The Herbal Multi-Vitamins by Burnt Ice ..... Vegetarian Forum
Date: 11/18/2004 1:31:04 AM ( 20 y ago)
Hits: 572
URL: https://www.curezone.org/forums/fm.asp?i=68659
The Herbal Multi-Vitamins
In this day and age, we’ve all come to realize the importance of vitamins and minerals in our quest to be happier healthier individuals. This often leads us down health food store aisles looking for the best multi-vitamins to suit our needs and our wallets.
We habitually forget though that our best sources of vitamins and minerals come from the simplest of places, i.e. the good food that we put into our bodies and in particular, from good nutrient rich soil through plants that we consume.
These plants absorb these vitals nutrients into themselves and make them available for our bodies to use; the nice thing is that it is wonderfully easy to use plants in lieu of the ever popular mulit-vitamin.
Here are some plants to help you do just that!
Herbs That YOU Can Use:
Alfalfa (Medicago Sativa)
Dandelion (taraxacum officinale)
Stinging Nettle (Urtica Dioca)
Kelp (Ecklonia maxima)
Cilantro (Chinese parsley)
Celtic Sea Salt (not a plant)
Now Why Would I Use These Again?
I chose these herbs because it is very easy to incorporate them into everyday habits to get the full range of all the benefits they provide.
Let's start with the first one and go down the list:
Alfalfa – was known even in ancient times as the “Father of all Foods”. It is stocked full with minerals such as calcium, magnesium, phosphorus, and potassium as well as all the known vitamins necessary for optimum health, including Vit D and B12.
Dandelion – This often-despised city “weed” is known in many medical traditions as a panacea of all ailments, partly due to its full range of necessary vitamins and minerals. It is a wonderful plant for women, being high in iron (the root) and b-complex (the leaves) and can help everyone in general to get all their nutrients.
Stinging Nettle – is a particularly great ally for those recovering from chronic illnesses. It’s abundant in the same minerals as alfalfa, including sodium (which is actually a requirement for good health), iodine, silicon, and sulfur. It also contains vitamin C, beta-carotene, b-complexes and iron in high amounts, making it a great source of vitamins as well.
Kelp - contains many wonderful things such as over 70 minerals and trace elements, growth hormones, vitamins, enzymes, and proteins. This seaweed works like a sponge, absorbing from the water almost all the nutrients, minerals and trace elements that are essential to life. Kelp is exceptionally rich in Iodine and because Iodine workes by stimulating the thyroid gland that controls the metabolism, it was noted that those who took Iodine lost weight more easily. From these observations, kelp was then used to assist in weight loss. It has been suggested that kelp's positive effects in assisting metabolism may help in lowering cholesterol. This versatile seaweed is also widely used to maintain healthy skin and hair. Kelp's most dramatic application is its ability to neutralise heavy metal pollution and radiation in the body.
Cilantro - The Poor Man's Chelation Therapy - Helps Flush Out Heavy Metals, Dr. Omura recently discovered that the leaves of the coriander plant can accelerate the excretion of mercury, lead and aluminum from the body.
Celtic Sea Salt - contains a Natural Balance of over 80 Minerals. These along with the findings that a balance of sodium and other minerals may actually lower blood pressure are evidence that sodium’s role in our diets is as important as any other mineral or vitamin. Dr. Bernard Jensen stated “Trace minerals carry the life force in our bodies more than any other substance.”
How Exactly Am I Supposed to Use These?
Alfalfa is the easiest and quickest to use, as most groceries sell alfalfa sprouts, which you can sprinkle on salads, in soups, and on sandwiches. Alfalfa, Dandelion and Stinging Nettle can be prepared and used as a tea (another word for infusion). These herbs make great everyday teas! Here’s how to make a quick cup.
1. Place a tablespoon of fresh or 2 teaspoons of dried plant material (stinging nettles – leaves, alfalfa – leaves, dandelion – leaves/root) into an 8-ounce cup. (Any kind except plastic)
2. Boil some water (at least 8 ounces/1 cup)
3. Pour the boiling water into the cup and place a little plate over top it (this keeps medicinal properties from evaporating).
4. Let this sit (its steeping now) for 3 to 10 minutes at least, then drink. Depending on your preference, you may want to spoon out the plant material.
5. Adding honey and lemon are always nice additions to any tea and give you an extra boost of healing help.
If you have time and you really want to get all you can out of your tea, why not try making a strong infusion? Strong infusions help you get the full benefit of the vitamins and minerals available in a plant because over time, more of these nutrients can infuse into the water. This also allows you to get more while using less plant material, which is good for your pocket and good to promote your conscious use of the plant too.
1. Place 2 ounces (roughly two handfuls) of stinging nettle or alfalfa or dandelion leaves in a 1 Liter size glass jar (most juice jars are this size).
2. Boil some water (this time at least a liter amount).
3. Pour the boiling water into the jar and cap it with the lid.
4. Let this sit for 4-8 hours (this length helps extract the majority of the beneficial qualities of the plants)
5. At the end of that time, un-cap the jar to let the plant material flow to the bottom and pour yourself a cup!
You can save the rest in the refrigerator, where it should last a week. After drinking a cup 3 times a day for about a month, you will be feeling great! For Dandelion Root, follow the same directions only use one ounce in a 500 mL(1 pint) glass jar. Enjoy!
Although some people don't mind eating kelp, most of us are nauseated by the thought of eating smelly seaweed! Well, here's some good news. Just pop down to your local health food store and ask the retailer about the available supplements! Any form of dried kelp or seaweed can be ground in the coffee grinder as a fine powder making a nutritious, wonderful substitute for salt.
Cilantro can be eaten raw in soup or salad, on tacos, or as garnish with practically any dish. It is believed that the active component in cilantro are easily destroyed during processing. For this reason, stick to the fresh herb.
All it takes is adding fresh cilantro (1/3 cup chopped) to your everyday foods or eating a couple teaspoons of cilantro pesto a day for two or three weeks, once or twice a year for a good cleansing! Of Heavy Metals from your body.
Since some don’t like the taste of fresh cilantro the easiest and tastiest way to use the herb would be as the main ingredient in a home made pesto sauce. You can start with the basic recipe below and add other nuts and spices to suite your taste.
Cilantro Pesto
1 clove of garlic
1/2 cup of almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves -
(stems and roots are edible but bitter)
2 tablespoons lemon juice
6 tablespoons olive oil
Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy past. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)
Use Celtic Sea Salt in place of (Regular table salt - 98% sodium chloride- no trace minerals, no natural balance.)
Celtic Sea Salt is linked to healthy immune and adrenal function, it helps to re-establish proper regulation of bodily fluids. Celtic Sea Salt can be found at most Health Food Stores.
According to Dr. Esteban Genoa, “a lot of people are not overweight because of excess body fat; they are overweight because of excessive bodily fluids. This type of person may go on a starvation diet and gain weight. These people are mineral depleted, and are unable to maintain homeostasis, These people will benefit from adding the right salt to their foods because their kidneys are not working correctly, the water exchange between the body's organs are not moving fluid through the system, they are water intoxicated, and they are really going to benefit form the proper salt. In addition, a person with this sort of weight problem should limit carbohydrates.”
©†ƒ……•™¼‡_Original_Message_¾€š½ž¢«»¬ï°©
The Herbal Multi-Vitamins
In this day and age, we’ve all come to realize the importance of vitamins and minerals in our quest to be happier healthier individuals. This often leads us down health food store aisles looking for the best multi-vitamins to suit our needs and our wallets.
We habitually forget though that our best sources of vitamins and minerals come from the simplest of places, i.e. the good food that we put into our bodies and in particular, from good nutrient rich soil through plants that we and the animals we eat consume.
These plants absorb these vitals nutrients into themselves and make them available for our bodies to use; the nice thing is that it is wonderfully easy to use plants in lieu of the ever popular mulit-vitamin.
Here are some plants to help you do just that!
Herbs That YOU Can Use:
Alfalfa (Medicago Sativa)
Dandelion (taraxacum officinale)
Stinging Nettle (Urtica Dioca)
Kelp (Ecklonia maxima)
Cilantro (Chinese parsley)
Celtic Sea Salt (not a plant)
Now Why Would I Use These Again?
I chose these herbs because it is very easy to incorporate them into everyday habits to get the full range of all the benefits they provide.
Let's start with the first one and go down the list:
Alfalfa – was known even in ancient times as the “Father of all Foods”. It is stocked full with minerals such as calcium, magnesium, phosphorus, and potassium as well as all the known vitamins necessary for optimum health, including Vit D and B12.
Dandelion – This often-despised city “weed” is known in many medical traditions as a panacea of all ailments, partly due to its full range of necessary vitamins and minerals. It is a wonderful plant for women, being high in iron (the root) and b-complex (the leaves) and can help everyone in general to get all their nutrients.
Stinging Nettle – is a particularly great ally for those recovering from chronic illnesses. It’s abundant in the same minerals as alfalfa, including sodium (which is actually a requirement for good health), iodine, silicon, and sulfur. It also contains vitamin C, beta-carotene, b-complexes and iron in high amounts, making it a great source of vitamins as well.
Kelp - contains many wonderful things such as over 70 minerals and trace elements, growth hormones, vitamins, enzymes, and proteins. This seaweed works like a sponge, absorbing from the water almost all the nutrients, minerals and trace elements that are essential to life. Kelp is exceptionally rich in iodine and because iodine workes by stimulating the thyroid gland that controls the metabolism, it was noted that those who took iodine lost weight more easily. From these observations, kelp was then used to assist in weight loss. It has been suggested that kelp's positive effects in assisting metabolism may help in lowering cholesterol. This versatile seaweed is also widely used to maintain healthy skin and hair. Kelp's most dramatic application is its ability to neutralise heavy metal pollution and radiation in the body.
Cilantro - The Poor Man's Chelation Therapy - Helps Flush Out Heavy Metals, Dr. Omura recently discovered that the leaves of the coriander plant can accelerate the excretion of mercury, lead and aluminum from the body.
Celtic Sea Salt - contains a Natural Balance of over 80 Minerals. These along with the findings that a balance of sodium and other minerals may actually lower blood pressure are evidence that sodium’s role in our diets is as important as any other mineral or vitamin. Dr. Bernard Jensen stated “Trace minerals carry the life force in our bodies more than any other substance.”
How Exactly Am I Supposed to Use These?
Alfalfa is the easiest and quickest to use, as most groceries sell alfalfa sprouts, which you can sprinkle on salads, in soups, and on sandwiches. Alfalfa, Dandelion and Stinging Nettle can be prepared and used as a tea (another word for infusion). These herbs make great everyday teas! Here’s how to make a quick cup.
1. Place a tablespoon of fresh or 2 teaspoons of dried plant material (stinging nettles – leaves, alfalfa – leaves, dandelion – leaves/root) into an 8-ounce cup. (Any kind except plastic)
2. Boil some water (at least 8 ounces/1 cup)
3. Pour the boiling water into the cup and place a little plate over top it (this keeps medicinal properties from evaporating).
4. Let this sit (its steeping now) for 3 to 10 minutes at least, then drink. Depending on your preference, you may want to spoon out the plant material.
5. Adding honey and lemon are always nice additions to any tea and give you an extra boost of healing help.
If you have time and you really want to get all you can out of your tea, why not try making a strong infusion? Strong infusions help you get the full benefit of the vitamins and minerals available in a plant because over time, more of these nutrients can infuse into the water. This also allows you to get more while using less plant material, which is good for your pocket and good to promote your conscious use of the plant too.
1. Place 2 ounces (roughly two handfuls) of stinging nettle or alfalfa or dandelion leaves in a 1 Liter size glass jar (most juice jars are this size).
2. Boil some water (this time at least a liter amount).
3. Pour the boiling water into the jar and cap it with the lid.
4. Let this sit for 4-8 hours (this length helps extract the majority of the beneficial qualities of the plants)
5. At the end of that time, un-cap the jar to let the plant material flow to the bottom and pour yourself a cup!
You can save the rest in the refrigerator, where it should last a week. After drinking a cup 3 times a day for about a month, you will be feeling great! For Dandelion Root, follow the same directions only use one ounce in a 500 mL(1 pint) glass jar. Enjoy!
Although some people don't mind eating kelp, most of us are nauseated by the thought of eating smelly seaweed! Well, here's some good news. Just pop down to your local health food store and ask the retailer about the available supplements! Any form of dried kelp or seaweed can be ground in the coffee grinder as a fine powder making a nutritious, wonderful substitute for salt.
Cilantro can be eaten raw in soup or salad, on tacos, or as garnish with practically any dish. It is believed that the active component in cilantro are easily destroyed during processing. For this reason, stick to the fresh herb.
All it takes is adding fresh cilantro (1/3 cup chopped) to your everyday foods or eating a couple teaspoons of cilantro pesto a day for two or three weeks, once or twice a year for a good cleansing! Of Heavy Metals from your body.
Since some don’t like the taste of fresh cilantro the easiest and tastiest way to use the herb would be as the main ingredient in a home made pesto sauce. You can start with the basic recipe below and add other nuts and spices to suite your taste.
Cilantro Pesto
1 clove of garlic
1/2 cup of almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves -
(stems and roots are edible but bitter)
2 tablespoons lemon juice
6 tablespoons olive oil
Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy past. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)
Use Celtic Sea Salt in place of (Regular table salt - 98% sodium chloride- no trace minerals, no natural balance.)
Celtic Sea Salt is linked to healthy immune and adrenal function, it helps to re-establish proper regulation of bodily fluids. Celtic Sea Salt can be found at most Health Food Stores.
According to Dr. Esteban Genoa, “a lot of people are not overweight because of excess body fat; they are overweight because of excessive bodily fluids. This type of person may go on a starvation diet and gain weight. These people are mineral depleted, and are unable to maintain homeostasis, These people will benefit from adding the right salt to their foods because their kidneys are not working correctly, the water exchange between the body's organs are not moving fluid through the system, they are water intoxicated, and they are really going to benefit form the proper salt. In addition, a person with this sort of weight problem should limit carbohydrates.”
<< Return to the standard message view
fetched in 0.06 sec, referred by http://www.curezone.org/forums/fmp.asp?i=68659