The Health Revolution - 5 Superfoods
We are in the midst of a
health revolution: twenty-five years ago, you would have been hard-pressed
to find any scientific papers highlighting the importance of our diet in
relation to our health; today, the medical journals are filled with such
references. It appears that the scientific world is finally recognizing
that the foods we eat play a key role in the health and disease that we
Diet - a myth?
Many of us believe that if
we are eating a well-balanced diet, that we are receiving all the
necessary nutrients for optimum health. However, according to a leading
nutritionist, Patrick Holford, no single piece of research over the past
decade and a half has been able to support this assumption. It appears
that the concept of the "well-balanced diet" is a myth; the foods we eat
do not give us the nutrition that we need.
The problem stems from today's practice of over-farming
and the use of artificial fertilizers and pesticides. These chemicals
exhaust the soil of its nutrients and kill off the micro-organisms that
change inorganic minerals into organic form. As a result, we can no longer
rely upon the nutritional quality of our food. Indeed, the vegetables and
fruits in our supermarkets can have only fractions of the vitamins and
minerals that they had earlier this century. Some oranges have even been
found to have no vitamin C! It may be no coincidence that this dramatic
fall in the quality of our food is shadowed by the equally dramatic rise
in degenerative diseases and immunological problems.
It is always a surprise for people when they start to eat high-quality,
organically grown foods, for only then do they truly understand the
importance of diet. They find that food not only sustains them but can
positively influence their health, lifting them to new levels of
well-being and vitality. Hippocrates, the father of modern medicine,
recognized this fact over two and a half thousand years ago and wrote,
"Each one of the substances of a man's diet acts upon his body and changes
it in some way, and upon these changes his whole life depends, whether he
be in health, in sickness, or convalescence."
List for people in a hurry
If you are in a hurry, here's a
quick list. If you have a few minutes, then you can read more details
about each of these foods below. Alternatively, print them off for reading
at your leisure.
enriched with high level of Phosphatidyl Choline
Blue Green Algae
More superfoods will
follow in subsequent newsletters
Blackstrap molasses is the by-product of
sugar refining. It contains all the minerals, vitamins and trace
elements lost in the refining process that makes sugar such an empty
food. A tablespoon of blackstrap molasses contains as much calcium as a
glass of milk, as much iron as ten small eggs, more potassium than
virtually any other food, and a whole host of B vitamins and vitamin E.
It's also rich in magnesium and copper. The taste varies greatly from
brand to brand, so try them all until you find the one you like best.
Then take about a tablespoon of blackstrap molasses a day. It works well
if you add the juice of half a lemon to a cup of hot water and then add
a tablespoon of the molasses. Your skin and hair will love it, and women
who are anaemic will greatly benefit. It's a great pickup when you've
been working too hard and need extra nutritional support. It's a good
idea to clean your teeth after taking black strap molasses with
is found in some foods, most notably egg yolk and soybeans. It also comes
in supplementary granular form.
Lecithin has many important
functions in the body:
Think of it as nature's
washing up liquid - it helps with digestion and absorption of fat. It
helps with the breakdown of fat and cholesterol.
Lecithin has also been shown
to increase immunity to viral infections and help prevent gallstones.
It's a good source of choline.
One of the most important nutrients associated with the brain and
nervous system is phosphatidyl choline. Studies have shown that granular
lecithin enriched with extra phosphatidyl choline can enhance learning,
improve memory, stimulate lagging brain functions in older people and
even help regulate the dramatic mood-swings of manic depressives.
The choline found in lecithin
is used to make acetylcholine in the body.
Acetylcholine is a very important neurotransmitter (neurotransmitters
pass messages from cell to cell, so that we can think, feel and act).
When there is too little acetylcholine available in the body, the
ability to reason, remember and control muscles all over the body goes
awry. Insufficient acetylcholine is also associated with nervous system
disorders ranging from foggy thinking, nervousness, anxiety,
hyperactivity in children, slowed reflexes and sluggishness and
senility. It has been used successfully for vascular diseases.
Taking choline on its own as
a nutritional supplement has the disadvantage of giving your skin and
breath a fishy smell. But when it is taken in the form of enriched
granular lecithin, this fishy smell does not occur, and the lecithin has
the action of making the phosphatidyl choline more effective. (Lecithin
HiPC from Higher Nature).
Lecithin is also a good
source of essential fatty acids and helps encourage the even
distribution of body weight. It helps cleanse the liver and purify the
Last but not least, lecithin
is wonderful for the skin.
A tablespoon a day, sprinkled
into yoghurt or other food, or eaten directly off the spoon is delicious,
and one of the best things you can do for yourself.
(If you would like to know more - or even buy some lecithin, click here.)
Klamath Lake Blue Green Algae
One organic food that can dramatically change people's lives is a
blue-green algae from Upper Klamath Lake in Oregon.
Its scientific name is
Aphanizomenon flos-aquae, and today there are hundreds of thousands of
people who include small amounts of this wild food in their diets. Ask
them why and you will hear a whole host of reasons:
improved memory and
heightened mental clarity;
symptoms of physical and
loss of food cravings and
improved skin, nail and hair
symptoms of yeast and
reduced allergic responses;
and an overall boosting of the body's resistance to disease.
Even people who have specific health complaints, including the common
degenerative diseases, are finding improvement in the quality of their
few might say that they do not know how it is helping them, but somehow,
when they stop taking algae, they really notice its absence.
Some nutritional facts on algae
60% high-quality protein
- weight for weight more than any other food -
and with an amino acid profile that closely matches the needs of the
a little of almost all the vitamins and minerals needed by the body,
including invaluable trace minerals.
Highest vegetable source of
vitamin B12 - often deficient in vegetarian diets - and unlike the B12
in some spirulinas, Upper Klamath Lake algae's B12 is totally usable by
Contains a host of pigments
currently the focus of research into new treatments for cell
abnormality. These include carotenoids, phycobilins and phycocyanins.
Remarkably high in both cis
and trans forms of beta carotene (provitamin A) - a proven immunity
booster and powerful antioxidant. Also contains 16 other carotenoids.
Richest known source of
chlorophyll - a cell regenerator and blood purifier.
Enzyme active, allowing for
maximum absorption at no cost to the body's own enzyme reserve.
Cell wall consists of a
glycolipoprotein complex, making it easy to digest - unlike the
cellulose found around most other plant cells.
Contains the building blocks
of neuropeptides, thereby helping to nourish nerve cells and enhance
A source of nucleic and fatty
Its carbohydrates and
proteins are in forms that are easy for the body to assimilate and
Strongly alkalizing -
counteracts the acidity of modern diets.
Only 4.2 calories per gram.
A wild, organic wholefood.
If you would like to read more about Klamath
Lake Blue Green Algae or even buy some, click here.)
worshipped by the ancient Egyptians, chewed by Greek Olympic athletes and
thought to be essential for keeping vampires at bay.
A good example is
Supergar from Higher Nature. Click on
this text if you'd like to know more or if you'd like to consider buying
has shown garlic may:
heart by reducing plaque in the arteries
blood clots from forming
cancer by preventing growth of certain tumours while reducing the size
Act as a
Act as an
antifungal agent, and so reduces yeast infection such as candida
Act as an
anti-viral agent, reducing incidence of colds and flu
Is a good source
of selenium and sulphur
and seeds are powerhouses of live food nourishment. They are a superb
source of protein, minerals, complex carbohydrates, vitamins, and small
quantities of essential fatty acids. Germinating seeds and grains
increases their nutritional value enormously. When grains and seeds are
soaked in water, remarkable changes start to take place. Dormant enzymes
are activated, which break down the starches into simple sugars such as
glucose and fructose, and protein molecules are broken down into free
amino acids. Meanwhile the seed's saturated fat content is turned into
free fatty acids.
claim that when sprouts are eaten in this way as part of a healing
programme, this rich activity of enzymes stimulates the body's own enzyme
activity and leads to a regeneration of cells and tissues and an overall
improvement in cell metabolism. In effect, the sprouted seeds become
almost pre-digested and you gain far more nutritional value from them than
from the original seeds (which in themselves are already highly
Live seeds can be purchased in some supermarkets, but it's easy to grow
your own. Here's how:
Put a heaped tablespoon of seeds or grains into a jar, cover it with
lukewarm spring or filtered water, and leave it overnight. In the morning,
cover the jar with a loose-weave cloth and,
holding the cloth down, pour off the water.
Rinse the seeds in fresh lukewarm water and pour off this water. Leave the
jar on the windowsill. In the evening, rinse again and pour off excess
water. Repeat this process morning and evening, and in 3-6 days, depending
on the kind of seeds you're sprouting, they will be ready to eat. They're
tasty in salads, sandwiches or omelettes.
Try alfalfa, mung
beans, sesame seeds, chick-peas, soybeans, wheat, buckwheat, etc. The
seeds or grains you choose must be 'untreated' or they won't sprout.
Grow two or three
different seeds at a time, in different bottles, for variety. Enjoy!