Unreasonable Happiness Presented by Marcus Lovemore: healing

Showing posts with label healing. Show all posts

The VHAALT Low Temperature Beef Bone Broth Recipe (VHAALT, Primal, Paleo, Low Carb)

One of the most valuable and core foods in the VHAALT Program is Bone Broth (aka Stock). In the program the "ALT" in the acronym stands for Animal Low Temperature. So as you can figure out this recipe is low temperature, unlike most bone broth recipes.

Most bone broth recipes, particular beef bone recipes, use beef bones where the meat has been oven or stove cooked, reaching temperatures of 350-500°F. Then the bone broth is cooked (stovetop or crock) and at up to 220°F (which is water's boil point) since most recipes reduce the broth to make a stronger flavor.

This high temperature cooking style makes this once very nutritious and bioavailable food into something your body can only recognize as a toxin.

It denatures the proteins and oxidizes the fats, creating an immune inflammatory responses and artery clogging dissolved solids.

We've saved the best for last among this "great" news about standard bone broths: high temperature cooking creates end stage glycation and HCA's (Heterocyclic Amines); both are known to cause cancer. This is all because of the cooking style and temperature.

The VHAALT way of preparing food, particularly animal products, has none of these down sides and therefore the food retains it's healing properties.

Eating your animal products raw is best, but sometime it hard to find meats and such that are raised and killed in a safe-for-consumption atmosphere. In fact it is very rare to find meat that is safe to eat raw. (I will have other posts and videos with exact information about consuming raw animal products.)

So cooking your animal products is one way to mitigate some of the environment/farmer safety hazard like bacterial contamination. But as you now know, this popular way of high-temperature cooking meat and broth is so harmful, it negates the safety benefits of killing bacteria through cooking.

The VHAALT program solves these challenges by slow cooking the broth at a low tempreature. We keep the broth at 140-145°F for 24 hours.

This is hot enough with long enough cooking time to eliminate the pathological threat while maintaining the nutritional integrity. In fact this style of cooking is a form of predigestion. It actually makes it easier to digest the protein and fat without the denaturing and oxidation associated with high temperature cooking.

How to Make Your Broth

You'll need a slow cooker or crock pot* (make sure it has a WARM setting and stays at a temperature between 140°-150°F. If it gets to 150+, turn it off and let it cool down to 145, then turn it back on WARM)
2-3 pounds bones (if you have 6-8 quart crock pot, oval works best; if you have a smaller crock pot, buy an amount of bones that can be complete submerged in water)
1-2 Tbsp Organic Raw Apple Cider Vinegar (~1 TBSP per 3 quarts water)
Cold water to fill crock pot (filtered or pure spring water is best)**
24 hours for the first set of bones works well

Get the best bones you can find. Miller’s Organic Farm/UdderlyLA or North Star Bison has beef bones you can order and have shipped to your home. Get the “marrow bones” if they have them, though the other bones are fine too (and less expensive than marrow bones), pending your health status. Grass Fed, Beef (or Bison), and Organic are the criteria you are looking for.

KEEP THE TEMPERATURE BETWEEN 140°-145°F. Use simple bones (with minimal meat), and DO NOT PRECOOK THEM. Bones, water, and apple cider vinegar ONLY at 140°-145°F. After 24 hours, ladle out 1-2 cups into a mug, add Bragg’s Liquid Aminos, Organic Namashoyu, and/or Pink Salt to taste and drink. Or use the broth in soups, or as a sauce base (remember not to heat about 150° to keep the nutritional benefits). It tastes delicious and is extremely nutritious. At this point you can remove 1/2 of the broth, store in a glass mason jar, cool to room temperature, and refrigerate or freeze (if freezing be careful not to break glass; you may need to use plastic). Add more cold water, repeat the process, and you will get 5-10 batches of broth out of one set of bones. We typically get around 12 quarts (3 gallons) of broth per 2-3 pounds of beef bones. Go VHAALT!

* Also most crock pots have LEAD in the glaze of the pot. Make sure yours does not. (Keep an eye out for an up and coming post on this.)

** WARNING : Most cities add chlorine and fluoride to their water; and other toxins like Lead and Cadmium have been found (Flint, MI) in water supplies. Not good. Filter (something better than a pitcher or simple faucet filter) your water with a 10-stage water filter (minimum), a Berkey water filter (with a fluoride-eliminating filter, or a reverse osmosis filter.

Other Unreasonable Happiness Posts You Would Be Interested In

Or

Listen to My Radio Show Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

Then pay it forward. Help my Scholarship Students with their tuition and allow me to create more of my Free Programs and Shows for everyone. How? Just click below to Donate, any amount is greatly appreciated and it all goes to a good cause.

Thank You,
Sifu Marcus Lovemore

How to Feel Chi in Less Than 10 Seconds

How to feel Chi in less than 10 Seconds. For those who have never experienced Chi (life energy) or done any of the internal arts like Chi Gong or Tai Chi. This a fast and easy way to viscerally understand what Chi feels like. Try it out.

If you liked this video let me know, and subscribe to my YouTube channel: Lovemorelife.com

Other Unreasonable Happiness Posts You Would Be Interested In

Or

Listen to My Radio Show Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

Clay - The Ultimate Bowel Cure and Detox

Lately I've been getting a lot of questions about bowel detoxifications. The one bowel detox that I think is the most affective for the least amount of time and effort is done with clay. Either bentonite or another edible, organic, sun-dried clay. You can find them at any health store and online.

So, what do you do with it? What I do is the following:

On an empty stomach*, mix 1 teaspoon of clay into 8 ounces of water or juice. I highly recommend the juice if you don't want to feel like you're drinking dirt.
Immediately after drinking the clay-water/juice, drink another 8 ounces (or more) of water. (As always, I recommend filtered water that has filtered out fluoride and other chemicals and impurities.) This last part is very important because the clay tends to solidify and can make you constipated if you don't have enough liquid.
*Empty stomach = 40 minutes before you eat, or 3 hours after eating.

Do this 4-5 times per day, preferably on an empty stomach, for a minimum of five days and up to fifteen. You want to do it on an empty stomach because most clays, especially bentonite clay, is indiscriminate about what chemicals it absorbs, so this includes the good chemicals too, like selenium, vitamin C, calcium, magnesium, iron, and most of the trace minerals needed for health.

I recommend doing a bowel detox every season (four times a year), especially if you are not on an extremely clean diet. That means you need a 60% raw diet (plants, dairy and animal products) to qualify, in which case, you can get away with doing just two per year.

By the way, if you happen to have chemical poisoning, like you decided to drink some drano or something and had to go to the emergency room, this is what they'd give you...but they'd also put it up your butt. This is the best detox for chemical poisoning.

To take the bowel detox to the next level, I recommend having at least 1-2 glasses of raw, unpasteurized, full-fat milk or yogurt every day of the detox. This replaces the intestinal flora, and lubricates the bowel, because the clay tends to leach the important, protective mucus lining of the stomach. By raw, I mean organic, raw (never heated above 105°) milk and yogurt. Virtually ALL yogurt and milk at the grocery store is pasteurized. Read labels and find a farm where you can get safe grass fed raw milk and other raw dairy products. Or, if you're in a state where raw milk is legal to sell (like California), you can likely find it at your local health food store, but unfortunately Whole Foods is too corporate to allow it. This website lists raw milk farms and stores for every state: http://www.realmilk.com

Enjoy,
Sifu Marcus

Other Unreasonable Happiness Posts You Would Be Interested In

Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

What Is Really Raw?

One question that I get all the time is, what food is actually raw?

Most people think nearly everything in the supermarket is raw, including most canned goods, produce, frozen fruits and vegetables, and dairy in the refrigerated section. Some of it is actually raw, but most of it is not.

So, which ones are raw and which ones are not?

According to Merriam Webster, this is what raw means:

RAW:

Function: adjective
Inflected Form(s): raw·er \ˈrȯ(-ə)r\; raw·est \ˈrȯ-əst\
Etymology: Middle English, from Old English hrēaw; akin to Old High German hrō raw, Latin crudus raw, cruor blood, Greek kreas flesh
Date: before 12th century

1 : not cooked

2 a (1) : being in or nearly in the natural state : not processed or purified <raw fibers> <raw sewage> (2) : not diluted or blended <raw spirits> b : unprepared or imperfectly prepared for use.

As you can see, the definition is kind of vague, other than raw meaning not cooked in some way.

So what does raw really mean? To be raw, a food must not be heated above 105 °F. But optimally, not heated above 95°.

The question is, why? Because another definition of raw is enzymatically active. That means the food is still alive. Enzymes, depending on the type, tend to break down after about 105°. There are some that survive up to 120°, but most drop off the planet above 105°. But all enzymes stay perfectly alive up to 95°, so that's the benchmark.

To sum up, if you want your food to be raw, it must be kept under 95°.

Another question is, what about some of these other foods like canned goods, frozen foods, and prepackaged foods that definitely are sold at or below 95°. Sorry to say, but most of these are not raw.

Let's go through them individually.

Canned foods

Never raw because:

Most canned foods are cooked before they get canned

By law, after canning, they have to raise the sealed contents to 180° to kill bacteria.

Frozen foods

Never raw:

Because by law, frozen foods must be blanched before being flash-frozen and packaged. (Blanching is a cooking term that describes a process of food preparation where in the food is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.)

Pre-packaged

Never raw unless:

Specifically stated on the packaging: raw, unheated. To call something raw in the United States, it can be heated up to 140°, so check on the packaging for low temperature and not heated above 95° F.

Dairy

Never raw unless stated on the packaging: raw, unpasteurized.

They are only 9 states in the U.S. that legally sell raw milk over the counter: Arizona, Idaho, New Mexico, South Carolina, California, Maine, Washington, Connecticut, New Hampshire, and Pennsylvania.

Here's the loophole, customers can purchase directly and privately from a farm, or purchase dairy labeled as "for animal use only." Also, customers can get raw cheese anywhere, but it must specifically state on the cheese that it is raw, or unpasteurized. Anything else is cooked, especially if it says pasteurized.

Eggs

Kind of raw:

If your eggs have ever been refrigerated they are not in their raw state anymore. Eggs should NOT be stored in refrigerators or stored below 55°F. Once refrigerated, the natural enzymes in eggs will shut down and they never start back up again. So, don't buy eggs that have been refrigerated and DO NOT refrigerate your eggs after that if you want to keep them raw. But once they are refrigerated you must keep doing so. Why? Because eggs die in the refrigerator. They start to decompose and vital enzymes, proteins and nutrients are lost. You'd die if we refrigerated you too. Get your eggs directly from the farm or farmer's market and make sure the eggs have never been refrigerated.

So there you go. If you have any questions, post a comment so I can answer for everyone.

Other Unreasonable Happiness Posts You Would Be Interested In

Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

Never Worry about the Flu or Infections Again - The Garlic Drink

I came across this incredibly amazing drink when I came down with a severe bacterial blood infection. The doctors told me if didn't take intravenous vancomycin, one of the most powerful and side effect laden antibiotics in the world, I would die that night or at the very least go into a coma. I let them know I knew of an alternative remedy without the side effects and I didn't have to take it for a week. It would work in hours. Well a you might've guessed the doctors said,

"That's impossible, there is nothing on earth that will do that. And if it did, the likelihood that I would die would be very high."

I had a hard time believing that the doctors knew the whole story, since in the past they demonstrated an extreme and irrational prejudice of anything not western medicine, regardless of its effectiveness. It was during this discussion that I realized that trying to to have an open-minded discussion with a doctor was like talking to a cult member about leaving their cult.

So I decided to try the alternative treatment and to the doctor's amazement, and confusion it WORKED! In fact the next day they were frantic to make sure I was okay. The amusing part was their denial afterwords.

They took a second blood culture that next day and it came back absolutely negative for bacterial growth. I asked them what they thought of that and they said,

"Well, the first positive culture must of been contaminated or lab error."

In my adventures with my kidney issues (More about that at my youtube channel Lovemorelife.com) I would go through this 13 or so times and every time would get the same answer from the doctors.

Over the years I have perfected and refined the original formula, so now is really kicks ass. But I warn you it's not for the faint of heart. But although it is intense, I have used it to heal everything from the common cold to deadly bacterial infections.

So here it is. The famous Garlic Drink:

All ingredients should be ORGANIC! If you can't find hot peppers organic, that's okay, but everything else must be organic.

P.S. If you do not have access to all the ingredients, the highlighted ones below are the core shit.

Ingredients:

Juice of 4 lemons (fresh squeezed, never pasteurized!)
8-20 cloves of garlic, peeled
1/2 in. piece of ginger, peeled & sliced
3 tablespoons olive oil, cold pressed
3 tablespoons coconut oil, cold pressed (should look pure white)
1 tablespoons raw unpasteurized butter
2 oz. raw unpasteurized apple cider vinegar
1000 mg food based vitamin C powder
10 drops 100% oil of oregano
2 oz of 4-6 ppm colloidal silver
2 habanero peppers or 10 jalapeno pepper
10 drops 100% grape seed extract
1 tablespoon raw unheated honey
Mineral or Purified Water from (no carbonation added)

Equipment:

Blender (with Glass Blender Jar)
Peeler
Knife
Cutting board

Instructions:

Blend together all ingredients except Mineral Water at the highest blending speed until garlic and ginger appear liquefied (you can no longer see bits spinning in the blender jar). Add Mineral Water so the whole drink yields 16oz, then blend some more.

Drink slowly because the sulfuric acid in the garlic can react and purge your liver quickly and may make you throw up. Although, even if you do throw up, you still have absorbed the drink. Also, you'll want to have a chaser of water to drink with The Garlic Drink. Keep in mind that the essential parts of the drink are the water, garlic, ginger, lemon, olive oil and coconut oil, so if you don't have some of the other ingredients, it will still work with these essential ingredients. Also, if you leave out other ingredients, you must increase the amount of garlic.

WARNING:

Make sure you have close and easy access to a toilet during and after drinking this drink - both in case you throw up and especially because it will flush your bowels.

Good times,
Sifu.

Other Unreasonable Happiness Posts You Would Be Interested In

Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

The Yogurt Myth - Why Store Bought Yogurt is Shit

By Dr. Mercola

I recently had the pleasure of interviewing Mark Kastel, co-founder of The Cornucopia Institute, about their long-awaited and much-needed Yogurt Report. The interview took place at the recent Heirloom Seed Festival in Santa Rosa, CA, where we both had the honor of speaking.

The idea for the Yogurt Report was seeded about two years ago. I was out of town and a friend requested yogurt, so I went out looking for some in a local grocery store.

To my dismay, I couldn't find a single healthy yogurt. They were all junk food disguised as "health food." Previous to this experience, I was unaware of how truly degenerated most commercial yogurts had become.

I believe this is really a strong case of deception, so I turned to The Cornucopia Institute. It required two years of investigation.

If you're eating yogurt to help optimize your gut flora, you need to review this report. Chances are you're currently eating yogurt that has more similarities with candy than anything else...

Have You Been Deceived?

Most commercial yogurts are chockfull of artificial colors, flavors, additives, and sugar, typically as fructose (high fructose corn syrup), which actually nourishes disease-causing bacteria, yeast, and fungi in your gut.

Since your gut has limited real estate, this smothers your beneficial bacteria and gets you sick.

Sugar also promotes insulin resistance, which is a driving factor of most chronic disease.

Virtually all commercially available yogurts use pasteurized milk (heated at high temperature) even before it is reheated to make the yogurt itself, and this has its own drawbacks.

The top-rated yogurts are generally VAT pasteurized at relatively low temperatures, and are made from raw milk rather than previously pasteurized milk.

While not as advantageous as making yogurt from raw milk in your own home, it's certainly better than most commercial yogurt.

The report also took a look at the food industry's labeling campaign, Live and Active Cultures, which is supposed to help consumers select products with high levels of healthy probiotics.

To assess probiotic content, Cornucopia tested yogurt purchased directly from grocery stores instead of following the industry's practice of testing levels at the factory. As it turns out, many of the brands bearing the Live and Active Cultureslabel contain LOWER levels of probiotics than the top-rated organic brands in Cornucopia's report and scorecard that are not part of the Live and Active campaign.

The report also includes a comparative cost analysis of commercial yogurt brands. The good news is that many organic yogurts are actually less expensive, on a price-per-ounce basis, than conventional, heavily-processed yogurts.

Cornucopia Files Complaint; Requests FDA Investigation

As noted in their press release announcing the release of the report:

"Based on its industry investigation, The Cornucopia Institute has filed a formal complaint with the Food and Drug Administration (FDA) asking the agency to investigate whether or not certain yogurts on the market, manufactured by such companies as Yoplait, Dannon, and many store brands including Walmart's Great Value, violate the legal standard of identity for products labeled as yogurt.

The Cornucopia Institute requests that the legal definition of 'yogurt' be enforced for product labeling, just as it is for products labeled 'cheese.'

'The reason that Kraft has to call Velveeta® 'processed cheese-food' is that some of the ingredients used, like vegetable oil, cannot legally be in a product marketed as 'cheese',' Kastel added.

Cornucopia alleges that some of the ingredients that manufactures are using in yogurt, like milk protein concentrate (MPC), typically imported from countries like India, do not meet yogurt's current legal standard of identity."

Why You Need Probiotics

Your body contains about 100 trillion bacteria, mostly in your gut, which is more than 10 times the number of cells you have in your entire body. It's now quite clear that the type and quantity of micro-organisms in your gut interact with your body in ways that can either prevent or encourage the development of many diseases.

A healthy microbiome is not only important for optimal digestion of food and absorption of nutrients, these bacteria also help your body produce vitamins, absorb minerals, aid in the elimination of toxins, and are responsible for a good part of your immune system and mental health, including your ability to resist anxiety, stress, and depression.

One recent study1, 2 discovered that yogurt containing Lactobacillus rhamnosuscan help protect children and pregnant women against heavy metal poisoning.

As shown in earlier research, certain microorganisms are particularly efficient at binding to certain toxins and/or chemicals, including pesticides. Here, they found that L. rhamnosus had a preference for binding (and eliminating) mercury and arsenic.

According to the authors: "Probiotic food produced locally represents a nutritious and affordable means for people in some developing countries to counter exposures to toxic metals." Probiotics also have dozens of other beneficial pharmacological actions,3 including:

Anti-bacterial Anti-allergenic Anti-viral Immunomodulatory

Anti-infective Antioxidant Antiproliferative Apoptopic (cellular self-destruction)

Antidepressive Antifungal Cardioprotective Gastroprotective

Radio- and chemo protective Upregulates glutathione and certain glycoproteins that help regulate immune responses, including interleukin-4, interleukin-10, and interleukin-12 Downregulates interleukin-6 (a cytokine involved in chronic inflammation and age-related diseases) Inhibits tumor necrosis factor (TNF) alpha inhibitor, NF-kappaB, epidermal growth factor receptor, and more

It's also important to realize that your gut bacteria are very vulnerable to lifestyle and environmental factors. Some of the top offenders known to decimate your microbiome include the following—all of which are best avoided:

Sugar/fructose Refined grains Processed foods Antibiotics (including antibiotics given to livestock for food production)

Chlorinated and fluoridated water Antibacterial soaps, etc. Agricultural chemicals and pesticides Pollution

Brain Health Is Strongly Tied to Gut Health

While many think of their brain as the organ in charge of their mental health, your gut may actually play a far more significant role. Mounting research indicates that problems in your gut can directly impact your mental health, leading to issues like anxiety and depression.4 For example:

One proof-of-concept study5, 6 conducted by researchers at UCLA found that yogurt containing several strains of probiotics thought to have a beneficial impact on intestinal health also had a beneficial impact on participants' brain function; decreasing activity in brain regions that control central processing of emotion and sensation such as anxiety.

The Journal of Neurogastroenterology and Motility7 reported the probiotic known as Bifidobacterium longum NCC3001normalized anxiety-like behavior in mice with infectious colitis by modulating the vagal pathways within the gut-brain.

Other research8 found that the probiotic Lactobacillus rhamnosus had a marked effect on GABA levels—an inhibitory neurotransmitter that is significantly involved in regulating many physiological and psychological processes—in certain brain regions and lowered the stress-induced hormone corticosterone, resulting in reduced anxiety- and depression-related behavior.

Previous studies have confirmed that what you eat can quickly alter the composition of your gut flora. Specifically, eating a high-vegetable, fiber-based diet produces a profoundly different composition of microbiota than a more typical Western diet high in carbs and processed fats.

This is part and parcel of the problem with most commercially available yogurts—they're widely promoted as healthy because they contain (added) probiotics, but then they're so loaded with ingredients that will counteract all the good that they're basically useless... The negative effects of the sugar far outweigh any marginal benefits of the minimal beneficial bacteria they have. Remember, the most important step in building healthy gut flora is avoiding sugar as that will cause disease-causing microbes to crowd out your beneficial flora.

Surprisingly, Mark Kastel notes that some of the organic brands of yogurt actually contained some of the highest amounts of sugar! It's important to realize that some yogurt can contain as much sugar as candy or cookies, which most responsible parents would not feed their children for breakfast. Artificial flavors are also commonly used.

You Can Easily and Inexpensively Make Your Own Yogurt

Your absolute best bet, when it comes to yogurt, is to make your own using a starter culture and raw grass-fed milk. Raw organic milk from grass-fed cows not only contains beneficial bacteria that prime your immune system and can help reduce allergies, it's also an outstanding source of vitamins (especially vitamin A), zinc, enzymes, and healthy fats. Raw organic milk is not associated with any of the health problems of pasteurized milk such as rheumatoid arthritis, skin rashes, diarrhea, and cramps.

To find a local source of raw grass-fed milk, see RealMilk.com.

While delicious as is, you could add a natural sweetener to it. Mark suggests whole food sweeteners such as raw organic honey or maple syrup, for example. You can also add flavor without sweetening it up by adding some vanilla extract, or a squirt of lime or lemon juice. Whole berries or fruits are another obvious alternative. Just be mindful not to overdo it, especially if you're insulin or leptin resistant—and about 80 percent of Americans are.

Nourish Your Microbiome with Organic Yogurt for Optimal Health

Cultured foods like yogurt are good sources of natural, healthy bacteria, provided they're traditionally fermented and unpasteurized. One of the best and least expensive ways to get healthy bacteria through your diet is to obtain raw milk and convert it to yogurt or kefir. It's really easy to make at home. All you need is some starter granules in a quart of raw milk, which you leave at room temperature overnight.

By the time you wake up in the morning you will likely have kefir. If it hasn't obtained the consistency of yogurt, you might want to set it out a bit longer and then store it in the fridge.

A quart of kefir has far more active bacteria than you'd obtain from a probiotic supplement, and it's very economical as you can reuse the kefir from the original quart of milk about 10 times before you need to start a new culture pack. Just one starter package of kefir granules can convert about 50 gallons of milk to kefir! Cultured foods should be a regular part of your diet, and if you eat enough of them you will keep your digestive tract well supplied with good bacteria. There may still be times when a probiotic supplement is necessary, but for day-to-day gut health maintenance, yogurt and other traditionally cultured or fermented foods are truly ideal choices.

Other Unreasonable Happiness Posts You Would Be Interested In

Or

Listen to My Radio Show Get Better Now!... Living Mastery
Show Archives:

Did you find this information useful?

Unreasonable Happiness Presented by Marcus Lovemore

The VHAALT Low Temperature Beef Bone Broth Recipe (VHAALT, Primal, Paleo, Low Carb)

How to Feel Chi in Less Than 10 Seconds

Clay - The Ultimate Bowel Cure and Detox

What Is Really Raw?

Never Worry about the Flu or Infections Again - The Garlic Drink

The Yogurt Myth - Why Store Bought Yogurt is Shit

Have You Been Deceived?

Cornucopia Files Complaint; Requests FDA Investigation

Why You Need Probiotics

Brain Health Is Strongly Tied to Gut Health

You Can Easily and Inexpensively Make Your Own Yogurt

Nourish Your Microbiome with Organic Yogurt for Optimal Health

Translate

You Liked It? Subscribe via email

My Most Popular Posts

Search This Blog

Now Subscribe via email

Unreasonable Happiness Posts Archive

Total Pageviews

Sifu Marcus Lovemore's Other Free Content

Sifu Marcus Lovemore

About Me

Help Support Unreasonable Happiness

Subscribe Now! To Unreasonable Happiness via Email

Anti-bacterial	Anti-allergenic	Anti-viral	Immunomodulatory
Anti-infective	Antioxidant	Antiproliferative	Apoptopic (cellular self-destruction)
Antidepressive	Antifungal	Cardioprotective	Gastroprotective
Radio- and chemo protective	Upregulates glutathione and certain glycoproteins that help regulate immune responses, including interleukin-4, interleukin-10, and interleukin-12	Downregulates interleukin-6 (a cytokine involved in chronic inflammation and age-related diseases)	Inhibits tumor necrosis factor (TNF) alpha inhibitor, NF-kappaB, epidermal growth factor receptor, and more

Sugar/fructose	Refined grains	Processed foods	Antibiotics (including antibiotics given to livestock for food production)
Chlorinated and fluoridated water	Antibacterial soaps, etc.	Agricultural chemicals and pesticides	Pollution