Health Benefits of Beets

“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious." - Tom Robbins

The beet (Beta vulgaris) is a herbaceous biennial plant in the Amarathaceae-Chenopodiaceae family that is best known in its numerous cultivated varieties, of which the beetroot, or the garden beet, is the most popular.

Medicinal use of beets dates back to Ancient Rome where the bulbous roots and the leaves were used to cure variety of ailments that included fever, constipation, blood conditions and law libido.

The roots come in a variety of colors that can range from deep purple to golden yellow and white. The roots are round or oblong and are attached to purple-green leaves that are rich in vitamins, minerals  and carotenoids and can also be eaten.

Health benefits of beets:

• anti-aging
• hormonal rejuvenation
• antioxidant
• anti-inflammatory
• cardiovascular support
  
• detoxification and liver support
• bone health
• brain health
• blood glucose regulation
  
• digestion support
• cancer prevention
• great source of energy

Beets are a unique source of phytonutrients called betalains. Betanin (which is a betacyanin pigment) and vulgaxanthin (a betaxanthin) are two best-studied betalains from beets, and both have shown antioxidant and anti-inflammatory properties. They also support the body's own detoxification processes. Although these betalain pigments are also present in such foods as the stems of chard or rhubarb, concentration of betalains in the peel and flesh of beets is the highest.

Pectin - a fiber in beets - helps clear the toxins that have been removed by the liver from the body and prevents their re-absorption.

Beets are an excellent source of folic acid and a very good source of manganese, potassium, magnesium, copper and iron. They also contain high levels of boron which is responsible for optimal levels of sex hormones in the body.

Raw beets are rich in vitamin C, B1, B3, B5, and B6. They are a great source of dietary fiber.

Betain present in beets helps lower homocysteine levels in the blood and reduce inflammation. High levels of homocysteine are responsible for the development of coronary heart disease, stroke and peripheral vascular diseases.

The leaves are rich in carotenoids, flavonoids  and vitamins A and K, and can be eaten raw or cooked. 

Researchers found that the combination of phytonutrients in beets may help prevent a number of cancers including breast, prostate, and colon cancers. They also support healthy vision and overall health of the nerve cells. With an ORAC value of 800 they are fairly good antioxidants.

Although high in sugar, beets do not cause sugar spikes. They have a very low glycemic index which means that the sugar is released very slowly into the blood stream.

Beets are perfect for people who wish to lose weight. They are low in calories and almost fat free. High in fiber, vitamins and minerals, they provide optimal health support. They can be eaten raw, cooked, grilled or marinated.

By Dominique Allmon

A word of caution 

Beets and, especially, the beet leaves, contain oxalic acid that has been implicated in the formation of kidney stones. Oxalates also interfere with the absorption of calcium within the body. Individuals with a kidney stones history should eat beets in moderation or avoid them completely.

 

Some people may have difficulty in metabolizing betanin. This results in red or pink colored urine and stools. It appears that people with iron deficiency may experience such side effects of beet consumption. 

*ORAC - Oxygen Radical Absorbance Capacity is a method of measuring antioxidant capacities in biological samples in vitro.

*This information is for educational purpose only. It is not meant to diagnose, treat or cure a disease.

Health Benefits of Beets by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Health Benefits of Wheatgrass

Most people on raw food are familiar with wheatgrass. Many green superfood supplements contain some percentage of it, and many juice bars offer freshly pressed wheatgrass juice. 

What is wheatgrass?   

Wheatgrass is the young green grass that grows from germinated seeds of the common wheat plant or Triticum aestivum. The plant grows in the temperate regions of the United States and Europe where the ripe berries are harvested and usually turned into flour. Wheatgrass, however, is harvested long before the plant riches its maturity.

Wheatgrass consumption was initiated by the famous holistic health practitioner, Ann Wigmore. She observed dogs and cats eating grass to improve their digestion and believed that humans could also benefit from the practice. And the easiest way to introduce wheatgrass to human diet was to juice it. 

Ann Wigmore developed a strict health regime for patients with chronic or incurable diseases. The patients were to avoid meat and diary products. They were put on raw, living food diet and had to drink fresh wheatgrass juice. This diet produced incredible results. Patients with cancer, gout and diabetes got healed. Many skin disorders and immune system related problems disappeared as patients indulged in the nutrition-rich foods. Great part of the success was attributed to the detoxifying and alkalizing effect of the wheatgrass juice.

Nutrition facts

Wheatgrass is rich in chlorophyll and SOD (Superoxid dismutase) enzyme. It is a natural source of various minerals and vitamins, including iron, calcium, magnesium, manganese, and selenium, and vitamins A, C, E, K, and B vitamins including B12. Wheatgrass is a perfect source of protein. It provides all essential amino acids. Moreover, the protein comes in the form of polypeptides which are easily utilized by the body.

Wheatgrass is gluten-free and can be safely consumed by people with gluten allergy and gluten sensitivity. The type of gluten that causes adverse reactions exists only in the wheat grains which are seeds that produce the grass. 

Health benefits of wheatgrass

As mentioned before, wheatgrass is believed to have many health benefits:

• It has the capacity to detoxify blood and liver. It helps neutralize environmental toxins and pollutants. Thanks to SOD it helps to remove heavy metals and radiation form the body;
• It helps alkalize the body and relieve such ailments as peptic ulcers and ulcerative colitis;
• Thanks to a high chlorophyll content, it helps to cleanse and oxygenate the blood and increase the red blood cell count;
• It helps to clear the brain fog;
• It helps improve digestion and relieve constipation, diarrhea, bloating, bad breath and body odor;
• It stimulates the thyroid function and may help to manage weight problems;
• It can help reduce inflammation in the body and alleviate such ailments as rheumatoid arthritis when used topically as a compress;
• It helps improve many skin conditions thanks to its detoxifying and alkalizing function and the effect it has on digestion;
• When consumed fresh in form of juice, it may increase bio-electricity and awaken inner life-force. It helps to increase vibrancy and activates self-healing mechanisms within the body.

Grow your own!
 

If you are living in a big city, you probably have no problems finding a juice bar that serves freshly made wheatgrass juice, but wheatgrass is not as easily accessible in smaller communities. In this case the best thing you can do is to grow your own.

By growing your own wheatgrass you will be in control of its quality and purity. By choosing organic seeds and purified water you can make sure that the wheatgrass you are consuming truly is organic and pollutant-free. You also determine the conditions for growth and the moment of harvest.

Should you decide to grow your own wheatgrass, remember not to expose it to a direct sunlight or it will taste bitter. Also make sure that it does not develop a mold. For best results grow it in specially developed trays and follow the instructions of the manufacturer.

Best time to harvest your wheatgrass for juicing is about one week after germination of the seeds, short before the so called jointing stage. In the life of a cereal plant such as wheat, jointing stage is a moment of growth at which the internodal tissue in the grass leaf begins to elongate and form a stem. By harvesting your wheatgrass at this stage of growth you make sure that your juice will have the highest concentration of nutrients. Once harvested, you can leave the cropped grass in the tray and allow to grow again. With a little practice you will be able to grow your own healthy grass.

Juicing wheatgrass

Juicing wheatgrass is very easy if you have the right tool. Juicers such as the Champion juicer have additional attachments specially developed for juicing grass. There are also juicers on the market that were designed only for juicing grasses and leafy greens. Some of them are electric, some are manual. The price varies depending of the type of juicer. If you decide to buy one, always buy the best you can afford, but make sure it is easy to clean.

A word of caution

Wheatgrass is a powerful detoxifying superfood. Depending on your health condition it may cause so called Herxheimer reaction if consumed in large amounts. This reaction occurs when more toxins are released into the bloodstream that the body can process. Symptoms may include headache, skin rush and even a light fever. To prevent this you should start your detox gradually and always drink a lot of water to support the elimination of toxins from the body. 

 

By Dominique Allmon 

Dominique Allmon©2024 

*This information is for educational purposes only. It is not meant to diagnose, treat, cure or prevent any disease.

Health Benefits of Wheatgrass by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Support Immune System During Cancer Therapy

"Never deny a diagnosis, but do deny the negative verdict that may go with it." - Norman Cousins 

For James

Cancer diagnosis is probably the worst thing that can happen to you. It comes as an incredible shock to the patient and it is a no lesser shock to the patient's relatives. What follows the diagnosis cannot be described in words. No one can understand the fear unless he or she has been diagnosed. 

A cascade of questions follows the diagnosis. Why me? What went wrong? How did this happen? What caused it? Could I have done something differently? Is there anything I can do to slow the progress of the disease? What are my chances? Can I be cured? How can I mitigate side effects of chemotherapy? What can I eat? etc. etc. etc.

Fear, guilt, uncertainty about the therapy and its outcome follow the patient like a dark shadow. 

Once the therapy has been chosen by the oncologist, the patient has to deal with horrifying side effects. Depending on the type of therapy or the drugs used, the patient experiences 

• weakened immune system
• high blood pressure
• anemia 
• loss of appetite 
• changes in taste
  
• indigestion
  
• constipation
  
• diarrhea
  
• nausea 
• vomiting
• increased urination 
• kidney dysfunction 
  
• muscle loss
  
• skin and nail changes
• hair loss
• fatigue
• confusion
  
• overall weakness
  

to name the most common and visible ones.

Patients who asked their oncologist for nutritional advice are often told that they can eat anything they want but might need to lose weight if they are obese. The more lucky ones are told to try the Mediterranean diet that is known for its overall health benefits.

Why is food even important during cancer treatment? 

We all need nutrients, but people undergoing cancer therapy even more so. They need to build up strength and stamina, strengthen their immune system, and nourish their bodies that are being weakened by cancer and the cancer treatment drugs. Some foods might be better than others, so how do we choose the right ones?

Although the food industry does not want us to know, many of the food items that we consume daily contain unhealthy ingredients, some of them carcinogenic or cancer growth promoting. Some of the worst foods and substances for cancer patients or anyone who wants to stay healthy, for that matter, include:

• sugar and refined carbohydrates such as bread, pasta, cornflakes, cakes, cookies, pastry, donuts, or ice cream
  
• processed meats like hot dogs, corned beef, ham, bacon, or summer sausage
• fried, deep fried and charred foods 
• conventional dairy 
• alcohol. 

Anything processed and packaged is full of added sugar, high fructose syrup, or artificial sweeteners, hydrogenated fats, preserving agents, artificial coloring, chemical flavors, and flavor enhancers. Just check the list of ingredients. Some ingredients might not even be listed if they are present at an incidental level. Some are listed as "spices," "flavors," "natural" or "artificial flavoring" that can combine countless chemical ingredients and are usually considered to be the manufacturer's protected "secret" formulas. 

Understanding how fast food, junk food, and packaged foods of all kinds, are affecting our bodies, we all shall agree that in order to prevent chronic disease, heal from cancer, or stay healthy for as long as possible, we must eat food that is full of vital nutrients and free from disease- or inflammation-causing chemicals. 

Nutrition is complicated but many nutritionists would suggest that patients eat a low-glycemic diet and add more fruit and vegetables, preferably organic, to their daily meals. They could also add some organic fish and chicken, mushrooms, beans, whole grains, nuts, healthy fats, and spices to their meal plan. However, because of their high carbohydrate content, legumes, grains, root vegetables, fruits, and even some nuts, should be limited. And since patients are usually very dehydrated, they should drink plenty of filtered water and organic green tea.

But what if the therapy makes it impossible for the patient to even hold the food down? 

I am an advocate of a raw food lifestyle that includes foods like raw fruits, vegetables and sprouted nuts and seeds that are rich in enzymes, vitamins, minerals, fiber, and various health promoting phytonutrients but I am aware that raw food is not optimal for everyone. I understand that roughage in raw foods might cause some discomfort in patients with compromised digestive tracts due to chemotherapy or radiation. However, turning a salad into a green juice, healthy smoothie or a nutritious raw soup, would make the raw food more easily digestible and still deliver the nutrients needed for optimal health. Use a juicer or blend the ingredients in a blender, add a few drops of virgin olive oil, some chopped fresh herbs and organic spices, and voilà! Your raw soup is ready. A certified nutritionist may help you find the best recipes to suit your condition. 

Some immune system-modulating nutrients, like vitamin C and vitamin D for instance, can be supplemented daily. However, if you are undergoing chemotherapy, high doses of antioxidants might interfere with the treatment making it less effective. Mega doses of vitamin C delivered intravenously, on the other hand, will have the desired oxidative effect and work to destroy the cancer cells. 

Supplements like 

• modified citrus pectin (Pectasol) 
• graviola extract 
• liposomal glutathione 
• curcumin
• sulforaphane 
• medicinal mushrooms 
• mistletoe (Iscar/Iscador)
• fiber 
• laetrile 
• molecular hydrogen 
• pancreatic enzymes
• probiotics 
• alpha lipoic acid
• berberine 
• thymoquinone (compound from the nigella sativa seed)
• green tea 
• melatonin (that not only improves sleep but also supports the immune system),  

to mention only a few, are also often included in the alternative cancer treatment protocols since they all support the patient's immune system. Some compounds, like the glutathione, are used as an adjunct to chemotherapy, while others, like the thymoquinone for instance, are contraindicated around active tumor-directed therapy. Always consult your oncologist before adding a new supplement to your daily routine since some supplements may interfere with the cancer medication. 

Fermented foods like kimchi and sauerkraut can help restore healthy gut microbiome and help with digestion and nutrient absorption.

Natural solutions like ginger tea made of sliced fresh ginger rhizome and purified water, might help the patient manage nausea without horrible side effects. 

Patients undergoing cancer therapy may experience severe dehydration. They must replace the lost fluids and electrolytes. Electrolytes are minerals such as sodium, potassium, chloride, calcium and magnesium. These minerals are vital for maintaining key bodily functions. The best way to replenish the lost electrolytes naturally is to add a tiny pinch of pink Himalayan salt and some freshly pressed lemon juice into a glass of purified water. Fresh coconut water straight out of a fresh young coconut works as well. By all means avoid sports drinks since they are either loaded with sugar or are full of artificial sweeteners and flavors.

Dr. Lodi, whom I consider to be one of the most interesting personalities in the field of integrative oncology, has a full protocol for cancer patients that involves, among others, raw food, juicing, detoxification, and fasting. The patient must change the "terrain" in which cancer proliferates, and make his own body inhospitable to new cancer cells. 

"Cancer is not a single cellular disease. Indeed, it's a multifactorial event which happens differently in each person." - Dan Rubin, Naturopathic Oncologist 

Oncogenesis is a complex process and cancer cells are very tricky, but patients can learn new strategies that promote healing and recovery, and prevent cancer from spreading throughout the body or from coming back once the patient is declared cancer-free. 

To support the immune system, healthy eating habits are vital for any patient undergoing cancer therapy, but in order to heal, the whole lifestyle must be changed. 

A health coach would suggest

• weight loss (where necessary)
• balanced blood sugar (balance and monitor)
• balanced hormones 
• fasting or fasting-mimicking diet 
• increased physical activity (wherever possible)
• meditation to increase emotional well being
• stress control
• restorative sleep
• infrared sauna
• hyperbaric oxygen 
• lymphatic drainage  
• holistic dental care and dental detox
• heavy metal detox 
• liver detox
• colon cleanse 
• treatment for parasitic infestation 
  
• environment free of toxins and harmful chemicals
• life free of toxic and destructive relationships
• emotional detox and trauma therapy (where necessary).

If you want to heal, surround yourself with people you can trust. Find a support group. Find a registered nutritionist who understands cancer. Stop watching the news on TV. Resolve your conflicts. De-clutter your house. Find a hobby that would enrich your mind and soul. 

All this might seem overwhelming at first but you can do it gradually, one item at a time. Ask for help. Hire a coach. Hire a personal trainer. Mobilize family members to do the tasks you are unable or not willing to do anymore. Create an environment in which you can heal and return your body to a healthy equilibrium.

Your disease is not some kind of punishment that you deserve. It developed over time in an environment that wasn't conducive to health. The medical team that is taking care of you can only provide the necessary medication but to get healthy, you might have to revise your beliefs and change your habits. Qualified people can show you how to do this but no one can do it for you. You are the master of your own universe.

Learn about your disease. Do your own research. As Dr. Lodi says, you are not your diagnosis. You can activate your healing potential, but the healing will take time, so be patient. Be consistent. Trust in your body's ability to heal. You are magnificent. Persevere! Don't ever give up.

By Dominique Allmon

Post scriptum 

I wrote this short article for my husband who was diagnosed with stage IV renal cell carcinoma in October 2021. His immunotherapy began in January 2022. We did a lot of research and were completely inundated with often conflicting information at this initial stage of his treatment. My first visit to the cancer treatment center left me speechless. It was a very long day since we had to drive for 250 miles to get the treatment but there was time for a quick lunch at the center's cafeteria. The cafeteria was a place where patients and their relatives, doctors, nurses and the center's personnel would normally have lunch. There was hardly anything I wanted to eat. Like in most American coffee shops, there were a few ready-made salads, some sandwiches, pasta and not too many healthy dishes on the menu. What shocked me the most, however, were the sugar loaded cakes and deserts. Information that sugar is really a toxic, cancer cells-feeding  substance seemed to have escaped those who run that establishment. It was very sad to watch the patients who just received their chemotherapy session eat the poison that gave the cancer cells new fuel. 

Old habits die hard and there is nothing more difficult than changing the way people eat. If you were diagnosed with cancer, you need to reconsider your choices. In many cases you will have to give up many of your favorite foods and exercise self-discipline. Your healing journey will probably be the most difficult thing you have ever experienced, so stay strong.

My husband James receiving his first immunotherapy infusion in January 2022

As I mentioned above, my husband James was diagnosed with stage IV renal cell carcinoma. The cancer spread to the lungs, but there was more. He had cancerous lesions on his skin. The initial immunotherapy he received in the first three months of 2022 completely cleared his skin but did not help much with kidney cancer. Although the tumor was shrinking at first, it began to grow again after almost one year of treatment. In 2023 James developed pancreatitis and his treatment had to be stopped. Also, his liver enzymes were not optimal. After a few weeks without the medication he felt better so the cancer therapy was resumed only to be terminated again for the same reasons. In addition, a botched dental procedure led to infection that was difficult to manage. 

In October 2023 his oncologist decided that there was nothing else she could do for him. Her statement had a nocebo effect on my husband. He was exhausted and lost all hope. Tragically, he gave up. He did not even consider alternative treatments and was moved to palliative care. James passed away in December 2023, a little more than two years after his first diagnosis. He was 70 years old.

Cancer is a very complex disease. We seem to understand how cancer cells thrive in the body and why, but the gap between the understanding of the disease and curing it seems too wide for so many patients. Cancer cells need glucose in order to survive, but when there is not enough glucose, they thrive on glutamine. They are probably the most adaptive cells in the human body because they can evolve and change how they respond to their environment. They learn to evade the immune system and often become resistant to cancer therapies. 

To starve the cancer cells one would need to stop eating completely and as suggested by Dr. Lodi, patients would need to go on a 40-day, or even longer, water fast. This is a very radical approach that does not come without risks. Water fasting is difficult and should not ever be done without medical supervision. The outcome would probably depend on the patient's constitution, age, affected organs and the damage already done by cancer in the body. Some cancers are detected when it is already too late, and yet, some people go into remission and recover completely. There is always hope but the outcome is always unpredictable. 

Dominique Allmon©2023 

Dr. Lodi's Green Juice Recipe 

Also of interest:   

Foundation For Metabolic Cancer Therapies 

An Oasis of Healing

Nutrition and Cancer  

Prevail Over Cancer Learning Center 

*I am not affiliated with Dr. Lodi or any other organization or institution mentioned here. 

Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease. You must consult your oncologist before including any nutritional supplement, bioactive compound, or herb into your daily routine. Some supplements, herbs and even foods might interact with your medication or can cause allergic reactions. Caution is advised. Consult a skilled nutritionist for proper dosage and timing of nutritional supplement. 

The Antioxidant Power of Spirulina

Spirulina* is a green food supplement made of single-celled blue-green algae from the genus Anthrospira that floats freely in highly alkaline waters. Two species of the algae are used to produce spirulina supplements: the Anthrospira platensis and the Anthrospira maxima. The algae are believed to be one of the oldest organisms on our planet. The species used to produce nutritional supplement spirulina are cultivated all over the world in specially designed water farms.

Nutrients

The blue-green algae has been valued as a food source for a very long time. Aztecs discovered its nutritional properties and used it as their staple food. It was also consumed by the Mayas and the Olmecs.

• The blue-green algae is probably the most concentrated source of nutrition. It is the best source of complete protein. It contains 18 amino acids including lysine, threonine, phenylalanine, and methionine.
• It is rich in vitamins, especially of the B group including B12. This makes the spirulina supplements perfect food for vegans whose diet normally does not include sufficient amount of the vital vitamin B12. Some research suggests, however, that the vitamin B12 in spirulina is an analog form of vitamin B12 which is not easily absorbed by the human organism.
• The high chlorophyll content makes it a perfect plant source of bio-available chlorophyll for the human body. Chlorophyll which has a similar structure to human hemoglobin, carries oxygen which enriches our blood, helps to normalize digestion and to keep our intestines healthy.
• The blue-green algae is rich source of minerals. Among others it contains zinc, phosphorus, magnesium, manganese, copper, and selenium. The algae is very high in calcium and iron. Unlike other supplement sources, the iron in spirulina is easily absorbed by the human body. Spirulina is low in sodium and iodine.
• The blue-green algae is high in GLA or gamma linolenic acid, an essential omega-6 fatty acid used by the body to fight allergies, decrease inflammation, and prevent skin damage, among others.
• One of the characteristics of this algae is its high content of carotenoids, especially beta carotene. In fact, its beta caroten content is ten times higher than that of carrots. 10 grams of spirulina provide 23,000 IU of beta carotene which is 460% of the RDA recommendation. It also contains astaxanthin, fucoxantin, and zeaxantin. The total content of mixed carotenoids is about 0.37 per cent.
• The blue-green algae contains very high levels of SOD, or superoxide dismutase enzyme. SOD has a remarkable ability to fight free radicals and to retard aging.
• The algae also contains only 15 to 25 percent of carbohydrates. Two main polysaccharides, glycogen and rhamnose, are easily absorbed by the body and do not cause insulin spikes. 

Spirulina as an antioxidant 

An ongoing research is being conducted all over the world. Spirulina may be the best antioxidant available to us. It is a highly complex superfood. Its high content of mixed carotenoids and the SOD enzyme, as well as selenium, makes spirulina a valuable antioxidant supplement. Spirulina also contains vitamin C and vitamin E which are both known for their antioxidant activity. The antioxidant activity of these nutrients is well researched. They work in synergy and seem to be most effective when acting together. In spirulina they all come in a natural proportion and are not synthetically manufactured to compose an antioxidant formula.

Like beta carotene and selenium, SOD effectively decreases the generation of free radicals in the body and reduces oxidative stress. It fights the superoxide, which is the most ubiquitous and aggressive free radical in the body.

Researchers also found that the algae contains the water soluble phycocyanin, a pigment that gives it its blue hue. Phycocynin is considered to be a free radical scavenger that protects liver and the kidneys from the oxidative damage. Phycocynin is also a powerful immune system modulator and is believed to alleviate the damage caused by radiation. The Russians successfully used spirulina to treat the victims of post-Chernobyl radiation.

Health benefits of spirulina

High nutrient content makes spirulina a superfood supplement. Although there are some conflicting findings, spirulina is generally believed to :

• help control weight
• improve digestion
• detoxify the body
• build muscles
• reduce inflammation
• reduce cholesterol
• enhance immune system
• inhibit viral replication in the body
• lower the risk of certain cancers
• inhibit growth of tumors in the body
• help digestion
• improve the skin
• assist with the PMS
• alleviate malnutrition

Daily dosage 

The suggested dosage is 500mg three to four times daily. Total daily dose of spirulina should not exceed 5,000 mg. Spirulina comes in the form of tablets, capsules, or a powder that can be mixed with juice or water, or added into smoothies. Spirulina has a very strong detoxifying effect and may cause Herxeimer reaction* in the body. It is sensible to begin supplementation with a small dose and increase the dosage gradually over a period of few days.

A caution is advised while buying spirulina supplements. Always consider buying spirulina from a certified, organic source as spirulina is subject to contamination. Because some allergic reactions have been observed, consult your health care provider before commencing supplementation. Discontinue use if condition worsens.

By Dominique Teng

Dominique Teng©2016

* The Anthrospira species of algae were once classified in the genus Spirulina hence the resulting confusion between the name of a nutritional supplement and the name of a species. Spirulina species belong to a genus of the Cyanobacteria in the Kingdom of Bacteria. In the older literature we still find the terms Spirulina platensis and spirulina maxima.

* Herxheimer reaction occurs in the body when a large amount of toxins flood the body as a result of a rapid detoxification.

 

Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.

Health Benefits of Blueberries

Blueberries are one of the healthiest foods available to us all year round. More and more researchers publish study results that are quite amazing. Short of a nutritional miracle this tiny dark berries can help reverse effects of premature aging and improve debilitating conditions. 

Blueberry is a native North American perennial flowering plant from the genus Vaccinium that also includes cranberries, lingonberries and bilberries. The plant produces indigo-colored berries and is mostly cultivated in North America and Europe, but also grows successfully in other parts of the world.

Blueberries are very high in vitamin K, vitamin C, manganese, copper and dietary fiber. They contain anthocyanins, flavonols, and other phytonutrients that include resveratrol and pterostilbene.  Studies demonstrated that all these phytonutirents act as antioxidants that protect the whole body from oxidative stress. These nutrients protect the DNA and act as anti-inflammatory agents that help reduce inflammation in the body.

Cognitive Health
 
The latest research suggests that compounds in blueberries may help slow down age-related damage to the brain cells, reverse age-related memory loss and improve overall cognitive health. Test subjects who consumed blueberries had improved memory, learning skills, cognition, reasoning, verbal comprehension and numerical skills.

Blueberries may help slow down cognitive decline in aging adults and prevent against Alzheimer's and Parkinson's disease. Researchers discovered that compounds in blueberries significantly increase production of the neurotransmitter dopamine. Dopamine deficiency is associated with bad mood, depression and Parkinson's disease. Increased consumption of blueberries may help ward off the onset of Parkinson's disease, improve mood and alleviate depression in dopamine deficient individuals. 

Cardiovascular Health 
 

Blueberries protect blood vessels from oxidative stress and help balance cholesterol. People who ate 1-2 cups of blueberries daily for a period of 1-3 months had increased levels of HDL (the good cholesterol) and reduced levels of LDL or the blood vessels clogging and damaging bad cholesterol. Blueberry extract was shown to lower blood pressure. People who eat blueberries on regular basis have much lower chance of developing hypertension. Research shows that blueberries help lower blood pressure in two ways: On the one hand they help blood vessels to relax reducing the resistance to blood flow; on the other, blueberries (the extract, to be precise) inhibits the protein that the body uses to keep blood pressure elevated.

Blood Sugar

Blueberries are classified as low-GI fruits. GI or the Glycemic Index is a method of measuring the impact of food on our blood glucose levels. Foods with lower GI release glucose more slowly and steadily and do not cause glucose spikes. This is important for people who struggle with metabolic syndrome, insulin resistance, type 2 diabetes and obesity. In addition, fiber in blueberries helps to further balance blood sugar and improve health of those patients who were diagnosed with blood sugar problems.

Cancer

Various studies demonstrated that blueberry extract may prevent uncontrolled cell reproduction that could lead to formation of tumors. The extract also prevented formation of pre-cancerous lesions. Cancers such as that of the colon or the cervix begin as pre-cancerous lesions and turn into malignant tumors. Blueberry extract greatly reduced formation of such abnormal tissues.

Blueberry extract also prevented angiogenesis or the formation of new blood vessels that feed the tumors. Cancer has the ability to spread to adjacent or distant organs. Tumor cells can penetrate the blood (and lymphatic) vessels and spread throughout the body. For the metastatic spread of cancer a network of blood (and lymphatic) vessels is important. The formation of new blood vessels is called angiogenesis. (The formation of new lymph vessels is called lymphangiogenesis.) Blueberry extract curtails this growth of blood vessels and increases survival rate in cancer patients. It also has the ability to inhibit enzyme responsible for the proliferation of cancer cells. And last but not least, the extract triggers apoptosis or cancer cells' death. 

Vision
 

Antioxidants in blueberries help protect the retina from oxidative damage. They also protect the retina from damage caused by the sun. Anthocyanosides in blueberries provide protection against such disorders as the age-related macular degeneration, myopia, cataracts, glaucoma, diabetic retinopathy, extreme dryness and retinal infections. People who consume blueberries on regular basis report improved night vision.

Urinary Tract
 

Just like cranberries, blueberries contain compounds that prevent E. coli bacteria from adhering to the walls of the bladder. According to latest research this helps ward off the urinary tract infections. 

Weight Management

As I mentioned before, blueberries have a very low glycemic index and help balance blood sugar. This helps people with weight problems to reduce cravings. Blueberries help lower triglycerides and cholesterol levels, and improve fasting glucose and insulin sensitivity. Moreover, polyphenols and catechins found in blueberries help activate fat-burning genes in abdominal fat cells. And last but not least, fiber in blueberries helps improve digestion and elimination. All these factors combined with active lifestyle, exercise and sensible calorie intake may contribute to a desired weight loss. 

Conclusion

There is hardly any system in the body that is not positively affected by the consumption of blueberries. Adding one or two cups of blueberries to your daily diet can help your reverse premature aging and protect you from many diseases.

Blueberries are rather inexpensive and are easily accessible throughout the year. When buying fresh blueberries make sure that you are buying pesticide-free organically grown berries. They are darker and richer in antioxidants. Fresh and frozen blueberries can be used to make smoothies or desserts.

Dried blueberries can be added to cereals or trail mixes. Standardized blueberry extract sold in capsules has one advantage over the fresh fruit. It provides the most reliable means of delivering the vital flavonoid components to your body. Capsules can be taken as a means of prevention in addition to regular consumption of fresh fruit. 

By Dominique Allmon

Dominique Allmon©2014

Health Benefits of Spices

Spices are used in cuisines all over the world to enhance taste and flavor of the dishes. Already a very small amount of spice or spice mixture can dramatically improve an otherwise bland dish. 

 

Since ancient times people utilized seeds, roots, barks, leaves, and other fragrant parts of plants to add flavor to their food and to preserve it. The earliest written records come from the Assyrians who wrote around 2300 BC that the gods drank sesame seed spiced wine before they created the earth. Spices were also used for medicinal purposes throughout the world. Their antibacterial and carminative properties seem to have been widely known. Phytochemicals in spices are responsible for their specific flavor and aroma, a characteristic that made them attractive in the first place.

In Antiquity and during the Middle Ages spices were treated as luxury goods and were as precious as gold. Because of their rarity, almost magical properties were attributed to them in Europe. They were very often used as aphrodisiacs. Spice trade changed the history of many regions. It was very lucrative, but not without dangers. Great fortunes were made. Trading institutions such as the British India Company or the Royal Dutch Company contributed to the exponential economic growth on the one hand, and to the colonial expansion and exploitation on the other.

Modern science is continuously researching the healing properties of spices. Scientists were able to identify and isolate bio-active ingredients in spices, such as sulfides, thiols, terpenes, aldehydes, and others. It was discovered that some spices can help digestion, improve cardiovascular health as well as cognitive function. Some compounds found in spices are potent anti-carcinogens. Others are able to relieve inflammation, control blood sugar, and strengthen the immune system. Spices stimulate appetite and have strong anti-bacterial and anti-vermicidal properties. They display very strong antioxidant activity. In fact, they are considered to have more antioxidant compounds than fruits and vegetables.

Medicinal properties of commonly used spices:

• Allspice derives its name from the fact that it smells like a combination of many spices, especially cinnamon, nutmeg, and cloves. It is also known as pimento, because the Spaniards mistook it for piper nigrum, or black pepper. Allspice is the only spice that is native to the Western Hemisphere. The evergreen trees grew wildly in the rain forests of South and Central America and are now cultivated in Mexico, Jamaica, and other Central American countries. Allspice is used for its carminative and digestive properties. Like cloves, it also contains eugenol. It has warming, blood vessels diluting properties and can be used as a treatment of arthritis and to soothe sore muscles. However, the essential oil of allspice can irritate the skin.
• Anise is a plant from the family Umbelliferae  also called Apiaceae and is native to the Eastern Mediterranean and South West Asia. Its essential oils deliver the fragrance and flavor of licorice. Anise was traditionally used to aid digestion. It has strong carminative properties and can also be used as a mild expectorant. It is popularly used in cough medicines and to freshen the breath. It has antiseptic and antispasmodic properties.
• Cardamom, known in India as the queen of spices, comes from the ginger family. It is a very aromatic, old spice that was native to Southern India since ancient times. Today, cardamom is also cultivated in Nepal, Sri Lanka, Tanzania, Mexico, Guatemala, and Central America. Entire pods and the seeds are used in cooking and for medicinal purposes. Cardamom is well known for its stimulating and carminative properties. It is used to treat a variety of digestive problems, including indigestion, constipation, stomach ache, and dysentery. The seeds are traditionally chewed in India after a meal to aid digestion. Cardamom is also used to treat teeth and gum infections, to heal throat infections, and to break kidney and gallstones. The Arabs attributed aphrodisiac properties to it.
• Chili is a member of the Capsicum family. Known for its "hot" taste and flavor, chili is rich in vitamin C. The red fruits are rich in beta carotene. The active compound, capsaicin, seems to have a positive effect on the blood levels of cholesterol. It also works as an anticoagulant. Both aspects are valuable for people who wish to prevent cardiovascular disease. Capsaicin has thermogenic properties and may increase metabolism. Applied topically, it gives relief from arthritic joint pain.
• Cinnamon is a spice derived from the inner bark of a tropical evergreen tree from the Laurel or Lauraceae family native to Sri Lanka. Cinnamon was greatly valued for its carminative properties and was used to treat nausea and flatulence. It is used to treat a number of digestive disorders. Used alone or with other spices it can alleviate diarrhea. It is a warming spice that has been used to treat colds and circulatory problems. It was used traditionally to treat toothache and bad breath. Recent research has demonstrated that cinnamon may considerably reduce blood sugar, cholesterol, and triglyceride levels in people with Type 2 diabetes. It is important to know that cinnamon contains volatile oils that can be toxic if it is consumed in large amounts over a long period of time. It is suggested to supplement with Cinnulin PF which is extracted from cinnamon in a process in which the toxins found in whole cinnamon are filtered out.
• Cloves are the highly aromatic, unopened flower buds of an evergreen tree native to India and Indonesia that is also cultivated in Zanzibar, Madagascar, Sri Lanka, Vietnam, and Pakistan. Cloves are widely used in Indian and Mexican cuisines, and are one of the flavors associated with Christmas throughout the Western world. Cloves are well known for their carminative properties. They help to increase the secretion of the hydrochloric acid and improve peristalsis. In Traditional Chinese Medicine they are considered to be a warming spice. Cloves are used in dentistry for their analgesic properties. The active compound eugenol constitutes up to 90 per cent of the essential oil extracted from dried cloves. It has antiseptic and analgesic properties, but can also be toxic when ingested even in small amounts.
• Cumin are the seeds of a plant from the carrot family. Its origins are in the Mediterranean, but it is now cultivated in India, China, Indonesia, and Japan. Cumin's history dates back to the Old Testament. It is used in cuisines of Asia and the Middle East, but also in Central and Eastern Europe where it is added to dishes that are considered to be difficult to digest. Cumin is regarded as a good source of iron and manganese. It contains compounds that help with digestion and prevent bloating.
• Ginger is the root of the plant Zingiber officinale that was first cultivated throughout Asia and which later spread to West Africa and the Caribbean. The active compound in ginger is called gingerol. Gingerol is a powerful antioxidant that has demonstrated cancer fighting properties. It is generally used to prevent motion sickness and nausea. Ginger is used to ease digestive problems and colic. However, it is strictly contraindicated for people with gallstones as it increases the bile secretion. Ginger has anti-inflammatory and blood thinning properties. It can also decrease lipid levels in serum thus helping to prevent cardiovascular disease.
• Nutmeg is the seed of the evergreen tree Myristica fragrans native to the Spice Islands (Mollucas) and is now cultivated in the Caribbean. The tree produces two spices - nutmeg and mace. Used in small doses, nutmeg can relieve a number of digestive disorders such as indigestion, flatulence, and diarrhea. It helps to alleviate nausea. The essential oil containing myristicin found application in cosmetic and pharmaceutical industries, where it is used to produce cough syrup and toothpaste. Myristicin taken in large doses is toxic. It can cause hallucinations, convulsions, nausea, vomiting, and even death. These effects will not be experienced even with the most generous culinary use of the spice.
• Pepper or piper nigrum, commonly known as the black pepper, is a flowering vine from the family Piperaceae, native to the monsoon forests of the Malabar coast of Southwest India. For a long time it was called the King of spices and highly valued as such. Like many other spices, pepper has not only been valued in the kitchen as a seasoning, but widely used as medicine. It was used to cure many digestive disorders, but also to treat colds, insect bites, joint pain, lung and liver dysfunction, tooth decay, toothache, and oral abscesses. An alkaloid compound found in pepper called piperine was found to enhance the absorption of selenium, beta carotene, vitamins of the B group, as well as other nutrients. Piperine is often added to nutritional supplements to enhance their bio-availability. Pepper contains small amounts of a mildly carcinogenic compound called safrole. When consumed in large quantities it is known to irritate the intestinal tract.
• Saffron is a spice derived from the flower of the saffron crocus, a species of crocus from the iris family of Iridaceae native to West Asia. A saffron crocus bears three stigmas which are dried and used as a spice. Saffron is considered to be the most expensive spice in the world. It takes about 75,000 blossoms to produce one pound of it. Saffron has been used to induce sweat, to suppress spasms, and to promote menstruation. The spice has been recognized for its carminative and sedative properties. It contains many active compounds, especially carotenoids, including alpha and beta carotenes, zeaxanthin, and lycopene. The high content of zeaxanthin makes this spice useful in preventing macular degeneration. The most recent studies conducted in Australia and in Italy demonstrated that the vision of patients with macular degeneration improved considerably after ingestion of saffron. Saffron appears to affect the genes regulating fatty-acid content of the cell membrane, and this makes the vision cells stronger, more resilient, and more resistant to damage. Japanese researchers found that two compounds found in saffron - crocetin and crocin - are able to improve memory and learning skills in laboratory animals. These findings indicate that saffron extract may be useful in the treatment of neurodegenerative disorders and related memory impairment. However, saffron used in high doses may be detrimental to health. It can stimulate uterine contractions and should not be used therapeutically by pregnant women. Moreover, in doses higher than 12 g it may cause kidney damage, paralysis of the central nervous system, and possibly even death.
• Star anise is an evergreen plant native to South China and Vietnam. The star shaped fruits are harvested and dried before they can ripen. The dried seed pods have a flavor similar to anise and have been used for centuries in both cooking and medicine. Like anise, star anise contains anethole. It has been used traditionally as a carminative, to relieve colic, and to promote digestion. It has some stimulating and diuretic properties. In China, where it is an ingredient in the famous Five Spices Powder, star anise is used to relieve gastrointestinal disorders, relieve cough, increase libido, ease birth, increase the milk production in new mothers, and to relieve menopausal problems. Star anise is well known for its anti-fungal, anti-bacterial, expectorant, and antispasmodic properties. Used externally, it can help relieve back pain and rheumatism. A caution is advised as it can cause dermatitis in sensitive individuals. Star anise contains an active compound called shikimic acid which is used by the pharmaceutical industry to produce the famous antiviral medicine called Tamiflu. The Chinese star anise, Illicium verum, should not be confused with the Japanese star anise, Illicium anisatum, which is highly poisonous and normally used as incense for its purifying aroma.
• Turmeric is a perennial plant from the ginger family Zingiberaceae. It is one of the oldest spices native to Southeast Asia and currently also cultivated in Australia, Peru, and the Caribbean. Turmeric has many uses. It was applied to alleviate digestive problems. Known for its antiseptic and antibiotic qualities, it was used to disinfect and heal infected wounds. Turmeric's active compound curcumin has been subject to extensive research. Studies demonstrated that it has a very strong antioxidant, anti-tumor, anti-amyloid, and anti-inflammatory activity. Numerous clinical studies are underway to study curcumin's effects on pancreatic cancer, colon cancer, and Alzheimer's disease. Combined with piperine, curcumin may prevent the growth and proliferation of breast cancer.

New studies are being published in medical journals and alternative health publications on a regular basis. Many conditions can be improved and prevented by simply adding these natural ingredients to your meals. Add some spice to your life and boost your health and vitality. After all you are what you eat! Remember, however, that some spices are very potent and should be used with caution. They can interfere with some medication. Some phytochemicals in spices have been shown to demonstrate mutagenic, carcinogenic, and allergenic properties. Some spices used in therapeutic doses may disrupt growth and the development of the embryo. Used in moderation, however, spices are beneficial. As with everything else, common sense is essential.

By Dominique Allmon

Dominique Allmon©2013

*Information in this article is for educational purposes only. It is not meant to diagnose, treat, or cure a disease. A caution is advised. Contact your health care provider before beginning any self medication.

Health Benefits of Chia Seeds

 Chia seeds

Chia seeds seem to be in everybody's mouth now, but this fame did not come overnight. There is a 16th century written record that chia, or Salvia Hispanica, was cultivated by Aztecs in the pre-Columbian era. It has been suggested by the historians that chia were as important a crop for the Aztecs as was the corn. 

To this day the plant is cultivated in Mexico and Guatemala where it is an important source of nutrition. 

Botanically, chia is a member of the mint family. The seeds are either black or white and are easily digested. They do not have to be ground in order to be consumed.   

The tiny seeds of the plant Salvia hispanica are one of the most nutritious superfoods known to us. They are an excellent source of 

• complete protein
• soluble and insoluble fiber
• antioxidants
• Omega-3 fatty acids
• vitamins A, C, E, niacin, thiamine, riboflavin, folate, and B12
• minerals such as calcium, magnesium, manganese, boron, strontium, phosphorus, potassium, iron and zinc

Because of their nutrient content chia seeds have many important health benefits:

• Chia seeds support digestion, detoxification and elimination. They are high in fiber and have the ability to swell up in the intestine. They soothe and lubricate the colon and help strengthen peristaltic action thus improving elimination. Mucin in chia also helps reduce inflammation of the digestive tract.
• Chia seeds are great for weight loss and weight maintenance. Improved digestion and elimination are important for anyone who is trying to lose weight. But chia are also rich in essential fatty acids that directly contribute to weight loss as they boost metabolism and help build lean muscles. They are nutrient dense but, at the same time, very law in calories. Chia seeds can also give a prolonged feeling of satiation as they can absorb water nine times their own weight. Simply soak chia seeds in water for 15-20 minutes and drink the mixture between the meals.
• Thanks to their law glycemic index chia seeds help stabilize blood glucose. Research shows that chia has the capacity to slow dawn the rate at which complex carbohydrates are digested and assimilated into the body. The soluble fiber in chia helps stabilize blood sugar levels and prevent glucose spikes. 
• Chia seeds can improve cardiovascular health. They help reduce high blood pressure and have slightly blood thinning properties thus preventing dangerous blood clots. They can lower harmful LDL cholesterol and reduce triglycerides in the blood. At the same time they help increase the levels of good HDL cholesterol. 
• Chia seeds have strong anti-inflammatory properties. They bring relief to people suffering from inflammation as the highly concentrated Omega-3 fatty acids convert into inflammation-fighting and pain-relieving prostaglandins. Moreover, Omega-3 fatty acids provide lubrication to painful joints. Studies demonstrated that people who consumed ca. 40 grams of chia seeds daily had significantly lower levels of the C-reactive protein - a blood protein that indicates chronic inflammation in the body.
• The essential fatty acids in chia seeds help improve brain health and cognition. They make the cell membranes more flexible which allows better saturation with nutrients and better transmission of impulses between the cells. 
• Chia seeds are an amazing source of energy. Already the ancient Aztec warriors used chia seeds to build up strength help, sustain energy and maintain hydration for long distance journeys on foot. Now athletes use chia to optimize physical performance, regulate hydration and maintain energy levels during intense workouts.
• Chia seeds, especially the dark variety, are very rich in antioxidants. They contain high levels of chlorogenic acid, caffeic acid, quercetin, myricetin, kaempferol, and vitamins C and E. All these compounds are strong free radical scavengers and act both, individually and synergistically, to prevent oxidation.

As you can see, the tiny chia seeds are quite amazing. Anyone who wishes to delay aging and improve his health should eat chia on daily basis. They are gluten free and therefore perfectly suited for people with sensitivity or allergy to gluten. 

Chia seeds store very well. High levels of vitamin C and E and the cinnamic acid in chia seeds prevent the seeds from turning rancid.  

 The seeds have a slightly nutty flavor. They can be sprinkled on salads, added to a morning cereal, yogurt, puddings and smoothies, or used in baking recipes. They are easily digested and do not have to be ground, but you can grind them to a fine meal if you want to. 

When buying chia seeds make sure you are buying a superior, organic product. 

By Dominique Allmon

 

Dominique Allmon©2013

Recipe suggestion: Raspberry Chia Smoothie

*This information is for educational purpose only. It is not meant to diagnose or cure a disease. 

Rejuvenate and Restore Health with Maqui Berry

Maqui berry (aristotelia chilensis) also known as the Chilean Wineberry, is a dark purple berry which is native to the Patagonia region of Chile. Patagonia is considered to be one of the cleanest, best preserved and most fertile natural sanctuaries on Earth. The evergreen shrub is native to Chile, but it also grows in the Patagonia region of Argentina.

The healing properties of the maqui berries were well known to the Mapuche Indians who harvested them for centuries. The Indians also used the leaves and stems of the shrub to cure many different ailments. The warriors of the tribe were famous for their energy and endurance. Their legendary stamina was ascribed to the consumption of these powerful, almost magical, small berries which only recently became known to health conscious communities in Europe and North America.

New studies appear almost every month as the scientists are trying to decipher the healing properties of this healthy fruit.

What the scientists discovered in their laboratories, exceeded any expectations. Like any other berries, maqui berries are rich in antioxidants. The measured total ORAC* value is 27,600 per 100g which is higher than that of any known fruit or vegetable. The berries are not only rich in antioxidants, but are also a great source of Vitamins A and C, potassium, calcium and iron.

Health benefits of maqui berries:

• Promote healthy weight loss
• Help detoxify the body 
• Improve circulation
• Boost strength and increase endurance
• Increase energy levels
• Strengthen immune system
• Prevent degenerative disease and support healthy aging
• Neutralize free radicals
• Reduce inflammation in the body
• Protect LDL from oxidation
• Inhibit protein glycation in the body
• Strengthen bones and joints
• Clear skin conditions and help protect against sun damage

Clinical studies demonstrated that maqui berries speed up metabolism and can be effectively used to lose unwanted pounds. The berries also help remove any toxins and chemicals that accumulated over time in the body. Detoxification and improved elimination contribute to better health and support any weight loss diet.

Maqui berries contain delphinidin, a powerful antioxidant that shows powerful anticancer activity.  Its tumor destroying potential has yet to be tested in human studies. 

The Chilean berries are powerful rejuvenation agents. As we age we are not only exposed to an increased oxidation, but also to inflammation and protein glycation. Maqui berries help reduce the inflammatory processes in the body and are used with great success by those who suffer from painful joint inflammation. The berries also help fight free radicals and stop oxidation of LDL thus preventing cancer and heart disease. They also help remove AGEs or advanced glycation* end-products. They support liver function and improve blood circulation.

The suggested daily dose is 500 mg twice daily and can be obtained in form of capsules or juice. As with any other superfood it is important to remember that supplementation cannot replace healthy nutrition and exercise.

By Dominique Allmon

Glossary:

*ORAC or Oxygen Radical Absorbance Capacity score is a chemical analysis that measures the antioxidant levels of food and other chemical substances. High ORAC value means that the food is high in antioxidants. The antioxidant’s strength is its ability to eliminate oxygen free radicals. The higher the score the better the ability to protect the cells from oxidative damage and to fight and prevent diseases such as heart disease or cancer. Oxygen free radicals are chemicals that are formed naturally within our bodies through the process of oxidation. Natural bodily functions such as breathing and digestion as well as our physical activities produce oxygen free radicals. Daily exposure to polluted air, processed foods and oxidizing radiation from the sun and electrical appliances also produce oxygen reactive species. The ORAC value of 27,600 was measured by the Brunswick Laboratories.

*Glycation is a reaction that takes place within the body when simple sugar molecules such as fructose or glucose become attached to proteins or lipids without the moderation of an enzyme. This results in the formation of rogue molecules known as advanced glycation end products or AGEs. Glycation disrupts the  normal metabolic pathways and advances the circulation of AGEs, which in turn promote certain health risks and speeds up aging.

*This information is for educational purpose only. It is not meant to diagnose, treat or cure a disease. Please, consult your health care provider before commencing supplementation.

Rejuvenate and Restore Health with Maqui Berry by Dominique Allmon is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.