Herbs are high in most valuable nutrients and thus have great healing properties besides improving the flavor of foods. Spices & herbs make digestion easier. They help burn toxins found in food. Some spices warm the stomach & blood, stimulate the senses and increase the appetite. Herbs strengthen the immune system and have an antibacterial effect on the body. Some herbs help eliminate mucus and waste from the stomach, intestines, lungs and respiratory tract. Generally, herbs and spices stimulate digestion and circulation, thus contribute to purification of the blood.

Here are examples of some herbs and spice, their description, how best to use them in our diets, and their possible healing effects on the body.

Ginger: is an outstanding remedy for many ailments including colds, travel sickness, and warming purification drink. If you have nausea, add some sliced ginger to hot water and drink it.

Turmeric: is a mild digestive and it simultaneously improves the intestinal flora and strengthens the liver. It helps with excessive or abnormal functioning of any organ and inadequate functioning of any organ and helps with the digestion of proteins.

Cilantro: helps cool the body. Combined with cumin and fennel it helps alleviate intestinal problems.

Garlic: is recommended for carnivores, since it improves digestion and lowers blood pressure, cholesterol levels, and triglycerides. Garlic stimulates the immune system and fights infections and colds. Some people find that it prevents blood clots and the cardiac and circulatory problems experienced by carnivores

Cayenne: stimulates circulation and intestinal fires. It is believed to have a cleaning and strengthening effect on the lungs, promoting clearing of mucus, alleviating chronic bronchitis and helping to dissolve blood clots

If you would like to know more about helping your body heal itself, contact me at (714) 784-0474 or arlanmurata@gmail.com

Food types include living foods, raw foods, cooked foods and processed food.

Living foods are foods that are still growing and consumed within 48 hours of being picked. Examples are: apples picked off the tree and vine ripen tomatoes that are both enjoyed immediately. Living foods are the best sources of enzymes, oxygen, vitamins, chlorophyll, fiber and essential fatty acids. They contain the proper balance of alkaline to acid minerals.

Raw foods are less nutritious because they are reaching you after48 hours after being picked and longer before you eat them. Cooked and processed foods have no healing powers according to how many doctors feel. These foods contribute to the acidity of your body, which are the causes of many of our degenerative diseases.

Enzymes are protein catalysts that have to be present for life to exist as they perform the multitude functions in the body, digestive and metabolic. They are needed for our bodies to function. Without them our body functions stop. Living foods have the most enzymes and raw foods have less but cooked/process foods have none. Enzymes play a key role in our digestion, assimilation and elimination of food and food by-products. Our energy levels and happy feelings are a direct relation to the amount of enzymes in our bodies.

Dr. Edward Howell in his book, “Enzyme Nutrition”, says that people with low-enzyme foods will experience degenerative diseases and poor health. You rebuild your enzyme supply by eating living and raw foods.

Healthy living is the results of balancing the alkaline and acidic foods. Most health professional recommend a balance of 80% alkaline and 20% acidic foods in your diet. Eating a good portion of alkaline foods is important.

Alkalizing Foods are:

Vegetables (Including Oriental Vegetables): Garlic, asparagus, fermented veggies(EM-Effective Microorganisms), water cress, beets, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, chard, chlorella, collard greens, cucumber, kale, kohlrabi, lettuce, mushrooms, mustard greens. Dulce, dandelions, edible flower, onions, parsnip, peas, peppers, pumpkins, rutabaga, spiriluna, alfalfa, barley grass, wheat grass, wild greens, maitake, daikon, shiitake, kombu, reishi, nori, umeboshi, wakame, sea veggies

Fruits: Apple, apricots, avocadoes, banana, cantaloupe, cherries, currants, dates/figs, grapes, grapefruit, melon, nectarine, orange, lemon, pear, pineapple, all berries, tangerine, tomato, tropical fruits, watermelon

Protein: Whey protein powder, cottage cheese, chicken breast, yogurt, almonds, chestnuts, tofu (fermented), flax seeds, pumpkin seeds, tempeh(fermented), squash seeds, sunflower seeds, millet, sprouted seeds, nuts, eggs

Spices & Seasoning: Cinnamon, curry ginger, mustard, chili pepper, sea salt, miso, tamari, all herbs

Other: Apple cider vinegar, bee pollen, lecithin granules, probiotic cultures, green juices, veggie juices, fresh fruit juice, organic milk, mineral waters, alkaline antioxidant water, green tea, herbal tea, dandelion tea, ginseng tea, banchi tea, kombucha

Acidifying Foods include:

Fats & Oils: Avocado Oils, Canola Oil, Corn Oil, Hemp Seed Oil, Flax Oil, Lard, Olive Oil, Safflower Oil, Sesame Oil, Sunflower Oil

Fruits: Cranberries

Grains: Rice cakes, wheat cakes, amaranth, barley, buckwheat, corn oats, quinoa, rice, rye, spelt, kamut, wheat, hemp seed, flour

Nuts & Butters:  Cashews, Brazil Nuts, Peanuts, Pecans, Tahini, Walnuts

Animal Protein: Beef, carp, claims, fish, lamb, lobster, mussels, oyster, pork, rabbit, salmon, shrimp, scallops, tuna, turkey, venison

Pasta: Noodles, macaroni, spaghetti

Drugs & Chemicals: Drugs, medicinal drugs, psychedelics, pesticides, herbicides

Alcohol: Beer, spirits, hard liquor, wine

Beans & Legumes: Black beans, chick peas, green peas, kidney beans, lentils, lima beans, pinto beans, red beans, soy beans, soy milk, white beans, rice milk, almond milk

Waters: Rain water, certain backwash filtered water, distilled water, reverse osmosis water, bottled water

Dairy: Cheese, cow cheese, goat cheese, processed cheese, sheep milk, butter

Other: Distilled vinegar, wheat germ, potatoes