www.bodyecologydiet.comWe now present two of the Diet s special, signature foods: "super" foods that contribute immensely to healing and building your inner ecosystem. On this page, raw cultured vegetables, then, read about kefir from the water of young green coconuts.
*From the 9th edition Body Ecology Diet, by Donna Gates.*
Cultured vegetables are made by shredding cabbage or a combination of cabbage and other vegetables and then packing them tightly into an airtight container. They are left to ferment at room temperature for several days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and somewhat "pickled."
The airtight container can be glass or stainless steel. Use a 1 to 1½ quart container that seals with a rubber or plastic ring and a clamp down lid. Room temperature means 72 degrees Fahrenheit, for at least 3 days. We prefer to let ours sit for six or seven days. You can taste them at different stages and decide for yourself.
In the winter months if your kitchen temperature falls below 70 degrees, wrap the container in a towel and place it inside an insulated or thermal chest. In the summer months the veggies culture faster. They may be ready in just three or four days.
During this fermentation period, the friendly bacteria are having a heyday, reproducing and converting sugars and starches to lactic acid. Once the initial process is over, it is time to slow down the bacterial activity by putting the cultured veggies in the refrigerator. The cold greatly slows the fermentation, but does not stop it completely. Even if the veggies sit in your refrigerator for months, they will not spoil; instead they become more like fine wine, more delicious with time. Properly made, cultured vegetables have at least an eight month shelf life.
While it is not necessary to add a "starter culture" to your vegetables, we recommend that you do it just to ensure that your vegetables begin fermenting with a hardy strain of beneficial bacteria. Body Ecology s Cultured Vegetable Starter contains a very robust bacterium called L. Plantarum. (See our recipes below.)
Enjoying the Fruits of Your Labor
Once you master the basic technique, be creative. Try different vegetable combinations, and include dark green leafy vegetables like kale and collards. Soak, drain, and chop up some ocean vegetables like dulse, wakame, hijiki, and arame. Add your favorite herbs (dried or fresh), seeds (dill or caraway), and juniper berries. Even lemon juice can be added to the "brine." Try leaving out the cabbage all together and making a batch of cultured daikon.
Cynthia Hamilton, a friend of Donna s who lives in Los Angeles, teaches classes on how to make cultured vegetables, and she also sells them, calling them a "probiotic salad". Cynthia recently surprised Donna with a new recipe using kohlrabi, celery, garlic, ginger, and a green apple. It tastes wonderful! Don t be afraid of the little bit of sugar in the green apple. The microflora use it for food. The sugar will be long gone before you eat the cultured veggies. If you create a great new recipe you want to share with others on the B.E.D. around the world, please write or email us and we will happily post it on our Web site.
You may be thinking that making cultured veggies amounts to a big hassle. Well, it is possible to buy them commercially (see our Shopping List), but store-bought amounts can be fairly small and too costly for many people. You wouldn t be getting the "therapeutic amounts" you reap by making your own. So here s a suggestion: plan a "CV Party" with your family and friends. Gather on a weekend afternoon to laugh together, chop and pack the veggies. Make sure everyone leaves with enough containers to last until the next party. You and your loved ones will enjoy many meals of one of the most medicinal and economical foods you ll ever eat.
Two of Our Favorite Beginners Recipes
One important secret to making really delicious yet medicinal cultured veggies is to use freshly harvested, organic, well-cleaned vegetables. After washing the veggies, spin them dry. Clean equipment is essential. Scald everything you use in very hot water.
Version 1
3 heads green cabbage, shredded in a food processor
1 bunch kale, chopped by hand
(optional): 2 cups wakame ocean vegetables (measured after soaking), drained, spine removed, and chopped
1 Tbsp. dill seed
Version 2
3 heads green cabbage, shredded in a food processor
6 carrots, large, shredded in a food processor
3 inch piece ginger, peeled and chopped
6 cloves garlic, peeled and chopped
To make Cultured Vegetables
1.Combine all ingredients in a large bowl.
2.Remove several cups of this mixture and put into a blender.
3.Add enough filtered water to make a "brine" the consistency of a thick juice. Blend well and then add brine back into first mixture. Stir well.
4.Pack mixture down into a 1½ quart glass or stainless steel container. Use your fist, a wooden dowel, or a potato masher to pack veggies tightly.
5.Fill container almost full, but leave about 2 inches of room at the top for veggies to expand.
6.Roll up several cabbage leaves into a tight "log" and place them on top to fill the remaining 2 inch space. Clamp jar closed.
7.Let veggies sit at about a 70 degree room temperature for at least three days. A week is even better. Refrigerate to slow down fermentation. Enjoy!
To use Body Ecology's Culture Starter:
Dissolve one or two packages of starter culture in 1½ cup warm (90*) water. Add aproximately 1 tsp. of some form of sugar to feed the starter (try Rapadura, Sucanat, honey, Agave, or EcoBLOOM). Let starter/sugar mixture sit for about 20 minutes or longer while the L. Plantarum and other bacteria wake up and begin enjoying the sugar. Add this starter culture to the brine (step 3).
Friday, June 18, 2010
Why are These Refreshing Smoothies Ideal for Your Health and Energy (and Superior to Juicing)?
Part 1: Vegetable Smoothies
by BodyEcology.com
Blend your way to great health with vegetable smoothies! Find out why vegetable smoothies are superior to juicing when you are healing candida and other health issues. And get started making your own smoothies with our energizing smoothie recipe!
Machines that grind fresh raw fruits and vegetables into juices seem to be everywhere these days: in the stores, on television, pictured in books. It’s a sign that people want to include healthier foods in their diets and reap the benefits of the vitamins, minerals, and enzymes in fresh produce.
But juicing is not the panacea it’s often portrayed to be... especially for people with Body Ecology imbalances.
If you have poor health or candida, drinking juices when your body is still too acidic and without an understanding of how to do juicing properly will only magnify your symptoms. We recommend waiting until your yeast infection is well under control, you have alkalized your blood and your inner ecosystem is healed (which may take at least 3 months) before you begin juicing.
So what can you do in the meantime?
You can make blended smoothies! The smoothies we recommend are delicious, easy to digest and assimilate into your body. They are also ideal for the warm summer months. They do not feed yeast as many smoothies do.
In Part 1 of this two-part piece on smoothies, we will discuss the benefits of vegetable smoothies and provide you with two easy vegetable smoothie recipes. In part 2, we will talk about fruit smoothie do’s and don’ts and provide you with a “template” to make Body Ecology fruit smoothie recipes.
Sublime Vegetable Smoothies
Both blended smoothies and juiced vegetables will provide you with a raw food treat that is full of enzymes yet will be much easier to digest than eating the raw veggie in its whole form.
So, what’s the difference between vegetable juices and vegetable smoothies?
With vegetable blended smoothies, you are drinking all parts of the vegetable, including the fiber. These juices digest more slowly and are even healthier. When you juice vegetables, you remove the fiber, so the vegetable juice metabolizes or goes into your system too quickly, with an effect similar to sugar. Your blood becomes quickly acidic.
Vegetable blended smoothies allow you to obtain the benefits of vegetables in a delicious drinkable form. And, when you make vegetable smoothies, you are breaking down the cellulose fiber in the vegetables, which makes them easier to digest.
We humans lack the ability to digest insoluble fiber because we don’t have the enzyme cellulose in our stomachs like cows do.
Ingredients Count
What you put in your smoothie counts when it comes to creating great health.
Here are some examples of Do’s and Don’ts in vegetable smoothie making:
Don’t – Use raw cruciferous vegetables,like collards, kale, cauliflower, arugula, Brussels Sprouts and broccoli. These raw vegetables have thyroid suppressing properties and are best eaten cooked or fermented.
Do – Use plenty of NON-cruciferous veggies and fresh garden herbs like celery, romaine lettuce, cilantro, basil, cucumbers, green beans, sprouts, yellow squash and zucchini. Veggies and herbs are packed with vitamins and minerals and provide delicious flavor for your smoothies.
We DO NOT recommend the use of beets, carrots or other root vegetables because they become even sweeter when juiced or blended into smoothies. Later as your yeast infection or viral infections are under control, you may be able to add very small amounts of these sweet veggies blended into smoothies but only IF you are sure they are well balanced with mostly alkaline-forming ingredients like the veggies mentioned above (and see below)
Basically, your choice of main ingredients should ensure a very mineral-rich, alkaline smoothie. It’s the mineral-rich vegetables and the fiber in the blended smoothies that help keep your smoothies more alkaline.
Do- practice The Principle of Balance between expansive and contracting foods. Since veggies are slightly expansive a pinch of Celtic Sea Salt and/or a dash of Wheat-Free Low Sodium Tamara (by San-J) can be used to create more balance.
A scoop of Vitality SuperGreen with its fermented algae, fermented green veggies and cereal grasses is a nutrient-dense addition that alkalizes.
Do – Use a healthy, organic form of fat, like avocadoes, unrefined hempseed oil, flaxseed oil, cod liver oil, evening primrose or melted ghee or coconut oil. These add flavor and body, plus a fat or an oil helps keeps your body feeling satisfied longer.
Do – Add sea veggies like wakame or Irish Moss. A small amount goes a long way but they do provide additional proteins, iodine and other minerals that can ensure that you start your day with extra energy and even more brain power.
Give your smoothies a probiotic punch with energizing Innergy-Biotic. Adding 2 – 4 oz. of Innergy-Biotic will help heal your digestion and multiply the nutrients in your vegetable smoothie by hundreds of times! Learn More About Innergy-Biotic and Try Some Today.
Do – Use fermented foods and drinks in your smoothies. Using a probiotic liquid like a few ounces of Innergy-Biotic will add a balancing sour taste, much like lemon juice would. And the addition of beneficial microflora to help create an inner ecosystem in the power center of your body... your intestines... is a must! Even adding a spoonful of cultured vegetables works really well and has many excellent benefits.
Don’t - Combine vegetables and most fruits in your smoothies. However, having said that, a very sour Granny Smith apple and other sour fruits like lemons, limes, noni, acai, cranberry and pomegranate juice concentrates may be okay for most of us. Fruits digest so quickly that they usually do not combine well with any other foods. Blended smoothies may be an exception. It’s a matter of following the Principle of Uniqueness. See what your body likes best. It will speak to you loud and clear.
Do – Try a small amount of a soaked nuts or seeds or even a spoonful of any nut or seed butter that your body seems to like. These give a nice texture, consistency and flavor to your yummy one-of-a-kind creation.
Do - Follow the Body Ecology guidelines for foods to include in your diet. The Body Ecology Diet outlines everything you need to know about the foods to include and avoid when creating a healthy inner ecosystem.
Best Time of the Day to Drink a Blended Smoothie?
We love them in the morning because that’s when our body needs alkaline, easy-to-digest, liquid-y foods best. We wake up dehydrated and acidic and are usually not ready to overburden our digestive systems with rich, complex meals.
Blended smoothies can be a meal replacement especially if you are trying to lose weight. They can also be consumed at any other time of the day and are ideal to take between meals if you need to put on more muscle and/or gain weight. (Yes, while obesity seems to be the main focus of our attention today, some people are undernourished and need supplemental nutrition)
In a nutshell, drink your blended smoothies for breakfast, or as a simple yet nourishing meal or as a snack anytime of the day. They digest so quickly that you will soon find yourself feeling hungry again.
Now that you have some simple yet basic guidelines, you are ready to make your own delicious smoothies!
Here is a vegetable smoothie recipe to get you started... be creative and you’ll find that whipping up these smoothies is as easy as it is delicious!
Energizing Green Vegetable Smoothie Recipe:
Ingredients
½ of a small cucumber
½ cup fresh basil
1 cup spring mix
1 TBL coconut oil
2 cups fresh green beans
5 chives
½ cup water
½ cup Innergy-Biotic
Directions
Wash the vegetables and cut them up to prepare for blending.
Place all ingredients in a blender and mix until the consistency is smooth.
Add more water if you want to thin out the consistency.
Pour into glasses and enjoy!
Variation: Add 1 Tbsp of Hemp Seed Butter
by BodyEcology.com
Blend your way to great health with vegetable smoothies! Find out why vegetable smoothies are superior to juicing when you are healing candida and other health issues. And get started making your own smoothies with our energizing smoothie recipe!
Machines that grind fresh raw fruits and vegetables into juices seem to be everywhere these days: in the stores, on television, pictured in books. It’s a sign that people want to include healthier foods in their diets and reap the benefits of the vitamins, minerals, and enzymes in fresh produce.
But juicing is not the panacea it’s often portrayed to be... especially for people with Body Ecology imbalances.
If you have poor health or candida, drinking juices when your body is still too acidic and without an understanding of how to do juicing properly will only magnify your symptoms. We recommend waiting until your yeast infection is well under control, you have alkalized your blood and your inner ecosystem is healed (which may take at least 3 months) before you begin juicing.
So what can you do in the meantime?
You can make blended smoothies! The smoothies we recommend are delicious, easy to digest and assimilate into your body. They are also ideal for the warm summer months. They do not feed yeast as many smoothies do.
In Part 1 of this two-part piece on smoothies, we will discuss the benefits of vegetable smoothies and provide you with two easy vegetable smoothie recipes. In part 2, we will talk about fruit smoothie do’s and don’ts and provide you with a “template” to make Body Ecology fruit smoothie recipes.
Sublime Vegetable Smoothies
Both blended smoothies and juiced vegetables will provide you with a raw food treat that is full of enzymes yet will be much easier to digest than eating the raw veggie in its whole form.
So, what’s the difference between vegetable juices and vegetable smoothies?
With vegetable blended smoothies, you are drinking all parts of the vegetable, including the fiber. These juices digest more slowly and are even healthier. When you juice vegetables, you remove the fiber, so the vegetable juice metabolizes or goes into your system too quickly, with an effect similar to sugar. Your blood becomes quickly acidic.
Vegetable blended smoothies allow you to obtain the benefits of vegetables in a delicious drinkable form. And, when you make vegetable smoothies, you are breaking down the cellulose fiber in the vegetables, which makes them easier to digest.
We humans lack the ability to digest insoluble fiber because we don’t have the enzyme cellulose in our stomachs like cows do.
Ingredients Count
What you put in your smoothie counts when it comes to creating great health.
Here are some examples of Do’s and Don’ts in vegetable smoothie making:
Don’t – Use raw cruciferous vegetables,like collards, kale, cauliflower, arugula, Brussels Sprouts and broccoli. These raw vegetables have thyroid suppressing properties and are best eaten cooked or fermented.
Do – Use plenty of NON-cruciferous veggies and fresh garden herbs like celery, romaine lettuce, cilantro, basil, cucumbers, green beans, sprouts, yellow squash and zucchini. Veggies and herbs are packed with vitamins and minerals and provide delicious flavor for your smoothies.
We DO NOT recommend the use of beets, carrots or other root vegetables because they become even sweeter when juiced or blended into smoothies. Later as your yeast infection or viral infections are under control, you may be able to add very small amounts of these sweet veggies blended into smoothies but only IF you are sure they are well balanced with mostly alkaline-forming ingredients like the veggies mentioned above (and see below)
Basically, your choice of main ingredients should ensure a very mineral-rich, alkaline smoothie. It’s the mineral-rich vegetables and the fiber in the blended smoothies that help keep your smoothies more alkaline.
Do- practice The Principle of Balance between expansive and contracting foods. Since veggies are slightly expansive a pinch of Celtic Sea Salt and/or a dash of Wheat-Free Low Sodium Tamara (by San-J) can be used to create more balance.
A scoop of Vitality SuperGreen with its fermented algae, fermented green veggies and cereal grasses is a nutrient-dense addition that alkalizes.
Do – Use a healthy, organic form of fat, like avocadoes, unrefined hempseed oil, flaxseed oil, cod liver oil, evening primrose or melted ghee or coconut oil. These add flavor and body, plus a fat or an oil helps keeps your body feeling satisfied longer.
Do – Add sea veggies like wakame or Irish Moss. A small amount goes a long way but they do provide additional proteins, iodine and other minerals that can ensure that you start your day with extra energy and even more brain power.
Give your smoothies a probiotic punch with energizing Innergy-Biotic. Adding 2 – 4 oz. of Innergy-Biotic will help heal your digestion and multiply the nutrients in your vegetable smoothie by hundreds of times! Learn More About Innergy-Biotic and Try Some Today.
Do – Use fermented foods and drinks in your smoothies. Using a probiotic liquid like a few ounces of Innergy-Biotic will add a balancing sour taste, much like lemon juice would. And the addition of beneficial microflora to help create an inner ecosystem in the power center of your body... your intestines... is a must! Even adding a spoonful of cultured vegetables works really well and has many excellent benefits.
Don’t - Combine vegetables and most fruits in your smoothies. However, having said that, a very sour Granny Smith apple and other sour fruits like lemons, limes, noni, acai, cranberry and pomegranate juice concentrates may be okay for most of us. Fruits digest so quickly that they usually do not combine well with any other foods. Blended smoothies may be an exception. It’s a matter of following the Principle of Uniqueness. See what your body likes best. It will speak to you loud and clear.
Do – Try a small amount of a soaked nuts or seeds or even a spoonful of any nut or seed butter that your body seems to like. These give a nice texture, consistency and flavor to your yummy one-of-a-kind creation.
Do - Follow the Body Ecology guidelines for foods to include in your diet. The Body Ecology Diet outlines everything you need to know about the foods to include and avoid when creating a healthy inner ecosystem.
Best Time of the Day to Drink a Blended Smoothie?
We love them in the morning because that’s when our body needs alkaline, easy-to-digest, liquid-y foods best. We wake up dehydrated and acidic and are usually not ready to overburden our digestive systems with rich, complex meals.
Blended smoothies can be a meal replacement especially if you are trying to lose weight. They can also be consumed at any other time of the day and are ideal to take between meals if you need to put on more muscle and/or gain weight. (Yes, while obesity seems to be the main focus of our attention today, some people are undernourished and need supplemental nutrition)
In a nutshell, drink your blended smoothies for breakfast, or as a simple yet nourishing meal or as a snack anytime of the day. They digest so quickly that you will soon find yourself feeling hungry again.
Now that you have some simple yet basic guidelines, you are ready to make your own delicious smoothies!
Here is a vegetable smoothie recipe to get you started... be creative and you’ll find that whipping up these smoothies is as easy as it is delicious!
Energizing Green Vegetable Smoothie Recipe:
Ingredients
½ of a small cucumber
½ cup fresh basil
1 cup spring mix
1 TBL coconut oil
2 cups fresh green beans
5 chives
½ cup water
½ cup Innergy-Biotic
Directions
Wash the vegetables and cut them up to prepare for blending.
Place all ingredients in a blender and mix until the consistency is smooth.
Add more water if you want to thin out the consistency.
Pour into glasses and enjoy!
Variation: Add 1 Tbsp of Hemp Seed Butter
A rich protein source that digests easily, detoxifies, and supports cellular health.
bodyecologydiet.comMany of our customers have been asking for a protein supplement that is a reliable and safe source of energy, but also gentler and cleansing to the body. Body Ecology's Potent Proteins is a superfood made from all-organic and all-fermented ingredients. Spirulina, quinoa, millet, brown rice, chickpeas, soybeans, and seeds have been fermented with live, naturally-occurring beneficial microflora. All of the nutrients in this amazing food are predigested by the Lactobacillus microbes and are easily utilized by the body. Use Potent Proteins daily to help naturally detoxify your body, maintain a healthy weight, and boost your energy.
THE POWERFUL PROTEIN SOURCES IN POTENT PROTEINS
50% Spirulina, soy beans, chick peas, biodynamic rice, flax seed, alfalfa seed, millet, and quinoa. Read more about their benefits below.
WHO CAN USE POTENT PROTEINS?
Potent Proteins is an incredibly energizing, nutrient dense powder that is perfect for people who are:
Beginning a detoxification program
Fighting infection and disease
Looking for a safe way to enhance their energy and health
Following an organic or vegan diet
Very active and who need to replenish often and well
BENEFITS OF POTENT PROTEINS
Spirulina, the primary source of protein in Potent Proteins, is an ancient super food. It is 60-70% protein by weight, a complete protein source, and rich in vitamins, minerals, essential fatty acids, & other nutrients. However, spirulina is difficult to digest and assimilate in its raw form, so this amazing powdered supplement is the optimal way to be sure you are getting all of the health benefits it contains!
Extensive research has shown it to be a truly remarkable food source, with its phenomenally high protein content and rich reserves of many vital nutrients, including vitamin B12 (essential for vegetarians). Spirulina also contains a formidable array of amino acids, vitamins, minerals and trace elements together with rare, unsaturated fats including gamma- linolenic acid.
Many of the densely concentrated nutrients in Spirulina help protect our bodies from stress and toxins. Scientific studies on animals and humans have shown that spirulina supports immune function, T-cell proliferation and antibody production. These studies have also shown that spirulina has anti-inflammatory properties, and helps deactivate the toxins in food.
Spirulina is known to contain phytonutrients with strong antioxidant properties which support cellular health by protecting the cell membranes and DNA from damage by reactive oxygen radicals. Many of the health benefits can be obtained from eating large amounts of certain fruits and vegetables. However, spirulina has all of these properties rolled into one.
Studies have shown that Spirulina can:
• Help your body fight infection • Inhibit allergic reactions • Destroy infected and cancerous cells • Lower your Cholesterol • Raise your HDL (good cholesterol) levels • Fight obesity
More on what's inside Potent Proteins:
Soy Beans: Soybeans contain significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. Fermenting them increases the bio-availability of these amino acids.
Chick Peas: a great source of cholesterol-lowering fiber. In addition, their high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, chick peas provide virtually fat-free, high quality protein.
Biodynamic Rice: contains high levels of insoluble fiber and contributes B vitamins — folic acid and pyridoxine — iron and potassium. Rice also contains the B vitamin thiamine, which is present in the brain. An excellent source of complex carbohydrates.
Flax Seed: is high in essential fatty acids and is a healing mucilage. Flax seed can be good for the bowel system, soothe cramps and heal inflammation. It provides Omega 3 and Omega 6 oils.
Alfalfa Seeds: a good source of Vitamins B1, B2, niacin, calcium, iron and is an excellent source of protein. Alfalfa seed has a percentage protein by weight of 35% as opposed to lean beef, which has 28% protein by weight.
Millet: is the richest in protein of all the grains. It is also rich in sillica, which is also good for hair, nails and skin. Of all the cereals, millet contains the highest level of iron. Millet also contains magnesium, calcium, potassium, phosphorus and other minerals, along with vitamins A, B1, B2, B3 and small amounts of C.
Quinoa: has an almost perfect amino acid composition, a high content of calcium, phosphorus, potassium, iron & a low sodium content.
100% fermented to magnify bio-availability. All vegan, kosher and organic.
No Artificial Colorings, Flavorings or Preservatives.
Each container contains up to 60 servings.
THE POWERFUL PROTEIN SOURCES IN POTENT PROTEINS
50% Spirulina, soy beans, chick peas, biodynamic rice, flax seed, alfalfa seed, millet, and quinoa. Read more about their benefits below.
WHO CAN USE POTENT PROTEINS?
Potent Proteins is an incredibly energizing, nutrient dense powder that is perfect for people who are:
Beginning a detoxification program
Fighting infection and disease
Looking for a safe way to enhance their energy and health
Following an organic or vegan diet
Very active and who need to replenish often and well
BENEFITS OF POTENT PROTEINS
Spirulina, the primary source of protein in Potent Proteins, is an ancient super food. It is 60-70% protein by weight, a complete protein source, and rich in vitamins, minerals, essential fatty acids, & other nutrients. However, spirulina is difficult to digest and assimilate in its raw form, so this amazing powdered supplement is the optimal way to be sure you are getting all of the health benefits it contains!
Extensive research has shown it to be a truly remarkable food source, with its phenomenally high protein content and rich reserves of many vital nutrients, including vitamin B12 (essential for vegetarians). Spirulina also contains a formidable array of amino acids, vitamins, minerals and trace elements together with rare, unsaturated fats including gamma- linolenic acid.
Many of the densely concentrated nutrients in Spirulina help protect our bodies from stress and toxins. Scientific studies on animals and humans have shown that spirulina supports immune function, T-cell proliferation and antibody production. These studies have also shown that spirulina has anti-inflammatory properties, and helps deactivate the toxins in food.
Spirulina is known to contain phytonutrients with strong antioxidant properties which support cellular health by protecting the cell membranes and DNA from damage by reactive oxygen radicals. Many of the health benefits can be obtained from eating large amounts of certain fruits and vegetables. However, spirulina has all of these properties rolled into one.
Studies have shown that Spirulina can:
• Help your body fight infection • Inhibit allergic reactions • Destroy infected and cancerous cells • Lower your Cholesterol • Raise your HDL (good cholesterol) levels • Fight obesity
More on what's inside Potent Proteins:
Soy Beans: Soybeans contain significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. Fermenting them increases the bio-availability of these amino acids.
Chick Peas: a great source of cholesterol-lowering fiber. In addition, their high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, chick peas provide virtually fat-free, high quality protein.
Biodynamic Rice: contains high levels of insoluble fiber and contributes B vitamins — folic acid and pyridoxine — iron and potassium. Rice also contains the B vitamin thiamine, which is present in the brain. An excellent source of complex carbohydrates.
Flax Seed: is high in essential fatty acids and is a healing mucilage. Flax seed can be good for the bowel system, soothe cramps and heal inflammation. It provides Omega 3 and Omega 6 oils.
Alfalfa Seeds: a good source of Vitamins B1, B2, niacin, calcium, iron and is an excellent source of protein. Alfalfa seed has a percentage protein by weight of 35% as opposed to lean beef, which has 28% protein by weight.
Millet: is the richest in protein of all the grains. It is also rich in sillica, which is also good for hair, nails and skin. Of all the cereals, millet contains the highest level of iron. Millet also contains magnesium, calcium, potassium, phosphorus and other minerals, along with vitamins A, B1, B2, B3 and small amounts of C.
Quinoa: has an almost perfect amino acid composition, a high content of calcium, phosphorus, potassium, iron & a low sodium content.
100% fermented to magnify bio-availability. All vegan, kosher and organic.
No Artificial Colorings, Flavorings or Preservatives.
Each container contains up to 60 servings.
Earth Day Crackers (Cultured)
By, Gina LaVerde
Today, as we celebrate Earth Day, we are reminded that caring for our planet and environment is essential for improving and maintaining our own health. Buying local and supporting organic farming provides you with the most nutritious and absorbable food.
Beets, artichokes and turmeric are all in season. And, all have a wonderful healing affect on the liver. If you can, take a trip to your local farmer’s market for some of the ingredients in today’s recipe.
Ingredients
4 cups dill-icious cultured beet salad
3 cups artichoke hearts
1tblsp turmeric
1 clove garlic
Pinch Sea Salt
4 cups sprouted raw flax seeds (or mixture of flax and chia seeds)
Enjoy plenty fermented beverages with your meals and snacks to help your body absorb all of the nutrition form your food. InnergyBiotic just may be our most delicious way to add these essential friendly microflora to your diet.
Optional: Add dill, cumin or any other seasonings you may like
Process
1.Blend flax, artichoke, turmeric, sea salt and garlic in a Vitamix or high speed blender
2.Stir in cultured beets
3.Spoon onto dehydrator tray, shape into crackers, and dehydrate for 5-10 hours, depending on the texture you like.
4.Enjoy!
Today, as we celebrate Earth Day, we are reminded that caring for our planet and environment is essential for improving and maintaining our own health. Buying local and supporting organic farming provides you with the most nutritious and absorbable food.
Beets, artichokes and turmeric are all in season. And, all have a wonderful healing affect on the liver. If you can, take a trip to your local farmer’s market for some of the ingredients in today’s recipe.
Ingredients
4 cups dill-icious cultured beet salad
3 cups artichoke hearts
1tblsp turmeric
1 clove garlic
Pinch Sea Salt
4 cups sprouted raw flax seeds (or mixture of flax and chia seeds)
Enjoy plenty fermented beverages with your meals and snacks to help your body absorb all of the nutrition form your food. InnergyBiotic just may be our most delicious way to add these essential friendly microflora to your diet.
Optional: Add dill, cumin or any other seasonings you may like
Process
1.Blend flax, artichoke, turmeric, sea salt and garlic in a Vitamix or high speed blender
2.Stir in cultured beets
3.Spoon onto dehydrator tray, shape into crackers, and dehydrate for 5-10 hours, depending on the texture you like.
4.Enjoy!
Cultured Kefir Starter Packs
By bodyecologydiet.comBenefits
Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home.
Body Ecology Kefir Starter contains the following beneficial bacteria:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis,
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus kefyr (thermophilic)
Klyveromyces marxianus var. marxianus
Saccaromyces unisporus
dextrose as a carrier (consumed during fermentation)
Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.
Suggested Use
To activate starter for initial usage:
Into container (preferably glass with lid), mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees).
Shake, stir or whip with a whisk to mix well. Put lid on container.
Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not "eat with a spoon" thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.
Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast.
Directions for transferring kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.
Donna Gates recommends adding kefir starter to the liquid found inside the young, green coconut.
Kefir is traditionally made with cow's milk, but can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery kefir than cow's milk).
Kefir is a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.
Kefir has many benefits including better digestion of fats, proteins and carbohydrates, and has been known for thousands of years for its anti-aging and immune enhancing properties.
Kefir is an ancient cultured food rich in amino acids, enzymes, calcium, magnesium, phosphorus and B vitamins. Kefir means "feel good" in Turkish, and that's just how you'll feel after drinking a glass in the morning! Easy and fun to make at home, it is superior to commercial yogurt. An absolute must after antibiotic use!
Unlike yogurt, kefir can actually colonize the intestinal tract and is simple and fun to make at home.
Body Ecology Kefir Starter contains the following beneficial bacteria:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis,
Leuconostoc mesenteroides subsp. cremoris
Lactobacillus kefyr (thermophilic)
Klyveromyces marxianus var. marxianus
Saccaromyces unisporus
dextrose as a carrier (consumed during fermentation)
Contains 6 packets which can be used an average of 7 times each. 1/4 cup of previous batch will ferment 1 quart of liquid. 1 cup will make one gallon, and so on. For prolonged shelf life, keep refrigerated before using.
Suggested Use
To activate starter for initial usage:
Into container (preferably glass with lid), mix together the entire contents of one foil package of kefir starter and one quart of slightly warmed milk (about skin temperature or 92 degrees).
Shake, stir or whip with a whisk to mix well. Put lid on container.
Let this mixture ferment at 72-75 F for 18-24 hours for milk, 24-48 hours for coconut water and some others. (You will notice it is ready if the milk has thickened and has a distinctive, sour fragrance. Final consistency is pourable but not "eat with a spoon" thick.) Coconut water will not thicken like milk, only become cloudy and much less sweet.
Shake or stir vigorously and place into the refrigerator. Even in your refrigerator the fermentation process continues, but chilling will slow down the fermentation of the healthy bacteria and beneficial yeast.
Directions for transferring kefir after the initial batch has been made and directions for making kefir cheese are included on packaging.
Donna Gates recommends adding kefir starter to the liquid found inside the young, green coconut.
Kefir is traditionally made with cow's milk, but can be made with soy, coconut, rice, goat, or sheep milk (other varieties of milk yield a more watery kefir than cow's milk).
Kefir is a wonderful addition to smoothies!
Shelf life is 12 months from the manufactured date, or longer when stored in a freezer.
Cultured Vegetables Starter Packs
By bodyecologydiet.comUnit Price: $22.95
Benefits
Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion.
They are ideal for appetite and weight control, very alkaline and cleansing to the blood.
They are ideal for pregnant women, ensuring a healthy birth canal for her newborn child who will rely on her to provide healthy bacteria. Children with autism and ADD benefit from the culture as well. Cultured vegetables help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.
Research suggests that Lactobacillus plantarum has an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis.
Ingredients include
Cultured Vegetable Starter contains the following beneficial bacteria:
Lactobacillus plantarum,
Lactococcus lactis ssp. lactis,
Lactococcus lactis ssp. cremoris.
Lactococcus lactis ssp. lactis biovar. diacetylactis
Leuconostoc mesenteroides ssp. cremoris,
Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.
Suggested Use
Add one foil starter packet to one pint of pure, organic cream to make delicious sour cream. Whip the cream to make the best-tasting whipped butter you've ever tasted. You can flavor the butter with garlic, herbs, sea salt or even stevia.
While complete instructions and special tips are included with the packaging, ensure that the mixing bowl, electric beater, and sour cream are chilled before you begin making your butter.
Shelf life is 8 months from the manufactured date, or longer when stored in a freezer.
Carrier is Dextrose
Benefits
Cultured foods have been an integral part of the healthiest diets for thousands of years and are essential to a long, healthy life. They give birth to a lavish inner ecosystem, building resistance to infections, and greatly enhancing digestion.
They are ideal for appetite and weight control, very alkaline and cleansing to the blood.
They are ideal for pregnant women, ensuring a healthy birth canal for her newborn child who will rely on her to provide healthy bacteria. Children with autism and ADD benefit from the culture as well. Cultured vegetables help take away cravings for sweets, soft drinks, bread, pasta, dairy, fruit and other expansive foods not allowed on the diet.
Research suggests that Lactobacillus plantarum has an ability to reverse gut disbyosis, like IBS, Crohn's Disease and Colitis.
Ingredients include
Cultured Vegetable Starter contains the following beneficial bacteria:
Lactobacillus plantarum,
Lactococcus lactis ssp. lactis,
Lactococcus lactis ssp. cremoris.
Lactococcus lactis ssp. lactis biovar. diacetylactis
Leuconostoc mesenteroides ssp. cremoris,
Each box contains 6 packets which can be used to make cultured vegetables, cultured whipped butter, and creme fraiche.
Suggested Use
Add one foil starter packet to one pint of pure, organic cream to make delicious sour cream. Whip the cream to make the best-tasting whipped butter you've ever tasted. You can flavor the butter with garlic, herbs, sea salt or even stevia.
While complete instructions and special tips are included with the packaging, ensure that the mixing bowl, electric beater, and sour cream are chilled before you begin making your butter.
Shelf life is 8 months from the manufactured date, or longer when stored in a freezer.
Carrier is Dextrose
Using the Body Ecology Diet to recovering children from autism and other disorders
We've been here supporting families using the Body Ecology Diet to recover their children from autism and other disorders since 2002.
Our group has gotten so large; it's been a challenge to keep up and continue the huge level of support that we are known for. Many of us here have decided to take our group to the next level so we can be more effective with our support at a local level and also fund research. We also needed a website to share the wealth of information that we've accumulated in five years and to make it easier to support other families that we typically have so much in common with. We've started a non-profit organization called bedrok community - hope, support, education for autism. We are moving all posting to a message board that is now active at http://www.bedrokcommunity.org. Although, the message board is free we are encouraging a one time membership fee of $100 to support our projects, administration expenses of the message bord and website, and also starting up local chapters for support. Bedrok community members will have special privileges, 200 page e-oookbook of kid-friendly recipes, and a listing in our member referal directory. We are approving worthy individuals to list their business or profession along with their name, e-mail address and location. We will do this the first year for free.
Please sign up for the message board at http://www.bedrokcommunity.org.
I hope you all are excited to become a part of something that is wonderful and will make a difference.
Owner/Moderator Diane Farr
Our group has gotten so large; it's been a challenge to keep up and continue the huge level of support that we are known for. Many of us here have decided to take our group to the next level so we can be more effective with our support at a local level and also fund research. We also needed a website to share the wealth of information that we've accumulated in five years and to make it easier to support other families that we typically have so much in common with. We've started a non-profit organization called bedrok community - hope, support, education for autism. We are moving all posting to a message board that is now active at http://www.bedrokcommunity.org. Although, the message board is free we are encouraging a one time membership fee of $100 to support our projects, administration expenses of the message bord and website, and also starting up local chapters for support. Bedrok community members will have special privileges, 200 page e-oookbook of kid-friendly recipes, and a listing in our member referal directory. We are approving worthy individuals to list their business or profession along with their name, e-mail address and location. We will do this the first year for free.
Please sign up for the message board at http://www.bedrokcommunity.org.
I hope you all are excited to become a part of something that is wonderful and will make a difference.
Owner/Moderator Diane Farr
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