Liver And Gallbladder Flush

How To Do The Amazing Liver and Gallbladder Flush with Andreas Moritz

iHealthTube.com - How To Do The Amazing Liver and Gallbladder Flush with Andreas Moritz

iHealthTube.com - How To Do The Amazing Liver and Gallbladder Flush with Andreas Moritz

Andreas Moritz explains how you can do the amazing liver and gallbladder flush described in his book of the same title. He explains how and what you'll need to do it.
Contributor(s): Moritz, Andreas
Tags: liver health, gallstones, gallbladder
Transcript: Show Transcript Hide Transcript How to Do the Amazing Liver and Gallbladder Flush with Andreas Moritz Interview with Andreas Moritz Interviewed by Raena Morgan June 10, 2009 Raena Morgan: In your book The Amazing Liver and Gallbladder Flush you talk about how to perform it. What are some of the ingredients that you need? Andreas Moritz: The main ingredients are olive oil, because we need to stimulate the gallbladder, to release a large amount of bile to allow the bile from the liver and the gallbladder to come out, and to release the stones that they can deliver, they can basically removed. RM: Olive oil will do that? AM: Olive oil does that. Other oils can do that as well, but olive oil seems to be the most potent in that respect. And so when people do the liver flush, they take half a cup of olive oil on an empty stomach, so they haven’t eaten for six, eight hours or so. So they will mix it with some citrus juice, like lemon juice or orange juice or grapefruit juice, about the same amount, so basically a cup or a little bit more than that. You shake it and you drink that at around ten o’clock in the evening when the liver is starting to work. And preceding that, you take like two doses of Epsom salts at six o’clock in the evening and at eight o’clock, because you want to make sure that the bile ducts are relaxed; and magnesium sulfate, which Epsom salt is, relaxes the bile ducts,- RM: Oh, it does? Okay. AM: -so that any stones that go through, they just travel through, you won’t even notice. RM: It doesn’t hurt. AM: You don’t hurt. You never hurt when you do a liver flush. You can hurt when you have a gallstone attack. RM: Ah, yes. AM: But the gallstone attack is caused by, let’s say, you go out and eat a heavy meal at night that has a lot of fats in it, that’s how a lot of people develop gallstone attacks, or they eat eggs, which is a leading cause of gallstone attacks. And then the gallbladder is shooting out bile and with it some stones, but it’s not enough bile to allow the stone to travel trough. Bile is very oily, so it’s slippery,- RM: Okay. AM: -it’s like when you cannot get the ring on your finger off, you put some oil in it, it comes right off. So like that, you have- with the liver flush, you produce a large amount of bile,- RM: Okay. AM: -unlike any other meal you would ever have, half a cup of olive oil is. And so the way you prepare anyway, the liver flush is a six day period where you soften up the stones by drinking apple juice or malic acid solution, you eat normally but you would basically just drink a liter, thirty-two ounces of that a day for six days, and then you do the actual liver flush. You lie down after you have ingested the oil, make sure, and then you release the stones, you won’t notice that. In the morning you go to the toilet and you have a series of bowel movements. You take another Epsom salt at six and another at eight to help clear that out. And then you will see the stones floating in the toilet, most of them floating in the toilet, only calcified stones, they sink to the bottom of the toilet because they’re heavy. The non-calcified, multi-cholesterol, they’re ninety percent cholesterol so they float, and that’s why you can easily see and count them. RM: Wow. AM: So if you look at- if you have like eight bowel movements and you have seen about fifty stones each, you released about four-hundred stones. And you can collect them if you want. They will disintegrate after a while, because like cholesterol it’s an organic compound; it will start disintegrating, bacteria will start eating it up. In the freezer, they last forever. RM: Oh, great! AM: A lot of people do that, that’s why I’m mentioning that. RM: Okay. Thank you, Andreas. AM: You’re welcome.

   

 

Sherm's Organic News: EBOLA: or ANY PLAGUE_Formula

Sherm's Organic News: EBOLA: or ANY PLAGUE_Formula: Yellow dock if any skin breakout As I have mentioned before, as an experience herbalist in my postings here in Sherm's Organic Ne...

POTATO CURE REMEDIES

The healing properties of potatoes have been known from hundreds of years ago. Potato juice is especially known from the treatment of several diseases.

Potatoes grow all over the world and have been found in the diets of people down through time… and potatoes have great healing abilities when made into fresh juice.
Potato Juice: A Cure For Some Of The Most Serious Diseases

12 Benefits of Potato Juice

1. Potato Juice is a wonderful anti-inflammatory agent work well for arthritis and all the other forms of inflammatory disease aches and pains, especially joint pain and back pain. And Potato Juice will increase circulation to every area of the body.

2. Potato Juice is very alkaline and works to alkalize the body in order to prevent diseases such as cardiovascular disease and even cancer.

3. Potato Juice is great for eczema and even acne helping to clear up your skin in no time.

4. Potato Juice can help you lose weight, take one cup of Potato Juice in the morning before breakfast… and in the evening 2 to 3 hours before going to bed. Potato Juice doesn’t taste that great… so make sure to mix it with other juices like carrot juice and add some honey so it tastes great!

5. Potato Juice works wonders for gout… flushing out the uric acid from your body.

6. Potato Juice lowers cholesterol too… and in general improves your over all state of health and well being.

7. Potato Juice also works well as a inexpensive detoxing agent too. Want to flush out your liver and gallbladder then give Potato Juice a try. And Potato Juice has been used in Japan and other places in the world to treat hepatitis with good success.

8. There are studies showing that Potato Juice works well for treating pancreatitis and kidney disease… including high protein values on clinical lab tests. And there’s some evidence that Potato Juice also works well for diabetes and high blood pressure.

9. Potato Juice will prevent the formation of calcium stones in the urinary tract.

10. Potato Juice has also been use for the treatment of tumors and cancer, in fact red and purple potatoes contain high amounts of anthocyanins that stops the growth of cancer cells. And yellow and orange fleshed potatoes contain lots of zeaxanthin which is important for good vision.

11. Potato Juice being alkaline is great for soothing the GI tract, curing indigestion, and helping with excess acid… and for healing a irritable gut and also healing gastric ulcers. A true miracle food for the GI tract.

12. Potato Juice is full of Vitamins A, C, B’s, and phosphorus, calcium, iron, potassium, zeaxanthin, fiber, and protein!

Always use ripe potatoes, potatoes that are free of black spots, new sprouts, and green areas… these areas contain toxins… make sure you remove these areas before juicing

You can add carrot juice to Potato Juice and even herbs like nettle, sage, and spirulina for an even higher nutrient rich juice that does your body good.

Give Potato Juice a try… it just might make you feel great!

Successfully treated diseases are:

• Gastritis: 1Tbsp of potato juice diluted with some water should be taken half an hour before breakfast, lunch and dinner.

• Gastric ulcer: 50ml of potato juice on an empty stomach and 50ml before lunch and dinner.

• Blood sugar levels – daily consumption of potato juice.

• Treatment for lung diseases: daily consumption of potato juice

• Cancer: Potato juice is part of the Brojsov therapy for the treatment of cancer.

• Diseases of the spleen and liver, heart disease, frequent headaches and period pains: daily consumption of potato juice.

How to prepare potato juice:

Wash the potatoes and remove any green parts of the crust. Place the potatoes in a juicer and in one minute you will have a glass full of health. Instead of using a juicer you can grate the potatoes and strain them using a linen cloth. Drink it fresh! For better taste you can add honey, lemon juice, carrot or apple.


BURNS: Slice raw potato, slice of bread soak with cream. Place poultice over burn and cover so no air will get in.

 

Source:

omtimes.com

Why the sick should not eat pork

13 PROBLEMS WITH PORK

http://www.harekrsna.de/artikel/islam-vegetarianism.htm

By JR Cofer

1) A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.



2) The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.

3) When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.

4) Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.

5) Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons.

6) Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.

7) When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal's flesh. In a few days the swine flesh is full of worms.

Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed.

9) Pig meat has twice as much fat as beef. A 3 oz T bone steak contains 8.5 grams of fat; a 3 oz pork chop contains 18 grams of fat. A 3 oz beef rib has 11.1 grams of fat; a 3 oz pork spare rib has 23.2 grams of fat.

10) Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine's one stomach takes only about 4 hours to digest its foul diet, turning its toxic food into flesh.

11) The swine carries about 30 diseases which can be easily passed to humans. This is why God commanded that we are not even to touch their carcase (Leviticus 11:8).

12) The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS, meningitis, gall bladder trouble, or acute alcoholism. Children should never eat Pork, elderly and the sick.

13) The pig is so poisonous and filthy, that nature had to prepare him a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth his body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig.
14) The herb used with serving pork is Clove...it kills some of its parasites.
Protein is hard on the kidney's. We eat entirely too much protein. Everything in the body hast to be converted to glucose for the body to utilized it turning it into energy. With animal proteins the body has to work extra hard with this conversion.
Frontline news had a show on anti biotic in animal showing that they had increased. The growth hormone made the animal big and fat, thus of course passing these traits onto us. They also increased MERSI and many other diseases.
E coli causes urinary track infections, kidney, bladder. The fertilizer from the animals are full of bad drugs that is spread on the soil we're are using for foods. The other culprit is some insulin's that use e coli as a extender (timer). These two way caused the kidney's to fail and e coli causes bladder, urinary track infection and kidney from meat infested anti biotic. We may in the near future have a new way of treating diabetes.
http://fox13now.com/2013/11/06/cells-offer-hope-for-type-1-diabetes/

Remember how big the cow is: don't drink cows milk, go to goats, especially children.
The last injection beef gets is a growth hormone that is injected at the slaughter houses and for adding pounds to their cattle's (meat), This is passed on to you when you eat their meats and adds pounds to your frame.

Treating diabetes and obesity w cannabis oil

I'm trying this, so I'm busy research it too and will get back for more information I've found or, If it not as clams. Lots is available on You Tube and Google it. The best kind so far is tetrahydrscannabinol or THC (the indigo is better)I have found Hemp oil on many sites, but not the correct one so far.
http://fox13now.com/2014/11/12/faces-of-cannabis-puts-kids-at-forefront-of-push-to-change-state-federal-laws/  (also, used for epilepsy)

Rick Simpson https://www.youtube.com/watch?v=LwV9LcnKT8g

Medical Uses of Onion's

Everyone knows that onions are great for cooking and in meals, but they are capable of so much more. To ensure onions are used to their fullest potential I'm going to add to the knowledge that onions are medicine. Differ kinds of onion have more or less sulfa (drug) that acts as an antibiotic. Onion's and honey with a bit of lemon is a great cough suppressant. Dr. David Christopher (UTAH) use to make-up his formula. One of my teaches told the story of the old times using an onion in a sick room to get rid of the germs etc. Here are a few more suggestions;
With these nine new ways to use onions you can find a remedy for burns, bad bug bites and splinters. Give onions the credit they deserve (even, if they make you cry every which is good for the eyes.) and put them to use with these unconventional hacks. Please tell us of your uses. Use natural organic onions in all recipes, the sweet or the strong will aid you to get rid of some parasite...
1. Onions Can Be Used To Treat & Heal Mosquito Bites.

Onion help reduce swelling and soothe the itching caused by mosquito bites. Moreover, their strong smell repels insects and mosquitoes.  Apply minced onion directly onto the affected area.  Leave it on for a few minutes, then wash it off.
2. Cut An Onion In Half & Rub It On Your Grill To Clean It

Your grill usually has a mass of charred remains on it that is very hard to get rid of. The hard mass deposits on your grill can be scrubbed off with a piece of onion. The purging qualities of onion juice soften the burned substance and the piece of onion scoops it off.

3. You Can Use An Onion To Polish Your Metal

Metals like brass and copper have to be polished with special care. There are different polishing solutions to clean them. But if you are in a hurry, then some onion juice will be enough to polish these metals temporarily.

4. Cut A Ring Out Of An Onion To Fry Your Eggs In For The Perfect Eggs

5. Rub Onions On A Burn To Help Take Away The Sting

Slice an onion and press in place until there is no more discomfort.
6. Onions Can Cancel Out Strong Paint Fumes

Onions, once cut open, are very powerful absorption tools. Cut a number of large onions into quarters and place them on plates throughout the room. The onions will effectively absorb the paint smell and for those sensitive pregnant noses, not to worry, the smell of onions will dissipate from the room far quicker than the smell of paint would have.
7. Storing Your Avocados With Onions Will Preserve The Avocado

One of the best way to keep a cut avocado green is to place it in a similarly sized airtight container with a piece of cut up onion. Cover it with a lid and refrigerate. I’ve had a cut avocado stay fresh for several days this way. I don’t know why this is, but I suspect that it has to do with the sulfur compounds that the onion releases. This is the same sulfur that makes you cry when you chop onions, but it is also used as a preservative. The onion’s smell and taste don’t seem to transfer to the avocado, as far as I can tell. But I’m not overly sensitive to onions, so you may want to check this out first if you are.
8. Hold Or Tape An Onion Slice To A Splinter To Make It Rise To The Surface

Apply a slice of fresh onion to draw the splinter to the surface of the skin.
please add: and the same values is garlic that's covered in my other blog http://shermsorganicnew.blogspot.com/

CHICKPEA CASSEROLE

Chickpea Noodle Casserole (like tuna?)


I really liked this casserole! I'm typically not the biggest fan of
casseroles as many tend to have no texture whatsoever, but this one did from the
chickpeas and even from the peas. Really, it's great. You can add other veggies,
but I stuck to peas as my add-in because I LOVE PEAS. And if you don't, well,
that's just sad. I found some generic pasta that somewhat resembles the old
egg-noodles most of us grew up on. You really could use any pasta you want.

This makes about 5-6 big servings.



Ingredients:
  1/2 lb pasta of your choice
  2 cups cooked chickpeas, pulsed a few times in your food processor, DO NOT
  PUREE
  6oz fresh cremini mushrooms, sliced and chopped
  3 cloves garlic, minced
  1/2 cup diced onion
  1 cup frozen peas
  3 TB olive oil
  3 1/2 TB flour
  2 cups unsweetened almond milk
  1/2 cup veggie broth
  1 1/2 tsp onion powder
  3-4 TB nutritional yeast
  1 TB garlic salt
  1/2 cup bread crumbs
  salt and pepper to your tastes
  1/2 tsp coriander
Method:
  Preheat oven to 400 degrees F.
  Cook your pasta according to package directions. Then drain and set aside.
  While pasta is cooking, start on step 3 below.
  Heat 1 TB oil in a large skillet over medium heat. Once hot, add onions, and
  saute for 5 minutes, or until softened. Then add the fresh garlic.
  Whisk some flour into the garlic onion mixture, and add 1 TB oil. It'll be
  really thick. Now, whisk in the milk and broth. Keep whisking until the sauce
  thickens somewhat. 
  Lower the burner to medium-low heat. Now add in the chickpeas, coriander,
  nutritional yeast, onion powder, mushrooms, and garlic salt. You will want to
  keep whisking so nothing burns to the bottom of the pan., but continues to
  thicken somewhat. Taste for salt and pepper and adjust accordingly.
  Fold in the peas and the pasta and cook another minute or three.
  Pour the mixture into a casserole dish.
  In a small bowl, combine the last 1 TB of oil with the breadcrumbs. I added
  some salt and pepper to the bread crumbs because I pretty much always do. Now,
  mix well and spoon over the casserole, covering the entire surface if you can.


  Cook on the middle rack for 20-30 minutes, or until the breadcrumbs get
  toasted and the sauce is bubbling. Mine took exactly 25 minutes. This is what
  it should look like:
THEY'RE SAYING EAT LOTS OF OMEGIA'S OR RAW NUTS FOR HEALTH AND WEIGHT LOSS
RAW NUT RECIPE:
 VEGGIE SALADS
IN THE MOOD FOR THE BEST VEGGIE BURGER