H2O2 and Oral Therapy – the First Day

 

Two weeks ago I would not have necessarily known that H2O2 was another name for Hydrogen Peroxide, and I had never heard of H2O2 Therapy in any of its guises.

Then a friend let me in on the trick behind her noticeable green thumb (really, her garden is easily triple anything around).  She explained that each plant receives a certain periodic dosage of Food Grade H2O2 in its watering schedule and went on to extol the many (and seemingly quite visible) benefits.  I had never heard of doing this, but delivering more oxygen to the plant’s roots (which is what it does) both sounds like a good idea and looks rather effective.

My interest was piqued.  Especially by her suggestion that the clear benefit of providing additional oxygen to the plant is replicated in Humans.  In fact, as I’ve since discovered, most medicinal plants, nutritional supplements and new “miracle” programs (such as the Alkaline Diet) work by increasing oxygen intake and/or supply in our body in some regard.

I found a dozen books at the library, and then researched everything I read on-line.  Even the rather disappointing Snopes article that merely suggests it’s common sense to stay away from it, citing only a case or two of poor judgment.

What started as an interest in developing my own green thumb became an interest in the potential of H2O2 for personal use.  Especially when I read that farmers use H2O2 in their animal’s water supply to decrease the need for antibiotics.  Shouldn’t that be a clue to its potential?  Yet the FDA says H2O2 isn’t fit for Human consumption.  How can this be?  Of course this is the same FDA who wouldn’t approve ammonia-washed meat products for animal food, only to turn around and rule that the same was fit for Humans instead.  Not to promote conspiracy theories, but I don’t believe they have our best interests at heart.

Especially when you take into account that many European cities treat their municipal water supplies using H2O2.  Some since 1901!  The water-on-tap is said to be revitalizing and invigorating.  This, while America treats most of its supply with known carcinogens like Chlorine and Fluoride!

What is H2O2 in the first place?  As I said at the beginning, it is more commonly recognized under the name Hydrogen Peroxide.  More accurately, Hydrogen Dioxide.  In essence, water with an extra oxygen atom attached!

Perhaps because it has been in commercial production since 1890, most people I talk to don’t seem to realize that Hydrogen Peroxide is a naturally occurring compound found in all oceans, lakes, rivers, rain, snow and in all life forms.  It is in all fresh fruits and vegetables we consume, especially concentrated in those grown in the open air.  It is a natural disinfectant.  The Human body creates and uses H2O2 as a free radical to destroy bacteria, viruses, fungi and parasites.  White blood cells make hydrogen peroxide to oxidize all infections and invaders.  Vitamin C helps us to stave off infections by producing hydrogen peroxide.  The colon, bladder and vagina all produce hydrogen peroxide to stay aerobic and healthy.

When used chemically, H2O2 is up to 5000 times more effective than Chlorine as a sanitizer and antiseptic.  It is used to pasteurize milk in most countries.  It is said to be the “miracle” in the healing waters of Lourdes, France, given the high natural concentration in the spring…

Ok.  So you get my drift.  No surprise, given all of the above, that H2O2 therapy is wide spread.  Especially in Germany, where apparently there are IV therapy stations one can go to wipe out the on-set of ailments.  It is important to know that most strains of harmful bacteria and viruses, all internal fungi and parasites, and cancer cells – all of which are anaerobic – cannot survive in the presence of oxygen, and thus IV therapy using H2O2 shows astounding results across hundreds of thousands of test cases, across several decades, in Europe.

While I would love to participate in the IV therapy, that option isn’t readily available to me at this time, so I decided on the next best option – oral therapy.

I have had chronic asthma since I was 13 (over 20 years), and have a blood disorder similar to Sickle Cell Anemia that, without a spleen, leaves me with a serious immune impairment.  The asthma, I am told, is directly related to the inability of my misshapen blood cells to circulate appropriately through my smaller capillaries.  It stands to reason that increasing the oxygen supply to my body would be a good thing.

After my research I decided to order 17.5% Food Grade H2O2.  Most oral therapy programs call for starting with a 35% solution – but it is considered hazardous to transport, comes with additional fees, and ends up diluted for the therapy anyway!

At this point I am only 24 hours into it, so I will be reporting back on this topic.

I started with 6 drops in 8oz of water, taken three times through the day and at least 1 hour ahead of meals.  I will increase this until I am taking 50 drops per 8oz, if I can manage that.  Even with the mere 6 drops I highly dislike the feeling of the water, so right now that seems like quite a bit!

I had no expectation of immediate results.  In fact, everything I read suggested that there would be a period of crisis in the body as the unhealthy organisms were sloughed away due to the presence of oxygen.  However, both my DH and myself could feel it instantly!  Vitalized is the only word that seems to accurately describe the sensation!  Every part of my body felt suddenly very alive and awake.

But more than that – an injury to my right leg in May that left an enduring deep bruise, completely vanished after my second dose and I am breathing better than I have in 20 years!  In fact, I had no intention to sit down and write this but after such astounding results I feel like singing from the rooftops!

Stay tuned and I’ll keep you posted.

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RECIPE: Ginger Peach Tofu Dinner

The origin of the Cultivating Heaven blog was my blog, Heavenly Cooking, where I collected and commented on my family’s favorite Vegetarian and Vegan meals.  I’ve been into a Veggie lifestyle throughout various spans of the past 17 years and raised my two-oldest children as Vegetarians back when few around me had heard of such a thing.  In 1995 I even managed to have one of my recipes featured in Vegetarian Times, which gave me confidence in my ability to prepare delicious Veggie cuisine.

But what I admittedly didn’t understand was that Veggie doesn’t automatically equate with healthy.  I was conscious of protein in-take and organic when we could afford to be,  there were times when I even grew a good portion of what we ate, but I didn’t start grasping “Healthy” until about two years ago.  That’s when I started experimenting the Alkaline diet and incorporating raw foods that weren’t just straight from earth and vine, but actual compositions of raw ingredients.  I deleted my old way of doing things and started this blog.  And although I recently expanded Cultivating Heaven into a vessel that holds more than just a single aspect of my life, I still intend to share stellar recipes on occasion.

Case in point.  The other night I made what my DH calls “the best tofu he’s ever ate”.  That’s saying a lot because we love tofu at my house!  In fact, DH still raves about the teriyaki tofu I served him the first night we met!  I call this stellar because it’s both healthy and crazy-delicious!!

[NOTE: INGREDIENTS ARE LISTED IN THE ORDER USED; SOME INGREDIENTS APPEAR MORE THEN ONCE ON THE LIST]

INGREDIENTS:

*     1 15 oz can or 2 cups cooked chickpeas, drained

*     2 tablespoons olive oil (best if cold-pressed)

*     1 teaspoon real salt or Celtic sea salt

*     1 teaspoon chipotle powder

*     juice of ½ lemon

*     8 oz. extra firm tofu, drained but not pressed

*     1 tablespoons ginger pulp

*     1 tablespoon sesame oil

*     1 tablespoon tamari or Braggs

*     2 teaspoons sirachi

*     1 tablespoon coconut oil

*     1 large sweet onion, diced

*     1 teaspoon real salt or Celtic sea salt

*     1 cup peaches, fresh or frozen

*     ½ cup water

*     2 tablespoons honey

*     1 tablespoon ginger pulp

*     2 teaspoons sirachi

*     ½ teaspoon real salt or Celtic sea salt

*     1 tablespoon organic sherry

*     juice of ½ lemon

*     1 large roasted red pepper, diced

*     3 green onion, thinly sliced

*     several tablespoons raw almonds, thinly sliced

*     prepared brown rice or a light quinoa

DIRECTIONS:

  1. Preheat oven to 400°.
  2. While the over preheats, rinse and dry chickpeas with a towel.  Spread them into a single layer on a baking sheet and drizzle with the olive oil.  Evenly sprinkle on the salt and chipotle powder.  Squeeze the juice from ½ the lemon over the oiled and seasoned chickpeas.  Set aside.
  3. Next, get the tofu ready to put into the oven with the chickpeas.  Usually I press my tofu well, but not for this recipe.  This allows it to have the same baking time as the chickpeas without drying out.  Just put the whole tofu block into a small baking dish.  Put the designated quantities of ginger, sesame oil, tamari and sirachi on top of the tofu.  Using the back of a spoon, rub it all together and then down the sides.  Flip over, and then over again, so that the mixture is generally spread around.  This dish has several steps, so make it easier on yourself by taking short cuts like this.
  4. Put both the chickpeas and the tofu into the preheated oven for 45 minutes.
  5. While these are cooking, melt the coconut oil in a skillet and get your onions sautéing.  Don’t forget to salt them.
  6. While the onions are working toward the right translucency, start the ginger-peach sauce.  I used peaches I’d frozen from the summer glut.  They were already peeled and halved, and I didn’t bother to break them down any further.  After they’ve cooked awhile a few good mashes with a steel or wooden masher will sauce them just fine!   Just pour the water over the peaches, toss in the honey, ginger, sirachi, and salt, give it a few stirs, and bring it up to a low-simmer.  You’ll want this to simmer for at least 30 minutes.
  7. When the onions just start to stick, deglaze the skillet with the sherry.  Cook 1 to 2 minutes more or until any liquid is more of a sauce-like consistency.  Remove from heat and set-aside.
  8. When your chickpeas and tofu are out of the oven, give the peaches a few good mashes, if they require it.  Add in the juice of ½ lemon, roasted red peppers, and the sautéed onions.  Heat through.  As this is heating, cut tofu into cubes.  It will be hot but shouldn’t require much handling.
  9. To serve: Make a nice mound of rice or quinoa in a bowl or on a plate.  Top with a portion of the tofu.  My family is seven strong, so I divide the tofu into 8 portions, leaving a portion for my DH’s lunch the next day.  Cover the tofu portion with several tablespoons of the ginger-peach-veggie mixture.  Garnish liberally with roasted chickpeas, green onion slices and a generous spoonful of almonds.  AMAZING!!

Curried Split Pea Stew

Even friends who claim to detest split peas will crave this dish when served as suggested!

INGREDIENTS:

* ½ stick of  organic butter or favorite replacement

* 2 tablespoons good curry powder

* 1 large sweet onion, chopped

* 4 medium carrots, chopped

* 4 stalks celery, chopped

* 3 cups cooked split peas

* 3 cups water

* 28 oz crushed tomatoes

* 2 teaspoons real salt

* ½ teaspoon fresh black pepper

* 1 cup half-and-half

DIRECTIONS:

1.      Sauté the first five ingredients in a Dutch oven or large stew pot until the onions turn translucent.

2.      Add the next five ingredients.  Simmer for 30 minutes.  Turn heat to low.

3.      Add the half-and-half and heat through just prior to serving.  Adjust seasonings if necessary.  Sometimes I will end-up adding more curry and salt in this step and sometimes it seems just fine.  I think it depends on the freshness of the curry and whether or not I salted the split peas as they cooked!

4.      Serve over Baked Rice and with generous dollops of Raita on top!

Black Bean Salsa

This is excellent with pita chips or used as a condiment.

INGREDIENTS:

* 1 14 oz can organic black beans, rinsed

* 3 green onions, thinly sliced

* 1 fistful of cilantro, minced

* 3 tablespoons unsweetened, natural shredded coconut

* Juice of one lime

* ½ teaspoon real salt

DIRECTIONS:

1.      Combine ingredients and enjoy!

2.      Suggestion: try adding a diced mango!

Coconut Baked Tempeh

This is a family favorite. If I go too long without making it my daughter will start dropping reminders.

Serve over Baked Rice and topped with Black Bean Salsa for a complete meal.

INGREDIENTS:

* 16 oz tempeh, defrosted and sliced into strips

* 14 oz coconut milk

* 1 cup favorite stock

* 1/4 cup unsweetened, natural shredded coconut

* 3 tablespoons white miso

* 2 tablespoons or equivalent of favorite natural sweetener, such as natural brown sugar or brown rice syrup

* 1 tablespoon organic coconut butter

* ½ tablespoon Bragg’s

* 1 teaspoon ginger pulp

* 2-3 cloves minced garlic

DIRECTIONS:

1. Place slices of tempeh in a 9×13 glass pan. Set aside.

2. Combine all remaining ingredients until blended well. Pour over tempeh and bake at 425° for 45 minutes, until bubbling and golden. Much of the liquid will be absorbed.

3. This is good for many applications, but at our home is especially favored as described above!

Thai-Inspired Salad Dressing


INGREDIENTS:

* 2/3 cup plain yogurt

* 5 tablespoons creamy peanut butter

* 2 tablespoons or equivalent of favorite natural sweetener

* 1 ½ tablespoons rice wine vinegar

* 1 tablespoon Braggs

* 2 teaspoons fresh ginger paste, pulp, or minced

* ½ teaspoon red chili paste

DIRECTIONS:

1. Combine ingredients one at a time, stirring after each until you have a smooth and creamy dressing.

2. We like this best at room temperature, but the flavors improve the longer it sits so I usually make up the dressing and then set it aside while preparing the salad. However this is also just fine out of the fridge the next day, and will really pack a flavor punch!

A little introduction…

Eat 2 Live

Eat 2 Live

I believe in listening to synchronicity. That’s why after reading twice in the same week of the role of the fermentation process in cancer, I took note.

The first reference came from the weekly e-mail archive of an alchemy group I sometimes lurk when the topic catches my eye. The second came via my trial issue of Ode Magazine, and can be found here.

In the group’s posts I read of how oxygen-deprived cells convert to the fermentation process to better provide for their needs (what we call cancer) and yet, ironically, it is fermented foods (like Miso) that show some of the greatest promise in keeping the body from becoming dis-eased in this way. As fermented foods are known to help create and support an alkaline environment in which the cancer process is inhibited, the Ode article seemed to companion the discussion by essentially suggesting nutrition as the ultimate frontier in cancer research.

Not that I’ve ever really worried about cancer but once I read that cancer cannot survive in an alkaline environment where the blood is richly oxygenated, I wondered why I would want my body’s environment to be any other way. So I started researching. If it wasn’t clear before I quickly saw how “living to eat” can be a deadly practice. Cancer or not, an acidic diet in an increasingly acidic world can slice our genetic life expectancy by as much as half!

I immediately began implementing changes to my family’s approach to food. I wanted my children to understand that the purpose of eating is – foremost – to live.

As I feel that moderation can never be implemented through an extreme I’ve taken a gradual approach at changing our relationship to food. For example, I started with the simplest of things – replacing our table salt with Real Salt, carefully harvested, dried in the Sun, and left completely intact aside from being picked over by hand to remove the stones. Next I started using only freshly ground peppercorns and committed to using only fresh herbs whenever possible. Then I rid our cupboards of the small amount of refined white sugar we use and replaced it with better, more natural ideas like raw honey and brown rice syrup. And on like this we’ve been going, replacing the unhealthy elements of our “living” with healthier ones, ever aiming for the goal of consuming an 80/20 diet… that is, a diet that is at least 80% alkaline. no more than 20% acid…


For several years I maintained a blog named “Heavenly Cooking”. The blog received good feedback and was a place where I could share my original vegetarian recipes and interest in Astrology’s relationship to the cell salts. However, once I started to understand that a large part of an alkaline lifestyle is also based on raw and unprocessed foodstuffs I could no longer bring myself to post to a blog with “Cooking” in the title and so many recipes of my former self.

Thus, the new blog to embody my new “eat 2 live” ideal. Nothing extreme. Nothing that can be labeled one way or another. Just me, pursuing my passion for sustaining my family in an increasingly wholesome way…