“Let thy food be thy medicine and thy medicine be thy food. Each one of the substances of a person’s diet acts upon his body and changes it in some way, and upon these changes his whole life depends.”            - Hippocrates, 400 BC

The nutritional aides we use are specifically formulated toward the support and nourishment of particular organs or systems of the body. These suppliments can then jump start your healing process by giving the weaker areas and organs of your body the nutrients they need to become stronger. Once this healing process has been initiated, it is amazing the value that food can have in achieving better health.

DId you know that approximately 40% of all cancers are caused by the typical American Diet, Lack of Physical Activity, and Obesity, and that, according to a 1996 report in the Harvard Report on Cancer Prevention, Cancer Causes and Control, cancer is mostly a preventable disease. Specifically, by eating 5 servings of Fruits and Vegitables per day, the chance of getting several cancers can be dramatically reduced. And yet, despite this information, only about 20% of American's consume the magic number of 5 servings each day. (Block G, Patterson B, and Subar A. Fruit, vegetables, and cancer prevention: a review of epedemiological evidence. Nutrition and Cancer. 1992; 18: 1-29)

The reasons behind this may simply lie in the defense mechanisms of these plants in nature. Phytochemicals. These phytochemicals are biologically active substances that are responsible for giving plants their color, flavor and natural disease resistance. Some examples of phytochemical "defense mechanisms" that offer cancer fighting properties are seen when a carcinogenic molecule enters a cell, some phytochemicals, like sulforaphane (found in brocolli) activate an enzyme that carries that carcinogen out of the cell before it does any harm. Flavonoids (from citrus fruits) keep cancer causing hromones from latching onto cells in the first place.  Saponins (from certain beans and lentils) may prevent cancer cells from multiplying. Genestein (found in soy beans) kills tumors by preventing the formation of capilariesthat nourish them.

There are hundreds of phytochemicals, and more are being identified as research continues.  Tomatoes are thought to contain an estimated 10,000 different phytochemicals, among which the most "well-known" phytochemical found in tomatoes being lycopene. This is yet another reason to eat a wide variety of fruits and vegitables in order to reap the benefits of the full array of protective properties they offer. Vitamins and minerals are known to be found in most healthy foods, including fruits and veggies, but phytochemicals are only found in plants (phyto is greek for plant). 

Eating more fruits and vegitables is a great way to help prevent diseases, but a complete picture of a healthy diet, and why it is important can be of greater service. See our guidelines below: 

Questions we often ask ourselves:  What constitutes a healthy diet?  What to eat and what not to eat?  The following is a general guide for what not to eat:  Eliminate refined and simple carbohydrates:  white sugar, white flour, white rice, white pasta, corn, and potatoes; Eliminate refined and artificial sweeteners:  fructose, sucrose, maltodextrin, dextrose, molasses, rice milk, almond milk, brown rice syrup, maple syrup, date sugar, cane sugar, corn sugar, beet sugar, succanate and lactose, white sugar, brown sugar, pasteurized honey, corn syrup, barley malt, or any foods or drinks that contain these ingredients;  Eliminate heated polyunsaturated oils, margarine, hydrogenated oils (vegetable or shortening) or foods containing these ingredients.  Avoid deep-fried foods; and Eliminate unhealthy beverages:  soda, coffee, non-herbal teas, alcohol, fruit juice (a concentration of sugar), and untreated water.

Sugar is responsible for weakening the immune system.  White flour works in the same way as white sugar does to the body.  

Our bodies need to be at an ideal pH range of about 7.0 so that necessary reactions and functions can occur.  Our organs—the lungs, kidneys, intestines, and skin control the internal chemical balance.  To accomplish our bodily functions, we need oxygen, water, and minerals.  Another vital function is the process of waste elimination.  

Vegetables and Fruit 

You can never eat too many healthy vegetables and besides that, they are exceptionally filling.  Fresh or lightly steamed vegetables contain higher amounts of alkaline-forming elements than do other foods.  They will give your body more nutrients than the over-cooked, processed varieties.  The following are some of the vegetables to be eaten freely because they are high in pH (for balance):  artichokes, green cabbage (early spring or winter), dark leafy lettuce, onion, cauliflower, white or red cabbage, peas, zucchini, rhubarb, leeks, spinach (early spring), garlic, celery, dandelion, cucumber, white radish (spring), rutabaga, turnip, red beet, Swiss chard, chives, collard greens, cucumbers, eggplant, mustard greens, and carrot.

The following fruits that are non-acidic and to be eaten freely:  limes, lemons, tomatoes, and avocados (high in protein).  

Other fruits that can be eaten:  Apples and bananas (eat either one or the other—no more than one apple or banana per day), and Clementines (eat sparingly in season).  

Protein

Protein is an essential nutrient for building, maintaining and repairing body tissue.  The foods that contain the complete proteins are found in meats, eggs, and cheese.  The normal amount of protein per meal is around 20 to 50 grams.  There are 8 amino acids that we obtain from what are eaten; the other 14 are made in the body.  

About 3 ounces of most meats will provide 20 to 25 grams of protein.  Lunchmeats and chicken breasts (boneless, skinless) that are preservative-free are a good source. Be sure to trim excess fat from the meat and remove poultry skin.  Meats are cooked best if they are baked, broiled, or sautéed in flax oil, sesame oil, olive oil or butter.  Avoid lard, margarine or hydrogenated fats (Crisco, etc.)  Do not use flour or bread crumbs to coat the meat.  Avoid pork or pork-type products (sausage, bacon, corned beef, Spam, etc.) as they are highly processed meats.

Fresh fish (about 3 ounces) is a great source of protein.  Examples are salmon, cod, flounder, haddock, halibut, herring, mackerel, perch, pike, sardines, trout, tuna, etc.  These may be barbequed on the grill, broiled, baked, or fried brushing on flax oil, olive oil or butter and some herbs (dill is great on salmon).  Avoid the skin.  Again, avoid lard and hydrogenated fats.  Also do not cover fish with breading or flour before cooking them.  Avoid seafood that has a hard outer shell such as clam, crab, lobster, oyster, scallop, shrimp, and snail because they are highly toxic to the human body.  

Eggs can be eaten poached, hard-boiled, soft-boiled, and over-easy basted in butter.

Whole Grain Food

Consume whole grains such as brown rice, quinoa, barley, wheat or spelt, rye, oats, whole grain breads and pastas.  They are more filling than the white processed varieties, plus you receive another added benefit—they naturally supply vitamins and minerals.  
 

Hydration

Drink plenty of water to aid in digestion; quench your thirst, and satisfying your hungry.