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Saturday, June 7, 2014

GET a 35% DISCOUNT for 1-HOUR HEALTH PROFILE for MY BLOG READERS ONLY

Good Day to All . . . . I think Spring has finally Sprung . . . and with the blossoming of the new season I am offering everyone who reads my Blog . . . . a deal that I have previously offered ONLY at special events and NOW, to readers of this Blog.

In an effort to serve you better, here's my deal: my Health Consultations are $75 per hour . . . for 35% Off, you can purchase a full 1-hour Health Consultation - for yourself or as a Gift Certificate for someone else FOR ONLY $50.  The consultations can be by phone or in person (in New York City).  All details of what the Consultation encompasses is explained below.


To purchase this $50 Gift Certificate for yourself or for someone else, simply send a PayPal payment of  $50 to theherbalist1750@gmail.com.   Or, if you are unable to do that, just send me a Comment below or an email requesting that I send you a PayPal Payment Request or Invoice.  Once your payment is received, I will contact you to arrange the date and time of your Consultation.

My email address: theherbalist1750@gmail.com.

If you prefer, you can also make a credit card payment by phone, or if you have any other questions, please feel free to call me, Zakiyyah, at: 347-407-4312.

THE GIFT CERTIFICATE MAKES A GREAT GIFT FOR ANY PERSON, ON ANY OCCASION ~ OR NO OCCASION AT ALL!
YOU CAN GIVE IT SIMPLY AS A WAY OF CELEBRATING LIFE AND A WAY TO ACCESS YOUR POWER TO BETTER HEALTH.

In your email or Comment (below), please include your full name (and the name of the recipient of the Gift Certificate), your phone number (and best time to reach you), the city and state in which you live, and your email address.  If it is for someone else, please also include their contact information.

Thank You for the Opportunity to Serve You.



Monday, June 2, 2014

DOCTRINE of FOOD SIGNATURES

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Check out how The Creator made our foods 
look like the parts of the body they help heal!


You can use this information to begin to eat specific foods for those troubling ailments in your body, along with all the herbal formulas and teas you've learned about on this Blog.

If you don't remember which particular herbs are for which particular ailments, shoot me a comment or email and I'll give you any specific formula you need.

You will also probably realize why you like or are drawn to specific foods - because you body is calling for it!!!

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MEDICAL INTUITION PROGRAM: New Cycle Starts this Thursday!!!

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Medical Intuitive Program
Thursday nights by webcam and phone

(I have been an herbal/naturopathic educator and healer for over 30 years. I have taken this course, and am registering for this second cycle.  It has definitely begun to enhance, deepen and expand my abilities to source, pinpoint imbalances within the body and offer solutions I was not able to access before.)

A medical intuitive is someone who seeks the source of physical ailments energetically to find opportunities for positive change.
At times, there might be energetic imbalances from psychological and emotional issues that can result in physical ailments.

Learning and using Heart River's Medical Intuition techniques will provide you with the skills, knowledge and awareness to solve many of life's problems. The class will lead you into a clear and powerful path of discovery and you'll be able to evaluate and enhance health, happiness and wholeness for yourself and others.

The course is designed to utilize tools that shift your consciousness for self-empowerment and unique knowing. You can uncover root sources of physical, emotional, mental and spiritual imbalances. You can learn many techniques to resolve and transform them into well-being.

The program consists of 4 consecutive Thursday evenings.
Classes will be online using webcam and phone and interactive with many opportunities for fine tuning.

Peter Roth, the founder and director of the Heart River Center for Intuitive Healing, will be teaching this course. He is a long-time acclaimed intuitive healer/counselor and has been teaching at Heart River since 1997. Many former students have gone on to professional intuitive and medical intuitive work.


The Medical Intuition program hours are from 7 to 9. Call or email to receive sign-up information. The cost for the whole program is $160. 212-222-7748 or email peter@heartriver.org

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Sunday, June 1, 2014

Top 10 Foods Highest in Vitamin K


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Vitamin K is an essential vitamin required for protein modification and blood clotting.  Recent studies suggest that vitamin K may play a role in treating osteoporosis and Alzheimer's, and that consuming increased levels of vitamin K can help protect against cancer and heart disease.  Unless you are taking medication to prevent blood clots, like Warfarin or Coumadin, there is no know risk of vitamin K toxicity, and no reason not to eat a lot of it.  IF YOU ARE ON WARFARIN (COUMADIN), PLEASE CHECK THE ARTICLE ON LOW VITAMIN K FOODS FOR A WARFARIN DIET.  Below is a list of foods high in vitmain K1.  The current percent daily value for Vitamin K is 80 micrograms (μg).



#1: Herbs (Dried and Fresh)
 Long used for medicinal purposes, herbs are packed with nutrients and      vitamin K is no exception. Dried Basil, Dried Sage, and Dried Thyme all contain the most with 1715μg (2143% DV) per 100g serving, or up to 51μg (64% DV) per tablespoon. They are followed by Fresh Parsley (82% DV per tblsp), Dried Coriander, Dried Marjoram, Dried Oregano, and finally fresh basil with 10μg (13% DV) per tablespoon. Click to see complete nutrition facts.

#2: Dark Leafy Greens
Crisp, fresh, and delicious, dark leafy greens are great in a salad or steamed as a side. As a bonus they are also high in calcium. Kale provides the most vitamin K with 882μg (1103% DV) per 100g serving, or 547μg (684% DV) per cup chopped. It is followed by Dandelion Greens (535% DV per cup chopped), Collards, Cress, Spinach, Turnip Greens, Mustard Greens, Beet Greens, Swiss Chard, Broccoli Raab, Radicchio, and finally Lettuce with 62.5μg (78% DV) per cup shredded. Click to see complete nutrition facts.

#3: Spring Onions (Scallions)

Great as a topping on soup or stew, as well as a good ingredient in salads and salad wraps, 100 grams of spring onions (or 1 cup chopped) will provide 207μg (259% DV) of vitamin K.
Click to see complete nutrition facts.

#4: Brussels Sprouts
A delicious side or snack, and reputed for being able to prevent a hang over, brussel sprouts are packed with Vitamin K. 100 grams will provide 194μg (242% DV) of vitamin K, that is 156μg (195% DV) per cup, and 33.6μg (42% DV) of vitamin K in a single brussel sprout.
Click to see complete nutrition facts.

#5: Broccoli
Vitamin K is just another reason to eat everyone's favorite vegetable. Broccoli contains 141μg (176% DV) of vitamin K per 100g serving, that is 220μg (276% DV) per cup, and 52μg (65% DV) in an average spear, or piece, of brocolli.
Click to see complete nutrition facts.

#6: Chili Powder, Curry, Paprika, and Cayenne
Also high in vitamins E and C, chili powder is a great addition to spice up a stew, calzone, or just about anything. 100 grams will provide 106μg (132% DV) of vitamin K per 100g serving, or 8.5μg (11% DV) per tablespoon. Curry powder will provide 7% DV per tablespoon, Paprika (7% DV), and Cayenne (5% DV).
Click to see complete nutrition facts.

#7: Asparagus
Asparagus is best eaten steamed. 100 grams will provide 80μg (100% DV) of vitamin K, that is 144μg (180% DV) per cup, and 48μg (60% DV) in 4 spears.
Click to see complete nutrition facts.


#8: Cabbage

Eaten cooked or in coleslaw, cabbage provides 76μg (95% DV) of vitamin K per 100 gram serving which is 68μg (85% DV) per cup chopped, and 690μg (830% DV) in a 5(3/4)inch head of lettuce.
Click to see complete nutrition facts.

#9: Pickled Cucumber
If you like pickles then now you have good reason to eat more of them. 100 grams will provide 77μg (96% DV) of vitamin K, or 130μg (163% DV) per cup sliced, and 27μg (34% DV) in a medium pickle. For best health (and the most vitamin K) eat the low sodium variety.
Click to see complete nutrition facts.

#10: Prunes

High in fiber, zinc, and even iron, prunes are great health food. 100 grams will provide 60μg (74% DV) of vitamin K, or 104μg (129% DV) per cup, and 6μg (7% DV) in a single prune.
Click to see complete nutrition facts.

Read more at http://www.healthaliciousness.com/articles/food-sources-of-vitamin-k.php#uPE1VK3ocBriaOJ3.99


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MEN: Heart Health, Prostate and Other Cancers: The Impact of Vitamins K and K2

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I thought many of us could benefit from this information.
If YOU can, so can everyone you know.  PASS IT ON.


A study recently published by the European Prospective Investigation into Cancer and Nutrition (EPIC) has revealed that increased intake of vitamin K2 may reduce the risk of prostate cancer by 35 percent. The authors point out that the benefits of K2 were most pronounced for advanced prostate cancer, and, importantly, that vitamin K1 did not offer any prostate benefits.

The findings were based on data from more than 11,000 men taking part in the EPIC Heidelberg cohort. It adds to a small but fast-growing body of science supporting the potential health benefits of vitamin K2 for bone, cardiovascular, skin, brain, and now prostate health.

Unfortunately, many people are not aware of the health benefits of vitamin K2. The K vitamins have been underrated and misunderstood up until very recently in both the scientific community and the general public.

It has been commonly believed that the benefits of vitamin K are limited to its role in blood clotting. Another popular misconception is that vitamins K1 and K2 are simply different forms of the same vitamin – with the same physiological functions.
New evidence, however, has confirmed that vitamin K2′s role in the body extends far beyond blood clotting to include protecting us from heart disease, ensuring healthy skin, forming strong bones, promoting brain function, supporting growth and development and helping to prevent cancer – to name a few. In fact, vitamin K2 has so many functions not associated with vitamin K1 that many researchers insist that K1 and K2 are best seen as two different vitamins entirely.

A large epidemiological study from the Netherlands illustrates this point well. The researchers collected data on the vitamin K intakes of the subjects between 1990 and 1993 and measured the extent of heart disease in each subject, who had died from it and how this related to vitamin K2 intake and arterial calcification. They found that calcification of the arteries was the best predictor of heart disease. Those in the highest third of vitamin K2 intakes were 52 percent less likely to develop severe calcification of the arteries, 41 percent less likely to develop heart disease, and 57 percent less likely to die from it. (Geleijnse et al., 2004, pp. 3100-3105) However, intake of vitamin K1 had no effect on cardiovascular disease outcomes.

While K1 is preferentially used by the liver to activate blood clotting proteins, K2 is preferentially used by other tissues to deposit calcium in appropriate locations, such as in the bones and teeth, and prevent it from depositing in locations where it does not belong, such as the soft tissues.(Spronk et al., 2003, pp. 531-537) In an acknowledgment of the different roles played by vitamins K1 and K2, the United States Department of Agriculture (USDA) finally determined the vitamin K2 contents of foods in the U.S. diet for the first time in 2006. (Elder, Haytowitz, Howe, Peterson, & Booth, 2006, pp. 436-467)

Another common misconception is that human beings do not need vitamin K2 in their diet, since they have the capacity to convert vitamin K1 to vitamin K2. The amount of vitamin K1 in typical diets is ten times greater than that of vitamin K2, and researchers and physicians have largely dismissed the contribution of K2 to nutritional status as insignificant.

However, although animals can convert vitamin K1 to vitamin K2, a significant amount of evidence suggests that humans require preformed K2 in the diet to obtain and maintain optimal health. The strongest indication that humans require preformed vitamin K2 in the diet is that epidemiological and intervention studies both show its superiority over K1. Intake of K2 is inversely associated with heart disease in humans while intake of K1 is not (Geleijnse et al., 2004, pp. 3100-3105), and vitamin K2 is at least three times more effective than vitamin K1 at activating proteins related to skeletal metabolism. (Schurgers et al., 2007) And remember that in the study on vitamin K2′s role in treating prostate cancer, which I mentioned at the beginning of this article, vitamin K1 had no effect.

All of this evidence points to the possibility that vitamin K2 may be an essential nutrient in the human diet. So where does one find vitamin K2 in foods? The following is a list of the foods highest in vitamin K2, as measured by the USDA:

Foods high in vitamin K2
Natto
Hard cheese
Soft cheese
Egg yolk
Butter
Chicken liver
Salami
Chicken breast
Ground beef

Unfortunately, precise values for some foods that are likely to be high in K2 (such as organ meats) are not available at this time. The pancreas and salivary glands would be richest; reproductive organs, brains, cartilage and possibly kidneys would also be very rich; finally, bone would be richer than muscle meat. Fish eggs are also likely to be rich in K2.

It was once erroneously believed that intestinal bacteria are a major contributor to vitamin K status. However, the majority of evidence contradicts this view. Most of the vitamin K2 produced in the intestine are embedded within bacterial membranes and not available for absorption. Thus, intestinal production of K2 likely makes only a small contribution to vitamin K status. (Unden & Bongaerts, 1997, pp. 217-234)

On the other hand, fermented foods, however, such as sauerkraut, cheese and natto (a soy dish popular in Japan), contain substantial amounts of vitamin K2. Natto contains the highest concentration of K2 of any food measured; nearly all of it is present as MK-7, which research has shown to be a highly effective form. A recent study demonstrated that MK-7 increased the percentage of osteocalcin in humans three times more powerfully than did vitamin K1. (Schurgers & Vermeer, 2000, pp. 298-307)

It is important to note that commercial butter is not a significantly high source of vitamin K2. Dr. Weston A. Price, who was the first to elucidate the role of vitamin K2 in human health (though he called it “Activator X” at the time) analyzed over 20,000 samples of butter sent to him from various parts of the world. As mentioned previously in this paper, he found that the Activator X concentration varied 50-fold. Animals grazing on vitamin K-rich cereal grasses, especially wheat grass, and alfalfa in a lush green state of growth produced fat with the highest amounts of Activator X, but the soil in which the pasture was grown also influenced the quality of the butter. It was only the vitamin-rich butter grown in three feet or more of healthy top soil that had such dramatic curing properties when combined with cod liver oil in Dr. Price’s experiments and clinical practice.

Therefore, vitamin K2 levels will not be high in butter from grain-fed cows raised in confinement feedlots. Since the overwhelming majority of butter sold in the U.S. comes from such feedlots, butter is not a significant source of K2 in the diet for most people. This is yet another argument for obtaining raw butter from cows raised on green pasture.

New research which expands our understanding of the many important roles of vitamin K2 is being published at a rapid pace. Yet it is already clear that vitamin K2 is an important nutrient for human health – and one of the most poorly understood by medical authorities and the general public.

Recommended links
On the Trail of the Elusive X-Factor
The Vitamin You Need to Prevent Prostate CancerK2 Associated with Reduced Risk of Coronary Heart Disease
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