Why Are There So Many Wheat Allergies?

Category : Allergies , News

Dear Readers,

Wheat Field, Bennet, CO

This picture of this wheat field was taken July 2017 in Bennet, CO by my friend Jackie. What is peculiar about this picture is that the wheat field by the road for about six feet back is still green. Yet further examining of the rest of the wheat field looks like it’s ready for harvest. Hmm?

Well the answer to the puzzle, seven days before this picture was taken the wheat fields had been sprayed with Roundup. The reason for this is because the harvesters were coming to the area and the green wheat would have gummed up the equipment. The green wheat in the picture did not get sprayed because it was too close to the road and hazardous to traffic.

So why, you ask, is this important? Roundup is an extremely dangerous vegetation killer. The manufacture of this chemical, Monsanto states that as long as the chemical is used properly there isn’t any cause for concern. Well, we all beg to differ.

People will use it in their yards and the dangerous poisons will continue their effects for months. My dear friend used it on weeds, following the manufacture’s directions and she developed serious cancerous lesions on both her legs. Another friend used it in her garden and also developed skin cancer as well as breast cancer because of the effects of the Roundup. The list goes on!

What does this have to do with the wheat fields? Roundup contains the herbicide Glyphosate, which according to the World Health Organization has stated that this chemical is a probable human carcinogen.

As far as I am concerned all weed killers are toxic, but Roundup falls into the range of a runner up to Agent Orange used in the jungles of Vietnam in the late 1960’s and early 1970’s, during the war. (Both of these toxic poisons were invented by the same company: Monsanto.) In Vietnam today there are so many people with deformities due to that chemical, as well as military survivors with multiple health challenges including death.

There are a handful of firms that control the markets in proprietary seeds. These are Genetically Engineered (GE) seeds that will not duplicate themselves and hear this, they are resistant to the effects of pre-harvesting sprays of Roundup.

The pre-harvest use of Glyphosate (Roundup) increases the residues of this chemical in the food. To address this increase in residues, the regulators have consistently raised the legal limits of Glyphosate on food crops in spite of the outrage of public opposition. The Detox Project estimates that 28% of the US wheat was treated with Glyphosate in 2015 and much of this is due to pre-harvesting. Germany and Austria are two countries that have banned this practice.

One can read all of the conflicting data and research being done on this subject and it is extensive as well as intense. But the main problem is that this chemical Glyphosate thus Roundup has now begun to be in the foods we consume. Not only is this  wheat which is GMO, but in the oats, corn, soy and other grains. It is also so rampant in our environment that it is contaminating even the foods that aren’t directly sprayed with it, such as honey, (the bees and even butterflies are dying because of this toxin), meat, drinking water, etc. The list continues.

I have enclosed a small chart of some favorite foods and snacks below. This was compiled together by FoodBabe as well as the Detox Project (https://foodbabe.com/monsanto/) . I will enclose their web sites also. They are concerned individuals and organizations that are trying to help and educate the American public. At this time these organizations are trying to have effective food labeling done for the public to know which foods will be ‘clean foods’.

From a trustworthy source,
Marie

Contaminated Foods

http://foodbabe.com
vani@foodbabe.com
info@detoxproject.org

Also further reading on this subject:
Monsanto’s Chemical Warfare With Genetically Modified Crop:

‘The World According To Monsanto’, by Marie-Monique Robin, The New Press, 2012.
‘Monsanto VS The World: The Monsanto Protection Act, GMO’s and Our Genetically Modified Future’, by Jason Louve, Createspace Independent Publishing Platform, 2013.
‘We’re Monsanto: Still Feeding the World, Lie After Lie’, by Brett Wilcox, Createspace Independent Publishing Platform, 2015.
‘American Conspiracies’ by Jesse Ventura with Dick Russell, Skyhorse Publishing, 2015.


Diseases

Category : Diseases , News

Dear Readers,

DISEASE is an abnormal accumulation of toxins in your body…actually disease is internal sludge (toxins) inside us, which irritates and injures our cells and tissues. Toxins also impede normal function. So when your body is diseased or toxic, it is still injured and malfunctions. No matter how many supplements or so called wholesome foods you eat the body process called nutrition is impaired.

Disease isn’t the aches, pains, cough, runny nose, sore throat, inability to breathe or any other symptom. Disease symptoms are only signs of your body’s desperately sick condition. The symptoms are your body’s efforts to rid it of the disease so you can survive. Therefore, if you didn’t have these disease symptoms, you would finally die. You would suffocate or drown in your own toxic wastes. So skip the drugs and herbs and allow your body to clean out its toxins.

The causes of disease are not adequately meeting the basic needs of life. These include exercise, fresh air, pure water, sleep, rest, pure foods. sunshine, the security of life and its means, sense of belonging, love and appreciation. With a lack of any of these things our cells, organs, glands, and systems…our whole body will malfunction. Thus toxins do not eliminate in our metabolic processes.

Drugs which also include alcohol, coffee, cigarettes or pot. The body uses a whole lot of extra energy to rid of drugs, yet the drug residues accumulate and further pollute and damage the body. Wrong foods will pollute the body terribly. Some unhealthy foods include salt and other seasonings, any animal protein: meat, fish, poultry, dairy, eggs, sugar, all refined and processed foods, also most beverages.

The raw unprocessed foods are fully adequately nutritional and are the only foods that don’t cause disease and sickness. Everything else is toxic and disease causing.

Why do have to wait until we are diseased before deciding to change our diet’s and lifestyle. We need to get rid of all the things that pollute our bodies before they ‘crash over the edge of no return’. I do know of many people who this is true. I will testimony myself with my sudden hearing loss due to MSG/Glutamate. I was feeding my palate and not taking care of my body. Now I have distorted hearing. I am one who supposedly knows better.

My dear husband has CLL and his testimony about a two week indulgent of the missed coffee (several years ago). Just before he had had his blood work done he went out and had just one cup every morning for two weeks with the works in it. He went to the quarterly doctor’s office to check the results. The doctor said that his kidney function was bad, his white cells were up too high and it looked like he had diabetes (all because of 10 cups of coffee.) Now I was shocked and wondered what had happened because his labs had never been like this before. (I did not know about his binge.) He looked upset, but whispered to himself, “Oops, I cheated”. For the next three months, he didn’t eat anything unhealthy. This was the Christmas holidays, and I kept wondering what was going on. For the next three months, he didn’t eat anything. I didn’t say anything until he next blood check and it was good, white cell count, platelets, kidney and pancreas ok. He asked the doctor about the diabetes and she said “No, everything was great.” So the next morning I said to him, “Define I cheated” and he told me about the coffee with the works and he did do chips and one pizza. He claimed it was the coffee with the works that did it, and he said, “I wonder what other people’s bodies do after their coffee if they were given a blood test. Interesting I wonder too. Like I said why do we have to wait until it’s too late to change. We all need to be gut level honest with ourselves with that answer. Mine is usually addiction. I am a food addict and I want it without thinking. That is my one addiction that I still have. I have given up alcohol, drugs, caffeine, sugar, cigarettes. Those I don’t touch, but one has to eat…God’s got me on another journey!

Caringly,
Marie


Excessive Protein Problems

Category : Arthritis , News

Dear Readers,

Proteins are needed for growth for children, as well as tissue repair and replacement of worn out cells. When we adopt a diet and lifestyle that introduces a minimum of toxins, our need for protein will be minimal because there will be less tissue waste. Many people consume too much protein thinking that if protein is good , more is better. The basic requirements for the body’s needs are 25-30 grams for a daily range. Many people far exceed that.

Protein requires more energy to digest than any other foods. It is a negative energy food but is looked to as an energy producer. It needs energy to digest it as well as to neutralize the acidic ash it leaves in the body. So it uses more energy than it generates. The body can synthesize protein from its own wastes which then enter into the lymph fluid. These are broken down into amino acids and the body will use these from the available pool of amino acids within the body when they are needed. This is why the body’s needs for proteins are lower than we may think. Protein poisoning from eating too much concentrated protein foods is far more common than protein deficiency. If one eats too much protein than the body needs for nutritional purposes, the body doesn’t store it like fat, its waste products must be excreted in the urine. The kidneys need to buffer the acidic protein waste products before they can be excreted in the urine, and that buffering process uses calcium to maintain the alkaline Ph. If the blood doesn’t contain enough for this process, it will be pulled off the bones and teeth. Then there becomes a negative calcium balance. Even excessive concentrated protein from plant sources (nuts, seeds, beans, and grains) can still be considered excess protein consumption, because it is too much for the body to handle. This process creates an aging process because some of the leeched calcium from the bones and teeth may start to be transferred into the soft tissues as well.

Some examples are:

Arteries (arteriosclerosis)
Optical lens (cataracts)
Ureters (kidney stones)
Skin (wrinkles)
Joints (osteoarthritis)
Tendons and Ligaments (frozen shoulder, plantar fasciitis)
Osteoporosis and loosening, weakening or decay of the teeth
Other symptoms and signs of excessive protein may include:

General aching
Bad headache
Burning of the mouth, lips, or throat
Skin symptoms, tiny bumps, rashes
Nasal symptoms, running nose
Other signs of intolerance of certain foods which is known as allergies
Constipation
Kidney failure
Tumors/cancerous growths
Biochemical imbalances in the tissue
I have a dear friend who had bilateral hip surgery and one year later, her hips were worse than before. She was using a cane to get around. She was a big milk drinker and “would never give up her milk”. Well the pain kept getting unbearable and I suggested again to just experiment for one month to eliminate her milk and see what would happen, if it would help or not. Desperate as she was, she did give up her milk and her pain was gone in a couple of days…She has never gone back to drinking milk!

Now I can only tell you my own story…my journey. I gave up eating animal proteins including dairy and eggs several years ago and thought I was skating through life on a vegan diet. What I failed to realize that my pain issues started when I was eating an excessive amount of nuts, seeds and grains. As a food addict they tasted good , had the perfect crunch factor (the nuts) and were good for my body, Well the toxic effect from this had been over whelming on my body.

My dentist had mentioned that I was having “small surface fillings” along the gum line of some teeth. I was concerned but cut back on the large amount of dried fruit that I was eating, figuring that was the problem. A couple of years later two more were noticed. Still did not think it was the protein. A few years back I had ankle surgery done that left a neuroma in the toe of my left foot which was now becoming worse. In the last couple of years my plantar fasciitis was trying to return. My eye doctor informed me that my eyes were having the beginnings of cataracts. No concern He said. Well to me it’s a big concern. The only arthritis I ever had in my body was from an old injury in the left thumb. It would inflame if I ate the “wrong foods”. Then last year my right hip started to become very sore. Stress, that is what it was, at least that was my thinking. I had been dealing with feet and ankle issues for a few years and that was creating all of these problems including the wrinkles around my mouth, which I called “pain lines”. I had x rays taken of my hip and it was diagnosed as bilateral arthritis. How can this be? I don’t do any animal protein only the plant source, so I am not supposed to have this condition. I was falling apart. I was forced to retire in the late 2017 and my hip was getting worse and my knees at night would be unbearable. I globbed on the Arnica Gel and tried to go back to sleep. I started a different exercise regime and it helped somewhat. I don’t do drugs of any kind and still kept thinking this was related to stress. I got to the point that my hip hurt so bad that I couldn’t walk. I prayed continually to God to give me an answer and I was pointed into the direction of the all of my school books to go over protein, pain, and arthritis. Well, it was all of the excessive plant protein and not only that, it was now time for me to deal again with my food addictions. God would help me. So, I will experiment on me again. I stopped eating all of the seeds, nuts, and even the beans. Within a day the pain was gone from my hip, knees and feet. I have and will try a ‘small’ amount of beans as a hummus with raw veggies and my body is ok with that. I do want to try the nuts, but I don’t want to pig out so I haven’t touched them. (They can’t even call me, I’m not listening!) I am amazed that all of this I did to myself with my excessive eating of proteins. This is a reliable true fact. I do want to share this with others who may be experiencing similar pain issues to try a new approach. I will keep experimenting and doing my raw vegetable juices daily to bring healing back to my body.

To check out more on FOOD ADDICTIONS read page 100, Chapter 11 “Life’s Lessons” in my book: From Birth Until Sunset…Poisoned to Death.

Extra reading resources:

What Your Doctor May Not Tell You About Menopause, John R Lee with Virginia Hopkins, Warner Books, 1996
Living Without Pain, Harvey Diamond, VP Nutrition, 2007
The China Study, T Colin Campbell, Benbella Publisher, 2006

From a trusted source,
Marie


Vegan Stuffed Red Peppers

Tags :

Category : Entrees , Recipes

Vegan Stuffed Red Bell Peppers

Serving Size: 1 stuffed pepper
Servings: 4
Prep Time: 20 minutes
Cooking Time: 90 minutes total for rice
and peppers to finish.       

Ingredients:
4 organic red bell peppers
2 1/4 cup filtered water
1 cup organic wild brown rice
3 tsp. ground sage, divided
2 Tbs. organic, unsalted butter
1 cup organic sweet onion, chopped
1 clove garlic, minced
2 sticks organic celery, chopped
5 large mushrooms, chopped
1 tsp. Redmond Sea Salt
Sun-dried tomato catsup

Prep Ahead for Rice:
In medium pot put the rice, 2 1/4 cup water and 1 tsp. sage. Stir and cover, bring to boil and then turn on low, time it 45 min. and ignore (don’t remove the lid to check or anything it’ll be fine for 45 min.)

Prep Ahead for Peppers:
Prepare a large pot with water to cover the peppers and add 2 tsp. salt to the water. Meanwhile cut small area off the top of peppers and clean out the seeds and membranes, wash/rinse inside and out. (Don’t throw away the good part of the tops, clean them up and use to cut up the peppers into your salad). When water is boiling put in the peppers and cook 5 minutes, and then drain upside down and set aside.

Prep Ahead for Stuffing:
In large skillet sauté onion, garlic, and celery in the butter for about 5-8 minutes on medium heat until onions are soft. Add the mushrooms, sea salt, and 2 tsp. sage. Cover and cook for 10-15 minutes longer. Add the cooked rice and mix well.

Preheat oven to 375 F.

Making It – Stuffing the peppers:
Take the blanched peppers and place upright in a casserole dish. Fill the peppers lightly with the rice and mushroom mixture. Top with the sun-dried catsup. Cover loosely (tent-style) with foil. (or use a ceramic casserole dish with lid) Bake total of 40 minutes, but the last 15 minutes remove the lid.

Serve with extra catsup on the side if desired.
Serve with a side vegetable and tossed salad.

Enjoy!

Marie


Sun-Dried Roma Tomato Catsup

Sun-Dried Roma Tomato Catsup

Sun-dried Roma Tomato Catsup

Serving Size: Approx. 2 Cups
Servings: Varies
Prep Time: 10 minutes

Ingredients: 
1 cup organic sun-dried tomatoes
(soaked 2 hours or more)
6 organic Roma tomatoes
6-8 fresh basil leaves
1 tsp. Redmond Sea Salt
1 squirt Stevia, or to taste (start light)

Prep:
Can make ahead 1 day so it’s ready for your recipes.

Making It:
Process all the ingredients in a food processor, (if you want a smoother rather than a chunkier catsup then use a blender) until all the sun-dried tomatoes are well chopped and well blended. Pour into glass jar, store in fridge up to one week.

This is a chunky catsup, but do not be fooled by that because this catsup tastes better than any bottled variety.

ENJOY!!

Marie


Creamy Mushroom Soup

Creamy Mushroom Soup

Creamy Mushroom Soup

Serving Size: 2 Cups
Servings:
4
Prep Time:  
10 minutes
Cooking Time: 25 minutes

Ingredients:
2-3 Tbs unsalted, organic butter
1 medium portobello mushroom, shredded or chopped fine
3 medium white mushrooms, shredded or chopped fine
1 small onion, chopped
2 large celery stalks, chopped fine
2  16-ounce cans of organic coconut milk
1 tsp Redmond Sea Salt
1 tsp ground sage
2 tsp dried parsley

Prep Ahead:
Shred or chop the vegetables. 

Making It:
1. Melt butter in skillet. Sauté onions and celery for 5 minutes. 2. Then add the mushrooms, lower heat and sauté for 8 minutes.
3. Add the coconut milk and seasonings. Continue cooking 10 minutes longer. Serve immediately.

Serve with cornbread or unleavened bread.  

Enjoy!
Marie


Baked Falafel

Category : Entrees , Recipes

Baked Falafel

Baked Falafel

Serving Size: 10 patties
Servings:
varies
Prep Time:
45 minutes

Ingredients:
1/2 onion, quartered
1 1/2 cloves of garlic
3/4 cup raw dried, garbanzo beans,
soaked over night
1 Tbs. tahini
1/2 Tbs. fresh lemon juice
1/2 Tbs. extra virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. Redmond Sea Salt
1 Tbs dried parsley or 1/4 cup fresh

Prep Ahead:
Soak the garbanzo beans overnight.

Making It:
Preheat oven to 400 F.
1. Process the garlic and onion in a food processor until well chopped.
2. Add drained and rinsed garbanzo beans to processor with the rest of the ingredients. Process until well mixed and fairly chopped but not pureed.
3. Scoop out and pat into 10 patties and place onto parchment-lined baking sheet.
4. Bake for 25-30 minutes, flip over after 18 minutes. (OR sauté the patties in a skillet for 5 minutes on each side.)

Serve with Ranch Dressing.

Enjoy!
Marie


Raw, Non-Dairy Strawberry Cheesecake

Tags :

Category : Desserts , Recipes

Raw, Non-Dairy Strawberry Cheesecake

Raw, Non-Dairy Strawberry Cheesecake

Serving Size: Approx. 12-16 slices
Servings:
1 slice
Prep Time:
2.5 hours + Freezer time

Hallelujah to Hallelujah Acres for this recipe!

Ingredients – Crust
1 cup walnuts
1 cup pine nuts
1/2 cup dates, pitted (soaked 1 hour)
1/2 cup unsweetened coconut (optional)

Ingredients – Filling
3  1/2 cups cashews
2 cups fresh, organic strawberries*
3/4 cup lemon juice, freshly squeezed
3/4 cup raw coconut butter
3/4 cup unfiltered raw honey
1 Tsp pure vanilla extract (I use alcohol-free)
1/2 Tsp Redmond Sea Salt 

* You may substitute blueberries, raspberries or mangos.

Prep Ahead
Soak the cashews for 2 hours, then drain.

All of this can be done a day before you plan to serve.

Making It – Crust
Place all the crust ingredients except coconut in food processor with “S” blade and process until crumbly. Sprinkle coconut onto the base of a spring form pan, pie plate or 8 x 8 square Pyrex (coconut keeps the dough from sticking). Press mix evenly into pan to form a crust.

Making It – Filling
A food processor won’t work as well as a powerful blender. Here’s what helped me:

*Place all the filling ingredients in a bowl. Then scoop out 1-2 cups at a time into the blender until smooth.  Pour into another large bowl. Continue this process until all the filling ingredients have been blended, smooth and creamy. Mix the blended bowl of filling and pour into prepared crust, tapping to remove bubbles and make sure pie plate is filled evenly. 

Cover and place in freezer until firm, usually about 12 hours. Return any uneaten slices to the freezer until next serving.

Notes to “Make It” Easier
It might help to pull the cheesecake out of the freezer about 8-10 hours and cut through the slices, recover and place back in freezer until ready to serve.
Then take out the desired slices to serve and allow to sit for 20 minutes or so. It will be more like a cheesecake consistency, mildly firm.

Enjoy!
Marie


Italian Basil Salad Dressing

Category : Recipes , Salad Dressing

Italian Basil Salad Dressing

Italian Basil Salad Dressing

Serving Size: Approx. 2 Cups
Servings:
Varies
Prep Time:
10 minutes

Double the recipe if needed

Ingredients:
1/2 cup fresh-squeezed lemon juice
2 cups Trader Joe’s extra virgin cold-pressed olive oil
1 tsp. celery seeds
2-3 cups fresh basil leaves
1 tsp Redmond Sea Salt

Making It:
Place all ingredients in blender for 1-2   minutes or until blended well.  Store in glass jar in the refrigerator.

Variation:
*For a sweeter dressing, add a few drops (to taste) of liquid NOW Brand Organic Stevia.
*Or just enjoy the Earthy Tone dressing with the celery seeds.
Try them both and see which you enjoy better, be adventurous…they
are both very tasty.
Enjoy!

Marie


Corn Bread

Category : Breads , Recipes

Corn Bread

Corn Bread

I use all Organic Non-GMO ingredients for
health and flavor!

Serving Size: approximately 1 inch squares 
Servings:
(varies)16 squares
Prep Time:
10-15 minutes

Double the recipe if needed

Ingredients:
1 cob of organic corn
1 cup organic whole wheat pastry flour
1 cup organic yellow cornmeal
2  1/2 tsp baking powder (aluminum-free)
1/4 cup organic, unrefined coconut oil
3 Tbs.  organic coconut sugar or cane sugar
1 tsp Redmond Sea Salt
1 cup + 1 Tbs. warm distilled or filtered water

Prep Ahead:
Pre-heat oven to 350 degrees.

Melt the coconut oil.

Cut the corn kernels off the cob. Process them through a food processor briefly to cut them up. Cook them for 5 minutes just to get rid of the excess moisture.

Making It:
In a bowl, combine the dry ingredients then add the melted coconut oil, corn and water. Mix until blended.

Put parchment paper in a 8″x 8″ square pan or 9″ pie pan. Pour the cornmeal mixture in. Cook for 30 minutes. Cool or serve warm.

Enjoy!
Marie