Tiva Luckett

Naturopath

Resources


Protein Combining

Protein means ‘primary substance’. Protein is second to water in the cell, making up 20% of the body weight. It is the major component of most tissues and cells in the body including hair, skin, nails, eyes, internal organs and genetic make up – so just about everything! Proteins are made up of twenty different amino acids, eight of these are essential, meaning that they cannot be synthesized by the body and therefore have to come from the food we eat. We need all the amino acids in the correct proportions for the body to be able to use the protein.

Complete protein comes from animal origin i.e. meat, fish, dairy and eggs, these contain the closest proportion of amino acids we need. Whereas, incomplete protein comes from plant sources i.e. legumes, grains, nuts and seeds. It is important to combine proteins of plant origin in order for our bodies to be able to make complete protein.

The following incomplete proteins, if combined, will make a complete protein:

  • Legumes and Grains
  • Grains and Nuts/Seeds
  • Nuts/Seeds and Legumes
     
    Legumes Grains Nuts and seeds
    Beans:
    aduki,
    baked,
    black/turtle,
    black eyed,
    butter,
    garbanzo,
    lima,
    mung,
    navy,
    pinto,
    red,
    soy,
    kidney,
    lentils.

    Peas:
    chick,
    split.
     
    Amaranth,
    barley,
    buckwheat,
    corn,
    kamut,
    kasha,
    millet,
    oats,
    quinoa,
    rice,
    rye,
    spelt,
    triticale,
    wheat,
    wild rice.
    Seeds:
    flax,
    pumpkin,
    sesame
    sunflower

    Nuts:
    walnuts,
    pecan,
    almonds,
    cashew,
    hazel,
    brazil,
    pistachio,
    pine.


These do not have to be combined in the same meal, but should be eaten in the same day e.g. if you have muesli for breakfast and almonds as an afternoon snack, you will have combined proteins adequately.

Of plant sources the ones with the highest protein content are quinoa, amaranth and soy (tempeh, tofu, miso, soy sauce, soy milk, soy beans)
Other Protein Sources:

  • Spirulina
  • Chlorella
  • Wild blue-green micro-algae
  • Bee pollen and Royal Jelly are rich sources of protein and vitamin B12
  • Seaweeds have high protein content.

 

Posted in Diets

Tissue Salts

Dr Shuessler's Tissue Salts
Dr Schuessler determined that inorganic substances are present in the body as compounds (mineral salts), he named the twelve principal compounds which he called "Tissue Salts". Dr Schuessler studied the function of each of these twelve tissue salts and was able to define the disorder caused by the disturbance of the physiological balance of each tissue salt, the symptoms varying according to the tissue salt which is lacking. Thus the symptoms point to the required tissue salt.

The Twelve Tissue Salts
Calcium Fluoride (CF) Maintains elasticity of tissues in the body. CF is indicated for conditions resulting from weak muscular or supportive tissue. Such as varicose veins, poor circulation, hemorrhoids, constipation, strained tendons and ligaments, prolapsed organs, hardened skin, reduces formation of stretch marks.

Calcium Phosphate (CP) Is the most abundant tissue salt in the body. It assists with digestion and absorption of food and is important for strong bones. As a restorative it helps in convalescence and replenishes the body's reserves. CP is indicated for blood and bone disorders including anaemia, osteoporosis and growth especially in children.

Calcium Sulphate (CS) Is a blood purifying tissue salt, it helps the liver to remove waste products from the blood stream. It is indicated for the discharge of pus, such as pimples, boils and abscesses. It is particularly effective at drying up matter after most of the pus has been discharged.

Ferrum Phosphate (IP) Is an oxygen carrier and anti-inflammatory, and is the principal biochemical first aid remedy. It should be used at the onset of inflammatory conditions i.e. disorders ending with 'itis'. Key indications for IP are shortness of breath, weak immunity, colds and influenza, infections, pain, fever, anaemia and heavy menstruation.

Kalium Muriaticum (PM) The biochemical remedy for catarrhal conditions accompanied by discharge of thick, white mucous or phlegm from the skin or mucous membranes. This deficiency may present as allergies, hay fever, sinusitis, snoring or nausea.

Kalium Phosphate (PP) A brain and nerve cell nutrient. Its deficiency may present in symptoms of lack of concentration, memory loss, insomnia, mental or physical exhaustion and nervous conditions.

Kalium Sulphate (PS) Maintains healthy skin, hair and mucous membranes, and is an oxygen carrier.

Magnesium Phosphate (MP) The muscle and nervous system relaxant. Symptoms of deficiency may include flatulence, nervous tension, hunger pains and muscle cramps. It is indicated for all spasmodic pains, hiccups, spasmodic palpitations, cramping menstrual pain and headaches, especially if accompanied by shooting or stabbing pains.

Natrum Muriaticum (SM) Is the water balancing tissue salt. Symptoms of deficiency will be characterised by excessive moisture or dryness such as dry lips, and a running nose. Itchiness of the skin or eyes, lack of vitality, swelling of any area of the body, constipation/diarrhoea.

Natrum Phosphate (SP) An acid neutralising tissue salt. It is the principal biochemical remedy for ailments associated with an accumulation of acid in the body. It is indicated for heartburn, acid indigestion, gout, cholesterol problems, smelly feet, or body odour, constipation and any yellow coloured body discharge.

Natrum Sulphate (SS) Promotes the elimination of excess water from the body and is the chief biochemical remedy for water retention. SS contributes to the healthy functioning of the liver and is recommended for disorders associated with liver and bile such as biliousness, alcohol overindulgence, jaundice and hepatitis.

Silicea (S) Is a connective tissue cleanser and conditioner. It is an anti-stress tissue salt. A deficiency results in symptoms that could include irritability, noise or light sensitivity, feelings of aggression, clamp-like headaches and involuntary twitching of the eyes or facial muscles. It also removes degenerative matter from the body and is the biochemical remedy for abscesses, sties, boils and pimples. NOTE: Due to its ability to remove foreign matter from the body, Silica should not be used for extended periods by people with implants or foreign objects in their body.

 

Posted in Supplements

Alkalising Foods

The following chart provides information showing the contribution of various foods to the acidifying of the body fluids, and ultimately to the urine, saliva and blood. In general, it is important to eat a diet that contains foods from both sides of the chart. Allergic reactions tend to produce acids in the body. The presence of high acidity indicates that more of your foods should be selected from the alkalising group. Ideally 75% of the diet should be alkalising and 25% acidifying.
 

 

VEGETABLES FRUITS OTHER
Garlic
Asparagus
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Onions
Parsnips
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
 
Apple
Apricot
Banana
Berries
Cantaloupe
Cherries
Currants
Dates
Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
Tangerine
Tropical Fruits
Watermelon

PROTEIN
Flax Seeds
Pumpkin Seeds 
Sunflower Seeds
Millet
Sprouted Seeds

SWEETENERS
Stevia
Xylitol
Bee Pollen
Probiotic Cultures
Veggies Juices
Fresh Fruit Juice
Organic Milk
Mineral Water
Green Tea
Herbal Tea
Dandelion Tea 
Kombucha

SPICES/SEASONINGS
Cinnamon
Ginger
Mustard
Miso

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
 
Posted in Diets

Sprout Salad with Cottage Cheese and Mango

Ingredients:
1/2 cup low-fat cottage cheese
1/2 cup cress or clover sprouts
1 mango, diced
2 lettuce leaves
Mix the cottage cheese and sprouts. Stir in mango. Serve chilled on top of a lettuce leaf. Serves 2
 

Posted in Recipes

Sprouts Tabouleh

Ingredients
1 cup bulgur wheat
1-1/2 cups boiling water
1-1/2 teaspoons salt
1/4 cup fresh lemon and/or lime juice
1/4 cup olive oil
3 scallions, including greens, chopped
1 tablespoon fresh mint, chopped OR 1/2 teaspoon dried
1 cup fresh parsley, chopped
4 ounces mixed sprouts such as lentils, peas, adzuki beans
1 cucumber, diced (optional)
1 tomato, peeled, seeded and diced (optional)

Combine bulgur, boiling water and salt in a bowl. Cover and let stand 30 minutes. Add all the other ingredients. Mix well. At this point the mixture will be watery. Refrigerate for at least 3 hours but overnight is best. Serves 4

Posted in Recipes

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