Sunday, January 31, 2016

Alkaline Water Kills Cancer – This Is How To Prepare It !

What is Alkaline Water?

Before I get into the making of the Alkaline Lemon water I want to explain what it is first. The pH, or potential hydrogen, scale runs from zero to fourteen, with 7 as the neutral middle. An acid is a substance with a pH of less than 7. A basic or alkaline substance has a pH of greater than 7.
Your Tap water is generally a mixture of chlorine, antibiotics, hormones and other metals that will go straight into your system.

Impure water can cause a weakened immune system and an array of other illnesses that occur when the immune system is vulnerable.

Many time our bodies become too acidic, we feel low energy, fatigue, digestive issues, weight gain and other side effects that are completely avoidable just by drinking pure water and eating fresh organic vegetables with a healthy acid/alkaline balance.

Importance of Alkalinity

We have known for centuries that food can determine our overall pH levels. Dr. Otto Warburg of Germany 1931 Nobel Prize winner discovering that up to 95% of all cancers have acidic environment as the cause behind them. He also showed that cancers cannot thrive in an alkaline environment where the pH level is 7.36 or more.

He claimed almost a century ago that acidosis (excess acidity) is not only connected to development of cancer, it could also cause other diseases like osteoporosis, diabetes, heart disease and almost all other chronic diseases which we suffer from nowadays.

5 min Recipe: Detoxifying Lemon Water Recipe


1 lemon
1/2 cucumber
1/4 ginger root
1/2 cup mint leaves


-Peel a small amount of ginger before you cut it.
-Slice up all the ingredients and add it water.
-If you want to get the most out of the ingredients, do not throw them out after one use.
-Generally, they will last around three days if you keep adding new water.
-Drink first thing in the morning for optimum results.

How It Works?

Lemon is well known for its pH balancing properties even though it has an acidic taste, it is very alkaline and helps the body maintain its balance. It is a powerful disinfectant and antibacterial compound, aiding in the treatment many conditions from bad breath to cholera, and has 22 anti-cancer properties.

Friday, January 29, 2016

Warning…Stop Eating Tilapia ASAP Before It’s Too Late

Tilapia is a white fish that is mild in taste, extremely cheap to breed and also apparently sells like hot cake. It has a cheap price and can be bought in large quantities. Easy to cook, this boneless and skinless fish sure is a much-liked food product. Some even term it as poor man’s fish. We have health experts telling us to increase the fish intake in our diet. It is easy to digest and has fatty omega acids that are considered extremely good for the body. But not all fish fulfill this criterion. Tilapia, in particular, is a far cry from any regular fish that you would eat.

The problem arises as the majority of the Tilapia does not come from a natural water body; instead, they are cultivated in factory farms. Wild Tilapia feast on algae and plants, however, the tilapia found in stores come from factory farms, where they are feed with different kinds of feeds and fertilizers. Fish farms can use a whole lot of chemicals to keep Tilapia alive and breed them. Factory farm bred Tilapia is often fed a diet of corn and soy which is available in bulk quantities, thus making tilapia breeding a cost effective exercise.

Eating a lot of farm bred tilapia can cause a lot of harmful effects to the body like asthma, joint inflammation, and coronary disease. Since a lot of chemicals are used to harvest them, they carry the risk of ending up in our body when we consume them.

Carcinogenic means a cancer causing agent and it more in farm bred tilapia then the tilapia you would find in the wild. Farm bred fish do not provide the body with the required nutrients one normally gets from eating fish.

Monday, January 25, 2016

Almond Breeze is being sued for having almost no almonds in their almond milk!!!

Turns out that almond milk you’ve been diligently adding to your morning coffee instead of full-fat, grass-fed, delicious cream actually contains almost no almonds. Like me, you are probably pissed off because you thought you were being all healthy and told yourself that, all the while thinking: “this stuff tastes like dirty water,” but it’s OK because it’s good for me.

Turns out you were close to being correct about the dirty water because Almond Breeze’s UK website disclosed that each carton of their almond milk only contains two percent of actual almonds costing unsuspecting consumers $3-$5 for 32 fluid ounces.

And, if you have ever made it from scratch at home using 100 percent almonds—you know that it takes way more than just that 2 percent amount of almonds to produce even a cup of almond milk (there’s a recipe below if you do care to make your own and I promise, you will never go back to the carton).

Well, you may have your revenge for having to drink this swill as Almond Breeze is being sued for false advertising. More specifically for “[deceiving] customers into thinking that they’re buying a product made from almonds,” according to a report on the lawsuit by Time.

Almond Breeze responded in part by saying: “The primary ingredient in nearly all popular beverages including coffee, tea, soda, juice and sports drinks is water. Cow’s milk is 85% to 95% water and the same can be said for most soy and almond milks which is why our brand is not alone in responding to recent claims.” So… you might consider this when buying any of these milk substitute beverages. And, why not learn to make your own? It’s unbelievably simple!

Ok. The moment you all have been waiting for! The recipe for real almond milk. Here goes!

Homemade Almond Milk

1 cup soaked and peeled Almonds
4 cups Filtered Water
Put your almonds in the blender, I use a vitamixer it is a go to appliance in the kitchen (if you don't have a vitamixer soak them in filtered water for a couple of hours and mash it into a paste) pour water in blender and mix on high speed until smooth. Strain the mixture through either cheese cloth or another fine fiber making sure to squeeze all the milk out of the paste. You can even add a little organic vanilla extract to spice it up a little. There you have it almond milk.

Thursday, January 14, 2016

How to make organic peanut butter cups from home

Want to make your own peanut butter cups? Check out this recipe:

Organic Peanut Butter Cups

12 muffin tin liners
12 oz of organic dark chocolate
1 cup organic peanut butter
1/4 cup raw honey
1/4 tsp Sea salt


1. Trim off the muffin cups so that they are shallower.
2. Pour the chocolate into a small sauce pan and place on the stovetop with low heat. Stir the chocolate gently, and let them sit for a minute or so. But be very careful not to overcook the chocolate or it turn to thick unusable chocolate.
3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.
4. Combine the organic peanut butter, raw honey and organic salt in a medium bowl.
5. When the chocolate in the muffin cups has hardened, spoon the peanut butter into another small sauce pan over low heat on the stove top. This will soften up the peanut butter so that it easily flows into the cups.
6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we’ll add later. Put the cups back in the fridge for about 10 minutes, then use the back of a small spoon to flatten and spread out the peanut butter. Then, return the cups back into the fridge for an hour or until the peanut butter has hardened.
7. When the peanut butter filling has hardened, re-warm the remaining organic chocolate on the stove top. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.

Makes 12 candies.

Here are some reasons why you should never eat Reese's peanut butter cups again

In 1928, a man named H.B. Reese, created the peanut butter cup. Mr. Reese was a dairy farmer and a shipping forman for Milton S. Hershey, and found him inspiring.

Mr. Reese left dairy farming and created the Harry Burnett Reese Candy Co. in his basement within his home located in Hershey Pennsylvania. In 1956, Mr. Reese died, leaving his candy company to his six sons. In 1963, the Reese’ sons merged their fathers’ company with the Hershey Chocolate Corp. The merger was a tax-free, stock-for-stock merger. The six brothers received 666,316 common stocks valued at $23.5 million dollars in 1963.

There are now 20 variations of Reese peanut butter cups. Even though Mr. Reese created a tasty candy and his six sons made wise business partnerships, their candy’s ingredients have become questionable.
Reese’s Peanut Butter Cups are made with the controversial ingredient PGPR (Polyglycerol polyricinoleate, which is used as a substitute for cocoa butter. The FDA has determined it to be “safe for humans as long as you restrict your intake to 7.5 milligrams per kilogram of body weight. Otherwise you’d be open to reversible liver enlargement at higher intakes”.

Let’s take a look at the other ingredients in one of the worlds’ most favorite candy.

Reese’s peanut butter cup ingredients:
Milk chocolate, (milk, chocolate, sugar, cocoa butter, chocolate, no fat milk, milk fat, lactose, soy lecithin, PGPR), peanuts, sugar, dextrose, salt, TBHQ and citric acid.

•PGPR (polyglycerol pilyricinoleate): Reese’s are made with this controversial ingredient PGPR that has  replaced cocoa butter in an effort to cut down on manufacturing costs. PGPR is made from castor beans that reduces the viscosity of chocolate. This chemical has been found to cause gastrointestinal discomfort and allergic reaction in children.

•Soy lecithin: 93% of soy is genetically modified. Soy lecithin can cause breast cancer, has negative effects on fertility and reproduction, may lead to behavioral and cerebral abnormalities.(Read More About Soy Lecithin)

•TBHQ (tertiary butylhydroquinone):

TBHQ comes from petroleum and is related to butane. This can be toxic and also cause nausea, vomiting, ringing in the ear, delirium and collapse. It is shown to cause stomach cancer in lab rats, fragment DNA and cause damage to humane lung and umbilical cells. In children it can cause anxiety, restlessness, and intensify the symptoms of ADHD.

Wednesday, January 6, 2016

Ancient Natural Technique To Get Rid Of Sinus Infections Fast

I have had a series of sinus infections, and my doctor says I have become resistant to the antibiotics used to treat the infection. How can ayurveda help?
According to conventional medicine, sinusitis—and its painful symptoms of post-nasal drip, inflammation, and sinus headache—can be caused by viruses, bacteria, fungi, or an allergic reaction to dust, pollens, air pollution, or other irritants. However, according to ayurveda, different causes and symptoms occur in different people, depending on their doshas—the body’s governing principles.
For instance, exposure to excessive drafts may trigger some infections, putting the blame on the cold, dry, moving vata dosha, which governs all circulation and flow in your body. Other times, liver irritants such as alcoholic drinks—or an allergic reaction to dust or pollen—can be the cause.

Ayurveda associates these with pitta dosha, which governs metabolism and regulates inflammation. Finally, dampness, overeating, heavy meals in the evening, cold drinks, ice cream, and rich desserts can unbalance kapha, the lubricating dosha, and lead to sinusitis.

Whatever their cause, all sinus infections respond to measures that balance kapha—since it regulates mucus and fluids in the sinus cavity. A heavy, cold, slow, and sticky kapha can be balanced by foods and behaviors that create the opposite effect. Therefore, you should favor a light diet of warm, cooked foods that are easy to digest, such as steamed vegetables, non-creamy vegetable soups, cooked whole grains, and cooked fruits.

Avoid alcohol, red meat, and cold and iced foods and drinks, as well as all curdled foods like cheese and yogurt—both the dairy and non-dairy varieties. If you have symptoms of congestion and pressure, try frequent sips of hot beverages, such as herbal tea, throughout the day. You can also inhale the steam from a pot of freshly boiled water for five to 10 minutes, twice a day. Adding a couple drops of eucalyptus oil to the water after boiling will help open up nasal passages, but be sure to keep your eyes closed to prevent stinging.

Since you have a history of sinus infections, a weakened immune system undoubtedly plays a key role. Weak immunity and weak digestion go hand in hand. When you eat foods that are too hard to digest, for instance, your digestive system gets overloaded and creates a sticky toxin called ama. Over time, excess ama will travel to weak areas in your body—in this case, the sinuses—to block normal functioning and create disease.

To build immunity, you need to clear your body of toxins. An amazingly simple but effective way to help your body do this is to boil spring water and sip the hot water throughout the day. For extra relief during sinus attacks, steep the following in two quarts of boiled water: two slices of fresh ginger, four leaves of mint, two cloves, and 1 teaspoon marshmallow root (Althaea officinalis). Make this ama-busting tea each morning, keep it in a thermos, and sip it hot all day long.

Finally, cook with digestion and immune-enhancing spices like turmeric, ginger, cumin, coriander, fennel, and black pepper. These spices also help clear your sinuses by promoting mucus drainage

Friday, January 1, 2016

Our Grandmothers Know Best: Traditional Remedy For Asthma, Bronchitis, Cough & Lung Diseases

This is one of the reasons why we should've listened to our grandmothers and great grandmothers. They knew what they were talking about. Personally, listening to mind helped me cure my "Acid Reflux Disease." But that's another story and another time. Back to the matter at hand. Let get the ball rolling for 2016! And don't worry, if you read this later in the year, or in 2017, 2018, 2019 or beyond, it's still good. So don't fret if you read this late. 😊 Let's get started shall we.....

This home remedy made of red onion will help you get rid of asthma, bronchitis, the persistent cough and will also improve overall lung health. This will pay big dividends in the winter months.

Many people have various problems with the lungs, among which the most common are asthma, bronchitis and various types of cough. Lung problems can be caused by various infections, allergies and, of course, smoking.

In today’s post I will give you a natural cure to help you get rid of these problems. The remedy has been used by our grandmothers for a long time now. And we've gotten away from what works.

Ingredients needed:

– 1.1 lbs / ½ kg red onions*
– 1.1 lbs / ½ kg brown sugar*
– 2 lemons* 
– 6 cups / 1.5 l water
– 7 tablespoons of raw local honey*

* organic

I posted the metric system measurements along with this for global reasons. While in the US we do not use the metric system so much, most other countries use it on a regular bases. In fact the US is the minority on this matter.


Place the brown sugar in a metal bowl, place the bowl on medium fire and slowly heat it while constantly stirring. Cook until the sugar darkens. Add the previously chopped onion, fry it briefly and add the water afterwards. Cook the mixture so the water moderately evaporates until there is 1/3 left of it. Then allow the mixture to slightly cool. After it cools, add the juice from both lemons and honey and mix everything well. Allow the mixture to stand still before you strain it from the onion slices. Transfer the finished remedy mixture in a glass bottle.

Direction on how to use this:

You will have to consume one tablespoon of the remedy before each meal until you spent the entire amount. If necessary, prepare a new mixture and repeat the entire procedure until you get better and improve your health condition.

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Only A Glass Of This Juice Will Help You Unclog Arteries

This simple recipe will help you cleanse the body of toxins and unclog the fat from your blood vessels. Here is how to prepare it:


1 cup of tomato juice (freshly squeezed),
1 tablespoon grated ginger,
1 hot pepper (or ½ teaspoon pepper),
¼ cup of lemon juice,
2 celery stalks.


In a blender, mix the lemon juice, tomato juice, ginger, ground hot pepper and celery. Thus, you will get about one cup of the drink.

Drink this amazing beverage between meals. Moreover, you can drink up to 3 cups a day.