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Top 3 Nature Cures for Insomnia

Nature Cures Insomnia Figs credit flickr youasamachine

Few things are as important to health as getting good sleep so your body can rest and recover, and keep your mind strong for the new day. Insomnia is also a common symptom for many of our readers, whether they struggle with depression, eating disorders, Chronic Fatigue Syndrome or other auto-immune conditions.

So we wanted to share with you our favourite natural remedies to aid healthy sleep, taken from our latest release: Nature Cures, by Nat H Hawes. Nature Cures is an encyclopaedic guide to ailments, natural remedies, nutrients and health hazards to look out for (ebook now available) – perfect for anyone looking for a natural approach to optimum health.

 

Figs (Ficus Carica)

A fig tree is a small tree with a cylindrical stem. It is found all over India. Bo Tree Figs come from a large fig tree that grows in the southern parts of Asia. The tree is holy to Buddhists and is used ritually and medicinally. The bo tree’s figs contain the greatest amount of serotonin when compared to all other figs and are able to significantly inhibit epileptic seizures by increasing the amount of serotonin that nerve cells transmit.

Figs contain a derivative of benzaldehyde which has been reported to be highly effective at shrinking cancer tumours. Figs also contain vitamin A, vitamin B9, vitamin C and vitamin K, calcium, magnesium, manganese, potassium, sodium and zinc.

Figs are rich in potassium and fibre which helps to stabilize the blood pressure of the body and they have anti-diabetic and anti-tumour properties and can reduce the levels of LDL cholesterol. They can also curtail appetite and improve weight-loss efforts hence helping with obesity and fig juice is also a potent bacteria killer in test-tube studies.

Figs promote good sleeping habits and protect against insomnia. They increase energy, promote stronger bones and are helpful in treating constipation due to their laxative effect. They also have an analgesic effect against insect sting and bites. The fruit is also given as a cure for piles and diarrhoea.

Figs lessen the acids in the stomach and therefore are great for pregnant women. They also increase sexual desire and promote overall longevity and good health.

Lemon Balm credit flickr b4ssm4st3r

Lemon balm (Melissa Officinalis, melissa oil)

This herb was brought to Britain by the Romans and has soothing and sedative properties which help with relaxation and sleep. It is also useful to treat colic, vomiting, poor digestion and vertigo. It was often used by Avicenna, the famous Arab physician. The name ‘Melissa’ means honey bee in Greek. It is easy to grow and very attractive to bees and gives the honey a lemony scent.

It makes a refreshing tea that calms anxiety, restores depleted energy, enhances the memory, acts as a decongestant and antihistamine, helping with chronic problems like asthma or allergies and helps reduce hay fever symptoms.

To make a tea, pour hot water onto a handful of leaves in a jar. Screw on the lid then leave to chill for four hours in the refrigerator. Serve with ice. Mint or peppermint leaves can be added to reduce bloating and wind.

Lemon balm leaves may be dried or frozen to preserve them. Make ice cube trays of the tea to use daily.

Cocoa credit flickr oabe

And, saving the best for last…Cocoa Beans (Theobroma Cacao)

The cacao tree was first cultivated in 250-900 AD by the ancient Maya civilization in what is now Mexico and Central America. Cocoa contains a large amount of antioxidant flavonoids. The darker chocolate with the most concentrated cocoa will be the most beneficial.

Cocoa beans contain polyphenols (similar to those found in wine) with antioxidant properties which are health beneficial. These compounds are called flavonoids and include catechins, epicatechins and procyandins. The antioxidant flavonoids are found in the non-fat portions of the cocoa bean.

The cocoa bean also contains phenylethylamine which is a slight antidepressant and stimulant similar to the body’s own dopamine and adrenaline. Cocoa and dark chocolate can increase the level of serotonin in the brain. Serotonin levels are often decreased in people with depression and in those experiencing PMS symptoms.

In addition to abundant magnesium, cacao contains significant amounts of the essential amino acid, tryptophan. Both are needed by the body to create the stress protective neurotransmitters, serotonin and melatonin. Serotonin is considered a primary neurotransmitter that plays a powerful role in mood regulation. Heat and cooking destroy tryptophan. Conventionally processed chocolate is low in tryptophan (roasted beans) compared to raw cacao, which typically contains 33% more tryptophan.

Cocoa beans are good sources of protein, fibre, starch, tryptophan, vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B9 (foliate), vitamin C, vitamin E and vitamin K. They are also good sources of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium and zinc.

Cocoa beans contains a very low amount of caffeine, much less than found in coffee and tea.

Note: dark chocolate contains a lot of calories because of the large content of added fat and sugar. The sugar content in chocolate is worse than the fat content regarding negative effects on health.

For more natural remedies for insomnia and information on how to improve your sleep visit the Nature Cures website or order your own copy of Nature Cures from £14.99.

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Corneal Grafts and Vaccinations

Blog post written by Nat Hawes, author of the Nature Cures series of books.

Nat Hawes shares important information for anyone having the COVID-19 vaccine who has had a corneal graft. There is a risk of graft rejection if ameliorating action is not taken. This means you can have the vaccine but must take special care of your eyes at the same time.

Corneal grafts are also referred to as corneal transplants or keratoplasty. They are used to correct problems caused by medical conditions or injury e.g. from infection.

Nat tells us:

‘Anybody who has had a corneal graft should be aware of the possible risk of rejection of the transplanted cornea following vaccination because vaccinations enhance the immune system. They should contact their eye consultant to be prescribed steroid eye drops to administer four times a day, or they may be advised to increase steroid drops if they are already using them. They will also need to have their eyes checked two weeks after they have had the vaccine. This is appropriate for both the influenza and the COVID-19 vaccines.

‘Although, as yet, there have been no confirmed cases of rejection due to the COVID-19 vaccine, there has been some documented from flu vaccinations.[1] It is still early days though and most people have only had the one dose of the COVID-19 vaccination so far in the UK. Rejection can take place up to 2 months after the influenza vaccination and is potentially reversible.[1]

‘Corneal rejection is caused by CD8 and CD4 T cells (defensive white blood cells) fighting to eradicate the foreign body (transplanted cornea) from the body and it is these very same T cells which are boosted by the COVID-19 vaccines so it is a distinct possibility that corneal rejection might occur.[2]

‘This may be much more of a risk after the second dose of the vaccine so it is important that corneal graft patients are made aware of this so that they can take the appropriate steroid drops to counteract it, and have their eyes checked. They should still go ahead with having the vaccine, but cautiously.’

 

  1. Wertheim MS, Keel M, et al. Corneal transplant rejection following influenza vaccination. Br J Ophthalmol 2006; 90(7): 925-926. doi: 
  2. Pluddemann A, Aronson JK. What is the role of T cells in COVID-19 infection? Why immunity is about more than antibodies. The Centre for Evidence-Based Medicine. 19 October 2020. 

 

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It’s National Read-a-Book Day!

In honour of National Read-a-Book Day this Sunday 6th September, we asked our authors to recommend the best books they’d read during lockdown. This is what they told us:

 

Dr Sarah Myhill, independent GP and author most recently of Ecological Medicine, says: ‘The Shardlake series by CJ Samson – brilliant!  Also the Cicero trilogy by Robert Harris.’

 

Craig Robinson, mathematician and co-author with Dr Myhill, most recently of Ecological Medicine, says: ‘For me it would be The Diamond as Big as the Ritz by F Scott Fitzgerald.’

 

Sue Koten, herbalist and author of Irritable Bowel Syndrome and Giardia, says: ‘Company of Liars by Karen Maitland was very interesting as it was about a group of people travelling through the time of the plague.’

 

Julie Sullivan, author of The Gallstone-friendly Diet, says: ‘The best book I read in lockdown was Reasons to Stay Alive by Matt Haig.’

 

Frances Ive, health journalist and author of One Step Ahead of Osteoarthritis says: ‘I’d like to recommend two because they were so good: The acclaimed Normal People, by Sally Rooney, which I read in three days before watching the TV series which was equally good.

‘Where the Crawdads Sing by Delia Owens – brilliantly written with outstanding description of the wildlife and swamps in N. Carolina (and has sold 5 million copies).’

 

Barry Sears PhD, research scientist specialising in inflammation and author most recently of The Resolution Zone says: ‘I read a lot of history and philosophy during these times to put things in perspective. History doesn’t necessarily repeat itself, but it usually rhymes. Ancient Roman history especially provides a sense of balance. That’s why I am rereading Gibbon’s The Decline and Fall of the Roman Empire. I recommend co-reading a more recent book, Twilight of Democracy by Anne Applebaum, as a companion book.

‘Philosophy (especially Roman Stoic philosophy) lets you make better choices with the current fate you are dealing with. A book that I can recommend is Philosophy for Life and Other Dangerous Situations by Jules Evans.’

 

Erica Crompton, independent journalist and author of The Beginner’s Guide to Sanity says: ‘My mood has been low during lockdown which means concentration is poor. So I read Paragon art books as they’re succinct and easy to read. The last one in the third week of lockdown was called The Life and Works of Constable. It made me notice and appreciate the trees on walks after reading. Next up, Dear Life – short stories by Alice Munro, brought for me as a birthday gift.

 

Professor Stephen Lawrie, Erica’s co-author, says: ‘I would say Fiction: Girl, Woman, Other by Bernadine Evaristo.

 

Associate Professor Antonina Mikocka-Walus, health psychologist and author of IBD and the Gut-Brain Connection, says: ‘Boy Swallows Universe by Trent Dalton and The Ten Thousand Doors of January by Alix E Harrow are my latest favourites.’

 

Jo Waters, health writer and author of What’s Up with Your Gut? says: ‘I read all 880 pages of Hilary Mantel’s The Mirror and the Light  during lockdown – it seemed topical too as there was talk of plagues and tyrannical leaders and civil unrest. It was a great book to hunker down with in dark days, but it reminded me that dark days pass – although not alas for Thomas Cromwell. I read it in eight weeks and can’t wait to reread it.’

 

Nat Hawes, health researcher and author of the Nature Cures books and website says ‘The last intriguing book I read was Glittering Images by Susan Howatch.’

 

Dr Raymond Perrin, osteopath, specialist in neuro-lymphatics and author of The Perrin Technique, about to be published in a greatly enlarged second edition says: ‘I managed to dab onto a wonderful collection of short stories by Stephen King, Bazaar of Bad Dreams, which has the usual Stephen King twists from the master story teller.’

‘And a sort of health book I enjoyed during the past few months was The Reality Slap by Dr Russ Harris to understand how ACT Acceptance and Commitment Therapy helps people through life’s stresses and as a useful aid to helping some of my CFS/ME patients cope better with their illness.’

 

Hanna Purdy, nurse practitioner and author of Could it be Insulin Resistance? says: ‘I am hoping to read Dr Sarah Myhill’s Ecological Medicine next, about PK diet, sleep, exercise etc. It sounds similar to what I think about these things, so I am always very keen to learn more. I haven’t had time to read anything whilst finishing my own book, so I am only planning, but would like to name this book.’

 

Bridget Sheeran, independent midwife, homeopath, women’s health activist and author of colouring book Preparing for Birth, says: ‘I’ve been reading books that tell me how to do things and think A Taste of the Unexpected by Mark Diacono is brilliant – it tells one everything one would want in a holistic garden. And I’ve been revisiting Sally Fallon’s Nourishing Traditions to make fermented foods. Otherwise the only reading I’ve been doing is for a course but I’ve found Interpersonal Psychotherapy  by Scott Stuart and Michael Robertson fascinating and highly readable.’

 

Mary Jordan, author most recently of The ‘D’ Word, says: ‘I did enjoy The Infection Game by Sarah Myhill – everything she says is so sensible. I also really enjoyed Pale Rider  by Laura Spinney about the Spanish Flu of 1918. I read it to convince myself that this would all pass as it did 100 years ago and was amazed to learn that the effect of hysteria caused by the media is unchanged.’

‘For escapism you cannot beat Jane Austen and I reread her novels and then enjoyed reading Jane and Me by her great niece, Caroline Jane Knight, about the last days of Chawton House (JA’s brother’s house) as a private residence.’

 

Sara Challice, teacher, motivational speaker and author of Who Cares? says: ‘I read two great books this summer for my Mindfulness Teacher Training course, both on health and wellbeing. They are Ageless Body, Timeless Mind by Deepak Chopra, which shows we have more freedom and power than we realise, and Essential Spirituality by Roger Walsh, which will have something to offer you wherever you are on your spiritual journey.

‘I’ve also listened to Michael A. Singer’s The Surrender Experiment as an audiobook, about the author living a quiet life of meditation and solitude but agreeing to do what he was asked by others and how this helped him to evolve and grow… and turned into a huge business.’

 

Fleur Brown, author of Beat Chronic Disease, says: ‘The books I have most enjoyed reading during lockdown are: A Gentleman in Moscow by Amor Towles, Girl, Woman, Other by Bernadine Evaristo, Circe by Madeline Miller, Love is Blind by William Boyd and The Remains of the Day by Kazuo Ishiguro. If you want my favourite three, these are A Gentleman in Moscow, The Remains of the Day and Circe.

 

Caroline Freedman, specialist personal trainer and author of The Scoliosis Handbook of Safe and Effective Exercises Pre and Post Surgery, says: ‘I love reading and have always devoured books and any I have read during ‘Lockdown’ have had to really hold my attention. For a quick-dip-in-and-out book I’ve found Dr Sarah Myhill & Craig Robinson’s The Infection Game fascinating and has made me re-think about how I approach infections.

At The Pond is a bunch of essays by writers including Margaret Drabble and Deborah Moggach, describing their experiences of Hampstead Ladies’ Pond.  I walk on The Heath most weekends with my two dogs Tillie and Oscar and have never dreamt of swimming in the freezing cold outside. The trauma of having to emerge myself in my school outdoor unheated pool at the start of every Summer Term in April probably has something to do with this. Nevertheless after reading these memoirs I am really tempted to have a dip ‘At The Pond’… once ‘Lockdown’ is truly over.

The book I loved reading during ‘Lockdown’ and was really quite upset when I finished it was The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid.  Every page was a pleasure to read. The story unfolded beautifully and the Hollywood glamour painted so well, I could see the words in colour.  Each chapter was a surprise and I could not guess where the ending was going.  I can usually work out how a novel will finish… not this one.

 

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Vitamin D and Covid-19

Blog post written by NH Hawes, author of Nature Cures: Recovery from Injury, Surgery and Infection

Many studies have concluded that low levels of the ‘sunshine vitamin’, vitamin D, in the body could play a part in reducing the immune system’s ability to fight off the Covid-19 virus. Vitamin D is manufactured in the skin from the sun’s rays and then stored in the liver for up to 60 days. It only takes 15 minutes of sunshine on the skin, a few days a week, to produce the vitamin D the body requires. Low levels will affect the immune system and can be caused by various factors, as follows:• Working or staying inside buildings during daylight hours.
• Covering the skin when going outside.
• Using sunscreen on all exposed skin before venturing outside.
• Being over the age of 60 as the body’s ability to manufacture and store vitamin D begins to deplete.
• Consuming too much alcohol.
• Having a compromised or damaged liver.
• Kidney disease.
• Gastrointestinal conditions such as Crohn’s, coeliac and non-coeliac gluten sensitivity or IBS.
• Skin disorders.
• Some medications.

Also, in the northern hemisphere of planet Earth, where most human beings reside, the sun’s rays are too weak to allow this process to take place from 1st October until 1st April every year. As the body’s stores of this vitamin become depleted, after 30-60 days, humans become prone to infections in the winter, especially viral and bacterial infections of the respiratory and sinus tracts. Therefore, there are far more outbreaks of viral colds, influenzas and pneumonia from November until April.

Vitamin D deficiency is on the rise because people have become aware of the risks of skin cancer caused by exposure to the sun’s harmful rays and either use sunscreens or cover up or avoid the sun completely. Sunscreens with a sun protection factor (SPF) of 8 or more appear to block vitamin D-producing UV rays, although, in practice, people do not apply sufficient amounts, cover all sun-exposed skin or reapply sunscreen regularly. Therefore, skin likely synthesises some vitamin D even when it is protected by sunscreen as typically applied.

Those with dark skin have less ability to produce vitamin D as over 90% of the sun’s rays cannot penetrate the skin This is also applicable to those who maintain a deep suntan over a period of time. This may explain why BAME people have been hardest hit by the Covid-19 virus.

Fifteen minutes of midday sunshine on bare skin can provide all the body needs. It is not the same as sunbathing; the skin simply needs to be exposed to sunlight a few days a week. UVB radiation does not penetrate glass, so exposure to sunshine indoors through a closed window does not produce vitamin D. Over-exposure to the sun’s rays can be dangerous for the skin but no exposure at all can be equally detrimental to our health. Complete cloud cover reduces UV energy by 50%; shade (including that produced by severe pollution) reduces it by 60%. This may also explain why the Covid-19 virus seemed to be especially prevalent and dangerous in polluted areas.

Vitamin D also protects against vascular disease via several different mechanisms, including reducing chronic inflammatory reactions that contribute to the pathology of the disease. Vitamin D also improves blood circulation throughout the body, which is essential for the heart to function properly. This helps reduce the risk of blood clots causing heart attacks, heart failure, strokes and other problems. Therefore, deficiency of vitamin D may also be the cause of these outcomes in the more serious Covid-19 cases.

Levels of vitamin D can be replenished marginally by consumption of vitamin D-rich foods such as:
o Krill oil
o Eel
o Maitake mushrooms
o Rainbow trout
o Cod liver oil
o Mackerel
o Salmon
o Halibut
o Tuna
o Sardines
o Chanterelle mushrooms
o Raw milk
o Egg yolk
o Caviar
o Hemp seeds
o Portabella mushrooms

However, often vitamin D levels drop too low and enough of these foods cannot be consumed to correct it. It is then that vitamin D supplements are required. It must be vitamin D3 that is consumed as the body cannot absorb vitamin D2. Plus, as it is a fat-soluble nutrient, it can only be absorbed into the body with some oil; consequently, vitamin D3 in oil capsules is the best way to ensure absorption.

The optimum level of vitamin D in the blood should be 50-70 ng/ml and up to 100 ng/ml to treat cancer and heart disease.

It is particularly important to have a blood test to determine vitamin D levels, especially if any of the following health issues are present:
• Abdominal pain
• Age-related macular degeneration
• Anorexia
• Autoimmune disease
• Bacterial infections
• Bone disorders
• Burning sensation in the mouth and throat
• Cancer
• Chronic fatigue
• Colds and coughs
• Confusion
• Constipation and diarrhoea
• Dehydration
• Dementia
• Depression
• Diabetes mellitus
• Dry eye syndrome
• Fibromyalgia
• Fungal infections
• Hypertension (high blood pressure)
• Influenza
• Irritable bowel syndrome • Insomnia
• Kidney disorders
• Liver disorders
• Loss of appetite
• Lower back pain
• Multiple sclerosis (MS)
• Muscle weakness or pain
• Nausea and vomiting
• Obesity
• Osteoarthritis
• Osteomalacia
• Parasite infections
• Peripheral neuropathy
• Polyuria (producing large amounts of diluted urine)
• Polydipsia (abnormally high thirst)
• Poor appetite or loss of appetite
• Rheumatoid arthritis
• Seizures – can be fatal
• Skin disorders (eczema and psoriasis)
• Systemic lupus erythematosus
• Tetanus
• Viral infections including Covid-19
• Visual problems
• Weakened immune system

In conclusion, the evidence that vitamin D may have an influence on the Covid-19 pandemic and should be tested for is as follows:
• Covid-19 became prevalent from November 2019 to April 2020, peaking in March 2019 when levels would be particularly low.
• Became more prevalent in polluted areas.
• Higher numbers of the BAME community had serious, and often fatal, outcomes.
• Persons over 60 were hardest hit.
• Persons with underlying health issues, often made worse by vitamin D deficiency, were hit harder.

If you feel you may have low levels of vitamin D, get a blood test done by your doctor as soon as possible. Also make sure that in November 2020 you get your levels checked again. This is important to help you fight off all viral infections, including colds and influenzas and especially the Covid-19 virus.

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How to Boost Your Body’s Ability to Heal Itself

Coconut

We have all had too struggle with recovery from an injury, surgery or an infection at some time in our lives. To do so requires extra energy and the best raw materials, and these raw materials – along with the microbe-fighting properties of many plant components – need to come from what we eat and drink.

The following excerpts come from Recovery from Injury, Surgery and Infection, the latest book in the Nature Cures series from Nat Hawes.

Coconut (Cocos nucifera)

Coconut, in all its forms (flesh, oil and water), can eliminate infectious illnesses including those caused by viruses due to its components capric acid, caprylic acid and lauric acid.

Breast-feeding mothers who consume pure virgin coconut oil have high levels of these healthy fatty acids in their milk, which is of great benefit to the infant because it protects them from infections and toxins.

Lauric acid

Lauric acid is a type of medium-chain fatty acid found in only a handful of foods but especially in coconut; it is converted into monolaurin, in the body, which has antibacterial, antifungal and antiviral properties.

Lauric acid is useful for treating viral infections, including colds (caused by a coronavirus) and influenza, cold sores and other herpes infections.

In addition to coconut, which is by far the richest source, sources include cow’s milk, curry leaf, goat’s milk and palm kernel oil

Capric acid

Capric acid, together with lauric acid and caprylic acid, helps to increase levels of ‘good’ high-density lipoproteins (HDL cholesterol) relative to ‘bad’ low-density lipoproteins (LDL cholesterol).

Capric acid is also very useful for treating viral infections.

Additional sources include: aubergine; cow’s milk (full cream); goat’s milk (full cream) and palm kernel oil.

Caprylic acid

Caprylic acid can help counter many types of infection.

Research has revealed that it can activate a hormone called ghrelin, which in turn stimulates the hunger centre in the brain and increases appetite. This may prove to be particularly useful for patients with poor appetites following illness.

Because of its unique chemical structure, caprylic acid is able to seep through the outside shell of the mitochondria (the energy-making micro-structures in all our cells) where it can then be broken down to release energy. In this way, overall energy levels are increased, which helps aid recovery.

Consuming natural foods containing caprylic acid may also curb a deficiency in vitamin A. Sources other than coconut include cow’s milk, goat’s milk, palm oil and pomegranate seed oil.

You can find out more about Nat Hawes book here, or follow Nature Cures on Twitter or Facebook

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Celebrating the Healing Power of Garlic

The healing power of garlic

19th April marks National Garlic Day. To celebrate, we thought we would take some time to acknowledge the healing power of this versatile plant. Below is an excerpt from Nature Cures, a book by NH Hawes.

Garlic (Allium Sativa)

Native to central Asia, garlic is one of the oldest cultivated plants in the world and has been grown for over 5000 years. Ancient Egyptians appear to have been the first to cultivate this plant and it had an important role in their culture. It was revered and placed in the tombs of Pharoahs and also given to the slaves that built the Pyramids too enhance their endurance and strength.

The garlic bulb is a natural antibiotic, antimicrobial, antifungal, cleanser and antioxidant and aids the body’s natural ability to resist disease. Garlic has been used for expelling intestinal worms and parasites from ancient times by the Chinese, Greeks, Romans, Hindus and Babylonians. It is a natural anthelmintic and is especially useful against giardia, leishmania, plasmodium roundworms and trypanosomes.

Tips on Using Garlic

  • Always add crushed or chopped garlic at the end of cooking a meal to retain the powerful properties that prolonged heat can destroy
  • Never store garlic in oil at room temperature as this provides the perfect conditions for producing botulism, regardless of whether the garlic is fresh or has been roasted.
  • Garlic should be avoided by persons diagnosed with lupus (systemic lupus erythematosus)

Ailments Garlic Can Help to Treat and Protect Against

  • Anaemia
  • Arthritis
  • Asthma
  • Bacterial infections
  • Bronchitis
  • Cancer
  • Colds
  • Colitis
  • Colon Cancer
  • Diarrhea
  • Digestive disorders
  • Fever
  • Food poisoning
  • Herpes
  • High Blood Pressure
  • Influenza
  • Liver disorders
  • Nasal and sinus congestion
  • Parasites and worms
  • Poor circulation
  • Prostate disorders
  • Renal cancer
  • Toothache
  • Tumours
  • Whooping cough
  • And many more…

To learn more about garlic and other natural food remedies, check out Nature Cures by NH Hawes.

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The Health Benefits of Going Alcohol Free for Dry January

To coincide with the public health campaign ‘Dry January’, which urges people to abstain from alcohol for 31 days, we bring you three brief extracts from Hammersmith Health Books which touch upon just a few of the reasons for avoiding alcohol:

Drug and alcohol misuse

Drug and alcohol abuse can cause great distress, leading to social isolation, low self-esteem, loss of work or school, and estrangement from family and friends – all events that can build a core of stresses that may lead to suicidal thoughts and contemplation. Substance abuse also can increase impulsiveness and decrease inhibitions, making the teenager more likely to act on suicidal thoughts.

Overcoming Self-Harm and Suicidal Thoughts: A practical guide for the adolescent years
By Liz Quish

Alcohol always leaves an acidic residue in the body and aggravates many conditions. It has no place in the health seeker’s diet. Alcohol has been proven over time to be a potent destroyer of bone structure. Alcoholics have a four-times greater incidence of osteoporosis than the normal population. In addition to rotting the bones, it causes considerable damage to liver and brain cells.

Make no mistake: alcohol is a drug, and a rather dangerous one at that. In addition to destroying liver and brain cells via its breakdown pathway which produces acetaldehyde (chemically similar to formaldehyde), it has been demonstrated to be exceptionally damaging to bone health. According to the National Institute on Alcohol Abuse and Alcoholism (NIAAA), alcohol interferes with calcium and bone metabolism in several ways. Acute alcohol consumption can lead to a transient parathyroid hormone deficiency and increased urinary calcium excretion, resulting in a loss of calcium from the body.

Love Your Bones: The essential guide to ending osteoporosis and building a healthy skeleton
By Max Tuck

Hazards to Human Health – Alcohol

‘Alcohol’, or rather ethyl alcohol (ethanol), refers to the intoxicating ingredient found in wine, beer and spirits. Alcohol arises naturally from carbohydrates when certain micro-organisms metabolise them in the absence of oxygen, in the process called fermentation.

Recent studies show that moderate use of alcohol, especially red wine due to its reservatrol content, may have a beneficial effect on the coronary artery system. In general, for healthy people, one drink per day for women, and two drinks per day for men, would be the maximum amount of alcohol consumption to be considered moderate. This is pretty impossible to implement, because most people drink for the relaxing effect, which generally takes more than one or two glasses to work.

Nature Cures: The A-Z of ailments and natural foods
By Nat H Hawes

 

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Eating the rainbow part 2: The health benefits of the nutrients that colour foods

health-benefits-of-the-nurtients-that-colour-food

The following list of nutrients in foods, that produce their colours, is by no means complete as more are being discovered all the time.  However, it provides the reader with some reasons why the consumption of colourful foods is vital for ultimate health.

Anthocyanins (blue to black)
Anthocyanins are a water-soluble bioflavonoid pigment and the colour will depend on the pH of the solution they are in. They are red when the pH is below three (highly acid), blue at pH ghihger than 11 (very alkali) and violet a neutral pH 7.
Bioflavoniods have been found to help slow down age-related motor changes, such as those seen in Alzheimer’s or Parkinson’s disease, prevent the oxidisation of certain compounds and fight attacks on the body from harmful chemicals.
They also increase vitamin C levels within cells, decrease the breakage of small blood vessels, protect against free-radical damage and help prevent destruction of collagen by helping the collagen fibres link together in a way that strengthens the connective tissue matrix. They also reduce blood glucose levels and improve insulin sensitivity due to the reduction of retinol-binding-protein-4 so are useful in preventing diabetes and can help with treating obesity.

Anthoxanthins (cream and white)
Anthoxanthins are water-soluble pigments which range from white or colourless to a creamy yellow and red, often in the petals of flowers. These pigments are generally whiter in an acid medium and yellower in an alkaline medium. Consuming foods rich in anthoxanthins has been found to reduce stroke risk, promote heart health, prevent cancer and reduce inflammation.

  • Those undergoing treatment for complex corneal diseases, whose underlying eye health condition is caused or aggravated by inflammation, might find increased symptom relief by including more anthoxanthin-rich foods in their diets.

Astaxanthin (red)
Astaxanthin is the most powerful antioxidant to man and is capable of crossing the blood/brain barrier to protect the brain cells from free radicals. It also increases the activity of the liver enzymes that detoxify carcinogens and stimulates and enhances the immune system.

Betalains (orange and yellow and blue to black)
Betalains are found in the petals of flowers, but may colour the fruits, leaves, stems and roots of plants that contain them. Betalains are aromatic indole derivatives synthesised from the amino acid (building block of proteins) tyrosine. There are two categories, Betacyanins (red to violet) and Betaxanthins (yellow to orange). Betalains provide a higher antioxidant value than most other vegetables containing beta-carotene and have anti-inflammatory anti-cancer and detoxifying properties and support the making of red blood cells.

Health benefits of betaxanthins

  • Stop the spread of cancerous tumours
  • Prevent diseases of liver, kidney and pancreas
  • Help reduce ulcers in the stomach
  • Strengthen the lungs and immune system
  • Improve vision and are good for treating eye redness
  • Reduce pain after intense physical training and also menstrual pain
  • Eliminate hard stools and prevent constipation
  • Positively affect the colon
  • Regulate high blood pressure
  • Eliminate bad breath
  • Help to treat acne and create healthy skin.

Health benefits of betaxanthins

  • Can cross the blood-brain, eye and spinal barriers to help arrest free-radical damage in cell membranes, mitochondria and DNA
  • Enhance immune cell strength and antibody activity
  • Improve gastrointestinal health
  • Improve cognitive function
  • Help to maintain peak performance in athletes
  • Protect the heart.

Carotenoids (deep green, yellow, orange and red)
The carotenoids are a group of more than 700 fat-soluble nutrients. Many are proving to be very important for health. They are categorised as either xanthophylls or carotenes according to their chemical composition. These compounds have the ability to inhibit the growth of many pre-cancerous tumours.

  • Carotenoids act as antioxidants. Alphacarotene, betacarotene and cryptoxanthin are types of carotenoids, and the body can convert all of these to vitamin A which helps keep the immune system working properly and it is needed for eye health.
  • Other types of carotenoids are lutein and zeaxanthin and, when consumed regularly, protect the retina from damage caused by the sun’s harmful UV rays and high-energy visible light. Lutein and zeaxanthin can also reduce the risk of cataracts later in life.
  • These antioxidants also have the ability to protect cells and other structures in the body from the harmful effects of free radicals.
  • Lutein can also help to reduce the risk of breast cancer and heart disease and supports healthy skin, tissue, blood and the immune system.
  • Lycopene is the bright red carotenoid that is found in fruits and vegetables. Consuming lycopene regularly helps to reduce the risk of heart disease and stroke, cancers of the prostate, stomach, lungs and breast, and osteoporosis, and protects LDL cholesterol from oxidation, which prevents heart disease.

Chalcones (yellow), Chlorophyll (green), Curcumin (yellow), and Flavins (pale-yellow and green fluorescent) are further nutrients founds in foods that produce their colours. For more information on these nutrients, you can purchase the book here.

This extract was taken from “Nature’s Colour Codes” from the Nature Cures pocketbook series by Nat H Hawes.

 

 

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Eating the rainbow part 1: The six colour categories of natural foods

eat-the-rainbow

Why we should “eat the rainbow”
Nature’s colours give strong clues about the nutrient content of foods which we should not ignore. For instance; beetroots are rich in betacyanins and iron which gives them their deep red colour and provides the essential ingredients for optimum health. Iron is essential to the production of red bloods cells that carry vital oxygen to all parts of the body and betacyanins have a whole host of amazing health benefits.
Some vegetables contain more than one colour. For instance, spring onions have green leaves and white roots. This means there are the nutrients associated with both these colours present so the whole of the plant should be eaten and will provide the nutrients listed for green and white below. The same goes for beetroot and beetroot leaves and turnips and their leaves.
Some vegetables, fruits and nuts contain different healthy nutrients in both their flesh and skins so both should be consumed. Apples, aubergines, potatoes and sweet potatoes are examples. Orange, lime and lemon peel has powerful antioxidant properties and can help to protect the brain and heart and therefore should be included in the diet. Skins should only ever be discarded if they are completely inedible, such as those of bananas, watermelons or pumpkins.
The colour of foods can also indicate the ripeness, which again has an impact on the nutritional content. For instance, green unripe bananas are richer in resistant starch and fibre than ripened yellow bananas while Japanese scientists have found that a fully ripe banana produces a substance called tumour necrosis factor (TNF). This compound has the ability to combat abnormal cells and protect against cancer. They discovered that as the banana ripens and develops dark brown and black spots and patches on its skin, the concentration of TNF increases. They say that the degree of anti-cancer effect corresponds to the degree of ripeness of the fruit.

The six colour categories of natural foods
Choose at least one small serving of each of the following six colour categories each day if you can. Make two of them fruit and four of them vegetables and at least one should be a leafy green.
• Green
• Orange/yellow
• Red
• Black/blue/purple/violet
• Cream/white
• Brown/gold

1. Green
Chlorophyll and carotenoids give the green pigment found in: apples, alfalfa, algae, artichoke (globe), ashitaba, asparagus, avocado, bell peppers, broad beans, broccoli, Brussel sprouts, cabbage, celery, chilli peppers, chives, chlorella, cress, courgettes, grapes, olives, herb leaves, kale, kiwi fruit, lettuce, lime and peel, mung beans, okra, peas, pumpkin seeds, rhubarb, rocket, runner beans, seaweed, spinach, spirulina, spring onions, watercress, winged beans and sprouted seeds, grains, nuts and legumes,

2. Orange and yellow
Curcumin gives turmeric its yellow colour and anthoxanthins, betaxanthins, carotenoids and/or chalcones give the yellow and orange colours found in: apricots, bell peppers, butternut squash, carrots, chick peas, chilli peppers, corn, ginger, lemons, lentils, mango, oranges, papaya, peaches, pineapple, prickly pear, pumpkin, swede, sweet potato, tangerines, turmeric, the peel of yellow and orange citrus fruits and whole grains.

3. Red
Anthoxanthins, betacyanins, carotenoids and/or lycopene provide the red pigment in: apples, asparagus, bell peppers, cabbage (red), cherries, chilli peppers, cranberries, goji berries, grapefruit (pink), grapes (red and black), guava, oranges (blood), pears (red), mung beans, persimmons, pinto beans, prickly pear, radishes, raspberries, rhubarb, red chokeberry, kidney beans, onions (red), pomegranates, rose hips, saw palmetto berries, strawberries, sumac, Swiss chard, tomatoes and watermelon.
Astaxanthin causes the pink/red colour in seafood, such as lobster, prawns, salmon and shrimp. The highest concentration is found in red krill oil. (Note that in farmed salmon the pink colour is produced by feeding them with lab-produced astaxanthin as they would otherwise be grey).

4. Black blue, purple and violet
Anthocyanins and betacyanins (never together) give the blue to black colours and are often most concentrated in the skins and/or stems of food crops such as: acai berry, purple aubergine, beetroot, bilberries, black bananas, black beans, blackberries, black chokeberry, blackcurrants, black tea, blueberries, broccoli (purple variety), cherries, chokeberries, cranberries, dates, elderberry, figs, black grapes, black olives, kidney beans, maqui berries, mulberries, onions (red), navy beans, plums, poppy seeds, potatoes (red-skinned), prickly pear, prunes, purple broccoli tops, radishes, raisins, sweet potato (skins), Swiss chard and winged beans.

5. Cream and white
Anthoxsnthins give the cream and white colours found in: white aubergines, just-ripe bananas, Brazil nuts, butter beans, cauliflower, celery, chestnuts, coconut, garlic, Jerusalem artichoke, leeks, macadamia nuts, mung beans, mushrooms, navy beans, onions, parsnip, peanuts, pecans, pine nuts, pistachios, potatoes, radishes, soya beans, spring onions and turnips.

6. Brown and gold
Brown and golden foots can contain a variety of the above pigment nutrients. Examples include: brown rice, cocoa beans, dates, mushrooms, nuts, potato skins, seeds and whole grains.

This extract was taken “Nature’s Colour Codes” from the Nature Cures pocketbook series by Nat H Hawes.

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Psoriasis: Natural Remedies

Natural remedies for Psoriasis

Psoriasis is a chronic skin disorder that affects 1% to 3% of the world’s population. It is characterised by periodic flare-ups of well-defined red patches covered by a silvery, flaky scale on the skin and the scalp. There are several variations of psoriasis, but the most common type is chronic plaque psoriasis. The exact cause is unknown, but it is believed that a combination of several factors contributes to the development of this disease. In a normally functioning immune system, white blood cells produce antibodies to foreign invaders such as bacteria and viruses. These white blood cells also produce chemicals that aid in healing and fighting infective agents. With psoriasis, though, special white blood cells called T-cells become overactive; they attack the skin and set off a cascade of events that make the skin cells multiply so fast they start to stack up on the surface of the skin. Normal skin cells form, mature and then are sloughed off every 30 days, but in plaque psoriasis the skin goes through this whole process in three to six days.

DAMAGE
Sometimes an injury to the skin can cause the formation of a psoriasis patch. This is known as the Koebner phenomenon, and it can occur in other skin diseases, such as eczema and lichen planus. It can take two to six weeks for a psoriasis lesion to develop after an injury. Types of damage that can trigger a flare include: abrasion – even mild abrasions; increased friction from clothing or skin rubbing against skin in folds, such as armpits or under breasts; sunburn; viral rashes; drug rashes and weather damage.

DIET
Alcohol, sugar, coffee, fatty meats, refined processed foods, additives and deficiencies in minerals and phytonutrients can induce attacks of psoriasis.

DRUGS THAT CAN INDUCE OR WORSEN PSORIASIS

  • Chloroquine – used to treat or prevent malaria.
  • ACE inhibitors – angiotens in converting enzyme inhibitors, used to treat high blood pressure. Examples include fosinopril, captopril, and lisinopril.
  • Beta-blockers – used to treat high blood pressure. Examples include metoprolol tartrate (Lopressor) and atenolol (Tenormin).
  • Lithium – used to treat bipolar disorder.
  • Indocin – an anti-inflammatory medication used to treat a variety of conditions, including gout and arthritis.

INFECTIONS
Infections caused by bacteria or viruses can cause a psoriasis flare. Streptococcal infections that cause tonsillitis, or strep throat, tooth abscesses, cellulitis, and impetigo, can cause a flare of guttate psoriasis in children. The human immunodeficiency virus (HIV) does not increase the frequency of psoriasis, but it does increase the severity of the disease.

PSYCHOLOGICAL STRESS
This has long been understood as a trigger for psoriasis flares, but scientists are still unclear about exactly how this occurs. Studies do show that not only can a sudden, stressful event trigger a rash to worsen; the daily struggles of life can also trigger a flare. In addition, one study showed that people who were categorised as ‘high worriers’ were almost two times less likely to respond to treatment compared to ‘low worriers’.

WEATHER
Weather is a strong factor in triggering psoriasis. Exposure to direct sunlight, which usually occurs in the warmer months, often improves the rash. On the other hand, cold, short days seen in the winter months can trigger the rash to worsen.

NATURE CURES FOR PSORIASIS
Raw juice therapy can effectively improve psoriasis. The best organic natural foods to juice are: apricot, beetroot, carrot, celery, cucumber, grapes, lemon, spinach and tomato.

EXTERNAL REMEDIES FOR PSORIASIS
The following can be used as external remedies for psoriasis: burdock root, Chinese rhubarb root, egg white (beaten to fluffy stage), mango, oats, parsley, pine needle tea bath and tamanu oil.

 

This extract was taken from Nature Cures by Nat Hawes. Check out her website at http://www.naturecures.co.uk/about.html