The Importance of Vitamin K2

I recently listened to one of those infomercials that promised to solve every health problem under the sun.  I ended up paying quite a bit to buy their reports because they mentioned one “little” thing that has been causing me quite a lot of problems.  They mentioned calcification.  When I got the reports, I looked through them eagerly to find the answer to what causes calcification to occur where it isn’t supposed to be.  The answer was at the back of one of the smaller books I received.  But when I read that little bit of information, it felt like I had hit the jackpot.  Yes, I had paid quite a lot of money for these reports, but I had paid out quite a bit more over the years for doctor visits relating to these same problems.  If this was the answer, the money was well-spent.

The title of the chapter is “Keep your insides from turning to stone with this proven vitamin secret.”  The little booklet is one from Health Science Institute that they don’t sell by itself.  It was an add-on when I agreed to get a membership to their information service.  The title of the chapter describes a lot of the health problems I have been having such as heel spurs, a calcified tendon in my shoulder, and brittle skin on my feet and fingertips that would easily crack.  (Those of you who have seen me with tape on my feet, that’s why it was there.  The condition has improved enough already that I no longer need to tape my feet.)  I had seen other doctors about these issues, but they had no real answers for me.

It was not until I met up with Dr. Joel Wallach in May that I got any solutions that really helped.  My feet were badly cracked that day and quite painful even though I had them taped, and my fingertips were brittle as well.  I felt that I just had to seek him out at the event we were both at, and I’m glad I did.  I don’t know if he knew what the specific issue was when I described what was going on, but his scattershot approach included the key element that had been missing for me up until then.  And if that report I recently spent so much money on is correct, that missing key element is Vitamin K2.

We have been told for years to supplement with calcium to keep our bones strong.  When supplementing with calcium by itself didn’t solve the problem, the medical industry suggested that we needed to add some cofactors such as Vitamin D and magnesium.  And yet, it was found, not only was the calcium still not going where it was wanted in our bones, but it was going places we did not intend such as our soft tissues and arteries.  As it turns out, one of the main functions of Vitamin K2 is activating the proteins that direct calcium to where it needs to go and remove calcium from places it doesn’t belong.  So if someone is deficient in Vitamin K2, and they are taking calcium, Vitamin D, and magnesium without Vitamin K2, they could actually be doing more harm than good to themselves because the calcium won’t know where to go.

But there’s far more to what Vitamin K2 can affect.  I checked out some overview articles about Vitamin K2 deficiency on Dr. Mercola’s site.  His article, “Vitamin K: The Missing Nutrient to Blame for Heart Attacks and Osteoporosis (Nope – NOT Calcium or Vitamin D),” includes a list of several wide-ranging ailments for which Vitamin K2 deficiency is a factor such as arterial calcification, brain health problems, osteoporosis, cancer, leukemia, and infections.  As it’s put in the article, “Vitamin K prevents you from turning into a walking ‘coral reef.'”  The article goes on to say that calcium deposits where they don’t belong can factor into gum disease, hypothyroidism, obesity, diabetes, eye problems, gallstones, and kidney stones.  Clearly, the ability for the body to direct calcium properly is essential to well-being.

Now I’m going to get personal in this paragraph with the guys out there.  I’m sure that just about everybody is aware that hardening of the arteries affects erectile tissue.  As I was doing my research on Vitamin K2, I found this PubMed article that indicates that calcification plays an important role in prostate problems, too.  As it says in the article, “The hypothesis is that poor prostate health is essentially a vitamin K insufficiency disorder.”  And as if that were not enough to get men running to the vitamin store, Vitamin K2 could possibly boost your testosterone levels as well.  This article shows some of the charts from that study.

For more details on how Vitamin K2 can help you, check out Kate Rheaume-Bleue’s book, Vitamin K2 And The Calcium Paradox: How a Little-Known Vitamin Could Save Your Life.  Given what can happen if you don’t get adequate amounts of Vitamin K2, the title of this book does not exaggerate!

Now for some important cautions:  If you are under medical care, it is always a good idea to discuss your supplements with your doctor.  Vitamin K2 can interact with some medications, particularly blood thinners and possibly some blood pressure medications as well.  My thought on this is that Vitamin K2 can potentially naturally help fix the conditions that cause the need for these medications in the first place, but care must be taken to minimize interactions until you are healthy enough to do without these types of medications, and your doctor should be part of that process.

Now, perhaps you are wondering how to get more Vitamin K2 into your life.  The proven need to consume Vitamin K2 puts it on the list of essential nutrients.  Some have said that Vitamin K1, which is plentiful, can be converted into Vitamin K2.  Unfortunately, recent studies show that not nearly enough Vitamin K1 to meet our needs can be converted to Vitamin K2.  As it happens, common foods that may have K2 in them have been considered unhealthy for decades: cheese, ground beef, egg yolks, butter, and chicken livers.  The best vegan source is nattō, a traditional Japanese food made from fermented soy beans.  Vegans may want to consider supplementing Vitamin K2, just as they do with Vitamin B12.  There are some caveats on the list of foods with Vitamin K2.  Not all cheeses have Vitamin K2 in them.  A couple that do are brie and Gruyère.  The beef and eggs should preferably come from pasture-raised animals that have not been treated with antibiotics.  The butter should come from grass-fed cows.  Nattō is a fermented food, but not all fermented foods are created by organisms that make Vitamin K2.  As for supplements, if you choose them, they need to be of pharmaceutical grade.  Vitamin K2 is a very delicate nutrient that can have a very short half-life.  The supplement recommended in that very expensive booklet where I originally found this information is Artery Strong by Terry Naturally Vitamins.  This supplement contains vitamins A, D3, and K2 as MK-7.  Your gut biome also has the potential to create Vitamin K2 if your gut biome includes the microbes that can create it.  Due to common usage of antibiotics, both as a medicine to treat infection and as residuals remaining in products from animals treated with antibiotics, many people these days do not have the necessary gut bugs to make their own Vitamin K2.

I have a theory (my theory only) about why Vitamin K2 deficiency has become such a problem.  For much of the past century, we have raised animals very differently than we did in the past.  Farm animals today are often fed unnatural diets and kept in crowded quarters.  The unnatural diets make the animals susceptible to disease, and the crowded quarters allow disease to quickly spread among the animals.  Because of this, the use of antibiotics in animal feed has become standard practice.  These antibiotics kill the gut biome microbes that create Vitamin K2 in animals, too, and so animal products from animals raised using modern practices will tend to lack Vitamin K2.

According to Kate Rheaume-Bleue, in her book, animals must have green foods (grass and other leafy stuff) in order to make Vitamin K2.  The more green stuff they eat, the more Vitamin K2 can be found in the meat, eggs, or dairy.  You can tell when meat was truly raised on pasture by the color of the fat.  Because the Vitamin K1 in green plants is accompanied by beta carotene, the fat on grass-fed meat will have a yellow to orange tinge to it.  Likewise, the yolks of pasture-raised eggs will be more orange than those of their factory-raised counterparts.  And butter from grass-fed cows will be brighter as well.  So not only will you be getting Vitamin K2 from these foods, but they will be richer in Vitamin A as well.  And, by the way, the Vitamin K2 is in the fat, so it’s important to eat the fat of the grass-fed animals.  Excess fat from these animals can be rendered for use in cooking other foods later.

Some more notes on the eggs:  The term you are looking for is “pasture-raised.”  No other hens have even nearly the access to green foods that pasture-raised hens do.  “Cage-free” only means that the hens are not confined within cages inside the building where they are kept.  “Free-range” is somewhat of a misnomer because all it means is that the hens have access to the outside with no concern for whether there is anything for them to eat outside or for the duration of the access to the outside.  It could just be five minutes out in a bare dirt yard, if the hen bothers to venture out at all.  Nutritionally, they are likely the same as any other factory-raised egg.  For the best Vitamin K2 content, you want eggs from hens that spend most of their days grazing on grassy fields and perhaps eating some bugs along the way.

In a previous article, I talked about the work of Weston A. Price, DDS, a dentist who studied people with healthy teeth and dental bone structure.  Using his research, he developed a protocol that he claimed reversed dental caries and helped the body remineralize the teeth.  This protocol utilized grass-fed butter oil, which Dr. Price claimed contained a nutrient he called Activator X.  For a while, it was thought that Activator X might be Vitamin A, but nutritionists are beginning to think that perhaps it is actually Vitamin K2.  The latter idea makes more sense to me, given how it works.  But it may also have been the combination of the two, since these vitamins work together and with Vitamin D3.  There’s a synergy in how nutrients work together, which is why Dr. Joel Wallach’s scattershot approach was so effective for me in clearing up my problem with brittle cracking skin in just a few short weeks.  You can buy Youngevity products developed and endorsed by him here.

Another good article about Vitamin K2 is The Ultimate Vitamin K2 Resource by Chris Masterjohn, PhD.  His article has a lot of illustrations to explain some of the technicalities of how Vitamin K2 works.

Paleo Spaetzle

The following recipe uses ingredients from the lists in Dr. Steven Gundry’s book, The Plant Paradox: The Hidden Dangers in “Healthy” Foods That Cause Disease and Weight Gain.  However, if you are following that diet, this recipe should probably be used on an occasional basis only.

Serve with any of the following:  Melted butter, tomato sauce and grated cheese, sour cream, olive oil and basil, etc.

Flours in this recipe were measured by pulling the measuring cup through the flours and then leveling off with a straight edge such as a knife or long spatula.

The texture of this spaetzle does differ slightly from that made with white wheat flour, though the texture is fairly close.  The texture of almond flour available to me yields a somewhat gritty result akin to a whole grain dough.

The flours in this recipe absorb significantly less liquid than does white wheat flour, so be very careful about adding additional liquid.  If the dough turns out too dry, add additional liquid by the HALF TEASPOON, fully incorporating any additions before adding more.  If your dough is too wet, I suggest adding more almond flour by the tablespoon, fully incorporating any additions before adding more.

Do not place the spaetzle maker on the pot of boiling water until you are ready to put the dough into it.  If allowed to sit on top of the pan prior to use, it will become too hot to handle.

Recipe: Paleo Spaetzle
Makes 2 servings.

For the Cooking Pot
2 quarts filtered water
1 tablespoon salt

For the Dough
1/2 cup super-fine almond flour
1/4 cup arrowroot starch
1/4 cup tapioca starch
1/8 teaspoon salt
1 egg
1 tablespoon A2 milk or almond milk or coconut milk or water
1 teaspoon water

Special Equipment
Spaetzle maker


  1. Fill large pot half-way with water.  (Dutch oven size works well.)  Add the salt for the cooking pot to the water. Set pot on stove to boil.
  2. Put flours and salt for the dough into mixing bowl.  Whisk together.
  3. In small bowl, whisk the egg lightly.  Add milk and water for the dough to the egg; mix together.
  4. While mixing flour mixture with a fork, gradually add egg mixture to make soft dough.  The dough should loosely hold its form.
  5. When the water in the pot begins boiling, set assembled spaetzle maker over top of pot with the notch over the edge of the pot to secure it into place.  Use a silicone spatula to scrape the dough into the spaetzle maker.  Immediately “grate” the dough mixture directly into the pot of boiling water, being careful not to run the carriage of the spaetzle maker over the end of the grater.  Spaetzle is done cooking when it rises to the surface of the water.  Do not cook for more than 90 seconds.  Drain.

90 Essential Nutrients

The following information is from a brochure produced by Youngevity®: 90 for Life:

For optimal health we need:

  • 60 minerals
  • 16 vitamins
  • 12 amino acids
  • 2-3 EFAs

Many major diseases have been eliminated in the livestock industry years ago by simple inexpensive nutritional supplementation.

According to U.S. Senate Document #264, our farmlands have been depleted of essential minerals.  This document dates back to 1936.

There is no such thing as “Eating Right”.  If the minerals aren’t in the soil where the food is grown, they are not in our foods.

Our bodies need no less than 90 essential nutrients, and there are as many as 10 deficiency diseases that can result for each nutrient that is missing for any length of time.  This is a total of up to 900 diseases that can be prevented with proper nutrition.

Nutritional Deficiency Categories
Here are just a few examples of over 900 diseases that can result from nutritional deficiencies:
Deficiency Category Disease Resulting
  1. Hard Tissue
Ankylosing Spondylitis, Arthritis, Back Pain, Bell’s Palsy, Bone Spurs, Bone Fractures, Brittle Nails, Calcium Deposits, Cartilage Damage, Cognitive Impairment, Depression, Dowager’s Hump, Eczema, Elevated Blood Calcium, High/Low Blood Pressure, Hyperparathyroidism, Insomnia, Irritability, Joint Pain, Kidney Stones, Ligament Damage, Muscle Cramps/Spasms/Twitches, Nervousness, Osteofibrosis, Osteoporosis, Panic Attacks, PMS, Prolonged Clotting Time, Receding Gums, Restless Legs, Retarded Growth, Sciatica, Spinal Stenosis, Tetany, Tinnitus, Tooth Decay, Trigeminal Neuralgia, Vertigo
Calcium Deficiencies
(Calcium, Magnesium, Glucosamine & Chondroitin)
  1. Soft Tissue
Acne, ALS, Alopecia, Alzheimers, Asthma, Blood Clots, Brittle Hair, Cardiovascular Disease, Cracked Heels, Dementia, Dermatitis, Extended Menopause, Eczema, Fibromyalgia, Fried Food Cravings, Gallstones, Growth Retardation, Infertility, Low Libido, Low Sperm Count, Miscarriage, Multiple Sclerosis, Muscular Dystrophy, PMS, Psoriasis, Kidney Dysfunction, Split Cuticles/Heels
Essential Fats & Cholesterol Deficiencies
(Omega 3, 6, 9 & Selenium)
  1. Blood Sugar
ADD/ADHD, Adrenal Failure, Anxiety, Bed Wetting, Bipolar Disorder, Cardiovascular Disease, Depression, Diabetes, Elevated Cholesterol & Triglycerides, Fainting Spells, Fatigue, Hyperactivity, Hypoglycemia, Infertility, Learning Disabilities, Migraine Headaches, Moodiness, Narcolepsy, Night Sweats, Obesity, Peripheral Neuropathy
Blood Sugar Imbalances
(Chromium & Vanadium)
  1. Digestion
Allergies, Athletes Foot, Belching, Bloating, Bowel Gas, Burping, Celiac, Constipation, Crohn’s Disease, Dermatitis, Diarrhea, Diverticulitis, Food Sensitivities, Heartburn, Hiatal Hernia, Indigestion, Irritable Bowel, Jock Itch, Leaky Gut, Reflux, Stomach/Intestinal Pain, Thrush, Ulcerative Colitis, Yeast Infections
Digestive Disorders
(HCL, Enzymes & Flora)

Additional information by Dr. Joel Wallach, BS, DVM, ND, is available on Amazon.

The Bulletproof Diet

This great diet is something like Paleo Atkins meets high tech.  Dave Asprey, the author of this diet, spent many years researching and experimenting on himself to come up with this plan.  He communicated with leading edge doctors and scientists, and he invested a substantial amount of his own funds on equipment and testing in his quest to get the truth about what really works with respect to diet and health.  During that time up through the present day, he maintains a blog and a radio show.  His site also has a forum where others can ask questions and report their own results.

I became aware of Dave Asprey’s work at least three years ago.  I have an early version of his food guide that I downloaded back in March of 2012.  The latest version of The Complete Bulletproof® Diet Roadmap is attractive and quite useful.  On this chart, various foods are categorized as Bulletproof®, Suspect, or Kryptonite.  I can vouch for some foods being absolute Kryptonite.  For instance, if I fall for the advice that oatmeal makes a great breakfast and have a bowl of it, I will soon be back in bed asleep.  A food is definitely Kryptonite if it can knock someone out like that.

Anyway, I became interested in Dave’s material again when I saw his email with the subject, “Vision quests for neuroscientists?”  The title of that show is Alberto Villoldo: Brain Hacking & One Spirit Medicine.  This got my attention since I am currently taking classes in shamanism.  During the interview, Dave talked about the extent of his research and experiments, and I became intrigued all over again.  I found out that he had recently published his information as a book, The Bulletproof Diet: Lose up to a Pound a Day, Reclaim Energy and Focus, Upgrade Your Life.

I bought the book for my Kindle and began reading.  Dave talked about how his diet encourages the growth of the type of intestinal flora that encourages slimness.  Now I was even more interested!  I was at the time going through yet another round of concurrent antibiotics and antifungal medications to treat various conditions.  I liked the idea that perhaps I could encourage my body to restore itself in that direction as I recovered from the antibiotics.

Dave Asprey’s suggestions in The Bulletproof Diet turn standard dietary advice upside down, but he certainly isn’t the only one saying that standard recommendations are all wrong and even opposite of what the body actually needs.  For instance, Dave recommends getting 50% – 70% of calories from fat with much of it coming from saturated fat.  He claims that saturated fat and cholesterol are the building blocks for all of our hormones.  The highest recommended meats are grass-fed beef and lamb as well as pasture-raised eggs.  Poultry, even the organic pasture-raised kind, is down in the Suspect category due to its higher content of inflammatory unsaturated fats.  Conventionally raised meats of any kind are in the Suspect to Kryptonite range due to the hormones, antibiotics, and GMO ingredients that are often in the feed.  Some conventionally raised animals are literally fed garbage.  On top of that, the conditions in which these animals are raised are quite unsanitary.  It is not unusual for cattle at a feedlot to be standing deep in their own filth.

As Dave says in his book,

One of the biggest leaps I took was to begin eating more butter made from the milk of grass-fed cows. This was scary. It went against everything I’d been told about healthy eating my entire life, but I had done the research and checked the science and I wanted to fix my hormones, so I took a deep breath and stopped holding back on butter. I knew that if I was wrong, my body would show more inflammation in blood panels and I could always stop eating it. Immediately, magical things started to happen. My ability to focus increased, I started losing weight, and my blood panels showed less inflammation, not more—but why?

From there, he began his quest to find out why the butter worked so well.

At the foundation of The Bulletproof Diet is Bulletproof Coffee®.  Among the benefits Dave cites for his coffee recipe are (in his words):

  • stomps on hunger and cravings
  • lights up your brain with an alternative energy source
  • helps you lose weight and build muscle
  • increases focus and performance

Dave emphasizes that the quality of the ingredients of Bulletproof Coffee® is key to its function.  The coffee MUST be as free as possible of mycotoxins from fungal contamination.  The butter MUST be from grass-fed cows.  While coconut oil can be used in Basic Butter Coffee, MCT Oil is preferable and gives the Bulletproof® results.

Since coffee in the United States is not tested for these mycotoxins, Dave has made his own Bulletproof® brand available.  Paper filters should not be used when making Bulletproof Coffee® since the oils containing some of the best components in the coffee will cling to the paper.  A gold filter can be used in a drip coffee maker.  I chose to give a French press a try.  Admittedly, it is more work to make coffee that way, but the results are worth it.  The flavor is that much better.

The butter from grass-fed cows most readily available in the United States is Kerrygold Pure Irish Butter.  It is shown here to the right.

If choose to get a French press and you are serious about using it every day to make coffee, I suggest getting a quality item.  With less expensive coffee presses, the plunger may fall apart, the screens may rust, and the carafe may not be adequately heat tempered.  The SterlingPro Coffee & Espresso Maker comes highly rated; and at the time of this writing, it is available on with 2 bonus screens included for only $29.95.

What follows is the recipe for Dave’s Bulletproof Coffee®.  I expanded the instructions a bit.

  • Up to 1 liter filtered water
  • 2 heaping scoops Bulletproof® Coffee, ground
  • Up to 2 Tbs MCT Oil such as Bulletproof® Brain Octane Oil  (It’s STRONG – start with 1 tsp. and work up over several days.)
  • Up to 2 Tbs unsalted grass-fed butter or ghee  (In Dave’s words:  “Realize salted coffee is a crime.  Do not do this with salted butter. Bleah.”)
  1. Use the carafe of the French press to measure the water for the coffee.  Pour it into a kettle and heat until just boiling.
  2. While the water is heating, put the coffee into the carafe of the French press.
  3. When the water is ready, slowly pour it over the coffee in the carafe, moving the stream around to break up any lumps in the coffee.  If necessary, use a soft spatula to stir away any remaining lumps.  Place the plunger and lid on the French press, but do not press the plunger down just yet.  Let the coffee steep for 5 minutes.
  4. While the coffee is steeping, put the butter and oil into the blender jar.
  5. When the coffee has finished steeping, SLOWLY press down on the plunger of the French press.  This will separate the coffee from the grounds.  It is best to do this slowly to minimize the amount of grounds that slip past the filter screen on the plunger.
  6. Pour the coffee through a fine-mesh tea sieve into the blender jar.  This should catch grounds that slipped past the filter in the French press.
  7. Place the lid securely on the blender jar.  This is IMPORTANT since you do not want hot coffee flying around your kitchen!
  8. Hold down the lid long enough to make sure that it won’t fly off and turn on the blender.  Blend for at least 30 seconds.
  9. While the coffee is blending, rinse the screen of the French press and set it out to dry to prevent rusting of the screen.  Dispose of the coffee grounds properly.  Do NOT put them down your sink.
  10. Pour the coffee into a mug and enjoy!

Please pay attention to the warning about starting slow with the MCT Oil.  The potential result of overdoing it could be, as Dave puts it, “disaster pants.” He’s not kidding about that.  If you choose to start with the full amount anyway, please do so on a low-stress day when you will have easy immediate access to a toilet all day long.  I don’t want anyone coming back here after not heeding this advice and saying that they had a blow-out in front of their company president or best customer.

Antibiotics and weight gain

I recently did a course of the antibiotic Azithromycin to treat an ear infection. I dreaded the thought of unbalancing my system, but the infection was affecting my hearing. The thought of losing my hearing to an infection was out of the question.

Anyway, soon after taking the antibiotic, I noticed that my weight was beginning to go up again. I had long thought that my last major run-up in weight was due to a microbial imbalance (see Master Cleanse). I decided to do a little research on my hunch.

As it turns out, a book was released a few months ago on this very issue. Dr. Martin J. Blaser has been studying the effects on health of microbial imbalance due to antibiotics since 1977. He has published his findings in the book Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues.

Along with obesity, Dr. Blaser cites microbial imbalance as a cause of asthma, allergies, diabetes, immune disfunction, inflammatory bowel disease, reflux, and autism. It should not be much of a surprise that antibiotics cause weight gain. Animal husbandry has known this for decades. Conventional animal feeds tend to be laced with antibiotics because they have been found to promote accelerated growth and fattening in animals.

So you’ve taken antibiotics, and now you’re gaining weight. Now what? Unfortunately, scientists do not yet know much about how to restore proper microbial balance. We’re still guessing at it. Fecal transplants have been found to be helpful, but they are not particularly practical, not to mention the “ick” factor. If I had to guess, a typical anti-candida diet and supplement therapy would be a good choice for restoring balance.

Diet for an Irradiated Planet

It seems that the rules for what is optimal in a diet change when radiation is present in the environment, as it is now since the Fukushima Daiichi event on March 11, 2011.  A great amount of radiation has been released into the atmosphere and water since that time, and the release has not stopped.  This has resulted in the contamination of not just the local area, but much of the Pacific Ocean and Northern Hemisphere.  Radiation related illnesses have risen significantly in many regions since then.  For instance, some believe that the strange polio-like illness seen in California children is related to radiation contamination.  To get an idea of just how serious the problem is, you may be interested in viewing an interview with Leuren Moret.

Leuren Moret makes it all sound very dire, but some solutions are discussed toward the end of the video.  Surprisingly, one of the solutions suggested involves using the infamous HAARP system to clean up the radiation.

In the meantime, we have to eat.  So what is best?

First, all water should be filtered through a reverse osmosis filter.  This will remove nearly all contaminants, but Tritium will still remain since it is a radioactive hydrogen that attaches to the water molecule.

Dairy products should be strictly avoided.

Do not eat anything from the Pacific Ocean, including seaweed, or any freshwater fish.  All of these are highly contaminated now.

A macrobiotic diet has been found healthful in Japan.  Those in Japan who eat the Japanese macrobiotic diet are relatively healthy while those eating a more Western diet are getting sick and dying.  The suggested diet consists of brown rice, miso, cultured vegetables, root vegetables, and fruit.  Vegetables that grow at the surface such as lettuce should be avoided.  If you can, buy food produced in the southern hemisphere.

Use of iodine products is also recommended.

Beyond diet, Leuren Moret suggests avoiding air travel where possible, particularly over the Pacific or North America.  Not only are pilots and frequent flyers getting ill, but the radiation in the air is compromising the structure and mechanics of the airplanes.  This has seriously increased maintenance issues in the air fleet.

Fukushima and Diet | Leuren Moret: Global Nuclear Coverup
Lifestyle | Leuren Moret: Global Nuclear Coverup
Currents | Leuren Moret: Global Nuclear Coverup

Ice Cream!

ice-cream-makerI finally after many months of consideration bought a Cuisinart ICE-21 Ice Cream Maker.  Why, oh, why did I wait?  It has turned out to be one of my favorite kitchen appliances.  Not only is this appliance very easy to use, but I can now make my own low-carb high-fat ice creams that fit the guidelines of my desired diet.  Specifically, this means that I can have ice cream made with natural no- or low-calorie sweeteners such as stevia and xylitol.  Let me be clear here that the ice creams are not less expensive that ice cream available in your local supermarket; rather, my purpose in making my own ice cream is to obtain a nutritionally superior product while accommodating my sweet tooth.

I have found the Rubbermaid Premier 7-Cup Food Storage Container to be the perfect size for a batch of ice cream.

The following is Cuisinart’s own video about this ice cream maker.

I have been using the following no-cook recipes in my ice cream maker.  I use stevia with the xylitol to increase sweetness while minimizing the intestinal distress that can result from consuming too much sugar alcohol.

Coconut Milk Ice Cream

2 cans regular coconut milk
1/2 cup xylitol
1 teaspoon vanilla
1 dropper liquid stevia extract

  1. Freeze bowl of ice cream maker for at least 24 hours.  (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place all ingredients into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Transfer ice cream into container and freeze to increase firmness.

Mint Chocolate Chip Ice Cream

1 cup organic heavy cream from pasture-raised cows
1 cup organic half-and-half from pasture-raised cows
1/2 cup xylitol
1 dropper liquid stevia extract
1 tsp peppermint extract
dash salt
2 frozen Amberlyn dark mint chocolate bars (These can be purchased at Costco road shows.)

  1. Freeze bowl of ice cream maker for at least 24 hours. (Just keep it in the freezer at all times when not in use so that it is always ready.)
  2. Place cream, sweetener, flavor, and salt into blender; blend well.
  3. Pour mixture into assembled ice cream maker.
  4. Turn on ice cream maker and process for 20 minutes.
  5. Place chocolate bars into a plastic bag.  Pound with a mallet or meat hammer until the bars are broken into chips.
  6. Stir chocolate chips into processed ice cream.
  7. Transfer ice cream into container and freeze to increase firmness.

Hormones and Fat

It has long been taught in health orthodoxy that a low-fat diet was ideal for preventing disease; but more and more, this idea is being called into question.  As more and more new research comes in, the orthodox medical establishment has had to grudgingly admit that perhaps their theories have been wrong all along.  On the weight maintenance side of things, we have been taught that higher intake of dietary fat makes us gain body fat, but research is now showing that the opposite may be the case.

One must keep in mind that fat is a basic building block of the body.  For instance, the membranes of every cell in the body are overwhelmingly composed of fat molecules.  Optimal health of the cells requires adequate intake of fats for the production and maintenance of the cell membranes.  Furthermore, those fat molecules must be of the correct type to create cell membranes of greatest health.  Eating artificially altered fats such as hydrogenated oils will impact the quality of cell membranes as unnatural molecules become incorporated into the structure of cell membranes.  Dietary fat is not just fuel!

fats-hormone-production-role_aFat and cholesterol are also essential building blocks of hormones such as estrogen and testosterone.  A diet too low in fat could well result in levels of hormones too low for health.  How handy it is that those who have followed the medical industry’s guideline of a low fat diet now find themselves dealing with deranged hormone levels.  Now the pharmaceutical industry can sell them hormone patches to bring those hormone levels back up.  They must be seeing dollar signs!  Wouldn’t it be better, though, to correct the problem at its source?  That would be done by correcting the dietary imbalance that created the problem in the first place.  Disease is the result of either insufficient nutrition and/or exposure to toxins.  When the environment of the cells is corrected, health returns.  The correction required to improve levels of hormones such as testosterone and estrogen is the inclusion in the diet of more fat including saturated fat.  Testosterone and other steroidal hormones are actually derived from cholesterol, and so cholesterol must be present for the creation of these hormones.  If the level of these hormones in your body is too low, then perhaps it is because you are doing too good of a job of “controlling” your lipids and cholesterol.  Good sources of dietary fat include the following:

  • Olives and Olive oil
  • Coconuts and coconut oil
  • Butter made from raw grass-fed organic milk
  • Raw nuts, such as, almonds or pecans
  • Organic pastured egg yolks
  • Avocados
  • Grass-fed meats
  • Palm oil
  • Unheated organic nut oils

Current high rates of vitamin D deficiency in the United States may also be due to the low-fat diet orthodoxy.  Vitamin D is made from cholesterol and resembles a steroidal hormone.

Too much sugar intake can also reduce testosterone levels.  Carbonated beverages have become the greatest contributor to sugar intake.  If one needs to break the habit of drinking sugary beverages, I suggest making diet sodas with carbonated water and natural alternative sweeteners such as stevia.  Liquid stevia extract is available already flavored.  Plain liquid stevia can also be used with separate flavors or lemon juice.  Suppliers of natural flavor products can be found online.  Xylitol is also a good choice since it helps control harmful microbes in the body that can result from eating a diet too high in carbohydrates.  Artificial sweeteners such as aspartame (Nutrasweet) and sucralose (Splenda) should be strictly avoided due to their high toxicity.

What all of this comes down to is that a low-carb high-fat Atkins-like diet may be useful in correcting hormone derangement.  This diet reduces carbs and raises fat while keeping protein levels steady.  When protein levels are kept steady, stress on the kidneys is prevented, thus eliminating the primary medical concern about low-carb diets.  Carbohydrates in such a diet should come from vegetables.

Further reading:
9 Body Hacks to Naturally Increase Testosterone
Low Testosterone and Heart Disease Linked—But What’s Really Causing Them?
Testosterone Decline: How to Address This Challenge to ‘Manhood’
Rising Role Of Fat Reveals Importance In Strength And Performance!
Diet and serum sex hormones in healthy men.
Low-Fat Diet and Avoidance of Vitamin D – Two Health Recommendations You’re Best Off Rejecting
The link between vitamin D deficiency & low-fat diets
The Potential Dangers of Sucralose (Splenda)
Aspartame: By Far the Most Dangerous Substance Added to Most Foods Today
What is a high-fat diet
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable

Shifting Needs

I think I have figured out why there has been so much confusion about what is the optimal diet.  It has a lot to do with the fact that our physical vibration is changing as the Earth moves into a new dimension.  Higher frequencies have different needs.

I have been reading The Three Waves of Volunteers and the New Earth by Dolores Cannon.  In this book, she reports on hypnosis past life sessions that have included communication with the collective Subconscious.  It should be noted that this is not channelings through Ms. Cannon; rather, the information came through the client themselves.  The soul purpose of the clients in this book is to help people to make the energetic shift into the next dimension.  As part of this, there are brief mentions of the diet changes that need to occur as people shift.  Those who continue to eat in the old way will find themselves becoming sick.

According to these sessions, the diet needs to become lighter, more fruit and vegetable based, and more liquid.  Soups and smoothies are good ideas.  Juices should be unsweetened.  Raw fruits and vegetables are better than cooked.  The soups should not be chunky, but rather blended smooth.  Meat does not need to be entirely avoided; but when you do choose to eat it, make sure that you are choosing meat from animals that have not been given food with additives or medications.  The chemicals in these additives can interfere with increasing vibration.  The same applies to our food.  Additives should be strictly avoided, including sugar.  As vibration shifts upward, it will become increasingly difficult to digest solid things.  It would seem that juicers and high-speed blenders will become standard in our kitchens.

Of course, it might be a shock for the body to make a sudden adjustment to this type of diet.  I found the following chart at Golden Age Journey: Diet for Ascension, which was apparently derived from information in Earth Awakens: Prophecy 2012 – 2030 by Sal Rachele.

Dietary Stages on the Path of Ascension

  1. Pure ingestion of prana life force (no air, water or food)
  2. Breatharian (ingestion of air only, no food or water)
  3. Water only (no ingestion of food)
  4. Liquid supergreens, liquid vitamins and minerals only
  5. Raw vegetable juice fasting
  6. Raw vegan diet (fresh vegetables and some fresh fruit)
  7. Vegan unprocessed (fruit, vegetables, nuts and seeds)
  8. Vegan processed (includes grains, sugars, caffeine, etc.)
  9. Vegetarian (includes dairy and eggs)
  10. Partial vegetarian (no red meat or dairy products)
  11. Mostly omnivore (everything except red meat)
  12. Omnivore (all types of food)
  13. Junk food diet (fast food, mostly fried and processed)

Obviously, the first several diet schemes are for those who have achieved a substantially greater vibration already.  Though a handful of people in this dimension claim to be breatharian, that is something usually found in dimensional octaves beyond our perception and should not be attempted here.  In this dimension, we need to eat.  Given the information in Dolores Cannon’s book, it would seem that we should aim to be in the 5 to 6 range most of the time.

That said, it is possible that I misunderstood what was happening when I was about three months into my vegan experience some three years ago now.  Since my diet had been fully supplemented all through, so a deficiency should not have been a problem.  The “physical depression” I reported then may actually have been either an ascension symptom or part of the process of clearing toxins out of my system.  There is quite a lot of information out there about ascension symptoms.  This article is probably as good as any:  Ascension Symptoms.

How Exactly Roundup-Ready Foods Harm You

Dr. Mercola shared the following YouTube video in a recent article.