Detox to Reboot: What Does the Body Need?
Last week we discussed the need for more scientific literature on holistic ways to detox and reboot the body.
Not because we do not know how to detox and reboot, but because we would like this knowledge to be shared with everyone, and as we know, it takes time for our medical institutions to adopt new ways to understand and treat the body.
We have made progress, and it is very slow.
Today I'd like to go over the protocols that we have shared with doctors for many years. After the 4th of July holiday I shared our standard gentle detox protocol that with Garlic to clean up pathogens, carry out carcinogens, and boost immunity (Deepa & Sivakumar, 2023; Salaam et al., 2024; Farhat et al., 2024). 1-2 capsules a day.
Glucosinolates & Sulforaphanes support liver, kidneys, and immune system functions (Angeloni et al., 2009). They are shown to have anti carcinogenic effect and inhibit formation of tumors (Cascajosa-Lira et al., 2024). 2 capsules before bed.
During detox we must have an extra oomph to do the myriad of activities and functions. Energy naturally creates ATP (our body's energy source) which is necessary for every cell of the body. 1-2 capsules in the morning.
No 7 Systemic Booster: The New Longevity. is defiantly a powerful booster. No 7 is an intelligent formula with the exact nutrients our body needs. 1 teaspoon a day.
This protocol is very gentle - and very powerful. It will go after mold, bacteria, viral and other pathogens, while it gives you the energy and nutrients to clean and reboot - at the same time.
When the body functions in its most efficient level - detoxing and then rebooting comes easily. When it is not efficient, that is when we feel uncomfortable and tired.
What is rebooting? It is the action the body takes to balance, harmonize, energize, grow and reproduce, and all the time communicating with itself. It is after all a huge organism that is made up of trillions of cells.
References:
- Almansour, A. M., Alhadlaq, M. A., Alzahrani, K. O., Mukhtar, L. E., Alharbi, A. L., & Alajel, S. M. (2023). The silent threat: antimicrobial-resistant pathogens in food-producing animals and their impact on public health. Microorganisms, 11(9), 2127.
- Angeloni, C., Leoncini, E., Malaguti, M., Angelini, S., Hrelia, P., & Hrelia, S. (2009). Modulation of phase II enzymes by sulforaphane: implications for its cardioprotective potential. Journal of agricultural and food chemistry, 57(12), 5615-5622.
- Bulanda, S., Lau, K., Nowak, A., Łyko-Morawska, D., Kotylak, A., & Janoszka, B. (2024). The Risk of Oral Cancer and the High Consumption of Thermally Processed Meat Containing Mutagenic and Carcinogenic Compounds. Nutrients, 16(7), 1084.
- Cascajosa-Lira, A., Prieto, A. I., Pichardo, S., Jos, A., & Cameán, A. M. (2024). Protective effects of sulforaphane against toxic substances and contaminants: A systematic review. Phytomedicine, 155731.
- Deepa, B., & Sivakumar, T. (2023). Screening of Phytochemicals and in vitro studies of Garlic: An Updated review. International Journal of Engineering Technology and Management Studies. 2023Jan-Feb7 (1-2), 6-11.
- Farhat, Z., Scheving, T., Aga, D. S., Hershberger, P. A., Freudenheim, J. L., Hageman Blair, R., ... & Mu, L. (2023). Antioxidant and Antiproliferative Activities of Several Garlic Forms. Nutrients, 15(19), 4099.
- Geng, Y., Xie, Y., Li, W., Ji, J., Chen, F., Liao, X., ... & Ma, L. (2024). Heterocyclic amines in meat and meat products: Occurrence, formation, mitigation, health risks and intervention. Food Reviews International, 40(5), 1503-1519.
- Mor-Mur, M., & Yuste, J. (2010). Emerging bacterial pathogens in meat and poultry: an overview. Food and Bioprocess Technology, 3, 24-35.
- Nørrung, B., Andersen, J. K., & Buncic, S. (2009). Main concerns of pathogenic microorganisms in meat. Safety of meat and processed meat, 3-29.
- Terrell, G. C., & Hernandez-Jover, M. (2023). Meat and meat products. In Food Safety Management (pp. 141-184). Academic Press.
- Sallam, K. I., Raslan, M. T., Sabala, R. F., Abd-Elghany, S. M., Mahros, M. A., & Elshebrawy, H. A. (2024). Antimicrobial effect of garlic against foodborne pathogens in ground mutton. Food microbiology, 120, 104462.
- Warmate, D., & Onarinde, B. A. (2023). Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021. International Journal of Food Microbiology, 398, 110240.
Yours as always,
Dohrea
We have developed our products based on scientific research and/or the practical experience of many healthcare practitioners. There is a growing body of literature on food based nutrition and supplements and their application in support of our health. Please use our products under the advisement of your doctor.
More Research: Peace
This one paragraph in Kant's Enlightenment always makes me think: what is the limits of our abilities to express our opinions publicly? Remember, this was written in 1784! "Nothing is required for this enlightenment, however, except freedom; and the freedom in question is the least harmful of all, namely, the freedom to use reason publicly in all matters. But on all sides I hear: “Do not argue!” The officer says, “Do not argue, drill!” The tax man says, “Do not argue, pay!” The pastor says, “Do not argue, believe!” (Only one ruler in the World says, “Argue as much as you want and about what you want, but obey!”) In this we have examples of pervasive restrictions on freedom. But which restriction hinders enlightenment and which does not, but instead actually advances it? I reply: The public use of one’s reason must always be free, and it alone can bring about enlightenment among mankind; the private use of reason may, however, often be very narrowly restricted, without otherwise hindering the progress of enlightenment." |
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