Health

The Digestion Process

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In Psalm 139:14, King David, under inspiration of the Holy Spirit, declared: “I will praise Thee; for I am fearfully and wonderfully made.” More and more we are led to echo these words of David as we study the structure and function of the human organism and see therein reflected the marvels of divine engineering. It is God’s wish that we should understand the working mechanisms within the human body so that we can develop an intelligent life style that works in harmony with the laws of our being. This will, in turn, enable us to keep our body temples pure and undefiled as a “living sacrifice, holy, acceptable unto God.” Romans 12:1.

Those who strive, by the grace of God, to be faithful stewards of their physical being will also reap the rich reward of an increased spiritual dynamic in their lives that will help facilitate the development of a righteous character. For these reasons, we must concur with God’s prophet in declaring that “the health should be as faithfully guarded as the character.” Education, 195.

The digestive system is one of the major systems that God has established within the human body, and we need to become conversant with its structure and function. Too often this vital component of the body is abused, resulting in dysfunctional problems and ill health, which, in turn, affect the mind and dull the spiritual perceptions. A proper state of things is therefore vital as this relates to our quest for the eternal crown.

The digestive system begins at the lips where food first crosses the threshold into the system and terminates at the anus where waste residues are finally expelled from the body. What happens in between is truly a miracle of God’s ingenuity.

As food is being chewed, it becomes more liquefied by the saliva, making it more easy to swallow. Also, a certain enzyme called ptyalin, present in saliva, begins the chemical breakdown of cooked carbohydrates (CHO) and sugar into maltose, which is a simpler form of sugar. After food has been adequately chewed and then swallowed, it is passed downwards to the stomach via the esophagus, a muscular tube about 9–10 inches long. Food does not simply drop down into the stomach in the same way as one can drop a pebble down a well. The esophagus conveys the food downward through the action of peristalsis. This conveyance mechanism takes place when the circular muscle fibers in the esophagus relax in front of the swallowed food while also contracting behind it, thus moving the material downward toward the stomach. While the act of swallowing food is done voluntarily, the remaining part of the journey comes under the control of the autonomic (involuntary) nervous system.

The esophagus connects with the upper part of the stomach. However, before food can finally empty into the stomach, it has to pass through a special entryway called the cardiac sphincter. This portal, which is normally kept in a tightly closed position, becomes relaxed and opens as the peristaltic wave rolls down the esophagus and impinges upon this initial upper area of the stomach; thus allowing food to pass within.

The stomach may not share the same glamorous image as the heart or the brain, yet it is as worthy of recognition as any other organ of the body. After receiving food from the esophagus, the stomach acts as temporary storage while its muscular contractions mix the food with its gastric juice. Peristaltic waves in the stomach slowly ripple down the length of its muscular walls at about three times per minute in order to produce this necessary mixing and help to liquefy the ingested food stuffs.

Various glands in the mucus lining of the stomach collectively produce a clear, colorless mixture called gastric juice. Some of these glands generate a substance called hydrochloric acid (HCl). This serves to acidify the food and acts as an antiseptic and disinfectant, rendering harmless many organisms ingested with the food. There are other glands within the stomach wall, which produce a substance called pepsinogen. When pepsinogen is released and interacts with HCl, it is converted to pepsin, a powerful enzyme that begins the breakdown of protein foods into more soluble substances known as peptones. Rennin is another product secreted by the stomach and is involved in the digestion of casein, a milk protein. Also present in small amounts is a fat splitting enzyme called gastric lipase.

Especially interesting is the fact that some cells specialize in producing a heavy layer of mucus that coats the lining of the stomach. This is crucial to the stomach’s own defenses; and if this barrier did not exist, preventing the HCl and pepsin from having direct contact with its delicate lining, the stomach would start to digest itself. Unfortunately, this can happen (though on a limited scale) in the case of a gastric ulcer where the defenses are breached and the gastric juice makes direct contact with the stomach lining. This condition produces much discomfort and, if not rectified, can result in the ulcer eroding its way completely through the stomach wall. Ulceration is even more common a little lower down from the stomach in the duodenum.

There are many causes for peptic ulceration, though the major factors are:

  • Irregular meal times
  • Tension, anxiety, and emotional stress
  • Ingestion of irritants to the stomach lining, e.g., hot spicy foods, alcohol
  • Smoking

Diagnosis of peptic ulcer, either gastric or duodenal, can only be made for sure after careful medical investigation (usually involving an inside view of the stomach through a fiber-optic instrument.) Prevention, of course, is always better than cure; and correcting faulty life style practices that lie at the root of this condition is obviously the wisest course both for the prevention and cure of peptic ulcer.

One final ingredient of gastric juice that is worthy of mention is a substance known as the intrinsic factor. This vital component is necessary for the absorption of vitamin B-12. If the stomach does not produce sufficient amounts of the intrinsic factor, it will result in B-12 deficiency in the system. This special vitamin is, in turn, necessary for the production of healthy red blood cells. Insufficient levels produce a blood disorder called pernicious anemia. Vitamin B-12 deficiency can also cause chronic degeneration of the spinal cord, resulting in various degrees of nerve dysfunction to other parts of the body. People who have had surgical removal of some or all of the stomach are obviously prime candidates for B-12 deficiency due to their reduced or non-capacity to produce sufficient amounts of the intrinsic factor. Fortunately, whatever might be the causes of B-12 deficiency as described here, the problem can be easily corrected by periodic injections.

The stomach secretes between one to two liters of gastric juice per 24-hour period. There are two basic ways by which this happens: the first and immediate way is through stimulation of the vagus nerve, a major nerve extending from the brain which gives off branches to the stomach, which in turn initiate the secretion of gastric juice. The thought, sight, and smell of food is sufficient (when a person is hungry) to trigger this mechanism. A further aspect of nervous stimulation is produced when food enters the mouth and “tickles” the taste buds. This also results in increased vagal activity. Further still, food that enters the stomach, causing initial distention, will also serve to further increase production of gastric juice. The second phase of gastric secretion (the humoral phase) is initiated later in the digestive process as a result of protein breakdown. This causes the release of gastrin, a hormone that stimulates the stomach via the blood stream.

Regular meal times, as already mentioned, are essential in order to keep the stomach healthy and able to function to the optimum. If regularity is maintained, the body’s biological clock will prime the digestive tract and make it ready for action at specific times of the day in anticipation of food. God wants us to understand the importance of regularity; and for this reason, He has counseled us to maintain this factor in our eating habits. You may have noticed that if circumstances prevent you from taking a meal at the usual time, the appetite begins to wane until we start feeling “past it.” We may still retain an inclination to eat, but the hearty, wholesome relish is gone. At such times, if the physical work demands placed upon us will permit, it would be better for the system if we were to forego eating a late meal well outside of our usual routine and wait until the next established meal period comes around.

Other factors included with regularity that help us take proper care of the digestive system are as follows:

  • Chew the food well
  • Allow at least five hours between each meal
  • No smoking
  • No drinking at meals

After food has been well mixed and liquefied in the stomach (it is now referred to as chyme), small amounts are allowed to pass through the stomach’s lower exit into the small intestine. The first nine to ten inch section of the small bowel is called the duodenum. It is here that digestion takes its next major step. Enzymes from the pancreas are secreted into the duodenum to continue the breakdown of proteins, fats, and carbohydrates into smaller components. Bile from the gallbladder is also secreted into the duodenum. The function of bile is to emulsify fats so that they can be more easily dealt with by lipase, the fat digestion enzyme from the pancreas. The acidic chyme is also neutralized in the duodenum by bile and pancreatic enzymes which are alkaline in nature. The gallbladder and pancreas, under the influence of nervous and humoral stimulation, are also led to release their digestive juices.

As the liquid chyme continues further down into the small intestine, it comes under the action of other digestive enzymes which are released from the wall of the gut. These enzymes finalize the breakdown of protein foods into amino acids, carbohydrates into simple sugars, and fats into glycerol and fatty acids.

After the breakdown of ingested foodstuffs, the next step in digestion involves the absorption of this material from the bowel so that it can be utilized by the body. This is accomplished through the action of countless minute structures called villi.

The villi are tiny, finger-like projections that line the wall of the small bowel for the major part of its length. The villi are so constructed that collectively they present a much larger surface area for the absorption of nutrients than could be realized if the lumen of the bowel were smooth and even. Digested materials absorbed by the villi are then shipped off to the liver, via the bloodstream, for processing. Some of the digested fat substances and fat-soluble vitamins are released directly into the general circulation via a more circuitous route, rather than going to the liver first.If digested protein substances, for example, were released directly into the circulation without being processed first by the liver, a very toxic condition could develop in the body. It is for this reason that people with cirrhosis, who have a diminished liver function, must be careful with their diet, especially regarding protein intake. If a poorly functioning liver is overwhelmed by an over ingestion of protein, which it does not have the capacity to fully handle, it has little choice than to allow unprocessed material to pass out into the blood stream. In extreme cases, this could result in coma and even death.

The liver is also a marvel of God’s design and it fulfills many functions, one being, serving as a factory, or initial service center, for digested materials. Many substances undergo further changes here before being released into the general circulation for use by the body.

Another major function of the liver is to take glucose (the end product of CHO breakdown) and convert it into a more concentrated form called glycogen. This material is then stored temporarily inside the liver cells and later reconverted into glucose when needed by the body. By means of this function, the liver is involved in maintaining the correct level of glucose in the bloodstream. Much could be said about this very versatile organ, but space will only permit this very brief mention.

By the time ingested material reaches the large intestine, it is still liquid and almost, if not completely, void of all nutritive elements. The peristaltic action of the colon is much slower than in the small bowel, and water is absorbed from digestive residues as they are gradually conveyed along inside the colon. This process results in solidifying the waste material and formation of the feces.

Peristalsis often increases in the colon for a time immediately after a meal, causing waste to be more rapidly moved onward on its final journey through the system. When waste material is emptied into the rectum, nerve pathways in the bowel, in contact with the spinal cord, initiate the desire to go to the bathroom and expel the waste material. Nerve pathways leading from the spinal cord also ascend upward to the brain, thus alerting the individual to natures call.

Colon cancer is a major cause of disease in America today. Probably the greatest causative factor is unhealthy life style, especially faulty diet. The highly refined diet that so many seek to exist on today is grossly deficient in fiber and certain protective foods. Low fiber intake results in a slow passage of food waste through the system (especially in the colon). This is referred to as the transit time. This slow movement of refuse through the system allows cancer initiating substances to remain in contact with the bowel wall for an extended period of time, thus providing the ideal conditions for disease to establish itself.

For example, a well-known breakfast cereal manufacturer, in a promotional for its high fiber products, stated that the standard, low-fiber, white bread, cheese sandwich can take a week to pass through the digestive tract! Little wonder that constipation is so common in the so-called civilized world when so many live on such an uncivilized diet. Of course, the point the breakfast food producer was obviously trying to make was that their high fiber cereal did not behave in such a sluggish fashion as the average cheese sandwich and contribute to a clogged up system.

Fiber is important to the health of the system, especially the colon. Medical science has amply documented the fact that people who eat an unrefined diet, naturally high in fiber, have a much shorter transit time and a much lower incidence of colon cancer. Vegetarians automatically receive an adequate intake of fiber apart from the other benefits that such a diet provides; and, as far as the colon is concerned, they also have far less incidence of constipation, diverticulosis, and appendicitis.

To be kept health and functioning well, the divinely prescribed diet of fruits, grains, nuts, and vegetables, coupled with the other healthy life style factors of water, exercise, rest, abstemiousness (see Ministry of Healing, 127), will keep his and the rest of the system healthy and sound.

It may be well to remind ourselves that as human beings, we can easily go to extremes in our philosophy and practice of life style. A tendency has developed among some people to view the colon as the key organ of the body in respect to physical well being. Much of the diseases that afflict modern man are believed to originate in the colon and consequently can be prevented and also cured by placing special emphasis upon treating this organ. While there may be genuine medical grounds for a person from time to time to resort to an enema, or the occasional colonic, it is neither a healthy practice nor a sign of balanced thinking to make this the chief focus and practice on a regular basis.

The inspired counsels on health given us by God present a much broader, well-balanced philosophy on the question of health and the cause and treatment of disease. In fact, Ellen White was led to give timely caution to those in her day who had a fixation on the colon: “There are men who make a specialty of treating the rectum, and some feel that they have been greatly benefited. But I have been instructed that this treatment, as well as many surgical operations, leaves with many a serious weakness.” Paulson Collection, 217.

We have much to be thankful for. Especially we need to thank God for the marvelous gift of life and the wonderful bodies wherein we are able to live out this precious gift. Therefore, as we eat, let us eat to His glory, eating only those things that will do us good, and also with thankful hearts rejoice that we have amazing living organisms that, under God’s continued and immediate agency, are able to assimilate the nutritious bounties of the earth, perpetuating in turn the glorious gift of life!

Health – Benefits of Cabbage Juice

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Cabbage is a popular vegetable and, though many people may not be aware of all of the benefits, it contains many wonderful healing properties. It acts as medicine. During the middle ages, it was known as the “drug of the poor.”

Cabbage can be used both raw as well as cooked. Its outer leaves are generally green while the inner leaves are white. Vitamins are more abundant in the green leaves. This humble vegetable is a rich source of a number of phytonutrients which help boost our defence mechanisms, block the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer.

Cabbage is easier to digest in its raw fresh form than when cooked. The longer it is cooked, the less digestible it becomes. Cabbage sprouts contain higher levels of nutrients, are delicate and easier to digest.

In selecting cabbages avoid buying ones that have been precut, either halved or shredded. The moment the cabbage is cut, it begins to lose its nutrient content. To store, keep the vegetable refrigerated in a perforated plastic bag to prevent loss of its vitamin C content.

Drinking cabbage juice allows the nutrients to be absorbed into the system much faster, cutting the absorption time down from hours to little more than 10 to 15 minutes. For best results, the juice should be taken in small amounts of about 100-150 ml (1/3 to ½ cup), three times a day on an empty stomach.

Health Benefits of Cabbage Juice

Prevention of cancer: Large studies have found that populations who consume lots of cabbage have a low rate of colon and liver cancer. This is believed to be due to the large amount of fiber in cabbage, which is essential for healthy bowel movement. Chemicals in cabbage are also believed to speed up the body’s metabolism of estrogen and therefore reduce breast, uterus and ovarian cancer. It is also often associated with a lower rate of lung, stomach and prostate cancer.

Arthritis: Cabbage juice is a great anti-inflammatory agent helping to rid the body of arthritis and other degenerative inflammatory diseases.

Asthma: Cabbage juice works wonders for asthma and even bronchitis, boosting the healing ability of the respiratory tract.

Slows aging: One of the health benefits of cabbage juice is its ability to slow down aging.

Prevents cataracts: Reduces the risk of cataracts.

Digestive system: The amino acid glutamine in cabbage juice is totally gentle and cleansing on the digestive system, detoxifying, healing, regenerating and repairing ulcers. It has the ability to cleanse the mucus membranes.

Cabbage juice helps protect the GI tract from gastric reflux.

Lowers serum cholesterol: Cabbage lowers cholesterol and is a powerful antioxidant. A Japanese study showed that people who drank cabbage juice drastically reduced their LDL or bad cholesterol.

Reduces risk of heart disease and stroke: It’s simple – lower cholesterol and you reduce your risk of heart disease and stroke.

Lose weight: A substance in cabbage inhibits the conversion of sugar and other carbohydrates into fat, definitely a painless way of dieting! It detoxifies the liver.

Clears skin: It helps to heal acne.

Constipation: The slightly laxative effect of cabbage makes it effective in stimulating bowel movement. Eat uncooked cabbage, either on its own, or juiced. Cabbage juice contains lactic acid, which is a great disinfectant for the colon.

Prevents Alzheimer’s: Recent research has shown that eating cabbage (red only) is an effective way to prevent deterioration of short and long term memory. The antioxidant responsible for this is called anthocyanin and it reduces plaque on the brain and helps protect brain cells, thus can help prevent Alzheimer’s disease.

Boosts immune function: An ingredient in cabbage called sulforaphane helps create antioxidants which fight infections within the body (along with eliminating cancer). A compound called histidine in cabbage is found to be useful in treating allergies and regulating the T-cells in the immune system.

Prevents cell damage: The phytonutrients in cabbage reduces the number of free radicals responsible for cell damage. They also encourage enzyme production which speeds up detoxification.

Relieves muscle soreness: Cabbage relieves soreness in muscles.

Eye health: History reveals that the Romans and Greeks drank white fresh cabbage to relieve sore or infected eyes.

External Use

Breast engorgement: Peel off the outer layers of cabbage, run it slightly under a rolling pin and cup it over the breasts as close to the skin as possible. Wear your maternity bra over the cabbage and leave till the cabbage leaves wither. This will soothe engorgement and is the preferred natural and cheaper alternative over taking drugs.

Skin wounds: Flatten layers of cabbage leaves with a rolling pin and wrap around affected areas of any wound, blisters, sores, skin eruptions (as in psoriasis), burns and ulcers. Keep in place with a bandage until the leaves turn yellow. Change the leaves and repeat until the wounds heal. In between changes, clean and dry wounds.

And lots more: Free radicals and uric acid, which are identified to be the main cause of rheumatism, gout, arthritis, renal calculi, skin diseases, eczema, hardening and de-colorization of skin, etc., are also removed from the body due to cabbage consumption.

Red Cabbage: Red cabbage has more phytonutrients than the green cabbage and thus helps fight off bacterial and viral infections. Red cabbage contains more vitamin C than green cabbage and also contains anthocyanin which is a great antioxidant.

What You Need to Know about Cabbage Juice

Compared to most vegetables, cabbage keeps extremely well. You can store it in the fridge or a cold place for at least two weeks. If it has been cut however, it will only last another two or three days. Try to avoid cutting it until you are ready to eat or juice it or the plentiful vitamins inside will begin to break down. Make sure the exterior leaves are thoroughly washed before juicing. Cabbage has an effect on iodine absorption, so be careful and ensure that you don’t suffer from thyroid disorders. Consider taking an iodine supplement if necessary.

Remember, cabbage juice may be diluted with water—4 parts water to 1 part cabbage juice or add it to other vegetable juices because cabbage juice is not very pleasant tasting.

www.healthy-juicing.com/health-benefits-of-cabbage-juice/

http://wiki.answers.com/Q/What_are_the_benefits_of_cabbage_juice

Kaye Sehm, Back to Eden Newsletter. Autumn 2013, No. 54. P.O. Box 850, Lavington, NSW 2641 Australia.

Health – Lemons

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According to the classic herbal medicine text, A Modern Herbal, by Margaret Grieve (Dorset Press, 2002), lemons are the most valuable of all fruits for the preservation of health. Used by cultures around the world since ancient times to improve and maintain health, lemon juice packs a strong phytochemical punch. With the potential to ease conditions from inflammation to poisoning to cancer, lemons deserve a closer look into the medicinal features that give them their healing properties.

History

Lemons have long been recognized for their healing properties. Nero, the notorious emperor of Rome, famously drank copious quantities of lemon juice to counteract attempts on his life by poisoning. During the 18th century, British Royal Surgeon James Lind discovered that lemons could ward off scurvy, a debilitating epidemic illness among sailors that resulted from Vitamin C deficiencies. Since then, it has been British law that every ship carry enough lemon juice for every sailor. Since ancient times in Indonesia, women with migraines have been advised to wash dishes or soak their feet in water with lemon juice.

Citric Acid

Lemon juice is 6.7 to 8.6 percent citric acid. Citric acid is a powerful chelator, or substance that can bind metal ions and remove them from solution. This makes citric acid a sought-after chemical in soaps and cleaning products, but it also may provide powerful health benefits by treating heavy-metal poisoning in people and helping fight viral and bacterial infections.

Vitamin C

Lemon juice is rich in vitamin C, a water-soluble vitamin and powerful antioxidant required for the growth and repair of body tissues. Vitamin C is required for the formation of collagen, a protein found in skin, scar tissue, blood vessels and other body tissues. Antioxidants like vitamin C help slow the aging process, fight tumors, repair wounds and ward off inflammatory illnesses.

Additional Properties

Bioflavonoids in lemon juice strengthen blood vessels and maintain eye health. Limonene may have anti-cancer properties. Potassium, also present in lemon juice, is essential for normal kidney function and is an electrolyte, critical for nerve and muscle function.

Considerations

The juice isn’t the only medicinal part of the lemon. Per unit weight, citrus peel has considerably higher quantities of medicinal phytochemicals than the juice. The peel contains higher concentrations of citric acid and active anti-cancer compounds than the juice or the pulp. In a 2001 study, researchers Hakim and Harris found that the peel showed strong potential for significantly reducing risk of non-melanoma skin cancers. http://www.ehow.com/about_5465717_medicinal-properties-lemon-juice.html#ixzz2thJjoeaw

Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. They now hope to learn the reasons for the stop-action behavior and eventually try the citrus concoction in humans.

“Neuroblastomas account for about 10 percent of all cancer in children,” Harris said, “and is usually a solid tumor in the neck, chest, spinal cord or adrenal gland.” The finding in citrus is promising not only for its potential to arrest cancer, but because limonoids induce no side affects, according to Dr. Ed Harris, Experiment Station biochemist who collaborated on the study with Dr. Bhimu Patil, a plant physiologist at the Texas A&M University-Kingsville Citrus Center in Weslaco.

“Limonoids are naturally occurring compounds,” Harris said. “Unlike other anti-cancer drugs that are toxic, limonoids apparently do not hurt a person. That’s the beautiful potential.”

Patil calls citrus fruit “a vast reservoir of anti-carcinogens.” As a plant physiologist, he has succeeded in isolating and purifying a number of limonoids from citrus so that the biochemists could evaluate and compare their anti-cancer abilities at the molecular level.

“Limonoids are unique to citrus,” Patil said. “They are not present in any other fruits or vegetables. My goal is to find the direct benefits of citrus on human health.” Science Daily, 2004.

Medicinal Uses

Lemon juice is an astringent and can be used to gargle with for sore throats or as lotion for sunburn. It’s also a cooling drink for fevers. With strong anti-inflammatory properties, lemon juice is recommended for acute rheumatism. Lemon juice has been used to counteract narcotic poisoning, and has long been recognized for its value as a hangover cure.

Handy Hints Using Lemon

Asthma – drink 1 tablespoon before each meal to help throat and nasal passages

Persistent cough – combine equal portions of olive oil and lemon juice and warm slightly. Drink 1 tablespoon 3 times daily

Morning sickness – carry a handkerchief and a bottle of lemon essential oil. When feeling nauseous, dab a little on the handkerchief and breathe in the vapor

Garlic breath – cut a lemon in bite sized segments and chew, skin, pith and all

Eczema – combine equal quantities of lemon juice and pineapple juice and apply every hour

Mosquito bites – dab equal parts of lemon juice and vinegar to reduce irritation

Gum disease – rub gums with lemon peel sprinkled with salt

Lighten age spots – press a slice of freshly cut lemon onto the spots for 10 minutes once a week until the spots have faded

To get rid of warts – dab lemon juice on the wart then press a piece of freshly cut onion on wart. Keep in place for 10 minutes

So, don’t underestimate this little yellow fruit that God gave us to not only enhance the flavor of our food, but also to be used as a medicine with all of its healing properties.

Health – The Citrus Family – Oranges

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The members of the citrus family have some amazing capabilities. Each have definite anti-cancer properties. It has been reported that because of the year round availability of citrus fruits, this is a probable reason for the drop in stomach cancer. A Dutch study found that the vitamin C content counteracts powerful carcinogens called Nitrosamines. A Swedish study ranked citrus along with carrots as the food most favored by people with the lowest rates of pancreatic cancer. American researchers found that citrus fruits have the power to lower blood cholesterol. Because of a high animal protein diet, which produces an acid condition in the body, many people suffer illness. A very successful way to neutralize the acid condition is to introduce alkaline mineral elements, which are found in citrus fruits.

Oranges

The nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is effective in persons with excess body weight. Pectin, by its action as a bulk laxative, helps to protect the mucus membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids. It is an excellent source of vitamin C, which is a powerful natural antioxidant. Orange fruit contains a variety of phytochemicals, which act as antioxidants, free radical scavengers, anti-inflammatory and immune system modulators. They contain vitamin A, which is required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers.

Oranges contain a good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions.

The University of Florida found that by drinking pure, freshly squeezed orange juice they could combat rubella, or German measles, by accelerating the appearance of rubella-fighting antibodies in the blood. Other scientists have shown that components of orange peel help kill bacteria and fungi as well as tending to lower blood cholesterol. But it is the pulp that contains the pectin, so it is more beneficial to eat the entire orange than drink the juice. In Canadian tests it was found that orange juice from supermarkets did not display any antiviral activity in test tube experiments.

  • Even though the orange “tastes acidic,” it actually has an alkaline effect in the digestive system and helps stimulate the digestive juices, relieving constipation.
  • Regular consumption of vitamin C retards the development of hardening of the arteries.
  • A compound in oranges has been found to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
  • The high vitamin C content also acts as a good anti-oxidant that protects cells from the damage by free radicals.
  • The alkaloid found under the orange peel can reduce the liver’s production of cholesterol.
  • The anti-oxidants fight oxidative stress that is the main culprit in oxidizing the LDLs in the blood.
  • A high intake of flavonoids and vitamin C has been known to halve the risk of heart diseases.
  • Studies have shown that a flavonoid called hesperidin in oranges can lower high blood pressure.
  • The strong content of vitamin C stimulates white cells to fight infection, naturally building a good immune system.
  • Drinking orange juice daily can significantly drop the risk of formation of calcium oxalate stones in the kidney.
  • The anti-oxidant in orange help protect the skin from free radical damage known to cause signs of aging.
  • Consuming vitamin C rich foods helps to lower the incidence of peptic ulcers and in turn, reduce the risk of stomach cancer.
  • The abundance of polyphenols have been shown to provide protection against viral infections.

Kaye Sehm, Back to Eden Newsletter. Summer 2012, No. 49. P. O. Box 850, Lavington 2641, Australia

Health – Diet in Relationship to Disease

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Have you ever noticed that the word DeatH is mostly EAT? The thought that diet is directly related to one’s health is no longer confined to a few once labeled “fanatics.” There are more and more scientific studies that validate the belief that the cause of most disease can be traced to what a person eats and his/her lifestyle.

The ten leading afflictions that caused death in the United States in 1995 are here listed, beginning with the leading cause: heart and blood vessel disease, cancer, chronic lung disease, accidents, pneumonia/influenza, diabetes, HIV/AIDS, suicide, liver cirrhosis, kidney failure and others. Various forms of media have made us aware of the harmful effects of certain foods that lead to heart disease and cancer, but these facts are not really new. Note the physicians quoted in Abundant Health, by Julius Gilbert White (Health and Character Education Institute), a book written in 1951:

“The two chief causes of disease are food and drink.” Dr. Mikkel Hindhede, Denmark.

“Ninety per cent of all conditions outside of acute infections, are directly traceable to diet.” Dr. Osler, English physician.

“I believe I would not be far out of the way to say that diet may be said to be a factor in every disease to which many are heir.” Dr. Harvey W. Wiley.

Most diseases are related to what we eat. The book, Becoming Vegetarian, written by three registered dietitians examines the evidence that links diet to disease. “The Standard American Diet, which on occasion has been referred to as SAD, has been ‘on trial’ for its potential link to hundreds of millions of deaths in the United States” (page 11). Thousands and tens of thousands of pages of research have been submitted on both sides, examining the connection between diet and degenerative diseases. The World Health Organization (WHO) delegated a panel of nutrition experts from around the world to assess the strength of this evidence. As a result, a 200 page paper “Diet, Nutrition and the Prevention of Chronic Diseases,” was made public in 1990. The summary of that research reads: “Medical and scientific research has established clear links between dietary factors and the risk of developing coronary artery disease, hypertension, stroke, several cancers, osteoporosis, diabetes and other chronic diseases. This knowledge is now sufficiently strong to enable governments to assess national eating patterns, identify risks and then protect their population through policies that make healthy food choices the easy choices.” Ibid., 12.

Over a hundred years ago, a noted health educator, Ellen White wrote, “Intemperate eating is often the cause of sickness.” The Ministry of Healing, 235. In another book, Counsels on Diet and Foods, 141, she wrote that man is “digging his grave with his teeth.”

Let’s look at a few of these health problems, such as cancer, heart attacks/cardiovascular, diabetes, and arthritis and see just how diet does affect these diseases.

CANCER:

Many cancer patients experience gastrointestinal symptoms. Cancer can be the result of cells being destroyed due to poor blood. Example of foods causing poor blood: processed meats, sugar, refined flours, and fats.

HEART ATTACK:

Blood flow can be impaired as a result of certain kinds of food, and heart attacks can be caused by stress.

Example of foods that impair blood flow: fried foods, and the use of too much free flowing fats and salt.

DIABETES:

The pancreas is over worked as a result of our diet and one example is trying to digest refined foods.

Example of refined foods: processed foods and refined sugars and starches such as white bread, white flour and white flour products, and white sugar.

ARTHRITIS:

One cause of arthritis is obstruction in the body from waste matter and uric acid build up.

Example of problem foods: red meats, excessive sugar, caffeine, soft or cola drinks, chocolate and not enough water.

So we see that the wrong kinds of foods or an over consumption of certain kinds of foods can cause DIS-EASE.

God’s Plan From S.A.D. Standard American Diet to G.L.A.D. God’s Life Activating Diet, 9, 10.

Health – Seasoning Alternatives

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“Salt is good, but if it loses its saltiness, how can it be made salty again?”

Luke 14:34 NIV

Salt is essential, but too much can cause medical problems

Salt has a fascinating history. At times it has been used as currency and has even been used as a reason to start a war. It is a natural component of seawater and today it is mined from areas where water has evaporated long ago. Dietary salt provides the body with sodium, which is essential for life. Although consuming sodium in appropriate amounts is necessary, when you take in too much, it can cause a serious imbalance in the body, raising the risk for several potentially serious medical problems.

The National Heart, Lung and Blood Institute recommends healthy adults consume no more than 2,400 milligrams of sodium daily, equivalent to 6 grams of table salt or about 1 teaspoon. If you have or are at risk for high blood pressure, consume only 1,500 milligrams daily. Use less salt at the table or substitute salt-free herbs and spices, and check condiment labels for salt content. Choose fresh fruits and vegetables over processed types and rinse salted canned vegetables before serving.

Some (Additional) Seasoning Alternatives

Many of us realize the harmful effects of using too much salt, but don’t really know how to season without it. Here is a basic list of different herbs and in what foods they can be used to create a pleasant flavor. So, next time you’re cooking something, think before you shake in the salt, and try using some culinary herbs. You will open up a new and pleasant taste sensation.

HERBS FOR REPLACING SALT
Asparagus lemon juice, tarragon Lima Beans sage, savory
Beans mustard, savory, mint, chili pepper Potatoes parsley, chives, oregano, rosemary, paprika, savory, tarragon
Broccoli garlic, oregano, dill Green salads and dressings basil, garlic savory, mint, lemon juice
Cabbage dill, caraway Soups bay leaves, celery seeds, marjoram, basil, rosemary, chervil
Cauliflower caraway, dill, oregano, basil, garlic, savory, tarragon, lemon juice Soybeans dill, garlic, thyme, parsley
Coleslaw caraway, dill,mustard, turmeric Squash savory, tarragon, coriander
Fruit lemon juice, coriander Tomatoes basil, bay leaves, rosemary, oregano, garlic, celery seeds
Garbanzo cayenne, garlic, parsley Zucchini garlic, basil, marjoram
Green beans dill, lemon juice, savory

 

ADDITIONAL SEASONING ALTERNATIVES
Basil Sweet basil is a favorite in tomato dishes. The delicate taste enhances spreads, dressings casseroles, soups, and salad dressings.
Celery Because celery is naturally rich in sodium, it is a good choice for a salt-free novice. Both the seeds and leaves add zip to coleslaw, potato salad, cooked vegetables, tomato dishes, dressings, tofu, stews, and soups.
Coriander The seed of this hardy annual may be added to cookies, pies, rolls, fruit crisps, etc., and also bean dishes.
Cumin This seed is a common ingredient in chili and bean dishes. The unique flavor grows on one the more it is used.
Dill Weed Chop it into garden salads, spreads, potato salad, soupls, and stews. Dill seeds add a fresh flavor to breads, tofu, legume dishes, and bean salads.
Fennel Both the seeds and leaves taste pleasantly of licorice, Use it in entrees, green salads, cream soups, potatoes, beets, and pastries.
Garlic In salad dressings, soups, dips, sauces, and Italian recipes, garlic can’t be beat. Add it finely minced to all types of legumes, and vegetable dishes.
Marjoram, sweet This attractive herb tasting of thyme (only stronger and sweeter) is most versatile. Include it in vegetables, soups, stews, salad dressings, and green salads.
Mint Add a touch of mint to new potatoes and peas. Also, use it sparingly in bean and lentil dishes, eggplant, casseroles, carrots, split pea soup, and Mid-Eastern dishes.
Oregano As a salt replacement, oregano ranks high. Use it in pizza and lasagna sauce, bean soup, and vegetables.
Paprika Add this herb, loaded with vitamins A and C, to stews, sauces, soups, green vegetables, potato salad, and coleslaw.
Parsley Add lots of this bright green herb full of vitamin C to sauces, dips, salad dressings, breads, tofu, soups and vegetables. Parsley is a good breath sweetener.
Rosemary Include it in pasta sauce and tomato dishes. Use it lightly with rice, herb bread, stuffing, and peas
Sage Strong flavored, it peps up bean soup, tofu, bread, dressings, and some casserole dishes.
Savory, summer Its biting flavor goes with stuffing, beans and peas, tofu dishes and dressings.
Tarragon Essential to “finest herbs, it helps relieve salt-craving. Add it to soups, herb spreads, salad dressings, beets, green beans, celery, potatoes, and tomato dishes.
Thyme This herb has an affinity for soups, tomato juice, spaghetti sauce, stews, stuffing, tofu, and most vegetables.

God’s Plan From S.A.D. Standard American Diet, to G.L.A.D. God’s Life Activating Diet, Natural Foods Cookbook.

Health – Defiled Meat/Diseased Meat

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Daniel purposed in his heart not to eat defiled meat. Have you purposed just as resolutely in your heart that you will refrain from eating diseased, meat? If you have, you will be sure not to eat any meat at all; for with the alarming increase of disease among cattle at the present time, you can never be sure that you are eating perfectly healthy meat, even if such a thing now exists. The true Christian never strives to see how near he can get to the danger line, but rather how far he can keep away from it.

The God of Daniel inspired him to take a definite stand upon this question. Are you allowing God to inspire a similar definite purpose in your heart with reference to the diet question, or have you sometimes thought it had no bearing upon your physical or moral nature? Again and again during the last few months I have had the opportunity personally to observe the moral effect of a flesh diet upon men and women who were seeking to rise to a higher level. They would struggle to give up the habits of drink and other evils, and fall again and again; but when they came to the point where they purposed in their hearts to adopt the simple diet of Daniel, then God seemed at once to give them power to rise above the other things.

Not only in this sense, but in an economical sense, those who use flesh foods are spending their money for that which is not bread. A pound of meat contains only a quarter of a pound of food, the remainder being water; while either a pound of peas, beans, or lentils, actually contains more of the very same food elements of which meat is composed, and a large part of the remainder of the pound is made up of useful food substances. The same is practically true of grains, only they do not contain so much of the particular food element of which meat is largely composed. A pound of flesh food costs three times as much as a pound of any of these legumes, yet it contains less than a third as much food, and it has ten times more poisonous substances, which is, after all, the most expensive part; for it wears out human energy to dispose of this. Add to all this the fact that disease is likely to be lurking in the meat, and then we certainly ought to purpose in our hearts not to spend our money for that which is not bread.

The Review and Herald, November 28, 1899.

Health – The Forgotten Sunflower Seed

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When I was a little girl, I loved to chew on salted, roasted sunflower seeds. In fact, I would chew the whole thing, seeds and shells. Yes, I would choke every so often before I realized it is much easier to chew just the seed without the shell, even though it took a little longer having to first remove the shell. When I had children of my own, I found it amusing to watch my son also chew the whole thing, seed and all. I am sure we received some good roughage through it all! There are some really great benefits you can receive from the humble sunflower seed as its nutrient content is tremendous. The George Mateljan Organization, a not-for-profit foundation, published the following health information on this little seed:

Health Benefits

Looking for a health-promoting snack? A handful of sunflower seeds will take care of your hunger, while also enhancing your health by supplying significant amounts of vitamin E, magnesium and selenium.

Anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E

Sunflower seeds are an excellent source of vitamin E, the body’s primary fat-soluble antioxidant. Vitamin E travels throughout the body neutralizing free radicals that would otherwise damage fat-containing structures and molecules, such as cell membranes, brain cells, and cholesterol. By protecting these cellular and molecular components, vitamin E has significant anti-inflammatory effects that result in the reduction of symptoms in asthma, osteoarthritis, and rheumatoid arthritis, conditions where free radicals and inflammation play a big role. Vitamin E has also been shown to reduce the risk of colon cancer, help decrease the severity and frequency of hot flashes in women going through menopause, and help reduce the development of diabetic complications. …

Sunflower Seeds’ Phyto-sterols Lower Cholesterol

Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.

Phytosterols’ beneficial effects are so dramatic that they have been extracted from soybean, corn, and pine tree oil and added to processed foods, such as “butter”-replacement spreads, which are then touted as cholesterol-lowering “foods.” But why settle for an imitation “butter” when Mother Nature’s nuts and seeds are a naturally rich source of phytosterols—and cardio-protective fiber, minerals and healthy fats as well?

In a study in the Journal of Agricultural and Food Chemistry, researchers published the amounts of phytosterols present in nuts and seeds commonly eaten in the United States.

Sesame seeds had the highest total phytosterol content (400-413 mg per 100 grams), and English walnuts and Brazil nuts the lowest (113 mg/100grams and 95 mg/100 grams). (100 grams is equivalent to 3.5 ounces.) Of the nuts and seeds typically consumed as snack foods, sunflower seeds and pistachios were richest in phytosterols (270-289 mg/100 g), followed by pumpkin seeds (265 mg/100 g).

Calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium

Sunflower seeds are a good source of magnesium. Numerous studies have demonstrated that magnesium helps reduce the severity of asthma, lower high blood pressure, and prevent migraine headaches, as well as reducing the risk of heart attack and stroke.

Magnesium is also necessary for healthy bones and energy production. About two-thirds of the magnesium in the human body is found in our bones. Some helps to give bones their physical structure, while the rest is found on the surface of the bone where it is stored for the body to draw upon as needed.

Magnesium counterbalances calcium, thus helping to regulate nerve and muscle tone. In many nerve cells, magnesium serves as nature’s own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium’s entry, magnesium keeps our nerves (and the blood vessels and muscles they enervate) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and the nerve cell can become over-activated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways, symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue.

Improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium

Sunflower seeds are also a good source of selenium, a trace mineral that is of fundamental importance to human health. Accumulated evidence from prospective studies, intervention trials and studies on animal models of cancer has suggested a strong inverse correlation between selenium intake and cancer incidence. Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells. …

Its selenium richness is another reason that sunflower seeds can make a good snack.

Source: http://umm.edu/health/medical/altmed/supplement/selenium

These good tasting, crunchy seeds are good for your body. There are many ways you can use the sunflower seed. One way would be to sprout the raw seed and increase its vitamin/mineral values. Just soak the seeds in a jar overnight or for about 8 hours. Cover the jar with a sprouting lid or piece of nylon so the water can easily be drained. Turn the jar on its side with a slant so any leftover moisture can drain. Rinse and drain a couple of times each day. After two days, you should see little sprouts appear. A good length to let them grow before eating is about ¼ to ½ inch so they do not become bitter. The sprouts can be eaten in salads, blended with your vegetable smoothies, or simply add chopped olives and your favorite salad dressing for a side dish or healthy snack and enjoy!

These seeds are God’s gift to you. They are a product straight from the beautiful sunflower which has bathed in the sunlight and absorbed all of its health promoting properties. Enjoy the health benefits from these simple little seeds.

Water, Is it Important?

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“Pure air, sunlight, abstemiousness, rest, exercise, proper diet, the use of water, trust in divine power—these are the true remedies. Every person should have knowledge of nature’s remedial agencies and how to apply them. It is essential both to understand the principles involved in the treatment of the sick and to have a practical training that will enable one rightly to use this knowledge.” Ministry of Health, 127.

It is a God-given duty that devolves upon each one of us to keep our physical organisms healthy and strong so that we do not prematurely wear out and die of degenerative disease, and by doing so, rob God of the time and the service that are due Him. Also, recall that there is a battle going on in our minds. If we live in such a way that the mind becomes clouded, we do not have clear judgment and discernment and we cannot make the right decisions; we will ultimately receive eternal death.

You see, God has made us not just physical beings. We are also mental, spiritual, emotional, and social creatures; and all of these components interlock.

In 3 John 2, we read, “Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.” When John wrote this, he was writing under the inspiration of the Holy Spirit; so this was God, not just John, wishing this.

Good health is not just a result of some accident, some haphazard things that we do or do not do. It is a result of intelligent planning of the way we are going to live our lives. The Lord’s counsel to us is, “Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.” I Corinthians 10:31. He also tells us, “Do you not know that you are the temple of God and that the Spirit of God dwells in you? If anyone defiles the temple of God, God will destroy him. For the temple of God is holy, which temple you are.” I Corinthians 3:16.

Let us consider some ways whereby we can intelligently understand the various principles that, when practiced, keep this temple healthy and undefiled.

The following eight things are not just to treat the sick but, when applied, will prevent us from becoming sick in the first place. “Pure air, sunlight, abstemiousness, rest, exercise, proper diet, the use of water, trust in divine power—these are the true remedies. Every person should have knowledge of nature’s remedial agencies and how to apply them. It is essential both to understand the principles involved in the treatment of the sick and to have a practical training that will enable one rightly to use this knowledge.” Ministry of Health, 127.

Water, as is everything else that we have, is a gift from God. Like air, it is something that we take for granted, until it starts becoming very scarce. Tragically, in the days in which we are living with all the pollution that we are experiencing, it is getting harder and harder to find a pure source of water.

The human body is 60–65 percent fluid. A loss of even 20 percent of the total volume of fluid can result in death. About two-thirds of the water volume of the body is actually in the cells of the body, with the other one-third outside the cells, namely in the circulation and the fluid that circulates around the cells themselves.

As we look at the function of the body, we find that virtually every activity that takes place inside the body is through the medium of water. Let me give you just two or three examples. How many times have you blinked since you started reading this article? You do not know; do you, because you did not even think about it? But friends, if you did not have a think film of fluid bathing the eye, you would be painfully aware every time you tried to blink. Because the Lord has made us so that we have certain glands that keep the eye bathed with fluid, we blink and we do not think about it.

Have you ever thought about trying to eat food without saliva? The Lord has given us saliva glands, however, and one of the functions of saliva is to help liquefy the food that we eat and to act as a lubricant when we swallow.

Each of the cells of the body requires nutrition to be brought to them and the waste to be removed. All of this is accomplished through the medium of water.

In addition, when the temperature outside of the body raises, water is crucial in the process of keeping the body cool. Now let me give you an example of why this is so. You see, the body of an average man can produce about 80 calories of heat an hour. That is nearly enough heat to bring a quart of ice cold water to the boiling point. Imagine that you are outside, you are in the sunshine, and the temperature is 95 degrees. You start to sweat, do you not? The sweat that comes onto the skin is not what cools you down, however; it is the effect of the water evaporating. As the water evaporates, it dissipates the heat.

For example, if you produce a quart of sweat, there is enough heat dissipated from the cooling effect produced by the evaporation of that one quart to take care of the heat produced from nearly seven quarts of water that is almost to boiling point. That is why, of course, on a hot day you need to drink plenty of water to replace that which is lost, allowing you to keep a normal temperature. This is also why, for example, when someone has a fever and their temperature goes up, you can help to cool them down by tepid-sponging them. In other words, you would not apply ice water because that would make them shiver and raise their temperature even higher. By removing them from any drafts and sponging them with slightly warm water, the evaporation will work to dissipate the heat. Start first by wetting one arm and allowing the water to gently evaporate. If they can take that without starting to chill, treat some more limbs and others areas of the body. As the water gently begins to evaporate, it takes the heat with it, which can lower the temperature.

On a hot day, if you are sweating profusely and you are not taking more fluid that you are losing, you will begin to dehydrate. As you begin to dehydrate, the body takes certain steps, as far as possible, to protect the vital organs, especially the blood stream. Though the blood stream is usually the part of the system that becomes dehydrated the last of all, nonetheless, as you become dehydrated, the blood tends to become a little more thick and heavy. At the same time, it becomes a little more impure because there is not sufficient fluid available to flush the blood through the kidneys and make it clean. As a consequence, you get a build-up of chemicals that can cloud the mind, making it dull. It is when the mind has become dull that the devil often strikes with temptation.

So you see, drinking water has something to do with our salvation. It is a component in fighting the spiritual battle.

Now, as we become dehydrated, the kidneys still work valiantly to try to keep the blood as clean as possible, but they have to do so under a tremendous strain. Because there is less fluid available, as the kidneys try to get rid of toxins and wastes, they concentrate the urine, thereby placing a strain upon them. It is like trying to wash a large load of dirty clothes with just two or three quarts of water. The water that is rinsed away is very filthy, and the clothes are still not as clean as they should be.

Now let us look at how the kidneys work to keep the blood clean.

Each of us has two kidneys that are located on either side of the spinal column. The right kidney tends to be a little lower than the left, because there is the liver that displaces it slightly. Coming down from each kidney is a ureter, which empties into the bladder.

The bladder is elastic in nature. It contains nerve endings so that when it expands to a certain point, you have the sensation of wanting to go to the bathroom.

If you do not drink adequate amounts of fluid, the urine becomes concentrated; and if this continues long term, it can lend itself to bladder infections as well as the formation of kidney stones. Incidentally, these stones can form in the bladder also. Remember that an effective way to help prevent all of these urinary problems is to drink plenty of fluids.

In the kidneys are minute little structures called nephrons. Each kidney you have has about one million of these nephrons. These nephrons have several functions. One thing they do is help regulate the amount of fluid in the system. A second function that they have is to help regulate the pH of the blood. Blood needs to be kept just slightly alkaline. If it gets either too acid or too alkaline, it is very quickly fatal.

In addition to the purification of the blood by the removal of waste and the regulation of the pH, the kidneys also help in the excretion of certain excess products, such as glucose if it reaches too high a level in the blood. They also help control and maintain the balance of certain minerals, such as sodium and potassium.

Now a question that might come into your mind is, How does the body know how much water it should conserve and how much water if should allow to pass out in the urine here in the nephron? David says, “I am fearfully and wonderfully made” Psalm 139:14. It is a fact that we are marvelously made.

The blood goes to very organ of the body, including the brain. In the area of the brain is the hypothalamus. Several things take place in the hypothalamus. As blood passes through the hypothalamus, there are sensors that are able to sense the viscosity of the blood. Perhaps you have been working outside and sweating, but you have not been drinking much and you are getting dehydrated. Your blood becomes a little bit viscous. The sensors in the hypothalamus are able to detect this and they say to themselves, “The blood is getting dehydrated; we need to tell the kidneys to conserve fluid.” If the sensors do not tell the kidney, it will let that liquid go and the blood will get more viscous.

When the brain senses that the blood is viscous, the hypothalamus sends a message to the pituitary gland. The pituitary gland is about the size of a pea and is situated at the base of the brain. This marvelous little gland does many things. In the back part of this gland the hormone ADH, or antidiuretic hormone, is produced. When the ADH gets to the kidney it tells the kidney to hold back, conserve the fluid. The kidney still tries to get rid of the waste, but it will do it using a minimal amount of water. As a result, concentrated urine is produced.

In the meantime, you begin to feel very thirsty so you start drinking several glasses of water. As the fluid goes into the blood stream and the blood becomes a little more diluted, the hypothalamus reduces the message to the pituitary gland, which tells the pituitary to cut back on the antidiuretic hormone. The kidney now realizes that it can let go of more fluid now.

It is just marvelous how the Lord has made us so that we can adjust to whatever is necessary in the environment.

Drinking fluid can help us meet the challenges of life. In 1952, the Swiss were attempting to climb Mt. Everest. They sent a crack team to Tibet that came within 1,000 feet of the summit of Mt. Everest when they became fatigued and had to turn back. The next day, they sent their best two climbers. They came within 1,000 feet when the fatigue got to them and they had to turn back. They just could not do it.

The next year, there was a British expedition. The British were under a physician named Dr. John Hunt, who was a physician as well as a mountain climber. Dr. Hunt knew his physiology and recognized that when people are at a high altitude, they lose more moisture through their expired air than they do at a lower altitude. He made sure that the team took stoves with them so that they could melt ice. The climbers drank between seven and eight pints of fluid a day, and they made it to the top.

For the last three days of the climb, the Swiss were getting less than one pint of water per man. As a consequence, fatigue chemicals built up in their system. Had they drunk enough fluid, they would very likely have made it to the top.

We do not climb Mt. Everest every day, but we still have challenges to face in this life; and at times they can loom before us like mountains. The Lord wants us to enjoy the best health we possible can so that we can better cope with these things. One of the ways that we can do this is to take advantage of the precious gift that He has given us—the gift of pure, clean, fresh water.

On the average, we lose about six cups of water a day through the kidneys, another two cups through the skin, one cup through the lungs, and through the bowels about one glass. That gives you about 10 glasses a day of fluid loss. We usually replace about four of these units just with the food we eat. You eat fruit, salad, and similar foods that have water in them. Also, as a by-product of oxidizing nutrients, water is produced. This totals about five units, meaning that just to maintain, we need to drink a minimum of five to six glasses of water a day, and preferably eight.

The best time to start is to drink two glasses of water when you first get up in the morning. If it is warm or hot water, it will help to regulate the bowels. Also, as well, fluid taken before the meal is better than fluid with the meal, as large amounts of fluid dilute the digestive enzymes, thus requiring that the stomach draw off a lot of that water first so the enzymes can regain their potency and start digesting the food. It is best to drink twenty minutes or so before a meal. This gives time for that fluid to be absorbed into the blood stream to come around to be used by the liver, the pancreas, and the lining of the stomach to produce the enzymes which are needed to digest food.

Friends, we need the physical water so that we can stay alive physically in this life, but we will die spiritually if we do not drink the water of life that the Lord has to give us. There are many cisterns in this world that people are seeking to drink from, but Jesus is the only cistern that has not run dry and can give us the living water. He has promised us that if we will drink of that living water now, if we will accept Him as Lord and Saviour of our lives, we have the assurance that we will drink of the living water. “And He showed me a pure river of water of life, clear as crystal, proceeding from the throne of God and of the Lamb.” Revelation 22:1. What must that water taste like!

“And the Spirit and the bride say, ‘Come!’ And let him who hears say, ‘Come!’ And let him who thirsts come. Whoever desires, let him take the water of life freely.” Revelation 22:17. Are you glad that God provides us with the physical water, but above all else, friends, the spiritual water, through Christ? We have a lot to be thankful for. Praise the Lord!

 

Health – Juicing or Blending

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God has provided an abundance of delicious fruits, vegetables and nuts to nourish man. Nothing could be more appealing than sitting down to a bowl of fruit salad with the vibrant colors and textures of the different berries and fruits or a fresh vegetable salad with such a variety of vegetables that are all different, yet complementary to each other.

However, for various reasons many are not able to enjoy these delicacies in their natural form. Some people have trouble masticating their food and do not receive its full nutrient value. Others are suffering illness or recovering from illness and need some concentrated nutrients that are easily digested. Others may just want to give their diet a boost. In these cases both juicing and blending have their place. In our household we do both.

Juicing, which requires a juice extractor, strips away the fiber, leaving just the essential minerals and vitamins. The nutrients from this juice are absorbed into the system within about 20 minutes because there is no fiber to deal with. For anyone who is ill or recovering from an illness, this is a great way to receive nourishment into the body quickly to build up the immune system. People who have bowel or digestion issues also benefit greatly through juicing because they receive the much needed nutrients which their bodies cannot receive by eating foods that contain fiber. Many of the natural healing programs require from one to ten glasses of juice each day to build up the immune system so that it can battle disease.

Blending requires a high speed blender to process the different vegetables and greens. The high speed of the blender helps break down the cell walls of the food to such a degree that the protein and other nutrients are made more available for the body’s use. These blended salads are much more substantial and filling than juice, allowing you to receive all of the nutrients along with the fiber, making a delicious “green drink” depending on your choice of vegetables or fruits.

See the excerpts in the table from Dr. Joel Fuhrman’s newsletters on the advantages of blending your salad as opposed to eating it.

What are the advantages of eating a blended salad as opposed to eating a regular salad?

By Dr. Fuhrman

All plants are composed of cells whose walls consist mainly of cellulose, which is a type of carbohydrate. A plant-based diet (one rich in fruits and vegetables) contains a large amount of cellulose. Humans do not have the enzyme capable of breaking down cellulose, so we cannot utilize cellulose as an energy source. If we eat cellulose-rich, raw greens without thoroughly masticating them, we lose much of the food value.

To get as many nutrients as possible into your bloodstream, the plant walls must be broken open to release the nutrients inside the cell. When we simply chew a salad, about seventy to ninety percent of the cells are not broken open. Blending raw, leafy greens guarantees that a higher percentage of nutrients will be absorbed into your bloodstream for your body to use.

www.drfuhrman.com/FreeNewsletter.aspx/HealthyTimes_8pdf?code=4CABE05E-F371-4CAB-8BB1-24F93B5DA7C8

Healthy Times Newsletter No. 8 • July 2003

By Dr. Fuhrman

The greatest benefit of blending is the increased absorption of important nutrients. By just chewing your food you absorb about 15–25% of the nutrients, but blending makes your body able to absorb up to 95%!

www.drfuhrman.com/library/bulletin/March_Recipe_Newsletter.html

I am very thankful that Dr. Fuhrman has made this interesting information available. Depending upon your health needs or the health needs of your family, juicing or blending your foods is an option and may help to nourish and/or strengthen the immune system. (In fact, as I stated earlier, I do both in our home.) A strengthened immune system is a real blessing to have in this time in which we live because of the variety of health issues, which are increasing. God supplies us with good foods and we need to use them in such a way that our bodies may absorb all of the nutrients possible and prosper in good health.