• WHAT MINERALS CAN DO FOR YOU? CHROMIUM AND COPPER

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    21 Apr 2009 /  General health

    CHROMIUM

    Functions: part of the glucose tolerance factor (GTF) and, as such, helps maintain a normal blood sugar level • helps regulate cholesterol and triglyceride (fat) levels.

    Deficiency signs and symptoms: abnormalities in the body’s handling of glucose, which can lead to diabetes • arteriosclerosis and cardiovascular disease.

    Chromium’s enemies: excessive boiling of food • refining of foods.

    COPPER

    Functions: vital for a healthy immune system • necessary for normal development of bone, connective tissue and the central nervous system • vital for production of RNA • assists in absorption of iron • works with vitamin C in forming elastin (part of the elastic muscle fibers) • plays a role in the manufacture of myelin (the fatty sheath that surrounds and protects nerve fibers)

    • involved with the birth of red blood cells and hemoglobin • necessary for cardiovascular integrity.

    Deficiency signs and symptoms: an anemia and its associated symptoms (fagitue, weakness, shortness of breath). Copper’s enemies: excess dietary zinc.

    *168\80\8*

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  • IMMUNE FOR LIFE: THOUGHTS CAN RAISE ENDORPHINS

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    21 Apr 2009 /  General health

    Love, of course, isn’t the only good feeling that will increase endorphins. Let me tell you about a study conducted at the University of Tennessee a few years ago. The endorphin levels in the spinal fluid of 32 chronic-pain sufferers were measured; then the participants were given a placebo.

    Placebos aren’t medicine; they’re “sugar pills.” Surprisingly, they work just like real medicine for about one third of patients who suffer from chronic pain. In this study, the 14 patients who responded to the placebo were retested: their endorphin levels had increased!

    It wasn’t the placebo that made their endorphin levels rise; it was their belief. They thought the placebo was real medicine, so they believed it would relieve their pain. They felt so good about it that their bodies started producing extra endorphins, which blocked the pain. From belief to relief: it’s a magical, but very real, process you can learn to use yourself.

    Unfortunately, most of us mass-produce unhappy, unhealthy messages, flooding our bodies with chemical doomsayers. The tens of millions of Americans who are unhappy, depressed, angry, bitter, frustrated, feel inadequate, unloved, helpless and hopeless turn negative feelings into negative hormones into disease. That’s the other side of the coin, the one we want to avoid.

    Where Do Our Thoughts Come From?

    “I’d like to think nice thoughts and have lots of endorphins, Dr. Fox,” some of my patients say, “but everyone keeps making me mad. It’s not my fault. It’s my boss, my kids, the traffic, the economy. It’s all those things that make me mad.”

    We’ve been taught that our thoughts come from outside of us: someone or something imposes them on us. For example, we say: “He makes me so mad!” as if “I” have nothing to do with it; “I” am an innocent bystander.

    “He” doesn’t make you angry, calm, happy, or sad. “He” does nothing but provide a stimulus, some data for your brain. You make yourself angry, or calm, or happy, or sad by reacting to the stimulus.

    *126\80\8*

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  • SUPER FOODS FOR IMMUNE: SPAGHETTI SAUCE AND YOGURT DISHES

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    21 Apr 2009 /  General health

    MAMA FOX’S SPAGHETTI SAUCE

    1 onion 6-8 mushrooms

    2 zucchini 3 cloves garlic, crushed

    1 tsp. olive oil 1-15 oz. can peeled tomatoes (no salt or sugar added) 1/3 cup red wine

    oregano to taste

    Wash and chop onion, mushrooms and zucchini. Saute garlic, onion and zucchini in olive oil. When zucchini is almost soft, add mushrooms. Saute 2 to 3 minutes, or until vegetables are cooked to taste. Add tomatoes, wine and oregano. Use a spoon to gently break up tomatoes. Bring to a boil, reduce heat and let simmer until thick. Add water as necessary. Serve over wholewheat pasta or whole grains.

    Makes approximately 3 cups.

    YOGURT DISHES

    Here are a few recipes I devised after buying some nonfat yogurt at the market. These are my favorite kinds of recipes: no cooking and no measurements. Nonfat (skim milk) yogurt is preferred because of its low fat content.

    HOMEMADE STRAWBERRY YOGURT

    1 handful plus 6-8 strawberries, fresh 1 6-oz. container yogurt, plain, nonfat

    Crush a handful of strawberries to get the juice, or juice them lightly in a blender. Strain juice from pulp and reserve. Slice 6 to 8 strawberries into thin slices. Mix the sliced strawberries and yogurt in a dish. Pour the strawberry juice over the mixture. Eat chilled.

    If you prefer, use apples, bananas, oranges or any other fruit. Serves 1.

    RODEO AND WILSHIRE YOGURT

    The combination of ingredients is unusual, but I really like it. 1 tomato

    1 peach, peeled

    1 handful uncooked oatmeal

    1 6-oz. container yogurt, plain, nonfat

    Wash and dice the tomato and peach; mix with yogurt and oatmeal. Eat chilled. Unconventional, but nutritious and tasty. This also works well with a pear, a peach or with a dash of vanilla extract. Why is it called “Rodeo and Wilshire”? Because that’s one of my favorite corners in Beverly Hills.

    Serves 1.

    DR. FOX’S FAVORITE

    1/2 cucumber 1 6-oz. container yogurt, plain, low-fat or nonfat cumin, to taste white pepper

    Dice half of a chilled cucumber and mix into a bowl with yogurt. Sprinkle cumin and a pinch of white pepper over the top. Eat chilled.

    Serves 1.

    TOMATO-TUNA COTTAGE CHEESE

    2 tomatoes

    3 slices onion

    4 tsps. tuna

    3 tbls. cottage cheese, low-fat

    3 tsps. Mama Fox’s Spaghetti Sauce

    cumin (optional)

    curry powder (optional)

    Dice onions and tomatoes, break tuna into flakes and combine with cottage cheese and spaghetti sauce. Try adding a pinch of cumin and curry powder.

    Serves 1.

    *82\80\8*

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  • SUPER FOODS FOR IMMUNE/PARSLEY: NOT JUST A CONDIMENT

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    21 Apr 2009 /  General health

    Parsley is a food that gets very little respect. The sprig that’s set on your plate for decoration is often tossed aside. That’s too bad, because parsley is surprisingly nutritious. Parsley contains a large amount of beta carotene, enough to rank it with carrots as a cancer-fighting Super Food. It also contains plenty of calcium, potassium and vitamin C. You need calcium, of course, for strong bones and for many other biochemical functions. Potassium is important for a healthy heart and for energy. When patients tell me they’re tired and “don’t feel well,” I check their potassium level. I’m not surprised to find low levels of blood potassium in many of these patients. As for vitamin C, well, a healthy “doctor within” depends on plenty of this vitamin.

    Nutrient
    Parsley
    (per 3 1\2 oz)
    (raw)
    Beta Carotene
    8,500.0 IU
    Vitamin C
    172.0 mg
    Calcium
    203.0 mg
    Phosphorus
    63.0 mg
    Iron
    6.2 mg
    Sodium
    45.0 mg
    Potassium
    727.0 mg
    Vitamin Bl
    .12 mg
    Vitamin B2
    .26 mg
    Vitamin B3
    1.2 mg

    So eat lots of parsley, the overlooked and undervalued Super Food. The little bit you occasionally find as a garnish isn’t nearly enough. My wife buys it by the bunch, washes it and refrigerates it. I munch on it whole or chop it up and toss it in my salad. I urge you to do the same.

    *39\80\8*

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  • FOOD INTOLERANCE: SLOW REACTIONS

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    20 Apr 2009 /  Allergies

    Unlike food allergy, where the reaction to a food can happen within minutes, food intolerance generally produces very slow responses to food. The symptoms may appear several hours after the food is eaten, or the following day, or even 48 hours later in the case of bowel symptoms. Because the food (or foods) in question are being eaten so frequently, there is no obvious link between the food and the symptoms. This effect was referred to as ‘masking’ by the early clinical ecologists, and the name ‘masked food allergy’ is still sometimes used for food intolerance.

    For many of those with food intolerance, it is difficult to pinpoint a moment when the illness started. The symptoms can begin with mild problems that most of us take for granted, such as headaches or excessive tiredness or frequent bouts of indigestion. Over the years, there is a slow decline into ill-health, but it is often so gradual that the person does not really notice how bad things are getting. For some patients, however, food intolerance has a more definite beginning. It may follow on from a bad bout of influenza or other viral infection. Or it may stem from a course of antibiotics, such as those given before some operations eg hysterectomy. Where people have been exposed to toxic amounts of pesticides, or other synthetic chemicals, food intolerance sometimes sets in immediately afterwards.

    *126\180\8*

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  • TELEVISION AND HEALTH – THE BENEFICIAL RHYTHM OF LIFE (INTRODUCTION)

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    09 Apr 2009 /  Herbal

    In modern times the normal rhythm of life that once was a hallmark of country life has been turned upside down. You can only expect to wake up feeling bright and breezy in the morning if you refuse to follow the spirit of our times and, instead, go to bed early, well before midnight, in order to do justice to the body’s need for rest. Those who fall victim to the modern trend of indulging in nocturnal pleasures will not dream of leaving them to retire early. Radio, television, the cinema and so forth keep them prisoner and demand an even greater amount of their energy and strength than would have been lost in the course of their daily occupation and consequent normal tiredness. These additional nightly demands at the expense of sleep upset the balance that is maintained by a normal pace of life. Even young people who extend the day into the night in order to get more out of life will, in time, suffer from a form of fatigue that manifests itself in irritability, feeling uptight and, in the end, insomnia.

    *1202/28/1*

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  • MISCELLANEOUS TOPICS – ANIMALS AND INSECTS AS CARRIERS OF DISEASE

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    09 Apr 2009 /  Herbal

    Some years ago, on my arrival in La Paz having travelled from Cuzco, the Swiss consul warned me to be careful of the Indians on the Altiplano, saying they were riddled with parasites. However well meant the advice was it actually came too late, since I had been living among the carefree native Indians for quite a while and had seen for myself that many individuals had lice.

    From the reports of German doctors who had accompanied the troops on the German campaign in Russia I knew that lice can transmit typhus. Of course, not all lice are infected with this disease but they are an awful nuisance anyway. I have often had to give medical advice to patients who returned from foreign countries complaining about intense itching, especially in the hairy parts of the body. Mind you, I could not be so blunt as to tell them outright that the itching was caused by lice.

    *1133/28/1*

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  • ALMONDS

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    09 Apr 2009 /  Herbal

    Few people know about the high quality of almonds as a food, and they are hardly ever used by anyone who lives in the country. Almonds were quite expensive during the Second World War and so they went out of vogue. It is quite understandable that their excellent nutritional value has also been forgotten. However, almonds are cheaper today and it is well worthwhile reconsidering their food value. No doubt they will then receive more credit than they do at present.

    About a quarter of the total weight of an almond consists of a high-quality protein and approximately 60 per cent is a fine oil, the almond oil. This oil can be recommended to liver patients who may not be able to tolerate any other fat. Almonds are also rich in minerals, especially potassium and calcium. They also contain valuable magnesium and, last but not least, nerve-nourishing phosphates.

    It is necessary to masticate almonds thoroughly if the body is to digest them and obtain the full benefit. A particularly practical way to eat almonds is in the form of a puree. This is easily digested and assimilated and can be recommended to anyone who has problems with the liver and pancreas. Pour the almond puree into a blender to make almond milk, a nourishing drink that is rich in vitamins and easily digested.

    *1064/28/1*

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  • BERRIES (INTRODUCTION)

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    09 Apr 2009 /  Herbal

    If it were generally known how rich in vitamins berries are, they would figure far more in our everyday diet. Most of them contain a considerable amount of vitamin C. The importance of this vitamin is fully realised by those who have had bleeding gums, loose teeth, a tendency to chills and colds and a predisposition to haemo-rrhaging. All these forms of bleeding become immediately apparent when vitamin Ñ is lacking.

    Blackcurrants are rich in vitamin C, although not everyone likes their distinctive taste. But if you ate 50 g (2 oz) of these daily, you would provide your body with its full requirements of vitamin Ñ for a whole day. Rose hip, sea buckthorn berries, raspberries, redcurrants, cranberries and nearly all other berries are excellent sources of vitamin C.

    *993/28/1*

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  • QUESTIONS OF NUTRITION – RAW VEGETABLES AND VEGETABLE JUICES 2

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    09 Apr 2009 /  Herbal

    Although juices are good for us, they should not be enjoyed to the exclusion of anything else; our digestive tract also requires cellulose, roughage, if it is to remain in proper working order. Juices are potent and should not be taken in excessive quantities over long periods of time. After a course of juices, go back to eating the whole vegetables. Raw vegetables demand good teeth and should be thoroughly masticated and properly insalivated to promote the digestive process. The fibres must be broken down if they are to release their nutrients. If your teeth are bad, grate the vegetables or put them through a mincer or blender. The reason why many people do not tolerate raw vegetables is not that they are indigestible, but that they have not been properly masticated and insalivated. Fruit juices and vegetable juices should be well mixed with saliva and not just swallowed. Acid fruit juices need to be neutralised by the alkaline saliva before they reach the stomach. Vegetable juices are more easily tolerated than fruit juices, and even liver patients or people who have a sensitive liver or suffer from kidney trouble have little difficulty in digesting them. Particularly recommended are juices that have gone through a process of lactic fermentation; they also keep better.

    *923/28/1*

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