Monday, December 3, 2012

Some thoughts about water fasting and dieting


In this video, Keith Owens tells of his experience on day 9 of his water only fast. I noted that he felt like he was being cleansed of toxins, not just physically (through bowel movement in the washroom on the 9th day) but also cleansed mentally, and he felt good after that. The water fasting had changed his lifestyle - he stopped smoking, for example. It involves weight loss, as I also learnt from this website, so it requires careful moderation and supervision if one were to carry out water fasting.

I suppose you could start slow if you try water fasting. As advised by this website:
http://www.allaboutfasting.com/water-fasting.html
"If you're going to water fast on your own, honor the rules about rest and recuperation and attention to increasing bodily awareness. You must slow down. You must honor your body and its needs and messages. You must give every opportunity for this to be a healing experience--on all levels--and you know intuitively what you need to do and what you need to let go of to allow this."
Besides, I learnt from this wikiHow website that water fasting may have side effects such as dizziness, nausea and headaches. It recommends alternating "a juice fast with a water fast if you're contemplating a longer fasting period. That way, your body can receive important vitamins and nutrients on a periodic basis." Perhaps a safer alternative is taking more fruits and vegetables. (The website also noted that doctors nowadays advised against colon cleansing, such as enema, since our body will naturally cleanse itself.)

Here's sharing a person's testimony on water fasting in view of her low residual iron levels in her blood.
http://www.rawfoodtalk.com/archive/index.php/t-43786.html?s=93313dfb7dbd6bb84124b9de4f189313
"It's so important that you listen to your body. 2 days of water fasting can be too much for some people... whereas others can do much longer periods. 

My daily iron levels are fine but my residual iron levels are low... so when I water fast... one day is enough for me. Then I make sure to have watermelon juice the next day with a touch of lime - as the lime assists my body to absorb the iron. 

So... if you find yourself getting super dizzy, really weak, your skin turns really pale... consider switching to juices or back to eating raw. 

Other than that... I don't see a problem with what you are wanting to do."
If you are anemic, I suppose it's advisable to start slow if you want to try water fasting. Since having slight iron deficiency in your blood may cause fatigue easily, you could consider alternating with juices and broths, as well as ensuring a regular intake of iron rich food (such as beet, sweet potatoes, broccoli, prune juice, raisins, eggs, etc) in between short periods of water fasting. http://www.redcrossblood.org/learn-about-blood/health-and-wellness/iron-rich-foods

GOMBBS diet

On another note, here's sharing a new diet that is mainly plant-based and follows "a comprehensive set of dietary guidelines proven to enhance the immune system and improve overall health in addition to routing cancer." So I thought it could be a good diet to follow when alternating between water fasting (if you are planning to start one) and juice fasting at different periods of time.

GOMBBS - Greens, onion, mushrooms, berries, beans and seeds

Fuhrman coined this quirky acronym to capture the most demonstrably powerful anti-cancer foods. Greens are the most nutrient-dense foods in the world; the cruciferous vegetable family in particular, including broccoli, cauliflower, cabbage and many others, generates compounds known as isothiocyanates (ITCs) when blended, chopped or chewed that have a plethora of anti-cancer actions. In one study, higher intake of cruciferous vegetables halved the total incidence of cancer, while in another, higher intake saw a 57 percent reduction in the occurrence of colon cancer.

Allium vegetables including onions, garlic, shallots, leeks and scallions contain organosulfur compounds that are released when chewed, chopped or crushed. Increasing consumption of these healthful vegetables is proven to reduce the risk of prostate and gastric cancers. The flavonoid quercetin, abundant in onions, slows tumor growth and causes death of colon cancer cells.

All commonly eaten mushrooms contain powerful cancer-fighting agents including angiogenesis inhibitors, aromatase inhibitors and antigen-binding lectins which block estrogen production and prevent cancer cell growth. Eating just one mushroom per day lowers risk of developing breast cancer by 64 percent.

Berries' extraordinarily high antioxidant content merits them a spot on Fuhrman's short list of cancer fighters. For the greatest health benefit, dip berries in a homemade chocolate sauce; the combination of antioxidant-rich cacao and berries has been proven to have a synergistic effect that doubles the amount of antioxidants absorbed.

Beans, peas and lentils are nutrient-rich and high in protein and fiber; eating legumes at least two times a week reduces colon cancer risk by 50 percent. Additional protective effects have been shown for kidney, stomach, oral, larynx and pharynx cancers.

Seeds (and nuts, to a lesser degree) are high in protein, minerals, antioxidants and healthy fats. Flax, hemp and chia seeds are great sources of omega-3 fatty acids, and nut and seed consumption generally is linked to heart health, prevention of diabetes and weight control.
Learn more: http://www.naturalnews.com/038178_cancer_prevention_diet_foods.html#ixzz2Dz8Smr3V

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