Jiaogulan Tonic, Tea, Capsules (gynostemma pentaphyllum)

Jiaogulan questions answered!

Jiaogulan is known for its anti-aging, energy-boosting, antioxidant and adaptogen health benefits.* 

There are many questions that come up about Jiaogulan:

  • How long has it been in the U.S.? How does Asia use this herb?
  • Which is the best form for bio-availablity? (Tonic, capsules, tea?) And which is  most cost effective short term and long term?
  • Jiaogulan is referrenced as a cell adaptagen and antioxidant, but what is a simple explaination of a cell adaptogen, and what are antioxidants (and how do these two actions help our body)?

These are the questions I’m attempting to answer  in this posting, and if you have a true interest in the healing properties of Jiaogulan, I suggest you go to the Jiaogulan Webpage I’ve dedicated to this amazing tea for all the tests, details, and even medical results. It’s quite something! Remember the premise of our body is to ingest food and water, and that in Asia, the traditional form of medicine is herbal and the alternative form is our traditional – interesting to say the least.

*WHAT IS A CELL ADAPTOGEN?

Adaptogens are natural substances that help the body to overcome particular stresses put on it by stimulating the body’s own self-regeneration process. They are plant substances that regulate body processes and improve overall health by supporting the body’s systems particularly the immune system.

*WHAT IS AN ANTIOXIDANT?

Best description I’ve heard is that “by the very nature of the word, “antioxidant” = “anti-acidity”. Therefore, it makes sense that anti-oxidants inhibit oxidation. 

link to Jiaogulan 

Jiaogulan, (pronounced jee-oW-goo-lan), which has its’ roots in 13th century Chinese manuscripts, has a listing  in the Holistic texts as the       Herb of Immortality.

The history is that in the latter half of the 20th century, China found a sector of the population naturally aging to well over 100 years old, and one common element was the regular intake of  the herb/tea Jiaogulan.

How long has Jiaogulan been in the U.S.?

It’s worthy to note that Jiaogulan found its way to the United States several years ago, contrary to what you may read, and you can find it  at any progressive (or in this case regressive – LOL) natural health practioner or store. We’ve been carrying at YourNatureStore.com for quite some time and it warners a good audience, those that order do re-order, and that’s the “results” driven nature of Jiaogulan tea/capsules.

You will also find Jiaogulan in a variety of forms and price tags for a months supply ranging from approximately $16 to $135, true. For example the most expensive, interestingly enough is as a tonic with other juices or superberries. The least expensive is in its natural state as a herb/tea, or dehydrated in capsules.  Jiaogulan tea leaves are dried and become tiny rolled tea leaves which unravel as you place them atop of water you’ve boiled. 

Jiaogulan tea is my preference, it’s organic, originating in China, or the Chinese Jiaogulan plant however grown organically above ground in Thailand.

At the end of the day YOU decide which way you’d like to ingest Jiaogulan, but one thing to keep in mind is that Jiaogulan is an amazing herb, it’s a cell adaptagen, an antioxidant, and a total wellness plant. Known for  its’ amazing healing properties in Asia,  it’s also common to find it in Asian hospitals in a concentrated form for medicinal use, attending to weakened bodies.

One thing I keep in mind as a dedicated pHBodyBalance advocate, is that plants store their toxins in the stems and the roots, therefore the leaves will be much sweeter tasting, and the stems and roots much more bitter.

Below are more clearly defined options of how you can purchase Jiaogulan in the U.S. today.

(By the way, I find this tea very strengthening and useful when there is a need for additional nutrition, immunity, or physical strength):

1) Jiaogulan Chinese Tea Leaves (organic of Chinese origin, is available),  ingested since the 16th century, and listed in holistic texts as such throughout Asia, and used medicinally. 100grams of Organic Jiaogulan tea leaves, Chinese origin, grown organically in Thailand above ground, is $24.95 . (Recommended cups of tea vary according to condition, 1 package of this tea lasts our family approximately 2 months)

2) I am aware of a Jiaogulan Tonic, but have not yet seen how much Jiaogulan is actually used  in the tonic, or which parts of the plant itself. With many ingredients including  juices/supernutrients, there are  no stated milligrams or potency levels of jiaogulan or other ingredients. It is not stated as “organic”, and sugars are 5 grams per ounce. Described as being Chinese origin and offered at different pricepoints, best price $134.95 for 100 oz (4 bottles 25 oz each).

3) Jiaogulan Capsules (vegetable capsule), comprised of dehydrated Jiaoglantea leaves  in capsule form. Stated as 7.5-7.7% active ingredient, or 75 mg of Jiaogulan, and 1000 mg of Jiaogulan Leaf. Chinese origin, pricepoint approx $16 for 100 capsules, 2 capsules per serving.

Since Jiaogulan’s rediscovery in the 1970’s, scientists in China, Japan, Germany and the USA have conducted over 300 studies into the medicinal properties of Jiaogulan. Most of the test and research results are compiled in a book by American researcher Michael Blumert and Dr. Jialiu Liu from the Guiyang Medical College in China. The book is “Jiaogulan: China’s Immortality Herb” – noted below.

$7.95 At Amazon (limited time)
Jiaogulan: China’s “Immortality Herb”–Unlocking the Secrets of Nature’s Powerful Adaptogen and Antioxidant (Paperback)
Author Michael Blumert and Dr. Jialiu Liu

The story of the book:  Author (health related books and articles), Michael Blumert was very interested in the over 300 tests he uncovered about jiaogulan and traveled to China to visit one of the test results researchers, Dr. Jialiu Liu. Together they condensed the test results and produced a fascinating book called “Jiaogulan Book”(click and book opens in new window on your computer), on this anti-aging herb/tea, you can find it at Amazon for less than $10, and well worth the price.

In summary, Organic Jiaogulan is a treat and many feel a blessing of wellness. While it’s not a usual remedy for many symptoms, chronic symptoms, and dis-ease, it certainly is widely used in Asia.

If you are interested in learning more, please visit YourNatureStore.com and read our Jiaogulan story, test results, and more.

Nasal Washing Made Easy – For Real!

Watch this stunning video about nasal washing, and if you are like me you’ll roar with humor and be filled with relief that FINALLY someone figured out a way to perform this unsavory task with EASE and EFFICIENCY!

Nasal Washing Made Simple

Allergies, Throat Clearing, Sinus Pressure, Sinus Headaches, Sinus Drip, Congested Sinus’, and the list goes on….are all good reasons to watch this video.

At my house we add liquid silver to the mixture for both preventive and to act as a body friendly way to go after any and all incoming (existing) bad micro-organisms.

 I use this as one of our “daily in the shower” tools. My grandson (age 4) who has some kind of nasal drip going on, preferred nasal washing over the sink morning and before bedtime while he was staying with nana and papa. My son (age 14), prefers nasal washing occasionally, or as needed, but surely I’ll wrangle this into his daily personal care – LOL.

Tip for morning headaches:  Nasal wash over the sink right  before bedtime, I had immediate results – no morning headache!

TIP – For Sinus Pressure I apply a “sinus mask” and “eye mask”. Here’s how:   Face: I make a paste of Living Clay and water (3 parts pure water (or aloe), 1 part clay, please reserve in covered container). Apply across bridge of nose, extending across cheeks and also forehead. Eyes:  Black tea bags (wettened with warm/hot water, not completely squeezed out), applied to each eye. Sit back with your sinus mask and eye mask – 15-20 minutes. To extend the life of this mask, moisten a hand towel with warm /tepid water, wring out almost all the way, fold and apply over entire face. This will keep the clay and tea bags moist (allow it to work longer). Bigger Tip – Best done while soaking in a tub of clay and epsom/magnesium salt:) LOL.

FOR THOSE WITH EXTRA TIME: If you run out of sachets or dont’ purchase extra sachets of salt/bicarbonate, a similar (homemade) formula  is a mixture of unbleached sea salt and baking soda (we use Himilayan Salt ground fine and organic baking soda), then we add 1/2 oz of silver – this makes up the 8 0z nasopure bottle. Diluted by 1/2 for children’s size nasopure bottle.

Simple enough, and I love combining things – for example, this is one

Enjoy, have fun, and know that sometimes remedies are really prevention, which is why it’s always about pH Body Balance!

Which oil? Why?

What Makes A Good Oil?

  • Process Integrity – Good healthy oils are not created or processed with high or extreme heat, they are processed using “cold press” or “first press”, meaning the olive, the avacado, the coconut, sunflower seed, etc., are put through a weighted system that squeezes the oils out without using heat – heat degrades the efficacy of the oil.
  • Being aware of the temperature range of your oils, you will change the good fats to unhealthy fats by not knowing how high you can safely heat them.
  • Using healthy oils in cold food preparation is an excellent way to accomodate the essential needs of the body.
  • Essential Fatty Acids are necessary and are used, i.e., they do not become “fat deposits”.

 

Beneficial oils w/omegas for food preparation:

  • Extra Virgin Olive Oil (cold pressed, first pressed)
  • Avacado Oil (cold/first pressed, natural or infused)
  • Coconut Oil (centrifigual force, virgin, cold pressed)
  • Macadamia Nut Oil (cold/first pressed, natural)
  • Flax Seed Oil, Sunflower Oil, Grape Seed Oil, etc., all with the same rules of processing

First, healthy oils are typically not processed with heat, they are cold pressed, and identified on the label as “cold pressed” or “first pressed”. What this means is that heat was not used to gain the oil from the the olive, vegetable, avacado, or coconut – they are pressed the “old fashioned way” without processing. Heat processing typically is faster and cheaper, but destroys the nutritional value of the oil.

High Heat or Cold Food Prep? Our first choice is cold pressessed Avocado Oil because it can be heated without losing it’s nutritional integrity. (smoke point 520 degrees).  The flesh of the avocado fruit is cold pressed around 40 degrees and the flavor is soft, nutty, and mild. You use less and it seems to have a better surface area, great for stir frying, broiling veges (below 500 degrees), and also for cold food prep because it’s a delicious oil for salad dressings, pasta/vege dressings, etc., recipes at pHBB. Available in original or infused. As a side note, one avocado is usually between 13-22% oil.  

Medium Heat (smoke point 375 degrees) or Cold Food Prep? Extra Virgin (organic or kosher) Cold pressed Olive Oil works like a charm and some of the infused oils are fantastic. This is a healthy oil, but has a 320 degreee smoke point, so from cold to hot you will not only destroy the health benefits but your EVOO can become an unhealthy fat.  

Low Heat (smoke point 350 degrees) or Cold Food Prep (also a great skin oil)? Centrifugal force Coconut Oil (your coconut oil should be white, smell like a coconut and taste like one as well). It’s a fantastic choice when making rice, we use 1/2 coconut milk, 1/2 water and a few dollaops of coconut oil. It’s also a great choice instead of butter or margarine – and makes great sweet dressings.   Other beneficial oils: Sesame (350 degrees), Sunflower (225 degrees) No heat oils: Flax, raw omegas  

Omega 3,6,9 oil supplements- why do we buy them?   It’s becoming more and more challenging to obtain omega (essential oils) through our diet and we believe it’s an essential supplement in today’s world. You can certainly supplement through using good oils in your food preparation, and then pick up the difference in supplement.

Omega-3, Omega-6, and Omega-9 Essential Fatty Acides constitute three primary families of Essential Fatty Acids (EFAs).

EFAs are considered “essential” because they are needed throughout the human life cycle, cannot be produced in the human body, and therefore must be provided through the diet.

EFAs aid in the maintenance of cell membrane fluidity and stability, development and function of brain and nerve tissue, oxygen transfer and energy production, immune functions, and conversion into compounds involved in all body functions including local hormones governing inflammatory responses.

Skin, hair, muscles and ligaments, as well as brain performance are all improved through adequate Omega 3, 6, & 9 oil intake.

A vegan choice and one that is also very tasty, is Olivado Omega Oils, comprised of Avacado, Olive & Flaxseed Oils to produce an optimal blend of omega 9, omega 6, and omega 3 fatty acids and other micronutrients essential for good health, i.e., vitamin E, chlorophyll, lutein and beta sitosteol. Tastes great, is a versatile cooking oil, as well as in dressings, and smoothies, smoke point lower because of Flaxseed and Olive Oil.  

OMEGA 3,6,9 SUPPLEMENT – Our favorite and we consider the most pure of fish oils come from Essante WorldWide because  BioGro offers pHBB member pricing on Nordic Natural  6 pack. We expect to make this an online member item. and in the meantime please call us for pricing.

Billy Graham (a word)

Billy Graham’s Prayer For Our Nation 

‘Heavenly Father, we come before you today to ask your forgiveness and to seek your direction and guidance.  We know Your Word says, ‘Woe to those who call evil good,’ but that is exactly what we have done.  We have lost our spiritual equilibrium and reversed our values. We have exploited the poor and called it the lottery. We have rewarded laziness and called it welfare..  We have killed our unborn and called it choice. We have shot abortionists and called it justifiable.  We have neglected to discipline our children and called it building self esteem.  We have abused power and called it politics.. We have coveted our neighbor’s possessions and called it ambition.  We have polluted the air with profanity and pornography and called it freedom of expression.  We have ridiculed the time-honored values of our forefathers and called it enlightenment.  Search us, Oh God, and know our hearts today; cleanse us from every sin and Set us free. Amen!’ 

Commentator Paul Harvey aired this prayer on his radio program, ‘The Rest of the Story,’ and received a larger response to this program than any other he has ever aired. With the Lord’s help, may this prayer sweep over our nation and wholeheartedly become our desire so that we again can be called ‘One nation under God..’

Rustic Ciabatta Sammys (Vegetarian)

This is a hearty sandwich (sammy).

Oven 400 degrees (prewarm oven)

Rustic Ciabatta Rolls (fresh is nice) Pre warm rustic ciabatta rolls for 5 minutes)

Chop mediterranean olive mix (buy seeded) into a fine mince, adding some olive oil to allow easier spreading (OR use olive tepenade)

Spread  Tepenade mixture on one side of roll and Tofutti (or real cream cheese if you prefer) on the other.

You can just have the sammy this way, or you can add “grilled or stir fried eggplant”, see below.

Eggplant:

Wash, slice 1/2 in thick rounds of eggplant, dry and salt with unbleached sea salt, let sit 10 minutes.

Using olive oil, pepper, spices of choice, coat your eggplant pieces.

Grill in your couertop grill or pan “stir fry” (med-high heat but keep the veges moving) for about 8 minutes.

Sit the grilled eggplant on top of the olive tepenade mixture, let cool (only enough that cream cheese won’t melt) Serve open!

Wow!! Either way, with or without eggplant this is pHabulous!

Also, some people will prefer scrambled eggs instead of cream cheese and eggplant.

Cheese Tidbit from pHresh Living

Cheese – A veryhot topic among pHealthy folks, mostly because many of us l o v e cheese! Some say, YES, I choose my acid to be cheese – others say, wait a minute, it’s too acidic, eat goat some of the time, but most of the time, eat vege or nut cheese. Vegans won’t touch the stuff if it’s not nuts or vege. Cheese is a controversial subject to say the least!

Cow Cheese, Goat Cheese, Vege Cheese, Nut Cheese – It’s all cheese!!

Cow Cheese? Since cows have two stomachs (double digestive system), cow cheese (or common dairy cheese) is very high in lactic acid, or very acidic to our pH balance. Doesn’t mean that it doesn’t taste good, means it’s probably not great for us.

pHBalance is about choosing your acid, meaning we need more alkaline, less acid, not “zero acid” incoming. Cheese however, could be considered “acid rain”, so we really need to weigh when and how much cow cheese we ingest.

Goat Cheese – Good News! Goats have a single stomach, or more similar to us in digestive structure, therefore less lactic acid. It’s always been said that the Mediterranean Diet is healthy, goat cheese is a big reason (as opposed to EU countries where cow cheese is more prevelant).  Now there are many forms of goat cheese, feta, soft feta, crumbly feta, and creamy goat cheese is becoming  very popular.

Vege Shredds – And other Vegetable Based Cheese – Many of the vegetable based cheeses are really tasty. I love mixing Vege Shredds half and half with cow cheese for church functions and alike – not once has someone noticed! It’s also a great way to break your family into vegetable based cheeses.

Nut Cheese – More and more we are seeing nut based cheese, it’s delicious. Just a few weeks ago I found a nut based mozzarella and it melted nicely, it was tasty, and really, when you are creating recipes, very similar to cow cheese.

Cream Cheese – Dairy versus Tofutti? Well I go for Tofutti Cream Cheese most of the time, love the spread – an especially good one sided toasted samich, is – Tofutti Cream Cheese topped with  chopped olives (stored in salt brine), or a great olive tepenade.

What do I do? I usually purchase Goat Cheese, Vege Shredds, Tofutti Cream Cheese, and sometimes nut cheese (depends on if I’m willing to spend $8-$10 to see if it’s a good nut cheese) – and sometimes (depending on end user of my recipe) I use cow cheese – yes, yes I do.

Goat Cheese is great for so much of what we do at my house. For example, I really look at “when” to add cheese and “when NOT” to add cheese, as well as if I’m adding, “how much” do I really need to accomplish what I’m doing.

Today – Rustic Ciabatta Sammys – Tofutti spread with minced olives (mediterranean olives jarred in a salt brine), and diced bits of creamy goat cheese. See Recipes – Rustic Ciabatta Sammy

That’s my update on Cheese! Enjoy!!

Baked Potatoes in a slow cooker – YES!

Easiest thing I do…..

How many potatoes depends on the size of your slow cooker, stack  baking size potatoes inside and see how many fit before you begin! My 6 quart holds 5 nicely.

Wash and then completely dry each potato.

Rub with olive oil (optional)

Wrap in foil.

Stack in your slow cooker.

Set on HIGH and cook overnight or all day long.

When you are ready to eat, simply stir fry veges and wallah!

It’s Dinner Honey!!

5 Stars To Essante Sanitizer …..as a Stain Remover

Could not believe my eyes. Paul had a sweater he pulled down from last winter’s stockpile. A beautiful baby blue and white stripe, a Christmas Gift I think. Anyway, low and behold a tea stain (or what looked to be a tea stain) right in front on the white part of the striping- the size of a silver dollar. Yikes, what to do.

Essante had just introduced their NEW Sanitizer (which is really an oxygen spray that you can use on your face as a toner (anti aging), on cuts, in the air to take out odors), and then of course on your hands, or surfaces, as  a quick and easy sanitizer. In fact I gave many of them away to the teachers this year as part of their stocking stuffer:) and of course, new moms for the diaper bags.

Anyway, digressing from the stain! I laid out the sweater, put a towel between layers and sprayed with the Essante Sanitizer – walked away, literally left it, came back and the stain had disappeared. I’m a believer!

Stabalized Oxygen works! I can tell you first hand it’s phenomenal on stains! That’s enough of a reason to buy it, but actually I also love to carry the 2 oz in my purse. With a 13 year old, 2 year old and 4 year old, life gets pretty dirty – lots of reasons to sanitze:)

Maraline

Split Pea Vegan Slow Cooker Soup YUM-O

1 lb split peas (organic if possible)

1/4 cup of dry barley (optional)

10 c pure water

7 T Dry Vege Broth (I use unchicken) (bulk source at pHBB Links)

1 1/2 cups of diced carrots, stripped (I make them 1/4″ diced)

1 cup diced celery, stripped (same, 1/4″ diced)

4-5 red potatoes, stripped (same 1/4″ diced)

1 garlic clove smashed

2 T Oregano (my secret split pea ingredient)

2 Bay Leaves

1 large sweet white onion diced very small, as small as you can go without mincing

Instructions:

Prepare your broth first, or just pour into slow cooker if you purchased pre-made vege broth.

Rinse split peas, please pull out anything that doesn’t resemble a split pea.

Add everything else to the pot and cook overnight on low, or all day. If you need this soup in a hurry, you can either prepare on the stove, or set slow cooker to high for 5 hours.

At the end of cooking time I remove 1/2 of the soup, lumps and all, puree a part at a time or all at once in my Vitamix, and return to the pot, this will give a beautiful richness to your split pea soup!

Delicious!!

Hearty Chili, VegeHead (and Basmati Rice)

This is an almost from scratch recipe! A favorite for football games, we serve with a big pot of basmati rice (recipe below).

1 pkg of Fantastic Vegetarian Chili Mix (don’t follow the directions) OR vegan crumbles (your choice), or ground turky (simmered in water 20 min)

3 quarts of vege broth (I use dry unchicken  broth, see bulk/ links at phBB)

1 small can of tomato paste

1 sweet white onion (diced)

3 celery stalks diced small

1 bag of dry kidney beans (or 4 cans of kidney beans)

6 fresh tomatoes (or 3 cans of diced tomatoes)

2 tsp chili powder

1 tsp cumin

2 tsp oregano (yes I know, but it’s good:)

3 T EVO (extra virgin olive oil) cold pressed (also good with Avocado Oil)

3 T Molasses (or wild honey, even brown sugar in a pinch)

2 T Spelt Flour (or all purpose flour)

2 tsp unbleached sea salt

(on the side as toppers – diced onion, shredded vege shredds, or shredded cheddar if you eat cheese)

If you select dry kidney beans as I do, please wash, pre soak for 2 hours in hot water, and pressure cook 15 minutes (give or take, go with less rather than more), depending on your pressure cooker. Mine is 15 exactly.  Set aside.

Here we go:

Sautee onion and spices in olive oil for about 10 minutes on the bottom of your soup pot.

Add vege broth (or in my case, unchicken broth), bring to a boil, stir in tomato paste, and cut heat to simmer. (From dry bulk broth like the one I use, powdered unchicken: 2 T dry broth per quart of water, in this recipe I use 8 T)

Add Fantastic Vegetarian Chili mix (you can also use any other vegan starter you like, ven simmered ground turkey, but you will need to double your spices).

Make sure everything dissolves, I use an egg whipper and by hand, run it through and around the pot a few times.

Add kidney beans and let it simmer about 20 minutes, it should thicken up and beans should be tender.

Pull out 1/2 cup of broth and 1 cup of beans from chili, puree together, and stir back in – this paste will thicken up your chili (I blend this mixture in a personal blender).

Now add your tomatoes – the reason you don’t add them until now is that doing so will cause your chili to become very acid tasting – ick, much better to add them toward the end.

Using hot water, melt your flour into a paste and add to your chili to thicken as you like. We like it loose like a soup and pour it over rice (see below).

Taste it, add spice if you need more, then  serve over basmati rice (recipe below).

Top with diced onion and vege cheese!

pHenomenal BASMATI RICE

My FAVORITE rice recipe (in my rice cooker).

1 12 -14 oz can of Coconut Milk (your preference)

1 refill of the coconut milk can with pure water

12-14 oz of BASMATI rice (1 part rice, 2 parts liquid)

1 T coconut oil

2 tsp of unbleached sea salt

Turn it on – makes the very best basmati rice!