“Everyone Knows Someone Who Needs This Information!” (TM)
Happy Summer! It’s time for diabetics (and everyone else) to be eating plenty of raw, fresh vegetarian food. The enzymes in fresh, uncooked food are very necessary for those with diabetes. As diabetics are running “on empty” in the Energy Department, you need to ask your physician to especially check your magnesium levels and potassium levels.
Magnesium is needed for hundreds of enzymatic reactions to run your body. But, don’t self-medicate, as those with (hidden, silent and known) kidney disease need help in understanding how much magnesium they can now tolerate. Your doctor may recommend taking enzymes instead, as an alternate route, providing you do not have stomach ulcers, for example. Just bring all of this up with a knowledgeable, holistic doctor.
Magnesium and potassium are abundant in fresh, raw, green leafy vegetables.
Meanwhile, I’ve continued reading about the importance of the friendly bacteria which live in our small intestines. They make MANY important products which we need and cannot make for ourselves. It’s important to have a healthy balance of the approximately 300 – 500 different types of bacterial families there. We are also trying to make sure there are enough beneficial groups to crowd out the dangerous or lack-luster ones.
Live-foods which have been slowly and naturally fermented or cultured have these beneficial bacteria colonies. That’s the real health benefit behind yoghurt, kefir, sauerkraut, kim chee, miso, tempeh and natural pickles.
The “aliveness” of food-energy very much extends to the energy still retained (or boosted) in otherwise-dead municipal waters (there’s lots of Physics behind why most of our water is energetically “dead”). So, if you only do the following, it will help to start to reactivate the healing energy of fresh “spring water”. Use these waters to drink or use for your recipes.
Jubb Charged Water:
1 gallon of purified water, reverse osmosis or distilled (not in plastic)
1/4 teaspoon of Celtic Sea Salt * (originally Himalayan Pink Salt**)
4 or 5 quartz crystals
one 4 x 6 x 1 magnet if possible
Carefully place the 5 finger size crystals at the bottom of a 1 gallon glass jar (one with a spout is nice!). (MAKE SURE NO-ONE DRINKS ANY OF THE QUARTZ CRYSTALS!!! REMOVE THEM BEFORE USING.)
Combine the purified water with the salt, pour into the jar and cover with lid. Place the jar on a 4x6x1 inch magnet if possible, making sure the north pole (negative side) faces up and is in contact with the bottom of your jar. This helps further structure the water. Always store water in glass (or ceramic) because plastic out-gasses pthyline.
** Dr. Jubb originally used Himalyan pink salt, but has now determined that we should only use Celtic Sea Salt, period.
Jubb Highly Alkaline Water:
To make your water wetter than wet by raising the pH to 10 or higher, use coral calcium bags or a few drops of AlkaLife or AlkaZone to your water. There are also expensive alkaline water machines for sale. Alkaline water has the ability to penetrate through the dentin of your teeth, so imagine how easily it penetrates your cells for ultra hydration! (Em: I also use Essentia and Evamor waters for this purpose, but they are another “expense”, so you might try this, too.)
Drink 6-8 glasses a day and watch yourself get younger!
Meanwhile, here’s another recipe to make at home to increase your friendly lactobacillus numbers.
Limey Onion Pickles
12 cups red onion (about 2 lb.), cut into thin half-rounds
Zest from 1 organic lime (or lemon)
2 teaspoons whole cumin seed, toasted and finely ground
1/4 cup brine from a previous batch (optional)
Juice of 2 organic limes (or substitute lemons -a higher alkaline-energy source)
2 tablespoons Celtic Sea Salt® Brand salt
4 cups filtered spring water (Em: or use the charged water above, too)
Assemble Perfect Pickler (following instructions).
Toss onion, zest, and ground cumin in a large bowl. Pack into the Perfect Pickler. Add brine from previous batch, if using.
In a separate bowl or pitcher, dissolve the salt into the water. Pour into Perfect Pickler, up to 1 inch from the top.
After four days of fermentation, add the lime juice and refrigerate.
Note: This recipe is also very good with sweet onions like Vidalia or Texas Sweet. You can get your Celtic Salt at the web address below, along with a glass Pickler Set.
* Use only the Celtic Sea Salt. It has all the integrity and minerals of sun-dried ocean water. from the clean waters off the Brittany coast of France. This brand of salt uses the same methods to protect the healthfulness of the salt, which have been used and perfected by the same families, for 2,000 years!
** Dr. Jubb has withdrawn his support of use for Himalayan Sea Salt, in his last book. The pink comes from iron oxide and too much iron has been implicated in heart disease. Also, he may disagree with how it is mined, or just that it is ancient salt and may not have its life-force as intact as freshly harvested Celtic sea salt. Whatever his reason/s, he now ONLY recommends the use of original Celtic sea salt as the one salt to use (as have I, for decades.)
Wherever you are in the world, please learn more and do more to maintain and regain your Health. It is possible to do so, and you must be the one to DO it! Just do it!
Please look in my Archive Tab (at top of page) to read more on Dr. Masuru Emoto’s work on the important living-energy contained and protected in natural-source waters.
For example, you’ll learn more in these articles:
So, Is Salt Really Bad For You?
Best to all — Em
(c)2009 Em at http://diabetesdietdialogue.wordpress.com
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