Image result for free pics of bacteriaWhat is Bacteria?  Most of you know the simple dictionary definition, that Bacteria are microscopic living organisms, usually one-celled, that can be found everywhere. They can be dangerous, such as when they cause infection, or beneficial, as in the process of fermentation (such as in wine) and that of decomposition.

Image result for Bacteria Cell              – I like this definition –
One or single-celled organisms without a true nucleus. There are several different types…the rounded or spherical-type, which occur as single cell units (micrococci), pairs called diplococci, a cluster-type called staphylococci, and the chain-type well-known by most folks as streptococci.

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The second type of bacteria is the rod-shaped or bacilli. The third type is spiral, of which the rigid ones are called spirilla and the more flexible are known as spirochetes.

Dr. Robert Morse, N.D. describes Bacteria as “microscopic and they live and thrive in lymph congestion. The lymph tissue is your septic system, which moves cellular wastes and by-products of metabolism out of the body.” What are the wastes and by-products? They can appear as mucus on the skin, in the gastrointestinal tract and throughout the body where toxins are present.

I want to focus on the ‘Intestinal Bacteria’ – in your gut. What are you feeding it? Since your body is filled with the good, the bad and the ugly bacteria – your goal should be how to NOT harm the good bacteria. How do you do that? You start with your diet…what you eat, drink, etc. – healthy foods. Image result for free pics of healthy foods

Bad bacteria love complex sugars, milk and starch by-products. These foods are what causes you to catch a cold (so to speak). When you ‘catch’ a cold the body starts purging the lymphatic system, causing a discharge of mucus and parasites feeding within it. This purging is usually from the sinuses, lungs, kidneys and bowels and then you are feeling the full body purge with that “achy-all over” feeling.

In essence you need to eat less sweets, stay away from the dairy products, and starches. You need to increase the fermented type foods that are Image result for free pics of fermented foodsavailable to eat, such as sauerkraut, beets, home-made yogurt – a probiotic source, Image result for free pics of yogurtand avoid carbohydrates which cause acid reflux. There are cultures – such as the Japanese that eat lots of fermented foods and thereby avoid digestive issues.

The bacteria all along the GI tract (called flora), helps the body to break down foods. Many vitamins – such as the B-vitamins, are created by the actions of bacteria that live in your GI tract. This is good!

In Summary – you need to keep your body pure and clear of mucus and impurities, and strengthen your cells. Parasites form because they thrive only in a base of toxicity and mucus – as this is their food source. Keep in mind that ‘healthy cells are not food for parasites. Watch your stools, detoxify yourself. As only the strong survive in this world – work on becoming healthy and vital and your life will change – all in good time and in every way imaginable. You will have a vitally healthy intestinal tract (gut).
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May God bless your efforts –  and HAPPY HALLOWEEN!  


Fitness Note of the Month

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Where has the summer gone? It is Halloween time and then November, and turkey time will be upon us.

It is heard a lot “You tell me one day something is bad for me and then suddenly it is good” and vise versa.  What are we suppose to believe? Example: “Stay out of the sun – it promotes skin cancer.” We are being bombarded with ads, news articles, etc. telling us to use sun screen for protection. However, now, it is now being said that when the sun’s rays (unfiltered by lotion) strike our skin, our bodies produce vitamin D. Vitamin D is critical for good health. Science now confirms that people with low Vitamin D levels have higher levels of several common types of cancer – particularly skin cancer, and now they include colon and breast cancer. This leaves the question of how much Vitamin D do we need? The scientific recommendation is 1,000 units a day. We usually get about 200 units from food, and about 400 units from supplements. That is where the sun comes into play. One doesn’t need to get sun burned or even tan, as you can get 1,000 units of Vitamin D by spending 10-20 minutes in the sun in the middle of the day with your arms and face exposed. As you can see, science is back to the age-old wisdom that sunlight is essential and beneficial to all living things. Continue reading “Fitness Note of the Month”

Kimchi…from the Test Kitchen

I promised when I did the blog on Sauerkraut that I would do a blog on Kimchi. It has been an interesting experience. I made it using a basic recipe I found that was easy to follow. After a few of my own adjustments….here it is.

Image result for free pics of kimchiKIMCHI – Ingredients
1 Medium Napa cabbage (approx. 2 lbs.)
1/4 cup Sea Salt
1 regular size Fuji or other sweet apple. chopped
1/2 small white onion, chopped
1 1/2 cloves garlic or can substitute prepared chopped garlic – 1-2 tsp.
1 1/2 inch piece of ginger, grated;
3 Tbsp chili powder or a combo of 1 Tbsp cayenne pepper and 1 Tbsp paprika
3-4 green onions sliced into 1 inch pieces to include the green tops

Quarter the cabbage and cut or chop it into 2 inch pieces. Place cabbage in a large bowl. Combine 2 cups luke warm water with the salt – stir until dissolved. Pour this mixture over the cabbage and add the remaining 4 cups water; stir to mix. Be sure the cabbage is submerged in the water and not floating. I placed a plate that fit into the bowl on top of the cabbage and then weighted it down. Let it sit on the kitchen counter (away from a window) for about 2 hours and/or as long as 12 hours. Stir now and then during those hours. I let it sit 4 hours. This wilts the cabbage.

Because of the hours you wait I do this step just before the cabbage is ready. MAKE A PASTE of the Chile pepper or cayenne & paprika combo by mixing it with a small amount of water. Add the apple, white onion, ginger and garlic, put in a blender and blend all together until smooth. (Note: if too stiff, add water a little at a time until smooth)

When the cabbage is ready, reserve a 1/2 cup of the water (brine), and drain the rest off. Rinse the cabbage well with clean water (I used purified) and drain the water off. Place the cabbage back in the bowl, add the paste mixture and the green onions. Mix well with a wooden spoon until all the cabbage is coated.

This mixture made enough to fill 1 large wide mouth glass mason jar. Pack the cabbage mix down into the jar as tight as you can to release any air bubbles. Add enough of the brine water you saved to cover the veggies, leaving about an inch at the top for the gases and air to release. Cover with the lid. Place the bottle in a cool dark place. I put mine in a bottom cupboard in my kitchen on the bottom shelf. Leave for 24 to 36 hours or more. At 24 hours open the bottle to check the Kimchi and pack it down with a spoon. The cabbage will have shrunk and the liquid increased…you will see it bubbling. This is normal as the fermenting process has begun, and the flavor is developing. At 36 hours taste your Kimchi. If you like the taste put it in the refrigerator. If not let it ferment longer and keep tasting it until you like the taste – then refrigerate it.  In the refrigerator it will be good for a maximum period of 2 months. 

NOTE: I read in my research, that the weather can also play a role as to how slow or fast your mixture will ferment. High temperatures speed up the fermentation while cool temperatures slows it down.

It is supposed to be tangy, spicy and slightly sweet. Was it? I didn’t taste the apple for sweetness – which I would have liked to taste. I also did not like the Chile (hot) flavor for spicy.

MY CONCLUSION:Image result for free pics of kimchi It is really an experimental trial until you get it the way you like it. I will make it again and put in more apples or replace the apples with organic pure cane sugar, raw sugar, coconut sugar (as long as it is pure sugar). I will probably leave out the chili or cayenne/paprika combo entirely, reduce the amount used, or I will add radishes to replace the chili for a spicy taste.

I mixed it with tuna fish, added organic mayo, lemon juice and hard-boiled eggs (chopped). It was good as a sandwich or to eat just as a salad with crackers. Can also be served over rice or oriental noodles, put in soup, or serve just as a side dish condiment. Be creative!

SO…if you try this recipe – don’t be afraid to experiment. Find YOUR flavor choice and then remember what you did to get it there. It is worth the experimentation.