October 14th, 2014Oats: Avena sativa

Jo Francks, M.H.

 

Oats; we often overlook this common food as an effective medicine. Oats are a good source of magnesium, potassium, phosphorus, calcium and are also high in silica.

Different parts of the plant are used at different stages of growth. Oat straw is used for its high amounts of calcium and silica. This is used in Dr. Christopher’s Herbal Calcium formula.

The green tops can also be used as a tonic for the nervous system. A tincture or a tea of the green oats is recommended for nervous strain. They have been used for heart trouble and depression. It is also taken as an antidote for drug addiction and alcoholism.

Oats are exceptional for skin care. Used in the bath they help with itchy skin and help to soften and sooth the skin. Use 1 cup blended dry oatmeal in a tub of water. Another way to use it in the tub is to make a gallon of tea from the oat straw and add that to the tub. Blended oatmeal is also used as a scrub. Mix 1/2 cup blended oatmeal with 1/4 cup shavings of natural soap and 1/2 cup ground apricot pits or almonds. Put 2 tablespoons of the mixture into a reusable muslin tea bag. Get the bag wet and use as a facial scrub or a body scrub. Hang to dry and reuse 3 or 4 times.

In his book Back to Eden, Jethro Kloss referred to oatmeal as “one of the finest foods we have to prevent disease” and that it is “the ideal basic food for children during the winter months to prevent infection from all zymotic diseases.” Oats are also especially helpful when recovering from an illness.

Whether it is being used for food or medicinal purposes, oats provide many qualities worth looking in to. Try using oat straw tea to calm your nerves or have a nice warm bowl of oatmeal on a cold morning to get your day started. Or for a raw breakfast soak some oat groats in distilled water overnight, strain and blend with fresh berries and a sweetener of your choice and enjoy.

 

Jo Francks is a Master Herbalist graduate of The School of Natural Healing. She is also a Holistic Iridologist and Quantum Touch practitioner. 


David Christopher, M.H.

 

If you have an ant problem and you do not want to spend money on Orkin or buy environmentally hazardous products, then may I suggest using Aspartame and the ants will surely die. If you are not familiar with Aspartame then try: NutraSweet, Equal, Spoonful or Crystal Light. These artificial sweeteners will surely kill the ants and maybe even you. The body tries to protect you from these Excitotoxins by storing them away in fat cells, which becomes a very stubborn fat to remove from your body. You can exercise and diet to excess but it is virtually impossible to lose these fats that store poisons.

 

An added insult of these artificial sweeteners is that they also accelerate weight gain. When an artificial sweetener is taken into the body, the body perceives the sweetness and releases insulin to utilize the recently acquired energy source. But no glucose is available, so the body sends out signals to consume carbohydrates and alleviate the jitters that accompany elevated insulin levels. These extra calories promote weight gain.

It is so sad to see people struggling with obesity, carrying around their 32 oz. “diet soda” truly believing that it will help them with their weight. These chemical sweeteners do not kill you right away but they cause various diseases and have also recently provoked suicide. Parkinson’s disease is one of many diseases triggered by these insidious chemicals The following is an interesting correlating example from the book “Take Control of Your Health and Escape the Sickness Industry” by Elaine Hollingsworth.

Inside Hollywood, there has been much speculation about the cause of the Parkinson’s Disease suffered by actor Michael J Fox, but the star’s addiction to Diet Pepsi (which contains aspartame) is no secret. One cast member who worked with Fox said he drank at least 12 cans a day. I have no way of knowing if that is true, since I have not spoken with him. I do know, however, from my own Hollywood days, that whenever a celebrity endorses a product, he or she is provided with an unlimited supply, and if there is a movie or TV show involved, cases are sent each week. Given Michael’s long-standing commercial endorsement of Diet Pepsi, it’s hardly surprising that not only is he himself now a victim of the neurological disease, but that several crew members who worked with him have also been reported as suffering the same terrible affliction. PepsiCo, Monsanto and their partners-in-crime have a lot to answer for.

 

These newsletter articles, by design, are meant to be short and easy to read. Therefore in-depth information is available atwww.dorway.com.

 

David Christopher is a Master Herbalist and the director of The School of Natural Healing. He also co-hosts the popular radio show “A Healthier You” and is a popular international teacher and lecturer.  


October 14th, 2014Natural Anti-Oxidants

David Christopher M.H.

The plant kingdom produces anti-oxidants to counter the oxygen and probable oxidative damage which is created in its production of carbon from CO2. Scientists have observed that people, who eat large amounts of fruits and vegetables high in anti-oxidants, are less likely to develop cardio vascular disease and cancer than those eating less of those foods. It has also been noted that Green Tea, which is unprocessed, is extremely high in anti-oxidants where black tea which is the same plant, but processed, is high in hydrogen peroxide which is reactive oxygen.

Researchers at Harvard Medical School have shown that one of the causes of heart disease is the free radical oxygen damage to LDLs, lipid and protein substances that deliver fatty acids to cells. Free radical oxygen also plays a role in diseases as diverse as diabetes, dementia and Lou Gehrig’s disease.

Even though supplements neutralize free radical oxygen in test tubes it hasn’t translated to usefulness in the body. Unfortunately, supplements of anti-oxidants have proven worthless if not harmful. The best example of this failure is beta-carotene. It was observed in the 1970’s that people who ate a lot of carrots, which are high in beta-carotenes, had protection against cancer. In 1992 researchers at the National Cancer Institute recruited 18,000 participants who were at high risk of developing cancer because of smoking or asbestos exposure. Half were given beta-carotene and half a placebo. The trial was supposed to last for six years but was halted two years early after discovering that those taking the supplement were developing cancer 28% more than the controls who were receiving a placebo.

The famed nurses’ study that tracked the health of 87,000 female nurses showed a 47% decrease, in cancer rates, for those consuming vitamin E rich foods. However Vitamin E supplements have not shown similar positive results. For positive results, we should get our anti-oxidants from foods, not supplements. Fresh Juicing of fruits and vegetables is natures’ way of supplementation.

Here is a list of anti-oxidant foods:

Blue and red berries and grapes

All nuts especially walnuts, pecans, and Brazil nuts

Beans especially pinto and red beans

Cherries, plums and apples

David Christopher is a Master Herbalist and the director of The School of Natural Healing. He also co-hosts the popular radio show “A Healthier You” and is a popular international teacher and lecturer.

August 27, 2014

 

Now available at Christopher Publications is Melissa Chappell’s newest contribution to healthy, whole food eating. In these DVD’s Melissa demonstrates just how quick and easy it is to make healthy and delicious meals, snacks and desserts for yourself and those you care about. Filmed in her studio/classroom, Melissa (Popularly known as Raw Melissa) teaches simple techniques to turn your fresh fruits and veggies into dishes even the pickiest critics will rave about. Melissa is a fun and casual teacher whose knowledge and love for health shines through. If you are a visual learner and want to improve your diet and your health with a fresh food approach, you will love these classroom demonstrations.

Melissa Chappell is owner of Raw Melissa (rawmelissa.com), and creator of the recently published cookbook “FAVES! Fruits and Veggies, Energy’s Secret“.

-Tara Pierce H

Irish Moss is not actually a moss but a seaweed, strongly alkaline and rich in iodine, calcium, potassium, sodium, and magnesium. It is a highly nutritious plant which feeds the bones, brain, liver, flesh and lymphatic system. It contains a large amount of mucilage and sulfur compounds making it a great aid in the treatment  of chronic bronchial and intestinal problems. It is soothing in cases of arthritis, irritation of the bladder and kidneys, as well as chronic diarrhea and dysentery. In cases of dropsy it aids in the removal of excess fluid in the tissues and is used for colds as well as relief of dry coughs. Poultices of the moss have been successfully used on abscesses, burns and bruises.

Traditionally it was gathered for both food and medicine. It is still commonly used in cooking and food preparation as thickening and stabilizing agents. You will find it added to dairy products such as ice cream, yogurt and pudding as well as nut and rice milks and as a flavoring agent and clarifier in the brewing of beer. The herb is used as a suspension agent in toothpastes and is used commercially in hand lotions and various creams.

 

Although carrageenans (molecules extracted from the moss) were introduced on an industrial scale in the 1930’s, they were first used in China around 600 B.C. and in Ireland around 400 A.D. Known in Ireland as Carrageen Moss, it is commonly boiled in milk and strained, before sugar and other flavorings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange.

 

Dr. Christopher included Irish moss in the Thyroid Maintenance Formula due to the organic iodine which is an excellent part of nourishing the thyroid gland. Together with kelp, watercress, mullein, parsley, nettle, marshmallow and sheep sorrel, this combination helps to support a healthy metabolism. Used as a tonic this formula will ease fatigue, muscle weakness, nervousness, difficulty sleeping, and irregular menstrual periods.

Tara Pierce is a Certified Herbalist and Master Herbalist Student at The School of Natural Healing.


November 11th, 2013Pumpkin Panacea

David Christopher M.H.

When Europeans discovered America they found a plethora of new flora. We have mentioned the importance of the discovery of the capsicum family in previous issues, and everyone knows about the discovery of corn and how it has benefited mankind. Another great find was the discovery of the family of squash. Pumpkin is a Native American squash that is so popular that it is now grown on all continents except Antarctica. Many consider it as a super food withwonderful medicinal qualities. Just one cup supplies 245% of the daily required value for Vitamin A. It also contains good amounts of the B complex, Vitamin C, K, and with the seeds it contains the full spectrum of vitamin E (alpha, delta and gama-Tocopherols plus the newly discovered Tocomonoenols). It is also a good source of Copper (14%), Iron (10%), and contains Calcium, Magnesium, Manganese, Phosphorus, Selenium and Zinc. The seeds also contain Zinc at the rate of 10 mg. per 3.5 oz. Just the color of pumpkins would indicate a high Carotene content, having both Carotene A (amounting to 515 mcg.) and Carotene B (3100 mcg.) Other phyto-nutrients include Crypto-xanthin B (2145 mcg.) and Lutein-zeaxanthin (1500mcg.) All excellent for good eyesight, a healthy heart and wrinkle free skin.

Pumpkins are high in nutrients and also high in fiber but low in calories, making them a good food for weight loss. While losing weight with pumpkin one might also notice a reduction in hay fever symptoms, migraines and earaches. The cold mashed up pulp has been used to counter burns and the leaves have been used to reduce the swelling in sprains, lower fevers, cure diarrhea, and ward off cancer.

The seeds are remarkable. The consumption of the seeds reduces prostate enlargement and reduces the possibility of prostate cancer. The seeds have been used for kidney problems, including kidney stones, for gout, edema and even getting rid of tape worms. Another miracle: the seed oil reduces symptoms of female hormone insufficiency.
We would all benefit by eating more of this wonderful squash. Pumpkins aren’t just for carving and smashing.

David Christopher is a Master Herbalist and the director of The School of Natural Healing. He also co-hosts the popular radio show “A Healthier You” and is a popular international teacher and lecturer.  

Angela Sannapu M.H. Dip.H.Ir., Phoenix, AZ

The School of Natural Healing’s motto is “Cleanse and Nourish”. Many questions arise as to finding the best ways to nourish. A common question today is “Are GMOs a concern in healthy eating?” Genetically Modified Organism, or GMO for short, is an organism in which the genetic material (the DNA) has been altered in a way that does not occur naturally. [1] There are no rules and no regulations (in the US) as to what parts of DNA can be used or even as to what species may be crossed with others. The majority of GMOs are food crops.  Pesticides and herbicides developed from bacteria are inserted into the DNA of the food supply to make them pest resistant or immune to the herbicide sprays.

 

For the US, the percentages of GMO crops include:

 

Soy (94%)

Cotton (90%)

Canola (90%)

Sugar beets (95%)

Corn (88%)

Hawaiian papaya (more than 50%)

Zucchini and yellow squash (over 24,000 acres are GMO). [2]

 

The food crops listed above produce a known toxin within every cell of the plant. As a result, the original DNA of the plant has been permanently altered or mutated forever. Research finds many of these mutations are not known before entering the market. Molecular biologist and protein chemist David Schubert states, “Introduction of one gene usually alters the gene expression pattern of the whole cell, and typically each cell type of the organism will respond differently.” [3] Therefore, a GMO is a new kind of plant or organism altogether and we do not know how it will react in our bodies or the environment.

 

Cotton and corn crops are most commonly altered with Bacillus thuringiensis (Bt). This bacterium is known to rapidly paralyze the invading insect’s digestive system thereby destroying it. Bt has also been linked to allergies and illnesses in humans and other mammals. [3] The Bt found in genetically engineered crops is “1,500-3,000 times the level found in sprayed plants. Since the Bt-toxin is exempted from the requirement of a tolerance, there are no legal limits as to how much can be expressed in food.”[3] If the spray is known to affect humans, how much more can we expect from the DNA inserted food?

There is also the question of “Anti-nutrients” which “are compounds that decrease the nutritional value of food, usually by making a nutrient unavailable or indigestible.” [3] These are commonly discovered in GMO crops. It is also found that one GMO crop can differ in nutritional value considerably compared to the next. Therefore, this would seriously question the school’s motto of “nourish” since the exact nourishment is unknown. No long term safety studies have ever been conducted on the effects of exposure to, or the consumption of GMOs, let alone the effects on the environment.

We do know these facts:

GMO foods came into the market in late 1990’s and early 2000’s.

Soy allergies skyrocked by 50% in the UK, soon after GE soy was introduced. [3]

Bee Colony Collapse Disorder has threatened our pollenated plants since at least 2005.

There is an alarming rise of food allergies and their severity over the past 10 years.

Increase of digestive disturbances in humans over the past 10 years.

Appearance of “superbugs” and “superweeds” that are becoming less and less responsive to pesticides and herbicides.

There is no nutritional or environmental benefit from either growing or consuming GMO food.  In fact, the exact opposite may be true. To avoid becoming an experiment in this “Genetic Roulette” become aware of what you eat!  Look for organic. The “USDA Organic” label prohibits GE in their products. Also look for the “Non-GMO Project Verified Seal”. READ ALL food labels. If there is corn or soy listed in any form, it is most likely GE. Sugar is almost certainly a combination of sugar cane and GMO sugar beets. Dairy must be labeled no rBGH, no rBST, or no artificial hormones in order to be free of the GMO bovine growth hormone.

If the safety of GMO’s matters to you then let your voice be heard. Be alert to government regulations and bills in office. Call up companies and restaurants to inquire if they have GMO ingredients they may be using. Let them know you will not patronize a GMO friendly business. Encourage them to “go organic”.

Angela Sannapu is a Master Herbalist from the School of Natural Healing as well as a Diplomat in Holistic Iridology from the Internal Institute of Iridology. Angela may be reached for natural healing advice via her website at www.HerbalByte.com

 

[1] World Health Organization (WHO) definition of GMO

[2] http://www.responsibletechnology.org/faqs Date Aug 2013

[3] Smith, Jeffrey M.  Genetic Roulette Yes! Books 2007. Pages 5, 14, 68, 94, 95, 97

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October 3rd, 2013Thank you Garlic!!!

Judith Carter MH

Garlic is one of my favorite herbs.  It is inexpensive, can be found in almost any market in the world and is easy and fun to grow.  Fresh garlic vs. powdered garlic makes any recipe go from great to incredible.  When it comes to natural healing, garlic can work wonders and some would even say miracles.

 

This past year our family has had some opportunities to put garlic to the test.  My son’s wife called me and said that she has caught strep throat every year of her life. Knowing how it feels when it starts to come on, she wanted to know what she could do to help stop it naturally.  I related to her what David Christopher at the School of Natural Healing had taught me to do for strep throat, also telling her that it worked in 2-3 days vs. two weeks for antibiotics.  Simply mix together 1 tbsp. honey, 2 cloves crushed garlic, 1/4-1/2 tsp. cayenne pepper and then take 1/2 tsp. every hour. Don’t chase it down with water; just let it trickle down your throat. Yes, it will be hot but that brings circulation to your throat which speeds up the healing process.  She followed the therapy and did not get strep throat. The best part is she usually has everything she needs to take care of it, right in her kitchen.

Another experience was with MRSA (methicillin-resistant Staphylococcus aureus).  This same son and his wife found themselves in a situation where they were exposed to MRSA time and time again.  Unfortunately, they ended up getting it.  MRSA is an infection that presents as a red bump that resembles a pimple, pustule or boil. They were told that every time they had an outbreak they would have to take antibiotics and that this would be a life time thing. My son’s first MRSA outbreak was slightly smaller than the size of a golf ball and he had another outbreak not too long after the first one.   Once again we turned to garlic.  They put 16 cloves through a garlic press (that’s 16 for him and 16 for her….32 total) and periodically during the day, they put a teaspoon into a cup with enough water for one big swallow until all the garlic was gone. They did this for three days….yes, that was 48 cloves each, making a total of 96 cloves for the two of them. After doing this garlic therapy neither one of them has had trouble with MRSA for over a year now.  It’s wonderful how something so common and simple can be so powerful in healing the human body.

Garlic has been used historically.  One story states, “Garlic was the principal ingredient in the famous Four Thieves Vinegar which was adapted so successfully at Marseilles for protection against the plague when it prevailed there in 1772″.  Four thieves confessed that while protected by the liberal use of aromatic garlic vinegar during the plague, they plundered the dead bodies of the victims with complete safety.

We now have the modern version of this garlic vinegar, Dr. Christopher’s Super Garlic Immune formula. This is a formula I try to always have on hand. It is so simple and yet amazing! When it comes to natural healing, garlic is definitely one of those herbs I wouldn’t want to be without.

 

Take the time to research garlic and you will soon find yourself also saying……thank you garlic!!!

 

 Judith Carter is a Master Herbalist graduate of The School of Natural Healing. She also graduated from the International Institute of Iridology as a Holistic Iridologist and is certified in acupressure.

October 3rd, 2013Coconut Oil

Mishelle Knuteson MH

Coconut oil, once shunned as being unhealthy because it is high in saturated fats, is now considered by many as a magical health food. The difference between coconut oil and other saturated fats is in the size of the fat molecules. Long chain fats are hard to digest, and pass directly into the lymphatic system. The fats in coconut oil are medium chain fatty acids (MCFA’s). These MCFA’s are quickly digested, even without the aid of pancreatic enzymes, and are transported via the hepatic portal vein to the liver. MCFA’s never enter the lymphatic system or bloodstream, so they don’t clog arteries like their longer chained relatives. Instead, they are light, easy to digest, and quickly converted to energy. Coconut oil actually lowers cholesterol and improves fat metabolism.

Most commercial grade coconut oils are made from dried copra (meat of the coconut) and go through an extensive refining process to extract the oil. Virgin coconut oil is made from the fresh meat and the oil is extracted either through a quick drying method, using minimal heat and then mechanically pressed or it goes through a process called wet-milling where the meat is not dried. Instead the “coconut milk” is expressed first, and then the oil is further expressed from the water either through the method of boiling, fermentation, refrigeration or a mechanical centrifuge. Some retailers and manufacturers will call their oil “Extra Virgin Coconut Oil” but there is no other processing method then what is listed, so there is no official classification or difference between “virgin” and “extra virgin” like there is in the olive oil industry.

There are false claims of coconut oil being raw and full of enzymes, all coconut oil has “seen heat”. For one thing coconuts are native to the tropics where temperatures are very hot, so shipping alone will expose the oil to higher temperatures and some heat needs to be applied in the processing to ensure that no moisture is present in the oil that may cause deterioration. Virgin oil uses minimal heat in the processing methods.

 

The good thing about coconut oil is that it isn’t damaged by heat. That’s why it is so good for cooking. It’s the saturation that makes it stable. If coconut oil contained enzymes it would become very perishable-just like all raw foods containing enzymes ~ Lita Lee Ph.D. 

 

Cooking with coconut oil does not introduce hydrogen into the oil or hydrogenate it. Hydrogenation is an industrial process to make an oil turn solid at room temperatures which creates harmful Trans fatty acids. Coconut oil is naturally very stable oil.

 

To purchase a healthy coconut oil, one must determine between “virgin” and “refined” oil. Virgin oil, healthier oil, is made from the fresh meat therefore it will have a distinct aroma and the taste of coconut will be present. Tasteless coconut oil is more than likely refined and made from copra (dried meat). Buying organic virgin coconut oil may help to insure that there has been no pesticides or fertilization used on the crop.  Buying “expeller-pressed” oil usually means that the oil was extracted by “physical refining” rather than a chemical extraction using a solvent.

The health benefits from using coconut oil claim to be many and come mainly from the MCFAs. Coconut is a food so therefore the oil is very safe for consumption in adults, pregnant women, children, and pets. An adult should consume about 3.5 tablespoons of coconut oil throughout a day to receive the best benefit and taken with foods high in fiber and protein.

 

Mishelle Knuteson is certified in Rapid Eye Technology (RET) an emotional release therapy, teaches classes in The Art of Feminine Presence and a Master Herbalist ~ graduate of The School of Natural Healing. Mishelle currently works as an Educative Master Herbalist (MH) for The School of Natural Healing and as Office Manager of Christopher Publications.

October 3rd, 2013Gluten-Free

Tara Pierce, Herbalist

Celiac disease is an autoimmune disorder of the small intestine. It is a reaction to gluten which causes inflammation and damages the villi of the small intestine. This in turn can cause vitamin deficiencies due to the reduced ability to properly absorb nutrients, resulting in fatigue and anemia in some suffers. Other symptoms can include pain and discomfort in the digestive tract, chronic constipation and diarrhea and failure to thrive (in children).

 

Gluten is a protein complex found in wheat (including kamut and spelt), barley, rye and triticale (a cross between wheat and rye). The most popular treatment for celiac is a gluten-free diet. Here are some general “Do’s” and “Don’ts” when going gluten-free.

 

Do’s

Beans, seeds, and nuts; natural and unprocessed.

Fresh eggs

Fish and poultry (avoid breading and marinades)

Fruits and vegetables

Gluten-free grains; amaranth,  arrowroot, buckwheat, corn (hominy), flax, millet, quinoa, rice, sorgum, soy, tapioca, teff and gluten-free flours made of rice, soy, corn, potato or bean (Don’t confuse gram flour made from chickpeas for graham flour which is made from wheat).

 

Don’ts

As well as the grains listed above, avoid wheat products that can go by other names including bulgur, durum flour, farina, graham flour and semolina.

Also avoid these products unless labeled gluten-free; Beer, breads, cakes and pies, candies, cereals, cookies and crackers, croutons, french fries, gravies, imitation meat or seafood, matzo, pastas, processed luncheon meats, salad dressings, sauces (including soy sauce), seasoned rice mixes, seasoned snack foods, self-basting poultry, soups and soup bases, vegetables in sauce, food additives such as malt flavoring, modified food starch etc., and medications/vitamins that use gluten as a binding agent.

 

The biggest “if” in the gluten-free world is oats. Oats are naturally gluten-free but the problem comes in the field or in the processing facility. Crops of oats are often rotated with crops of wheat making it impossible to separate them entirely and if the facility that processes the oats also processes wheat products there will be cross contamination. For this reason it is generally recommended to avoid oats unless they are labeled gluten-free and come from a source you can trust. (Check with your local Health Food stores to find the best gluten-free companies).

 

Here at the School of Natural Healing we recommend using Dr. Christopher’s Soothing Digestion formula to reduce inflammation and help heal the villi and lesions in the small intestine, the Immucalm formula to help keep the immune system in check and the mucusless diet (without the gluten grains of course). In doing this you can be assured of the best nutrient absorption to avoid vitamin deficiencies while adjusting to your new diet.

 

Tara Pierce is a Certified Herbalist and Master Herbalist Student at The School of Natural Healing.

 


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