By Tina Marcantel, NMD

It is so exciting to realize that we can control the health of our body cells by a healthy diet and exercise. Based on what we put into our bodies, we determine what our body will be made of and how well it will function. Thus, we can decrease or prevent illness.

Just as a cut on the surface of your skin will heal itself, the rest of your body—from the cellular level to vital organs—is also designed for self-healing. Healing is a normal biological process programmed into your DNA. This self-healing occurs when you give your body the nourishment it needs to live, prosper, and heal.

Some people are surprised to find shortly after they change to a healthier diet that they can often experience generally brief but unpleasant symptoms such as headaches, pimples, nausea, cold-like symptoms or loss of energy. This unpleasant little episode is known as the “healing crisis,” “detoxification,” or a “cleansing reaction,” and it is fairly common. It is our body’s way of housecleaning.

Common Ailments and Diseases that Naturally Heal

Aching Bones and Tooth Problems: Vegetables such as broccoli, kale, and other greens are high in calcium and in other vitamins and minerals that promote strong bones and teeth.

Acid Stomach: Cabbage and celery are alkaline which help to calm acid stomach.

Acne: Vegetables with a good measure of silicon such as water chestnuts, green bell peppers, and greens are helpful for keeping the skin clear of blemishes and remedying brittle fingernails.

Canker Sores and Fever Blisters: The quinic acid naturally occurring in cranberries makes a good treatment for sores on the mouth and lips.

Eczema: Watercress with its high concentrations of sulfur and chlorine can be beneficial to anyone with eczema.

Effects of Secondhand Cigarette Smoke and Other Pollutants: Strawberries contain ellagitannin, which is converted by the body into ellagic acid. A study by scientists at Case Western Reserve University suggests that ellagic acid may prevent environmental chemicals from converting into cancer-causing substances in the body. Celery juice, watercress, and parsley are great for cleansing the body of excessive carbon dioxide.

Impotency: Try adding ginger root to your food for high zinc content, which helps impotency. Cruciferous vegetables (cabbage, broccoli, kale) contain a fair share of selenium, which may increase male potency.

Sinus Problems and Sore Throat: To clear mucous from the sinuses and breathe more freely, try ginger or radish. Both radish and ginger strengthen mucous membranes and by doing this, they often soothe sore throats.

Urinary Tract Infection: Cranberries may relieve mild UIT. Cranberries remove purines, uric acid, and toxins from the bladder, kidneys, and testicles and prostate.

Weakened Immune System: Zinc protects the immune system. There is evidence suggesting that garlic is a strong anti-microbial and assists in protecting the immune system.

Anemia: Vegetables high in iron such as spinach, kale, and other greens can help with anemia.

Cancer: Cruciferous vegetables like cauliflower, cabbage, broccoli, bok choy, kale, and brussel sprouts can be protective against cancer. Broccoli sprouts have from thirty to fifty times the concentration of isotheocyanates found in mature broccoli plants. Consumption of one ounce of the sprouts could achieve the same protective effect against cancer as two pounds of whole broccoli.

Diabetes: A combination of brussel sprouts and green beans with lettuce leaves is a pancreas rejuvenator. Diabetes sufferers may have a magnesium deficiency. Magnesium is readily available in leafy greens, broccoli, brussel sprouts, celery, spinach, and parsley.

There is evidence suggesting that garlic reduces “bad” LDL cholesterol, reduces blood pressure, and lowers the incidence of blood clotting.

We here at D4D are committed to empowering our patients with knowledge with the results of controlling blood sugar and preventing complications of diabetes. We welcome new ideas and diabetic recipes our patients have to offer. If you have a recipe to share with others, please contact Dr. Tina Marcantel or Isabel Nunn.

Bon appetite!