Until I started drinking prunes pureed in a Vita-Mix machine I was only having borderline success in keeping my arthritis symptoms under control. By “under control” I mean “free of arthritic joint pain.”
It’s been three months since I started drinking my Vita-Mix prune puree and during that time I’ve only missed two days of drinking it. On those days I could definitely tell my energy was not as good as it is when I drink it.
And, if I continued to skip drinking it, I feel sure my little finger joint would be on the verge of getting red, swollen and painful again.
However, the following seven “musts” for avoiding arthritis and, eventually, hip replacement surgery, are also important because without knowing about them, I believe even drinking prune puree would not have prevented my little finger joint from hurting. The prunes were just the crowning touch.
Nip arthritis in the bud is my motto, and never let it get a hold on you!
My friend, teacher, and hero, Dr. Hulda Clark, passed away September 3, 2009.
A friend called and left the message on my voice mail yesterday (thank God for friends — I must not be on the email list of www.newcenturypress.com ).
When I told my daughter, Sandy, with tears in my eyes, the news about Dr. Clark, she asked if I was alright and if Dr. Clark’s death was going to upset me like the death of my 21 year old daughter, Cappie’s, did in 1980!
I can understand her concern because we talk often about the fact that if Dr. Clark hadn’t
written her book, The Cure For All Cancers, she, Sandy, wouldn’t be alive today.
But, yes, I am upset. The world has lost one of the most intelligent, hard-working, brave, excellent communicators-through-the-written-word of our lifetime.
I wonder who will pick up where she left off — maybe no one during the remainder of my life.
Thank God for Dr. Clark and her writing abilities and, because her book may not have grabbed my attention without it, for putting the word “Cure” into the title of her book.
The choice of the word “Cure” may well have caused her to leave this world sooner than was necessary, and I’m sure she is in heaven resting after all the stress of living in America during her almost 82 years here.
She taught us, among many things, that the health of our teeth is of crucial importance to the health of the rest of our body. Many others have written about this truth — and I read their books many years before her’s — but no book made it as personal to me as Dr. Clark’s The Cure For All Cancers.
Thank you, Dr. Clark, for what you gave the world while you were here, we can only hope we give one tiny particle of the amount of gifts you gave.
For Sandy's Story www.sandrastory.com
For 10 years my arms, legs and face had white spots that would bleed if I picked them off. My Kaiser physician had no idea what could be causing them.
Dr. Kelley thought they could be Uremic Frost, which is usually caused by kidney failure. My kidney’s seemed to be fine, but the spots did look like uric acid crystals (needlelike crystals of sodium uric acid that contribute to kidney stones and gout).
It seemed I had developed white spots on my skin instead of developing kidney stones or gout.
I first noticed the spots in 1994 after switching to Gold Stake mineral capsules, which are inorganic.
I had taken chelated (inorganic minerals bonded to a protein) minerals since 1961 (to prevent osteoporosis), but a friend recommended Gold Stake capsules.
When I stopped taking the Gold Stake capsules the spots went away, but a few months later they came back.
After I stopped taking the Gold Stake minerals I had gone back to taking my regular chelated mineral tablets.
Then, in 2000, I switched to Water Oz liquid, angstrom size minerals and the spots began to disappear, but did not completely go away (I kept taking the Water Oz minerals anyway to prevent osteoporosis).
By March 2004 the spots had disappeared from my face and arms, but were still on my legs.
That’s when I began taking Serrapeptase tablets, the enzyme that eats away at the cocoon of the Chinese silkworm and eventually allows it to fly away as a butterfly.
Link to Serrapeptase purchase http://bit.ly/serrapep
Taken by you and me, in synthetic-tablet form, Serrapeptase dissolves dead tissue, eating it up (not harming our living tissue), clears arteries, reduces scar tissue, and also blocks chemicals that produce inflammatory responses.
After 3 months of taking 2 Serrapeptase tablets 2-3 times a day the spots completely disappeared and have not returned.
Since then (for five and a half years) I’ve been taking 2 Serrapeptase tablets 2-3 times a day and the spots have not returned and, according to my December 2008 Life Line Carotid and Peripheral Arterial Disease Screening Results, my arteries do not have excessive plaque.
I attribute the results (of not having the excessive plaque in my arteries) to taking 4-6 Serrapeptase tablets and one cayenne capsule daily.
Heart Health Supplements: http://bit.ly/hearthealth
Note about cayenne: I began taking Cayenne capsules for my blood pressure, which had to start to go up (139/85) in June 1999. My doctor said, "That’s normal for someone your age, but you should "watch it."
That's when I began taking Dick Quinn's African Birdseye and East Indian Cayenne capsules, called "Power Caps," which contains 100,000 Heat Units of Cayenne. Within four months I had my blood pressure checked again and it was down to 123/70, and has stayed there (120/70 today) for over ten years.
Bonnie's December 2008 Life Line Carotid and Peripheral Arterial Disease Screening Results: http://bit.ly/bonnies
I still can't take more than one Cayenne capsule a day, but for several years I've been taking one of the hottest capsules available, called "Power Plus," which contains 130,000 Heat Units of Cayenne.
I always take three flaxseed oil capsules soon after the cayenne capsule to prevent my stomach lining from feeling a burning sensation.
Purchase Flax Oil http://bit.ly/flaxoil
When you take a cayenne capsule to protect your heart it is wise to take it with your flax seed oil capsules and/or fish oil capsules. This allows the cayenne to do its magic for your heart without irritating (or, in my case, ‘burning’ or, an even better description, ’setting on fire’) the [...]
Vitamin C: Humans must consume “C” every day – one of the few animals who do not produce “C” Vitamin C is an essential nutrient (required for normal body functioning that cannot be synthesized by the body and must be obtained from a dietary source). The presence [...]
Thank you for your email. Here are my answers to your questions:
1. Is there a specific brand of prunes you recommend so that I know I’m not getting ones with preservatives?
The prunes I'm using I buy at the Whole Foods Market in bins where you scoop out the prunes yourself. The bin label says the only ingredient is organic, pitted prunes (no preservatives) and no brand name is mentioned.
I've also bought prunes that are not organic from another health food store where the bin label says the only ingredient is pitted prunes (no preservatives) and again, no brand name is mentioned.
2. When you make four days worth at a time, are you using 12 prunes and pouring boiling water over them first?
I stopped using boiling water. I decided I wanted to try to prevent the enzymes in the prunes from being destroyed by the heat. I was using boiling water before as I wanted the jar lids to seal tightly as the bottles cooled, but since I drink the pureed prunes within three days it's not necessary for them to be air tight. So, now I'm using ice water and some ice cubes to keep the prunes from ever getting hot (from the boiling water or getting hot in the Vita-Mix after being pureed for 2-3 minutes). I can't tell any difference in how I feel after drinking them, but at least I know I'm keeping them from getting hot (they just get warm).
3. If so, how much water are you using with 12 prunes and how long do you let them sit?
I make one quart of prune-puree at a time. First I put 12 prunes (they weigh about four ounces on my kitchen scale) into a one quart Mason jar and add three cups of ice water and put the lid on and put the jar in the refrigerator for an hour (or sometimes overnight) and, right before I puree them, I add one cup of ice cubes with ice water around them.
You don't have to let them sit in the water very long -- Dale says I don't have to let them soak at all -- I can puree them in the Vita-Mix right away (the only reason to let them soak in the water for awhile is to soften them so the Vita-Mix doesn't have to work so hard).
4. Then you just throw the soaked prunes and water into the VitaMix and store the resulting mixture in the refrigerator?
Yes. After they are pureed I pour one cup into a cup to drink right away and pour the rest back into the Mason jar and store it in the refrigerator. Every cup contains about three prunes and by using the Vita-Mix you're sure to get all the nutrients out of them.
By the way, I've learned to cut the prunes in half with scissors as I put them in the jar because, if you don't you might grind up a pit (the prunes are mechanically pitted and sometimes a pit gets missed) and, even though the Vita-Mix grinds it up, there will be little bits of pit in the puree and I hate it when that happens. Even if you strain the puree, there will still be some little tiny pieces of pit in the puree.
5. Are you still drinking this or did you stop as soon as your inflammation went down?
I'm still drinking a cup of pureed prunes every morning. I love the energy it gives me and that my crooked little finger joint never hurts any more.
As long as I keep eating the acid-forming foods that I eat every day (eggs, cheese, chicken, beef, bread) I believe I'll have to keep drinking the prunes in order to keep the inflammation under control.
This is no problem as I love the taste of the prune puree and the increased energy I feel after drinking it. Also, I love the idea of the prunes protecting my bones. Exercise is not my favorite thing to do, so, in my opinion, a delicious, energizing, alkalizing drink that helps keep my bones healthy is worth the extra effort.
Note: I always wait an hour after drinking the prune puree before I eat protein (eggs, cheese, chicken, beef), because waiting an hour allows my stomach to go back to it's normal state, which is the "able-to-digest-protein state."
Also, since I can digest protein easily, but I do not digest carbohydrates easily, I'm taking two 500 mg capsules of Amylase, the enzyme that digests carbohydrates, with every cup of pureed prunes I drink, which keeps me from having undigested prunes fermenting in my large intestine, which causes gas. The Vita-Mix helps by breaking the prunes down, but by taking the Amylase capsules with the prunes I've eliminated my gas problem completely -- my saliva must not contain very much amylase, maybe that's another reason why I am a "meat eater" according to Dr. Kelley's Metabolic Test for the Different Metabolic Types and not just because I have excellent stomach acid, which is needed for digesting meat.
Thank you again for your email. And thank you very much for your appreciation of my newsletter.
Here is a link to the Vitamix Training
“Only three 5 mg tablets of Serrapeptase daily for 12 to 18 months are sufficient to remove fibrous blockages from constricted coronary arteries.” —Dr. Hans Nieper Hans A. Nieper, M.D., an internist from Hannover, Germany, studied the effects of Serrapeptase on plaque accumulations in the arteries. A book about Dr. Nieper’s work, The [...]
Cayenne stimulates blood flow, strengthening the heart and metabolism.*
Cayenne is also a general tonic, specifically helpful for the circulatory, digestive, and eliminative systems.*
Cayenne promotes stomach secretions and peristaltic action in the colon.
Cayenne provides many nutrients, including beta-carotene, cobalt, essential fats, niacin, and zinc.
In Scientific Validation of Herbal Medicine, Daniel Mowrey, Ph.D., recommends cayenne [...]
This document should help you to better understand when to consume the amylase supplement.
An amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into di- and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833).
Enzymes are biomolecules that catalyze (i.e., increase the rates of) chemical reactions. Nearly all known enzymes are proteins. However, certain RNA molecules can be effective biocatalysts too. These RNA molecules have come to be known as ribozymes. In enzymatic reactions, the molecules at the beginning of the process are called substrates, and the enzyme converts them into different molecules, called the products. Almost all processes in a biological cell need enzymes to occur at significant rates. Since enzymes are selective for their substrates and speed up only a few reactions from among many possibilities, the set of enzymes made in a cell determines which metabolic pathways occur in that cell.
Starch or amylum is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch is produced by all green plants as an energy store and is a major food source for humans.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin. Glycogen, the glucose store of animals, is a more branched version of amylopectin.
Starch can be used as a thickening, stiffening or gluing agent when dissolved in warm water, giving wheatpaste.
Sugar (see below for etymology) is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in candy. Excessive consumption of sugar has been associated with increased incidences of type 2 diabetes, obesity and tooth decay.
Saliva (also referred to as spit , spittle or slobber) is the watery and usually frothy substance produced in the mouths of humans and most other animals. Saliva is produced in and secreted from the salivary glands. Human saliva is composed mostly of water, but also includes electrolytes, mucus, antibacterial compounds, and various enzymes.  As part of the initial process of food digestion, the enzymes in the saliva break down some of the starch and fat in the food at the molecular level. Saliva also breaks down food caught in the teeth, protecting them from bacteria that cause decay. Furthermore, saliva lubricates and protects the teeth, the tongue, and the tender tissues inside the mouth. Saliva also plays an important role in tasting food by trapping thiols produced from odourless food compounds by anaerobic bacteria living in the mouth. 
In mammals, food enters the mouth, being chewed by teeth, and broken down by the saliva from the salivary glands. Then it travels down the esophagus into the stomach. Acids break down most of the food. The "leftovers" go through the small intestine, through the large intestine, and are excreted during defecation.
The pancreas is a gland organ in the digestive and endocrine system of vertebrates. It is both an endocrine gland producing several important hormones, including insulin, glucagon, and somatostatin, as well as an exocrine gland, secreting pancreatic juice containing digestive enzymes that pass to the small intestine. These enzymes help in the further breakdown of the carbohydrates, protein, and fat in the chyme.
Glucose (Glc), a monosaccharide (or simple sugar) also known as grape sugar, blood sugar, or corn sugar, is a very important carbohydrate in biology. The living cell uses it as a source of energy and metabolic intermediate. Glucose is one of the main products of photosynthesis and starts cellular respiration in both prokaryotes (bacteria and archaea) and eukaryotes (animals, plants, fungi, and protists).