Cabbage Poultice

A simple CABBAGE POULTICE reduces inflammation in joints and increases local circulation, relieving lymphatic congestion. It also draws out infected matter and toxins from the body.

Cabbage leaves are good for pain and inflammation, especially in arthritic conditions, abscesses, boils, burns, insect bites, neuralgia, sciatica, muscle aches, pleurisy, liver attacks, intestinal pain, diarrhea, and dysentery.

It is also good for healing and helping drain infected wounds and sores, such as in varicose veins, skin eruptions, hemorrhoids, eczema, and even acne.

1. Take 1 or 2 washed and dried cabbage leaves, depending on the size of the area you want to cover. The GREENER the leaf is, the better.

2. Cut out the bottom part of the central rib.

3. Bruise the leaves with rolling pin gently until it is moist.

4. Warm the leaves by putting them on a cookie sheet in the oven at a temperature of 200° degrees for 1-2 minutes or until warm to touch.

5. Apply to the area. Cover with a plastic wrap first, then with an elastic bandage.

6. Leave the poultice on for 6-8 hours or overnight.

7. For more serious wounds, you may plunge cabbage leaves in boiling water or soak in olive oil for 1 hour to soften, to make it cling better, and to increase antiseptic effect.

8. You may use it as a compress by chopping the cabbage leaves well. Add Epsom salt (1/2 cup for every cup of chopped cabbage). Wrap in muslin, and apply to the painful area after warming it. This compress offers much relief for muscle aches, sciatica, neuralgia, rheumatism, arthritis, pleurisy, and liver attacks. For migraines, apply to brow. For colds or asthma, apply to chest and throat.

9. When used for wounds, make sure to clean the wound before applying the poultice.

INTERNAL USES

Add cabbage to your soup and steamed vegetables to get these amazing benefits!

1. Diabetes – Cabbage contains antihyperglycemic properties, meaning that the vegetable has the ability to lower blood sugar and manage diabetes. These benefits can be obtained by eating a bit of boiled cabbage at every meal.

2. Heart Disease – Cabbage contains thocyanin, a water-soluble polyphenol that reduces inflammation and enhance capillary strength and permeability, and to inhibit platelet formation and enhance nitric oxide (NO) release. In doing so, cabbage actually prevents heart disease and heart attack.

For best results, it’s best to eat 2 T. cooked cabbage.

3. Digestive Issues – The vegetable contains high potassium, which balances your body’s fluids and its high vitamin C and anti-oxidant levels protect your cells from toxins. It also contains vitamins E, and K; sulphur; beta-carotene; potassium; magnesium; and calcium.

Consuming cooked cabbage can help heal constipation, stomach ulcers and diarrhea.

TOPICAL USES

Although it may feel a little silly at first, applying cabbage to your wounds will actually help them heal!

4. Ingrown Toenails – Cabbage is often used in natural remedies to remove pus from ingrown toenails and prevent infection. All you need to do is place several leaves around the toe and secure with in cling wrap and a cloth bandage. Cover with a sock and leave overnight to give it a chance to act. R

emove the leaves in the morning and repeat the process overnight.

It’s also a good idea to slightly shave the top of your toenail to make it more flat. This will encourages the side of your nail to curl upwards, drawing the nail out of your skin.

5. Relieves Pain – Red cabbage contains high levels of antioxidants and anti-inflammatory compounds. These work together to lower oxidative stress and prevent expression of several inflammatory factors. Applied to the skin, cabbage can actually promote wound healing.

Simply wash and dry your cabbage leaves, secure in place with a bandage and leave overnight. If possible, remove the compress in morning and make a new one to wear during the day.

6. Arthritis – Cabbage leaf has been used for centuries for swelling, ulcers, sprains, and strains. Even in our modern age, some Swiss hospitals wrap the joints of their arthritis patients in cabbage to reduce swelling and pain.

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Butter vs. Margarine

I DO NOT recommend eating dairy BUTTER either… but if you are eating MARGARINE then read this!!!

Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.
 
It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter. How do you like it? They have come out with some clever new flavorings....
 
DO YOU KNOW…The difference between margarine and butter?
Read on to the end...gets very interesting!
 
Both have the same amount of calories. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
 
Eating margarine can increase heart disease in women by 53% over eating the same amount of butter, according to a recent Harvard Medical Study.
 
Eating butter increases the absorption of many other nutrients in other foods. Butter has many nutritional benefits where margarine has a few and only because they are added!
 
Butter tastes much better than margarine and it can enhance the flavors of other foods.
 
Butter has been around for centuries where margarine has been around for less than 100 years.
 
AND NOW, FOR MARGARINE…

• Very High in Trans fatty acids
• Triples risk of coronary heart disease
• Increases total cholesterol and LDL (this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
• Increases the risk of cancers up to five times
• Lowers quality of breast milk
• Decreases immune response
• Decreases insulin response

 
And here's the most disturbing fact... Here is the part that is very interesting!

• Margarine is but ONE MOLECULE away from being PLASTIC...and shares 27 ingredients with PAINT.
  

 
These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated. (This means hydrogen is added, changing the molecular structure of the substance).
 
Open a tub of MARGARINE and leave it open in your garage or shaded area. Within a couple of days you will notice a couple of things:
 
* No flies, not even those pesky fruit flies will go near it. (that should tell you something)
* It does not rot or smell differently because it has no nutritional value; nothing will grow on it. Even those teeny weenie microorganisms will not a find a home to grow.
 
Why? Because it is nearly plastic. Would you melt your Tupperware and spread that on your toast?
Share this with your friends...If you want to butter them up. J
 
CHINESE PROVERB: 
When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.
 
Pass the (homemade) BUTTER please! And here is a recipe to do just that...
 
Butter
1 & 1/4 c. coconut oil, melted
3/4 c. olive oil
2 T. liquid soy lecithin, organic or non GMO OR 4 T. lecithin granules
1 T. + 1 t. salt
1 c. boiling hot water
 
Place coconut oil and olive oil in a blender with lecithin…blend for 60 seconds to mix it well. 
 
Put the boiling water in a measuring cup and then add the salt. Mix with a spoon. Add it SLOWLY to the mixture in the blender while blending. 
 
Blend for about a couple minutes so thick and then pour into a container that holds at least 4 cups. 
 
Place it in the refrigerator and it will harden. 
 
You can use this in ANY recipe calling for butter or margarine.
 
You can freeze this too!
Looks identical to real butter.
It melts like butter.
Tastes like butter.
Spreads like butter.
Melt on popcorn.
Spreads on corn-on-the-cob.
This can be used in all recipes that ask for butter or margarine.
The best thing is it does not clog your arteries, cause diabetes, heart disease, stroke, or a heart attack!!!
 
*** It is still fat, although a plant fat, so be sparing.
***There is zero cholesterol in this.

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Bug and Tick Spray

• 5 drops citronella 
• 5 drops lemongrass
• 1/2 cup witch hazel

Fill the rest of the bottle with water. Or use lemongrass neat.
Add Palo Santo or Kunzea to spray to keep ticks away!
Use citronella neat for ticks as well.

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Here is What You Need To Check Next Time You Buy Bottled Water

Lately, when buying bottled water, consumers are advised to check the bottom of the bottle, in order to protect their health.

Plastic bottles labeled with letters like HDP, HDPE, PP and a few others, do not release any toxic material in the water, and the remaining letters can represent the chemicals found in the water you are drinking.

Every brand must label the content of the bottle, they will either have the letters, numbers or number symbols shown in the graphic.

#1. PET or PETE – Stands for single-use bottles. These bottles can possibly release heavy metals and chemicals that affect the hormonal balance.

“PET is one of the most commonly used plastics in consumer products, and is found in most water and pop bottles, and some packaging. It is intended for single use applications; repeated use increases the risk of leaching and bacterial growth. PET plastic is difficult to decontaminate, and proper cleaning requires harmful chemicals. Polyethylene terephthalates may leach carcinogens.”

#2. HDP or HDPE – Plastic that practically releases no chemicals. Experts recommend choosing these bottles, when buying bottled water, because it is probably the healthiest water you can find on the market.

“HDPE plastic is the stiff plastic used to make milk jugs, detergent and oil bottles, toys, and some plastic bags. HDPE is the most commonly recycled plastic and is considered one of the safest forms of plastic. It is a relatively simple and cost-effective process to recycle HDPE plastic for secondary use.”

#3. PVC or 3V – Releases 2 toxic chemicals that affect the hormones in your body.

“PVC is a soft, flexible plastic used to make clear plastic food wrapping, cooking oil bottles, teething rings, children’s and pets’ toys, and blister packaging for myriad consumer products. It is commonly used as the sheathing material for computer cables, and to make plastic pipes and parts for plumbing. Because PVC is relatively impervious to sunlight and weather, it is used to make window frames, garden hoses, arbors, raised beds and trellises.”

#4. LDPE – This plastic cannot be used in the production of bottles, but plastic bags, even though it does not release any chemicals into the water.

“LDPE is often found in shrink wraps, dry cleaner garment bags, squeezable bottles, and the type of plastic bags used to package bread. The plastic grocery bags used in most stores today are made using LDPE plastic. Some clothing and furniture also uses this type of plastic.”

#5. PP – Another white colored or semi-transparent plastic, used as a packing for syrups and yogurt cups.

“Polypropylene plastic is tough and lightweight, and has excellent heat-resistance qualities. It serves as a barrier against moisture, grease and chemicals. When you try to open the thin plastic liner in a cereal box, it is polypropylene. This keeps your cereal dry and fresh. PP is also commonly used for disposable diapers, pails, plastic bottle tops, margarine and yogurt containers, potato chip bags, straws, packing tape and rope.”

#6. PS – Releases some carcinogenic substances and it is commonly used in the production of coffee cups and fast food casings.

“Polystyrene is an inexpensive, lightweight and easily-formed plastic with a wide variety of uses. It is most often used to make disposable Styrofoam drinking cups, take-out “clamshell” food containers, egg cartons, plastic picnic cutlery, foam packaging and those ubiquitous “peanut” foam chips used to fill shipping boxes to protect the contents. Polystyrene is also widely used to make rigid foam insulation and underlay sheeting for laminate flooring used in home construction.”

#7. PC OR NON-LABELED PLASTIC – THE MOST DANGEROUS PLASTIC in the food production which releases BPA chemicals and it is often used in the production of sports water bottles and food containers.

This category was designed as a catch-all for polycarbonate (PC) and “other” plastics, so reuse and recycling protocols are not standardized within this category. Of primary concern with these plastics, however, is the potential for chemical leaching into food or drink products packaged in polycarbonate containers made using BPA (Bisphenol A). BPA is a xenoestrogen, a known endocrine disruptor.

As of today, check the bottom of the bottle twice!

So what bottles can you use? Good question, personally I prefer glass or stainless steel. There are brands out there that contain ONLY water. beware of water containing sodium bicarbonate!!! That is baking soda and that is bad.

5 Things You Should Know about Drinking Water

1. A chemical used in pesticides and weed killers (Dichlorophenol), is also the same chemical used in chlorinating drinking water. 

2. About one third of the bottled water tested contained significant chemical or bacterial contamination—exceeding levels allowed under state or health standards. 

3. Scientists have found the longer a plastic water bottle sits on a shelf, whether in a grocery store or your refrigerator, the higher the risk you’ll consume a greater dose of a chemical called antimony, a potential carcinogen.

4. It is estimated that about 25 to 30 percent of the bottled water sold in America comes from a city or town’s tap water–sometimes further treated, sometimes not. To find out if your bottled water comes from city tap water, check the bottle label or the cap–if it says “FROM A MUNICIPAL SOURCE” or “from a community water system”, this means it’s derived from tap water. 

5. No one is keeping an eye on the bottled water industry. There’s minimal to no regulation. For example, the FDA doesn’t regulate any water that’s bottled and sold in the same state.

Also the BEST bottled water to drink is Deer Park or Arrowhead.

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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

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Blackstrap Molasses

Molasses is a thick syrup produced when the sugar cane plant is processed to make refined sugar for mass consumption. Whereas the toxic and unhealthy refined sugar is destined for our supermarket shelves, the highly nutritious molasses - which contains all the minerals and nutrients absorbed by the plant - is more likely to be sold as livestock feed instead.

Fortunately, the nutritional value of molasses is becoming better-known, and various grades of molasses are now being sold to us as baking ingredients, sugar substitutes and mineral supplements. This is especially true of blackstrap molasses, the highest and most nutritious grade of molasses. Below is a list of blackstrap's health benefits and advice on how to consume it as a health supplement.

WHAT BLACKSTRAP MOLASSES DOES FOR US

Good for hair – One serving (two tablespoons) of blackstrap contains approximately 14 percent of our RDI of copper, an important trace mineral whose peptides help rebuild the skin structure that supports healthy hair. Consequently, long-term consumption of blackstrap has been linked to improved hair quality, hair regrowth in men and even a restoration of your hair's original color!

Safe sweetener for diabetics – Unlike refined sugar, blackstrap molasses has a moderate glycemic load of 55. This makes it a good sugar substitute for diabetics and individuals who are seeking to avoid blood sugar spikes. Moreover, one serving of blackstrap contains no fat and only 32 calories, making it suitable for a weight loss diet.

Laxative qualities – Blackstrap is a natural stool softener that can improve the regularity and quality of your bowel movements.

Rich in iron – Two tablespoons of blackstrap contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.

High in calcium and magnesium – Like all whole foods, blackstrap molasses contains a mineral profile that has been optimized by nature for superior absorption. For example, two tablespoons of blackstrap contains 11.7 percent of our RDI of calcium and 7.3 percent of our RDI of magnesium. This calcium-magnesium ratio is ideal, since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium. Both of these minerals aid the growth and development of bones, making blackstrap a good safeguard against osteoporosis and other bone diseases.

Additional mineral content – Two tablespoons of blackstrap molasses also contains 18 percent of our RDI of manganese (which helps produce energy from proteins and carbohydrates), 9.7 percent of our RDI of potassium (which plays an important role in nerve transmission and muscle contraction), 5 percent of our RDI of vitamin B6 (which aids brain and skin development) and 3.4 percent of our RDI of selenium, an important antioxidant.

TAKING BLACKSTRAP AS A HEALTH SUPPLEMENT

The best way to take blackstrap as a supplement is to mix between 1-2 tablespoons of it in a cup of boiling water and then drink it through a straw once the water has cooled. (The straw helps the molasses bypass your teeth.) This should be done daily, ideally first thing in the morning when you need the energy most.

Finally, remember to purchase blackstrap that is organic and unsulfured. Two reputable brands of molasses in the United States that sell natural, unsulfured blackstrap are Grandma's Molasses, Plantation, and Brer Rabbit Molasses, though other good brands can be found in health food stores.

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Black Pepper

BLACK PEPPER and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed.

Black pepper is one of the most commonly used spices in the United States, according to Michael T. Murray and Joseph E. Pizzorno, authors of “The Encyclopedia of Healing Foods.”

People who ingest large amounts of black pepper may find that they developed stomach irritation and other gastrointestinal ailments due to its spicy nature.

I personally can testify to stomach irritation using black pepper. When I was in my early 20’s I used to eat LOTS of black pepper, my food was black. My dad used to say, “Why don’t you have some mashed potatoes with your pepper?” Well I started having stomach aches and irritation with my stomach, so I went to see my doctor and he told me to STOP using black pepper as I had developed a peptic ulcer. Now at the time I didn’t know how he knew black pepper was the cause but I listened to him and quit using black pepper and it went away. Then as time went on I hated the taste and could tell immediately when it was in any of my food as it burned my mouth and all I could feel was a hot sensation in my mouth and it felt like my mouth was on fire. I wondered how I could have ever liked it so much before.

If only I had known what we were counseled about eating black pepper, but I was not an SDA at the time and had no clue about any health laws or a healthy diet.

BLACK PEPPER is a stimulant that destroys the tender lining of the stomach and acidifies the body allowing viruses, toxins, and cancers to flourish and grow. Instead use alkaline foods for better health. Begin with a little lemon in your water.

BLACK PEPPER is an irritant of the GI tract, urinary tract, and prostate and has been shown to cause cancer when injected into laboratory animals. Think again before you shake it onto your food.

Sister White warns us too! Testimonies for the Church Volume 5, Page 357.3 – “…BLACK PEPPER...That man had used stimulants until he had deadened the tender coats of the stomach.”

Counsels on Diet and Foods, Page 239 – BLACK PEPPER…The pale, sallow complexion of these children plainly indicated the abuses the stomach was suffering.

BLACK PEPPER increases inflammation in stomach by 400%.

“...BLACK PEPPER…has destroyed the tender coats of the stomach….”  {Te 95.4} 

“…BLACK PEPPER…The pale, sallow complexion of these children plainly indicated the abuses the stomach was suffering….”  {HR, December 1, 1870 par. 7} 

“Mustard, PEPPER, spices, pickles, and other things of a like character, irritate the stomach and make the blood feverish and impure. The inflamed condition of the drunkard's stomach is often pictured as illustrating the effect of alcoholic liquors. A similarly inflamed condition is produced by the use of irritating condiments...” {CCh 223.7}

“The dishes are highly seasoned with salt and PEPPER, creating an almost intolerable thirst. . . . They irritate and inflame the delicate coating of the stomach. . . . Such is the food that is commonly served upon fashionable tables, and given to the children. Its effect is to cause nervousness, and to create thirst which water does not quench. . . . Food should be prepared in as simple a manner as possible, free from condiments and spices, and even from an undue amount of salt.”  -- R. and H., 1883, No. 44.  {HL 92.4} 

“Spices at first irritate the tender coating of the stomach, but finally destroy the natural sensitiveness of this delicate membrane. The blood becomes fevered, the animal propensities are aroused, while the moral and intellectual powers are weakened, and become servants to the baser passions.” -- C. T., p. 47.  {HL 93.1} 

“Condiments are injurious in their nature. Mustard, PEPPER, spices, pickles, and other things of a like character irritate the stomach and make the blood feverish and impure.”  {TSDF 128.5} 

“The salt and PEPPER made my mouth smart, and I well knew that they would irritate and inflame the delicate coating of the stomach. I passed the tempting dish to another; for I dared not place such an abuse upon my digestive organs.”  {RH, November 6, 1883 par. 27} 

“I had used PEPPER and mustard in my diet; but these should not be put into the human stomach. The delicate membrane becomes inflamed, the healthy tone of the stomach is lowered, and the appetite is perverted, the taste loses its discernment, and the delicious flavors of grains, vegetables, and fruits become insipid and unpalatable.” {ST, February 17, 1888 par. 5} 

BLACK PEPPER SIDE EFFECTS

1. Creates Burning Sensation In Stomach: Well, we all know that black pepper is ‘hot.’ We should never use black pepper in our dishes. The overuse of black pepper can lead to severe burning in the stomach.

2. Can Cause Death: Now, this is one of those rarest of rare cases. But if pepper is consumed directly, it can get into the lungs and cause death, especially in children.

3. Creates Burning Sensation In Eyes: Remember black pepper is hot! So avoid applying black pepper directly on your skin, or else accidentally if it gets into your eyes, it may cause burning and redness, both on your skin and eyes.

4. Contraindication With Certain Drugs: Patients taking cyclosporine A, cholinergic, digoxin, and cytochrome P450 should avoid consuming black pepper.

5. Gastrointestinal Disorders: Black pepper may upset the stomach or cause gastrointestinal problems. So, patients suffering from gastrointestinal disorders should avoid eating black pepper.

6. May Lead To Respiratory Problems: One must not inhale black pepper as it may lead to respiratory problems like respiratory irritation, asthma, etc.

7. May Cause Irritation: In some rare cases, the intake of black pepper can lead to skin irritation with symptoms like itching, swelling, and redness in skin.

8. Difficulties During Pregnancy and Breastfeeding: If you are pregnant, your body is already sensitive to spices. Stay off black pepper. The hot flavor and taste of black pepper can be transferred into breast milk. So stay away from black pepper especially when breastfeeding.

9. Increases Skin Dryness: Black pepper should not be consumed period…but if you consume it in large quantities it can dry the skin. If you have dry skin, too much black pepper could be the cause.

10. Avoid During Summers: Summers are hot, don’t add to it! Black pepper can increase the body heat and can even lead to bleeding noses. So, no black pepper during the hot summer months.

These are many reasons not to consume black pepper besides the fact of what God tells us through Sister White.

If you want the flavor of black pepper, get an organic papaya (non-organic are GMO) and save the black seeds inside. Dry them out and grind them up into a powder and you have the taste of black pepper.

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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 another source.