Monday, February 28, 2011

Morning has broken, The Perfect Video




The human body is made up of hundreds of millions of living cells. Normal body cells grow, divide, and die in an orderly fashion. During the early years of a person's life, normal cells divide faster to allow the person to grow. After the person becomes an adult, most cells divide only to replace worn-out or dying cells or to repair injuries.
Cancer starts when cells in part of the body start to grow out of control. There are more than 100 types of cancer, including breast cancer, skin cancer, lung cancer, colon cancer, prostate cancer, and lymphoma. Cancer cell growth is different from normal cell growth. Instead of dying, cancer cells continue to grow and form new, abnormal cells. Cancer cells can also invade (grow into) other tissues.
Cells become cancer cells due to damage to DNA. DNA is part of every cell and directs all its actions. In a normal cell, when DNA gets damaged the cell either repairs the damage or the cell dies. In cancer cells, the damaged DNA is not repaired, but the cell goes on making new cells that the body does not need. These new cells will all have the same damaged DNA as the first cell does.
People can inherit damaged DNA, but most DNA damage is caused by mistakes that happen while the normal cell is reproducing or by something in our environment. Sometimes the cause of the DNA damage is something obvious, like cigarette smoking. But often no clear cause is found.

THE WORLD OF THE DAY What is Functional Medicine?

Greetings everyone, today is Monday and I am feeling good.  I just had an organic breakfast with my hubby.  It was organic eggs with organic turkey bacon and Genesis 1:29 toast. Oh ~ can't forget organic coffee.  I am allowed to have one cup a day.  Todays word is What is Functional Medicine? Also; since it is Monday, below is 20 ways to help you beat the blues.  Until tomorrow, keep safe!!

Monday! Monday! Monday!So full of newness and excitement.
Don’t feel the same way? You’re doing it wrong!
Here are 20 ways to help you beat the Monday Blues:
  1. Procrastinate feeling blue. Is a gloomy cloud forming above your head? Ignore it – you’ll give your attention to it later, not now.
  2. Wear your best clothes or the cheeriest colour from your wardrobe. You’d be surprise how much your clothes could affect the way you feel about yourself.
  3. Early start - bad things happen when you are late, the tension level is high, you are in a rush, you don’t have time for breakfast, when you arrive at your office, people are shoving work into your face. It may seem like a punishment to wake up earlier on Monday but trust me, when you have enough time to organize yourself, you’ll feel like you can conquer the day easier.
  4. Treat yourself in the morning – Sit down and eat. Enjoy your food. Monday is Pancake Breakfast day for me, so I actually look forward to Monday mornings. But eat well - although it’s ok to treat yourself, make sure you eat well. I have a good serving of fruits along with my pancakes. Have enough to drink too - your malaise could be a sign of dehydration.
  5. Have a list of why you’re having the blues – you might be surprised that there will be things on the list that you can easily work on to make your Mondays better. My problem used to be a completing work from last week (very difficult to gain momentum after a weekend break) which brings us to the next point:
  6. Complete as much work possible on Friday – you’ll have less work to worry about on Monday, which lead to the next point:
  7. Have everything laid out the day before – your clothes, files, etc. Saves you a couple of minutes in the morning so that you can concentrate on other, more important things.
  8. Plan your day in small gentle steps. Apply micromovements throughout the day. You can use a GTD system or simply divide your day into of 1/2 – 1 hour chunks with a goal for each time unit.
  9. Talk to a friend – it’s most likely he/she is having the blues too. Keep your conversation short. Remember this is about taking comfort in the fact that you aren’t alone in this, not an hour-long bitchfest about XXX from marketing.
  10. Listen to happy songs – a tune can affect your mood. Let cheery, happy songs be the soundtrack to your Monday.
  11. Dance - just move that body! Jog in place, stretch, do yoga. You’ll feel less lethargic.
  12. Laugh and smile. Recall happy memories or a good joke. If you can’t think of any, do it anyway (fake it till you make it) Some research is saying that even the thought of laughing raises your endorphin (feel-good hormones) levels and a fake laughter provides similar benefits to a real one.
  13. Affirmative statements – Today is a great day. I will complete my report today. Stick positive messages around your monitor and take them seriously.
  14. Choose to feel happy. If you don’t already know, being happy is a choice, so choose happiness!
  15. Buy something new for Monday – it doesn’t have to be big or expensive – a pen, a sketchbook, fancy post-it stickers. Monday is like a birthday for me- I get a present for myself nearly every week. I got myself a sticker for $1 today.
  16. Try something new - you’d be surprise how easy it is to feel energized by doing something you’ve never done before. A new dish, a new song, a new route to work.
  17. Start working. The thing about work is, it’s usually not the work that makes us tired, it’s the thought of starting work that makes us procrastinate and go into a cycle of unproductivity. Quit thinking about starting work and just work instead!
  18. Take short breaks – too much work can be overwhelming and when this happens, it is easy for you to give up. Remember to take short breaks to recharge. If your schedule allows it, you can also take a 10 minute nap after lunch.
  19. Plan something special for Monday night – meet a friend for dinner, rent a DVD. The day will be easier when you have something to look forward to.
  20. Do not get distracted. Youtube, Facebook, personal emails. Once you allow yourself to get distracted you will be sucked into hours of time-wasting activities. If you don’t have the discipline to limit your distraction to 10 minutes, don’t attempt to do it at all. Reading blogs like this is another time-sucker so now that you’ve reach the bottom of the list, why don’t you get working! :)

  What is Functional Medicine?

Functional Medicine is an integrative, science-based healthcare approach that treats illness and promotes wellness by focusing on the bio-chemically unique aspects of each patient, and then individually tailoring interventions to restore physiological, psychological, and structural balance.
Functional Medicine focuses on understanding the fundamental physiological processes, the environmental inputs, and the genetic predispositions that influence health and disease so that interventions are focused on treating the cause of the problem, not just masking the symptoms.
There are seven basic principles underlying functional medicine which include the following:
  • Science-based medicine that connects the emerging research base to clinical practice.
  • Biochemical individuality based on genetic and environmental uniqueness.
  • Patient-centered care rather than disease-focused treatment.
  • Dynamic balance of internal and external factors that affect total functioning.
  • Web-like interconnections among the body's physiological processes also affect every aspect of functionality.
  • Health as a positive vitality, not merely the absence of disease.
  • Promotion of organ reserve.

Sunday, February 27, 2011

What is Integrated Medicine?

♥ .¸¸.·*¨`·»
it's your decision!
♥ .¸¸.·*¨`·»

THE WORD OF THE DAY IS Integrated Medicine!

Integrated Medicine couples the latest scientific advances with the most profound insights of ancient healing systems, giving you the best ways to preserve health, increase longevity and speed recovery from illness.

Integrated Medicine is a revolutionary approach to healing people — not just treating diseases — using the unique tool called person-centered diagnosis.

Integrated Medicine recognizes that the outcome of all health care is strongly dependent upon four powerful influences in the lives of each person. These four pillars of healing are:
- Relationship. The social
 support network: family,
 friends, involvement
 in community,
 and a strong-patient
- Diet and lifestyle. Nutrition
, habits, and the daily pattern
 of rest and exercise.
- A healthy environment.
 Protection from chemical
and biological toxins.
- Detoxification. The body’s
 ability to self-purify and
 protect itself from
internal toxicity.

Integrated Medicine allows you to find optimal health by understanding your individual needs for achieving balance and harmony.


Integrated Medicine

Saturday, February 26, 2011

Dr. James Chestnut

¸♫♪¸¸.•*¨*~˚♥˚◦☼◦˚♥˚ I AM HEALED¸♫♪¸¸.•*¨*~˚♥˚◦☼◦˚♥˚


Your Cooking Oils - Healthy vs Unhealthy

Your Cooking Oils - Healthy vs Unhealthy
(the truth may surprise you!)

Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look.
by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author of best-selling program:  The Truth about Six-Pack Abs

Today, I wanted to give you my take on a confusing subject to most people:
...why some oils and fats you may use in cooking, baking, or other food use are actually harmful to your body, and why some are healthful.
Here's the deal...
A lot of people seem to think that anything labeled as "vegetable oil" is good for you. NOT A SHOT!
Most of what is labeled as "vegetable oil" is simply heavily refined soybean oil (processed under high heat, pressure, and industrial solvents, such as hexane)... sometimes perhaps it may also be heavily refined cottonseed, safflower, corn, grapeseed, or other oils too.
In most instances, almost all of these processed oils are NOT HEALTHY for you.  I'll explain why below...

If you buy processed food or deep fried food, you can usually be certain that these unhealthy oils are used to prepare your foods (or worse, it may use hydrogenated versions of these oils... aka - trans fats).

You may have even bought some of these oils for your own cooking or baking at home.
The problem with soybean oil, cottonseed oil, corn oil, grapeseed oil, safflower oil, and other similar oils is that they are mostly composed of polyunsaturated fats (the most highly reactive type of fat) which leaves them prone to oxidation and free radical production when exposed to heat and light.
Processed polyunsaturated oils are the most inflammatory inside our bodies because of their high reactivity to heat and light. This inflammation is what causes many of our internal problems such as heart disease, diabetes, and other degenerative diseases.
Note: It's ok if a polyunsaturated fat source isn't processed such as in whole foods like various nuts and seeds... In that case it's usually not inflammatory (as long as it's not been exposed to high heat), and is a great source of healthy polyunsaturated fats for you. By the way, omega-6 and omega-3 fatty acids are both polyunsaturates, and a healthy balance of approx 1:1 to 3:1 ratio of omega-6 to omega-3 is considered healthiest. Your best bet is to choose raw nuts and seeds whenever possible to avoid the oxidation of polyunsaturated fats that can occur during roasting of nuts and seeds.  Keep in mind though that some nuts are mostly monounsaturated, (for example, macadamias), so the issue of roasted vs raw nuts is less of an issue for highly monounsaturated nuts.
However, all of the vegetable oils listed above are generally heavily refined during processing, so that makes them already inflammatory before you even cook with them (which does even more damage).
Here's the actual order of stability of a type of fat under heat and light (from least stable to most stable):
1. polyunsaturated
2. monounsaturated
3. saturated

Here's something that mainstream health professionals will never tell you...
Saturated fats are actually the healthiest oils to cook with!
Why?  Because they are much more stable and less inflammatory than polyunsaturated oils.
This is why tropical oils such as palm and coconut oils (and even animal fats such as butter) are best for cooking... they have very little polyunsaturates and are mostly composed of natural saturated fats which are the least reactive to heat/light and therefore the least inflammatory in your body from cooking use.
That's also why natural butter (NOT margarine) is one of the best fats for cooking. This all goes directly against what you hear in mainstream health talk... because most health professionals don't truly understand the biochemistry of fats, and falsely believe that saturated fats are bad for you... when in fact, they are actually neutral in most instances... and saturated fats from tropical oils are actually good for you as they contain mostly medium chain triglycerides (MCTs) which are lacking in most people's diets.
In fact, lauric acid is one of the abundant MCTs in tropical oils and is known to strengthen the immune system.  Lauric acid is even being studied currently in medical studies for controlling contagious diseases.
To summarize... your best cooking or baking fats are generally butter or tropical oils such as palm or coconut oil.  Olive oil (extra virgin preferably) is ok for lower cooking temps as it's mostly monounsaturated, so moderately stable.  The mostly polyunsaturated oils such as soybean, grapeseed, cottonseed, safflower, etc, are the least healthy for cooking or baking.
My choices for top healthy cooking oils that I use:
  • Virgin Coconut Oil
  • Extra Virgin Olive Oil (only for low temp cooking)
  • Real Butter (grass fed if possible)
Of course, with all of that said... we should keep in mind that trying minimize our cooking with oils can help to reduce overall calories. Cooking with oils in moderation is ok and can actually help satisfy your appetite more, but be careful not to overdo it as the calories can add up fast.

Thursday, February 24, 2011

Ƹ̵̡Ӝ̵̨̄Ʒ♥●•~Ƹ̵̡Ӝ̵̨̄Ʒ♥●•~AN INSPIRING STORYƸ̵̡Ӝ̵̨̄Ʒ♥●•~Ƹ̵̡Ӝ̵̨̄Ʒ♥●•~

Its Thursday, one more day until the week-end. Today I am posting a story of another patient whose husband that Dan and I met; in the café at the hospital. Like all cancer patients the story started the same; however, Joan decided to do something about it. I am inspired by her and the doctor that is treating her.

In 2001 I was diagnosed with breast cancer. I had been eating healthy (as much organic as I could afford}, taking supplements, and leading a healthy lifestyle. I didn't think, "Why me?" I thought, "Why not me", as my mother and her sister had previously had breast cancer. I had been into alternative medicine for years. It had worked miracles for one of my daughters more than once. I read in one of my alternative newsletters about Dr. Donato Perez Garcia in Tijuana, Mexico and his IPTLD treatment, which stands for Insulin Potentiation Therapy Low Dose. I looked up his website,, and read about the treatment which uses FDA approved chemo but only 10 to 20% of the conventional dose, and is administered in a more efficient way. Therefore there are virtually no side effects. After coming within nine hours of my previously scheduled conventional breast surgery, I canceled it and went to see "Dr. Donato" as he is affectionately called. Immediately following my first chemo treatment with him, my husband and I were sitting eating our lunch when I started to weep. My husband asked me what was wrong. I told him I was so touched that I'd just had a chemo treatment and here I was feeling fine, with no nausea, no side effects, and able to eat a meal. I tell anyone who will listen that it is a much kinder, gentler way to go, rather than the traditional cut, burn, poison route with conventional treatment. And it works, as my tumor gradually disappeared, without any surgery or radiation!

Dr. Donato practices at Hospital Angeles, an immaculately clean, certified, private hospital. I have met many of his patients from this country and other countries who were being treated successfully. All of us cannot find the words to describe how great a doctor and person he is; kind, thoughtful, intelligent, and very humble He never seems rushed and always takes time to answer any questions we may have. He also speaks perfect English and has trained numerous doctors in this country and others on how to do his treatment. He and the hospital staff are the greatest, so friendly and helpful. I never felt like just one of the herd.
I would not hesitate for a minute to recommend Dr. Donato and his treatment to either of my daughters should the need arise!
Joan Longoria

Thank you Joan for sharing your story. I hope this will inspire others to realize that we have choices



IPT INSULIN POTENTIATION Insulin potentiated Chemo Therapy

Dr. Donato's pre-IPT treatment setup

¸♫♪¸¸.•*¨*~˚♥˚◦☼◦˚♥˚When one door closes, another opens¸♫♪¸¸.•*¨*~˚♥˚◦☼◦˚♥˚

When one door of happiness closes,
another opens, but often we look
so long at the closed door that we
do not see the one that has been
 opened for us.
Helen Keller

Wednesday, February 23, 2011

Your Bodies Immune System

with Bill Henderson

Duration 7:43
Everyday the body is producing cancer cells, it is the strength and ability of the immune system to cope with those cells that changes. There is a tipping point where the cancer overwhelms the immune system and forms a tumor,  a cancer tumor is tissue that has been built by the body to wall off the cancer cells. The body says ‘my immune system is not doing what it is supposed to do’ so it walls them off , as the cells inside the tumor reproduce out of control so does the tumor grow.

The question is ‘Why does the tumor occur in the first place’

Because the immune system which has been designed to take care of our body has been overwhelmed. you can have  toxins in the body, like dental toxins for years and then something else happens, either poor diet catches up with you, you have an emotional trauma and stress and the body gets overwhelmed, added to the preexisting toxins from the teeth your body reaches a tipping point.

When the ratio is out of balance this is when the cancer shows up as a symptom cancer, leukemia etc  the objective then becomes to get this ratio back into balance.

How Fast Do I Have To Act When Diagnosed w’ Cancer

Duration 2:13 min

When someone has just been diagnosed with cancer it can be overwhelming and nerve racking to say the least. Yet Dr Douwes teacher in the United States said ‘In oncology nothing is so urgent that you cannot sleep at night worrying over it,  to do the right thing.’  The focus is often to destruct the cancer, get it out, get rid of it as fast as possible and the concept of healing the body with a holistic cancer treatment  feels disappointing as conventional medicine is about getting rid of the the tumour only not healing the person and creating well being.

Take time, get a second or third opinion, this is an important decision and you have to make your decision with your heart, follow what your heart tells you to do!

Dr. Douwes talks about taking time when diagnosed with cancer. Take your time in deciding on the approach in the treatment of your cancer. Consult other cancer specialists for a second and third opinion. Do not merely focus on the destruction of your cancer cells but also engage in detoxification and boost the parts of your body that are healthy.  A cancer which does not grow is not dangerous, it is just a chronic disease that you can live with. However, the instance that it starts to grow you have to seek active treatment.

LOVE KILLS CANCER♥ .¸¸.·*¨`·»by Debby Surdi

Love is more valuable than Gold
It is yours to have and to hold
Love has a way to make you feel
even memories of love, no one can steal
Everyone has a right to love
... starts within and comes from above.
It is to love one another as it is
a halo of eternity.
Debby Surdi
♥ .¸¸.·*¨`·»Thank you mom ♥ .¸¸.·*¨`·»

Its hump day, WendesdayƸ̵̡Ӝ̵̨̄Ʒ♥●•~

Its hump day, WendesdayƸ̵̡Ӝ̵̨̄Ʒ♥●•~

Its been over two months since I found out the unthinkable news that I have breast cancer. I would like to take this time to thank all for the prayers and thoughts. With your prayers I have had the courage to continue the path of alternative methods to control the situation.
I am in the recovery period and am healing with the home program that my doctors sent home with me.
I will continue to share my experiences with all for I am quite passionate about what I am doing. The doctors in Mexico also shared their love toward the passion to manage cancer.


During my dairy of my journey, I will provide video’s and information showing we have choices and ways to prevent and manage cancer naturally through other methods of treatment. These treatments have been used around the world for many years and with great success. Again I am passionate to educate the public that there are other ways to keep cancer under control. Its worth thinking about and reading about.

I am wishing all a wonderful rest of the week.


Monday, February 21, 2011

Dummies Guide To Organic Food

What is organic food? While we may have heard about it for over thousand times,many are still in the dark about organic food and its benefits.We hope this article would shed some light on organic food.

The Organic Revolution - The organic revolution is a global phenomenon witnessed in every part of the world. Global organic food market was about USD40 billion in 2006 and over 30 percent or USD12 billion of the global demand stems from the US. The world organic market has been growing by 20% a year since the early 1990s, with future growth estimates ranging from 10-50% annually depending on the country.

What Is Organic Food - Organic food are foods that are grown without the use of conventional pesticides, artificial fertilizers, human waste or sewage sludge.and processed without ionizing radiation or food additives.For livestocks, they are reared without the routine use of antibiotics or growth hormones. In most countries, organic produce must not be genetically modified.

The word organic food does not only apply to the food from your own home garden, but also to the store bought food products, in which no synthetic artificial inputs are used. In the contemporary times, the term organic food is usually used in reference to the certified organic foods. It has been claimed by health experts that organic food is more nutritious. Some of the features that can be associated with organic food are more attention to quality, good taste, proper selection of crop varieties etc.

Organic Gardening - Organic Gardening is gardening without the use of man-made chemical pesticides or chemical fertilizers. It is said by some of its supporters to be more in harmony with nature. An organic gardener strives to work in harmony with natural systems and to minimize and continually replenish any resources the garden consumes. Organic produce is also known for its superior flavor.

Organic Fertilizers - Organic fertilizers can actually be cheaper, because you can make them yourself. Fish emulsion is a common organic fertilizer. It is a sort of tea made from dead fish. Seaweed fertilizer is another tea-like fertilizer that many organic gardeners swear by.

And of course there is natural compost that can help you make use of your kitchen waste The benefits of organic gardening far outweigh the few drawbacks. It may be a bit more work, but it is so rewarding

Organic Food Consumption - Organic food consumption has become the trend of the time, but still there are many who do not have a clear idea regarding the definition of organic food and this can be attributed to the fact that we do not possess adequate organic food information. Well, organic food in simple terms can be defined as food that is natural and does not involve the usage of any kind of preservatives or artificial pesticides. Read further to explore organic food facts

Organic Food Production - Organic food production is legally regulated. Currently, the United States, the European Union, Japan and many other countries require producers to obtain organic certification in order to market food as organic.Organic products protect us from toxic and chemical induced diseases while nourishing our bodies to promote good health. Non-organic food only appears to be cheaper, but it costs us our health, our farmland, our eco-systems and taxes to pay for the disasters that chemical farming create. Chemical farming has led to dramatic erosion of the soil, killing off whole species of birds and near extinction of some of our beautiful wildlife. Sustainable Organic Agriculture is already feeding people around the world. Chemical farming can seriously damage farmer's health.

Benefits of Organic Food - Organic foods contain phenolic compounds that protect you from developing heart disease and cancer. Organic food ensures high food quality, which other conventional foods cannot commit. Since organic food is natural and fresh, it boasts off its rich taste. So, head your way towards leading a healthy lifestyle, by eating organic foods.


Saturday, February 19, 2011

Inspiration Mind Movie - Law Of Attraction posted by MindAnima



I'm a Nobody from Nowhere,
a Nameless Spirit,
come to roost
to sing my song.

Others hear,
they gather and join in.

Now we're a Chorus
singing our Souls' desire,
the ordinary made extraordinary.

It begins with One,
a Nobody from Nowhere,
and it becomes
Everyone from Everywhere.

Thus our World is forever changed.

(c) Nancy Lyn Cotter
Written May 4, 2010
shared on Facebook August 25, 2010

Thursday, February 17, 2011


NaturalNews) The "caramel coloring" used to color all the top cola brands isn't natural caramel coloring at all. Instead, it's made by reacting sugars with ammonia and sulfites at high temperatures. This reaction results in the formation of 2-methylimidazole and 4-methylimidazole, both of which are chemicals documented by the U.S. government to cause cancer in mammals.

This is all coming to light thanks to an effort by the CSPI, which has now filed a regulatory petition to ban these chemicals from colas (

The National Toxicology Program has conducted animal studies on these toxic chemicals found in colas, concluding there is "clear evidence" that 2-MI and 4-MI are animal carcinogens.

The call to ban these chemicals from use in foods was joined by five carcinogenesis experts who said, "The American public should not be exposed to any cancer risk whatsoever as a result of consuming such chemicals, especially when they serve a non-essential, cosmetic purpose." (

That letter explains:

4-methylimidazole (4-MI) causes lung tumors in male and female mice and mononuclear cell leukemia in female rats. Other NTP studies found that 2-methylimidazole caused liver tumors in male and female mice, thyroid tumors in male mice, and precancerous thyroid changes in female mice. In rats, 4-MI caused an increased rate of tumors in thyroid follicular cells in females and an increased rate of hyperplasia in thyroid follicular cells in males.

Even the term "caramel coloring" is extremely misleading to consumers, because most people think it's related to caramel candy, which is made by browning sugar under heat. But the "caramel coloring" used in colas is made by exposing sugars to industrial chemicals (ammonia and sulfites), resulting in a cocktail of cancer-causing chemicals.

Coke and Pepsi products may soon bear cancer warnings in California

California's Proposition 65 law limits the consumption of 4-MI to no more than 16 micrograms per day from a single product. Yet colas contain roughly 200 micrograms of 4-MI in a 20-ounce bottle.

That's over 12 times the allowable limit under Proposition 65, and that's in every bottle! Many people drink several bottles a day, further multiplying their exposure to this potential carcinogen.

If cola companies are going to continue to sell their products in California, then, they must now carry cancer warning labels in order to be in compliance with Prop 65. You can bet that a desperate effort is now under way by the cola industry to lobby California regulators and make sure 4-MI gets removed from any enforcement of Prop 65.

The cola industry wants everybody to think its products are wholesome and natural while forgetting about the health effects of phosphoric acid, aspartame and high-fructose corn syrup. Now, with 2-methylimidazole and 4-methylimidazole in the picture, there's yet another potentially cancer-causing chemical to worry about in colas.

Obviously, 2-MI and 4-MI can be avoided by drinking non-colored soft drinks, but those still contain phosphoric acid, high-fructose corn syrup, caffeine and even aspartame in diet sodas.

It turns out, there's no such thing as a perfectly safe soda. All sodas and soft drinks carry health risks related to their ingredients. I have no doubt that this era of diabetes, obesity and cancer we're living through right now is due in large part to the widespread .

Wednesday, February 16, 2011

Immunity-Boosting Foods

Immunity-Boosting Foods

Food alone can't protect against the common cold or flu, and the science isn't yet clear on which nutrients may bolster immunity to reduce your risk of getting sick. But experts agree that a diet rich in a variety of produce, whole grains, lean proteins, and low-fat dairy products―along with adequate sleep, moderate exercise, and minimal stress―contributes to a well-functioning immune system and may promote a faster recovery if you do come down with a cold or flu. Here are some key nutrients and tips that will help increase the likelihood that you'll fly through the winter months in good health. TOMORROW MORE ~ TIPS


I would like to thank everyone for your prayers and messages.  I take each and everyone to heart.  Please share with others this blog for it might just change someones life.  I am hoping that more will comment on subjects that I am posting; for involvement is the first step to keeping your health in good condition.  Much love goes out to all of you and I will continue to bring more interesting articles to the table with up dates of my process as well.

Working w/The Heart!

GREAT MESSAGE ~ working with your heart!



Consuming more flavonoid-rich foods could offer protection against Parkinson's

The results of a study that will be reported at the American Academy of Neurology's 63rd Annual Meeting this year suggest that eating more foods containing high amounts of flavonoids could help protect against the development of Parkinson's disease. Flavonoids are a class of compounds that include flavanones, anthocyanins, flavan-3-ols, flavonols, flavones, and polymers, and are abundant in chocolate, tea and other plant foods.

Xiang Gao, MD, PhD of the Harvard School of Public Health and colleagues evaluated data from 49,281 men enrolled in the Health Professional Follow-up Study and 80,336 women who participated in the Nurses' Health Study. Dietary questionnaires completed upon enrollment were analyzed for the intake of flavonoids and five sources of flavonoid-rich food, including tea, berries, apples, red wine, and orange or orange juice.

Over two decades of follow-up, 805 subjects were diagnosed with Parkinson's disease. Men whose intake of flavonoids was among the top 20 percent of participants had a 40 percent lower risk of developing Parkinson's disease compared to men whose intake was among the lowest 20 percent. While no significant association with total flavonoid intake was observed for women, a lower risk of developing Parkinson's disease was observed in association with the intake of anthocyanins and anthocyanin rich foods (apples and berries) among both women and men.

"This is the first study in humans to examine the association between flavonoids and risk of developing Parkinson's disease," Dr Gao announced. "Our findings suggest that flavonoids, specifically a group called anthocyanins, may have neuroprotective effects. If confirmed, flavonoids may be a natural and healthy way to reduce your risk of developing Parkinson's disease."

Parkinson's disease

During Parkinson’s, cells in the parts of the brain that control movement and regulate mood are gradually destroyed. The primary defect in Parkinson’s is a loss of dopaminergic neurons (such as dopamine-producing neurons) in a part of the brain called the substantia nigra. Dopamine is a neurotransmitter that modulates movement (Purves D et al 2001). In Parkinson’s disease, the dopamine-producing nerve cells are destroyed by high levels of oxidative damage (Atasoy HT et al 2004; Ross GW et al 2004). There is evidence that this oxidative damage is, in turn, caused by defects in the cells’ mitochondria, or power-generating centers.
Vitamin C may relieve the symptoms of Parkinson’s disease by neutralizing dopamine free radicals (Sakagami H et al 1998) and toxic quinones released from dopamine metabolism (Pardo B et al 1995), thereby protecting brain cells from levodopa-induced damage (Mytilineou C et al 1993). In the laboratory, bathing nerve cells in vitamin C enhanced dopamine synthesis (Seitz G et al 1998).

Bioflavonoids, which provide the red, pink, and purple colors in fruits and vegetables, are even stronger antioxidants than vitamin C. Most are water soluble and easily penetrate the brain. Suggested antioxidant supplements include grape seed extract. The herbal compound Ginkgo biloba contains numerous antioxidants, including proanthocyanins and flavonoids, which help maintain healthy brain function, circulation, and metabolism.

Polyphenols are antioxidants found in green tea, which are being investigated for their potential to protect against Parkinson’s disease (Weinreb O et al 2004). Polyphenols are also found in extracts of grape seeds and other plants. Like the bioflavonoids, they are powerful antioxidants. They may also inhibit the nerve cell damage in diseases such as Parkinson’s and Alzheimer’s

Tuesday, February 15, 2011

Alternative Treatments

NaturalNews) There are many alternative treatments that actually cure cancer without side effects. Some of them are offered at alternative clinics in Mexico, the Caribbean, Cuba, Europe, Russia, and Indonesia.

But there are some major proven effective treatments that can be done at home with very little expense. Experienced alternative cancer researchers recommend using two or three different protocols if one does not attend a clinic.

A Common Foundation

Common to all treatments is what some call the cancer diet. Some cancer survivors have cured themselves by solely going vegan or vegetarian with slow speed juicing and super foods. However, there are certain individuals whose body type requires some meat. Grass fed non-factory farm produced meat is required for them.

All cancer diets exclude sugar, coffee, alcohol, and processed or junk foods. They produce acidity in the body. Cancer patients have pH readings of 4 to 5. Citrus, though acidic, tends to produce alkalinity as it`s metabolized. Good health occurs with a more alkaline reading of 7.

Accepting cancer as an indicator for lifestyle changes with a positive willingness to change is a common theme. Letting go of emotional wounds with acceptance and forgiveness is often part of the healing process as well.

Some Inexpensive, Safe, and Efficacious Therapies

Otto Warburg discovered that cancer cells thrive by fermenting glucose. They cannot survive with oxygen, as normal cells do. Avoiding sugar with the cancer diet and getting oxygen into cancer cells is a primary cancer solution.

The Budwig Diet uses a deceptively simple technique for getting oxygen into cancer cells by consuming the right fats with sulfuric proteins. The core of Budwig`s diet is cold pressed flaxseed oil with cottage cheese, and lots of sunshine.

An herbal remedy passed on to a Canadian nurse by a Native American healer decades ago is highly recommended by holistic healers in North America. It can be used with any other therapy. It`s called Essiac Tea.

Cesium chloride creates a sudden surge in alkalinity that weakens cancer cells and promotes oxygenation. This can leech potassium from the body. It`s best to use a cesium provider that will assist your cesium treatment by phone to ensure your potassium levels remain constant.

Apricot kernels are proven cancer cell killers. The kernels contain amygdalin, which is the source of laetrile or B17. Laetrile was banned in the 1970s because it was so effective! Nevertheless, inexpensive apricot kernels can be ordered from several sources.

Bicarbonate of soda creates a sudden alkaline surge that destroys cancer cells. An internationally renowned Italian oncologist, Dr. Tulio Simoncini, has a very high cure rate applying baking soda with glucose by catheter or IV. The glucose tricks the cancer cells into opening wide for the baking soda.

Mark Sircus, OMD, asserts that some cancers can be cured by ingesting the baking soda with molasses, the way Vernon Johnstone did.

The Gerson Therapy is available at their Mexico clinic. However, certain basic aspects, such as slow speed juicing and coffee enemas to purify the liver can be applied along with any other therapy. Healing herb formulas can be obtained with a long enough visit at Hoxsey`s Bio-Medical Clinic. (Sources below)

Ozone therapy is a very direct way of oxygenating cancer cells to death. But it`s best to go to a clinic for that, especially for lung cancer. Even so, there are those who use food grade H202 in conjunction with other therapies. Ozone therapy is legal throughout the regions described at the beginning of this article.

Learn more:

Suzanne Somers' Cancer Controversy

Friday, February 11, 2011

Could raspberries help fight off cancer?

RASPBERRIES might prove a future tool in the fight against cancer. New research reveals that extracts of the summer fruit kill stomach and colon cancer cells.

In a preliminary study, 90 per cent of these cells were destroyed when exposed to an extract of red Meeker raspberries, a popular variety in the U.S.. Antioxidants in the fruit were also shown to kill breast cancer cells.

The researchers, from Clemson University in the U.S., say that while the antioxidants in the red fruit explain some of the effects, other as yet unidentified compounds seem to be at work as well. Unfortunately, experts believe the anti-cancer effect is seen only when the extract is applied directly to the diseased cells, and not when the fruit is eaten.

The research team now hope to start further studies to pinpoint the other cancer-fighting compounds in the fruit.

Thursday, February 10, 2011

Johns Hopkins Update

Johns Hopkins Update - Very Good Article


Cancer Update from Johns Hopkins :

1. Every person has cancer cells in the body. These cancer
    cells do not show up in the standard tests until they have
    multiplied to a few billion. When doctors tell cancer patients
    that there are no more cancer cells in their bodies after
    treatment, it just means the tests are unable to detect the
    cancer cells because they have not reached the detectable

2. Cancer cells occur between 6 to more than 10 times in a
    person's lifetime.

3. When the person's immune system is strong the cancer
    cells will be destroyed and prevented from multiplying and
    forming tumors.

4. When a person has cancer it indicates the person has
    nutritional deficiencies. These could be due to genetic,
    but also to environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing    diet to eat  more adequately and healthy, 4-5 times/day
     and by including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing
    cancer cells and also destroys rapidly-growing healthy cells
    in the bone marrow, gastrointestinal tract etc, and can
    cause organ damage, like liver, kidneys, heart, lungs etc.

7.. Radiation while destroying cancer cells also burns, scars
    and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often
    reduce tumor size. However prolonged use of
    chemotherapy and radiation do not result in more tumor

9. When the body has too much toxic burden from
    chemotherapy and radiation the immune system is either
    compromised or destroyed, hence the person can succumb
    to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to
      mutate and become resistant and difficult to destroy.
      Surgery can also cause cancer cells to spread to other

11. An effective way to battle cancer is to starve the cancer
      cells by not feeding it with the foods it needs to multiply.


a. Sugar substitutes like
NutraSweet, Equal, Spoonful, etc are made   with Aspartame and it is harmful. A better natural substitute
     would be Manuka honey or molasses, but only in very small
Table salt has a chemical added to make it white in
    color Better alternative is Bragg's aminos or sea salt.

B. Milk causes the body to produce mucus, especially in the
    gastro-intestinal tract. Cancer feeds on mucus. By cutting
    off milk and substituting with unsweetened soy milk cancer
    cells are being starved.

c. Cancer cells thrive in an acid environment.
A meat-based   diet is acidic and it is best to eat fish, and a little other meat,
    like chicken. Meat also contains livestock
    antibiotics, growth hormones and parasites, which are all
    harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole
    grains, seeds, nuts and a little fruits help put the body into
    an alkaline environment. About 20% can be from cooked
    food including beans. Fresh vegetable juices provide live
    enzymes that are easily absorbed and reach down to
    cellular levels within 15 minutes to nourish and enhance
    growth of healthy cells. To obtain live enzymes for building
    healthy cells try and drink fresh vegetable juice (most
    vegetables including bean sprouts) and eat some raw
    vegetables 2 or 3 times a day. Enzymes are destroyed at
    temperatures of 104 degrees F (40 degrees C)..

e. Avoid coffee, tea, and chocolate, which have high
Green tea is a better alternative e and has cancer
    fighting properties. Water-best to drink purified water, or
    filtered, to avoid known toxins and heavy metals in tap
    water. Distilled water is acidic, it needs to be alkalined if you drink it
    The natural  way to alkaline it is to squeese fresh lemons in it.
    Lemons are alkalining fruit.

12. Meat protein is difficult to digest and requires a lot of
      digestive enzymes. Undigested meat remaining in the
      intestines becomes putrefied and leads to more toxic

13. Cancer cell walls have a tough protein covering. By
      refraining from or eating less meat it frees more enzymes
      to attack the protein walls of cancer cells and allows the
      body's killer cells to destroy the cancer cells.

14. Some supplements build up the immune system
      (IP6, Flor-ssence, Essiac, anti-oxidants(
vit C,& E, alpha lipoic acid) vitamins, minerals,
(high quality fish oil, grass fed animals, cold water fatty fish, etc.) to enable the bodies own killer cells to destroy
      cancer cells.. Other supplements like vitamin E are known
      to cause apoptosis, or programmed cell death, the body's
      normal method of disposing of damaged, unwanted, or
      unneeded cells.

15. Cancer is a disease of the mind, body, and spirit.
      A proactive and positive spirit will help the cancer warrior
     be a survivor. Anger, un-forgiveness and bitterness put
     the body into a stressful and acidic environment. Learn to
     have a loving and forgiving spirit. Learn to relax and enjoy

16. Cancer cells cannot thrive in an oxygenated
      environment. Exercising daily, and deep breathing help to
      get more oxygen down to the cellular level. Oxygen
      therapy is another means employed to destroy cancer

No plastic containers in micro.
No water bottles in freezer.
No plastic wrap in microwave..
Johns Hopkins has recently sent this out in its newsletters. This information is being circulated at Walter Reed Army Medical Center as well. Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don't freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn't bad but you don't know what is in the paper. It's just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons.
Please share this with your whole email list.........................

Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

What is Functional Medicine? How is it different?

Wednesday, February 9, 2011

How Does Digestion Work and How Can YOU Improve YOURS?

 The food you eat contains the nutrients that serve as building blocks, and provide energy and nourishment throughout your body. In food, nutrients are contained in large molecules that are chemically and physically bound together. Digestion is the process of breaking down these tightly bound molecules into individual nutrients that can be taken into your body and used to support its functions. Simply defined, digestion is cutting things down to a size in which they can be absorbed into your body.

Digestion occurs in the gastrointestinal tract-the 20 to 30 foot long tube extending from your mouth to your anus. Whatever you eat flows through this system, but until it is absorbed through the intestinal tract, the nutrients in food are physically outside of your body. This is because the gastrointestinal tract functions like an internal skin and provides a barrier between whatever you ingest from the outside (external) world and your internal bloodstream and cells. Part of the digestion process, then, is the selective transport of nutrients through the cell wall that lines your intestinal tract. Once transported across the intestinal barrier to the inside of your body, these nutrients can enter your bloodstream and circulate to all of your tissues to maintain organ function, support your need for energy, and provide for growth and repair of new cells and tissues.
While digestion can be simply defined, its mechanics are quite complex. This is because your food contains so many different sizes, shapes, and types of individual molecules, all tightly entwined, and because each of these types of molecules is chemically distinct. Digestion uses both mechanical processes, such as chewing and grinding, which help separate the different types of molecules, as well as chemical processes, in the form of enzymes that can cut the bonds within the molecules, to release small nutrients into your system. An analogy is two or more necklace chains of different types twisted, knotted, and interlocked together. Digestion would be the process of untwisting and separating the chains, usually requiring cutting them in a couple of places, and then pulling them apart and further cutting each of them into many smaller pieces, so they can become building blocks for other necklace chains. Food is a very complex mixture of different types of very large molecules-the proteins and some carbohydrates; mid-range sized molecules-such as fats; and a wide variety of smaller molecules including vitamins, minerals, small carbohydrates like sugars, and other phytonutrients, which are protective substances found in plants (phyto = plant). Most foods you eat are a mixture of all of these different molecules, and since you need a variety of types of nutrients, your body must be able to digest these varied types of molecules in food.

The size, as well as the type of molecule, makes a difference in how a food is digested, the nutrients that are derived from it, and where these nutrients are taken up by your body. Each type of molecule has its own challenge with respect to digestion. Proteins are extremely important because they constitute the majority of the structural tissue in your body, such as bone and connective tissues that provide the shape and form to which your cells attach. Proteins are involved in just about every function in the body as well since enzymes are proteins, and enzymes are the molecules in the body that do much of the work, like building new tissue or removing damaged tissue. Proteins are also message carriers in your body, transporting hormones from one place to another, and transporting signals across your cell membranes to your DNA.

Your body is constantly making new proteins to replenish what's lost from tissue damage or to provide for growth. Enzymes are continually being produced a new to replace older, less functional enzymes. Therefore, to maintain optimal health, your body needs a continuous supply of the nutrients to support protein production.
Proteins are made up of smaller molecules called amino acids that are strung together by chemical bonds like beads on a chain. To become an active, functional protein, this string of amino acids folds in on itself forming a twisted and entwined, three-dimensional structure. An individual protein molecule can be as small as 200 to as large as 5,000 amino acids strung together. In order to make the protein your body needs, it must obtain the protein building blocks, the amino acids, from the proteins in food. Although vegetables and grains do provide some protein, you get most of your protein from nuts, legumes, eggs, fish, meats, and dairy products. When you eat these protein-containing foods, your body must take the large protein chains in them and cut them down to either individual amino acids or dipeptides (two amino acids, di=two, peptide=amino acid) before you can absorb them. Once absorbed, the amino acids are transported through your bloodstream to the tissues that need them, such as muscles. Then, your body uses these amino acids to reconstruct its own proteins in the forms you need to support your tissue's growth and repair.
Your body produces enzymes called proteases to help break down the proteins in food to the amino acids. Proteases cut proteins between specific amino acids to produce the smaller peptide chains. Before the proteases can act on the protein, the protein must first be untwisted, a process called denaturation, which results in a long single-chain protein. Proteins are denatured in the stomach, with the help of the stomach acid (hydrochloric acid), the mixing action of the stomach, and the protease pepsin.
After denaturation in the stomach, the long single-chain protein is transported to the proximal small intestine, the duodenum, which contains several types of proteases. These proteases act on the protein chain, cutting it further until only dipeptides and single amino acids are present. The amino acids and dipeptides are absorbed in the small intestine, primarily in the middle section, the jejunum. A healthy adult is estimated to need around 40 to 65 grams of protein per day. If this is not provided in the food you eat, your body will begin to break down muscle and other tissues to obtain the amino acids it needs. Inadequate intake and digestion of amino acids from protein can lead to stunting, poor muscle formation, thin and fragile hair, skin lesions, a poorly functioning immune system, and many other symptoms.
In plant and animal foods, the amino acids you need are mainly provided in the form of large protein molecules that require all aspects of protein digestion-denaturation in the stomach and protease action in the intestines-before absorption. Free amino acids, which require no processing by the body before absorption, may also be present but are generally not found in large amounts.
In processed foods, protein is sometimes provided as hydrolyzed protein, which means it has been chemically cut into smaller chains from two to 200 amino acids called peptides. These peptide fragments may be easier for your body to digest; that is, they may not need to be denatured in the stomach, but are still too large for direct absorption and must be digested in the intestine. Some specially produced foods for hospital or healthcare use are made of elemental amino acids; these products provide the amino acids themselves and require no digestion before absorption. Fats, also called lipids, are required for many important functions in your body. Fats are a main component of the membranes of all the cells in your body: without fats, your cells would have no covering or boundary. By providing the membrane around all your cells, fats are vital for insulating your body from the outside world. Fats also can be used to provide energy and are involved in supporting the immune system, brain health, and cardiovascular function.
There are many different types of fats, but only a few are essential, which means your body cannot create them internally, so you must take them in through your diet. These essential fats include an omega-6 fatty acid (linoleic acid), and an omega-3 fatty acid (linolenic acid), and are found in the highest amount in nuts, seeds, and fish. Meat contains high levels of fats that are not considered essential, called the saturated fatty acids, and it also contains cholesterol, which is also not essential and is digested in the same way as fats. High amounts of the non-essential saturated fats, and too little of the essential fats can result in problems with the immune system, hardened arteries, and scaling skin, among other symptoms.
As well as being a necessary part of your diet, during digestion, fats also act as carriers of the fat-soluble vitamins (A, D, E, and K) and the carotenoids, thus enabling their absorption. (Carotenoids, such as beta-carotene, are a group of highly colored fat-soluble compounds in plants with a wide range of health protective effects.) Without fats in your diet, you would also not be able to absorb these important vitamins, and would show deficiency symptoms such as problems with blood clotting (vitamin K), weak bones (vitamin D), or vision disturbances (vitamin A). Fats are present in food primarily as three fat molecules attached to a backbone molecule called glycerol, but your body can't absorb this molecule directly. Like protein, your body must first break down this larger molecule into smaller ones. For example, after you eat a piece of salmon, which contains essential fats, your body must first remove, or strip-off the fat molecules from the glycerol backbone to which they are attached. This process is called hydrolysis, and the types of enzymes that hydrolyze fats from glycerol are called lipases. Lipases are secreted under the tongue, in the stomach, and from the pancreas; therefore, fat hydrolysis begins the minute fats enter your mouth and continues in your stomach, where the majority of fat hydrolysis occurs.
After hydrolysis, the absorption of fats is complicated by the fact that, like any oil, they are insoluble in water, and therefore the body has a system in place to provide a solubilized fat aggregate. The body uses bile acids, which act as detergents, to make fat globules, or aggregates. After aggregation with bile, the fat aggregates, also called miscelles are transported to the small intestine, where they can be taken up directly by the intestinal cells and absorbed into the body.
Absorption of the fat from the miscelles begins in the first part of the small intestine, the duodenum, with the majority of absorption occurring in the mid-section of the intestine, the jejunum. The bile acids generally stay behind in the intestinal tract, acting more as a shuttle. Carbohydrates are a varied combination of both very small and very large molecules and comprise about 40 to 45 percent of the energy supply for your body. You get most of your carbohydrates from cereals, fruits and vegetables. Small carbohydrates, like table sugar (sucrose) or glucose, provide a sweet taste to foods. Larger carbohydrates, like starches or fiber, provide substance to foods. Examples of these larger carbohydrates include gums, gels, or pastes, like you get with bread or cookie dough. When cooked, these foods have a structure, like a slice of bread or a cracker, but are mainly composed of different types of carbohydrates. Only the individual small sugar molecules, called monosaccharides (mono=one; saccharide=sugar), can be absorbed directly. Glucose and fructose are examples of monosaccharides. Since carbohydrates exist in food not only as monosaccharides, but also as many combinations of these monosaccharides linked together, your body has to cut these carbohydrates down to their individual monosaccharide units.
Many of the simple sugars that give food its sweet taste are found as two small sugars bonded together. For example, when you eat a bowl of cereal, your body must digest the sucrose (table sugar), which is made of two small sugars, to its monosaccharides. To do this, it uses an enzyme called sucrase, which cuts sucrose to produce glucose and fructose, a process called hydrolysis. The milk on the cereal gets its sweet taste from the carbohydrate called lactose, which is cut (hydrolyzed) into monosaccharides by lactase, to produce galactose and glucose. The majority of carbohydrate hydrolysis occurs in the small intestine; that is, these carbohydrates are mainly transported to the small intestine before they are cut into the monosaccharides glucose, galactose, and fructose. After hydrolysis, these individual monosaccharides are then absorbed directly in the duodenum and jejunum.
Cereals are also high in fiber and provide your body with this important nutrient. Fiber is made of very large carbohydrates containing types of chemical structures that aren't broken down, or digested, by your body. Fiber travels through your gastrointestinal tract intact and ends up in the large intestine, where it provides nutrition for the intestinal bacteria that ferment it. Fiber is called soluble or insoluble, depending on its ability to take up water and to be fermented in the large intestine. Plants store their energy by stringing together many glucose molecules into a long complex of several hundred to several thousand glucose molecules. Plant foods that have stored energy, for example seeds that must provide energy for the young plant when it starts growing, are high in starch. When the young plant starts growing, the starch is broken down to form glucose for energy. Starch is found in food as amylose starch, which is a straight chain starch, and amylopectin starch, which is a branched chain starch.
When you eat foods with starch, like corn or potatoes, your body digests this very large carbohydrate in much the same way as it digests protein. Your body uses a number of enzymes to cut down a large, linear starch chain into the small individual units that are linked together, the glucose molecules, which can then be absorbed in the intestines. The enzymes that breakdown starches are called amylases. Amylases are very important because starch is prevalent in our diet and a main source from which we derive glucose, the primary sugar molecule the body uses for energy. Amylases actually cut starch down to two-sugar units, maltose and isomaltose, and then other enzymes, called maltase and isomaltase, hydrolyze these two sugars into the individual monosaccharide glucose.
Amylases are produced in the mouth and, therefore, when you eat starch it is immediately acted upon, beginning the process of starch breakdown. This is one of the reasons why thoroughly chewing rather than gulping your food is so important. Since the smaller sugars that come from amylase action on starch are sweeter tasting, if you hold a cracker in your mouth and swish saliva around it, you may notice the appearance of a sweeter taste.

One special kind of starch is found in some foods, such as raw, green bananas. It is called resistant starch, and gets its name because it is resistant to digestion. Therefore, resistant starch is more like a fiber, traveling through the intestinal tract undigested until it reaches the large intestine where, like fiber, it may be fermented by the bacteria in the colon. Vitamins and minerals are quite varied in structure and amount in the foods you eat. They can be found in food in a free form, chemically bound to a larger molecule, or tightly encased inside a food aggregate. In most cases, they are liberated during eating by the mechanical process of grinding. They may also be liberated during the breakdown of the large molecules like proteins and starch, in which they may be encased.
Since your body requires specific amounts of these key nutrients, most vitamins and some minerals have active transports in place for absorption and are taken into the body in very specific ways. These active transports act as shuttles, picking up the vitamin or mineral and taking it through the intestinal cell wall into the body, where it may be directly released or transferred to another transport molecule. Since vitamins and minerals are small and are usually found in much lower levels than amino acids, carbohydrate, and fats, these active transports must select and pull these important molecules out of the food and take them into your body. Active transports require energy to function properly.
Calcium and iron are examples of minerals that are taken into the body by active transport. Most of the water-soluble vitamins have an active transport in place as well, and these active transports are primarily found in the middle section of the small intestine, the jejunum. Some minerals, like iron and calcium, are absorbed in the first part of the small intestine as well as the jejunum. The fat-soluble vitamins (vitamins A, D, K, and E), as discussed above, are absorbed with fat miscelles, and therefore require fat to be present for their full absorption.
Magnesium is a mineral of tremendous importance for bone health, energy production, and overall healthy functioning throughout the body since it activates more than 300 cellular enzymes. Like calcium, magnesium must be constantly supplied to maintain optimal function. Magnesium doesn't have an active transport, but depends entirely on dietary intake and a healthy intestinal lining for its absorption, and can be absorbed throughout the entire small intestine and even in the colon. Low intakes of magnesium, or loss of ability of the intestinal tract to absorb magnesium due to intestinal inflammation or disease, can result in a variety of problems such as muscle twitching or tremors, weakness, irritability and restlessness, depression, and weak bones. Magnesium is found at highest levels in whole foods such as grains but is often removed during processing. Whole grain bread and cereals will have a much higher amount of magnesium than white bread, which is made from refined flour.
Vitamin B12 is also absorbed differently from the other vitamins and minerals. First, it is most commonly found attached to proteins, and therefore requires protein breakdown to be liberated. Then, it requires a protein made in the stomach, called intrinsic factor, for its absorption, but is not absorbed until the vitamin B12-intrinsic factor complex reaches the final part of the small intestine, the ileum. Optimal digestion of vitamin B12 is dependent on your ability to make a healthy amount of stomach acid, since protein breakdown requires stomach acid and research has shown that intrinsic factor is also not secreted in adequate levels when stomach acid is low.


Where does digestion occur?The whole process of digestion involves many different organs, which are called the digestive system, and include the mouth, esophagus, stomach, small intestines, large intestines, rectum and anus. Other organs are involved in supporting the digestive process as well, but are not technically considered part of the digestive system. These organs are the tongue, the glands in the mouth that produce saliva, the pancreas, liver and gallbladder. Digestion begins in the mouth with the chewing of food (mastication). Mastication not only breaks down very large aggregates of food molecules into smaller particles and allows saliva and enzymes to enter inside the larger food complexes, but also sets off a signaling message to the body to start the entire digestive process. Research has shown that the activation of taste receptors in your mouth and the physical process of mastication signal the neural (nervous) system. For example, the taste of food can trigger the stomach lining to produce acid, a process called the cephalic phase of digestion; therefore, your stomach begins to respond to food even before any food leaves your mouth.
Saliva is secreted by the salivary glands in your mouth and moistens the food to improve the chewing and grinding. Saliva also contains some enzymes that begin the breakdown of starches and fats. For example, carbohydrate digestion begins with the salivary enzyme alpha-amylase, and fat digestion begins with the secretion of the enzyme lingual lipase by glands under your tongue.
The esophagus, sometimes called the gullet, connects the mouth to the stomach. It delivers the saliva-mixed food from the mouth to the stomach and serves as an air lock between the outside world and the digestive tract. The importance of the esophagus' ability to separate the mouth and stomach can be seen in the condition known as GERD (gastroesophageal reflux disease), in which the esophageal barrier is not effective, so the acid contents of the stomach can escape into the esophagus. Everyone experiences some gastroesophageal reflux, and the esophagus, with the help of another helpful component of saliva, salivary bicarbonate, has the ability to clear any stomach acid that escapes. In many people, however, this reflux occurs more frequently than it should, causing pain and affecting healthy digestion. This situation is called GERD and is one of the most commonly seen conditions in medicine today. The esophagus opens into the stomach, which is a large chamber consisting of the fundus, the body and then the antrum. The entire involvement of the stomach in digestion is called the gastric phase of digestion. The stomach is the primary place where proteins are disassembled and broken down into small peptides. Due to its acidic environment, the stomach is also a decontamination chamber for bacteria and other potentially toxic microorganisms that may have entered your gastrointestinal system through your mouth.
The fundus and body of the stomach, which are usually referred to together and constitute the majority of the stomach in size, are where the stomach stores food before it is delivered to the intestine. When the food enters the fundus and body of the stomach, the lining of the fundus (called the gastric fundal mucosa) produces hydrocholoric acid (HCl). This acidic environment is critical for destroying toxins in foods, such as bacteria, as well as for untwisting the complex three-dimensional protein chains, a process called denaturation of the proteins.
The gastric fundus mucosa also secretes the enzyme pepsinogen, which is present in the stomach much of the time but is inactive until the acid is present, when it becomes activated as pepsin. Pepsin acts on the denatured proteins by hydrolyzing, or cutting, the bonds between amino acids in the protein chain, resulting in several smaller chains, or peptides.
Fat hydrolysis is very active in the stomach. The fats have already been exposed to lipase in the saliva, which begins the hydrolysis, but it is the gastric lipase, secreted by the stomach, that is primarily responsible for fat hydrolysis in humans.
The antrum, or lower part of the stomach, is the site for the stomach's grinding action and contains a sensor mechanism, called gastrin, for regulating the level of acid produced in the body of the stomach. The antrum also controls the emptying of food into the intestine through the pyloric sphincter. This way the food can be delivered into the intestine in a controlled manner. Once the food-acid-enzyme mixture leaves the stomach, it is called chyme. The movement of chyme through the pyloric sphincter stimulates the intestine to release the hormones secretin and cholecystokinin, which signal the pancreas to release its contents, the pancreatic juice, inside the lumen (the lining) of the duodenum (the first segment of the small intestine).
The small intestine, which is specifically designed to maximize the digestion and absorption process, has an expanded surface area with inner folds, called plicae, villi and microvilli, to increase its surface area and enhance its ability to absorb nutrients. All together, this surface is called the brush border of the small intestine. Some enzymes are present on the surface of the brush border, such as disaccharidases like sucrase, maltase, and lactose, which hydrolyze disugars (sugars composed of two monosaccharides) to their two individual sugar molecules.
The duodenum, the part of the small intestine that is closest to the stomach, is a neutralization chamber in which the chyme from the stomach is mixed with bicarbonate, which appears again, this time in the pancreatic juice. Bicarbonate lessens the chyme's acidity, thus allowing more enzymes to function and furthering the breakdown of macromolecules still present. The pancreatic juice also contains many of the enzymes necessary for digestion of proteins, such as trypsin and chymotrypsin, enzymes that cut proteins and peptides down into one-, two-, and three-amino acid chains; and amylase, an enzyme that continues the hydrolysis of starch.
A few nutrients, like iron and calcium, are taken up most efficiently in the duodenum; however, the jejunum, the middle section of the small intestine, is the place where most nutrients are actively absorbed. The amino acids as well as most vitamins and minerals are absorbed in the jejunum. The process of absorption used by the jejunum is called active absorption since your body uses energy to select the exact nutrients it needs. Protein carriers or channels hook-up to these nutrients and take them through the cell wall of the jejunum and into the portal vein, which carries them to the liver.
Active fat absorption also occurs in the duodenum and the jejunum, and requires that the fat be put into small aggregates that can be transported into your body directly. The body uses bile as a detergent to solubilize the fat. Bile is produced by the liver, stored in the gall bladder, and released into the duodenum and jejunum after a meal. It then can form miscelles, small fat droplets, for fat absorption. This process is particularly important for the absorption of the fat-soluble vitamins (vitamins A, D, E, and K), and for cholesterol absorption.
The majority of starch is also digested in the duodenum and jejunum, the first and second segments of the small intestine. The monosaccharide products of carbohydrate digestion, glucose and galactose, are actively absorbed through the intestine by a process that requires energy. Fructose, another common monosaccharide product of carbohydrate digestion, and also a common sweetener for many processed foods, is absorbed more slowly by a process called facilitated transport. Facilitated transport does not require energy.
The ileum is the final part of the small intestine. The ileum is responsible for completing the digestion of nutrients and for reabsorbing the bile salts that have helped to solubilize (keep in solution), the fats. Although most nutrients are absorbed in the duodenum and jejunum, the first two segments of the small intestine, the ileum is the place where vitamin B12 is selectively absorbed into your body.
At the end of transport through the small intestine, the chyme has been depleted of around 90 percent of its vitamins and minerals and the majority of its other nutrients. In addition, around eight to 10 liters of fluid is also absorbed in the small intestine each day. Complex carbohydrates that resist the enzyme degradation, such as fiber and resistant starch, remain, as do a small amount of other food molecules and nutrients that have escaped the digestion process. For example, about 3-5% of ingested protein normally escapes digestion and continues to the large intestine.
The large intestine is not designed for enhancing absorption but is particularly specialized to conserve the sodium and water that escape absorption in the small intestine, although it only transports about one liter of fluid per day. The large intestine is about five feet long, including its final segments, the colon and the rectum.
It is interesting, given that most digestion and absorption occurs prior to the large intestine, that food, which at this point is primarily fiber, will spend more time in your large intestine than anywhere else during digestion. On average, food travels through the stomach in 1/2 to two hours, continues through the small intestine over the next two to six hours, and spends six to 72 hours in your large intestine before final removal by defecation.
One reason food stays longer in the large intestine may be that the large intestine is capable of generating nutrients from food. The food that makes it into the large intestine is primarily fiber, and the large intestine contains an ecosystem of bacteria that can ferment much of this fiber, producing many nutrients necessary for the health of the colon cells. Colonic fermentation also produces a series of short-chain fatty acids, including proprionate, acetate, and butyrate, which are required for healthy colonic cell growth and have many other health promoting functions in your body.
The friendly bacteria that are responsible for the primary amount of healthy colonic fermentation are called the probiotics (pro-life) and include the Bifidobacteria and Lactobaccillus genuses. Along with providing beneficial fermentation products, probiotic bacteria keep pathogenic, or disease-promoting bacteria, from colonizing your colon. Certain fibers in food, called prebiotics, specifically support these probiotic bacteria. Prebiotics include such molecules as inulin and fructooligosaccharides, which are found in chicory and Jerusalem artichoke, and may include some other carbohydrates such as galactooligosaccharides, arabinogalactans, and arabinoxylans, which are found in soy and rice fibers, and in larch tree extracts.
Some fiber isn't fermented, but it is also important because it provides bulk for stool excretion, and can bind toxins and waste products for their removal through the stool. Finally, the rectum and the anus allow for controlled elimination of stool.
The pancreas can be thought of as a protein factory. It produces and secretes many of the enzymes necessary for digestion, which include the enzymes that digest protein (trypsin, chymotryosin, carboxypeptidase, and elastase), enzymes that digest fat (lipase and phospholipase), and the enzyme that digests carbohydrate (alpha-amylase). The pancreas releases these enzymes in a pancreatic juice, which is enriched with bicarbonate. The bicarbonate is used to neutralize the acid in chyme. More than a liter of pancreatic juice is released per day in response to signals from eating a meal.
Since your body's tissues are made of protein, the pancreatic enzymes that digest protein have the ability to digest your own tissues. Your body has an intricate protection from self-digestion by these enzymes. The stomach and intestinal tract lining have a mucous layer protecting the tissue from direct digestion by these enzymes. The pancreas uses other mechanisms for protection. Primarily, it produces the enzymes in an inactive form, called zymogens or proenzymes. For example, trypsin is produced as the inactive proenzyme trypsinogen. Trypsinogen is transported to the intestine where it is activated to trypsin by a protease enzyme on the brush border of the intestinal cells. All pancreatic enzymes except lipase and alpha-amylase are secreted as proenzymes, and are therefore inactive within the pancreas.
The liver is one of the most active organs in your body. The liver is the clearinghouse for all nutrient absorption through the gastrointestinal system. The liver reviews the compounds that have been taken in and has the ability to distinguish toxins and other molecules. It has a detoxification system, in which drugs and toxins are chemically converted to molecules that can be eliminated through the kidneys (urine) or the intestine (stool). The liver is also responsible for synthesizing most of the proteins that circulate in your blood, and it produces bile, which is important for the digestion of fats and is used for the excretion of cholesterol and other fat-soluble molecules.
The liver is the major organ involved in maintaining healthy blood sugar (glucose) levels. It monitors your body's glucose needs and provides glucose from digestion, or obtains glucose by breaking down glycogen, the form in which glucose is stored in your liver. The liver has only about a 24-hour supply of glycogen. In prolonged fasting, when glucose is not provided in the diet and glycogen stores have been used, your liver will synthesize glucose from amino acids and other molecules.
The liver is also the primary organ in which fats are metabolized. The liver can make cholesterol and is the primary place where cholesterol is removed from the blood. The liver eliminates cholesterol in the form of bile acids. Every day, your liver secretes about 500 milliliters of bile acids, which are used during digestion to solubilize fats.
The gallbladder is the storage site for the bile acids produced by the liver. After a meal is consumed, the gallbladder is signaled to release its contents into the duodenum and jejunum, where they are available for fat digestion. Healthy digestion requires support for all the different components of digestion:
  • Chew thoroughly. Chewing is the physical process of breaking the food down into smaller fragments. Thorough chewing mixes food well with saliva, which moistens the food particles and provides a means for enzymes, like amylase and lipase, to get to the pieces of food and begin the process of starch and fat digestion. Chewing also signals the body to begin the digestion process, alerting the stomach to prepare to make stomach acid, and signaling the pancreas to prepare to secrete its contents into the lumen of the small intestinal tract. When a meal is not well chewed, the food fragments are too big. Since the digestive enzymes can only work on the surface of the food fragments, inadequate chewing results in incomplete digestion. This means not only nutrients being left in the food and unabsorbed, but also extra food for bacteria in the colon. This extra bacterial food results in bacterial overgrowth, gas and symptoms of indigestion.
    Eating should always begin with thorough chewing of food to allow for complete digestion to occur.
  • Ensure adequate amounts of digestive factors. After chewing, the food's next stop is the stomach, where an adequate amount of stomach acid (hydrochloric acid) is the next necessity. Stomach acid is required for adequate breakdown of proteins. Without adequate stomach acid, not only is protein digestion ineffective, but also digestion of vitamin B12 is seriously affected. Vitamin B12 digestion and absorption requires that it be liberated from protein. In addition, intrinsic factor, the protein that is necessary for vitamin B12 absorption, is low when stomach acid is low. Low stomach acid (hypochlorhydria) is common, especially in older people since as we age, we make less stomach acid. Research suggests that as many as half of the people over 60 years old have hypochlorhydria. A variety of factors can inhibit sufficient stomach acid production including the pathogenic bacteria, Helicobacter pylori, and frequent use of antacids. Hypochlorhydria is also associated with many diseases, such as asthma, celiac sprue, hepatitis, rheumatoid arthritis, osteoporosis, and diabetes mellitus. Signs of hypochlorhydria include a sense of fullness after eating, bloating, excessive belching, indigestion, multiple food allergies, undigested food in the stool, and peeling and cracked fingernails.
    In addition to hydrochloric acid, the production of pancreatic enzymes and bicarbonate is also compromised in some people. If necessary, these digestive factors can be replaced with appropriate supplementation. Digestive enzyme support can also be obtained from fresh pineapple or papaya, which contain the enzyme bromelain, and other fresh vegetables and herbs. Processed foods, like canned pineapple, contain little enzyme activity since digestive enzymes are proteins, which are destroyed by heating, such as in the sterilization process. So beginning a meal with fresh fruits or salad can provide support for healthy digestion.
  • Identify and eliminate food allergens. The intestinal brush border (the absorptive surface of the small intestine) can be negatively affected by food allergies, which cause inflammation along the intestinal tract wall. When a food allergic reaction occurs, the immune system perceives specific food molecules as hostile invaders, and forms antibodies, which latch on to these allergens to assist in their removal. As part of the immune system's defensive action against food allergens, inflammation can occur along the intestinal tract lining, interrupting the absorption process and causing damage to the lining. Gastrointestinal inflammatory diseases-such as diverticulosis or inflammatory bowel disease-and celiac sprue (intolerance of gluten found in wheat products) also result in damage to the intestinal wall. Most common food allergens include milk proteins, wheat, soy, some shellfish, and peanuts.
  • Support the gastrointestinal barrier. The gastrointestinal cell wall is the barrier between what you ingest and the inside of your body; therefore, the integrity of this barrier is vital to your health. Support for the mucus that covers the cells in the gastrointestinal tract is very important, especially in the stomach. The mucus layer is one way the stomach and upper small intestine protect themselves against the damaging effects of stomach acid. Alcohol, over-the-counter anti-inflammatory drugs, called NSAIDS (e.g. aspirin), and the pathogenic bacteria, Helicobacter pylori can reduce the mucous layer, leading to lesions in the stomach and small intestinal tract walls. Choline provides nutritional support for a healthy mucous layer and is found in vegetables such as cauliflower and lettuce. Choline can be obtained from lecithin (phosphatidylcholine) as well, which is high in eggs and soybeans. Some foods also help combat or protect against the damage of Helicobacter pylori, and these include catechins found in green tea, some spices such as cinnamon, carotenoids found in vegetables, and vitamin C, found in citrus foods.
  • Provide a healing environment for the small intestine. Research studies have shown that the small intestinal tract barrier can become leaky under some conditions. That is, the cells loose their attachments to each other, resulting in a wall with holes between the cells instead of the cells forming a strong, connected and continuous surface. When this "leaky gut" happens, molecules can get inside the body that normally wouldn't be transported through the intestinal cell wall. Furthermore, studies have shown that this leaky gut can also cause problems in the normal transport of nutrients. This is probably because most nutrients are taken into the body through the cells in the intestinal wall by the selective process of active transport, and they may need to go through the cells and not around them to get to the right transport systems in your body. Therefore, with leaky gut, the things that shouldn't get in do, and those that should can't get where they need to be for adequate transport through the body. The result is the body doesn't get the nutrition it needs. Anything that irritates the lining of the gastrointestinal tract can cause leaky gut, but a major contributor is inflammation (e.g., food allergies). Leaky gut occurs under stress (see below), and is found after radiation treatments for cancer, after some chemotherapy, with diseases such as inflammatory bowel disease, and with bacterial infections, which can result in bacterial overgrowth in the small intestine.
    Eliminating foods to which you are intolerant or allergic can help provide a healing environment in the small intestine. Carotenoids, (a precursor to vitamin A), may be particularly important since vitamin A supports the maturation of epithelial cells, which are the type of cell that line the intestinal tract, and it is the mature epithelial cells that form the strongest barrier in the intestinal tract. Carotenoids are found at high levels in vegetables, especially the orange- and red-colored vegetables.
    Glutathione, a small peptide found in the highest concentrations in fresh vegetables, fruits, and lean meats is also beneficial to the small intestine, since it can directly act as an antioxidant in the intestinal tract and help decrease damaging molecules that may be produced during inflammation. Vitamin C, from citrus fruits, and vitamin E, found in whole grain cereals and nut oils, are important antioxidants for the small intestine and work with glutathione to support intestinal healing.
    The cells that line the intestinal tract need fuel to continue their process of nutrient uptake. The preferred fuel for these cells is the amino acid glutamine, which can be obtained from proteins. Some studies have shown that short-chain fatty acids may also support the small intestinal tract barrier because they can serve as an alternate fuel for the cells that make up the intestinal lining. The small intestinal tract cells also require energy to maintain integrity of the cell wall, and production of energy requires healthy levels of vitamin B5. Mushrooms, cauliflower, sunflower seeds, corn, broccoli, and yogurt are concentrated sources of vitamin B5. The intestinal tract cells also require a number of vitamins, so adequate overall nutrition is necessary.
  • Support the growth of probiotic bacteria. When a good balance of probiotic bacteria have colonized the colon, they crowd out pathogenic bacteria and other microorganisms that compromise your health, preventing them from growing. By fermenting the fiber your body couldn't directly digest, these healthy colonic bacteria also produce short-chain fatty acids that the cells of the colon use for their own nourishment. In addition, these short-chain fatty acids are absorbed into the body and have beneficial effects on the small intestine and the system in general. For example, they may help maintain healthy blood sugar and lipid (fat) levels, and may also increase the amount of calcium taken in by the small intestine, and promote the movement of food through the intestinal tract. Foods that will supply probiotic bacteria include some yogurts, kefir, and other foods that have been fermented with Lactobacillus or contain Bifidobacteria, the beneficial types of bacteria. Foods that will nourish probiotic bacteria include foods that contain soy fiber, inulin (from chicory or Jerusalem artichoke), and rice fiber.
  • Provide for healthy intestinal transit. The movement of the food, or chyme, through the digestive tract is very important. Healthy intestinal transit is supported, in part, by the short-chain fatty acids produced by fermentation of prebiotic fibers in the colon. Fiber, in general, supports overall transit of the chyme and healthy elimination. Some fibers, like those found in rye, wheat and flax, also can bind to environmental toxins, such as pesticides, and carry them through the digestive tract for direct elimination, decreasing the amount that is absorbed into your body.
  • Learn how to deal with stress effectively. Research has shown that the intestine responds negatively to stress, during which the intestinal lining becomes leaky, absorption is less effective, and your body is unable to selectively take up the nutrients it needs. The reasons for these effects of stress on the intestinal tract are not entirely known, however many neurotransmitters (brain-produced signaling molecules) are found surrounding the intestinal tract. Furthermore, neurotransmitter receptors, which can bind and respond to these signaling molecules, are located along the intestinal tract. Therefore, it is known that brain signaling molecules can affect the intestinal tract. Foods with a calming effect include herb teas, like chamomile. Alcohol, caffeine, and refined carbohydrates, like table sugar, should be avoided. Eating meals at regular times and in a relaxed environment can also help decrease stress.