Natural Foods and Remedies

Cleanse and detoxify

Antioxidant foods and blood purifiers help to protect the bones, brain, colon, heart, liver, kidneys, pancreas and the spleen. Toxins can be absorbed from food, water, air or through the skin and modern life means the human body is constantly bombarded by a vast number of pollutants and chemical additives.

It is not yet known what the consequences are of living in today’s “toxic soup” will be. However, many disorders commence through the gradual accumulation of toxins in the system especially if they have built up in a specific organ like the brain or in the bones. A build-up of mercury, for instance, can lead to the degenerative Alzheimer’s disease.

The body’s natural protective defence system is put under a huge strain as these toxins build until eventually it is unable to cope. Therefore, in order to maintain the body’s ability to selfheal it must be regularly detoxified of harmful chemicals, heavy metals and other toxins.

Water is essential to help flush the system and especially bottled mineral water as this contains minerals which can help with this process. The kidneys will flush out toxins through the urine this way.

Cells in the body break down proteins and produce urea as a waste product. Cells also break down carbohydrates which produces water and carbon dioxide as waste products. During intense physical exercise lactic acid is produce as a waste product.

If this waste is allowed to accumulate in the body, it would become dangerous, so the cells excrete them into the blood which is carried to the kidneys to be processed before being eliminated from the body as urine. Some waste and excess products are also released from the body in the form of sweat, tears, breath and faeces.

Making sure the body does enough physical activity every day to build up a sweat will help to flush out toxins through the sweat. It also aids the lymphatic system to flush out toxins. A sauna is also useful for this purpose. Again, consuming plenty of mineral water can help here.

Distilled water can be useful for a detoxification as the water molecules readily attach to heavy metals and can help to flush them out of the system.

WARNING: Distilled water must only be consumed for very short periods of a few days in any six months as it can cause minerals to be drawn out of the bones.

Choose only unprocessed pure foods and highly nutritious natural ingredients such as fresh vegetables, legumes, wholegrains, fruit, nuts, seeds, herbs and spices. Organic is always best as there will be no risk of ingesting toxic residues from pesticides, herbicides and fungicides.

Cutting down on animal fats can help speed up digestion and cleaning of the intestines as meat protein can remain putrefied in the stomach for some time. Adding more fibre by the way of whole grains, psyllium husks, vegetables and fruit will also help cleanse the bowels.

Completely avoid alcohol, smoking, refined table salt (use only Himalayan pink salt crystals), sugar, white flour, white rice, animals fats, processed cereals and other refined or processed foods.

Infections and diseases of organs and tissues related to the intestinal tract will take hold when the natural intestinal ‘friendly’ bacterial flora is unbalanced through poor eating habits or the presence of too many toxins and drugs such as antibiotics. Then, like a devastating domino effect, the following can be the result:

  • Abnormal cells are produced but are no longer instructed to eliminate themselves so carry on duplicating creating tumours.
  • Nutrients being absorbed and manufactured decreases.
  • The manufacture of healthy cells and antibodies ceases.
  • Tissue damaging pockets of toxins build up because they are not being flushed out.
  • Viruses, pathogenic bacteria, yeast and fungi cannot be crowded out or eliminated.
  • Infections and diseases proliferate.

Free radical damage

In the human body free radicals can be useful because they help important reactions to take place. Free radicals arise normally during metabolism and sometimes the immune system’s white blood cells purposefully create them to neutralise bacteria and viruses.

Free radicals are a natural by-product of the body when it turns food into energy and, normally, the body makes its own antioxidant enzymes to deal with them. Catalase, glutathione peroxidase and superoxide dismutase are three such enzymes and they require micronutrient cofactors such as copper, iron, manganese, selenium and zinc for their activity.

Excess free radicals are a problem because they attack the body itself, damaging key cellular molecules such as DNA. Cells with damaged DNA are more prone to developing cancer and free radical damage accumulates with age.

Possible results of free radical damage

  • Arthritis
  • Adrenal fatigue
  • Alzheimer’s disease
  • Attention deficit hyperactivity disorder (ADHD)
  • Atherosclerosis
  • Autism
  • Bi-polar disorder
  • Cancer
  • Cataract formation
  • Chronic fatigue syndrome
  • Crohn’s disease
  • Depression
  • Diabetes
  • Fibromyalgia
  • Heart disease
  • Huntington’s disease
  • Hypertension
  • Hyperthyroidism
  • Inflammation and pain
  • Bladder and kidney stones
  • Macular degeneration
  • Methylenetetrahydrofolate reductase (MTHFR) gene mutations
  • Multiple sclerosis
  • Parkinson’s disease
  • Premature ageing
  • Rheumatoid arthritis
  • Stroke
  • Tinnitus

The root cause of a number of degenerative diseases, related to free radicals, is that free radicals take electrons from the atoms of lipids more easily and more frequently than other molecules. In diabetes the cause is widely believed to be the free radical damage of the lipids of the cell membrane (cell wall) adversely affecting the membrane in a way that prevents the membrane from detecting or responding to insulin molecules.

Free radical damage of lipids is also believed to be the culprit in Alzheimer’s disease and other brain degeneration conditions. Free radical damage may stem from heavy metals in the brain

Heavy metals and free radicals

When a free radical collides with a heavy metal particle, instead on just one new free radical being created, the chemical reaction increases the creation of free radicals millions of times from this one impact. Then they all travel off in different directions searching for the electron to make themselves stable again.

This process damages the surrounding molecules, cell structures and DNA. It can cause premature aging, cell mutations, wrinkles and damage the immune function.

This is why it is so important to help the body cleanse itself of heavy metals and toxins. See>> Heavy metals

Sources of free radicals

A series of chemical reactions that changes molecules to different molecules is called a metabolic pathway. Metabolism of food is the numerous pathways involved in breaking food down for building blocks (spare parts) and for extracting and storing the energy from food.

Metabolism of the body includes the building of molecules from spare parts needed to keep the chemical reactions of the body going and to maintain the structures of the body.

About 98% per cent of the oxygen humans breathe combines with hydrogen and leaves the body as water (H2O) without causing problems. Around 2% of the oxygen atoms humans breathe loses an electron during metabolism, becoming a free radical. Humans breathe in around 7.2 kg or oxygen per day meaning that 0.144 kg become free radicals.

There are two sources of free radicals. Internal (endogenous) free radicals are created inside cells during metabolism of food molecules. External (exogenous) free radicals come from outside the body from the factors listed below.

Causes of excessive free radicals in the body

  • Alcohol
  • Breathing
  • Burnt food
  • Charcoal cooking
  • Excessive exercise (normal exercise does not have this effect)
  • Excessive medications
  • Food additives
  • Fried food
  • Fungicides, herbicides and pesticides
  • Infections
  • Irradiated food
  • Overheated food
  • Ozone
  • Polluted environments
  • Radon gas
  • Radiation
  • Smoking tobacco
  • Stress
  • Sunbathing
  • The process of metabolism and cell respiration
  • Ultraviolet lights

You can see from this list that many people will be producing far too many free radicals for the normal body processes to cope with, so they need to be sure that they take in enough foods with antioxidant abilities to de-activate these excess free radicals.  For more information see>> What are free radicals?

Oxidative stress

Oxidative stress means an unbalance between pro-oxidants and antioxidant mechanisms. This results in excessive oxidative metabolism. This stress can be due to several environmental factors as mentioned above. Oxidative damage to DNA, proteins and other macromolecules may lead to a wide range of human diseases most notably heart disease and cancer.

Many factors can induce free radical formation in the environment. They cause clothes to fade, food to spoil, metal to rust, pipes to leak, the deterioration of plastics, the fading and peeling of paint and the degradation of works of art.

Antioxidants

An antioxidant is not actually a substance; it is a behaviour. Any compound that can donate electrons and counteract free radicals has antioxidant properties. Antioxidants prevent free radicals from oxidising (removing electrons from) sensitive biological molecules.

Cell membranes are made of unsaturated lipids. The unsaturated lipid molecules of cell membranes are particularly susceptible to this damaging free radicals process and readily contribute to the uncontrolled chain reaction. Oxidative damage, another name for the chemical reaction that free radicals cause, can lead to a breakdown or even hardening of lipids, which makeup all cell walls.

If the cell wall is hardened (lipid peroxidation) then it becomes impossible for the cell to properly get its nutrients, get signals from other cells to perform an action (such as firing of a neuron) and many other cellular activities can be affected. In addition to the cell walls, other biological molecules are also susceptible to damage, including RNA, DNA and protein enzymes. For more information see>> Antioxidants

Antioxidant supplement warning

Antioxidants derived from food sources play a vital role in keeping free radicals in check, but the latest studies call into question high levels of antioxidant supplementation. Among the most popular antioxidant supplements are vitamin C, vitamin E, beta-carotene, the pre-cursor form of vitamin A or lycopene and lutein.

Taking these supplements containing high doses, instead of consuming natural foods containing these nutrients, can have the opposite effect desired and actually protect cancerous tumour cells from the body’s defences.

Antioxidants can even accelerate the growth of early tumours or precancerous lesions in high-risk people such as smokers and patients with chronic obstructive pulmonary disease who receive vitamin E and N-acetyl cysteine (NAC) to relieve mucus production.

To find out the highest natural food sources of these antioxidants see the links below.

Compounds with antioxidant abilities

The antioxidant nutrients themselves do not become free radicals by donating an electron because they are stable in either form. They act as scavengers, helping to prevent cell and tissue damage.

Vitamin C is the most abundant water-soluble antioxidant in the body and acts primarily in cellular fluid. It is especially effective at combating free-radical formation caused by pollution and cigarette smoke and also helps return vitamin E to its active form.

Nickel and vitamin C share a common antagonist, vitamin E. This inhibiting effect of vitamin E is not related to the antioxidative properties of vitamin C or vice versa (both are antioxidants, so in that respect they are synergistic), but they are antagonists ratio wise to one another, and to other chemical members: For instance, vitamin C increases iron uptake, which Vitamin E inhibits.

Vitamin C lowers manganese and zinc, while vitamin E helps increase manganese and zinc absorption. As a result, a very high intake of vitamin C will require an equally high intake of vitamin E to maintain the same ratio.

Vitamin E is the most abundant and efficient chain-breaking fat-soluble antioxidant in the body. Carotenoids and vitamin C work in synergy with vitamin E.

Highest sources of vitamin C in milligrams per 100 grams

  • Acerola cherries 1677.6 mg
  • Camu camu berries 532 mg
  • Rosehips 426 mg
  • Green chillies 242.5 mg
  • Guavas 228.3 mg
  • Yellow bell peppers 183.5 mg
  • Black currants 181 mg
  • Thyme 160.01 mg
  • Red chillies 143.7 mg
  • Drumstick pods 141 mg
  • Kale 120 mg
  • Jalapeno peppers 118.6 mg
  • Kiwi fruit 105.4 mg
  • Sun dried tomatoes 102 mg
  • Broccoli 89 mg
  • Brussel sprouts 85 mg
  • Cloves, saffron 81 mg
  • Chilli pepper 76 mg
  • Mustard greens 70 mg
  • Cress 69 mg
  • Persimmons fruit 66 mg
  • Swede 62 mg
  • Basil 61 mg
  • Papaya 60 mg
  • Rosemary 61 mg
  • Strawberries 58 mg
  • Chives 58 mg
  • Oranges 53.2 mg
  • Lemons 53 mg
  • Pineapple 48 mg
  • Cauliflower 48 mg
  • Kumquats 43.9 mg
  • Watercress 43 mg
  • Wasabi root 41.9 mg
  • Kidney bean sprouts 38.7 mg
  • Melon 36.7 mg
  • Elderberries 36 mg
  • Coriander 27 mg

Highest sources of vitamin E in milligrams per 100 grams

  • Wheat germ 149.4 mg
  • Hemp seeds 55 mg
  • Hazelnut oil 47 mg
  • Almond oil 39 mg
  • Sunflower seeds 38.3 mg
  • Chilli powder 38.1 mg
  • Paprika 38 mg
  • Rice bran oil 32 mg
  • Grape seed oil 29 mg
  • Almonds 26.2 mg
  • Oregano 18.3 mg
  • Hazelnuts 17 mg
  • Flaxseed oil 17 mg
  • Peanut oil 16 mg
  • Hazelnuts 15.3 mg
  • Corn oil 15 mg
  • Olive oil 14 mg
  • Soya bean oil 12 mg
  • Pine nuts 9.3 mg
  • Cloves (ground) 9 mg
  • Peanuts 8 mg
  • Celery flakes (dried) 6 mg
  • Spirulina 5 mg
  • Dried apricots 4.3 mg
  • Bell peppers (red), eel, olives and salmon 4 mg
  • Jalapeno peppers 3.6 mg
  • Anchovies 3.3 mg
  • Broccoli, chicken, chilli peppers (sun-dried), cod, crayfish, dandelion greens, egg yolk, duck, goose, pecan nuts, spinach, tomatoes (tinned or pureed) turkey and turnip greens 3 mg
  • Avocado, beef, bilberries, blue berries, butter, chicory greens, cinnamon (ground), crab, halibut, herring (pickled), mackerel, marjoram, mustard greens, pistachio nuts, poppy seeds, sardines, sesame seeds, Swiss chard, trout, tuna, turnips and walnuts 2 mg
  • Fish roe 1.9 mg
  • Asparagus, kiwi fruit and parsnips 1.5 mg
  • Black berries 1.2 mg
  • Chlorella 1.1 mg

Premature aging

According to the free radical theory of aging, cells continuously produce free radicals, and constant radical damage eventually kills the cell. When free radicals kill or damage enough cells in an organism it contributes to aging degeneration of the various parts of the body including the bones, brain, ears, eyes, heart, muscles, liver and skin.

A lot of the symptoms of ageing are signs of free radical damage. When cell membranes are attacked by free radicals, they either become hardened so that nutrients cannot get into the cells or they may be punctured so that the cell collapses as the cell fluid drains out.

If this happens to skin cells, it causes the skin to become leathery or wrinkled and sagging. In the joints, this causes the synovial fluid to lose its lubricating quality and cause stiffness, inflammation and pain. In cells it may damage the DNA causing cell division of cells that would normally be instructed to eliminate themselves which is what causes the tumours of cancer.

The average life expectancy may be increased by five or more years through consuming a nutritious refined sugar-free diet which includes plenty of free radical reaction inhibitors (antioxidants).

The human body naturally produces free radicals and the antioxidants to counteract their damaging effects. However, in most cases, free radicals far outnumber the naturally occurring antioxidants. In order to maintain the balance, a continual supply of external sources of antioxidants is necessary in order to obtain the maximum benefits.

Some antioxidant molecules are too big to go through the gut wall, so they work in the gut itself. Some antioxidants are water-soluble so can go where the fat-soluble ones cannot get into. Some work on the surface of cells and some work inside cells. Because different antioxidants work in different areas of the body, the key is to eat as wide a range of foods with antioxidant abilities as possible.

Astaxanthin is the most powerful antioxidant known to mankind and it gives the pink colour to sea foods such as lobster, prawns, red krill and wild salmon so these foods are important also. Red krill oil is the best provider of this antioxidant because they reside above the mercury contamination in the oceans and are too short-lived to become contaminated like many other sea creatures are.

Krill also provides vitamin D and omega-3 fatty acids which assist the body’s immune system. Take one high strength capsule of red krill oil every day.

Daily morning liver cleanser

The liver has one of the first stop jobs of sorting through the food and toxins that are ingested. It can regenerate itself if minor damage from excessive toxins occurs but eventually it will get clogged and overworked which is when food stops being digested properly and the rest of the system is affected. The following will clean it up so it can do its job. It will also alkalise the body as acidity is something that should be addressed also.

These ingredients should be consumed together in a cup of warm water first thing in the morning, before eating or drinking anything else.

  • Lemon or lime juice (half freshly squeezed)
  • Apple cider vinegar (one tablespoon)
  • Honey (one to two teaspoons)
  • Turmeric powder (quarter or a teaspoon)
  • Cinnamon powder, (pinch)
  • Chilli pepper powder (pinch)

Cleansing requires light exercise

A lack of physical activity can result in poor circulation of blood and lymph fluid, which can have a negative effect on health and impair detoxification and immune function. The best way to get blood flowing is to exercise. Because lymph glands have no muscles, good circulation and exercise are needed in order to flush them. Light exercise helps stimulate the lymphatic system, digestion, respiration and perspiration, all key components of elimination.

NOTE: Do not cleanse and detoxify while training for a marathon or other athletic event because the body’s protein, fat and carbohydrate requirements are too high during this time. It is advisable to take timeout from training while on a cleansing regime and give the body a chance to restore and rejuvenate. See>> Sports nutrition

Natural remedies to cleanse the body

Blend a steamed selection of the vegetables, herbs and spices together to create a potage soup. Similarly blend fruits with herbs, nutmeg and cinnamon to create ‘smoothies’. Take at least one ingredient from each category below to consume daily. Make sure you choose all colours of vegetables and fruits to consume per day: red, green, white, yellow/orange, blue/black/purple. Nature has kindly colour coded natural foods for us and the pigments are the antioxidants needed see>> Colour codes of nature

Herbs and spices can be taken as teas by pouring hot (but not boiling) water over a handful of leaves or seeds (or a combination of both) and leaving to steep for 30 minutes then straining and sipping slowly. Can be reheated gently and add honey to sweeten if desired. Adding freshly squeezed lemon juice adds even more antioxidant abilities to the tea. Three cups of these teas are recommended per day.

Drink plenty of bottled mineral water to avoid the impurities and chorine and fluoride chemicals added to tap water. Bottled water can add vital minerals to the diet so is a wise choice. Check the labels.

Pure Himalayan pink salt crystals can help the body clear out stones. But it must be completely unrefined, or it will not contain the minerals necessary.

Maqui berry is a south American ‘super fruit’ which contains the highest number of antioxidants and anti-inflammatory compounds than any other known natural food.

Natural foods to consume regularly

Vegetable cleansers: Eat raw when possible or lightly steam a selection of different colours. Include skins where possible.

Fruit cleansers

Cleansing herbs and spices: can be added to soups, smoothies and meals or drink three cups as herbal teas daily.

  • Angelica root
  • Anise
  • Barberry
  • Barley grass
  • Basil
  • Bayberry
  • Black walnut
  • Burdock root
  • Cardamom
  • Cascara sagrada
  • Chickweed
  • Cinnamon
  • Cloves
  • Coriander
  • Cumin
  • Dandelion leaves or roots
  • Dill
  • Fennel
  • Gentian root
  • Ginger
  • Holy basil
  • Ho shou wu
  • Knotweed
  • Lemongrass
  • Liquorice root
  • Marigold
  • Milk thistle
  • Motherwort
  • Mullien
  • Nutmeg
  • Oregano
  • Parsley
  • Rosemary
  • Safflower
  • Saffron
  • Sage
  • Sarsaparilla
  • Senna
  • Schizandra
  • Slippery elm
  • Tarragon
  • Thyme
  • Tree turmeric
  • Turmeric
  • Wasabi
  • Wheatgrass
  • Wild strawberry leaf
  • Wormwood
  • Yellow dock root

Cactus, seaweed and algae: 1 teaspoon of at least one per day,

Whole and pseudo grains: At least 1 per day.

  • Amaranth
  • Barley
  • Bran
  • Brown rice
  • Buckwheat
  • Kamut
  • Millet
  • Oats
  • Quinoa
  • Rye
  • Teff

Seeds: A handful per day and the oils can be used for cooking or dressing salads and vegetables which helps with absorption of fat-soluble nutrients such as carotenoids, vitamin A, vitamin D, Vitamin E and vitamin K.

  • Chia
  • Flax
  • Hemp
  • Nasturtium
  • Poppy
  • Pumpkin
  • Sesame
  • Sunflower
  • Watermelon

Nuts: A small handful per day and the oils can be used for cooking or dressing salads.

Miscellaneous

  • Apple cider vinegar (1 tablespoon per day)
  • Bicarbonate of soda (clean teeth with bicarbonate of soda and coconut oil instead of toothpaste)
  • Brine pickles (see how to make your own>> Brine pickling for health
  • Cayenne pepper (1/4 teaspoon per day)
  • Coconut water (1 glass per day)
  • Elderberry flowers and juice (drink 3 glasses per day)
  • Flaxseed oil (1 teaspoon per day)
  • Green tea (drink 3 cups per day)
  • Honey (pure organic 1 teaspoon per day)
  • Olive oil (pure cold pressed virgin 1 teaspoon per day)
  • Psyllium husks (1 teaspoon in water per day then drink another glass of water straight afterwards)
  • Yoghurt (plain with live cultures daily)

Stock up on the above ingredients and find ways to include them in the diet on a daily basis.

NOTE: Eat vegetables containing carotenoids (mostly orange, red and green) with nuts, vegetable oils or avocado so that the fat-soluble carotenoids are absorbed in with the fats. See Carotenoids

Try lacto acid brine pickling to preserve vegetables, herbs and spices for the whole year. This has the added benefit of introducing more friendly bacteria to the gut, see>> Brine pickling for health

Try sprouting to gain more nutrition and antioxidant properties of seeds, nuts, whole grains and legumes. Grown in a jar and ready in 5 days with just a daily rinse of water. See>> Sprouting greens

Only purchase organically grown fresh unprocessed produce. Synthetic chemical additives and pesticides, herbicides and fungicides are a hazardous to the system. See>> E number dangers

Eat less meat protein

Eating too much meat protein to satisfy hunger is damaging to the liver and kidneys.  High fibre and starchy foods such as whole grains, legumes and vegetables are far better to consume more of than meat to feel full as they are highly beneficial to the digestive system and intestinal flora which assist in the process of amino acid manufacturing.

When the body synthesises protein, ammonia (uric acid) is formed in the liver as a waste product, and too large amounts of protein into the diet can result in too much ammonia being formed and in so doing place extra stress on the liver and kidneys to flush it out the body.

The amount of protein required in the daily diet is far less than people normally consume. From all sources of protein it should be no larger than the size of the persons clenched fist and this includes children. Often people forget that vegetables, especially legumes, plus nuts and seeds also contain high amounts of protein.

Daily requirements of protein for an average build person

  • 1 to 3 years: 15g
  • 4 to 6 years: 20g
  • 7 to 10 years: 28g
  • 11 to 14 years: 42g
  • Males 15 to 49 years:  55g
  • Females 15 –o 49 years: 46 g
  • Male 50+ years 53 g
  • Females 50+: 44 g
  • Pregnant women during first trimester: 46 g
  • Pregnant women during second and third trimester: 71 g
  • Breast-feeding women: 50 g

For more information see>> Protein

What to avoid and when

  • All essential oils if pregnant or breast feeding. Also not suitable for children under 5.
  • Allspice if suffering from stomach ulcers or ulcerative colitis.
  • Almonds, cabbage and kale, plums and prunes if suffering from gout, bladder stones, gallstones or kidney stones, joint problems, osteoporosis or thyroid gland problems.
  • Aloe vera, cats claw, dandelion, Echinacea and astragalus if pregnant or breast feeding or have high blood pressure.
  • Angelica (dong quai), cumin, ginger, Japanese knotweed, motherwort and turmeric if taking anticoagulants (blood thinning medication) hormone therapies and contraception or non-steroidal anti-inflammatory medications such as aspirin and ibuprofen, have heart problems and during the first trimester of pregnancy.
  • Ginger if taking blood thinning medications and during the first trimester of pregnancy.
  • Chlorella and spirulina if suffering from a seafood or iodine allergy, a metabolic condition called phenylketonuria (PKU), multiple sclerosis, rheumatoid arthritis or lupus. If pregnant or nursing or have hyperthyroidism, consult a healthcare provider before taking spirulina. It may interfere with medications to suppress the immune system.
  • Devil’s claw if diabetic or taking blood pressure or blood-thinning medications.
  • Ginger if taking blood thinning medications and during the first trimester of pregnancy.
  • Ginseng if pregnant or breast feeding or suffering from asthma, emphysema, fibrocystic breasts, high blood pressure, clotting problems and cardiac arrhythmia
  • Goji berries if taking medication for diabetes, high blood pressure or anti-coagulants (blood thinners) such as warfarin or aspirin.
  • Grapefruit can interact with many types of medications, such as statins or blood pressure medications amongst others, by reducing or increasing their effectiveness.
  • Land caltrop can cause foetal miscarriage and must be avoided by pregnant or breast-feeding women or individuals with breast or prostate cancer. Excess consumption of land caltrop can cause sleep disturbances and irregular menstruation, and high doses may adversely affect the eyes and liver.
  • Linden if suffering from heart disease or are pregnant or breast feeding or if taking diuretics as it could increase the concentration of lithium in the blood.
  • Liquorice root if suffering from high blood pressure, a heart condition, oedema or are taking certain medications such as warfarin or diuretics.
  • Marshmallow herb if suffering with diabetes, alcohol dependency or liver disease or if pregnant or breast feeding.
  • Mushrooms and yeast products if infected by herpes as these can bring on a resurgence of the virus.
  • Nettles if suffering from heart or kidney problems.
  • Reishi mushrooms if taking medication for anti-hypertensive, blood sugar lowering medications and anti-coagulants or are pregnant.
  • Rosemary if pregnant or breastfeeding or suffering from high blood pressure.
  • Sage if pregnant or suffering from epilepsy.
  • Scutellaria if pregnant or breastfeeding.
  • Senega root if hypersensitive to salicylates or aspirin or pregnant.
  • Siberian ginseng if suffering from high blood pressure or anxiety.
  • Swiss chard if there is an existing and untreated kidney or gallbladder problem.

NOTE: Motherwort may be habit forming.

NOTE: Avoid yohimbine and ginseng under any of the following circumstances:

  • Allergic Hypersensitivity
  • Angina pectoris and cardiac disease
  • Asthma
  • Anxiety
  • Cardiac arrhythmia
  • Children
  • Chronic inflammation of sexual organs
  • Clotting problems
  • Depression
  • Elderly
  • Emphysema
  • Fibrocystic breasts
  • Heart disease
  • High blood pressure
  • Kidney disease
  • Liver disease
  • Pregnant or breast feeding
  • Prostatitis
  • Schizophrenia

Many herbs are powerful and can react with medications especially astragalus, cats claw, dandelion, and echinacea. Always check before taking at the same time as any drugs. Grapefruit can also affect medications and should be avoided if taking any.

Only eat fruit and vegetables if they are organic because of the risk of pesticides, herbicides and fungicides:

Non-organic foods that can contain pesticide residues

  • Mange toute peas
  • Mangos
  • Mushrooms
  • Nectarines
  • Onions
  • Oranges
  • Papaya
  • Peaches
  • Pears
  • Pineapples
  • Plums
  • Potatoes
  • Raspberries
  • Runner beans
  • Spinach
  • Spring onions
  • Squash
  • Strawberries
  • Sweet corn
  • Peas
  • Tea leaves
  • Tomatoes
  • Watermelon

To find out which houseplants can clear toxic pollutants from the home see>> Air-purifying houseplants

To avoid chemicals in cleaning products see>> Hygiene and health

Related subjects

To find out which houseplants can clear toxic pollutants from the home see>> Air-purifying houseplants

To avoid chemicals in cleaning products see>> Hygiene and health

Related subjects

“Nature cures not the physician…” Hippocrates 460 BC

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