Kale

KALE is a nutritionally packed leafy vegetable that contains incredible healing and rejuvenating properties. Kale is rich in omega-3 fatty acids, chlorophyll, amino acids, vitamins A, C, E, K, B-complex and minerals such as iron, magnesium, copper, and potassium. Kale is an anti-cancer powerhouse and contains phytochemicals such as glucosinolates that help protect the body from breast, colon, prostate, ovarian, and bladder cancer.
 
These glucosinolates are also known to detox the body on genetic level and have the ability to literally transform your body and health. KALE also contains an exceptionally high amount of antioxidants such as carotenoids and flavonoids which are essential for protecting the body from degenerative diseases such as heart disease, diabetes, prostatitis, osteoporosis, and neurological disorders.
 
KALE contains an organic sulfur which has potent antibiotic, antiviral, and anti-inflammatory properties that work to boost to the immune system and provide significant benefits for chronic inflammation and oxidative stress seen in conditions such as fibromyalgia, rheumatoid arthritis, chronic sinusitis, chronic fatigue syndrome, COPD, and irritable bowel disease. Kale also contains isothiocyanates which have been shown to help protect the stomach from H. Pylori bacteria.
 
KALE is part of the Brassica vegetable family which is known to mildly stimulate the liver and other tissues and organs out of stagnancy. Purple kale is a mild, sweeter variety of kale that is a delicious and beautiful addition to any meal. Purple kale, cooked, is excellent to add to your, salad, or eat as a plain vegetable.

Kale is a Vegan's T-Bone steak, “the queen of greens” and “a nutritional powerhouse” that is the life force from the earth. 

Kale is low in calorie, high in fiber and has zero fat. Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.

One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate and magnesium as well as those listed below.

Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more. Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma, and autoimmune disorders. Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.

Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis, and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility.  Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy. No matter if you throw kale into your salads, steam it along with cauliflower and broccoli, or dehydrate it into kale chips-- kale has all the elements of a prefect food; antioxidants, protein, calcium, enzymes and an abundance of vitamins.

Kale contains Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.

Kale provides great Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.

Kale is Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.

HEALTH BENEFITS

 

1. ANTI-INFLAMMATORY

Arguably the most beneficial property of eating kale is its ability to be a powerful anti-inflammatory agent. When you consider the ideal omega-3: omega-6 ratio, kale is the “perfect food.”

2. ANTIOXIDANT

Going hand-in-hand with its anti-inflammatory potency, kale is a marvelous antioxidant food. Of the three main antioxidant vitamins in the world, kale is particularly rich in vitamin C and beta-carotene (the precursor to vitamin A). This is important because antioxidants are known to counteract the damage caused by free radicals. 

3. DETOXIFICATION

One of the top health benefits of kale is that it is a natural detoxifier. It not only helps remove toxins but also helps eliminate them from your body.

This is due to a component in kale called isothiocyanates (ITCs) which are made from glucosinolates. They have been reported to help detox your body at the cellular level.

These ITCs are a powerful “one-two punch” against toxins and free radicals. Toxins in our environment, such as processed foods, pollutants, pesticides, and pharmaceuticals increase the toxic level of the body and increase the chance of disease.

So, removing the toxins from your body is an important job. Toxins are destroyed first by antioxidants, and then removed (detoxified) with glucosinolates.

4. HEART SUPPORT

Deirdre Orceyre, a naturopathic physician at the Center for Integrative Medicine at the George Washington University Medical Center, says that, “Any vegetable that has a very deep color the way kale does, that means there is a high concentration of nutrients, and that translates into a range of antioxidant and anti-inflammatory effects in the body.” This powerful antioxidant and anti-inflammatory duo in kale make it a perfect food for heart health.

5. BRAIN DEVELOPMENT IN INFANTS

Another one of the key health benefits of kale is its ability to help in infant brain development in the womb. Kale is a valuable source of folate. So, eating kale regularly can help prevent several birth defects and promotes:

Adequate birth weight.

Healthy neural tube formation.

Proper development of the face and heart.

This is extremely important information for all women of childbearing age because most doctors push folic acid supplementation, which is a synthetic version of naturally occurring folate that has been linked to:

 

• Vitamin B12 deficiency
• Epilepsy
• Changes in sex drive
• Lack of focus
• Trouble sleeping
• Emotional ups and downs

6. CANCER PREVENTION

Like all of cancer-fighting cruciferous vegetables, kale has been shown to stop cancer in its tracks. Studies have shown, for example, that more than 70% of all research conducted on cruciferous vegetables has found that they protect against cancer.

7. HEALTHY VISION

Another one of the amazing health benefits of kale is it can improve your eyesight! Two nutrients that give kale its dark green hue, lutein and zeaxanthin, have been shown to help prevent macular degeneration and cataracts._

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Got info from: several sources...here is one.

http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html

Jesus Ate Fish Explanation

I hear all the time that Jesus ate fish so we can too...here is my answer... 

Yes, it is true that Jesus ate fish when He was here on earth. However, would He do the same today?  Fish are contaminated with mercury, aluminum & toxic waste from industrial/chemical/sewage pollution of our waters.  Eating meat was not a sin...as long as the fat and the blood are removed. However, the eating of it and the eggs and dairy products as well is just not a healthy choice....especially with all the diseases in the animal kingdom, like mad cow, and then there's the growth hormones, antibiotics they shoot in them, etc. 

Also, it is clear that God is trying to lead His people back to the original diet that He gave them at Creation as stated in Gen.1:29. I refer you to Isaiah 65 and 66 where it mentions God's condemnation of those that eat swine's flesh and other unclean things. (Isaiah 65:1-5) and also that those who eat swine's flesh and other unclean things will be destroyed by Him at His second coming (Isaiah 66:15-17). Then, in Isaiah 65:17-25 a description of the new heavens and the new earth is given.....and it says in Isaiah 65:25 that the animals will not hurt or destroy one another anymore...it denotes also a change in their diet. Well, if there is a change in their diet how much more in ours. Read what God says in Ezekiel 47:12 and Rev. 22:2.  That is a description of what our food will be in heaven and the new earth.  We will be eating from the tree of life (fruit)....there will be no flesh eating!  

The only reason God allowed the eating of meat in the first place was because of the flood...all the vegetation had been destroyed and it took some time for the earth to be replenished. The eating of flesh foods was given as a temporary measure until the vegetation could grow back again.  God never meant for man to subsist on a flesh diet indefinitely, but God's people got hooked on it....probably because many were possibly disobeying and eating the blood & fat as well!!  And, even though God allowed the eating of meat til the vegetation grew back, He still gave restrictions.....no fat, no blood, and no unclean animals to be eaten.  See Lev. 3:17 because it mentions both the fat and the blood in the same text. Also, Lev. 7:23-24 (no fat) and Lev. 17:10-14 & Act 15:20 (no blood); then a list of all the unclean beasts, fish, fowl, reptiles, creeping things, etc. that are not to be eaten are given in Lev. 11 and Deut. 14.  God calls these creatures an “abomination” unto us.  And, then there is the scripture in 1 Cor. 3:16, 17. 

Also, what about the wilderness experience of the Israelites....where they wandered in the wilderness for 40 years before entering Canaan, the Promised Land. God rained down manna for them to eat daily (and a double portion on Friday, as they were not permitted to gather it on Sabbath).  If flesh food was the best food, don't you think that is what God would have provided for them?  But, He didn't.  

And, then they MURMURED and complained & were not satisfied with what God had provided. They had gotten used to the “flesh pots” of Egypt and were hollering for their meat!!  So, God gave them what they were crying for....he rained down quail for them to eat.  In fact, it says that God told them He wasn't going to give it to them for just one day, two days or five days.....but He would give it to them for a whole month “until it come out at your nostrils, and it be loathsome unto you.” And, the scriptures also say that God's wrath was kindled against them (for their murmuring & discontent) and He smote them with a very great plague!! The scripture states that they died with that stuff between their teeth!!!  Read the entire chapters of Exodus 16 and Numbers 11 and you will get the picture very clearly.  See also Psalms 78:25 - 31.  Actually, the whole chapter of Psalms 78 gives a clear picture of God's patience, and Israel's continual sin, discontent, and rebellion.  When you read these 3 chapters in context, it is clear that God's wrath and the plague that followed were due to their murmuring about what they were being provided as food.

“After the flood the people ate largely of animal food. God saw that the ways of man were corrupt, and that he was disposed to exalt himself proudly against his Creator and to follow the inclinations of his own heart. And He permitted that long-lived race to eat animal food to SHORTEN their sinful lives. Soon after the flood the race began to rapidly decrease in size, and in length of years.”  CD 373

The life span was drastically shortened after the flood when man was permitted to eat meat. Genesis 11:10-32, 25:7, 35:28, 47:28, and 50:26

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Health Benefits Of Jackfruit

Strengthen Immune System

Jackfruit is an excellent source of vitamin C, a powerful nutrient which helps protect against viral and bacterial infections. Vitamin C helps to strengthen the immune system function by supporting the white blood cells function. One cup of jackfruit can supply the body a very good amount of this powerful antioxidant.

Protect against Cancer
In addition to containing vitamin C, jackfruit is also rich in phytonutrients such as lignans, isoflavones and saponins which have anti-cancer and anti-aging properties. These phytonutrients may help eliminate cancer-causing free radicals from the body and slow the degeneration of cells that can lead to degenerative diseases.

Aids in healthy digestion
Jackfruit is also known to contain anti-ulcer properties which help cure ulcers and digestive disorders. In addition, the present of high fiber in the jackfruit prevents constipation and helps in smooth bowel movements. These fibers also offer protection against colon mucous membrane by removing the driving away the carcinogenic chemicals from the large intestine (colon).

Maintain a Healthy Eye and Skin
Jackfruit contains vitamin A, a powerful nutrient which known to maintain a healthy eye and skin. It also helps prevent vision-related problems such as macular degeneration and night blindness.

Boost Energy
Jackfruit is considered as an energy generating fruit due to the presence of simple sugars like fructose and sucrose which give you an almost immediate energy boost. Although Jackfruit is energy rich fruit but it contains no saturated fats or cholesterol making it one of healthy fruit to savor!

Lower High Blood Pressure
Potassium contain in Jackfruit has been found to be helpful in the lowering of blood pressure and thus reducing the risk of heart attack as well as stroke.

Control Asthma
The root of Jackfruit has been found to help those who suffer from asthma. Boiling the jackfruit root and its extract has been found to control asthma.

Strengthen the Bone
Jackfruit is rich in magnesium, a nutrient which important in the absorption of calcium and work with calcium to help strengthen the bone and prevent bone related disorders such as osteoporosis.

Prevent Anemia
Jackfruit also contains iron which helps to prevent anemia and also helps in proper blood circulation in our body.

Maintain a Healthy Thyroid
Copper plays an important role in the thyroid metabolism, especially in hormone production and absorption and Jackfruit is loaded with this important micromineral.

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Got info from another source.

Is Using Marijuana A Sin? The Bible Gives Us The Answers!

Gen. 1: 29 – And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. (food) so we are to eat the herb and not smoke the herb…not saying to go make brownies either!!!

Gen. 3:17 – And unto Adam he said, Because thou hast hearkened unto the voice of thy wife, and hast eaten of the tree, of which I commanded thee, saying, Thou shalt not eat of it: cursed is the ground for thy sake; in sorrow shalt thou eat of it all the days of thy life;

Adam sinned and the ground was cursed…including the plant life….that is why there is poison oak, ivy etc. Marijuana came into existence same way!!! Just like poisonous snakes and spiders…it came because of sin!!!

Psa. 103:5 – Who satisfieth thy mouth with good things; so that thy youth is renewed like the eagles.

THC in marijuana is a chemical and when it combines with things in the brain it causes aging and ppl look older than they really are and so it is not renewing your youth and makes you age quicker.

Marijuana may have good qualities but the bad outweighs the good…..his uncle was a pothead and died from cancer!!!

Most ppl who justify using it for medical reasons are using it to get high!!!

2 Tim. 3:5 – Having a form of godliness, but denying the power thereof: from such turn away.

Loving your own pleasures is not a form of godliness!!!

1 Pet. 5: 8 – Be sober, be vigilant; because your adversary the devil, as a roaring lion, walketh about, seeking whom he may devour:

When smoking pot, you are NOT sober…when your mind is inebriated you are subject to demonic possession!!!

Damages the brain and messes up your blood.

Psa. 139:16 – Thine eyes did see my substance, yet being unperfect; and in thy book, all my members were written, which in continuance were fashioned when as yet there was none of them.

God knew the state of your body when He created you…..when you do drugs it messes with your brain, liver, and lungs.

God knows how we treat our bodies and He never intended for us to get high. He wants us to be sober and vigilant!!!

2 Cor. 5:10 –  For we must all appear before the judgment seat of Christ; that every one may receive the things done in his body, according to that he hath done, whether it be good or bad.

We are going to have to stand before the judgment seat according to what we did to our bodies!!! So take care of your body to the glory of God!

1 Cor. 3:17 – If any man defile the temple of God, him shall God destroy; for the temple of God is holy, which temple ye are.

If smoking pot you are ruining your body and then you are defiling it and will be destroyed!!!

Is pumping that joint worth eternal life?

1 Cor. 6: 20 – For ye are bought with a price: therefore glorify God in your body, and in your spirit, which are God's.

We have to take care of our body and if getting high on drugs then we are not taking care of our body!!!

Are you going to do what God wants or what you want?

Is getting high that important to you?????

Marijuana IS ADDICTING!!!! If you say you are not you are lying to yourself! Try quitting for a week, a month and you will know.

1 Cor. 10:31 – Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

If you are getting high you are sinning!!! You are giving glory to Satan, not God!!!

If you want to keep getting high and messing up your brain and even getting sclerosis on your liver keep it up! So does smoking, cocaine, meth, caffeine, and all drugs!!!

It is not your body, it's God and He cares if you take care of it.

Smoking marijuana is SIN!!!

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Got info from another source.

Is Carrageenan Natural?

Carrageenan is a common food additive that is derived from specific types of red seaweeds, which are then processed with alkali. This processed substance is distributed widely and used as a “natural” food ingredient. It’s why you’ll find it listed as an ingredient in a number of natural and organic foods. 

Carrageenan is found in all corners of our processed food industry. It serves as a substitute for fat, and to thicken nonfat or low-fat foods or dairy replacements. It recreates a fatty “mouthfeel” in products such as low-fat or nonfat dairy (e.g., low-fat cottage cheese, low-fat sour cream) and vegetable-based dairy substitutes (e.g., soymilk, coconut milk).

Carrageenan is used as a stabilizer for beverages that separate, and otherwise must be must be stirred or shaken before use to redistribute the particles. Addition of carrageenan allows beverages like chocolate milk or nutritional shakes to be consumed without first shaking or stirring. But with the serious health risks connected with carrageenan, shaking and stirring your food before consuming hardly seem like difficult tasks.

Carrageenan is also used in meats, especially deli meat and prepared chicken. It is sometimes injected as a brine in pre-cooked poultry to improve tenderness and maintain juiciness. It is added to low-sodium or low-fat deli meat (e.g. sliced turkey) as a binder. It is found in many processed foods, even some certified organic frozen pizzas and nutrition bars. And many varieties of canned pet food contain carrageenan as well.

Although carrageenan is derived from a natural substance, it’s important to keep in mind that not all natural substances are safe. Many species of plants and seaweed contain substances that are very potent, either as medicine or poison. Other “natural” materials with powerful effects on the human body include tobacco, poison ivy, and rhubarb leaves, which are poisonous. You wouldn’t rub poison ivy all over you just because it’s natural, right?

When processed with acid instead of alkali, carrageenan is degraded to a low molecular weight called “degraded carrageenan” or poligeenan. In fact, degraded carrageenan is such a potent inflammatory agent that scientists routinely use it to induce inflammation and other disease in laboratory animals, so as to test anti-inflammation drugs and other pharmaceuticals on them.

Degraded carrageenan is not allowed in food, but scientists have raised concerns for decades that the use of food grade (undegraded) carrageenan also causes harm. A convincing body of scientific literature shows the negative effects caused by food-grade carrageenan. Moreover, scientists are concerned that the acid environment of the stomach may even “degrade” food grade carrageenan on its own once it enters the digestive system, thus exposing the intestines to this potent and widely recognized carcinogen.

It’s been scientifically proven that carrageenan has a unique chemical structure that leads to prolonged inflammation and other negative health effects. Its effect on the body is similar to the effect of certain pathogenic bacteria such as Salmonella, which are also technically “natural.” The health impacts of consuming food-grade carrageenan are well documented in scientific literature dating back to the late 1960s. Researchers found a link between the type of carrageenan used in food to gastrointestinal disease in laboratory animals, including ulcerative colitis–like disease, intestinal lesions, and colon cancer.

In 1981, two researchers conducted a literature review of the science published since the late 1960's and raised concerns about the widespread use of carrageenan in our food supply. The researchers wrote in the journal Cancer Detection and Prevention:

“Undegraded carrageenan is still widely used throughout the world as a food additive. Its harmful effects in animals are almost certainly associated with its degradation during passage through the gastrointestinal tract. There is a need for extreme caution in the use of carrageenan or carrageenan-like products as food additives in our diet.”

Though carrageenan adds no nutritional value or flavor to foods or beverages, the food industry still uses it in a wide variety of applications where it’s not necessarily needed.

Researchers concerned with the effects of carrageenan in the diet have also used undegraded, food-grade carrageenan to investigate potentially harmful effects. When the carrageenan manufacturers’ trade group tested 12 samples of food-grade carrageenan, it found every sample was considered contaminated with degraded carrageenan (classified as a “possible human carcinogen”) by at least one of the testing laboratories.

Food processors have an ethical obligation to their customers to take these test results seriously. Their claims that food-grade carrageenan is safe cannot be backed by recent scientific studies and other test results.

So, the question at this point still is whether or not carrageenan is “natural.” Do we define natural as anything occurring in nature—which would in essence be everything on the planet—or do we define it as minimally or completely unprocessed? What about safe? Should natural mean safe?

While those are questions still to be answered, what we do know is this: It certainly seems unnatural to add harmful ingredients to our food no matter where they come from originally.

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Got info from: http://www.cornucopia.org/2014/01/carrageenan-natural/

Irradiation In The United States

THE FDA HAS APPROVED A VARIETY OF FOODS FOR IRRADIATION IN THE UNITED STATES INCLUDING:

• Beef and Pork
• Crustaceans (e.g., lobster, shrimp, and crab)
• Fresh Fruits and Vegetables
• Lettuce and Spinach
• Poultry
• Seeds for Sprouting (e.g., for alfalfa sprouts)
• Shell Eggs
• Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops)
• Spices and Seasonings

HOW WILL I KNOW IF MY FOOD HAS BEEN IRRADIATED?

The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled.  It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.

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Inflammation Reducer

Recipe to help reduce inflammation:

• 1 c. water
• 3 T. charcoal
• 3 T. flax seeds

Bring water to boil and add flax seeds and charcoal, stir well, let cook and it will thicken.
 
Use ¼ " thick on paper towel and then wet it and put on area you want to treat.

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PLEASE DONATE TODAY, IF the Holy Spirit impresses you, (donate button below and on the side) so I can continue to help others. Thank you! If you can't see the donate button or want quick access – use this link: PayPal.Me/ReneeB

Got info from Dr. John Clark.