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Let food be your medicine










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.

See Heavy Metals

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 self heal 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. If this waste is allowed to accumulate in the body, it would become dangerous to the body's health 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.


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Making sure the body does enough physical activity every day to build up a sweat will help to flush out toxins through the sweat. A sauna is also useful for this purpose. Again, consuming plenty of mineral or filtered 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. However, 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, fruit, herbs and spices. Organic is always best for it contains far more nutrients and no chemical toxins from pesticides, herbicides and fungicides.

Cutting down on animal fats can help speed up digestion and cleaning of the intestines as 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 or pure sea salt), sugar, white flour, white rice, animals fats, processed cereals and other highly processed or rich 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. 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

  • Infection and disease proliferates

To keep the friendly bacteria working as they should they need certain nutrients from certain natural sources and the body needs regular detoxification.

Soluble fibre is one of the most important foods for friendly bacteria. Many vitamins and minerals are equally important to them. Sugar and animal fats feed the yeasts, viruses, fungi and pathogenic bacteria crowding out the good bacteria.

Toxic chemicals from pesticide, herbicides and fungicides, synthetic drugs and food additives get stored in various places such as the liver, kidneys, bones and brain.

Many plants have astonishing cleansing qualities which, if included more often in the diet, will provide a natural protective antivirus, antibacterial, antifungal and anti-disease environment.


The human body is composed of many different types of cells that, in turn, are composed of many different types of molecules. The following is an explanation of how free radicals are formed.

  • Molecules consist of one or more atoms of one or more element joined by chemical bonds.

  • The number of protons (positively charged particles) in the atom’s nucleus determines the number of electrons (negatively charged particles) surrounding the atom.

  • Atoms have layers (or shells) of pairs of electrons.

  • Electrons orbit an atom in one or more shells (layers). The innermost shell is full when it has two electrons.

  • When the first shell is full, electrons begin to fill the second shell. When the second shell has eight electrons it is full and so on.

  • Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules.  

  • Generally, chemical reactions are interactions between the electrons of the outermost shell between two atoms.

  • Because electrons in atoms generally exist in pairs, the negative charge causes them to repel each other, but electrons spin (orbit) around the atom creating a magnetic pull. Since they spin in opposite directions, each electron of a pair of electrons have opposite magnetic pulls (like north and south) which holds two electrons of a pair near each other.

  • The structural feature of an atom that determines its chemical behaviour is the number of electrons in its outer shell.

  • A substance that has a full outer shell tends not to enter into any chemical reactions (an inert substance). Because atoms seek to reach a state of maximum stability, an atom will try to fill its outer shell by gaining or losing electrons to either fill or empty its outer shell or sharing its electrons by bonding together with other atoms in order to complete its outer shell.

  • Atoms often complete their outer shells by sharing electrons with other atoms. By sharing electrons, the atoms are bound together and satisfy the conditions of maximum stability for the molecule. When it is difficult to take an electron from an atom, that molecule is known as being stable.

  • Noble gases argon, helium, krypton, neon, radon and xenon are the chemical elements in group 18 of the periodic table. They are the most stable due to having the maximum number of electrons their outer shell can hold. Therefore, they rarely react with other elements since they are already stable.

  • Ions are electrically charged particles formed when atoms lose or gain electrons. They have the same electronic structures as noble gases. Metal atoms form positive ions, while non-metal atoms form negative ions. The strong electrostatic forces of attraction between oppositely charged ions are called ionic bonds.

What is a free radical?

  • An atom can lose an electron from its shell, leaving the atom with an unpaired electron (a free electron).

  • The spin of the free electron has a magnetic pull that is no longer countered by an electron spinning in the opposite direction.

  • The magnetic pull of the free electron, and other forces due to the loss of its partner electron, cause the free electron to easily pair up with (react with) an electron of a pair of another atom, causing the two atoms to be held together by the paired up electrons.

  • The new pair of electrons holding the two atoms together is the bond between the two atoms (covalent bond). The electron pushed out becomes a new free electron.

  • The new free electron pairs up with an electron of another atom, pushing out one of the electrons in the process, again creating a new free electron.

  • The displacing and replacing of electrons continues through hundreds and even thousands of atoms until finally two atoms with a free electron (spinning in opposite directions) pair up forming a bond between the two atoms.

  • Normally, bonds do not split in a way that leaves a molecule with an unpaired electron. But when weak bonds split, free radicals are formed. Simply put atoms that have a singular free electron are called free radicals.

  • Free radicals are very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability.

  • They will attack the nearest stable molecule and steal its electron. When the attacked molecule loses its electron, it becomes a free radical itself, beginning a chain reaction, as it too will then attack and steal an electron from a nearby molecule.

  • Once the process is started, it can cascade, like a domino effect, finally resulting in the disruption of a living cell. Thousands of free radical reactions can occur within a few seconds of the primary reaction.

Are all free radicals damaging?

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

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 for natural foods that can help to eliminate them.

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 excess of 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

  • 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.

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.


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.


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


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. In the skin this leads to skin which is leathery or wrinkled and sagging and 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 low sugar 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.

This means eating fresh fruit and vegetables of different types and different colours and many antioxidant nutrients are concentrated in their skins so do not peel them. Do not just stay with green peppers, consume red, yellow and orange ones too. Eat red apples and grapes as well as green. Eat carrots, pumpkins, squash and sweet potatoes for their powerful orange antioxidant properties and dark green and purple vegetables like aubergine, beetroot, courgettes and watercress for their range of antioxidants. Do not forget the white vegetables like onions, radishes and turnips as they too posses powerful antioxidants. 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.


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.

These ingredients together taken in a glass of warm water first thing in the morning, before eating or drinking anything else, will detoxify and clean the liver.


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 Liver, Gall Bladder, Spleen, Pancreas, Blood and Brain

Either juice or 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 each contain different types of phytonutrients so ay least one of each must be consumed. See Nature's Colour Codes.

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. Three cups of these teas are recommended per day.

Drink plenty of bottled or filtered 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 or unrefined sea salt can help the body clear out stones. But it must be completely unrefined or it will not contain the minerals necessary. See the Salt page.

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


(juice or lightly cook a selection of different colours. Include skins where possible.)

(juice or blend a selection of different colours)

(add to soups, smoothies and meals or drink three cups as herbal teas daily)

(at least 1 teaspoon of one per day)

(at least 1 per day)

(a handful per day and the oils can be used for cooking or dressing salads )

(a small handful per day and the oils can be used for cooking or dressing salads)


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


Eat vegetables containing carotenoids with nuts, vegetable oils or avocado so that the carotenoids are absorbed in with the fats

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 too.

Try Micro Diet Sprouting to gain more nutrition and antioxidant properties of seeds, nuts, whole grains and legumes. Find out more.

Only purchase organically grown fresh unprocessed produce. Synthetic chemical additives and pesticides, herbicides and fungicides are a hazardous toxic danger to the system.

See also


Eating too much protein-rich food 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 synthesizes 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 and should be no larger than the size of the persons clenched fist and this includes children:

  • 1 to 3 years: 15g

  • 4 to 6 years: 20g

  • 7 to 10 years: 28g

  • 11 to 14 years: 42g

  • 15 - 49 years: women 46g men 55g

  • 50+ years: women 44g men 53g

For more information visit the Protein section.


NOTE: Motherwort may be habit forming.

NOTE: 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.

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

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

See also how Air-purifying House Plants can clear toxic pollutants from the home.

"Nature cures not the physician..." Hippocrates 460 BC


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