天然綠藻片 (Natural Chlorella)

Saturday, March 17th, 2018

Superfood - Chlorella綠藻是淡水單細胞藻類植物,早在1,800後期,荷蘭生物學家才首先發現其生存於河流湖泊中。綠藻之體積與人類紅血球相同,它含有豐富之葉綠素亦與人類之血紅素構造相似,治療上有補血,清理和正常化生理等功能.在陽光與養份豐富之生長環境下,綠藻可以在一日之內完成一次細胞分裂,產生四個新細胞 ; 而每一新細胞又有足夠養份和能量獨立生長,生生不息地繼續細胞分裂,其快速的繁殖能力與旺盛的生命力是生物界稀有的,因此,世界衛生組織曾研究加以培養以供應人類之食糧並稱之為 “二十一世紀最佳食品”。日本,台灣,加拿大和歐美的專家,醫師,和大學曾對綠藻做過多項科學和醫學研究,以下是根據他們之研究報告而作出的撮要 :

 

綠藻可以正常化免疫系統

綠藻之細胞壁含酸性多醣體可引起人體產生干擾素 (INTERFERON)。干擾素可明顯地增加體內吞噬細胞 ; 吞掉外來細菌和致病物質,又有抗癌的效果。 綠藻內之綠藻精 (CHLORELLA GROWTH FACTOR) 可刺激T細胞,從而提高人體免疫能力 (特別是對抗病毒能力)。 綠藻含大量之胡蘿蔔素,亦是正常化免疫系統之重要物質。綠藻可以使虛弱之抵抗力提高而治癌,防癌,減少病毒感染 (如外感) 等,亦可以平衡過於亢進之自身免疫系統而使之趨向正常。

 

綠藻可排除毒素, 清理身體

實驗証明綠藻可以明顯地把人體積聚之毒素排出體外,把日常不知不覺地食進之食物污染如農藥, P.C.B、水銀、鎘、鋁、鉛、砷等致癌或致病物質排出。

 

綠藻可以保健與養顏

綠藻含有豐富之天然脫氧核糖核酸 (D.N.A.) 和核糖核酸 (R.N.A.)。最新研究發現其可以幫助人體之基因起維修,治療和補充之作用,亦即可以令細胞保持健康之新陳代謝作用而起著保健與養顏 (抗衰老) 作用。綠藻又含有多種養份如維生素A、B1、B2、B6、B12、C、E、胡蘿蔔素、菸鹼酸、泛酸、葉酸、生物素、鈣、鉻、鉀、硒、磷、碘、鎂、鐵、鋅、銅、葉綠素(約3%)、蛋白質(約60%)、水份、纖維、脂肪、 醣質,這些都是製造血球和細胞之基本物質,亦是維持健康和養顏相當理想的食物。

 

綠藻可以控制體重

在發育期的兒童如果常食綠藻可以增加體重至健康水平,另一方面,綠藻又可以把食慾亢進者趨於正常,從而起著減肥作用 (祗要每天服食15至30片綠藻,並且在想食零食時再多服15片綠藻,而拒絕食零食,便可以令想食糖果或雜食之食慾慢慢消失)。

 

綠藻可以調節酸鹼體質

現代人食用過多之肉類可使血液偏向酸性和黏稠度增加,而影響血液循環與養份的供應,產生組織器官功能衰退、疲勞、抵抗力減弱等毛病,綠藻因為是鹼性食品,故能中和酸性體質而起著調節酸鹼體質作用。

 

適應範圍

綠藻是健康食品,最宜常服保健與養顏。外國的綠藻治療專家曾多次報導用綠藻防止和治療癌症、 心臟病、肝病、胃和十二指腸潰瘍、皮膚病、膽固醇過高、風濕、暗瘡、便秘、高血壓、和多種常見病而收到良好療效。預防勝於治療,若等到有病才服食綠藻,便要每日耐性地服食才收到治療效果。

 

Biorella by BioMed

 

Biorella from BioMed is a professional quality Chlorella supplement, Click here to find out more about this superfood. Shipping is free when you register for an account and use code “free_ride” when checking out.

Note: If you don’t already have an account on our store, you will require the following passphrase to create one: Genesis

 

 

This information is provided by © Copyright 2018 Genesis Health Inc. All rights reserved. This is not intended to replace the medical advice of your doctor or nutritionist. Please consult your nutritionist for advice about a specific medical condition.

Vitamin K2 – Ignored by scientist for almost 70 years

Tuesday, January 23rd, 2018

Vitamin K2 and Osteoporosis

British Medical Journal have published in 2011 an astonish report that women who supplement with calcium to prevent osteoporosis are at a higher risk of atherosclerosis, stroke and heart attack than those who didn’t take these supplements. (more…)

Natural healing properties from Common Herbs and Spices

Sunday, May 14th, 2017

Use these for simple home remedies and

prevention

 

Mint – Ease hiccups and stomach upsets

 

(more…)

Kefir – A Better Ancient Healing Food than Yogurt

Saturday, May 13th, 2017

The Champagne of Milk

An article in Dairyfoods Newsletter by Dairyland. Vancouver, BC in 1994 called kefir the twenty-first century yogurt. Kefir has a far more interesting taste than yogurt, and different milks will create a variety of mouth watering kefir flavors. Kefir also contains a small amount of alcohol, about one-fifth to one half of one percent (0.2 to 0.5 percent) – a negligible amount that does not preclude its use by children.  Yet, like beer and sparkling wines, kefir creates carbon dioxide (CO2), an effervescence, during fermentation. This does not make kefir foam and fizz, but turns it into a very interesting drink. So, one could say that yogurt is to milk what wine is to grapes, but kefir is to milk what champagne is to grapes, which is why kefir, and not yogurt, is the campagne of milk.

Despite the enormous increase in yogurt popularity and consumption, few people make yogurt at home because yogurt culture lose their potency very quickly and culture must be bought repeatedly. Whereas kefir culture is more potent and self-generate easier than yogurt culture. Kefir regenerate itself constantly, making kefir an ideal home-brew. Kefir has the additional unique quality of being very tolerant to differing conditions, allowing for its use under a wide range of temperatures, climates and growth mediums.

 

Other qualities that give Kefir an advantage over yogurt

  • Milk used for making kefir does not have to be pre-heated like milk for making yogurt. This makes it ideal for use with “certified raw milk”
  • Smaller curds make kefir far more digestible than yogurt because enzymes in the digestive tract cling better and more easily to the much larger surface area thus offered, the net result of smaller curds.
  • Kefir is the only fermented milk starter culture that takes the form of ready-for-action grains. These grains grow naturally from lactic acid bacteria, yeasts, casein and a fibrous carbohydrate gum called kefiran. This gum “glues” the resident microflora together into a natural but temporarily immobilized cell system. All it need to “explode” into life is a drop of milk!
  • Kefir contains “right-turning” lactic acid, usually called L+ lactic acid. How turning left vs. turning right makes a huge difference not only on the highways, but in your own bodily pathways, we will soon know in some detail.
  • Perhaps best of all the cost of making kefir is far below the cost of making yogurt. The kefir culture (unlike any yogurt culture) never dies. Thus, kefir cultures do not have to be bought time and again. Kefir grains are “immortal.” Yogurt cultures are merely like “human,” they have a birth, a childhood and youth stage, an adult stage, and sinking-towards-end of life stage.

 

Where do Kefir came from?

The presence of fermented dairy products dates back to earliest civilization. The Veda, the ancient Sanskrit scriptures of India, makes mention of a fermented milk product called dadhi. Clay tablets from Sumer, our most ancient civilization, record the making of fermented milk. The Bible mentioned soured milk.

No one really knows where kefir came from. Some authorities believe kefir originated in Turkey, others think it came from Russia. It doesn’t really matter because kefir truly is a Turkish delight and a Russian rapture. Suffice to say that originated in the northern Caucasus Mountains, where legend has it that kefir grains were given to the orthodox by the prophet Mohammed.

 

Healing actions of Kefir

Lactic acid and the living lactic bacteria is the key. Lactic acid performs digestive tasks similar to those of hydrochloric acid or other bodily digestive juices, therefore by easing the digestive burden of our body. Soured milk is a great tonic for people suffering from weak nerves because of the great amount of lecithin in soured milk.

Kefir has been shown to have anti-cancer and anti-tumor properties. It seems that proliferating cancer cells can be at least partially restored to normal function. i.e. healed through reactivating them to normal function by involving the work of lactic acid in the body.  Some of the most respected scientists have suggested a pathway by which lactic acid fermentation might fight mutant cancer cells.

 

What is Right Turning Lactic Acid vs. Left Turning?

Kefir has more L+ lactic acid than D- turning lactic acid. In chemistry, they are called isomers. They have the same molecular formula but the structure are different. They have quite different physical and chemical properties to the different arrangements of the atoms in the molecules.

After or during vigorous exercise the lactic acid in the blood rise by five to tem times the normal values. We experience this excess lactic acid as muscle soreness or pain. While this is an unpleasant symptom of lactic acid metabolism, it is balanced by the oxygen intake into the cells of our brain, liver and kidneys. Right-turning lactic acid (L+) is a normal constituent of the human body. It is important, according to scientific experts, that the cells of the heart muscle obtain their energy primarily from right-turning lactic acid.

A bulgaricus probiotic or yogurt, for instance, contains a total of 65 to 70 percent left-turning lactic acid. Only the remainder is right-turning.  For the human body, only the right-turning(L+) lactic acid is natural and physiologically correct. Left-turning(D-) lactic acid is a foreign substance for the human organism. It does not contain the necessary enzymes for proper utilization by the body. The urinary system flushes the majority of left-turning lactic acid out of the system and the liver converts the remainder into carbonic acid and water.

 

How Ingredients in Kefir fight Cancer regulates metabolism

To understand this we must first know that in cancer pathology, the destruction of normal cell respiration is one of the root causes of the disease. There are a number of chemical repressor that successfully fight cancer cells, such as the chemicals employed in chemotherapy. Unfortunately, these chemical agents always produce severe and unwanted side effects. But there is good evidence to support the theory that there is one chemical repressor that fights cancer cells totally without undesirable side effects. That is “Lactic Acid”.

Lactic acid side effects are welcome effects. During fermentation a slight food decomposition is revered through the production of new substances. One such substance is acetylcholine, which tones the nerves and improves sleep patterns. B-vitamins are formed as well as various enzymes that assist proper metabolism. The fermentation process also produces  choline, which improves, regulates and balances the composition of the blood as well as helps prevent hypertension and the accumulation of unwanted fats. Choline also inhibits sugar formation, making lactic acid-fermented foods safe for diabetics.

 

Kefir Cures All

Kefir can prevent illness and heal many diseases not associated with malignancies. Kefir establishes and/or reestablishes a healthy intestinal flora, thereby helping many gastrointestinal disorders. Kefir also exhibits bactericidal properties, thus acting as a natural antibiotic that does not build up the negative side effects of today’s artificial antibiotics. The whey from cultured milk shows a wide spectrum of antibiotic properties. Studies show that this type of whey neutralizes most pathogenic bacteria within twenty-four hours.

Various medical studies confirm kefir’s usefulness in the treatment of psoriasis, eczema, allergies, migraine, gout, rheumatic and arthritic conditions, colitis and irritable bowel syndrome(IBS). The World Health Organization(WHO) has reported on the medical use of kefir in the treatment of tuberculosis and typhoid fever. Strangely enough, kefir also works as a laxative. It is an effective but gentle treatment for overcoming constipation. Not surprisingly, fermented milks are helpful for elderly sufferers of chronic constipation.

 

 

MORE ABOUT THE MAKING OF KEFIR IN FUTURE ARTICLES ….

Reference and credits to Kefir Rediscovered by Klaus Kaufmann.

This information is provided/written by David Chan CNP,  ROHP© Copyright 2013 Genesis Health Inc. All rights reserved. This is not intended to replace the medical advice of your doctor or nutritionist. Please consult your doctor and nutritionist for advice about a specific medical condition.