Tips

Various factors are under scientific discussion as possible causes of cellulite, including:

To tone digestive tract and relieve constipation, combine equal parts of licorice root, burdock root, dandelion root, yellow dock, fennel seeds and ground ginger in a clean glass jar.

Place about 4 tablespoons of this blend into a teapot and cover with 3 cups boiling water. Steep for about 20 minutes.

Drink one cup of tea 3 times a day before meals.

Enjoy:-)

Water

1) 75% of Americans are chronically dehydrated. (Likely applies to half world population)
2) In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger.
3) Even MILD dehydration will slow down one’s metabolism as 3%.
4) One glass of water will shut down midnight hunger pangs for almost 100% of the dieters studies in a U-Washington study.
5) Lack of water, the #1 trigger of daytime fatigue.

Cigarette smoking is the largest preventable cause of death and disease in Australia. There is no safe level of tobacco use, and smoking is highly addictive. Most tobacco today comes from the plant Nicotina tabacum, although 66 other species of plant are known to contain nicotine, including 19 plants that are native to Australia (at least 5 of these are known to have been used by Aboriginals).

Top tips:

• Using the GI list provided, familiarize yourself with a few key ingredients and foods that form a regular part of your diet.
• Chose carbohydrates with GL values of 0- 10 most frequently and 1 – 19 occasionally. Foods with a GL of 20 or above should be avoided or consumed with a low GL carbohydrate, protein and god oil.
• When making a blind choice, avoid anything processed and look for grain products that are high in fibre.
• Foods with an acidic value or taste tend to have a lower GL, for example, sourdough bread, and acidic fruits and vegetables.
• Below ground vegetables or vegetables which are sweet and sticky when cooked will often have a high GL (although not always). For example potatoes and sweet potatoes have a high GL compared to broccoli or other greens.
• When planning meals – always include 1/3 protein and 2/3 low GL carbohydrate and essential fats (from oily fish, avocado, nuts, seeds, olive oil).
• Allow some fat each day. Preferably form vegetable and fish sources.

Chronic symptoms:

1. The prescription should contain not fewer than three and not more than six mineral salts.
2. The prescription should contain only one salt from each cation family group (Na., Ca., K.). This means that only one of the salts of sodium, one of the salts of potassium and one of the salts of calcium, should be used at the one time. Where more then one salt in a cation family is strongly indicated from the patient’s symptom picture of “profile questionnaire”, then a choice is made according to the sheer weight of evidence, or by seeking further information.
3. The prescription should contain only one salt from the sulphate anion group (PS, SS, or CS). Where more than one of the sulphates is strongly indicated from the patient’s symptom picture or “profile questionnaire”, then a choice is made according to the weight of evidence, or by seeking further information.
4. Mandatorily include a sodium slat (either SP or SS), and MP in every prescription for chronic symptoms. If the patient’s symptom picture does not clearly indicate a sodium slat, or if the indications for SP and SS are equally weighted; then always prescribe SP.
5. Dose are to be given three or four times a day (with each meal, or with each meal and at bedtime), according to the individual need.

Top tips:

• Minimize intake of nutritionally deficient foods such as sugar, processed, refined and fast foods
• Choose whole or unrefined grain products instead of refined products (white breads, white flour products, white pasta, white rice – except basmati)
• Choose a wide variety of nuts, seeds, legumes, fruits, and vegetables. Eat with the seasons to receive a variety of foods high in nutrients.
• Include a combination of available protein sources daily to attain adequate levels of amino acids.
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Gluten is a protein found in all forms of wheat(including durum, semolina, and spelt), rye, barely and related grain hybrids such as triticale and kamut. Ti is present in smaller amounts in oats and is undisclosed in an endless variety of processed foods.

Our eating habits are as important as the food choices we make in achieving and maintaining health. An old saying “Worry and hurry are the enemies of digestive health” is thuer today than ever before. In order to truly benefit from the dietary changes we make, it is important to adopt healthy eating habits.