Organic vs Industrial Farming

"Once in your life you need a doctor, a lawyer, a policeman, and a preacher. But every day, three times a day, you need a farmer." So true! I would just upgrade this quote saying that we need an Organic Farmer these days!
Despite that common misconception that organics is a new fad it is actually the traditional way of farming with no chemical input whatsoever and recognizing that we are part of a broader ecosystem.
The connection between who we are and what we eat was lost, especially by our children. The sense of what good food really is and what it takes to grow and make it was lost as well..
There have never been so many serious diseases among children as there are now. It’s not a secret anymore that they all comes from pesticides used at industrial farms as well as processed foods, fast foods, and artificial ingredients.
There are a lot of confusing articles out there assuring people that there are no additional health benefits gained from eating organic food compared with conventionally grown food. BUT these articles are not saying anything about health risks of repeatedly ingesting chemicals from herbicides, pesticides, antibiotics, and hormones used in industrial farming. A build-up of these toxic chemicals in the human body can lead to various diseases including neurological, mental and even reproductive effects.
Eating organic foods is a way to reduce your exposure to these toxic chemicals. 

Nuts and seeds can make a great, nutritious snack. They certainly make a better snack than crackers, chips or those "healthy" protein bars. But it's important to know that nuts & seeds, just like grains and beans, contain anti-nutrients in their skins that can wreak havoc on our digestive system. Almond skins contain a small amount of poisonous cyanide, phytic acid, as well as other anti-nutrients, that can block the absorption of protein, vitamins and minerals. The small amount of cyanide can actually be ok for stimulating our immune system, but in large quantities, it becomes a problem. So… nuts and seeds need to be properly processed to deactivate those anti-nutrients. They have to be soaked in water for at least 4-6 hours (or overnight), then roasted in the oven for hours at a very low temperature. If you do not have the time to do all that, then make sure they are blanched at a minimum.

Nuts and seeds when properly processed are a great addition to a healthy diet. However, if you're eating lots of nuts and seeds in their raw form, you could be setting yourself up for digestive and thyroid disorders.

If you are already on a healing journey, don't eat nuts and seeds at all for a period of time or at least not every day (especially peanuts, pine nuts, and flax seeds). If you absolutely have to eat them - just have a few and make sure they are properly processed.

𝗣𝗦: Try to avoid raw nut butters, chocolate bars 𝙬𝙞𝙩𝙝 nuts, or nut milks from nuts that were not soaked or blanched. 

Every culture has its own type of pickled or fermented food. In Japan, it’s umeboshi plums. In Korea, it’s kimchi. In Germany, of course it’s sauerkraut, etc. Humans have been traditionally making fermented foods, but it wasn't until 1910 when the link between greater consumption of fermented foods and a longer lifespan was found. And the reason for that was beneficial bacteria 𝙡𝙞𝙫𝙞𝙣𝙜 in fermented foods.

So now we know that naturally fermented foods are considered a great source of probiotics that promote the growth of good bacteria in the intestines, help with digestion and absorption of food. They also increase the overall nutritional value of food and help support the immune system. Probiotics are essential to our health, especially with the widespread abuse of antibiotics and prescription meds, so it makes consumption of fermented foods even more important. And you only need 1-2 tablespoons a day to receive all the benefits.

But not all pickled foods are created equally. Heating fermented foods destroys their beneficial bacteria and enzymes. So recolonizing the intestines with good bacteria can be done 𝙤𝙣𝙡𝙮 with living fermented foods that were prepared raw. 

If you don't have the time or energy to make your own pickles or sauerkraut, you can always buy them. But look for 𝙧𝙖𝙬 𝙖𝙣𝙙 𝙪𝙣𝙥𝙖𝙨𝙩𝙚𝙪𝙧𝙞𝙯𝙚𝙙 fermented products, that can be found 𝙤𝙣𝙡𝙮 in the refrigerated section of your supermarket. There is nothing wrong with store-bought pickled veggies stored at room temperature, but they no longer have a living and active culture in them, so you won't be getting those probiotic benefits. And for the extra bonus, look for products packaged in glass bottles. 

Beans are an excellent source of plant protein, carbohydrates, vitamins, minerals, antioxidants, fiber, and enzymes. People from all over the world have been consuming beans for centuries, but today they got a bad rep because so many of us have lots of trouble digesting them. Why?

𝘼𝙡𝙡 beans contain acids, anti-nutrients and gas-causing enzymes. That’s why they were traditionally prepared by prolonged soaking before cooking. This process made them more digestible since all the anti-nutrients had been released. Today, we rush to do things quickly, so we don’t soak beans anymore, we just cook them right away…

Beans 𝙝𝙖𝙫𝙚 𝙩𝙤 𝙗𝙚 properly prepared to be digested. They do take time to prepare, but they are 𝙨𝙤 worth it.

Please continue enjoying beans or start including them into your diet, but always remember to:

•Soak them for 8 to 24 hours
•Presssure cook beans after soaking or cook smaller beans up to an hour, and larger beans for 2+ hours.