I had been doing so based on the theory that dietary fat contributes to the buildup of cholesterol in coronary arteries...a theory that seemed to have been confirmed by several preliminary studies.
Think of all the heart patients who might have benefited if doctors back then had been willing to recommend a low-fat diet. After all, the risk of cutting down on fat is pretty small. The situation is similar with vitamin supplements today. There are theoretical reasons to take antioxidants (including vitamins C and E and the mineral selenium). They gobble up free radicals, ubiquitous molecules that are thought to contribute to the development of both cancer and heart disease. And the evidence is that the risk of taking moderate doses of these vitamins is pretty small. In that spirit, here are my educated guesses. Every morning, in addition to a multivitamin with minerals, I take 250 milligrams (mg) of vitamin C, 400 international units of natural vitamin E and 200 micrograms of selenium. Whenever possible, I buy inexpensive store brands. Even though I take these supplements, I firmly believe that a healthful diet is more important. If you eat poorly, I doubt you can undo all the damage by popping a few vitamins. Accordingly, I've been a not-too-strict vegetarian for years, consuming mostly whole grains, fruits, legumes, vegetables, a little fish and some low-fat dairy products like yogurt. To me, the vitamins are like a little added insurance. My educated guesses could turn out to be wrong, so by all means stay tuned. New evidence might suggest the benefits of some vitamins not previously understood...while discrediting others. Like me, plenty of doctors take dietary supplements, even if they don't recommend them to their patients. In this case, you may want to do what we do... and not what we say.
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Moringa, Banana and Strawberry Smoothie
1/4 cup of cottage cheese or plain yogurt
4 cups of milk
1 tsp of vanilla
1 tsp of maple extract
1-1/2 T. honey ( or 2 T. brown sugar)
3/4 cup of dried banana slices
2 T. fresh ground peanut butter
1/4 tsp of nutmeg (or taste)
2 tsp of Moringa leaf powder
OTHER BEVERAGES & MORINGA ASSOCIATES
CRANBERRY MORINGA TEA
5 quarts of water
2 cups of orange juice
1 cup of dried cranberries
2-1/2 cups of sugar
3/4 cup of cinnamon red hots
2 whole cloves
2 tsp of Moringa leaf powder
And juice from three lemons
Cook cranberries in 1 quart water to extract the juice. Strain cranberries, reserving juice only. Cook 1 quart water, sugar, red hots, and cloves until dissolved to liquid. Add cranberry juice, orange juice, lemon juice, and 3 quarts hot water. Strain through cheesecloth to obtain clear liquid. Makes 1 gallon.
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WELCOME TO HEALING MORINGA TREE LLC TM
California Organically Grown Moringa Trees, Specialty-Herbs, Seeds, and a perfectly blended beauty-product-line for hair, skin, & hygiene. Not to leave out our loving pets; (Dogs, Cats, Birds, Fish, and even Livestock), we only aim to nourish all that can be. Provided with additional resources in the Chinese herbal formula field, to keeping current and updated knowledge about medicinal herbs and their benefits. With a love for people in general, great customer service comes second nature, which makes satisfaction our motivation. Producing high quality products consistently, American made, and personally touched is a reward within it self. Thank You for choosing our Moringa Family!
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Hives (urticaria) is an allergic reaction in the skin characterized by white or pink welts or large bumps surrounded with redness. These lesions are known as wheal and flare lesions and are caused primarily by the release of histamine (an allergic mediator) in the skin. About fifty percent of patients with hives develop angioedema...a deeper, more serious form involving the tissue below the surface of the skin.
Hives and angioedema are relatively common conditions: it is estimated that fifteen to twenty percent of the general population has had hives at some time. Although persons in any age group may experience acute or chronic hives and/or angioedema, young adults (post-adolescence through the third decade of life) are most often affected. The basic cause of hives involves the release of inflammatory mediators from mast cells or basophils...white blood vessels, particularly in the skin, while basophils circulate in the blood. The classic allergic reaction occurs as a result of complexes of allergic antibodies (IgE) and antigens (foreign molecules) binding to mast cells and basophils and stimulating the release of histamine and other factors appear to be more important in stimulating the release of histamine in hives.
One of the top three will combat if not prevent allergic reactions from occuring depending on the person. Hives can be produced as a result of reactions to various physical conditions. The most common forms of physical urticaria are dermographic, cholinergic, and cold urticaria. These are briefly described below. Less common types of physical urticaria or angioedema are: contact, solar, pressure, heat contact, aquagenic, vibratory, and exercise-induced.
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Moringa Stenopetala Leaf Extract (Alcohol Free)
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Our Moringa leaf extract delivers all of the healing benefits of the Moringa.
*Ethiopian Moringa Houseradish Tree (aka Mother Helper).
Peptic ulcers (an ulcer is an erosion of the tissue, producing a crater-like lesion) occur in the stomach (gastric ulcer) or the first portion of the small intestine (duodenal ulcer). Duodenal ulcers are more common, occuring in an estimated six to twelve percent of the adult population in the United States. In other words, approximately ten percent of the U.S. population has clinical evidence of duodenal ulcer at some time in their lifetime. Duodenal ulcers are four times more common in men than in women, and four to five times more common than gastric ulcers.
Although symptoms of a peptic ulcer may be absent or quite vague, most peptic ulcers are associated with abdominal discomfort noted forty-five to sixty minutes after meals or during the night. In the typical case, the pain is described as gnawing, burning, cramp-like, or aching, or as "heartburn." Eating or taking antacids usually results in great relief .
Even though duodenal and gastric ulcers occur at different locations, they appear to be the result of similar mechanisms. Specifically, the development of a duodenal or gastric ulcer is a result of damage to the protective factors that line the stomach and duodenum.
In the past, the focus has primarily been on the acidic secretions of the stomach a the primary cause of both gastric and duodenal ulcers. However, more recently the focus has been on the bacterium Helicobacter pylori and non-steroidal anti-inflammatory drugs.
Gastric acid is extremely corrosive. The pH of gastric acid (pH 1 to 3) would eat an ulcer right through the skin. To protect against ulcers, the lining of the stomach and small intestine has a layer of mucus, a slippery layer of mucus (mucopolysaccharides). In addition, the constant renewing of intestinal cells and the secretion of factors that neutralize the acid when it comes in contact with the stomach and intestinal lining also protect against ulcer formation. Gastric acid is designed to digest the food we eat, not the stomach or small intestine.
Individuals who experience any symptoms of a peptic ulcer need competent medical care. Peptic ulcer complications such as hemorrhage, perforation, and obstruction represent medical emergencies that require immediate hospitalization. Individuals with peptic ulcer must be monitored by a physician, even if they are following the natural approaches discussed below.
Stress and Emotions
Stress is universally believed to be an important causative factor in peptic ulcers. However, this link is quite controversial in the medical literature. One of the big problems is that studies attempting to examine this assumption about stress and ulcers have been poorly designed. Several studies have shown that the number of stressful life events is not significantly different in peptic ulcer patients than in carefully selected, ulcer-free controls. These data suggest that it is not simply the amount of stress, but rather the patient's response to it, that is the significant factor. A large study of 4,000 persons who had no history of peptic ulcer disease revealed that those who perceived stress in their lives were at increased risk of developing peptic ulcers.
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The concepts of internal cleansing and detoxification have been around for quite some time. In modern times, as society has increasingly been exposed to toxic compounds in the air, water, and food, it has become apparent that our ability to detoxify substances to which we are exposed is of critical importance in our overall health.
Identifying toxins in the body and natural ways to support the detoxification and elimination of these harmful compounds. Toxic substances are everywhere... in the air we breathe, the food we eat, and the water we drink. Even our bodies and the bacteria in our intestines produce toxic substances.
Toxins can damage the body in an insidious and cumulative way. Once the detoxification system becomes overloaded, toxic metabolites (products of metabolism) accumulate, and we become progressively more sensitive to other chemicals, some of which are not normally toxic. This accumulation of toxins can wreak havoc on our normal metabolic process.
To focus on enhancing detoxification primarily by promoting improved liver function. Our modern environment seriously overloads our liver, resulting in increased levels of circulating toxins in the blood, which damage most of our body's systems. An overburdened liver sends out alarm signals that manifest as psoriasis, acne, chronic headaches, inflammatory and autoimmune disease, and chronic fatigue.
Types of Toxins
You may be asking, "What exactly is a toxin?"
A toxin is defined as any compound that has a detrimental effect on cell function or structure. Obviously, some toxins cause minimal negative effects while others can be fatal. We have organized the discussion of toxins as follows
*Breakdown products of protein metabolism
Including in this category are the following heavy metals: lead, mercury, cadmium, arsenic, nickel, and aluminum. These metals tend to accumulate within the brain, kidneys, and immune system, where they can severely disrupt normal function.
This category of toxins is primarily dealt with by the liver and includes toxic chemicals, drugs alcohol, solvents, formaldehyde, pesticides, herbicides, and food additives. It is staggering to contemplate the tremendous load placed on the liver as it detoxifies the incredible quantity of toxic chemicals it is constantly exposed to.
Toxins produced by bacteria and yeast in the gut can be absorbed, causing significant disruption of body functions. Examples of these types of toxins include toxins from bacteria (endotoxins and exotoxins), toxic amines, toxic derivatives of bile, and various carcinogenic substances.
Breakdown Products Of Protein Metabolism
The kidneys are largely responsible for the elimination of toxic waste products of protein breakdown (ammonia, urea, etc.). Drinking adequate amounts of water and avoiding excessive protein intake can support the kidneys in their important function.
In the United States, it is estimated that as many as fifteen percent of all couples have difficulty conceiving a child. In about one third of the cases of infertility, it is the man who is responsible; in another one-third, both male and female are responsible; and in another one-third, it is the female who is responsible.
Current estimates suggest about six percent of men between the ages of fifteen and fifty are infertile. Most causes of male infertility reflect an abnormal sperm count or quality. Although it only takes one sperm to fertilize an egg, in an average ejaculate a man will eject nearly two hundred million sperm. However, because of the natural barriers in the female reproductive tract, only about forty sperm will ever reach the vicinity of an egg. There is a strong correlation between fertility and the number of sperm in an ejaculate.
In about ninety percent of the cases of a low sperm count, the reason is deficient sperm production. Unfortunately, in about ninety percent of those cases, the cause for the decreased sperm formation cannot be identified, and the condition is labeled idiopathic oligospermia or azoospermia. Oligospermia means a low sperm count, while azoospermia is defined as a complete absence of living sperm in the semen.
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General Rules For Dehydrating Vegetables
By Excalibur Preserve It Naturally
Vegetables - you can dry a different vegetable each day for a month and still not go through the entire list. Some are more suitable for dehydrating than others but once you get started, you'll want to try them all.
What do we get from vegetables? Vegetables are rich sources of vitamins and minerals. Some of the important nutrients they contain include: vitamin A, vitamin C, niacin, phosphorus, calcium, and iron - all of which are preserved, although not in their entirety, when properly dehydrated. Peas and members of the bean family contribute protein. In addition vegetables are vital suppliers of bulk, indigestible fiber that aids in the digestive process. One thing you probably won't gain from vegetables is weight. One-half cup of most vegetables contains less than 50 calories; starchy vegetables, like potatoes and beans, may have 50 to 100 calories per 1/2 cup serving.
To preserve most of this goodness in your dehydrated food, start with vegetables that are ripe and in prime condition. Buy or pick the crispest, freshest, most flavorful ones that can be obtained. Dehydrating retains most of the nutrition and good taste, but it can't improve on the original quality of the food. The fresher the vegetables are when processed, the better they will taste when dehydrated and cooked.
Take extra care when drying vegetables because they spoil and deteriorate much more quickly than fruits. This doesn't imply that the novice dryer should shy away from them - not at all. Just pay close attention to dehydrating procedures given here and in Chapter 3, and you'll have great results.
Preparation and Pretreatment
Once you get the vegetables home, remember not to store them at room temperature if at all possible. If you can't dry the vegetables immediately, refrigerate them to avoid deterioration. Prepare only as many vegetables as you can dehydrate in one load.
Wash vegetables quickly and thoroughly right before processing. Use cold, not hot, water to help preserve freshness and avoid careless handling that could damage the produce. Vegetables covered with dirt should be rinsed under cool running water and scrubbed if necessary. Don't allow the vegetables to soak in the water. Soaking causes many water-soluble vitamins and minerals to dissolve and speeds deterioration.
Your end product should taste as smooth as it looks!
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