Morgellons Disease diet tips to alkaline the body plus biofilm buster and pH food chart with GMO hidden ingredients
Download at-a-glance pH chart and new GMO Hidden Ingredients List, below
Diet and pH
First and foremost, learn about pH balance in the body. You'll hear this over and over when you go site-hopping. Eating a healthy diet and staying alkaline has been known to reduce the itching sensations caused by Morgellons.
A healthy body is one in which the pH is 7.35-7.5. This is an alkaline state. 7 is considered neutral and anything under 7 is considered an acid environment. If you had a swimming pool, you'd want to raise the pH above 7, otherwise bacteria would thrive in it. The body follows the same principal. Disease supposedly cannot survive in an alkaline state.
We achieve this state of balanced alkalinity through diet. Every decision you make about what to put in your mouth will affect your acid/alkaline ratio, so being conscious about your food choices will determine if you will slow the disease down or give it fuel to continue to rampage your body.
This from Dr. Robert O. Young...
"The pH level (the acid-alkaline measurement) of our internal fluids affects every cell in our bodies. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment. A chronically over-acidic pH corrodes body tissue, slowly eating into the 60,000 miles of veins and arteries like acid eating into marble. If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain. In summary, over-acidification interferes with life itself leading to all sickness and disease!"
This blue-green algae is loaded with supportive nutrition in the form of vitamins and minerals including Vitamin E, B-complex, copper, calcium, magnesium and iron and is a great source of protein. It is also a rich in the antioxidant beta-carotene and the essential fatty acid gamma linolenic acid (GLA) that is found mostly in plant-based oils. Omega-6 fatty acids play a crucial role in brain function as well as normal growth and development. It is high in Chlorophyll which is believed to soothe inflammation and normalize digestion of amino acids.
It comes in two forms, powdered and pills. Bulk, powdered is the most economical way to go.
Seaweed and Kelp
Kelp is a good source of protein along with potassium, iron, B6 and dietary fiber. It has trace minerals and iodine which helps in proper functioning of the thyroid. Seaweed absorbs waste from the body fluids, binds with poison, and carries it out. It also pulls heavy metals from the body. Recently Dr. Mercola pointed out that kelp, like fish, might be carrying heavy metals—a point I hadn't thought of. It's best if you can find a product that has been tested for heavy metals. (With the radioactive waste being pumped into our oceans [Fukushima] we might have to reconsider ingesting this vital substance. I would check labels to make sure the source is NOT Japan).
Start introducing kelp slowly as it can cause one to feel ill as it detoxifies.
Goji berries have long been utilized as a "longevity fruit." It has powerful antioxidants that fight damaging free radicals. Used to increase stamina and strength, it is also a blood cleanser. It contains 18 amino acids, 8 essential amino acids, essential fatty acids, and is high in vitamin C and beta-carotene.
Chia seed benefits include:
• High In Omega-3 Acids. Chia seed has higher levels of alpha-linolenic acid (ALA) than flax seed. ALA is an essential acid because it is not produced by the body. In fact, chia seeds have the highest known whole-food source levels of Omega-3 acids, as measured by percent of weight.
• Rich In Antioxidants. Chia is a great natural source of antioxidants, including chlorogenic acid, caffeic acid, myricetin, quercetin and flavonols.
• Full of Important Nutrients. Chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc and copper. Chia contains six times more iron than spinach.
• Low In Sodium and Cholesterol-Free. Chia contains less than half the sodium of flax seed, per serving. This is important to those with high blood pressure and concerned about sodium intake. As a plant-based source of Omega-3, chia seed is cholesterol-free.
• Promotes Hydration. Chia soaks up water and this promotes hydration and electrolytes retention.
• Helps in Weight Loss. Chia is very filling. As more Chia is eaten, there's less room for fattening foods.
• Good Source of Fiber. Chia is about 40 percent fiber. A daily serving of chia seeds contains about 11 grams of fiber. About five percent of this fiber is soluble, which can help reduce cholesterol.
• Builds Endurance. The Mayan word for Chia is strength. Chia builds stamina and endurance because it steadily releases slow-burning glucose into the bloodstream.
• Gluten-Free. The protein in chia seed is gluten free. Chia seeds are also nonallergenic.
• Provides All Essential Amino Acids. Chia provides all eight essential amino acids. Since essential amino acids are not produced by the body, it's important to get amino acids from nutrient-rich sources like chia seeds. The amino acid leucine is abundant in chia seeds. Research suggests leucine may help regulate blood sugar levels and aid in muscle recovery after exercise.
• Stays Fresh. Unlike flax seed, chia seed stays fresh for extended periods of time. Chia seeds stay fresh for
24-36 months when stored in proper conditions (cool and dry).
From Dr. Mercola's site: http://articles.mercola.com/sites/articles/archive/2012/12/15/caroline-barringer-interview.aspx
"Cultured or fermented foods have a very long history in virtually all native diets, and have always been highly prized for their health benefits.
The culturing process produces beneficial microbes that are extremely important for human health as they help balance your intestinal flora, thereby boosting overall immunity. Moreover, your gut literally serves as your second brain, and even produces more of the neurotransmitter serotonin—known to have a beneficial influence on your mood—than your brain does, so maintaining a healthy gut will benefit your mind as well as your body.
Fermented foods are also some of the best chelators and detox agents available, meaning they can help rid your body of a wide variety of toxins, including heavy metals. This is part of what makes Dr. McBride's GAPS Nutritional Protocol so effective. It effectively restores your own detoxification system, and the fermented/cultured foods are instrumental in this self-healing process. And you don't need to consume large amounts either.
Caroline recommends eating about a quarter to half a cup (2 to 4 oz) of fermented vegetables or other cultured food, such as raw yoghurt, with one to three meals per day. Bear in mind that since cultured foods are very efficient detoxifiers, you may experience detox symptoms, or a "healing crisis," if you introduce too many at once. Caroline recommends beginning with very small servings and working your way up to the quarter- to half cup serving size. This way your intestinal microbiota has the chance to adjust.
"If they introduce too much, too fast, they will experience some die-off symptoms that can be uncomfortable and confusing. This is where we lose people. The innate intelligence of their bodies tells them to eat more cultured foods because they're in such a state of dysbiosis. So, they go to town and eat a whole jar of veggies. Then they go into a healing crisis and they are afraid to try cultured foods again," Caroline warns.
"... Start slow, and that way you won't have a headache or you won't have that outbreak... you will start to see yourself eliminating more naturally, and the proper stool will form, the shape will change, and it will be all be beneficial to you. Let your innate intelligence guide you, and if you see something or feel something that's not so right, don't dismiss the cultured foods and say, "Oh, that was bad for me, it caused a reaction." That's not what your body's telling you. Your body's telling you, "Slow down."
It is incredibly easy to cultivate fermented vegetables at home. A quick visit to YouTube will show you how to effectively do it. For those that have limited budgets and can't afford high-end probiotics, this is a great way to get beneficial bacteria into your system. I make mine in a glass jar that once held sauerkraut. To weight it down, I'm using a ball shaped crystal, but a glass paperweight would work too. If using a metal screwtop on the jar, make sure that the liquid covering the vegetables stays 1 inch below the lid, otherwise it might corrode the lid.
Remember, fermenting vegetables give off a gas that needs to escape, so lightly screw on the top which will allow trapped gas to leave. Please note, Dr. Mercola suggests opening a probiotic pill into the mixture or using juiced celery instead of salt to ferment. There are so many different ways to make cultured vegetables, so play around. If you notice anything unusual like mold forming on your batch, throw it out, wash well and sterilize your container before attempting again.
"Fermented vegetables like sauerkraut contain lactobacilli that enhance the digestibility of food and increase the vitamin and mineral content. These beneficial bacteria produce helpful enzymes as well as antibiotic and anti carcinogenic substances. The lactic acid produced in the fermentation process keeps the foods in a state of perfect preservation and promotes the growth of healthy flora throughout the intestine."
Genetically Modified Foods
The American Academy of Environmental Medicine reports that "Several animal studies indicate serious health risks associated with GM food," including, infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system, many physicians advise ALL patients to choose healthier non-GMO foods."
For a handy reference guide visit Non-GMOshoppingguide.com
Click on Hidden GMO Ingredients to download
A note about Vitamin C
Click on pH chart below to download