Calcium is a mineral. It is necessary for maintaining bone strength. Calcium enables muscles to move and nerves to carry messages between the brain and other parts of the body. It is essential to our blood vessels’ ability to move blood throughout the body. Calcium plays a role in the release of hormones and enzymes that are vital to the body’s functions.

If we eat too many acidic foods, our bodies do all kinds of things to adjust. The body will pull calcium from the bones to regulate the pH of the body. Meat is very acidic and can upset the body’s pH. As reported by McGill University, “animal proteins can inhibit the absorption of calcium.”23 Unprocessed vegetarian foods are primarily very alkalizing and help maintain a good pH. For this reason, vegetarians may not need as much calcium as carnivores.

Magnesium helps with the absorption of calcium. I do not recommend supplementing calcium. In Dr. Thomas E. Levy’s book “Death by Calcium”, this board-certified cardiologist argues that the regular intake of pasteurized dairy and calcium supplementation promotes all known chronic degenerative diseases and significantly shortens life. He told me that Vitamin C, helps protect the cells from getting too much calcium, which is he believes is harmful to the cell.

I believe that consuming foods containing good sources of Vitamin C, calcium, and magnesium in combination, is the best way to get these nutrients. Broccoli, kale, collard greens, and mustard greens are good sources of Vitamin C, calcium, and magnesium.

If you desire stronger bones, I recommend using two of the new drug-free, non-transdermal technology. These non-transdermal patches worn together have been shown to increase energy and recovery after exercise, improve cardiovascular function, increase muscle tone, along with lean body mass, muscle strength and bone density.

If you would like to place an order for these patches, please use my referral number 1439757 and my link. I would be happy to help you order and wear them in the best way possible.

In closing, remember this, keeping your Vitamin C, calcium, and magnesium levels balanced is very important, and they all make a difference to your overall health.

copyright@nancyaddison2023

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post Calcium And Your Health appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

Nancy’s 7 books on Amazon are also in Audio and some of them are in large print:
 https://www.amazon.com/Nancy-Addison/e/B00E6K5KGY/ref=dp_byline_cont_pop_book_1
Nancy’s website is: https://www.organichealthylife.com
Support Nancy’s work – Donate on venmo – @Nancy-Addison

Medical Disclaimer: Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

The post What Supplements Should We Be Taking And Why? appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

August is a good time for fresh, tree-ripened peaches!
With all the fresh fruit available right now, this is the perfect time to make refreshing, home-made popsicles that are vegan, vegetarian, raw, gluten-free and very hydrating!

The great thing about freezing fresh fruit is that it retains the vitamin C in it when frozen.

Ingredients:

1 lb. organic peaches, peeled, pitted, and sliced

1 c. pure mineral-rich water

Juice of one orange

Directions:

1. Blend all ingredients in food processor until smooth and creamy.
2. Pour into a popsicle mold and place in freezer until firm.

Variation: Add a banana to the mixture in the food processor and make a sorbet that can be eaten like ice cream without a popsicle mold!

Note: You can use the peach peel for the extra nutrients, but it looks “prettier” without the peel.

Yu can use mango or pineapple instead of peaches.

copyright@nancyaddison2012

The post Peach Popsicle Recipe – Gluten-free & Vegan appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

What I do to boost my immunity is to add some fermented foods, Vitamin C, Vitamin D,
zinc, selenium, B Vitamins, and fresh, organic vegetables and fruits to my daily eating plan. I recommend taking Liposomal Vitamin C, due to its high absorbency.

I feel one of the most important things you can do on a daily basis to boost immunity, is to consume some fermented foods.

Fermented foods date back as far as 1000 BC in the Middle East. Cleopatra (69–30 BC) was known to eat pickles made with vinegar, thinking they would make her more beautiful. Asian and Western cultures ferment many of their foods. In Asia, many people consume miso, kimchi, umeboshi, kombucha, and soy sauce. In Western cultures, fermented foods include unpasteurized, raw, organic: cheese, pickles, yogurt, relishes, coconut yogurt or kefir, apple cider vinegar, kombucha, and sauerkraut.

Fermented foods are more easily digestible, and they contain nutrients such as folic acid, riboflavin, biotin, thiamin, and niacin. Fermented foods increase the levels of usable amino acids, which help with the body’s absorption of calcium and muscle-building protein. They also have antioxidant properties.

Fermentation is usually done by mixing a food or beverage in a solution of vinegar and water, or salt and water. The food or beverage is left to sit and rest. Bacteria then begin to multiply, and the food or beverage ferments, creating beneficial bacteria we then ingest.

These beneficial bacteria contribute to positive flora growth in the intestinal tract, which supports our immune system and helps keep non-beneficial bacteria in control.

If no beneficial bacteria are present in our intestinal tract, then non-beneficial bacteria can take over, which may lead to health problems. (See my chapter on “Candida albicans” in my “How To Be A Healthy Vegetarian” book, 2nd edition.) Anyone who has taken antibiotics, which can wipe out good bacteria, should replenish the good bacteria in their system. Consuming fermented foods rich with beneficial bacteria is a way to do this, and it can make a huge difference in rebuilding a strong immune system.

I try to have at least one tablespoon of a fermented food or liquid every day, either in a meal or by itself. Oftentimes, I will have more than just that tablespoon, but we need some fermented foods or drinks on a daily basis to help replenish the beneficial bacteria in our body.

This is an excerpt from: “How To Be A Healthy Vegetarian” 2nd edition by Nancy Addison.

Copyright@nancyaddison2012

Medical Disclaimer: Information provided in this email is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Do not use the information provided in this email for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this email and the use of any products or services related to this email by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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I was on The Broadcast, KTXD – TV, with Amy Kushnir.
I talked about the importance of staying hydrated! That matters so much now that we are in the heat of the summer! Also, make sure your animals and wild animals have enough water as well. Drinking enough water can help you lose weight, as well as support a healthy immune system. Here is my segment link, if you would like to watch it! Let me know what you think. I would love to hear from you!

Click Here to watch the show!

The post Nutrition Expert, Author- Nancy Addison Talks About Staying Hydrated This Summer appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

It was one way the scientists were trying to compare the organic and the conventional foods. Their conclusion being that organic fruits and vegetables were no more nutritious than the conventional less expensive varieties. It says that a senior affiliate with Stanford’s Health Center for Health Policy said “ I think we were definitely surprised.”(i) He also cited a study done in 2010 that did find that organic strawberries did contain more vitamin C than conventional ones and that this study had been “ erroneously left out” (ii) of the study.

In this Stanford study they found that organic fruits and vegetables were no more likely to be contaminated by dangerous bacteria. Well that is good to know, because none of us want E Coli contaminated food. They did say that the conventional fruits and vegetables did have more pesticide residue on it. Kenneth goes on to say that this will fuel a debate over whether organic foods are a marketing approach to get people to pay more for their food. Organic foods are not supposed to be raised using synthetic pesticides, hormones, and additives.

Even though this is said the Organic Industry has allowed much more into their organic products than I would have liked. I still find that it is at least more regulated than the non-organic food industry that is going wild with genetically modified seeds and plants, use of cheap antibiotics, hormones, toxic pesticides and chemicals that are now saturating the farming areas, water systems and affecting our earth in ways that are quite alarming.

From my research I have found that “there are two basic types of genetically engineered crops on the market now: herbicide-tolerant and insect-resistant. Herbicide tolerant is grown to handle the direct use of pesticides on them. There are over a billion pounds of pesticides used in the United States alone each year.       

Many of these chemical fertilizers were developed for use as bombs or poisons in warfare. They poison our food and our environment. Pesticides particularly affect our nervous system. These insect resistant plants actually produce an insecticide to kill insects that feed on them. If this is what the genetically engineered plant is doing to a small insect, then what is it doing to the person who is eating this food? The effect of this type of plant on the environment and in the human body, especially long-term, is unknown.

Genetically engineered, or genetically modified (GM), plants are escaping into the wild and inter-breeding with wild plants. Our pollinators, such as bees, are in trouble now. Are genetically engineered plantsa contributing factor? Good question.

Genetically engineered food is such a recent food product that no long-term, in-depth studies show their long-term effect on humans or the ecosystem. You must decide for yourself if eating food that has pest control built right into it or has large amounts of poisons put on it is good for human consumption.

 “An estimated 75 percent of foods in U.S. grocery stores contain GM ingredients. About seven out of every 10 items in the average grocery cart have been genetically modified. And don’t bother reading labels to see if you’re buying a GM product, because no labeling is required.”iii     

Another thing food venders do to make produce more appealing to consumers is to dip it in color or wax, or put a preservative on it produce to make it look prettier.

Organic food is supposed to be grown without chemical, synthetic, or biological pest control or fertilizers used.

Although the USDA continues to water down its regulations, certified organic is still better than non-certified organic. This is because the USDA organic label gives you the most information about the origins and production of your food.

These foods must adhere to much stricter regulations than any other food on the market, and the stricter the regulations, the more you will know about what is actually in your food, thus, giving you more control over what you put into your body and empowering you to make more informed decisions at the grocery store.

You may want to let your voice be heard in favor of stricter food labeling and production regulations. Personally, I would like to see foods containing genetically modified ingredients labeled as such, as is currently required in most Western countries.” iii

Since I was married to an environmental trial lawyer for over 23 years, I learned how toxic these practices are and how deadly they can be for our environment and our bodies. Kenneth goes on to say that even though these findings were what Stanford has found in this study, this won’t be convincing people who understand the concept of toxins and poisons in our environment and in our bodies to go non organic anytime soon and that the researchers “failed to appreciate the differences they did find between the two types of food- differences that validated the reasons people cite for buying organic.

Organic produce, as expected, was much less likely to retain traces of pesticides.” iv What the researchers don’t appreciate or maybe aren’t aware of is that pesticides affect our nervous system and that it is much more critical to children, in that their organs are still forming.       

I found this information on a site for food safety. I thought I would just quote them here, because it was so powerfully said about GM crops and the use of chemicals in our environment. “Since the introduction of GE crops, the US has seen herbicide use increase by nearly 400 million pounds. Eighty-four percent of the GE crops planted today are designed to withstand massive applications of herbicides without dying.

As more of these “herbicide resistant” (HR) crops have been planted, the massive increase in herbicide use has triggered an epidemic of resistant “superweeds.” Now, in a misguided effort to fix the weed resistance problem created by first generation HR crops, biotechnology companies are racing to genetically engineer new crops resistant to ever more toxic herbicides.

Dicamba is an older, more toxic herbicide, which is similar in structure and mode to 2,4-D, a major component of Agent Orange. It is highly soluble in water and very mobile so carries a large groundwater contamination risk. Dicamba is also very volatile and can drift for miles. Such volatilization has caused millions of dollars in damages to growers who have suffered crop losses due to herbicide drift onto their farms.

Penn State ecologist David Mortensen predicts that herbicide use on soy could increase 70% if the new 2,4-D and dicamba-tolerant soybeans are adopted. Inevitably new “superweeds” will develop in response to the new biotech crops, and the chemical arms race with weeds will continue. This means more pesticidal pollution, environmental damage, higher production costs, and of course, increasing profits for firms like Monsanto that sell both GE seed and pesticides.

At a time when farmers, citizens, and government have worked hard to limit our use of, and exposure to, hazardous pesticides like dicamba, approving this crop would take us backwards, seriously endangering human health and the environment. “(v)

While it may not have found the Vitamin C in strawberries that different, it did find that the organic milk they tested, did have more omega –3 fatty acids, which are anti inflammatory, than the conventional milk. He goes on to quote Sonya Lunder, with the Environmental Working Group. Their group creates a list frequently rating the lowest and highest amounts of pesticides residues on fruits and vegetables.

The Stanford researchers said that their study was to help people make more informed choices. “In the study — known as a meta-analysis, in which previous findings are aggregated but no new laboratory work is conducted — researchers combined data from 237 studies, examining a wide variety of fruits, vegetables and meats.

For four years, they performed statistical analyses looking for signs of health benefits from adding organic foods to the diet. The researchers did not use any outside financing for their research. “I really wanted us to have no perception of bias,” Dr. Bravata said.” (vi)

 In the study they did find that “organic produce also contained more compounds known as phenols, believed to help prevent cancer, than conventional produce. “ (vii) Since this study was strictly on paper and their was not any kind of study on how it affects people, the environment, or growing children and their central nervous system, I have to say that I am still going to support food that does not have poisons dumped on them or genetically engineered into them for my own family and friends.

I don’t believe the earth and our bodies are meant to have poisons in them. I don’t believe poisons contribute to a healthy way of life. With the extensive use of pesticides, I was not surprised that the “produce grown organically can be tainted by pesticides wafting over from a neighboring field or during processing and transport.”(viii) They also noted a couple of studies that showed that children who ate organic produce had fewer pesticide traces in their urine.”(ix) He noted the debate over whether the laws for pesticide reside is really below safety thresholds. I personally don’t believe they are strict enough in their standards.

Dr, Bravata did agree that there are a “variety of reasons — concerns about the effects of pesticides on young children, the environmental impact of large-scale conventional farming and the potential public health threat if antibiotic-resistant bacterial genes jumped to human pathogens.

“Those are perfectly valid,” she said.” Kenneth went into the fact that they were not tasting the food and that for the most part, there were many reasons people bought organic food, only one of which is that it may have more nutrients in it than conventional. He does say that most people do eat organic in order to “reduce exposure to pesticides, especially for pregnant women and their young children.

Organic food advocates point to, for example, three studies published last year, by scientists at Columbia University, the University of California, Berkeley, and Mount Sinai Hospital in Manhattan. The studies identified pregnant women exposed to higher amounts of pesticides known as organophosphates and then followed their children for years. In elementary school, those children had, on average, I.Q.’s several points lower than those of their peers.” (x) He goes on to say that many critics of this Stanford study argued that this type of study missed the major benefits of certain characteristics of food.

For me, I choose organic for various reasons. The least of which it is the best thing we can do for the earth and the environment. I also think it tastes fresher and more vibrant. I also do not like the thought that I am ingesting poison. I want to support the farmer who is trying to do the right thing by the animals and the environment.

If we don’t support those farmers, then they may not be around to support in the future. I also am careful about the origin of the food. I don’t buy “organic food” from China. China is very polluted and there really is no one watching what and how they are doing things. So, look at the food you are buying and see where it is being grown.

Try to buy locally and seasonally at a local farmer’s market, where you can actually find out if they are authentic or not. I have been down to some of the farms that I buy from. I wanted to make sure they were telling me the truth. I found out they were! Now we have a great relationship. Also, get involved!

If you would like to make your voice heard, call your local representatives and senators and let them know how you feel. One phone call to them, is thought to represent 1,000 or even 10,000 people. So don’t underestimate the power of a phone call or email. Also, join the Organic Consumers Association (www.organicconsumers.org) and keep up with the bills and laws.

The article by Mr. Chang was quite good and the link is below in the sources.

This is food for thought!

Sincerely, Nancy

Sources:
I, ii, iv. vi, vii, viii, ix, x were taken from the article :, September 3, 2012
Stanford Scientists Cast Doubt on Advantages of Organic Meat and Produce
By KENNETH CHANG  and  http://www.nytimes.com/2012/09/04/science/earth/study-questions-advantages-of-organic-meat-and-produce.html?_r=1&src=me&ref=general&v- from The Center for Food Safety website and an article called: Stop Monsanto’s Dicamba Tolerant Soybeans!
http://salsa3.salsalabs.com/o/1881/p/dia/action/public/?action_KEY=8328

iii pages 317 and 318 in How to Be a Healthy Vegetarian by Nancy Addison

copyright@nancyaddison2012

You may like Nancy’ Addison’s International award-winning books. You can find them on her website: www.organichealthylife.com or on her Amazon author page.

Leave a comment and join the conversation!

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