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Chronic Constipation

To understand why chronic constipation is so unhealthy, you first need to understand what’s going on in your guts — and your colon. Here’s my “Constipation for Dummies” explanation:

Toxins are formed and absorbed when waste remains in the intestines. Waste should be eliminated through the bowels on a regular basis — a healthy colon eliminates waste in 6-18 hours. But the colon can’t do its job properly if you haven’t given your body the diet it needs to keep it in tip-top shape. The colon is a natural breeding ground for bacteria, which is a good thing, because these bacteria neutralize and prevent a toxic condition from developing in the colon. The problem is, there are two types of bacteria: the good kind — the healthy, scavenging variety — and the bad guys — the disease-producing kind. In a clean, healthy environment, the healthy, scavenging bacteria will control the bad bacteria. But they can’t do that when your colon is all plugged up.

And that’s why eating food that is easy to digest will keep your colon in good working order, which will keep you regular. Not to mention healthier — and happier!

High-sugar, low-fibre diets that feature refined flour, rice and pasta are exactly what you want to stay away from to avoid chronic constipation. These diets are a recipe for sluggish peristaltic muscles. And you need a smooth rhythmic contraction of muscles to propel the contents of your stomach through the digestive tract.

Here are some diet recommendations that can keep constipation away: Read More

Fermented foods

Fermented foods aid in digestion, promote healthy flora in our digestive tract, produce beneficial enzymes, offer us better nutrition, and allow our bodies to absorb important nutrients like vitamins (in particular vitamin C, and B12), minerals,  and omega 3s more effectively. They regulate the level of acidity in the digestive tract and act as antioxidants. As an addition to a diet already rich in fruits and vegetables, fermented foods do a lot to help us maintain a strong healthy body.

Choosing fermented foods
The cabbage beverage, Kombucha, sauerkraut, kimchee, sour pickles; bean-based products including miso and tempeh; and dairy products including yogurt and kefir are all ferments. Read More

How to make kimchee

• Juice of 5 carrots
• 1 tablespoon cumin seed, soaked
• 1/2 teaspoon cayenne
• 1 teaspoon ground dried red pepper
• 1 teaspoon light miso
• Juice of 1 head green or red cabbage
• 1 head green or red cabbage, chopped
• 5 carrots, chopped
• 1/4 cup grated fresh ginger
• 2 garlic cloves, finely chopped

In a blender or food processor, blend the carrot juice, cumin seed, cayenne, red pepper, and miso. Add the remaining ingredients and mix with a spoon. Pour the mixture into a jar. Be sure that the vegetables are well covered by the juice. Cover the jar by placing several cabbage leaves on top. Place a weight on top of the cabbage leaves on top. Place a weight on top of the cabbage leaves and leave to ferment for 3 to 4 days in the refrigerator.

Source:Depression-Free for Life Gabriel Cousens, MD

One of the Few "Supplements" Most Need

I can't say enough about Probiotic! Here's a great clip from Mercola.com
The Incredible Health Benefits to You of Traditionally Fermented Foods

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Fermented foods

Here's a great article I took from Delicious Organic.

Many fermented foods on the market today are not true fermented foods because they are created to maximize profits and shelf life instead of our health. They are not as beneficial. It's important that we eat foods that are fermented with "Active" or "Live" Cultures. Pasteurization kills off the living bacteria so look for unpasteurized and fresh fermented foods (in the grocery refrigerator section). Fermentation is a way to keep the living enzymes alive, so it doesn't make sense to use pasteurized (or dead) milk. While it is true that you can make yogurt and kefir with pasteurized milk, it just won't be as robust and beneficial.

Fermentation allows the bacteria, yeasts and molds to "predigest" and therefore break down the  carbohydrates, fats, and proteins to create "Probiotics" which introduce friendly bacteria into our digestive tract. This helps keep our immune system strong and supports our overall digestive health.

Probiotics are particularly important when we are sick and are taking antibiotics. Antibiotics kill off all  bacteria, the bad that are making you sick and also the good bacteria. That's why many people get yeast infections when they take antibiotics. Probiotics reintroduce good helpful bacteria into our digestive tract so that while the bad bug is being fought by the antibiotics, we won't get other sicknesses on top of the one we already have. Acidophilus pills are a probiotic which many of us take when we are taking antibiotics. Look for pills that have billions of live flora. Look for pills that must be refrigerated. Jarrow is a good brand. They make some just for kids, too, that taste good and are cute shapes. Delicious Organics will soon be carrying some of the best probiotics. Best yet, keep your digestive flora healthy and strong by regularly eating fermented foods.

Fermented foods are enzyme-rich foods that are alive with micro-organisms. These foods allow beneficial microflora to "colonize" in our intestines (and for moms-to-be, also in the birth canal) to keep us healthy. Our "inner ecosystem" helps support our health and fight infection. A healthy gastrointestinal tract (GI) is critical to a strong immune system. Diets rich in fermented foods, as well as fruits and vegetables, are best for us in order to maintain a strong healthy body.

Fermented foods aid in digestion, promote healthy flora in our digestive tract, produce beneficial enzymes, offer us better nutrition and allow our bodies to absorb vitamins (in particular C, and B12), minerals, nutritional value and omega 3s more effectively. They regulate the level of acidity in the digestive tract and act as anti-oxidants. Fermented foods contain the same isothiocyanates found in cruciferous vegetables and therefore fight and prevent cancer. Read more

      

Cabbage Rejuvelac Recipe

My friend Sony came down to visit for few days.. and she was not too impressed with the smell of my Cabbage Rejuvelac.

Fermented foods aid in digestion, promote healthy flora in our digestive tract, produce beneficial enzymes, offer us better nutrition and allow our bodies to absorb vitamins (in particular C, and B12), minerals, nutritional value and omega 3s more effectively.

Cabbage Rejuvelac Recipe from Nourish magazine

Start one morning by blending together 1 cup  purified water plus 3 cups of coarsely chopped, loosely packed fresh cabbage. Start the blender at low speed and then advance the blender to high speed and blend for 30 more seconds.

• Pour into a jar, cover, and let stand at room temperature for 3 days.
• After 3 days, strain off the liquid rejuvelac. The initial batch of cabbage rejuvelac takes 3 days to mature, but succeeding batches take 24 hours each.
• Each morning after straining off the fresh rejuvelac, blend together 1-1/2 cups of distilled or purified water plus 3 cups of coarsely ground, loosely packed fresh cabbage for 30 seconds at high speed.
• Pour it into a jar and add 1/4 cup of the fresh rejuvelac just strained off, cover, shake, and let it stand at room temperature until the next morning.
• Cabbage rejuvelac can also be made without using a blender. Just chop the cabbage very fine and use 2-1/2 cups, replacing the 3 cups in the recipe above, with the same amount of water.
• Good quality rejuvelac tastes similar to a cross between carbonated water and the whey obtained when making yogurt.
• Bad quality rejuvelac has a much more putrid odour and taste and should not be consumed.
• Refrigerate rejuvelac if it is to be kept overnight. Discard any rejuvelac on hand 24 hours after it is poured off the cabbage.
• Taking rejuvelac: Drink each day’s rejuvelac during the course of the day by taking 1/2 cup three times per day, preferably with meals.
• People who have candida are very sensitive to yeast so they should make a new batch every time, but they could start 3 jars 3 days in a row so they do not run out.

Here is an amazing Sauerkraut recipe from Elaina Love.

    * 1 cabbage (red or green)
    * 1/2 to 1 tsp Himalayan Crystal Salt (optional)
    * 1/2 cup lemon juice
    * 4 tbsp dried dill or 1/2 cup fresh dill chopped
    * 2 tbsp caraway seeds
    * 4 to 8 cloves garlic, crushed

Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper thin with a knife. Discard the outer leaves.

Mix all the ingredients together and massage it with your hands. Continue to work the cabbage until the liquid starts to release. You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until, when you press on the cabbage, liquid rises to the top.

Place the kraut in a 1 quart glass jar. Press the cabbage down until the liquid rises above it about 1/8 inch. The juice may sink back down a little and that is okay.  Place a lid on the jar and let sit for 1-4 days, depending on desired sourness.

Once the sauerkraut is ready, place it in the refrigerator.  Sauerkraut will keep for up to 8 months in the refrigerator.