To live vigorously and luxuriantly, to flourish
Your immune system is vast and complex. It includes white blood cells, pro-biotic bacteria in the colon, the spleen, the thymus, the tonsils, bone marrow, liver and lymphatic system. It is designed to detoxify your body as well as protect your body from illness and foreign invaders.
Dr. Natasha Campbell-McBride, known as the developer of the GAPS Program, claims “Your gut flora—the state of the gut flora and the composition of microbes in your gut flora—has a profound effect on what forms of immune cells you will be producing on any given day, what they’re going to be doing, and how balanced your immune system is.”
Our gut flora or probiotics are said to be 85% of our immune system. Alcohol, including sugar alcohols, antibiotics in medications and food and chlorine and fluoride are just a few things that rapidly deplete our gut flora. As a rule, we do very little to build and replenish this extremely important part of our immunity.
Dr. Paul Kouchakoff, an MD, suggested in his research that eating cooked food (especially smoked, grilled, microwaved and canned) evoked a pathological response from the human body, in the form of increased immune response via the production of more leukocytes or white blood cells. The immune response is how the body recognizes and defends itself against antigens; bacteria, viruses, and ANY substances that appear foreign and harmful which includes “leaked food particles”.
These leukocytes (WBC) are rich in enzymes and are called upon to finish digestion not completed in the stomach and intestines. They also carry on similar functions during infection when they digest foreign, protein-based particles.
“Digestive leukocytosis” is an increase in the number of white blood cells (Leukocytes) that occurs after eating certain types of food.”
Many times, cold and allergy symptoms are caused by an IMMUNE RESPONSE brought on by digestive leukocytosis, also known as LEAKY GUT.
You can build immunity with ONE simple habit; EAT FERMENTED RED CABBAGE! Fermenting your own cabbage will provide probiotics, enzymes, as well as two important immune building amino acids; LYSINE and GLUTAMINE. This particular recipe also includes immune building ginger and apple cider vinegar (more benefits and uses for ACV here).
Glutamine is an important amino acid with many functions in the body. It is a building block of protein and critical part of the immune system. What’s more, glutamine has a special role in intestinal health. It helps prevent and rebuild a leaky gut and has been shown to be effective in people with ulcerative colitis, celiac disease, Crohn’s disease, and irritable bowel syndrome.
Lysine is an essential amino acid that is essential to lipid (fat) metabolism. Since viruses are stored in fat, lysine is important when addressing herpes, shingles and even the common cold virus. Lysine is not synthesized in animals and must be ingested as lysine or lysine-containing proteins found in plants and bacteria. It is also abundant in fermented foods.
The Alkaline Buffering System
Albert Szent-Gyogui, Nobel Laureate and the discoverer of vitamin C, noted: “The body is alkaline by design, but acid by function”. Our cells live and flourish in an alkaline environment and produce acid as a by-product of metabolism. The alkaline buffering system manufactures and secretes alkaline buffering agents or antioxidants in order to maintain the delicate alkaline pH of the body fluids at 7.365.
As food is digested, it creates a residue called ash, which is either, alkaline, neutral or acid. When we consume too much “acid ash” food (primarily animal protein), the body is unable to effectively eliminate the excess acid. Our cells become congested, forcing fluids to a dis-ease producing level of toxic acidity.
Toxins, food additives, smoking, microwaving and medications also contribute to an acid environment due to the stress on the liver. The body’s pH regulating systems depend on buffering from alkalizing minerals such as sodium, calcium, potassium and magnesium. These minerals are most abundant in raw vegetables and fruits.
The alkaline buffering system is the primary immune system for the human body whereas the WBC’s play only a secondary or supportive role. A healthy alkaline buffering system or true immune system is the cornerstone for preventing most importantly, CANCER and any viral, bacterial, or fungal disease.
This is the biggest challenge with MACRO-nutrient diets such as KETO AND PALEO. While they may work temporarily, their philosophies do not put emphasis on the all-important enzymes and MICRO-nutrients that are essential for optimal digestion and true nourishment.
Strong Acidifying Foods
All shell fish, salmon, tuna, bass, grouper, halibut. swordfish, sardines, hamburger, veal, beef, pork, bacon, lunchmeat, chicken, turkey, duck, bison, lamb, bratwurst, sausage, soybeans, white flour, white whole wheat flour, carbonated soft drinks, espresso, soy milk, tofu, ALL dairy including cheese, fried chips, chocolate, corn syrup, sugar, iodized salt, hazelnuts, soy nuts, red wine vinegar, white vinegar, ALL alcohol and artificial sweeteners.
Strong Alkalizing Foods (ORGANIC)
Raw spinach, beet greens, molasses, celery, dried figs, carrots, dried beans, chard leaves, water cress, kale, asparagus, raw sauerkraut, sweet potato, green/purple leaf lettuce, green limas ,dried limas, cabbage, broccoli, beets, Brussels sprouts, radish, onions, blackberries, raspberries, strawberries, cantaloupe, honeydew melon, watermelon, mango, kiwi, papaya, pineapple, limes, lemons, tangerines, horseradish, sea salt, seaweed, kelp, spirulina, chlorella (chlorophyll), ginger root, paprika, parsley, miso, chestnuts, pumpkin seeds, and organic apple cider vinegar
Coconut Oil’s Virus Killing Ingredient
First, let’s debunk the saturated fat myth. An April of 2017 article in Medical News Today reported the result of a collaboration between a team of cardiologists, including: Dr. Aseem Malhotra, of Lister Hospital in the United Kingdom; Prof. Rita Redberg, of the University of CA-San Francisco School of Medicine/editor of JAMA Internal Medicine; and Pascal Meier, of University Hospital Geneva and University College London/editor of BMJ Open Heart.
“It is time to shift the public health message in the prevention and treatment of coronary artery disease away from measuring serum lipids and reducing dietary saturated fat,” say the authors. Instead of focusing on lowering blood fats and cutting out dietary saturated fats, the importance of eating real food, partaking in regular physical activity, and minimizing stress, should all be emphasized”.
The team cited reviews that show no association between intake of saturated fat and a greater risk of heart disease, in order to support their argument against the existence of artery-clogging saturated fat”.
When corporate profits are taken from the equation, statistics have been very clear. As early as 1940 scientists have been aware that not all fat is detrimental to our health. Farmers in the 1940’s discovered this effect by accident when they tried using coconut oil to fatten their livestock. It didn’t work! Instead, coconut oil made the animals lean, active and hungry.
Not all saturated fats are created equal. There are saturated fats that occur naturally, while other fats are artificially manipulated through the man-made process called hydrogenation. The medical and scientific communities are now fairly united in the opinion that hydrogenated vegetable oils (trans fats) should be avoided.
Coconut oil is about 2/3 medium-chain fatty acids (MCFAs), which are identical to those found in human breast milk. By contrast, most common vegetable/seed oils are comprised of long chain fatty acids (LCFAs).
MCFAs in coconut oil have many health benefits:
THE SECRET INGREDIENT
Fifty percent of the fat content in coconut oil is a fat rarely found in nature called lauric acid. Lauric acid is a powerful virus and gram-negative bacteria destroyer, and coconut oil contains the most lauric acid of any substance on earth! Your body converts lauric acid into monolaurin, which has anti-viral, anti-bacterial and anti-protozoa properties.
Lauric acid is abundant in breast milk. Lactating mothers who add coconut oil to their diet can substantially increase the production of their own breast milk. This addition will also help breastfed babies fight colds and infections. In countries where coconut oil is part of the staple diet, lauric acid levels in breast milk can be as high as 21% (normally around 3%).
Monolaurin is a monoglyceride which can actually destroy lipid coated viruses such as:
ADD THESE RECIPES TO INCREASE AND BUILD IMMUNITY
This recipe contains immune boosting raw garlic, ACV and onion. It is also loaded with immune building ZINCand LYSINE. As with all my recipes, it is ALKALIZING to the system and contains Himalayan salt; abundant in alkalizing minerals.
Organic Apple Cider Vinegar provides probiotics, enzymes and is the only vinegar that creates an ALKALINE ash. This recipe includes raw honey, turmeric, coconut oil and Himalayan salt.
This delicious recipe contains alkalizing tahini and almond butter, raw honey, COCONUT OIL as well as high magnesium containing CACAO.
Magnesium is a main alkalizing mineral as well as a de-stress mineral.
This recipe stimulates quality bile which in turn alkalizes the small intestines, protecting against leaky gut. It contains ginger, turmeric, raw garlic, Himalayan salt and vitamin C containing lemon.
To see how I integrate immune boosting protocols into my daily routine go to: My Diet Deconstructed.