Whole grains are an important part of a Vegan lifestyle. Consuming at least three servings of whole grains per day can reduce the risk of some chronic health conditions like cardiovascular disease, type II diabetes, and certain cancers. Studies also showed that eating whole grains in place of refined grains can reduce potentially dangerous excess abdominal fat, a buildup that can raise blood pressure and cholesterol levels, and even cause insulin resistance (potentially leading to diabetes)…..Don’t think of these grains as a side dish. I eat these grains as my main dish…

Here are 14 organic whole grains that I stock in my home and eat at least three of every day :

1. Amaranth
Once considered a weed, amaranth is now known for its killer nutritional value. This grain is high in fiber (21 percent of the daily recommended value per cup), and it’s also a great source of the amino acid lysine and nutrients magnesium, calcium, and squalene, a compound that may help prevent cancer. Plus, it’s also a protein powerhouse: In one study, rats that consumed amaranth grew more than those that were fed maize thanks to the grain’s 9 grams of protein per cup. It also has cholesterol-lowering potential….I mix it with quinoa, it takes the same amount of time to cook……

2. Kamut
Kamut is the brand name — and most commonly used name — for the ancient Khorasan strain of wheat. It’s a great source of protein, with 11 grams per cup, as well as nutrients like selenium, zinc, and magnesium. One study even showed that rats that consumed kamut had better responses to oxidative stress than those that had eaten wheat, which basically means kamut has is higher in antioxidants than regular wheat. Kamut should be soaked for 24 hours. I mix kamut with whole barley, spelt and wheat berries along with beans like mung, adzuki, and garbanzo…Rinse them thoroughly after soaking them and simmer for about 40 minutes. Turn the heat off and add vegetables and allow them to steam…….delicious!

3. Millet
Formerly used primarily as bird feed in the U.S., millet is increasing in popularity among humans, whether it’s prepacked like rice or made into flour and used in baked goods. It’s a good source of protein (6 grams per cup) and has been shown to help control glucose levels. Another benefit of keeping glucose levels in check? When blood sugar levels are steady, energy levels are steady….Millet is another grain that takes 15 minutes to simmer, mix it with the quinoa and amaranth…..You can also add lentils, top it off after it is done with chopped tomatoes, parsley, and lemon…….

4. Teff
These teeny tiny grains pack a sizable nutritional punch: Teff is surprisingly high in calcium (one cup contains 12 of the daily recommended value) and vitamin C, a nutrient not often found in grains. Plus, it’s gluten-free, making it perfect for those with gluten sensitivity or celiac disease. Teff is primarily made of high-resistant starch, which can help prevent colon cancer. Resistant starches aren’t immediately digested when traveling through the small intestine. Instead, they hang out in the large intestine, where bacteria feed on them and create fatty acids that make the environment less welcoming to bacteria that can harm the colon[13]. A study also showed that people who ate muffins high in resistant starch felt fuller than those who ate muffins without. Teff’s tiny size (about the size of a poppy seed) allows it to cook quickly compared to other grains, ranging from 12 to 20 minutes depending on desired texture…..Teff can be combined with the 15-minute grains ……..

5. Quinoa
Quinoa is an excellent protein source and contains all essential amino acids (useful for vegans and vegetarians). One cup of ready-to-eat quinoa has nearly 10 grams of protein or twice the amount of protein found in other cereal grains, it also has 5 grams of fiber, for just 220 calories.

Quinoa is also a good source of beneficial minerals, including copper, manganese, iron, and magnesium, plus B-complex vitamins. All of these trace elements and nutrients are necessary for chemical reactions for producing energy out of your foods. Quinoa also offers potassium and good fats that are beneficial for your blood pressure and heart.

6. Farro (aka Emmer)
Same grain, different name (depending on location) — emmer is the American term for while it’s known as farro in Italy, where it has a rich history: This ancient strain of wheat was rationed to Roman soldiers thousands of years ago! A half-cup of farro has more fiber and fewer calories than brown rice or quinoa,….Love Farro, it takes 30 minutes to simmer, I add raw vegetables at the end and an avocado with lemon….. If you can’t find it in the U.S., buy it directly from Bluebird organic farms. They are a great family owned business and will ship it same day…

7. Whole Barley
Barley dates back to the Stone Age and can take on many roles. It can be ground into flour or meal for baked goods, added to soups and stews in its pearled form, and (of course) malted to make beer or whiskey. Since it’s high in fiber (almost a quarter of the daily recommended value in one cup of the pearled stuff), it may help prevent some chronic diseases and lower cholesterol….I love whole barley, make sure to buy it in bulk and organic and don’t confuse it with pearl barley. Pearl barley which is barley without the nutrition, kind of like white rice compared to brown rice…..

8. Bulgur
Bulgur, another derivative of wheat, it’s the result of boiling, drying, and cracking wheat kernels. It’s incredibly versatile in dishes and cooks in about the same amount of time as pasta. With 8 grams of fiber per cup or 33 percent of the daily recommended value, bulgur beats out quinoa, oats, millet, buckwheat, and corn in that category.

9. Spelt
Spelt is a type of wheat that is higher in protein than other types, and — in flour form — can easily be used as a substitute for wheat flour in recipes. There is some evidence that those with sensitivity to wheat can tolerate spelt, but other research suggests those with gluten intolerance might still want to hold off.

10. Buckwheat
Native to Russia, buckwheat is actually not a type of wheat at all — it’s a herb! More closely related to rhubarb than to wheat (making it gluten-free!), its seeds are ground into flour or crushed to make groats, which are cooked like rice. Buckwheat may also help lower cholesterol levels by binding to cholesterol molecules and dragging ‘em out of the body on its way through the digestive system. It can also be helpful in treating diabetes because it naturally contains a compound that lowers blood glucose levels]. Buckwheat is the main ingredient in most soba noodles and these pancakes, but pairing it with pickles could also work…..Another favorite of mine that takes 15 minutes to simmer. I add lentils and top it off when serving with tomatoes, lemon, and an avocado….

11. Red rice
A type of yeast growing on rice grains yields this fun colored food — and the health benefits are pretty astounding. Long used for its medicinal properties in Asian countries (back in the 1300’s), it was used in China to aid in digestion, blood circulation, and spleen health), red rice extract is gaining popularity in the US for its cholesterol-lowering properties. Red rice can also refer to a type of rice with a red husk, which is high in fiber, has a nutty taste, and, when mixed with other foods, can turn the dish a festive shade of pink or red.

12. Rye berries
Everyone knows about rye bread, but the grain can also be eaten in its berry form. Rye berries can be cooked like rice or barley in pilafs or soups, though cooking can take up to an hour. Not a fan of rye bread? Don’t be discouraged — that distinct flavor comes from caraway seeds added to the bread, not the rye itself, so dishes made with rye berries won’t have the same taste. As for health benefits, it’s hard to beat rye: One study showed that rye contains a peptide called lunasin, which could play a role in cancer prevention. Another showed that rye fiber appears to be more effective than the wheat fiber in improving bowel health. Another grain that can be simmered with whole barley, wheat berries, kumut, and spelt…..

13. Wheat berries
Wheat berries are a way to get wheat in its most natural state — whole kernels with only the hull removed. This means they contain all the grain’s nutrients and minerals. One half-cup serving is a great source of selenium, manganese, phosphorous, magnesium, and lignan, a phytochemical that may help protect against breast cancer. Once cooked (simmered in boiling water for up to an hour should do it), they are a great addition to soups, stews, and salads (like this wheat berry salad with strawberries and blueberries). Since wheat berries are quite literally whole wheat, they may be more filling than a similar amount of food made with wheat flour.

14. Forbidden Black Rice
The Long-Lost Superfood”, a treasure house of antioxidants, fiber, nutrients, minerals and amino acids capable of combating and preventing a host of health problems ranging from cancer, diabetes, and heart disease to Alzheimer’s. Apparently, the emperor’s of ancient China was right. The black, outer layer of this rice, contains antioxidant-rich bran. The purple and reddish pigment of this rice, which gives it its black appearance, contains Anthocyanins, the same antioxidants found in such prominent superfoods as blueberries, Acai berries, and grapes. Forbidden Black Rice is one of my favorite grains. It takes 30 minutes to simmer. I either eat the black rice by itself or I mix it with Farro. I add tomatoes, lemon, parsley and an avocado when I serve it…..Really delicious and a great replacement for brown rice.


thank you veganurth

Beans are among the oldest cultivated plants. In fact, fossil records demonstrate that prehistoric people domesticated and cultivated legumes for food. Today, this extremely large category of vegetables contains over 13,000 species and is second only to grains in supplying calories and protein to the world’s population. Compared to grains, legumes supply about the same number of total calories but usually provide 2-to-4 times as much protein.

Legumes are often called “the poor people’s meat,” however, they might be better known as the “healthy people’s meat.” Many legumes, especially adzuki, mung, and garbanzo, are demonstrating impressive health benefits. Diets rich in legumes are being used to lower cholesterol levels, improve blood glucose control in diabetics, and reduce the risk of many cancers. Legumes contain many important nutrients and phytochemicals, and when combined with grains, they form a complete protein. According to studies conducted by the United States Department of Agriculture, richly colored dried beans offer a high degree of antioxidant protection. In fact, small red adzuki and mung beans rated the highest just ahead of blueberries.

Beans are a very inexpensive form of good protein and the are the most popular food source among the healthiest cultures. I just bought enough beans, lentils, quinoa and buckwheat for myself, my son, daughter-in-law, and granddaughter for our trip to Costa Rica. I spent $60, including a bottle of Bragg Amino Acid, which will last us for the ten days. Compare that to meat at $10.00 a pound. I can’t emphasize enough how important beans and grains are together. They build your body with important nutritional value, proteins, enzymes, minerals, vitamins and fiber that cut your risk of heart disease, cancer, diabetes and obesity by 70%, where meat and dairy will increase your chances of all those diseases by 70%. Don’t overlook the fact that beans and grains are a healthy way to maintain your weight.

The major health benefit of beans is their rich source of cholesterol-lowering fiber. In addition to lowering cholesterol, the high fiber content of beans prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.

Beans’ contribution to heart health lies not just in their fiber but in the significant amounts of antioxidants, folic acid, vitamin B6, and magnesium these beans supply. Folic acid and B6 help lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-to-40 percent of patients with heart disease.

Intake of beans is also protective against cancer. In one analysis of dietary data collected by validated food frequency questionnaires in 1991 and 1995 from 90,630 women in the Nurses Health Study II researchers found a significantly reduced frequency of breast cancer in those women who consumed a higher intake of beans or lentils. That was not surprising, what was surprising was that only beans and lentils seemed to offer protection. Intake of tea, onions, apples, string beans, broccoli, green pepper, or blueberries did not have the same beneficial protection. Eating beans or lentils two or more times per week was associated with a 24% reduced risk of breast cancer.

I eat beans every day of my life. I cook them with buckwheat, quinoa, hulled barley and wheat berries. I also sprout them and mix them with my salads. There are a lot of different kinds of beans and they are all very nutritional. I just like mung, adzuki, and garbanzo so I stick with those three beans. I also eat lentils like red, green and French dark green. The lentils are easy to cook with buckwheat and quinoa. The dry beans can be cooked with hulled barley and wheat berries as they take about an hour to simmer. If you want to cut the time down and cook them with buckwheat, just soak them overnight.

To sprout the beans, soak them overnight, rinse them thoroughly and put them in a sprouting jar with a screen lid. Just rinse them really well in the jar and make sure to get all the water out. Place the beans in a darker part of your kitchen for three days, rinsing them twice a day until they sprout…..make sure to refrigerate after the sprout. I mix them with my salads….

thank you Veganurth

For decades, scientists have known that restricting calories puts the brakes on aging in everything from worms to mice. But, last year, University of Wisconsin researchers inched closer to the holy grail (human proof) when they found that r
hesus monkeys on a calorie-restriction diet were half as likely to get cancer, heart disease and diabetes than their calorie-munching peers. And less disease equals longevity. Indeed, those monkeys eating and aging “normally” died at three times the rate of those nibbling on 30 percent fewer calories.

“There is no question that calorie-restriction dieting increases the life span of any species,” says Eric Ravussin, Ph.D., director of the Nutrition Obesity Research Center at Louisiana State University. But the potential for longevity in people is still not clear. However, not everyone is waiting for the final verdict. Lisa Walford, 55, coauthor of The Longevity Diet, has followed a calorie-restriction diet for more than 20 years. She attributes her physical and mental vitality to yoga and consuming fewer calories.

Calorie-restriction dieting is about minimizing calories and maximizing nutrients. The first step is to determine the number of calories you need to maintain your body’s “set point,” which is the weight your body naturally gravitates toward if you make no effort to lose or gain weight. Then you aim to eat fewer calories, which is where the weight loss enters.

In animal studies, the biggest boon—a 50-percent jump in life span—surfaces when calories are sliced by 40 percent, but the most people can reasonably expect to cut is 25 percent, says Ravussin. Researchers have tried to cut people’s calories by 30 percent, but volunteers find the diet unsustainable.

So, what does a 25-percent restriction look like? If you can consume 2,000 calories a day and maintain your “set point” weight, your new goal should be 1,500 calories. A typical day’s menu may include a bowl of lentil soup for lunch, and a heaping salad full of colorful vegetables for dinner. The motivation is to eat fewer calories and more nutritional foods.

Obesity increases the likelihood of many diseases such as cancer and diabetes, but being very thin also brings its own health problems and may also put the body under great stress. So, it is important to sustain yourself with enough food that maximizes the most nutrition known to man. By eating dark colored organic produce and sprouted beans like mung, garbanzo and adzuki plus adding quinoa and other whole grains like hulled barley, wheat berries and buckwheat, your body will thrive with these super foods.

To sum up, restricting number of calories consumed along with doing regular exercises will be the sanest course to ensure weight loss acquire physical fitness and lead a long and healthy life. It is unwise to opt for either calorie restriction or physical exercises and renounce the other as both are equally essential.

Why Kombucha May Never Make It Really Big

The vinegary drink has jumped from health food boutiques to convenience stores. But hurdles remain before a trend that was a fad can go truly mass market.

Illustration: Kurt Woerpel

High fructose corn syrup, the ubiquitous sugar substitute blamed for slowly killing Americans through diabetes, obesity and heart disease, has been under assault for almost 15 years. One of its biggest users—the carbonated soda ecosystem—has been shrinking in the face of public health concern and plummeting soda consumption, now at its lowest point in three decades.

Industry giants Coca-Cola Co. and PepsiCo Inc., long aware of this situation, have swallowed up sports drinks, flavored waters, juices and seltzer companies in a bid to diversify. And while they’ve seen better news from their beverage units, the search for the latest thing continues. For the past few years, that thing has been kombucha.

Along the coasts and in natural food markets, this may sound like old news. But some purveyors of this odd drink want to take the next step, into the mass market. The concept isn’t farfetched; What started as a coastal fad has morphed into a full-blown trend and may be on the cusp of something more.

Supposedly Chinese in origin, kombucha is referred to by its more enthusiastic adherents as the “tea of immortality.” Less mystically put, it’s sweetened tea combined with a symbiotic colony of bacteria and yeast that’s allowed to ferment. As a result, the lightly effervescent beverage has a slight vinegar taste. These “probiotics” are touted as key to maintaining  a healthy microbiome—fancy speak for your digestive system. That healthy branding is one reason why Big Soda is so keen—regardless of whether it’s actually true. (There is some dispute, but more about that later.)

The other reason is that kombucha is crushing it. In 2018, sales are up 43 percent over all of 2017 and are on course to break $1 billion for the first time, according to Nielsen. One top seller, Brew Dr. Kombucha, said its growth this year could be as much as 75 percent. Matt Thomas, the Portland, Oregon-based company’s owner, said he will ship more than 1 million bottles a week by the end of the year.

“The carbonated soft drink market is getting hammered from all sides,” said Tom Vierhile, Innovation Insights Director at Global Data. “Consumers are going toward beverages that are organic and natural—which is where kombucha came from.”

Illustration: Kurt Woerpel

Typically made from tea, kombucha usually has caffeine, though some makers incorporate fruit juice to make it more approachable.

Just five years ago, PepsiCo invested in KeVita, which is now No. 2 in the kombucha drink market. In 2016, the soda giant bought it outright. Becca Kerr, a senior vice president for PepsiCo’s North American Nutrition Fruit and Vegetable portfolio, said the company continues to follow trends and look for other companies to link up with or buy. Meanwhile, PepsiCo’s Naked Juice and Tropicana lines both have versions with probiotics added after pasteurization. We’ll “continue to look for easy ways consumers can incorporate it,” Kerr said.

The same year Pepsi spotted KeVita, Coca-Cola invested in Health-Ade, also one of the top five kombucha makers. Since then, Coca-Cola has acquired or taken stakes in startups such as Honest Tea and Fairlife Dairy. Another investment was in Suja Life, maker of high-pressure processed juices, kombucha and drinking vinegars.

According to Dr. Sheldon Rowan, a scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, “several parts of our health and well-being are connected to the health of our guts, which include the health of our gut bacteria.” But while “some studies do indicate positive effects of probiotics, [those] are usually administered in very controlled fashions. Plenty of studies fail to show any measurable benefits.”

Nevertheless, some 65 percent of American consumers believe probiotics are good for you, while 38 percent said they buy products containing them, according to consumer surveys by GlobalData. Among millennials, the percentage of probiotic buyers jumps to 66 percent.

“Millennial dietary habits stand to revolutionize a channel that has been anything but health-conscious in the past,” Euromonitor said in a recent report on convenience stores, where kombucha-style drinks are beginning to take hold.

Kombucha started out as a home-brewing kit with photocopied instructions and a mason jar containing a gelatinous blob. Making the drink was labor-intensive, which opened the door to entrepreneurs. One of those was GT’s Living Foods, arguably the most famous of all kombucha purveyors and still top dog in sales, claiming about 55 percent of market share.

“You’re seeing Big Soda shaking in their boots because market share in soda continues to decline,” said George Thomas Dave, the company’s founder and chief executive officer. “They are desperate to buy the next trend.” That desperation, however, may undo what Dave has helped build over the past 20 years, he said.

“Kombucha is a live, hand-crafted offering,” he explained. “It can’t be mass-produced.” But consumer confusion about naturally grown probiotics, versus the industrial versions squirted in after pasteurization, created an opening for Big Soda. “They are throwing it in everything and slapping it on the label and creating a good-for-you halo,” Dave said.

Cans, carbonation, lab-made probiotics, concentrate—“it goes against why people are becoming fanatic about kombucha,” he said. “As soon as you strip it of its nutritious value it becomes a sparkling, lightly sweet tea.”

Kombucha Brewers International, the leading industry organization, said it has 300 members but estimates the actual number of makers being as high as 500. Hannah Crum, president of KBI, said the group wants to ensure that kombucha makers are producing a verified product that meets defined best practices. Later this year, KBI hopes to publish clear definitions of what constitutes the drink, including requirements that labels state the percentage of kombucha cultures used and whether it’s from concentrate.

BAO Kombucha is bottled in New York.
Photographer: Ron Antonelli/Bloomberg

Still, it might be next-to-impossible to mass-market real kombucha, given its nature as a living concoction. The “bastardization” of the drink, as Dave calls it, may be the only way Big Soda can make it a viable product.

“You’re talking about brands that have dialed-in efficiencies, but efficiencies and wild fermentation don’t go hand in hand,” said Crum. If PepsiCo wants to get KeVita “into as many hands as possible,” it will need to make adjustments—like using juice concentrate, making it a more palatable drink or creating a shelf-stable version using aluminum cans instead of glass bottles.

The critical drawback for kombucha is refrigeration. According to KBI, the raw product will continue to ferment and become sour if left out. This is why it’s traditionally been sold locally. “Probiotics are live microbes and will die over time,” said Mary Ellen Sanders of the International Scientific Association of Probiotics and Prebiotics. Even the juice versions of kombucha must be constantly refrigerated.

The kind of investment necessary for Big Soda to really take a bite out of the kombucha market seems unlikely, according to GlobalData’s Vierhile. “Kombucha sales are not big enough now to move the overall sales needle at the soft drink giants, which means sales will have to increase dramatically for this to make financial sense,” he said.

Illustration: Kurt Woerpel

Then there’s the alcohol problem, thanks to fermentation. In the U.S., kombucha must contain less than 0.5 percent for it to be considered “non-alcoholic.” If it has more, it’s taxed as an alcoholic drink. A bipartisan bill sponsored by both Colorado U.S. senators seeks to modify how kombucha is taxed. Said Crum: “No one is reaching for kombucha to get drunk. It shouldn’t be taxed like alcohol.”

Still, kombucha is starting to show up in bars, often as a mixer, and there are kombucha-beer hybrids with a higher alcohol content. But Vierhile said that before a kombucha-beer trend can really take off, traditional kombucha will have to become more mainstream. Beer makers seem willing to take the risk—this year, Molson Coors Brewing Co. acquired California-based Clearly Kombucha for an undisclosed amount.

The path to the mainstream runs through convenience stores, where 53 percent of shoppers go to quench their thirst, said Jeff Lenard, spokesperson for the National Association of Convenience Stores. For kombucha to break in, “all it needs is a few people saying it’s cool” on social media, he said. One of the biggest stores, 7-Eleven Inc., is already taking a gulp. In 2016, the chain tested selling Living Foods GT’s Kombucha in 350 locations throughout the Northwest and Southwest U.S. Currently, Southern California and Oregon lead in sales. While promising, Lenard said a stronger showing is needed to get kombucha everywhere. “Convenience stores aren’t accordions,” he said. “If kombucha comes in, then something needs to go out.”

Dave, the Living Foods CEO, said the leap is beginning. “We’ve identified Minnesota as a huge market for us. We’re sold at Winco, Piggly Wiggly, Walmart,” he said. “You’re seeing kombucha break through niche markets to a broader audience.”

The longer-term question about kombucha is whether it has the ability to persuade more buyers in places like the Midwest. “Non-alcoholic beverages are like the fashion industry,” said Vierhele. “Stuff comes into favor, then falls out of favor—it’s very accommodating to entrepreneurs who have hustle.”


ALL LIFE on this planet is chemistry. There are two sides of chemistry: acid and alkaline. Hot is acidic. Cold is alkaline.

There are two systems of fluid in the body: the blood and lymphatic fluid. The blood is alkaline and must maintain a critical alkaline balance. The lymphatic fluid is acidic.

Essentially, there is only ONE DISEASE. It is (SA) systemic acidosis. Diseases/conditions are simply labels assigned to a set of symptoms by the current medical modality to legally treat them with chemicals and other often harmful treatments. There is no cure in treatment-based thinking because it does not address the root cause(s).

Diseases are treated as separate entities when, in fact, they don’t exist at all. Why? All disease is SYSTEMIC. When you detox your body, you experience this eye-opening TRUTH for yourself. “You can’t keep one disease and heal two others. When the body heals, it heals everything.” – Charlotte Gerson

Our bodies are extremely ACIDIC from a lifetime of consuming acid and mucus-forming foods. We also inherit a compromised lymphatic system at birth as well as inherited organ and glandular weaknesses. This is the reason for childhood diseases.

Eating a raw food, plant-based diet heals the body because raw foods are on the alkaline side of chemistry. ACIDS always need ALKALINE to neutralize.

Examples of ALKALINE- forming foods are fresh, raw, pesticide-free fruits, berries, melons, greens and veggies. Just because a food tastes acidic, doesn’t mean it is an acid food in the body once digested. An example of this would be the lemon. Lemons are extremely alkaline, but taste acidic. Alkaline-forming foods cool, soothe, and clean allowing the body to heal itself.

Cooked dead animal flesh, dairy, grains, starches, processed foods, alcohol, coffee, soda are examples of ACID-forming foods. Dairy is acidic and mucus-forming. Starches are acidic and mucus-forming. The standard American diet is EXTREMELY acidic.

What is an acid-ash food? According to the Academy of Nutrition and Dietetics, a food is considered an “acid-ash” food based on the ash produced after the combustion of foods under laboratory conditions. Combustion is meant to be comparable to what would occur through metabolism within the body and is used to suggest which foods will produce the desired “ash.” Essentially, it’s what is left of what you eat in your body after digestion.

ACIDS come from cells (acid waste) as they consume and eliminate their nutrition from the blood. They discharge their waste in the body’s septic system, your lymphatic system. The lymphatic system is your body’s gigantic sewer system / immune system / lipid carrier system / lubricating system. Your lymphatic system is an estimated 67% of the fluid in your body, and is almost three times larger than the blood. If your body is not removing acids, they will find a home in your joints, organs, glands, nerves, bones and tissues – anywhere in your body.

The elimination channels for lymphatic waste are the kidneys, the bowels, the lungs and the skin. When the body is compromised by stagnant acids and you have not been eliminating them because you have lost filtration through your kidneys (the main elimination channel for lymphatic waste) because they have been damaged by acids as well, you now have systemic acidosis.

When you remove the obstructions to the flow of energy found in your lymphatic system, your disease symptoms will cease to exist. These include (but are not limited to) parasites, yeasts, fungi, warts, viruses, bacteria overloads, worms of all types, flukes, molds, metals, sulfur accumulation, spirochetes, damaged cells, gases, ureas, salts, fats, glucose, excessive unused proteins, hormones, steroids, enzymes, chemical toxins and medications, unused nutrients …esp. artificial vitamins, etc. It’s not about the bacteria. It never was. Like mosquitoes to a swamp, it’s about what they are attracted to…the terrain…a filthy, stagnant, sewer.

Acids literally make your fluids anionic and coagulated and thick. Acids are HOT. They burn and destroy tissue. Acids chew bone. Acids ravage your body with pain and decay. Acids make your body hard as a rock.

In order to heal, you must create hydration and an alkaline environment in the body to heal the kidneys, and to fight off the acids that will damage every other part of the body, from the top of your head to the tip of your toes.

Water will not hydrate the cells interstitially (around the cells). Lymphatic fluid is a lipid-based fluid. A backed up lymphatic system is full of sticky, gooey, gummed up, coagulated, clogged up, lymph. Ever cough up a hard ball of mucus?

If you need to heal your body, a diet of 100% alkaline-forming foods is recommended. Astringent fruits, berries, melons are the optimal cleansers and scrubbers of the body’s lymphatic/sewer system.

Fruits don’t heal the body. The body heals the body. It needs time and energy to heal. Fruits digest fastest of all the foods giving the body the time it needs away from digestion, which requires a huge amount of energy from the body. Fruits are also the the highest vibration, highest energy foods on the planet. They give the body strength while providing energy to heal. Fruits contain amino acids (the building blocks that make protein in the body), essential fatty acids (not fats or oils which the body does not require) and simple sugars (carbohydrates) which the body needs to thrive. Fruits’ astringent properties enable them to break up hardened lymph and visibly move it out of the body. The body must get rid of weak, dying and dead cells in order to rebuild and replace them with new, healthy cells. In his own clinical studies, Dr. Morse’s own clinical studies have shown that fruit will regenerate brain and nerve tissue, whereas vegetables will not.

Alkalize the body. Alkalizing the body creates balance allowing the body to heal and regenerate. The choice is yours. Change your diet and heal yourself or continue to consume the foods that are literally killing you.

Why ferment 21+ days
Why is it so important to ferment your kombucha for at least twenty-one days? Like the moon. Kombucha works in a cycle that is dependent on time to become full of health benefits. Things like, antioxidants, properly active probiotics, significantly more beneficial acids and significantly less sugar. For some perspective, Cornell University found that, during the first 7 days, kombucha is about 80% Candida yeast and it retains 100% of the original sugar.
It’s not truly healthy kombucha until the sugars have been converted into the beneficial components, like probiotics (good for your gut) and beneficial acids (good for detoxification). If you drink kombucha that is fermented less than 21 days, you are mostly drinking sweet tea and yeasts.
From a Cornell University study –> How is it possible that sugar is still so concentrated at the 7-15 day mark? Here’s how: In the first stage of fermentation, the yeast consumes the minerals from the tea to produce enzymes that separate the sugar into glucose and fructose. At the 7-day mark, that’s as far as the process has gone. The sugar is easier to digest, but hasn’t diminished in concentration. By the 15-day mark, the yeasts and bacterias are just beginning to eat/diminish the sugar content (3.3 teaspoons (14 grams) of sugar per cup (8 ounces) remaining at that point) this means the majority of beneficial probiotics and acids don’t begin to be produced until after the 15 day mark. By 21 days, it’s “properly pro-biotically active” and by 30 days there is almost no sugar left.
Don’t believe the hype. Not all kombucha’s are created equally.
Article from pure luck Bangkok
Fasting for Health and Longevity: Nobel Prize Winning Research on Cell Agin

Japanese cell biologist Yoshinori Ohsumi won the Nobel Prize in Medicine in 2016 for his research on how cells recycle and renew their content, a process called autophagy. Fasting activates autophagy, which helps slow down the aging process and has a positive impact on cell renewal.

What is Autophagy?

During starvation, cells break down proteins and other cell components and uses them for energy. During autophagy, cells destroy viruses and bacteria and get rid of damaged structures. It’s a process that is critical for cell health, renewal, and survival.

Ohsumi’s Work

Ohsumi created a whole new field of science with his work studying autophagy in yeast. He discovered that the autophagy genes are used by higher organisms including humans, and that mutations in these genes can cause disease. Animals, plants, and single cell organisms rely on autophagy to withstand famines.

Although first discovered in the 1960’s, Ohsumi’s research from the late 1980’s and early 1990’s through today has shown autophagy has a role in protection against inflammation and in diseases like dementia and Parkinson’s. When Ohsumi started researching autophagy, there were fewer than 20 papers published each year on the subject; now there are more than five thousand each year as it is the subject of diverse fields including cancer and longevity.

Fasting for Health

Scientists have found that fasting for 12+ to 24+ hours triggers autophagy, and is thought to be one of the reasons that fasting is associated with longevity. There is a large body of research that connects fasting with improved blood sugar control, reduced inflammation, weight loss, and improved brain function; Oshumi’s research provides some of the “how” to this research. Exercise can also induce autophagy in some cells, allowing cells to start the repair and renewal process.

“Sporadic short-term fasting, driven by religious and spiritual beliefs, is common to many cultures and has been practiced for millennia, but scientific analyses of the consequences of caloric restriction are more recent. Published studies indicate that the brain is spared many of the effects of short-term food restriction, perhaps because it is a metabolically privileged site that, relative to other organs, is protected from the acute effects of nutrient deprivation, including autophagy. We show here that this is not the case: short-term food restriction induces a dramatic upregulation of autophagy in cortical and Purkinje neurons…Our observation that a brief period of food restriction can induce widespread upregulation of autophagy in CNS neurons may have clinical relevance. As noted above, disruption of autophagy can cause neurodegenerative disease, and the converse also may hold true: upregulation of autophagy may have a neuroprotective effect.”

Fasting in the Blue Zones

Throughout the history of humankind, fasting has been part of religious, spiritual, and health practices. In the Blue Zones region of Ikaria, long-living people there observe about 150 days of religious fasting a year.

Note: Fasting for long periods should always be done under the supervision of a doctor. If you don’t eat after 7pm until 7am the next morning, then that is technically a 12-hour fast and why our first meal of the day is called “breakfast.” Dr. Valter Longo, the Director of the Longevity Institute at the University of Southern California, Los Angeles, recommends most people eat two meals a day if they have trouble with overeating. If someone eats their last meal at 4pm and has breakfast the next day at 7am, then this is a 15-hour fast.


“As research into autophagy has expanded, it has become clear that it is not simply a response to starvation. It also contributes to a range of physiological functions, such as inhibiting cancer cells and aging, eliminating pathogens and cleaning the insides of cells. We have also begun to see a small explosion in research that demonstrates a new function with the knocking out genes that contribute to autophagy. However, there is still much we do not know about the mechanism of autophagy and this calls for serious study. I hope to go on to study autophagy at the molecular level, to tackle the mechanism head-on. That is my mission.”

When babies are standing on their own two feet and ready to head off into the world, their nutrient needs start to change. As they begin to rely less on breast milk or formula and more on family foods, they can have a wonderful time exploring textures and flavors, and feeding themselves. These early years are also a time of nutritional vulnerability, with growth spurts, food jags, and ever-changing food preferences.

The key to success is to plan well, relax, be flexible, and have fun. The following guide will help you plan a menu that will ensure your little one gets everything they need to grow up healthy and happy! One thing is for sure: no animal proteins are needed to make sure your children grow up with the right nutrition. So long as you make conscious choices to make sure your children achieve a balanced and full array of nutrients like those listed below, it is indeed very possible to feed babies, toddlers, children, teenagers, and beyond a healthy vegan diet.

Vegan Food Guide for Toddlers (1- to 3-year-old Children)

Include a wide variety of foods. Offer water from a cup between meals.

Milks and Formula

  • Total 20 to 24 ounces (600 to 700 milliliters; five servings of breast milk, commercial infant formula, full-fat fortified soy milk, or a combination of these.

Breads and Cereals

4 or more toddler-size servings; 1 toddler-size serving =

  • 1/4 cup (60 milliliters) cooked cereal, grain, or pasta
  • 1/2 slice bread or a similar-sized piece of tortilla, pita bread, or roll
  • 1/2 cup (125 milliliters) ready-to-eat cereal


2 or more toddler-size servings; 1 toddler-size serving =

  • 1/4 cup (60 milliliters) cooked vegetables
  • 1/2 cup (125 milliliters) salad or other raw vegetable pieces
  • 1/3 cup (85 milliliters) vegetable juice


2 or more toddler-size servings; 1 toddler-size serving =

  • 1/2 to 1 fresh fruit
  • 1/4 cup (60 milliliters) cooked fruit
  • 1/4 cup (60 milliliters) fruit juice (limit to 1/2 cup total per day)

Beans and Alternatives

2 or more toddler-size servings; 1 toddler-size serving =

  • 1/4 cup (60 milliliters) cooked beans, peas, or lentils
  • 2 ounces (60 grams) tofu or tempeh
  • 1/2 to 1 ounce (15 to 30 grams) meat substitute
  • 2 ounces (30 milliliters) soy yogurt
  • 1 to 2 tablespoons (15 to 30 milliliters) peanut butter

Nuts and Seeds

1 or more toddler-size serving; 1 toddler-size serving =

  • 1 to 2 tablespoons (15 to 30 milliliters) nut or seed butter
  • 2 tablespoons (30 milliliters) nuts or seeds

Feeding a vegan toddler doesn’t have to be challenging if you follow simple guidelines like these. For more on feeding vegan babies and kids, check out some other great guides on One Green Planet, including How to Feed an Infant a Vegan Diet here . There’s more about what healthy vegan kids eat here. One Green Planet also has listed out 10 great vegan recipes your kids will love here. Be sure to check them all out!

If you have a toddler that you feed a vegan diet, what are your go-to foods and recipes? Be sure to share with us in the comments, so we can all share in the good news that a new crop of vegan-fed kids is rising up all over the country (and the world)!


With over 100 nutrients, Spirulina is often described as the most complete food source in the world. The American National Aeronautical and Space Agency includes it in their astronauts diet and plans to grow Spirulina in it’s space station. It’s easy to see why.

Japan has some good examples of some Japanese seniors who have only relied on Spirulina and water for more than 20 years showing how good is Spirulina for the human body.

Spirulina is often deemed the most nutritionally complete of all food supplements, containing a rich supply of many important nutrients, including protein, complex carbohydrates, iron, and vitamins A, K, and B complex. It also has a high supply of carotenoids such as beta carotene and yellow xanthophylls which have antioxidant properties. It is also rich in chlorophyll, fatty and nucleic acids, and lipids. Thus, spirulina has countless uses as a supplement for maintaining good health and for preventing diseases.

Spirulina is the richest beta carotene food, with a full spectrum of ten mixed carotenoids. About half are orange carotenes: alpha, beta and gamma and half are yellow xanthophylls.Synthetic beta carotene has not always shown these benefits. Research in Israel showed natural beta carotene from algae was far more effective. Natural is better assimilated and contains the key 9-cis isomer, lacking in synthetic. As suspected, natural carotenoids in algae and vegetables have the most antioxidant and anti-cancer power.

Spirulina is an ideal anti-aging food; concentrated nutrient value, easily digested and loaded with antioxidants. Beta carotene is good for healthy eyes and vision. Spirulina beta carotene is ten times more concentrated than carrots.

Iron is essential to build a strong system, yet is the most common mineral deficiency. Spirulina is rich in iron, magnesium and trace minerals, and is easier to absorb than iron supplements.

Spirulina is the highest source of B-12, essential for healthy nerves and tissue, especially for vegetarians. Having said that, there does seem to be lots of evidence that the Vit B12 is in a slightly different form than that which can easily be absorbed by Humans, so it is debatable how much good this B12 will do you. It seems to be only the B12 there is this absorption issue with though, and the rest of the nutrients do seem to be bio-actively available to the body.

Healthy Dieting with Spirulina

About 60% of spirulina’s dry weight is protein, which is essential for growth and cell regeneration. It is a good replacement for fatty and cholesterol-rich meat and dairy products in one’s diet. Every 10 grams of spirulina can supply up to 70% of the minimum daily requirements for iron, and aboutthree to four times of minimum daily requirements for vitamins A (in the form of beta carotene), B complex, D,and K. By itself, it does not contain vitamin C, but it helps maintain this vitamin’s potency.

Spirulina is rich in gamma-linolenic acid or GLA, a compound found in breast milk that helps develop healthier babies. Moreover, with its high digestibility, spirulina has been proven to fight malnutrition in impoverished communities by helping the body absorb nutrients when it has lost its ability to absorb normal forms of food.

Another health benefit of spirulina is that it stimulates beneficial flora like lactobacillus and bifidobacteria in your digestive tract to promote healthy digestion and proper bowel function. It acts as a natural cleanser by eliminating mercury and other deadly toxins commonly ingested by the body.

Spirulina also increases stamina and immunity levels in athletes, and its high protein content helps build muscle mass. At the same time, it can curb hunger that may develop during the most demanding training routines. Thus, it indirectly acts as an effective way to maintain an athlete’s ideal body weight.

The Disease Fighter

As well as beta carotene, Spirulina contains other nutrients such as iron, manganese, zinc, copper, selenium, and chromium. These nutrients help fight free radicals, cell-damaging molecules absorbed by the body through pollution, poor diet, injury, or stress. By removing free radicals, the nutrients help the immune system fight cancer and cellular degeneration. In some findings, spirulina has helped reduce oral cancer tumors in laboratory rats, and may thus provide a big medical breakthrough in cancer treatment.

Spirulina’s ability to reduce the bad cholesterol LDL in the body helps prevent the onset of cardiovascular diseases, such as hardening of the arteries and strokes. It also helps lower blood pressure. While not clinically proven, spirulina may also protect against allergic reactions and liver infection.

Removing Toxins

In 1994, a Russian Patent was awarded for spirulina as a medical food to reduce allergic reactions from radiation sickness. 270 Children of Chernobyl consuming 5 grams a day for 45 days (donated by Earthrise Farms), lowered radionucleides by 50%, and normalized allergic sensitivities. Today we are subject to an onslaught of toxic chemicals in our air, water, food and drugs. Our bodies need to continually eliminate these accumulated toxins. Spirulina has a completely unique combination of phytonutrients – including chlorophyll, phycocyanin and polysaccharides, that can help cleanse our bodies.

PHYCOCYANIN is being studied more and more by scientists in recent years. The word “phycocyanin” comes from the Greek word for Algae “phyco” and the Greek word for blue “cyan.”  Phycocyanin is an amazing water-soluble blue pigment that gives Spirulina its bluish tint. Phycocyanin is only found in blue-green algae like Spirulina—you can’t get it in other foods. Phycocyanin is one of the key ingredients that makes Spirulina such a wonderful, health-enhancing superfood, and a vital difference between spirulina and other foods like chlorella, wheat grass and barley grass.

Phycocyanin is a powerful water soluble antioxidant. Scientists in Spain shows that an extract of Spirulina containing phycocyanin is a potent free radical scavenger and inhibits microsomal lipid peroxidation. (Pinero et al, 2001). Spirulina has many different types of antioxidants, and the unique nature of phycocyanin makes Spirulina a level above other antioxidant foods or formulas. It is the phycocyanin in Spirulina that is thought to help protect against renal (kidney) failure caused by certain drug therapies administered in hospitals. Phycocyanin has also shown promise in treating cancer in animals and stimulating the immune system (Iijima et al 1982). A recent study showed that phycocyanin is a powerful anti-inflammatory (Reddy et al 2000). It has also been shown to inhibit the allergic inflammatory response (Remirez et al 2002). Phycocyanin combats inflammation as a Cox-2 inhibitor. Prescription Cox-2 inhibitors can damage the liver, but phycocyanin actually helps the liver.

A great deal of research has been done in Japan on phycocyanin. The Japanese have found the phycocyanin protects the liver and the kidneys during detoxification, as well as activating the immune system. Researchers at the Osaka Medical Center for Cancer and Cardiovascular Diseases said: “Spirulina is surmised to potentiate theimmune system leading to suppression ofcancer development and viral infection.” Their human clinical study showed that a hot water extract of Spirulina rich in phycocyanin increased interferon production and NK cytotoxicity (cancer killing cells) when taken orally. (Hirahashi et al, 2002). Continue on for more eye-opening information.

Another study indicated that Spirulina had an anti-arthritic effect in mice, which they said may be due to the anti-inflammatory and antioxidant properties of phycocyanin (Remirez et al, 2002).

Study in Cuba concluded that phycocyanin isantioxidant, anti-inflammatory, neuroprotective (brain) and hepatoprotective (liver) effects (Romay et al 2003). Their work was done both in-vitro and in-vivo. In 12 experimental modules of inflammation, phycocyanin exerted a dose-dependant anti-inflammatory effect in every case. These scientists also found that phycocyanin reduced levels of tumor necrosis factor in mice and showed neuroprotective effects in rats.

An interesting study was done in Ukraine (where Spirulina had previously shown effectiveness in removing radioactivity from the urine of children suffering from high levels of radiation from the Chernobyl nuclear accident). This study was done with rats that were exposed to x-rays. The study found that rats fed phycocyanin experienced a correcting effect of the radiation exposure


Who should take Spirulina?

  1. Children who don’t like or get enough vegetables and or have an imbalanced food intake.
  2. Teenagers during their rapid growing period need a sufficient injection of nutrients. Spirulina is ideal for this.
  3. Pregnant mums who need extra nutrients.
  4. Seniors who have difficulty in having reasonable average 3 meals per day.
  5. Sport lovers or athletics who need extra nutrients to keep their energy levels up.
  6. Modern busy people who don’t have the time to eat good meals.
  7. Patients or people who need high volumes of nutrients to assist recovery (please consult your doctor)
  8. Vegetarians who require extra nutrient sources

Who shouldn’t take too much Spirulina?

  1. People with hyperparathyroidism
  2. People who have serious allergies to seafood or seaweed.
  3. Patients current experiencing high fever.

10 Kombucha Tea Health Benefits

Kombucha is loaded with good probiotics. Furthermore it’ loaded with active enzymes, polyphenol antioxidants, amino acids and organic acids among other essential compounds.
1. Protecting the heart

Heart Palpitations
According to the “World Health Organization (WHO),” heart disease is the leading cause of death in the world today(1). This elixir of life can be regularly consumed to reduce the risk of heart disease. Various scientific studies indicate that Kombucha has the ability to maintain healthy cholesterol levels.

Kombucha has been widely shown to contain potent antilipidemic properties. That are beneficial for elevating HDL (good) cholesterol levels and reducing the level of absorption from triglycerides and LDL (bad) cholesterol. Kombucha tea also actively works to prevent the oxidation of low-density lipoprotein (LDL) particles. Which cause heart disease.

According to a scientific study that in the “BMC Complementary and Alternative Medicine” journal. Kombucha tea has various antioxidants that can alleviate the inflammation of the blood vessels’ cellular walls(2) .
2. May Prevent Cancer

Various test-tube studies indicate that Kombucha tea is rich in antioxidants and polyphenols. That can actively help to prevent the growth and even spread of various cancerous cells. The tea’s polyphenol compounds not only work to inhibit the growth of cancer cells. But also promote the death of cancer cells and even blocks overall gene mutation.
cancer cell

cancer cell

Other reliable scientific studies indicate that the glucaric acid found in Kombucha. Has the ability to prevent both breast and pancreatic cancer. The ancient tea is also believed to prevent the growth of new blood vessels, particularly those found in the affected regions. Which in turn prevents the growth and development of cancer.

Kombucha has also been shown to have anticarcinogenic (a substance that inhibits cancer development) properties(3). This works particularly on hormone-dependent tumors.
3. Managing Diabetes

Kombucha tea can be taken to manage type 2 diabetes, which currently affects over 300 million people in the world. Type 2 diabetes is a medical disorder that is characterized by increased insulin resistance and high blood sugar (glucose) levels. The ancient tea has been scientifically proven to significantly lower blood sugar levels. This is due to its incredible ability to slow down the digestion of carbohydrates.

According to a recent scientific article in the “Food and Chemical Toxicology” journal. The regular consumption of Kombucha tea can not only reduce blood sugar levels but also improve overall liver functions.
4. Detoxifying the Body

Over time, various potentially harmful toxins end up accumulating in the body. This alone results in a weakened immune system. Thus; making you vulnerable to various diseases. You can easily avoid this by consuming Kombucha tea. Which demonstrates a amazing ability for detoxify the human body.

Glucuronic acid is a powerful detoxifier in Kombucha. That binds any harmful toxins that enter the liver. While also eliminating them from your body by going through the kidneys. Kombucha can be combined with other popular liver-cleansing herbal remedies to increase its potency.

The regular consumption of the potent remedy. Has, also been shown to prevent the body’s tissues from absorbing the industrial toxins found in our environment.
5. Preventing Oxidation

Kombucha tea, especially when made from Green tea contains powerful antioxidants. That have been shown to fight reactive molecules and the potentially harmful free radicals that cause cell damage. The herbal remedy also contains organic acids that have been scientifically proven to shield the human body from oxidative stress.

Oxidative damage is believed to be the major cause of various common chronic yet life-threatening diseases. Reliable scientific studies indicate that Kombucha tea’s antioxidant properties are up to 100 times higher than those of vitamin C.
6. Alleviating Arthritis

The ancient Chinese tea contains potent Glucosamine compounds. That have been scientifically proven to prevent and even treat all types of arthritis. These Glucosamines actively stimulate the production of “Hyaluronic acid.” Hyaluronic acid is an essential chemical compound.
Arthritis in fingers

Arthritis in fingers

That is required to maintain proper cartilage structure and alleviate pain. That is associated with the joint disorder.
7. Improving Joint Function

Kombucha also works to improve overall joint function. Through alleviating inflammation in the joints and preserving the elasticity and lubrication of the joints. Scientific studies indicate that the herbal tea is as effective as the popular over-the-counter pharmaceutical drugs. That are prescribed to alleviate arthritis pain.
8. Improving Digestive Health

Kombucha is fully packed with probiotics (healthy bacteria) that promote a healthy digestive system. Through reducing the growth of harmful bacteria. The tea can also alleviate gastric ulceration due to its antioxidant compounds and polyphenols. That work to decrease excess gastric acid secretion and protect the stomach’s mucin content.

Kombucha tea is quite effective in alleviating gastric ulcers. That it is even compared to the pharmaceutical drug “Omeprazole.” This tea also provides an almost immediate relief from multiple abdominal disorders. These include diarrhea, chronic constipation, bloating.
9. Killing Bacteria

Acetic acid is also abundant in vinegar in large quantities and is also a potent compound found in Kombucha. This has the ability to kill potentially harmful bacteria. The Kombucha tea that is made from Green tea. Has been scientifically proven to have powerful antibacterial properties against Candida yeasts and infection-causing bacteria.

Kombucha’s bactericidal properties work effectively against a wide range of pathogens. The herbal remedy can then be consumed to combat dysentery, paratyphoid fever, diphtheria, influenza, scarlet fever and typhoid among other common diseases that are caused by bacteria.
10. Boosts the Immune System

Kombucha helps to strengthen the immune system and boost your energy levels. This is thanks to it’s many antioxidants. The tea can also fight bacterial and viral infections. With the aid of it’s anti-microbial abilities and anti-inflammatory properties.
Bacteria attacking the immune system

Bacteria attacking the immune system

Kombucha is a good all-round protection for the bodies immune system. Research studies confirm that the tea can not only protect but can also repair a compromised human immune system. Thus, Kombucha has potent antioxidant and immunomodulating properties(4) .
Nutritional Value of Kombucha

Kombucha is a powerhouse of goodness for example:

vitamins B1 (thiamine)
B2 (riboflavin)
B3 (niacin)
B9 (folic acid)

Organic Compounds

gluconic acid
oxalic acid
acetic acid
glucuronic acid
usnic acid
lactic Acid