Minutus

Questions –

1) I still drink coffee but from good quality decaff beans in a French press- is that as bad?
2) I use very little sweeteners only in cooking (e.g. soup) and hot cocoa (made with raw cacao and almond or soya milk yeah yeah yeah – I know but I like it and only use that which has the organic beans (non GMO) and water) but have tried pure Stevia and I can taste the bitterness in it.

I use Xylitol – why is this one bad?
Everything in moderation is my rule except sugar and high GI carbs which I don’t touch.
Rochelle
Rochelle MarsdenMSC RSHom MNWCH AAMET

Southport Homeopathic Practice

Registered Homeopath and EFT (Cert Advanced) Practitioner, Matrix Reimprinting Practitioner

www.southporthomeopathy.co.uk

https://www.facebook.com/southporthomeopathicpractice/

https://www.facebook.com/groups/621281734568831/

I am on a register accredited by the Professional Standards Authority (PSA)

1. no problem with real coffee as long as there is no milk or sugar in it, but I wonder how it is possible to decaf beans?
There are water techniques that decaf coffee (allegedly) without chemicals, but I doubt it...just an opinion....

2. soy, whether GMO or not, is still an immune destroyer, thyroid destroyer, blocks Zn absorption, and much more, so it is a definite no-no unless it is fermented (miso, tempeh, natto).
I use stevia sometimes, straight form the plant, yes there is some bitterness, very minimal but indeed it can put some people off.

Xylitol is supposed to be eliminated 100%, just give the taste and be excreted; yet the studies done have shown that when collecting urine and faeces, only 60% of the xylitol is found....where does the other 40% go, what does it do to your body?

Moderation is something I missed addressing in the book so here it comes: "moderation" is one of the concepts that destroys the whole effort of restoring human nutrition. When you have hay fever, you do not need to stick your nose inside a flower to get symptoms, just a few bits of pollen in the air do the trick.
We are not talking about allergies when it comes to food, but direct harm (although immune mechanisms are at play too) but the idea is similar. Small amounts will maintain a positive pathological feedback that keep disease active, although maybe slower and without many symptoms.
This is different from the occasional cheating where you get a small load of toxic tasty food in, once, the metabolism takes care of it, the end.

Joe.

Dr. J. Rozencwajg, NMD.

"The greatest enemy of any science is a closed mind"

www.naturamedica.co.nz

What about the unburned CH3 of the coffee?
I think this CH3 is a poison.

Aham
Am 27.12.2015 00:21, schrieb 'Rochelle' rochellemarsden@talktalk.net [minutus]:

CH3 is rather Methyl radical (with valancy +1) which can't exist alone.

To what does that relate, please?

Dr. J. Rozencwajg, NMD.

"The greatest enemy of any science is a closed mind"

www.naturamedica.co.nz