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Feature:

Articles:

How Fever Benefits You 8

Letter from the Editor 3

Coconut Flour 4

Digestive System: 5 Reasons It’s not working Properly 5

Video: 10 Years of Failure, Farmers Deceived by GM Corn 7

Xanthan Gum 10

Spirulina: The Health Benefits 12

Table of contents

Hello friends,

Last Friday, I made tomato sauce for the first time! Fresh tomatoes, onions, garlic, carrot, oregano, pepper, olive oil... Ahh, it was such a beautiful color! A vibrant, deep orange with little specks! I may have overdone it with the onions, but we live and learn!

My friend Veronica and her parents were also visiting from Italy last week. We met up for dinner and a little exploring one evening. She said something that was quite eye opening. She laughed as she explained, “Yeah I took my mom & dad to the grocery store and showed them spaghetti sauce in a jar! People actually buy it from the store!” This was funny and so strange to them because they would never ‘buy’ tomato sauce; they make it from tomatoes. I know ironic, right?! I don’t think she realizes just how common it is, to just buy it in a jar.

In this issue, we cover why to avoid xanthan gum. We’ll discuss the benefits of Spirulina, highlight the benefits of having a fever, and show you the advantages of using coconut flour. We’re also very excited to share some tips about the digestive system, because it plays a big factor in our overall health.

Thanks for reading along... we’re glad you’re here!

I will be publishing Kindle books on a regular basis. Each book will cover 5 - 7 topics that are NECESSARY to being Healthy. As my GIFT to you, whenever I launch a new book I will give it away FREE for a limited time. To get my NEXT BOOK FOR FREE click this link ====> JLYNNPRESS.COM/FREE

Be Well,Jessica

theeditor

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5

Coconut flour: A nutritious, gluten-free substitute

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Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. It has a mild coconut scent and flavor, which makes it suitable for flour-based recipes that don’t have other strongly-flavored ingredients such as cocoa powder or spices. It is also quite light and airy, making it especially suitable for baked goods like muffins, pancakes and cakes.

The reputation of coconut flour is growing in the West due to its considerable health benefits, which far exceed those of processed flours. Below is a list of reasons why health-conscious individuals are beginning to take coconut flour seriously, and why an increasing number of books specializing in coconut flour recipes are being published every year.

by Michael R.

Gluten-freeArguably coconut flour’s biggest attraction is its gluten-free

status, meaning it contains none of the gluten protein mol-ecules found in grains such as wheat, rye and barley. Gluten is highly allergenic and can even be deadly for people with Ce-liac disease (a condition where gluten damages the lining of the small intestine and prevents it from absorbing nutrients in food). However, growing evidence - particularly that compiled by Dr. William Davis in his 2011 book, Wheat Belly - suggests that gluten is unhealthy for everyone, and is a leading cause of lethargy, bloating, brain fog and more. Fortunately, gluten-free diets are becoming much easier to adopt thanks to the grow-ing availability of gluten-free flours like coconut flour.

Rich in dietary fiberAccording to a study published in the December 2006 issue

of Innovative Food Science & Emerging Technologies, adding coconut flour to our diets can significantly reduce our risk of developing heart disease, lower our cholesterol levels and

guard us from cancer and diabetes. The researchers, based in the Food and Nutrition Research Institute in the Philippines, claim that these benefits stem from coconut flour’s unusually high levels of dietary fiber (a 100 gram serving of it contains a whopping 39 grams of fiber, almost double that of wheat bran). Dr. Bruce Fife, a naturopathic physician and the author of the book, Cook-ing with Coconut Flour, claims that coconut flour can help adults reach their recommended daily fiber intake of between 20-35 grams. He recommends adding 1-2 tablespoons of coconut flour to gravies, baked goods, casseroles or smoothies.

High in beneficial fatsSince it is derived from coconut solids, coconut flour retains a large number of those fats for which coconuts are so beloved

by health enthusiasts. A 100 gram serving of coconut flour contains 8.7 grams of fat, of which 8 grams are saturated. Most of these fats are medium-chain triglycerides (MCTs) - essential protective fats with noted antiviral, antimicrobial and antifungal properties. MCTs have also been shown to boost the metabolism, making coconut flour suitable for weight loss diets.

Safe for diabeticsBecause it is high in fiber yet relatively low in digestible carbohydrates com-

pared to processed flours, coconut flour has a gentle impact upon blood sugar levels. This makes it an excellent flour for diabetics, prediabetics and anyone else who wants to avoid blood sugar spikes.

Packed with proteinThough it is free from gluten proteins, coconut flour contains an impressive num-

ber of other proteins. In fact, 100 grams of coconut flour contain 19.3 grams of protein, or 38 percent of our RDI - far more protein per serving than other leading flours such as white, cornmeal or rye. Conse-quently, coconut flour is a valuable cooking ingredient for vegan or vegetarian bodybuilders since protein is, of course, needed for cell repair and growth.

Sources for this article include:

http://www.sciencedirect.com/science/article/pii/S1466856406000452

http://www.purezing.com

http://alldayidreamaboutfood.com

http://science.naturalnews.com/coconut.html

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5 Reasons Your Digestive SystemIsn’t Working Properly

Gut flora imbalanceOne of the main reasons you are not able to digest food

properly is bacterial imbalance in your intestinal system. An ideal ratio for a properly functioning gut is 85 percent good bacteria to 15 percent bad, and when this is accomplished the good bacteria flourish and are allowed to do their job of digesting and absorbing certain starches, fiber, and sugars.

Unfortunately, a lifetime of habits littered with antibiotics, sugar, alcohol, toxins, and ‘dead’ food has destroyed the proper balance we require for good digestion.

In your effort to regain proper gut flora balance, consider antibacterial foods and herbs like garlic, onions, oregano, cloves, and black walnut. At the same time consider probiotic rich foods like green leafy vegetables and fermented foods such as sauerkraut, tempeh, and kefir.

Enzyme deficiencyEnzymes play a key role in our health by enabling our

bodies to properly digest and use all the nutrients we take in to their greatest potential. If we do not introduce enough enzymes through our food, we put more pressure on the

pancreas to produce enzymes in order to break down waste products, which eventually can leave it overworked and unable to produce the enzymes required to facilitate proper digestion.

To maximize your enzyme production, first increase your consumption of raw, organic food like papaya, pineapples, bee pollen, kefir, and fermented vegetables. Chew your food thoroughly to properly mix them with your enzyme rich saliva, which helps the process of pre-digestion.

Juicing is one way to really increase the amount of easily assimilated enzymes into your digestive system, as well as digestive and systemic enzyme supplements.

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It seems nearly everyone has digestive issues these days. Crohn’s, IBS, colitis, celiac, and dozens of other digestive disorders have made an industry out of sugar free, gluten free, and dairy free products. So why is it that those with digestive issues can’t often fully fix them and have to follow a very strict diet or suffer the painful consequences?

by D. Henry

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Magnesium deficiencyPreviously, it was believed that magnesium

was required for up to 325 enzymatic processes, but according to new research, that number is closer to 800. This makes magnesium very important in the digestive process.

Magnesium is also heavily implicated in proper functioning of muscles, including those in the lining of your digestive tract. A deficiency in magnesium causes the peristaltic action in your digestive system to slow right down, which hinders the movement of waste, and backs up the digestive process.

Consider liquid magnesium supplements, and loading up on salads rich in leafy greens and vegetables.

Stress

Stress creates all sorts of problems for your digestive system. It strips your body of various vitamins and minerals (B vitamins and magnesium to name a couple), tightens your muscles, slows down bowel movements, and inhibits absorption of enzymes and probiotics, as well as other nutrients.

Keep your stress in check through chamomile, medicinal mushrooms, kefir, and acts of gratitude, meditation, and exercise.

Heavy metal toxicityThere are many types of toxins that can cause

digestive distress, however, one of the most gut compromising toxins falls in the heavy metals category.

Heavy metals are introduced into our bodies in a variety of ways, but some of the more problematic gateways are through vaccinations and mercury amalgams. Not only does this create a great burden for proper liver, gallbladder, and pancreas function (including secreting bile to facilitate digestion), but heavy metals also kill off good bacteria to further impair the digestive process.

Heavy metal detoxification is a delicate process and should be handled by a professional, but you can consider chlorella and cilantro to help bind and remove them from your system.

Sources for this article include: http://www.naturalnews.com

http://www.organiclifestylemagazine.com/enzymes-and-health/http://drcarolyndean.com/2012/10/when-magnesium-makes-me-worse/

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10 Years of Failure, Farmers Deceived by GM Corn

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See more at:https://www.youtube.com/watch?v=hCuWs8K9-kI

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How a fever benefits your

Health

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by Dr. David J.

Most of our society lives with the idea that health is a state of “feeling good” and “not being sick or diseased.” We fear contact with bacteria, viruses and other microorganisms. We use antibacterial soap, sprays, pills, potions and lotions. We are constantly “gearing up” for the next big flu pandemic, etc.

In traditional cultures, fevers were always well respected and understood. Most people knew that the fever would build up and then break, much like a wave rolling into shore. Now, our society tries to suppress the fever immediately using antipyretics, or substances that lower temperature.

These antipyretics include acetaminophen and ibuprofen. These quickly lower the temperature, but they also silence the body and hinder the development of the immune system This allows the invading organisms to survive and contribute to the formation of chronic disease.

The immune system functions like a mus-cle in that must be challenged in order to grow stronger. Without resistance the im-mune system cannot get any stronger. An appropriate resistance may at times give someone a cold or fever. This is a natural adaptive response that the body makes in order to allow the immune system to func-tion at a greater level.

Getting a cold or a flu and having fever-ish symptoms may be the best expression of health for someone. Their individual im-mune system’s metabolic capacity may have been so weak that they couldn’t han-dle the natural environmental stressors. So the body became vulnerable and devel-oped a viral or bacterial infection.

Fevers stimulate the immune systemThe immune system responds to fend off infection and strengthen the body. Microorganisms can only survive

at unique temperature ranges. The innate intelligence within our body understands this and has adapted since the beginning of time to create an environment that is incompatible for these infectious organisms.

As our core temperature rises, it reduces the microorganism load in the body. The body will not want to elevate temperature to the point of killing off all its good microbes but will if necessary. When the body is under extreme infection, the core temperature has to regulate the internal ecosystem by increasing the temperature and killing off microbes.

Our normal body temperature is said to be 98.6 degrees Fahrenheit. A fever is defined by an oral temperature that exceeds 100.4 degrees. At 101 degrees, most bacteria are unable to survive, and at 102 degrees, the viruses are unable to replicate and spread in the body. Fevers are typically self-limiting and short in duration. They are not dangerous until they get up over 104 degrees in temperature.

The increasing temperature activates the immune system:

Your immune system is a muscle

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As the core temperature elevates, it activates the CD8+ cytotoxic T cell. This is a special lymphocyte that is able to destroy cancerous cells

and cells infected with viruses. Researchers have found that higher body temperatures raise the number of CD8+ cytotoxic T cells. This creates a significantly greater immune response against infection.

The increase in core temperature also elevates neutrophils, which are unique immune cells that selectively target infectious bacterial cells. The temperature increase also improves enzymatic activity to create an en-vironment that is unkind to the infectious microbes.

According to Dr. John Wherry, PhD, deputy editor of the Journal of Leukocyte Biology, “Having a fever might be uncomfortable, ... but [re-search reports show] that having a fever is part of an effective immune response.”

Over-sterilizing our environment and using synthetic chemicals, such as drugs, artificial vitamins and fever reducers, only makes our body weaker.

These products are like a crutch that does not allow the body to adapt and get stronger. So we end up weak and vulnerable and unable to ef-fectively adapt to a challenging environment.

The role of mucus formation:Mucosal surfaces are the primary

entry points into the body for patho-genic microorganisms. Until recently, most scientists viewed mucus as sim-ply a physical barrier that helped to prevent against the invasion of infec-tious organisms. It was also thought to play a lubricating role between tissues. However, the latest research shows that mucus appears to be the primary home of unique organisms called bacteriophages.

Bacteriophages, which are also called “phages,” are viruses that in-fect and replicate within bacteria. They selectively target antagonis-tic microbes and thus enhance the

health of the host.

Wherever bacteria and other micro-organisms reside you will also find phages.

Researchers have found evidence that phages partner with host ani-mals and humans to kill off unwanted bacterial colonies and control the composition of friendly microorgan-isms in the body. This reduces infec-tious organisms and improves the im-mune system.

In times of fever, the body increas-es mucus to trap bacteria and en-hance the activity of phages in order to reduce infectious organisms. This is an intelligent response by the body to prevent chronic infection and dis-ease development.

Trust the body and trust your symp-toms!

When is a fever dangerous?You should always consult your natural health physician when fevers go over 103 degrees

or last longer than four days. If the fever causes tremendous discomfort, trouble breathing or convulsions at any time, it would be an indication to go to the emergency room.

One should drink tons of clean water and use electrolytes such as fresh squeezed lemon. This will support the body as it uses up fluids and electrolytes quickly in an effort to rid itself of the infectious organisms. If the temperature gets up over 104 degrees, an ice bath can help bring it down a bit so as to not cause damage to any of the vital organs.

Sources for this article include:

http://www.huffingtonpost.com http://www.jleukbio.org http://www.drjockers.com http://www.naturalnews.com

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Xanthan gum was discovered in the 1960s and was ap-proved in 1968 as a food additive in the USA and Europe. It is mostly used as an emulsifier. It is made from bacteria that create black spots on broccoli and cauliflower. Xan-than gum at first is a slimy, gooey, fermented substance, but during processing it’s dried up and finally ground into a fine white powder. You can bet your first and last mutated gene that the corn sugar used to make xanthan gum is not certified organic, but rather genetically modified.

So why then is xanthan found in some organic prod-ucts? They must be using organic corn, but if it doesn’t say certified organic corn right on the label, I’m not touch-ing it. Plus, xanthan gum can also be derived from dairy, wheat and soy, which is almost always GMO, so people with those allergies watch out! You’re catching a double dose of one of those extra “little” ingredients you thought

wasn’t affecting your system. You thought wrong. It ALL adds up. (http://www.uky.edu)

This thickening agent contains a lot of fiber also, causing digestive irritation and other disruptions like bloating, but that’s just the beginning. That’s just your body telling you that you just ate something synthetic and toxic. Xanthan is substituted for gluten in many foods, because it has that “sticky” consistency or quality, so all these folks looking for gluten-free foods could be consistently eating some GMO “gum.” Maybe that’s what’s stuck in those divots, causing you abdominal pain. Think about it, if you chewed gum all day and swallowed it when you were done chew-ing, how would you feel afterthree to five slices?

Take a good guess what xanthan gum is doing to your insides.

Xanthan gum - just another industrial, processed food by product

Wherever you find xanthan gum listed as an ingredient, expect to find other sinister additives (food agent criminals) lurking in the same product. Typical accomplices include “natural flavors” which are not usually in accordance with ve-gan or vegetarian standards. Natural flavors themselves add a twist to what you will eat. In fact, glutamates, animal prod-ucts and even allergens may be the actual source of those so-called “natural flavors,” and typically are exactly that.

Are you allergic to carrageenan, the thickener and stabiliz-er? What about soy lecithin? What food allergies did you get as a child from the food additives in flu shots and vaccines? Peanut oil and MSG might be the culprits of that, sticking around in your body for years, along with that gluten you consume. Did your al-lergy doctor talk about that, or did he prescribe you some stomach meds with aspartame in the ingredients. They do that you know. Big Pharma puts aspartame in medicines for irritable bowel syn-drome (IBS). Or, maybe you’re all “congested” and YOUR doctor likes to prescribe you antihistamines, to “open you up” and to shrink those membranes, so your body won’t produce what it needs to in order to flush all those synthetic food additives out? “Dear Al-lopathy: Please go away, because you’re not helping anyone!

Who needs health problems?Since most flavoring is lost during processing of just about any kind, for factory food,

“added flavor” and “shelf stability” are commonplace. It’s most commonly found in salad dressings, sauces, ice creams and gluten-free foods. There are many “factory” eaters out there, who like their food coming to them canned and boxed, and those foods take up most of their pantry.

Xantham gum may be used to help gluten-free flours resemble wheat-based flours. So, if you already know the wheat scam, and you’re well aware of the gluten scam, then you’re looking for something free of those, and that’s where this scary additive conveni-ently shows up. Big Food tries to catch you wherever they can. Get real smart here and you’ll feel the difference, I’m telling you.

Xanthan Gum: mutated corn sugar fermented with bacteria

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First of all, there is absolutely no nutritional value at all in it. Xanthan gum is used in skin care prod-ucts, dental products, pharmaceuticals and industri-al and household cleaning products. Still want to eat it? Still want to turn a blind eye? If someone told you there was some sticky AJAX in your food, would you still be eating it? The products from which xan-than is derived are all likely to be genetically modi-fied, yet somehow it’s still approved to be used in organic foods, maybe only if it’s less than 5% of total ingredients. You won’t find this gum funk by itself though.

Also, xanthan acts as a laxative, so when combined with high-fiber flour, you could easily compound health problems, like IBS or colitis. So those “gluten-free” recipes and pre-boxed foods claiming to be “all natural” and healthy might just be the begin-ning of your miserable stomachache that won’t seem to go away. Add xanthan gum to the other 70,000 additives, preservatives and chemical agents that the FDA allows in U.S. food and you have a real “search for the cure” scam working the masses to their graves.

Get smart. Educate and “Fooducate” yourself. It’s easy and free:

(http://fooducate.com/).

Stay 100% organic if you can and protect your one and only body from geneti-cally mutated GUM!

Factory “people” eat factory food daily

Sources for this article include:

http://blog.fooducate.com

http://www.naturalemama.com

http://chriskresser.com

http://www.greatharvestorganics.com

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We hear so much about superfoods these days. There are hundreds of superfood options on the market, and most of them contain a wide range of minerals, vitamins, enzymes and various other disease fighting components. But there’s only one superfood that stands out among the rest, and you should take it every single day to ensure your health: spirulina.

It’s a unique blue green algae that is rich in chlorophyll and many other life-giving nutrients.

Spirulina: The Health Benefits

ConclusionIf you want to experience all the benefits of spirulina, it’s necessary that you consume several

grams of this nutrient-dense superfood per day. Interested in buying the best spirulina? For maximum benefits, consider only top brands such as Cyanotech’s Nutrex-Hawaii Spirulina Pacifica, because it is cultivated, harvested, and packed in such a way as to avoid any contamination due to toxic microcystins.

Sources for this article include:http://wellnessmama.com/4738/herb-profile-spirulina/

http://www.naturalnews.com/036101_spirulina_superfood_nutrients.htmlhttp://www.stylecraze.com

Let’s have a close look at various health benefits of spirulina

• Spirulina is rich in various infection-fighting proteins that help in increasing various dis-ease-combating antibodies within your body. It has more than 70 percent protein, which is highest among all foods, and helps in boosting the production of white blood cells that fight and prevent infection.

• In a 2005 study published in the Journal of Medicinal Food, it was found that high doses of spirulina also help in inhibiting many allergic reactions in the body, particularly among those who suffer from allergic rhinitis.

• Spirulina is also effective in the treatment of anemia. In his book Healing with Whole Foods - Asian Traditions and Modern Nutrition, Paul Pitchford explains how spirulina boosts the production of red blood cells, particularly when taken in combination with vitamin B12.

• Rich in chlorophyll and phycocyanin, spirulina is also a powerful blood purifier. Aside from promoting blood cell growth, these two vital nutrients also rejuvenate the existing blood supply. In fact, the structure of chlorophyll is nearly identical to hemoglobin, an important molecule responsible for transporting oxygen to the cells and cleaning the blood.

• Spirulina is also rich in all eight essential amino acids, 10 non-essential amino acids, B com-plex vitamins, zeaxanthin, the antioxidants beta carotene, the essential fatty acid gamma linolenic acid, beneficial probiotic bacteria, dozens of trace minerals and pathogen-targeting proteins. Spirulina also has unmatched ability to boost your immune system.

• All these nutrients also detoxify the body and cells of various heavy metals and toxins. In fact, spirulina is a good chleating agent that reaches deep into the body tissues and roots out various toxins such as arsenic, mercury, radiation, pesticides, cadmium, environmental carcinogens and synthetic food chemicals.

• In a 1988 study carried out in Japan, it was found that spriulina also lowers cholesterol levels and reduces underlying inflammation due to cholesterol accumulation in the blood-stream.

• All those who are obese can lose weight taking spirulina on daily basis. This is due to its ability to induce weight loss and promote development of lean muscle mass.

Thanks for reading my ebook..I truly hope it made a difference . This is just 1 part of the Live Organic series where we cover and simplify very important and easy to digest topics about living healthy. I will be publishing more Kindle books, on a regular basis, as part of this series. Each book will cover 5 - 7 topics that are NECESSARY to being healthy like detoxing, living stress-free, juicing, natural remedies, tips for buying organic food, discovering what’s really in the products you buy in order to avoid toxins and many more.

As my GIFT to you, whenever I launch a new book I will give it away FREE for the first 24 hours. Make sure you subscribe to get notified as soon as new books are realesed.

To get my NEXT BOOK FOR FREE click this link ====> JLYNNPRESS.COM/FREE

To Your Healthy Journey,Jess

*YOUR FREE GIFT