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Archive for April, 2008

“Everyone Knows Someone Who Needs This Information!”

April 22nd is always Earth Day, and as diabetics, daily monitoring produces a necessary amount of waste medical material that needs to be recycled and disposed of properly, in my diabetic diet plan, I help you compensate for those constantly-discarded monitoring supplies (something we cannot easily change), by making sure we make choices supporting earth-friendly behaviors which make positive impact, for our lives and our planet.We have to propel our governments into serious Change, too, and if every human on earth lived the same consumer patterns as the average American consumer, we already would need 5 1/3 planets to live this live-style! And, as we all know, we only have 1 Mother Earth. 

And hundreds of millions of newly-wealthy Asians are poised to jump-onboard the Affluent Express, churning out more pollution, with less personal understanding of the consequences and less empowerment over their governments, which are ginning up their production of pollution, largely unchecked. So what to do!

We all have to change. On a personal level, excellent, savvy, knowledgeable food choices are a logical step, among other actions, and I will introduce you to the concept of “Food Miles” and eating local and eating in season and eating organic. That will be a great start to making a positive individual contribution. Growing your own garden is actually the start of the Revolution!

Also, pay attention to packaging (the type, amount). If possible take your own canvas tote bags to the supermarket to bring home groceries and buy smaller, re-usable lightweight canvas bags with ties to use for bulk goods and produce. See sources below.

Advocate and insist that your market use the “new” plastic-like, clear, deli-containers and produce bags made from corn! I first used them at least 15 – 20 years ago in California health stores near Palo Alto, and they have been slow to be adapted, for no good reason. They work wonderfully, and over time, they will biodegrade. See sources below.

Additionally, try to use foods with a short list of ingredients; these usually have a smaller ecological “price” (foot-print) as fewer transportation resources were used to bring all the various ingredients to one location to produce the product. Plain, local, organic, seasonal fresh food is best. Learn about CSA networks through www.localharvest.org if you don’t have the space or inclination to “farm” your own food.

After trying to keep the smallest personal-ecological-footprint for the past 40 years, it is hard for me to see that we are losing the battle for our planet. We need to get others onboard, so I am recruiting you! Let your friends know the real details about the danger all of us are creating for all of life. Get them onboard too. It’s going to take billions of us now to make a difference and push for serious, innovative changes in organic, sustainable farming and sustainabkle, non-polluting transportation and creating better built, recycled and hemp housing and new energy sources for cars and homes. And, vote with your dollars; support “green”, ecologically-sound businesses, and starve the business-as-usual, rape-the-planet group.

I am including a video to watch, and then watch the 2 next earlier ones in the same archive. The first video helps you weigh the concept of “food miles”, “local eating”. becoming a locavore and eating in season. Start with the following quick video:

Food Miles Discoveries

Next, taking the ecology footprint test at www.ecofoot.org  shows that for me, the largest impact I have is reaching to buy a more efficient automobile or living in a denser-community like apartments or townhouses. However, as I barely drive most of the time, and always with passengers, and always must do at least 3 errands per trip, I will forego the car until necessary, and as far as housing is concerned, I have hopes of trying to get another home in a green-friendly co-housing, community. We need to create more of these communities. http://en.wikipedia.org/wiki/Cohousing

As Michael Pollan writes in his Living Green article at the New York Times: “There are so many stories we can tell ourselves to justify doing nothing, but perhaps the most insidious is that, whatever we do manage to do, it will be too little too late. Climate change is upon us, and it has arrived well ahead of schedule. Scientists’ projections that seemed dire a decade ago turn out to have been unduly optimistic: the warming and the melting is occurring much faster than the models predicted. Now truly terrifying feedback loops threaten to boost the rate of change exponentially, as the shift from white ice to blue water in the Arctic absorbs more sunlight and warming soils everywhere become more biologically active, causing them to release their vast stores of carbon into the air. Have you looked into the eyes of a climate scientist recently? They look really scared.

And Pollan continues: “…Years ago the cheap-energy mind discovered that more food could be produced with less effort by replacing sunlight with fossil-fuel fertilizers and pesticides, with a result that the typical calorie of food energy in your diet now requires about 10 calories of fossil-fuel energy to produce. It’s estimated that the way we feed ourselves (or rather, allow ourselves to be fed) accounts for about a fifth of the greenhouse gas for which each of us is responsible.

By creating your own Victory Garden, ” … You quickly learn that you need not be dependent on specialists to provide for yourself — that your body is still good for something and may actually be enlisted in its own support. If the experts are right, if both oil and time are running out, these are skills and habits of mind we’re all very soon going to need. We may also need the food. Could gardens provide it? Well, during World War II, victory gardens supplied as much as 40 percent of the produce Americans ate.”
“… But there are sweeter reasons to plant that garden, to bother. At least in this one corner of your yard and life, you will have begun to heal the split between what you think and what you do, to commingle your identities as consumer and producer and citizen. Chances are, your garden will re-engage you with your neighbors, for you will have produce to give away and the need to borrow their tools. You will have reduced the power of the cheap-energy mind by personally overcoming its most debilitating weakness: its helplessness and the fact that it can’t do much of anything that doesn’t involve division or subtraction. … The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world.

REFERENCES:
www.localharvest.org
http://www.nytimes.com/2008/04/20/magazine/20wwln-lede-t.html?pagewanted=4&_r=1&hp

www.epicurious.com/bonappetit/features
http://planetgreen.discovery.com/home-garden/calculate-your-ecological-foot.html

compostable bags www.myhealthgate.com/article/531/eco-alternatives-compostable-corn-starch-bags    www.greenfeet.com
http://www.greenfeet.com/itemMatrix.asp?MatrixType=1&GroupCode=5505-00081  

compostable plates http://www.clearcreekcomp.com/
food pouches – canvas: http://www.thomasnet.com/products/cloth-bags-2521409-1.html
corn utensils and straws: http://www.2wplastic.com/pla_straws.htm
corn carrying bags: http://www.2wplastic.com/pla_boi_bags.htm
clear corn biobags http://www.clearbags.com/?overview%7Cspecial
http://www.trellisearth.com/index.php?main_page=index&cPath=10

tiffin lunch pail: http://www.greenfeet.com/itemdesc.asp?ic=6007-00185-0000
http://greenearthofficesupply.stores.yahoo.net/

Dear Reader, I am leaving town for California and Arizona to do some needed family tasks, so I’ll post again as soon as I can. I expect to be away from home maybe 6 weeks, or more. We’ll see.

So, I’m off to stage my packing.

Please take the chance to think a lot over these next weeks about what you can do to help our planet. Maybe prepare your pots or garden plot for a vegetable garden, and muse about how else to help while you do that.

Be sure to use the Titles Tab on the upper Navigation Bar to read more in-depth articles.

Best to all — Em

(c)2008 Em https://diabetesdietdialogue.wordpress.com
If you desire to use or quote from my article, please include the full copyright citation and my website address. Thanks!

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“Everyone Knows Someone Who Needs This Information!” (TM)

Ever since Science In The Public Interest (CSPI) named sweet potatoes as the most nutritious vegetable decades ago, I have included these complex carbohydrates in my diabetes diet plan. They are one of the oldest vegetables consumed by humans and have been used for food in Peru for more than 10,000 years. Yes, sweet potatoes are a wonderful source of natural sweetness, which can be used by diabetics in myriad ways to help us when we want no added sugars. And, these roots are bursting with vitamins, minerals, unique root proteins and fiber, too. So, is your problem that you need better recipes than those tired, sugar-laden “yams” at Thanksgiving?  Well, you can have lots more choice now about how to use this natural treat! Let’s get started!

Sweet potatoes scored a whopping 184 on the vegetable nutrition scale at CSPI and that’s 100 points beyond the second highest vegetable! Simple sweet potatoes are a nutritional powerhouse that you need in your arsenal, and just about everyone loves them; they are easy for children and elders to eat when every “bite” counts for small appetites but big nutrition needs.

One medium sweet potato is very filling, and helps produce satiety for only 130 calories and contains huge amounts of beta-carotene Vitamin A for eye health and wound healing (both important for diabetics) and for a healthy immune system, as well as folate (an important B vitamin needed for stress), Vitamin C, Vitamin E, potassium, protein (2.5gm), carbohydrates (32 – 4 = 28gm) and fiber (4 gm).

There is more fiber in one medium sweet potato than in a bowl of oatmeal (which is a gluten grain, and is therefore a possible food allergy source). You need fiber to act like a broom to push your food through your digestive system and scour intestinal walls well enough to keep them clean so you can absorb your food. Only fiber does this job.

There are 2 kinds of vegetable fibers in food: soluble and insoluble. The insoluble ones act as brooms as just described, and the soluble fibers help you to keep your digestive system moist and moving by absorbing and retaining natural moisture from what you eat and the water you drink. Therefore elimination is easier. Fiber slows down the digestion of a meal and therefore, for diabetics, it means that you produce blood sugars at a more even pace, without spikes.

The potassium in sweet potatoes helps to protect you from heart disease and stroke, as well as giving healthy nerve function (something important to diabetics at risk for neuropathy). And, as sweet potatoes are one of the most pH alkaline foods known, they will aid your need to alkalize your whole body and prevent the junk-food, wrong-food and metabolic ACID sources from killing you or robbing your Health.

The folate and B6 (both are B vitamins) in sweet potatoes are an essential part of a necessary-for-everyone program to reduce homocysteine levels in your body, as the inflammation from homocysteine production is what damages your arteries (causing cardiovascular diease) and weakening other vital tissues.

The orange-colored beta carotene is a natural anti-inflammatory and a powerful anti-oxidant which is protective against breast, prostate and cervical cancers, as well as inhibiting the artery damage from oxidized cholesterol (without this help, arterial plaque formation from oxidized cholesterol closes-off arteries). And, beta carotene has been proven to aid memory retaining abilities in elders.

There are more than 400 different varieties of sweet potatoes, which are members of the morning-glory botanical family and they are different from true yams. Sweet potatoes may be varied in shape and color, so be sure to ask your produce manager. They may be white, orange, red, yellow or purple and may be shaped like a rounded potato or be tapered at the ends.

Columbus brought the native American sweet potatoes to Europe and the Portuguese explorers took it to Africa, Asia and India. Africa already had true yams as a foundational food. China, Indonesia, Vietnam, Japan, India and Uganda produce most of the world’s sweet potatoes, so you may want to find out where yours are grown if you have concerns about eating foreign-produced food.

Also avoid any which have been kept in your market’s cold section, as this alters their chemistry.

Organic sweet potatoes enable you to consume the skin as well, and it contains a lot of fiber.

The flesh of sweet potatoes will darken upon contact with the air, so you should cook them immediately after cutting them. If this is not possible, then to prevent oxidation, you must keep them in a bowl of water where they are covered completely, until you are ready to cook them.

NOTE: Oxalates are naturally-occuring substances in plants, animals and humans, but if you suffer from untreated kidney disease, you need to pay attention to the amounts of oxalates you ingest. Sweet potatoes, spinach, rhubarb and some other foods are oxalate sources of varying strengths, so consult your physician if you need to.

Now, on to the recipes! We’ll start with snacks, then on to soups, sauces, main dish, salad, beverage and dessert. Amazing, isn’t it.

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Based on: http://www.onestrawfarm.com/recipes_tips.html  

Roasted Sweet Potato ‘Nickels’

Pre-heat oven to 350.F
Use organic sweet potatoes so you do NOT have to peel them. OR

Peel sweet potatoes one by one only, and slice into 1/4 inch slices.
IMMEDIATELY paint them with a mixture of half butter or ghee and half olive oil
(you can experiment with adding a little spice to this mix; choose from: ginger, cayenne, garlic)

Place the oiled slices on a sprayed cookie sheet.
Sprinkle with whole sea salt

Bake at 350 for approximately 30 minutes. Keep a close watch on them. If you cut them differently, you can use much the same technique to make oven-baked sweet potato “fries”, but you must watch them carefully, as they brown quickly, due to caramelizing their natural sugars.

Serve as desired, with dips or not. You can also use these rounds as the basis of an hors d’ouvre when you add a tiny bit of cheese to melt on them just as they finish cooking.

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based on: http://www.whfoods.com/genpage.php?tname=recipe&dbid=187  

Carrot Coconut Soup

Prep and Cook Time: 30 minutes

1 large onion or part of a leek, each chopped finely
2 TBS fresh ginger, sliced or grated
4 medium cloves garlic, chopped finely
1 tsp curry powder
1 TBS + 3 cups chicken or vegetable broth
2 cups sliced carrots, quartered then sliced about ¼ inch thick OR just use more sweet potato
1 cup sweet potato, cut into about ½ inch cubes
5 oz canned lite coconut milk
  whole sea salt and white pepper or cayenne pepper to taste

Garnish: chopped cilantro and sushi ginger

Chop onion and let it sit for at least five minutes to bring out its hidden health benefits.

Heat 1 TBS broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring often.

Add garlic, ginger and continue to sauté for another minute.
Add curry powder and mix well with onions.

Add broth, carrots, and sweet potato and simmer on medium medium-high heat until vegetables are tender, about 15 minutes.

Next, add the coconut milk.

Blend the soup in batches making sure blender is not more than half full. When it’s hot, and the blender is too full, it can erupt and burn you.

Add sea salt and pepper to taste.
Return to soup pot and reheat.

Garnish with cilantro and sushi ginger.
Serves 4

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Based on: http://www.walford.com/recipe.htm  

The Longest Recipe in the World: Dr. Roy Walford, MD’s Sauce a l’Afrique

This is a fun recipe to do with your children, and it is also a serious budget-saver to be able to use indoor-produced greens in winter.

The late Dr. Roy Walford, MD was a member of the original crew of Biosphere, in Arizona, and he mused that he wished he had known that the sweet potatoes’ leaves were edible back then, as they are highly nutritious and grow quickly. The crew of Biosphere needed every ounce of food and nutrition as they had underestimated the amount when they were sealed into their capsule. Later, Roy learned that the African peoples knew these lessons long ago. so here’s Roy’s version of their recipe.

First, let two nice, fat sweet potatoes sit unmolested on a shelf or table until they begin to sprout, and have sent up little shoots an inch or more in length. That takes two to three weeks.

Then, a month before dinner time, place the potatoes in a pot outside your back door, just barely cover them with soil, and water them ever few days. In a month you’ll have abundant leaves.

OR, if you’re an inside-person, place your sprouting sweet potatoes in a deep dish on your kitchen counter, and pin the stems, as they trail, onto the area around your sink or kitchen window. Or, keep them atop your bookcase and let them trail. Keep the roots about one fourth submerged with water. In a month you’ll have abundant leaves. See the photo above. Place the thinner pointed end downward into the water. Learn more at: http://plantanswers.tamu.edu/vegetables/sweetpotato.html

Now to prepare Sauce a l’Afrique.

An hour or so before dinner, snip off the desired number of leaves from the living plant, and proceed as follows:

SAUCE A L’ AFRIQUE:
6 cloves garlic or more, minced
4 oz ground turkey, lean ground beef or 1 package tempeh*, crumbled, marinated (optional)
1 med onion, chopped fine
10 roma tomatoes or 2 large tomatoes, chopped
1 can vegetable broth
4 oz tomato paste
  a little cayenne, a little black pepper
1/2 tsp marjoram
1/2 tsp oregano
2 summer squash, diced
  sweet potato leaves, lots

ADDITION: (freshly cooked millet OR sweet potatoes and peas)

——————–
Start the millet or sweet potatoes to cook and then make the sauce. Recipe follows.

Place a small amount of olive oil in a non-stick pan over a medium flame. Add half the garlic and the tempeh* or ground meat. Stir fry until lightly browned. Remove, and set aside.

Add a little more oil, the remaining garlic, and onions. Cover and simmer until the onions are tender. You may need to add a little water or broth if the ingredients get too dry. Add tomatoes, tomato paste, vegetable broth, and some hot chili pepper or cayenne. Simmer until the broth is thick.

Add the squash, the tempeh, and the sweet potato leaves. Simmer a final four to five minutes until the squash is tender.

Sauce a l’Afrique is great served over millet, or pasta. The original version Roy had in Africa was served over sweet potatoes cooked with peas.

Per serving; 1.5 cups of sauce: 105 calories, 26% calories from protein, 55% calories from carbohydrates, 10% from fat. RDA values: Vitamin A, 30%; Vitamin B6, 19%; Vitamin B12, 12%; Vitamin C, 30%; Vitamin E, 20%; Calcium 5%; Iron 12%.

* If you have a systemic yeast infection, it would be better to use tofu as a vegetarian option, as tempeh is fermented, and all fermented foods should be avoided if suffering from yeast overload.

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Based on: www.sweetpotato.org/recipes.php?action=detail&recipe_id=125  

Sweet Potato Tacos

6 large sweet potatoes, peeled, cooked and cut 1/4-in. thick
8 6-in. organic blue corn tortillas (blue corn is more nutritious)
1 cup grated Monterey Jack cheese
1 cup grated white cheddar cheese
1/4 cup chopped cilantro
1/4 cup agave nectar (optional), approximate measure
  whole sea salt and cayenne pepper
  organic olive oil

Prepare a charcoal grill and allow it to burn down to embers.

For each serving, lay 3 slices of sweet potato over half of the tortilla, sprinkle with cheeses, cilantro and honey. Season to taste with salt and pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on each side or until crispy and cheese has melted.

You could also make these in your oven. Cut the sweet potatoes more finely and layer them on; that way they will cook faster. See oven guidelines in several recipes above and below this one.

Makes 8 servings

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The United Nations understands how nutritious sweet potatoes are and they are hoping to use them as food for millions of starving children.

Based on: http://www.onestrawfarm.com/recipes_tips.html  

F.A.O. .org – Delight Serves 1

3 sweet potato leaves
1 small piece pumpkin (approximately 1/2 cup) or equivalent amount of sweet potato
1 tablespoon fresh or canned fish
1 tablespoon coconut cream or coconut milk
¼ cup water

1. Put all the ingredients in a pot.
2. Cook slowly for about 10 minutes until pumpkin or sweet potato is soft.
3. Mash well.
4. Serve warm.

Preparing Sweet Potato Leaves
The young leaves and tips are prepared by boiling for a short time in a small amount of water. Serving or cooking sweet potato leaves with a lime, and fat, such as coconut cream, helps the body use the Vitamin A that is in the leaves. They may also be fried in a covered pot in a lime-flavored cooking oil. Onion and garlic may be added for flavour.

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Based on: www.vegetarianbaby.com/recipes/applecoleslaw.shtml  

Sweet and Lovely Apple Coleslaw

3 cups thinly sliced white cabbage
2 medium-size sweet potatoes, steamed in bite-size chunks, then cooled
1 red bell pepper, thinly slice
2 red apples; peeled, cored, and diced and painted with lemon juice
1/2 cup organic nut oil
2 Tbsp. raspberry vinegar, or apple cider vinegar
1 1/2 tsp. agave nectar or organic maple syrup
1/2 tsp. whole sea salt
  organic black pepper to taste

Steam the sweet potatoes the night before or earlier in the day. Cool in fridge.

Combine all vegetables (except the sweet potatoes) in a large bowl. Add apples. In a blender, emulsify the oil, vinegar, sweetener and whole sea salt adjusting flavors to suit your taste.

Pour the dressing over the salad and toss with black pepper to taste. Add the cooled sweet potato and toss very gently OR place the sweet potao chunks on a plate and cover them with the rest of the vegetables. Serve.

Makes 8-10 servings

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http://drbenkim.com/sweet-potato-pecan-salad-lime-recipe

Sweet Potato and Pecan Salad with Lime Recipe
Serves 4

2 medium sweet potatoes, scrubbed but unpeeled
1 medium red onion, thinly sliced
1 red bell pepper, seeded and cut into strips
1/2 cup pecan halves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
Small handful chopped fresh cilantro
Pinch of cinnamon (optional)

Preheat oven to 375 F (190 C).

Here’s a new technique. Cover the sweet potatoes with water in a large pot, bring to a boil, then simmer for 15 minutes. Drain, then slice sweet potatoes into 1/2 inch rounds (you might want to halve them).

Coat a large baking dish with 1 tablespoon of extra-virgin olive oil. Arrange the sweet potato rounds, red onion slices, and red pepper slices in the dish, and bake for 15 minutes or until all vegetables are tender.

While the vegetables are baking, sauté pecans and cinnamon in 1 tablespoon of extra virgin olive oil over low heat for about 2 minutes.

Remove the vegetables from oven. Drizzle fresh lime juice over them. Season them with sea salt, to taste. Lightly toss the veggies in with crispy pecan mixture.

Let the entire dish cool down for about 10 minutes before serving. Garnish with fresh cilantro just before serving.

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Based on: www.vegetarianbaby.com/recipes/sweetpotatosmoothiebase.shtml

Sweet Potato Smoothie Base

1-1 1/2 cups water
1 medium sweet potato, sliced (with skins!)
2 carrots, cleaned and sliced without peeling

1 small can mandarin oranges, or the juice of 3 mandarin oranges or the juice of 3 honey tangerines AND / OR the equivalent amount of mango (only if making this for immediate use)

In a medium pot, combine water with the sliced sweet potato and carrots. The water only needs to be about one inch deep. Boil the veggies gently until tender. Let them cool.

Combine carrot/sweet potato/water mix in a blender along with mandarin oranges (or juice). Puree. Pour mixture into ice cube trays, cover, and save for later use in smoothies.

If you are making smoothies immediately, you can use fresh mango. Do not freeze fresh mango; to freeze, it needs further preparation.

When making your smoothie, just toss in a few cubes of the base along with your favorite frozen fruits, juices, nectars, milks, etc. and blend away.

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www.nanasdiabetes.com/diabetic-desserts.php

Diabetic Dessert Recipe #1: Sweet Potato Buttermilk Bars

Em says: I do NOT like using vegetable shortening or sugar in a diabetic recipe, but until I have some time, then use this one. If you use it to serve at least 12, it should be OK. I would also try to adjust at least some (and preferably all) the flour away from a gluten grain, as this has baking powder and should work with alternative flours – quinoa, coconut and soy or spelt mixed would be a good start.

Non-fat, non-stick vegetable cooking spray
1/2 c vegetable shortening
1/2 c molasses
1/4 c sugar (molasses minimizes the need for more sugar)
1 egg
1 c grated, raw sweet potato
1 tsp grated orange rind
1 c all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ginger
1 c whole wheat flour

Preheat oven to 375F for 10 minutes
Spray a 9×13-inch pan or casserole dish with cooking spray and set aside.

Mix shortening and sugar until creamed.
Add egg and beat thoroughly.

Add molasses, sweet potato, and orange rind.
In a bowl, place flour, salt, baking soda, baking powder, and ginger. Sift.

Stir in whole wheat flour.

Add dry ingredients alternately with buttermilk to the sweet potato mixture, starting and ending with flour mixture.

Spread in prepared pan and bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. While warm, cut into bars.

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This has been a long session, and I have to go. I may get back to this later. If you have recipes you’d like to share, please do.

Meanwhile, you can read more articles in the 2 pages (so far!) of archives on the tab on the Upper Navigation bar.

Best to all — Em


(c)2008 Em https://diabetesdietdialogue.wordpress.com
If you would like to use or quote from this article, please include the full copyright citation and website address. Thanks!

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“Everybody knows someone who needs this information!” (TM)

Over the past couple of weeks, we’ve learned important reasons to check our personal live blood sample in a different way than just with a blood sugar monitor, and that it is efficacious for all members of our families to periodically have this work-up done. The red blood cell is our primary stem cell, and it is critical to understand its level of wellness and vitality! With live blood analysis, we get real-time, personal information about the state of our health that lets us make appropriate changes in our diabetes diet plans, life-style choices and thinking. And, in the next exam sample, we can see if we have made progress with the choices we made. This is a robust plan to confirm our path and help guide us back to Health.

In one of Dr. Robert O. Young, PhD’s emails this week, he mentions the history of one of his diabetic clients who went on to become a nutritional microscopist, Jeffrey Arnson of Wisconsin. Here’s a little of Jeffrey’s story.

“… I had just turned 47 years old, was 250 pounds, was taking over 100 units of insulin a day, had high blood pressure and neuropathy so bad that I couldn’t feel my legs below my knees and my hands were always asleep. I needed glasses. I had acid reflux after every meal and the doctor said I would have to go on dialysis within two years. I had pretty much accepted a diabetic death sentence. ”

That year, ‘… On March 1st, my nine year old daughter was diagnosed with type 1 diabetes. My wife and I weren’t going to accept a diabetic death sentence for her. A friend at church told my wife about a book, The pH Miracle.” … When reading it, we learned “we needed to get our blood analyzed by a nutritional microscopist. Within five weeks the three of us would travel to Minneapolis to hear Dr. Young speak and see our blood under a microscope.”

www.livebloodtest.com Healthy Live-Blood Sample
www.livebloodtest.comThe Rouleau – Unhealthy Live Blood Sample.

PHOTOS: www.livebloodtest.com

My wife’s blood was normal, my blood was terrible (I saw yeast being born out of a red blood cell), and my daughter’s blood didn’t look very good. I knew then that I had to learn how to be a nutritional microscopist, so I asked if you would teach me. Three weeks later I was at The pH Miracle Center in California, ready to become a nutritional microscopist and discover what I needed to know to help my daughter overcome diabetes. ”

It had been ten short weeks since my wife first read your book and for me to become a pH miracle. I was now 178 pounds (and still am), I now take around 20 units of insulin a day total, have no need for high blood pressure medicine, have no neuropathy, no acid reflux, no glasses and two heathy kidneys. And best of all, my daughter, at one point, had gone 21 days in a row without the need for insulin.”

…”As a Dr. Robert O. Young trained and certified nutritional microscopist, I now had the tools necessary to begin my journey of discovery and amazement. I was now able to show people how the lifestyle choices they made every day affected the quality of their blood and determined their health and wellness.” … “I have helped people understand what they are doing to themselves, with amazing detail.”

… ” And, not that this topped them all, but being able to demonstrate to the top doctor in the largest health care provider in the state had surgery to his hands or feet when he was between the ages of 10 and 14 and (then actually) finding out that he had surgery to his hand when he was 12 was quite rewarding, even though he decided that they couldn’t support nutritional microscopy because it was probably 7 to 10 years ahead of where they were at! He did say, “Nutritional microscopy satisfied the fascination of the American public to know all their own medical stuff.” This statement came only after he admitted that he had “hoped to see a bunch of boloney so he could ridicule me right out of his office, but that it was all right out of medical school.He agreed that, “it could be used to help determine which specific treatment protocol is best, be it pharmaceutical, chiropractic, naturopathic, diet, supplementation or just by actively moving about or breathing.” …

To your health – in abundance,
Jeffery A. Arnson
Certified “Nutritional Microscopist”
Past President of the International Microscopy Association

Personally trained by Dr. Robert O. Young
Living Water Microscopy Services
2574 Sun Valley Drive, Suite 200, Delafield, WI 53018
262-227-4542
jarnson(at)execpc.com put @ instead of (at) – done to prevent robots harvesting his address
http://wellnessincentives.com/arnson.htm

Not all microscopist’s have been trained in Dr. Young’s biological theories as well as trained using his technical expertise to recognize biochemical imbalances, along with pathogens. He has trained only about 400 worldwide. To find a nutritional microscopist trained by Dr. Young, please use:

www.phmiraclemicroscopy.com or write to: betterblood(at)yahoo.com [hopefully this email is still active; replace @ for (at)].

Dr. Young will be giving instruction again in microscopy in June 2008. The tuition is hefty, as you would expect to learn a new career and buy your equipment. You can learn more at:
http://www.phmiracleliving.com/microscopy.htm

And, also CHECK TO SEE THAT YOUR STATE OR COUNTRY WILL ALLOW YOU TO PRACTICE. Usually, if you are already a certified health professional, there is no problem, or sometimes you are allowed to work in conjunction with a certified health professional (I think this is how the profession will evolve). However, in my state, due to the self-serving lobbying of Registered Dieticians, an independent nutritional microscopist, who is not a licensed professional in another health modality, CANNOT practice!

So, now you know more about the intimate messages your body is sending you. Indeed, this Knowledge was understood by the ancient Jews; at the time, they seem to have been unique. Dr. Young continues, “The first writing of embryology, cellular microbiology and biological transformation/pleomorphism is found in the Old Testament: ‘For the Life of All Flesh Is the Blood’ (Leviticus 17:14) and ‘For I will cleanse their Blood that I have not cleansed; for the Lord dwelleth in Zion.’ (Joel)

The Jews feel so strongly about the sanctity of blood that an integral part of Kosher is to make sure all the blood is removed before consuming an animal’s flesh, and that an animal had to be killed in the most humane and instant manner, so that they did not suffer at all. Otherwise, apart from the ethics involved in being kind, that unneccessary terror in the animal would be passed along to whoever consumes its flesh.

Apart from being reprehensible, the ways animals are mistreated and slaughtered today, in conventional commercial business, highlights that non-kosher meat is indeed a source of that terror which we then ingest and which then we reflect as a society, via the remaining blood in the animal, and in the other substances it makes as it succumbs, in reaction to the brutal way it dies.

Dr. Young continues in another post: “And with this material (blood), apply the same laws to build a perfect society. I perceive from twenty-five years of blood research that the blood is the basic material of which the human body is continually being created or formed. I have referred to the red blood cell as the foundational stem cell.”

“As is the blood, so is the body. Why? Because body cells are created from blood – the red blood cells. Continuing with this thought, I also perceive, so is the body, so is the brain. And, as is the brain, so is the quality of thought. As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she. ”

“Solomon’s temple is an allegory of a man or woman’s temple — the human body. This house is built without a sound of a saw or hammer. And the quality of that temple is dependent upon the quality of the food, drink, and thought one puts into it. The saying ‘you are what you eat’ or ‘you are what you think’ is at the foundation of organized earthly matter.”

In Judaism, I am taught a deep and lasting respect for my body-mind, for it houses a spark of the Divine and Dr. Young mirrors that sentiment and marvels at its intricacy:

…”Our human body is a miracle of organization.”

No work of man can compare with it in accuracy of its process and the simplicity of its law. This law is the law of the universe, the law of opposites or opposition – and there needs to be opposition in all things that we might learn by our experience. So we can understand cold by experiencing hot or health when we experience sickness or dis-ease.”

When s/he perceives the complexity of the human body s/he realizes: at maturity, the human skeleton contains about 165 bones, delicately and perfectly adjusted. There are about 500 muscles. The length of your alimentary canal is 32 feet. And, the amount of blood in an average adult is 5 liters (weighing over 30 pounds or one-fifth of the total body weight) and your blood is a living flowing organ. There are over 3 million red blood cells made every second.

Your heart is approximately six inches long and four inches in diameter, and if healthy, it beats approximately seventy times per minute. That is: 4200 times per hour, 100,800 per day and 36,720,000 per year. From each beat, two and one-half ounces of blood emerge from it into your arteries, at a rate of 175 ounces per minute, 656 pounds per hour, or about 8 tons per day. All the blood in your body passes through your heart every three minutes. And during seventy years it lifts 270,000,000 tons of blood. Please respect your miraculous body-mind.

Dr. Young continues: “Our body takes in an average of five and a half pounds of food and drink each day, which amounts to one ton of solid and liquid nourishment annually. So in seventy years a man or woman eats and drinks 1000 times his or her weight.” … ” As is the blood, so is the body – so is the body, so is the brain – as is the brain, so is the quality of thought …” And, thought shapes our society, how we view ourselves and our choices. It creates our actions.

Everyday your body works hard to keep the ‘river of life’, the fluids of the blood, at a delicate pH balance of 7.365. With any variation from this delicate pH balance, your body goes into preservation mode to protect and maintain the integrity of this fluid at pH 7.365, otherwise you would immediately die.

If you are overweight or obese, literally you are over-acidic and your fat is actually saving your life. This is not an excuse to get fatter! But, it is essential to understand the biochemistry. Your brain is made up of about 70% essential fatty acids, so when we are overly acid from non-essential acid products, and thereby cellularly depleted, we begin to understand the “dumbing-down” which is now rampant in first-world society.

Dr. Young believes, “One of the major buffers of the blood is fat and especially the electron rich polyunsaturated fats found in the blood and body cells. Fats are used to buffer acids for the purpose of maintaining the plasma or extracellular pH at 7.365. These fats, bound to acids, are then eliminated or stored away from the organs and organ systems that sustain life. When the diet is over-acidic, this can draw down or use up the essential fats both in the cells and in the extracellular fluids causing a fatty acid deficiency leading to poor bi-lipid membranes or weak blood and body cells and many associated symptomologies such as anemia (low concentrations of iron which acts as the oxygen carrier of the red blood cell), anisocytosis (irregular and unhealthy blood cells), rouleau (when the blood cells chain together causing oxygen deprivation from poor circulation) (Em: this is the condition shown in the photo of unhealthy blood above), and disseminated vascular coagulation (when the blood begins to clot prematurely and thicken – this is the reason many people are on Coumadin or Warfarin treatment). This causes high blood pressure and cellular breakdown leading to major disorders.”

Note: when our cholesterol is being “lowered”, Dr. Young believes that process is harmful, as cholesterol is Nature’s band-aid in damaged arteries. He believes it is better to alkalinize the body, which will heal the arteries, and then the excess cholesterol is automatically removed by your body.

Within half an hour, after being drawn from your body, the cells in your blood die. So, regular lab samples do NOT reflect the actions and vitality of your living blood. Therefore, it is essential to draw and immediately investigate your blood sample.

Dr. Young continues. “I use live blood analysis to evaluate the internal biochemical environment referred to as the biological terrain to see whether or not it is dirty or clean and the strength and weakness of the red and white blood cells. Healthy blood under live blood cell analysis shows a clean internal environment and unhealthy blood shows a dirty internal environment full of yeast, bacteria and damaged blood cells with a high white count trying to clean up the cellular debris from an over-acid lifestyle and diet.”

… “One of the most significant theories I can share with you is the primary site where hematopoiesis or red blood cell production takes place – and that is in the intestinal crypts of the small intestine. It is in the intestinal crypts that liquidfied food is biologically transformed into the erythroblast and then into the primary cell the erythrocyte or the red blood cell.”

Dr. Young states, ” … ‘What does blood have to do with it?’ It has everything to do with it! The red blood cell is the primary cell that becomes a bone cell, a muscle cell, a heart cell, and/or a liver cell when needed. The quality of the blood determines the quality of the body cells and the quality of the blood is determined by what you eat and what you drink. So if you are eating proton-rich acidic foods and drinks, you will have weak blood cells and eventually weak body cells. All major disorders are a result of weak blood and weak blood is a result of the lack of electron-rich food and drink.” If you want to be healthy, you need to be eating electron-rich (alkaline producing) food and living an alkalarian lifestyle that brings calmness as a counter-balance to a hectic life in a hectic world. There are many articles here on my blog which you can use to help you on this Journey. Start with the chart below.

… “When we are congested in the bowel from eating proton-rich acidic foods, the production of the red blood cells stop in the intestine and the body cells transform reversely to the red blood cells in order to keep constant the amount of red blood cells at 5 million per cubic millimeter. This is the reason folks on high protein diets like Atkins and the South Beach diets lose weight. They are wasting their body cells away to make red blood cells at the expense of their health while they are congested in the bowels with morbid undigested animal matter!”

Under those starvation-damaged diet systems, “Body cells are reversed transfomed into red blood cells. Therefore … humans will show empty body cells after autopsy. For example, the liver will retain its shape, but its cytoplasm will have vanished. The cells of all organs of … the human – dead from starvation – reveal considerable damage. The cells of the liver, kidney, and even the brain become porous. This is caused, as I have said before, from the reverse transformation of the body cells.”

Again, this process happens because of a damaged or congested bowel which does not allow the real site of red blood cell generation, the crypts of the intestinal villi, to operate successfully. This is why naturopathic physicians insist on a healthy bowel, and go to great lengths (every pun intended!) to heal your 32 feet of small intestine and detoxify it successfully. After detoxification, replacing the proper balance of helpful intestinal flora (known now as ‘probiotics’) completes the healing process. Then it is up to you to maintain a healthy alkaline body, or else the damage starts again.

If you do not have a clean, healthy bowel, Dr.Young believes this cellular loss happens due to cellular starvation or damage yet, you must produce more, necessary red blood cells. So when the intestine is compromised and less able or unable (as in the case of celiac-sprue, also called gluten intolerance) to produce them at their original source, the crypts of the intestinal villi, you recreate them (reverse-engineer) them, at great biological jeopardy, from already mature cells in your bones and organs.

“All current diets put your red blood cells at risk and will eventually lead to cellular breakdown and major sickness and dis-ease, hopefully later than sooner. Since 1952, medical science has deducted that red blood cells in humans is made in the red marrow of the bone. This is true and only true when one is starving. When the body is starving, body cells transform back to red blood cells in order to maintain the balance of human blood at the ideal 5 million red blood cells per cubic millimeter. When one is not eating right, you lose weight by sacrificing body cells that are biologically transformed into red blood cells.

So, understand your living blood. Your life truly depends on it. Find out what is compromising your health. Learn what your body remembers and is saying in your blood. It holds the story of your life.

You can read more at:
http://articlesofhealth.blogspot.com/2007/04/red-blood-cell-primary-stem-cell.html

Best to all – Em

PS —You can help your body a great deal, right away, if you start changing your diet or diabetic diet to reflect the following:

Please remember to use the Title Tab on the upper Navigation Bar, to access the several pages of my Article Archive.

(c)2008 Em https://diabetesdietdialogue.wordpress.com
If you desire to quote from or use my article, please respect my copyright and include the full copyright citation and website address in your article. Thanks!

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