Dr.Sebi treatments for disease

Dr. #Sebi is an innovative speaker on impotence in men, who has none of American rhetoric to herb ology; back to basic's. He states their is only one disease (mucus). He eats no meat and uses fasts to cure all diseases including diabetes and cancer. His view on blood and starch, acid herbals, and don't feed us garbage to cure disease, or, use diseased (GMO)plants.
A little long so watch when you have time. It is well worth it.
*#Sarsasparillo, Oiuaco and Concoensa (potassium loaded) for his herbs.
http://worldtruth.tv/compound-in-celery-found-to-destroy-86-of-lung-cancer-cells

Ginkgo Biloba: Substituted For Drugs

Sherm's Organic News: Ginkgo Biloba: Substituted For Drugs: VIEW both photo's view the brain area where no white should be showing. This persons needs Astragulas and Ginkgo. Ginkgo Biloba Not Just Fo...

NORTH AMERICAN NATIVE INDIAN MEDICAL HERBS

NORTH AMERICAN MEDICAL HERBS; GATHERING FOR YOUR FAMILIES MEDICINE'S CUPBOARD AND FOR RAINY DAYS WITH IT WILL BE DIFFICULT TO OBTAIN MEDICINES. This list is only a small simple introduction to the herb. Google the rest to obtain more information.


	1) *Anthemis Nobilis* (Chamomile), one of the oldest and favorites in any herb garden for its soothing power and calming effect is also known to prevent nightmares. Use a tea brewed from the leaves and flowers of chamomile to help ease stress--including anxiety and panic attacks. The detoxifying and anti-anxiety benefits make this easy-to-grow herb a must-have. It promotes overall health and strength.
	8) *Cichorium Intybus* (Chicory Root), was traditionally used as an additive to coffee, or as a substitute for coffee. It’s a natural sedative and anti-inflammatory that treats jaundice, helps the body resist gallstones and liver stones, and aids in reducing the levels of LDL cholesterol in the blood. This herb is particularly useful to rid the body of parasites, which are held mostly at bay by modern medicine. The flowers, used as a poultice, help with wound healing.
	9) *Symphytum Officinale* (Comfrey), a great first aid for external treatment for wounds and to reduce inflammation associated with sprains and broken bones. Keep this herb growing in the garden so it is readily available for external salves and poultices to help broken bones heal faster. (The plant can also be tilled back into the soil as a natural fertilizer, as it contains high levels of nitrogen in its tissue.)
	10) *Echinacea Purpurea* (Purple Coneflower), is one of the most popular herbal medicines today. It has been used for more than 400 years to treat infections, wounds, even malaria, blood poisoning and diphtheria. Drinking tea from Echinacea helps the body regain strength, and helps rid the body of the common cold up to three times faster than doing nothing. Growing your own is a perfect alternative to paying for expensive over-the-counter remedies.
	11) *Oenothera Biennis* (Evening Primrose), is great for eczema, dermatitis and skin allergies. It can also reduce inflammations, ease bloating of menstrual discomfort, and strengthens liver functions. One of the most interesting uses of evening primrose is to help alleviate symptoms of multiple sclerosis and other nerve disorders. It is one of the few herbs that can help with nerve problems.
	12) *Foeniculum Vulgare* (Fennel), used by the Chinese for centuries to treat hernia, indigestion and abdominal pain. Adding fennel to tea or to a recipe that could cause digestive upset can prevent the digestive upset. Tea brewed from the fennel plant alleviates chronic coughs. It can also act as a cough syrup and an expectorant to help clear mucus from the lungs. Oil of fennel can be used as an external pain reliever for sore muscles.
	13) *Tanacetum Parthenium* (Feverfew), native to southeastern Europe, feverfew is now widespread throughout Europe, North America, and Australia. The migraine-relieving activity of feverfew is believed to be due to parthenolide, an active compound that helps relieve smooth muscle spasms. In particular, it helps prevent the constriction of blood vessels in the brain (one of the leading causes of migraine headaches). Medicinally use the #fever few leaves, but all parts of the plant that grow above ground may also be used for medicinal purposes.
	14) *Hyssopus Officinalis* #(Hyssop), mentioned in the Bible, is an excellent expectorant and stimulant. It is also frequently used for relief of muscular rheumatism, for bruises and contusions Tea made from the flowers of this herb is good to have on hand for people needing assistance with breathing problems. It has positive affects on the lungs, and can be helpful for asthmatics.
	15) *Lavandula Officinalis* (Lavender), is popular in soaps, shampoos and fragrances, but is also a natural remedy for insomnia, anxiety, depression and is known for its soothing effect. Never use lavender on an open wound, but otherwise it is an excellent and soothing herb. It is one of the few herbs that helps combat hair loss. Essentials from the lavender plant have natural anti-depressant properties when used aromatically.
	16) *Melissa Officinalis* (#Lemon Balm), a member of the mint family, is used to help treat sleep disorders when brewed as a tea. Potentially, the most useful application of lemon balm in the realm of the home is that oils from the lemon plant are a natural #mosquito repellant. It can be rubbed on the body as a repellent. This helps aid in comfort, but also helps to repel mosquitoes that carry infectious disease.
	17) *Althaea Officinalis* (#Marshmallow), the root of this plant traditionally used to treat asthma, bronchitis, sore throat, cough and even the common cold. It aids in production of milk for mothers who breast feed. In emergency situations, this plant has medicinal properties that help dissolve kidney stones and improve kidney functions, when a tea made by boiling the root is consumed. The roots, when boiled with onions, are also an emergency food source.
	18) *Valarian Officinalis* (Valerian), has been used as far back as the 2nd century A.D. to treat insomnia, anxiety, nervousness, seizures and epilepsy. Valerian is a natural anti-anxiety remedy. It is also useful for treating headaches, even migraines. A definite must for the herbal remedy garden.
	19) *Achillea Millefolium* (Yarrow), named after Achilles who had used this medicinal to stop the bleeding wounds of his soldiers. Used today to treat minor bleeding, inflammation fever and infection. Use this herb topically to ease discomfort of hemorrhoids, stop bleeding, as an anti-inflammatory to ease swelling. Tea brewed from the flowers and leaves will help stop diarrhea, and its potential disastrous dehydrating effects, and helps purge the body of bacterial infections.
	20) *Rosmarinus Officinalis* (#Rosemary), used for indigestion, to treat muscle pain and arthritis, and to improve circulation. Tea brewed from the leaves and taken internally can slow brain degeneration due to Alzheimer’s disease. It can also counteract nerve degeneration due to Lou Gehrig’s disease.

KEEP US SKINNY SNACKING ON PICKLED VEGGIES

KEEP US SKINNY SNACKING ON PICKLED VEGGIES
PICKLE Your GARDEN VEGETABLES (probiotic's)

- Off The Grid News - http://www.offthegridnews.com -

Pickled Veggies: Why Your Health Depends On Them

Posted By JD Lara On May 23, 2014 @ 11:30 am In Off-Grid Foods |

Image source: FreshFromOregon

Even though I’m not Korean, I grew up in a home that always had kimchi around. Which is not at all common for a Filipino household. But my mother happened to have a recipe of that favorite delicacy of our Asian neighbors, and she enjoyed preparing it during the cool months of December to February, when fresh vegetables would come down from the northern mountains of Luzon to the capital of Manila, cheap and plentiful.
I would see huge jars of Chinese white (napa) cabbage, radish, cucumber, carrot, scallions, peppers and ginger, all sliced, mixed together and soaked in brine, sitting on our kitchen counter to pickle for a few days. All the while my dad would ask during mealtimes, “Is the kimchi ready yet?” hoping he’d get a yes and be allowed to have some of that pungent yet deliciously sour, spicy relish.
I never did enjoy kimchi or any other pickled vegetable at the time. I only started eating them as an adult and would look for kimchi when eating dishes with thick sauce like chicken, pork or fish in tomato sauce. I also grew to appreciate atsara (pickled green papaya), which is often served in the Philippines alongside barbecued chicken.
Now, with the increasing popularity of probiotic foods, from kefir ^[1] to kombucha (a fizzy drink of fermented black tea), I and many others who enjoy healthy eating are becoming more and more intrigued by the benefits of pickled foods.
Pickling and Fermentation Explained
Pickling and fermentation are ancient food preservation methods used as early as 5000 years ago. They were used to make food last through the winter months, and brought along on voyages around the word, especially by sea. Captain Cook was said to have used sauerkraut to prevent scurvy among his sailors.

Simple pickling involves the use of brine or an acidic solution like vinegar. From cucumbers, the most common type of pickled vegetable, to meats and fish, pickled foods usually have a salty or a sour, tangy taste — or both. Most commercial pickles we buy in grocery stores today are processed in high heat and pressure, though, killing all live bacteria present. They’re also added with a chemical preservative called sodium benzoate (or EDTA) to make them shelf-stable. These pasteurized, mass-produced pickles are usually bereft of the nutritional value.
Fermentation pickling, however, involves “self-preservation” of foods using brine and their very own preservation agents: the naturally occurring yeasts, molds and lactobacilli — the good bacteria found on the surface of living matter. As the food ferments, an organic byproduct called lactic acid is released along with digestive enzymes, Omega-3 fatty acids, B vitamins and immune chemicals that repel pathogenic bacteria including cancer cells. These are what make them probiotic.
Fermented foods that do not go through pasteurization retain these live microorganisms, thereby being given the nickname “living foods.” Some of the best-loved, age-old examples of traditionally fermented foods are wine, beer, cider, vinegar, yogurt, seasoned and well-aged cheeses, sourdough, chutneys and miso. In the case of alcoholic drinks, the sugars in fruits and grains are fermented using yeast rather than bacteria – juice becomes wine; wheat and barley become beer.
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Image source: 21food

Pickled vegetables, when traditionally fermented in brine and lactic acid and not pasteurized, are probiotic.These are the olives, capers and sauerkraut we find at delicatessens or the refrigerated section of health food stores (not the shelf-stable variety in the middle aisles of grocery stores), or the kind that is prepared at home.
Dead Food vs. Live Food
Food writer, journalist and activist Michael Pollan says public health is obsessed with the fight against bacteria ^[3]. “But 99.9 percent are benign, and a great number of them are also in a symbiotic relationship with us. They help us, and we need them,” he told the Daily Mail.
The problem with the modern, Western diet today is that dead, heavily processed foods have overtaken live, enzyme-rich foods. Antibiotic-laden meats, cooked vegetables, pesticide-sprayed fruits, pasteurized milk, anti-nutrient-filled grains. Even water for drinking is chlorinated, fluoridated, distilled or filtered. Everything is sanitized, and all bacteria – good AND bad—are dead.
Effectively, our guts have lost the beneficial bacteria they need to properly digest and absorb the nutrients we ingest. Fermented ^[4] foods expert Sally Fallon suggests that despite ubiquitous sanitation, “Could it be that by abandoning the ancient practice of lacto-fermentation, and insisting on a diet in which everything has been pasteurized, we have compromised the health of our intestinal flora and made ourselves vulnerable to legions of pathogenic microorganisms?”

Indeed, a combination of bad diet, stress, antibiotics and other factors can create an imbalance of bad bacteria, according to acupuncture and oriental medicine expert Grace Suh Coscia. These can cause fatigue, diarrhea, inflammation, headaches and strong cravings for sweets.
This bacterial imbalance, called dysbiosis, is common in Western society thanks to diets high in sugar and meat, but low in probiotics, says the wellness website Akealife.com. Dysbiosis encourages yeasts and putrefactive bacteria to flourish, instead of fermentative beneficial bacteria. In turn, toxins build up and damage the lining of our intestinal wall. Other side-effects are inflammation of the gut and leaky gut syndrome, leading to conditions such as Crohn’s disease, ulcerative colitis, and irritable bowel syndrome (IBS). Allergies, systemic candida, eczema, autoimmune disease, arthritis and even mental illness have all been linked to dysbiosis.
Lacto-fermented foods, with their active cultures of good bacteria, can populate and bring back the balance of friendly flora in our guts. Alison Clark of the British Dietetic Association told the Daily Mail that 70-80 percent of our immune cells are in the gut ^[3]. “Fermented foods stimulate bacteria that help with immunity. So for someone who suffers with lots of coughs and colds, they could help. We also know that a food that’s high in probiotics could help control the symptoms of things such as bloating, IBS and flatulence.”
Fermentation breaks down the complex carbohydrates, proteins and fats of food and turn them into simple substances that are much easier for our stomachs to digest. They also improve the digestibility of even the cooked foods that are consumed along with them.
The website Green Med Info lists over 100 articles and studies that cover more than 170 illnesses being helped by probiotics, including everything from allergies to heart disease, dental carries to obesity.
How to Get Probiotics in Your Body
One to three servings of fermented foods a day will get you on the right track to better health. Incorporate them into your diet whenever you can. Opt for sourdough bread rather than regular bread, go for yogurt, kefir or raw milk instead of regular pasteurized, and reach for kombucha in place of soda or plain tea. Use naturally fermented condiments like lacto-fermented ketchup, salsa, non-GMO soy sauce and Thai fish sauce.
You don’t even have to buy them all the time, it’s easy enough to make them yourself. You can prepare sauerkraut in your kitchen with just cabbage, salt and water; ketchup and salsa if you have a surplus of tomatoes and peppers and kimchi if you have an abundance of different veggies.

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Article printed from Off The Grid News: http://www.offthegridnews.com
URL to article: http://www.offthegridnews.com/2014/05/23/pickled-veggies-why-your-health-depends-on-them/
URLs in this post:

[1] kefir: http://www.offthegridnews.com/2014/02/11/6-easy-steps-to-make-your-own-kefir/

[2] Discover more than 1122 tips, tricks and secrets for a healthier, safer, lower cost, more self-reliant life!: http://www.offthegridsecrets.com/?utm_source=pickledveggies_OGS_may23&utm_medium=pickledveggies_OGS_may23&utm_campaign=pickledveggies_OGS_may23

[3] bacteria: http://www.dailymail.co.uk/health/article-2556298/The-unlikely-new-medicine-pickled-cabbage-New-research-reveals-help-allergies-coughs-colds-more.html#ixzz30DCNAsk3

[4] Fermented: http://articles.mercola.com/sites/articles/archive/2004/01/03/fermented-foods-part-two.aspx

Food Storage or gifts: meals in a jar_fox10

TINCTURING, THE FOLK METHOD

The Folk Method is the easiest to obtain is probably a commercial 80 proof (40% alcohol by volume) or 100 proof (50% by volume). When using dried herb 80 proof vodka is enough while making a tincture from fresh plants using a 100 proof or stronger is probably better due to the juices of the herbs. (For shorter storage time: you can use ACV) Use this folk method when making Lobelia. You pay too much for it at HFS and I feel it's too weak. This herb is the best poison remover made.

The Folk Method
The easiest menstrum to obtain is probably a commercial 80 proof (40% alcohol by volume) or 100 proof (50% by vol

Select a file

Tincturing dry herbs:
1. Add combined powdered herb into a large jar with a lid.
2. Add enough menstrum to wet the herb so that about ¼ inch of extra menstrum sits atop the herb. If the herb is floating then it would be ¼ inch below the herb.
3. Clean off the rim of the jar if needed. Seal the jar tightly with the lid.
4. Check the jar after 12 hours. If the herb has absorbed the menstrum add more so that it is ¼ inch of extra liquid.
5. Shake frequently for 14 days. Let it sit for an extra day.
6. Pour off liquid from the top. Press the remaining wet pulp by scooping out a small amount of the wet pulp into muslin cloth and wringing out the liquid into a large bowl. Discard dry herb and continue to wringing out the remainder of the pulp in small batches from the muslin cloth into the bowl.
7. Filter the liquid again with a muslin cloth or coffee filter.
8. Bottle the liquid in containers. Keep lids tight.

Most Vitamins Are From China. It’s a Bigger Problem Than You Realize

By Michelle Yu, Epoch Times

If you are taking vitamins, there is a good chance that they were imported from China.

An aging population and growing focus on health in the United States has fueled the growth of a $28 billion vitamin and nutritional supplement market, and it is expected to continue to grow at about 3 percent a year.

Over half of American adults are popping vitamins and supplements. They may not be aware they are eating products made in China, or made using raw materials from China.

China has captured over 90 percent of the Vitamin C market in the United States, according to the Seattle Times. Think about how many labels advertise added Vitamin C. Vitamin C goes into many food and drink products—almost all processed food for humans as well as pets contains Vitamin C.

The consumer has no way of knowing the added vitamin C comes from China, because there is no rule requiring labeling the country of origin for ingredients.

This may raise quite a few eyebrows as Chinese food safety scandals make headlines every day.

Here are five facts any consumer of vitamins should know.

1. Only 2 percent of all imported vitamins and other supplements are inspected. Why? Vitamins and supplements are classified as “food” by law and therefore not subject to the tough regulatory scrutiny of prescription drugs.

2. China’s top vitamin and supplement production areas are among the most polluted in the country (and thus in the world).

Vitamins and nutritional supplements usually use agricultural products as key raw materials. The top vitamin exporting province, Zhejiang, has an alarming level of soil pollution from heavy metal. As matter of fact, one-sixth of China’s farmlands are heavily polluted.

For example, rice planted in several key agricultural provinces was reported to contain excessive Cadmium, a metal commonly found in batteries, coloring, and the industrial waste from making plastic. It may cause serious kidney disease.

Irrigation water is a nightmare: Half of the country’s major water bodies are polluted, as are 86 percent of city water bodies. Pollution is largely caused by the country’s numerous factories, which rarely have equipment for treating pollution. Seventy to 80 percent of the country’s industrial waste is directly emitted into rivers.

3. Even those labeled as “organic” are not safe, since USDA organic standards place no limit on levels of heavy metal contamination for certified organic foods.

4. Approximately 6,300 Americans nationwide complained about adverse reactions to dietary supplements between 2008 and 2012, according to FDA statistics. But the actual number may be more than eight times higher, some experts say, because most people don’t believe health products can make them sick. While not all such problems would be caused by pollution in China, that pollution may have played a role.

5. Worst of all, China-made vitamins are everywhere, and even those who do not consume vitamins and supplements can hardly escape. Many vitamins end up as ingredients in items like soft drinks, food, animal feed, and even cosmetics.

CHINA HAS LOT OF IMPORT PROBLEMS, NO RULES REGULATION SUCH AS SHIPPING THIS OIL TO THE USA. DISGUSTING...