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Discover the properties of Aloe Vera

Aloe Vera is also known as medicinal aloe, “lily of the desert” or “elephant’s gall” and it belongs to the family of succulent plants in the genus ‘Aloe’. Its origin is believed to be in Sudan and has been used for more than 6,000 years, being recognized by many civilizations including the Egyptians, Spanish, Persians, Greeks, Italians, Africans, Japanese, and Indians. It grows best in warm and dry climates and that is why it is densely found in those areas, but it can be easily grown both indoors and outdoors.

Aloe Vera plant is often a stemless or sometimes very short-stemmed juicy plant that grows around 60–100 cm in height and the offsets spread out wide. The leaves of this plant are thick and fleshy and the color varies from green to gray-green. Some varieties of this plant have white flecks on the upper and lower portions of the stem surfaces. The margin of the leaves is like saw-tooth and the flowers bloom during the summer. Each leaf is full of a slimy tissue that stores water, which makes the leaves thick.

This slimy, water-filled tissue is the “gel” we usually associate with Aloe Vera products, and it contains most of the bioactive compounds in the plant, including vitamins, minerals, amino acids and antioxidants. This plant has also compounds such as mannans, polysaccharides, lectins, and anthraquinones that are extremely beneficial for human health. Let’s have a look at all the benefits of this amazing plant:

  • For skin care (wounds, sores, rashes, etc.)

The pure inner gel extracted from the Aloe leaf is the best natural remedy for skin abrasions and it also helps diminish the symptoms of aging skin conditions like wrinkles. Many skin care and personal care products, toiletries, and cosmetics include Aloe extracts. In fact, if you have its plant at home, simply tear a small part of the leaf, take the gel and apply it in the raw form on your face. The topical external use of this plant is the most commonly known and it has long been known as a treatment for sores, particularly burns, including sunburns. Some people prefer drinking its juice, which also enhances skin health, as the properties of the plant work internally. It also helps in curing stings, rashes, acne, and psoriasis.

  • For beauty (moisturizer, hair care, teeth care etc.)

Aloe Vera has proven to be an excellent option for promoting naturally hair growth and essential to retain voluminous and healthy hair. You can apply its gel to the entire scalp or use a shampoo, which stimultaing your scalp can improves blood circulation and keeps you away from stress and mental tiredness.

Dental and gum diseases can also be cured by Aloe Vera. You can try out this natural remedy at home: put some of its powder on your toothbrush, then brush normally. It will soothe your gums and cure any kind of infection or bruises.

  • For digestion

The adaptogenic properties of Aloe Vera are beneficial for a proper digestion. It ensures better nutrient absorption and also eliminates harmful elements through smooth excretion. Its compounds called polysaccharides have the ability to cure a host of digestive disorders and ulcers, which are one of the most prominent consequences of digestive problems. Many studies have proven that with its anti-inflamamtory qualities it improves issues like Crohn’s disease, peptic ulcers, and other digestive tract disorders, mainly driven by the inflammation of digestive organs.

  • For constipation

This time it is not the gel, but the latex, that provides the benefits. The latex is a sticky yellow residue found just under the skin of the leaf and the key compound responsible for this effect is called aloin, or barbaloin, which has well-established laxative and diuretic effects (however, some concerns have been raised about safety issues with frequent use).

  • For immunity

Aloe Vera gel, again, contains powerful antioxidants, which belong to a large family of substances known as polyphenols. These polyphenols, along with several other compounds in Aloe vera, can help inhibit the growth of certain bacteria that can cause infections in humans. Beverages made with aloe vera juice possess natural detoxifying properties that effectively cleanse the digestive system and the circulatory system. As the absorption level of nutrients accelerates, it results in better blood circulation and also improves health. Infact, when the blood is oxygen-rich, it automatically provides nutrients within the cells more proficiently. Zinc is also an important component in this fantastic plant and it’s essential to maintain a proper immune function.

  • For diabetes and general regulation of blood sugar

Some evidence in humans and animals suggested that Aloe Vera is able to alleviate the chronic hyperglycemia (high blood sugar level) and perturbed lipid (fat) profile that are common among people with diabetes and are major risk factors for cardiovascular complications.

  • For pain

The extract of Aloe Vera has shown to be an excellent stimulant of the uterus and intake of its juice is very beneficial during painful menstruation.

The anti-inflammatory properties of Aloe Vera help it to work efficiently on joints and muscle pains, caused by heavy physical acivity or diseases like gout or arthritis. Applying Aloe gel topically eases inflammation and swelling of the joints.

Aloe Vera Smoothie Recipe:


  • 1-2 cups of coconut water
  • 1 tablespoon of coconut oil
  • lemon, if you like it
  • 1 cup of fresh mango (or any other fruit you like!)
  • 1 fresh banana (or any other fruit again!)
  • a handful of fresh mint
  • 1 medium Aloe Vera leaf filletted (1/2 cups)

How to fillet an Aloe Vera leaf:

  1. First, cut off any white parts close to the root of the leaf.
  2. Then trim the prickly sides by slicing them off entirely using a paring knife. When doing so, try to take off as little as possible.
  3. With the convex side facing up, use a potato peeler to remove the skin from the leaf. Alternatively, you can slice off the top skin with the knife.
  4. Then, slide the knife under the gel to separate it from the leaf skin, making sure there is no leftover skin on the gel.
  5. Dice the gel into smaller pieces. Refrigerate and cover your leftover Aloe.
  6. Add straight into your blender or juicer with the rest of the ingredients.
  7. Enjoy!

Create your home made herbal remedy

Nowadays deciding to be treated only with herbal/holistic/homeopatic remedies is becoming a thing. People want to go back to the oringins, being more healthy and natural, find a way to cure themselves minimizing the risks and potential side effects. DIY is becoming generally very popular as well, maybe for the lack of trust in the health system or for feeding our curiosity and improve our own skills. No matter what are the reasons for both these tendencies, but I thought it would be interesting writing about it, combining the herbal remedies with the DIY side. Obviously you need some knowledge in order to treat yourself properly, so I suggest you to take these advices only if you have some experience or after you have spoken with a professional herbal therapist for the dosage and type of herb you may need to use.

Let’s start from the very beginning, so by collecting herbs from field or garden. For a number of good reasons you should gather your own herbs: you are assured of their freshness and potency, you also know their source, if they are clean, pure and wholesome. You will also save yourself money and gain self-sufficiency and with time you will build an increasing knowledge of plants and their medicinal uses. Although each herb is different and some may require unique handling, the following general principles can be used for gathering herbs:

  • Herbs are generally gathered according to their particular growth cycle: annuals (plants that have one growing season, the seed germinates the plant flowers and bears fruit and then dies), biennials (plants which germinate and establish a good root system during the first year, flower and bear fruit at the end of the second year, and then die ), or perennials (plants that live and bear fruit a number of years before they die).
  • Herbs must be gathered in dry weather, as those collected in moist or rainy periods are generally weaker and more apt to spoil.
  • Gather in the cool of the morning after the dew has evaporated or in the evening before the dew forms on the plant. Also before the sun is high in the sky.
  • Preferably gather wild plants from high, dry soils, exposed to clean air and abundant sunshine.
  • In all cases, gathering must be selective according to the type of plant and the part to be used (flowers, leaves, roots, etc.).

It is an excellent thing to do cultivating your own herbs in the garden, and I would encourage you to consider it, but try to be selective in the number of herbs you are going to grow. If you do not have enough time, space or knowledge, just purchase what you need from a health shop or a recognised herbal supplier. This is the most quick method to start herbalism.

Once collected your herbs, you need to know how to dry and storage them in a proper way, in order not to lose much of their medicinal value. Dry all herbs carefully outdoors (spreading a layer of herbs on a drying screen in the shade as quickly as possible), indoors (in a dust-free room, at mild temperature, on a drying screen covered away from direct sunlight) or with artificial heat (be very careful, oven drying under 38°C is difficult and often done improperly).

To store them, place them in a tight appropriate container, not made of formaldehyde or certain damaging plastic types, and seal with sealing wax to keep the air from getting to the herb. Always label and date them, and make sure they are used within a year. Never put them under direct sunlight or in room too hot or cold. If its a oil, use a brown bottle or can.

General guidelines should be also followed when starting making your own preparations, for example never use aluminium ware as it poisons with its gases and metallic acid, stainless-steel ware is the best because it does not break, although you should watch for over-high temperatures that cause burning.

It is time now to describe the most common various herbal preparations. Remember that dosages must be adjusted according to personal need.

Capsule: Take the herbal powders and other materials that, because of their nauseous taste or smell, would otherwise be difficult to administer, and place them into a soluble gelatin shell or capsule. These capsules are easy to buy and they are made in different sizes for easy swallowing, with numbers 1 to 4, 0, and 00 being the most common. To fill the capsule, simply take the two halves of a capsule apart and push these halves into the powder and towards each other, pressing the halves together again and at the same time compressing the powder. Dosage depends on the age, size, vitality, condition being treated, and the strength of the ingredients in the capsule itself.

Decoction: This is a process used with hard materials such as roots and barks, chips, etc. Decoctions are intended for immediate use within a twenty-four hour period (72-hour maximum limit when stored in a very cool place) and are generally made by pouring cold water upon fresh or dried herbs. The harder the material, the longer the simmering and extractive period will be. Consider to pulverize them first by mechanical means or pounding; next, soak the ingredients for twelve hours, then set this liquid on the fire and gradually heat to a slight boil. After the extractive period, drain off the liquid while hot and press the herb hard to make sure that all of the therapeutic ingredients are removed, then let stand until cool.

The usual preparation is 1 ounce of herb placed into 1 and half pints of cold water (the half pint will be lost in the extractive process). The herb and liquid is then brought slowly to a boil. The decoction differs from the infusion in that heat is applied and continued over a period of time, because roots and barks generally need longer heating to extract their active principles. When cool, pour off the clear liquid on top, separating it from the settlings and, finally, sweeten to taste. Add more water when decoctions are too strong. Dosage depends on age, size and temperament, but generally 2 fluid ounces to a cupful of liquid three times a day.

Infusion: An infusion extracts the active principles of herbs in water, or other fluid, without simmering or boiling;. Pour a liquid over the raw or powdered herb. The liquid may be hot or cold, but the flavour of the herb is generally much stronger and the action is much faster when made and administered hot. Generally a standard infusion is used with the lighter herbs (such as the leaves, flowers, etc.), and is made by placing one teaspoonful of finely cut dried herb or two teaspoonfuls of bruised fresh herb into a cup and adding boiling, distilled water; cover and let steep for 15 minutes; strain and drink.

Be sure to cover the vessel and stir occasionally, and then carefully strain off the clear liquid. Dosage varies according to type of herb and problem condition, but usually one cupful three times a day. Regulate the quantity to fit the patient’s strength, kidney problems, extreme debilitation, etc.

Oil: This preparation is made from the plant oils. For instance, with the mints (peppermint, spearmint, etc.), the oils come from the leaves. Many of these oils, when properly made (with olive oil), do not go into rancidity easily. The amount of herbs used depends upon the quantity of oil desired, but often a pound of fresh herbs to a pint of olive oil is used. Simmer the herbs for hours until the oil comes out of the herb. In the case of cloves, grind up fine, and simmer the powder in olive oil at a temperature of 50-65°C. Never use mineraloils. For olive oil, which is high in nutritional value, massage as much as the skin will absorb; it can be also used in small doses internally, except when for gallstones or kidney stones.

Ointment: It is a soft, semi-solid fatty herbal preparation used for a protective and emollient effect, liquefying when applied externally. Ointment bases are generally composed of various mixtures of waxes, animal and vegetable oils and the medicinal substances are mixed with them. Start with a melted base, such as olive oil and beeswax, and combine with herb. A good standard is 14 ounces of olive oil, 2 ounces of beeswax, and 1 pound of fresh or 1 and half pound of dry herbs. Place into a closed container, put into the oven and leave there at low heat (around 80°C) for 3-4 hours. Periodically, take a fork and lift the fresh herbs to see if they aregetting browned and brittle, and whether the oil has drawn the value from the herb. Vaseline as a base is generally inferior to animalor plant oils, but may be used if you do not want the preparation to be absorbed quickly into the skin.

Pill/Tablet: In this case the herbal agent is ground into a very fine powder and mixed with a mucilage of gum Arabic (made by dissolving gum Arabic in water), slippery elm, or a syrup, etc. which is then worked up into a pill mass. A portion is then cut off, sliced into small strips and then into smaller pill-sized pieces, which are then rolled into little round balls for easy administration. A small amount of powdered rhubarb or flour on the board in preparation will keep the mass from sticking, but keep the pill mass in a quite firm consistency, or else the excess mucilage or syrup will absorb too much rhubarb or flour.

Pills can be coated or uncoated, but the pearl-coated pill is a favourite and is readily soluble in the stomach. Pills are usually made so that one pill equals about 300-400 milligrams of the herbal compound. A pill differs from a tablet in that a pill needs mucilage or other substance added to keep the herbal agent in an adhesive mass, whereas the tablet will adhere by its own characteristics upon compression.

Poultrice: This herbal preparation is a soft, semi-liquid mass made of some cohesive substance mixed with water, vinegar or other substances, and used for supplying heat and moisture to an area, or to act as a local stimulant. Have the herbs ground or granulated. When using fine powder, just use enough moisture to make a thick paste, and when using the granulated form, a thick paste may be made with a mixture of water and cornmeal. If fresh green leaves are used, simply heat, bruise, triturate or chop the leaves up finely, and apply to the affected parts. Be generous in making poultices, covering the afflicted area thickly.

Spirit: It is an alcoholic or hydro-alcoholic preparation containing ordinary alcohol and a watery liquid that has been distilled from an alcoholic tincture or mash. It is a volatile prepared by distillation, whereas a tincture is prepared by infusing the volatile substance in alcohol. These are used as tonics, etc.  A few drops on up are used as specified.

Syrup: A thick, sticky liquid preparation made by dissolving sugar into distilled water, decoctions, infusions, juices, or other aqueous solution, and it is used to suspend medicinal or flavouring agents for easy administration alone, or to combine with other preparations. For making a syrup with herbs, settle out the heavier matter and pour off the clear liquid; then add to that 1 and 3/4 pounds of sugar, place into an appropriate vessel, heat until the sugar is melted, cool, and store for future use. Another formula for making a simple syrup is to pour 1 pint of boiling water over 2 and half pounds of sugar, place on a hot stove and stir until the liquid begins to boil, and then instantly remove. Dosage varies from 1 teaspoonful to 1 tablespoonful once or few times per day.

Tincture: This is technically a fluid extract, but the medicinal virtues are extracted into solution with grain alcohol or vinegar, which are better preservative for long term storage of extracts. Take approximately 4 ounces of ground dried herbs or 8 ounces of finely chopped fresh herbs and place them in a glass bottle with at least 16 ounces of alcohol or vinegar, until the herb is completely submerged under the liquid. This is tightly capped and each day for 10 days to 2 weeks the bottle is shaken vigorously at least 3 times a day or more. Extract all liquids, squeezing the herb residue thoroughly, with a regular juice press, or wring out by hand through cloth, etc.

After the liquid is extracted, place the tincture extract in dark or painted bottles, stopper thoroughly and store. When administering a tincture internally, you may evaporate the alcohol from the solution by putting it into hot water, or it can be taken as is. Dilute at least 1 teaspoonful of tincture to each cup of water.

The 5 Elements Chinese Theory

Based on observations of the natural world, ancient Chinese people recognized continuous patterns of transformation and change in the universe. Initially, these observations were interpreted using the Yin-Yang logic, but later these interpretations were expanded using a new theory called the “Wu Xing“. Wu Xing, also known as the Five Elements, is a conceptual scheme that many traditional Chinese fields used to explain and describe interactions and relationships between phenomena and grouping objects, from cosmic cycles to the interaction between internal organs, and from the succession of political regimes to the properties of medicinal drugs….the categories are limitless. The Five Elements reflect a deep understanding of natural law, the Universal order underlying all things in our world.

The theory assets substances can be divide into one of five basic elements: Wood (木 ), Fire (火 huǒ), Earth (土 ), Metal (金 jīn), and Water(水 shuǐ), which contain their own specific characteristics and properties.


So what does the Five Element theory say to us about the world we live in? First, it speaks about how all things are connected. Everything within each element is related. Let’s take the Water element as an example: when it is winter there is a cold essence, it relates to and impacts in some way the kidneys, the emotion fear is linked, though not always in an obvious, visible way.

Second, the Five Elements show us how the structures and systems in our bodies are connected to each other, how we are linked to our environment and the natural world, how our world is part of the greater universe. Many people today have lost this deep connection to nature and no longer are able to feel this truth resonate in their being.

These elements are five fundamental energies in nature in motion. There is a dynamism between them, they are not static. Within their structure there are two fundamental relationships: generation (the external circle) and overcoming (the internal arrows). Without the balancing nature of these two relationships, things would fall out of order in a flash:


The Five Elements are aspects of Qi. Also health is the result of a harmonious balance of all of them. The Qi of the elements waxes and wanes in daily and seasonal cycles. Each one of us is an unique and characteristic blend of the influences of all the elements.

People who have a strong energy of the Wood element have a clear vision and goals, and know how to bring them into being. They excel at planning and decision making and can be forceful in disagreements. When the Wood Qi is weak, people can be indecisive, without strong direction in life and stuck. When the Liver Qi is congested or stagnant, people can be arrogant, over controlling, and have angry disposition and digestive problems. They may have a tendency to be workaholics or have addictive personalities, including the possibility of abusing drugs and alcohol. When Liver Qi is imbalanced, sour and bitter flavours are said to benefit its meridian, while acid food the opposite. Common illnesses include migraines, eye and sinus problems. For women, menstrual problems are frequent.

People with strong Fire energy may be quite charismatic, excelling at comanding others to action. They may love talking and socializing. When the Fire Qi is weak, a person may be lackluster or bland. They may suffer from anxiety, restlessness and insomnia, be too excitable, easily stimulated to excess, or they may be emotionally cold and unfeeling. Common diseases include palpitation, high blood pressure, heart problems and sores on mouth and tongue. People strongly influenced by the Fire element may be vulnerable in very hot weather and usually are calmed down by walking. The bitter flavour favors the Fire Qi.

Someone with well developed Earth energy is well grounded, nurturing, compassionate person, sometimes perceived as the archtypical “earth mother”. Earth people like to bring others together and make good mediators or peacemakers and reliable friends. When people have weak Earth Qi, they can be worriers, prone to pensiveness and overwork. They are vulnerable to digestive problems and they may gain weight easily and lose it with difficulty. Their bodies have a tendency also to make excessive mucus. Those with weak Earth Qi often feel better when they limit cold, raw foods and dairy products. They usually crave sweet, but they should eat warming foods and grains to stay well grounded. Common illnesses include: fatigue, diarrhea, gas and bloating, food allergies and sensitivities, eating disorders, heartburn and canker sores.

A person with well balanced Metal energy is well organized, self disciplines and conscientious. They like structure and rules in their life. A person with Metal Qi imbalance may be grief-stricken, sad, overly critical, having trouble in letting go. When the Metal energy is weak, there can be diseases of the lungd and skin. This energy peaks in the fall. In the cool, crisp, clean air of the autumn, metal people feel they can accomplish anything. The color of Metal is white, and thats is why people strongly influenced by the Metal Qi usually look pale.

When the Water Qi is strong, a person is fearless, determined and can endure many hardships in following their dreams and goals. Longevity is also considered to be associated with healthy Kidney Qi. When it is weak, there can be problems with water metabolism, such as urination, fertility or sexuality. This type of person could be anxious, fearful and withdrawn, and in more severe cases phobic. There may be also diminished hearing or ringing in the ears. The Kidney Qi rules in the winter.


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Discover the properties of Lobelia

Lobelia (Lobelia inflata), also called Indian tobacco, has a long history of use as an herbal remedy and it is one of the greatest herbs ever given to the world. A brief history of this amazing herb starts with the Native Americans, who smoked it as a treatment for respiratory problems. In the 19th century, American physicians prescribed Lobelia to induce vomiting in order to remove toxins from the body. Because of this, it earned the name “puke weed.” After that, the belief that Lobelia was a dangerous poison began, due to the fact that Dr. Samuel Thompson was having an amazing success treting his patient with this herbal remedy, instead of using orthodox medicine.

Nowadays, scientists think an active ingredient in the Lobelia plant, lobeline, may have similar effects to nicotine. For this reason, back in the days they were using lobeline as a nicotine substitute in many antismoking products and preparations designed to break the smoking habit.

In general, Lobelia is an efficient relaxant, the best counter-irritant known to mankind! Its action is felt immediately on the serous, mucous, muscular and nervous system of our body. It is also a powerful antispasmodic, expanding at the same time the contracted parts of the respiratory system, allowing the “breath of life” (oxygenized blood) to flow freely in the whole body.

Lobelia is also commonly known as a “selective thinking herb”. This means that when a foetus is dead or in an extremely weakened condition, this herb will cause it to abort. While, if the foetus is healthy but the mother is sick, it will help the mother healing and strengthen, enabling her to carry the child until the delivery. Then during the labour, Lobelia will allay and regulate the violent pains and ease the spasms. Very effective also for menstrual disorders.

Be careful though! Bear in mind that Lobelia is a potentially toxic herb. You can safely use it in small doses (for example homeopathic doses), but moderate to large doses may cause side effects ranging from dry mouth and nausea to convulsions and even coma. As a general rule, an herbalist should always give it in combination with a stimulant as per its powerful relaxing effects. But anyway, you should use lobelia only under the supervision of your health care provider.

Preparations and Dosage (for adults, with normal weight and no medical conditions):

Decoction, fluid extract, infusion (mostly seeds crushed), pills, poultrice, powder (leaves, stems, flowers and pods), syrup and tincture (green and dried leaves). With prudence, you may give Lobelia in either small or large doses, at shorter or longer intervals:

  • Decoction: 1/2 cupful
  • Fluid extract 10 to 30 drops
  • Infusion 1 cupful
  • Powder 200-650 milligrams
  • Solid Extract 100-300 milligrams
  • Syrup 1 to 4 teaspoons
  • Tincture 1/2-1 teaspoon, or 10 to 30 drops

Syrup of Lobelia (for cough and vomit inducer):

2 and half ounces of Lobelia and 2 ints of distilled water, simmer togheter down to 1 pint. Strain and dissolve 2 pounds of raw sugar or 1 pounds of honey into it. Take 1 teaspoon for coughs or up to 1 cupful as a vomit inducer.

Decoction of Lobelia (for liver problems, jaundice):

1 part of Lobelia, 1 part of Pleurisy root, 1 part of Catnip and 1 part of Bitter root. Mix the herbs well and steep 1 teaspoon of this combination in 1 cup of noiling water for 15 to 20 minutes, then strain. Take 2 tablespoon hot every 2 hours.

Tincture of Lobelia (for relief fever, asthma and spasms):

2 ounces of Lobelia herb, steam and flowers, 2 ounces of crushed Lobelia seeds and 1 pint of apple cider vinegar (better choice than alcohol). Macerate in a tightly capped bottle for 10 to 14 days. Shake every time you walk by it, or at least once a day. Strain off the liquid and bottle it for use.

The Regenerative Diet – A natural way to stay healthy and energetic

The word “diet” scares most of the people as the associate this term to the privation of food or taste in order to lose weight. But starting a diet can also just mean eating tasty, simple food in order just to maintain a healthy, clean and energetic body. The aim is to regenerate your body. In fact, the ideal diet consists of natural food, eaten in moderation and simplicity.

Did you know that…

  • The fruits are especially good for cleansing the system after your night’s fast during sleep. They will satisfy the need and craving for sweetness.
  • The green herbs of the garden, used fresh and tender in salads and chewed well, will build strength and vitality in the body tissues.
  • The bulbs, roots, and starches in grains will provide fire and heat for the body, but these should be eaten only as needed for those who work hard physically.
  • The nuts of the trees will provide the nutrient “meat” (protein) for man and will
    season other foods.
  • The culinary herbs will provide variety, flavour, and seasoning.

Why change your diet?

Some people’s taste buds cause problems when they are changing to a health-building diet. Other people hesitate because of fear. The average individual has grown up on a diet of meat, potatoes, and gravy. They may panic at the very thought of missing or changing the composition of a meal!

Bear in mind that some sacrifice usually accompanies getting something really worthwhile, and though abstinence from food or from indulgence in over-eating may seem like a sacrifice, the supposed “sacrifice” will be realised as a blessing instead after the goal of a healthy and fit body has been reached.

And in the whole of your daily activities, you can achieve a varied and harmoniously-blended whole: fresh air, sunshine, exercise, work, play, song, prayer, reading, meditation, recreation, etc.

Skip breakfast

So…what about FASTING? This “big breakfast” idea is pushed hard by the breakfast-food, egg, milk, and coffee merchants, and some of their advertising plays on emotional fears. But this is not always true, as better health is found in countries where people have the custom of not eating breakfast, except maybe a warm cup of liquid, and the first meal of the day is eaten at noon. So as you try the “no breakfast” experiment, the first few days may be a little rough, with headaches, light-headiness, grumpiness, etc.

This will only last a few days and you will see great improvement in health. People who gain experience in fasting realise that occasionally feeling hungry is really only a feeling. You can become accustomed to that feeling, knowing that it doesn’t signal starvation. But be careful. Periodic fasting is good to cleanse the body, but a bodily famine is not required for cleansing. Skip breakfast sometimes but do not starve. Your body needs energy. Use this tips with intelligence.

Skip dairy products

And…what about MILK and DIARY PRODUCTS? Milk is a very jealous food, to be used only at the correct time. It is intended to feed the infant mammal, because a newborn baby is equipped with red corpuscle-making facilities in the bone marrow which is ready to go to work immediately, but there are at first no gastric juices present to digest solid foods such as protein or starch. Consequently, a baby must have pre-digested food as milk.

The natural milk from the mother is the best food for the young infant, alkaline and nonmucous-forming. When it is time to wean off milk, the teeth come through, and it is nature’s signal that the gastric juices have started to flow, and as these begin to mix with the milk, it now becomes acid to the baby. From that time on, the milk will have the opposite and unhealthy effect, as it forms into mucous, causing problems in our bodies.

Did you know that the human is the only mammal on the face of the earth that tolerates milk after weaning, that is, with the exception of our domestic animals that we have led astray? When you drink pasteurised milk, you are taking a dead product into the body. Raw milk is at least a live food. As for other dairy products, cottage cheese is almost free from mucous and can be used, but not in excessive amounts, while butter and yoghurt are a mucous-former and hard to digest, and they should be avoided as much as you can for better health.

Skip eggs

And…what about EGGS? Many “vegetarians” still feel that they should eat eggs and milk products when they stop eating meat to compensate the incoming of proteins. This can make for a sickly condition. The average novice vegetarian turns to eggs, because they are easy to prepare and considered “the perfect protein”. Eggs are far too concentrated in protein and are highly constipating; the mucous that is formed is far moregluey and sticky than meat. Eggs are one of the main contributors to arthritis, kidney stones and galls stones. It is commented that the hard boiled egg is the least harmful of any of the forms in which it is used, but that is still quite harmful when used too often.

Meat in modesty

And…what about MEAT and ANIMAL PROTEINS? Generally speaking, I am not against eating meat or animal proteins. But, as all the food and products, there must be a small intake and do not exaggerate. It is generally accepted that the higher blood and the uremic acid in beef, the richer the flavour, yet these toxins and poisons in meat are a main contributor to gout, rheumatism, bursitis, and many other mucoid ailments.

The fat of the animal is the hard part for the body to eliminate. Notice that very few animals will eat fat at all. Again, the only value in meat is what the particular animal has received from eating green herbs, and this is why the range animal is so much better than the stock yard-fattened beef. And for those who think chicken is a better meat than beef, tests now show that at least 50% of all slaughtered poultry contains significant contamination with salmonella or other microrganisms.

And now…try these recipes and enjoy your new lifestyle!



  • 2 medium zucchini, halved lengthwise
  • 3/4 cup ricotta cheese
  • 1/2 cup shredded Italian cheese blend
  • 2 tablespoons chopped fresh parsley
  • 2 ounces sliced capicola, chopped
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground pepper
  • 1/4 cup marinara sauce

Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture. Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.



  • 1/4 cup couscous + 1/4 cup water
  • 1 15 oz can chickpeas, drained and rinsed and patted dry
  • 1/2 cup chopped onion (75 g)
  • 6-8 tbsp mild or medium salsa
  • 1/2 teaspoon black pepper
  • 1-2 teaspoons regular chili powder
  • 2 tablespoons dried Italian spice blend
  • 1/2 teaspoon + 1/8 teaspoon fine sea salt
  • 1/2 cup brown rice flour

First, make your couscous. Add the water to a small pot and bring to a boil, as soon as it starts bubbling, stir in the couscous quickly and remove from the heat. Cover and let sit for 5 minutes. In a food processor, add your chickpeas and onion and pulse to break up the mixture for a few seconds. Add all of the remaining ingredients, except the couscous and brown rice flour. Pulse for just a few seconds, no more, just until the mixture resembles a wet rough chunky texture similar to a salsa.

You don’t want to over-blend and puree it too much or the balls will be too wet/mushy. You just want to make sure the chickpeas are no longer whole. Add the mixture to a large bowl and add the cooked couscous and brown rice flour. Stir for a few minutes until it all comes together in a sticky batter. Press the mixture repeatedly with the back of your spoon to make it come together.

If the mixture is not sticking together, add a bit of the remaining salsa only if necessary. Once it is well mixed, place to chill in the fridge for about 20 minutes. This will make it easier to roll into balls. Preheat your oven to 375 degrees and line a sheet pan with parchment paper. Roll about 14 golf-sized balls with your hands, making sure they are tight and compact and place on the pan.

Bake for 15 minutes on the first side, they should easily turn over. Bake another 15 minutes until firm and getting a nice golden brown crust. If you want them super crispy, go another 5 minutes. These balls are very moist inside so they can withstand the crispy exterior.