Published on Nov 27, 2013
1. Strongest natural remedy against any allergy
2. Strongest natural antibiotic without side effects
3. Treats liver disease
4. Treats gallbladder, dissolves gall bladder stones
5. Clears the body of salts, heavy metals, radionuclides, and alcoholic products
6. Cleans the body of chemical antibiotics
7. Treats kidney stones
8. Good bacteria in kefir are able to fight off pathogenic microorganisms
9. Lowers level...
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Published on Apr 04, 2013

Supplements

It is better to get your vitamins from the food you eat than from a bottle. We’ve been told this for years. However, this is true only if you eat organic whole foods.

While in Mastel’s Health Food Store, John Mastel handed me an article (I had been asking him a lot of questions) from Organic Gardening (July/August 1995) written by Dr Jim Duke out of the Chicago area. In the article called "Synergy in the Garden," he gave numerous examples of how the...
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Published on Apr 04, 2013
Original article at http://www.mnwelldir.org Nutrition Cancer Battle Plan

This is the most difficult article we’ve had to write for this edition. Why? You ask.

The experts hardly agree on anything. Here are a just a few of their disagreements: Reports from the Orient show the cancer fighting properties of soy products, but Dr Balch in Prescriptions for Nutritional Healing advises against soy products because the...
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Published on Apr 03, 2013

Abstract

Research on fermented milks (FM) has grown dramatically in the past 20 years. FM have probiotic effects since their consumption leads to the ingestion of large numbers of live bacteria which exert health benefits beyond basic nutrition. Major results of research are as follows. Yogurt consumption reduces symptoms of lactose maldigestion compared to milk. FM, may have antibacterial and immunological properties. Ingestion of the lactic acid bacteria bifidobacteria improves the col...
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Published on Apr 03, 2013
This wonderful article were written by Cathy J. Saloff-Coste from Dannone at their website www.dannone.com

Abstract

Kefir is a refreshing fermented milk with a slightly acidic taste. It is made only from kefir grains or mother cultures prepared from grains, although attempts to produce kefir with pure cultures are in progress.

Kefir grains are a complex and specific mixture of bacteria and yeasts held together by a pol...
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Published on Apr 03, 2013

HISTORY OF KEFIR GRAINS

The word kefir is said to have originated from the Turkish word"Keif"which means"good feeling". This is probably due to the overall sense of health and well-being they enjoyed though its consumption. Kefir dates back many centuries to the shepherds of the Caucasus mountains, many of which live to be happily active and over 100years. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.

For mos...
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