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Fortunately, in addition to taking probiotics, enzymes, and eating fiber, there are some simple things you can do to reduce inflammation and kick start your digestion.
It starts with drinking plenty of water. Dehydration is a major cause of inflammation and poor digestion. And a lack of water allows allergens and toxins to have more time in the gut where they cause damage. Keep your food moving and it won’t cause as much injury to your gut.
Second, chew your food well. Digestion actually starts in your mouth. So give the saliva in your mouth plenty of time to work on your food before you swallow. Chewing also prevents partially digested food particles from fermenting in your intestines and causing gas, diarrhea, and heartburn.
Finally, make sure you have enough stomach acid. If you feel bloated or suffer from heartburn, it could be due to low stomach acid. When you experience these conditions, try taking a teaspoon of lemon juice. If the problem doesn’t go away, you’re making plenty of stomach acid. But if it does go away, it’s likely you have low stomach acid. Taking an HCl supplement (available online), can help eliminate the problem and restore your digestion. Low stomach acid is also a symptom of hypothyroidism. So taking Thyrovanz may clear up your problem as well.
If you suffer from any health condition — or don’t experience all the benefits from the supplements you take — one of the first things you need to do is address your digestion. If you’re not digesting and absorbing the nutrients you’re taking, you’re wasting your money. But once your digestion works properly, you can give your organs all the nutrition they need.
Revealed: How to Instantly Kill Cancer Cells…
This may seem like a bit of an exaggeration but it’s a common saying of mine that, “we are all battling cancer.”
Cancer already overtook heart disease as the number-one killer disease of the West.
Current figures worldwide show that 1 in 2 men and almost as many women will get cancer. That’s startling 50/50 odds. That’s why we are all battling cancer. That means either you, or someone who is very close to you, will probably fight the disease.
70 years ago a German doctor named Otto Warburg made a significant number of discoveries (winning the Nobel Prize in 1931), that showed cancer cells cannot use the essential element oxygen in the same way as normal cells. Instead cancer cells have an anaerobic (which means without oxygen) metabolism.
He looked for an efficient way to supply extra oxygen to ordinary cells since cancer cells didn’t use oxygen. It wasn’t until Johanna Budwig came along and gave us the breakthrough Otto Warburg needed.
In the meantime, many physicians got started treating cancer by flooding the body with essential extra oxygen. Guess what? It worked! It worked then and it works now.
I’ll share exactly how you can use this life-saving oxygen therapy in my book Cancer Research Secrets. When it comes to cancer prevention and eradication, you need every tool available. Don’t settle for conventional cancer treatments.
In fact, from my experience orthodox medicine and alternative cancer treatments can work together. This isn’t all or nothing. Click here now to discover how you can overcome & prevent cancer.
Make no mistake cancer can be beaten. In some ways it is like a game — a very serious game — but there are rules. If you don’t know the rules, you have very little chance of winning. I am going to show you the rules, as I know them.
You’ll also learn about:
- An herb that beats chemo!
- Why diet is the #1 change you MUST make to survive and which diets really work
- All about chemical detox (we live in a sea of carcinogens; you must do something about it!)
- How toxic emotions are the #1 reason we get cancer
- My 3 ultimate pillars of heath, homeopathic anti-cancer research, what you need to know about cancer markets and so much more!
You can save your life or the life of a loved one with this knowledge.
Prof. Keith Scott-Mumby
Link to: Journal of Natural Longevity
- 1 (14-ounce) can sweetened condensed milk
- 1 (6-ounce) can frozen limeade concentrate, thawed
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (9-inch) graham cracker pie crust
- 2 kiwifruit, peeled and thinly sliced
What To Do:
1.In a large bowl, combine sweetened condensed milk and limeade; mix well. 2.Fold in whipped topping. Spoon into graham cracker crust and chill 4 hours, or until set. Top with kiwi slices and serve, or cover and keep chilled until ready to serve.
A few fresh raspberries sprinkled on top add nice color and flavor contrast.
1 cup sugar
1 cup water
3 tablespoons cornstarch
1/4 cup (1 package) strawberry gelatin
5 cups fresh strawberries, halved
1 (9-inch) baked pie crust
Whipped cream or frozen whipped topping, thawed (optional)
What To Do:
1. In a medium saucepan over medium heat, bring sugar, water, and cornstarch to a boil; cook 1 minute or until thickened, stirring constantly.
2. Stir in gelatin until dissolved. Remove from heat; let cool 8-10 minutes.
3. Place strawberries in a large bowl and pour glaze over them. Toss gently until evenly coated, then spoon evenly into pie crust. Cover and chill 4 hours. Serve with whipped cream, if desired.
- 1 (15-ounce) package rolled refrigerated pie crust (2 crusts)
- 1 (12-ounce) package frozen blueberries, thawed
- 1 (12-ounce) package frozen dark sweet cherries, thawed
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
What To Do:
1.Preheat oven to 375ºF. Unfold one pie crust and place in a 9-inch pie plate, pressing crust firmly into plate. 2I.n a large bowl, combine remaining ingredients; mix well then spoon mixture into pie crust, reserving 1/4 cup filling for garnish. 3.Place remaining pie crust on countertop and, using a clean plastic cap of a soda bottle, cut about fifteen circles from the center, forming polka dots, leaving a 1-inch border around the edge. Place crust over cherry mixture. Pinch together and trim edges to seal, then flute, if desired. 4.Bake 35 to 40 minutes, or until crust is golden and filling is bubbly. Let cool before serving.
If you’d like, top each slice of pie with whipped cream and fresh berries just before serving.
- 1 1/4 cup sugar,1/3 cup quick-cooking tapioca
- 6 cups fresh blueberries,Juice of 1 orange
- 1 (15-ounce) package rolled refrigerated pie crusts (2 crusts),1 egg mixed with 1 tablespoon milk
What To Do:
1.Preheat oven to 375 degrees F. In a large bowl, toss together sugar, tapioca, blueberries, and orange juice. 2.Unroll 1 pie crust on a well-floured surface. Fit over bottom of a 9-inch deep-dish pie plate. Spoon blueberry filling into crust and place second pie crust on top of filling. Pinch edges together to form a tight seal and decorative trim. With a knife, cut 5 or 6 small slits into crust. Brush pie with egg and milk wash. 3.Place pie on a baking sheet and bake 45 to 50 minutes, or until blueberry filling is bubbly and the crust is golden. Let cool before serving.
- Original recipe makes 1 – 9 inch pie
- 1 recipe pastry for a 9 inch double crust pie,1/2 cup unsalted butter
- 3 tablespoons all-purpose flour,1/4 cup water
- 1/2 cup white sugar,1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
1.Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
- 1/2 cup butter, softened,2 cups sugar,1/2 teaspoon McCormick® Pure Vanilla Extract,2 eggs,2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon,1 teaspoon ground nutmeg,1/2 teaspoon salt,1/2 teaspoon baking soda,6 cups chopped peeled tart apples,
- BUTTERSCOTCH SAUCE:
- 1/2 cup packed brown sugar,1/4 cup butter, cubed,1/2 cup heavy whipping cream
1.In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
2.Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
3.Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Yield: 12-14 servings.
- 1 package devil’s food cake mix (regular size),1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 cup (8 ounces) fat-free sour cream,1/2 cup unsweetened applesauce
- 1/2 cup water,2 eggs,1/2 cup egg substitute
- 1/2 cup semisweet chocolate chips,1-1/2 teaspoons confectioners’ sugar
1.In a bowl, combine the first seven ingredients; mix well. Stir in chocolate chips. Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter.
2.Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Yield: 12 servings.