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.
Finding Forgiveness
One of the most challenging processes for me in this life has been my dance with forgiveness.
Resentment and blame are two very tricky and sneaky beings, who like to get their foot in the door, sneak in quietly, and take up residence in the shadows of the human energy field.
Sometimes it can be weeks, months, or even years before I discover an old resentment that has been vibrating in my field unnoticed.
When I do find them, it is a cause for celebration–not for shame. For once they are uncovered, their life in my field is almost over.
Resentment, blame, and unforgiveness are degenerative frequencies. They vibrate in the emotional body, and even though they are directed at someone (or something) outside of us, it is we who hold these frequencies in our field, who are adversely affected.
After years of suppressing a feeling of resentment or blame, the vibration will begin to drop downward into the physical body and manifest as disease. Tumors, cancer, arthritis, diabetes, and chronic pain are frequent forms that emerge from this long term unforgiveness.
For those on a spiritual path toward enlightenment, unforgiveness vibrating in our energy field will create a ceiling through which we can not rise. It must be addressed one day, and transmuted into forgiveness, for our own inner peace. The transmutation of forgiveness is one of the ancient initiations on the path of ascension.
Sometimes we wonder if we have truly forgiven. It appears and feels like we have, on the surface. But if we are still gritting our teeth when we think of “that person”, or still running across the street to avoid any contact, then it is very likely that we have not. Listen to the stories that come out of our mouths when we talk about that person–they will show where we really are in the forgiveness process.
It is important to understand the difference between unforgiveness and simple discernment. If you were raised by a parent who was abusive and out of control, there will be a lot to forgive.
But forgiving their unacceptable actions toward you does not mean that you throw away the wisdom you have gained about that person. It does not mean that you are saying, “What you did to me was okay”. It was not, and nothing will ever change that.
What you are saying is, “What you did to me was unacceptable, and I will continue to make choices that protect me from experiencing that again. AND I understand why you did it, and love you for who you are–without any expectation that you will change. I no longer choose to carry anger, blame, or resentment toward you.”
The Forgiveness Script
If you believe there may be someone or something that you need to forgive, I am including a link to the-forgiveness-script-pdf for mirror work, that can help transmute unforgiveness. Speaking directly into our own eyes in the mirror is one way to get past the mind’s layers of filters, and program something deep into our subconscious.
As you do this exercise, it is important to watch your physical body’s reaction as you repeat the words aloud. Any little glitch–eyes diverting, eyebrow raising, muscle twitches, jerks, etc. are all signs that the new programming–forgiveness–has not been accepted into the subconscious.
If that happens as you are doing the exercise, go back, look deeply into your eyes, and do it again. Sometimes it take a bit of repetition to anchor forgiveness for something that was “impossible to forgive”.
But we are worth it! We are radiant beings of light and love. Blame, anger, resentment–they are all distorted shadows that cover our luminous hearts with a veil. We can punch through it. We can forgive anyone, anything. Even God. Even ourselves.
“The only thing we have to learn to forgive in life is the unforgiveable”. ~Alice, a Lakota Sundancer
How to Apply Compress
- To apply a compress, cover the target area with a dilution of essential oil. Take your time and let the oil soak into the skin. You may reapply it until it has coated the skin completely.
- Next, cover the cover the area with a hot, damp towel. Be aware of the temperature–it should be hot, but not hot enough to burn! Cover the damp towel with another dry towel.
- Allow the moist heat to drive the oils into the skin for 10 to 15 minutes. If you are compressing a large area, such as the spine, you may need to reheat the towel once if it gets too cool.
- When the compress feels complete, around 15 to 30 minutes, remove the towels and lightly dry off any residual oil or moisture.
Compresses can be applied to the kidneys, liver, upper abdomen, lower abdomen, thyroid, heart, spine, feet, injuries, sinus area, neck, throat, temples, etc.
They are helpful for relieving the symptoms of colds , flu, and respiratory infection; headaches, migraines, arthritis pain, back pain, myofascia pain, bone pain, and nerve pain; and for relieving stress and creating deep relaxation. They can be helpful for a great variety of conditions, according to the oils you are using.
If you are using a compress on the spine, you may want to begin by “opening” the feet with a light coating of oil. This helps to ground the nervous system and enhance the healing process. Be sure to cover the feet afterward so they do not get chilled.
A Longer Treatment
When the damp, hot towel is applied, cover it first with a hot water bottle, then cover with a dry towel and blanket. This is great for compresses for pain, colds or flu, and deep relaxation.
Hot or Cold?
Heat is the preferred choice for most forms of treatment. Cool or even cold water can be used with injuries that have a lot of swelling or inflammation, as heat will tend to increase the inflammation.
Fever, and a feeling of being overheated will also benefit more from a cool compress.
Safety
When applying on the head or near eyes, be careful not to get any oil in the eyes. It will sting! (Use a cotton ball dipped into milk to rub across closed eyelid, to remove oil if it does get in the eyes).
A great way to compress the eyes, is to drop several drops of essential oil into a bowl of warm water. Dip a washcloth into the bowl, then wring it out until it is just damp, no longer dripping. Place the cloth loosely over closed eyes and allow the oils to work without contacting eyes directly.
It is very common for the receiver to feel tingling, or a light burning sensation. This is an indication that the oils are working, and may move around from one location to another. If it becomes too uncomfortable for a very sensitive person, the sensation can be stopped by dusting corn starch over the skin to remove the oil. (This will stop the process of the oil compress).
Please read our disclaimer.
About Cell Tower Radiation
Cell towers emit strong fields of harmful EMF’s. These frequencies can affect the vibrational quality of nearby buildings, homes, workplaces, parks,streams, land, and materials.
Pets and livestock can be especially sensitive to these energies. Even plants can be affected. Cell tower radiation has been shown to effect people on a cellular level, and can contribute to the degeneration of DNA.
We have found that people with ongoing health issues that do not improve even when treated over time, are often living or working around these non-beneficial fields.
When the immune system is depleted, one can be much more vulnerable to the harmful effects of EMF radiation.
Tools for Neutralizing the Effects of Cell Tower Radiation
Flower Essences
Prickly pear, morning glory, mustard.
Essential Oils
Frankincense, copal, blue gum eucalyptus, Bulgarian lavender, cilantro
Crystals and minerals
Amazonite, serpentine, sodalite, black tourmaline
