Wednesday, September 29


Why Drinking Too Much Water Is Dangerous

Updated on March 31, 2009
On January 12, 2007, a 28-year old Californian wife and mother of three children died from drinking too much water. Her body was found in her home shortly after she took part in a water-drinking contest that was sponsored by a local radio show. Entitled "Hold Your Wee For A Wii," the contest promoters promised a free Wii video game machine to the contestant who drank the most water without urinating.
It is estimated that the woman who died drank approximately 2 gallons of water during the contest. When she and other contestants complained of discomfort and showed visible signs of distress, they were laughed at by the promoters and even heckled.
This tragic news story highlights the importance of understanding why drinking too much water can be dangerous to your health.
Whenever you disregard your sense of thirst and strive to ingest several glasses of water a day just because you have been told that doing so is good for your health, you actually put unnecessary strain on your body in two major ways:


Apple Cleanse

Now that autumn has arrived for those of us living above the equator, I thought I'd share a simple detoxification routine involving apples that you can follow without making any major changes to your daily routine.
Here's what you do:
Eat nothing but apples - any variety you like - whenever you are hungry, from the time that you wake up to the time that you usually have dinner.
For dinner, you can have what you usually have. But it would be best if you could have your dinner meal consist of at least 50% green vegetables.
Here are a few examples of optimal dinner meals:
Example A
Steamed broccoli
Brown rice
Healthy dressing from our recipe archives
Example B
Steamed kale
2 organic eggs, scrambled
Healthy dressing from our recipe archives
Example C
Steamed asparagus, spinach, and green peas
Three ounces of wild salmon
Healthy dressing from our recipe archives
If you find yourself looking for a snack later on at night, go back to munching on apples.
If you're using a green food powder and/or any other whole food supplements, take one or both with your dinner meal.
That's it.
Many people who have followed this detox routine have reported losing unwanted weight, feeling more energetic, having clearer skin, and just plain feeling better than they have in a long time.
And because this routine will supply your body with healthy calories whenever you are hungry, the detoxification effects will not be so abrasive that you will have to take time off of work or from your daily routine to get extra rest.
Another nice feature to this routine is that you can benefit from following it for one day, several days, or even a few weeks.
Just one note of caution: if you have high blood sugar or any problems related to your blood sugar regulating mechanisms, you may want to substitute apples with non-sweet vegetables like lettuce, celery, tomatoes, and cucumber. And of course, before following this or any other detoxification routine for more than a few days, it's prudent for you to consult with a health care provider who can provide you with personalized guidance as you seek to get healthier.
Speaking of lettuce and celery, it's fine to eat them raw along with apples throughout the day - they'll provide plenty of minerals, and won't take anything away from the cleansing process.
Hope this apple cleansing routine proves to be beneficial to your health.

Dr. Ben Kim


colon health

How to Keep Your Colon Clean and Healthy

Updated on December 11, 2009
If you want to experience your best health, an essential requirement is keeping your colorectal region clean and healthy. Keeping your colon and rectum clean and healthy provides a number of health benefits, the main ones being:
  1. A lowered risk of developing colorectal cancer, the second or third leading type of cancer in most industrialized countries.
  2. A lowered risk of experiencing irritable bowel syndrome, chronic constipation, and chronic diarrhea.
  3. A lowered risk of developing hemorrhoids.
  4. Less objectionable gas production.
  5. More efficient absorption of water and minerals.
  6. A feeling of lightness, comfort, and well-being in your abdominal region.
Your colon and rectum are collectively referred to as your large intestine, which is the last part of your digestive tract.


Sunday, September 26

perfumes, fab softeners, and house hold chemical cleaners

"... celebrity perfumes like Halle and Jlow have now been found to have HIDDEN chemicals that weren't listed that are known to cause damage. Do you think that was a mistake?"

What ARE these chemicals doing to people? Anyone else with sensitivity to them?

WHY DO YOU STILL USE THESE KINDS OF PRODUCTS? Do you think they smell good? If so, would you be willing to double the amount of soap and dryer sheets you currently use?"

Over 150 chemicals commonly found in homes have been linked to cancer, allergies, birth defects, and psychological abnormalities. (Consumer Product Safety Commission)
"Approximately 70,000 chemicals are now in commercial production, many of which are used in household products. Many of these chemicals accumulate in the human body and cause cancer and other diseases, yet they have been inadequately tested or remain completely untested for their safety. About 600 of these chemicals are KNOWN to cause cancer." Cancer Prevention Coalition
"Household cleaning products are among some of the most toxic substances we encounter daily. In one study conducted over a 15 year period, women who stayed home all day had a 54 percent higher death rate from cancer than woman who had jobs away from the home." Nancy Green, Author, "Poisoning Our Children"
The EPA has reported that nearly 30 cancer-causing chemicals were detectable in the fat tissues of literally every American today. Just reducing (not eliminating) environmental carcinogens alone would save at least 50,000 lives from cancer annually. (Dr. Lee Davis, former advisor to the Secretary of Health).


6 Things Every Woman Should Know Before Menopause

I found bio-identicals a blessing from Mother Nature. Never go for the unprofessional one-size-fits-all HRT from the chemist. I was having all the usual symptoms, the worst one of all for me was the insomnia, because that effects your whole life and dangerous when driving in a state of sleep deprivation. I went to a holistic practioner who is also a gp. She took blood tests to see what my levels of each hormone were doing, then prescribed bio-identical hormone troches to balance out the ones my body had stopped producing. Once estrogen levels drop, we also begin to lose bone density. Bio-identicals are made up by a compounding chemist specifically for your individual needs. They are plant-based and are 'identical' to the natural hormones our bodies produce. Whereas HRT made by Big Pharma are synthetic and most contain mares urine. Yes, horses urine. These poor creatures are forced to stand with tubes coming out of their bodies for months or more, but that's another story. You can do your own research on that one. I prefer plant-based medicine over animal cruelty any day. And I also prefer therapy that's been made up for my individual system, because we are not all robots or clones of each other, we have varying issues and reactions. Some health practioners will do a saliva test but I've been told that a blood test is more accurate; and well worthwhile. In fact it's good to have one before you go through menopause so you will have levels to compare with afterwards ...

Read more:

Wednesday, September 22

ethnic recipes--Indian (Pitta)

Authentic South Indian Biryani

2 1/2 tablespoons vegetable oil
1 pod cardamom
 1 clove
 1 cinnamon stick
  4 medium onions, chopped
  3 tablespoons chopped fresh garlic
 1/4 teaspoon chopped fresh ginger
  1 pound boneless skinless chicken breasts, cut into cubes
  chili powder to taste
  1 1/2 medium tomatoes, chopped
  16 ounces plain yogurt
  3 tablespoons water
  lemon juice, to taste
  3 cups white rice
  1 teaspoon butter
  salt to taste
  1 bunch fresh mint, chopped
  1 bunch chopped cilantro

 1. Preheat oven to 400 degrees F (200 degrees C).
 2. Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice; stir into sauce.
3. Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
 4. Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, season to taste with salt, cover pot, and bake 1 hour. Stir in mint and cilantro immediately before serving.

The deep flavors and piquant aromas of southern Indian cooking come to life in this recipe.
Chicken simmers in a yogurt and tomato sauce rich with herbs and spices.

This recipe calls for chicken, but you can use whatever meat you prefer.
It can be a vegetarian dish, too. Just add vegetables instead of meat.

Aloo Palak
    * 2 tablespoons peanut oil
    * 1 teaspoon cumin seeds
    * 1 teaspoon mustard seeds
    * 2 dried red chile peppers, cut in half
    * 6 fresh curry leaves
    * 1/2 teaspoon ground turmeric
    * 1 pinch asafoetida powder
    * 2 cups cubed potatoes
    * salt to taste
    * 2 tablespoons water 
    * 1 tablespoon peanut oil
    * 6 cups chopped fresh spinach
    * salt to taste
    * 1/2 teaspoon ground red pepper
    * 1/2 teaspoon ground cumin

1. Heat 2 tablespoons peanut oil in a skillet; fry the cumin seeds, mustard seeds, and red chile peppers in the hot oil until the seeds begin to splutter, 2 to 3 minutes. Add the curry leaves, turmeric, and asafoetida powder; fry another 30 seconds. Stir the potatoes into the mixture to coat; cook until they begin to brown, about 5 minutes. Season with salt. Sprinkle the water over the potatoes; cover the skillet with a lid and cook until the potatoes are cooked, but still firm, about 10 minutes.
2. Heat 1 tablespoon peanut oil in a separate skillet; cook the spinach in the hot oil until wilted. Sprinkle with salt; continue cooking until all the excess moisture evaporates, 2 to 3 minutes. Stir into the potato mixture. Season with the ground red pepper and cumin; stir. Cook until the spices integrate, 5 to 10 minutes.
Serve hot.  6 SERVINGS

Alicia's Aloo Gobi
    * 1/4 cup olive oil
    * 1 medium onion, chopped
    * 1 tablespoon minced garlic
    * 1 teaspoon cumin seeds
    * 1 (15 ounce) can diced tomatoes
    * 1 (15 ounce) can coconut milk
    * 2 tablespoons ground coriander
    * 1 tablespoon salt
    * 1 tablespoon ground turmeric
    * 1 tablespoon cayenne pepper
    * 1 teaspoon ground cinnamon
    * 1 teaspoon ground ginger
    * 1 teaspoon ground cardamom
    * 3 large Yukon Gold potatoes, peeled and cubed
    * 1 medium head cauliflower, chopped into bite size pieces
    * 1 (15 ounce) can garbanzo beans, drained
    * 2 tablespoons garam masala

   1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
   2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
   3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

 The coconut milk adds the extra sauciness.  Serve with basmati rice or, better, with breads such as roti, naan, or pita.

    * 1 3/4 cups plain yogurt
    * 6 cubes ice, crushed
    * 1 1/2 cups ice water
    * 2 teaspoons white sugar
    * 1 pinch salt

In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy.
Pour mixture over ice cubes in tall glasses.

Mango Lassi
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes,
then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.
Makes about 2 cups.

Look for Alphonso Mango Pulp which comes from India, canned.
Don't use substitutes. There are other mango pulps which are not as tasty as this one.
Experiment with how you want to mix it but don't add sugar as there is lots with the pulp itself.

This mixture is also good with chicken breast. Brown the breast and then simmer it for a bit in the sauce.

Rabri (Barley-Yogurt Drink)
    * 6 cups water
    * 1 cup barley flour
    * 1 cup uncooked whole barley
    * 2 cups nonfat plain yogurt
    * 1/4 cup water
    * salt to taste

Bring 6 cups of water, barley flour, and whole barley to a boil in a large saucepan.
Reduce heat to medium-low, cover, and simmer 1 hour. Remove from the heat and refrigerate until cold.

Whisk the yogurt with 1/4 cup of water; stir into the cooked barley. Season to taste with salt.
Serve chilled as a cool drink.  Original Recipe Yield  10 cups

side dishes

Grilled Corn with Chipotle-Lime Butter
Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  4 servings
Make a large batch of this zesty, spicy butter,
freeze it in small portions and use while corn is in season.

4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce (see Ingredient Note)
or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce.
Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep
up to 2 weeks in the refrigerator or 6 months in the freezer.

Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Zucchini Hummus
2 medium zucchini, peeled
3/4 cup raw tahini
1/2 cup raw hulled sesame seeds
4 cloves of garlic
1/2 cup lemon juice
2 tbsp organic cold-pressed olive oil
1 tsp salt
1 tsp paprika
1 tsp ground cumin

1/2 fresh jalapeño pepper, finely chopped OR
1/4 tsp cayenne pepper AND/OR
1/2 cup chopped green onion
Powder sesame seeds in a spice mill, coffee grinder, food processor, or blender.
Add all ingredients (except green onion) into a food processor and blend until smooth.
Stir in green onion if desired. Serve with a drizzle of first cold pressed organic
olive oil and good raw organic olives.

1 15-ounce can chickpeas, rinsed well and drained
1/3 cup well-stirred tahini
4-5 tablespoons fresh lemon juice (about 2 lemons)
2 tablespoons extra-virgin olive oil, divided
1 large garlic clove, peeled and thinly sliced
fine sea salt
freshly ground black pepper
1-2 tablespoons hot water
8 mint leaves, thinly sliced
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon fine sea salt
3 6-inch pitas, cut into eighths
2 tablespoons extra-virgin olive oil

For Hummus: In the bowl of a food processor, combine chickpeas, tahini, 4 tablespoons lemon juice, 1 tablespoon oil, garlic and 1 1/2 teaspoons salt and a generous grinding of pepper. Blend until smooth. Add water, if desired, to thin hummus to your liking. Transfer to an airtight container and chill for at least 4 hours to allow flavors to blend, then adjust seasonings, if desired.
For Pita Chips: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper.
In a small bowl, stir together cayenne pepper, cumin and salt. Spread pita triangles onto baking sheet in a single layer. Bake for 3 minutes. Remove baking sheet from oven; brush triangles with oil and sprinkle with cayenne mixture. Continue to bake until edges of chips are crispy and centers are still soft, about 3 minutes more.
Spread hummus on a plate; drizzle with remaining tablespoon oil and sprinkle with mint. Serve with warm pita chips.
about this recipe
Serves 4

healthy meat recipes

Granny's Meatloaf
turkey or beef chuck, ground

crackers, crumbled
w/slight amount of milk
oatmeal and egg

onion, chopped
green peppers, chopped
Bake 350 degrees until done
(45 minutes to 1 hour)

Coconut Barbecue Pizza
wheat flour
coconut flour
BBQ sauce
Cooked lamb or other meat
mozzarella cheese
parmesan cheese

4 boneless, skinless chicken breasts
2 cups lowfat buttermilk
3 tablespoons vegetable oil
1 cup cornmeal
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper

Gather these tools:
cutting board; chef's knife; wet and dry measuring cups; measuring spoons; pastry brush;
resealable plastic bag; shallow baking dish; sheet pan

Combine chicken and buttermilk in a resealable plastic bag and refrigerate for 1-2 hours.
(The chicken can sit in the buttermilk for up to 8 hours, if you'd like.)

Preheat oven to 400 F. Brush a sheet pan with vegetable oil and set aside.

In a shallow baking dish, mix the cornmeal, salt, paprika, and cayenne pepper.
Shake well to combine. Remove one piece of chicken from the buttermilk and shake off any excess liquid.
Put the chicken in the dish one piece at a time and shake well to coat.
Place the coated chicken pieces on the oil sheet pan as you work.

Brush the chicken with the remaining oil, and bake for 20 minutes. Serve Immediately.
about this recipe

Cornmeal isn't just for muffins. Use it to make a satisfying oven-fried chicken
that will look and taste as good as the deep-fried version.
Soaking the chicken breasts in buttermilk serves three functions: it tenderizes the meat, adds flavor,
and help the cornmeal and spices to adhere. Any mix of your favorite spices would work well for the
cornmeal coating.

soup recipes

Live Cucumber and Avocado Soup
8 cucumbers, roughly chopped
4 avocados, peels and pits removed
1 jalapeño, seeds removed
½ bunch cilantro
1 sprig mint, stems removed
1 lime, juiced
2 tablespoons salt
1 small radish, julienned

1. Purée cucumbers in a blender.
Place a chinois (china cap strainer)
over a 1-2 quart container. Pass
the purée through the chinois,

working it through with a spatula if
necessary. Reserve the cucumber

2. In a high-speed blender combine
cucumber purée, avocados,
jalapeño, cilantro, mint leaves,
lime juice, and salt. Blend on high
until all ingredients have been well
puréed (about 1-2 minutes).

3. Add reserved cucumber juice as
desired to thin soup. Taste and
re-season if desired.

4. Ladle a serving of the cucumber
and avocado soup into a bowl.
Place the julienne of radish on top
to garnish.

Kreamy Corn Soup
4 cups corn, decobbed
3 cups filtered water
1/3 cup tahini
1/4 tsp pumpkin pie spice
Bragg to taste

Blend the corn, tahini, and water until thick.
Add spices.
Chill to serve.
Soup can be strained if thicker consistency is desired

Kale Soup
2 cups kale greens (no stems)
2 garlic cloves, chopped
1 cup snap peas
2 green onion, chopped
1 carrot, julienned
4 reiki mushrooms
3 teaspoons Bragg Aminos
1/4 cup pure water

Blend all ingredients together until creamy
Makes 2 - 4 servings

salad recipes

Zucchini Hummus
2 medium zucchini, peeled
3/4 cup raw tahini
1/2 cup raw hulled sesame seeds
4 cloves of garlic
1/2 cup lemon juice
2 tbsp organic cold-pressed olive oil
1 tsp salt
1 tsp paprika
1 tsp ground cumin

1/2 fresh jalapeño pepper, finely chopped 

1/4 tsp cayenne pepper
1/2 cup chopped green onion
Powder sesame seeds in a spice mill, coffee grinder, food processor, or blender.
Add all ingredients (except green onion) into a food processor and blend until smooth.
Stir in green onion if desired. Serve with a drizzle of first cold pressed organic
olive oil and good raw organic olives.

Cauliflower Curry
1 Head cauliflower, cut into bite-sized florets
2 tbls grapeseed oil
1 tsp minced ginger
1/2 tsp turmeric
1 large onion, chopped
1/3 cup whole raw almonds
1/4 cup pure water
1/2 tsp Bragg aminos
Mix all ingredients together and serve.
Decorate with edible flowers.
6 Servings

Raw Raw Cole-slaw
2 cups each red and green cabbage, shredded
2 tbsp. each juniper berries, dill and caraway seeds crushed
4 oz. organic raw tahini
1 lemon, juiced
Bragg Liquid Aminos, to taste
Water, as needed
Blend tahini, lemon juice and water to desired thickness (like pancake batter).
Pour sauce over cabbage and herbs, and toss.

Avocado Spinach Salad
2 Avocado's
2 cups Baby Spinach
1 Tbls. Sun-dried black olives, pitted and sliced
1 Tbls. Green olives, pitted and slived
1/4 Red Bell Peper, julienne
1/4 Red onion, diced
1 Tbls. Fresh lemon juice
1/2 Tsp. Garlic powder
1/2 Tsp. Dried oregano, ground?
1 Tsp. Olive Oil
Combine all ingredients and season to taste.

Broccoli Au Gratin
2 heads raw broccoli
2 T. dried onion flakes
¼ cup raw Tahini
3 T. paprika
A handful of dehydrated nut crumbs
Bragg’s to taste
Cut the broccoli into florets.
Blend the onion flakes, Tahini, and paprika. Thin with water until consistency of creamy salad dressing.
Season with Bragg’s. toss with the broccoli and add dehydrated nut crumbs, if desired.
Serves 4

Red Pepper Corn Salsa
2 cups chopped red bell pepper
½ red onion, chopped
1 cup fresh corn
½ cup shredded carrot
1/3 cup finely sliced scallion
2 avocados, diced into small pieces
½ chopped fresh cilantro
1 teaspoon kelp power
 Cayenne to taste
1 ½ tablespoons fresh lemon juice, optional
1 tablespoon extra virgin olive oil

In a food processor, using the pulse function,
chop the red bell pepper until you have a juicy,
finely chopped, salsa-like mixture. Set aside in a mixing bowl.
Chop the red onion the same way.
Add to the mixing bowl with the red bell pepper.
Add remaining ingredients to the mixing bowl.
Stir to combine well. Season to taste and serve.
Serve with Flax Crackers or Vegetable chips.

Monday, September 20

12 Medical Myths Even Most Doctors Believe

1: Cardio is One of the Best Types of Exercise
2: Vaccines are Safe and Effective and Prevent Disease
3: Fluoride in Your Water Lowers Your Risk of Cavities
4: GMOs Crops are Safe, Well Tested and Economically Beneficial
5: Sun Causes Skin Cancer
6: Saturated Fat Causes Heart Disease
7: Artificial Sweeteners are Safe, Well Tested and Help Promote Weight Loss
8: Soy is a Health Food
9: Whole Grains are Good for Everyone
10: All Plant Based Supplements are as Good as Animal Supplements
11: Milk Does Your Body Good
12: Low-Fat Diets are Healthy

 Dr. Mercola, September 20 2010