Cranberry Health

Cranberry juice drinker? I’ve just read why the cranberry drink you get in the shops is worthless. Here is an interesting article on the importance of where you source your them and why it is important to get them organic:

https://foodrevolution.org/blog/food-and-health/cranberry-health-benefits-dark-side-of-cranberry-farming/

Read here to discover the environmental damage caused by cranberry farming:

The dark and sordid history behind America’s obsession with cranberries

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Free this Weekend: Autoimmune solution documentary

So all episodes have been re-posted for FREE until 12pm EST Sunday. Please check them out – they are really useful:

 LIVE Q&A

Episode #1

Episode #2

Episode #3

Episode #4

Episode #5

Episode #6

Episode #7

You’ll get to watch the episode or episodes you missed, or rewatch your favorite episode.

Please give your family and friends this link to get all of the powerful information we have created in this entire Docu-series.

If you’re excited about this please take a moment to leave a comment under the video, we would love to hear from you. I would like to know if this Series has impacted you, and how.

Please take a moment to share this with your loved ones right now. As soon as they start watching, they will be deeply grateful you took the time to share this with them. And the conversations between you on health topics will be at a much deeper level.

… Have you seen the LIVE Q&A yet? 🙂 Go ahead and CLICK HERE to watch it here now to get this vital information.

To your health and happiness,and a life free of suffering and disease,
Dr. Tom O’Bryan and the Betrayal team

The Auto-immune Disease Solution they’re not telling you: Episode 5 – The Products Destroying You and Your Family

This mind-blowing episode is on the effect that our daily environmental exposure to toxins has on our health. The amount of chemicals we are exposed to everyday has drastically increased; up to 74 billion pounds of chemicals are being imported or produced every day in the US alone. Chemical use is being increased at a rate of 3% per year and it is estimated that this figure will be doubled by 2024…!

Of the 100.000 chemicals introduced since the 1940s only 5% of these has had their safety tested. Once introduced ‘successfully’ they no longer need their safety checked. Industry is not expected to prove these chemicals safe – it is only if proven detrimental that they are looked into! All US citizens now have at least 108 different chemicals and heavy metals in their body.

The toxins and heavy metals in our food, beauty products, cleaning products and general environment disrupt the communication of cells in our body – misaligned messaging between the wrong cells and organs takes place and the body starts attacking itself in self defense as a result. We not only need to detox our bodies of chemicals but remove them from our environment altogether. Some of these chemicals bind directly to human tissue representing the first stage in auto-immune diseases and cancer.

Our food is toxic. Supermarket chicken, even organic chicken is bathed in chlorine…! The mineral depleted soil our food grows in makes us vulnerable to the toxicity. The dyes used to colour the sheets we sleep in and the flame retardants they are loaded with have hormone distruptors. Hormone distruptors alter the function of hormone pathways in your body. Instigating autoimmune diseases. Here is   Please watch this documentary:

Episode 5 of this important free Betrayal series:

https://betrayalseries.com/episode-5-2g3msezd?inf_contact_key=16d06463ffe72f77aa4e558a44a4ea4bec4bbbf06597ab92d9286298af8d33ca

Free online today!!!! Check it out!!!

MUST-SEE Documentary on auto-immune disease; CAUSES AND Solutions

Episode 1 is a general introduction but episodes are being uploaded and removed daily. Today’s is on gut health PLEASE watch it, you may know lots already but I feel this is a great resource to summarize the important bits. Episode 2 (today’s) is about how digestive issues are a warning sign for auto-immune disease. If you suffer from digestive issues this is for you:

https://betrayalseries.com/episode-2-a5frf01y?inf_contact_key=614bf0088eb522a49b0798ddaae569c01ef2ba0c4d3a6c4a33e306b6c25644a4

Fermenting Vegetables: How To

People have been fermenting foods for thousands of years, it is what they did before the invention of refrigerators! Fermenting vegetables is not only a good way to store them for longer, it also makes them tastier and has many health benefits:

1) Fermented vegetables are more nutritious, their minerals are easier for the body to get hold of. What’s more; the bacteria produced during the process of fermentation produces B vitamins.

2) Fermented vegetables are easier to digest because the bacteria produced during the process makes enzymes that help with digestion.

3) Fermented vegetables act as a probiotic and can be used instead of commercial probiotics which can be quite costly.

Fermenting vegetables means that you can have nutritious summer vegetables available to you in winter, so it is a way of eating your favourite local organic veg all year round. You can ferment any vegetable, fermented cabbage is a health food often eaten in Germany, you may know it better as Sauerkraut. I find that carrots and onions are delicious fermented. I have tried many vegetables and can’t think of one that was unpleasant in its fermented form.

Cabbage and cross section on white.jpg

Waste no time and get fermenting straight away:

1) Cut/shred your vegetables into small pieces

2) Place in a bowl and squeeze their juices out using a meat hammer or the bottom of a jar – whatever you can find (!) There is special fermenting equipment available, but a basic glass jar works fine in my experience.

3) Add quite a bit of natural salt to keep pathogenic bacteria out. People generally say 3 tablespoons of salt per 5 pounds of veg works. If you do not want to use salt, be sure to use celery juice.

4) Pack the vegetables tightly into a jar so that the juices are on top. To do this, you will need to use a tool to push the vegetables to them bottom. Any vegetables outside of the juice will quickly turn into mould which it is not a good idea to eat! If you do find a bit of vegetable has escaped, you can just remove this from the jar at the end. It is a good idea to weigh the vegetables down so that they do not float to the top. I used stones to do this and it worked fine. Once this is done properly, there should be enough juice to cover the vegetables. If you find there is not enough, or would like more probiotic juice, you can blend celery and add the juice as a brine. There must be a bit of air ontop of the juice and you must seal the jar tightly.

Store your jars of fermenting vegetables in a cool dark place. It is best not to store them in a cold place as it will take them longer to ferment. The same is true of an overly warm place where they will ferment too quickly.

Wait for three to four weeks before trying your vegetables. They will be tangy and work well in salads or soups. Have a bit with each meal so that they work as a probiotic.

Once you have opened a jar of fermented vegetables, you will need to keep it in the fridge. Make sure remaining vegetables are covered with the brine when you put them in the fridge.