Super Greens for Detoxing

Moringa Powder
Moringa leaf powder can detoxify in a mild way if you use a low dosage. The detoxification will stop once the toxins are removed from the body. Researchers found that it is not a purgative but functions as a cathartic and laxative. Your general health will improve with usage of this natural produce.

Moringa oleifera dried leaf powder has this sulfur containing amino acid, methionine that is unique among plant kingdom.
Sulfur is a vital player in nutrition and for a variety of mechanisms; this will include detox and anti-inflammatory pathways. When sulfur is deficit in your diet, our body will not naturally produce glutathione. It is important to remove heavy metals and toxins derived from atmospheric pollutants. People are now increasingly using some supplemental sulfur sources such as pure moringa oleifera leaf powder.

Has several antibacterial properties and hence can be used as a purifier and as a natural detoxifier.
Moringa helps in the removal and excretion of toxic build up by attracting toxins from the blood.

Moringa can help the liver get into tip-top shape in 5 important ways:
1. REDUCE LIVER DAMAGE
2. RESTORE LIVER ENZYMES
3. REDUCE INFLAMMATION
4. REDUCE OXIDATIVE STRESS
5. REDUCE STRESS (AND BALANCES HORMONES)

It has decreased the bad effects of alcohol in the liver as well as prevented any possible mitochondrial variations that can be induced by ethanol. From these results, we can say that moringa really be a great full body detoxifying agent.

Kale Powder
Kale is a great detox food.
Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy

Kale is a member of the brassica family of vegetables which contain substances called glucosinolates which help to stimulate the liver detox enzymes

Intestines-Digestion
Kale is a great sourcs of fiber.

 Reduces inflammation

Coca Leaf Powder
Stomach
Leaves of the coca plant are known to cure digestion problems, works as a laxative, and tones the muscles of the stomach. Coca with warm water and raw sugar is an old remedy to treat indigestion. It is also known to control weight and be used as an anti-depressant

Detoxification And Longevity
Coca leaves have the ability to detoxify the body and can help to get rid of the toxins like uric acid. Regular use of coca leaves is very good for the general health and well being

Wheatgrass Powder
Wheatgrass juice contains nutrients such as chlorophyll that can cause detoxification to take place

Consuming a small serving of wheatgrass every day will also help improve the functioning of your digestive system. It promotes the formation of digestive enzymes that help your body absorb more nutrients from the food you eat. The dietary fiber content of wheatgrass also helps with digestion.

Has high levels of Chlorophyll
Chlorophyll might protect healthy cells and bodily tissue is by increasing phase II biotransformation enzymes. These promote optimal liver health and therefore the body’s natural elimination of potentially harmful toxins

This small green restores alkalinity to the blood and is a powerful detoxer and liver protector

Spirulina
Spirulina is known to be alkalizing to the body, which boosts liver function, a necessary element while detoxing.
Contains chlorophyll which is used for “detoxification” by helping remove toxins such as heavy metals and other pollutants from the blood.
Detoxes heavy metals (Especially Arsenic)

Iron and iodine are the most abundant nutrients present in spirulina

Note: Contains potential toxin, BMAA - Controversial

Matcha
As matcha green tea powder uses the whole green tea leaf, ground up and whisked into water, those who drink it get a huge dose of chlorophyll. In nature, chlorophyll allows plants to convert sunlight to energy. However, in humans, chlorophyll is crucial for a thorough detox. The molecule bonds with heavy metals like lead, mercury, and cadmium in the colon and sweeps them out of the body as it is digested. Even for those not on a strict detox, each cup of matcha is like a mini-cleanse in and of itself.

Complete Plant Based Protein

Amino acids compose the building blocks of protein. In addition to helping build the muscular structure of the body, they control or help process nearly every cellular function in your body and catalyze reactions in cells. A diet lacking in amino acids causes everything from general fatigue to a decline in muscle mass to growth.

Humans cannot produce nine of the 20 amino acids required for good health, so they must obtain the nutrients through consumed food.





Quantity, Calories, and Grams of Protein
Nuts and Seeds
Hemp seeds: 3 tbsp, 160 cal, 10 g
Pistachios: 1 oz (49 count), 161 cal, 6 g

Sunflower Seeds no Shell 1 oz (415 seeds), 164 cal, 6 g
Pumpkin/Squash Seeds: 1 oz (85 seeds), 126 cal, 5 g
Cashews: 1 oz (18 kernels), 164 cal, 4 g
Chia Seeds: 2 Tsp, 137 cal, 4 g
Poppy Seeds: 1 tbsp, 46 cal, 2 g

Vegetables
Peas: 1 cup, 231 cal, 16 g
Broccoli: 1 Stalk (cooked), 98 cal, 7 g
Potato: 1 med with skin, 161 cal, 4 g
Avocados: 1 cup, 240 cal, 3 g
Asparagus: ½ cup, 20 cal, 2 g  
Cauliflower: 1 cup, 25 cal, 2 g
Turnip Greens: 1 cup (cooked), 29 cal, 2 g
Spinach: 1 cup (raw), 7 cal, 1 g

Cereal, Bread, Grains and Pasta
Soybeans: 1 cup (cooked), 298 cal, 29 g
Buckwheat: 1 cup, 583 cal, 23 g
Amaranth: 1 cup (cooked), 251 cal, 9 g
Quinoa: 1 cup (cooked), 222 cal, 8 g

Legumes
Black beans: 1 cup, 227 cal, 15 g
Kidney beans: 1 cup, 225  cal, 15 g
Chickpeas: 1 cup, 269 cal, 15 g
Cowpeas (Blackeyes): 1 cup, 200 cal, 13 g


Seaweed
Spirulina: 1 tablet (500 mg), 10 cal, 2 g


Other
Nutritional Yeast: 2 Tsp, 60 cal, 6 g
Wheatgrass Powder 1 scoop (8g), 35 cal , 2 g

Chlorella Powder 1 tsp, 9 cal, 2g

Alfalfa Powder 1 tbsp, 30 cal, 2 g

Moringa Powder 2 tsp, 10 cal, 1 g

Maca 1 Tsp, 20 cal, 1 g

Raw Cacao Powder 1 tbsp, 12 cal, 1 g

Barley Grass Powder 1 tsp, 7 cal, 1 g

The DRI (Dietary Reference Intake) is 0.8 grams of protein per kilogram of body weight, or 0.36 grams per pound (1). This amounts to (2, 3): 56 grams per day for the average sedentary man. 46 grams per day for the average sedentary woman.

Green Tea

Long recognized in Asia for its medicinal properties, green tea contains phytochemicals and catechins that have powerful antioxidant properties. It is also loaded with nutrients, minerals and amino acids that bolster the immune system, improve brain function and boost metabolism.

Decrease Cholesterol
Green tea contains a powerful catechin compound called epigallocatechin gallate ECGC that has been shown to hinder the absorption of cholesterol into the large intestine.


Better  Eyes
Studies have shown that catechins in green tea are capable of being absorbed into eye tissues to help reverse cellular damage and prevent cataract-induced blindness.


Lower Cancer Risk
EGCG and other polyphenols in green tea show promising signs of killing cancer cells and decreasing tumour growth. Studies have shown that green tea drinkers have a significantly lower risk of developing cancers of the pancreas, breast, prostate and colon. Green tea catechins also make their way into skin tissues, helping to ward off skin cancer.


Fat Fighting
Green tea can help regulate blood sugar levels and control insulin spikes, reducing fat storage.


A Healthy Heart
Studies have suggested that green tea improves blood flow by relaxing the lining of blood vessels, bolstering them against fluctuations in blood pressure. This helps to prevent a range of heart conditions, including high blood pressure and congestive heart failure. Green tea may also offer protection against clots that could lead to heart attacks.


Brain
Studies suggest that EGCG in green tea protects the brain against cellular damage and helps prevent memory loss. It also blocks the formation of plaque in the brain and may even restore damaged cells, helping to avert conditions like Alzheimer’s and Parkinson’s.
A drink with 250 mg of green tea extract increases the brain connections that process and store information.
Compounds in green tea can improve brain function and make you smarter. The key active ingredient is caffeine, which is a known stimulant.

Tooth Decay
The catechins in green tea may inhibit the growth of bacteria and some viruses. This can lower the risk of infections and lead to improvements in dental health, a lower risk of caries and reduced bad breath.


Diabetes
Some controlled trials show that green tea can cause mild reductions in blood sugar levels. It may also lower the risk of developing type II diabetes in the long term.


Depression 
Theanine is an amino acid naturally found in tea leaves. It is this substance that is thought to provide a relaxing and tranquilizing effect and be a great benefit to tea drinkers.


Skincare
Green tea can apparently also help with wrinkles and the signs of aging, This is because of their antioxidant and anti-inflammatory activities.  Flavonoids and tannins can eliminate facial fine lines and keep the water under the skin to keep them stable and moisturize the skin.
Both animal and human studies have demonstrated that green tea applied topically can reduce sun damage.
Chlorophyll and flavonoids can treat eczema and reduce the effects of damage to cells and tissues of the body.
Epigalocatechin gallate content of green tea can cure skin allergies such as itchy rash, urticaria (itchy bumps Bentol which spreads), dry and scaly skin rash and rash.


Combats Allergies
Green tea may need to be added to your allergy season arsenal. Drinking the green liquid may provide some relief, as it's been proven to be anti-allergenic; a specific compound, epigallocatechin gallate (EGCG), appears to be the most potent.


Preventing Premature Aging
Chlorophyll green tea contains substances that can slow the aging process, eliminate fine lines on the face and prevent premature aging for people of childbearing age about 20 to 35 years.


Useful for Bone Health
Green tea contains high calcium capable override bone problems such help the process of bone growth in children, strengthens bones and bone tamp for adults and the elderly.


Reducing Sugar
Green tea contains alkaloids that have anti-diabetic properties that buffer helps lower blood sugar levels


Increase the Body’s Immunity
Green tea contains polyphenols, sodium and zinc that can help boost immunity and regulate the body’s electrolyte balance in order to stay healthy.


Maintain Normal Metabolism 
Green tea contains potassium, cuprum and mineral substances that can keep and maintain the body’s metabolism to keep it healthy.


Streamline and Maintain Weight Loss
Green tea contains polyphenols as a powerful antioxidant that can inhibit free radicals in the body. Can destroy the fat in the body and helps digestion enszim for the fat burning process.


Heal Inflammation of Joints
Green tea contains magnesium and flavonoids that can cure and prevent joint inflammation


Cure of Rheumatic Diseases
Green tea contains magnesium and alkaloids that can prevent and cure of rheumatic diseases and relieve sore sore on the body.


Treat Fever and Heat in
Benefits of green tea contains alkaloids, polyphenols and magnesium effective for protecting the body against fever and fever caused by changes in the weather or fatigue.


Prevent and Cure High Blood Pressure
Green tea has zinc, potassium and akaloid caffeine that can prevent and cure blood pressure is rising.


Can Eliminate Acne
Green tea contains flavonoids and chlorophyll to treat acne in order to quickly recover and not inflamed.


Reduce the Risk of Heart Attack
Green tea contains polyphenols, minerals and chlorophyll which will maintain the health of the heart in order to avoid a weak heart conditions, sudden heart attack and heart failure.


Treating Herpes
Green tea contains polyphenols and alkaloids that have the effect antirival and antimicrobials are capable of treating herpes gradually and prevent inflammation that may occur.


Poisoning Caused by Bacteria Cells
Green tea polyphenols have potent antioxidant and anti rivals and anti-microbial ingredient, an alkaloid that can prevent and treat poisoning caused by the cells that attack bacteria are from free radicals.


Able to Maintain Liver Health
green tea is able to activate the enzyme glutathione and catalase peroxidesa that has the ability to protect the liver from damage.


Preventing the Occurrence of Cataract
Cataract disease occurs due to the formation of peroxide oxidation arising from the adverse effects of free radicals such as sunlight, dust, smoke and so on. Flavonoids and alkaloids in green tea may help prevent cataracts.


Preventing Respiratory Diseases or Asthma
Theophyline content in green tea can relax the airway muscles, prevent swelling that can cause narrowing of the respiratory saluraan that causes asthma.


Antioxidants
Antioxidants in green tea is 100 higher than the antioxidants present in fruits and vegetables, it is no wonder that these antioxidants can improve immunity, expedites the body’s metabolism and helps enzymes digestive enzymes in order to work properly.


Treating Gout
Polyphenols in green tea acts as an antioxidant that can prevent the occurrence of gout. Vitamin C and E as well as the substance epigallocatechin 3 gallate (EGCG) which ADAC green tea can prevent joint damage in patients with gout.


Healthy Digestive System Functions
Polyphenols in green tea are able to keep and maintain the good bacteria in the digestive tract that can work with the normal digestion. Polyphenols can also control intestinal environment for the enzyme enzymes can inhibit the growth of bad bacteria.


Preventing the Growth of Cancer Cells
Epigalocatechin gallate compounds that exist in polyphenols can provide high protection to the carcinogenic substance which becomes active compounds for the prevention of proliferation of cancer cells.


Maintain Body Temperature to Remain Stable
Green tea is rich in antioxidants, saponins, vitamins, Theophyline, and Theobromine which can work together in curing the infection when there is inflammation of organs that the body temperature is maintained.




The content of substances in green tea

Flavonoids – Reducing the impact of damage to cells and tissues of the body, to prevent and neutralize body disorders due to free radical attack

Chlorophyll – to prevent and reduce the risk of heart attack, to eliminate acne and black spots, to cure skin diseases eczema, prevent premature aging, Refreshing breath and protect the oral cavity of
bacteria

Polyphenols – Smooth, strengthen and control the performance of blood vessels, as anti-radiation and inflammation, facilitating a discharge of urine, Having anti virus and bacteria, to inhibit cancer cell growth or tumor, to destroy the fat in the body, as an anti-oxidant high

Calcium – For the process of bone growth, for the process of bone formation, bone to compaction process, for the strengthening of bones

Zinc – Increasing imun in the   body, To penyusunana enzyme busting effects of free radicals, eliminate free radicals

Magnesium – Composer, regulating and controlling hormone receptors, composer and regulate the function of the body’s electrolyte

Mineral – For the preparation of enzymes enzymes in the body, to repair and maintain the body’s metabolism

Trace minerals (Selenium) – For the preparation of antioxidant enzymes in the body, to form a passage and draw up the metabolism of iodine

Potassium – To transmit nerve signals and stimulation to the muscles, to the formation of membrane transport which begins to break down, To accelerate the metabolism

Flour – Prevent the growth of bacteria in the oral cavity, prevent and reduce tartar, Relieves inflammation of the gums caused by bacteria, Preventing tooth enamel from caries attack

Tannins – As an active and powerful antioxidant, As an antidote, to inhibit the growth of bacteria

Sodium – Develop and maintain the body’s electrolyte balance, Regulate and control implus of nerves, Controlling and lower levels of hypertension, Being a supplier of salt in the body

Manganese – Able to discard the existing effects of free radicals in the body, smoothen the absorption of vitamins, maintain and improve the health of the thyroid, Preventing bone loss (osteoporosis), stabilize blood sugar levels

Alkaloids – As an anti-inflammatory, anti-cancer and the other, Anti-viral, anti-microbial, anti diabetes

Organic Acids – Vitamin A for healthy eye tissue, Vitamin B’s, Vitamin C to increase the immune system, Vitamin E for protecting skin tissue from damage, Vitamin K for blood ime

Protein (amino acid) – To reduce stress and depression, Producing energy body, Increasing immunity, maintenance of body cells

Cuprum – to prevent a degenerative disease, to protect the body’s metabolic functions

Caffeine – Can make central nervous , maintain and protect kidney function, to facilitate the circulation and blood vessels

Saponins – Controlling cholesterol in the blood to remain normal, controlling cholesterol absorption in the colon before  blood to organs

Contains enzymes supporters enzymes – Invertase, amylase, glucosidase, Oximetilase, protease, peroxidase




Negatives
Green tea may decrease the absorption of iron and folic acid. Therefore it is best to be drink tea between meals rather than using it as your mealtime beverage. Wait 1-2 hours between eating foods rich in iron and folic acid and drinking tea to maximize your absorption of these nutrients

Fermented Foods

Pickled Avocados
Use white vinegar, water, and salt brine.
The optimal time to pickle an avocado—when the fruit is on the firm side, slightly too firm to eat plain, and the pit is a bit hard to remove, but the fruit still cuts and peels without any problem.

Heat some white vinegar, water, and salt in a saucepan on the stove until the mixture comes to a boil. Then you cut your avocados in half, remove the pits, peel the halves, then cut the halves into chunky pieces, which you then fill a glass quart jar with.
Finally, you pour the boiling into the quart jar, over the avocados, let the brine cool, then put a lid on them and stick them into the refrigerator to marinate for a couple of days before using them.

3 medium avocados
1 cup white vinegar
1 cup water
1 tablespoon non-iodized sea salt, or kosher salt

1. Cut the avocados in half, and remove the pits, then carefully peel away the skin from the fruit. Cut the avocados into large chunks and gently pack them into a clean glass quart jar.

2. Combine the vinegar, water, and salt in a medium saucepan and bring to a boil.

3. Pour the brine over the avocados in the jar. Wipe any vinegar spills from the jar rim with a clean towel or paper towel and gently screw the lid onto the jar.

4. Let the jar sit until it has cooled down.  Once the jar is fairly cool, it should be put into the refrigerator for at least 24 hours before eating to give the flavors time to meld. The avocados will keep, tightly sealed in the refrigerator, for up to 2 weeks.


Fermented Pickles
Ingredients
2 to 2½ English Cucumbers
½ bunch of Cilantro
½ bunch of Dill
1 head of Garlic
2 tablespoons Himalayan or Sea Salt
Handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these leaves supply tannins to help keep the pickles crispy and crunchy)

Instructions
Slice 2 of the cucumbers about a ¼ inch thin. Don't slice them any thinner as they can come out mushy if sliced too thin.
Peel the garlic.
Take the cilantro and dill leaves off the stem.
Place the cucumbers, herbs and salt into the mason jar and fill ¾ of the way. Then fill it with water 3 inches from the top. T
Take the grape, cherry, oak, raspberry or blackberry leaves and fold them up and put them in the top so that they are pushing the cucumbers down and the cucumbers slices are submerged in the liquid. These leaves contain tannins which will keep the pickles crispy.
If you don't have access to these types of leaves, you could use the other half of the cucumber at the top, cut into big pieces, to push everything down but the pickles won't come out as crunchy.
Screw the top on halfway. If you screw it on too tight, as it could explode or liquid could spill out when it starts to ferment.
Wait 2 days and then open the jar and taste the fermented pickles.
When they taste a bit sour, you’ll know they are done.
Make sure you don't wait too long, otherwise they will get soggy.
Throw out the leaves or cucumbers chunks.
Keep refrigerated.


Homemade Sauerkraut

Ingredients:
2 medium sized heads of cabbage
6 tsp. salt
6 cloves of garlic
1 tsp. pepper
1/2 gallon mason jar and cloth to cover
rubber band

Directions:
Chop cabbage (save 1 leaf to cover in jar when finished).
Using 1/6 of the cabbage at a time, mix in 1 tsp. salt and mash with hands until liquid begins to emerge.
Continue this until all cabbage and salt is used.
Add garlic and pepper and continue to mix and mash.
Once finished fill a 1/2 gallon mason jar with the cabbage.  Liquid should be covering all cabbage.
Place the leftover cabbage leaf over the top of the shredded cabbage.  Try to get as much air out as possible.
Cover jar with a cloth and rubber band and wait 7 days or so.  Taste periodically using a clean utensil each time.   If a little mold develops simply remove it- it will not affect the rest of it.
Once it is to your liking, store in the refrigerator.  It will keep for weeks as the refrigeration will slow down the fermentation quite a bit.

How to Make Fermented Foods - Probiotics

Liquid
The simple key to successful vegetable fermentation is to make sure your vegetables are submerged in liquid. That’s it, the big secret. Usually the liquid is salty water, also known as brine, but fermentation can be done without salt, or with other liquids, such as wine or whey.

Is your tap water chlorinated? If you're making a ferment that involves a brine, use nonchlorinated water.

Water used for preparing brine or starter culture should be as free from contaminants as possible, for the best-tasting fermented vegetables.


Vegetables
Pretty much any vegetable can be fermented. Use what is abundantly available and be bold in your experimentation. Seaweeds are a wonderful addition to ferments, as are fruits, though mostly fruit ferments go through their process very quickly.


Salt
How much salt do you use? Traditionally vegetables have been fermented with lots of salt. There is no magic proportion of salt the process requires—it’s just personal preference. More salt will slow the fermentation process; less (or none) will speed it up.

Our rule of thumb for salt in vegetable ferments is 1-3 tablespoons per quart or 3 tablespoons per 5 pounds of vegetables is a good ratio to follow.

Add 1-3 tablespoons of salt directly to a medium head of cabbage or equivalent amount of other shredded vegetables before pounding or kneading, to make about 1 quart of finished product.
For making a brine to cover vegetables, dissolve 1-3 tablespoons salt in 1 quart water.

When you taste fermented food, if you find it extremely salty, try rinsing it in a little water before eating. Taste as you go to find the right salt level for you.
Taste your way through the salting process to see what works for you.

Did you use iodized salt? Iodine has antibacterial properties and has been known to affect fermentation. Use a salt that's free of running agents and iodine for best results.

As an alternative to salt, you can also use a vegetable starter culture. These will ensure that only the desired bacteria ferments your food, but they are not necessary at all when using salt. As yet another alternative to salt, seaweeds are also a great choice as they are high in sodium. Seaweeds are also packed full of micro-nutrients and are a great source of much needed iodine.

Container
What kind of vessel should you use to hold your ferment? Avoid metal, as salt and the acids created by fermentation will corrode it. Heavy ceramic cylindrical crocks are the ideal fermentation vessels, though they can be hard to find and expensive. Glass containers work well, especially those with a cylindrical shape or with a wide mouth, and so do nesting bowls. Crock pots with ceramic interiors make effective fermentation vessels and can often be found in thrift stores. In a pinch, you can use plastic, but even food-grade plastics leach toxic chemicals.

To ferment, the vegetables must be weighted under the liquid. Place the weight system you have devised inside the vessel, making sure the plate or jar you are using fits snugly.
Weighing the vegetables down under the brine, keeps them in an anaerobic environment during the fermentation period.
Another method is to pack the vegetables tight under the brine.
The important thing to keep in mind is that the vegetables should stay submerged all along to prevent mold from forming. Lactobacillus bacteria is a facultative anaerobic category of bacteria, meaning that it doesn’t need oxygen for energy production.

How did you sterilize your equipment? It's important to have clean fermentation vessels and equipment, but avoid using harsh or antibacterial sterilization solutions. Steam and boiling water do a fine job.


What should I do about a ferment jar that's bulging?
If you're fermenting in a sealed vessel or jar, it's common for it to bulge or leak. This is caused by the buildup of carbon dioxide as the fermentation occurs. Too much pressure building up can be a dangerous thing if it causes the jar to swell and break. You don't have to use a sealed vessel for fermentation. A cloth-covered, weighted vessel works well.

If you notice your jar bulging, open it over the sink and release the pressure. It may bubble or leak. Take a fork and press the vegetables down under the brine again.


How long do you ferment the vegetables? 
“Ferment until ripe,” many recipes advise, but ultimately you will have to decide when it is ripe. Sour flavor—from lactic acid—develops over time. Longer fermentation translates to tangier flavor. This happens more quickly in warm temperatures than in cool ones.

At about 10°C: At temperatures this low, the process can take as long as 6 months or more.
At 15-20°C: Slow enough to develop many of the complex flavors and retain texture, while moving fast enough to enjoy the ferments within 2-6 weeks.
When temperatures exceed 20°C: Fermentation happens quickly.

The only way to really know when a ferment is ready is to taste it. While there is much debate on appropriate fermentation times, the best time to move a ferment to cold storage is when it tastes pleasant to the people who will be consuming.


Why is my ferment too soft or mushy?
A few factors can contribute to your fermented food being too soft or mushy:
It fermented too fast because the temperature was too high.
You didn't add enough salt.

Soft or mushy fermented food isn't necessarily spoiled. Some people prefer a softer ferment, but if the texture puts you off, try cooking with it.


Why did the color change?
The appearance of your fermented creation at the beginning of its fermentation time as compared to the end result can often be completely different!

Pink or red vegetables will turn your ferment into a variety of shades of pink, red, and purple. Some green vegetables naturally brown a bit as they ferment. Colors can fade or intensify based on the ingredients you choose.

If your batch of ferment has all turned brown, smells off, or tastes bitter, this is a sign that it has spoiled, and it should be composted.


Nutritious
Cultured vegetables add not only probiotics, but also vitamin-rich vegetables, sour-salty flavor, and intense color to every meal.
Fermented vegetables, fruits, and dairy products naturally produce probiotics.  Fermented food probiotics will help optimize your digestion, support your immune system, and increase healthy good bacteria in your gut.

The good bacteria that fermentation produces helps predigest your food, so the resulting fermented food is easier to digest.
The enzyme activity in fermented food also helps you eat other foods that are eaten with the fermented foods.

Fermentation produces lactic acid in the fermented foods, which helps any healthy good bacteria in your gut to increase in number. This helps you get better digestive/gut health.

It is now estimated that over 500 species of bacteria are present in our intestinal track with reports of 50 – 75% of our immune system activity residing there.

Fermented foods are very nutrient dense. Fermentation helps produce B vitamins, vitamin K2, micronutrients, and healthy enzymes.

Good health starts in the gut.


Sauerkraut
If you want maximum probiotics in your sauerkraut, you’ll want to let your ferment go through the three stages of fermentation. This is particularly important if you are trying to heal your gut.

In a temperature of 65 – 72 degrees the first stage bacteria, Leuconostoc mesenteroides, are happiest. This is the average temperature in your home, which works out well. At this temp, the first stage bacteria kick in around day 3 and lasts until day 7.

Refrigeration slows down food spoilage;  In the case of fermenting, you are also slowing down the bacterial action. The LABs (lactic-acid producing bacteria) dislike cold, and they cannot truly thrive in it. So, you want to leave your sauerkraut out a minimum of four weeks to give time for your sauerkraut to go through all three bacteria stages.


Mold
Don´t Scrape away mold thinking it can´t harm you.
Mold can make you sick, very sick. Some people show symptoms right away; others end up with mold sensitivities or other gut issues that evolve over time.

Coffee

In the 17th century England the popularity of the drink gave rise to a number of coffee houses which were dubbed 'penny universities', because with one penny a person could buy a cup of coffee and have intellectually stimulating conversations with other people

Coffee can help people feel less tired and increase energy levels
In the brain, caffeine blocks an inhibitory neurotransmitter called Adenosine. When that happens, the amount of other neurotransmitters like norepinephrine and dopamine actually increases, leading to enhanced firing of neurons.
Coffee improves various aspects of brain function. This includes memory, mood, vigilance, energy levels, reaction times and general cognitive function.

When you drink coffee, your brain releases a substance called Brain-Derived Neurotrophic Factor (BDNF), which supports the powerhouse of your muscles
BDNF acts on certain neurons of the central nervous system and the peripheral nervous system, helping to support the survival of existing neurons, and encourage the growth and differentiation of new neurons and synapses, thereby improving your brain health

Coffee may be protective against type 2 diabetes

Several studies show that caffeine can increase fat burning in the body and boost the metabolic rate

Caffeine can increase adrenaline levels and release fatty acids from the fat tissues. It also leads to significant improvements in physical performance.

Coffee contains several important nutrients, including Riboflavin, Pantothenic Acid, Manganese, Potassium, Magnesium and Niacin.

Coffee appears to lower the risk of developing depression

Researchers in the U.S. carried out a study that assessed the link between coffee consumption and Parkinson's disease risk. The authors of the study concluded that "higher coffee and caffeine intake is associated with a significantly lower incidence of Parkinson's disease"

Italian researchers found that coffee consumption lowers the risk of liver cancer by about 40%. In addition, some of the results suggest that if you drink three cups a day, the risks are reduced by more than 50%

Liver and colorectal cancer are the 3rd and 4th leading causes of cancer death worldwide. Coffee drinkers have a lower risk of both.

Coffee consumption can lower the incidence of cirrhosis of the liver for alcohol drinkers by 22%, according to a study at the Kaiser Permanente Medical Care Program, California, USA

Regular consumption of coffee is linked to a reduced risk of primary sclerosing cholangitis (PSC), a rare autoimmune disease of the bile ducts in the liver

Researchers at Beth Israel Deaconess Medical Center (BIDMC) and Harvard School of Public Health, concluded that drinking coffee in moderation protects against heart failure
A new study has suggested drinking three to five cups of coffee a day reduces the risk of clogged arteries and heart attacks

Drinking a five ounce cup of coffee has been proven to cause a 30% boost in capillary blood flow, according to a Japanese study

Endometrial cancer is the most common cancer of the female reproductive organs in the US, affecting around 1 in 37 women in their lifetime. But in a new study, researchers found that drinking three to four cups of coffee a day could reduce the risk of endometrial cancer by almost a fifth

Drinking two to three cups of coffee every day could lower a man's risk of erectile dysfunction. This is according to a new study published in the journal PLOS ONE.

In a new study, researchers from Dana-Farber Cancer Institute report that regular caffeinated coffee intake may be associated with significantly reduced cancer recurrence and improved survival in patients with stage 3 colon cancer

Coffee is the number one source of antioxidants in the U.S.

Research from the University of Illinois determined that two to three cups of coffee can decrease participants’ perceived level of pain, in this case following a workout

Coffee has multiple potential anti-cancer pathways. Caffeine is one of them, as its been shown to both stimulate and suppress tumors depending on the cancer and when it’s administered
Polyphenols in coffee, such as lignan phytoestrogens, flavonoids, and polyphenols are also known to have anti-cancer properties, as does caffeic acid, which inactivates several pathways involved in the development of tumors – including cell cycle regulation, inflammatory and stress response, and apoptosis

Drinking four to six cups of coffee a day is associated with a lower risk of multiple sclerosis, as is drinking a high amount of coffee over five to 10 years. According to researchers, “Caffeine has neuroprotective properties and seems to suppress the production of pro-inflammatory cytokines.”



















Negatives

Mycotoxins are compounds produced by filamentous fungi - such as Aspergillus or Fusarium - that cause disease and health issues
These compounds can be carcinogenic and may affect the hormonal and immune systems
A new study confirms the presence of these toxic metabolites produced by fungi in commercial coffee samples

Drinking too much coffee can result in some very unpleasant adverse effects. According to a study by researchers at the University of Oklahoma, "caffeine can cause anxiety symptoms in normal individuals, especially in vulnerable patients, like those with pre-existing anxiety disorders."13

In addition, "caffeine use is also associated with symptoms of depression due to either a self-medication theory, or a theory that caffeine itself causes changes in mood."

Women who plan on becoming pregnant should be cautious. Researchers from the University of Nevada School of Medicine reported in the British Journal of Pharmacology that regular coffee may reduce a woman's chances of becoming pregnant.

It’s a diuretic, so drinking too much can result in dehydration

Eating Roasted Coffe Beans

Eating coffee gives you even more antioxidants
According to the Journal of Agriculture and Food Chemistry, leftover coffee grounds from filter and espresso-type coffeemakers are especially abundant in antioxidants.

Coffee is the number one source of antioxidants for Americans. The range of health benefits is wide:
Antioxidants clean free radicals  out of your bloodstream
Linked to:
Prevention of cancer
Cardiovascular disease
Cognitive impairment
Immune Function


Eating coffee helps you absorb caffeine faster

Because coffee grounds get absorbed through the mucus membranes of your mouth, the active ingredients in coffee beans are more quickly absorbed,
Caffeine itself comes with a chock-full of nutritious benefits:
Boosts memory consolidation
Relieves post work-out muscle pain
Increases levels of dopamine

You’ll also enjoy a quicker boost of alertness to your brain! It’s a  win-win for healthy energy fans.


Coffee beans have fewer calories

One ounce of highly concentrated espresso coffee beans only provides three calories. You can enjoy the wonderful benefits of coffee without worrying about your diet.


Filling Fiber

Like most plant-based foods, coffee beans serve as a source of fiber. Each serving of chocolate-covered coffee beans -- 28 pieces -- contains 3 grams of fiber.




Negatives

Eating coffee beans whole is the purest form of allowing caffeine to enter the bloodstream and can have negative effects in large doses or if eaten on a consistent basis. Coffee has a high acidity level, eating regularly can lead to stomach pains.

Coffee beans do have drawbacks compared to filtered coffee. They contain two compounds -- cafestol and kahweol -- that raise your cholesterol levels, including low-density lipoprotein, the "bad" cholesterol.
Coffee beans are also high in oxalates, a family of compounds that can cause health issues for people who form calcium oxalate kidney stones.


Raw Coffee Bean Smoothie

Ingredients:
7-10 whole coffee beans
1 frozen banana
1 cup almond milk (I use unsweetened but either is fine)
2 pitted dates (chopped)
2 tbsp natural yoghurt
1 tbsp chia seeds
1 tsp cinammon

Place all ingredients in a blender. Blend until smooth and ENJOY!