Beat Crohn's disease naturally

by: Dr. David Jockers
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(NaturalNews) Crohn`s disease is an inflammatory disease of the intestines that can affect any part of the digestive system from mouth to anus. It primarily causes abdominal pain and diarrhea (which may be bloody if inflammation is at its worst). This syndrome may also cause complications outside the gastrointestinal tract such as arthritis, eczema, fatigue and lack of concentration. Natural lifestyle solutions exist for preventing and reversing this crippling disease.

Crohn`s disease is considered an auto-immune disease where the body`s immune system attacks the tissues of the digestive system. Environmental factors play a large role as evidenced by a higher incidence of the disease in western industrialized nations compared to other parts of the world.

The immune system is characterized by 2 major regions: Innate immunity and adaptive immunity. Innate immunity provides immediate defense against pathogens and is characterized by t-cell formation. Adaptive immunity is considered a `learned immunity` and is what provides long-lasting immune defense through antibody formation. Researchers have shown that Crohn`s is an innate immune deficiency. Chronic inflammation with this disorder is caused by the adaptive immunity trying to compensate for the reduced function of the innate immune system.

Crohn`s disease appears to be associated with anti-yeast antibodies. Mannon is a component of the yeast organism`s cell wall. Individuals with Crohn`s tend to have lower levels of lectin binding proteins that bind mannan and help expel it from the body. Due to the lowered lectin levels and the insufficient innate immune system, individuals with Crohn`s very often develop anti-yeast antibodies. This overproduction of anti-yeast antibodies triggers an inflammatory response that damages the gut lining.

Individuals with Crohn`s disease should avoid all yeast products and other common allergens. The most common food allergens to avoid include gluten containing grains such as wheat, barley, rye, oats, kamut, & spelt. Soy products, different nuts (such as peanuts), eggs, and heavy proteins are often not tolerated well. Some individuals struggle with nightshade vegetables such as eggplant, tomatoes, & potatoes.

An anti-inflammatory diet and lifestyle are critical for full recovery from this condition. Anti-inflammatory foods help to modulate the immune system and give it a more accurate pair of eyes so as to not over-inflame when stimulated. To effectively de-inflame it is key to completely avoid man-made foods, sugars, and food allergens as listed above. The long chain omega 3 fatty acids EPA and DHA powerfully de-inflame the body by restoring natural balance to the lipid wall of the cell membrane.

Other great anti-inflammatory foods include coconut products, berries, and non-denatured, whey protein from grass-fed cows and goats. This protein source is also loaded with L-glutamine and enhances cellular glutathione stores which are both necessary for rebuilding the gut and de-inflaming the body. Anti-inflammatory herbs such as turmeric, ginger, boswellia, cinnamon, rosemary, & oregano among others should be used as much as possible.

Dysbiosis is a common feature in individuals with auto-immune disease. Naturally fermented foods such as red cabbage sauerkraut, kimchi, & coconut kefir are phenomenal foods for restoring healthy gut bacteria. Additionally, a high quality probiotic supplement with 50+ billion microorganisms should be consumed regularly.

A balanced immune response in the body is also dependent upon healthy vitamin D levels. Vitamin D helps the body recognize between foreign and self proteins. This reduces inflammation and auto-immune reactions. Healthy Vitamin D levels also stimulate natural Killer cells and macrophages that destroy antagonistic microbes & other pathogens. Healthy Vitamin D3 levels should be between 60-100 ng/ml. Be sure to get tested and supplement if necessary.

http://www.naturalnews.com/030475_i...
http://en.wikipedia.org/wiki/Crohn'...
http://en.wikipedia.org/wiki/Anti_s...

Learn more: http://www.naturalnews.com/032341_Crohns_disease_prevention.html#ixzz1NU1G7YTt

Beans and Rice provide easy long storage, low costs, and high nutrition

Saturday, May 14, 2011 by: Paul Fassa
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(NaturalNews) Failing economies and rising food prices are getting a bit scary. Then there is the talk of food shortages looming, which is scarier. It is time to discuss beans and rice again for inexpensive, tasty, filling, and nutritious food staples, which can also be easily stored for extended periods.Buy Bulk

Avoid packaged rice and canned beans. The least expensive and most nutritious way to buy and store rice and beans is to buy organic from the bulk bins. Indian basmati rice can also be purchased in large sacks from specialty stores or online. Ironically, Ayurvedic (India's traditional medicine) doctors recommend white basmati rice over brown because it's easier to digest and almost as nutritious.

All the dry beans you buy bulk will require soaking before cooking, which is a good thing if you're concerned about phytic acid. Phytic acid (phytates) is in most grains and legumes (beans) to varying degrees, which is why some oppose a diet of mostly grains, beans, seeds, and nuts. Phytic acid tends to block minerals from being easily absorbed. (Source 1 below).

But the other side of this controversy claims that concern is exaggerated. Phytic acid helps block radiation, which is now more of a pressing issue than ever. (Source 2 below) Either way, soaking beans or rice for several hours prior to cooking does reduce phytates sufficiently, but not completely.

And it just so happens that most beans worth eating need to be soaked the night before cooking. This also results in a much shorter cooking time, a half hour or so. Brown rice can be soaked through the night also, but basmati white rice needs only to be thoroughly rinsed until the water is completely clear prior to cooking.

Lentils don't need to be soaked prior to cooking unless you're very concerned about phytic acid or phytates. In any event, whatever is soaked should not be cooked in the same water. Remove grains or beans from the soaking water and replace that water for cooking. Of course, we're talking pure water with most of the chlorine and sodium fluoride removed.

Preparation

There are several ways to boil rice that is not sticky. You can Google those methods or simply invest in a steamer that doesn't use aluminum. Beans, except for lentils, need to be soaked for eight or more hours. Overnight is efficient. You can tell when they're ready to cook because you can bite through them easily after sufficient soaking.

After you change the water, bring the beans to a boil then simmer until soft. Usually this takes a half-hour to 45 minutes max. The rice needs to simmer with a lid on it for some time, whether using a pan, rice steamer, or cooker.

This writer likes to use black beans, chick peas (garbanzo), or lentils. Basmati white rice is used most often with the black beans while garbanzos and lentils are used with brown or white basmati. Basmati rice is a long grain rice developed in India and South Asia, but grown in the USA now as well.

Parboiled white basmati is an excellent choice. Parboiling is a process of removing the husks efficiently while retaining most of the nutrition and divesting a lot of phytates. Don't confuse parboiled rice with processed instant rice. Parboiled rice takes just as long to cook as any other, 30 to 45 minutes on average. (Source 3 below)

Rice and beans combined offer a lot of nutrients, including protein, along with a healthy, high fiber content. There are many ways to put together fulfilling, tasty rice and beans dishes. (Source 4 below)

Sources for more information:

(1)http://www.westonaprice.org/food-fe...
(2)http://www.naturalnews.com/031902_g...
(3)http://www.wisegeek.com/what-is-par...
(4) http://www.naturalnews.com/028007_f...
http://www.livestrong.com/article/2...

Learn more: http://www.naturalnews.com/032396_beans_rice.html#ixzz1NTpbrubk

Drastic changes to US agriculture policy necessary for future of food, say scientists

Thursday, May 19, 2011 by: Jonathan Benson, staff writer

(NaturalNews) The perpetuity of viable agriculture is dependent on a transformational shift in current agricultural practices, say researchers in a report recently published in the journal Science. Organic farming, grass-fed animal raising, and biodiverse growing methods are crucial for the long-term sustainability of agriculture, and are absolutely necessary for the production of safe, nutrient-rich food.

"For decades, the agricultural industry, research community and government, have looked to incremental improvements in agricultural procedures and technologies for achieving advances in productivity," said Deanne Meyer, a Cooperative Extension livestock waste management specialist from the University of California (UC) Davis Department of Animal Science, and a member of the research team.

"While all of these have resulted in important improvements, it's become apparent that as modern agriculture also grapples with important issues such as global climate change, biodiversity, resource conservation and public health problems, a more transformative approach is needed."

The team, led by soil scientist John Reganold from Washington State University (WSU), explains that the current system of growing vast amounts of just a few crops, is failing to address the important issues of our day. Instead, the team is advocating for organic systems, which they say are more environmentally friendly. These systems also produce better-quality and more nutrient-rich food.

Study authors are also critical of US policy that subsidizes a few cash crops, most of which happen to be genetically-modified (GM), while ignoring the importance of agricultural systems that incorporate a variety of different crops. The monoculture system, on the other hand, depletes soil quality, harms the environment, and is generally unsustainable.

"Why are we supporting big, mainstream agriculture that's not necessarily protecting or benefiting the environment?" asked Reganold. "Why don't we support innovative farming systems of all sizes that produce food sustainably?"

Sources for this story include:

http://www.eurekalert.org/pub_relea...

http://www.eurekalert.org/pub_relea...

Learn more: http://www.naturalnews.com/032446_sustainable_agriculture_food.html#ixzz1NTono880

The false claims of GMOs

by: Ethan A. Huff, staff writer - Natural News

(NaturalNews) For years, biotechnology companies have been making lofty, unsubstantiated claims that genetically-modified organisms (GMOs) are the cure for world hunger, and that without them, people will starve to death. But according to many agricultural scientists and researchers, such claims have absolutely no basis in reality, and are nothing more than deceitful marketing. One researcher from the Union of Concerned Scientists (UCS) recently compared the nonsensical industry rhetoric in favor of GMOs to giving cigarettes away free to children -- in other words, claims that GMOs are the answer to world hunger are nothing but a ploy to hook farmers and consumers into taking the deadly bait.

Biotech mouthpieces and their media lackeys routinely hail GMOs as superior to conventional and organic crops because they say yields are better, less pesticides are needed to grow GM crops, and GM crops can be grown more densely in a given area than alternatives can. But is any of this actually true? To date, GMOs have not surpassed conventional or organic crops in terms of yields. And since 1996, which is right around the time GMOs were first introduced, pesticide use in the US has increased by nearly 400 million pounds (http://www.naturalnews.com/027642_g...).

On the other hand, a recent United Nations (UN) report explains that eco-farming, which uses natural growing methods rather than chemical- and GM-based methods, has actually boosted food production much more significantly than any GM methods have.

"Today's scientific evidence demonstrates that agro ecological methods outperform the use of chemical fertilizers in boosting food production where the hungry live -- especially in unfavorable environments," said Olivier De Schutter, a UN Special Rapporteur, at a recent presentation. "To date, agro ecological projects have shown an average crop yield increase of 80 percent in 57 developing countries, with an average increase of 116 percent for all African projects. Recent projects conducted in 20 African countries demonstrated a doubling of crop yields over a period of three to ten years."

In truth, GMOs have failed in virtually every category of supposed benefit -- they simply do not live up to the industry hype. And besides offering no benefit or improvement upon natural growing methods, GMOs are also a significant threat to both environmental and human health. There are no credible safety studies that have ever been conducted proving that "Frankencrops" are safe or beneficial (http://www.naturalnews.com/031951_G...).

Sources for this story include:

http://www.stltoday.com/business/lo...

Learn more: http://www.naturalnews.com/032492_GMO_biotech.html#ixzz1NO4B4otf

Wait, What's So Great About Quinoa Anyway?

       By Penelope Wall, Writer/Producer for Social & Interactive Media at EatingWell




[caption id="attachment_29" align="alignleft" width="300" caption="Quinoa"][/caption]

My parents were back-to-the-land kind of folks, so I grew up eating all sorts of interesting whole grains. But it wasn’t until a few years ago that I actually heard of quinoa (pronounced “KEEN-wah”). And it wasn’t until the last several months that I’ve noticed a growing buzz around this quite petite, mild-flavored grain. Quinoa is everywhere. Some would say it is, in effect, one of the “hot” foods you should be eating this year. But quinoa isn’t exactly new. It was, in fact, a staple in the ancient Incas’ diet. So why has this very old grain been given a new second life in 2011? Why quinoa and why now?

From a purely visual standpoint, cooked quinoa is more interesting than other whole grains, especially the black and red varieties. It’s beautiful to look at and delicious to eat, with its mild and nutty flavor. Plus, most of us don’t get the recommended amount of whole grains each day (about three 1-ounce servings for women and three and a half to four 1-ounce servings for men). So if you’re trying to eat more whole grains, start with quinoa—it’s one of the quickest and easiest grains to cook up. It’s also gluten-free, so is a “safe” and totally delicious whole-grain option for people trying to avoid gluten in their diet.

I asked EatingWell deputy food editor Jessie Price for her take on the trend. She said, “As companies from Frito-Lay to McDonald’s scramble to get whole grains into their products and onto their menus, it’s clear that the whole-grain revolution is here. And as part of this revolution, quinoa has taken America by storm. This grain is packed with fiber and protein and, to top it off, it only takes 15 to 20 minutes to cook.”

So there you have it, folks. Quinoa really does have it all. So why not get totally with it and cook some up tonight?

Here’s how: Bring 2 cups water or broth to a boil; add 1 cup quinoa. Reduce heat to a simmer, cover and cook until the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Makes 3 cups. Per 1/2-cup serving: 111 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 4 g protein; 3 g fiber; 6 mg sodium; 159 mg potassium.

10 Flavor Stir-Ins to Try:

Add any of these flavor combinations to the quinoa after it’s cooked.

1. Apricot Nut: 1/3 cup chopped dried apricots, 1/4 cup chopped toasted nuts (walnuts, pecans or pistachios), 3 tablespoons orange juice, 1 teaspoon extra-virgin olive oil, and salt & freshly ground pepper to taste.


2. Lime-Cilantro: 2/3 cup coarsely chopped fresh cilantro, 1/3 cup chopped scallions, 2 tablespoons lime juice, and salt & freshly ground pepper to taste.


3. Mediterranean: 1 chopped medium tomato, 1/4 cup chopped Kalamata olives, 1/2 teaspoon herbes de Provence, and salt & freshly ground pepper to taste.


4. Mint & Feta: 3/4 cup sliced scallions, 1/4 cup each finely crumbled feta cheese and sliced fresh mint, and salt & freshly ground pepper to taste.


5. Parmesan & Balsamic: 1/4 cup freshly grated Parmesan cheese, 1 teaspoon butter, 2 teaspoons balsamic vinegar, and salt & freshly ground pepper to taste.


6. Parmesan-Dill: 1/3 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh dill, 1 teaspoon freshly grated lemon zest, and salt & freshly ground pepper to taste.


7. Peas & Lemon: 1 cup frozen peas; cover and let stand for 5 minutes. Stir in 3 tablespoons chopped fresh parsley, 1 1/2 teaspoons extra-virgin olive oil, 1 teaspoon freshly grated lemon zest, and salt & freshly ground pepper to taste.


8. Spicy & Sweet Sesame-Soy: 3 tablespoons rice-wine vinegar, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons each sesame oil and finely chopped fresh ginger, 1 teaspoon each chile-garlic sauce and honey, and 1/4 cup chopped toasted cashews.


9. Spinach: 3 cups sliced baby spinach (or arugula); cover and let stand for 5 minutes. Season with salt & freshly ground pepper to taste.


10. Tomato-Tarragon: 3/4 cup chopped tomatoes, 3 tablespoons minced fresh tarragon (or parsley or thyme), and salt & freshly ground pepper to taste.

Penelope is a web producer and writer for social and interactive media for EatingWell.com. When she's not busy geeking out at the computer, she loves cooking and trying new recipes on her friends. Some of her favorite foods are dark chocolate, coffee, apples, sweet potatoes and cheese.

Original post here: http://www.huffingtonpost.com/eatingwell/quinoa-whats-so-great_b_837458.html