The Most Important Paper Dr. Mercola Has Ever Written

The elderly and people of color are the two groups who are at greatest risk for both vitamin D deficiency and severe COVID-19 infection and death.

STORY AT-A-GLANCE

  • Vitamin D optimization is likely the easiest, least expensive and most beneficial strategy that anyone can do to minimize their risk of COVID-19 and other infections in coming months
  • More than 1 billion individuals worldwide, across all age groups, are deficient in vitamin D, which has now been identified as a significant risk factor for positive COVID-19 status, severe COVID-19 infection and death thereof
  • In Indonesia, people with a vitamin D level between 20 ng/mL and 30 ng/mL had a sevenfold higher risk of death than those with a level above 30 ng/mL. Having a level below 20 ng/mL was associated with a 12 times higher risk of death
  • To improve your immune function and lower your risk of viral infections, you’ll want to raise your vitamin D to a level between 60 ng/mL and 80 ng/mL (150 nmol/L and 200 nmol/L) by fall
  • Vitamin D optimization is particularly important for dark-skinned individuals, as the darker your skin, the more sun exposure you need to raise your vitamin D level, as well as the elderly … 

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Source: The Most Important Paper Dr. Mercola Has Ever Written

A Review of the Response to COVID-19 by Pamela A. Popper

, President

Wellness Forum Health



Source: https://wellnessforumhealth.com/a-review-of-the-response-to-covid-19/

Download A Review of the Response to COVID-19


7-12-20: I just discovered that the links to footnotes led back to this article instead of the true sources. Please read the article on Pam’s site where the links work.

The Immune System and COVID-19 Treatment Dr. Michael Greger 

DOCTOR’S NOTE

We’re halfway through this 17-video series on COVID-19.  If you’ve missed any, start with:

Still to come:

You can download the whole series (for free) here, and take an even deeper dive in my new book How to Survive a Pandemic (note: all my proceeds from this book are donated to pandemic prevention charities).

If you haven’t yet, you can subscribe to my videos for free by clicking here.

Popular nutrition advice you should ignore! Ariel Belloso

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Ask almost anyone what they need to do to lose a few pounds, and they’ll probably say, “Cut back on the carbs.”

As a nutrition researcher, I’ve heard it hundreds of times. It is one of the most damaging mistakes I see people make.

While the low-carb movement has waxed and waned in popularity since the Atkins revival of the late 90s and early 2000s, currently most folks assume that carbohydrates are inherently fattening.

The truth of the matter is that, biologically speaking, we are primarily carbohydrate eaters.

Carbohydrates are your body’s main energy source and are necessary, not only for remaining active, but also for brain function.

Insufficient carbohydrate levels in the diet lead to an array of health concerns, primary among which are various eating disorders, hypoglycaemia – which is often associated with diabetes, ketosis, intense food cravings, fatigue, and weakness.

In addition, because humans naturally have a sweet tooth (as we are biologically frugivores, adapted in nature to eat fruits), we are more attracted to carbohydrates than fats or proteins.

The low-carb diet, as promoted by Atkins and Paleo diets, are nothing more than disguised “high-fat” diets, as by eating less carbohydrates we increase the amount of fat we consume in most cases; assuming we continue to consume the same number of calories that is.

Dr. James W. Anderson, professor of medicine and clinical nutrition at the University of Kentucky School of Medicine, said of the Atkins diet plan, “This is absolutely the worst diet you could imagine for long-term obesity, heart disease, and some forms of cancer. If you wanted to ruin your health, you couldn’t find a worse diet than Atkins.”

Despite the advertising hype of the meat and dairy industries, humans require an extraordinarily small amount of protein in their diets.

Many official organizations, including the U.S. National Research Council, suggest that eating a mere 10% of our total calories as protein is sufficient. 

Our ideal diet should consist of at least 80% carbs, but they must be the right carbs.

Before our cells can utilize food for fuel, whether it contains carbohydrate, protein, or fat, it must first be converted into simple sugars.

Fruit comes in an intricate, highly nutritious package that matches our nutritional needs better than any other category of food, and it is considered ‘health food’ by almost everyone in the health field.

Eating plenty of fresh fruit is the obvious choice for obtaining carbohydrates, as they provide the only substantial and healthful whole-food source of simple sugar.

Yours for health!

Ariel

https://nutritionraw.com/

Walnut Truffle/Blondies (Raw Vegan Dessert) – Hippocrates

Walnut Truffle

Ingredients

  • 3½ cups soaked & dehydrated walnuts
  • 1 T vanilla, ½ t stevia and 1 T water
  • Vanilla Cream Topping:
  • 1 cup nut milk
  • 1 cup soaked macadamia nuts
  • 1 t lemon juice, 1 T liquid vanilla, alcohol free
  • ¼ t stevia, pinch of sea salt
  • 1 t lecithin
  • ¼ cup coconut oil (soft/melted)

Method

  1. Chop in food processor until fine: 3½ cups soaked & dehydrated walnuts then add: 1 T vanilla, ½ t stevia and 1 T water.
  2. Process and pulse until mixture forms a ball (Do not over process).
  3. Press mixture into a flat dish for Blondies or roll into bite size truffles.
  4. For variation roll truffles in shredded coconut or shopped dehydrated nuts.
  5. Refrigerate or serve as is. Truffles will keep in refrigerator for 8 weeks.
  6. Vanilla Cream Topping:
  7. Blend until smooth: 1 cup nut milk 1 cup soaked macadamia nuts 1 t lemon juice, 1 T liquid vanilla, alcohol free ¼ t stevia, pinch of sea salt.
  8. After blending above well, add: 1 t lecithin, ¼ cup coconut oil (soft/melted).
  9. Blend until well incorporated.
  10. Vanilla cream will keep in refrigerator for 5 days.
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Overly sweet desserts are so overrated. These truffles (or blondies depending on how you make them) are the perfect combination of light sweetness and savory decadence. This satisfying recipe was provided by the Hippocrates Health Institute Pastry Chef Rentate Wallner.

As with all of our desserts there is no added sugar and it’s totally raw!

Source: https://hippocratesinst.org/learning-centre/meal-plans-recipes/walnut-truffle-blondies-raw-vegan-dessert/

15 Tips for Balanced Nutritional Meals – Hippocrates 

Gettyimages 1212760789

Read time: 3 min
Category: Wellbeing

It is important to increase the proportion of raw food in your diet to a minimum of 80% by weight. The rest of your diet should be carefully selected and optimally prepared to be of minimal challenge to your body. The following are some guidelines:

  1. Breakfast ideas: Juice one lemon in 16 ounces of water. Follow 15 minutes later with a green juice, or diluted fruit juice. Take your supplements with this drink. If you feel that you need more, wait 30 minutes and toast some sprouted rye bread, cook some soaked millet, or have an unsweetened single grain cereal with grain milk. Remember that you are ‘breaking your fast’, so green juice, lemon water and a 2-ounce shot of wheatgrass juice are always best first.
  2. Salads: Eat two large salads (50% sprouts) every day. When you prepare salads, make enough for two meals. Do not add salad dressing until you are ready to eat the salad. Use only Program approved dressings.
  3. Salad dressings: Choose either avocado, soaked nuts or seeds (sunflower, pumpkin, sesame) or recommended cold-pressed oil with your favorite herbs. Add the following to taste: pressed garlic, kelp, dulse, Bragg Liquid Aminos or Nama Shoyu (wheat allergy sensitive).
  4. Spaghetti sauce: Make a fresh raw red bell pepper sauce by blending the peppers with herbs and spices, as you would for conventional spaghetti sauce. To thicken, you can add some psyllium husk. Let sit for some time so that the flavors can mix, or heat to under 115°F (42°C), if you must.
  5. Sea vegetables: An important source of organic minerals, especially iodine. Try soaking alaria, arame, dulse, hijiki, kelp, kombu, nori and wakame; which can also be used in soup preparations – both raw and cooked.
  6. Dips: Hummus and guacamole are tasty and easy to prepare.
  7. Avocado: Limit use to 2 or 3 times per week. Consume no more than 1 medium avocado per meal.
  8. Soaked nuts/seeds: Use a handful at 2 or 3 meals during the week. You can also use them to make loaves, burgers and sauces.

Best Cooked Foods

  1. Hot Cereals: Kasha (buckwheat), quinoa, millet, and teff (tastes like oatmeal). Soak before cooking.
  2. Grains: Amaranth, buckwheat, millet, quinoa and teff. Soak before cooking. Add vegetables for additional flavor.
  3. Pasta: Soba (100% buckwheat) noodles are delicious.
  4. Beans: Chickpeas, lima, pinto and Northern white. Soak before cooking.
  5. Lightly Steamed Vegetables: Broccoli, cabbage, cauliflower, green beans, kale, leeks, fresh peas, rutabaga, summer and winter squashes, sweet potatoes, turnips and yams. Avoid the nightshade family: tomatoes, bell peppers, eggplant and white-flesh potatoes.
  6. Baking Vegetables: Winter squashes, sweet potatoes and yams. Again, avoid the nightshade family. Warm Soups: Blend a combination of raw and steamed vegetables in a blender with some water. Season to taste. Heat slightly, warmer than body temperature if desired. You may use warm water in a Vita-Mix, when blending the vegetables, to make the soup warm.
  7. Snacks: Air-popped popcorn or frozen bananas made into ice cream.

Mask Info

More mask details from a friend:

Re: Masks

So Masks?
I am OSHA 10&30 certified. I know some of you, mostly my nurse and doctor friends…
I don’t really know WHY OSHA hasn’t come forward and stopped the nonsense BUT I want to cover 3 things
• N95 masks and masks with exhale ports
• surgical masks
• filter or cloth masks

Okay, so upon further inspection, OSHA says some masks are okay and not okay in certain situations.
If you’re working with fumes and aerosol chemicals and you give your employees the wrong masks and they get sick, you can be sued.

• N95 masks: are designed for CONTAMINATED environments. That means when you exhale through N95 the design is that you are exhaling into contamination. The exhale from N95 masks are vented to breath straight out without filtration. They don’t filter the air on the way out. They don’t need to.
Conclusion: if you’re in Target and the guy with Covid has a N95 mask, his covid breath is unfiltered being exhaled into Target (because it was designed for already contaminated environments, it’s not filtering your air on the way out).

• Surgical Mask: these masks were designed and approved for STERILE environments. The amount of particles and contaminants in the outside and indoor environments where people are CLOGGING these masks very, VERY quickly. The moisture from your breath combined with the clogged mask will render it “useless” IF you come in contact with Covid and your mask traps it, YOU become a walking virus dispenser. Everytime you put your mask on you are breathing the germs from EVERYWHERE you went. They should be changed or thrown out every “20-30 minutes in a non sterile environment.”

• Cloth masks: I can’t even believe I’m having to explain this, but here it goes. Today, three people pointed to their masks as they walked by me entering Lowe’s. They said “ya gotta wear your mask BRO” I said very clearly “those masks don’t work bro, in fact they MAKE you sicker” they “pshh’d” me. By now hopefully you all know CLOTH masks do not filter anything. You mean the American flag one my aunt made? Yes. The one with sunflowers that looks so cute? Yes. The bandanna, the cut up t-shirt, the scarf ALL of them offer NO FILTERING whatsoever. As you exhale, you are ridding your lungs of contaminants and carbon dioxide. Cloth masks trap this carbon dioxide the best. It actually risks your health, rather than protect it. The moisture caught in these masks can become mildew ridden over night. Dry coughing, enhanced allergies, sore throat are all symptoms of a micro-mold in your mask.

-Ultimate Answer:

*N95 blows the virus into the air from a contaminated person.

*The surgical mask is not designed for the outside world and will not filter the virus upon inhaling through it. It’s filtration works on the exhale, (Like a vacuum bag, it only works one way) but likely stops after 20 minutes, rendering it useless outside of a STERILE ENVIRONMENT (correct Becky, they don’t work in a bar, not even a little bit).

*Cloth masks are WORSE than none. It’s equivalent to using a chain link fence to stop mosquitos.

The CDC wants us to keep wearing masks. The masks don’t work. They’re being used to provide false comfort and push forward a specific agenda. For the love of God, research each mask’s designed use and purpose, I bet you will find NONE are used in the way of “viral defense.”

Just like EVERY Flu season peeps, wash your hands. Sanitize your hands. Don’t touch stuff. Sanitize your phone. Don’t touch people. And keep your distance. Why? Because your breath stinks, your deodorant is failing, your shoes are old and stink, that shirt’s not clean, & I like my space. Trust me I can hear you from here. Lots of reasons to keep your distance and work on body hygiene. But trust me, the masks do not work.

*Occupational Safety & Hazard Association sited.
The top American organization for safety.
They regulate and educate asbestos workers, surgical rooms, you name it.

I know, facts suck.