For the Southern Hemisphere:

In winter there is a natural accumulation of mucus, dampness and dryness due to cold and wet weather, so efforts should be made to keep warm and dry. Warm baths sauna, sunbaths and living in an insulated and heated house are beneficial. Heavy, warm and dry clothes should be worn.

Warm drinks and foods have a heating effect and should be preferred to cold, raw and frozen foods and drinks. A light diet is recommended consisting of a lot of soups and stews. Enjoy a lot of root vegetables and leafy greens in combination with legumes (lentils and beans) and gluten free whole grains (quinoa, brown rice, buckwheat, millet and amaranth), as well as nuts and seeds. Also, use fresh ginger, turmeric, coriander, rosemary, thyme and cumin in your cooking which aids digestion, improve circulation, creates internal warmth and counteracts mucus production.

As the external atmosphere is so cold, the body retains heat and attempts to preserve it. Therefore, the internal digestive fire becomes stronger and is able to metabolize oil and fats as well as soft cheeses (e.g. goats and sheep’s feta). So if you have a strong digestive fire, enjoy more cold pressed oils during winter.

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• Barley Grass juice of the chlorophyll rich grass of young barley plants is one of the most remarkable high chlorophyll foods. It is as excellent a protein source as meat, offers important digestive enzymes, can resolve toxic substances and contains nutrients that abate physiologic deterioration. Enjoy it freshly juiced or mix 1 teaspoon of barley grass powder with a cup of warm water.
• Alfalfa Sprouts are a cooling herb that detoxify your body, lower cholesterol and improve the urinary system and intestines. It aids in assimilation of protein, fats and carbohydrates, blocks carcinogenesis and eases menopausal distress.
• Seaweed reduces blood cholesterol, has antibiotic properties, counteracts obesity and strengthens bones, teeth, nerve transmission and digestion. It has anti-aging properties. Read more about the Calcium Superfoods such as seaweed.
• Turmeric – Read more about Nature’s most powerful healer.
• Almonds are superior to other nuts in terms of their medicinal action. Read more…
• Quinoa is a gluten free grain that is easy to digest and when washed well can be cooked like rice. It has the highest protein content of any grain and contains more calcium than milk. Quinoa strengthens your whole body, in particular, your kidneys and heart. Read more…
• Lentils benefit the heart and circulatory system and increase kidney vitality. Lentils help to reduce blood cholesterol, control blood sugar and lower blood pressure. They contain neutraceuticals that inhibit cancer and help regulate colon function.

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Tofu, soy milk and other soy foods have been claimed as healthy foods over the last decade.

The majority of soy foods are genetically modified (GMO) and even when organic soy beans are used we should avoid all un-fermented soy foods due to the following reasons:

• Soy contains high levels of phytic acid which reduces assimilation of calcium, magnesium, copper, iron and zinc.  Phytic acid is not neutralized by normal preparation methods such as sprouting, short and long time cooking, and soaking.  High phytates diets have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion (blockage) and may cause pancreatic disorders such as the swelling of the pancreas.
• Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.  Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer.  Vitamin B12 analogs in soy are note absorbed by the body and actually increase the body’s requirement of vitamin B12.
• Soy food increases the body’s requirement for vitamin D.  Toxic synthetic vitamin D2 is added to soy milk (causes softening of hard tissue=bones; and hardening of soft tissue=organs and arteries).  Synthetic vitamin D2 is also added to rice, almond and oat milk.
• Soy contains high levels of manganese, associated with brain damage in infants and high levels of oxalates which are associated with the development of kidney stones.
• Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods to mask soy’s unpleasant taste.
• Soy contains high levels of aluminium, which is toxic to the NS and the kidneys.

When using soy, only choose fermented soy products such as organic natto, miso, tempeh, and tamari!

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