SEARCH FOR THE CAUSE NOT JUST THE CURE
  • Home
  • About
  • Blog
  • Contact Us

Refuse to Poison or Be Poisoned

3/31/2017

0 Comments

 
Picture

​
GMO crops depend on the deadly poison glyphosate which you know more commonly as Round Up.  Municipalities use it in parks, on highways and along waterways.  Individuals use it casually at home to kill dandelions as though they were a public danger.

This deadly poison is tracked into your homes.  It is found on you dinner plate via most commercial foods.  It is absorbed through polluted water.  It is enough a part of our society that you should consider yourself poisoned.

If GMOs were to end tomorrow it would take us decades to clear the problems.  If you still think it does not affect you, consider that nearly all animal feed is now GMO corn and grain.  Currently there is not enough GMO-free corn and grain to feed livestock adequately.

0 Comments

Stand Up Against the Casual Use of Poison

3/31/2017

0 Comments

 
Picture
0 Comments

March 27th, 2017

3/27/2017

0 Comments

 
Picture




​It is not "Just Business"
It is not enevitible
It is not OK to profit from poisoning...


0 Comments

Melamine Tableware

3/25/2017

0 Comments

 
Picture


Melamine dinnerware is sturdy, colorful and cheap.
The FDA says it is no problem, but if it is heated or
used for hot items, cut on with knives or for storing
food, you may find it more trouble than it looks.



Melamine tableware is beautiful.   It is a resin formula that is reminiscent of Melmac from the 50s.  It is used to make many kitchen utensils and unfortunately it is also registered as a fertilizer in many parts of the world.  

We know it causes many health issues.  We know its toxicity leaches into foods.  We also know that the public is completely unaware of the risks.

What you use as dinnerware matters.  It can be a slow, deliberate poisoning that is sanctioned by law.  At some point, we hope that social responsibility supersedes law.  Until then, you can get familiar with the permissiveness of the FDA and how it is affecting you at the link below.


https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm199525.htm

0 Comments

Mediclear Plus

3/25/2017

0 Comments

 
Picture
This was one of my favorite products. I relied on it for many years to provide excellent nutrition while detoxing lead, arsenic and mercury. Recently, my lead levels went up yet again and I began to investigate potential sources.

I tuned into the California Prop 65 Warning label which is now applied to this product. Not knowing exactly why the product carried the label I contacted the company. They explained that the warning is only on 24 of their many products, which are mandated to comply with California Law which is more strict than the FDA.  The reason for the warning was a low level of lead in the product.

There is no excuse for this except the one provided by the FDA.  The FDA, your Food and Drug Administration, allows low levels of dangerous, heavy metals in manufactured good, personal care products, dinnerware, cookware, foods and many other items.  This casual use of dangerous heavy metals like mercury, lead, arsenic and aluminum is systematically killing millions of people every year with diseases that are misdiagnosed as anything but heavy metals.  There is no amount that is acceptable to the body.  

0 Comments

What if Jesus Ate Like You?

3/24/2017

0 Comments

 
Picture
0 Comments

California Prop 65

3/23/2017

0 Comments

 
Picture


           Who is managing the permissible levels
                         of toxicity in your life?





The link below will take you to an interactive list of the toxins for which California requires specific labeling beyond the established limits of the FDA. You will be surprised at the number of toxins on the list, the magnitude of their dangers and the weakness of the FDA. 

Don't be fooled. The Prop 65 requirements in California are still very dangerous levels of toxicity that you, as the consumer are expected to tolerate.   States outside of California do not have such stringent restrictions and consumers are not warned when these lower levels of toxicity appear.   A trick to protect yourself when buying products is to call the manufacturer and ask if the product comes with a Prop 65 Warning in California.  It is at the least, another layer of protection.

https://oehha.ca.gov/proposition-65/proposition-65-list

0 Comments

The Fast Track to Curing Candida and Leaky Gut

3/21/2017

0 Comments

 
Picture


Balancing candida and keeping it balanced can be  tricky.  Every bite you put into your mouth is either feeding candida or fighting it.

The best weaponry in your arsenal should be fermented foods.  Eating them throughout the day feeds good bacteria and allows it to keep the peace in your gut. 

0 Comments

Addicted to Sugar

3/17/2017

1 Comment

 
Picture
1 Comment

Fermented Sauerkraut for Gut Health

3/16/2017

0 Comments

 
Picture
This recipe is from Ferment Tools and is a very simple start for making homemade sauerkraut.  It's easy and takes no special equipment.  It could be exactly what your body would order if it could.

Why fermented foods?  Your gut health depends on a balance of "good and bad" bacteria.  We call the bad bacteria candida and when it controls the gut, ill health follows.  Your symptoms are not just belly or bowel troubles, but they can develop into autoimmunity, malnutrition, pain, lethargy, anxiety and a range of unimaginable symptoms.  

Your gut health is so important, I would say never accept a diagnosis until you have cleaned your gut and are sure it is not the source of your problems.  Additionally, if you have taken antibiotics, as well as many other drugs, you must provide support to the gut or expect it to be unhappy.

How does a gut get sick?  Your diet is the instigator of poor gut health.  Candida feeds on sugars, which can include white flour and dairy.  When you are constantly feeding the "bad" bacteria, the "good" bacterial becomes overpowered.  Once that happens, your body begins to falter and becomes acidic which can easily be read on pH strips.  Fermented foods, like sauerkraut, kombucha, kimchi, yogurt, miso and others, feed the good bacteria and keep you at your best.

A Basic Sauerkraut Recipe ...One of many fermented recipes from fermentools.com

To make sauerkraut, you will need only three ingredients:
  • Cabbage
  • Filtered water
  • Sea salt
Amounts will vary depending on how much cabbage you have. Since cabbage produces much of its own liquid, you may not need as much brine as in other ferments. If you’re not sure how much brine to make, start with a quart. You can always make more if needed.

1) Make a salt water brine consisting of 1.5 tablespoons of salt to every four cups of water. (Adjust amounts proportionately.) Gently warm the water and mix in the salt until it dissolves. Using Himalayan Powder Salt makes this job easier. Let cool completely.

2) Meanwhile, chop your cabbage thinly and massage it in a bowl with your hands for a few minutes. This will soften the cabbage and allow it to release some of its own juices.

3) Pack cabbage tightly into wide-mouthed pint, quart, or half-gallon jars. Cover cabbage with the salt brine and be sure to leave about ½-1” head space at the top of the jar.

4) Use glass weights to hold down the cabbage under the brine. (This prevents spoilage through unwanted exposure to air.) Install the Fermentools lid and airlock per manufacturer instructions to allow for the release of carbon dioxide as the cabbage ferments.

5.) Leave sauerkraut at room temperature to ferment. Waiting is the hardest step!

Remember to not leave sauerkraut too long in extremely warm conditions, as too much heat could cause it to spoil. Check your kraut every day or two to taste and smell its progress. Make sure to always test the kraut with clean hands and utensils.

How long do you have to wait? Sauerkraut can take anywhere from 2-6 weeks to finish, depending on environment and taste preferences. Generally, kraut should be pleasantly sour and tangy, but ultimately it is finished when you think it tastes right to you.

6) Move sauerkraut to cold storage (i.e., a refrigerator or root cellar).
​
Enjoy your sauerkraut on hot dogs, pork, sausage, or other meat, or even on top of eggs for breakfast! Remember to add it at the last moment of cooking to avoid killing the good bacteria that are part of traditionally lacto-fermented foods.
0 Comments
<<Previous

    Author

    Susan Trump

    Archives

    June 2025
    October 2024
    July 2024
    March 2024
    January 2024
    November 2023
    July 2023
    June 2023
    March 2023
    January 2023
    December 2022
    June 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    March 2021
    January 2021
    December 2020
    October 2020
    September 2020
    July 2020
    June 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015

    Categories

    All
    Cancer
    Covid
    Fibromyalgia/Chronic Pain
    Home Remedies
    Lead Mercury Heavy Metals
    Marijuana
    Memes
    Rants...
    Recipes
    Searching For The Cause
    Videos

Powered by Create your own unique website with customizable templates.