Recurrent cold sores are a problem for a lot of people.  They can be caused by low immunity, candida albicans, a hypersensitive nervous system that may respond quickly to stress, fatigue, sunburn, or the intake of too many pungent, salty, sour or hot foods.

When cold sores are caused by low immunity or candida albicans, it may be helpful to strengthen once immunity by healing and improving once gut flora through following a candida diet, antimicrobal control (intake of antifungal herbs), and increasing the number of healthy gut bacteria through the intake of high quality probiotics and a diet comprised of ‘living nutrient rich whole foods’.

When cold sores are triggered by a hypersensitive nervous system it is essential to mange stress levels before getting overwhelmed. As this is not always easy to implement in our fast paced society, taking a Lysine (amino acid) supplement during these times may prevent symptoms of cold sores.

Foods high in the amino acid L-arginine (e.g. chocolate, gelatin, chicken, wheat-germ, peanuts, rye, corn, barley, soybeans, walnuts, cashews and carob) can also exacerbate an attack in times of stress or fatigue.  Also, heavy and oily foods such as ice cream, high sugar foods, deep fried or fried food can lead to a break out. Sunburn can also trigger cold sores particularly when combined with the intake of too many foods high in L-arginine or pungent, salty, sour or hot foods. Enjoy foods high in lysine and zinc including bean sprouts, fruits, vegetables, sunflower and pumpkin seeds to reduce the risk of developing cold sores.

Herbs to take that help to clear the virus from the body include echinacea, hypericum perfoliatum, neem, Indian myrhh, aloe vera juice, and manjishta.

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When you tell people that you are a vegetarian, their first response would be: ‘Where do you get your protein from?’ No one ever asks: ‘Where are you getting your fat or carbohydrates from?’  People only seem to worry about their protein intake.  It would be much more important to ask yourself: ‘Where am I getting my omega-3 fatty acids from?’

High protein diets have been very popular over the last years, especially the consumption of protein bars and protein powders. Protein consumed in excess of the body’s needs for growth becomes fuel that the body burns for energy, and that protein is a relatively dirty and inefficient fuel compared to carbohydrate and fat.

Protein molecules are so complex, the ratio of energy expended to energy gained is dismantling and metabolizing them is less favorable than that for running the metabolic engine on fat or carbohydrate. This may be the reason why many people find high-protein diets help them lose weight.  Because protein molecules contain nitrogen, when they are burned to yield energy they leave nitrogenous residues instead of just producing water and carbon dioxide, the only waist products of the fat and carbohydrate metabolism.

It is important to also consider that a high protein diet may have the following effects:

• increases workload on the liver (ammonia the waste product from the metabolic combustion of protein is converted to urea in the liver before filtered by the kidneys)
• increases workload on the kidneys
• the possible exposure of sensitive organs to toxic metabolic waste
• diuretic effect, accompanied by mineral loss, especially Ca (increase risk of osteoporosis)
• Irritates immune system – keeping it off balance

Ten to twenty percent of calories as protein may be the right general range for the majority of people.  Also, more effort should be placed on consuming vegetarian protein sources which have been neglected for so many years.  Spirulina (68g/100g edible portion), chlorella (55g/100g edible portion (EP)), lentils (25g/100g EP), sunflower seeds (24g/100g EP), quinoa (18g/100g EP), amaranth (16g/100g EP) and many more plant foods have a high protein content when compared to animal protein (Eggs 3g/100g EP, Tuna 29g/100g EP, Beef 17-21g/100g EP).  When vegetable protein sources are combined with the correct foods (i.e. amaranth and brown rice) a complete amino acid profile (equivalent to meat) is obtained as well.

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Ingredients

• 10 ml of Liquid Chlorophyll
• 10ml of Aloe Vera Juice
• 1 tsp of Bee Pollen
• ½ tsp Acai berry powder
• 1 tsp of Barley Grass Powder
• 1 tbsp of sunflower seeds (soaked)
• ¼ cup of almonds (soaked)
• 4 fresh dates
• ½ cup of water

Put all the ingredients in a blender and blend until you receive a smoothie consistency.

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• Powdered skim milk is a source of dangerous oxidized cholesterol and neurotoxic amino acids which is added to 1% and 2% milk. Skim milk is devoid of fat and enzymes necessary for calcium absorption.
• Low-fat yogurts and sour creams contain mucopolysaccharide slime to give them body.
• Pale butter from hay-fed cows contains colorings to make it look like vitamin-rich butter from grass-fed cows.

A study that followed 12,829 children ages 9 to 14 years found that weight gain was associated with drinking reduced-fat milk but that drinking full-fat milk was not associated with weight gain (Archives of Pediatrics and Adolescent Medicine, June 2005).

Myth: Children benefit from a low-fat diet

Truth: Children on low-fat diets suffer from growth problems, failure to thrive & learning disabilities (Food Chem News 10/3/1994)

Butterfat in whole milk, particularly butterfat in milk from cows that graze outside on green pasture, provides unique nutrients that support thyroid function and help the body put on muscle rather than fat.

Myth: A low-fat diet will make you “feel better . . . and increase your joy of living”

Truth: Low-fat diets are associated with increased rates of depression, psychological problems, fatigue, violence and suicide (Lancet 3/21/92 v339)

Myth: Low-fat diets prevent breast cancer

Truth: A recent study found that women on very low-fat diets (less than 20%) had the same rate of breast cancer as women who consumed large amounts of fat (NEJM 2/8/96).

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An increasing number of people are diagnosed with lactose (an enzyme that digests milk sugar or lactose) or casein (one of the most difficult proteins to digest in the body) intolerance which may be due to the degradation of today’s milk and milk products.

The majority of today’s supermarket milk is pasteurized and/or homogenized, and may contain high levels of growth hormones.  We have been taught that pasteurization is beneficial, a method of protecting ourselves from infectious diseases without taking into consideration that the modern milking machines and stainless steel tanks, along with efficient packaging techniques and distribution, may make pasteurization totally unnecessary for the purpose of sanitation.  Also, the side-effects of pasteurization are never really mentioned:

• Destroys enzymes
• Diminishes vitamin content
• Denatures fragile milk protein
• Destroys vitamin B12 and B6
• Kills beneficial bacteria
• Formation of histamines

Pasteurized milk is also often homogenized which destroys the structure of the butter fat and can therefore not be processed by the body.  It has also been linked to an increased risk in heart disease.

Another problem that may contribute to the high rates of milk-protein allergies could be the use of inappropriate feed for dairy herds. High protein soybean meals are a popular feed for cows which stimulates the cow to produce larger quantities of milk but contributes to a high rate of mastitis and other problems of sterility, liver problems and shortened lives. Little research has been conducted to determine the effects of soy feeds on the protein quality in cow’s milk.

The overuse of antibiotics also contributes to the rising number people, suffering from lactose intolerance.

We have also been told that we need milk as a source of calcium. This is not really the case as a lot of ‘living nutrient dense whole foods’ such as for example sea vegetables, wheat or barley grass, almonds, amaranth, parsley, brazil nuts, sunflower seeds, quinoa can serve as an excellent source of calcium and essential co-factors.

If milk is tolerated well, one should strive for the best quality available (organic milk from grass fed cows or unpasteurized (raw) goats milk which is generally more healthful than cow’s milk). Also, milk should be heated to counteract its mucus forming qualities and to aid digestion.  By adding spices such as cinnamon, cardamon and clove the digestibility can even be further enhanced.

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After indulging in so many delicious foods, treats and wines over the festive season your body is ready for an ‘Oil Change’. Every few months your car undergoes an oil change and has an annual service to be able to run for many years smoothly on the road.  It is also essential for the optimum health and well-being of your body and mind that you provide them with a detoxification after periods of indulgence and toxic overloads.

It is your choice how comprehensive and how long you want your cleanse to be.  Choose one or more of the steps outlined below and start your cleanse today!

1. Avoid alcohol
2. Avoid sodas and caffeine
3. Avoid all sugars and sweets
4. Avoid breads and flour products
5. Avoid processed, microwave, fried, and packaged foods
6. Avoid dairy products
7. Increase your water intake in between meals
8. Start juicing
9. Increase the intake of ’living nutrient rich whole foods’

(Organic vegetables, fruits, high quality protein sources, whole grains, legumes, sprouts, nuts, seeds, seaweeds, fresh herbs and spices, high quality sea salt and oils)

1. Increase the level of exercise (aerobic, weights, and stretching)
2. Build enough rest into your days (e.g. quality sleep, meditation (being at rest), baths, etc.
3. Daily sun exposure (20-30 min)
4. Daily exposure to fresh air and conscious breathing

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Many of us work hard throughout the year to achieve better health, vitality, lean bodies, and sharp minds.  That all of that effort is not lost during the festive period through overindulgence in rich foods, sugar, alcohol and late party nights follow some simple recommendations to overcome indigestion, a bloated belly, hangover or fatigue.

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Increasing numbers of people today are suffering from gluten intolerance, wheat and yeast sensitivity and related health conditions such as indigestion, lethargy and headaches. A primary cause of many of these health conditions is the continued over-consumption of refined grains (e.g. yeast breads, rice, couscous). Refined grains lack many essential nutrients such as vitamin E, B vitamins and iron because of the removal of the nutrient-dense bran and germ during milling and processing. Further, the combination of wheat and yeast, as found in virtually all commercial breads, can cause our system to clog up, inhibit absorption by the intestine and contribute to the production of toxins.

Whole grains such as quinoa, millet, buckwheat and amaranth are nutritionally superior to refined grain and yeast products. These whole grains contain an abundance of beneficial antioxidants, phytochemicals, and essential nutrients, and are therefore protective against various chronic diseases, ranging from irritable bowel syndrome to cancer. Whole grains are also well metabolized by the human body when properly prepared via soaking, roasting and other forms of preparation.  In addition, they have to be chewed well.

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During summer, the sun is at its strongest and increases our internal fire.  The diet should consist of more cooling sweet foods and drinks such as cucumber, asparagus, beet greens, broccoli, cabbage, celery, cilantro, fennel, green beans, kale, lettuce, okra, parsnip, peas, sweet potato, summer squash, sprouts,  zucchini, sweet fruits (e.g. apples, berries, avocado, coconut, dates, figs, grapes, mango, strawberries, pears) fruit and vegetable juices (not acidic or the citrus variety), mung beans, aduki beans, black-eyed peas, chick peas, pinto beans and soy beans, soaked and peeled almonds, sunflower seeds, seaweed, spirulina, chlorella, barley or wheat grass, quinoa, barley, amaranth and millet, as well as more cooling herbs (mint, coriander, cumin and fennel).

It is also important to consume a lot of water (8 glasses minimum) at room temperature to stay hydrated.  Salty, sour and pungent foods should be avoided.  Hot, spicy, fermented and acidic foods such as chilies, onions, and garlic should also be excluded from the diet or used in small quantities.  Tea, coffee, alcohol and smoking should be avoided or limited to keep the body and mind healthy and balanced during summer.

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Breakfast is the ideal opportunity to provide your body and mind with essential nutrients and energy for the day.

When you wake up, cleanse your knowledge sense organs (wash your face, brush your teeth, scrape your tongue to eliminate accumulated toxins) and enjoy 1-2 cups of warm high quality water to aid a healthy bowel movement and to hydrate yourself.

It would be ideal to have a bowel movement and shower before your actual breakfast as toxins are eliminated and the gastric fire is strengthened.  Assess the level of your hunger before you choose and prepare your breakfast.  If your hunger is absent it may indicate that you have not digested your last dinner well.  If this is the case try to eat a fresh cooked, warm and light dinner before 7.00 pm and observe if this leads to a hunger feeling in the morning.

The morning has cooling and mucus producing properties.  Cold milk, juices, or too many fresh fruits in combinations with dairy products and cereals can contribute to mucus production which weakens your digestive system and immunity and predisposes you to allergies.

For optimum health it is recommended to enjoy a warm and fresh cooked breakfast.  This can consist of a poached egg or whole grains (e.g. quinoa, millet, amaranth or barley, etc.) with steamed summer vegetables and greens, alfalfa sprouts, fresh herbs, garnished with some cold pressed, extra virgin olive oil, chia seeds, fresh ground flax seeds and some organic sea or rock salt.  If you have a sweet tooth, enjoy some stewed fruits with green cardamon and cinnamon or cook some of the whole grains listed above, together with some soaked dried fruits, almonds and garnish them with chia seeds, and fresh ground flax seeds.

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