Gotta LOVE: The Benefits of Raw Cow Butter

Gotta LOVE: The Benefits of Raw Cow Butter

Many people avoid eating butter with the belief that it’s full of “evil” saturated fats. But Dr. Joseph Mercola, Paul Chek and the Western A. Price Foundation clarify that butter and saturated fats promote health. Old-fashioned raw butter from grass-fed cows’ milk contains conjugated linoleic acid (CLA), which helps fight diseases like cancer, diabetes and also helps you lose weight. This time of the year is the best opportunity to stock up on the dark yellow wonderful butter and GHEE  from Miller's Organic Farm.
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Is Your (Healthy) Food Selection Making You Sick?

Is Your (Healthy) Food Selection Making You Sick?

Is Your (Healthy & Organic) Food Selection Making You Sick?

Are you suffering from a stubborn health problem that won't go away no matter what you try? 

YOU MAY NEED FOOD INTOLERANCE TESTING

Consider some facts:

Even the seemingly “healthiest” organic, raw, anti-inflammatory superfoods like wild Alaskan salmon, kale, garlic, apple, broccoli or any other food can provoke “sensitivity” reactions.  Medical Research has shown that sensitivities to foods and food-chemicals can lead to a wide array of painful symptoms and chronic health problems.  If food sensitivities are at the root of your health problems and you don’t address them, then no matter what else you do to get better, your health problems will remain.

Chronic conditions such as irritable bowel syndrome, acid reflux, migraine and other headaches, weight imbalances, fibromyalgia, chronic fatigue, skin eruptions, brain fog and many other uncomfortable health problems are often directly related to the inflammatory effects caused by food and food-chemical sensitivities.

Although there are several types of food-induced inflammatory reactions (food allergy, celiac disease, and sensitivities), sensitivities are by far the most common and by far the most challenging for many reasons:

  1. Food sensitivity reactions can be delayed by hours or even days making it difficult to establish a cause and effect relationship between what we eat and any symptoms caused by specific foods in our diet.

  2. Food sensitivities are often does-dependent, meaning a small amount of a reactive food doesn’t cause any noticeable effect - but a large amount does.  And because we eat so many different foods every day in varying amounts, often no clear pattern emerges and we can’t figure out what foods are good or bad.

  3. Naturally occurring food-chemicals can be inflammation and symptom-provoking and also occur in varying amounts in the foods we eat.

  4. With food allergy, it is uncommon to be allergic to more than 1 or 2 foods; but with sensitivities, because of the underlying reasons food sensitivities develop, it is very common to have many reactive foods and food chemicals.

  5. Reactive foods vary substantially from person to person, and even so-called healthy foods like salmon, garlic, parsley, broccoli and blueberries may be problematic for you.

MRT: The Best Test for Diet-Induced Inflammation

The first step in overcoming symptoms associated with food sensitivities is to identify your reactive foods.  This is now a much easier and faster process with the Mediator Release Test (MRT).  MRT is patented and is the most advanced and complete blood test available for identifying sensitivity reactions.

MRT was invented by Dr. Mark Pasula, the same Immunologist who invented the ALCAT Test.  However, MRT is a much more advanced technology than his earlier invention and this translates directly into better clinical results. Compared with other methods of managing food sensitivities, MRT routinely produces the most complete clinical improvement in the shortest time.

Because MRT accounts for all types of sensitivity based inflammatory pathways, and because MRT is able to quantify the inflammatory response, MRT makes identifyingyour truly health foods much easier.  This means MRT will give you faster and more complete relief than any other method. In fact, independent studies confirm MRT is the most accurate blood test there is for food and food-chemical reactions.

How to Get Tested:

MRT® is a blood test that quantifies the inflammatory response to foods and food-chemicals, letting you know not just which foods you should stay away from, but more importantly which foods are your BEST foods – those with the lowest level of reactivity.


MRT 85: 
Almond Cauliflower Egg yolk Paprika Sunflower seed Chemicals: Apple Celery Garlic Peach Sweet potato Aspartame Avocado Cheddar cheese Grape Peanut Tomato Benzoic acid Banana Cherry Green bean Pear Tuna Caffeine Barley Chicken Green pea Pineapple Turkey FD&C Blue #1 Beef Cinnamon Honey Pinto bean Vanilla FD&C Blue #2 Black pepper Cocoa Lemon Plum Watermelon FD&C Green #3 Blueberry Coconut Lettuce Pork Wheat FD&C Red #3 Broccoli Codfish Maple syrup Rice White potato FD&C Red #4 Cabbage Corn Mint Rye Whey FD&C Red #40 Cane sugar Cottage cheese Mustard (seed) Salmon Yeast-bakers/brewers FD&C Yellow #5 Cantaloupe Cow’s milk Oat Shrimp Zucchini FD&C Yellow #6 Carrot Cucumber Onion Soybean Fructose (HFCS) Cashew Egg white Orange Strawberry MSG Phenylethylamine Polysorbate 80 Solanine Tyramine

MRT 130: 
Almond Cheddar cheese Grape Olive Soybean Chemicals: Amaranth Cherry Grapefruit Onion Spelt Caffeine Apple Chicken Green bean Orange Spinach Fructose (HFCS) Apricot Cinnamon Green pea Oregano Strawberry Lecithin (soy) Asparagus Clam Green pepper Papaya Sunflower seed Phenylethylamine Avocado Cocoa Halibut Paprika Sweet potato Potassium nitrate Banana Coconut Hazelnut Parsley Tea Salicylic acid Barley Codfish Honey Peach Tilapia Solanine Basil Coffee Honeydew Peanut Tomato Tyramine Beef Corn Kale Pear Turmeric Beet Cottage cheese Kamut Pecan Tuna Black pepper Cow’s milk Lamb Pineapple Turkey Blueberry Crab Leek Pinto bean Vanilla Broccoli Cranberry Lemon Pistachio Venison Buckwheat Cucumber Lentil Plum Walnut Butternut squash Cumin Lettuce Pork Watermelon Cabbage Date Lima bean Quinoa Wheat Cane sugar Dill Mango Rainbow trout White potato Cantaloupe Egg white Maple syrup Raspberry Yeast-bakers/brewers Carob Egg yolk Millet Rice Yogurt Carrot Eggplant Mint Rye Whey Cashew Garbanzo bean Mung Bean Salmon Zucchini Cauliflower Garlic Mushroom Sesame seed Cayenne pepper Ginger Mustard (seed) Shrimp Celery Goat’s milk Oat Sole 

MRT 170: 
Almond Celery Grape Olive Shrimp Chemicals: Amaranth Chard Grapefruit Onion Sole Acetaminophen American cheese Cheddar cheese Green bean Orange Soybean Aspartame Apple Cherry Green pea Oregano Spelt Benzoic acid Apricot Chicken Green pepper Papaya Spinach Caffeine Asparagus Cinnamon Halibut Paprika Strawberry Candida albicans Avocado Clam Hazelnut Parsley Sunflower seed Capsaicin Banana Cocoa Honey Peach Sweet potato FD&C Blue #1 Barley Coconut Honeydew Peanut Tapioca FD&C Blue #2 Basil Codfish Hops Pear Tea FD&C Green #3 Beef Coffee Kale Pecan Tilapia FD&C Red #3 Beet Coriander seed Kamut Pineapple Tomato FD&C Red #4 Black pepper Corn Lamb Pinto bean Tuna FD&C Red #40 Blueberry Cottage cheese Leek Pistachio Turkey FD&C Yellow #5 Bok choy Cow’s milk Lemon Plum Turmeric FD&C Yellow #6 Broccoli Crab Lentil Pork Vanilla Fructose (HFCS) Brussels sprouts Cranberry Lettuce Pumpkin (flesh) Venison Ibuprofen Buckwheat Cucumber Lima bean Quinoa Walnut Lecithin (soy) Butternut squash Cumin Lime Rainbow trout Watermelon MSG Cabbage Date Mango Raspberry Wheat Phenylethylamine Cane sugar Dill Maple syrup Red kidney bean White potato Polysorbate 80 Cantaloupe Egg white Millet Rice Yeast-bakers/brewers Potassium nitrate Cardamom Egg yolk Mint Rooibos tea Yogurt Potassium nitrite Carob Eggplant Mung bean Rosemary Whey Saccharin Carrot Flax seed Mushroom Rye Zucchini Salicylic acid Cashew Garbanzo bean Mustard (seed) Salmon Sodium metabisulfite Catfish Garlic Navy bean Scallion Sodium sulfite Cauliflower Ginger Nutmeg Scallop Solanine Cayenne pepper Goat’s milk Oat Sesame seed Sorbic acid Tyramine.


*Note: The Cow’s milk antigen is pasteurized cow’s milk, not raw.

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Asparagus – Who knew?

Asparagus – Who knew?

This is from a friend:

My Mom had been taking the full-stalk canned style asparagus that she pureed and she took 4 tablespoons in the morning and 4 tablespoons later in the day. She did this for over a month. She is on chemo pills for stage 3 lung cancer in the pleural area and her cancer cell count went from 386 down to 125 as of this past week. Her oncologist said she does not need to see him for 3 months.
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Is Your (Healthy) Food Making You Sick?

Is Your (Healthy) Food Making You Sick?

Even the seemingly “healthiest” organic, raw, anti-inflammatory superfoods like wild Alaskan salmon, kale, garlic, apple, broccoli or any other food can provoke “sensitivity” reactions.  Medical Research has shown that sensitivities to foods and food-chemicals can lead to a wide array of painful symptoms and chronic health problems.  If food sensitivities are at the root of your health problems and you don’t address them, then no matter what else you do to get better, your health problems will remain.
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Conscious Eating for Healthy Living

Conscious Eating for Healthy Living

In the search for wellness and a successful life, we cannot stress enough the importance of pursuing a healthy lifestyle. Think about it: your body, mind and spirit are part of a delicate, interconnected system. If one fails, the other two are bound to crumble. What happens to your body will inevitably affect your state of mind and your spirit will certainly become restless if you’re not physically well. Becoming conscious of what you eat and learning the best way to nourish your body will go a long way in helping restore and maintain the balance you seek in your life.
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 Let Fat be Thy Medicine

Once again, I have invited an internationally recognized Holistic Freedom Coach and  Nutrition Consultant, Ximena Gonzalez to share her wisdom with you.

Whaaaaat?...Saturated Fat is NOT the Demon?

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Organic and Ecological Really Is the Smart and Healthy Way

Organic and Ecological Really Is the Smart and Healthy Way

A lot has been said over the years both for and against organic/eco food and the organic/eco lifestyle. Supporters of all things ecological claim them to be the key to healthier living and boast about their many benefits while others complaint that it is all a hoax.  The truth is that after all is said and done, there is scientific proof and testimony supporting that ecological products and the ecological lifestyle are in fact highly beneficial for you and can significantly improve your health and overall wellness.
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The Joys of Home Cooking: is eating out making you fat, sick and tired?

The Joys of Home Cooking: is eating out making you fat, sick and tired?

Eating out may be eating out your stomach, your liver, your heart, and your lungs. Because of our busy schedules, many of us find ourselves eating out several times a week; some of us eat out almost every meal.

Restaurant food is some of the most processed food you can put in your mouth. The commercial fake food arrives in big-food company trucks (90 percent of all restaurants get virtually the same food) and is lovingly prepared using can openers and microwaves.

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Health Benefits of Pastured Eggs

Health Benefits of Pastured Eggs

A dear friend of mine was in sheer horror when she saw me eat six eggs for breakfast. She said he loves the taste of eggs, but cannot eat them. I asked: “Why not?” She replied: “Because I am scared of high cholesterol and my doctor told me to stop eating eggs” – does this sound familiar?

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