I have been wanting to write about the negative effects of artificial sweeteners for some time now. With so many people concerned about weight, they have turned to no-calorie sweeteners like aspartame (the technical name for Nutri Sweet), Equal, Spoonful, and Equal Measure. This article will deal mainly with aspartame and the current research that has been surfacing since its inception in the mid seventies. We will also discuss reasonable alternatives to artificial sweeteners that have been used for centuries without side effects.

Aspartame was discovered by accident in 1965 when a chemist for G. D. Searle, a pharmaceutical company, was testing an anti-ulcer drug. It was approved for dry good use in 1981 after having been denied approval in 1974 due to objections by neuroscientist Dr. John W. Olney who voiced concerns to the FDA.

Let’s look at what might have initiated these concerns. Aspartame accounts for over 75% of the adverse reactions to food additives reported to the FDA (Food and Drug Administration). Many of these reactions are serious and have caused seizures and death according to a report in 1994 by the Department of Health and Human Services.

The report noted that the following symptoms were related to aspartame consumption: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, rapid heart beat, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain.

According to researchers and physicians studying the adverse effects of aspartame, the following illnesses can be triggered or worsened by ingesting this substance: Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, Parkinson’s disease, Alzheimer’s, lymphoma, birth defects, Fibromyalgia, thyroid dysfunction and diabetes.

Have you ever read the fine print that appears on foods that contain aspartame? It specifically states not to be used by pregnant mothers, young children and the elderly. Also it states not to be used by people suffering from PKU, a disorder where the amino acid phenylalanine is not metabolized.

Did you ever wonder why?

Let’s look at the chemical makeup of this substance. Aspartame is made of three chemicals: Aspartic acid (40%), phenylalanine (50%), and methanol (10%). Aspartic acid and phenylalanine are natural occurring proteins; however, they can have negative effects on the body.

Aspartic acid acts as a neurotransmitter in the brain by aiding the transmission of information from nerve cell to nerve cell. Excessive amounts can over-excite the nerves and cause damage and ultimately death to these cells. This is especially of concern in elderly, infants, pregnant mothers and those suffering neurological disorders, according to the Federation of American Societies For Experimental Biology.

Phenylalanine in normally found in the brain and works with the amino acid tyrosine for neurotransmitter production. It has been shown that ingesting aspartame along with carbohydrates can lead to an excess of this amino acid.

This excess has been the cause of decreased levels of the neurotransmitter serotonin, which regulates mood, sleep, appetite, cardiovascular and immune functions. Decreased levels have been responsible for depression, autism, eating disorders, sleep disturbances and chronic pain.

Think about how many people are on Prozac for depression. Do you think there might be a link?

Methanol (better known as wood alcohol) is a deadly poison. It is a neuro-toxin that breaks down into formic acid and formaldehyde in the body. The recommended limit of consumption is 7.8 mg daily. A one-litre aspartame sweetened beverage contains 56 mg of methanol. Heavy pop drinkers can get as much as 250 mg per day; 32 times the limit set by the EPA (Environmental Protection Agency).

Methanol poisoning exhibits the following symptoms: Headaches, dizziness, nausea, chills, weakness, memory lapse, numbness, shooting pains, and behavioral disturbances to mention a few. The results of aspartame consumption can have immediate effects; and in some, these effects take place over a longer period of time.

The most recent addition to the list of artificial sweeteners in sucralose, sold under the trade name Splenda. Splenda has taken the market by storm with promises of tasting like sugar because it is made from sugar. What they haven’t told you is that Splenda is not natural and is closer in chemical composition to DDT, a deadly pesticide, than to sugar.

Sucralose is a synthetic chemical which in a five step process adds chlorine molecules to sucrose. But, if the FDA approved it, it’s ok, right? Well, the FDA approved aspartame, too. As of 2005, only six human trials had been conducted on Splenda – with a grand total of 36 human subjects. And, in one year, Splenda sales topped 117 million dollars. If you are eating Splenda, you are acting as a guinea pig since NO ONE knows what the long-term effects of Splenda will be.

Let’s look at some reasonable alternatives to artificial sweeteners.

Why do people want something without calories?

Most people are trying to lose weight and think that restricting calories is the way to go. Let’s take a closer look at how the body handles these sweets.

When you eat something sweet the sweet taste is registered by the receptors on the tongue and a message is sent to the brain to prepare the body for carbohydrate metabolism. With an artificial sweet, the taste is there and the body gets ready for food-containing carbohydrates. The digestive functions get ready as do the pancreas, the liver, etc. When the food doesn’t come, the body has to readjust itself. In this process metabolic functions are decreased and the appetite is activated.

Does this sound like a way to lose weight? So what are the alternatives?

The most versatile of the natural sweeteners is xylitol, a sugar alcohol discovered in 1891. Xylitol has been well researched and is backed by 1500 published studies over 25 years. With a crystalline consistency that looks and tastes like sugar, xylitol is appropriate to use in place of sugar in similar quantities. Xylitol, which is absorbed very slowly by the body, is safe for everyone, including children and diabetics. It also has some amazing health benefits including reduction of tooth decay, improved bone density, and prevention of ear and upper respiratory infections.

An herb that has been in use for centuries all over the world is a plant called Stevia or Sweet Leaf. It is indigenous to South America and has been in use since the sixteenth century. It is a member of the aster family and there are over 200 varieties of the plant.

The one used as a sweetener with the highest sweetness is Stevia Rebaudiana, and it is considered to be between 50 to 400 times sweeter than cane sugar. One nice thing about Stevia is that it has no calories and no toxicity. It is available in individual packet, liquid form and the whole leaf.

I like using Stevia as it only takes a few drops to sweeten a glass of tea. It can be used in baking, but one will need to experiment with the quantity. It is safe for diabetics and those with other sugar disorders. There are cookbooks available to aid those who want to get away from artificial sweeteners.

I urge you to do more research into the aspartame issue. There are some good books on the topic. Excitotoxins: The Taste That Kills by Blaylock, Russell: Aspartame, Is It Safe? by H.J. Roberts: The Bitter Truth About Artificial Sweeteners by The Aspartame Consumer Safety Network.

Article by herbalist Dave Hawkins, MH, CNC

Over the years when consulting with people about their lifestyle, it has become evident to me that soft drinks have become the mainstay for fluids being put into the body. Long term use of these drinks can have a detrimental effect on the human body.

I have always wondered why everyone likes soft drinks because they are just artificial, color flavored, carbonated water. In a recent edition of Townsend Letter For Doctors And Patients an article called The Curse Of The Soft Drink inspired me to bring this to your attention. The following are excerpts of that article written by the author Stan Field.

The soft drink market is huge and has a long history. What we know of as soda had its origin in Atlanta, Georgia back in the 1880’s. The new non-alcoholic beverage would quench the thirst and provide pep. Its ingredients were cocaine, kola bean, sugar, caramel coloring, lime juice, citric acid, phosphoric acid, nutmeg, coriander, neroli, and cinnamon. Have you guessed it yet?

So how can such an innocent drink be of harm to the body?

Let’s look at some of the ingredients that you will find in almost every can of pop. Most contain phosphoric acid, caffeine, sugar, saccharin or nutri-sweet, caramel coloring, carbon dioxide and aluminum. The detrimental health benefits of these beverages takes its toll over a long period of time. I really don’t think having a soft drink occasionally does much harm but what about pop-aholics who drink numerous daily.

Let’s begin with phosphoric acid: this is used in soft drinks to allow the bubbles of carbon dioxide to release more slowly which helps with bottling. Phosphoric acid has a sour taste and needs sugar to make it more palatable.

So what does phosphoric acid do to your body? Phosphorus works in the body with calcium to maintain proper building and tearing down of bone. Soft drinks cause the excessive excretion of calcium. Thus over time this can contribute to disorders like osteoporosis. It doesn’t stop here though folks. The body excretes more calcium in anticipation of more phosphorus which leads to excess calcium in the urine, the depositing of calcium in joints (osteoarthritis, bursitis, gout, bone spurs and bunions), the formation of kidney and gall stones, and the development of plaque calcifying on the arteries. Phosphoric acid further depletes other alkaline minerals, magnesium, sodium, and magnesium which are used in numerous body functions such as the heart, nerves, and adrenal gland function. It causes the reduction of HCl (hydrochloric acid) secretion in the stomach thus aiding in the formation of gas and bloating by interfering with digestion.

Caffeine is another popular ingredient in soft drinks: we know that caffeine is a stimulant and helps to overcome fatigue, mental sluggishness and to enhance endurance. Some of its negative attributes are that it aids the constriction of arteries thus increasing the heart beat and blood pressure. It affects the adrenal glands in a way that weakens them. Once weakened another set of symptoms become prevalent such as inflammatory disorders like arthritis.

Sugar: a 12- ounce can of soda contains approximately 11 teaspoons (33 grams) of sugar. The ingestion of simple sugar has many effects on the body: it increases urinary calcium (and magnesium, chromium, copper, zinc and sodium) by impairing reabsorption by the kidneys, causes blood sugar to rise requiring insulin release from the pancreas to normalize. This overworks the pancreas. It causes clumping of red blood cells, impairs immune function by reducing the activity of white cells to attack invading bacteria.

In the United States, the average adult ingests 150 pounds of the white stuff per year. Over 80 percent is already added to what you are buying. So what about artificial sweeteners are they better? Artificial sweeteners may not have calories but they affect the body adversely too.

Let’s take a look at aspartame. This substance when ingested breaks down into three chemical. They are aspartic acid, phenylalanine and methanol. Aspartic acid is an excitotoxin to the nervous system due to exciting the nerves excessively. Phenylalanine (amino acid) can depress serotonin (neurotransmitter) thus leading to emotional disorders, depression and poor sleep. Methanol is a poison to the liver and the brain. It is converted to formaldehyde which is a neurotoxin, carcinogen and can lead to birth defects. Methanol poisoning is a cumulative poison with symptoms including headaches, tinnitus, memory lapses, numbness, nerve inflammation, blurred vision and blindness.

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Saccharin is not much better. It is a known carcinogen that the FDA suggests should not be used in food but is OK as a table sweetener.

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Caramel coloring: is made by heating sugar until it browns and it’s characteristic flavor develops. It has negative genetic effects and it is considered a cancer causing agent.

Carbon dioxide: it is a waste product of the body when we exhale. Why put it into the body? It is probably not that bad on the body and it is the least detrimental in all of these ingredients.

·

Aluminum became an issue when soft drinks were put into cans instead of bottles. The phosphoric acid was eating the can so they solved this problem by coating the inside of the can with plastic. Aluminum still leaches out though and recently has been a factor in aluminum toxicity. It tends to deposit in brain and bone tissue and is a possible contributor to Alzheimer’s disease. It also causes the excess excretion of calcium in the urine which has been shown to cause bone and joint disorders.

I find this to be an interesting subject given the fact that Americans love their soft drinks at whatever price. I have seen many people feel better when they have eliminated or reduced the amount of soft drinks in their lifestyle.

As I mention in one of my past articles about the benefits of water. It is still the best fluid you can put into your body. Good health!

Article by herbalist Dave Hawkins, MH, CNC

Due to the upcoming Honey Festival, I thought it would be appropriate to write about the benefits of bee products. Most of us think only of honey when it comes to bees, but this article will also discuss other different bee products like bee pollen, propolis and royal jelly. Bee products have been used since ancient times for medicinal purposes, and that knowledge has provided research into the value of these substances

Let’s begin with Honey. It is a natural sugar source that many of you put into teas, on toast, or include in recipes. It is considered the nectar of the Gods, and it consists mainly of glucose and fructose. It contains Vitamins A, B-complex, C, D, E, K, and Beta Carotene as well as minerals and enzymes. The medicinal properties of honey include the ability to heal wounds; fight inflections; suppress dry cough; and treat ulcers, canker sores, high blood pressure, and constipation; and it has antibiotic and antiviral properties. It also helps to break up excessive mucus. According to C. Leigh Broadhurst, Ph.D. there are four mechanisms proposed for honey’s healing properties:

Honey’s sugars are strongly attracted to water, forming a type of syrup. When spread onto a burn or wound, honey absorbs water and bodily fluids, thus inhibiting bacterial and fungal growth.

Raw honey contains an enzyme “glucose oxidase”; and when in the presence of water, it produces hydrogen peroxide (a mild antiseptic). This enzyme is heat and light sensitive; thus, cooked honey does not work in this application.

Raw honey contains bee pollen and propolis that stimulate tissue growth.

Additional constituents like essential oils, flavanoids, and polyphenols give honey some of its healing properties.

The only cautions with the use of honey involve infants and diabetics. Otherwise, it is very agreeable for most people. We prefer to use uncooked local honey for best results. Remember to cherish this nectar as it takes the lifework of 12 bees to make one teaspoon of honey!

The next bee product is Bee Pollen. Pollen is the primary food of bees and is rich in nutrients. It is considered a complete protein, contains numerous vitamins including B vitamins, minerals and numerous phytochemicals. Of course, the make-up of pollen is dependent on the plant life in the vicinity of the hives. Bee pollen is considered an energy and nutritive tonic and is used for longevity, endurance, recovery from illness, aiding in addictions, reducing the craving for sugars, building blood, alleviating hay fever and allergies, and stimulating immunity. The optimal dose of pollen is based on individual need. It is recommended for airborne allergies if it is local pollen, but one caution is to try very small amounts at first to see how one will react. Higher amounts are needed once you know that it can be consumed.

Anywhere from 6-15 grams can be consumed at a time. When eating bee pollen, consider that it takes one bee working eight hours a day for one month to gather a 6-gram dose. Each bee pollen pellet contains over 2 million flower pollen grains. I use pollen from an organic source and love to put it into an energy shake once a day.

Bee Propolis is mainly made up of tree resins that the bees use like putty to seal cracks and openings in the hive, strengthen the comb, and seal brood cells. Propolis also sterilizes the hive and helps protect the bees from infections. More than 180 compounds have been identified and many are considered biologically active. Propolis has exhibited anti-inflammatory, antioxidant, anti-allergenic, and antimutagenic properties.

Propolis contains organic acids that give it antibiotic, antifungal and antiviral properties as well. In cultures it has inhibited the growth of viruses and fungi including herpes, influenza, candida and aspergillus, bacteria including E coli, staph and strep. It is also known to enhance the effectiveness of certain antibiotics, and it can be taken in conjunction with other prescribed medications. Propolis has been used in the following conditions: Wounds, ulcers, upper respiratory inflections, and for tissue growth.

The final bee product we will discuss is Royal Jelly. Royal jelly is a thick creamy fluid made by nurse bees’ bodies during the digestion of bee pollen and secreted by glands located in their heads. Royal jelly is the exclusive food for the queen bee, and it is fed to new bee larvae for just three days.

Royal jelly contains a substance called HDA, a hydroxyl fatty acid, collagen, lecithin, Vitamins A, C, D, E, pantothenic acid, acetylcholine, estradiol, testosterone and live enzymes. Royal jelly has been shown to strengthen the bodies glandular system. It has been used effectively to treat malnutrition in children, arthritis, leukemia, skin disorders, high cholesterol and obesity.

As you can see, bee products have many benefits for us. You can consider bee products as valuable sources of nutrients for many preventive purposes as well when we have certain conditions.

These substances come in many shapes and sizes from powders, liquids, and capsules. Remember the bee when using these substances and be mindful of the work involved. As with any substance, it is advisable to consult with your health care practitioner when considering them for therapeutic benefits

The term functional food is a term that denotes that a food’s chemical makeup has components that support the health of the body, or it can be used therapeutically to treat existing disease processes. Today’s article will be about cranberries and how they have been used historically as food and medicine. We will look at current research and applications.

Cranberry (Vaccinium macrocarpon) a close relative of the American blueberry, huckleberry and bilberry, has been eaten as part of our Thanksgiving and Christmas feast. This came about when the pilgrims learned about cranberries from the American Indians; they used it as a spread on breads.

Cranberry medicinal properties were discovered in the Eighteenth Century, but its use for urinary bladder infections and kidney stones became more prevalent in the later part of this century. In 1959 it was noted that the residents of Cape Cod, Massachusetts, used cranberry juice for bladder infections. While scientists knew about the many constituents of cranberry in the 1920s, one being hippuric acid, early theories about how it worked have been proven wrong. It was believed that cranberry juice acidified the urine therefore preventing bacterial growth, one of the causes of urinary tract infections (UTIs).

Urinary tract inflections account for approximately 5.2 million physician office visits yearly. Women are the primary candidates for UTIs, with one in five having had at least one in their lifetime. Recurrence happens in approximately 20% of all cases. These recurring infections can lead to more serious conditions like kidney infections and scarring of the bladder wall.

Although most bladder infections are not serious, it is important to be properly diagnosed, treated and monitored. The conventional approach is to prescribe antibiotics, but there is evidence that shows continued use of antibiotic therapy can actually be the cause for recurrent infections due to imbalances created from their overuse. Healthy bacteria live on the bladder lining, and it needs to be replaced if antibiotic therapy is utilized.

The bacteria E. coli, Escherichia coli, causes over 90% of UTIs. These bacteria adhere to the bladder wall lining and cause inflammation which causes increased urinary frequency and low abdominal pain. In 1984 it was proven by A. E. Sobota of Youngstown State University that the acidifying theory of cranberry was wrong. It takes a lot to acidify the urine enough to make any significance to the E. coli bacteria.

What was discovered was that cranberry prevented E. coli from adhering to the bladder wall lining. If E. coli can't adhere, there is no infection. In a 1994 Harvard Medical School large scale, randomized, double blind placebo controlled study; clinical evidence again proves the effectiveness with the use of cranberry juice or its extracts for UTIs. Another more recent study done this year as reported in the Integrative Medicine Consult suggests that cranberry can be safely recommended as a dietary approach for general urinary tract health maintenance. It further stated that all members of the vaccinium family helped prevent E. coli adherence.

The primary goal of a natural approach to UTIs is to enhance the body’s own natural defense system. Specifically, this is done in conjunction with drinking at least 64 ounces of water, promoting a PH that will inhibit bacterial growth and using herbs that will support antibacterial actions and boost the immune.

Let's look first at increasing fluid intake. It is important to avoid soft drinks, coffee and alcoholic beverages during UTIs. Sugar has been implicated in suppressing the immune system and contributing to bacterial growth, so it is important to use cranberry juice which is either unsweetened or sweetened with other fruit juices. It is recommended that one drink at least 16 ounces of cranberry juice per day to be effective.

Altering PH of the urine is the next step. There is controversy in whether to acidify or alkalinize the urine. It is very difficult to acidify the urine; and it appears that alkaline urine is more effective, especially when there are no pathogenic bacteria present. The uses of potassium and/or sodium citrate have proven positive results. Another advantage to alkalization is that many herbs used to treat UTIs, such as goldenseal or uva ursi, contain antibacterial components that are more effective in an alkaline environment.

Lets look at a few herbs that will work in conjunction with cranberry juice:

Echinacea is used to activate specific functions of the immune system and to provide longer-term immune activity. This is used to help prevent recurring infections.

Uva Ursi, or otherwise known as bearberry or upland cranberry, has been shown to be especially active against E. coli and has mild diuretic properties. The constituent arbutin is one of the active compounds and has antiseptic properties. Research has shown that the crude extract to be more effective than the isolated arbutin.

Goldenseal is used for its antimicrobial properties due to the compound berberine. It has been used historically and has been the subject of numerous researched studies for UTIs. It is not intended for long-term use, however.

Goldenrod has been proven to be effective because of its antiseptic properties and is widely used in Europe for all urinary inflammations and to prevent kidney stones.

Marshmallow Root, because it is classified as a demulcent and soothing to all mucus linings, it works more as an anti-inflammatory for UTIs and will provide quick relief.

As you can see, the use of foods as medicine has been a part of our human culture for millennia. I think it is wise to utilize these foods on a regular basis as a way to prevent many of our common ailments.

If you suffer from these conditions, it is important to seek advice from your health care practitioner for proper treatment protocols. Enjoy your cranberries at your holiday feast now knowing their importance.

Article by herbalist Dave Hawkins, MH, CNC

We know that fats can be detrimental to our health. With heart disease being the leader in deaths in America, we have become very fat conscious. Many people are looking for fat free foods as a way to reduce high cholesterol and other disorders of improper fat metabolism. One problem associated with this fat free craze is that there are a group of fats called essential fatty acids. The operative word here is essential. This means that your body needs them from outside sources. Of course food is the best way to get them but this is difficult with all the processed food today.

This article will deal with the importance of EFAs and their role in keeping us healthy.

Let's look closer at EFAs and how they are instrumental in body functions. The main class of EFAs are omega-3 and omega-6 fatty acids. Omega-3s are found primarily in fish oils but occur in flax seed oil and some nuts, particularly walnuts. Omega-6 EFAs are found in vegetable oils predominantly.

There are five essential fatty acids that you need to remember:

• LA (Linoleic Acid) - an omega 6 found in vegetable oils, nuts and seeds

• GLA (Gamma Linolenic Acid) - LA gets converted to GLA by enzymes in the body. If the liver cannot function properly the conversion is not efficient. Four seeds that contain GLA are evening primrose seed, hemp, black currant and borage.

• ALA (Alphalinoleic Acid) - an omega 3 fatty acid not commonly found in food. The highest amount being found in flax seed. The following are other sources of ALA, hemp, walnut, soybean, black currant, pumpkin, and canola(rape seed).

• EPA & DHA (Eicosapentaenoic And Docosahexaenoic Acid) - two omega 3 fatty acids found in cold water fish oil. These are important for the brain and nervous system.

The function of EFAs are in the manufacture of prostaglandins which are hormone like substances that are produced and used by all cells. Prostaglandins regulate body functions including cardiovascular, reproductive, immune and nervous systems. They also serve as structural parts of cell membranes and therefore help protect us from invading toxins, bacteria, viruses, carcinogens and allergens. EFAs deficiencies have been linked to a variety of chronic diseases such as; heart disease, cancer, arthritis, allergies and MS and other immunological diseases.

Lets get a closer look at these protaglandins. They are classified into three series PGE1, PGE2 and PGE3.

PGE1 are considered probably the most important. They are formed from the EFA called gamma linolenic acid (GLA)this compound helps inhibit or reduce inflammation, platelet aggregation, thrombosis, cholesterol synthesis, blood vessel tone and the formation of abnormal cells. It is thought to help lower blood pressure and to protect the liver from the effects of alcohol and drugs. It also helps to maintain the salt and water balance, insulin secretion, nerve conduction and digestive functions. Evening primrose oil is considered the best source for the production of PGE1.

The PGE3s act very similarly as the PGE1 series and are considered to be anti-inflammatory. PGE3's are found in the fish oil called Max EPA, flax oil, black currant and borage oil.

PGE2s are formed by an EFA called arachidonic acid which is derived from animal fats mainly meat and dairy. This PGE has a different function that its' counterparts PGE1 and PGE3. They stimulate inflammation, promote platelet aggregation, and cause the kidneys to retain salt.

Good health is dependent on the proper ratio of EFAs. The following conditions have benefited from the use of EFAs in the diet or from supplementation:

• Cardiovascular Disease - anti-inflammatory effects; by reducing platelet aggregation, thereby reducing clotting; lowering blood pressure and lowering cholesterol.

• Arthritis - anti-inflammatory; immune support; corecting possible EFA deficiencies.

• Skin Disorders - anti-inflammatory and immune support

• Allergies, Asthma - anti-inflammatory and immune support

• Weight Loss - (theoretical) increase in cellular metabolism; electrolyte and water balance

• Multiple Sclerosis - nerve conduction; immune support; decreased platelet aggregation

• Hyperactivity - EFA deficiency- nerve conduction and reduction of allergy symptoms.

Nutritional supplements and foods that will aid proper EFA balance are:

• Max-EPA (fish oil) - therapeutic doses range form 3-12 grams per day. Capsules contain 1000 mg which contain 180 mg EPA and 120 mg DHA.

• Flax Oil - 1-3 Tlbsp. recommended daily. Must be eaten with foods for proper utilization. Low fat cottage cheese, butter or yogurt are good carriers. It cannot be cooked and must be kept refrigerated. Has a 3 month shelf life once opened. It can be taken in capsule form.

• GLA - in the form of evening primrose oil, black currant or borage oil is available in capsules. Recommended dosage is approximately 240 mg GLA per day. This depends on type of conditions being treated.

Food sources of omega 3s are cold water fish such as; herring, salmon, tuna, cod, mackerel, and shrimp. Flax seed and flaxseed oil are rich in ALA which can be converted into EPA and DHA in the body. Good sources of omega-6 EFAs are high oleic safflower, canola, olive sunflower and sesame oils, nuts and seeds.

If you are dealing with any of the conditions mentioned in this article be sure to consult with an authoritative source or your health care practitioner before beginning a program for therapeutic results and dosage information.

A few good books on the subject are Fats That Heal Fats That Kill by Udo Erasmus, Fats That Can Save Your Life by Robert Erdmann, Ph.D. and Meiron Jones, and Flaxseed Oil And The Power Of Omega -3 by Johnston C.N. and Johnston Ph.D.

Article by herbalist Dave Hawkins, MH, CNC

First, lets talk about why it is important to watch fats in our diet.

The average American consumes 40% of their caloric intake in the form of fat.

This is a very high percentage especially when it has been noted that fat intake within the 20% range is healthier. Let's look at this nations number one disease, heart disease. It has been clinically proven that fats in the diet are related to arteriosclerosis and high cholesterol level and that by reducing intake of fats, positive results can be seen.

There is a great deal of research done in this area, so we will not deal with it in this particular article.

What is fat?

Fats and oils are made up of carbon chains but the fat chain is a simple linear arrangement of carbon atoms. Fats are a hydrogenated carbon with hydrogen added. Technically then, fats and oils are hydrocarbons and are structurally like petroleum. There are three types of fats: Saturated, mono-unsaturated and poly-unsaturated. We will not deal with the technical nature of these types but will explain them in terms you can understand.

· Saturated fats are found in animal products and are solid at room temperature. Lard is a good example as are dairy products like cheese and butter.

Beef and pork products are high in saturate fats and lead to cholesterol problems.

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Mono-unsaturated fats are liquid at room temperature and are the best form of oils to use. Olive and sesame oils are of this type.This type of fat does not affect blood cholesterol levels.

· Poly-unsaturated fats are also liquid at room temperature and are similar to mono-unsaturated. The main difference is in the bonding between molecules. Most vegetable oils are this type (corn, safflower, peanut, etc). They can help to reduce cholesterol only if they are unhydrogenated.

Many people ask which is better butter or margarine? Margarine is a hydrogenated, saturated product that was developed and used widely during World War II because butter was in short supply. Some margarine is often advertised as " made from poly-unsaturated oils " and in fact has small quantities of liquid poly-unsaturated that are added to a hydrogenated base. Margarine also is high in trans fatty acids, which have a detrimental effect on the body. Butter is saturated but the molecular chain is different than other saturated fats. It is semi-soft at room temperature and studies show that some butter can be beneficial to the body. Of course it depends on how much a person uses. Remember moderation is the key.

Let's discuss cholesterol. What is cholesterol? Cholesterol is a waxy, fat – like substance that is found in every cell in our bodies. It is the base from which estrogen, cortisone, cortisol and testosterone are made. It is a component of nerve tissue. One end of the molecule can form a salt, which is soluble in water, and the other end combines well with fat. Cholesterol salts, (bile salts) promote the mixture of fats in the small intestines with water so that they can be broken down and absorbed through the intestinal wall. Cholesterol is not the villain that we are led to believe.

The body can synthesize all of the cholesterol that it needs primarily in the liver. The problem with cholesterol arises when we get too much in the blood stream, either produced by the body or through diet. The average cholesterol count for Americans is 225-250 mg. per 100 ml. of blood serum. The cholesterol levels for vegetarians and those on low fat diets range from 150-175 mg. per 100 ml. of blood serum.

This is a significantly lower level and studies show these people have lower incidence of heart problems. When cholesterol levels are high the molecules begin to attach to the arterial walls.

There are two forms of cholesterol, HDL (High density Lipo-proteins) and LDL (Low density Lipo-proteins). High HDL is said to be beneficial because the molecular structure is in a loose structure and the molecules are bigger. They are easier to metabolize. The LDL is what comes through dietary sources and is a smaller grouping of molecules, harder to break down.

Since we have discussed how fats affect our body lets discuss oils and what's been done to them. There are two methods of preparing oils. The first is pressure. The ground or flaked oil bearing material is fed into a large cylinder and driven against a back plate by a big screw. The tremendous pressure squeezes out 95% of the oil.

The second method is the solvent method. The ground material is bathed in a solution of hexane or some other petroleum solvent. The resulting oil solvent solution is then boiled to drive off the solvent. This is the most popular method used with commercial oils because only 1-2 % of the oil is left in residue.

Remember our " all natural oil? Natural oils are never prepared in this manner.

Commercial oils go through a few other steps before you buy it off the grocery shelf. First the oil is washed with a sodium hydroxide solution to remove the phosphatides, one being lecithin. Phosphatides cause oil to darken in high heat. Next caustic soda combines with the oil's free fatty acids to form soap stock. Then the oil is filtered through bentonite, clay, to bleach it by removing minerals and color components like chlorophyll and carotenoids.

The next stage is to heat the oil by steam to 446 degrees to deodorize it. The last stage hydrogenation, an optional stage, in which many of the oil's poly-unsaturates are saturated with hydrogen to stabilize the oil. This is done to give oil a longer shelf life. In many cases, BHT or BHA, anti-oxidants, are added then to prevent rancidity.

Now that you know the process that oils go through, what alternatives do you now have to choose from?

We use oils that are mechanically pressed which have been through the least amount of processing. The oils do have color and flavor but they also have nutrients that other oils don't have. The digestibility of pure oils is better and they don't lead to build up problems in the arteries.

A natural oil has a shelf life of 4-6 months depending on storage conditions. We recommend storage either in a refrigerator or in a cool, dark shelf.

How do you know if an oil if fresh? Tasting oil and smelling it are the best ways. If oil is rancid your nose will tell you immediately. With a little practice you will be able to tell.

Remember that fats in the diet need to be reduced and the best way to do this is to read labels and control the amount used in your own preparation.

Article by herbalist Dave Hawkins, MH, CNC

In traditional based systems of natural medicine, the taste of the foods or herbs you use have numerous effects on the body.sensation of taste is then relayed to the brain. This in turn helps to begin the digestive process and how your body will react. When I first began studying Ayurveda and Chinese herbal medicine, the concept of taste was very fascinating to me; and I wanted to share this with you. It is a known fact that when you put food in your mouth, the tongue is the organ that allows this to happen. There are literally thousands of receptors called taste buds on the surface of the tongue. These receptors recognize the basic flavors of Sweet, Salty, Bitter, and Sour.

These four tastes are located in specific parts of the tongue. The front provides the sweet taste, the sides near the front provide the sour taste, the sides further back provide the salty taste, and the back of the tongue or the root provides the bitter taste.

In the West we usually only refer to the four flavors, but in the Chinese system there are five flavors (the extra taste being Pungent). The Ayurvedic system recognizes six flavors (the extra tastes include Pungent and Astringent). Let’s take a closer look at the flavors and how they apply to better health.

Let’s begin with our most favorite -- "Sweet."

This flavor is attributed to the spleen, pancreas, and stomach. "Sweet" is considered to be tonifying and strengthening with cleansing properties. It is an energizer and a relaxer at the same time. Complex carbohydrates from whole grains are the center of most traditional diets, and they provide a nutritive sweet taste especially when chewed well. It is beneficial for the nerves and the brain. This flavor aids the spleen and stomach channels by enhancing digestion, improves mood, and is said to be appropriate for the liver since it soothes the excess liver emotions of anger and impatience.

Of course, the sweet taste can be over-used by too much refined sugars or fruits without proper balance. Excess sweet can lead to heartburn, gas, and stomach disorders. Some beneficial foods would be honey, rice syrup, whole grains, and root vegetables (carrots, winter squash, and legumes).

"Salty" flavor is attributed to the kidneys and bladder. This flavor has a centering effect, moistens excess dryness, improves digestion, detoxifies the body, and has shown to soften hardened lumps and stiffness. It has been used for constipation, sore throat, and pyorrhea. It is associated with the water element in Chinese theory, which is attributed to kidney functions.

It is said to fortify a weak heart, mind and improve concentration. Salt helps to maintain proper fluid balance, and it nourishes the adrenal glands. Of course, we know that excess salt has negative effects on the body. Elevated blood pressure can result as well as water retention. The quality of salt is important. Be sure to use sea salt or use seaweed for your daily salt requirement.

"Sour" is attributed to the liver and gall bladder.The Sour flavor is most active in the liver. It counteracts the excess use of greasy foods and functions as a solvent by breaking fat and protein down. It helps to dissolve minerals and strengthens weak lungs. Sour is also an astringent in that it tightens tissues and firms them.

Sour herbs and foods help diarrhea and can stop bleeding.

Black and green tea is considered sour because they are astringent. Of course, lemons, limes, and vinegar are our predominant sour substances. Sour is very beneficial for eliminating excess mucus. Unripe fruits and foods like pickles and sauerkraut fall into this category.

"Bitter" is attributed to the heart and small intestines. The Bitter flavor is cooling, drying, detoxifying, and anti-inflammatory. It stimulates digestion and bile release from the liver, thus aiding in constipation. It helps protect us from bacteria and parasites and aids in cholesterol management. It is said to strengthen the heart, can lower fevers, and help eliminate mucus accumulations.

Bitters have been used by many cultures, especially after a meal because they aid digestion. These consist of extracts of dandelion root, artichoke, gentian root, chamomile, and a variety of others. Bitter foods would include romaine lettuce, alfalfa, turnips, and mustard.

"Pungent or Spicy" is attributed to the lungs and large intestines. This flavor stimulates digestion, disperses mucus especially during a cold or flu, helps to bring the blood to the surface of the skin, and causes sweating. It has the ability to disperse stagnant blood, increases energy and aids the lungs by clearing mucus. Some of the foods and herbs used would include: Cayenne pepper, black pepper, ginger, cinnamon, horseradish, onions, caraway, coriander, cumin, basil, oregano, and mints.

In the traditional systems mentioned above, they state it is important to get each flavor every day to maintain a healthy balance. Of course, each flavor has an excess quality if we overdue them. These are just some basic guidelines to help you pay more attention to what you are eating. When one suffers from a specific health condition, certain flavors can be beneficial to that condition.

It is important that you do more in depth research if this approach is appealing to you. There are numerous sources for study. The following sources are two good choices and will give you more detail than this article:

• Healing With Whole Food by Paul Pritchard

• Food and Healing by Anna Marie Colbin.

Article by herbalist Dave Hawkins, MH, CNC

With today’s information on the benefits of whole foods and its impact on the health of the body, I wanted to write about flaxseed. Flaxseed has a long history of use as food and as an intermediary substance in industry and in clothing production. This article will inform you of these benefits and how to use it in your daily lifestyle. The information provided is taken from a recent article found in the publication Herbgram.

Let’s begin with the history of flaxseed. Flax is the oldest continuously cultivated plant in history. The Swedish botanist Linneaus assigned flax to the Linaceae family of plant species, which means most useful. There are over 100 species of flax; and historically flax has been a source of food, fiber (linen), and oil.

In ancient times the stalks were used to weave linen and the seeds, commonly called linseed, have been used in cereals and bakery products. The oil is very beneficial and has been used as an intermediate for printing ink, fine chemicals, brake linings, paint formulations, fabric treatment, and the flooring material called linoleum.

One tidbit of history in which flax appears is what was called the flax tax. On clay tablets discovered in Egypt dating between 3300-3200BC references are made to the delivery of flax oil and linen as tithe to the king. Another interesting part of flax history is that in a recent discovery in Turkey a small piece of linen was found wrapped around a tool handle. The artifact dates back to about 7000BC and is believed to be the oldest piece of cloth ever discovered.

The Greeks and Romans used flax to make sails and fishing nets. There are many references in the bible that show that flax was an integral part of life. Joseph’s fine robe and Jewish high priests’ robes were spun from flax. The Canaanites had knowledge of flax, and it is believed that the shroud that wrapped Jesus Christ was made of linen.

Flax has many medicinal properties that again have historical references. The first century physician Dioscorides used flax for all inflammation, internal and external. External doses were prepared by boiling flaxseed with honey, oil, and a little water. These poultices were used for sunburn, pain, and swellings.

In our modern times flaxseed is still being used according to tradition. It is used for constipation, gastritis, pharyngitis, coughs, sore throat, hardening of the arteries, and rheumatoid arthritis. Neither flaxseed nor its oil is mentioned in current U.S. Pharmacopoeias, but it was mentioned from 1820 to 1947.

It is currently widely used in Europe for treating numerous conditions. An example is the use of the oil in treating hormonally driven cysts, tumors and cancers in women. Dr. Johanna Budwig has researched the benefits of flax oil for these conditions for over 20 years, and there is a volume of documentation to the benefits derived from the ingestion of flax oil.

The health benefits of flax are believed to be caused by several factors. The oil is high in the essential fatty acids (EFA), linoleic acid and a-linolenic acid (ala). This EFA is converted to gamma linolenic acid (GLA) in the liver and is beneficial in inflammatory disorders. The fiber in flaxseed contains high levels of lignans; and finally the gums and mucilage give many of the soothing benefits of flax. These factors are currently being researched for treating cancer, lupus, high cholesterol, malaria and rheumatoid arthritis.

Let’s take a closer look as to how you can use flax in your daily diet. First we begin with the seed. Due to the fact that the essential fatty acids in flax are sensitive to heat and light, it is important to use fresh flaxseed meal. If you are using it mostly for the fiber content, then already prepared meals are ok (but be sure that they are kept refrigerated to prevent rancidity). I always like to grind my flaxseed fresh in a nut and seed grinder or a blender on grind setting. Flaxseed meal can be added to cooked cereal, granola, breads, pancakes, cookies or smoothie blender drinks. We add this to our health shake daily.

The use of flax oil is another important addition to the diet on a daily basis. We also add the oil to our health shake, plus we put it on numerous other foods. After extensive research into the benefits of flax oil, we use it as a preventive food. Dr. Budwig recommends that the oil be used in conjunction with other forms of natural fats like low fat cottage cheese, butter, or yogurt. It is not recommended to be taken on an empty stomach due to how the body processes fats and oil. We like to put it on potatoes in place of butter, and we use it in our salad dressing and apply it to steamed vegetables.

It is important that when purchasing flax oil that it be organic. This means the use of no chemicals in the growing, storage and processing of it. It will be stated on the label. Be sure that the product is dated. Due to the stability factors, it must be kept refrigerated once opened. It must be in dark glass or black plastic to protect it. You must shake the bottle before using it to distribute the lignans that have a tendency to collect on the bottom of the container.

The following recipe is one way to enjoy flax oil:

Mother Earth’s Essential Flax Oil Dressing

8 oz extra virgin olive oil

4 oz organic flax oil

2-3 oz natural vinegar (rice, balsamic, or apple cider)

3-4 cloves fresh garlic, finely chopped

4 TBL fresh basil, finely chopped

1/4 tsp Spike seasoning

1 ts. fresh lemon juice

Dash of natural soy sauce

Tarragon, parsley, rosemary to taste.

I hope you will experiment with this important food, Flaxseed.

The fact that it has been used by mankind for so long attests to its positive benefits when it comes to prevention and treatment of many chronic degenerative diseases.

Article by herbalist Dave Hawkins, MH, CNC

My last article on organic foods mentioned genetic engineered foods not being able to be called organic. Many of you might not know about genetic engineering, so today I will shed some light on this important issue. I find it interesting that the USDA has funded numerous projects dealing with genetics and food production for huge multi-national companies like Monsanto, the leader in genetic research.

The questions to ask are: Is genetic engineering safe for you and your family?

Is it safe for the environment?

Is it safe for the future of mankind?

No long-term studies have been done.

No one can answer these questions.

Genetic engineering is the largest food experiment in the history of the world. There are about 40 varieties of genetically engineered crop approved for marketing in the U.S.

As a result, 60-70% of the foods on your grocery shelves contain genetically engineered (GE) components.

So just what is genetic engineering? Genetic engineering is a laboratory technique used by scientist to change the DNA of living organisms. DNA is the blueprint for the individuality of an organism. The organism relies upon the information stored in its DNA for the management of every biochemical process. The life, growth and unique features of the organism depend on its DNA. The segments of DNA that have been associated with specific features or functions of an organism are called genes.

Molecular biologists have discovered many enzymes that change the structure of DNA in living organisms. Some of these enzymes can cut and join strands of DNA. Using such enzymes, scientists learned to cut specific genes from DNA and to build customized DNA using these genes. With this knowledge, genetic engineers believe they can improve the foods we eat by doing this.

For example, tomatoes are sensitive to frost. This shortens their growing season. Fish, on the other hand, survive in very cold water. Scientists identified a particular gene that enables a flounder to resist cold and used the technology of genetic engineering to insert this 'anti-freeze' gene into a tomato. This makes it possible to extend the growing season of the tomato.

So what is so wrong with this thinking?

Let’s look at some of the dangers involved by looking as some of the fundamental weaknesses of this concept:

• Imprecise Technology – A genetic engineer moves genes from one organism to another. A gene can be cut precisely from the DNA of an organism, but the genetic engineer has no idea where (or even if) the gene will be inserted in the DNA of another organism.

• Side Effects—Genetic engineering is like performing heart surgery with a shovel. They are experimenting with very delicate, yet powerful forces of nature, without full knowledge of the repercussions.

• Widespread Crop Failure – Genetic engineers intend to make money by patenting genetically engineered seeds. This means that, when a farmer plants genetically engineered seeds, all the seeds have identical genetic structure. As a result, if a fungus, a virus, or a pest develops which can attack this particular crop, there could be widespread crop failure.

• A Threat To Our Entire Food Supply – Insects, birds, and wind can carry genetically altered seeds into neighboring fields and beyond. Once transgenic plants produce pollen, they can cross-pollinate with genetically natural crops and wild relatives. All crops, organic and non-organic, are vulnerable to contamination from cross-pollination.

Let’s address some of the health hazards with genetic engineered foods:

• No Long-Term Safety Testing – Genetic engineering changes the fundamental nature of the food we eat. It uses material from organisms that have never been part of the human food supply. Without long-term testing no one knows if these foods are safe.

• Toxins – Genetic engineering can cause unexpected mutations in an organism, which can create new and higher levels of toxins in foods.

• Allergic Reactions – Genetic engineering can also produce unforeseen and unknown allergens in foods.

• Decreased Nutritional Value – Transgenic foods may mislead consumers with counterfeit freshness. A luscious-looking, bright red tomato could be several weeks old and of little nutritional worth.

• Antibiotic Resistant Bacteria – Genetic engineers use antibiotic-resistance genes to mark genetically engineered crops. This means that the crops contain genes that confer resistance to antibiotics.

• Problems Cannot Be Traced – Without labels, our public health agencies are powerless to trace problems of any kind back to their source. The potential for tragedy is staggering.

Environmental hazards also become an issue when looking at genetic engineering.

• Increased use of Herbicides – Scientists estimate that plants genetically engineered to be herbicide-resistant will actually triple the amount of herbicide use.

• More Pesticides – GE crops often manufacture their own pesticides and may be classified as pesticides by the EPA. This strategy will put more pesticides into our food and fields than ever before.

• Ecology may be damaged – The influence of a genetically engineered organism on the food chain may damage the local ecology. The new organism may compete successfully with wild relatives, causing unforeseen changes in the environment.

• Gene Pollution Cannot Be Cleaned Up – Once genetically engineered organisms, bacteria and viruses are released into the environment it is impossible to contain or recall them.

DNA is actually not well understood. Approximately 97% of human DNA is called “junk” because no one has any idea of its function. The workings of a single cell are so complex, no one knows the whole of it. Yet the biotech companies have already planted millions of acres with genetically engineered crops, and they intend to engineer every crop in the world.

The concerns above arise from an appreciation of the fundamental role DNA plays in life, the gaps in our understanding of it, and the vast scale of application of the little we do know. Even the scientists in the Food and Drug Administration have expressed their concerns.

If you really want to avoid the influence of genetic engineering, buy fresh organic produce. If you want to buy processed foods and avoid genetically engineered ingredients, you will have to read product labels. If the label mentions any of the ingredients listed below without explicitly qualifying it as organic, then the product probably contains genetically engineered ingredients.

The Primary Suspects to look for would include the following ingredients and products:

• Soybeans: Soy flour, soy oil, lecithin, soy protein isolates and concentrates.

• Corn: Corn flour, cornstarch, corn oil, corn sweeteners, syrups.

• Canola Oil. Products that may contain genetically engineered canola derivatives: chips, salad dressings, cookies, margarine, soaps, detergents, soy cheeses, fried foods.

• Cotton: Oil, fabric. Products that may contain genetically engineered cotton or its derivatives: Clothes, linens, chips, peanut butter, crackers, and cookies.

• Potatoes: Right now the only potato that has been genetically engineered is the Burbank Russet, but you still have to look out for potato starch and flour.

• Tomatoes: No genetically engineered plum or Roma tomatoes have been approved for sale. But one cherry tomato has, as have regular tomatoes.

• Dairy Products: Milk, cheese, butter, buttermilk, sour cream, yogurt, whey. Have the cows been treated with rBGH? What kind of feed have they been given? If they are not being fed organic grains, chances are quite likely that they will be eating genetically engineered animal feed.

• Animal Products: Because animal feed often contains genetically engineered organisms, all animal products, or by-products may be affected.

• Papaya and Radicchio.

Because there are no labeling laws that require genetic modified foods to be labeled, no one knows if they are consuming genetic modified foods.

I also find it interesting that the European block countries have banned all genetic engineered foods until further research can provide some answers to the above concerns.

Material for this article supplied from Mother’s For Natural Law.

Article by herbalist Dave Hawkins, MH, CNC

Whether it's a hearty buckwheat croquette on a blustery day, a refreshing noodle salad for a picnic, a hunk of homemade bread, or a delicate pie crust, grains are inextricably part of our daily fare. Unlike some new fangled foods, cereal grains have been man's primary food staple throughout history. A few exceptions are cultures consuming a predominantly animals foods diet including sub arctic and contemporary western cultures.

These societies, considering all of history, are indeed uncommon. Looking at the big picture, it is easy to see why world religions have a goddess of grain. Grain-based diets are traditionally supplemented with a large variety of legumes, seasonal and regional vegetables and fruits, nuts and seeds, and small amounts of animal foods. With such a variety of supplemental foods, as well as countless preparation methods, everyone can enjoy a healthful, whole foods diet. Grains and beans have a natural affinity for each other. They taste good together, are plentiful, and form a whole protein with superior nutritional properties.

This unbeatable duo is part of our heritage; Boston brown bread and baked beans, cornbread and black-eyed peas, chili and sourdough. They also appear in virtually every national cuisine: tortillas and frijoles (Central and South America), bulgur or pita and hummus (Mideast), pasta and fagioli (Italy), rice and dahl (India), millet or rice and miso, tofu, tempeh and shoyu (Orient), French bread and haricot beans (France). As with other seeds, grains contain concentrated protein and other nutrients that allow them to burst into life if planted; and if eaten, they provide sustaining energy and regenerative properties. Cereal grains are low on the food chain, and if they contain pesticide residues, these residues are not highly concentrated.

Animal foods (meat, fish, poultry, and dairy products) are high in the food chain; animals eat enormous quantities of feed and with each meal the concentration of pesticides stored in their tissues increase. These toxic residues are about 13 times higher in animal foods than in grains and other vegetable foods. It is important to purchase organic grains and grain products as much as possible.

Look on the label for certified organic symbols.

Grains are a complex carbohydrate consisting of bran, germ and endosperm. They are low in fat and a good source of fiber, minerals, and the B-complex vitamins. To be assimilated they must be cooked with salt (at least 1/4 teaspoon salt to 4 cups grain) to reduce their slightly acidic properties. They also require chewing, since the first stage of grain digestion occurs in the mouth.

However, chewing well is no hardship, for the longer you chew, the sweeter the grains become. Grains give complex carbohydrates to the body, which break down slowly and provide long-lasting energy and strength. Beans, nuts and seeds provide a protein balance to grains, and should be eaten regularly by those who do not eat meats. For those who do, they can be used as a periodic protein substitute to alleviate the potential of creating too much congestion and toxins from eating meat all the time.

Grains and beans should comprise about 50-60% of every meal in various forms. Bread is not a substitute for grains. One meal with bread in a sandwich is fine, but beyond that, whole grain cereals, pilafs and pasta should be used.

Good quality grain is whole and contains few broken, scratched, or deteriorated grains. It would seem, that grains of the same size and color indicates hybridized seed, which, although more cosmetic, is less vital than unhybridized.

It is important to store their grain in a cool, dry, place.

Any grain, if it sits long enough, will become infested. To prevent this, try to use grain within six months of purchase, store it in glass jars, or keep it in tightly closed sacks. Should it develop bugs or moths, isolate it from other grains and use it up quickly. Place a bay leaf in the container for the bay aroma seems to retard hatching. Remove visible infestation. Although it may not sound tasty, a minuscule amount of insect protein is not harmful or even noticeable in a cooked dish.

Each grain has its own unique history, flavor, nutritive, and medicinal properties. Are there any that you are not yet familiar with? Experiment with all of them and you will expand your culinary, as well as global, horizons. Before opening up Dostoevski, put on a pot of buckwheat, together they will carry you to the steppes!

· Buckwheat- is excellent for cold and humid weather since it produces heat quickly. It contains vitamin E and is a good blood builder, which is beneficial for the kidneys.

· Barley- good in soups. Next to rice it is the easiest to digest. Makes a great morning cereal. It has a cooling nature and is a good summer grain.

· Corn- is a good cooling grain for hot weather. It is also an excellent blood builder and gives high energy. It is good for the heart and is considered the sweetest grain.

· Millet- is the only alkaline grain and is high in protein. It is strengthening to the spleen and is good for people with acidosis and bad breath. Very good flavor.

· Brown rice- highest in B complex vitamins. Easiest to digest and is beneficial for the nervous system and the brain. Also good for those suffering from allergies. It also helps to rid the body of toxins.

· Rye- this grain is good for providing muscle power. Good for endurance and energy. Useful in low gluten diets.

· Oats- they are a good source of fat and good for slow thyroid. Very soothing to the intestinal lining and said to be calming to the nervous system. A good building grain.

· Quinoa (keen-wa)- an ancient Mayan grain. Provides the highest level of protein of any grain. Nourishes the blood and digestive system.

For more information on how to cook whole grain references can be found in the books Laurel's Kitchen by Laurel Robertson or The American Whole Foods Cuisine by Nikki and David Goldbeck.

Article by herbalist Dave Hawkins, MH, CNC

The healing benefits of green foods have been recognized throughout history. Many indigenous peoples and all mammals (except humans) live primarily on grasses and green plants in times of disease. To better understand this healing power, we need to understand how chlorophyll affects the body. Let’s begin with the history surrounding the use of chlorophyll.

Studies back in 1911 discovered that there was a similarity between chlorophyll and hemoglobin (red blood cells) in human blood. Their molecular structure is identical except that hemoglobin is attached to the metallic ion of iron, and with chlorophyll the metallic ion is magnesium. This structural similarity explains why these two vital substances are at the center of life. Chlorophyll is the blood of the plant.

The therapeutic uses of chlorophyll are unknown, but man’s observation of animals has been instrumental in the use of many medicinal plants. One example is your cat or dog eating grass.

Some of the properties and actions of chlorophyll include:

• Purification: Stops bacterial growth in wounds and the growth of fungi and yeasts in the intestinal tract.

• Deodorizes: Eliminates bad breath and body odor.

• Cleanses: Removes drug deposits and counteracts all toxins-deactivates many known carcinogens.

• Preventive: Halts tooth decay and gum infections.

• Anti-inflammatory: Counteracts the following: Sore throat, pyorrhea, gingivitis, ulcers, inflammatory bowel, skin inflammations, arthritis, and pancreatitis.

• Renewal: Builds blood, renews tissues, promotes healthy intestinal flora, improves liver function, activates enzymes to produce vitamins E, K and A.

Chlorophyll has also been beneficial in treating anemia, high blood pressure, relieving nervousness and as a mild diuretic. This is mainly due to its magnesium content.

Let’s look at some food sources of chlorophyll. Of course, all green leafy vegetables like chard, kale, collard, mustard, spinach, alfalfa, and sea vegetables. Leaf lettuce, broccoli, green beans are also good sources.

However, over the years there have been other sources that are now available that you might not recognize.

Let’s begin with the micro algae. These would include Spirulina, chlorella, and blue green algae. These are primitive organisms that were among the first life forms on the planet. Encoded in their RNA/DNA are over 3-1/2 billion years of life. Micro algae exist on the edge of the plant and animal kingdom. They not only contain chlorophyll but proteins, beta-carotene, and nucleic acids. These nucleic acids are known to benefit cellular renewal and to reverse aging.

Spirulina is nurturing, tonifying, and helpful in overcoming deficiencies. It also offers cleansing action on the body. It is a complete source of protein and is rich in the essential fatty acid GLA (Gamma Linolenic Acid). Its properties include: slightly salty flavor, cooling, nutritive, detoxifies the kidneys and liver, builds blood, cleanses arteries, enhances intestinal flora; and inhibits opportunistic bacteria, fungi and yeasts. Spirulina has been used in the treatment of: anemia, hepatitis, gastritis, diabetes, obesity, hypoglycemia, malnourishment, and skin conditions.

Chlorella is another well-known algae but has a much different nutrient profile than Spirulina. Its uses are similar to Spirulina, but there are some differences. Chlorella has the ability to bind with heavy metals, pesticides and known carcinogens like (PCBs) and carry them safely out of the body. The cell walls have the ability to activate the immune system and shows anti-tumor properties. Some of the major uses of chlorella are for improving growth patterns in children, healing injuries, chemical sensitivities, nervousness, seizures, multiple sclerosis, immune deficiency, and all blood sugar disorders.

Blue green algae are another popular form of chlorophyll. This is found usually in the wild, and one source is the Klamath Lake in Oregon. Wild blue green algae are bitter, cooling, mildly diuretic, a neurostimulant, an antidepressant and a relaxant. It has been used to treat obesity, drug addiction, Alzheimer's, arthritis, and similar conditions mentioned above.

One other algae worth mentioning is Dunaliella. This alga is the source of many beta-carotene products currently on the market.

Another source of chlorophyll would be cereal grasses. Mainly, wheat grass and barley grass being the most popular. Let’s examine these two grasses. They are both similar in action except that barley grass is easier to digest. These are made by extracting the juice of the wheat and barley grass and then freeze drying into a powder. In addition to their high nutrient content, they offer unique digestive enzymes not available in other foods. The anti-oxidant enzyme sod (super oxide dismutase) is present and is used by the body to slow aging and to promote cellular regeneration. Cereal grasses have been shown to benefit the following conditions: Arthritis, burns, cancer, constipation, emphysema, gangrene, hypertension, hemorrhoids, ulcers, PMS, and heavy metal toxicity.

As you can see, there are numerous ways to get chlorophyll into your body. Liquid chlorophyll is usually made from organic alfalfa. This form is usually diluted with water and drank once or twice a day. It has a pleasant taste.

If you are considering the use of chlorophyll, it is important to assess your body. Many of these chlorophyll rich substances come in formulas or by themselves. They can be taken for preventive measures and therapeutically. Be sure to consult with an authoritative source or heath care practitioner.

There is not much in the literature about toxicity of too much chlorophyll. However, with observation of the use with animals and humans, there have not been any reported cases of toxicity. Be sure the source is clean and chemical free.

Article by herbalist Dave Hawkins, MH, CNC

Organic foods represent approximately 1% of all food produced in the United States. I have written about organic foods before and wanted to update the reader on the latest developments in the organic movement. In the month of March 2000 the USDA released its final guidelines for Certified Organic Foods.

This equates to a $6 billion industry that is increasing annually. The demand by consumers for chemical free foods is having an impact, and this article will give you some details of the current situation.

Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony. "Organic" is a labeling term that denotes products produced under the authority of the Organic Food Production Act. The principal guidelines for organic production are the use of materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole.

Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil, and water. Organic food handlers, processors and retailers adhere to standards that maintain integrity of agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals, and people.

The phrase "certified organic" needs to be understood from its point of origin. Organic practices require a different mindset from conventional modern agriculture. In organics the focus is not so much on pushing the resources to produce tremendous yields and profits. Instead, organic fosters the ecological processes that produce resources and add value to resulting products and make profits.

The market for organics has been growing rapidly with over 40 states with regulations and annual sales of organic products reaching over $6 billion a year.

The Organic Foods Production Act of 1990 was first introduced as part of the 1990 Farm Bill. I find it interesting that it has taken 10 years for anything to come out of the government regarding this issue. With the recent release of the guidelines by the USDA, which have to go through a 90-day review period, it looks like we have a national standard for organic food.

Once adopted the USDA will issue a certified organic stamp that will mean food grown organically will not be genetically modified, have no sewage sludge used on fields, and not be irradiated. This seal will look a lot like what one sees on a package of meat stating, "prime" or "choice".

There will be four classes of organics:

100% Organic” is just what it says

Organic" foods must be 95% organic material.

“Made With Organics" (name of ingredients) applies to products containing between 50-95 percent organic content.

Products with less than 50% organic will not be allowed to use the word organic anywhere on the front panel but can specify which ingredients are organic on the ingredients list.

Secretary of Agriculture, Dan Glickman also proposed three expenditures not directly related to the rule but to the growth of organics. They are:

· Spending an additional $5 million for research and development to improve organic production and processing methods, evaluate economic benefits to the farmers, and develop new organic markets.

· Establish a pilot organic crop insurance program to help organic farmers.

· Conduct research in conjunction with the University of California at Davis on organic production and ways to enhance farmers' ability to market their products.

Since I have been an organic gardener for many years, it is exciting to see the many changes in the organic food industry. As consumers of organic foods, these positive changes let us know that we have a voice and our support is being felt. I urge you to request organic foods wherever you shop.

One issue I want to address is the fact that we have many organic farmers in our local region. It is important to support these folks. They are small producers, and they need outlets to be able to maintain their productivity. It all comes down to supply and demand.

West Virginia is actively involved in the organic movement with the WVU Extension Office in Morgantown, the State Dept of Agriculture, Dept of Natural Resources, the Department for Economic Development, and our own statewide organic association called MSOGBA (Mountain State Organic Growers and Buyers Association). If you are considering growing organics, these resources can help.

I have also noticed that there are many more companies offering organic supplies – products that meet the organic standards for fertilizers and for insect control. Of course, the deer are a hard problem for all farmers, and I have seen some innovative methods to help control that problem.

The West Virginia Herb Association has made a commitment to help farmers and landowners to begin to learn how to propagate many of our indigenous species of herbs.

Due to the increased usage over the last five years, many plants that are common to our area are becoming endangered. We need to learn how to grow these for future use or else we will lose these valuable medicinals. We already know that ginseng is endangered but we forget about goldenseal, black cohosh, blue cohosh, Echinacea, wild yam, and many others.

Another resource in our region is the Frontier Herb Cooperative Ecological Preserve located close to Rutland, Ohio, along with the United Plant Savers Preserve, both of which can be visited.

I know I have strayed a bit from the organic issue, but these preserves are also promoting organic herbs. Listed below are the resources and addresses if you are interested in joining with your support or want to be active in growing food or herbs. Let’s work together to see organics become a bigger part of our food production.

United Plant Savers

P.O. Box 98

East Barre, VT 05649

West Virginia Herb Association (WVHA)

Route 1, Box 222

Lost Creek, WV 26385

Mountain State Organic Growers And Buyers Association (Attention: Sue Cosgrove)

Route 1, Box 145

Chloe, WV 25235

Article by herbalist Dave Hawkins, MH, CNC

Salt has gotten a bad rap in the last few years because it is attributed to increased blood pressure. In today’s article we will look at another key nutrient that works with water balance in the human body. There is now conflicting information as to if salt is the cause of blood pressure problems or if it is just an antagonist. Let me elaborate further, the body requirement for salt or sodium is approximately 1800mg –3000mg per day.

The latest statistic shows that Americans are consuming anywhere from 10000-17000mg per day. As you can see this is far greater than what is required by the body and this amount does affect the body negatively. Unfortunately most of this salt is hidden in foods that are already prepared and that makes it harder for one to regulate. This article will deal with quality issues when choosing the type of salt to use and we will discuss some of the health benefits and detriments of salt.

All salt originates from the sea. Dry salt beds were at one time part of the oceans. The mineral content of dry salt beds does not match the mineral content of sea water mainly due to surface run off over thousands of years. Seawater is a natural source for dry sea salt and the mineral profile is very similar to our bodies.

So how is salt processed?

This is a good question because most salt that we buy is refined and processed with numerous chemicals. Let me elaborate, refined salt can have up to as many as 11 different additives. In the refining process 82 trace minerals and essential macronutrients are forcibly removed leaving only sodium and chloride.

The following chemicals can be found in refined salt: ferrocyanide, yellow prussiate of soda, tricalcium phosphate, alumino-calcium silicate, and sodium alumino-silicate. These chemicals prevent moisture from forming in the box etc. Dextrose, yes sugar is added as a stabilizer and a toxic form of iodine approximately 20 times the natural occurring amount of iodine to prevent goiter is added. These unnatural chemicals have been suspect in leading to hardening of the arteries not to mention the toxic effects on the liver.

Sea salt is the preferred choice when selecting a salt product. Sea salt is produced by evaporating seawater in huge bed and then purified to remove unwanted materials. The only substance added is magnesium chloride as an anticaking agent. People ask me about the iodine issue and I always refer them to other forms of iodine that can be used or to begin consuming sea vegetables which have natural iodine.

I consider sea salt to be a living salt. This means that it has a positive effect on the body. Lets look at this a bit closer as how salt affects body systems and tissues. A complex salt solution surrounds and circulates throughout the body cells, forms the plasma of our blood, and constitutes the lymphatic and duodenal fluids. In traditional healing systems such as TCM (traditional Chinese medicine) or Ayurveda, salt strengthens the kidneys and bladder. It helps support the kidneys ability to eliminate waste form the blood and maintain proper pH.

It is known to support immune functions and to alkalinize the spleen and digestive functions. Energetically it is known to strengthen courage and will power. Of course, when salt is imbalanced it negatively causes constriction of the kidneys and contracts circulation to all the organs. Lack of will power and fear are attributed to excesses of salt.

The benefits of using sea salt in European medical circles have shown the following benefits. Restoration of hemoglobin count, normalized heart functions, improved muscular tone, enhanced functions of the parathyroid and adrenal glands, the nervous system better assimilation, gastric acid neutralization, angina and cancer. They again are using live or real salt.

Another key mineral that works in harmony with sodium is the mineral potassium. The sodium potassium ratio is very important. On a cellular level, potassium resides on the inside of cells while sodium permeates the fluid on the outside and between cells. When potassium to sodium ratios are equal the body’s water and acid/alkaline balance is stable and nerves and muscles function properly. When this equilibrium is out of balance neuromuscular functions decrease and the body becomes weak, muscles lose tone and reflexes become poor.

Because sodium usually is in excess, potassium has a curative role. An example of this is when treating high blood pressure. Salt is restricted and potassium supplementation is implemented. Increasing potassium rich foods like green leafy vegetables, all types of potatoes, soy products, millet and other grains, beans and most fruits will help keep ratios in balance. There is no standard for this potassium to sodium ratio but eating a whole food diet usually is adequate.

Some of the signs of excess and deficiency of salt are as follows. Excess consumption is known to elevate blood pressure, cause ulcers and cancer of the stomach, edema, cravings, and calcium deficiency. Early signs are unusual thirst, dark urine and complexion, clenched teeth and bloodshot eyes.

Insufficient salt sometimes due to low salt or restricted salt diets cause reduced strength and sex drive, intestinal gas, vomiting and muscular atrophy.

One question I get regularly is why people who crave salt. The adrenal glands working with the kidney help to maintain how stress affects us. Salt is needed to balance an adrenal insufficiency problem that is usually caused from an over consumption of refined foods like sugar, caffeine, soda pop, alcohol and other mineral depleting substances.

The mineral magnesium has a role in this salt craving issue. The above lifestyle imbalances usually deplete magnesium level in the body.

When magnesium levels are low the body craves salt as a way to try to bring about balance. There is a definite correlation between the consumption of sugar and salt.

The way to curb these cravings is to reduce both at the same time.

A good book to read about the benefits and history of salt is Seasalt's Hidden Power by Jacques De Langre.

Article by herbalist Dave Hawkins, MH, CNC

Soy based foods have been making headlines again with their cancer preventing properties, aiding in women’s health concerns like menopause and osteoporosis, cholesterol lowering effects, and their ability to aid liver and brain functions.

Soybeans have been used for over 5,000 years in Asian countries. Epidemiological studies have shown that the Asian diet consists of over 30 percent soy based. These studies also show a lower incidence of breast and prostate cancer, PMS, menopausal and other disease processes as compared with a typical American lifestyle where little or no soy is eaten.

We in the United States have been using the soybean mostly in this century, and most Americans consume very little soy-based products like tofu, tempeh, soymilk and other soy products. Soy, however, is the base for many meat substitutes and is used in infant formulas and protein powders.

In addition to being a source of complete protein, soy is rich in many essential nutrients including, calcium, zinc, and b vitamins. Lecithin is one of the fatty acid components of soy as well as phosphtidylcholine and phosphtydlserine, both of which work with the liver and the brain. This article will deal with another compound of soybeans called isoflavones, which are a class of phytoestrogens (plant based).

Phytoestrogens are estrogen-like compounds found in plants. They have slight hormonal and sometimes hormonal blocking properties without being true steroids. Research has shown that phytoestrogens offer limited protection against numerous health conditions including, breast, bowel, prostate, and other cancers, heart disease, poor brain function, alcohol abuse, osteoporosis, and menopausal symptoms.

Over the past three years, soy isoflavones have been the subject of over 1,000 articles published in scientific and medical journals. Two isoflavones found in soy predominately are genistein and daidzein. Research suggests that these isoflavones act in four distinct ways: as estrogens, antiestrogens, cancer enzyme inhibitors and as antioxidants and immune enhancers.

The estrogen and antiestrogen effects of isoflavones have been well researched. Because isoflavones are similar in structure to true estrogen they have shown benefits to women seeking alternatives to estrogen or hormone replacement therapy specifically in situations of hysterectomies and in the prevention of osteoporosis.

The interesting effect of being antiestrogenic is being researched in dealing with excess estrogen conditions such as hormonal driven cancers and excess estrogen during PMS. Isoflavones are very weak being only 1/1000th the strength of true estrogen. They have a tendency to bind to estrogen receptor sites thus not allowing for excess estrogen to affect tissues negatively.

The cancer enzyme inhibiting properties of isoflavones are complex but have been well researched. Researchers believe that isoflavones inhibit the cancer enzyme that allows for cancerous tumors to develop blood vessels (angiogenesis) that will allow the tumor to grow and expand.

The antioxidant effect of isoflavones help to reduce free radical damage to the body. Genistein may also increase the production of SOD (Super Oxide Dismutase), a potent antioxidant. In cancer preventive studies genistein has shown to inhibit the ability of cancer causing compounds to become activated.

The immune enhancing properties are related to the isoflavone diadzein and the ability to increase specific white cell activity.

Some of the conditions where isoflavones can prevent or minimize the symptoms are with menopause (hot flashes), bone density, and heart disease. There are numerous studies that have shown positive results for women consuming soy products. Hot flashes and bone loss are estrogen dependent. In one study done at the Bowman Gray School Of Medicine with 51 postmenopausal women, soy lessened menopausal symptoms, lowered blood pressure and resulted in healthier blood lipid profiles.

The medical researcher further noted that there were no side effects from the treatment. In relation to osteoporosis, especially in postmenopausal women, synthetic estrogen is often recommended. European research has shown that the isoflavone of ipriflavone can prevent increases in turnover and decreases in bone density.

This can be beneficial due to the cancer risks of using synthetic estrogens.

Soy derivatives have been showing response in regards to heart disease by helping to reduce overall cholesterol. Studies show an increase in the beneficial cholesterol of HDL and a reductions in LDL cholesterol with participants using a higher soy based diet.

So how does one begin to get more soy based food into your body?

There are many ways to increase the consumption of soy to assure that you are getting these important isoflavones. Yes, it is available in tablet or capsule form, but that is not the best way and it is somewhat expensive.

We recommend that you begin to eat soy in your daily diet. There are many good soy products. Soymilk is a good source instead of using milk. It can be used on cereals, in smoothies, used in baking, for sauces and gravies. Soy granules can be cooked with other cereal grains.

Begin to use tofu, which is very versatile and absorbs whatever flavors you mix with it. I like the fermented soy tempeh because it is high in vitamin B12 and tastes like chicken.

There are soy powders that have higher levels of isoflavones that can be mixed with juice that can help those that do not like the other foods mentioned.

Soybeans by themselves can be hard to digest for some people due to the trypsin-inhibiting enzyme that is usually destroyed in cooking. If this happens to you, be sure to cook it extra long, take extra digestive enzymes, or use the fermented forms mentioned above.

Article by herbalist Dave Hawkins, MH, CNC

As the weather turns cooler, a warm, steaming mug in our hands brings us both refreshment and comfort. Instead of heading for the coffee pot this winter, try a cup of hot tea instead. Your body will thank you; the health benefits of tea are coming to light in the United States with studies showing links to better heart health, reduced cancer risk, and better skin, just to name a few.

Recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, both black and green, may contribute positively to a healthy lifestyle. Fruits, vegetables and tea all contain important antioxidants. Research suggests these phytonutrients may contribute substantially to the promotion of health and the prevention of chronic disease.

Recent research studies reveal the antioxidants in tea may inhibit the growth of cancer cells, support dental health, increase bone density and strengthen cardiovascular health”, stated Jeffrey Blumberg, Ph.D., Human Nutrition Research Center on Aging at Tufts University.

Which tea to choose?

A rainbow of color choices: black, green, white and red are available, each offering unique health boosters. Both green and black teas come from the same plant, Camellia sinensis. Black tea undergoes a fermenting process that produces the darker color, while green tea is steamed and dried.

Green tea that has undergone minimal handling processes is referred to as white tea.

A newcomer to the publicity surrounding the health benefits of tea is red in hue and is not really a tea at all. Red tea, or rooibos, is an herbal brew, or tisane, from a South African plant that has a citrus flavor.

Flavonoids, a type of plant nutrient found in tea, are reportedly responsible for the amazing health benefits of the beverage. Thousands of flavonoids are distributed throughout the plant world and many have antioxidant functions. This means they are capable of mopping up and deactivating potentially harmful free radicals when, if left to roam the body, may spark chronic health problems such as cardiovascular diseases, cancer, cataracts, inflammation, arthritis and even Alzheimer's disease.

For example, evidence from a study in Holland has indicated that people with a measurably higher flavonoid intake have a reduced risk of heart disease compared with those who consume less. One cup of tea provides nearly 200mg of flavonoids, most of which are released in the first minute of brewing. Upping your tea consumption to three cups a day will boost your flavonoid levels by 25% over just two weeks.

One Boston area study has concluded that folks drinking five to six cups of tea per day can also boost the body’s first line of defense against infection. "We found that certain molecules were shared by bacteria, parasites, and vegetables - and one of the vegetables was tea," says study author Dr. Jack F. Bukowski, an assistant professor of medicine at Harvard Medical School and staff rheumatologist at Brigham and Women's Hospital. "These molecules could activate a certain component of the immune system called gamma delta T lymphocytes, which are very important as the first line of defense against infection and tumors," he says.

In animal research, tea has been shown to reduce cancer risk by about two-thirds. Both clinical and large-population studies suggest black or green tea reduces the risk of a host of cancers, in particular, stomach and colorectal. "There's a lot of evidence that oxidative stress is what damages DNA, causing it to mutate and become cancer," explains Blumberg. "Catechins seem to promote something we call programmed cell death: when an injured cell can't repair itself, it commits suicide instead of becoming cancerous."

Consumption of about three large cups per day should provide significant cancer protection. Good examples of these benefits are populations in Japan and China, where tea consumption is highest and cancer rates are significantly lower than the Western world.

Tea helps prevent sunburn and even skin cancer. At the University of Arizona, researchers found that drinking hot black tea appears to protect against squamous-cell carcinoma.

The poly phenols in tea interfere with the cell reproduction that leads to these cancers. Wearing tea may be just as useful; studies show that green-tea compounds in skin lotions may protect against, and even reverse, sun damage.

Increased bone density is also reported among tea drinkers, possibly due to the fluoride in tea, coupled with the catechins. Tea, especially oolong, has been shown to suppress bacterial growth in the mouth, and it helps to prevent cavities. Natural chemicals found in tea can also inhibit the growth of bacteria that cause bad breath.

The health benefits listed above all refer to properties of green, black and white teas. The new kid on the block in the West, red tea, is reported to have similar effects. Indigenous to the Cedarberg mountain region of South Africa, the rooibos plant produces a mild-tasting tea that has no caffeine and high levels of polyphenol antioxidants.

Recent studies cite protection from cancer, stroke and heart disease among the benefits of red tea. Though not backed by scientific study, there are anecdotal reports dating back several decades indicating a decrease allergy symptoms, headaches, sleep problems, and even infant colic from drinking rooibos.

So, warm up the healthy way this winter. Enjoy a hot cup of your favorite tea, whether it is green, black, white, or red. For maximum health benefits, drink three to five cups daily. Be sure to steep for at least one minute - when it comes to steeping, the longer the better.

Article by herbalist Dave Hawkins, MH, CNC

The importance of water is critical to good health. It is often overlooked when dealing with health issues. I always ask when consulting with an individual “How much water do you drink”? The reply I usually get is: I don't drink water it doesn't taste good. Many of our body’s processes are connected to water. It is the best fluid we can put into our bodies. This article will show you how important water is to maintaining good health and how to judge if what you are drinking is healthy for you.

According to Dr. Batmanghelidj "every function of the body is monitored and pegged to the efficient flow of water." Many of the chemical reactions in the body are dependent on water. The energy generated on cellular levels is created by water. Water is integral to the structure of cells. Nerve cells and neurons in the brain produce compounds that need water to be transported to their destination. Cholesterol management is regulated by water. In TCM (traditional Chinese medicine) the lungs and the kidneys control the moisture of the body working with the skin.

This follows along the same line of action in how water is important in all lung disorders such as asthma and how histamine release is controlled by the bodies’ regulation of water. According to Dr. Batmanghelidj many disease processes are caused by dehydration or basically lack of water. A growing number of physicians are realizing the importance of water in treating disorders of dyspepsia, colitis, hiatal hernia, headaches, rheumatoid arthritis, low back pain, high cholesterol, excess body weight, asthma, and even diabetes.

So how much water should you drink?

This is an interesting question; the standard has been 6-8 glasses a day. Alcohol, caffeine containing beverages (colas), coffee and tea do not count when we talk about water consumption. The basic math goes like this you drink half your body weight in fluid ounces per day. Example: a 150-pound individual need approximately 75 ounces of clean water per day. Do you get that much?

Now that we know the importance of water let's look at the quality issues of water.

Are you drinking clean living water?

How safe is the tap water?

Are you drinking bottled water?

Recently the EPA (Environmental Protection Agency) stated that America's municipal water supplies are contaminated and are coming under scrutiny. City water can have numerous additives that canbe harmful to your health. Granted we don't want bacteria in our water either but is fluoride necessary as well as other contaminants.

These contaminants can be heavy metals (lead, cadmium, arsenic), industrial pollutants, pesticides etc. Are there regulations and tests that cities can test for contaminants? Regulations of water are present but according to the EPA unless the contaminant level is above the regulation known as Maximum Contaminant Level (MCL) there are no federal guidelines that require that consumers be notified of the presence of these contaminants.

Another issue is that water can become contaminated after leaving the water treatment center. There are home tests available so you can check your water. Another issue in regards to chlorine is the formation of compounds that are know cancer-causing agents that can form once inside your body.

So what do we drink and how can we have safer water?

We have numerous choices when it comes to selecting water.

Water is broken down into five categories: purified, drinking, fluoridated, natural source, and specialty. Tap water is the source of purified, drinking, and fluoridated. Bottled water is labeled natural source meaning spring or aquifer sources; specialty waters are flavored or carbonated varieties.

We can also choose mineral waters, distilled and filtered waters but how do you know which is better. There is a lot of controversy as to which form of filtration is best. I personally feel like it is up to the individual as to how much you want to spend and what are you trying to clean out. Let's look at this closer.

Many home filters use carbon block technology. This is good for getting most contaminants out of the water, specifically chlorine and organic chemicals. It will improve taste and smell. It is important to change these regularly since they get plugged up. They will not remove microorganism, toxic minerals or additives.

Reverse osmosis is another method of filtration. Forcing water through a thin membrane usually measured in microns does this. This removes most additives like fluoride and other dissolved minerals salts, heavy metals and pollutants.

Distilled water if done properly is one of the best ways to remove unwanted additives and toxic metals. It is done by boiling water and recondensing the steam to form clean water.

People always ask me which is better distilled or spring. I again say it is a matter of preference. Distilled is flavorless and lacks electrical charge. It has been recommended by numerous health professionals for detoxifying the body. As long as spring water has been tested I think it is fine as long as you consume your daily levels.

If you are concerned about your drinking water I recommend you do your homework.

Check out the current source of your water. Ask for an analysis no matter what type you are drinking. Any reputable company will be able to provide this information. Two good books for more information are Your Body's Many Cries for Water by F. Batmanghelidj, MD or The Shocking Truth about Water by Patricia Bragg.

Article by herbalist Dave Hawkins, MH, CNC