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We provide you with the latest local, national and International articles on holistic alternative & traditional health for the development of a unique human-spirit integration.

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Our Blog

An ongoing series of informational entries

Best Vegetables to Juice

November 7, 2018

If you've never tried vegetable juice before, a favorite beginner's juice is made from carrots. However, it is important to note that not all carrots taste the same and it is no different for the juice they produce. Across the board, most people enjoy the sweet juice rendered by carrots grown in California.

Most vegetables can be juiced but people devoted to juicing recommend the following for people just starting out:

• Red Romaine

• Green Romaine

• Escarole

• Carrots

• Celery

• Cucumbers

• Beets

• Wheatgrass

• Parsley

• Garlic

Dr. Walker's books include tables that explain ratios and combinations of different juices to help specific health conditions. For example, adding beet to your juice is said to help kidney disorders.

Take a Bite Out of Bamboo

November 6, 2018

Fresh, young, edible bamboo shoots are grown in some parts of the United States and are sold at local farmer's markets, specialty food stores, and in some restaurants. You can find canned bamboo shoots in the Asian food section of most supermarkets, but fresh shoots are a little more difficult to come by.

The shoots are low in calories and fat, have a good source of fiber and potassium, and carry phytochemicals (substances found only in plants that are known to help fight disease). These antibacterial, antiviral, and anti-inflammatory agents have the potential to help prevent the development of cancer and heart disease.

In their raw state, bamboo shoots are bitter and indigestible. If you have access to fresh shoots and want to try them, follow these cooking directions from the Small Farms Team at Washington State University:

• Peel off the outer leaves and trim off any tough flesh.

• Cut the shoots across the grain into 1/8 inch thick slices.

• Cook the sliced shoots, uncovered, in plenty of boiling water for 20 minutes or until tender-crisp. (It's important to leave the pot uncovered to allow naturally occurring bitter compounds in the shoots to boil out into the air.)

• Use the parboiled shoots in stir-fries, sautéed vegetable mixtures, salads, and soups.

• Even though they are traditionally used in Asian-style dishes, tender, cooked shoots can also be drizzled with olive oil and sprinkled with Parmesan cheese.

Iridology!!  a Great Scientific Health Issue 

October 30, 2018

What is Iridology? Iridology is the study of the iris, or colored part, of the eye. This structure has detailed fibers and pigmentation that reflects information about our physical and psychological makeup. It identifies inherited dispositions (how our body reacts to our environment and what symptoms to expect), and future challenges (where we are likely to have more problems as we age). It also helps identify inherited emotional patterns, which can create or maintain physical symptoms, as well as identify lessons or challenges and gifts or talents available to us. 

● In general, prevention is the object of an Iridology reading.

Iridologists want to warn the patient about tendencies and weaknesses so the patient can fend off illness and disease before it begins. Others view it as an indicator, like a blood pressure cuff or a thermometer. In fact, Iridologists claim that defects in the iris will show up long before changes in traditional lab values. However, treatment is not the main goal; rather, prevention is.

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