Category: Natural Remedies

What is Hyaluronic Acid ?

1 Hyaluronic Acid provides continuous moisture to the skin by binding up to 1000 times its weight in water. With age, the ability of the skin to produce it decreases. This chemical is found in both the deep underlying dermal areas as well as the visible epidermal top layers of the skin. Young skin is smooth and elastic and contains large amounts of HA that helps keep the skin stay young and healthy.

50% of the Hyaluronic Acid in our body is found in the skin. HA and Collagen are vital to maintaining the skin’s layers and structure. It is the collagen that gives the skin its firmness but it is the HA that nourishes and hydrates the collagen. Young skin is smooth and highly elastic because it contains high concentrations of Hyaluronic Acid, which helps skin stay healthy.

As we grow older, the body loses its ability to maintain this same concentration in the skin. With decreasing levels of HA in the skin, so goes the ability of the skin to hold water. The skin becomes drier and loses its ability to maintain adequate hydration.

Hyaluronic acid acts as a space filler by binding to water and thus keeping the skin wrinkle-free. The collagen in our skin also loses its moisture, and the skin sags and wrinkles. By the age if 50, it is estimated that we can have as little as half the amount of Hyaluronic Acid in our skin as compared to our 20’s. https://www.hyalogic.com/about-ha/about-hyaluronic-acid/

Many skin care products use Hyaluronate or Hyaluronic acid as a key ingredient to enhance the skin, remove wrinkles and restore its elasticity – is all this true? Are these claims scientifically based and does adding HA justify such exorbitant prices? Yes, HA works and people pay a fortune for products that contain this very expensive ingredient. Our new Nature Fresh Skin food also contains HA but it is still affordable.

We strive to keep our prices in line by including a lot of other active ingredients and selling them at a reasonable price. The new Face Food is a unique vegan friendly combination of plant-based oils and skin nutrients. The use of calcium, vitamins and enzymes ensures a more rapid turnover of skin cells so the visible effects are seen in a shorter time – fresh new skin. We do not test on animals – so we being with ourselves. For over 1 ½ years the formulations have been shared with friends and family and now they keep asking for more!

 

NF 055 FACE FOOD with Hyaluronic Acid – 75ml tube.

 

Plant based oils with herbs, enzymes, vitamins and minerals. Skin nutrition with Hyaluronic acid for improved skin hydration to help restore lost collagen and maintain a youthful, firm skin tone. Herbal extracts and key nutrients help to fight wrinkles, age spots and inflammation. Vitamins, enzymes, minerals and other beauty aids are directly absorbed via the skin. They help to protect the skin from sun damage, inflammation and clogged pores.

Lecithin combined with natural plant oils rich in vitamins and antioxidants help to soften, soothe and replenish elasticity and moisture for mature, dry, over stretched and weather beaten skin. Herbal extracts from rooibos, liquorice, plantain and calendula are well known for their antioxidants, enzymes and soothing properties. The addition of calcium stimulates the turnover of skin cells. To the degree the outer skin layer (keratin) lacks calcium it begins to age, dehydrate and becomes prone to thinning and stretching.

The product is free of mineral oil, animal components, synthetic colours and “parfum”. Deep penetrating plant-based oils include: canola, sunflower, grapeseed and safflower oil mixed with shea butter, lecithin and plant  sterols. Essential oils: bergamot, rose geranium and lavender tone the skin, soothe inflammation and smell so good! Herbal extracts: olive leaf, rooibos, liquorice, plantain and calendula with colloidal silver also help tone and protect the skin from infections and inflammation. Nutritional supplements are absorbed directly by the skin: vitamin D, Panthenol

 

INGREDIENTS: Purified Water, Shea Butter, Canola Oil, Sebacic Acid Copolymer (from Castor oil), PEG-20 Stearate (from Coconut/palm oil), Helianthus Annus (Sunflower) Seed Oil,  Carthamus (Safflower) Oil,  Zitis Vinifera (Grape) Seed Oil, Colloidal Silver,  Ceteareth-20, (plant sterols) Lecithin, Ethylhexylglyein / Phenoxyethanol, (preservative)  Citrus Aurantium Bergamia (Bergamot) Fruit Oil, Perlargonium Roseum (Rose Geranium) Leaf Oil, Calcium D-Pantothenate,  Lavandula Angustifolia (Lavender) Oil, Sodium Hyaluronate, Potassium Sorbate (preservative), Calcium Phosphate, Zinc Oxide, Co-enzyme Q10, Cholecalciferol, Selenium, Olea Europa/Afra ( Olive) leaf, Calendula officinalis, Plantago (Plantain) leaf Aspalathus linearis,  (Rooibos ) Glycyhrizza (Liquorice) root. Vitami B5) selenium, zinc, Co enzyme Q -10 and calcium phosphate (to boost cell turnover)

 

Try Nature Fresh Face Food today!

Link to FACE FOOD PRODUCT

 

Here are some very effective Nature Fresh remedies for colds and flu:

Nature Fresh Herbal Parasite Remedy

Click on picture for more information

 

Nature Fresh Olive Leaf tablets

Olive Leaf and Calmag combo

Article about colds and flu:

https://naturefresh.co.za/colds-and-flu-and-the-parasite-connection/

 

By Sue Visser April 2018

Hardened mucous deposits, especially in the respiratory or digestive systems and even biofilms that surround bacteria and other pathogens can be effectively dissolved with proteolytic enzymes. For example papain, nattokinase, fibrinogen and many others come from natural food sources although supplements are more generally used.

Proteolytic enzymes help with inflammation of the joints, mucous congestion and coughs, blood clotting and uterine fibroids to name a few. These enzymes break up deposits of dead tissue and excess fibrin thus eliminating the cause of the inflammation. The body is then able to clean out the deposits to facilitate the healing process.

A supply of protease is produced naturally by the body but many of us do not make enough of it. People with proteolytic enzyme deficiencies can take extra protease supplements and include a number of foods to boost their protease activity. This will improve digestion, heavy coughs and break down the excessive fibrin, dead tissue and mucous deposits.

Conditions that respond well to proteolytic enzyme supplements are:

• Ulcerative Colitis where there are biofilms, scar tissue and a lot of inflammation.

• Crohn’s Disease

• Irritable Bowel Syndrome (IBS)

• Coughs and croup due to tough mucous congestion (fibrocystic lungs)

• Atherosclerosis is when the fibre accumulates with plaque and mucous on arterial walls.

• Fibrocystic breasts are laden with bundles of tough hardened tissue.

• In the pelvic region; adhesions, endometriosis, uterine fibroids and benign tumours that can grow into the size of an orange.

• Scarring and keloids after injuries or after surgery that can become excessive.

• Cystic Fibrosis is a debilitating overgrowth of fibrin. It is an inherited disorder affecting glands that secrete mucous and hormones. Typically involved are the lungs, liver, pancreas or intestines.

• Abnormal blood clots.

Fibrin strands in the blood cause it to clot if we are injured. But excessive amounts of uncontrolled fibrin can develop into accidental blood clots and attract plaque to from a dense mass that then blocks blood vessels. it can break off and block blood vessels, causing heart attacks and strokes. When levels of fibrin in the blood are too high, blood is more prone to clot.

I remembered a therapist telling me that she used to see this in blood samples she studied under a dark field microscope. She used her own blood on a regular basis but noticed that on the days she ate a lot of pineapple that the fibrin levels were hardly detectable.

It is important to take protease supplements on an empty stomach, between meals so it is not all used up for the digestion process.

Pineapples are rich in fibrinogen and the ant-inflammatory (click on this link for my full article) Learn how to unleash enzymes into your everyday food intake. The green tops and the central core of the pineapple have the most bromelain. We can extract these enzymes by pulping up pineapple leaves and skins with papaya (paw paw) pips and water in a blender and then straining out the liquid using a cloth bag.

Proteolytic enzymes break up the polypeptide bonds in protein that make fibrin.

Papaya or paw paws contain papain, a proteolytic enzyme often extracted from the fruit or seeds and used commercially as a meat tenderizer. An alternative to taking supplements is to buy some meat tenderizer that contains papain and pack it into capsules to ease up a thick mucous-laden cough in an emergency. In the same way that papain breaks down undigested protein waste in our food it may also be able break down parasites and their eggs, cysts and larval stages.

Ground-up papaya seeds are a traditional anti-parasitic remedy and are usually milled together with pumpkin seeds. They are said to expel tapeworms and larger more bothersome parasites very effectively. (I am not sure how you are going to feed it to your fussy family and pets but it is worth a try!)

Nattokinase is made by a bacteria that is used to ferment soya beans

A protoelytic enzyme that is abundant in Japanese cuisine comes from soya beans. Those that are boiled and then fermented with a sprinkle of bacillus natto that is present in straw. The resultant product is a food they call natto and it is very effective as a digestive enzyme as well as a fibrin buster. We can also eat the fermented soya beans because the enzyme is more active in the gut in the presence of bacillus subtilus – one of our strains of bowel flora. An added perk is that this bacteria consumes amyloid plaque – the pesky residues that clog up our neurons and build in the brain, resulting in Alzheimer’s disease. This helps to explain why elderly Japanese people on a traditional diet do not have such a high incidence of Alzheimer’s disease, inflammatory conditions or cardiovascular disease. But it is better to skip live silkworms as a source of serrapeptase! These days they only use the bacterial cultures, made in a sterile laboratory.

Unique ways that we can use proteolytic enzymes

Debridement of wounds – in other words, taking the old skin and other debris off wounds so they can heal better. The direct application of an enzyme like papain can be used to clean wounds. Traditionally green pawpaw was used to help clean up festering wounds. Maggots too, are wonderful for cleaning wounds and these fly larvae are specially bred for this purpose! They too, release protease enzymes onto the food (dead skin and debris) they eat to break down the protein bonds.

Making antibiotics more effective by helping to break down biofilms that block off exposure to antibiotics. Many pathogens use biofilms to escape from the immune system and evade antibiotics. As such, the drugs are rendered ineffective because they cannot make direct contact with the bacteria. Some doctors are now investigating the benefits of giving an antibiotic treatment along with a proteolytic enzyme supplement. However, one needs to be aware of the side effects (health benefits) of blood thinning plaque busting anti-inflammatory enzymes.

Disclaimer: This discussion is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You are advised to first consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any food or edible morsel as medication, or if you have an existing health problem.

By Health Researcher and foodie: Sue Visser

November 2017 www.naturefresh .co.za

Fermented Food

Yuck – we may say to mould, slime and sleaze but our beneficial gut bacteria are derived from rotten or should we say fermented food! People who embrace old fashioned, slow farm style cooking uphold the art of pickling, brewing and culturing home-grown produce. They are maintaining their long forgotten colonies of gut friendly bacteria that are automatically replenished by these traditionally fermented foods.

Use these pointers to buzz your food with unique flavours and discover some unexpected natural remedies. With a healthy gut (most of our brain, nervous and immune system) we can thus take on our over-civilized world and bounce back. We can say boo to leaky guts, rigid arteries, faulty tickers, creaky joints, diabetes and depression. (1)

Introduction to fermented food – what is it?

We are often reminded that our forefathers didn’t have fridges and so they had to preserve their food by salting, pickling and fermenting large quantities of produce as and when it was plentiful. Their GI tracts were teeming with good bacteria. Unlike modern health enthusiasts, they could digest food, absorb nutrients and enjoy peak health without taking an ever growing line-up of food supplements. Indeed, food was their medicine and although it was grown without pesticides and fertilizers, the key to their longevity and robust health had a lot to do with what we call fermented foods.

Fermentation is a “digestive” process that breaks down organic matter (the food we eat) into smaller particles to release enzymes, trace elements, neurotransmitters, vitamins, amino acids, fatty acids and even hormones. Harmful substances such as protease inhibitors and nasty agricultural chemicals are nullified and starches and sugars are consumed in the process to produce lactic acid. This gives fermented food its characteristic sour taste and adds the fizz to beer, wine and Kombucha.

The smell of freshly baked bread is from yeast that ferments, releases carbon dioxide bubbles and makes the dough rise up light and fluffy. Now add more bacteria from cheese plus a few pickles and olives to nourish your microbiome. Our resident bacteria outnumber our human cells by 90%.

Today our traditional food-enhancing skills have flown out of the window Natural and slow give way to quick and easy and we take pills to compensate

We toss out food that goes mouldy, milk that is sour and vegetables that look rotten. Then we take probiotics that are also made out of “rotten” stuff because we suffer from a deficiency of the beneficial bacteria that are present in these fermented foods. Yoghurt and amasi (rotten milk) provide bacteria like lactobacillus acidophilus and for vegans, fermented cabbage (sauerkraut) and other anaerobically fermented vegetables provides provide a tasty alternative. No capsules, pills and supplements are necessary in this case. Vegetarians can stock up on trillions of microbes that come from other fermented delicacies such as yoghurt, buttermilk, kefir, amasi, cheese, beer, wine, Kombucha, soybeans, olives, and even cocoa, tea and coffee.

Fermented food provides a host of gut flora that help to control candida and a whole lot more

Lactic acid and probiotics (gut flora) are some of the by-products of fermentation. Lactic acid is a strong sterilizing compound. It suppresses harmful micro-organisms and breaks down and ferments the fibre we eat such as lignin and cellulose. It also produces antibacterial compounds that are known as bacteriocins that attack pathogenic bacteria, yeasts and moulds. Candidiasis or yeast overgrowth is thus controlled. Within the gut we need probiotics to neutralize toxins, remove heavy metals and create vitamins. They help to speed up the elimination of toxic waste in the bowel and naturally bulk up the stool and balance the water content as do laxatives and fibre supplements. They also keep cholesterol and triglyceride levels in check and break down excessive hormone levels to control oestrogen dominance.

It is not about the amount of each microbe you need but more the variety of strains. Microbes grow by themselves so the latest trend is to provide a larger selection that will then take care of establishing a healthy population of beneficial bacteria. Eating probiotics as a food instead of taking pills or capsules guarantees their colonisation within the gut. This creates a more synergistic effect. We can mix the supplements into our food, especially yoghurt to introduce more strains.

A liquid starter culture with 10 or even 15 strains will grow on food, molasses, yoghurt or even a glass of water at room temperature. The TMA (total microbial action) proliferated in experimental batches after few days when a teaspoon of the culture was left in a glass of water at room temperature. In a glass, or within the gut, starter strains that are introduced to fermented foods just keep on growing, and growing! The more gut flora you have, the less vulnerable you are to candida and other opportunistic/pathogenic microbes. Candidiasis is a good indicator of a probiotic deficiency. So eating a variety fermented food every day is very beneficial.

The most common fermented foods are right under your nose!

We add flavour to our meals with pickles and sauces without realising that they too, are classified as fermented foods. Worcestershire sauce, for instance, begins as a seething mass of rotten goo. The first brew was abandoned by Lee and Perrins, the two pharmacists who were striving to make a universal condiment. A few years later, their sealed barrel of reject sauce was discovered in a store room. Inside was a black, delicious fluid – exceptional, well fermented. We now know it as Worcester sauce! Although the recipe remains a secret, the basic ingredients included: vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, soy sauce, lemons, pickles and peppers. The key to the success of this iconic brew was in fact time – fermentation.

Ref: https://en.wikipedia.org/wiki/Worcestershire_sauce

Soy products: Soy sauce, Miso, Tamari sauce, Tempe and Nattō

Let’s take a quick tour of our fermented soy products that are rich in probiotics, amino acids and enzymes. Chinese soy sauce is made from fermented soy beans and usually contains wheat. These products have umami (the savoury taste) due to the presence of natural MSG (a salt of the amino acid glutamine) that is released during the fermentation process. This natural flavouring compensates for a salt craving and helps to reduce our sodium intake. In Japan, a fermented soy sauce called tamari is a by-product of miso.

Miso is a cooked up mash of fermented soy beans, combined with a mould called koji (Aspergillus Oryzae) and salt. During the fermentation process, the black tamari sauce oozes out of it. Rhizopus Oligosporus is a fungus that is added to cooked soybeans and other legumes to produce Tempe. This fungus is an antibiotic in its own right and even kills pathogenic bacteria like the dreaded staphylococcus aureus. It is heat resistant and can withstand cooking plus a wide range of pH levels. These tasty medicinal bean patties are also a rich source of protein and along with the antibiotic are a host of probiotics!

Nattō was traditionally made by placing cooked soybeans in rice straw, which naturally contains Bacillus Subtilis, (a microbial activating agent) and leaving them to ferment. The bacteria give the beans a stringy, slimy texture, a pungent odour and a unique, acquired flavour. They support a thriving colony of healthy gut flora and provide vitamin K2 that prevents hardened arteries and weakening bones (osteoporosis). It contains nattokinase, a heart-friendly enzyme that breaks down fibrin and prevents blood clots. So for thine heart’s sake, scoff down those iffy smelling beans. Or just take your natto capsules!

Reference links

Ref 1) “They protect against many gastrointestinal problems including diarrhoea, constipation, irritable bowel syndrome, chronic bowel diseases, and even colon cancer. And research suggests they help to prevent allergies, skin issues such as eczema, depression and other mood disorders, obesity, diabetes, and urinary and vaginal infections.” “Consumption of fermented foods that contain probiotics may serve as a low-risk intervention for reducing social anxiety. In fact, the more fermented foods the participants ate, the fewer symptoms of social anxiety they experienced.” Source: http://www.genesmart.com/300200695/the-many-benefits-of-fermented-foods/

Soy Sauce and Tamari – What Is The Difference

https://en.wikipedia.org/wiki/Natt%C5%8D (More about Nattō and how to make it)

https://theconsciouslife.com/top-probiotic-foods.htm

https://articles.mercola.com/sites/articles/archive/2016/06/20/kelp-seaweed-benefits.aspx Kelp

Kimchi is so easy to make!

Kimchi is a fiery, spicy rot pot of shredded vegetables combined with salted fish. It is very easy to make and surprisingly moreish, especially on a slice of toast. We can skip the fish and add a dash of soy sauce, miso or tamari to produce a similar flavour and it improves the fermentation process by adding even more bacteria. Kimchi contains Lactobacillus Kimchii and lactic acid based bacteria similar to sauerkraut. A typical mixture would include shredded Chinese cabbage (or plain old cabbage) as the main ingredient with sliced up, carrot, garlic, ginger, onion and for the brave, chilli peppers!

You can also include sliced yellow, red and green peppers and experiment with other bits and pieces – even herbs and fresh sprouts. Add soy sauce, miso or anchovies and leave your combo to ferment for between a few days to a couple of weeks in a sealed jar. A used plastic or glass jar with a screw on cap works well, because with anaerobic fermentation fresh air needs to be excluded. When ready, it will go whoosh when opened. It should taste sour (due to the lactic acid fermentation) and the vegetables will become soft and juicy. It is very popular in Oriental countries and Central Asia where it is made in huge vats and sold at food markets.

Sauerkraut – surprisingly nutritious and simple to make

Kimchi and sauerkraut feature cabbage that when fermented anaerobically (without air) will produce lactic acid and hence Lactobacillus Plantarum and Pediococcus that are vegan friendly. Sauerkraut is very rich in vitamin C and is good for acid reflux, indigestion and heartburn. It is so cheap and easy to make. Just shred up half a cabbage and place it in a bowl with a large pinch of salt. Leave it in the sun to wilt down to half the volume then whack it into a screw top jar, filled and pressed down to exclude as much air as possible.

Close it up tightly and wait for 2 – 3 weeks. Then open it -whoosh! Taste it – sour, tangy like lemon juice or vinegar. Not. Keep your sauerkraut in the fridge and enjoy it with mashed potatoes. Mix it with yoghurt as a sauce or have it on the side with a sausage. Add a scoop of sauerkraut and yoghurt or amasi to cold summer soups you make in the blender for a tangy treat.

Lemon pickle has a unique flavour and is good for the liver

Traditional recipes pickle a whole lemon and it takes months before they are soft enough to eat. It is quicker to slice up a few lemons into thin slivers, sprinkle them with salt and allow the mixture to sweat in the sun for a day or two in a covered glass dish. Then pack it into a jar, keeping it closed for a few days until the white parts become saturated and clear. It can now be eaten but keep it in the refrigerator. Enjoy the lemon pickle with just about any meal. It goes well with spinach, dahl, fish, curries and cheese. It is great in a sandwich and with snacks. Lemon skin is very good for bile stimulation and will thus help with the alkalinity of the small intestine. It is good with greasy food and it sweeps the palate. According to some naturopaths, a tablespoon of lemon pickle a day helps with liver problems, arthritis and skin disorders.

How to Enjoy Fermented Milk Products like yoghurt, amasi, ricotta and cheese

We can add probiotic supplements to yoghurt. Mix in the contents of a few of your capsules or crush up some tablets. Set them free! Although there is no lactose (milk sugar) present, some people still need to be wary of fermented dairy products because of the casein content. To make your own cottage cheese, mix one or two cups of amasi (fermented, clotted milk) with half a teaspoon of natural salt. Pour this into a sieve that has been lined with a finely woven cloth. Allow the water to drip out for a few hours until the desired consistency and transfer it to a closable container. You can flavour this cottage cheese with caraway seeds if you like. Use the brine to add to stews, soups and curries or use it for baking.

A mixture of cottage cheese and ground-up flax seeds can be used as a spread. The Budwig diet for treating cancer makes use of this combination. You can add Marmite as well for even more benefit and it tastes great. For a harder cheese: Fold over the sides of the cloth. Wrap it up in paper towel and then a dish towel. Press the package with the bread board on top of it to for a few hours. This produces a smaller lump of solid, creamy white cheese, similar to the Indian pannier or Middle Eastern Labne. It is great with cooked spinach or curries. Keep the chunks of cheese in brine, like Feta.

Parmesan cheese is exclusively made from raw milk – because there are more microbial strains available. Amasi, kefir and yoghurt are also best made from raw milk – but in our country it is illegal to sell unpasteurized milk

 

Try Nature Fresh Probiotic Liquid today!

Make your own olive leaf remedies. By Sue Visser

Notes to accompany the radio talk on 10th August 2017

 

Dear Zulaikha, you asked about childhood asthma and weakened immunity that affect a small child? Should he stop going to school and keep taking steroids and antibiotics? Olive leaf remedies kill opportunistic bacteria, especially Mycoplasma that are associated with childhood asthma. It also boosts immunity! So here is the data sheet for our talk. Medicine grows on olive trees! Regards, Sue and Anton

 

“Medicinal Properties &Uses: Olive leaf extract has proven anti-viral, anti-bacterial, and anti-fungal properties. It provides a boost to immune function, fights infection, and increases resistance to disease. Clinical trials have shown Olive leaf extract to reduce blood pressure. It dilates the blood vessels so that blood may flow more easily throughout the system. As an antioxidant, Olive leaf extract protects those blood vessels from damage, and has been shown to be effective in protecting the heart from coronary occlusion. When taken over an extended period of time, it is believed to reverse arteriosclerosis. Olive leaves are astringent and antiseptic. Both the leaves and the bark have valuable febrifugal qualities. It is a useful aid in treating chronic fatigue syndrome as it rids patients of bacterial, fungal, parasitic and viral infections.”

 

Do not boil olive leaves or make tea. The heat destroys most of the active ingredients. (Tea only works to reduce high blood pressure.)

 

1 Honey Remedy: mix from leaf powder

Dry a large quantity of olive leaves and grind them into a powder, using an electric coffee grinder or a powerful blender jug. Keep it sealed up.

Moisten a tablespoon of it with water to make a  paste. Mix up equal quantities with honey or bitter molasses ( for diabetics) and have ½ teaspoon as an adult dose. Never heat up the olive leaves as this destroys their active ingredients. Take 2 – 3 doses per day for general health.

Acute (emergency) conditions: take double the quantity. Repeat every 2 hours for malaria, for instance.

This powder can be added to wet pet food as is – to help them get rid of parasites and worms.

2 Fresh leaves in blender with water:

Add 2 cups of fresh green olive leaves to 2 cups of water in a blender jug.

Optional: add other healthy things e.g. slices of lemon, chopped parsley or dandelions, ginger or whatever you have at the time.

Process the mixture till it forms a smooth pulp then strain it through a cloth. The green juice is the most potent remedy. (Dosage guideline: 7 leaves are the equivalent of 1 Nature Fresh olive leaf tablet)

 

Properties of olive leaves:.

Lowers blood pressure, improves circulation, thins blood. Diuretic, relieves cystitis & water retention. Stimulates the immune system, has a profound anti-fungal, anti-bacterial and anti-vital action. Helps to lower blood sugar levels for diabetics

 

Dark field microscopy: Live blood is examined under a powerful microscope, where even viruses are visible, let alone larger parasites. But they are no match for olive leaf remedies! A Cape Town therapist was surprised to see bacteria, fungi, viruses and other pathogens disappear from the blood samples  she had examined from patients after they had taken Nature Fresh olive leaf tablets. The same effects are not guaranteed from remedies that only contain the two extracts; oleacin and oleuropin. It seems that the full leaf has the best formulation – it is 100% natural.

 

SOME OTHER CHEAP NATURAL MEDICINES : To take with the olive leaves

BLACKSTRAP MOLASSES. A tablespoon of this bitter black molasses is a cheap, natural source of minerals. It is very good for fatigue, anaemia and constipation.

PARSLEY helps to clean the blood. It is rich in nutrients to help you fight diseases and build your strength. To get the best results, eat about six large sprigs every day.

 

7 dried olive leaves in each of the NATURE FRESH OLIVE LEAF TABLETS. They are now available at health shops and pharmacies.

https://naturefresh.co.za/olive-leaf-tablets/   link to a comprehensive list of what olive leaves can do – based on Morton Walker’s original book

 

Extract from page 72 of my book, Healthy Happy Heart. You can use your own olive leaves to make a similar remedy!

 

How olive leaves reduce blood pressure

Several recent and detailed studies on olive leaves show that they contain chemicals that have many cardiovascular benefits. In some cases the trials on olive leaves outperformed regular drugs. The synergy of actives in powdered olive leaves are the most potent. These anti-hypertensive “drugs” have vasodilatory, anti-platelet aggregation, anti-inflammatory, and antioxidant properties. A primary cause of high blood pressure is the effect of insulin resistance. Olive Leaves can improve the uptake of glucose to improve insulin sensitivity. Most doctors (statistically 90% of them) who treat hypertension are unaware of its cause.

A human study measured olive leaf extract against Captopril, one of the conventional drugs used for treating hypertension. After 8 weeks of treatment both groups experienced a drop in mean blood pressure from baseline (11.5 and 13.7 mmHg systolic / 4.8 and 6.4 mmHg diastolic, respectively). There was no significant difference between the two groups. The olive leaf acts as a natural calcium channel blocker and captopril is a well-known ACE-inhibitor. They both promote widening of the vessels (vasodilation) to lower blood pressure. Two of the latest studies demonstrate how olive leaf extract suppresses the L-type calcium channel both directly and indirectly. Olive leaves also increase the production of nitric oxide, a signalling molecule that helps to relax blood vessels. (Vasodilation.)

Treating insulin resistance as a cause of hypertension

Studies show that olive leaf extracts lower blood glucose via several mechanisms:

They slow the digestion of starches into simple sugars

Olive leaf extracts slow the absorption of sugars from the intestine

They increase the uptake of glucose into tissues from the blood

They protect tissues from oxidative damage from glucose binding to proteins in the process called glycation. (AGE or HbA1c, page 27 )

 

More cardiovascular benefits from olive leaves

Caution: The proven blood pressure-lowering effects of olive leaf extracts are potent enough to warrant caution if you are taking prescription drugs for blood pressure, cardiovascular, cholesterol or to increase insulin function. Speak to a doctor about their combined effects.

Dosage: Oral dosages range from 500 – 2,000 mg powdered Olive Leaf. (The extract is 17-20% oleuropin) Take probiotic supplements to compensate for antimicrobial activity if you suddenly get very loose bowels.

 

The potent antioxidants present in olive Leaves help to protect the endothelial cells that line the arterial walls. These tissues help to maintain a smooth blood flow and even pressure. Atherosclerosis occurs when plaque accumulates on this delicate surface. Here they further help to prevent the oxidation of LDL-cholesterol. (Oxidized LDL triggers inflammation that damages arteries). As a remedy for hyperglycaemia, olive leaf improves insulin sensitivity, thus reducing the damage that insulin does to the cell lining. Endothelial dysfunction and inflammation are the precursors of heart attacks caused by blockages.

They also protect the collagen (connective) tissue by inhibiting matrix metropolitans – chemicals that dissolve the gel-like matrix that holds collagen cells together. Olive leaf or the extract inhibits “adhesion molecules” that help white blood cells and platelets to stick to arterial walls. (Plaque formation.) They boost micro-circulation and as a patient once said: “makes the blood thin and slippery.” (Controls platelet aggregation (clumping and clotting) and reduces the viscosity. Olive leaves have a broad spectrum of antimicrobial activity. This helps to prevent blood coagulation caused by parasites, especially from a yeast overgrowth.

 

Suggested package insert for olive leaf tablets or fresh leaves.

Average 500mg tablets/capsules of dry leaf powder = 7 fresh olive leaves.

Caution: The proven blood pressure-lowering effects of olive leaf extracts are potent enough to warrant caution if you are taking prescription drugs for blood pressure, cardiovascular, cholesterol or to increase insulin function. Speak to a doctor about their combined effects.

Dosage: Oral dosages range from 500 – 2,000 mg powdered Olive Leaf. (The extract is 17-20% oleuropin) Take probiotic supplements to compensate for antimicrobial activity.

 

The European Monographs confirm the therapeutic effects of olive leaf extracts. No adverse side effects have been listed. Contra indications include pregnancy, patients on medications or with any possible sensitivity to olive leaves.

 

REFERENCE:1 The Book: OLIVE LEAF EXTRACT by Morton Walker:

 

Destruction of pathological microorganisms of all types- viruses, retroviruses (AIDS), bacteria, spirochetes, rickettsiae, chlamydiae, fungi, yeasts, molds, protozoa, helminthes and other parasites. A lower daily maintenance dose prevented their return.

The relief of arthritic inflammations, especially osteoarthritis and rheumatoid arthritis.

The reduction of insulin dosages for better control of diabetes.

The elimination of chronic fatigue and associated symptoms.

The creation or restoration of abundant energy with prolonged stamina.

The normalization of heart beat irregularities (arrhythmia’s)

The improvement of blood flow in cardiovascular and/or peripheral vascular disorders.

The lowering of blood pressure.

An increase in concentration and the alleviation of cold hands and feet.

The lessening of pain from piles or hemorrhoids

The attenuation of toothache and gum disease (based on bacterial infections and abscesses)

The obliteration of fungal infections such as mycotic nails, athlete’s foot and genital itching.

The permanent relief of malaria(from a protozoa), dengue fever (from a virus) and other exotic and deadly tropical diseases which produce fever as a primary symptom.

The prevention and effective treatment of all types of viral diseases, including Epstein-Barr virus, cytomegalo-virus, herpes virus, retroviruses, colds, flu and HIV.

The reversal of almost all symptoms involving Candida albicans or the yeast syndrome.

The death and excretion of a variety of a variety of parasites, including microscopic protozoa and macroscopic helminth worms: tapeworm, roundworm, hookworm and pinworms.

Improved renal function as it has a significant diuretic effect.

It helps sore throats when olive leaf tea or the green juice is gargled.

No need to restore the gut flora with lactobacillus as these body -friendly micro-organisms are not destroyed. Improved sexual function, due to increased circulation to genital organs, bringing about the reawakening of stimulatory receptors on the penis and the vaginal areas.

The restoration of a natural lubrication function due to a more balanced distribution of water throughout the body in both males and females. A quicker response to sensual stimuli.

An overall tonic effect and a greater sense of well-being both physically and emotionally.

 

Try Nature Fresh Olive Leaf tablets

Available at Dis-Chem and health shops across South Africa

 

Discalimer: This information should not be regarded as medical advice or be used to treat and diagnose any ailment. If you wish to take olive leaves for a medical condition such as heart problems, diabetes or for infections, do so under the supervision of a knowledgeable health practitioner. Olive leaves contain a lot of active components that mimic and even compete with the action of patent medications. First ask your doctor about using them as alternatives to prescribed medicines. Olive leaves have fewer (if any) side effects and are very cheap. Natural herbal can have many benefits and can improve your immunity, energy levels and overall wellbeing.

 

No claims may be made, but official Mongraph references confirm these olive leaf  benefits: http://www.altcancer.net/phyto/olive_leaf.htm