Keep a copy of this INSIDE YOUR MEDICINE CABINET …when I am sicccck, that’s when I donnnnn’t remember these things either!
SEVEN things to do if you even THINK you’re getting sick….
used to be 5 things but lately people say doctor’s won’t tell you these things but truth is they can’t tell you because their education does not provide these learning experiences.
First: Do saline nose and throat washes.
If you like NETI POTS, buy one online or at health food store. Or use blue rubber bulb syringe. I use “NutriBiotic Nasal Spray” in a spray bottle wherever GSE Grapefruit Seed Extract is sold, because it is portable, and has the CORRECT PROPORTION of SALINE which is: ONE TEASPOON sea salt to ONE QUART of water, or 1/4 teaspoon to one CUP of water. If you don’t like PLASTIC, some people put a pinch of salt on their palm and jump in the shower and snuff water up
off their palms.
So whatever WAY you want to do it, basic human instinct is NOT TO get water up nose, BUT this works when everything else does not. Restored my hearing first time I ever did it after two months in a house with BASEBOARD HEATERS aka bins full of virus bacteria & mold located on floor. Cleanest source of electric heat is the oil radiators but they are SO expensive and inefficient. I have one in living room to keep house at 50 degrees and run woodburner when it is cold. THAT dries everything, but best heat in home is a rocket mass heater which can have a clay heater couch as part of it.
Gargle with Himalayan pink salt and spray into your nose. Blow gently. Repeat 5 times a day. This is HIGHLY EFFECTIVE because germs congregate in the sinus and the throat. 1/4 tsp Himalayan Pink Salt:1/4 c of water.
Second: Make Echinacea tea or use a tincture (alcohol base) and then put recommended number of drops into 1/4 cup warm water and drink it. This is for building the immune system. Another useful herb to use the same way is USNEA aka forrest lung.
Repeat 2 – 3 times a day for up to 5 days. TEA is recommended as NO form of alcohol is good for skin, inside nor outside. Kills skin cells on contact.
Third: March 2016
Vitamin C is 90% sourced from corn. Corn is 90%GMO in this country. Check your sources of vitamin c that you take and share the information with everyone.
Only use when you know where your “product” sources the vitamin C it is claiming.
May 17 2016 read online vitamin C largely derived from CORN. So when we take a daily dose to a megadose of vitamin C we are eating refined conventionally grown likely Gmm0oo corn. I always had stomach burn from this, and would stop taking it previously. No wonder! *j
Even if one avoids sweeteners, a half teaspoon of honey to sweeten it often gets the person to TAKE it all, and honey soothes the throat. HONEY has anti-biotic properties but a little is plenty.
Fourth: Aeriate your space. Spray with an emulsion with thyme oil and inhibit mold and airborne viruses by coating them so they don’t inhabit your airways.
Fifth: Make homemade soup but not Chickenn and Beeef
CROCK POT USERS: simmer rabbit for bone stock 2 hours.
Add any vegetables an hour or less before the finished time or the vegetables become overcooked. Add chopped root vegetables. Carrots dry up nutrition in all mammals.. THE FAT on top is the medicine. Fat encapsulates bacteria and prevents it from multiplying. Flavor with parsley, Sea salt only, Black pepper if desired but should be organic freshly ground as old peppercorns can have aflotoxins. Eat your favorite seaweed along with soup but boiling it does not help the soup consistency IMO. Seaweed Chelates base mineral out of your body.
Sixth: Learn to make SALT-BRINED Vegetables and EAT this OFTEN
It’s basically a fancy super-MINERALIZED sauerkraut.
Balances your digestion and makes bloat disappear. PROBIOTICS are the opposite of ANTIBIOTICS.
ANTIBIOTICS kill the good bacteria, etc in the body while they are killing the bad stuff. If you add in more GOOD STUFF, that gains control aka creates balance in the digestive tract without endangering your health.
TEXT Recipe directions below.
VIDEO short: SCROLL down this page to:
DIGESTION Beer Bellies POT bellies and Nightshades.
Ways to teach this to your body are below the recipe.
No kitchen to make veggies?? Take a probiotic tablet every day…ask in cold storage at health food store.
When salt-brined veggies taste strong and become less crisp (in a month for me) then warm up rice or pasta and stir fry it in for the last two minutes. Add a sprinkle of vinegar and a pinch of sucanat for a lovely sweet and sour veggies effect…yum with jasmine or brown rice.
Seventh: Stay home and take care of your self.
May ALL be Loved
May ALL be Healed
May ALL there is
Be ALL We Need
Other common sense observations below on topics:
DIGESTION: Beer Bellies, POT Bellies and Nightshades
Environment adjustments to observe/correct NOT MENTIONED above are:
IF you have a furnace or central air conditioner/heater, CHECK the filters, change before you move in, then every month if you are still having problems. Buy them at hardware. Remove one from your house, and take it with you in bag, WEAR A MASK when you investigate!
CLEAN your REFRIGERATOR THOROUGHLY EVERY MONTH. Don’t smell the moldy jars! Maybe wear a mask!
Wash all jars of “kept” foods like mustards and pickles in soapy water, rinse and dry before replacing. Plan to remove
all cooked foods/salads/fruit on day three – 7 maximum from date being put in frig. No one eats it? Give to chickens or dog. Dogs 400X stomach acid than humans.
Visible mold? Remove from house immediately.
Double bag and place in trash outside OR bury the food in earth if suitable for this. NO citrus in compost, takes years to degrade and molds a lot!
More on having an unmoldy existence ~~>
BLEACH substitute that does not damage surfaces!
CLEANWELL BOTANICAL Disinfectant
Spray on windowsills that look dark or black = MOLD. Wipe with toilet paper. DRop into TOILET not wastebasket or it will dry n still form mold spores. THEN clean windows. Respray with Cleanwell and let dry. Single pane windows can stay mold free for months. Re-test every few weeks.
ON ANY SURFACE: Coolers, frig, animals feed dishes washed in cold water, then disinfect once a week.
A cheaper way than ozone –>spray peroxide into the air and on any damp fabric surfaces. Let dry, repeat as needed. Spray windows, wipe down with paper towels. Bag & discard. Use gloves! Peroxide may change color of abrics. Use same procedure but use CLEANWELL Botanical Disinfectant.
Use Himalayan salt lamps, 24/7 and bulbs will last longer. Cover with w/ loose dark cloth at night if you wish. No heat tiny bulb is way inside the lump of salt. I do cover or turn it off as light at night interrupts melatonin production.
TOOTHCARE Update ~~> Glycerine is not best for teeth, keeps them TOO CLEAN so good bacteria cannot heal cavities. Now there are NO TOOTH products I can use…flouride, glycerine, neem & myrrh = nightshades!!!
Use 1/4 teaspoon of this TOOTHBRUSH OILER . Swish vigorously when liquid aka oil pulling /forcing but spit into compost or toilet paper, NOT down drains as coconut solid when cool and could clog drains. GREAT part about TOOTHBRUSH OILER is sinks and mirrors stay cleaner, MUCH LESS water use! USE ONE Tablespoon of Coconut Cream ** mixed with one teaspoon HIMILAYAN PINK SALT or any Seasalt, NEVER table salt. **WHOLE SPUN COCONUTS, NO FAT REMOVED. Best source is online TROPICAL TRADITIONS. Many healthy products including CARROTT HAIR OIL great for oil treatments.
COPYRIGHT 1995 – 2011 – 2016 continuous
Free to use, but print copies must keep copyright notice = copyleft free to use.
PS This is PERSONAL EXPERIENCE recorded /sent by request. None of this is intended to be or replace your physician’s professional care and advice. If you do take chemical antibiotics, then please consider eating probiotic foods or tablets during and afterwards.
Health tips and topics <===>
DIGESTION = process that breaks foods down
STABILIZER = substance that keeps food from changing
PRESERVATIVE = substance that keeps uneaten food from spoiling
FERMENTATION = process that opens foods facilitating digestion
PRObiotic = gives body what is needed for healthy digestion
RAW = produced by nature and not heated except by sun ripening
NIGHTSHADE = plants NOT EATEN by any animal, but ripe fruits eaten by some.
BEER Bellies = Overall shape would fit into a keg. Thick neck round stiff arms and usually thick thighs that press together, with naval being the largest measurement. Hard-working, likes BBQ and beer, likely tobacco user.
April 2016 note: HOPS is a strong source of estrogen. Too much estrogen causes health problems in men, notably erectile dysfunction.
POT Bellies = below the naval, stick out almost like a shelf, and appear quite firm, as if it could be POPPED by a pin. Chest is thin, arms too, and person is stressed by body ailments, even MORE likely to be a tobacco user.
There are several ways to start learning what is happening to you. You can make these inexpensive raw vegetables, and eat them all month. Or you could begin by removing every food that has any of the NIGHTSHADE plants listed.
If you feel MUCH better in a month, then when you eat a big meal of your favorite food and feel sick again, YOUR BODY WILL KNOW something.
TOMATO sauces with NO OIL strip fat off frying pans
POTATO When any potato dries up and starts little bumps, or GREEN coloring, it is a PLANT again and is very bitter and poisonous.
EGGPLANT When opened, if seed pods are formed it is over ripe, do not eat.
PEPPERS Putting Peppers in everything masks the bland /dull taste of poor foods. SPICES as an ingredient means at least PAPRIKA for coloring, or cayenne, and may be grown anywhere in the world of unknown quality. Including Neem and Gogi berries
All six of the above plants are NIGHTSHADES. USA people mostly from Northern Europe while ALL PEPPERS n nightshades from SOUTH AMERICA.
AVOID every source of this for four weeks. At the same time, try this super-mineralized version of salt-brining vegetables. Start eating at least one teaspoon as you clean up the bowl when you make it. Eat a teaspoon every day. A few tablespoons or more of salt-brined veggies daily — or twice a day, have had results for some, while only sips of liquid have been beneficial for very ill people, or those recovering from surgery or anti-biotics.
PLEASE NOTE: The most poisonous form of NIGHTSHADE is the tobacco plant.
If you do the above cleanses, aka the nightshade avoidance and the salt-brined veggies, your intestinal strength will be much improved.
Notes: Handling garden plants or smoking tobacco in your garden can cause tobacco mosaic mold patterns on leaves in certain climatic conditions.
POLLEN from Tobacco can also do this, so dont raise tobacco in vegetable gardens.
WHAT NIGHTSHADES DO in the body cavity is dissolve healthy delicate fat that keeps the heart, liver, kidneys and other organs “cushioned in their place” Then when there is alcohol use, causing slack non-elastic intestines, and the organs pull down, then a POT Belly might tell what is going on. The heavy upper organs, no longer held in place, press down on the intestines.
Beer Bellies are from the fermentation of the grains and the yeasts. The actual stomach is enlarged and fills the inside, causing pressure on internal organs. Eating breads with common yeasts with beer can be even more harmful.
Try some salt-brined veggies on a cracker with the beer at first. Some people who do not eat breakfast have found a single spoonful with water chaser to be
a great help in supporting daily stamina.
Whatever your belly shape, the addition of salt-brined veggies to the diet will help metabolize outer fat while building muscle mass. Some MEN have lost 10 to 20 inches from their waistlines while NOT LOSING ONE POUND of “weight” WOMEN change dress sizes getting smaller in inches but the scales say the same. The people who see you say
“WOW have you ever lost weight” Just say thank you, cause till it happens to you, you won’t believe this! LOL
HOW to MAKE SUPER-MINERALIZED SALT-BRINED VEGETABLES
aka sauerkraut aka KIMCHI minus Peppers n NAPA cabbage
“How to eat RAW every day”
The ROOT VEGETABLES give you excellent mineralization, which gets absorbed due to increased nutrients, and healthy micro organisms in the intestines. TRILLIONS of times more pro-biotic “culture” than what you get in dairy products like yogurt. Get cultured !!!
Cabbage Slice fine, nothing as thick as 1/4” but not paper thin.
Cauliflower Break up into small florets; half core , then slice fine
Kohlrabi Slice fine
Rutabaga Peel and chunk, then slice fine
Turnip Same as rutabaga, above.
Daicon Radish Half or quarter lengthwise, then slice fine
Red Radish Same as above
Kale Three or four large leaves with stems.
SALT – – 2-3 Tablespoons seasalt per 5 pounds of vegetables. Never use table salt or iodized salt.
Sprinkle seasalt – only Himalayan should be used over prepared raw vegetables. Mix in, squeezing from time to time. This can be called “massaging” the vegetables! When liquid starts to run out, let sit 10-15 minutes and massage again (no more salt).
Then pack into CLEAN gallon jar. I scald the jar – – put in some HOT water and swish rapidly in jar, dump out. When packing, press down firmly every inch or so with fist. Do not use metal, or heavy objects, pressing down with fist is good. This is done with finger tips during the 5 – day fermentation development process. Keep jar in room temperature out of drafts NOT IN DIRECT LIGHT from sun too hot, cover with dark small towel.
Tasting a little bit every day is the best way to “know” when you have come to the level of ferment that you like. I use a nylon stocking over the jar to keep insects etc. out, hold it in place with a rubber band. Nylon is inert and does not damage food. You can press down through the nylon, then retighten. Refrigerate with a lid covering loosely at five days or after the bubbling slows down, whichever comes first. Ferment process never stops, just slows dramatically once it is refrigerated.
Five pounds of vegetables does not quite fill a gallon jar. Sometimes I do three quarts, and eat some freshly wilted. The covered jars in the refrigerator keep for weeks, about two months in my experience. Larger jars keep longer, and of course a crock is a great thing if you are lucky to have one.
NEVER TIGHTEN LIDS ON SALT-BRINED VEGGIES!! NEVER TIGHTEN LIDS… THIS IS AN AEROBIC PROCESS. It is not canning, AIR 100% of the time, even in refrigerator, just like keeping a plain uncooked CABBAGE healthy.
Start with 2-3 pound cabbage, a small well formed cauliflower, and a large kohlrabi (almost never available anywhere!) One each medium sized rutabaga, turnip and daicon. Next a bunch of radishes (If VERY fresh, wash a few cut off leaves well and use them too.) A bunch of scallions too soft in summer time, but maybe a few shallots, and I always grate the ginger or hand mince very small. SAME for TUMERIC. Kale can be any kind, and keeps its flavor when it ferments. TWO leaves KALE per ONE CABBAGE. Carrots are slow to finish so I never use big chunks or thick slices, and only like them very young
Rub the seasalt onto the vegetables above, until it is well wilted down, and then just quickly mixing in the ingredients below before packing veggies, as the tumeric dyes them yellow! Of course, gloves are also a choice and the loose food handlers gloves are the most comfortable for this work.
Optional by taste or for medicinal use:
Serrano and/or Cayenne peppers w/o seeds were once a part of this recipe, but I NEVER USE THESE peppers nor ANY NIGHTSHADES ANYMORE. See NIGHTSHADES above.Turmeric, fresh or powdered. Arame seaweed.. Seaweeds and Dulse make ferment slimy under some conditions. Eat them alongside, not ferment them.
The list above is done in order of processing, and in general, I feel at least 50% of any salt-brined vegetables needs to be cabbage family, by weight. Kohlrabi, rutabaga, turnip, daicon should be sliced thin enough to ferment easily. I really prefer nothing thicker than 1/4 inch. I slice them into lengths and then slice in the food processor to make the overall texture like that of a coarse coleslaw, crisp not mushy.
For an understanding of the fermentation process, please get the easy-to-read book WILD FERMENTATIONS by Sandor Ellix Katz at wildfermentation.org It’s a fermented food cookbook, but easy to read and highly educational. My salt-brined veggies have up to 15 vegetables in it sometimes, and you can have that for the vegetable at any meal, and a cup of these veggies has pro-biotic benefits as if you ate 50 cups of yogurt!
Peace and planting,
Read up on supplements before taking anything. Consult your doctor before doing anything, but most regular doctors are not taught nutrition, so read information online for other effects besides the ones you WANT to get.
COPYRIGHT 2017 ongoing
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