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Sugar : The Bitter Truth

Visit Robert H. Lustig, MD, UCSF Professor of Pediatrics in the Division of Endocrinology, explores the damage caused by sugary foods. He argues that fructose (too much) and fiber (not enough) appear to be cornerstones of the obesity epidemic through their effects on insulin. Series: UCSF Mini Medical School for the Public [7/2009] [Health and Medicine] [Show ID: 16717]

Hungry For Change

A Documentary Film About Creating Lasting
Weight Loss, Abundant Energy and Vibrant Health
“This inspiring film has the power to transform your health!” – Anthony Robbins, World Renowned Peak Performance Expert.

Join the world’s leading experts in Nutrition and Natural Medicine in this FREE Worldwide Online event. So what is stopping us from getting this?

From the creators of the groundbreaking documentary FOOD MATTERS comes another hard-hitting film certain to rock your world.

HUNGRY FOR CHANGE exposes shocking secrets the diet, weightloss and food industry don’t want you to know about. Deceptive strategies designed to keep you craving more and more.

Could the foods we are eating actually be keeping us stuck in the diet trap?

In this free online premiere event you’ll discover: How to navigate your supermarket – what to buy and what to avoid The real truth behind “DIET”, “SUGAR-FREE” and “FAT-FREE” products How to overcome food addictions and cravings Why fad diets dont work What food additives to avoid and how to read labels What is fat and cellulite and how do we get rid of it for good The most effective detox and cleansing strategies, and How to eat for clear eyes, glowing skin and healthy hair

Find out what’s keeping you from having the body and health you deserve and how to escape the diet trap forever.

Featuring interviews with best selling health authors and leading medical experts plus real life transformational stories from those who know what it’s like to be sick and overweight.

Learn from those who have been there before and continue your health journey today.

Register below to watch the film online during the Free Worldwide Online Premiere, March 21-31, 2012.

The DVD will be available for purchase exclusively on this site from March 21st onwards. By registering your details below you’ll be notified when the DVD goes live.

“This film is vitally important to you, your family and the future well being of our nation. Watch it and apply what you learn. It may save your life.”

– Jack Canfield, Co-author of ‘Chicken Soup to Inspire the Body and Soul’ & featured teacher in ‘The Secret’

Coconut Kefir (Super Probiotic Drink)

My sister who is studying to be an acupuncturist just recently
turned me onto making Coconut Kefir by Donna Gates’
Body Ecology.

Donna Gates is  an amazing nutritional consultant, author and lecturer has helped thousands of people overcome candidiasis and other immune system disorders.

So I did a little research and discovered that Coconut’s Kefir’s benefits are really great!
I have read many testimonials about how it’s benefitted others and now I am trying it out.

What is Coconut Kefir?

Coconut kefir is made from the juice of young coconuts.  This juice is fermented by using a kefir packet, or a water kefir grain. This converts the sugars in the juice into probiotics and creates a bubbly, tasty concoction.
Coconut water is a superfood filled with minerals, vitamins, antioxidants, amino acids, enzymes, and growth factors. It is low in fat and has only a fifth of the sugar found in most fresh fruit juices.
One of the most remarkable characteristics of coconut water is its chemical profile and mineral content. The primary minerals or electrolytes in coconut water are essentially the same as those found in human blood.

As Nature’s original sports beverage, per 100 ml of tender coconut water contains the following in comparison to commercial sports drinks:
___ more potassium (294 mg) versus 8mg
___ less sodium (3.8 – 42 mg) versus 45.8mg
___ more calcium (44 mg) versus 1 mg
___ magnesium (10 mg) versus 3 mg
___ iron (106 mg)
___ phosphorus (9.2 mg)
___ copper (26 mg)
___ also contains sulphur and chloride
___ fat (.01%)
___ protein (.01%)

___ carbs (2100) versus 5,800mg
___ fewer sugars;all naturally-occuring (5 mg) (young: glucose, fructose. mature: sucrose)
___ vitamins C and B group
___ there are 10 carbohydrates per 8 oz.
___ pH varies at different stages, but natural tender coconut water is always more beneficially alkaline than commercial sports drinks, which have quite acidic pH

Care must be taken with Tender Coconut Water (TCW) and it should be used quickly from a fresh nut, or be refrigerated immediately. The TCW is a perfect medium, and it will begin to ferment. It should always look colorless and transparent. Any cloudiness or pinkness or strange odor indicate you should not drink it. Also look for dark spots, tears or soft spots on the green skin to indicate spoilage.

In Traditional Medicine, coconut water and flesh are used medicinally, for heart, liver and kidney disorders, and the lauric and capyrlic acids in coconut effectively reduce viral-load, so they are useful in the treatment of Chronic Fatigue Syndrome, Epstein-Barr and other viral overloads like HIV. TCW can also be applied topically in cases of chicken pox, measles etc. TCW is slightly diuretic. Traditional TCW uses also includes helping diabetes.

TCW also contains special organic molecules called cytokinins which are cellular protective factors when cells undergo division. Cytokinins help to prevent RNA replication errors, so we get a new cell with accurate DNA. Coconut TCW has one of the highest sources of cytokinins in nature.

What to use to make it?
Water Kefir Grains
You can make coconut kefir out of water kefir grains. There is a one time buying cost for it and you can buy them at many places on the web. The grains can be used for many other things. I haven’t tired it yet but I hear its not as tasty. Would like to try it soon, but my sister was saying that the kefir packets are better. So, I’ll be the first to admit I am a little biased and went with my sisters choice, also it is what Donna Gates uses.

Kefir Packets
I have had great success with is using the kefir packets. It tastes awesome, and seemed to really help. To make it, I pour the juice in in a jar and add one packet of kefir. If its not fresh coconut (canned) it takes longer to ferment. If it is fresh it will just take 24-48 hours. A little portion of that batch is saved  and add it to a new jar with more coconut kefir. You can keep repeating this process of saving a bit from one batch and adding it to the next until it loses its fermenting power. The packets aren’t cheap but  they are more effective….you can extend the use of them out to a fair amount of batches.

Learn more here:

What to add in your smoothie?

Institute for Integrative Nutrition is great! There was an epic vote for the perfect smoothie bracket challenge.

Here are the results! Happy Blending!!!

  • Bases: Cow’s Milk v Yogurt. Winner: Yogurt!
  • Vegetables: Carrot v. Beet. Winner: Carrot!
  • Add-ins: Cacao v Wheat Germ. Winner: Cacao!
  • Fruits: Grapes v Berries. Winner: Berries!

Clean Plates + A Small World

So the world is a really small place and there is really 6 degrees of separation everywhere.

I was at the Institute for Integrative Nutrition (IIN) Mega Conference and was with my lovely group of people that I met there!

Anyhow so here we all are in the photo. Get this…some random guy that we asked to take the photo of us was there handing out flyers to promote the new free app ( You can see his shadow in the photo :).

Ok rewind…About as couple years ago when I was living in NYC and saw the movie Food, Inc. I wanted to support and donate to the cause and I bought a copy of this book called, “Clean Plates,” which is a guide to healthy dining in NYC.

Ok now fast-forward…the guy that wrote the book, “Clean Plates,” was the guy that took this photo! Small world eh?

Well it gets smaller…A few days later, I get a Facebook friend request by this man… Jared Koch.

Even more smaller…hahaha…he knows the Yoga teacher and Thai Massage therapist that I trained and studied with in Guatemala for a month.

Jared is the founder of Clean Plates NYC + LA and is a fellow IIN graduate.


Cooking Tips : Proper Bean Preparation + Digestibility

Beans! Beans! Are good for the heart the more you eat the more you ….

I am a bean lover but don’t like the gas effect it has so I wanted to share how they can be a more pleasant protein. There are several ways of making beans more agreeable with your bodily functions. Some things which influence digestibility include proper cooking and combining of ingredients, thorough chewing, proper seasoning, and eating them in a moderate amount and not too late at night.

Combined with whole grains, they provide all the essential amino acids needed by the body. In addition, they are high in soluble fiber, calcium, phosphorus, iron, thiamin, niacin, and vitamin E. Although they contain only modest amounts of vitamin A, beans contain phosphatides that increase the absorption of betacarotene. The fat in beans is unsaturated and cholesterol-free.

1) A small piece of soaked, kombu (3 inches) will soften and make and entire pot of beans more digestible.

2) Soaking beans for several hours or overnight before cooking will also help.

3) Small beans, because they have less fat and protein than large beans, are easier to digest.

4) In addition to cooking beans with kombu, cooking without the lid on for a few minutes and skimming off the foam will also increase digestibility.

Azuki (Adzuki) beans: Small, oblong, and reddish-brown in color, with a white line along the ridge, they contain less fat than other beans and can be served as a side dish, in soup, cooked with grains, and sweetened as a dessert. They have a light, nutty flavor that adapts to both sweet and savory dishes.

Black-eyed peas: Native to Africa, these beans are medium sized, oblong, and have an irregular dark purple circle on their light surface. They have an earthy flavor and a smooth, buttery texture.

Black turtle beans: Small to medium in size, round, and black, with a white line along the ridge, these are a member of the kidney bean family and have an earthy flavor reminiscent of mushrooms.

Chickpeas (Garbanzo beans): This light yellow, nut-like bean is small and compact. They have a full-bodied, rich flavor similar to chestnuts with a bit of a crunch. Chickpeas can be prepared in numerous dishes but are perhaps best known as a paste called “hummus.”

Kidney beans: These come in a multitude of shades, shapes, and sizes but are most commonly medium-sized and red in color. They have a full-bodied taste and rich, creamy texture.

Lima beans: Limas come in two sizes. One type is large, flat, and kidney-shaped and white to light green in color. This bean has a creamy, slightly starchy taste. The other type is known as “baby limas” or “butter beans” and is smaller with a more buttery flavor.

Lentils: There are many varieties of lentils, the two most common being the Middle Eastern and the Indian. The Middle Eastern is green to brown in color, whereas the Indian is orange to red. Both are soft and need no soaking to cook up quickly. Red (decorticated or “skinned”) lentils tends to dissolve into the broth in which they’re cooked, while brown (whole) lentils keep their shape. Both types add an earthy flavor to soups, stews, and salads.

Pinto beans: Medium-sized, oval, and usually pinkish-brown in color with a freckled pattern, these are most often served as refried beans. They have an earthy, full bodied flavor and a mealy texture.

Happy Bean Eating!

Soaking your Veggies and Fruit in Kangen Water lowers the ORP (oxidation reduction potential)

Can you increase the antioxidants of your fruits and veggies? YES YOU CAN!

So it was put to the test… Soaking your fruits and veggies can decrease the oxidation rate and leaving you with produces that is even higher in antioxidants. Try it yourself

What you will need:
2 plums
1 ORP meter
Freshly ionized 9.5 Kangen Water

1) Soak one on the plums for about 20 minutes in pH 9.5 Kangen water that is Ionized, Alkaline, Micro-clustered, and has full of antioxidants.
2) Do nothing with the other plum.
3) Place the ORP meter in both of the plums after 20 minutes and take the reading.

Fruit that went from a positive (oxidative) reading can be transformed to a negative (antioxidant)!
Can you only imagine what this means for the food and beverage industry?!

Please contact me for more information if you have any questions!

I am looking to partner up and create a community of other like-minded, health conscious folks that are passionate and dedicated to serving the emergence, education and empowerment of personal, relational, planetary wholeness and well-being. Let’s spread the word of health and the happiness!

Contact Stephanie Lum:

T. 310-205-2594

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