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Please note that we in no way intend to diagnose, treat, cure or prevent any health condition. This service is strictly for information purposes only. If you have a health condition be sure to consult with your knowledgeable health care provider before taking any supplement.
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According to the CDC (Center For Disease Control) in the United States, although chronic diseases are deadly they are preventable. Here is what the CDC says on their own website:
What Are Chronic Diseases? Chronic diseases are noncommunicable illnesses that are prolonged in duration, do not resolve spontaneously, and are rarely cured completely. Examples of chronic diseases include heart disease, cancer, stroke, diabetes, and arthritis.
Key Chronic Diseases: The Facts
According to the CDC (Center For Disease Control) in the United States, although chronic diseases are deadly they are preventable. Here is what the CDC says on their own website:
What Are Chronic Diseases? Chronic diseases are noncommunicable illnesses that are prolonged in duration, do not resolve spontaneously, and are rarely cured completely. Examples of chronic diseases include heart disease, cancer, stroke, diabetes, and arthritis.
- Chronic diseases cause 7 in 10 deaths each year in the United States.
- About 133 million Americans—nearly 1 in 2 adults—live with at least one chronic illness.
- More than 75% of health care costs are due to chronic conditions.
- Approximately one-fourth of persons living with a chronic illness experience significant limitations in daily activities.
- The percentage of U.S. children and adolescents with a chronic health condition has increased from 1.8% in the 1960s to more than 7% in 2004.
Key Chronic Diseases: The Facts
- Heart disease and stroke are the first and third leading causes of death, accounting for more than 30% of all U.S. deaths each year.
- Cancer, the second leading cause of death, claims more than half a million lives each year.
- Diabetes is the leading cause of kidney failure, non-traumatic lower extremity amputations, and new cases of blindness each year among U.S. adults aged 20–74 years.
- Arthritis, the most common cause of disability, limits activity for 19 million U.S. adults.
- Obesity has become a major health concern for people of all ages. 1 in every 3 adults and nearly 1 in every 5 young people aged 6–19 are obese.
Healthy Eating Menu
Kombucha Always Brewing Method
By Donna Schwenk, http://www.culturedfoodlife.com/
Kombucha is growing in popularity and for good reason. The detoxifying power of kombucha is enormous. It has been recognized for its ability to counteract liver cell toxicity. As you drink kombucha, you will notice a flushing of toxins from your body as it filters toxins through the kidneys and the bowels. It purges you of heavy metals, plastics, and all manner of toxic elements that the body needs to rid from itself. It improves digestion, boosts the immune system, and it makes you feel terrific - which why I drink it every day. It is also great for weight loss and also for clearing up skin issues. The founder of one of the biggest kombucha companies started his business after it helped his mom recover from cancer.
You will love kombucha, especially if you are addicted to things like diet sodas or pop. It helped me get off of these unhealthy beverages once and for all and I have never looked back. I even wrote a blog about it, Kombucha and Diet Cola.
The continuous brew method is one of the easiest ways to make kombucha on a regular basis. This method involves removing only some of the liquid each time it is harvested and replacing with the same amount of freshly brewed sweetened tea. You will find you will have less issues with mold because you will be keeping your brew at a lower pH the whole time it is fermenting.
By Donna Schwenk, http://www.culturedfoodlife.com/
Kombucha is growing in popularity and for good reason. The detoxifying power of kombucha is enormous. It has been recognized for its ability to counteract liver cell toxicity. As you drink kombucha, you will notice a flushing of toxins from your body as it filters toxins through the kidneys and the bowels. It purges you of heavy metals, plastics, and all manner of toxic elements that the body needs to rid from itself. It improves digestion, boosts the immune system, and it makes you feel terrific - which why I drink it every day. It is also great for weight loss and also for clearing up skin issues. The founder of one of the biggest kombucha companies started his business after it helped his mom recover from cancer.
You will love kombucha, especially if you are addicted to things like diet sodas or pop. It helped me get off of these unhealthy beverages once and for all and I have never looked back. I even wrote a blog about it, Kombucha and Diet Cola.
The continuous brew method is one of the easiest ways to make kombucha on a regular basis. This method involves removing only some of the liquid each time it is harvested and replacing with the same amount of freshly brewed sweetened tea. You will find you will have less issues with mold because you will be keeping your brew at a lower pH the whole time it is fermenting.
Support Bacteria – they’re the only culture some people have.
Kefir, yogurt and kefir cheese with frozen lemon
So, what is the difference between kefir and yogurt? Which is better? Kefir is far superior, but yogurt has its benefits too. I read once that yogurt is like wine and kefir is more like champagne. It has more pizazz! To state it simply, yogurt felt like the first learning step in my cultured food life. I loved frozen yogurt as a child and my dad took me to the health food store many times to get a scoop of it. It was here that I discovered how cool health food stores were with their unique and healthy foods. I loved eating yogurt and breaking the curd with my spoon as I scooped it out of little containers. Little did I know it was just the beginning for me. Then I met Kefir when I needed it the most. Kefir has more strains of beneficial bacteria and good yeasts; over 50 in homemade kefir, while yogurt only has 7 to 10. Kefir bacteria act like a SWAT team entering into the colon and attaching themselves to the colon, pushing away other harmful substances. It has been said that antibiotics cannot kill kefir – it is that strong. Yogurt, on the other hand, is food for the bacteria in the colon. Yogurt only lasts 24 hours while kefir lasts indefinitely. Yogurt helps to ensure that good bacteria grows and remains stable so it, too, is important. From my own self-experimentation, I have found kefir to be of great benefit for certain afflictions. I noticed, on at least ten different occasions, that when I would switch from kefir to yogurt, I would start to experience joint pain in my right knee after about three weeks. As soon as I would switch back to kefir, within two days the pain would go away. I try and have kefir daily, but it has been many years since I have experienced any joint pain even if I don’t consume kefir regularly. What ever was causing the pain has healed and I live pain free.
Kefir, yogurt and kefir cheese with frozen lemon
So, what is the difference between kefir and yogurt? Which is better? Kefir is far superior, but yogurt has its benefits too. I read once that yogurt is like wine and kefir is more like champagne. It has more pizazz! To state it simply, yogurt felt like the first learning step in my cultured food life. I loved frozen yogurt as a child and my dad took me to the health food store many times to get a scoop of it. It was here that I discovered how cool health food stores were with their unique and healthy foods. I loved eating yogurt and breaking the curd with my spoon as I scooped it out of little containers. Little did I know it was just the beginning for me. Then I met Kefir when I needed it the most. Kefir has more strains of beneficial bacteria and good yeasts; over 50 in homemade kefir, while yogurt only has 7 to 10. Kefir bacteria act like a SWAT team entering into the colon and attaching themselves to the colon, pushing away other harmful substances. It has been said that antibiotics cannot kill kefir – it is that strong. Yogurt, on the other hand, is food for the bacteria in the colon. Yogurt only lasts 24 hours while kefir lasts indefinitely. Yogurt helps to ensure that good bacteria grows and remains stable so it, too, is important. From my own self-experimentation, I have found kefir to be of great benefit for certain afflictions. I noticed, on at least ten different occasions, that when I would switch from kefir to yogurt, I would start to experience joint pain in my right knee after about three weeks. As soon as I would switch back to kefir, within two days the pain would go away. I try and have kefir daily, but it has been many years since I have experienced any joint pain even if I don’t consume kefir regularly. What ever was causing the pain has healed and I live pain free.
Even lactose-intolerant individuals can tolerate kefir, because the “good” bacteria have digested the lactose in the milk. For example, the actual lactose left in kefir is 1% or less. So, kefir is 99% lactose free.
Kefir grains waiting for the picture, so they can go back in their milk
The true carbohydrate count for kefir and yogurt is actually different from what is stated on the packages of most national products. When labeling a food product, the government makes manufacturers count the carbohydrates of food “by difference.” That means they measure everything else including water, ash, fats, and proteins. Then, “by difference” they assume everything else is carbohydrate. This process works differently with fermented foods; but there is no way to compensate consistently for what bacteria can do, so they don’t account for this. When you make yogurt, and kefir, the milk is inoculated with the lactic acid bacteria. These bacteria use up almost all the milk sugar, called “lactose,” and convert it into lactic acid. It is this lactic acid which curdles the milk and gives the taste to the product. It is why it tastes sour and tart because the sugars are gone. Since these bacteria have “eaten” most of the milk sugar by the time you buy it (or make it yourself), the nutritional analysis is not really accurate and by the time you eat it, there is very little carbohydrate left. It is the lactic acid which is counted as carbohydrate. Therefore, you can eat up to a half cup of plain yogurt, or kefir, and only count 2 grams of carbohydrates. Kefir has slightly less than yogurt.
The other great thing about kefir is the amount of good yeasts. There is not much said about yeasts but they are extremely important. It is the good yeasts that put the fizz in kefir. They dominate and kill and control pathogens in the gut. They are the SWAT team I was telling you about. They clean house and strengthen the gut, making it harder for pathogens to dominate and parasites to exist. So, drink your kefir and have your yogurt too. These will strengthen your whole immune system.
I have kefir starters and yogurt cultures for sale in my store and I offer a sharing site too. Here are a few of the kefir starters and yogurt cultures I sell, and some of them can be made on the counter – no yogurt maker required.
Yogurt is food for the good bacteria inside of you
Purchase Kefir Starters For Overseas and Shared Cultures Yogurt Cultures
Kefir or Yogurt with Frozen Lemon Print Recipe Frozen Lemon is a new thing I am adding to my kefir smoothies, yogurt, and anything else I can find to add it to. It is super yummy and you can grate all the parts of lemon into your yogurt or kefir and, wow, does it taste good! By: Donna Schwenk of CulturedFoodLife.com
SourDough May Be Tolerable
By: Donna Schwenk of CulturedFoodLife.com
One of the reasons that I started using sprouted grains and sourdough was because of my daughter, Maci. She had terrible intestinal pain every time she ate. She had terrible gas and bloating and was pretty miserable. We had gone to doctors and they were not able to help. So I started to do research on my own and found a wealth of information. This is the result: Maci has been pain free for 3 years. No pain, gas, or bloating and, she is completely healed. One of the things that helped her tremendously was sprouted grains.
I have found that most people’s bodies struggle to digest grains. Yet these same bodies flourish with grains that have been sprouted. Sprouted grains are considered low glycemic, which is a wonderful benefit. The pancreas needs huge amounts of B vitamins to deal with stress. Once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch which requires digestive enzymes not pancreatic enzymes. Therefore, eating sprouted grains does not stress the pancreas. In 2008, the USDA Food Safety and Inspection Service (FSIS) ruled that sprouted grains are more akin to vegetables than to whole grain
Phytic acid, which is a known mineral blocker, is present in the bran (the coating of nuts and seeds) of all grains and inhibits the absorption of calcium, magnesium, iron, copper and zinc. This inhibitor can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people that eat unsprouted grains. Yet, phytic acid is broken down in the sprouting process and also, complex sugars responsible for intestinal gas are broken down during sprouting.
In addition, the sprouting process produces changes to the composition of the grain in numerous ways that make it a more beneficial food. This process produces vitamin C and increases the content of vitamins B, B2, B5 and B6. Carotene, which is converted to vitamin A, increases dramatically – sometimes as much as eight-fold. Sprouting also inactivates aflatoxins, which are toxins produced by fungus and are potent carcinogens found in grains.
You can find sprouted bread in the freezer section at health food stores and many grocery stores. My favorites are Alvarado Sprouted Flax Bread and Alvarado Sourdough Sprouted Bread. You can even sprout your own grains as I do and make your own flour to use in preparing all kind of delicious things – but that is another article.
One of the reasons that I started using sprouted grains and sourdough was because of my daughter, Maci. She had terrible intestinal pain every time she ate. She had terrible gas and bloating and was pretty miserable. We had gone to doctors and they were not able to help. So I started to do research on my own and found a wealth of information. This is the result: Maci has been pain free for 3 years. No pain, gas, or bloating and, she is completely healed. One of the things that helped her tremendously was sprouted grains.
I have found that most people’s bodies struggle to digest grains. Yet these same bodies flourish with grains that have been sprouted. Sprouted grains are considered low glycemic, which is a wonderful benefit. The pancreas needs huge amounts of B vitamins to deal with stress. Once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch which requires digestive enzymes not pancreatic enzymes. Therefore, eating sprouted grains does not stress the pancreas. In 2008, the USDA Food Safety and Inspection Service (FSIS) ruled that sprouted grains are more akin to vegetables than to whole grain
Phytic acid, which is a known mineral blocker, is present in the bran (the coating of nuts and seeds) of all grains and inhibits the absorption of calcium, magnesium, iron, copper and zinc. This inhibitor can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people that eat unsprouted grains. Yet, phytic acid is broken down in the sprouting process and also, complex sugars responsible for intestinal gas are broken down during sprouting.
In addition, the sprouting process produces changes to the composition of the grain in numerous ways that make it a more beneficial food. This process produces vitamin C and increases the content of vitamins B, B2, B5 and B6. Carotene, which is converted to vitamin A, increases dramatically – sometimes as much as eight-fold. Sprouting also inactivates aflatoxins, which are toxins produced by fungus and are potent carcinogens found in grains.
You can find sprouted bread in the freezer section at health food stores and many grocery stores. My favorites are Alvarado Sprouted Flax Bread and Alvarado Sourdough Sprouted Bread. You can even sprout your own grains as I do and make your own flour to use in preparing all kind of delicious things – but that is another article.
Sourdough Bread
Sourdough bread, much like sprouted bread, creates the same process of transforming the grain through a different method. Both methods are equally beneficial and they are really the only bread that most people should eat.
When you use a sourdough starter to make bread it deactivates the inhibitors and increases the bio availability of nutrients. This is similar to what sprouting your grain does; only this is through starter cultures that are loaded with good bacteria and yeasts. Sourdough also imparts a delicious flavor like nothing else.
I also like that sourdough uses yeast that has all the benefits of years of developing lactobacilli and many other healthy organisms instead of commercial made yeast. It also makes a low glycemic bread healthy for all (sprouting does this as well).
Commercial yeast is a single kind of organism that raises the bread very quickly and transforms grain into something that’s even less good for you. Sourdough is two organisms: wild yeast and bacteria, in symbiosis. The yeast and bacteria transform the grain to make it healthier, easier to digest, and resistant to getting moldy or stale. I have seen many who had gluten problems do fine with long rise sourdough bread. The magic seems to occur when you let the rising time reach seven hours or longer. This is the amount of time it seems to take for the cultures to do their work.
This transforms the bread, allowing your body to digest it easily.
Sourdough bread is hands down my favorite cultured food to make. I love taking a warm loaf from the oven. You will love it, and so will your body.
Sourdough bread, much like sprouted bread, creates the same process of transforming the grain through a different method. Both methods are equally beneficial and they are really the only bread that most people should eat.
When you use a sourdough starter to make bread it deactivates the inhibitors and increases the bio availability of nutrients. This is similar to what sprouting your grain does; only this is through starter cultures that are loaded with good bacteria and yeasts. Sourdough also imparts a delicious flavor like nothing else.
I also like that sourdough uses yeast that has all the benefits of years of developing lactobacilli and many other healthy organisms instead of commercial made yeast. It also makes a low glycemic bread healthy for all (sprouting does this as well).
Commercial yeast is a single kind of organism that raises the bread very quickly and transforms grain into something that’s even less good for you. Sourdough is two organisms: wild yeast and bacteria, in symbiosis. The yeast and bacteria transform the grain to make it healthier, easier to digest, and resistant to getting moldy or stale. I have seen many who had gluten problems do fine with long rise sourdough bread. The magic seems to occur when you let the rising time reach seven hours or longer. This is the amount of time it seems to take for the cultures to do their work.
This transforms the bread, allowing your body to digest it easily.
Sourdough bread is hands down my favorite cultured food to make. I love taking a warm loaf from the oven. You will love it, and so will your body.