Your Body’s Many Cries for Water

New Edition! This is the third edition of Dr. F. Batmanghelidj’ classic water book! THis book, based on a pioneering physician’s twenty years of clinical and scientific research into the role of water in the body, explains a breakthrough discovery that Unintentional Chronic Dehydration(UCD) produces stress, chronic pains and many painful degenerational diseases. Dry mouth is not the only sign of dehydration; waiting to get thirsty is wrong. You will learn the different signals of thirst when your body is calling for water. Simply adjusting your water intake – yes, water! Natural, pure water!- can help you to live a healthier, pain-free life. Lean: How to naturally prevent and reverse conditions such as asthma, allergies How to naturally eliminate pains including heartburn, back pain, arthritis, colitis pain, migrant headches How to use water to prevent and combat premature aging How to lose weight effortlessly, without strick dieting.

Why Stomach Acid is Good for You

This groundbreaking book unleashes a brilliant new plan for permanently curing heartburn by relieving the root cause of the problem: low stomach acid.

The Untold Story of Milk

The role of raw milk in the rise of civilization, the milk problem that led to compulsory pasteurization, the politics of the dairy industry. Revised and updated with the latest scientific studies documenting the safety and health benefits of raw milk.Raw milk is a movement whose time has come. This book will serve as a catalyst for that movement, providing consumers with the facts and inspiration they need to embrace Nature’s perfect food.

The Omnivore’s Dilemma

A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us–whether industrial or organic, alternative or processed–he develops a portrait of the American way of eating.

The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.

The Gardener’s A-Z Guide to Growing Organic Food

Before it was a book, The Gardener’s A-Z Guide to Growing Organic Food was organic gardener Tanya L. K. Denckla’s highly prized personal database, the distillation of years of careful research and hands-on, real-life, dirt-under-the-fingernails experience in growing her own vegetables, herbs, fruits, and nuts. Now available to all, this easy-to-read sourcebook offers much to gardeners of all skill levels, answering questions quickly and authoritatively so more time can be spent enjoying the garden. Six comprehensive chapters cover vegetables, fruits and nuts, herbs, organic remedies, and allies and companions. Within each chapter plants are arranged alphabetically, making needed information eminently accessible. Individual plant entries provide specific information on planting; temperature; soil and water needs; measurements; seed-starting dates; pests, diseases, allies, companions, and incompatibles, as applicable; when to harvest; how to store produce; and overviews of selected varieties.

Fully half of the book is dedicated to organic remedies that can prevent or combat plant diseases and garden pests. Hundreds of common diseases and pests are discussed, as well as which plants are likely to be affected, how to recognize the problem, and tried-and-true natural remedies. The Gardener’s A-Z Guide to Growing Organic Food demystifies how to work collaboratively with the complex natural systems of the environment, making gardening a little easier and definitely more fun.

The Crazy Makers

An unprecedented and impeccably reported look at how American food manufacturers and their “products” may be endangering our minds.

With obesity becoming one of the fastest-growing worldwide epidemics, and manufactured food fueling that trend, The Crazy Makers is timelier than ever. This updated edition includes a new chapter on autism, as well as revised material that illustrates just how much the industry has changed in a few short years.

Based on extensive research, epidemiological evidence, and a formal study of schoolchildren’s eating habits, The Crazy Makers identifies how the latest food products may be literally driving us crazy. Carol Simontacchi offers the reader nutritional primers and recipes to help counteract the problems facing us and our children every time we sit down to eat.

The Coconut Oil Miracle

Use nature’s elixir to lose weight, prevent heart disease, cancer, and diabetes, and beautify skin and hair. Can saturated fat be good for you?

Natural coconut oil-not the hydrogenated version often found in processed foods-is a saturated fat, but not the kind your doctor has warned you about. Studies have shown that this uniquely curative oil actually has innumerable health benefits ranging from disease prevention to anti-aging.

Now, in his revised edition of the first book to describe the therapeutic properties of coconut oil, Bruce Fife offers a nutrition plan with dozens of tasty recipes that will allow anyone to experience the healing miracles of what he deems the “perfect food.”

When taken as a supplement, used in cooking, or applied to directly to the skin, coconut oil has been found to:

– Promote weight loss
– Help protect against heart disease, cancer, diabetes, arthritis, and many other degenerative diseases
– Strengthen the immune system
– Improve digestion
– Prevent premature aging of the skin

Sugar Blues

It’s a prime ingredient in countless substances from cereal to soup, from cola to coffee. Consumed at the rate of one hundred pounds for every American every year, it’s as addictive as nicotine – and as poisonous. It’s sugar. And “Sugar Blues”, inspired by the crusade of Hollywood legend Gloria Swanson, is the classic, bestselling expose that unmasks our generation’s greatest medical killer and shows how a revitalizing, sugar-free diet can not only change lives, but quite possibly save them.

Seeds of Deception

This explosive exposé reveals what the biotech industry doesn’t want you to know—how industry manipulation and political collusion, not sound science, allow dangerous genetically engineered food into your daily diet. Company research is rigged, alarming evidence of health dangers is covered up, and intense political pressure applied. Chapters read like adventure stories and are hard to put down:

– Scientists were offered bribes or threatened. Evidence was stolen. Data was omitted or distorted.
– Government employees who complained were harassed, stripped of responsibilities, or fired.
– Laboratory rats fed a GM crop developed stomach lesions and seven of the forty died within two weeks. The crop was approved without further tests.
– The only independent in-depth feeding study ever conducted showed evidence of alarming health dangers. When the scientist tried to alert the public, he lost his job and was silenced with threats of a lawsuit.

Read the actual internal memos by FDA scientists, warning of toxins, allergies, and new diseases—all ignored by their superiors, including a former attorney for Monsanto. Learn why the FDA withheld information from Congress after a genetically modified supplement killed nearly a hundred people and disabled thousands.

Jeffrey Smith has worked in the field of GM foods for nearly a decade—with nonprofit and political groups and at a GMO detection laboratory. His masterful writing style captivates and charms, while his meticulously documented facts leave no doubt about a massive injustice. Eating such experimental food is gambling with your health. Find out how you can protect yourself and your family.

Real Food for Mother and Baby

Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking Real Food. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In Real Food for Mother and Baby, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best.

While Nina can be controversial—her op-ed in the New York Times on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice.

Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. Real Food for Mother and Baby will be the new classic on eating for two.

Real Food

Hailed as the “patron saint of farmers’ markets” by the Guardian and called one of the “great food activists” by Vanity Fair‘s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.

In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food “poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,” and that “radical” as Nina’s ideas may be, the case she makes for them is “eminently sensible.”

Organic Marin: Recipes from land to table

Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future.” –Alice Waters, Chez Panisse Restaurant

Organic Marin gives you a taste of what has become one of America’s most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there.” –Michael Pollan, author of The Omnivore’s Dilemma and In Defense of Food. Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it.” –Helge Hellberg, executive director of Marin Organic

Organic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.

In Organic Marin, 16 of America’s most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area’s most popular organic restaurants.

With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.

Proceeds of Organic Marin support Marin Organic’s school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

Nourishing Traditions

This well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.

Nourishing Traditions will tell you:

Why your body needs old fashioned animal fats
Why butter is a health food
How high-cholesterol diets promote good health
How saturated fats protect the heart
How rich sauces help you digest and assimilate your food
Why grains and legumes need special preparation to provide optimum benefits
About enzyme-enhanced food and beverages that can provide increased energy and vitality
Why high-fiber, lowfat diets can cause vitamin and mineral deficiencies
Topics include the health benefits of traditional fats and oils (including butter and coconut oil); dangers of vegetarianism; problems with modern soy foods; health benefits of sauces and gravies; proper preparation of whole grain products; pros and cons of milk consumption; easy-to-prepare enzyme enriched condiments and beverages; and appropriate diets for babies and children.

Lick the Sugar Habit

In Lick the Sugar Habit, Dr. Nancy Appleton shows how sugar upsets body chemistry and devastates the endocrine and immune systems, to result in a host of diseases and conditions-from tooth decay to diabetes to osteoporosis. By following Dr. Appleton’s self-help program, you too can lick the sugar habit.

In Season – Cooking with Vegetables & Fruits

Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers’ market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she’s learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook’s shelves.

Healing with Whole Foods

Used as a reference by students of acupuncture, Healing with Whole Foods is an invaluable guide to the theory and practice of Chinese medicine. With facts about green foods such as spirulina and blue-green algae and information about the “regeneration diets” used by cancer patients and arthritics, it is also an accessible primer on nutrition—and a inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.

The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It’s smartly paired with the whole-foods program: because the Chinese have attributed various health-balancing properties to foods, you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing “sweet” foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)
Pitchford says in his dedication that he hopes the reader finds “healing, awareness, and peace” by following his program. The diet is certainly ascetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these “negative energy” foods are compelling. From the adrenal damage imparted by coffee to the immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he offers dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation. There’s further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who’s serious about strengthening his or her body from the inside out.

Fats that Heal, Fats that Kill

Get the skinny on fats! “Fats that Heal-Fats that Kill” brings you the most current research on common and less well-known oils with therapeutic potential, including flaxseed oil, olive oil, fish oil, evening primrose oil and more. Author Udo Erasmus also exposes the manufacturing processes that turn healing fats into killing fats, explains the effects of these damaging fats on human health, and furnishes information that enables you to choose health-promoting oils.

Eat fat, lose fat

Based on more than two decades of research, Eat Fat, Lose Fat flouts conventional wisdom by revealing that so-called healthy vegetable oils (such as corn and soybean) are in large part responsible for our national obesity and health crisis, while the saturated fats traditionally considered “harmful” (from such foods as coconut, butter, and meat) are essential to weight loss and health.

Just in time for the FDA’s new mandatory trans fats labeling, the three programs in this book, which features delicious recipes, show that eating healthy fats is the answer to losing weight and achieving good health for a lifetime.

Animal, Vegetable, Miracle

Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

Good Vibrations Chiropractic

The friendly atmosphere, peaceful surroundings, colorful décor, and lively music are unique and unlike the typical doctor’s office. Good Vibrations is a safe oasis which facilitates your best possible chiropractic adjustment, and the well-being of your body, mind and spirit.
www.goodvibrationschiro.com

Natural Dental Arts

Holistic dentist in San Diego.
www.naturaldentalarts.com

Informational Sites
Price-Pottenger Nutrition Foundation
 
A Campaign for Real Milk
 
Raw milk information
 
 
 
Farmers’ Markets in San Diego
 
Environmental Working Group
 
Weston A. Price Foundation
 
 
 
Community Supported Agriculture
 
Soy Online Service: the truth about soy
 
Institute for Responsible Technology
 
Citizens For Safe Drinking Water
 
Citizens for Health, the voice for the natural heath consumer
 
Patient perspectives on gluten intolerances and sensitivities
 
Food sensitivities testing
 
 
 
Online Shopping
Bariani Extra Virgin Olive Oil
 
Black Wing quality meats
 
Certified organic, fresh pressed, unrefined oils
 
Gold Mine Natural Food Company offers quality organic, raw, gluten-free, cultures, and more
 
Organic, wheat-free, gluten-free
 
Quality cheese
 
Quinoa contains more protein than any other grain
 
Fermented foods and more
 
Beef stock, beef tallow, sprouted cereal
 
Raw foods
 
Organic coconut oil and coconut products
 
 
 
Grass fed, free-range meat
 
Raw dairy
 
 
 
 
 
 
 
 
 
Good Vibrations Chiropractic

The friendly atmosphere, peaceful surroundings, colorful décor, and lively music are unique and unlike the typical doctor’s office. Good Vibrations is a safe oasis which facilitates your best possible chiropractic adjustment, and the well-being of your body, mind and spirit.
www.goodvibrationschiro.com

Natural Dental Arts

Holistic dentist in San Diego.
www.naturaldentalarts.com