This section allows you to reach abundant health.
How To Reverse Diseases & Sickness Articles
Take your health to abundance.
This is a special section that will help you to be the healthiest person that you can be. This section will address food as therapy and how to reverse medical conditions through food and supplementation. Please remember this is only information and you should consult your doctor if you're looking to alter or stop prescribed medication.
10 Important Foods You Must Eat & Their Power For Abundant Health
1. SOY
Soy has been of the most popular health foods for quite a few years. From the legume family, it is used in drinks, tofu, fermented products (Miso, Tempheh) yogurt, and even ice cream. Studies have shown that soy is very efficient at reducing blood cholesterol. But it is mostly known for its estrogenic properties. Since it contains isoflavones, a type of phytoestrogen that plays the same role as the main female hormone, soy is thought to decrease menopause-related problems; hot flashes, weakening of bone density, etc. Clover, sage, and yams also contain isoflavones. Ideally, they should be incorporated into our daily diet. Rich in fiber and protein, toasted soy beans are a great snack.
- Excellent cardio-vascular medication
- Reduces blood cholesterol (six meals per week will reduce it by 20%)
- Prevents and dissolves gall stones
- Reduces triglycerides
- Stabilizes intestinal transit and relieves constipation
- Stabilizes blood sugar
- Reduces the risk of cancer
- Regulates estrogen
2. CRUCIFEROUS VEGETABLES
Green or red cabbage, kale, brussel sprouts, broccoli and cauliflower are part of the larger family of cruciferous vegetables. Some of the specific components in these vegetables are associated with a decreased risk of cancer (indoles in cabbage and sulforaphanes in broccoli). Rich in folate and vitamin C, broccoli and kale are some of the best vegetables for your health,
They all contain vitamin C, beta-carotene, folic acid and potassium, or a panoply of essential vitamins and minerals that reinforce the immune system, particularly during flu season. Server them in a salad, as side vegetables, in a soup, or as vegetable rice. Include them as often as possible in your diet and you will benefit from all of their anti-cancer properties!
- Reduce the risk of colon cancer, (cancer of the stomach for brussel sprouts and lung cancer for kale)
- Prevent and heal ulcers
- Stimulate the immune system
- Promote growth
3. GARLIC
Garlic has been used for it’s medicinal value since ancient times. It is antiseptic and antifungal and helps also to reduce blood cholesterol and control glycemia. It also helps lower blood pressure and acts as an antioxidant. Ideally, we should consume one clove per day. Parsley can be eaten right after as a breath freshener!
- Fights infection
- Prevents cancer
- Thins the blood (1/2 of a clove of fresh garlic)
- Reduces hypertension, cholesterol and triglycerides
- Stimulates the immune system
- Prevents and relieves chronic bronchitis
- Acts as an expectorant and decongestant
4. FLAX SEEDS
Flax seed contain good fats, such as linolenic acid (a fat of the omega-3 family), fiber, as well as lignans, a type of phytoestrogen with properties that are similar to soy. The food industry has been using them more and more in different grain products (breads, bagels, cereals). Omega-3 eggs (which come from chickens that were fed a diet enriched with flax seeds) are another way for us to obtain this good fat. It is recommended that we eat 1 tablespoon of flax seeds (preferably ground, especially for those with sensitive intestines) per day. They are added to cereals (to increase their amount of fiber), and to yogurt and other food preparations.
Small and brown or golden, they can be found at the grocery store (in bulk) or at a natural food store. Flax seed contain three substances that are beneficial to health. First of all, 50% of their fat is essential fat (which must absolutely be obtained from food), which is useful in preventing cardio-vascular disease, high cholesterol, and hypertension, and is active in reinforcing the immune system. Flax seeds could also be beneficial against arthritis, psoriasis, and Chrohn’s disease.
5. FATTY FISH
Just like flax seeds, fish (in particular that ones rich in fat) provides omega-3 fats. From marine origin, these omega-3’s help reduce blood platelet aggregation and lower blood triglycerides and inflammation. They also play a preventive role in depression and behavior problems. About 450 g of fatty fish should be eaten every week. It is recommended that two to three fish dishes be eaten every week. Try and eat fish varieties that contain the most omega-3: tuna, salmon, mackerel, sardines and halibut.
Fatty fish have the property, among others, of reducing cholesterol levels. Easy to digest, salmon is a good choice for a light meal at the end of the day. Replacing some meat meals with fish during the weeks is a good way to add fish to your overall diet. They also:
- Thin the blood
- Prevent arterial degration
- Inhibit coagulation
- Reduce triglycerides
- Lower LDL cholesterol levels
- Lower blood pressure
- Reduce the risk of heart attack and CVA (when 25-30 g per day are eaten)
- Alleviate symptoms of rheumatoid polyarthritis
- Reduce the risk of lupus
- Relieve migraines
- Have anti-inflammatory effects
- Stabilize the immune system
- Prevent cancer
- Relieve bronchial asthma
- Fight the first stages of renal insufficiency
- Stimulate mental energy
6. OAT BRAN
Rich in soluble fiber, oat brain (contained in oatmeal, but also in oat bran that is sold on its own) has the property of reducing blood cholesterol and slowing the absorption of glucose. Plain oatmeal for breakfast (cooked in milk) with dried fruit added instead of sugar is a healthy way to begin the day.
- Cardiac tonic
- Reduces blood cholesterol (1/2 cup of bran or a cup of oat flakes)
- Stabilizes sugar and blood insulin (1/2 cup of bran or a cup of oat flakes)
- Prevents cancer
- Fights skin problems
- Has a laxative effect
7. LEGUMES
Legumes are not eaten enough. Legumes contain not only precious soluble fiber, but also folate, potassium and magnesium. Think about using them in soups (such as lentil or pea soup) and salads (chickpeas, red beans). If you find preparing them is too much work, start with canned legumes, taking care to rinse them well to avoid intestinal gas. Lentils don’t need a lot of soaking and they cook very quickly in soups. Low in fat and rich in protein and fiber, they also fill you up quickly.
- Lower LDL cholesterol levels (1 cup/day)
- Inhibit cancer
- Lower blood pressure
- Ensure regulation of the colon (prevent constipation)
- Prevent hemorrhoids and various intestinal problems
8. BLUEBERRIES
Blueberries are at the top of the list of fruit with the most antioxidants. Like wine, they provide polyphenois that are beneficial to cardiac health. Like other small fruits (strawberries, raspberries, cranberries, blackberries), they can also reduce the risk of cancer. Since blueberry season is short, why not use frozen blueberries, which retain a large part of their antioxidants? They can be added to cereals, yogurt, or muffins or they can be used as a topping for waffles or pancakes.
- Fight diarrhea
- Destroy viral infections
- Inhibit the degradation of blood vessels
- Have a laxative effect in certain people.
9. NUTS
Studies have shown that people who eat a lot of nuts (at least 5 times per week) have 25 to 50% fewer instances of heart disease than those who eat them less often or not at all. This beneficial effect is thought to be due to vitamin E, fiber, selenium and the good fats that are contained in nuts. Get into the habit of eating them regularly, but in small quantities as they are high in calories. The ideal serving size is 30 g (1 oz) five times a week (about a handful). Since each variety has its particular nutritional advantages, eating all of them is beneficial: Brazil nuts, almonds, walnuts, etc. When roasted, they add a wonderful flavor to salads (for example, endives and walnuts, spinach and almonds). They can also be added to cake, muffin and cookie recipes.
- Prevent cancer
- Nut oil reduces cholesterol
- Stabilize blood sugar
10. TOMATOES
Tomatoes, especially when cooked, help reduce the risk of some cancers, notably prostate cancer. This property is due to its content in lycopenes, a kind of carotenoid. Low in calories, tomatoes are also a good source of vitamin C. They can be eaten fresh (especially when in season) or in soups and spaghetti and pizza sauces.
Tomatoes are also good regulators of the liver. The idea that tomatoes can cause cancer is unfounded. To the contrary, they can be used in a diet to treat cancer. However, people with cystitis should not eat tomatoes. Sometimes, tomatoes are not tolerated by people with gout. Tomatoes are rich in vitamins, and its filtered juice can be given to babies as a replacement for orange juice.
Abundant Health
