Best 15 Herbs And Foods To Cleanse Your Blood

During the day a wide range of toxins and chemicals end up in our blood stream. These are waste products formed by our own body or chemicals absorbed through the food we eat, the air we breathe in, medication we take, or cosmetics and household products we use.

Your body has its own detoxification system. It is constantly filtering blood to eliminate harmful compounds to maintain health. The kidneys, liver, intestines, lungs, and skin are our main filtration systems. By eating the right kind of food you can aid your internal organs to filter more toxins out of your blood stream and avoid build-up and disease.

So cleansing your blood comes down to aiding your liver, kidneys, intestines, lungs, and skin to eliminate more toxins and avoid build-ups.

Top 15 Foods And Herbs To Cleanse Your Blood:

1.      Garlic

Raw garlic is loaded with sulfur, an essential mineral that helps the body to get rid of toxins. It stimulates your liver to produce detoxification enzymes to filter toxins out of your blood stream. And on top of that, garlic keeps your intestine free of bad bacteria, parasites, and viruses. Find here more information on how to use garlic as a medicine.

2.      Dandelion

Loaded with antioxidants and other phytonutrients to eliminate toxins out of your digestive tract and eliminate free radicals. Fresh dandelion leaves or dandelion root tea stimulates the liver and pancreas to pull toxins out of your bloodstream. Dandelion has been used for ages to cure liver issues.

3.      Apple

Packed with vitamins, minerals, fibers, and detoxing phytonutrients. A compound found in apples stimulates bile production and helps the liver to get rid of toxins. Apples are high in soluble pectin fibers. Those fibers bind cholesterol and heavy metals to cleanse blood and intestines.

4.      Beets

Packed with antioxidants and other beneficial nutrients, beets are an excellent way to protect your body from free radicals and stimulate the liver to eliminate more toxins out of your blood stream.

5.      Parsley

Parsley works as a diuretic which helps your kidneys do their job and eliminate more toxins through your urine.

6.      Carrots

Carrots are rich in vitamins (A, B6, C, and K), potassium, and glutathione, a liver cleansing protein. For a better detox effect eat them raw, as cooking destroys most glutathione.

7.      Leafy Greens

Leafy greens like spinach, cabbage, broccoli, and kale are powerful antioxidants that help cleanse the entire body. Adding more leafy greens to your diet is the best way to improve overall health. They are filled with fiber to cleanse our digestive tract and loaded with vitamins, minerals, and other powerful nutrients. Find here more information on how to detox your body with these 8 leafy greens.

8.      Broccoli Sprouts

Although broccoli has strong detox properties, its sprouts are even better. They contain 20 times more sulfurophane to get rid of toxins than broccoli.

9.      Lemons

Packed with loads of nutrients and antioxidants, lemons activate your liver to eliminate toxins. Drinking lukewarm lemon water in the morning alkalizes your body and releases enzymes to convert toxins into water soluble compounds that can easily be eliminated through your urine. Lemons are loaded with vitamin C, a vitamin your body needs to produce the liver-detoxing protein, glutathione. Find here 8 health benefits of drinking lemon water.

10.  Flaxseed

Contains healthy omega-3 fatty acids that help your body get rid of blood sugar. And on top of that they are high in fibers which bind and eliminate a wide range of toxins.

11.  Turmeric

“The Queen of spices” has been used in Ayurvedic medicine for ages to treat liver and digestion issues. Its active ingredient, curcumin, helps your body to speed up it detoxifying processes. Read here more about the amazing health benefits of turmeric.

12.  Basil

Basil supports the liver and kidneys to eliminate toxin build-ups. Great for digestion, infections, and works as a diuretic to eliminate even more toxins.

13.   Blueberries

Blueberries are one of Earth’s greatest and powerful healing foods. They are packed with antioxidants, have anti-inflammatory properties, and are great to purify your blood from toxins and free radicals. To learn more about the amazing healing properties of blueberries, as well as other berries, have a look at the e-book The Healing Berry Guide. This e-book will teach you how to transform your health with berries and is a must for berry lovers.

14.  Avocado

Avocados are excellent for overall health. They lower cholesterol, lower blood pressure, and contain high levels of glutathione known to detoxify the liver of toxins and carcinogens.

15.  Cilantro or Coriander

Cilantro aids our body to get rid of mercury and other heavy metals that end up in your bloodstream via the food you eat or the polluted air you breathe in.

And don’t forget to drink enough water to flush those toxins out of your body and get enough sleep. While you are sleeping your body has the time to cleanse itself and naturally get rid of toxin build-ups. If you are interested in detoxifying your body, you can find more useful information in the e-book The Detox Guide. This guide will teach you how to use detox to cleanse and energize your body naturally and safely.

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12 Facts About Microwaves That Should Forever Terminate Their Use

12 Facts About Microwaves Pt.1


Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.
 Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature. Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible. Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it.

Think about all the prepackaged and processed foods we purchase and consume annually. It's no wonder the state of our health is in dire straits. Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases.

 These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses. Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

 In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites. In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases. In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: "Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
 Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens." There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods.

 One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health). Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. 12 Enumerated Effects of Microwaves

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

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