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AlkaLife® pH Support Click Here for 3-6 BottlesAlkaLife® pH Support Click Here for 3-6 BottlesThe original pH booster drops since 1992. Turn ordinary water into alkaline water. Alkalife helps reduce excess acid in the body by increasing alkaline (pH) levels and replenishing bicarbonates. Feel better and maximize your immune system with Alkalife's patented formula.
Stabilized Oxygen-OxyRecharge Click Image for 6 for $132Stabilized Oxygen-OxyRecharge Click Image for 6 for $132Buy 6 bottles-Save $18
The stabilized oxygen we market which we call "Vitamin O" is a safe, non-toxic, supplement containing stabilized oxygen molecules primarily diatomic oxygen, or O2 in a liquid solution of sodium chloride (otherwise known as "salt") and distilled water.
Exclzyme-Original Systemic Enzyme 90 CapsExclzyme-Original Systemic Enzyme 90 CapsTreatment for PAIN & Inflammation...Total body inflammation support- Exclzyme supports overall metabolic health- Exclzyme supports healthy blood circulation & cleansing- Recovery from muscle soreness- Exclzyme supports Joint and tendon health. 90 Capsules Improved Formula Strength-30% Great Product! Great Price! Our Eclzyme 450 Capsule bottle offers FREE S/H.
Exclzyme-Original Systemic Enzyme 450 CapsExclzyme-Original Systemic Enzyme 450 CapsFree Shipping in USA for Exclzyme! Treatment for PAIN & Inflammation...Total body inflammation support- Exclzyme supports overall metabolic health- Exclzyme supports healthy blood circulation & cleansing- Recovery from muscle soreness- Exclzyme supports Joint and tendon health. 450 Capsules Improved Formula Strength-30% Great Product! Great Price!
Floracor-GI-Yeast Inhibitor-Candida Click Image for DiscountFloracor-GI-Yeast Inhibitor-Candida Click Image for DiscountClick image to receive 2 bottle discount. Floracor-GI® is a revolutionary blend of probiotics, prebiotics and enzymes especially formulated to help maintain a proper balance of intestinal microflora, inhibit pathogenic bacteria and prevent the overgrowth of yeast organisms, mainly Candida.*
Serracor-NK SEBkinase-Cardiovascular SupportSerracor-NK SEBkinase-Cardiovascular SupportFree Shipping USA! Original Formula-Serracor-NK: Enteric Coated Nattokinase and Serrapeptase Formulated to maintain fibrin metabolism and support a healthy cardiovascular system* - 300 capsules.
Vitalzym Enzymes 360 Liquid Gel CapsVitalzym Enzymes 360 Liquid Gel CapsVitalzym- Systemic Enzymes are the biocatalysts necessary for the chemical reactions associated with breathing, growth, reproduction, digestion, and all other metabolic functions. Vitalzym-Free Shipping in USA. We market 360 & 180 capsules.
Home/Urine & Saliva pH Test TapeHome/Urine & Saliva pH Test TapeThe Hydrion pH products requested for testing urine pH and saliva pH are our short range pH papers. These pH paper rolls are ¼ in. x 15 ft. Each roll will give the user approximately 100 tests. Home/Urine & Saliva pH Testing The Hydrion pH products requested for testing urine pH and saliva pH are our short range pH papers testing around neutral pH 7.00
Robin's Recipes Electronic CopyRobin's Recipes Electronic CopyRobin Powell has finally created her healthy, yummy recipes to help her customers to feel healthier! Robin shares her first series of 15-20 minute recipes that are easy to cook, tasteful, digestible, and with balanced nutrition through this electronic copy. You will receive your electronic recipe download after you have purchased it.
Robin's Recipes-Hard CopyRobin's Recipes-Hard CopyRobin Powell has finally created her healthy, yummy recipes to help her customers to feel healthier! Robin shares her first series of 15-20 minute recipes that are easy to cook, tasteful, digestible, and with balanced nutrition through this hard copy.

Do you want sour dough bread,
sour dough bread starter,
or a sourdough bread recipe?

By Paul Pitchford-Healing With Whole Foods
The Problem of Yeasted Foods-Please Eliminate from Your Diet


Sourdough and natural leavening have been with us for thousands of years. Yeast for bread is a relatively recent innovation, discovered in the chemists' lab in France about 100 years ago.
 
According to some European researchers, naturally leavened bread is superior to cultured yeasted breads.
Yeasted bread is linked to stomach bloat, indigestion, thin blood, and weak intestines: yeasted products seem uncannily to exacerbate conditions that occur with Candida yeast overgrowth symptoms, including many degenerative diseases. Thus, various Europen and----more recently----certain American health clinics forbid their clients yeasted bread.

Commercial yeasted breads, even the whole-grain varieties, often have other problems. They typically contain flour bleaches, which forms alloxan, a compound known to cause diabetes in animals by destroying the beta cells of the pancreas (Clinical Nutrition Newsletter, Dec. 1982). Flour bleach does more then bleach. It acts chemically to soften and age flour, and to repel insects.

Benefits of Naturally Leavened Breads
The long proofing allows the fermenting agents to break down the cellulose structure and release nutrients into the dough, improving its nutritional value. 
Contains lactobacillus, which helps generate the intestinal flora essential for proper digestion and elimination.
 
The natural bacterial action and baking neutralize any nearly all of the phytic acid which occurs in wheat and other grains. (Phytic acid reduces mineral metabolism ----especially in those whose diet includes a good percentage of grains and legumes----and can contribute to anemia, nervous disorders, rickets). About 90% of the phytic acid remains in yeasted bread. 
It stays edible for weeks and is more delicious and nutritious in 5-10 days, if stored in a cool dry place. Working with sourdough is an art. A ferment is alive in the sourdough starter and reflects its environment.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sourdough Bread

 

Natural leaveners introduce live airborne yeasts into dough and yield a bread that is light and totally digestible with a distinctive and delicious sweet or sour taste. Some natural leavening agents are sourdough, miso, rejuvelac, fermented cooked grains, etc.
   Whenever a flour and water mixture remains in a warm place, some natural leavening occurs.
The use of fermented products such as sourdough merely accelerates the leavening process and provides for a certain type of fermentation to take place.

   Quality sourdough products were, until the last few years, a commercial variety in America, although with alittle perseverance they can nearly always be found in Europe. Recently, however, a number of new as well as established American bakeries are offering a variety of sourdough products, made simply with ingredients such as organic whole-grain flour, whole salt, and pure water.

   Sourdough and natural leavening have been with us for thousands of years. Yeast for bread is a relatively recent innovation, discovered in the chemist's lab in France about one hundred years ago.

   According to some European researchers, naturally leavened bread is superior to cultured yeasted bread. Yeasted bread is linked to stomach bloat, indigestion, thin blood, and weak intestines; yeasted products seem uncannily to exacerbate conditions that occur with Candida yeast overgrowth symptoms, including many degenerative diseases. Thus, various European and - more recently - certain American health clinics forbid their clients yeasted bread.

   Commercial yeasted breads, even the whole-grain variety, often have other problems. They typically contain flour bleach, which forms alloxan, a compound known to cause diabetes in animals by destroying the beta cells of the pancreas (Clinical Nutritional Newsletter, Dec. 1982).
Flour bleach does more then bleach. It acts chemically to soften and age flour, and to repel insects.

 

 

Other benefits of naturally leavened breads:

·              The long proofing allows the fermenting agents to break down the celluose structure and release nutrients into the dough, improving nutritional value.

·              Contains lactobacillus, which helps generate the intestional flora essential for proper digestion and elimination.

·              The natural bacterial action and baking neutralize nearly all of the phytic acid which occurs in wheat and other grains.(Phytic acid reduces mineral metabolism-especially in those whose diet includes a good percentage of grains and legumes-and can contribute to anemia, nervous disorders, and rickets). About 90% of the phytic acid remains in yeasted breads.

·              It stays edible for weeks and is more delicious and nutritious in 5 to 10 days, if stored in a cool dry place.

 

Click here for Instructions for Making Sourdough Starter

Click here for alternative to using butter...GHEE-Clarified Butter

Directions for making Ghee:

  • Place one pound of organic unsalted butter in skillet
  • Simmer on a low flame for about 25 minutes until golden brown on bottom of skillet
  • Drain liquid butter into strainer pouring liquid butter into glass with a covered jar
  • Scrape and throw away remainders on bottom of skillet
  • Let cool and cover
  • Place covered jar in refrigerator
  • Take out after ghee has thickened
  • Leave on countertop covered and ENJOY!

See if your Whole Foods Market in your town Markets this BREAD...It is GREAT!

The main ingredient in the bread is the Stone Ground Heirloom
Whole Wheat Flour and the starter is
made with Stone Ground Whole Wheat Flour.  

                                                                                                                                                                        

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