In these five “Blue Zones” – Sardinia, Italy, Okinawa, Japan, Loma Linda, California, Nicoya Peninsula, Costa Rica, and Ikaria, Greece – the people live longer than anywhere else in the world…
All of these people who live into their 90’s and 100’s eat a mostly vegan diet of beans, grains, nuts, fruits, and vegetables… They do not over exercise, they walk and do their own chores, they are passionate about something whether it is painting, writing or playing an instrument, they have faith whether it is of God, mankind or the Sun, they have something to look forward to every day, they surround themselves with family and friends and they don’t worry about stuff..
A vegan diet is most certainly an important part of the longevity and healthy equation but equally important is in a vegan lifestyle. You have to embrace diversity, community harmony, and purpose in life.
Achieving purpose in life is welcoming to your life people and cities and neighbors and family and friends that share your same purpose in life. Say goodbye to adversity, people that aggravate you, cities that are too polluted and violent, neighbors that cause friction, family, and friends that keep you up at night (in a bad way).
Follow your heart. Turn your hobbies into professions. look forward to Mondays instead of Friday’s. I tell young people that are trying to figure out their life’s path to pretend that they just won the lottery. Now, put aside the expected answer from a 20’ish young person’s wishes like a Ferrari, a penthouse on top of the Four Seasons in Manhatten and an AMEX black card…I ask them what do they look forward to every day – painting, writing, critiquing restaurants, creating fun fashion, skiing, cycling? Turn your passion into cash flow. Become an artist, write a blog, design clothes, be a ski instructor, whatever… The bottom line is to be happy and build your own little or big empire.
My advice is to embrace your passion. Sever relationships that drag you down and only surround yourself with people that share your same goals and ideologies in life. If you hate your job, get a new job. If you hate the 8-5 grind, turn your passions into cash flow. Write a book, paint, teach, become a gardener, travel or start a blog… Some of the most unhappy people I know are the richest people I know. Some of the happiest people I know are the poorest people I know.
“I’d like to live as a poor man with lots of money.” Pablo Picasso
They say, “life is a struggle” and “life is unfair.” I say that life does not have to be a struggle or does it have to be unfair. You make your own decisions in life and your own choices. Choose wisely, you only get one shot at it.
Step outside. Take a long and deep breath of fresh Spring air. A new beginning is within your grasp. If you are unhappy with your job then get a new job. If you are unhappy with where you live then move. If you are unhappy in your relationships then get new relationships… The prospect of change is a powerful moment of happiness and fulfillment… The alternative is counterproductive to peace and well being… Life is short – You only get one shot at it. Make your life a monumental phenomenon…
Enjoy your week and thank you so much for being a part of my page and supporting my passions that I hope are the same as your passions…
https://i0.wp.com/thalassanutrition.com/wp-content/uploads/2019/04/57485518_2501975596514419_9001805832379170816_n.jpg?fit=821%2C540&ssl=1540821Eric Lecrashttps://thalassanutrition.com/wp-content/uploads/2018/04/web_logo.pngEric Lecras2019-04-15 12:18:572019-04-15 12:19:03“I'd like to live as a poor man with lots of money.” Pablo Picasso"
The other day my dad went to see his doctor. My dad was scheduled to
receive results from his latest blood test, but they didn’t turn out as
he had hoped. The doctor told my dad that he had high cholesterol. A
previous test had revealed he also had high blood pressure. High
cholesterol and high blood pressure are contributors toward clogged arteries.
Your arteries are blood vessels responsible for the transportation of
oxygen-rich blood from the heart to the rest of the body. A normal
artery will be strong, flexible, and elastic. On the other hand,
progressive clogging of the arteries is a serious condition called atherosclerosis. It is the major cause of cardiovascular disease, which includes peripheral vascular disease, strokes, and heart attacks.[1-3]
In the U.S., cardiovascular disease is considered the leading cause of death,
claiming approximately 600,000 lives every year. It is also known as
a silent killer since the condition does not cause any symptoms. That
is until the problem becomes more severe.
Symptoms of Blocked Arteries
The symptoms of clogged arteries likely depend on the type of arteries being affected.
Carotid arteries: When you have clogged arteries
in your brain, it is a condition called carotid artery disease. Plaque
will block or narrow the carotid arteries, and signs of a stroke may be
present. Symptoms include breathing problems, sudden weakness,
confusion, severe headaches, loss of consciousness, blurry vision, trouble with speech, paralysis, trouble walking,dizziness, unexplained falls, and loss of coordination or balance.
Coronary arteries: When the arteries in the heart are clogged, it is called coronary heart disease, or CHD.
In this case, plaque will block or narrow the coronary arteries when
the heart muscle fails to get enough blood. As a result, chest pain,
known as angina will occur. It feels like pressure is
squeezing your chest, but you may also feel it in your jaw, neck, arms,
shoulders, or back. Angina also sometimes feels like indigestion.
Emotional stress will also often trigger angina. Other CHD symptoms
include heartbeat problems and shortness of breath.
Renal arteries: Chronic kidney disease will develop
from clogged renal arteries in the kidneys. Over time, chronic kidney
disease can slowly impair kidney function. There are no symptoms early
in kidney disease; however, as the condition worsens, it can lead to
loss of appetite, nausea, tiredness, concentration problems, numbness or
itchiness, and swelling in the feet or hands. Other symptoms include
kidney failure and high blood pressure.
Peripheral arteries: Peripheral arterial disease will
result from plaque buildup in the arms, legs, and pelvis. These arteries
are known as peripheral arteries, and if they are blocked or narrowed,
you may experience pain or numbness. On occasion, there are also
What Causes Artery Blockage?
Atherosclerosis is often referred to as the hardening, thickening,
and narrowing of the arteries. A thin layer of endothelial cells that
help keep the inside of your arteries smooth and toned lines your
arteries. This process allows your blood to keep flowing.
However, several factors will damage the endothelial cells, including
platelet cells, increased homocysteine levels, and free radicals from
toxins and antioxidant deficiency. Also, vitamin C deficiency and
homocysteine will damage the arteries from degradation of a gel-like
substance called the ground substance. It is found between the cells and
helps maintain the integrity of the epithelial cell barrier.
The plaque will accumulate when various substances are unable to
migrate out of the atherosclerotic lesion. These substances include fat,
calcium, toxic metals, cellular waste, and cholesterol such as LDL
(low-density lipoprotein) cholesterol. A material involved in blood
clotting called fibrin is also accumulated when arteries are clogged.
While the exact cause of clogged arteries is a mystery, evidence
shows that atherosclerosis is a complex and slow condition that may
begin in childhood and develop as you get older. Certain factors may
damage your arteries’ inner layers, including smoking, high blood
pressure, type 1 diabetes, type 2 diabetes, and insulin resistance.
Other contributing factors of atherosclerosis include lack of
exercise, being overweight, a type-A personality, heavy metal exposure,
elevated triglycerides, and chronic inflammation from diseases,
infections, lupus, or arthritis.
High cholesterol and fats in the blood are also possible causes of
atherosclerosis. On rare occasions, genetics may also play a factor with
elevated production of cholesterol associated with atherosclerosis.
Atherosclerosis can also be caused by oxidative stress through
depletion of vitamin C or other antioxidants. Nutrient deficiencies or
imbalances may also lead to atherosclerosis. They may include magnesium,
potassium, fiber, antioxidants, and methyl donators. Dietary factors
also include a diet high in sugar, processed starches, and damaged fats
from overheating oils.[1,5,6]
Your doctor may prescribe cholesterol-lowering drugs like statins
drugs, or beta-blockers that lower blood pressure. These will help slow
the progression of plaque buildup (not without their serious side effects). However, there are also plenty of well-researched foods that can prevent clogged arteries naturally instead:
1. Curcumin (in Turmeric)
Turmeric is a popular spice used in Indian and Ayurvedic cooking, but
its true benefit comes from one active ingredient. The primary
polyphenol in turmeric called curcumin has long been known for its
cardioprotective effects. Turmeric extract is thought to reduce LDL
cholesterol and the buildup of plaque in the arteries.
In a 2011 study published in the journal Molecular Nutrition & Food Research,
researchers found that turmeric could reduce cholesterol and suppress
early atherosclerotic lesions better than the cholesterol-lowering drug
lovastatin. Also, a 2006 study on mice suggested that curcumin can
help prevent artery damage associated with carotid artery blockage.
Garlic is also considered one of the better foods that support your
arteries. Studies have found that garlic can help prevent heart disease,
lower blood pressure, and slow down atherosclerosis. In a study
published in the journal Atherosclerosis in 1999, researchers found that garlic could prevent plaque buildup in the arteries.
A review published in the journal Nutrition in 1997 found
that clinical trials on garlic had positive effects in the prevention
and treatment of atherosclerosis. Another study from 1999 also found
that garlic can reduce the risk of stroke and heart attack by more than
50%. Garlic is thought to help against strokes and heart attacks
since garlic acts as a blood thinner.
Ginger has incredible anti-inflammatory and anti-oxidative effects. Ginger contains heart-protective compounds like shogaols and gingerols, which can effectively prevent plaque buildup by reducing total cholesterol. According to a study published in the Journal of Nutrition
in 2000, researchers found that ginger extract could reduce aortic
atherosclerotic lesion areas, cholesterol and triglycerides in the
blood, LDL-linked fat peroxides, and LDL aggregation.
4. Cayenne pepper
Something spicy can also help support your arteries. The compound capsaicin
found in cayenne pepper can help reduce LDL cholesterol in the blood.
Cayenne pepper can also lower your risk of stroke and heart attack, and
improve blood circulation. Also, highly-active antiretroviral therapy
(HAART) with HIV protease inhibitor ritonavir is associated
with accelerating atherosclerosis and pulmonary artery hypertension. A
study published in 2009 found that capsaicin could help prevent
pulmonary and vascular complications associated with HAART drugs.
Adding lemon juice in your morning water
is a healthy habit and good for your heart. Lemon is known to reduce
blood cholesterol levels, and it helps the arteries by preventing
oxidative damage. Lemons are also a great source of the potent
antioxidant vitamin C. High doses of vitamin C have been found to
strengthen arteries, reduce total cholesterol, increase high-density
lipoprotein (HDL), inhibit platelet aggregation, and reduce
Cinnamon can help reduce many risk factors associated with
atherosclerosis and heart disease. A 2003 study published in the journal
Diabetes Care in 2003 found that either one gram, three grams,
or six grams of cinnamon daily can lower glucose, triglycerides, LDL
cholesterol, and total cholesterol in type 2 diabetics. The study
observed 60 diabetics for a 40-day period. Researchers concluded that
cinnamon can help reduce the risk factors of cardiovascular disease.
7. Ground flaxseed
Flaxseed is another important food for heart health. Ground flaxseed
can help support healthy arteries with high fiber. It is also a good
source of alpha-linolenic acide, an omega-3 acid that
can lower inflammation and blood pressure. In turn, arteries will not
become clogged. In a 1997 study published in the journal Atherosclerosis, researchers found that flaxseed lowered the development of aortic atherosclerosis by 46% in rabbits.
Researchers concluded that modest flaxseed supplementation is an
effective treatment for reducing hypercholesterolemic atherosclerosis.
Also, it is a good idea to grind your flaxseed. They contain greater
amounts of omega-3.
On the other hand, the polyunsaturated fats in pre-ground flaxseeds
will break down over longer exposure to oxygen, and it can become
8. Fermented cabbage
Kimchi is a popular probiotic Korean recipe that includes fermented
cabbage and hot peppers that has been found to slow the atherosclerotic
process. A 2007 study published in the Journal of Agricultural and Food Chemistry found that an active compound in kimchi called 3-94-hydroxy-3,5-dimethoxyphenyl
can help prevent the development of aortic atherosclerosis in
high-cholesterol-fed rabbits. Fermented cabbage has also found to
degrade toxic chemicals, including bisphenol A and the insecticide
9. Sesame seed
Sesame seeds can help prevent a blocked artery. Evidence shows that
they can help prevent the progression of atherosclerosis. A three-month
animal study published in the Journal of Medicinal Food in 2006
suggests that the fatty acid content in sesame oil could effectively
inhibit atherosclerosis lesion formation, blood cholesterol,
triglycerides, and LDL cholesterol levels in mice.
10. Pomegranate juice
The high antioxidant content and punicic acid in pomegranate juice
are thought to help decrease plaque formation and fight atherosclerosis.
Pomegranate juice also contains important nutrients for heart health,
such as magnesium and selenium. In a randomized, double-blind, parallel
study published in the American Journal of Cardiology in 2009,
researchers found that drinking 240 milliliters (ml) of pomegranate
juice daily for up to 18 months slowed the progression of carotid artery
disease for patients at risk of coronary health disease.
Other Natural Remedies for Clogged Arteries
Other foods that help prevent clogged arteries include asparagus,
avocado, broccoli, chia seeds, fenugreek seeds, and coconut oil. Dietary
supplements and nutrients that can help with atherosclerosis include
methyl donators like vitamin B6, choline, folic acid, and vitamin B12,
as well as antioxidants, such as vitamin C, vitamin E, lutein,
zeaxanthin, grape seed extract, and pine bark extract.
Other important nutrients include L-arginine, vitamin D, vitamin B3,
fish oils, and coenzyme Q10 (CoQ10). Other supplements include
magnesium, selenium, resveratrol, copper, chromium, and
Finally, exercise is considered just as important as dieting for
cardiovascular health. Exercises that reduce stress are important,
including meditation, yoga, tai chi, and qigong. Aerobic exercises,
gardening, walking, or running can also help combat atherosclerosis.
Exercise for about 30 minutes daily for five days a week.
Disclaimer: Specifically, anyone on blood thinners needs to
consult their physician before taking additional blood thinning dietary
factorsThis information is not intended
to be a substitute for professional medical advice, diagnosis or
treatment and is for information only. Always seek the advice of your
physician or another qualified health provider with any questions about
your medical condition and/or current medication. Do not disregard
professional medical advice or delay seeking advice or treatment because
of something you have read here.
https://i2.wp.com/thalassanutrition.com/wp-content/uploads/2019/04/q.jpg?fit=754%2C396&ssl=1396754Eric Lecrashttps://thalassanutrition.com/wp-content/uploads/2018/04/web_logo.pngEric Lecras2019-04-15 05:08:312019-04-15 05:08:37Foods That You Should Eat Daily For Clean Arteries
Cleanse and detox are two pretty well-known terms now -Many take part
in cleansing regimens annually or practice daily detox habits such as
drinking lemon water or organic vegetable juices. While the actual term
‘detox’ may be an overall misleading/incorrect term, which indeed – it
is – as you are never able to fully ‘detoxify’ your body from all toxic matter.
These practices, however, which are known to BE cleansing or
detoxing, can serve much benefit, keeping in mind that it is still
physically impossible for your body to be ‘squeaky clean.’
Taking the stress away from your digestive system by nourishing your
body with whole pure foods, drinking more water, getting more sleep, eliminating caffeine, alcohol and toxic habits, are all examples of positive and beneficial cleaning/detox practices which may decrease your overall toxic load.
This is why after completing a cleanse, most people experience an
increase in energy, clear skin, elimination of bloating, improved
digestion, better sleep, a vibrant mind and much more.
As a holistic nutritionist, cleansing is not new to me – in my life
ventures and journey to where I am today – I have taken part in
countless cleansing and detox regimens, and while I’ve felt many
benefits (and side effects) – I’ve simplified my practices over the
What I practice in my own lifestyle, and what I recommend to my
clients and readers, is one in the same. I promote taking part in daily detox practices that work behind the scenes long-term, without debilitating you, like some short duration, high-intensity cleanses can.
Some ways you can detox daily include:
Drinking warm lemon water upon rising.
Eating organic when possible, including cold-pressed vegetable juices.
Daily detox practices like this may be beneficial in decreasing your overall toxic load so that you can thrive & be vibrant every day!
During a change in seasons, at the beginning of a new year, and after a period of stress, are all examples of opportune times to emphasize cleansing practices by adding in something to additionally support your detoxification organs.
Dark Arts Elixir
Made with few ingredients: filtered water, lemon juice, activated charcoal, pure maple syrup and Himalayan salt.
While all of the ingredients serve a purpose in this elixir – for more than just taste – the activated charcoal provides several noted benefits for this ‘black lemonade’ to be a simple + effective cleansing option.
First and foremost, activated charcoal
is not barbecue charcoal. So don’t go eating coals from your bbq or
fireplace. Activated charcoal is non-toxic and is designed for
supplementation and personal care (it can also whiten your teeth and
make a great face mask).
Activated charcoal is manufactured by burning a source of carbon, commonly wood or coconut shells. The high temperature removes all the oxygen, and the steam activates the carbon, creating an adsorbent material with very fine mesh like pores, which can capture, bind, and remove certain poisons/toxins which have thousands of times more weight than the charcoal itself .
Briquettes from your barbecue, on the other hand, are carcinogenic,
these are designed to be used as fuel and are 100% NOT safe for
ingestion. Charcoal briquettes are more similar to lighter fluid, and
all charcoal briquettes are toxic.
Just as with Diatomaceous Earth (which you can learn more about here),
and how it comes in 100% food grade and then a toxic form, not safe for
human consumption – the same for activated charcoal. If anyone asks me
if they can use the coals from their barbecue to make this elixir – I’m
going to lose my mind! See my product recommendations for safely activated charcoal below.
In my own personal experiences I have been successful in my ventures
with activated charcoal to whiten my teeth, make a bomb face mask,
alleviate gas and bloating, eliminate digestive issues while traveling
and of course, drinking my Dark Arts Elixir for a short-term digestive cleanse.
Activated charcoal is used in the medical field to treat drug
overdose or poisoning, due to its ability to bind to toxins in the body,
which prevents the body from absorbing them (known as adsorption) . Unfortunately,
studies on activated charcoal are very inconclusive on which toxins
activated charcoal can and cannot eliminate.
Since doing my own research on the matter, I’ve found activated
charcoal to be called both a miracle supplement and a load of crock.
Now, I am not making any claims on this product, as so there are so many
views on this supplement – but not enough conclusive studies, in my opinion. However, I like to work from experience, so don’t stop reading now.
I’ve been making and drinking this Dark Arts Elixir every day for a two week period now, and I have personally noticed a huge improvement in my digestion, I have not been bloated, I feel lighter, my skin is clear and glowing,
I have been having amazing #2’s, I’ve been sleeping like a baby and I
wake up with more energy and vibrancy than what’s normal for me. That
says something about the effectiveness, does it not?
I’ve also got clients, family, and random strangers loving this
elixir because of the positive effects! The best part is that I have
experienced all of this positive radiance, without changing anything else in my diet or lifestyle, and that’s a good note in my book for my dear friend, activated charcoal.
By the way, activated charcoal literally saved me in Peru from a terrible digestive experience I had 1 month into my 3-month trip. I’ve also been using this product to brush my teeth, and I feel squeaky clean and bright like I just left the dentist. You can see what else I do for natural teeth whitening, here. But back to the good stuff –
Here is how you can make this simple detoxing elixir to kick things up a notch, while still keeping things simple!
Juice your fresh lemons using a citrus juicer– this handheld juicer will maximize your lemon juice yield and make your citrus juicing life way easier. Add your fresh lemon juice to a pitcher.
If you’re working with activated charcoal that comes in capsules, like this
– gently squeeze and twist the capsule to open it, and carefully pour
all of the contents into your pitcher with the L juice. Activated
charcoal can be messy, so be mindful!
Add the rest of your ingredients to the pitcher, then whisk well to combine and refrigerate evenly.
Enjoy on an empty stomach, 1-hour before a meal or before bed. You
will have to stir the mixture again as the charcoal likes to settle at
Portion out servings into sealable mason jars for convenience (optional).
Lasts 5-days when refrigerated.
I like to prepare this in a 1L mason jar, I adjust the water
accordingly so that everything fits, to prepare I simply add my
ingredients, screw on the lid – shake, shake, shake and refrigerate.
Activated charcoal is designed to detox – symptoms include, but are
not limited to headaches, nausea, foggy brain, skin breakouts,
irritability and low energy. With any new regimen, start slow and listen
to your body! These symptoms will pass, and then you should experience
increased energy, clear skin, decreased bloating, better sleep, positive vibes and more.
You can enjoy this for several days as a cleanse, or you can prepare as needed.
Who Shouldn’t Use Activated Charcoal
Do not use activated charcoal if you are pregnant or breastfeeding.
Consult with your practitioner if you are taking any other medications
before consuming. Activated charcoal is a powerful detoxifier and is not
selective on what it flushes out.
Using activated charcoal may decrease the effectiveness of your medications. Always take activated charcoal on an empty stomach, away from food or other supplements as it can interfere with nutrient absorption. Drink and cleanse responsibly &
https://i2.wp.com/thalassanutrition.com/wp-content/uploads/2019/04/Wouldyoudrinkcharcoallemonade_960x540-640x360.jpg?fit=640%2C360&ssl=1360640Eric Lecrashttps://thalassanutrition.com/wp-content/uploads/2018/04/web_logo.pngEric Lecras2019-04-15 02:55:522019-04-15 02:55:53The Cleansing Drink That Is So Powerful,
If you’ve ever experienced digestive problems such as
constipation, diarrhea, bloating, excess gas, stomach pain, or small
intestinal bacterial overgrowth (SIBO), or looked into how the body
works, you might have heard about the digestive enzymes we need to break
down food. These digestive enzymes are crucial, but they’re not the
only digestive enzymes your body uses. There are three other types of
digestive enzymes you need and where they come from might surprise you:
Medical research and science doesn’t yet know that celery juice contains
completely different digestive enzymes, which perform a separate
function to the digestive enzymes that break down food in your stomach.
These digestive enzymes are completely unique to celery juice, meaning
you can’t get them from any other food. As I share in Medical Medium Celery Juice: The Most Powerful Medicine of Our Time Healing Millions Worldwide,
celery juice’s digestive enzymes are “like little capsules that are
activated by pH change when they enter the small intestinal tract. One
celery juice enzyme can reignite, revive, and reactivate multiple
weakened digestive enzymes from other sources that are hanging around in
the small intestine.”
What does this mean for your body?
First, it’s important to understand that almost everyone today has
digestive enzymes that are not as strong as they’re meant to be. The
reason for this is because the liver plays a critical role in producing
one essential type of digestive enzyme––a truth which is decades away
from being discovered by research and science. But the problem is that
nine out of ten people right now have livers that are overburdened and
sluggish from having to deal with so many toxins, pathogens, pollutants,
poor diet and lifestyle choices, alcohol, medication, drugs,
cigarettes, air fresheners, colognes and perfumes, and more. A
struggling liver impacts the production of the type of digestive enzyme
the liver is responsible for, which in turn affects digestion and
contributes to other problems within the body. This is one key reason
why so many people experience digestive issues of some kind over their
lifetime. If you’ve been fortunate enough to have not experienced any
digestive issues yet, it’s still important to take preventative steps
now to avoid suffering with them in the future.
Celery juice’s digestive enzymes are a saving grace to these weak
enzymes almost everyone has. They come along and reinvigorate these
weary enzymes so they can do their job better. Plus, celery juice’s
enzymes re-stimulate enzymes from food that are in the small intestine.
Celery juice also revives the liver so it can produce stronger
bile-related digestive enzymes in the first place and helps strengthen
the pancreas and ignite pancreatic enzymes. In addition, the enzymes in
celery juice themselves are profoundly powerful for the breakdown,
digestion, and assimilation of certain nutrients that neither bile nor
hydrochloric acid addresses, because the digestion process is that
complex. Medical research and science do not yet fully understand how
digestion works and how intricate, involved, and miraculous it is.
The benefits I’ve shared here are just a handful of the ways celery
juice’s enzymes are instrumental in improving the health and functioning
of your body. There’s many more ways they support you. Celery juice
actually contains well over two dozen varieties of enzymes, most of them
undiscovered and involved in the breakdown of waste matter inside the
intestinal tract. But it’s the healing benefits the three special
undiscovered enzymes I mentioned above provide that are one of the main
reasons so many people feel better and heal when they drink 16 ounces of
straight celery juice on an empty stomach every morning. You can read
more about celery juice’s digestive enzymes and the other incredible
healing benefits of celery juice in Medical Medium Celery Juice.
Celery juice isn’t a short-term fad or trend that is going to soon pass.
It’s not something that’s popular right now but will soon be a distant
memory. That will never happen with celery juice because its healing
power is too great. It has made that much of a difference in millions of
people’s health and lives already and will continue to help many
millions more. Celery juice, when consumed in the specific way I share
in Medical Medium Celery Juice
has the potential to bring improvement and healing to all kinds of
chronic illnesses and symptoms, including acne, eczema, psoriasis, acid
reflux, bloating, SIBO, migraines, anxiety, depression, dermatitis,
allergies, fatigue, mood swings, reproductive issues, fibromyalgia,
streptococcus, and much more.
This humble herb’s medicine, extracted through the juicing process, is
truly the most powerful medicine of our time healing millions worldwide.
I want nothing more than for you and your loved ones to try it for
yourself as I describe in Medical Medium Celery Juice
so that you too can experience the healing benefits it provides. In
Medical Medium Celery Juice I also answer hundreds of questions I
receive daily about celery juice and give you exact instructions for how
to get the most healing benefits from celery juice. Thank you for your
support and commitment to healing. It means the world to me.
whole plant-based lifestyle and Veganism are the healthiest lifestyle in the world. By eating living foods, you encourage your body to maintain a healthy weight while fueling your body with all the nutrients to sustain perfect health and cut the risk of heart disease, cancer, diabetes and obesity by 80%.
not so much what you eat but what you don’t eat. If you are serious
about toning your body and looking better than you have ever looked
before, follow my lifestyle. Don’t call it a diet because diets never
work. You must replace foods that are making you gain weight with foods
that create balance and enhance your vitality.
The foods that I
will recommend to you will eventually taste like the foods that make you
fat. You have to mentally learn to enjoy food for what it does for your
health rather than what food does for your palate. . First
and foremost – STOP eating anything in a box, can, jar, frozen and has a
shelf life. Don’t consume processed oils, salt, sugar, refined grains,
flour, condiments, etc. Don’t eat anything fried, cut out all bread,
commercial hummus, crackers, anything that says “vegan” and “organic”
other than fresh organic fruits, vegetables, whole grains, beans, seeds,
I make my own hummus which is very nutritional and
fat-free. I take a half a pound of dry garbanzo beans and soak them
overnight. I then thoroughly rinse the beans and put them in a pot
covering them with water. I bring to a boil and simmer for about fifteen
to twenty minutes until the garbanzo beans are tender. I rinse the
beans again and throw them in a high powered blender or you can use a
food processor… I add the juice of five or six lemons (depending on
your taste and enough water to give it a creamy texture. Add the water
as you need to when blending. That is it. I love the taste of garbanzo
beans. When you add tahini, olive oil, garlic and salt, you are
compromising the taste of the garbanzo beans… Oil and tahini add lots
of fat too….
Make huge salads. I make enough for two or three
days at a time. I chop fresh local organic beets, celery, carrot, red
cabbage, and parsley, kale, spinach, radishes (include all vegetables
that are locally grown). You can add a half an avocado, lemon and
organic apple cider vinegar with each serving. I use apple cider vinegar
on all my salads, no oil. I also add hemp seeds, chia seeds, sunflower
seeds, pumpkin seeds and, walnuts for additional protein, calcium,
fiber, and antioxidants. I eat this salad for breakfast and sometimes
lunch. It has a lot of fiber, enzymes and all of the vitamins you will
possibly need. You can add any vegetables you like that are locally
grown and in a season… Try adding blueberries when in season…
For dinner, lunch, and breakfast eat quinoa, millet, amaranth, and
buckwheat – add lentils too. as these grains only take fifteen minutes
to prepare. I add chopped tomatoes, parsley and lemon. Another meal
choice is an organic yam or butternut squash. Just add lemon on the yam,
the squash needs nothing. Embrace the wonderful natural flavors of real
food – Don’t disguise the taste with oils and salt.
Eat just an
organic salad for dinner; kale, spinach, red cabbage, celery, carrots,
parsley with 1/2 avocado and organic apple cider vinegar. Last night I
had two large organic artichokes with fresh lemon (less than 100
calories, no fat, highly nutritional). Tonight I am going to have two
bunches of lightly steamed spinach with organic chopped tomatoes and
Who doesn’t like to snack? I always have organic
radishes, cucumbers, cauliflower, apples, pears and red bell peppers on
hand to snack on. These healthy nutrient-rich vegetables and fruits have
zero fat and practically no calories and they are very filling. One of
my favorite snacks is roasted garbanzo beans. I soak a pound of garbanzo
beans overnight. I rinse them thoroughly the next morning. I then put
the garbanzo beans in a large bowl and toss with Bragg Amino. I place
the beans on a stainless steel sheet and roast in the oven at 400
degrees for about 30 minutes to 45 minutes. I live in a high altitude so
it takes a little longer. I snack on these beans all the time. They are
loaded with protein, fiber and an abundance of nutrients…
you must go to restaurants, drink warm lemon water and ask for a plate
of steamed or raw vegetables. If they don’t have any, then don’t eat,
just socialize. Restaurant food is the worst and the most deceiving. So,
when I go to restaurants, even Vegan restaurants, I will have raw
vegetables. One of my favorite restaurant meals is just a plate of
parsley with lemon…
Don’t try and starve yourself, your body
will go into a defense mode and store fat. Eat like there is no tomorrow
of the foods that burn calories. Drink lots of organic green or white
tea. I also drink freshly squeezed organic grapefruit juice which I find
burns fat. Infuse water with healthy herbs, fruit, and vegetables. I
also drink a lot of chickpea miso. I buy Miso Master as it is organic
and 100% vegan. Many miso pastes are infused with fish oil or fish
flakes. If you eat at any Asian restaurant, the miso, even though they
will tell you the miso is vegetarian, is loaded with fish oil and fish
flakes. Another thing Asian restaurants do is steam the vegetables with
fish, fish oil or fish flakes. They consider fish to be vegetarian and
most Asian restaurants do not know what vegan is… They use fish as a
seasoning and a staple.
Cut out coffee and I hope you are not
drinking sodas, even the zero calories. Again, do not drink or eat
anything that sits on a shelf. I never shop at a supermarket. I buy all
my produce from organic farmers and a health food store that I go to
where I know exactly where they buy their produce. I have visited the
farms. Substitute your doctor for your organic farmer. Make your organic
farmer your best friend and the most important person in your quest for
pristine health… I call my organic farmers “Doctors.”
all my grains and beans from Bob’s Red Mill. They source the freshest
organic products. Natural food stores, even Whole Foods buys their bulk
from distributors that have been sold and traded as many as a dozen
times. Those grains and beans sit in the bulk section for weeks,
sometimes months and are constantly being exposed to humans many times a
day… Bob’s Red Mill is the highest quality resource there is for
grains, beans, and oats. They ship FREE!!!
Grains and beans are a
powerful nutritional food high in protein, vitamins, fiber and calcium
and low in calories and fat. I buy bulk organic barley, wheat berries,
brown rice, quinoa, buckwheat, mung, garbanzo, black and adzuki beans.
You have to soak them for twenty-four hours, rinse them thoroughly and
simmer them together for about 30 minutes until tender. You can add
vegetables at the very end by turning off the heat and allowing the
vegetables to steam in the beans and the grains. For seasonings, I use
fresh grated turmeric, cumin, sage, basil, garlic, paprika, and ginger.
Exercise has a lot to do with maintaining your weight, health and
mental clarity. You don’t have to run on a treadmill for two hours or go
crazy in the gym. Just walk briskly, park your car furthest from where
you are going to the mall or work, take the stairs, do your own house
cleaning, play sports, ride a bike, dance around the house or do like I
do and play with your grandkids (I feel I have accomplished my goal when
my four-year-old granddaughter says, “Papa, you are making me so
tired.”)…..Do activities that you enjoy and look forward too. I hate
the gym and exercise classes so I walk a lot and ride my bike.
You might say that my diet is expensive, time-consuming and restrictive.
Well, so is diabetes, heart disease. obesity and cancer. Think of this
new vegan lifestyle as preventive medicine and the only path to extend
your life and live healthy long into your 80’s and 90’s. Your mind will
be clear, your body will be clean and your energy level is amazing.
I eat like this regularly so I don’t call it a diet, these are the
foods that make me feel vibrant and have kept me doctor and prescription
drug-free my entire life.
Good luck – ask me anything you want, I will be more than happy to support and encourage you. Please message me…..
“Let your food be your medicine and your medicine be your food”…….. You can do it! ……Doug
How does this homemade pickled cabbage compare to the pickled cabbage in a jar in the supermarket? What about pickled cucumbers or pickled garlic, also popular commercial choices
There seems to be a bit of confusion going around about fermented foods
and the difference between what you make in your kitchen and the
pickled versions that are available on the supermarket shelf. For
example, in one of my video lessons, I demonstrate how to make sauerkraut
in the traditional manner. After the shredded cabbage ferments on the
kitchen counter for a few days, it is then refrigerated or kept in a
cool cellar where the sauerkraut remains naturally preserved for
extended periods of time.
Alex Lewin, author of Real Food Fermentation explains that the confusion comes from the overlap in definition. In a nutshell, not all fermented foods are pickled and not all pickles are fermented. Still confused?
Foods that are pickled are those that have been preserved in an
acidic medium. In the case of various types of supermarket pickles on
the shelf, the pickling comes from vinegar. These vegetables, however,
are not fermented (even
though vinegar itself is the product of fermentation) and hence do not
offer the probiotic and enzymatic value of homemade fermented
Vegetables that you ferment in your kitchen using a starter, salt,
and some filtered water create their own self preserving, acidic liquid
that is a by-product of the fermentation process. This lactic acid is
incredibly beneficial to digestion when consumed along with the
fermented vegetables or even when sipped alone as anyone on the GAPS
Intro Diet has discovered (cabbage juice anyone?). In other words,
homemade fermented veggies are both fermented and pickled.
What about alcoholic fermentation? In the case of wine and
unpasteurized beers, fermentation occurs as the result of certain yeasts
converting sugars into alcohol but there is no pickling that takes
place despite the common expression that a person who has had too much
to drink is “pickled”.
Home fermentation of vegetables preserves without the use of any
pressure or heat unlike supermarket versions of the same foods. It
allows the ubiquitous and beneficial lactobacilli present on
the surface of all living things – yes, even your own skin – to
proliferate creating lactic acid which not only pickles and preserves
the vegetables, but also promotes the health of those that consume it in
the following ways:
Enhances the vitamin content of the food.
Preserves and sometimes enhances the enzyme content of the food.
Improves nutrient bio-availability in the body.
Improves the digestibility of the food and even cooked foods that are consumed along with it!
So don’t be fooled by unhealthy supermarket pickled versions of homemade fermented foods.
These modern foods are the product of high heat and pressure which
destroys nutrients and do not in any way enhance health. The one
exception to this rule are the various fermented foods in the
refrigerator section of many healthfood stores. These products are
actually fermented and pickled. The only drawback is that these gourmet
items are rather expensive compared to the pennies per ounce it costs to
make them yourself.
Kefirs are cultured drinks produced by lacto-fermenting certain liquids for a short 1-3 day period of time. Among the list of fermented foods, they are one of the easiest to make from scratch, requiring only a few ingredients and minimal skill level.
it comes to water kefir vs milk kefir, both can be health-enhancing
drinks to consume for most people. However, each variety of kefir is
made somewhat differently, utilizing unique cultures that provide
slightly different end results.
If you’re someone looking to
add kefir into your daily regimen, you may want to learn more about
these cultured drinks to see which one might be best for your current
The term “kefir” has several pronunciations depending on your country
of origin. Most people in the Western U.S. call it KEE-fir or sometimes
KEFF-er. The original Russian pronunciation however is KUH-fear.
this page, we are primarily discussing the difference between
traditional-style water kefir vs milk kefir when making homemade
artisanal varieties of this beverage. Both are made from SCOBY grains,
similar to how kombucha is fermented. The term SCOBY is short for Symbiotic Colony of Bacteria and Yeast, not to identify one particular ferment.
before we discuss the top differences between water kefir vs milk
kefir, we’d first like to clarify the distinction between powdered kefir
starter cultures and commercial based kefir products.
Powdered Kefir Starter Cultures Vs Kefir Grains
The use of kefir grains, in both water and milk variations, is the
traditional way to make milk kefir or types of water kefir, also
commonly called “tibicos.”
In recent times, especially is the last decade, kefir powdered
starter cultures have become a popular way to make homemade kefir
without having to use
heirloom SCOBY grains. Although these types can be more convenient and
interchangeably between water kefir and milk kefir, they only contain
SOME of the beneficial strains, not the diverse amount found in “true”
grain-made kefir ferments.
While the kefir created from quality
powdered starter cultures, like the one from Body Ecology, can be reused
for a number of batches, eventually it will lose its ability to culture
the liquid substrate.
By comparison, the grain cultures used to
make traditional-style kefir are actually referred to as a type of
“evolved life form” and a living matrix of microbes that, when properly
cared for, will proliferate and in-effect live indefinitely. So yeah,
they are a bit different!
Though powder-made varieties have
their place, for the serious kefir consumer, traditional-grain based
kefir can be a better, more cost-effective probiotic-diverse option to
What are Commercial Kefir Products Made From?
Kefir grains are considered “heirloom” forms and are more of an
artisan variety not used on a commercial scale as they are harder to
maintain and regulate for production purposes. Commercial kefir
products, both milk and water, are therefore most always made using
dried probiotic powder starters.
Top Differences Between Water Kefir Vs Milk Kefir
1) Water Kefir and Milk Kefir are Not Related Cultures
While both go by the name “kefir” and are cultured from SCOBY grains, the two are not actually directly related.
kefir is believed to have its origins from the Caucasus mountain
regions and has a long history of use in Russia, the countries Georgia
and Turkey as well as other regions of Eurasia and Central Asia. Milk
kefir grains themselves look a bit like small off-white cauliflower
florets and have a dense rubbery texture. They vary in size but are
generally larger than water kefir grains.
Water kefir or tibicos
grains also vary in size but are nearly translucent, like tiny crystals,
and tend to be smaller than milk grains. They also have an irregular
less rounded shape in addition to a softer gummy texture.
2) They are Used to Culture Different Substrates
The obvious difference between water kefir vs milk kefir is that they
are used to culture different liquids. If you’ve ever tried to use
water kefir grains to ferment milk, you may have come to this
Milk kefir grains are used specifically to
culture milk. Traditionally, dairy milk is used but vegan milks can also
be substituted. A popular one we enjoy is coconut milk, made with the
flesh and water. To keep most milk kefir grains alive and thriving,
however, it is necessary to periodically use a dairy milk source. We
personally prefer using raw organic grass-fed cows milk over
Water kefir is strictly used to ferment
carbohydrate-rich sugary liquids, such as coconut water, fruit juice or
water that has been mixed with a sugar source. The water used when
making kefir works best in spring water or water that has minerals
Typically, 2 Tablespoons of water grains and 1 Tablespoon of milk kefir grains are used for about one quart of liquid.
3) Contain Different Strains of Lactic Acid Bacteria and Yeast
The visual distinctions between the two grains are of course
associated with the different blend of yeast and bacterial microbes they
are made of, probiotics that will further inoculate into the fermented
Both milk and water varieties are considered “wild”
cultures, in that they can take on other species over time. Grains may
therefore vary from one to the next in overall composition. To keep your
homemade ferment free of other species, you can use an air-lock cap as
kefir’s don’t require oxygen to ferment.
Milk Kefir Bacteria and Yeast Strains
Generally speaking, milk kefir grains are known to contain larger ratios
of the Lactobacillus species than water grains. Here are some species found in milk kefir
Lactobacillus L. acidophilus L. brevis L. casei L. delbrueckii subsp. bulgaricus L. delbrueckii subsp. delbrueckii L. delbrueckii subsp. lactis L. helveticus L. keﬁranofaciens subsp. keﬁranofaciens L. keﬁri L. kefiranofaciens L. paracasei subsp. paracasei L. plantarum L. rhamnosus L. sake
Lactococcus L. lactis subsp. cremoris L. lactis subsp. lactis L. lactis
Leuconostoc L.mesenteroides subsp. cremoris L. mesenteroides subsp. dextranicum L. mesenteroides subsp. mesenteroides
Water kefir, as we mentioned, also goes by the name “tibicos” and
there are many tibicos varieties all over the world that are made from
diverse strains unique to particular climates and other environmental
Water Kefir Bacteria and Yeast Strains
According to the Journal of Microbiology, water kefir grains have been
identified to contain some of the following bacteria and yeast species. (Source)
Lactobacillus L. brevis L. casei L. hilgardii L. hordei L. nagelii
For more about the health benefits of milk kefir visit our kefir page or learn how to make your own creamy-style coconut kefir using our recipe.
Both water-based and milk-based kefir varieties are probiotic-rich
drinks that help to colonize the intestinal tract and have a
health-enhancing impact on maintaining balanced gut flora. (*)
is a topic which is receiving a lot of attention these days and with
good reason. Gastrointestinal microbiota that live in the human
digestive tract are a “complex community of microorganisms” that when in
proper ratio are known to have a huge influence on our human physiology
and overall long-term well-being.
The good news is that these
“pro-life” gut flora can be nourished through dietary sources. It is
often recommended to include a diverse variety of fermented foods in the
diet to get a good cross section of different mircroflora, especially
after a period of antibiotic use.
This may include periodic
probiotic supplementation, however cultured food and drinks tend to be
better overall sources. This is because they are “enzymatically” active
and are also, according to a Body Ecology article, resistant to harsh
stomach acid. (*)
health experts also believe that consuming ferments like water and milk
kefir, with probiotic supplements helps to aid in their assimilation.
We use the powder from probiotic capsules when making cultured
vegetables, like kimchi, as well as cultured seed cheeses.
comparing the beneficial properties of water kefir vs milk kefir, milk
kefir can offer a significantly higher number of probiotic strains than
water-based kefirs. The average amount for milk kefir is between 30-50
as opposed to about 10-15 from the tibicos varieties. Water kefir
however is identified to contain more strains than that of cultured
yogurt and kefir made from powder starters.
Both types of cultured
kefir are known to be well tolerated in contrast to other ferments.
They can be a more suitable option for those with digestive
sensitivities who might not be able to handle other cultured foods
like sauerkraut, rejuvelac or kombucha.
Generally, milk kefir is better for those recovering from a candida infection, whereas water kefir may potentially contain sugar content if not completely fermented.
5) Quality of Taste and Texture
The taste and textural qualities of water kefir vs milk kefir are quite different in our opinion.
kefir has a very thick creamy consistency and with a tart sour taste
similar to yogurt. It is not sweet but can have a mild effervescence.
kefirs get there notably thick characteristic from a substance known as
kefiran, a water-soluble polysaccharide that congeals with other
species during fermentation, gelatinizing the liquid and creating a
Water kefir is usually sweet with a slight
tang and fizziness. Taste can vary however depending on fermentation
time and ingredients used. Sometimes different combinations of sugars
and fruits are also incorporated. Final ferments can have a slightly
thicker quality with some cloudiness.
These two types of
kefirs of course can be flavored with natural sweeteners or blended with
fruits like berries or even various herbal spices if desired.
Traditional-Style Water Kefir Vs Milk Kefir List
A vegan dairy-free option
Takes about 48 hours at between 68-85°F (20-29°C)
Provides a soda-like alternative
More probiotic strains than yogurt or powdered starters
May contain sugar depending on fermentation time
No fat content, lower in calories
Contains bioavailable vitamins, minerals and amino acids
Takes about 24 hours 72-75°F (22-24°C)
Provides a thick creamy probiotic-rich drink
Does not contain sugar, but is higher in calories
Culturing process can potentially reduce lactose in dairy milk
Easier to ferment, less finicky
6) Other Misc Differences Between Water Kefir Vs Milk Kefir
Water Kefir Makes a Great Low Calorie Soda Alternative
Water kefir is a
probiotic-rich beverage that also makes a great alternative to sodas. It
can be fermented to produce different levels of fizziness similar to
For those looking for a dairy-free replacement to cow or
kefirs, water kefir can be an excellent choice. Water kefirs are
additionally lower in calories in contrast to kefir made from dairy
milk, nut milks and soy milk. They can be a better choice for those
looking to reduce body weight and daily caloric intake.
Milk Kefir Contains More Nutrients
Both dairy milk and vegan milk sources also come with their list of
vitamins, minerals and amino acids. The process of lacto-fermenting them
with kefir grains, additionally makes these nutrients more bioavailable
as they are in essence “pre-digested.”
Dairy milk, from cows,
goat or other animals, is identified to be a good
dietary source of certain bone building minerals like calcium. Cultured
milk kefir is therefore known to enhance calcium absorption, and in some
research short-term use was associated with an increase in hip bone mineral density in patients with osteoporosis.
fermentation is also known to reduce the lactose content in milk, since
that’s what the grains feed off of. It has thus been purposed to be
more suitable for those with lactose intolerance. (*)
Milk Kefir Tends to Be Easier to Ferment
When making both types of homemade kefir from SCOBY grains, we have
personally experienced that milk-based kefir tends to be less finicky
about maintaining a consistent temperature and is relatively easier to
culture than kefir made from sugar water.
How to Use
Milk or water-based kefir, in our opinion, works best as a “probiotic
supplement” when consumed first thing in the morning or 2-3 hours
before or after meals. We recommend consuming it in small shot glass
size amounts if you’re new to drinking it, then eventually increase
Both varieties, however, can also be added to blended drinks and protein shakes mixed with other superfoods or ingredients.
https://i2.wp.com/thalassanutrition.com/wp-content/uploads/2019/03/Optimized-IMG_2957-2_1024x1024.jpg?fit=800%2C533&ssl=1533800Eric Lecrashttps://thalassanutrition.com/wp-content/uploads/2018/04/web_logo.pngEric Lecras2019-03-25 23:29:342019-03-25 23:29:42Water Kefir Vs Milk Kefir, Using Traditional Grains
In some cases, it has outperformed popular diabetes drugs, including Metformin (30, 31, 32).
There is also some evidence that spirulina can be effective in humans.
a two-month study in 25 people with type 2 diabetes, 2 grams of
spirulina per day led to an impressive reduction in blood sugar levels (9).
a marker for long-term blood sugar levels, decreased from 9% to 8%,
which is substantial. Studies estimate that a 1% reduction in this
marker can lower the risk of diabetes-related death by 21% (33).
However, this study was small and short in duration. More studies are necessary.
evidence suggests that spirulina may benefit people with type 2
diabetes, significantly reducing fasting blood sugar levels.
Malaysian men love tongkat ali, claiming the herb gives
them more energy and helps them perform better in the bedroom. It’s so
popular that you’ll find tongkat ali drinks and supplements in almost
every supermarket and can choose to get your dose of the “Malaysian
ginseng” in the form of cappuccinos, tea, energy drinks, pills, and even
According to tongkat ali product manufacturers, this wonder herb can
do anything from curing erectile dysfunction to boosting your
performance in the gym. It’s been traditionally used for
its aphrodisiac, antimalarial, antidiabetic, antimicrobial properties
for ages, but how effective is the herb in the eyes of science?
What is Tongkat Ali?
Tongkat ali is a shrub that grows in Malaysia and Indonesia, with the fancy schmancy scientific name of Eurycoma longifolia.
Because its scientific name is quite a mouthful, we prefer calling it
tongkat ali, or Ali’s walking stick, which *wink wink*, refers to its
effects on Ali’s sexual health .
What Does Tongkat Ali Claim to Do?
1. Increase your libido
This is perhaps one of the biggest reasons people use Tongkat Ali,
and according to them, it helps improve the libido of both males and
In a double-blinded randomised clinical trial that tested 109 men
for 12 weeks, researchers found that a daily supplementation of 300mg
eurycoma extract increased the erectile and libido of the men by
Verdict: The study backs it up, but it’s
important to note that changes are minor. It’s also worth noting that
the study was funded by a phytopharmaceutical company which produces
tongkat ali products.
2. Elevate your testosterone level
Testosterone is a very important hormone to men, and helps to
regulate a man’s sex drive, bone mass, fat distribution, muscle size and
strength, as well as sperm production . You’ll see why men like having more of this. But can tongkat ali really raise testosterone levels?
One study on sexually sluggish and impotent rats showed the increase
of serum testosterone bt 50% after 12 days of consuming 500mg/kg of
tongkat ali .
In another study done on rats using a lower dose of tongkat ali, the
herb failed to produce any effect when supplemented to both normal male
rats and rats with removed testicles .
What about humans, you ask? This 12-week study on 109 men showed no
significant changes in testosterone levels before and after daily
ingestion of tongkat ali extract. 
Verdict: Inconclusive evidence due to lack of research, but the few studies that are available showed no increase in testosterone.
3. Improve sperm quality and quantity
Sperm quality and quantity is correlated with fertility, and who
doesn’t want to always be optimally fertile? Let’s see if tongkat ali
really helps in this case.
75 sub-fertile men were prescribed a 200mg dose of tongkat ali with
follow-up exams conducted every 3 months for 3 cycles. In all 75 men,
there was an improvement in sperm concentration (by 65.5%), as well as
sperm percentage (by 94.9%). 
However, in another study conducted in vitro (test tube experiment),
semen samples of 40 men were divided and incubated with different
concentrations of tongkat ali. The study found that the same dose failed
to have any significant influence on sperm vitality. 
Verdict: It’s possible the tongkat ali
could help with sperm concentration and percentage, and the first study
on 75 men also showed some percentages of pregnancy. However, mixed
results in researches call for more studies to support this claim.
4. Decrease stress levels
Sellers of tongkat ali claim that intake of the herb can help increase our tolerance to stress as well improve our general mood.
In a double-blinded study published in 2013, 63 moderately stressed
out subjects (both male and female) were assessed for 4 weeks. The
researchers collected saliva samples from the subjects and tested for
cortisol (the stress hormone) and testosterone, before giving 200mg/day
of tongkat ali to one half of the subjects and a placebo for the other
half. They found that those on the tongkat ali had 11% less tension, 12%
less anger, and 15% less confusion than those on the placebo. Salivary
cortisol were 16% less in those ingesting tongkat ali than placebo,
while salivary testosterone was 37% higher compared to placebo. 
In a study conducted on mice, researchers found that tongkat ali gave
the same effect as the drug anti-anxiety drug Diazepam. Mice were also
fighting less, and that’s always good. 
Verdict: There aren’t many studies in
this area as of now, but from the available research, it seems tongkat
ali has a positive effect on stress levels.
5. Improve exercise performance
There’s been plenty of anecdotal “evidence” of how tongkat ali helped
several people improve their performance in sports and the gym. But
what does science say?
A pilot study in 2002 conducted on 14 men found an increase in lean
body mass and muscle strength after taking 100mg/day of tongkat ali for 5
weeks. They also experienced reduced body fat and increased muscle
However, later studies could not replicate the results of the pilot
study. 12 athletes ingested 150mg/day of tongkat ali for 7 days, but
failed to show significant improvements in running or cycling endurance
in the fitness test. 
Verdict: From the existing research, it
appears that tongkat ali’s role in improving your exercise performance
is insignificant. More research should be done in this aspect of the
herb so we could draw a better conclusion.
So, Should I Start Taking Tongkat Ali?
There are some support in the scientific world to some of the
benefits of tongkat ali, so it wouldn’t hurt to try it out if you feel
that it could help your current situation.
Beware of Fakes
However, you need to be aware that there are lots of fake products
out there claiming to include tongkat ali as its principal ingredient
but in fact consists of illegal substances. And once the authorities
catch up with these unscrupulous producers, they just change the
packaging and name of the product, so it’s really hard to figure out
which is legitimate and which isn’t. 
Google them. Find out if they’re legitimate, if their claims hold
water, and if their business is sound (with proper certification etc).
2. Choose the right extract for you
The standard dosage of tongkat ali is usually 200-300mg of a 100:1
extract, usually taken in 1-2 doses in a day. However, there are no
current scientific evidence supporting appropriate dosages, and it all
depends on a myriad of factors including your age, health, and other
conditions. We suggest speaking to your doctor and pharmacist about your
interest in tongkat ali and see what they recommend.
Sidenote: Check the dosages in the bottles of
tongkat ali coffee and other casual products in the supermarket as too
low a dose won’t make a difference.
3. Don’t buy it off random Facebook posts by random Facebook users
You never know where the products are coming from, if they’re using fake herbs or even if they could cause severe health issues.
Remember, just because tongkat ali is a natural herb doesn’t mean you can ingest as much of it as you want. Cyanide is natural too.
tempeh, and seitan are all products that can be used in place of meat.
They’re all delicious, but very different and can be used in a variety
of ways. Let’s break it down.
known as bean or soya curd, tofu is a soft, cheese-like food made of
condensed soy milk pressed into tight blocks and mixed with nigari.
While this product can be rather bland, tofu easily absorbs flavors of
other ingredients, such as spices. Tofu has been a staple in Asian
countries for more than 2,000 years!
Because of its versatility,
tofu can be used in a multitude of dishes to make vegan versions of
omelets, desserts, cheeses, and smoothies! Today, you can buy tofu in
the produce section of many stores, and a variety of companies use it to
create delicious vegan alternatives.
Cooking with tofu is not as scary as you think! Check out these simple tofu chilaquiles!
known as wheat gluten, seitan first appeared during the sixth century
as an ingredient in Asian cuisine and has been a common meat substitute
for more than a thousand years.
Traditionally, seitan was the
product of rinsing and cooking wheat dough to remove the starch, leaving
a protein-dense substance that turned out to be an excellent meat
alternative. Today, you can buy ready-made seitan at the store, and a
variety of companies, including Gardein, Tofurky, and Upton’s, use it to create delicious mock meats.
can also buy “vital wheat gluten” at most natural food stores. This
powder is easily transformed into a dense, delicious meat waiting to be
added to your favorite recipes. Seitan easily takes on the flavors of
your favorite seasonings. It’s also protein-packed (60 grams per cup!),
cholesterol-free, and low-carb.
And to sweeten the deal, it’s super affordable and relatively easy to prepare!
Indonesian staple, made by fermenting soybeans in banana leaves until a
firm, earthy patty forms, has been a common meat substitute since
around the 12th century. Tempeh contains more protein (31 grams per
cup!) and dietary fiber than tofu, and its mild nutty flavor works great
in a wide array of recipes.
Today, tempeh is readily available in
a variety of brands, and you can buy it unseasoned and season it to
your liking! Ready to get started cooking with tempeh? These Chesapeake
tempeh cakes are sure to please!
https://i2.wp.com/thalassanutrition.com/wp-content/uploads/2019/02/52664489_431532040923741_8723866077609590784_n.jpg?fit=1024%2C1024&ssl=110241024Eric Lecrashttps://thalassanutrition.com/wp-content/uploads/2018/04/web_logo.pngEric Lecras2019-03-13 07:23:512019-03-13 07:23:57What’s the Difference Between Tofu, Tempeh, Seitan and Protein
Here are some interesting links for you! Enjoy your stay :)