Who Should Avoid Parasite Cleansing?
Not everyone should take an herbal parasite cleanse. Do not use ParaThunder or any cleansing formula in these situations:
People who have never done parasite cleansing before (unless they have a health professional who has experienced parasite cleansing to support them)
Those who have a weakened body condition because of disease, degeneration, or injury (In this case it would be better to rebuild the body first for a period of months before undertaking a parasite cleanse)
People who are extra sensitive, elderly, or children under 14 (unless supervised by an experienced health professional)
Pregnant women should not cleanse at all until after they give birth and have finished breast feeding
People taking pharmaceutical drugs, unless recommended and assisted by a health professional
Please read our disclaimer.
Medications and parasite cleansing–do they go together?
There are many medications which should not be taken with an herbal cleanse of any kind. Herbal cleanses can change the way drugs are absorbed, or reduce their effectiveness.
Always check with your health care professional before using this or any herbal cleansing formula if you are taking pharmaceutical drugs or medications.
If you are taking any medications, and your physician or other health care provider approves this parasite cleanse, take each dose of ParaThunder at least 2 hours away from taking any medications.
Please read our disclaimer.
Vibrational Remedies Blending–Dosage Level Dilutions
Vibrational remedies blending is easy. Here’s how to make a dosage level remedy from a stock level remedy.
Fill a glass bottle (1oz or 30 ml), one third full with your choice of vodka, apple cider vinegar, or saturated salt water. (If you choose to use vinegar, fill the bottle half full).
Add your base number (usually 10) of drops of stock level remedy to the bottle.
Fill the bottle up with spring water, distilled water, or other pure water.
Shake at least 100 times.
Label the bottle for convenience.
Now you have a dosage level vibrational remedy. For usage instructions, go here.
We also sell pre-diluted dosage level as well as our stock level remedies.
Making a Custom Blend
Sometimes a blend of several different remedies is the best choice for your remedy. To make a blend, follow these easy steps.
Fill a glass bottle (1oz or 30 ml), one third full with your choice of vodka, apple cider vinegar, or saturated salt water. (If you choose to use vinegar, fill the bottle half full).
Add one to three drops of each stock level remedy you want to include, into the bottle.
Fill the bottle up with spring water, distilled water, or other pure water.
Shake at least 100 times.
Label the bottle for convenience.
Now you have a custom blended dosage level vibrational remedy. For usage instructions, go here.
Making a Super Potency Remedy
Vibrational remedies are a form of homeopathics. Their energetic action actually gets stronger the more they are diluted out. For an increased potency, our vibrational remedies can be diluted out one more time.
To create this super-potent form, take the same number of drops you used to make the dosage essence. From the dosage level remedy, drop this number of drops into a new bottle of pure water and your preservative, and shake it 100 times.
You now have an extra strong level vibrational remedy. We have found this useful for supporting DNA activation, energy healing such as Reiki, soul retrieval, or chakra balancing. It is also useful for people who have a high tolerance for herbal remedies, or do not notice results when they use a regular dosage level remedy.
Saturated Salt Water–a beautifully light preservative
Vibrational remedies usually require some form of natural preservative when made by hand. We use pure, saturated salt water in many of our vibrational remedies as a preservative.
- We use a dark bottle that will decrease light exposure. Miron violet glass preserves the energetic integrity of our vibrational remedies, and will do so for years when properly stored.
- We use a combination of salts from sacred sites, including an ancient indigenous salt cave near our home.
- We feel that using sacred salt brings a deep energetic connection to the elemental forces, helping those who use our remedies to feel grounded and connected with the Earth.
None of our products are recognized or approved by the FDA. They are not intended to diagnose, treat, or cure any disease. This information is anecdotal, and is provided for educational purposes only. It is not meant to be taken as medical advice. See a health care professional for medical advice.
Food Supplements for High Frequency and Vibrant Health
As you may know, I am not a real fan of supplementation. It is my point of view that we should be getting our nutrition from our foods, the way nature designed for us.
That said, many foods that are available today are devoid or depleted of nutrition, due to agricultural practices, poor water sources, and massive soil mineral depletion. Even organic certification does not guarantee that the foods are as nutritious as they should be.
For this reason, there are just a few supplements that I feel are worth considering if you are a raw food enthusiast, vegan, vegetarian, or recovering from an illness; or if you just know that you are not eating as well as your body needs you to. Though no supplements can do it alone, these few provide a wonderful support for shifting into a healthy diet and lifestyle. Michael and I have used these supplements personally, and can recommend each of them from our own experience.
Astaxanthin
Astaxanthin is considered by some experts to be one of the most beneficial anti-oxidant supplements available. It’s antioxidant power is 550 times stronger than Vitamin E, and 6,000 times stronger than Vitamin C! Astaxanthin is so regenerative for human use, that is currently used as a general supplement for counteracting the effects of aging; for eye health; for heart health; and even for increasing athletic performance. (Michael and I both take this supplement daily to enhance our journey through the ascension process, as we grow older). I would suggest it to almost everyone, especially if they are noticing the effects of aging, or suffering from any degenerative condition.
CoQ10 (aka Ubiquinol)
This nutrient is essential to maintaining cellular level energy. As we grow older, our blood levels of ubiquinol decline, and we experience this as aging at a cellular level. According to Dr. Mercola’s website, people younger than 25 should only use regular CoQ10 (Ubiquinone) because their bodies have been shown to absorb it better. Older people should use Ubiquinol—the form that our bodies produce. This nutrient is a key factor in heart and cardiovascular health; protection from free radical damage; maintaining a sharp mind and brain power as we grow older; maintaining a strong immune system; and keeping blood pressure in a healthy range.
Nascent Iodine
Iodine in its atomic form, this supplement nourishes the thyroid gland to produce sufficient amounts of T3 and T4. It is highly absorbable in its nascent form, and helps regenerate the thyroid and protect it from radiation damage. Many people experience a whole new emotional reality once they get enough of this essential mineral. It boosts energy levels naturally, and helps provide the building blocks for a healthy thyroid and hormone production.
Krill Oil
The world’s richest source of Omega 3 fatty acids, Krill oil is superior to regular fish oils because it can be harvested more sustainably; and it is relatively free of mercury and other toxins that plague fish oils. The Omega 3 provided in Krill oil is also said to be more bioavailable than the type provided by fish oils. Krill oil helps to normalize blood sugar levels, supports a healthy brain and nervous system, supports healthy joints, supports heart and cardiovascular health, promotes balanced blood cholesterol, and helps maintain a strong immune system. It is also helpful for PMS and menopausal symptoms, and helps balance emotional energy and mood swings.
Brazil Live Coral Calcium Supplement
Nearly every American is deficient in this mineral, and its partners, sodium and magnesium. The average American diet is short of necessary daily calcium requirements by 40%. Many people believe that they have too much calcium in their blood, when they begin to develop hardening of tissues or calcium deposits in joints and on bones. In fact the opposite is true; when calcium begins to build in places where it does not belong, it is a prime indicator that we are depleted in calcium, and in the minerals that keep it in solution in our bodies; the sodium and magnesium. Sufficient calcium levels are critical for bone health, muscle function, lung health, periodontal health, cardiovascular health, mood balancing, and much more. This is a natural, absorbable, and sustainably harvested product that can fulfill calcium needs in a balanced way–good for humans and good for the environment.
Mt. Capra Mineral Whey
One of the best sources for easily absorbable minerals available, this is a sustainably produced powdered mineral whey. This highly alkalinizing supplement balances electrolytes in the blood, and provides over 20 minerals that are highly bio-available. Digestion nearly always improves with this supplement; as well as chronic knee and lower back pain. Anyone healing a degenerative condition will benefit greatly by taking this, as it is one of the finest acid neutralizers around.
None of our products or recipes are recognized or approved by the FDA. They are not intended to diagnose, treat, or cure any disease. This information is anecdotal, and is provided for educational purposes only. It is not meant to be taken as medical advice. See a health care professional for medical advice.
More about our disclaimer
Setting Up Your Fermented Kitchen
At first, you may try making a few fermented veggies, or a sourdough starter, to supplement the fermented foods that you purchase in the health food store.
But pretty soon, you’re likely to find how FUN and EASY fermentation is! You may quickly expand into making all of your own fermented foods. Here are some things to consider when setting up your kitchen to make fermenting easy.
Four Basics
The four basics of fermentation are all interconnected. It actually becomes easiest when you include all of them in your culinary routine, as they each produce things that compliment the others. The four basics are fermented drinks, fermented vegetables, sourdough starter, and fermented milks.
King Kutter
Some tools you will need include the Volrath Redco King Kutter. This hand operated food grater makes cutting and grating vegetables really easy! You can whip out a quart of cabbage for cole slaw or sauerkraut in just a few minutes with this gem. It is easier to clean than any electric food processor, and way easier on the knuckles than a hand grater.
Covered Pottery Dishes
A nice thing to have, though not altogether necessary, is a pretty covered hand made pottery casserole or other covered ceramic dish, about 1-1/2 or 2 quarts in size. Make sure the cover is loose enough to let air in. This makes an attractive container in which to grow your sourdough culture.
Butter Muslin
You will need a supply of butter muslin available here. Don’t settle for cheap, fine cheesecloth like you find in the grocery or hardware store. You will get many more miles out of real butter muslin.
Glass Jars
You can acquire some Ball brand jars (or Kerr brand) from the local Salvation Army or Thrift Store. During late summer and autumn seasons, you can also get them by the case in many grocery stores, and even in a big box store like Wal-Mart. You will want to start out with a couple of cases of 1 quart size, and maybe a case of pint size jars with screw on rings and lids.
Strainer
A large sized strainer and bowl that will fit together, are really necessary the cheese making process, and producing the whey that is foundational for vegetable fermenting.
Wood Utensils
Wooden or plastic spoons are necessary, as lacto-bacilli and most of the ferment cultures you will find will react with metal. Don’t use it with fermented foods.
Flat Tray
It is helpful to have a cookie sheet or a flat tray of some kind, to place on your counter during the first phase of fermentation. Jars will hiss and spit, and small amounts of liquid may come leaking out. This is normal during the active phase of fermentation, which may last a week or 10 days. The pan or tray will help to keep leaking juices off of the counter.
What is Fermentation
When microorganisms, such as bacteria, molds, and yeasts colonize and process foods, it is called fermentation.
There are many different kinds of yeasts, molds, and bacteria. Some of them are harmful, and will make food dangerous or unpalatable.
If the organisms are properly controlled, fermentation can create food that is highly nutritious, tasty, and long lasting.
One of the most useful types of fermentation is called lacto-fermentation. This process results from bacteria called lactobacilli. These bacteria convert sugars and starches into lactic acid, which acts as an effective preservative. They live everywhere, but are commonly found in milk and yogurt.
Other common fermenters are wild yeasts. They live in the air, and are found all over common household surfaces. They make fermented grain foods, such as sourdough culture for bread and pancakes.
Health Benefits
- Fermented foods boost the immune system, helping us to remain free of disease. It supports recovery from all kinds of degenerative conditions and auto-immune diseases, including arthritis, cancers, diabetes, and more.
- Fermentation preserves food, without cooking all of the life force and nutritional value out of it. Many fermented foods can be stored for months, or even years.
- Fermentation increases the nutrient content of foods, especially the Vitamin B complex and trace minerals.
- Fermented foods increase digestibility, and more of the food’s nutrients are absorbed and assimilated. It can help support recovery from digestive ailments of all kinds.
- And best of all, fermentation enhances and improves food flavor!
How to Know if Your Fermented Food is Good
Properly fermented foods should be stored in a cool, dark place such as a basement, cool pantry or cupboard, or–if you are one of the lucky ones who have one–a root cellar.
Bad smells, slimy or stringy brine, and colored molds are all signs that the food has gone bad. White mold (called kahm yeast) is not harmful, and can be skimmed off the food before eating.
The Four Basics
There are 4 basic families of fermented foods, which all interact together to make a strong foundation for a health enhancing diet. They are
- Sourdough Culture
- Whey and Fermented Milks
- Fermented Drinks
- Fermented Vegetables
You may start out with just one or two of these families, but will eventually want to bring all four into your kitchen. These are the four cornerstones of fermented high frequency eating!
Sourdough Culture
Some people have been known to spend lots of money for a rare, family heirloom sourdough culture, aka starter. The truth about sourdough, is that a locally grown culture with colonies of yeast that are native to the area will often perform better than century-old heirloom starters.
There are hundreds of varieties of yeast floating around in the air of any home. Nothing more is needed to start a sourdough culture than the yeast-filled air, a little pure water (without chlorine), and some whole grain flour. A helpful ingredient is whey, which is not completely necessary, but will give your sourdough a jump start and get the fermentation going quickly.
And sourdough is not just for bread! I have used it to make moist and delicious chapati breads, corn tortillas, pancakes, waffles, blueberry muffins, and biscuits.
I no longer use store bought breads or baked goods for anything, as the self-rising sourdough is both easy to make and tastes so much better. Not to mention the health benefits of thousands of lacto-bacillii in every bite!
The Truth About Store Bought Yeast
There are many different kinds of yeast. Different yeasts do different things, and make different textures and flavors. Store bought yeasts are isolated mono-culture colonies that have proven to make extra fluffy bread textures, and to rise very quickly.
Because of their speedy growth, commercial yeasts can not break down much of the less digestible parts of the flour. They also produce a lot of alcohol, which bakes off during cooking.
By eating these mono-cultures of yeast instead of the hundreds of varieties that we would normally be consuming if we were eating sourdough bread, it is my belief that our digestive flora can become severely out of balance. In my opinion, commercial yeast is one of the main causes of “candidiasis” and internal yeast infections.
Wild yeasts, on the other hand, are broad ranging colonies of hundreds of different varieties. They take longer to do the work.
During this long fermentation, new flavors are formed, and the flour is broken down to be more digestible.
Make Your Own Sourdough Culture
You can use a clean quart sized Ball jar or a glass or ceramic bowl covered with a loose lid or cloth napkin. It is important for the culture to breathe, so don’t use a tight fitting lid.
Mix a few Tablespoons of whole grain wheat or spelt flour, with a few Tablespoons of water, to form a thick paste. Not necessary, but often helpful to get the culture started faster, you can add 1 Tablespoon of whey.
Leave mixture in the jar or bowl, covered with cloth, paper coffee filter, or a loose fitting plastic lid. Avoid metal which can react with the fermentation process.
Let it sit on the counter for a day or two. Feed it every day or two with another 2 Tablespoons each of water and whole grain flour, and stir.
Within a week, it should begin to develop bubbles. If it does, you have succeeded. If it does not, just start over.
Feeding Your Sourdough Culture
Once the culture is fermenting properly, you will need to feed it every day (sometimes you may get by feeding it every other day). You can add as much flour and water, in equal parts, as you need to create the volume you want.
If you are using a lot of sourdough, you can double the volume of the culture every day, adding up to 2 cups each of water and flour. If you are using it less often, you will do better by just adding a Tablespoon or two, so the sourdough culture does not grow beyond your needs.
Watch your culture to know if it is being fed properly. It will smell sour but okay, and will produce lots of bubbles about an hour after it is fed, when the culture is healthy.
How to Use Your Sourdough Culture
Always set aside some sourdough culture before using the rest in your recipe. This will keep the culture growing on your counter.
Pancakes, waffles, and chapatis are more forgiving than bread when it comes to sourdough. If your culture is not very strong, make these things first for a few days before making bread. This can restore your sourdough and get it ready for making bread again.
Some Sourdough Tips
- Cultures need to be moved into a clean container every few days to a week.
- Cultures are fussy about their food! Fresh ground whole wheat flour is best. If you don’t have a grain mill, find a brand of whole grain flour that works and stick with it. If you must change brands, try mixing the old and new together for a few days, and gradually change.
- If you have a grain mill that heats the flour too much, the sourdough may not grow well. This is the sign of a low quality grain mill, and you will want to replace it.
- A culture that has been neglected can often be resurrected. Scrape off the top layer of slimy or bad-smelling culture, and carefully remove some of the still viable culture underneath.
- Cultures must be kept warm to be active, so store it on the counter when you are using it frequently. If you go on vacation, put it into the fridge. zit will go into a dormant state, which can be reactivated when you return by warming it again.
- For added nutrition, and to help strengthen a weak culture, add a few drops of Concen-Trace Mineral drops when you feed the culture.
- If you are gluten intolerant, you will need to experiment with other kinds of flour. We would love to hear from our gluten free readers if you have success using gluten free flours!
Whey 2nd Basic of Fermentation
Whey is a basic ingredient for starting the fermentation process in vegetables, and sourdough culture. It is loaded with many varieties of lactobacilli that help jump start fermented vegetables, and increase the digestibility and nutritional value of cultured milk products, such as yoghurt and kefir.
If you are sensitive or allergic to milk, it is possible that your body may not react to whey and cultured milk products, This is because fermentation breaks down the parts of milk that many people are allergic to. It is worth experimenting to see if you can consume these fermented foods without a reaction.
Whey is super easy to make. Because I have access to a local certified, unpasteurized goat dairy, I often use my own gallon of unpasteurized milk to make yoghurt, to produce for the whey.
Sometimes I use Mountain High brand or another brand of yoghurt from the store as a starter to make my own. Be aware that you need to get plain yoghurt with nothing added; no sugar, fruit, or any other ingredients. And somewhere on the package look for a mention that the yoghurt is unpasteurized and full of live cultures.
Another concern is the flavor; if you start with a more sour tasting yoghurt, (like Nancy’s brand or Bulgarian) you will have lots of good cultures in the whey. And–anything you make out of the strained yogurt (also called Farmer Cheese) that is left over when you strain out the whey, will taste really sour. I prefer a less sour culture for my Farmer Cheese.
For those who do not eat milk products, Farmer Cheese will be an appreciated gift to anyone who does. It is also a good addition to the compost pile, as it adds lots of healthful bacteria and minerals to the soil. What is normally considered the by-product (whey) will be your main focus, and the cheese will become the by-product.
Make Whey
Start with natural, unpasteurized yoghurt that you made yourself with a purchased culture, or from the store. A large (16 oz) container works best.
Use a large strainer and a large bowl. Set a piece of butter muslin into the strainer to cover.
Pour the container of yoghurt into the butter muslin covered strainer, set atop the bowl. In a few minutes, whey will begin to separate and drip through the muslin into the bowl.
Cover the strainer with a napkin or cloth, to keep insects and foreign objects out.
Let it sit and drain overnight, on the counter for 6 to 12 hours.
Pull the butter muslin out, and empty the Farmer Cheese that is left into a bowl, glass jar, or tupperware container.
Pour the yellowish whey left in the bowl, into a glass jar or bottle and store in refrigerator. It may be clear or a little cloudy.
Use a little whey in every bottle of fermented vegetables, beans, etc. to jump start the fermenting process. It will make your veggies softer, and add great flavor to the ferments. It will also speed the process of fermentation.
