My home and travel first-aid essential: Colloidal Silver

Long before modern antibiotics, silver was used. In centuries past, people would place pieces of silver in drinking water to prevent the growth of bacteria. Today preparations of silver are often used to protect the eyes of newborns from viruses and to prevent infection from burns. Around the world, especially in Russia, China, Japan, and Germany, silver has long been used with bandages and other medical supplies as an anti-infection agent.

Colloidal silver is a form of silver that is suspended in water for both oral and topical use.  I consider it a staple for my home and travel first-aid kits.

When I worked in a health store many years ago, a customer told me the story of how she had used colloidal silver to heal her father’s leg after it had developed an infection following amputation.  She was told  by the hospital to expect gangrene to set in and to call hospice.  Her research lead her to colloidal silver, which she applied externally to his leg until it healed.  He lived almost two years after that, and his death was unrelated to his leg.

Silver has been tested and found effective against a host of disease-causing microorganisms. It works by disabling a specific enzyme that many unwanted microorganisms need to breathe. Studies on Silver Shield by Nature’s Sunshine show that it has equal or broader spectrum antibacterial activity than any one antibiotic tested.  It is also antifungal, antimicrobial, anti-parasitic, antiviral, and antiseptic, and is approved as non-toxic by the Environmental Protective Agency (EPA). Silver Shield will not cause discoloration of the skin and is safe for regular use by both adults and children. Silver Shield can be ordered at www.learningtobehealthy.mynsp.com.

I used colloidal silver often with my own children to help combat bacteria and viruses, and now use it with my grandchildren (I put it on all of their “ouchies”).  At the first sign of illness, I use 1/2 to 1 teaspoon orally.  It’s virtually tasteless, so no one complains!

I apply it topically with a cottonball to help combat eye infections and soothe minor burns (I keep a bottle in my kitchen). When our family lived in Mexico for almost a year, our two sons contracted an eye infection that was common to the region.  Instead of getting the recommended antibiotic, I applied the colloidal silver to their eyes with cottonballs, and it cleared!  Note:  To prevent recontamination, do not use the same cotton ball on each eye.  More serious infections may require medical intervention.

My husband has had success in using it as a mouthwash and gargle for tooth infections and sore throats, and as ear drops for ear infections. I carry it with me in a small spray bottle to spray on cuts and burns, as a quick sanitizer (hands, toilets, hotels, etc.), or when I suspect food poisoning or contaminated water.

It can also be placed on a bandage before covering a wound. With so many antibiotic-resistant bacteria and new viruses surfacing, Silver Shield is a must for our first-aid cabinet!

I do not recommend taking colloidal silver, including Silver Shield, as a daily supplement.  I use it medicinally, as needed, for first-aid and minor conditions.  If you have a more serious infection or illness, you may need to seek medical treatment.

Keep learning to be healthy!
Lisa Hernandez, Certified Nutritionist, CNHP

1 Corinthians 10:31–

“Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

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This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease. It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

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Focus on learning with healthy fats!

Besides water, our brains are composed of mostly fat.  They need both to properly transmit signals.  When these signals are weak, it becomes more difficult to concentrate, remember things, and to control moods.

Omega-3 fats play an important role in allowing brain cells to transmit signals.  They also help the body to release serotonin, which can improve moods and relieve depression.

Children’s brains need omega-3 fats to help them stay calm and focused in the classroom.

Wild-caught fish like salmon, sardines, and mackerel are excellent sources of healthy fats.  Avoid farm-raised fish.  If you choose to take a fish oil supplement, buy one that’s certified mercury free.  I buy Sunshine Heroes Omega-3 with DHA to give to my grandkids.

Avocados contain omega-3 fats.  Serve slices with eggs for breakfast, or send some guacamole in your child’s lunch.  By the way, omega-3s are in the yolks of eggs, so if you’re just eating egg whites, you are throwing away “brain food”.

Nuts and seeds are easy and convenient sources of omega-3 fats, especially walnuts, hemp seeds, flax seeds, and chia seeds.  Create your own trail mixes for school lunch boxes.  I fill a shaker bottle with raw hemp seeds to sprinkle on waffles, pancakes, peanut butter toast, oatmeal, etc.  My grandkids love them and call them “sprinkles”.

Flax Pancake (one serving):

1 egg (from pasture-raised chickens)

2 tablespoons ground flax seed

1 tablespoon unsweetened full-fat yogurt (with live probiotics)

1/2 teaspoon unsweetened almond extract (or vanilla)

a dash of mineral-rich salt (optional)

Whisk ingredients together and cook in a little unsalted organic butter, ghee, or coconut oil over medium heat for about 3 minutes on each side.  Top with some pure maple syrup, hemp seeds, walnuts, berries, yogurt, applesauce, almond butter, cinnamon, etc.

Note:  You can substitute the yogurt with applesauce or plant milk (hemp, oat, almond, etc.).  It can be a little tricky to flip, so check for doneness on one side before you turn it.  Also, slide the spatula fully under the pancake and turn it quickly.

Variation:  Use 2 eggs and an additional tablespoon each of ground flax seed and yogurt.

Everyone needs omega-3 essential fatty acids, not just kids!  I often take a flax oil supplement, which is an incredibly rich source of omega-3s and has also been shown to help balance hormones.

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist, CNHP

1 Corinthians 10:31–                                                                                                               “Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com (Download your free 10-page guide:  10 Simple Steps to a Leaner, Healthier You!)

www.facebook.com/learningtobehealthy

www.pinterest.com/healthywithlisa

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This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

 

Eating for healthy grades!

It’s back-to-school time, and scientists tell us that the first organ to suffer from temporary malnutrition is the brain!  Our brains use at least 20% of the body’s energy, more than any other organ.  An ongoing nutrient-poor diet can lead to less than peak performance and contribute to psychological, behavioral, and learning problems.

A lack of nutrients can disrupt the brain’s chemical balance and impair concentration.

Iron is needed for energy and attention span.  It is believed to be the most prevalent world-wide nutrient deficiency, including America, and the most frequent cause of anemia.

A study at the Department of Pediatrics at Johns Hopkins University showed that young adolescents with iron-deficient anemia had significantly lower scores on school achievement tests than non-anemic students, and they also exhibited a greater frequency of conduct problems, including restlessness, irritability, and disruptive behavior.

The Rockefeller University and the University of Colorado both found that the motivation to persist in intellectually challenging tasks is lower, attention span is shorter, and overall intellectual performance is diminished when students are iron deficient.

Make sure that you and your children start your day with brain food.  Egg yolks contain iron, as well as beans, peas, and lentils.  How about an egg and refried bean burrito for breakfast?  Be sure to use tortillas from whole-grains made without hydrogenated fats.  Ezekiel 4:9 makes a sprouted grain tortilla.  Add some salsa for the vitamin C, which is needed to properly absorb iron.  Or, eat a whole orange, which offers vitamin C, fiber, and immune-boosting benefits.

Other healthy sources of iron include sesame and pumpkin seeds, dried apricots, raisins, and prunes, almonds, Brazil nuts, and pine nuts.  These can easily be mixed together in snack-sized containers for school lunches or after-school snacks (to boost the brain for homework).  Look for varieties without added sugar, salt, and oils.

Whole grains naturally contain iron before they are processed.  White refined flour has had the germ and bran removed, which contain the majority of the iron.  Refined breads, pastas, and cereals are enriched with synthetic iron, which is poorly absorbed.

Make a salad part of your daily menu.  Not only are leafy greens, spinach, and kale good sources of iron, but they also contain vitamin C.  Add some salmon to your salad for additional iron.  For creative ways to add greens to your meals, check out www.weelicious.com.

It’s best to get iron from food.  Always check with your health care provider before taking an iron supplement.

I often give my grandchildren chlorophyll water (they like to call it leprechaun juice).  It’s extracted from iron-rich alfalfa and is great for cleansing the blood.  I just squirt a teaspoonful into 4 to 8 ounces of water.  My 5-year-old grandson, Levi, who had a liver transplant before he was a year old, craves the stuff.  You can order it from www.learningtobehealthy.mynsp.com

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist, CNHP

1 Corinthians 10:31–“Whatever you eat or drink, or whatever you do,                                           do it all for God’s glory!”

www.learningtobehealthy.com                                                                                                    (Download your free 10 Simple Steps to a Leaner, Healthier You!)

www.facebook.com/learningtobehealthy

www.pinterest.com/healthywithlisa

www.learningtobehealthy.mynsp.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

Fish for breakfast?

“Jesus said to them, ‘Come and eat breakfast.’ . . . .Jesus then came and took the bread and gave it to them, and likewise the fish.”  John 21:12a, 13

Jesus and His disciples started the day with a power breakfast to sustain their busy ministry.  Fresh fish is a healthy source of protein, potassium, vitamins, minerals, and omega-3 essential fatty acids.  Whole-grain bread provides energy and fiber.

People who eat lots of fish seem to have thinner blood.  Norwegian scientists discovered that eating three ounces of mackerel daily could thin the blood within six weeks and reduce the risk of clogged arteries, heart attacks, and strokes.  Mackerel has high levels of omega-3 fatty acids, which have been shown to help lower blood pressure.

One study in Great Britain, involving hundreds of participants, showed that those who ate a diet heavy in fish developed higher levels of the good HDL cholesterol, even higher than those of vegetarians.

A study in The Netherlands compared those who ate one ounce of fish a week to those who ate none.  The risk of heart disease was 50% less among those who ate just one ounce of fish weekly!

Fish oils also seem to help reduce the risk of many cancers, including breast, lung, pancreatic, prostate, and colon.

A study at the University of Cincinnati of people with chronic migraines reported that 60% of those who took fish oil capsules had a reduction in both severity and frequency of headaches over a six-week period.  The average number of migraines dropped from two a week to two every two weeks.

Fish is often called ‘brain food’ for good reason!

Fish and its oils contain tyrosine, an amino acid that stimulates the brain to produce neurotransmitters that help us feel more alert.

DHA is a type of omega-3 fat that helps enhance brain health, including learning and memory.  It helps keep the lining of the brain cells flexible so memory messages can pass easily between cells.  The brain and retina of the eye contain the highest amounts of DHA of any tissues in the body.

Studies also indicate that taking fish oils can have positive anti-inflammatory benefits for skin and respiratory conditions, kidney disease, and menstrual cramps.

Tips for consuming fish and fish oil:

Choose wild-caught over farm-raised fish.

Mercury levels can be higher in larger fish like orange roughy (sea perch), blue fin tuna, yellow fin tuna, albacore tuna, bigeye tuna, ahi tuna, swordfish, shark, marlin, king mackerel, grouper, and catfish.

Lower levels of mercury are found in salmon, flounder, freshwater trout, mackerel, haddock, herring, mahi mahi, tilapia, whitefish, whiting, sole, pollock, and sardines.  Canned chunk light and skipjack have lower levels of mercury than other tunas.

Eat cilantro with your fish to help remove mercury.

Choose fish oils that are certified mercury free.

Eat fish with fins and scales, as they protect the fish from mercury, worms, parasites, and disease.

Cilantro Pesto

Process in blender until smooth:

1 cup packed fresh cilantro leaves (preferably organic)

1/2 cup raw almonds

3 large garlic cloves (peeled)

1/4 cup extra-virgin olive oil

1/2 teaspoon mineral-rich salt (more or less to taste)

1/4 cup organic parmesan cheese (optional)

To make it spicy and add a circulatory boost, add a few dashes of cayenne pepper.

Serve with fish, pasta, or fresh veggies.

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist, CNHP

1 Corinthians 10:31–                                                                                                                               “Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com                                                                                                     Download your free 10 Simple Steps to a Leaner, Healthier You!

www.facebook.com/learningtobehealthy

www.pinterest.com/healthywithlisa

www.learningtobehealthy.mynsp.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.

Beans and chocolate–a disease-fighting duo!

Just one-half cup of cooked beans a day has been shown to reduce cholesterol by an average of 10%.  They are an excellent source of fiber, help regulate blood sugar levels, and are linked to lower rates of some cancers.  Beans contain phytoestrogens, which can help reduce hot flashes.

Flavonoids are antioxidants that help defend against heart disease and cancer, and cocoa contains three to five times more flavonoids than green tea.  In one study, the flavonoids in chocolate made the linings of blood vessels more supple, which helped to lower blood pressure and protect against a buildup of arterial plaque.  Flavonoids also help keep blood platelets from sticking together and forming clots, which guards against heart attacks and strokes.

So let’s put these two disease-fighting foods together in a yummy, healthy dessert!

Blend together until smooth:

1/2 cup cooked beans (black beans work well).  If using canned, drain them first, and make sure they have no added ingredients (a little sea salt is okay).  You could even use refried beans.

1 to 4 tablespoons unsweetened cocoa powder (raw, organic cacao powder is even better).  The more cocoa you use, the stronger the flavor.

4 tablespoons pure maple syrup (more or less).   You could also use raw honey or stevia.  Refined white or brown sugar will negate some of the health benefits.  Make sure that you don’t use “pancake syrup,” which is made with artificial ingredients and high-fructose corn syrup.

1/2 teaspoon unsweetened vanilla extract

This is really rich and makes about two servings.  One-half cup of black beans contains five grams of fiber, seven grams of protein, and zero fat.  Raw cacao powder contains one gram of protein, zero grams of sugar, and almost two grams of fiber per tablespoon.  It’s also a good source of magnesium and iron.

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist, CNHP

1 Corinthians 10:31–                                                                                                                             “Whatever you eat or drink, or whatever you do, do it all for God’s glory!”

www.learningtobehealthy.com                                                                                                             (Grab your free 10 Simple Steps to a Leaner, Healthier You!)

www.facebook.com/learningtobehealthy

www.pinterest.com/healthywithlisa

www.learningtobehealthy.mynsp.com

This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent disease.  It does not take the place of any medical care that you may need. Consult your health care provider about making dietary and lifestyle changes that are right for you.