Heal Yourself At Home
DIY SOLUTIONS FOR YOUR HEALTH
NUTRITION LINKS

NUTRITION Related Links

“N”= Nutrition

“Live to Eat or Eat to Live”

FOODS

Fruits and Vegetables:

Fruits and Vegetables

- How much Fructose in Fruit?

- Lemon Juice

- Sulforaphane"Eat Your Broccoli!"

- Garlic

Proteins:

Dairy

Eggs

Meat

Fish

Fats:

Fats & Oils

Carbs:

Grains

Sweeteners

- Raw Honey

- Too much sugar

Fiber:

Fiber in Foods “Soluble and Insoluble”

Antinutrients:

Antinutrients

- Phytic Acid / Phytate “Malabsorption Agent”

Other food types:

Herbs, Salt and Spices

Beverages

Legumes, Nuts, Seeds, Dried Fruit

Maximize Nutrition in Foods:

Cooking - How to Preserve Nutrients in vegetables

RECIPES

Budwig Breakfast Menu

Breakfast Menu

ENZYMES

ENZYMES- “Make it Happen!”

PROBIOTICS

PROBIOTICS- “For Life”

MINERALS

MINERALS

Calcium

Potassium

Phosphate

Sodium

Chloride

Magnesium –“Missing Miracle Mineral”

Sulfur –“Healing Mineral”

Iodine–“Universal Medicine”

Fluoride

Selenium

Zinc

Manganese

Copper

Chromium

Molybdenum

Boron

Iron

ANTI

-OXIDANTS

/VITAMINS

Food /Supplemental Antioxidants

Vitamin A –“Grass Vitamin”

Vitamin B Complex

      - Vitamin B9 (Folate)

- Vitamin B12 (Cobalamin)

Vitamin C –“God's Medicine”

Vitamin D –“Sunshine Vitamin”

      Vitamin E

Vitamin K – Klotting and Kalcium”

CoQ10 –“Spark and Dampener”

     Alpha Lipoic Acid

MELATONIN –“Darkness Hormone”

Dark Chocolate –“Anti-inflammatory

/Antidepressant”

GLYCO

-NUTRIENTS

Essential sugars

FATS

HIGH OR LOW FAT - FAKE OR NO FAT?

EFAS –“The Fats of Life”

(Essential Fatty Acids Omega-3 and Omega-6)

      Damaged/Altered (Toxic) Fats

AMINO ACIDS

L-Arginine - "Precursor to Nitric Oxide (NO)"

HARMFUL

FOODS

Harmful foods / ingredients –Main Page

Genetically Modified Organisms (GMOs)

MSG“And other forms of neurotoxic free glutamic acid”

 

"Sickly Sweet"

- Aspartame -“Excitotoxin”

- Splenda (Sucralose) - “An Organochlorine"

- Too much Fructose - “Burdens liver / Increases inflammation / Favors Fat production"

- Too much Sugar - “Common addiction affecting health"

Nanotechnology

Caffeine- "The Jitter Drug"

Microwaved Foods - "Not so convenient for your health"

Chlorine - “Disease-causing Disinfectant in your Water"

Fluoride - "Mega Health fraud and Cover-up"

Food Colorings

HERBS

5-HTP - “SSRI Alternative”

DIM - “Anti-estrogen with Anticancer Benefits"

SUPPLEMENTS

Daily Nutritional Supplement Chart

 

"Green Drink" - A whole food multivitamin supplement

OTHER LINKS

Electron-Rich Foods

Bible References to Health

Eggs

EGGS “Almost a Complete Food”

Egg yolk is a nutritious food source primarily designed for the unborn baby chick

Egg Carton Terminology

Free-Range hens - In the U.S., the term “Free-range”means that hens walk around inside barns and simply have access to the outside, but not necessarily to any grass, or even any decent space, when and if they go outside. i.e. there may be a door at the end of the shed, but why would a chicken leave its food source inside the shed? The eggs of non-pastured chickens have high omega-6 and low omega-3 content (although omega-3 enriched eggs can be obtained by feeding hens flaxseed), and yellow ingredients (e.g. marigold flowers) added to chickens'diets can make their egg yolks a richer color.

Cage-Free hens – can ssimply mean that chickens walk around inside manure-laden barns.

Vegetarian-fed Hens - /span> Some producers tout eggs from vegetarian-fed hens –this is to let you know that the hens have not been fed animal by-products. Just for the record, chickens are not vegetarians!

Pasture-ranged Hens – Hens actually go outside and eat their natural diet of grass, bugs, grasshoppers, worms, etc. from which they obtain their omega-3 and protein to pass through to the eggs. Laying hens typically obtain up to 30% of their diet by ranging, the rest is supplied by the farmer /producer as grain.


Attributes of Eggs from Pastured Hens

High Omega-3 (produces a naturally bright orange yolk)

Quality lecithin

Not watery

USDA Certified Organic – fed vegetarian, organic feed (i.e. not GM food, free of antibiotics and pesticides). Ethically, the “USDA Certified Organic”label also means that the laying birds have a life outdoors on pasture. However, the watch-dog organization, the Cornucopia Institute, has released a report exposing the distorted definition of “organic”by primarily the larger organic farms, who are taking financial advantage of the trend towards buyers purchasing organic products, whilst their laying chickens are still confined inside by the hundreds of thousands and not actually going outside.To see this report and their scorecard identifying the good and bad egg producers in the U.S.:

The Cornucopia Institute's report

&

Organic Egg Scorecard

Eat at least 1 Egg / Day

Preferably from Pasture-ranged hens fed organic grain

Cooking Methods

The less cooked the better

Raw, lightly boiled or poached, and over-easy eggs protect their cholesterol content - more than scrambled or in an omelet. An egg's cholesterol is more prone to oxidation when an egg is chopped up or cooked due to the greater exposure to light, heat and air. Oxidized cholesterol is an artery-irritant, a forerunner to heart disease. Avoid liquid eggs, powdered eggs, or egg substitutes, for the same reason.

Cooking damages valuable, vision enhancing, bioflavanoid nutrients - such as lutein and zeaxanthin present in egg yolks.

Biotin

The yolk contains the highest concentration of biotin - a B vitamin necessary for healthy skin, hair and nerves, and essential for digestion of fat and protein.

The egg white and yolk were meant to stay together – avidin in raw (uncooked) egg whites binds biotin in the body, but the yolk compensates for this by having an abundant amount of biotin. However, if you consume just raw egg whites without the yolk, you are setting yourself up for a biotin deficiency.

Much of egg's cholesterol unavailable for absorption

Lecithin in the egg yolk helps the body process fats, and in particular, interferes with the absorption of egg cholesterol, markedly lowering its uptake by the intestine. [Sung I. Koo et al, 2001]

Brown or White?

There is no difference nutritionally, in flavor or naturalness - Hens with white feathers lay white eggs; hens with reddish brown feathers lay brown eggs.

Shell-pasteurized Eggs

To alleviate the contaminant danger of eating raw eggs (E.g. Salmonella), eggs are pasteurized in the shell by a patented process - heating them in warm water at tightly controlled temperatures for about an hour. Pasteurized eggs taste and cook the same as a quality farm-fresh egg.

Sold in parts of the U.S. under the brand name Davidson's®Eggs

Eat raw eggs to build you up

There is no better way to “build you up”than consuming eggs raw - Some people chug them straight down from a glass, others add them to shakes. The yolk has a taste similar to vanilla.

Powerful daily tool to resurrect a “broken body”, or just maintain a strong, healthy body:

Consume up to 3 or 4 raw eggs per day

(1) From pastured hens fed organic feed

Or (2)Pasteurized eggs (Davidson's®brand)

Shake Recipe: Blend 2 raw eggs, 1 C fruit juice, ½banana, ½tsp. ascorbic acid powder(Before cracking the eggs, wash the shells with soapy water or spray with 3% hydrogen peroxide, then rinse and dry).

Are there eggs are in there? –you won't see or taste them!

Eggs should be kept outside the fridge for at least an hour prior to checking them (BTW -most of the world actually stores their eggs outside of a fridge):

(1)Don't eat an egg if its shell is cracked

(2)Egg shouldn't smell

(3)An egg rolled across a flat surface should roll wobbly

(4)Eggs should have a gel-like (not watery) white, and a firm, round yolk that doesn't easily burst;

(5)Fresher eggs will rest on the bottom of a bowl of water –whereas old eggs will float.

(6)“Kiss an Egg”– Author's personal favorite! - If an egg is fresh, then when you hold the bulbous end of the egg to your lips, your lips should be able to detect a warming. The warmer it feels, the fresher the egg. A bad egg will not feel warm and should be discarded

It is estimated that 1 in 20,000 eggs produced in the U.S. are infected with salmonella enteritidis. At the typical consumption rate of 250 per person per year, you would run into one every 80 years!

DISCLAIMER: The content on this website is intended for informational, and educational purposes only and not as a substitute for the medical advice, treatment or diagnosis of a licensed health professional. The author of this website is a researcher, not a health professional, and shall in no event be held liable to any party for any direct, indirect, special, incidental, punitive or other damages arising from any use of the content of this website. Any references to health benefits of specifically named products on this site are this website author's sole opinion and are not approved or supported by their manufacturers or distributors. COPYRIGHT 2009-2017