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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

Electron rich foods

Choose Foods containing high-energy electrons

“All of life depends on a small trickle ofelectrons from the sun.

- Nobel laureate Szent-Gyorgyi, referring to highly charged single electrons, which are involved in transferring their energy to our bodies

ELECTRONS are THE Body's POWER SOURCE

Our main goal for health is to increase cellular energy production

The body's cells use electrons to produce energy.

Electrons can vibrate at a higher energy level when they absorb electromagnetic (EM) energy

Electrons possess wave properties and only exist at specific energy levels (mathematical integers of their wavelengths) - The energy levels are determined by which orbit they are in around an atom's nucleus.

–   An atom's electrons can only absorb or release that precise wavelength (“quanta”) of EM energy that will move it to a higher or lower orbit – electrons therefore absorb energy from UV, visible and near infrared frequencies. i.e. the electromagnetic frequencies of sunlight that make it through the Earth's atmosphere

High-energy electrons from sunlight transfer their energy to food - where it is stored as electrons in the covalent bonds of food molecules. When eaten, these high-energy “sunelectrons”in live food molecules transfer their energy to us:

–    Acting as solar resonance fields in the body to attract, store, and conduct the sun's energy in our body – highly qualified German researcher Dr.Johanna Budwig, with degrees in medicine, physics, pharmacy, and biochemistry, was a pioneer in recognizing the connection between quantum mechanics and human biochemistry and physiological well-being. She concluded that not only do electron-rich live foods act as high-powered electron donors, but electron-rich foods also act as a solar-resonant field in the body to attract, store, and conduct the sun's energy in our bodies.She theorized that the photons of sunlight (so called pi-electrons or “sun electrons”) are attracted and activated by sun-like electrons resonating in our own biological systems, especially in the double-bonded pi-electron clouds found in the fatty acids in out cell membranes. Dr. Budwig designed a simple yet powerful therapy to increase cellular energy output by consuming omega-3 –rich flaxseed oil combined with cottage cheese (a sulfurated protein that aids transport of double-bonded fatty acids in oil and supplies body's major antioxidant glutathione) and daily sunlight exposure.

Budwig_Protocol

The Body Electric

In contrast, eating refined, cooked, highly processed food reduces the amount of solar electrons energizing our cells.

–   Fortifying against unnatural EMFs

–   Providing electron energy for cellular ATP energy production - electron energy is converted to ATP across the cytochrome oxidase system of a cell

 

–   Acting as antioxidants providing electrons to be donated when needed to neutralize free radicals (oxidants)

Photosynthesis

HOW TO OBTAIN Foods providING the most electrons

Choose foods containing high-energy electrons

–   Plant foods – include:

Fruits, vegetables, raw nuts and seeds

Sprouted or soaked grains

Spirulina

Unsaturated fats (especially flax oil) - pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids resonate with sun energy

✔Herbs

Foods containing antioxidant Vitamins/Minerals - donate their electrons to radicals

Carbohydrates (glucose), fats, and protein - contain high-energy electrons if they have not been refined, processed or cooked.

–    Animal flesh - contains high-energy electrons passed through from the animal's diet, but cooking meat reduces the vibrational frequency of the electrons.

 

Eat foods grown by traditional methods

Organically grown

Harvested when ripe.

Keep a balance between cooked and uncooked foods - uncooked foods are able to increase the cell “battery”voltage (potential difference) more effectively than cooked foods. Professor Hans Eppinger, chief medical director at a clinic at the University of Vienna and his coworkers, concluded that ONLY a live-food diet raised the “cell battery”potential once its electrical potential had decreased, observing that raw foods significantly improved the intra- and extra-cellular excretion of toxins, as well as absorption of nutrients.

Russian scientist Dr Israel Brekhman. “Father of Adaptogens”, demonstrated that the endurance of animals with raw foods was 2-3 times greater than with the same foods after they had been cooked

Dr. Gabriel Cousens M.D., M.D. (H) D.D., Rainbow Green Live-Food Cuisine (p. 117)

Susan Schenck:The Live Food Factor.1st Impression Publishing, 2006; contains asummary of over 50 published scientific studies proving the advantages of a raw diet

The Cell Battery

Vibrational frequency of Some Foods

“Green Drink”

250 MHz

Dry Herbs

12-22 MHz

Cooked Chicken

3 MHz.

Live Salad

68 MHz

Fresh Fruits/Veg.

Up to 15 MHz

Processed / Canned Food

0 MHz.

Fresh Herbs

20-27 MHz

A Hamburger

5 MHz

Take a sunbath - High-energy electron foods resonate with energy coming into the body from the sun – the resonance with sunlight energy of the pi-electron clouds in the double bonds of natural, polyunsaturated fatty acids constituting the cell membrane, enhances the vibrational energy of our cells. (Notice the positive loop: The more we are able to absorb solar electrons, the better we are able to resonate, attract and absorb more solar electrons). To really boost the presence of high-energy electrons, do the Dr. Johanna Budwig's Flaxseed oil and sulfurated protein protocol at least once a day

The Sunbath

The Budwig Protocol

Canned goods offering some nutritional value are tomatoes, beans and fish – Heat-processing of canned foods destroys much of their vitamins and energy;

Eat only foods that will quickly rot! – eat them before they do;

Eat cooked leftovers the next day or throw them away! –they deteriorate fast;

Soak or sprout beans / grains, soak nuts – gives better access to the nutrients. Soaking or sprouting converts starches to sugar, removes phytic acid,which would combine with iron, calcium, magnesium, copper and zinc, blocking their absorption;

Phytic Acid / Phytate –“Malabsorption Agent”

Cook foods by traditional methods – Roasted, Grilled, Baked, Fried, Boiled, Steamed, NOT Microwaved.

Avoid low-energy (low-frequency) “Junk”Foods - refined or highly processed.

References

Gabriel Cousens, MD, MD(H), Rainbow Green Live-Food Cuisine. Chapter Five: “Health Secrets of Live Foods”

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