- Improved endurance and vitality
- Bodyweight support during convalescence
- Building new blood
- Extended longevity
- Reduced cravings and addictions
- Antibiotic protection from infectious diseases
- Supported recovery from chronic illness
- Intestinal regulation
- Assistance in overcoming retardation and other childhood development problems
Thursday, September 1, 2016
Friday, August 26, 2016
Dear friends of Centers for Healing,
This week, I want to continue our discussion on honey. We all know that bees make it. Now, it’s time to consider exactly why they make it . . . and, why it tastes so good!
Food For Bees
Since bees make honey, it only makes sense that they make it for themselves. In fact, honey is the natural food for adult worker bees and drones. (Young bees eat bee pollen, while their queen diets exclusively on royal jelly. But, that’s getting ahead of ourselves.)
This is an important point. Namely, if the bees can live solely on their own products, it stands to reason that they are foods. We’ll see, in fact, that they are super foods.
Food For UsAs J.S. Taylor writes in his excellent e-book Natural Healing Remedies From The Hive,
“Honey is so much more than glucose and fructose, it is a nutrient rich substance with an impressive array of vitamins and minerals with trace amounts of amino acids and antioxidants.”
I highly recommend downloading this free resource at the following link:
Natural Healing Remedies From The Hive
Just Another Natural Sugar?
Sure, honey is sweet. However, it is much more than a simple sweetener. In fact, it would be much more accurate to call honey a sweet food. Better: a sweet super food.
A tablespoon of honey contains 64 calories, about 67% of which come from glucose and fructose. Meanwhile, a tablespoon of white sugar contains less than half of that, at just 30 calories. However, those calories are 100% sucrose.
it hits your digestive system and immediately passes into your blood stream.The practical difference is this: when you swallow that tablespoon of white sugar (from which practically all of the nutritional content of the natural sugar cane has been processed away), it hits your digestive system and immediately passes into your blood stream. This causes an immediate insulin response by your pancreas.
On the other hand, when you eat that tablespoon of honey, it is digested as food . . . one that actually helps regulate your blood sugar level! Maybe this is because honey contains almost all of the B vitamins, which are necessary for proper metabolism of sugar!
Think about it for a moment. Have you ever heard a dietician tell an overweight patient to consume more sugar in order to lose weight (i.e., body fat)? Not hardly.
However, honey has been used effectively as a weight loss supplement, especially when mixed with warm water, apple cider vinegar, lemon juice, ginger, and cinnamon. Here’s a link to Dr. Josh Axe’s website, where he gives the exact recipe for his version of this popular drink:
Secret Detox Drink
A Complete FoodAgain, there’s much more to honey than its sugar content. In fact, honey contains proteins (with several important amino acids), carbohydrates, organic acids, enzymes, minerals, and a host of antimicrobial and antioxidant compounds. (Those beneficial enzymes are destroyed, though, when honey is heated excessively, so it’s better to consume it at room temperature or in drinks that are only warm, not hot.)
I don’t know about you, but that’s a pretty impressive list of benefits from one tablespoon of honey!
My friends, so many of us exist on diets that leave us overfed and undernourished. Isn’t it about time to fix that problem? Wouldn’t all of us prefer vibrant living to mere existing? And, doesn’t a moderate use of honey seem like it might be an important ingredient in the solution?
Next week, we’ll talk about bee pollen, one of the other amazing “gifts of the hive.” Until then, take good care!
All the best,
Dr. Blanche Grube
Friday, August 12, 2016
- bee pollen
- royal jelly
- how to find important clues in blood and hair analysis
- IV-C administration
- use of the RITA meter and negative ion generator
- cavitation and implant removal surgeries
Monday, June 13, 2016
At the end of last year, I spent several weeks discussing nutrition. In particular, we spoke about the three macronutrients: carbohydrates, proteins, and fats. They’re called “macro nutrients” because they are the main categories of our nutritional needs – as opposed to “micronutrients,” such as vitamins, minerals, etc.
Don’t be deceived by the “micro,” however. Just because we may need a relatively small quantity of a given vitamin or mineral does not mean that adequate consumption of that particular micronutrient is a small matter.
This leads to a subject I’ve been wanting to tackle for some time now.
Taste The GoodnessAfter reading what I wrote about sugar and simple carbohydrates, you might have concluded that “sweet” is the same as “unhealthy.” That’s not necessarily the case, however. After all, many ripe fruits are relatively sweet.
I say “relatively” because most of us have been so affected by the excess consumption of refined sugar that pretty much anything else tastes more or less bitter. That having been said, there is a sort of “natural wonder food” that pretty much defies all preconceived odds against it, including the “not- sweet-enough” factor.
Let’s Play A GameUp for some fun? See if you can figure out the identity of this wonderful food.
Here are some clues:
- It has been called humanity’s oldest sweetener.
- Medical doctors have used it for centuries (for millenia, actually) as a powerful antibiotic.
- It contains natural probiotics.
- In its raw state, it is filled with enzymes.
- In its heated state, it becomes a potent antioxidant.
- I’m doubt I’m spoiling your fun by telling you right off the bat that I’m not talking about sugar cane!
In next week’s post, I’ll reveal this mystery food (if you haven’t guessed its identity already). I’ll also go into greater detail about some of its more impressive traits.
Nutritional ScreeningAlso, don’t forget that our office offers an extensive nutritional screening service. Whether or not you need a dental revision procedure, such a comprehensive screening can be a valuable tool in a proactive person’s health maintenance protocol.
Many of us made New Year’s resolutions in the health and weight loss areas. Well, here’s a handy tool to help you achieve your goals! For more information, or to schedule an appointment, call (570) 343-1500.
Until next week,
Dr. Blanche Grube
Tuesday, December 15, 2015
|Amino acids are the building blocks of protein.|
Monday, December 7, 2015
Dear friend of Centers for Healing,
Carbs. We hear about them constantly. Too many will make you fat. Too few, and you have no energy and even have trouble thinking. After all, the brain is a notorious “carb hog.” If you drastically reduce your carb intake, you can even get really, really sick: ketoacidosis. Sounds nasty, right? It should, since it basically means the body is the process of cannibalizing itself, due to lack of available sources of energy.
In the limited space afforded by a blog post, here are the basics on carbohydrates.
To begin, they can be simple or complex. Simple carbs are those that have just one or two sugar molecules: monosaccharides and disaccharides. There are five different simple sugars:
Fructose is sugar found in fruit. Galactose and lactose are milk sugars. Maltose is found in beer, and sucrose, or table sugar, is what most of us mean when we say “sugar.”
Starch And Insoluble Fiber
The complex carbs, meanwhile, are those have three or more sugar molecules (i.e., polysaccharides). These are starches and fiber, which is either soluble or insoluble(i.e., indigestible). Common natural sources of starch are rice, beans, and tubers (i.e., potatoes). Fiber, meanwhile, is naturally found in fruit, vegetables, beans, and the indigestible parts of grains. Are you beginning to see the natural overlapping of macronutrients?
You may have heard the saying, “A calorie is a calorie.” This is true in a certain sense, in that the body doesn’t really distinguish between simple and complex carbs once they’ve been broken down into glucose for energy. However, the original source of those sugars makes a big difference on their overall impact on the body.
In nature, simple and complex sugars are generally present together in the same sources. Think, for instance, of a stalk of sugarcane. As a grass, it is loaded with fiber. When chewed, it releases a sweet juice. In its natural state, therefore, it is an unrefined carbohydrate, with both simple and complex characteristics. And, sugar cane harvesters are known to munch on the fresh cane stalks while they’re working, with no damage to their teeth and gums!
Compare that to refined table sugar, derived from that same stalk of sugarcane. The fiber has been discarded entirely, leaving just the crystallized residue of the original juice. This is pure sucrose. When eaten, it is immediately absorbed into the bloodstream, causing the pancreas to secrete excess insulin to balance the level of sugar in the blood. Can you say “diabetes”?
The Good Guys
So, what are the “good carbs”? Regardless of our individual ancestry, here’s my recommendation: each of us should be eating a diet rich in unrefined carbohydrates. This meansvegetables (especially green leafy and cruciferous), legumes, some whole grains – but beware of wheat – andmoderate amounts of fruit. I personally consider a healthy diet one that consists of 85% unrefined carbohydrates. Yes, that leaves just 15% for protein and fat! However, many foods that are rich in unrefined carbohydrates are also high in protein. I’ll speak more about this in next week’s blog post.
Cookies Don’t Grow On Trees
To make even simpler for you to remember: the “bad carbs” are all your cakes, candies, cookies, pastas, pizza, sodas, ice cream and processed breakfast treats like “Pop Tarts”. All of these will raise our blood sugar very quickly,to be followed just as quickly by a crash in our blood sugar. Then we crave more of the same. The exact opposite is true of unrefined carbs. If you don’t believe me, try eating an apple, skin and all. Then, see whether you crave a second one.
Hopefully, this hasn’t left your head spinning too badly. Stay with me. Next week, as promised, I’ll tackle the question of protein, followed by a post on fat. Then, I’ll try to tie it all together for you. Nutrition is a fascinating study, and its consequences are too important for us to not know at least the basics.
Until next week, then, take care!
Friday, November 27, 2015
Dear friends of Centers for Healing,
From This Week’s Blog Post
“Most people come to us for complete dental revision following the Huggins-Grube Protocol because they want to live, and to live well. Some come because they have actually been given a diagnosis. That diagnosis could be cancer or an autoimmune disease.
“Some patients mistakenly believe that the dental revision will be like a "magic pill" that will make all of their physical troubles go away. Sadly, we have to insert a healthy dose of reality for such patients. Few of them got sick overnight. Just as few fully recover overnight. Most of the time, recovery is a road, not just a step.”
Also, in the spirit of this week’s blog post on nutrition, I want to call your attention – in case you haven’t heard about it already – to a truly disturbing recent turn of events in the food industry.
In midsummer (July 23), the U.S. House of Representatives passed H.R. 1599, otherwise known as the “Deny Americans the Right to Know,” or DARK, Act. Essentially, this act, if passed by the Senate, will block all states from labeling genetically-engineered foods.
This would mean, among other things:
• Preempting the individual states from requiring the labeling of GMO products
• Eliminating virtually the FDA’s ability to craft a uniform GMO labeling system for the entire country
• Codifying the current broken voluntary labeling system
• Allowing “natural” foods to contain GMO ingredients
Dear friends, we need food, not Frankenfood. Educate yourselves on this and other nutritional topics. If you are politically minded, make your voice heard by signing one or more of the petitions currently circulating both on and offline.
For more information on the DARK Act – including resources for sending petitions to your Senators – see the following links:
Meanwhile, keep well, and eat realfood: moderately, and in season!
All the best,Dr. Blanche