17 Reasons to Use Honey and Cinnamon

17-reasons-to-use-honey-and-cinnamon

People of many cultures have been using honey and cinnamon to treat many different health situations for centuries. Folk wisdom still retains knowledge of the healing properties of both raw honey and cinnamon.

1. ARTHRITIS: Take daily, morning and night, one cup of hot water with two teaspoons honey and one small teaspoon cinnamon powder. If taken regularly even chronic arthritis can be cured.

2. BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

cinnamon

3. CHOLESTEROL: Two tablespoons of honey and three teaspoons of cinnamon powder mixed in 16 ounces of tea water reduces the level of cholesterol in the blood by 10 percent within two hours.

4. COLDS: Take one tablespoon lukewarm honey with 1/4 teaspoon cinnamon powder daily for three days to cure most chronic cough, cold, and clear the sinuses.

5. HEART DISEASES: Make a paste of honey and cinnamon powder, apply on wheat-bread f or daily breakfast to reduce the cholesterol in the arteries and save the patient from heart attack.

6. UPSET STOMACH: Cures stomach ache and also clears stomach ulcers from the root.

7. GAS: If Honey is taken with cinnamon powder the stomach is relieved of gas.

8. IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral.

9. INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.

10. INFLUENZA – FLU: honey contains a natural ingredient which kills the influenza germs and saves the patient from flu.

11. LONGEVITY: Take daily, four spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea to arrests the ravages of old age.

12. PIMPLES: Apply three tablespoons of honey and one teaspoon of cinnamon powder paste on the pimples before sleeping and wash it next morning with warm water for two weeks to remove pimples from the root.

13. WEIGHT LOSS: Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water to avoid fat to accumulate in the body.

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14. SKIN INFECTIONS: Apply honey and cinnamon powder on the affected parts cures eczema, ringworm and all types of skin infections.

15. FATIGUE: Sugar content of honey is more helpful rather than being detrimental to the strength of the body. Half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon increases the vitality of the body within a week.

16. CANCER: Advanced cancer of the stomach and bones have been cured successfully taking one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.

17. HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts helps restore hearing.

Keep these two powerhouses on hand in your home-remedy medicine chest.

Fatty Liver (Hepatic Steatosis): Signs, Symptoms and How to Prevent It (Backed by Studies)

The liver is the body’s second largest organ and it plays an important role by breaking down fats, detoxifying the blood and helping to manage blood glucose levels. It is important look after your liver to keep it healthy and to watch out for liver diseases such as a fatty Liver disease (Hepatic Steatosis).

What is Fatty Liver Disease (Hepatic Steatosis)?

Fatty liver, or hepatic steatosis, is a broad term that describes the buildup of fats in the liver. Having fat in your liver is normal, but if it has more than 5 to 10 percent of fat, then the condition is called fatty liver disease.

Fatty liver is quite common and 10 to 20 percent of Americans have too much fat in their liver. Most cases of fatty liver disease are detected between ages 50 and 60.

What are the Main Types of Fatty Liver?

There are two main types fatty liver disease:

Non-Alcoholic Fatty Liver Disease (NAFLD)

Non-alcoholic fatty liver disease occurs when your liver has trouble breaking down fats, causing fat to build up in your liver tissue.

It is not clear what causes non-alcoholic fatty liver disease and heredity is often thought to play a role in its occurrence.

The wide range of diseases and conditions linked to non-alcoholic fatty liver disease is so diverse that it’s difficult to pinpoint any one cause. It often affects people who are overweight and/or are in their 40’s and 50’s.

Alcoholic Liver Disease (ALD) or Alcoholic Hepatitis

This type of liver disease is pretty self-explanatory. Alcoholic liver disease (alcoholic hepatitis) is thought to occur because of excess alcohol consumption or binge drinking. Heredity is thought to play a role in its occurrence and severity.

Symptoms of Fatty Liver Disease (Hepatic Steatosis)

According to the U.S. National Library of Medicine the symptoms of fatty liver disease can include:

  • Fatigue
  • Weight loss or poor appetite
  • Pain in the upper right abdomen
  • A feeling of overall weakness
  • Nausea
  • Trouble concentrating or confusion
  • Jaundice (yellowing of the skin)

For more information about signs of liver damage, read my post about the early signs of liver damage and how to strengthen your liver. Advertisement

How to Prevent Fatty Liver Disease

I’ve already written in great detail about the 5 common habits that damage your liver which you must avoid to keep your liver in top working condition.

Here are other things you can do specifically for the prevention of fatty liver disease:

Lifestyle Changes

  • Lose weight. If you’re overweight, reduce the number of calories you eat each day and increase your physical activity in order to lose weight.
  • Choose a healthy diet. Eat a healthy diet that’s rich in fruits, vegetables and whole grains.
  • Exercise and be more active. Aim for at least 30 minutes of exercise most days of the week.
  • Control your diabetes. Follow your doctor’s instructions to stay in control of your diabetes. Take your medications as directed and closely monitor your blood sugar.
  • Lower your cholesterol. A healthy diet, exercise and medications can help keep your cholesterol and your triglycerides at healthy levels.
  • Protect your liver. Avoid things that will put extra stress on your liver. For example, don’t drink alcohol. Follow the instructions on all medications and over-the-counter drugs and avoid other common habits that can damage your liver.

Natural Ways to Treat or Prevent Non-Alcoholic Fatty Liver Disease

Many people turn to medical treatments and drugs to help reduce their risk of getting or treating non-alcoholic fatty liver disease. But there are other ways for a person to do this and that is by using some effective home remedies that are backed by medical studies. Advertisement

Here are a few choices that have been shown to be effective.

Milk Thistle Extract and Amla (Gooseberry)

Studies suggest that amla and milk thistle can help support healthy liver functioning.

Amla (Indian gooseberry) has long been thought of as a powerful antioxidant and one medical study concluded that it can protect your liver.

Another medical study found that Amla extract could help treat liver damage caused by alcohol consumption.

Milk Thistle is a flower that is known to contain a large amount of a flavonoid called Silymarin that is thought to be beneficial for liver function. The medical journal World Journal of Hepatology reported that Silymarin can help treat non alcoholic fatty liver disease.

Related article: top 6 herbs to detox your liver

Consume Liver Boosting vegetables Advertisement

The following vegetables contain a high amount of the mineral Sulphur which could help to support your liver.

Garlic, onions, leeks and cruciferous vegetables, such as broccoli, cabbage and cauliflower are particularly helpful.

Licorice

Patients that have non-alcoholic fatty liver disease often show signs of elevated levels of harmful transaminase enzymes in the liver (also known as AST and ALT).

According to a 2012 study conducted at the Gastrointestinal and Liver Clinic of Qazvin in central Iran licorice was found to help bring those enzyme levels back to normal.

The participants in the study received 1 capsule containing 2 g licorice root extract alone daily for 2 months.

Natural Bile Boosters (Bile Acids)

Bile is produced by the liver to help emulsify fats that we consume and to help digestion. Here are a few natural bile boosters:

  • Artichokes
  • Dandelion
  • Green tea
  • Lemon juice

Coffee

In one study, people with non-alcoholic fatty liver disease who drank coffee had less liver damage than those who drank little or no coffee.

Another medical study found that drinking coffee every day has health benefits if you have chronic liver disease.

It’s not clear how coffee may influence liver damage or how much coffee you’d need to drink in order to prevent or treat fatty liver disease.

For more information about the link between coffee consumption and liver health read my article on what drinking coffee does to your liver.

More Tips For Keeping Your Liver Healthy

Proven Health Benefits of Turmeric and Honey (Raw Honey) – Evidence Based

The blend of raw honey and turmeric has a very powerful healing potential and it has been used for centuries in Ayurvedic medicine. It can be used for bacterial and viral infections, as an anti-inflammatory remedy that eases seasonal allergies, and as a general immune booster. This natural mix promotes beneficial gut flora, and can improve digestion.

At the end of the article you’ll find a recipe for turmeric golden honey which has a powerful healing potential.

The Health Benefits of Honey

When using honey for its health benefits, you should always choose raw, unprocessed honey.

Studies about honey have shown it has antimicrobial, antiviral, anti-inflammatory, antioxidant, and antitumor properties. (1) Honey has an antibacterial effect on strains of bacteria like E. coli, Salmonella enterica, and Staphylococcus aureus. (2) Scientific research into the properties of unprocessed honey has found that it contains potent antioxidants. (3)

Consumption of raw honey can also do wonders for your digestion because it can improve your gut microflora. Research has found that honey contains over 180 beneficial compounds, some of which improve gastrointestinal health. (4)

Honey can also help improve the health of your cardiovascular system and prevent heart disease. A review of many studies on the effect of honey in preventing cardiovascular disease found that its natural antioxidants have a heart-protective effect. (5)

Research suggests that honey is better at suppressing a cough than medicated cough syrup. In one trial, buckwheat honey was compared to dextromethorphan, a popular over-the-counter (OTC) cough syrup with sedative properties. It was found that honey was more effective at reducing nighttime coughing in children. (5)

In 2018 the National Health Service in the United Kingdom reported on research showing that a spoon of honey is more effective for treating an acute cough than antibiotics. Doctors recommend drinking honey and warm water to help treat symptoms of a cough. (6)

The power of raw honey to boost your immune system can help to ease symptoms of allergic reactions. One scientific trial found that consuming around one tablespoon of raw honey 3 to 4 times a day helped to improve symptoms of allergic rhinitis (hay fever). After 4 weeks of the honey therapy, there was a marked improvement in the signs of hay fever. In fact, honey was just as effective as using a pharmaceutical antihistamine. (7)

However, some people should avoid taking honey because they could be allergic to some of its components. Researchers have found that honey allergies could be due to the pollen, botanical source, or traces of bee venom in the honey. (8)

Turmeric Health Benefits

The healing power of turmeric is found in its compound curcumin. Turmeric (Curcuma longa) has been used for centuries in Ayurvedic medicine. Turmeric  is extensively used as spice, food preservative and coloring material in India, China and South East Asia. Advertisement

Turmeric has antimicrobial and antifungal properties. Curcumin is the main active ingredient in turmeric. Several studies showed curcumin’s potential to kill bacteria and viruses. (1, 2, 3, 4)

A report from 2017 found that the antioxidant and anti-inflammatory properties of curcumin have multiple health benefits. (5) Research has revealed that there are over 100 bioactive components in turmeric. The most potent compound in turmeric is a group called curcuminoids. From the curcuminoids, curcumin is the powerful medicinal compound that is used in many supplements. (6)

The ability to reduce inflammation is one of the most important benefits of curcumin. A systematic review of trials on curcumin found that curcumin has anti-inflammatory activity. Curcumin inhibits certain molecules that play a role in inflammation. (7)

In fact, some scientific research has revealed that curcumin may be just as effective as some nonsteroidal anti-inflammatory drugs (NSAIDs) like ibuprofen and aspirin. (8)

Research published in the International Journal of Cardiology reported that curcumin helps protect against cardiovascular diseases. The reasons why curcumin is so good for your health is that it helps prevent blood clots, regulates heartbeat, and reduces the effect of inflammation on your heart. (9)

Turmeric has many benefits for your digestive system and can help to improve your stomach health. Taking turmeric regularly can also benefit you if you suffer from chronic digestive-related conditions. For example, one medical review found that curcumin can help treat peptic ulcers, alleviate symptoms of irritable bowel syndrome, improve symptoms of Crohn’s disease, and reduce acid reflux. (10) Advertisement

Other studies have found that the anti-inflammatory effect of curcumin can help to protect the liver from alcohol damage, iron overdose, and reduction in bile flow. The detoxifying effect of curcumin is also beneficial for liver health. (11)

The journal Molecules reported that the therapeutic effects of curcumin in cancer treatment have been studied for over 40 years. In laboratory trials, curcumin has shown the potential to prevent tumors and also inhibit their spread. (28)

One important way to make sure and get the benefits of turmeric or curcumin is to take it with black pepper. Research into curcumin shows that it is poorly absorbed by the body. However, adding piperine or black pepper boosts its absorption by up to 2,000%. (29)

Instructions for use:

The amount you take depends on your needs and health problems.

  • For general immune support and seasonal allergies, take 1 tablespoon daily.
  • If you’re getting over a cold or flu, take half a teaspoon every hour on the first day of your treatment. On the second day, take half a teaspoon every 2 hours. On the third day, take half a teaspoon three times a day. You can find more natural ways to stay free from cold & flu here.
  • If you’re treating a respiratory condition (asthma, bronchitis, lung problems), consume half a teaspoon three times a day.

You should keep Golden Honey in your mouth until it’s completely dissolved.

Tips:

The blend can also be used as a toast topping. Spread a generous amount of Golden Honey over your whole grain toast and enjoy for breakfast.

Or, add it to your green smoothie.

You can also use the mixture to make tea (or a warm tonic). The brew will be very tasty if you also add lemon. Just mix one tablespoon of Golden Honey with a cup of hot water and enjoy during the day or in the evening.

Cautions

Turmeric should not be taken by people who suffer from gallbladder problems. The spice causes contraction of the gallbladder muscles. It also lowers blood pressure and blood sugar levels.

This is generally seen as a positive effect, but if you already have low blood pressure or you have issues with your blood sugar levels, consult your doctor first.

See more groups that should avoid or limit turmeric consumption in my article turmeric should be avoided by these people.

Honey is not recommended for children under 12 months of age. You should also avoid taking honey if you have a pollen allergy. (30)

Whole Food Plant-Based vs. Raw Vegan, Which One Is Better?

About a week ago, one of my subscribers opted out of my email mailing list, leaving a message which said; “a raw food diet information is not relevant to a WFPB diet”, and I thought: wow, really?

I know it is incredibly “relevant!” In fact, I am going to write an article about it.

In this piece, I hope clarify the benefits you glean when you switch from WFPB or a vegan diet, to a raw, plant based diet or raw vegan; however you want to call it; and why raw food diet information might be not only significant, but in many cases LIFE SAVING.

What’s WFPB?

There is no clear definition of what constitutes a whole-food, plant-based diet (WFPB diet) as promoted by websites such nutritionfacts.org and others, but nonetheless, the basic principles of this diet are as follows:

  • Emphasizes whole, minimally processed foods.
  • Limits or avoids animal products.
  • Focuses on plants, including vegetables, fruits, whole grains, legumes, seeds, and nuts, which should make up the majority of what you eat.
  • Excludes refined foods, like added sugars, white flour, and processed oils.
  • Pays special attention to food quality, with many proponents of the WFPB diet promoting locally sourced, organic food whenever possible.

Let me start by saying that I firmly believe a WFPB diet is a lot healthier than eating a standard vegan or vegetarian diet, and obviously far healthier than the S.A.D, however, it is much less powerful, exciting, and beneficial than eating a raw food diet.

A low fat raw food diet in line with science of Orthopathy, otherwise called Natural Hygiene agrees with the concept of a WFPB diet, but takes it much further.

I also would like to add that using the term “whole food” to describe any diet that includes eating cooked food is inappropriate, as food stops being “whole” after it is cooked and the water removed. If anything, a raw food diet is much closer to being a “whole food” diet than WFPB or any other approach.

Below are some of the benefits of eating a raw vegan diet as opposed to WFPB

  • More energy

Fruits almost digest itself, which means your body uses less energy to digest and eliminate what it ingests, freeing up much vital energy for other various tasks such as healing and cleansing. As a result, your energy levels skyrocket to unimaginable heights on raw foods, unbeaten by any other diet.

  • The more processed the food you eat, the less it satiates you

The satiety mechanism of the body can be more effective while we eat naturally occurring foods – raw fruits and vegetables, and not artificially prepared meals, such is the case of most cooked food.

  • Cooked food destroys many nutrients in foods

Applying heat to foods provides no nutritional advantage to the food and it is harmful to us. Many nutrients are deadly toxic if we overdose on them.

There small instances where by heating food, certain nutrients are more easily absorbed by the body, like lycopene from tomatoes, indoles in broccoli, and antioxidants in carrots.

However, these theories ignore the facts that hundreds of other nutrients are impaired or wrecked during the cooking process while wrongly assuming that some nutrients are better than others, instead of trusting our own bodies to extract what it needs in order to thrive.

  • Cooking renders food toxic

Cooked foods stimulate the immune system to cause an inflammatory response. When you eat cooked food, your body reacts as if poisoned. This triggers an immune response called Leukocytosis where the white blood cells increase.

Leukocytosis was once considered a normal reaction to eating, but it does not happen when we eat raw foods.

  • Reduced cancer risk (Acrylamide)

Acrylamide is a neurotoxic industrial chemical used in the plastics industry, found in cigarette smoke, and in many cooked foods that have been found to potentially cause cancer in humans. [1]

It is most notably present in starchy foods, like potatoes and bread cooked for long periods of time.

Many medical doctors and websites boosting nutritional facts and benefits of starch based diets have been suspiciously quiet on the issue of Acrylamide and cancer. Why is it? Is it because this means a big boosts to eating a raw food diet, which ultimately doesn’t support their business model? Likely, I would say.

  • It’s easy to overeat cooked food

You need extra will power to control yourself when eating most cooked and processed foods because of their strong flavours and condiments, which make you want to eat more. This isn’t the case when consuming most raw foods.

In fact, you can eat as much fresh raw fruit as you want and never get fat, which is the same theory that holds why wild animals don’t get fat.

We must add that the only species on the planet that have weight problems are humans and domesticated animals whose eating habits we control, such as dogs and cats.

Wild animals, as well as every other species on Earth, eat raw foods, don’t get fat and rarely die from disease, except when that disease is caused by the pollution of the planet instigated by human beings. Wild animals die either from starvation, accidents, or because they are killed by us or other creatures.

Other raw food diet benefits include:

  • Higher water content food means better digestion
  • Raw food is better for teeth and gums
  • Better skin
  • Improved breathing
  • Huge help in overcoming depression
  • No bad breath
  • Clearer sinuses
  • Less mucous discharge
  • Ability to withstand temperature extremes
  • No longer needing coffee to wake up
  • More in touch with your body and intuition
  • More confident in yourself
  • Save money on utility bills because you don’t cook, need extra heating, or air conditioning
  • Not using cooker, toaster, oven, microwave, dishwasher, steamers means there is never grease in your kitchen or the smell of cooked food in your home
  • Better and faster workouts. Speedy recovery between workouts and post.
  • Help with quitting hard drugs, such as nicotine and other heavy stuff (and believe me, I have been there, click here to read more)
  • No need to use deodorants or perfumes
  • Stronger immune system
  • Healing of major illnesses
  • Spiritual expansion
  • The most environmentally sound diet

It’s clear by the evidence listed above why I and many other raw foodists choose to eat raw. And if you happen to think my views are extreme or somehow unreasonable? Let me tell you what happens when you decide to cheat on a raw food diet and go back to WFPB, vegan or S.A.D.

Many folks (including myself in the past) can get too comfortable at times with raw foods and occasionally decide to introduce some WFPB, or vegan meals, only as a bit of fun, for convenience, or due to social pressure like going out to restaurant with friends, etc.

It turns out that as you add more cooked food to your otherwise raw diet, you’ll soon realised that all the health advantages you gained by sticking to raw foods start slowly disappearing, and you find yourself at the bottom of the health pit again.

And it feels awful, your skin starts looking pale and you lose the glow that eating raw only foods can give you, your energy levels drop massively, you start getting fat, depressed, anxious, and all the diseases and illnesses you previously managed to overcome with the help of raw foods, start making a comeback.

Eating a raw food diet feels like driving a Rolls Royce while WFPB feel like driving a Ford Fiesta.

Eating a proper raw diet can improve your health, though optimum health is the product of a healthy lifestyle, which includes much more than raw foods.

The good thing about learning natural health, as I believe everyone must do, and which is also a fundamental part of my teachings, is the ability to understand and put in practice essential concepts such as fasting, toxaemia, the nature of disease, effect of stimulants, and many other important health deciding factors, which are suspiciously ignored by big pharma and medical sciences at large, and could indeed not only help you thrive, but even save your life.

Eat Better, Feel Better

Water kefir Vs Kombucha: Which is better?

At present, there are several popular fermented beverages, among them the best known is the kombucha. This drink is a fermented tea. The most common is made with black tea, but it can also be made with green tea. However, there is another probiotic drink that is much softer in flavor and brings many more benefits to our body. Of course we are talking about water kefir. It is also fermented and is more delicious. The only thing it does’t have is the fame that kombucha currently has.

Differences and similarities amongst water kefir and Kombucha

Kombucha:

1. Kombucha is nothing more than a drink fermented with tea (black or green) and sugar. This drink has a fermentation time of approximately 14 to 21 days (much longer than water kefir).

2. To ferment this sweetened tea-based beverage and transform it into kombucha, you need a Scoby. The Scoby is a set of bacteria and yeasts that live together and that when they eat sugar tea produce kombucha.

3. Its composition is mainly yeast and bacteria. Kombucha, like kefir, can be fermented twice. The first is the basic one that everyone usually does. The second is to add the flavor of their preference and in this fermentation the kombucha usually becomes effervescent. The longer the period of fermentation of the kombucha, the flavor changes and tends to have a slightly strong flavor, such as the taste of vinegar.

4. Kombucha, unlike water Kefir, contains caffeine because it is made of tea. It is totally false that caffeine disappears in the fermentation process. For that reason, it is much more harmful than water kefir.

5. Kombucha in the same way as water kefir also contains among its ingredients a portion of sugar. The longer the fermentation time, the more amount of sugar will have consumed. This means that the amount of sugar consumed will be smaller, but still, there are still traces of sugar.

6. It has a tonic action for digestion since, being a bit acidic, it can help activate gastric juices and digestive fire. Action similar to that of a vinegar.

Water Kefir

1. Water kefir only needs water, sugar and other dehydrated fruits to ferment.

2. Water kefir provides many more benefits. Besides being a much healthier drink you can make different recipes with it.

3. The fermentation process of the water kefir is much faster than the fermentation process of the kombucha. The time is approximately 24 to 48 hours. .

4. In order to make water kefir, you need tibicos (water kefir grains) but it is important to know that the grains of water kefir are not the same as milk kefir grains. Each contains agents for different fermentations. Grains of water kefir are spongy and translucent spheres that are composed of a large number of bacteria and yeast that are linked by sugars.

5. Water kefir has a microbial profile composed mainly of bacteria. This means it has more bacteria than yeasts.

6. Like kombucha, in the second fermentation of Water kefir, you can add the flavor of your preference.

7. Water kefir contains large amounts of enzymes and important sugars that are easy to digest. In addition to containing acids that benefit us, it also provides a quantity of vitamins as well as minerals that are essential for the body. It is an excellent option in case you are in the process of stopping consuming caffeine, since caffeine is present in the components of the kombucha. If you are looking for a drink that contains probiotic properties and in turn keeps you healthy, water kefir is the best choice for you.

8. Water kefir helps regulate the function of the digestive system by populating the internal ecosystem with good bacteria.

Which of the two fermented beverages is better, water kefir or kombucha?

Both are probiotic drinks. They contain bacteria and other beneficial microorganisms for our intestine. Although people tend to believe that they are the same, they really are not. The fermentation process is very different, both the properties, the properties that each one offers, and the period of time for fermentation are different. This implies a series of changes at the composition level.

In addition, the kombucha also contains caffeine. The type of bacteria is different. Water kefir is dominated by bacteria that basically eat sugar, in kombucha we find more yeasts.

Each drink is adapted to the person in terms of their taste, the objective you want to achieve, their needs and health status, because each drink has its own benefits. Some of the are:

  • If you have a problem or intestinal disease, or candidiasis it is not recommended to consume kombucha because the kombucha contains many yeasts. Even some samples of kombucha have discovered candida residues. In this case, it is recommended to drink water kefir.
  • If you want a fermented  drink to share with your whole family including children, the healthiest and most recommendable drink is water kefir.
  • If you suffer from digestive problems and problems related to intestinal flora, it is advisable to drink water kefir
  • If you have problems with cholesterol and blood pressure, water kefir will help reduce these problems.
  • If you want a drink with probiotic properties and that has a mild and much more pleasant taste, the ideal drink for you is the water kefir
  • Water kefir in its components does not contain caffeine at all. For that reason, it is much healthier and is better for children and for people who are very sensitive or who are not tolerant with caffeine. In addition, water kefir has a much milder flavor than kombucha. For that reason, water kefir has a large amount of probiotics that remain in the digestive tract, without containing caffeine they help to stimulate the immune system in a healthy way.
  • Kombucha has an action that helps as a digestive tonic immediately. It helps colonize the intestines with a large amount of yeast and a small amount of bacteria. It helps to detoxify the liver. So if you need a digestive tonic to help you activate your digestive system, the most recommended drink is kombucha
  • If you love strong flavors or you like the taste of vinegar the ideal drink for you is the kombucha.
  • Kombucha also helps detoxification in the liver. This is of great benefit unless you are pregnant or breastfeeding.

What is the difference in taste?

The taste difference is huge, even though both start with a base of sweetened liquid (Kombucha with sweetened tea, while water kefir with sweetened water). However the water kefir after its fermentation process is sweet. It is slightly sweet and this is due to the only remaining sugar residue left over from the fermentation process. This drink must be flavored and flavored, since the taste of the water kefir obtained from fermenting is only water with sugar. On the contrary, the kombucha has a slightly spicy flavor, slightly sweet and gives an effervescent sensation. The flavor varies depending on the time of fermentation and the type of tea that has been used. It can vary from a mild flavor to a strong vinegar-like flavor. Once fermented it can be flavored with juice or fruit to improve or change its flavor in case it does not seem pleasant.

Water kefir tastes more pleasant and tolerable, since for many the taste of kombucha is often unpleasant, even if they add the juice of some fruit.

2 ounces of homemade sauerkraut has more probiotics than 100 probiotic capsules

Cutout Photo: Ilmicrofono Oggiono / CC BY 2.0 via MGN Online

If you take probiotics, news about the benefits of homemade sauerkraut may surprise you.

According to Dr. Joseph Mercola, an alternative medicine physician, just two ounces of the sauerkraut has more probiotics than an entire bottle of 100 probiotic capsules.

Dr. Mercola had a sample of his own homemade sauerkraut tested in a lab for probiotics and the results were astonishing.

“We had it analyzed,” Dr. Mercola said. “We found in a 4-6 ounce serving of the fermented vegetables there were literally ten trillion bacteria.”

One important thing to note is the sauerkraut was homemade.

The stuff you buy in stores often is treated with preservatives meaning it no longer has the same health effects as the stuff you can make at home.

Sauerkraut is a form of fermented cabbage.

Fermentation brings live probiotics and enzymes, which have numerous health benefits which aid in digestion and help the body absorb nutrients.

San Bao | An Oolong Story

A German-born tea master travels to Taiwan to introduce us to oolong’s rich history and culture – meeting some wonderful friends (both new and old) along the way. Documentary, short form (2014) … To get in touch with San Bao, learn more about his Oolong Journeys and join our community – visit the Tea Friends page on Facebook: https://www.facebook.com/groups/15018…

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4 Suppressed Superfoods with Amazing Medicinal Potential

Despite their potent healing powers, few speak of the medicinal value of these substances.

Today information on curatives and healthy foods are constantly suppressed, and substances are even prohibited, like cannabis (which remains turmeric’s fiercest competition for its balancing and curative effects.) In fact, the systematic suppression of information concerning the curative effects of foods and herbs like cannabis, turmeric, garlic, ginger and habanero (for a few simple but powerful examples), as well as systems of herbalism, traditional medicine, and anything natural and not pharmacological, has been so successful during the rise of allopathy and Big Pharma that rejecting natural remedies as “alternative” has become an automatic response among most in our society — so much so that to suggest their powerful medicinal potential in public is to be labeled as crazy, a fringe-dweller, or some such parallel.

The following superfoods are adaptogenic balancers and curatives I have come across on my journey as a ‘crazy’ writer, health nut, truth seeker, and the son of a farmer and a nurse.

1. Chaga

Chaga (pictured above) and other medicinal mushrooms are supremely powerful modes for increasing vitality and achieving healthy and balanced states. Chaga extract is one of the most powerful sources of antioxidants on the planet, and notably, has demonstrated anti-cancer properties. Chaga causes cell death of malformed cells without hurting the body otherwise, preventing the growth of cancer cells. It has also been shown to protect cellular DNA and stimulate the immune system.

In countries where the allopathic oligarchy has less of a stranglehold on the bounds of medicine and medical research, chaga is both well researched and medically prescribed, as is the reishi mushroom. In Russia in particular, chaga is widely utilized for its medicinal value, and is also being integrated with extracts of birch — the only tree chaga will grow on in nature — to potentially enhance the health effects of the chaga extract.

Personally, I very much enjoy consuming chaga with ginseng. If your needs are medicinal, I encourage you to do your own research to see if chaga, medicinal mushrooms, and/or ginseng might be appropriate for you.

Note: This is one of those times when tradition remains frustratingly ahead of science. The healing potential of mycotherapy (mushroom medicine) is vast, and while it is only just beginning to be understood by science, the scientific evidence is already inarguable, and yet psychoactive mushrooms remain widely prohibited by law regardless of their medicinal value. Even though chaga itself is not deemed illegal, the sense of ‘taboo’ surrounding mushroom medicine in our society has greatly diminished its therapeutic use.

2. Almonds and Apricots (in Combination)

I was in a Turkish Café in San Francisco, sometime after first learning about and experiencing internal alchemy of the almond and the apricot. They had a little apricot and almond pastry and I ordered one with my coffee. I said, “Oh, the almond and apricot, that’s the magic, I’ll have one of those.”

They looked at me like I just told them a secret in their native language. On picking up their jaws, they inquired how I knew about the magic of the almond and apricot.

The almond and apricot combination included in my pastry is used in Traditional Chinese Medicine. The simple combination has long been considered a cancer cure. It is associated with longevity, since one of the most well-aged peoples in the world, hun tzu in, eat almonds and apricots frequently. According to what I have experienced, it is also a powerful bowel cleanser! (Be advised, the combination does not cause diarrhea per se, but increases elimination.)

Western scientists have also utilized extracts to prove the effectiveness of the apricot and almond, however the curative properties could not be replicated by using only extracted compounds in isolation. Traditional Chinese Medicine noted that the alchemy of the digestion process potentiated their medicinal value, and extracts would thus not work.

3. Shilajit

Literally meaning “mountain tar”, Shilajit is a thick, sticky substance that seeps out of the rocks in the high mountains of Asia. Containing at least 85 minerals in their ionic form, it has been revered in Ayurveda for millennia as the best carrier of energy and nutrition into the human body.

A Vedic expression in regards to shilajit goes something like, “There is no disease which shilajit cannot defeat if consumed soon enough.” And from my own personal experience, I have started to think that shilajit is the actual philosopher’s stone for internal alchemy.

This stuff is straight-up illegal in Canada. Apparently there are a lot of poorly produced shilajit extracts on the global market, some containing lead. From what I understand it largely depends on how this extract is handled as to whether it contains toxins or not.

With an ancient history, legends of shilajit abound, and modern science still has many questions about shilajit — such as whether it is derived from a mineral or vegetable source, and how it behaves as an oil but is water soluble. What is undeniable is that shilajit is packed with minerals like no other substance on the planet, and generally has the effect of enhancing whatever herbal medicinal or food one consumes with it.

There are only a very few disorders I have come across which are not helped but hindered by the gentle inclusion of shilajit in one’s diet, however, again, I encourage you to do your own research about shilajit (also known as mumeo in Russia) and whether it is right for you.

4. Nothing But the Elements

Why Sunlight Deficiency Is As Deadly As Smoking

The most powerful thing we can do for ourselves, often enough, is nothing! Being quiet in the four elements without trying to do anything is essentially one of the most powerful healing and strengthening practices you can undertake. Spend some time doing nothing and consuming nothing but the four elements in their purest form.

Fire: Go out and play in the Sun! Sunlight triggers healing potential in our bodies in hundreds of different ways. If you are sensitive to sunlight minimalize exposure and wear a hat. There is always the potential of using too much of any medicine, including heliotherapy.

Water: Drink pure water. Fast for a time and consume water only. Numerous immunological functions begin when we go without food for certain time periods; 16 hour, 1 day and 2 day water fasts can all be extremely beneficial.

Air: Breathe and play in the fresh air. Do nothing but breathe in nature — be it the mountaintop, beachhead, public park, or wherever is accommodating.

Earth: Take of your rubber shoes and connect with The Earth. The healing feel-good energy of the planet is as easy to connect with as removing your shoes! We are chemical electrical beings. Walking barefoot, or at least with shoes that do not disconnect us from literally being grounded into the electromagnetism of the earth, creates measurable chemical and electrical benefits. (Personally I recommend cotton soled tai chi/kung fu shoes for gentle walking.)

Ethan Indigo Smith

What Is Citric Acid, and Is It Bad for You?

Citric acid is found naturally in citrus fruits, especially lemons and limes. It’s what gives them their tart, sour taste.

A manufactured form of citric acid is commonly used as an additive in food, cleaning agents, and nutritional supplements.

However, this manufactured form differs from what’s found naturally in citrus fruits.

For this reason, you may wonder whether it’s good or bad for you.

This article explains the differences between natural and manufactured citric acid, and explores its benefits, uses, and safety.

What Is Citric Acid?

Citric acid was first derived from lemon juice by a Swedish researcher in 1784 (1).

The odorless and colorless compound was produced from lemon juice until the early 1900s when researchers discovered that it could also be made from the black mold, Aspergillus niger, which creates citric acid when it feeds on sugar (1, 2).

Because of its acidic, sour-tasting nature, citric acid is predominantly used as a flavoring and preserving agent — especially in soft drinks and candies.

It’s also used to stabilize or preserve medicines and as a disinfectant against viruses and bacteria.

Summary Citric acid is a compound originally derived from lemon juice. It’s produced today from a specific type of mold and used in a variety of applications.

Natural Food Sources

Citrus fruits and their juices are the best natural sources of citric acid (3).

In fact, the word citric originates from the Latin word citrus (2).

Examples of citrus fruits include:

  • lemons
  • limes
  • oranges
  • grapefruits
  • tangerines
  • pomelos

Other fruits also contain citric acid but in lesser amounts. These include:

  • pineapple
  • strawberries
  • raspberries
  • cranberries
  • cherries
  • tomatoes

Beverages or food products that contain these fruits — such as ketchup in the case of tomatoes — also contain citric acid.

While not naturally occurring, citric acid is also a byproduct of cheese, wine, and sourdough bread production.

The citric acid listed in the ingredients of foods and supplements is manufactured — not what’s naturally found in citrus fruits (4).

This is because producing this additive from citrus fruits is too expensive and the demand far exceeds the supply.

Summary Lemons, limes, and other citrus fruits are the predominant natural sources of citric acid. Other fruits that contain much less include certain berries, cherries, and tomatoes.

Artificial Sources and Uses

The characteristics of citric acid make it an important additive for a variety of industries.

Food and beverages use an estimated 70% of manufactured citric acid, pharmaceutical and dietary supplements use 20%, and the remaining 10% goes into cleaning agents (4).

Food Industry

Manufactured citric acid is one of the most common food additives in the world.

It’s used to boost acidity, enhance flavor, and preserve ingredients (5).

Sodas, juices, powdered beverages, candies, frozen foods, and some dairy products often contain manufactured citric acid.

It’s also added to canned fruits and vegetables to protect against botulism, a rare but serious illness caused by the toxin-producing Clostridium botulinum bacteria.

Medicines and Dietary Supplements

Citric acid is an industrial staple in medicines and dietary supplements.

It’s added to medicines to help stabilize and preserve the active ingredients and used to enhance or mask the taste of chewable and syrup-based medications (6).

Mineral supplements, such as magnesium and calcium, may contain citric acid — in the form of citrate — as well to enhance absorption.

Disinfecting and Cleaning

Citric acid is a useful disinfectant against a variety of bacteria and viruses (7, 8, 9).

A test-tube study showed that it may be effective in treating or preventing human norovirus, a leading cause of foodborne illness (10).

Citric acid is commercially sold as a general disinfectant and cleaning agent for removing soap scum, hard water stains, lime, and rust.

It’s viewed as a safer alternative to conventional disinfectant and cleaning products, such as quat and chlorine bleach (1).

Summary Citric acid is a versatile additive for food, beverages, medicines, and dietary supplements, as well as cleaning and disinfecting products.

Health Benefits and Body Uses

Citric acid has many impressive health benefits and functions.

Metabolizes Energy

Citrate — a closely related molecule of citric acid — is the first molecule that forms during a process called the citric acid cycle.

Also known as the tricarboxylic acid (TCA) or Krebs cycle, these chemical reactions in your body help transform food into usable energy (11).

Humans and other organisms derive the majority of their energy from this cycle.

Enhances Nutrient Absorption

Supplemental minerals are available in a variety of forms.

But not all forms are created equal, as your body uses some more effectively.

Citric acid enhances the bioavailability of minerals, allowing your body to better absorb them (12, 13, 14).

For example, calcium citrate doesn’t require stomach acid for absorption. It also has fewer side effects — such as gas, bloating, or constipation — than another form called calcium carbonate (15, 16).

Thus, calcium citrate is a better option for people with less stomach acid, like older adults.

Similarly, magnesium in the citrate form is absorbed more completely and is more bioavailable than magnesium oxide and magnesium sulfate (17, 18, 19).

Citric acid also enhances the absorption of zinc supplements (20).

May Protect Against Kidney Stones

Citric acid — in the form of potassium citrate — prevents new kidney stone formation and breaks apart those already formed (21, 22, 23).

Kidney stones are solid masses made of crystals that typically originate in your kidneys.

Citric acid protects against kidney stones by making your urine less favorable for the formation of stones (24).

Kidney stones are often treated with citric acid as potassium citrate. However, consuming foods high in this natural acid — like citrus fruits — can offer similar stone-preventing benefits (3, 25).

Summary Citric acid helps with energy metabolism, the absorption of minerals, and the prevention or treatment of kidney stones.

Safety and Risks

Manufactured citric acid is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) (5).

No scientific studies exist investigating the safety of manufactured citric acid when consumed in large amounts for long periods.

Still, there have been reports of sickness and allergic reactions to the additive.

One report found joint pain with swelling and stiffness, muscular and stomach pain, as well as shortness of breath in four people after they consumed foods containing manufactured citric acid (4).

These same symptoms were not observed in people consuming natural forms of the acid, such as lemons and limes.

Researchers acknowledged that they couldn’t prove the manufactured citric acid was responsible for those symptoms but recommended that its use in foods and beverages be further studied.

In either case, the scientists suggested that the symptoms were most likely related to the mold used to produce the citric acid rather than the compound itself.

Tempeh Is Incredibly Healthy and Nutritious

Tempeh is a fermented soy product that’s a popular vegetarian meat replacement.

However, vegetarian or not, it can be a nutritious addition to your diet.

High in protein, probiotics and a wide array of vitamins and minerals, tempeh is a versatile ingredient that comes with a variety of health benefits.

This article will take a deeper look at the many advantages of tempeh.

What Is Tempeh?

Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms.

Following fermentation, the soybeans are pressed into a compact cake that is commonly consumed as a vegetarian source of protein.

In addition to soybeans, tempeh may also be made from other bean varieties, wheat or a mixture of soybeans and wheat (1).

Tempeh has a dry and firm but chewy texture and a slightly nutty taste. It can be steamed, sautéed or baked and is often marinated to add more flavor.

Much like other meatless sources of protein, such as tofu and seitan, tempeh is a popular choice among vegans and vegetarians because it’s packed with nutrients.

Summary: Tempeh is typically made up of fermented soybeans and/or wheat. It can be prepared in a variety of different ways and is high in nutrients, making it a popular vegetarian source of protein.

Tempeh Is Rich in Many Nutrients

Tempeh boasts an impressive nutrient profile. It is high in protein, vitamins and minerals but low in sodium and carbs.

A 3-ounce (84-gram) serving of tempeh contains these nutrients (2):

  • Calories: 162
  • Protein: 15 grams
  • Carbs: 9 grams
  • Total fat: 9 grams
  • Sodium: 9 milligrams
  • Iron: 12% of the RDI
  • Calcium: 9% of the RDI
  • Riboflavin: 18% of the RDI
  • Niacin: 12% of the RDI
  • Magnesium: 18% of the RDI
  • Phosphorus: 21% of the RDI
  • Manganese: 54% of the RDI

Because it is more compact than other soy products, tempeh provides more protein than some other vegetarian alternatives.

For example, 3 ounces (84 grams) of tofu contains 6 grams of protein, or about 40% of the protein in the same amount of tempeh (3).

Tempeh is also a good dairy-free source of calcium. One cup (166 grams) of tempeh contains about 2/3 of the calcium found in one cup of whole milk (2, 4).

Summary: Tempeh is a good source of protein, iron, manganese, phosphorus, magnesium and calcium. It is also low in carbs and sodium.

It Contains Probiotics

Fermentation is a process that involves the breaking down of sugars by bacteria and yeast (5).

Through fermentation, the phytic acid found in soybeans is broken down, helping to improve digestion and absorption (6).

Additionally, fermented foods are a good source of probiotics, which are beneficial bacteria found in your gut that can help promote digestive health (7).

Compared to other tempeh varieties, soy-based tempeh is especially rich in probiotics.

A 2013 test-tube study found that soy tempeh was more effective than bean-based tempeh in stimulating the growth of Bifidobacterium, a beneficial strain of bacteria (8).

Studies have found that probiotics could alleviate the symptoms of irritable bowel syndrome, prevent diarrhea, reduce bloating and support regularity (9, 10, 11).

Some studies have even found that probiotics could increase weight loss.

One study supplemented 210 adults who had large amounts of belly fat with probiotics. Following the 12-week study, participants lost an average of 8.5% of their belly fat (12).

Probiotics have also been associated with improvements in immunity, mental health and even blood cholesterol levels (13, 14, 15).

Summary: Tempeh contains probiotics, which may help promote digestive health, increase weight loss and improve immune function, mental health and blood cholesterol levels.

It’s High in Protein to Keep You Full

Tempeh is high in protein. One cup (166 grams) provides 31 grams of protein (2).

Some studies suggest that a protein-rich diet may stimulate thermogenesis, leading to an increase in metabolism and helping your body burn more calories after each meal (16).

A diet high in protein can also aid in appetite control by increasing fullness and decreasing hunger (17).

One study found that high-protein soy snacks improved appetite, satiety and diet quality compared to high-fat snacks (18).

Additionally, research shows that soy protein can be just as effective as meat-based protein when it comes to appetite control.

In a 2014 study, 20 obese men were placed on a high-protein diet that included either soy-based or meat-based protein.

After two weeks, they found that both diets led to weight loss, a decrease in hunger and an increase in fullness with no significant difference between the two protein sources (19).

Summary: Tempeh is high in soy protein, which can promote satiety, reduce hunger and increase weight loss.

It May Reduce Cholesterol Levels

Tempeh is traditionally made from soybeans, which contain natural plant compounds called isoflavones.

Soy isoflavones have been associated with reduced cholesterol levels.

One review looked at 11 studies and found that soy isoflavones were able to significantly decrease both total and LDL cholesterol (20).

Another study looked at the effects of soy protein on cholesterol levels and triglycerides. 42 participants were fed a diet containing either soy protein or animal protein over a six-week period.

Compared to animal protein, soy protein decreased LDL cholesterol by 5.7% and total cholesterol by 4.4%. It also decreased triglycerides by 13.3% (21).

Though most available research focuses on the effects of soy isoflavones and soy protein on blood cholesterol, one study did focus specifically on tempeh.

A 2013 animal study examined the effects of nutrient-enriched soybean tempeh on mice with liver damage.

It found that tempeh had a protective effect on the liver and was able to reverse damage to liver cells. Additionally, tempeh caused a decrease in both cholesterol and triglyceride levels (22).

Summary: Tempeh is made from soybeans, which contain soy isoflavones. Studies show that soy isoflavones and soy protein may decrease blood cholesterol levels.

It Could Decrease Oxidative Stress

Studies show that soy isoflavones also possess antioxidant properties and may reduce oxidative stress (23).

Antioxidants work by neutralizing free radicals, atoms that are highly unstable and can contribute to the development of chronic disease.

The accumulation of harmful free radicals has been linked to many diseases, including diabetes, heart disease and cancer (24).

Numerous studies have shown that isoflavones could reduce markers of oxidative stress by increasing antioxidant activity in the body (25, 26).

Other studies have found that supplementing with soy isoflavones may have a favorable effect on several diseases associated with oxidative stress.

For example, one animal study showed that soybean isoflavones decreased blood sugar levels in rats with diabetes (27).

Another study used data from 6,000 households in Japan and found that intake of soy products was associated with a decreased risk of death from heart disease and stomach cancer (28).

Tempeh may especially be beneficial compared to other soy products.

One study compared the isoflavones in soybeans to the isoflavones in tempeh and found that tempeh had greater antioxidant activity (29).

Summary: Soy isoflavones may possess antioxidant properties and could be beneficial in decreasing oxidative stress and chronic disease.

It Can Promote Bone Health

Tempeh is a good source of calcium, a mineral that is responsible for keeping bones strong and dense.

Adequate calcium intake may prevent the development of osteoporosis, a condition that is associated with bone loss and porous bones (30).

In one study, 40 elderly women increased their calcium intake through diet or supplements for two years. Increasing calcium intake decreased bone loss and preserved bone density, compared to control groups (31).

Another study looked at 37 women and showed that increasing dietary calcium intake by 610 mg per day helped prevent age-related bone loss (32).

Other studies show that increasing calcium intake could help increase bone growth and density in children and teenagers (33, 34).

Though dairy products are the most common sources of calcium, studies show that the calcium in tempeh is as well absorbed as the calcium in milk, making it an excellent option for increasing calcium intake (35).

Summary: Tempeh is high in calcium and may help increase bone density and prevent bone loss.

Tempeh May Not Be for Everyone

Tempeh, along with other fermented soy products, is generally considered to be safe for most people.

However, some individuals may want to consider limiting their intake of tempeh.

Those with a soy allergy should avoid tempeh altogether.

Eating tempeh may trigger an allergic response for those allergic to soy, which could include symptoms like hives, swelling or difficulty breathing.

Additionally, soybeans are considered a goitrogen, a substance that can interfere with thyroid function.

Though studies show that soy intake has little to no effect on thyroid function, those with impaired thyroid function may want to keep intake in moderation (36).

Summary: Individuals who have a soy allergy should avoid tempeh, while those with impaired thyroid function may want to limit their intake.

How to Use Tempeh

Both versatile and nutritious, tempeh is easy to incorporate into your diet.

Tempeh is typically marinated or seasoned to increase flavor, then crumbled, baked, steamed or sautéed and added to dishes.

It can be used in everything from sandwiches to stir-fries.

Here are a few other delicious ways to use tempeh:

Summary: Tempeh is usually marinated or seasoned and then crumbled, baked, steamed or sautéed. It can be used in a wide variety of dishes.

The Bottom Line

Tempeh is a nutrient-dense soy product with a high amount of protein, as well as various vitamins and minerals.

It may decrease cholesterol levels, oxidative stress and appetite while improving bone health.

Tempeh also contains probiotics, which can improve digestive health and promote weight loss.

Nevertheless, those with a soy allergy or impaired thyroid function should limit their intake of tempeh and other soy-based products.

Yet for most, tempeh is a versatile and nutritious food that can be an excellent addition to the diet.