What To Do After A Colon Cleanse

A comprehensive colon cleanse regime must also incorporate a digestive support strategy to cultivate and seed the healthy bacteria in the system that are invaded upon by any type of harmful pathogens, toxins (including the advanced nano materials), plastics, and GMOs associated with the all diseases today.

All disease can be tracked back to two significant issues; Toxicity and Deficiency.

French microbiologist Antoine Bechamp was working quietly to develop the pleomorphic theory of bacteria at the same time that Louis Pasteur was studying and presenting his work on germs to the medical community. Bechamp's theory is the idea that bacteria are changing and evolving within their environment.

This theory states micro-organisms are not the cause but rather the result of disease.

Bechamp discovered it is our bio-terrain or the environment within our cellular systems rather than the more popular germ theory of Pasteur that directly affects and is crucial for maintaining health.

Even though most of us are more familiar with Pasteur's work, the story goes that on Pasteur's death bed he called to Antoine Bechamp and admitted that he agreed with him - our health is completely dependent upon our bio-terrain or environment and it is our environment that then shapes the nature or type of micro-organism that lives and thrives in our system.

The purpose of a colon cleanse is to re-boot and activate the entire intestinal tract to ensure proper elimination is occurring. Once the built up plaque is released off the walls, the cilia (hairs) inside the intestine can do their job of capturing and absorbing the nutrients passing through. This plaque literally provides an ideal environment for invaders like parasites, harmful pathogens, and toxins that will increase cellular death to 'inhabit' our bodies.

Re-building the correct intestinal flora is as important as the cleanse itself. Remember that we are talking about the organ system of the body that utilizes 'friendly bacteria' in order to digest and extract nutrients from our food. Just like any garden where you want a particular type of organism (plant) to grow, you need to prepare the proper environment for the type of growth you want.

The digestive system is creating a fermenting environment in order to extract the nutrients and water it needs. There is a balance needed so that this process does not wind up fermenting and encouraging the 'bad guys'. Foods like Kombucha, Jerusalem Artichoke Flour, and fermented vegetables will all facilitate and nourish the right type of intestinal space for the healthy bacteria to anchor and flourish.

Intestinal support and enzyme activity is the next step to balancing your system and setting up a preventative program to help ensure future exposure to anything can do no harm!

The alternative medical community widely agrees that intestinal health is where the battle for disease is won or lost.

Trisha Springstead, RN is adamant about tracking down and eliminating the sources of plastics that are in our food and water. A basic rule of thumb is this: cheap food and bottled water is going to have plastic in it. BPAs, modified food starch, fillers, and many artificial ingredients are plastic, and if we are eating processed food, we are ingesting them all the time.

It's time to pull out the cookbook and start cooking 'the old fashion way' again because our immune system can't handle too many more pollutants.

Here is a recipe for Sauerkraut. Sauerkraut is an excellent source of the necessary enzymes and fermented vegetables that will also support a health digestive system.

Ingredients:
4 heads of organic white or purple cabbage
5 organic carrots
3 cloves of garlic
1 organic apple
1 lemon
1 Tablespoon of fine milled Himalayan salt

Equipment you need:
Food processor, blender, and a large bowl with air tight lid (preferably glass).

Directions:
1. Cut the cabbage, carrots and apple into small pieces so it will go into the food processor easily. Keep one large cabbage leaf off to the side as a 'lid' for later.

2. Shred (do not pulverize) the cabbage, carrots, apple and garlic into small pieces and move into a bowl.

3. Take 2 cups of the mixture and put it into your blender. Add the lemon juice and salt and blend it into a liquid.

4. Take the rest of the shredded vegetables in the bowl and pack them into your air tight seal container.

5. Pour the liquefied mixture from the blender into the container and firmly pack the ingredients down into the container. Using your hands may be the best results.

6. Using the leftover large cabbage leaf as the “cover” on top of the shredded vegetables, press down firmly and leave on top. Place lid on top of the container and let the fermenting process begin.

Hints:
Be sure to leave room at the top of the container because the fermentation process has a tendency to expand and grow as the vegetables culture.

Be sure to keep the temperature between 70 and 78 degrees for ideal and consistent results. It is recommended to use a glass container for many reasons and it will allow you to see the fermentation bubbles from the outside of the container. You will also be able to smell the process.

The culture will take about 3 to 4 days to process. Then remove them from their container and place them in refrigeration.

Your fermented vegetables should last up to 8 weeks before they go bad. An indication that the veggies are going bad will be their color gets very dull and of course, if you see visible mold growing.

The team here at the Healing Grapevine really likes the idea of literally eating our way back to health and wellness.

The truth is, we are all starting to see the high cost of cheap food...now it is time to change that!

Click on Foods That Detoxify And Heal to read another article based on the principle that "Food is Medicine and Medicine is Food".

Click on Detox Protocols to return to the main article page.