AGAVE NECTAR....THE CONTROVERSY

Nutropathic Doctor and vegetarian Edward Group comments on the Agave Nectar controversy. Personally I do not use sweetners in my foods and have found as a raw vegan the foods I eat are already naturally sweet. I have found though that when I do eat things with additional sweetners they appear TOO sweet now. If I am going to use any sweetners I choose to use the raw liquid inulin product or green stevia (Paul Nisson raves about this, Paul is a health lecturer, author and raw vegan). As I mentioned I do not use sweetners but because I have researched and found that not all Agave is created equal and using other forms of natural sweetners with more functional uses for my body is my choice. See Dr. Group’s article below.

Keep it raw ripe fresh and organic

THE DIVA XOXO

Lately there has been some buzz swirling around agave nectar and whether the sweet cactus-nectar is good for our bodies or not. I want to help my readers be aware of the increasing number of fraudulent, poor-quality “agave” products being sold in common supermarkets around the country.

The following article will educate you on fraudulent high-fructose agave nectar and its negative health consequences, as well as the benefits of using true organic agave nectar as a sweetener.

The Downside of High-Fructose Agave Nectar

Recent claims regarding agave nectar urge us to be aware of the type of agave we are purchasing. Many brands sold in the supermarket, claiming to be organic, are nothing more than refined fructose. Common forms of retail-refined agave syrup sold in supermarkets do not tell consumers what has been done to the syrup in the laboratory.

While the label may claim that the agave is “organic and all-natural,” the label does not explain that the syrup has gone through an extensive process of chemical refining which changes the enzymatic structure of the syrup, converting it into a man-made chemical fructose.

Herein lies the main concern surrounding the nectar that many well-known nutritionists are recommending as a healthier sugar-substitute. There is a direct link between man-made chemical fructose and deadly degenerative diseases such as cancer and diabetes.

Critics also note that once consumed, refined fructose is turned into triglyceride, which is essentially stored as body fat. And while high fructose agave syrup does not cause the extreme spikes in blood sugar levels like common white sugar, it does have possible associations to a spectrum of health-depleting conditions such as:

• Depletion of the body’s minerals
• Inflammation of the liver
• Hardening of the arteries
• Tendency towards insulin resistance, a predecessor to diabetes
• Heart disease
• Weight gain, and even obesity
 Toxic effects is pregnant women

Of course, these conditions can vary in different people, so be sure to do the proper research on the type of agave nectar you are using.

In a recent article on NaturalNews.com, author Rami Nagel, states that fake forms of refined-fructose agave.

His words on Agave & Refined Fructose:

“lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn’t recognize refined fructose. Refined fructose is processed in the body through the liver, rather than digested in the intestine. Refined fructose robs the body of many micronutrient treasures in order to assimilate itself for physiological use. While naturally occurring fruit sugars contain levulose bound to other sugars, high fructose corn syrup contains “free” (unbound), chemically refined fructose. Research indicates that free refined fructose interferes with the heart’s use of key minerals like magnesium, copper and chromium.” [1]

The Upside: Agave Nectar is Not Made Equally

Natural agave has been harvested traditionally in Mexico for hundreds of years. Ranking fairly low on the glycemic load scale, a small amount of the nectar provides a larger amount of sweetness than common sugar, and thus, a little goes a long way.

The agave plant also contains saponins and fructans, phytochemicals associated with antimicrobial, anti-inflammatory and immune-boosting capabilities. (Journal of Ethnopharmacology, 1996; 52:175-7).

One of these fructans is known as inulin, a natural plant sweetener with an extremely low impact on blood sugar and cholesterol levels. The ancient Aztecs even used the nectar as a healing salve for wounds. What is more, compounds derived from blue agave have been studied for their potential utility for treating colon diseases like ulcerative colitis, irritable bowel syndrome and Crohn’s disease. Agave also holds high amounts of protein-building amino acids and alkaloids (Plant Foods Hum Nutr 2007; 62:133-8). Research indicates that minimally-processed agave does provide nutrients to the human body, and may even prevent chronic disease (Nutr Rev 2004; 62: 439-42).

It is also important to mention that not all agave products are created equal, and the dangerous high-fructose content cited by critics is not typical in all agave products. Roger Clemens, a professor at USC, has stated that: “Depending on how the syrup is processed, it may or may not contain more fructose.”

The question is whether the sweetener comes from a trusted source. My personal favorite, that I use quite frequently, is Madhava Agave Nectar.

Madhava offers extremely high-quality, all-natural, 100% organic agave nectar, made by minimal processing. There are no chemicals used in the production of Madhava’s agave nectar from agave salmiana, and it is not cooked. Madhava agave is produced using only low temperatures during the evaporation of excess water from the juice. Used in moderate amounts, this low-glycemic sweetener is an excellent choice over white sugar and artificial sweeteners.

When choosing agave nectar be sure to contact the company to make sure they are not using chemicals in the processing techniques. Also, I recommend that you make sure it is organic.

CHINA STUDY AUTHOR COLIN CAMPBELL LECTURES ON PLANT BASED DIETS

Lecutre with Colin Campbell, PhD. on plant based diets

PLANT BASED DIET BENEFITS

Benefits of a plant based diet.

RED CABBAGE, WEIGHT LOSS & BODY DETOX

Recently another edition of Victoria Boutenko’s Raw Family newsletter popped into my in box. I was delighted to see she had done a post on Red Cabbage. I have been enjoying this root veggie a lot this past summer creating great detox salads, drinks and even using it as one of the ingredients in my fermented veggies that I make using Donna Gates Body Ecology Diet Recipes and products, apparently this antioxidant powerhouse has more treats for us that we first thought.

According to Boutenko…..” red cabbage posses a huge amount of antioxidants, comparable to blueberries, goji berries, and even to acai berries. It’s amazing to discover that the antioxidants in cabbage are equal to these antioxidant berry superstars, especially when you consider the costs”.

The antioxidants found in red cabbage are powerful enough to make harmful free radicals neutral and quickly flushes them from the body. Red cabbage is known to be one of the highest ranking if not the highest ranking cruciferous vegetable on the ORAC list (Oxygen Radical Absorbance Capacity). Boutenko points out that researchers have only measured the amount of available antioxidants in cooked red cabbage, it would be nice to see the available nutrient number calculations for raw red cabbage, Boutenko feels the available nutrient density number will probably be double!

Cabbage has been known in the past to be a great support player in weight loss, this is because red cabbage increases your body’s production of two hormones adiponectin (fat-burning) and leptin (appetite-suppressing). Along with filling you up with fiber and natural water found in this veggie, this powerhouse is full of essential minerals: Potassium, Iron, Calcium, Magnesium , Phosphorus , Zinc, Copper, Manganese, Selenium, and others.

Not to be outdone, the vitamin list in red cabbage shines as well and doesn’t want to be left behind, it reads like a who’s who in vitamins with Thiamin, Riboflavin, Folate, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6 showing up on the list.

In addition to vitamins, minerals and natural water, we also need to be reminded that vegetables contain healthy fats as well, and red cabbage is not exception containing healthy Omega-3 and Omega-6 fatty acids

To try red cabbage and get it’s healthy benefits into your body, grate some of it into your salads  or roughly chop it and toss it in or cut it into strips you can crunch on all day. You can even add it to veggie juices to emphasize detoxing when juicing, there are many ways to enjoy red cabbage pick one and reap the benefits, your body will thank you.

THE HEALTHY DIVA

xoxo

WOW WORKOUT WEAR

Listen as Terese tells THE HEALTHY DIVA why WOW Workout Wear is great!

SIMPLY RAW

Raw Foodist Natasha Kyssa shares information about her new detox book out now. I got the chance to catch up with her at the Women's Show in Toronto at the end of October.

I hope you enjoy our time together. (that's NOT me with the cough in the background)

For those of you who would like, we will be starting a Detox group using Natasha's book and may even get her to do a class with us in person, teaching the do's and don't's of detox and some raw food tidbits.  I am still trying to put this together so if you would be intrested let me know :o)

Keep it Raw~Ripe~Fresh & Organic

THE DIVA

xoxox

ACID ALKALINE LIST

Here is a great although loooonnnnngggg list of information regarding Alkaline/Acid foods and the ones you should choose to be in balance.

Enjoy

THE HEALTHY DIVA

xoxo

"The doctor of the future will give no medicine, but will interest his patients in the care of the


human frame, in diet and in the cause and prevention of disease." ~ Thomas Edison
pH is Vital for Whole Body Health
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pH-Finding the Right Balance

At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health.

The Basics

Every solution is either acidic or alkaline. (Alkaline is often called "base.") These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.

Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are "too acidic"; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term "residue" or "ash" to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)

Another misconception is that acid-forming foods are "bad." This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.

Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits.

The Problem

Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book "How to Get Well", Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases."

Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, "Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ " Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, "We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium." Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, "Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue."

Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis.

The Solution

Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid.

Further Reading

Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).

Hagiwara, Yoshihide, M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58).

Murray, Frank. "Unless you Balance Acidity, your muscles may become tense." Better Nutrition, March 1996.

Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109).

The article "pHinding the Right Balance" is reproduced with the permission of AIM International.

©1997 by AIM International
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(Do NOT take Cocaine, Amphetamines, Coffee, Nicotine, Alcohol, or lots of Sugar. These make your Blood pH....Acidic.)

What ARE "ACID-FORMING" Foods ?

Acid forming foods include: * asparagus, barley, beans (dried), beechnuts, BEEF, BREAD, buckwheat, BUTTER, cashew nuts, Cereals, CHEESE, chestnuts, Chicken, CHOCOLATE, clams, cod liver oil, Cottage Cheese, Cornmeal, cottonseed meal, cow peas, crab, cream, EGGS, farina, FISH, FLOUR, frog legs, Halibut, HAM, hazelnuts, hickory nuts, hominy, HONEY, horseradish, Jello, kohlrabi, lamb, lentils, lobster, mackerel, Macaroni, maple syrup, Margarine, MEATS, mussels, Mushrooms, OATS, pasta, peanuts, Peas, pecans, pistachios, pomegranate, PORK, prunes, quinces, Rice, rutabagas, Rye, sauerkraut, SALMON, scallops, smelt, smoked herring, sole, spaghetti, SUGAR, syrups, tapioca, turkey, walnuts, WHEAT, wheat germ & WINE.

***************************

What is a list of foods that increase alkalinity in the blood?

Alkaline forming foods include: * agar, ALFALFA(sprouts), almonds, APPLES(apple cider), apricots, artichokes, BANANAS, beets, beet tops, blackberries, blueberries, BROCCOLI (did you eat yours?), Brussel sprouts, burdock, cabbage, cantaloupe, carob, CARROTS, cauliflower, CELERY, celeriac, chard, cherries, chives, COCONUT, CRANBERRIES, cucumbers, currants (fresh), dandelion greens, DATES, dill, dock, endive, figs (dried), flaxseed, GARLIC, GRAPES, Grapefruit, greenbeans (fresh), guava, huckleberries, Irish moss, KELP, kohlrabi, leeks, LEMONS, lettuce, LIMA BEANS (fresh), limes, loganberries, loquats, mango, MELONS, millet, mint, molasses, mulberries, muskmelons, mustard greens, nectarines, okra, Olives, olive oil, ONIONS, ORANGES, papaya, parsley, parsnips, passion fruit, Peaches, Pears, persimmons, PINEAPPLE, plums, Pumpkin, radishes, RAISINS, Raspberries, rhubarb, Romaine lettuce, rutabagas, sea grass, sorrel, Soybeans, Spinach, squash, Strawberries, Swiss chard, tangerine, turnips, Vegetable oils, water chestnuts, watercress, watermelon.

ACID-FORMING & ALKALINE-FORMING FOODS

It must be noted that because a food is acid it is no indication that it REMAINS acid in the body. It can turn alkaline. Honey and raw sugars produce alkaline ash, but because of a high concentrate of sugar become acid-formers. Those fruits marked with an * should not be eaten with other foods. They are acid externally but alkaline internally.

A list of Acid / Alkaline Forming Foods

Your body pH affects everything...

Balancing the pH is a major step toward well-being and greater health.


The pH scale is from 0 - 14 0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline...

This chart is for those trying to "adjust" their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body's pH level falls. Balance is Key !!!

This chart is intended only as a general guide to alkalizing and acidifying foods.

...ALKALINE FOODS...

...ACIDIC FOODS...

ALKALIZING VEGETABLES

Alfalfa

Barley Grass

Beet Greens

Beets

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions

Dulce

Edible Flowers

Eggplant

Fermented Veggies

Garlic

Green Beans

Green Peas

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Nightshade Veggies

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Sweet Potatoes

Tomatoes

Watercress

Wheat Grass

Wild Greens


ALKALIZING ORIENTAL VEGETABLES

Daikon

Dandelion Root

Kombu

Maitake

Nori

Reishi

Shitake

Umeboshi

Wakame


ALKALIZING FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Lemon

Lime

Muskmelons

Nectarine

Orange

Peach

Pear

Pineapple

Raisins

Raspberries

Rhubarb

Strawberries

Tangerine

Tomato

Tropical Fruits

Umeboshi Plums

Watermelon



ALKALIZING PROTEIN

Almonds

Chestnuts

Millet

Tempeh (fermented)

Tofu (fermented)

Whey Protein Powder


ALKALIZING SWEETENERS

Stevia


ALKALIZING SPICES & SEASONINGS

Chili Pepper

Cinnamon

Curry

Ginger

Herbs (all)

Miso

Mustard

Sea Salt

Tamari


ALKALIZING OTHER

Alkaline Antioxidant Water

Apple Cider Vinegar

Bee Pollen

Fresh Fruit Juice

Green Juices

Lecithin Granules

Mineral Water

Molasses, blackstrap

Probiotic Cultures

Soured Dairy Products

Veggie Juices


ALKALIZING MINERALS

Calcium: pH 12

Cesium: pH 14

Magnesium: pH 9

Potassium: pH 14

Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

ACIDIFYING VEGETABLES

Corn

Lentils

Olives

Winter Squash


ACIDIFYING FRUITS

Blueberries

Canned or Glazed Fruits

Cranberries

Currants

Plums**

Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS

Amaranth

Barley

Bran, oat

Bran, wheat

Bread

Corn

Cornstarch

Crackers, soda

Flour, wheat

Flour, white

Hemp Seed Flour

Kamut

Macaroni

Noodles

Oatmeal

Oats (rolled)

Quinoa

Rice (all)

Rice Cakes

Rye

Spaghetti

Spelt

Wheat Germ

Wheat

ACIDIFYING BEANS & LEGUMES

Almond Milk

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Pinto Beans

Red Beans

Rice Milk

Soy Beans

Soy Milk

White Beans


ACIDIFYING DAIRY

Butter

Cheese

Cheese, Processed

Ice Cream

Ice Milk



ACIDIFYING NUTS & BUTTERS

Cashews

Legumes

Peanut Butter

Peanuts

Pecans

Tahini

Walnuts


ACIDIFYING ANIMAL PROTEIN

Bacon

Beef

Carp

Clams

Cod

Corned Beef

Fish

Haddock

Lamb

Lobster

Mussels

Organ Meats

Oyster

Pike

Pork

Rabbit

Salmon

Sardines

Sausage

Scallops

Shellfish

Shrimp

Tuna

Turkey

Veal

Venison


ACIDIFYING FATS & OILS

Avacado Oil

Butter

Canola Oil

Corn Oil

Flax Oil

Hemp Seed Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil


ACIDIFYING SWEETENERS

Carob

Corn Syrup

Sugar


ACIDIFYING ALCOHOL

Beer

Hard Liquor

Spirits

Wine


ACIDIFYING OTHER FOODS

Catsup

Cocoa

Coffee

Mustard

Pepper

Soft Drinks

Vinegar


ACIDIFYING DRUGS & CHEMICALS

Aspirin

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Herbicides

Pesticides

Tobacco


ACIDIFYING JUNK FOOD

Beer: pH 2.5

Coca-Cola: pH 2

Coffee: pH 4


** These foods leave an alkaline ash but have an acidifying effect on the body.

UNKNOWN:

There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.

Brazil Nuts

Brussel Sprouts

Buckwheat

Cashews

Chicken

Corn

Cottage Cheese

Eggs

Flax Seeds

Green Tea

Herbal Tea

Honey

Kombucha

Lima Beans

Maple Syrup

Milk

Nuts

Organic Milk (unpasteurized)

Potatoes, white

Pumpkin Seeds

Quinoa

Sauerkraut

Soy Products

Sprouted Seeds

Squashes

Sunflower Seeds

Tomatoes

Yogurt


* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.



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Here's a chart that ranks foods from most alkaline to most acidic.


Ranked Foods: Alkaline to Acidic

Extremely Alkaline

Lemons, watermelon.

Alkaline Forming


Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.

Moderately Alkaline

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).

Slightly Alkaline

Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).

Neutral

Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).

Moderately Acidic

Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).

Extremely Acidic

Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).

More Ranked Foods: Alkaline to Acidic

Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.

Moderately Alkaline Forming Foods

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.

Low Alkaline Forming Foods

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.

Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.

Very Low Acid Forming Foods

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.

Low Acid Forming Foods

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.

Moderately Acid Forming Foods

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.

Highly Acid Forming Foods

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.


A list of Acid / Alkaline Forming Foods

Alkaline Forming Foods

VEGETABLES

Garlic

Asparagus

Fermented Veggies

Watercress

Beets

Broccoli

Brussel sprouts

Cabbage

Carrot

Cauliflower

Celery

Chard

Chlorella

Collard Greens

Cucumber

Eggplant

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Dulce

Dandelions

Edible Flowers

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Rutabaga

Sea Veggies

Spirulina

Sprouts

Squashes

Alfalfa

Barley Grass

Wheat Grass

Wild Greens

Nightshade Veggies

FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Cantaloupe

Cherries

Currants

Dates/Figs

Grapes

Grapefruit

Lime

Honeydew Melon

Nectarine

Orange

Lemon

Peach

Pear

Pineapple

All Berries

Tangerine

Tomato

Tropical Fruits

Watermelon



PROTEIN

Eggs (poached)

Whey Protein Powder

Cottage Cheese

Chicken Breast

Yogurt

Almonds

Chestnuts

Tofu (fermented)

Flax Seeds

Pumpkin Seeds

Tempeh (fermented)

Squash Seeds

Sunflower Seeds

Millet

Sprouted Seeds

Nuts OTHER

Apple Cider Vinegar

Bee Pollen

Lecithin Granules

Probiotic Cultures

Green Juices

Veggies Juices

Fresh Fruit Juice

Organic Milk

(unpasteurized)

Mineral Water

Alkaline Antioxidant Water

Green Tea

Herbal Tea

Dandelion Tea

Ginseng Tea

Banchi Tea

Kombucha


SWEETENERS

Stevia

Ki Sweet


SPICES/SEASONINGS

Cinnamon

Curry

Ginger

Mustard

Chili Pepper

Sea Salt

Miso

Tamari

All Herbs


ORIENTAL VEGETABLES

Maitake

Daikon

Dandelion Root

Shitake

Kombu

Reishi

Nori

Umeboshi

Wakame

Sea Veggies

Acid Forming Foods

FATS & OILS

Avocado Oil

Canola Oil

Corn Oil

Hemp Seed Oil

Flax Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil


FRUITS

Cranberries


GRAINS

Rice Cakes

Wheat Cakes

Amaranth

Barley

Buckwheat

Corn

Oats (rolled)

Quinoa

Rice (all)

Rye

Spelt

Kamut

Wheat

Hemp Seed Flour



DAIRY

Cheese, Cow

Cheese, Goat

Cheese, Processed

Cheese, Sheep

Milk

Butter NUTS & BUTTERS

Cashews

Brazil Nuts

Peanuts

Peanut Butter

Pecans

Tahini

Walnuts



ANIMAL PROTEIN

Beef

Carp

Clams

Fish

Lamb

Lobster

Mussels

Oyster

Pork

Rabbit

Salmon

Shrimp

Scallops

Tuna

Turkey

Venison



PASTA (WHITE)

Noodles

Macaroni

Spaghetti



OTHER

Distilled Vinegar

Wheat Germ

Potatoes DRUGS & CHEMICALS

Aspartame

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Pesticides

Herbicides



ALCOHOL

Beer

Spirits

Hard Liquor

Wine



BEANS & LEGUMES

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Lima Beans

Pinto Beans

Red Beans

Soy Beans

Soy Milk

White Beans

Rice Milk

Almond Milk


More Ranked Foods: Alkaline (pH) to Acidic (pH)

Alkaline: Meditation, Prayer, Peace, Kindness & Love Acid: Overwork, Anger, Fear, Jealousy & Stress

Extremely Alkaline Forming Foods - pH 8.5 to 9.0 Extremely Acid Forming Foods - pH 5.0 to 5.5

9.0 Lemons 1, Watermelon 2

8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,

Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,

Mango, Melons, Papaya, Parsley 5, Seedless grapes

(sweet), Watercress, Seaweeds

Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes

(sweet), Passion fruit, Pears (sweet), Pineapple,

Raisins, Umeboshi plum, Vegetable juices 8

5.0 Artificial sweeteners

5.5 Beef, Carbonated soft drinks & fizzy drinks 38,

Cigarettes (tailor made), Drugs, Flour (white, wheat)

39, Goat, Lamb, Pastries & cakes from white flour,

Pork, Sugar (white) 40

Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,

Coffee 36, Custard with white sugar, Jams, Jellies,

Liquor 37, Pasta (white), Rabbit, Semolina, Table

salt refined and iodized, Tea black, Turkey, Wheat

bread, White rice, White vinegar (processed).

Moderate Alkaline - pH 7.5 to 8.0 Moderate Acid - pH 6.0 to 6.5

8.0 Apples (sweet), Apricots, Alfalfa sprouts 9,

Arrowroot, Flour 10, Avocados, Bananas (ripe),

Berries, Carrots, Celery, Currants, Dates & figs

(fresh), Garlic 11, Gooseberry, Grapes (less sweet),

Grapefruit, Guavas, Herbs (leafy green), Lettuce

(leafy green), Nectarine, Peaches (sweet), Pears

(less sweet), Peas (fresh sweet), Persimmon,

Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

7.5 Apples (sour), Bamboo shoots, Beans (fresh green),

Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob

13, Daikon, Ginger (fresh), Grapes (sour), Kale,

Kohlrabi, Lettuce (pale green), Oranges, Parsnip,

Peaches (less sweet), Peas (less sweet), Potatoes

& skin, Pumpkin (less sweet), Raspberry, Sapote,

Strawberry, Squash 14, Sweet corn (fresh), Tamari

15, Turnip, Vinegar (apple cider) 16

6.0 Cigarette tobacco (roll your own), Cream of Wheat

(unrefined), Fish, Fruit juices with sugar, Maple

syrup (processed), Molasses (sulphured), Pickles

(commercial), Breads (refined) of corn, oats, rice &

rye, Cereals (refined) eg weetbix, corn flakes,

Shellfish, Wheat germ, Whole Wheat foods 32,

Wine 33, Yogurt (sweetened)

6.5 Bananas (green), Buckwheat, Cheeses (sharp),

Corn & rice breads, Egg whole (cooked hard),

Ketchup, Mayonnaise, Oats, Pasta (whole grain),

Pastry (wholegrain & honey), Peanuts, Potatoes

(with no skins), Popcorn (with salt & butter), Rice

(basmati), Rice (brown), Soy sauce (commercial),

Tapioca, Wheat bread (sprouted organic)



Slightly Alkaline to Neutral pH 7.0 Slightly Acid to Neutral pH 7.0

7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt

(sweetener-Bronner), Brown Rice Syrup, Brussel

Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg

plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,

Olives ripe 18, Onions, Pickles 19, (home made),

Radish, Sea salt 20, Spices 21, Taro, Tomatoes

(sweet), Vinegar (sweet brown rice), Water Chestnut

Amaranth, Artichoke (globe), Chestnuts (dry

roasted), Egg yolks (soft cooked), Essene bread 22,

Goat's milk and whey (raw) 23, Horseradish,

Mayonnaise (home made), Millet, Olive oil, Quinoa,

Rhubarb, Sesame seeds (whole) 24, Soy beans

(dry), Soy cheese, Soy milk, Sprouted grains 25,

Tempeh, Tofu, Tomatoes (less sweet), Yeast

(nutritional flakes)

7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals

(unrefined with honey-fruit-maple syrup), Cornmeal,

Cranberries 30, Fructose, Honey (pasteurized),

Lentils, Macadamias, Maple syrup (unprocessed),

Milk (homogenized) and most processed dairy

products, Molasses (unsulphered organic) 31,

Nutmeg, Mustard, Pistachios, Popcorn & butter

(plain), Rice or wheat crackers (unrefined), Rye

(grain), Rye bread (organic sprouted), Seeds

(pumpkin & sunflower), Walnuts

Blueberries, Brazil nuts, Butter (salted), Cheeses

(mild & crumbly) 28, Crackers (unrefined rye),

Dried beans (mung, adzuki, pinto, kidney,

garbanzo) 29, Dry coconut, Egg whites, Goats

milk (homogenized), Olives (pickled), Pecans,

Plums 30, Prunes 30, Spelt

Neutral pH 7.0 ‹ Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)

Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),

Whey (cow's), Yogurt (plain)



NOTE: Match with the numbers above.


1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.

2. Good for a yearly fast. For several days eat whole melon, chew pips well and eat also. Super alkalizing food.

3. Substitute for gelatin, more nourishing.

4. Stimulating, non-irritating body healer. Good for endocrine system.

5. Purifies kidneys.

6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.

7. Natural sugars give alkalinity. Added sugar causes juice to become acid forming.

8. Depends on vege's content and sweetness.

9. Enzyme rich, superior digestibility.

10. High calcium content. Cornflour substitute.

11. Elevates acid food 5.0 in alkaline direction.

12. Vegetable content raises alkalinity.

13. Substitute for coca; mineral rich.

14. Winter squash rates 7.5. Butternut and sweeter squash rates 8.0.

15. Genuine fermented for 11Ž2 years otherwise 6.0.

16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.

17. Soak 12 hours, peel skin to eat.

18. Sundried, tree ripened, otherwise 6.0.

19. Using sea salt and apple cider vinegar.

20. Contains sea minerals. Dried at low temperatures.

21. Range from 7.0 to 8.0.

22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.

23. High sodium to aid digestion.

24. High levels of utilizable calcium. Grind before eating.

25. Alkalinity and digestibility higher.

26. Heating causes fats to harden and become indigestible.

27. High mucus production.

28. Mucus forming and hard to digest.

29. When sprouted dry beans rate 7.0.

30. Contain acid-forming benzoic and quinic acids.

31. Full of iron.

32. Unrefined wheat is more alkaline.

33. High quality red wine, no more than 4 oz. daily to build blood.

34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.

35. Most are white sugars with golden syrup added.

36. Organic, fresh ground-up to 5.5.

37. Cheaper brands drop to 5.0, as does over-indulgence.

38. Leaches minerals.

39. Bleached - has no goodness.

40. Poison! Avoid it.

41. Potential cancer agent. Over-indulgence may cause partial blindness.



--------------------------------------------------------------------------------

Note: No claims are made regarding the therapeutic use of this product... Plus,

These statements have not been evaluated by the Food & Drug Administration.

These products are not intended to diagnose, treat, cure or prevent any disease.

--------------------------------------------------------------------------------



Source: Acid Alkaline Food

Let thy food be thy medicine, and thy medicine be thy food.

Hippocrates, Father of Medicine, 400 B.C.

ORGANIC V NON ORGANIC

As a holistic nutritionist not only have I come up on this questions from clients, I have had this question thrown around with associates as well.

It is not that organic is better than conventional, it is the chemicals, toxins and pollutants used in the farming practices of growing conventional produce that makes choosing organically grown foods better.

Sadly to increase crop volume conventional growers use fertilizers that are not only harmful to the environment but harmful to the human body. These chemicals leach into the produce which is consumed by you and your family......and you are what you eat.

With organic farming less toxic farming practices are used. It is not to say that organic farmers do not use chemicals at all, they just use ones that are less harmful to the end user.....you and your family. Organic farming uses many forms of more sanitized practices that are deemed cleaner and safer for humans and therein the product from organic farming has less chemicals and toxins to pass along to you.

Children have been found to contain higher amounts of specific chemicals in their little bodies used in conventional farming v. children who have been raised eating similar organic foods having none or far reduced amounts.

The Environmental Working Group in the U.S. has put out many articles on this topic and has produced a list of produce we can buy conventional and the list of what it suggests we buy organic.

I hope this has helped inform you on this point, and you understand that eating organic is not better in terms of nutrient density, it is better because your body does not have to work to reduce the toxic load that comes with conventional foods.

Eating organic is about reducing the toxic load we carry in our bodies because of the exposure we face daily,  our food, air , water and environment, if we can eat foods that are affordable and are less toxic why would you not want to?

Cheerio

THE HEATHY DIVA
xoxo

FREE PRE HOLIDAY JUICE FEASTING FOR INDIVIDUALS OR GROUPS

If you've ever heard of juice feasting but were not sure ninety two or one hundred or more days of juice feasting was for you, you may want to join us in doing a mini juice feast.

Beginning October 17, 2009 a group of brave souls will embark on the adventure of ten days of drinking only fresh juices in quantities that will provide their bodies with nutrients in the form of vitamins, minerals, proteins, oxygen and energy that will have their trillions of cells jumping for joy.

A juice feast is very different from a juice fast which most of us may have heard of. A juice fast is what was done years ago and only focused on restricting caloric intake by having individuals drink limited amounts of juice daily, usually about five cups a day without much else to nourish the body all day. A juice feast however, has individuals drinking upwards of four litres of green and multicoloured nutrient rich juices with added superfoods (see FAQ) or about sixteen cups daily of refreshing nourishing liquid to detox, rejuvenate and revitalize the body.

The process of juice feasting prepares the body for repairing itself as it takes in nutrients from the juices. At this time the body no longer has to work hard to digest heavier meals, thereby it doesn't have to use excess energy to empty the digestive tract. When the body has additional usable energy it gets busy repairing the organs and body systems while working on balancing and harmonizing itself. During or immediately after a juice feast many people find that aches, pains, extra weight, headaches and plain old lethargy dissappear.

If you think you want to try something like this, and have checked with your primary caregiver or alternative health provider that you'll be in the clear to join us and want the support of doing it in a group join in, grab your fruits, veggies, juicers and the will to take bettter care of yourself.....if you don't have a juicer there are ways to do this with a blender, it takes a bit more time and work but if you get through this time, it you'll end up getting a juicer for next time :o)

For the people who have questions, a FAQ page will be posted and if your questions are not answered in that page, you can email me to your heart's content to get the answers you need. I will do either a video post or a written post to answer questions as we go through the journey.

To take part email thehealthydiva@gmail.com and get your name on the list for the directions, menu and shopping lists you will need.

If you have a group of friends and family that want to try this let me know and we'll help you set up your own group feast.

I will be blogging weekly to give you tidbits on what to do leading up to the feast, so get your questions ready and I will answer them as we go along.

Remember this is a FREE group juice feast opportunity and a great chance to jump start your wellness goals before the new year resolutions roll around.  Take this opportunity to do what many people in the raw food and holistic nutrition industry want to charge you money for, learn about better wellbeing for FREE and pass this blog link along http://www.thehealthydiva.org/ so you can share the gift of wellbeing.

If this is a success there willl be future FREE group feasts to join in on, so if you get through this or even if you don't and you want to learn more about healthier living, contact me for some links on where to go from here.

If you know anyone who wants to try this juice feast with us link them up with the blog http://www.thehealthydiva.org/ or follow me on twitter for updates, information and instructions http://twitter.com/thehealthydiva .

You know you love you like no one else will, keep it up!

To your health and juicy beginnings, hugs and white light.

THE HEALTHY DIVA
xo

TORONTO VEGETARIAN ASSOCIATION VEGAN BAKE OFF CONTEST

If you have a sweet tooth and want to know more about vegan baked goodies on Saturday October 3, 2009 this event is for you. Drop by and get tips on vegan baked goodies, talk to the participants, taste to your heart's content and see the judging. If you have no plans yet for that day, and would love a day out at Harbourfront, drop by and support the cause. Check the link for further details and map.
http://tinyurl.com/y9yyo8k

THE HEALTHY DIVA
xox

DAVID WOLFE & MIKE ADAMS discuss the relaunch of The Sunfood Diet book.

Here is a great interview with plenty of information!



THE HEALTHY DIVA

xoxo

THE HEALTHY DIVA LEARNS ABOUT THRIVE IN 30 FROM BRENDAN BRAIZER

At the 2009 Toronto Vegetarian Food Fair I had the opportunity to meet vegan triathatlete Brendan Braizer. Brendan has a new book out along with his new free Thrive in 30 online DIY program. In this video clip he explains what the program is, why it was created and how simple it is to make positive changes quickly and easily. To sign up for the free program, send me and email request thehealthydiva@gmail.com

Here's to luuvvviinn you folks like a yummalicious juicy green smoothie :o)

THE DIVA xox

DAVID WOLFE ON THE RAW FOOD DIET

Thinking of adding more "living" foods to your diet or want to know a bit more about eating "raw" foods?
Check out this mini video of raw food pioneer David Wolfe on some tips you can incorporate today.
much love THE DIVA

DR. HULDA CLARKE DIES.

I opened my email this morning and sadly found the email message below. I have used Dr.Clark's products, I have her books and was glad she worked as tirelessly as she did.

I was just speaking to a client yesterday about a kidney cleanse I am going to do in a few weeks when I finish my liver gallbladder cleanse...the product I was speaking about is from Dr. Clark's company.

I am sorry to see her go but am grateful she lived. Dr. Clark was a pioneer in researching parasites, viruses etc. and the effects they have on our bodies if we do not cleanse, remove and purify our bodies of them.

RIP Dr.Clark and thank you for all of the work you have done and left behind for us in your legacy, you will be missed.

THE HEALTHY DIVA

IN MEMORY OF DR. HULDA CLARK
by David Amrein

Dr. Clark passed away last Thursday, 3, September as a result of complications from a spinal cord injury.

The first time I heard of Dr. Hulda Clark was in 1995, when I came across her book about cancer. This sparked my interest and gave my whole life a new perspective. I met Dr. Clark personally in the summer of 1996. She immediately came across as an energetic woman whose only interest was in her work and her patients. Dr. Clark would work every minute that she did not spend with her grandchildren, either at the clinic or doing more research at home.

What amazed me about Dr. Clark was her complete disinterest in material things. Often enough I was a bit worried when I saw her driving around in her old clunker. She just had no needs that went beyond just the basic needs. That mindset led Dr. Clark to share her research freely with the whole world. Except for the books themselves, Dr. Clark never had any commercial interests, but published her findings in her books for everyone to use. She even allowed anyone to freely make copies of her books, if they were not sold. I remember a time when someone illegally published one of her books in Mexico and when she was asked if she did not want to do something about that, she said: “oh well, at least the public can read my books”.

Dr. Clark’s interest in her research became apparent the many times I saw her speak in public. Even to audiences who had little knowledge of her findings, she would prefer to speak about her latest research, rather than give a general overview. Her research took her down many avenues: she can be called a true pioneer in a number of areas. Her frequency approach to cancer was unique, but in the last couple of years low intensity electric field treatments for cancer have been rather well studied and shown to work. Though parasites were an issue in holistic medicine among the bio-resonance testers especially, it was Dr. Clark who made this a major topic starting with the publication of her first book in 1993. She also focused on the importance of dental health, as well as environmental factors. Those topics had already been recognized as important in holistic medicine, but her major contribution was the proposition of a complete protocol that included all the important factors, namely environmental factors, dental health, nutrition, herbal approaches and cleansing, and frequencies. Dr. Clark has not only given my life a new slant, but has touched the lives of hundreds of thousands around the globe who have been able to help themselves with the knowledge that she has brought forth. Dr. Clark has suffered severe attacks from adversaries and Government and has nevertheless carried on, for the benefit of health and mankind. I feel that the world loses a great find, and so do I. We are thankful for Dr. Clark’s dedication and contribution and she will always be in our hearts. Thank you, Dr. Clark, for everything!

We will continue our efforts in her spirit and keep bringing her wisdom to the world.

According to her wishes, Dr. Clark will be cremated and her ashes given to the Pacific Ocean, which she so loved, in a private ceremony.

TEST YOUR NUTRITION KNOWLEDGE

It's back to school and back to the schedule of a busy life. We are so busy today sometimes our food choices are not the best. Here are a few quizzes to shed some light on nutrition choices we may be making. 

Take one or all of the quizzes to test your nutrition knowledge of foods you may have thought were "healthier" than you think.

Share the six different mini quizzes with friends and family, you may be surprized at some of the answers....I know I was :O)  http://tinyurl.com/5u9qxt

THE HEALTHY DIVA

FREE 5TH ANNUAL VIBRANT LVING EXPO VIDEOS.

Victoria Boutenko, Dorit, Cherrie Soria, Rhio, Jackie Graff and others discuss anti aging among the other tidbits of eating living foods.

Enjoy these FREE sample videos of the 5th Annual Vibrant Living Expo 2009. http://tinyurl.com/lq2ohy

THE HEALTHY DIVA

xo

NUTRITION LABEL QUIZ

One of the tools you should use when improving your wellbeing is knowing what you are eating. Being able to read a nutrition label is key. By law it is mandatory for manufacturers to put ingredient and content information on item labels.

Take this quiz to see how you do, it also provides an excellent source of information to educate you about what you should look for. (pass this information on to those you feel would benefit) http://tinyurl.com/mc6o2p

THE HEALTHY DIVA

xo

DAVID WOLFE & MATT MONARCH ON RAW LIVING

What does David Wolfe think about longevity and the raw lifestyle? find out as Matt Monarch interviews him on Aug 28 at 9pm est.

Don't miss this there's bound to be lots of juicy nuggets of wisdom :o)

Click on the title above to sign up.

THE HEALTHY DIVA xox

AFTER THE JUICE FEAST

WHOOO HOOOO!

The experience of doing the juice feast was incredible! I completed 80 days of the 92 and was sorely tempted to eat in the beginning. However, I made it through without breaking.

I am pleased to have given my digestive system and entire body a break, my first meal was a green smoothie then a green salad.

I can see going on the juice feast again and even doing shorter ones when I feel the need. I believe I will do other three month feasts since after about day 30 I learned insights about myself. I found feasting provided a quiet serenity and extreme mindfulness. I am so glad I love myself enough to go through this process. I am apreciative to my body for carrying me all these years and still functioning day after day, even with all my demands.

I am pleased to be happily nourishig my body by eating sprouts, dehydrated foods (not too many as this takes water out of the body), green smoothies, green juices, fermented foods and blended soups, fresh fruits (not too sweet...excessively sweet fruits feed yeast in the body, check back for another post on this) giant veggie salads and mega alkaline water.

After the feast I have found my mind, skin, digestion and entire system is clearer, lighter and feels like it is vibrating at a higher frequency. I find I make decisions faster than I used to and toxic things, actions, behaviors and people are slowly being removed from my sphere.

Having taken advantage of the mindfulness while on the feast I did a lot of reading and observation of my world and the world in general. It is painful to see what people call "food" and it is even moreso painful to see them "feed" their children what they call "food".

I do not rush up to people and tell them what they should do nutritionally, but if they ask why I won't eat the food at a social event (wedding or family event) I politely share with them my eating habits and food choices. They usually end up wanting me to share recipes with them or they want to come to my living food classes and events http://www.pranawellness.com/.

I am grateful to whatever universal energies, positive forces and my ancestors that have made me satisfied and satiated with "Living a Detoxified Life", I am at peace, I enjoy my serenity, improved health and wellbeing. I still have a long way to go regarding grounding and nourishing myself and look forward to my daily journey.

Join me for my next HEALTY DIVA post :o) diva luv to you all.

xo

JUICE DETOX DAY 24

I did not start the detox for another five days, I researched what was needed to help me be successful on a detox of only juices.

I prepared my juice recipes, some sweet, some savory and have been successful for the past three weeks :o)!!!!!

I am also using a fiber cleanse and for someone who has not eaten solid food in three weeks.....there is a lot of solid(s) on it's way out.

This should let us know that as North Americans we sure have a lot of old waste matter in our bodies.

So far so good, my energy levels have increased, I just moved house and I thought I was going to break but I just made sure my juices were avaiable and I sailed through.

I did notice though that since I am not eating solids, my sense of smell has heightened, I smell the foods that my husband cooks, the food looks so colourful and bright with the veggies....tempting but no dice, I know what cooked foods do to the body. Besides I feel great and am glad the excess unusable waste is on it's way out.

I notice that my nervous system is much calmer and my sleep is deeper.

I have started an organic greens buying group to help my clients and friends afford organic produce....it's cheaper when you buy in a group.

As a holistic nutritionist, my aim is to educate people about nutrition and get them to stop buying "supplements" at the health food store that they store away under the cupboard when they think the supplements don't work.....and end up throwing awa in six months......what a waste of money.....yours!!!!

Supplements do not do what they are supposed to do because your body is .......filled with other waste matter and are not able to take in the nutrients from the supplements.

So how do you get the best benefit from your supplements....clean your body with proper nutrition for a start, but when this is done you will not need supplementation.

Supplementation means ...above what you are already doing, I bet you if you were to eat clean food and as much organic as you could afford you would bring up your nutrient levels....without supplements.....

Using proper whole foods for nutrition will always (in my book) win out over supplements that may or may not be in an absorbable format .....

I will keep you updated on the juice cleanse and am working on bringing you an interview on the benefits of juicing and spring cleaning for the body.

Until then stay juicy.

The Healthy Diva :o)

BODY DETOX

It is now time for a body detox, the weather is still cold but I have green juices, green smoothies and a warm mineral broth to drink for the next seven days. Maybe when I complete the seven days I can continue on for another seven.

Wish me luck I will tell you all about it in seven days....maybe fourteen.

THE HEALTY DIVA