on blood pressure lowering medication for over 10 years.  Apart from that my health is generally pretty good and I was told previously that I have a strong constitution.  Any suggestions as to how I could improve my energy”?

 This was my response, over a couple of sessions:

 “Your weight and diet are big contributing factors (the client was overweight and her diet included lots of coffee, cigarettes and fatty, salty foods).  Some form of fat burning exercise that increases your cardiac output is going to improve the oxygen available to your entire body, and your overall level of fitness and vitality.  Why not start with a leisurely walk each morning, increasing this to thirty minutes at least three times a week and including a more brisk pace as you become more accustomed to it. 

 Regarding your diet I’d make sure you include lots of water, fresh fruit, vegetables and whole grains and modify or eliminate your intake of saturated fat such as untrimmed meat, baked foods, chicken with the skin on, and full cream varieties of dairy foods.  The same for fats that have become damaged in their handling and preparation such as heated frying oil that has started to smoke or any food containing hydrogenated or trans fats on the labelling like margarine or crisps. 

 Your blood sugar levels might be another contributing factor so I’d also make sure you have a mid morning and afternoon snack to increase your metabolism (the client didn’t skip meals), combine carbohydrates with protein dense foods every time you eat (eg poached eggs on wholegrain toast for breakfast; fruit and ½ cup low fat yoghurt for a snack; fish and salad vegetables for dinner) and restrict your portion sizes of calorie rich foods – eg ½ a cup of corn, potato or rice per serve, meat portions the size of the palm of your hand, ½ glass of fruit juice diluted with water.  The sorts of carbohydrates you consume should be released into the bloodstream slowly.  I referred her to a website that discusses the glycaemic index.  This is www.glycemicindex.com if you think you may suffer from blood sugar problems and wish to learn more about the GI rating of foods.

 This client had lots of inflammation and acidity as a result of her lifestyle (refer to the article on Acidity and Alkalinity which explains this concept).  Because she mentioned that she smoked and was on anti-hypertensive medication I recommended an anti-oxidant called Co-Enzyme Q10.  It occurs naturally in the body as Ubiquinone, and has an affinity for the heart and circulation, increasing oxygenation and myocardial tone. It also decreases muscle fatigue and tissue damage. This makes it a very useful supplement to counteract the effects of free radicals and oxygen deprivation caused by smoking that increases fatigue (40-150mg a day).  I also advised her to increase her intake of vitamin C – either through her dietary intake (eg leafy greens, potato, citrus fruits, berry fruits) or through supplementation (250mg four times a day).  She was aware that smoking depletes tissue levels of vitamin C which is needed by the body for overall energy and immune function.  It goes without saying that smoking will significantly increase your risk of ageing, cancer, cardiovascular disease and mortality but for many people, the neuro-linguistic brain patterning is so deep that they genuinely find it hard to quit.  I made this client a Bush flower remedy and used Isopogon as one of the main essences.  It is a remedy in a repertoire discovered by Ian White (go to www.ausflowers.com.au if you’re interested in learning more), and is very effective at stopping repetitive, obessessive thoughts, hence its applicability with addictions.  I also put in some Sturt Desert Pea to heal old deep wounds as any form of addiction acts like an anaesthetic to dull the pain.  There were other remedies to help with other aspects of the client’s health that I will present separately on the blog, as this is very effective healing modality that deserves more attention.  In the meantime, any of the staff at Queanbeyan Health Foods can discuss these with you and we stock an extensive range of the Australian Bush Flower remedies.

 At a later session I advised the client to increase her dietary levels of B vitamins and magnesium that help with overall bodily energy.  Good sources of the Bs include eggs, nuts, whole grains such as brown rice and lean red meat.  Magnesium is found in high concentrations in dark green vegetables, breads, cereals, broccoli, squash, and nuts, especially almonds.  These nutrient sources in conjunction with foods rich in vitamin C help to support women in the post menopausal stage of your life, by strengthening the adrenal glands.  These glands take over in producing most of the body’s oestrogen, and is another reason why some women don’t feel as energetic as they once did once they hit the peri or menopausal years. 

 I also advised the client to see her GP and have her cholesterol, blood sugar levels, iron, folate, B12 and thyroid tested to rule out any metabolic or nutritional imbalances that may have been exacerbating or causing her vitality to lessen.  Both cholesterol and BGLs were high; the client was actually pre-diabetic.  This gave her the motivation to make some of the dietary and lifestyle changes discussed above.

 We also discussed her emotional state which she was comfortable to do, more so after taking her initial flower remedy which seems to help people open up. I asked her to think about her emotional state. Was she content overall with her life?  Had she been feeling depressed or stressed?  What were the emotional issues she was currently dealing with?  Did she regard herself as a positive or negative person?  It’s no medical mystery that if your circumstances or attitude are preventing you from experiencing a certain amount of enjoyment and ease then this will undoubtedly affect your vitality and health. 

 I didn’t see this client for a few months. When she returned, this dedicated for life smoker had given up, she’d lost weight, made some of the dietary adjustments needed to help with all of her issues and looked a lot healthier.  She even eats amaranth and quinoa – two beautiful, nutritious Aztec grains that are high in protein and balance blood sugar levels.  She won’t give up her coffee but at least she now has a nice organic brand that uses the green bean!

 I hope this case scenario has helped you.  Don’t forget to write into the blog if you’d like a health question addressed.  Otherwise, there are other practitioners and highly experienced staff at Queanbeyan Health Foods who can help you in person.

 Yours in health

 Elizabeth

Spirulina – a nutritious and natural way to keeping you healthy

Spirulina is a potent, nutrient dense super food that is derived from a single celled blue green alga grown in temperate waters around the world.

Spirulina is considered a whole food due to its rich source of proteins, vitamins and minerals, healthy fatty acids and other healing phytonutrients, such as numerous active plant pigments.

Nutritional properties:

Spirulina contains around 60-70% protein¹ by weight, which is higher than any other natural food including any animal protein sources. It is also known to have all essential amino acids plus 10-12 non-essential  amino acids and the nucleic acids RNA and DNA².  Amino acids are the building blocks of proteins, which are essential for continual cell building, and regeneration, as well as energy production, immune function and detoxification.   The body cannot synthesise essential amino acids, therefore it is necessary for them to be provided through one’s diet.

Spirulina is a great source of iron and betacarotene and contains numerous vitamins and minerals including Vitamins B1, B2, B3, B6, B12, Folic acid, Sodium, Phosphorous, Potassium, Magnesium, Calcium, Manganese, Zinc, Copper, Chromium and Selenium^1.,2,3. Because these occur naturally, the body absorbsSpirulina very well.

Spirulina is one of the few natural dietary sources of gamma linolenic acid (GLA), an omega 6 fatty acid¹. Spirulina has a high ratio of plant pigments and phytonutrients including phycocyanin, carotenoids, xanthophylls and chlorophyll³. Phycocyanin is a blue pigment (bilirubin) found only in blue-green algae⁴.

Chlorophyll is the component of plants that give them their green colour and it is often referred to as ‘green blood’ due to its oxygen carrying potential. In this way, chlorophyll helps to build the blood and is also exceptionally cleansing.

Therapeutic Properties

ANTIOXIDANT  ANTI-INFLAMMATORY  IMMUNE ENHANCING ANTI-ALLERGENIC

Clinical trials have demonstrated that spirulina can reduce muscle fatigue and oxidative stress in high intensity exercise. It is also a natural anti-inflammatory, an anti-allergenic, immune enhancing.  These attributes are attributed to phenolic acid,, Vitamin E, Vitamin C, Vitamin A and betacarotene.  Spirulina has also been found to be effective against viruses including herpes, influenza, HIV, and cytomegalovirus.^{1,4,5,6,9,12,13,14,16,17}

ALKALISING  LIVER PROTECTIVE  METABOLIC EFFECTS

Spirulina may prevent fatty liver development and halt the progression of chronic liver conditions such as hepatitis from progressing into cirrhosis.  It has also been found to lower cholesterol, by reducing levels of Low Density Lipoproteins, while also reducing high blood pressure.^2,5,18,21

Spirulina grows in alkaline waters and due to its high mineral and chlorophyll content, is considered alkalizing, cleansing and detoxifying. This makes it suitable for removal of heavy metals and other toxins that contribute to auto-immune diseases, allergies, inflammatory bowel disorders and digestive issues.

Suggested Use

As a nutritional supplement try mixing 1 teaspoon of Spirulina powder into pineapple juice or another juice of your choice, building up to four times daily.

References

Available on request.  Information courtesy of www.Morlife.com.au

                                                                                                                                                                       

 

MENTION THIS ARTICLE AT QUEANBEYAN HEALTH FOODS AND RECEIVE 10% OFF ONE SELECTED SPIRULINA PRODUCT!!

 

Acid and Alkali Balance

Acid and Alkaline Food. The difference between happiness and health  or sickness, depression and medical bills. An acid body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body’s pH and oxygenate your system. Alkaline foods keep your body healthy and functioning correctly, preventing cancer. You become what you eat. – Acid foods cause sickness, disease, cancer and aging. Healthy tissues are alkaline. Cancerous tissues are acidic. pH Balance: The pH scale is from 0 to 14, with numbers below 7 acidic (low on oxygen) and numbers above 7 alkaline. The blood, lymph and cerebral spinal fluid in the human body are designed to be slightly alkaline at a pH of 7.4. At a pH slightly above 7.4 cancer cells become dormant and at pH 8.5 cancer cells will die while healthy cells will live.
Alkaline and Acid Basic Categories:
Mild Alkaline – 80%	Strongly Alkaline – Supplement		Strongly Acid – (avoid)	Mild Acid – 20%
Fruits – Vegetables – Berries – Dairy	Calcium – Magnesium – Potassium – Cesium		Meat – Fish – Eggs – Soft drinks	Grains – Legumes – Nuts – Seeds
There are two types of acid and alkaline foods: 1) Acid or alkaline foods, meaning how much acid or alkaline the foods contain. 2) Acid or alkaline ‘forming’ foods, meaning the pH condition foods cause in the body after being digested. Acidic conditions inhibit nerve action whereas alkalinity stimulates nerve action. Cold showers make the blood alkaline, while hot showers make the blood acid. A balanced diet helps to maintain the pH balance of the blood. Results however take more than a couple of days to show up. If blood develops a more acidic condition, then the body will inevitably deposit the excess acid to another area of the body so that the blood will be able to maintain an alkaline condition. As this cycle continues, these areas will increase in acidity and some cells will die. The dead cells will then turn into acids. Some cells may adapt and instead of dying as normal cells do in a acid environment, they will survive by becoming abnormal. These abnormal cells are known as malignant cells. Malignant cells do not correspond with brain function nor with our DNA memory code. Malignant cells grow indefinitely and without order. This is cancer, and cancer develops in the following stages:  1.  The ingestion of numerous acid forming foods, fatty foods, refined foods, carcinogenic substances such as nitrates, and chemically treated foods. X-ray scans also contribute. 2.  Constipation is increased. 3.  An increase of acidity in the blood. This stage causes an increase of white cells and a decrease of red cells, which is the beginning of leukemia. 4.  An increase of acidity in the extra cellular fluids. 5.  An increase of acidity into the intracellular fluids. 6.  The birth of malignant cells. This stage of cancer is known as ‘initiation’. 7.  Further ingestion of multiple acid foods. Traditional treatment includes high levels of radiation, chemicals and drugs. This stage is called ‘cancer promotion’. – Adapted from ‘Acid Alkaline’ by Herman Aihara.
Food and Beverage Chart: ALKALINE (green) – ACID (grey) * Excellent for preventing and combating cancer. *SUPER FOODS – Excellent for nutrition and health.
– VEGETABLES Alfalfa Asparagus Barley Grass Green Beans Beets* Broccoli** Brussel sprouts* Cabbage Carrot** Cauliflower* Celery Chlorella Cucumber Dandelions Edible Flowers Eggplant Fermented Veggies Garlic** Greens* – Beet, Chard, Collard, Mustard, Wild Kale Kohlrabi Lettuce Mushrooms* Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Potatoes Pumpkin Radishes Rutabaga Spinach* Spirulina Living Sprouts* Squashes Sweet Potatoes Watercress ORIENTAL VEGETABLES Daikon Radish Dandelion Root Maitake, Reishi  and Shitake Mushrooms Sea Veggies – Kelp*, Kombu, Nori and Wakame Seaweed Umeboshi (pickled plums) FRUITS Apple Apricot* Avocado Banana (high glycemic) Berries inc. – Blackberries, Raspberries**, Strawberries*, Goji* Cherries, sour Coconut, fresh Currants and Raisins Dates and Figs, both dried Grapes *Purple, Red Grapefruit Lemon and Lime Melon – Cantaloupe, Honeydew, Musk, Water Nectarine Orange and Tangerine Peach Pear Pineapple* Umeboshi Plums Rhubarb Tomato* Tropical Fruits PROTEIN Cottage Cheese Chicken Breast Nuts – Especially Almonds* and Chestnuts Seeds – Pumpkin, Sprouted, Sunflower – Millet Tempeh (fermented) Tofu (fermented) Whey – POISON! Yogurt, Plain* SWEETENERS Stevia SPICES & SEASONINGS All Herbs Cayenne** and Chili Pepper Curry – Tumeric** Cinnamon – Ginger Miso – Tamari Sea Salt OTHER Apple Cider Vinegar Bee Pollen* Lecithin Granules Molasses, blackstrap Butter, unsalted Soured Dairy Products Probiotic Cultures Marine Phytoplankton** Alkaline Antioxidant Water – Mineral Water Tea – Dandelion, Essiac*, Green*, Herbal, Ginseng, Kombucha Fresh Fruit Juice – Green Juices and Wheat Grass Juice**– Veggie Juices Organic Milk (unpasteurized) MILK IS FOR COWS NOT HUMANS! ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 –		VEGETABLES Corn Olives  Winter Squash FRUITS Blueberries* Canned or Glazed Fruits Cranberries* Currants Plums Prune* GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Bread Corn Cornstarch Crackers, soda Flour, white Flour, wheat Hemp Seed Flour Kamut Macaroni Noodles Oats (rolled) Oatmeal Pasta Quinoa* Rice (all) Rice Cakes Rye Spaghetti Spelt Wheat Wheat Germ* BEANS & LEGUMES Beans – Black, Kidney, Lima, Pinto, Red, Soy, White, Lentils Almond Milk, Rice Milk, Soy Milk (may cause allergies) Peas – Chick and Green DAIRY Butter, Salted Cheese – Cow, Sheep and Goat (most desirable) Cheese – Parmesan and Processed Ice Cream Ice Milk NUTS & BUTTERS Brazil Nuts, Cashews, Peanuts, Pecans, Pistachio. Walnuts* Peanut Butter Tahini ANIMAL PROTEIN Beef (US beef filled with antibiotics, banned from exportation to Europe) Corned Beef Lamb (best choice) and Veal (INHUMANE) Pork and Bacon Sausage Turkey Venison Rabbit Organ Meats Fish – Carp, Cod, Haddock, Pike, Salmon*, Sardines*,Tuna* Shellfish – Clams, Lobster, Mussels, Oysters*, Scallops, Shrimp Eggs – Less acidic if natural feed, no hormones, no antibiotics. FATS & OILS Oil – Avocado, Canola, corn, Flax, Hemp Seed, Virgin Olive (best choice), Safflower, Sesame, Sunflower Butter Lard SWEETENERS Carob Corn Syrup Sugar (poisonous, aging, feeds cancer and obesity) ALCOHOL Beer Hard Liquor Spirits Wine (Red wine is healthy – skip the white) OTHER FOOD – BEVERAGE Catsup Cocoa Coffee Mustard Pepper Soft Drinks Sodas (fizzy water, sugar and chemicals) Soy Sauce Distilled Vinegar DRUGS & CHEMICALS Aspirin Drugs – Prescribed Medication and Street Food Additives Herbicides and Pesticides Tobacco

JUST ARRIVED IN STORE – ACIDITY (pH) TESTING KITS FOR UNDER $30, ALKALISING WATER SACHETS AND BOTTLES

Siberian Red is now in stock!!

Siberian Red (100ml)

Siberian Red is a natural, dark red concentrate extracted without heat from Siberian Fir needles. Simply mixed with water, fruit juice or enjoyed as a tea, it is a great way to hydrate and benefit from its potent antioxidant properties.

For those of us coping with high stress levels such as athletes or busy professionals, Siberian Red may help provide that edge against free radical induced stress.

Siberian Fir (Abies sibirica) trees have developed the endurance to survive and remain disease resistant year round despite exposure to temperature extremes ranging from -55°C to +40°C and seasonal periods of 24 hours of darkness. Fascinated by the amazing adaptability and vitality of these trees, forest biochemists in Russia have researched the stress adaptation and endurance properties of the live elements (the needles) of these trees since the late 1930’s.

Contained in the living material of Siberian Fir needles are a multitude of nutrients in proportions determined by nature to aid survival of the tree. Many of these substances are also beneficial to humans and readily absorbed in the water soluble form provided by Siberian Red.

 

Dosage:
Take 3ml daily or as directed by your healthcare professional.

How to Use:
Siberian Red is packed in a bottle featuring a dropper allowing the exact dose to be measured.

Simply add 3ml to around 1L of water or a glass of juice. If using as a tea, add 1.5ml to 250ml of water heated to 70c.

 

 

 

Omega-3 Fatty Acids Linked to Younger Biological Age

Omega-3 Fatty Acids Linked to Younger Biological Age

 High blood levels of omega-3 fatty acids may slow cellular ageing in people with coronary heart disease, suggests a new study published in the Journal of the American Medical Association.  Researchers studied the length of telomeres (DNA sequences) that appear to shorten as cells age.  They found an inverse relationship between omega-3 fatty acids and the rate of telomere shortening over a five year time period, hence raising the possibility that omega-3s may protect against cellular ageing, in patients with coronary heart disease. A possible mechanism of action could be linked to omega-3s ability to reduce oxidative stress, known to drive telomere shortening and the possibility that omega-3s increase the activity of an enzyme that works to maintain telomere length and subsequently  a younger ‘biological age’.

 

STOCK TAKE SALE – August only

Queanbeyan Independent Health Foods is having a stock take sale!!  All Thompsons Fish and Samon Oil is half price:

• Omega 3 Salmon Oil 1000 – 500 capsules normally $64.90 now $32.45
• Omega 3 Salmon Oil 1000 – 300 capsules normally $34.95 now $17.45
• Omega 3 Salmon Oil 1000 – 180 capsules normally $29.95 now $14.95
• Omega 3 Fish Oil 1000 – 200 capsules normally $24.95 now $12.45