Tuesday, May 24, 2011

Naps, Nutrition and A Cure (!) for the Common Cold. Plus, Digesting Sulfur-Rich Foods.

I love to nap, how I love to nap!  ...And we have been having some serious napping weather up here in Maine, lately.  Given that I have two wee ones, napping is usually needed and rarely occurs, but oh! what a treat when it does.  I consider napping to be one of my primary untalents.  Yesterday, for instance, I took a two hour nap.  Then I was awake all night, which gave me plenty of time to think about what I should write this morning.

This week it's an easy one, because I have something powerful to share: The Cure For the Common Cold!  I swear to you, I went to a Children's Museum (read: germ factory) on Tuesday, started feeling sniffly on Thursday, went to parties Friday AND Saturday night, and still woke up on Sunday feeling completely better.  As part of that story, I want to relate some nutritional healing and rebalancing that has worked for me, in the hopes that there is something in all of this that you can use!

A couple of months ago, I started having mysterious stomach aches.  They came on mid-morning, generally, and were often quite severe.  This would be disconcerting in itself if I hadn't just had cancer.  Since metabolic imbalance is an inherent characteristic of all illness, and not just a worrisome inconvenience, I did not want to ignore this information.  I started with eliminating wheat, but that didn't seem to change much.  I tried dairy products, but I don't really eat much anymore so that didn't make a difference either.  Finally, I pinpointed eggs.  Now, giving up eggs doesn't feel like an option to me, so I kept monkeying with different combinations and rhythms. 

What I have found is that I cannot eat eggs in the morning, or bread, but I can eat eggs at other times of day and bread on occasion (but not on an empty stomach).  Breakfast of fish or green smoothies works well, as long as I don't add raw egg to the smoothie.  A major key, though, is adding dairy kefir, which is best for me in a smoothie.  I was eating a lot of fermented foods, including water kefir, but until I added the milk kefir, my symptoms persisted.  Thus I am advocating adding milk kefir (or perhaps milk kefir grain-cultured items, such as almond or coconut milk kefir) for gut normalization and enhanced sulfoxidation.  Read the following blurb on sulfoxidation.  One indication of an impaired sulfoxidation process is any problem digesting sulfur-rich foods.  If your urine smells like asparagus after you eat it (the asparagus, not the urine), suspect this detoxification pathway. 

(From http://www.beatcfsandfms.org/html/HealYourGut.html
Why Sugar, Meat and Egg Can Be Very Bad
"Glucose and most sugars are "aldohexoses" which means they produce a chemical called aldehyde. There is a liver filtration process called sulfoxidation, and if it is impaired (e.g. due to enzymes that have been inactivated by bad molecule such as lead or mercury), then the aldehyde will consume more of the enzymes used by sulfoxidation and therefore slow it down, causing toxins to build in the body. Methionine from eggs, meat and wheat produce poisonous H2S, CH3SH and formaldehyde from fermentation, and these consume enzymes used by the liver, causing toxins to build as well. Sugar itself requires mono-oxidations to burn it, and this process is also used to make ATP energy, therefore, the sugar inhibits the generation of ATP energy by stealing away mono-oxidation. In summary; egg, sugar and meat can cause fatigue if several enzymes in the liver have gone down due to bad molecules. The test for this condition is to avoid the "bad" foods listed above for several days and see if one feels significantly better." (Follow the link to read this organization's recommendations; I don't know anything about them so this does not constitute a recommendation, but the information above seems correct to me)

After just a few days on my modified regimen, I had dinner of fried eggs on asparagus and toast, with hollandaise, and felt fine (as well as digesting normally). 

Now, about that cold!  All of the above is related to the problem of viral load; if I am under the weather I try to reduce or eliminate wheat, dairy, and sugar (of course).  In addition, when I am sick I take large doses of sodium ascorbate, which is a buffered form of vitamin C that is extremely bio-available.  I am sympathetic to the argument that we should get all of our nutrients from food forms, but I make an exception for C (and occasionally D, in the winter), because our bodies have evolved with a deficiency: the gene that should enable us to synthesize vitamin C in our livers doesn't switch on.  Goats generate tons of vitamin C internally, making them very resilient.  Guinea pigs, on the other hand, make very little.  Hence, they are terrific lab animals because they have no internal mechanism for processing toxins.  I'd rather not be a choice subject in the rhinovirus experiment, so I take the C.  (Approximately 2 grams when I am ill). 

This time around, I added a new magic bullet: Master Tonic.  I discovered this recipe through Heal Thyself, which is an amazing website (I recommend it, but I think there is a one-time fee for membership now.  You can also "like" Heal-Thyself on Facebook and follow @foodhaspower on twitter for free).  This recipe is based on a plague formula, and I believe it.  You have to put this stuff back like cheap vodka at a college party; it goes down ROUGH!  Nonetheless, it is worth it.  Here's the formula.  I use all organic ingredients, and my peppers were frozen; my vinegar was Braggs.  I put it all in the food processor, skins and everything, and pulsed until it was the right texture.  Be careful; the fumes can burn your eyes!  You don't need to time it with the moon, just make sure it infuses for 14 days.

Master Tonic Ingredients
1 part fresh chopped garlic cloves (antibacterial, antifungal, antiviral, antiparasitical)
1 part fresh chopped white onions, or the hottest onions available (similar properties to garlic)
1 part fresh grated ginger root (increases circulation to the extremities)
1 part fresh grated horseradish root (increases blood flow to the head)
1 part fresh chopped Cayenne peppers, Jalapenos, Serranos, Habeneros, African bird peppers....any combination of the hottest peppers available

· Fill a glass jar 3/4 of the way full with equal parts of the above fresh chopped and grated herbs. Then fill to the top with raw unfiltered, unbleached, nondistilled apple cider vinegar.

· Close and shake vigorously and then top off the vinegar if necessary. Begin this formula on the NEW moon and strain and bottle on the FULL moon, (approximately 14 days). Filter the mixture through a clean piece of cotton, bottle and label.

· Make sure that when you are making this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organic if possible), and to use dried herbs only in an emergency.

Strain liquids from solids through muslin cloth or strainer into a 8oz. Glass. Note: the solid ingredients retain almost the same potency as the liquid ingredients; therefore, these solids can be puréed to use with other ingredients like honey and lemon to make a salad dressing or to marinate meats of all sorts. For example mixing to taste with Peanut oil makes a great sauce to roast chicken. This formula will not spoil unless mixed with new ingredients.

1/2 to 1 ounce, two or more times daily, gargle and swallow. I hear it is not only the cure for the common cold but every other disease of mankind. lol

Store your tincture in a dark place as light will deteriorate it. You can put the jar in a paper bag for the brewing and shaking process. “Tinctures last indefinitely, while herbs can lose potency within a year. Also, tinctures enter your system in seconds, as compared with dry herbs in capsules which have to be digested first.” Advised Schultz.

This tonic is extremely powerful, because all the ingredients are fresh. Its power should not be underestimated. This formula is a modern day plague tonic. It is said that when added to an incurable routine it could cure the most chronic conditions and stubborn diseases. It stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest diseases.

"...I designed this formula as a fresh herb alternative to Dr. Christopher’s plague formula, to be more alive, a herbal juice tonic, and believe me, you don’t want to be without formulas like this when you or your loved ones get ill; it will save your life. Make up plenty, it can’t go bad because vinegar already is, and will last almost forever..," writes Dr. Shultz.

Quoted from Sam Biser’s “The Last Chance Health Report” on Killer Viruses: A formula for stopping them when drugs fail. http://www.its-my-health.com/documents/MasterTonic.pdf

That's my health report for the week; may it be of some use to you!
See, no plague!
The Nourishing Path itself runs through my back yard

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