Cyst, boils, pimples, and tumors, what are they?!

All these symptoms that take place in the body point to lymphatic stagnation in the body. Cyst, boils, pimples, tumors and the like are simply just pockets of acid fluid. Acids trapped in interstitial spaces around cells and not being filtering out of the kidneys and skin. This is a sign that your body is highly acidic and you are not eliminating your waste and you continue to create waste within the body.

If you don’t support your glands, and eliminative organs with the alkaline side of chemistry then mucus and calcification will clog up these channels and your waste will accumulate and eventually express this dis-ease within the skin. The body is simply trying to take out the trash because your body is failing to get rid of the trash because you are dehydrated systemically under the acid sky. Mucus and calcification are accumulating around cells in the tissue to protect tissue from being damaged by acids.

When the lymphatic systemic is not congested to saturation level then the skin can breath and when the kidneys filter acids won’t accumulate in cells and water, lymph waste and mucus won’t have to build up to buffer the acids that damage cells. Fruits and vegetables don’t create an acid ash in the body that break down the lungs, kidneys, bowels, and skin and this is why you don’t get damaged cells and tumors under the alkaline sky.

Instead of having a surgeon cut out the tumor, cyst, boil, and pimple understand what the cause is to why they are there in the first place. It’s simple and it sounds like a broken record but its ACIDS, its acid chemistry that enters the body and the acids not coming out because acid ash forming foods, fluids, and chemistry put on the skin break down the pathways to eliminate them. Pockets of acid fluid simple mean acids are trapped and at home in the body and fluids are building up because the waste is not being eliminated quick enough. Atrophy of cells to the point of degeneration is simply what they call “cancer” is A topical cell and then cellular mutation.

If you hydrate and alkalize the body and you crack open the kidney to filter the waste stored up in cellular spaces then these pockets of fluids will drain and the cyst, tumor, boil, and pimple should go away.

It’s the proteins that create acid stagnation in the body, it’s the highly processed foods and cooked foods that congest the lymphatic system and it’s, of course, foods that are foreign to the human body and design that are consumed. It’s the grains, beans, eggs, meats and dairy products, and acidic drinks and chemicals humans put on the body. It’s not being in harmony with nature like all the animals in nature honor.

Fruits, berries and melons and herbs that support the kidneys, adrenals, and bowels and time restricted dry fasting in the evening until the next day 6pm-10,12pm will help the kidneys relax so they filter the acids and metabolic waste materials out of the body. You must hydrate and alkalize the body to regenerate damaged cells or your mask, suppress symptoms and play Russian roulette with your health.

The AMA just wants to cut open your body and pour more acids on already damaged cells and this is normal? And nobody questions what “cancer” actually is!? It’s a damaged cell and acids damage! Radiating and chemo “therapy” is acids and this is why the body soon shuts down after these treatments and more degenerated cells occur throughout the body. chemotherapy which has a pH of about 3 highly acidic. Sure it may kill cancer cells, but it kills everything else too. They may as well throw you on fire, burn you to death, and say that they killed cancer.

Study the lymphatic system the way that Robert Morse ND teaches it and go after the cause to why these dysfunctions take place in the human body and understand that these skin problems and tumors and the like are simply lymph stagnation and elimination problems may occur on a diet that congests and acidity’s the body!

Get back to nature my friends, get back to a diet that your biological design to eat, tap into your intuitive Consciousness, let your instincts guide you, live in the present moment, and I promise you my friend you will thrive!

Written by Jonathon RA Stearns AKA the Mangotarian

Probiotics and prebiotics are both pretty big topics in nutrition these days.

Yet even though they sound similar, the two play different roles for your health.

Probiotics are beneficial bacteria, while prebiotics are food for these bacteria.

This article explains what you need to know about the two.

What Are Probiotics and Prebiotics?

Both prebiotics and probiotics are important for human health. However, they play different roles:

• Probiotics: These are live bacteria found in certain foods or supplements. They can provide numerous health benefits.
• Prebiotics: These substances come from types of carbs (mostly fiber) that humans can’t digest. The beneficial bacteria in your gut eat this fiber.

The gut bacteria, collectively referred to as the gut flora or gut microbiota, perform many important functions in the body.

Eating balanced amounts of both pro- and prebiotics can help ensure that you have the right balance of these bacteria, which should improve your health.

Bottom Line: Probiotics are beneficial bacteria found in certain foods or supplements. Prebiotics are types of fiber that feed the friendly bacteria in the digestive system.

Why Are the Gut Bacteria Beneficial?

The good bacteria in your digestive tract help protect you from harmful bacteria and fungi.

They also send signals to your immune system and help regulate inflammation (1Trusted Source, 2Trusted Source).

Additionally, some of your gut bacteria form vitamin K and short-chain fatty acids.

Short-chain fatty acids are the main nutrient source of the cells lining the colon. They promote a strong gut barrier that helps keep out harmful substances, viruses and bacteria. This also reduces inflammation, and may reduce the risk of cancer (3Trusted Source).

Bottom Line: The gut bacteria help with a variety of biological tasks. They also provide important nutrition to the cells lining your digestive tract.

How Does Food Affect the Gut Microbiota?

The food you eat plays an important role in the balance of good and bad gut bacteria.

For example, a high-sugar and high-fat diet influences the gut bacteria negatively, allowing harmful species to overgrow (4Trusted Source, 5Trusted Source, 6Trusted Source).

Once you regularly feed the wrong bacteria, they are able to grow faster and colonize more easily, without as many helpful bacteria to prevent them from doing so (7, 8Trusted Source).

The harmful bacteria may also cause you to absorb more calories than people with a healthy balance of gut bacteria, who tend to be leaner (9Trusted Source).

Additionally, foods treated with pesticides like Roundup may have negative effects on the gut bacteria. However, more human research is needed on this (10, 11, 12).

Studies have also shown that antibiotics can cause permanent changes in certain types of bacteria, especially when taken during childhood and adolescence.

Because antibiotic use is so widespread, researchers are now studying how this may cause health problems in people later in life (13Trusted Source, 14Trusted Source).

Bottom Line: Gut bacteria are affected by the foods you eat. Chemical residues and antibiotics may also disrupt balance in the gut bacteria.

Which Foods Are Prebiotic?

Before you go out and buy expensive prebiotic supplements, remember that many foods naturally contain them.

That’s because prebiotics are types of fiber found in vegetables, fruits and legumes.

These types of fiber are not digestible by humans, but your good gut bacteria can digest them.

Foods that are high in prebiotic fiber include:

• Legumes, beans and peas.
• Oats.
• Bananas.
• Berries.
• Jerusalem artichokes (not the same as regular artichokes).
• Asparagus.
• Dandelion greens.
• Garlic.
• Leeks.
• Onions.

One of the things your good gut bacteria do with prebiotic fiber is turn it into a short-chain fatty acid called butyrate.

Butyrate has been extensively studied, and has been shown to have anti-inflammatory effects inside the colon (15Trusted Source).

It may also influence gene expression, block the growth of cancerous cells and help provide fuel to healthy cells so that they can grow and divide normally.

Bottom Line: Prebiotics are types of fiber that humans cannot digest, but your gut bacteria can. These types of fiber provide nutrients to the bacteria that support healthy digestion and immune function.

Which Foods are Probiotic?

There are also many probiotic foods that naturally contain helpful bacteria, such as yogurt.

A high-quality, plain yogurt with live cultures can be a fantastic addition to your diet if you want to add beneficial bacteria.

Fermented foods are another great option, as they contain beneficial bacteria that thrive on the naturally occurring sugar or fiber in the food.

Examples of fermented foods include:

• Sauerkraut.
• Kimchi.
• Kombucha tea.
• Kefir (dairy and non-dairy).
• Some types of pickles (non-pasteurized).
• Other pickled vegetables (non-pasteurized).

If you are going to eat fermented foods for their probiotic benefits, make sure they are not pasteurized, as this process kills the bacteria.

Some of those foods can also be considered synbiotic, because they contain both beneficial bacteria and a prebiotic source of fiber for the bacteria to feed on.

One example of a synbiotic food is sauerkraut.

Bottom Line: Probiotic foods naturally contain helpful bacteria. Many of these foods can be made at home or purchased at a grocery store.

What About Probiotic Supplements?

Probiotic supplements are pills, capsules or liquids that contain live beneficial bacteria.

They are very popular and easy to find, yet not all of them are worth your money. They do not all have the same types of bacteria, or the same concentrations.

They also usually do not come with fibrous food sources for the bacteria to eat.

Some probiotic supplements are designed to carry the bacteria all the way to your large intestine for better effects, while others probably don’t make it past your stomach acid.

There are some individuals who should not take a probiotic, or who may experience worsened symptoms if they do, such as people with small intestinal bacterial overgrowth (SIBO) or people sensitive to ingredients in the supplement.

However, the right strains of probiotics can be incredibly beneficial for some people.

As with all supplements, you may want to consult with a healthcare professional who is knowledgeable about probiotics.

Bottom Line: Probiotic supplements are designed to deliver very specific species of bacteria to the human gut. However, not all probiotic supplements are of the same quality or contain the same quantity of bacteria. Written by Sarah Lewis, RD

Soaking nuts, grains, seeds, and legumes
Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. Nature’s defense mechanism includes nutritional inhibitors and toxic substances that can be removed naturally when there is enough precipitation to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. So we are mimicking nature when we soak our nuts, grains and seeds.

Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.

What are Enzyme inhibitors?
There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. Enzyme inhibitors will clog, warp or denature an active site of an enzyme. They may also bind to the enzyme, which will prevent the intended molecule from binding. “Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess.”

What are Phytates?
“All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.”

Why soak nuts, grains and seeds?

1. To remove or reduce phytic acid.
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.

“Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”

What can be used to soak nuts, grains and seeds?
I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin.

How long does the soaking process take?
“As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.” “Flour products should be soaked at room temperature for at least twelve hours but better results may be obtained with a twenty-four hour soaking.”

Are the nuts, grains and seeds used wet?
I have enjoyed almonds wet. If you choose to try consuming anything in the soaked state, make little batches and store them in the refrigerator. Usually everything that is soaked is dried in a dehydrator or oven on the lowest possible setting for 24 – 48 hours to remove all moisture.

Wheat berries can be soaked whole for 8 to 22 hours, then drained and rinsed. Some recipes use the whole berries while they are wet, such as cracker dough ground right in the food processor. You can also dry sprouted wheat berries in a low-temperature oven or dehydrator, and then grind them in your grain mill and use the flour in a variety of recipes. Nuts, grains, seeds and legumes can be ground up to use as flour in many recipes after they have been dried.

Any advice on what to do with legumes?
Maureen Diaz recommends soaking any beans or legumes in water and vinegar for at least twelve hours before cooking. Soaked and dried beans may be ground up and used as flour for thickening and baking. This is helpful for those on a gluten free diet.

One recommendation includes placing soaked kombu or kelp seaweed in the bottom of the pot when soaking legumes. Add one part seaweed to six or more parts legumes. This is for improved flavor and digestion, more nutrients, and faster cooking. “Soak legumes for twelve hours or overnight in four parts water to one part legume. For best results, change the water once or twice. Lentils and whole dried peas require shorter soaking, while soybeans and garbanzos need to soak longer. Soaking softens skins and begins the sprouting process, which eliminates phytic acid, thereby making more minerals available. Soaking also promotes faster cooking and improved digestibility, because the gas-causing enzymes and trisaccharides in legumes are released into the soak water. Be sure to discard the soak water. After bringing legumes to a boil, scoop off and discard foam. Continue to boil for twenty minutes without lid at beginning of cooking to let steam rise (breaks up and disperses indigestible enzymes).”

Cacao is known as the food (or drink) of the Gods!  It has been traced back to the Maya people who were thought to be the first to cultivate the cacao plant around 400AD.  The plant that is recognised today is actually a result of cross selection that started over 35,000 years ago and the scientific name is Theobroma cacao.

100% cacao has a rich, chocolate flavour but is also very bitter.  The taste of cacao can actually vary depending on the variety of plant, soil, temperate, sunlight and rain that is received during the growing process.

Once the cacao bean has been processed (cold pressed, unroasted beans) – you can end up with raw cacao powder, cacao nibs and cacao butter (the oils of the beans).

Cocoa vs cacao powder

Cocoa is the term used for cacao that has been roasted at high temperature, which changes the chemical nature of the bean.  This exposure to high temperature lowers the antioxidant capacity and reduces the nutrient density that is found in the raw, cold pressed cacao. Otherwise, cocoa powder and cacao powder are interchangeable.

Cocoa butter vs cacao butter

Cacao butter is the pure, cold-pressed oil of the cacao bean. Raw cacao butter production doesn’t exceed 46 degrees celcius, whilst cocoa butter might undergo some heating during the pressing process. Raw cacao butter  is more nutrient dense but otherwise they are totally interchangeable. Both are edible, stable vegetable fats that can be used in cooking and in preparations of skin and beauty products. You might also come across refined and unrefined cocoa and coconut butter, where in the refined version the colour and aroma are stripped. Unrefined is more supreme in our opinion.

Raw cacao health benefits

Be sure to note here – the benefits we are going to talk about all relate to raw cacao and cacao dark chocolate.  We are not talking about sugar and dairy laden milk chocolate!!!

One of the greatest health benefits of cacao comes from the flavonols (a class of flavonoids – antioxidants) that are found in cacao.  Schardt notes that “Flavonols are bitter tasting, so to make cocoa more palatable, chocolate manufacturers roast, ferment, pulverise and sometimes alkalinize the beans or cocoa…unfortunately, this processing can destroy a lot of the flavanols”.(2013)

Antioxidant – Heart and Renal Health

• Cacao is a powerhouse FULL of antioxidants! The flavanols found in cacao can increase nitric oxide bioavailability, activate nitric oxide synthase and exert anti-inflammatory and anti-platelet activity – all of which may improve vascular function and reduce blood pressure.
• Cacao has been studied for its ability to reduce blood pressure and has been shown to produce “a small but statistically significant effect in lowering blood pressure by 2-3mm Hg in the short term” (Schardt, 2013)
• It has also been shown that the consumption of dark chocolate can increase renal medullary oxygenation and therefore may be a renal (kidney) protective agent.

Happy, Happy, Happy + Energy

• Eating cacao makes you happy!  It contains phenylethylamine which is responsible for our state of mood and pleasure and the same feelings you get when you are in love.  It also acts as a stimulant and can improve mental alertness.
• Cacao also contains serotonin and dopamine – which also stimulate good mood and ‘pleasure’ feelings.
• Anandomide is also in cacao which is present in the brain as an endogenous substance and interacts with cannabinoid receptors.

Nutrients in cacao

• As we mentioned above, cacao is a powerhouse antioxidant and rates in the top 20 on the Oxygen radical absorbance capacity (ORAC) scale.  The ORAC scale is used to rate the antioxidant capacity of foods.
• Cacao also contains great levels of magnesium, which is an essential mineral during times of stress and helps you to feel more relaxed.  It also contains manganese, zinc, calcium and potassium.
• Raw cacao even contains good levels vitamin C!

Cacao/cocoa butter skin benefits

• Cocoa butter has been widely used to reduce or prevent stretch marks. There is no substantial clinical evidence that it really works but the butter provides deep hydration and antioxidants to fight free radicals so we’d definitely use it to keep our skin supple and moist, which in turn can prevent or reduce the appearance of stretch marks.
• It has been noted to help with sensitive skin problems such as irritations, eczema and dermatitis.

Be aware

• Raw cacao is a stimulant so it is advised not to consume it after about 2-3pm as to not interfere with a good night’s sleep!
• Researchers at the Agricultural Research Service found that the higher cacao content of chocolate the higher the benefits of the antioxidant properties found.  So the darker – the better J
• It has been reported that dairy in chocolate reduces the bioavailability of the flavonoids found in cacao.  It should be noted that the jury is out on this one!  There are studies for and against – so I’m not convinced either way just yet.  At Rejuvenated for Life we acknowledge that there are many people who benefit from following a dairy free diet, as it can cause an inflammatory response in a lot of people and so for now would hedge our bets that you would be receiving more benefit from consuming chocolate and cacao that is dairy free.
• There is such a thing as ‘chocolate poisoning’ or ‘theobromine poisoning’, which is an overdose reaction to the alkaloid found in cacao.  Theobromine has an effect primarily on the central nervous system and cardiovascular system, as well as on respiratory system and acting as a diuretic.
• Although the risk is very small and it would be very hard to consume enough theobromine to make yourself sick – it is just a reminder that anything eaten in extreme quantities is not good for you!  This is why pets such as dogs can’t eat chocolate; it is the throbromine that makes them so sick.

Where to get raw cacao

You can find raw cacao powder and cacao butter in most health food stores these days and even at some major supermarkets.

You can find raw chocolate at good health food stores, variety stores or online.  Just be aware of the sugar content and still look out for the highest percentage of cacao.

Dark chocolate can be hard to get used to if you try to switch straight from milk chocolate to 90% cacao.  The best tip is to gradually start buying chocolate that has a higher percentage of cacao, say by about 10-20% every month. Dark chocolate is very palatable once you get used to it. It takes 21 days to change your tastebuds, so before you know it, you will be eating 95% dark chocolate.

How to use it

Cacao powder can be added to smoothies, to make chocolate desserts or to make a yummy hot chocolate.

Cacao butter can be used in conjunction with cacao powder and natural sweetener to make your own chocolate (see some recipes below). It is also great to add to bliss balls or nut bases to hold them together and can be used in the place of coconut oil.  It will add a lovely velvety, chocolate flavour. Cacao butter is edible but it is also used in skin care products.

Cacao nibs add a lovely crunch to muffins, ice-cream or as a topping on your favourite dessert.  They are also great to add to your favourite granola mix for breakfast or on top of a smoothie.

Science Finally Confirms That People Absorb Energy From Others

A biological research team at Bielefeld University has made a groundbreaking discovery showing that plants can draw an alternative source of energy from other plants. This finding could also have a major impact on the future of bioenergy eventually providing the evidence to show that people draw energy from others in much the same way.

Members of Professor Dr. Olaf Kruse’s biological research team have confirmed for the first time that a plant, the green alga Chlamydomonas reinhardtii, not only engages in photosynthesis, but also has an alternative source of energy: it can draw it from other plants. The research findings were released this week in the online journal Nature Communications published by the renowned journal Nature.

Flowers need water and light to grow and people are no different. Our physical bodies are like sponges, soaking up the environment. “This is exactly why there are certain people who feel uncomfortable in specific group settings where there is a mix of energy and emotions,” said psychologist and energy healer Dr. Olivia Bader-Lee.

Plants engage in the photosynthesis of carbon dioxide, water, and light. In a series of experiments, Professor Dr. Olaf Kruse and his team cultivated the microscopically small green alga species Chlamydomonas reinhardtii and observed that when faced with a shortage of energy, these single-cell plants can draw energy from neighbouring vegetable cellulose instead. The alga secretes enzymes (so-called cellulose enzymes) that ‘digest’ the cellulose, breaking it down into smaller sugar components.

These are then transported into the cells and transformed into a source of energy: the alga can continue to grow. ‘This is the first time that such a behaviour has been confirmed in a vegetable organism’, says Professor Kruse. ‘That algae can digest cellulose contradicts every previous textbook. To a certain extent, what we are seeing is plants eating plants’. Currently, the scientists are studying whether this mechanism can also be found in other types of alga. Preliminary findings indicate that this is the case.READ  5 Of The Absolute Worst Law Of Attraction Mistakes And How To Avoid Them

These are then transported into the cells and transformed into a source of energy: the alga can continue to grow. ‘This is the first time that such a behaviour has been confirmed in a vegetable organism’, says Professor Kruse. ‘That algae can digest cellulose contradicts every previous textbook. To a certain extent, what we are seeing is plants eating plants’. Currently, the scientists are studying whether this mechanism can also be found in other types of alga. Preliminary findings indicate that this is the case.

“When energy studies become more advanced in the coming years, we will eventually see this translated to human beings as well,” stated Bader-Lee. “The human organism is very much like a plant, it draws needed energy to feed emotional states and this can essentially energize cells or cause increases in cortisol and catabolize cells depending on the emotional trigger.”

Bader-Lee suggests that the field of bioenergy is now ever evolving and that studies on the plant and animal world will soon translate and demonstrate what energy metaphysicians have known all along — that humans can heal each other simply through energy transfer just as plants do. “Human can absorb and heal through other humans, animals, and any part of nature. That’s why being around nature is often uplifting and energizing for so many people,” she concluded.

Here are five energy tools to use to clear your space and prevent energy drains while releasing people’s energy:

Stay centered and grounded. If you are centered within your spiritual self (instead of your analyzer or ego) you will sense right away when something has moved into your space. If you are fully grounded, you can easily release other people’s energy and emotions down your grounding cord with your intention.READ  Dreams Hold Secret Messages From Your Spirit Guides: Learn To Decode Them

Be in a state of non-resistance. What we resists sticks. If you feel uncomfortable around a certain person or in a group, don’t go into resistance as a way to protect yourself as this will only keep foreign energy stuck in your space. Move into a state of non-resistance by imagining that your body is clear and translucent like clear glass or water. This way, if someone throws some invalidation at you, it will pass right through you.

Own your personal aura space. We each have an energetic aura surrounding our body. If we don’t own this personal space we are vulnerable to foreign energy entering it. Become aware of your aura boundaries (about an arms length away from your body all the way around, above and below) as a way to own your personal space.

Give yourself an energy cleanse. The color gold has a high vibration which is useful for clearing away foreign energy. Imagine a gold shower nozzle at the top of your aura (a few feet above your head) and turn it on, allowing clear gold energy to flow through your aura and body space and release down your grounding. You will immediately feel cleansed and refreshed.

Call back your energy. When we have our energy in our own space there is less room for other’s energy to enter. But as we focus on other people and projects we sometimes spread our energy around. Create an image of a clear gold sun several feet above your head and let it be a magnet, attracting all of your energy back into it (and purifying it in the gold energy). Then bring it down through the top of your aura and into your body space, releasing your energy back into your personal space.

Originally written by Michael Forrester and published on Prevent Disease