Juices That May Help Accelerate The Healing Of Broken Bones

Kelli Vaccarelli, who is a guest teacher and alternative health advocate, asked me to speak on different types of juice that would help with bone healing. Since I believe in nutritious foods strengthen and heal our bodies and yes even mend broken bones.  The first thing I recommend for helping to heal broken bones  is juices, energy soups and smoothies made with wheat grass, dark leafy green vegetables, sprouted seeds, grains, nuts (nut milk) of course wild edibles, like comfrey and lambs quarters.

All of the aforementined foods, especially any food you have sprouted are nutritional powerhouses and should always be a part of your bone mending program.  All of them are loaded with iron, calcium, potassium, and magnesium, these minerals are proven bone healers. We can’t forget about the vitamins and phytonutrients, especially C, E, K, many of the B vitamins, beta-carotene, lutein, and zeaxanthin.  

My favorite green plant is wild comfrey, it has so many amazing medicinal uses. For thousands of years mankind has juiced, made tea and drank comfrey, for many good reasons.

In the case of helping a broken bone to heal it would be my personal first choice.  It has proven to accelerate healing and strengthen broken bones. Unfortunately I would be breaking the law if I told you to juice it or make tea with it, as a resent law has been handed down and it’s no longer legal to ingest comfrey. There is another way to get the benefit of this wonder green and that it to make a poultice with it and apply it over the break. I have also heard that some homeopaths have a tincture that is made from comfrey and they are able to bypass the legal issues of consuming comfrey. I will need to do more research on this one.

Another mineral laden food is sea vegetables and you should try to add them all of your juices. Here at CHI we make sure we have at least 3 teaspoons of these super foods every day. You can blend them in to any juice; I also suggest sprinkling ground sea vegetables, because of their salty taste, on to raw soups, veggies and salads.

What other foods could be used to make up the bone healing juice?

 When you make the bone healing juice, don’t forget to fortify it with seed and/or nut milks. The milks will help speed the mending of broken bones. Make sure all of your nuts and seeds are RAW, organic, soaked and sprouted.  Soaking and sprouting your nuts, seeds, and grains brings out the optimum level of nutrition. My favorite for healing broken bones is sesame milk.

Another thing is, don’t forget to blend in at least a small clove of garlic it will fortify the juice and help reduce inflammation and protect the broken bone from infection.

Kelly, there are dozens of great foods you can juice,  that will help your friend accelerate the healing of the broken bone. Below is a list of some of the ones I would include as long as I remembered to always include the leafy green vegetable-plant and sprouts as the base.

  • Apples
  • Broccoli
  • Carrots
  • Sweet potatoes
  • All Squash
  • Oatmeal- make in to a milk and add to juice
  • Grapes, especially red grapes
  • Grapefruit, especially pink
  • Raw Honey
  • Sprouted Garbanzos
  • Tomato

Kelly, I wish you the happiest new year ever and and hope and pray your friend heals quickly.

As Always,

Bobby

Robert Morgan – Bobby is the health education director at Creative Health Institute in Union City, Michigan, He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

Wishing you the best day ever,

Bobby, interns, volunteers and staff of CHI

Standard American Diet Is A Recipe for Disaster

 

Recipe for Disaster

Ninety percent of Americans’ household food budget is spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health.    Grab the broccoli with cheese sauce from the freezer, the box of instant rice pilaf from the pantry, or the hot dogs from your fridge and squint at the ingredient list’s fine print. You’ll likely find food additives in every one.

Is this healthy? Compared to the foods our bodies were built to eat, definitely not!

Processed, packaged foods have almost completely taken over the diet of Americans. In fact, nearly 90 percent of our household food budget is spent on processed foods, according to industry estimates.

Unfortunately, most processed foods are laden with sweeteners, salts, artificial flavors, factory-created fats, colorings, chemicals that alter texture, and preservatives. But the trouble is not just what’s been added, but what’s been taken away. Processed foods are often stripped of nutrients designed by nature to protect your heart, such as soluble fiber, antioxidants, and “good” fats. Combine that with additives, and you have a recipe for disaster.

 

Here are the big four ingredients in processed foods you should look out for:

TRANS FATS

Trans fats are in moist bakery muffins and crispy crackers, microwave popcorn and fast-food French fries, even the stick margarine you may rely on as a “heart-healthy” alternative to saturated-fat-laden butter.

Once hailed as a cheap, heart-friendly replacement for butter, lard, and coconut oil, trans fats have, in recent times, been denounced by one Harvard nutrition expert as “the biggest food-processing disaster in U.S. history.” Why? Research now reveals trans fats are twice as dangerous for your heart as saturated fat, and cause an estimated 30,000 to 100,000 premature heart disease deaths each year.

Trans fats are worse for your heart than saturated fats because they boost your levels of “bad” LDL cholesterol and decrease “good” HDL cholesterol. That’s double trouble for your arteries. And unlike saturated fats, trans fats also raise your levels of artery-clogging lipoprotein and triglycerides.

Trans fats will be listed on the “Nutrition Facts” panel on food beginning in 2006. Until then, check the ingredient list for any of these words: “partially hydrogenated,” “fractionated,” or “hydrogenated” (fully hydrogenated fats are not a heart threat, but some trans fats are mislabeled as “hydrogenated”). The higher up the phrase “partially hydrogenated oil” is on the list of ingredients, the more trans fat the product contains.

Replacing trans fats with good fats could cut your heart attack risk by a whopping 53 percent.

REFINED GRAINS

Choosing refined grains such as white bread, rolls, sugary low-fiber cereal, white rice, or white pasta over whole grains can boost your heart attack risk by up to 30 percent. You’ve got to be a savvy shopper. Don’t be fooled by deceptive label claims such as “made with wheat flour” or “seven grain.” Or by white-flour breads topped with a sprinkling of oats, or colored brown with molasses. Often, they’re just the same old refined stuff that raises risk for high cholesterol, high blood pressure, heart attacks, insulin resistance, diabetes, and belly fat.

At least seven major studies show that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.

Read the ingredient list on packaged grain products. If the product is one of those that are best for you, the first ingredients should be whole wheat or another whole grain, such as oats. The fiber content should be at least 3 grams per serving.

SALT

Three-quarters of the sodium in our diets isn’t from the saltshaker. It’s hidden in processed foods, such as canned vegetables and soups, condiments like soy sauce and Worcestershire sauce, fast-food burgers (and fries, of course), and cured or preserved meats like bacon, ham, and deli turkey.

Some sodium occurs naturally in unprocessed edibles, including milk, beets, celery, even some drinking water. And that’s a good thing: Sodium is necessary for life. It helps regulate blood pressure, maintains the body’s fluid balance, transmits nerve impulses, makes muscles — including your heart — contract, and keeps your senses of taste, smell, and touch working properly. You need a little every day to replace what’s lost to sweat, tears, and other excretions.

Not So Sweet After All

But what happens when you eat more salt than your body needs? Your body retains fluid simply to dilute the extra sodium in your bloodstream. This raises blood volume, forcing your heart to work harder; at the same time, it makes veins and arteries constrict. The combination raises blood pressure.

Your limit should be 1,500 milligrams of sodium per day, about the amount in three-fourths of a teaspoon of salt. (Table salt, by the way, is 40 percent sodium, 60 percent chloride.) Older people should eat even less, to counteract the natural rise in blood pressure that comes with age. People over 50 should strive for 1,300 mg; those over 70 should aim for 1,200 mg.

Only the “Nutrition Facts” panel on a food package will give you the real sodium count. Don’t believe claims on the package front such as “sodium-free” (foods can still have 5 mg per serving); “reduced sodium” (it only means 25 percent less than usual); or “light in sodium” (half the amount you’d normally find).

HIGH-FRUCTOSE CORN SYRUP

Compared to traditional sweeteners, high-fructose corn syrup costs less to make, is sweeter to the taste, and mixes more easily with other ingredients. Today, we consume nearly 63 pounds of it per person per year in drinks and sweets, as well as in other products. High-fructose corn syrup is in many frozen foods. It gives bread an inviting, brown color and soft texture, so it’s also in whole-wheat bread, hamburger buns, and English muffins. It is in beer, bacon, spaghetti sauce, soft drinks, and even ketchup.

Research is beginning to suggest that this liquid sweetener may upset the human metabolism, raising the risk for heart disease and diabetes. Researchers say that high-fructose corn syrup’s chemical structure encourages overeating. It also seems to force the liver to pump more heart-threatening triglycerides into the bloodstream. In addition, fructose may zap your body’s reserves of chromium, a mineral important for healthy levels of cholesterol, insulin, and blood sugar.

To spot fructose on a food label, look for the words “corn sweetener,” “corn syrup,” or “corn syrup solids” as well as “high-fructose corn syrup.”

 Thanks you Kelly V, for all you do for Creative Health. We are blessed to  have you helping to write our Daily Health Factoid.

Wishing all our friends and family the best new year ever! We have been so blessed to be a part of  your lives.

Bobby,

 

Robert C  Morgan is the Health Education Director Creative Health Institute in Union City, Michigan. For more information on the instituteplease call 866.426.1213