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So Moses brought Israel from the Red Sea; then they went out into the Wilderness of Shur. And they went three days in the wilderness and found no water. Now when they came to Marah, they could not drink the waters of Marah, for they were bitter. Therefore the name of it was called Marah. An the people complained against Moses, saying, "What shall we drink?" So he cried out to the Lord, and the Lord showed him a tree. When he cast it into the waters the waters were made sweet. There He made a statute and an ordinance for them, and there He tested them, and said, "If you diligently heed the voice of the Lord your God and do what is right in His sight, give ear to His commandments and keep all His statutes, I will put none of the diseases on you which I have brought on the Egyptians. For I am the Lord who heals you. (EXODUS 15 verses 22-26)
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THE BIG MISTAKE SHINGLES SUFFERERS MAKE: by Michael N. Oxman, MD, Professor of medicine and pathology.
If you have ever had chicken pox---and 95% of Americans have---you are at risk for the blistering rash and severe pain of shingles. People who get shingles are often tempted to wait for the problem to clear up on its own. But waiting is the worst thing you can do. Without prompt treatmeant with antiviral medication, shingles pain may become chronic. We asked University of California virologist Dr. Michael N. Oxman all about shingles...
*What is shingles, and who gets it? Shingles is a disease of skin and nerves caused by reactivation of the varicella zoster virus(VZV)---the same virus that causes chicken pox. After a bout of chicken pox, the virus doesn't leave the body. It travels up sensory nerve fibers from the skin and establishes later (dormant) infections in sensory ganglia that last for the rest of an individual's life.
We don't yet know what causes reactivation. We do know that shingles occurs most frequently in people with reduced immunity--individuals taking corticosteroids or immunosuppressant drugs...undergoing chemotherapy...or suffering from HIV infection.
In some cases, shingles may even be triggered by psychological stress. Shingles is especially common among people over 50--presumably because immunity declines with age. Among people who live to 85, half will get the disease.
*Is Shingles contagious? You can't get shingles unless you've had chicken pox---and you can't catch shingles from someone who has shingles. However, if you've never had chicken pox, you can catch chicken pox from a shingles sufferer. The shingles virus is similar to herpes simplex virus, which causes genital herpes. Unlike herpes simplex virus,however, VZV is not transmitted through sexual contact.
*What are the symptoms? Shingles usually begins with pain on one side of the body typically on the trunk or around the eye. The pain--often quite intense--is caused by inflammation created as the virus reproduces within nerve tissue. Pain is generally followed by a rash in the same area one to three days later.
Until the telltale rash appears, shingles is notoriously hard to diagnose. Depending on where the pain is, shingles can resemble a heart attack...gall bladder attack... appendicitis...kidney stone...or a ruptured spinal disk. Shingles can even be mistaken for glaucoma, if the eye is affected.
Once your doctor has ruled out these ailments, keep a close watch for the rash. It's essential to begin treatment as soon as the rash appears.
If treatment isn't started quickly, the virus may spread to other nerve cells. This can cause muscle weakness, hearing loss or other complications. For More Please See: The world's greatest Treasury of Health Secrets Bottom Line Publications
Moringa & Shingles: https://www.healingmoringatree.com/youtube-videos.html
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.
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!
What We Really Need For Optimal Health:
Venture into any health-food store or pharmacy these days and you'll find yourself surrounded by nutritional supplements...from vitamins to bee pollen. Is there any health benefit to taking supplements? Absolutely, says Tufts University nutritionist Dr. Jeffrey Blumberg.
Even if you aren't sick, says Blumberg, a few well-chosen supplements can make you much, much healthier...Few Americans get the Recommended Daily Allowance (RDA) for all nutrients. Only 9% adhere to the Agriculture Department's dietary guidelines. The RDA is based on the amount of each nutrient needed to prevent deficiency-related diseases...scurvy, beriberi, rickets, etc. Yet hunderds of studies confirm that risk of chronic disease like cancer and heart disease can be minimized only by taking these nutrients a levels in excess of the RDA. It's virtually impossible to get sufficient quantities of some key nutrients from food alone...even with the most healthful diets.
Then Came Moringa For People & Pets:
Moringa And Key Nutrients
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