Organic Green Vegetables and Healthy Children
by Dr. Karyn Mitchell N.D.
If you do not eat organic vegetables you will not have available to you adequate
vitamins, minerals, and enzymes, nor will you be able to properly detoxify the
biohazards of life in the 21st Century. Without vitamins, minerals, and enzymes,
you will become lethargic, anxious, and depressed. If you are not able to detoxify
all of the xenotoxins that threaten your biological well being, you will most probably
develop an autoimmune disorder or a major disease. Dark greens are metal
binders that assist in the binding and elimination of xenotoxins. This reduces the
overall toxic body burden. If your organic body is incapable of sustaining some
semblance of a vibrant life, you may even eventually be incapable of reproduction.
If you are a parent who is neglecting to insure that your child is not eating
vegetables daily, you are placing them sooner or later at risk of a major disease. If
your child loves sugar, breads, pasta, cheese, and meat, their bodies are probably
bio-acidic. An acid body leaves them emotionally, mentally, and physically at a
disadvantage for the rest of their lives. No one teaches you the vital importance of
eating green vegetables daily. I have been able to assist parents in reversing
major mental and physical health challenges simply by adding six child appropriate
servings of fresh vegetables as well as two servings of fruit daily to their diet. Bone
density and calcium absorption is enhanced by dark greens. An appropriate
serving size is the size of that person’s fist. It is sad that parents feel they are
depriving their children if they neglect to dose them regularly with the deadly
“whites.” In her book, “12 Steps to Raw Foods,” Victoria Boutinko states,
“Throughout history, whenever humans discovered an addictive substance, they
never voluntarily stopped using it. Bread, milk, meat, sugar, and salt are probably
the most addictive of all common foods. Research indicates that sweet receptors in
the mouth are coupled to brain areas that release endogenous opiates—those
natural morphine-like chemicals that induce a sense of pleasure and well-being.
The taste of sweet in itself is enough to activate pleasure centers in the brain.” If
there is resistance in children (or adults) to eating vegetables, it is because their
poor little bodies are far too acidic and sugar addicted. Persevere, and jump start
the greening process with sliced cucumbers (see “Cucumber Pizza” pg. 2), celery
(stuffed with almond butter and topped with raisins if you’d like), fennel, and red leaf
lettuce. Use Agave Nectar from cactus as a sweetener. Have your children shop
with you in the organic produce department to let you know which veggies intrigue
them, even if it is parsley or carrot tops, buy it and try it. Introduce a new vegetable
weekly, and introduce it ten times in the upcoming months. As their bodies become
more alkaline, they will be more interested in dark greens and less interested in
sugars, dairy, red meat, and processed foods. “Match stick” prepared vegetables
are user friendly and easily consumed by children. (See “Sticks” recipe page 2)
Juicing can also be an adjunct to the introduction of greens in the diet. You may
find a half of a granny smith apple juiced with cucumber, celery, and romaine
lettuce a nice treat. Let them help with the juicing. Remember to pre-wash your
veggies in veggie wash and store in zip lock bags with a sheet of damp paper
towel.
I want to clarify what I mean by organic vegetables, enzymes, and toxic metal and
chemical binders. In her latest book called “Green For Life,” Victoria Boutinko
compares the vitamin and mineral content of organic grown vegetables to that of
“conventional” vegetables. (I have a problem with the word conventional, for it
implies that it is what has always been. Prior to the chemical age following World
War II, the “conventional method” of growing foods was pesticide, herbicide, G.M.O.
and toxic free.) In many cases, conventional vegetables have little or no nutrient
value because they are grown in depleted soils and forced through genetics to
grow so quickly that the plant does not absorb vitamins and minerals from the sun
and soil. Add to that the toxic ingestion of each plant’s dose of chemical pesticides
and herbicides. With cancer in this country at nearly one in every two people,
eating organic vegetables may assist in preventing cancer by binding metals and
xenotoxic chemicals already present in the body; eating organic foods also
prevents the further addition of chemical residues that are an unwanted resident of
conventional produce. Enzymes are present in raw fruits and vegetables. While
they are affected during the digestive process by gastric acids, they are re-
assimilated in the small intestine where they provide necessary energy and
digestive absorption. Enzymes are the work horses of the body. They help the
regenerative process of all muscles and nerves, and reverse premature aging. If
you are enzyme depleted from consuming a too dead diet, your body will “rob Peter
to pay Paul.” Your body, in order to perform its daily life tasks will pull enzymes
from the heart and the pancreas. Year after year, this depletion takes its toll upon
the tissue integrity. Heart disease and diabetes may follow. Remember that the
adult in the family knows that health cannot be dictated by the least informed or
addicted member of the family. Try to include a rainbow of vegetables and fruits
soon after you focus upon the addition of greens which are high in lutein and
indoles. Avocados are brain and heart healthy, containing more Vitamin E than any
other fruit. Blue and purple foods contain anthocyanins and phenolics which lower
the risk of some cancers and have anti-aging benefits. The white of onions and
garlic contain allicin which was used for the heart and as a natural antibiotic in the
previous centuries. Small potatoes contain lots of potassium and mushrooms
contain selenium. Yellow and orange produce contains vitamin C as well as
carotenoids and bioflavonoids for heart, vision, and immune health. Red
vegetables and fruit contain lycopene and anthocyanins for assisting heart,
memory, urinary health, as well as cancer prevention.
Part of the problem with acidic, dead, sugared and processed foods is that they
eventually cause inflammation in the colon. One problem that may develop from
this inflammation is gluten-induced enteropathy, or gluten intolerance. Edema or
constipation also may be an issue. Yeast loves to grow in the cool dampness
created by inflammation and sluggish eliminations, and parasites find a habitat
where they can grow and reproduce without excessive disturbance. The disease
process is setting in, and it is not long before the immune system is so overtaxed
that an infection can develop somewhere in the body. Throw in some stress and
eventual antibiotics to destroy the invading bacteria and pathogens, and you now
have a colon that is fully engaged in a catastrophic disease syndrome. The
individual feels tired, irritable, bloated, unable to think straight or remember or
retain anything, and knows something somewhere inside is not very happy. It takes
many months of enzyme rich nutrition as well as rebuilding the friendly flora with
probiotics before the body feels the trickle of health returning. Why not prevent this
from happening to you or your loved ones? Start with good nutritional education
provided from a source other than one with an economic prejudice. We are
biological beings that need biological rather than chemically created processed and
frozen foods. Select the best the good green earth has to offer; organic foods
even taste better. Vibrant health comes with every choice that you make about
what you eat. Junk food takes away from health, organic vegetables and fruit add
enzymes and energy to your life. I find that often adults who make poor food
choices for themselves teach their children to do the same. I had a patient with two
daughters. One daughter begged her mother for fruit and vegetables and almost
refused to eat the chips, boxed mac and cheese, and frozen prepared dinners that
the rest of the family ate. Her younger sister refused to eat vegetables and fruit
and often made fun of her older sister for being a “veg-head.” Guess who was the
healthiest one in the family? It does not take a lot of work to cut an apple or rip
open a bag of romaine lettuce and wash it, yet weekly I hear how hard produce is to
prepare. Once upon a time all vegetables were organic. Once upon a time we had
a country where people could expect their children to be healthy. All of our
children, not just half of them. If children do not love vegetables it may be because:
their blood is too acidic; their yeast and parasites want to be fed; or they are
addicted to sugar. Are you their health solution or the largest part of the problem?
Who buys the food? Make green, organic choices so your children can be healthy.
------------------------- ----------------------------
Cucumber Pizza: One medium sized cucumber. Cut it in half and chop gently at
the top of the cuts on each side. Rub these two cuts together vigorously until they
foam. (This removes the bitterness from the inside of the cucumber.) Rinse off the
foam. Slice the cucumber into rounds. On top of the rounds place any or all of the
following choices: Chopped black or green olives, chopped fresh basil, thinly sliced
or chopped tomatoes, chopped red pepper, dill, Italian spices, garlic salt. Put on a
plate and munch!
No More Ranch Dip: Many people like to dip vegetables in horrible white toxic
dressing. Make your own dip with ¼ C. raw almond butter, 6 T. olive or roasted
sesame oil, 1 T. lemon juice, 1 T. Agave Nectar, herbs to season. Stir.
Sticks: Julienne any of the following vegetables: Red peppers, snow peas,
cucumbers, carrots, squash, celery, Jicama pronounced he-kama (most kids love
this), sweet potatoes, and any vegetable (or fruit) that can be sliced into
matchsticks. May add a dressing (below) or leave plain for snacks. Don’t be afraid
to mix in some ants (raisins), walnuts, or raw cacao.
Dressing: 1 C. Extra Virgin Olive Oil (fresh), 2-4 T. toasted sesame oil, 4 T. Bragg
Aminos, Garlic (optional), 4 T. of either Agave Nectar or Almond butter, 4 T. of Lime
juice (may use lemon but it has a different taste), Herbs. Stir.
Oreooos: Peel and thinly slice raw sweet potatoes, yams, or apples. Butter slices
with almond butter, and top with another slice. May even mix the apples with the
potatoes. A great snack for after school.
Raw Mashed Potatoes: (Recipe adapted from Nomi Shannon, the “Raw
Gourmet.”) ½ head of cauliflower. Wash in veggie wash and rinse. Place in a food
processor with S blade, or blender with 1 T. of lemon juice. ¼ c. of extra virgin olive
oil, 1 small clove of garlic or ½ tsp. garlic salt, ½ tsp of poultry seasoning, ½ tsp of
Bragg Aminos or dash of sea salt. If you have it, add ¾ tsp of psyllium powder.
Alive In 5 Raw Gourmet Meals in Five Minutes by Angela Elliott has many awesome
easy snack and vegetable ideas that are quick to create. Have fun. And remember
my personal favorite below!
Fruit Ice Cream: 1 bag of frozen fruit (Blueberry is my favorite) ½ c of ice or
almond or oat milk. 1 frozen chopped banana. (We freeze any bananas that are
getting too ripe, and replace each banana that we use in our “smoothie.” Blend
until smooth and creamy. (I add 2 T. flax oil) Another variation is:
P.B. and J. Smoothie: ½ c. almond milk, 4 T. Almond Butter, 4 T. cacao nibs, 1 C.
frozen raspberries, 1 frozen banana. May also add cinnamon or vanilla. I also add
to this 2 T. flax oil. Blend until smooth.
by Dr. Karyn Mitchell N.D.
If you do not eat organic vegetables you will not have available to you adequate
vitamins, minerals, and enzymes, nor will you be able to properly detoxify the
biohazards of life in the 21st Century. Without vitamins, minerals, and enzymes,
you will become lethargic, anxious, and depressed. If you are not able to detoxify
all of the xenotoxins that threaten your biological well being, you will most probably
develop an autoimmune disorder or a major disease. Dark greens are metal
binders that assist in the binding and elimination of xenotoxins. This reduces the
overall toxic body burden. If your organic body is incapable of sustaining some
semblance of a vibrant life, you may even eventually be incapable of reproduction.
If you are a parent who is neglecting to insure that your child is not eating
vegetables daily, you are placing them sooner or later at risk of a major disease. If
your child loves sugar, breads, pasta, cheese, and meat, their bodies are probably
bio-acidic. An acid body leaves them emotionally, mentally, and physically at a
disadvantage for the rest of their lives. No one teaches you the vital importance of
eating green vegetables daily. I have been able to assist parents in reversing
major mental and physical health challenges simply by adding six child appropriate
servings of fresh vegetables as well as two servings of fruit daily to their diet. Bone
density and calcium absorption is enhanced by dark greens. An appropriate
serving size is the size of that person’s fist. It is sad that parents feel they are
depriving their children if they neglect to dose them regularly with the deadly
“whites.” In her book, “12 Steps to Raw Foods,” Victoria Boutinko states,
“Throughout history, whenever humans discovered an addictive substance, they
never voluntarily stopped using it. Bread, milk, meat, sugar, and salt are probably
the most addictive of all common foods. Research indicates that sweet receptors in
the mouth are coupled to brain areas that release endogenous opiates—those
natural morphine-like chemicals that induce a sense of pleasure and well-being.
The taste of sweet in itself is enough to activate pleasure centers in the brain.” If
there is resistance in children (or adults) to eating vegetables, it is because their
poor little bodies are far too acidic and sugar addicted. Persevere, and jump start
the greening process with sliced cucumbers (see “Cucumber Pizza” pg. 2), celery
(stuffed with almond butter and topped with raisins if you’d like), fennel, and red leaf
lettuce. Use Agave Nectar from cactus as a sweetener. Have your children shop
with you in the organic produce department to let you know which veggies intrigue
them, even if it is parsley or carrot tops, buy it and try it. Introduce a new vegetable
weekly, and introduce it ten times in the upcoming months. As their bodies become
more alkaline, they will be more interested in dark greens and less interested in
sugars, dairy, red meat, and processed foods. “Match stick” prepared vegetables
are user friendly and easily consumed by children. (See “Sticks” recipe page 2)
Juicing can also be an adjunct to the introduction of greens in the diet. You may
find a half of a granny smith apple juiced with cucumber, celery, and romaine
lettuce a nice treat. Let them help with the juicing. Remember to pre-wash your
veggies in veggie wash and store in zip lock bags with a sheet of damp paper
towel.
I want to clarify what I mean by organic vegetables, enzymes, and toxic metal and
chemical binders. In her latest book called “Green For Life,” Victoria Boutinko
compares the vitamin and mineral content of organic grown vegetables to that of
“conventional” vegetables. (I have a problem with the word conventional, for it
implies that it is what has always been. Prior to the chemical age following World
War II, the “conventional method” of growing foods was pesticide, herbicide, G.M.O.
and toxic free.) In many cases, conventional vegetables have little or no nutrient
value because they are grown in depleted soils and forced through genetics to
grow so quickly that the plant does not absorb vitamins and minerals from the sun
and soil. Add to that the toxic ingestion of each plant’s dose of chemical pesticides
and herbicides. With cancer in this country at nearly one in every two people,
eating organic vegetables may assist in preventing cancer by binding metals and
xenotoxic chemicals already present in the body; eating organic foods also
prevents the further addition of chemical residues that are an unwanted resident of
conventional produce. Enzymes are present in raw fruits and vegetables. While
they are affected during the digestive process by gastric acids, they are re-
assimilated in the small intestine where they provide necessary energy and
digestive absorption. Enzymes are the work horses of the body. They help the
regenerative process of all muscles and nerves, and reverse premature aging. If
you are enzyme depleted from consuming a too dead diet, your body will “rob Peter
to pay Paul.” Your body, in order to perform its daily life tasks will pull enzymes
from the heart and the pancreas. Year after year, this depletion takes its toll upon
the tissue integrity. Heart disease and diabetes may follow. Remember that the
adult in the family knows that health cannot be dictated by the least informed or
addicted member of the family. Try to include a rainbow of vegetables and fruits
soon after you focus upon the addition of greens which are high in lutein and
indoles. Avocados are brain and heart healthy, containing more Vitamin E than any
other fruit. Blue and purple foods contain anthocyanins and phenolics which lower
the risk of some cancers and have anti-aging benefits. The white of onions and
garlic contain allicin which was used for the heart and as a natural antibiotic in the
previous centuries. Small potatoes contain lots of potassium and mushrooms
contain selenium. Yellow and orange produce contains vitamin C as well as
carotenoids and bioflavonoids for heart, vision, and immune health. Red
vegetables and fruit contain lycopene and anthocyanins for assisting heart,
memory, urinary health, as well as cancer prevention.
Part of the problem with acidic, dead, sugared and processed foods is that they
eventually cause inflammation in the colon. One problem that may develop from
this inflammation is gluten-induced enteropathy, or gluten intolerance. Edema or
constipation also may be an issue. Yeast loves to grow in the cool dampness
created by inflammation and sluggish eliminations, and parasites find a habitat
where they can grow and reproduce without excessive disturbance. The disease
process is setting in, and it is not long before the immune system is so overtaxed
that an infection can develop somewhere in the body. Throw in some stress and
eventual antibiotics to destroy the invading bacteria and pathogens, and you now
have a colon that is fully engaged in a catastrophic disease syndrome. The
individual feels tired, irritable, bloated, unable to think straight or remember or
retain anything, and knows something somewhere inside is not very happy. It takes
many months of enzyme rich nutrition as well as rebuilding the friendly flora with
probiotics before the body feels the trickle of health returning. Why not prevent this
from happening to you or your loved ones? Start with good nutritional education
provided from a source other than one with an economic prejudice. We are
biological beings that need biological rather than chemically created processed and
frozen foods. Select the best the good green earth has to offer; organic foods
even taste better. Vibrant health comes with every choice that you make about
what you eat. Junk food takes away from health, organic vegetables and fruit add
enzymes and energy to your life. I find that often adults who make poor food
choices for themselves teach their children to do the same. I had a patient with two
daughters. One daughter begged her mother for fruit and vegetables and almost
refused to eat the chips, boxed mac and cheese, and frozen prepared dinners that
the rest of the family ate. Her younger sister refused to eat vegetables and fruit
and often made fun of her older sister for being a “veg-head.” Guess who was the
healthiest one in the family? It does not take a lot of work to cut an apple or rip
open a bag of romaine lettuce and wash it, yet weekly I hear how hard produce is to
prepare. Once upon a time all vegetables were organic. Once upon a time we had
a country where people could expect their children to be healthy. All of our
children, not just half of them. If children do not love vegetables it may be because:
their blood is too acidic; their yeast and parasites want to be fed; or they are
addicted to sugar. Are you their health solution or the largest part of the problem?
Who buys the food? Make green, organic choices so your children can be healthy.
------------------------- ----------------------------
Cucumber Pizza: One medium sized cucumber. Cut it in half and chop gently at
the top of the cuts on each side. Rub these two cuts together vigorously until they
foam. (This removes the bitterness from the inside of the cucumber.) Rinse off the
foam. Slice the cucumber into rounds. On top of the rounds place any or all of the
following choices: Chopped black or green olives, chopped fresh basil, thinly sliced
or chopped tomatoes, chopped red pepper, dill, Italian spices, garlic salt. Put on a
plate and munch!
No More Ranch Dip: Many people like to dip vegetables in horrible white toxic
dressing. Make your own dip with ¼ C. raw almond butter, 6 T. olive or roasted
sesame oil, 1 T. lemon juice, 1 T. Agave Nectar, herbs to season. Stir.
Sticks: Julienne any of the following vegetables: Red peppers, snow peas,
cucumbers, carrots, squash, celery, Jicama pronounced he-kama (most kids love
this), sweet potatoes, and any vegetable (or fruit) that can be sliced into
matchsticks. May add a dressing (below) or leave plain for snacks. Don’t be afraid
to mix in some ants (raisins), walnuts, or raw cacao.
Dressing: 1 C. Extra Virgin Olive Oil (fresh), 2-4 T. toasted sesame oil, 4 T. Bragg
Aminos, Garlic (optional), 4 T. of either Agave Nectar or Almond butter, 4 T. of Lime
juice (may use lemon but it has a different taste), Herbs. Stir.
Oreooos: Peel and thinly slice raw sweet potatoes, yams, or apples. Butter slices
with almond butter, and top with another slice. May even mix the apples with the
potatoes. A great snack for after school.
Raw Mashed Potatoes: (Recipe adapted from Nomi Shannon, the “Raw
Gourmet.”) ½ head of cauliflower. Wash in veggie wash and rinse. Place in a food
processor with S blade, or blender with 1 T. of lemon juice. ¼ c. of extra virgin olive
oil, 1 small clove of garlic or ½ tsp. garlic salt, ½ tsp of poultry seasoning, ½ tsp of
Bragg Aminos or dash of sea salt. If you have it, add ¾ tsp of psyllium powder.
Alive In 5 Raw Gourmet Meals in Five Minutes by Angela Elliott has many awesome
easy snack and vegetable ideas that are quick to create. Have fun. And remember
my personal favorite below!
Fruit Ice Cream: 1 bag of frozen fruit (Blueberry is my favorite) ½ c of ice or
almond or oat milk. 1 frozen chopped banana. (We freeze any bananas that are
getting too ripe, and replace each banana that we use in our “smoothie.” Blend
until smooth and creamy. (I add 2 T. flax oil) Another variation is:
P.B. and J. Smoothie: ½ c. almond milk, 4 T. Almond Butter, 4 T. cacao nibs, 1 C.
frozen raspberries, 1 frozen banana. May also add cinnamon or vanilla. I also add
to this 2 T. flax oil. Blend until smooth.
| Dr. Karyn Mitchell, N.D., Ph.D 603 Geneva Rd St. Charles, IL 60174 630-443-9930 or 815-732-7150 |
| Newsletters |
| Summer 2007 |
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