Chives

CHIVES contain nutritional compounds that are vital for bone and neurological health and can help to prevent osteoporosis and Alzheimer’s disease. They also have an exceptional amount of vitamin A and other antioxidants such as carotenes and lutein which help to protect the body from a variety of cancers.

CHIVES contain a healing compound called allicin which has anti-bacterial, anti-viral, and anti-fungal properties. Allicin also has the ability to help reduce cholesterol, lower blood pressure, and help to decrease the risk of coronary artery disease, peripheral vascular disease, and stroke. The sulfur containing oil in chives provides powerful antiseptic abilities without any of the digestion disturbing tendencies that the rest of the onion family can create.

CHIVES are also known to help build the immune system, fight intestinal fermentation, and stimulate both stomach and liver function. They are especially beneficial for those suffering from inflammation and autoimmune disorders such as fibromyalgia, bursitis, chronic fatigue, adrenal issues, shingles, Epstein Barr virus and vertigo.

CHIVES are also an excellent source of folic acid which is essential for woman before and during pregnancy.

CHIVES can be easily grown indoors or out and are a simple, flavorful, and healthy addition to any salad, potato, rice, soup, or vegetable dish.

HEALTH BENEFITS

The nutrients in chives may offer a number of health benefits, including prevention of cancer and mood enhancement.

CANCER:

Researchers have studied allium vegetables extensively in relation to cancer, especially stomach and colorectal cancers. Their beneficial and preventative effects are likely due in part to their rich organosulfur compounds. The authors recommend consuming 10 or more servings of vegetables a day, including allium vegetables.

Chives are low in calories but high in vitamins, minerals, and antioxidants.

PROSTATE CANCER:

In a study published by the Journal of the National Cancer Institute, researchers investigated the relationship between allium vegetable intake and prostate cancer. They found that men with the highest intake of allium vegetables had the lowest risk for prostate cancer, especially when the cancer was localized rather than advanced.

ESOPHAGEAL AND STOMACH CANCER:

Frequent intake of allium vegetables, such as chives, appears to be linked to a lower risk of esophageal and stomach cancer. Studies in humans have suggested that alliums might protect against these types of cancer. In animal studies, administering allium compounds led to reduced tumor growth.

SLEEP AND MOOD:

Chives contain choline. Choline is an important nutrient that helps with sleep, muscle movement, learning and memory. It also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. In one study, rats that consumed 50 milligrams per kilogram of body weight of quercetin-rich allium vegetable, onion, powder had increased dopaminergic activity. Dopamine turnover is linked to a reduction in depression.

BONE HEALTH:

Vitamin K is related to bone health, as it helps to maintain bone integrity and density. Chives contain vitamin K, so they may contribute to bone strength.

Folate also occurs in chives. Folate may help relieve depression by preventing an excess of homocysteine from forming in the body. Too much homocysteine can prevent blood and other nutrients from reaching the brain. It can also interfere with the production of the feel-good hormones, serotonin, dopamine, and norepinephrine. These hormones regulate not only mood but also sleep and appetite. Folic acid also helps prevent birth defects.

Chives contain the carotenes lutein and zeaxanthin. These are believed to reduce oxidative stress in the eyes, and to slow the development of cataracts. In this way, chives may help to boost vision.

The immune system may benefit from the Vitamin C content of chives.

Heart health may be boosted by the presence of potassium and the organic compound, allicin. Another organic compound, quercetin, may help to reduce cholesterol levels and arterial plaque, leading to better cardiovascular health and a lower risk of atherosclerosis, heart disease, and stroke.

Allicin in garlic has also been found to have antibacterial, antifungal, antiviral, and antiparasitic properties. Other ways in which chives may boost health are by easing the digestive process and enhancing the immune system. However, some of these claims may not be supported by research.

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Cherries

I absolutely LOVE cherries. They are my favorite fruit and when in season I eat them every day!

Cherries are a medicinal powerhouse fruit that are packed with vitamins A, C, E, and minerals such as iron, copper, zinc, potassium, and manganese. The high levels of anthocyanins and antioxidants found in cherries make them an excellent food to help the body fight against neurological diseases, diabetes, and breast, lung, colon, and stomach cancers.

Cherries also contain potent anti-inflammatory properties and are particularly beneficial for those suffering with chronic pain, fibromyalgia, Lyme’s disease, frozen shoulder, arthritis, gout, chronic fatigue syndrome, lupus, and sports injuries.

Cherries are a well-known “brain food” and can help to strengthen cognitive function by helping to improve memory, focus, and concentration and help to reduce brain fog. They are also a fantastic food for cardiovascular health and can help reduce the risk of heart disease, stroke, and heart attacks.

Cherries are an excellent source of melatonin which is known to calm the nervous system, decrease irritability, relieve neurosis, ease headache conditions and promote a solid night’s sleep with a balanced sleep-wake cycle. This soothing effect on the brain neurons makes it an essential food for those who suffer from insomnia or for those who have high anxiety and stress in their lives.

Cherries are rich in fiber and are a great natural remedy for constipation. When in season fresh cherries are sweet and can easily be eaten while on the go. Frozen cherries are also a great alternative. Frozen bananas and frozen cherries can be blended together in a food processor for a delicious dairy-free & fat-free ice cream that both children and adults will enjoy.

Pure cherry juice is also another alternative when fresh is unavailable and can be found online or at your local health food store.

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Charcoal Can Improve Liver, Adrenal Gland, and Kidney Functions

It was in 1831 when Professor Touery (in the presence of his colleagues from the French Academy of Medicine) drank a lethal dose of strychnine, and, to their great surprise, survived. He mixed the poison with activated charcoal. Activated charcoal is a powerful tool for emergency cleansing of the gastrointestinal tract, perhaps the most effective remedy known today. IT CAN BE USED IN CASES OF POISONING FROM VIRTUALLY ANY TOXIC SUBSTANCE. Activated charcoal reduces the absorption of poisonous substances by up to 60%. Activated charcoal is a sponge-like substance that is made from different carbon-containing substances of natural origin.

Activated charcoal is charcoal that has been treated with oxygen. The treatment results in a highly porous charcoal. It is made at very high temperatures and as a result, activated charcoal is a substance which is almost one hundred percent composed of carbon. The chemical composition of charcoal is very similar to graphite. The useful properties of activated charcoal can be attributed to the huge number of pores and hence activated charcoal exhibits very high absorbent and catalytic properties.

One teaspoon of activated charcoal has a surface area of approximately 10,000 square feet. It adsorbs and helps eliminate toxins, heavy metals, chemicals, pharmaceutical drugs, morphine, and pesticides from your body.

FOR THE ADRENALS: Charcoal would be a cleansing agent, especially good at lowering inflammation.

BENEFITS OF ACTIVATED CHARCOAL AND ITS USES:

- Poisoning by various chemical substances, drugs, toxic heavy metals, alkaloids
- Overall body detoxification
- Food poisoning
- Treating stomach pain caused by excess gas, diarrhea, or indigestion.
- Body odor and bad breath
- Hepatitis: Chronic and acute viral
- Withdrawal syndrome (as a rule, is used for drinking, not for drug addiction)
- Intoxication caused by chemotherapy or radiotherapy
- Various skin ailments
- Inflammation
- Helps lower cholesterol, triglycerides, and lipids found in the blood.

Activated Charcoal DOES NOT deplete your body of nutrients. In his book Activated Charcoal, David O. Cooney stated, “Charcoal added to the diet of sheep for six months did not cause a loss of nutrients, as compared with sheep not receiving charcoal. … 5 % of the total diet was charcoal. It did not affect the blood or urinary levels of calcium, copper, iron, magnesium, inorganic phosphorus, potassium, sodium, zinc, creatinine, uric acid, urea nitrogen, alkaline phosphatase, total protein, or urine pH.” Activated charcoal is often included as an ingredient in body detox products. You can find it in various forms such as powder form, liquid form, and chewable tablets.

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Celiac Disease

 

Celiac disease is a reaction to gluten (the germ protein of wheat, rye, barley, and some other cereals) that causes the first part of the small intestine to form an abnormal bowel lining, resulting in malabsorption. This lifelong disorder affects both children and adults, and while it is usually discovered in childhood, it may not be recognized until advanced adult life. Onset of symptoms in most children begins under one year of age, peaking between seven and twelve months. Symptoms include diarrhea, failure to thrive for no apparent cause, vomiting, weight loss, appetite loss, short stature, distended abdomen, abdominal pain, muscle wasting, pallor, and many more. Strong evidence of the disease is the disappearance of symptoms when gluten is removed from the diet. Symptoms always reappear when those grains are reintroduced.

Most of the complications of celiac disease are due to malabsorption. Vitamin B deficiency occurs in children with celiac disease, and rickets and osteoporosis may develop due to malabsorption of fat -soluble Vitamin D.  Anemia, liver damage, and low blood proteins may occur; and adult sufferers may develop cancer.

DIETARY SOLUTIONS

Celiacs may eat breads made from rice, corn, millet, and buckwheat, as well as cooked or commercially prepared cereals made from these grains. Puffed rice, puffed millet, rolled corn, and tapioca are also helpful.

Coffee substitutes prepared with malt, wheat, rye, barley, or oats should be carefully avoided, along with thickenings in desserts, soups, and candies. Processed meats, canned chili, and hamburgers must be avoided, since many contain gluten meat extenders. Steak sauce, flavoring syrups, cocoa mixes, and gravies, all commonly contain gluten, as well.

TREATMENT

Recovery is always the evidence of success in treatment. However official or highly recommended a diet may be, if the person is still unwell, it is not right for them. They must continue to experiment with diet until symptoms disappear. Eating out is especially hazardous, since well-meaning cooks can overlook foods where a small amount of gluten might be present.

We recommend removing all foods likely to cause sensitivities or allergies for the first two weeks to make certain this is not a part of the problem. Prepare breakfasts from fruits and gluten-free whole grains; lunches from vegetables and whole grains; and a light supper from a small serving of well-cooked rice and dried or fresh fruit.

Bananas are a good source of carbohydrates for children with celiac disease, and may be used fresh, as frozen popsicles, blended with other fruits into smoothies, or even as fruit leather dehydrated in the oven. Millet burgers may be made from cooked millet, celery, and various herb seasonings such as sage.

Millet Bread may also be made by cooking millet as one would oatmeal, placing it in refrigerator storage containers, and molding it after cooling. Then slice it, roll in unsweetened shredded coconut, and bake it. Breads should be cooked long enough for the starches to undergo a good degree of dextrinization. Yeast breads should be light and dry - never moist and sticky.

Breastfeeding is the ideal food for infants until the age of six months. At that time a few fruits can be added, one at a time, about every five days. Beets, carrots, and peas can be slowly introduced, followed by well-cooked and finely blended cereals given in very small quantities when the molars come in - just a spoonful at first. One food at a meal is best when used as a supplement for mother's milk.

NOTE: This article presents principles designed to promote good health, and is not intended to take the place of personalized professional care. The opinions and ideas expressed are those of the writer. Readers are encouraged to draw their own conclusions about the information presented.

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Celery

Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems.

Celery contains compounds called coumarins which are known to enhance the activity of certain white blood cells and support the vascular system.

Celery’s rich organic sodium content has the ability to dislodge calcium deposits from the joints and hold them in solution until they can be eliminated safely from the kidneys.

Celery is a well-known natural diuretic and has ample ability to flush toxins out of the body.

Celery also has significant anti-inflammatory properties making it an essential food for those who suffer from auto-immune illnesses. It also contains significant amounts of calcium and silicon which can aid in the repair of damaged ligaments and bones.

Celery is rich in vitamin A, magnesium, and iron which all help to nourish the blood and aid those suffering from rheumatism, high blood pressure, arthritis, and anemia. 

HEALTH BENEFITS

CELERY is a great choice if you are watching your weight. One large stalk contains only 10 calories! So, add celery to your shopping list and enjoy it.

CELERY REDUCES INFLAMMATION

If you are suffering from joint pains, lung infections, asthma, or acne, eating more celery will bring much-needed relief.

IT HELPS YOU CALM DOWN

Celery for stress relief? Oh yes! The minerals in celery, especially magnesium, and the essential oil in it, soothe the nervous system. It regulates the body’s alkaline balance, thus protecting you from problems caused by an overly acidic diet.

CELERY AIDS DIGESTION: The high water content of celery, combined with the insoluble fiber in it, makes it a great tool for easy passage of stool.

Note: Because celery has diuretic and cleansing properties, those with diarrhea should avoid eating it.

IT CONTAINS “GOOD” SALTS

Yes, celery does contain sodium, but it is not the same thing as table salt. The salt in celery is organic, natural, and essential for your health.

IT CARES FOR YOUR EYES

One large stalk of celery delivers 5 percent of your daily need for Vitamin A, a group of nutrients that protects the eyes and prevents age-related degeneration of vision.

CELERY REDUCES “BAD” CHOLESTEROL:

There is a component in celery called butylphthalide, which gives the vegetable its flavor and scent. But that’s not all it does — the compound also reduces bad cholesterol. A Chicago University study profiled by the New York Times shows that the butylphthalide found in just four stalks of celery a day can reduce bad cholesterol (LDL) by up to 7 percent!

IT LOWERS BLOOD PRESSURE:

An active compound called phthalides in celery has been proven to boost circulatory health. Raw, whole celery reduces high blood pressure.

CELERY CAN COMBAT CANCER: Two studies at the University of Illinois show that a powerful flavonoid in celery, called luteolin, inhibits the growth of cancer cells, especially in the pancreas. Another study suggests that the regular intake of celery could significantly delay the formation of breast cancer cells.

USEFUL TIPS:

Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp.  When selecting celery, remember this rule of thumb: The darker the color, the stronger the flavor.

REMEMBER…

Eat all celery cooked till tender as it is a course vegetable. Steamed celery not only retains its flavor but also most of its nutrients–up to 99 percent of them, in fact!

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Cauliflower

Cauliflower is a flowering vegetable. White cauliflower is the most commonly grown, but there are also other varieties, purple, orange, and green. The health benefits of cauliflower are enormous. Include cauliflower vegetables in your diet on a regular basis if you want to receive fantastic health benefits. Cauliflower is high in vitamins, nutrients, and antioxidants. It also contains anti-inflammatory agents and serves as a detoxifying agent for the body.

Cauliflower supplies a tremendous amount of vitamin C, vitamin K, fiber, and folate, as well as a great supply of B vitamins, including B6 (pyridoxine), B5 (pantothenic acid), B2 (riboflavin), B3 (niacin), and vitamin B1 (thiamin). There are also minerals and other nutrients, such as potassium, protein, phosphorus, manganese, and magnesium, found in cauliflower.

HEALTH BENEFITS OF CAULIFLOWER

1) Weight Loss: - Cauliflower is a great food to include in your diet when you want to lose weight because it’s low in calories and can be used in a variety of ways. Try cooking the cauliflower into “rice” and using it in stir-fries instead of regular rice.

2) Heart Disease: - Cauliflower protects from heart disease in many ways. If your arteries remain flexible, you are less likely to suffer from a heart attack or stroke. Cauliflower avoids the chronic blood vessel inflammation involved in arterial hardening. The potassium in cauliflower helps to keep your blood pressure under control which is one of the main reasons of heart attacks. It also reduces the LDL or bad cholesterol considerably. Cauliflower contains allicin, which can improve heart health.

3) Cancers: - Cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent colon cancer. Cauliflower, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other cancers that primarily strike women.

04) Fetus Development: - Folate found in cauliflower, is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly. folate, a B vitamin that prevents neural tube defects in the baby and helps the proper development of a baby’s brain and spinal cord.

05) Detoxification: - Cauliflower contains phytonutrients called glucosinolates, which are sulfur-containing compounds. They give cauliflower its pungent smell and flavor and they help our body get rid of toxins and carcinogens. When chewed, glucosinolates break down into their active form, known as sulforaphane, which is what then triggers and activates liver detoxification enzymes.

06) Healthy Bones: - It is due to the special combination of vitamins K and vitamin C; cauliflower can keep your bones healthy.

07) Digestion: - Dietary fiber is very important, as it helps clean the digestive system, making the stool move through the intestines more easily. Cauliflower is a great source of dietary fiber, which is essential for optimal digestion. Cauliflower also contains a compound called glucoraphanin, which protects your stomach and intestines from certain health conditions.

08) Arthritis: - Cauliflower is an excellent source of vitamin K and omega-3 fatty acids, both of which have been proven to lower the levels of chronic inflammation that are involved in diseases of arthritis.

09) Alzheimer: - Cauliflower (containing high levels of vitamin K) can help to prevent the sort of neuronal damage that can sometimes lead to Alzheimer’s disease. Research also suggests that eating cauliflower can help to slow the progression of Alzheimer’s disease in those who already suffer from the condition.

10) Prevent premature aging: - As you grow, you have less collagen at your disposal, and collagen is necessary for resilient and elastic skin. Vitamin C in cauliflower helps your body to produce more collagen and helps you to grow old gracefully by promoting the maintenance of smooth, wrinkle-free skin.

Cauliflower should always be cooked before eating by steaming, sautéing, or roasting. Raw vegetables steal iodine from the body and the enzyme is not released for proper mineral absorption. Seasonings such as turmeric, ginger, and paprika go well with cauliflower and provide a nutritional and medicinal boost.

Once again, Medical Science confirms that which was written over 100+ years ago in the spirit of prophecy. Coarse Vegetables should be cooked and not eaten raw.

https://www.scientificamerican.com/article/raw-veggies-are-healthier/

“In the study of hygiene, students should be taught the nutrient value of different foods. The effect of a concentrated and stimulating diet, also of foods deficient in the elements of nutrition, should be made plain. Tea and coffee, fine-flour bread, pickles, COARSE VEGETABLES, candies, condiments, and pastries FAIL OF SUPPLYING PROPER NUTRIMENT. MANY A STUDENT HAS BROKEN DOWN AS THE RESULT OF USING SUCH FOODS. Many a puny child, incapable of vigorous effort of mind or body, is the victim of an impoverished diet. Grains, fruits, nuts, and vegetables, in proper combination, contain all the elements of nutrition; and WHEN PROPERLY PREPARED they constitute the diet that best promotes both physical and mental strength.” {Ed 204.3}

“A Scotchman is launching a new form of vegetarianism in Paris. Its members eat and drink nothing but uncooked vegetable foods and natural liquids.”  {June 21, 1894 EJW, PTUK 398.13}

***Notice how in 1894, some Scotch man came up with the raw diet in food and drink. This did not come from Adventists. If this was the diet for us, GOD would have given Sister White that counsel in 1863 when He gave her the health message.

Cauliflower can be readily found at your local grocery and health food stores.

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