Lugol’s Iodine Free S&H
J.Crow’s® Lugol’s Iodine Solution. Restore lost reserves.
Energy Awareness Course
Use CureZone kode to get a free session!
Heal Gut Dysbiosis
Remove the gunk and repopulate with probiotics.
Hulda Clark cleanses
Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenr...
Lugol’s Iodine Free S&H
J.Crow’s® Lugol’s Iodine Solution. Restore lost reserves.
Energy Awareness Course
Use CureZone kode to get a free session!
Heal Gut Dysbiosis
Remove the gunk and repopulate with probiotics.
Hulda Clark cleanses
Wormwood, Clove, Clarkia, Turmeric, Epsom Salt, Uva Ursi, Goldenr...
Garlic, Carrots, Slippery Elm.. Prebiotics also Re: Probiotics
I have a some information on prebiotics and probiotics that may give you some ideas of 'where' to get more into your diet.
As far as the question of 'how much' of these foods you need, I don't have an answer. Everyone is different. Uny does say this in an excerpt below: Just remember that some compromised folks need to 'work up' to bigger amounts.
What is clear is that you need the prebiotic foods & fibers (high in inulin) that are beneficial in helping to recolonize and rebalance gut flora also. I have included information on prebiotics AND probiotics.
I hope you will find the information helpful.
Water
Probiotics, AND [Unyuqity] http://curezone.com/forums/fm.asp?i=1677277#i
Teresa has been given a list of prebiotic foods & fibers (high in inulin) that are beneficial in helping to recolonize and rebalance gut flora (and as I mentioned, also told to ingest plenty of healthy probiotics in the form of kefirs, kombucha and fermented foods), along with utilizing garlic (also a prebiotic!) and apple cider vinegar (antifungal AND helps to ensure stomach acidity).
Re: Garlic and Probiotic question..Re: Probiotics, AND [Unyquity] http://curezone.com/forums/fm.asp?i=1677480#i
YES! DEFINITELY take all the probiotic foods & fluids/juices you can WHILE cleansing, every day! Just remember that some compromised folks need to 'work up' to bigger amounts. For example, I typically have an 'iron stomach' (and other than a couple-three years with IBS symptoms before my first good cleanse), I've been blessed to be 'gut issue free'. I can drink 8oz of Water Kefir without feeling/sensing much of anything, but with my first batch of milk kefir I had about 1/2 cup, and within 15-20 minutes actually felt some gentle cramping and lots of 'gut activity' (which I imagine would have registered on the 'pain scale' for most)...but I recognized it to be a 'goodness sensation'. The next day I had 3/4 cup and it just felt 'warm & good'. A couple of days later I'd made 6 cups of peach/banana/honey 'kefir yogurt' (and realized I couldn't find my 1 cup jars), so I put it into pints. The next day I opened one, and while eating at the 'puter "accidentally", at the whole thing. Yep, about 5 hours later I had that "emergency waddle" to the toilet happening. Amazingly, it wasn't watery diarrhea, but very soft 'curds' (but LOTS of them).
Re: Probiotics, AND [Unyquity] http://curezone.com/forums/fm.asp?i=1677364#i
Perhaps you'll be surprised to learn that Dr. Christopher did teach about the need for healthy/balanced intestinal flora - below are some quotes from his publications (although not all can be attritubuted to him directly)
...(regarding carrots): "...They constitute a powerful cleansing food. A large amount of carrot carbohydrate is one of the most effective means of changing the intestinal flora from a putrefactive to a non-putrefactive type."
From his Woman's Herbal: These vitamins are present in whole grains, brewer's yeast, and seaweeds. Your body will manufacture its own B-vitamins as it needs them if you maintain a proper intestinal flora, which is done by taking sauerkraut, yogurt, acidophilus culture, or rejuvelac
God engineered breastmilk to satisfy the needs of your infant. He also supplied immunity to disease through the antibodies from the immune system of the mother. It establishes appropriate intestinal flora, which can be a benefit throughout the child's life.
Your intestinal flora may need replacing, which can also cause imbalance in the system. However, taking yogurt probably will not do the job, because most yogurt consists of only one strain of bacteria which, while useful, might not be the one that you need. A multi-strain acidophilus is better. Even cheaper than that is Rejuvelac, which is made by soaking one cup of wheat--previously washed--for forty-eight hours in three cups of water. Use the same seed to make a second and third batch, not rinsing the seed in between. These batches need soak only twenty-four hours. This Rejuvelac, as you can see, is really cheap, and yet provides the ferments which can help restore proper intestinal flora.
From a discussion on kelp & seaweeds: Dr. Black said there may be present in the intestinal tracts of the Japanese people a specialized bacterial flora, giving the seaweeds a greater nutritional value. The bacterial flora are the beneficial bacteria which live in the intestines and manufacture certain vitamins there, as well as helping in the digestion of food. Dr. Black says that in digestibility tests with cattle it has been found that when seaweed is first introduced into the diet, it is completely undigested and appears unaltered in the feces. After a few days, however, no seaweed is found in the feces. So it seems that the bacteria in the intestines have an important part in the digestion of seaweed. In Japan it appears that children develop the proper intestinal bacteria since they are fed seaweed products since infancy (RodC:710).
That's all I can find quickly regarding Dr. Christopher (from a CD I have - and that was just once through, searching only on the word "flora") - frustratingly, there's no CD compilation of Schulzes publications for me 'search fast' so you could see all his references. But in the Save Your Life manual (again, I only had time to search on the word 'flora'), Dr. Schulze says: What is amazing is that, at the same time, garlic actually enhances our friendly bacteria and improves our intestinal flora and digestion ...which of course, we know is true because garlic is ultra-high in inulin (prebiotic) and it's actually used in some countries to replenish gut flora (I think the study I saw was from India).
Of course you likely know that both Christopher/Schulze were "huge" on Slippery Elm (another prebiotic) - and that's something we always include (recommended daily).
More on Dr. Christopher :) [Unyquty] http://curezone.com/forums/fm.asp?i=1674290#i
Slippery elm provides mucilage and is a prebiotic (on top of having incredible healing power for the intestinal tract) - it's in the IF#2 (along with marshmallow root, which as similar qualities), and we always recommend slippery elm gruel daily (and many take aloe gel, too). And more and more we're getting into the various ways/foods to natural replenish microbiota...water kefir, kombucha, fermented goods - and yes, even dairy kefir.
Vegetable Fermentation Further Simplified http://www.wildfermentation.com/resources.php?page=vegetables
The simple key to successful vegetable fermentation is to make sure your vegetables are submerged in liquid. That’s it, the big secret. Usually the liquid is salty water, also known as brine, but fermentation can be done without salt, or with other liquids.
Pretty much any vegetable can be fermented.
Use what is abundantly available and be bold in your experimentation. Seaweeds are a wonderful addition to ferments, as are fruits, though mostly fruit ferments go through their process very quickly. I’ve even made delicious sauerkraut with mashed potatoes layered in with the salted cabbage, as well as kimchi with sticky rice layers. The sharp fermented starches are delicious. The spicing of vegetable ferments is quite varied, too. Kimchi typically includes red chili peppers, garlic, ginger, and scallions. Sauerkraut might include caraway seeds (my favorite), juniper berries, apples, or cranberries. New York–style sour pickles are spiced with dill, garlic, and sometimes hot peppers. To keep cucumbers crunchy, add to the brine some grape leaves or leaves of horseradish, oak, currant, or cherry.
For health-conscious people interested primarily in flavor and nutrition, less salt can be better. Salt lightly, to taste. It is easier to add salt than to take it away, but if you oversalt, you can dilute by adding water and/or more vegetables. There is no magic proportion of salt the process requires—it’s just personal preference.
You can leave out the salt or use various mineral-rich substitutes such as celery juice (my favorite salt-free variation) or seaweed. Just be sure the vegetables are submerged in the liquid.
Alert Moderators
CureZone Newsletter is distributed in partnership with https://www.netatlantic.com
Contact Us - Advertise - Stats
0.109 sec, (6)