Bad Calcium!

January 4, 2012



Plaque? Calcium.
Cysts? Calcium.
Kidney Stones? Calcium.
Hardened arteries (atherosclerosis)? Calcium.

The list goes on...This isn't information you'll get from the medical and major food industries, which still insist that we need to drink milk and take calcium supplements to maintain healthy bones. But researchers like David Wofe who are on the forefront of health have found that bad calcium—from processed foods, coral, shell, or mined from the earth (calcium citrate and carbonate)—does extensive damage more than any good at all, essentially turning our bodies into coral reefs (you are what you eat!). And it makes sense...watch the elderly next time you're in public and observe the stiffness, the limping, the calcification.

BAD CALCIUM:
-Processed foods like milk, butter, and cheese cause an acidic internal state. To compensate, the body pulls calcium out of your bones into your bloodstream to alkalize. Sound like osteoporosis? Studies by Dr. Hegsted have shown that the countries with the highest dairy consumption also have the highest rates of osteoporotic fractures (1, find Hegsted; 2 Amer. Journal Clinical Nutrition).

-Calcium supplements from coral, shell, bone, or mined from the earth carry a positive charge while plant calcium (dark, leafy greens) are negatively charged, making them ideal for consumption, detox, muscle relaxation, and creating alkalinity—all the good stuff good calcium is supposed to do.

-Calcium builds up in areas of damaged cells like breast tissue, arteries connected to the heart and brain, soft tissue, cartilage, and joints, for example. So if you've been damaging your insides and attracting disease with bad food and drugs, etc., you're creating a breeding ground for calcium deposits.

BUILDING BONES/GOOD CALCIUM (based on David Wolfe's comprehensive Longevity Now Program*):
-Silicon and magnesium have been shown to transmutate in the body to remineralize bones. Sources of silicon: horsetail, nettle, oatstraw. The best source of magnesium (good news!!!): cacao, raw chocolate. -Throw out your calcium supplements. You can sprinkle them on your lawn as the soil uses it differently than our bodies.

-Eat green, leafy vegetables to maintain your good calcium stores without calcifying your body: arugula, celery, cilantro, collards, dandelion, kale, lettuce, parsley, spinach, etc.

For more info about calcification, check out David Wolfe, whose Longevity Now program covers bad-calcium dissolving, immune boosting, rejuvenation, technology, and bodywork. Sneak peek here.

High Raw: Nori Rolls

December 7, 2011



Keep it simple.

Nori sheets rolled with avocado, mixed greens, Vegenaise, and a drizzle of tamari or Braggs.
Optional: raw sauerkraut adds a mock-tuna flavor and a dose of probiotics.

Seaweeds such as nori, hijiki, kelp, and arame are satisfying because they are highly-mineralized foods. Rich in trace minerals, B12, and iodine, they are excellent for the thyroid and protection against heavy metals, toxins, and radiation.

Spaghetti Squash Recipe

November 21, 2011

It's fall. We like warm food. We love pasta, but it sits in the belly like a bowl of glue. Three good reasons to make spaghetti squash a staple for dinner this season:

Chop the spaghetti squash in half, remove the seeds, and lay cut side-down in a pan with ½ inch of water. Throw it in the oven at 350° for 30-40 min until the flesh is soft and can be scraped out like spaghetti.

In the meantime, chop up and sautee an onion in a bit of water* until softened.

Add: marinara sauce (we blended 5 medium tomatoes with 2 garlic cloves on super low for a few seconds), herbs (dried or fresh; we used fresh oregano, basil, and parsley), optionals (we used a variety of sun-dried tomatoes plus olives), and sea salt and black pepper to taste.

Let simmer until flavors blend, 5-10 minutes. Turn off the heat.
When squash is ready, scrape out the flesh and add it to your sauce. Reheat.

Top each bowl with a good dollop of raw olive oil and nutritional yeast.



Note: This dish passes the child-friendly-taste-test with flying colors!

*We prefer using water to sautee and to add olive oil after the heat is turned off—right before we eat—so we avoid eating cooked, rancid oils. More on that here.

 

Pages