jugo para limpiar los riñones

Incredible Edible Todmorden

Andreas Moritz

Millions of people run scared with the approach of winter, especially in the cold, temperate regions. For people who live in these countries, not taking the annual ‘flu shot’ is associated with fear and is viewed as an invitation to imminent illness, even death. Twisting nature to suit their own objectives, vaccine-makers have hit upon a clever way to make pots of profits.
But first, let us talk about why people get the flu. The clue to that answer is precisely the time of year – winter – when the flu breaks out. Contrary to popular belief, it is not dropping temperatures but the lack of sufficient sunlight exposure that is responsible for the flu choosing to surface during these bleak months.
The seasonal flu virus spreads in the human body because the body’s immune system is weak – and not because it is cold. In turn, the body is weak during this time due to low Vitamin D levels as sunlight is weak and people tend to stay indoors during the fall and winter months.
Think about it. Flu outbreaks do not take place in summer when Vitamin D production in the body increases (in healthy response to sun exposure). A weak immune system cannot keep the body clean, and a bacterial or viral infection becomes necessary to cleanse it. This natural response to an unnatural situation is not a disease and should be supported, not suppressed.
Vitamin D is crucial to staying healthy. Though usually associated with calcium absorption and bone health, it plays a vital role in two other important bodily processes – immunity, and gene transcription and expression.

ONIONS! I had never heard this!!! PLEASE READ TO THE END: IMPORTANT

In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...
Many of the farmers and th

eir families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P. S. to this for I sent it to a friend in Oregon who regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don't know about the farmer's story...but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs...sure enough it happened just like that...the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially-made mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade mayo) that spoils in the outdoors. It's probably the ONIONS, and if not the onions, it's the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

Please pass this on to all you love and care about.-Thanks

Andreas Moritz

Until the early 1930s, manufactured food products were very unpopular and mostly rejected by the population because of their suspicion of them being of poor quality and not being fresh enough to be safe for consumption. The use of automated factory machinery to mass produce foods for immense potential profits was at first bitterly opposed by local farmers. Nevertheless, eventually, this resistance broke and gave way to an increasing interest in the “new” foods that no one had ever seen before. When margarine and other refined, hydrogenated products were introduced into the US food markets, the dairy industry was vehemently opposed to it, but the women found it to be more practical than the lard they had been using. Due to the shortage of dairy products during WW II, margarine became a common food among the civilian population, and the commonly used coconut oils, flax oils and fish oils disappeared from the shelves of America’s grocery stores.

T

he campaign by the emerging food industry against natural oils and genuinely beneficial fats such as the very popular coconut oil became fueled by massive media disinformation campaigns that blamed saturated fats for the wave of heart attacks that suddenly started to grip a large portion of the American population. For 30 or more years, coconut oil was nowhere to be found in grocery stores and has only recently re-emerged in health food stores. Coconut oil and other healthful oils were practically replaced by cheap junk oils, including soy oil, cottonseed oil and rapeseed oil. While coconut fat was still the popular choice, its powerful weight-controlling effects helped prevent an obesity epidemic among the general population. Since eliminating it from the American diet, obesity has become the leading cause of illness in this country and the rest of the world.