Eat2Live

"All nutrients, including calcium, must be in a chemical form called "cis" molecules. If a nutrient is artificially manufactured or heated above 118 degrees F. it will most likely be in a "trans" form, which is the opposite of "cis". It looks just like the "cis" form, only it is backwards in its shape. The body can only use "cis" molecules, "trans" molecules can clog up the places in your intestine where the nutrients are absorbed and prevent the goo "cis" molecules from getting in. Most calcium supplements, as well as milk and other dairy products such as cheese are heated and much of the calcium and other nutrients are rendered useless. Milk is heated, or pasteurized, in order to kill off the bad bacteria and other harmful substances. In the process, much of the good bacteria and nutrients are also destroyed. In fact, if you were to feed a baby cow pasteurized cow's milk, it would die in two weeks. This is an animal that is designed to drink its mother's milk. When the heating occurs it makes the milk a toxin, even to a baby cow."

Kimchi (Korean Sauerkraut)   1 large head napa cabbage - (this type of cabbage will give the traditional look and taste of kimchi) 1 large bunch of green onions, chopped 1 1/2 cups grated carrots 5 or 6 cloves minced garlic (for my taste, more is better, but this is a personal choice) 2 - 3 Tbsp. grated fresh ginger 1/2 - 1 tsp. dried chili flakes 2 Tbsp. sea salt - to taste   black sesame seeds (optional - add later when serving.) (other vegetable options to add: finely sliced daikon or other radishes, turnips)   Cut each napa cabbage leaf if half lengthwise and cut into 1-inch (bite-sized) pieces.   Chop the green onions using both white and green parts.    Combine all of the ingredients in a large bowl.   Massage the veggies with your hands until juices are released.   Pack the kimchi into quart jars, making sure that there is some liquid above the vegetables, and leave a 1-inch of air space on top. Put lids on the jars, without turning them too tight.   Let the jars sit out on the counter at room temp for 3 - 10 days. I let mine sit out for about a week. When the veggies rise to the top in the jar be sure to push down with a spoon to keep them covered by the brine.   Put into the fridge for storage.   (Note: It's the benefit of the fermentation that makes this such a healthy condiment. Amounts of garlic, ginger and chili flakes is totally dependent on how spicy you like your food. This recipe is a variation of one from the Domestic Diva:  whose enthusiasm for all things fermented is contagious.)

Toxic heavy metals such as arsenic, cadmium, lead, mercury and uranium are pervasive in much of the environment. While it may not be possible to completely avoid exposure there are many safe, organic and affordable products that help detoxify and eliminate these toxins from the body. This article will provide ten such examples. Learn more: http://www.naturalnews.com/026885_natural_zeolite_heavy_metals.html#ixzz1pFFG9dfy

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