Cleansing Tips

When cleansing the body of HSV 1 & 2, you can expect to have some outbreaks as the virus is getting pushed out of your cells and into the blood stream. These outbreaks are typical for the first 1-3 months.  They will start to dissipate around the 3-month mark.   

Make sure you read the food list above and try to keep your body in an alkaline state.  The healthier the state of the body, the quicker you can kill this pesty parasite out of your system.  

We recommend adding 50mg of zinc to your diet daily. Zinc is essential for keeping your cells healthy, protected and strong! This will also help with outbreaks as you're cleansing.  (Zinc can cause upset stomach, be sure to take with food)

Rub the Take a Hike Oil from the top of your spine to the bottom, daily.  This will help get those essential oils into the spine and help kill off any parts of the virus that are trapped in the spine. 

Taking detox baths 2-3 times a week will help aid the body in the cleansing process.   I personally use 3 cups Epsom salt, 2 cups Magnesium Flakes, 2 cups Bragg's Apple Cider Vinegar with "the mother".   

Avoid alcohol and quit smoking. 

WATCH YOUR WATER

If you aren't able to buy a water filtration system, the best type of water you can drink is natural spring water.  Spring water still has some of the minerals that are essential for our bodies. 

Try to avoid plastic bottled water at all costs.  Invest in a glass water bottle and a water filtration system like a Burkey filter or a Zero Water filter.  These are cheaper alternative for filtering water and you're worth the small investment!  We are made up of 70-80% water.  If the water we are putting into us is dead and toxic, think about what you're doing to the cells in your body! 

WHY TO AVOID SHELLFISH AND PORK

1.Porking You Up

It’s a fact—ham, sausage, and bacon strips will go right to your hips. Eating pork products, which are loaded with artery-clogging cholesterol and saturated fat, is a good way to increase your waistline and increase your chances of developing deadly diseases such as heart disease, diabetes, arthritis, osteoporosis, Alzheimer’s, asthma, and impotence. Research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters. Plus, meat-eaters are nine times more likely to be obese than pure vegetarians are.

2. Bacteria-Laden Bacon and Harmful Ham

Extremely crowded conditions, poor ventilation, and filth in factory farms cause such rampant disease in pigs that 70 percent of them have pneumonia by the time they’re sent to the slaughterhouse. In order to keep pigs alive in conditions that would otherwise kill them and to promote unnaturally fast growth, the industry keeps pigs on a steady diet of the antibiotics that we depend on to treat human illnesses. This overuse of antibiotics has led to the development of “super bacteria,” or antibiotic-resistant bacterial strains. The ham, bacon, and sausage that you are eating may make the drugs that your doctor prescribes the next time you get sick completely ineffective.

3. Hepatitis E. 

Pork products, frequently carry hepatitis E, which can cause severe complications and even death in vulnerable populations. Thorough cooking is necessary to deactivate the virus.

4. Multiple Sclerosis

One of the most surprising risks associated with pork — one that has received remarkably little airtime — is multiple sclerosis (MS), a devastating autoimmune condition involving the central nervous system. The robust link between pork and MS has been known at least since the 1980s, when researchers analyzed the relationship between per capita pork consumption and MS across dozens of countries.

5. Liver Cancer and Cirrhosis

Strong epidemiological links exist between pork consumption and liver disease. If these links reflect cause and effect, one culprit might be N-nitroso compounds, which are found abundantly in processed pork products cooked at high temperatures.

6. Yersinia

Undercooked pork can transmit Yersinia bacteria, causing short-term illness and raising the risk of reactive arthritis, chronic joint conditions, Graves’ disease and other complications.

7. God said NO!

There is a reason The Most High God told His chosen people to not eat unclean foods. Although it is popularly taught in the church today that all foods “have been declared clean”, this is absolute blasphemy. When Yeshua (Jesus) died on the cross, the metabolical processes of these unclean animals did not change. They still remain as bad for us today as they did back in the beginning of time.

When you look at all of the scientific data about how unhealthy pork is, it is easy to see that we have a Divine Creator who cares for us and was looking out for our bodies and health! Leviticus 11:7 ...and the pig, for though it divides the hoof, thus making a split hoof, it does not chew cud, it is unclean to you.

Leviticus 11:9-10 “These you may eat, of all that are in the waters. Everything in the waters that has fins and scales, whether in the seas or in the rivers, you may eat. But anything in the seas or the rivers that has not fins and scales, of the swarming creatures in the waters and of the living creatures that are in the waters, is detestable to you.” “You shall regard them as detestable; you shall not eat any of their flesh, and you shall detest their carcasses. Everything in the waters that has not fins and scales is detestable to you.”

This command includes crustaceans, mollusks and certain fish like catfish, sharks, rays, eels, paddlefish, hagfish and lampreys which have no scales. Detestable is a very strong word, it means “deserving intense dislike.”

Why would God want man to have an intense dislike towards creatures He created? In order to understand this, we need to look at the nature of the animals.

The Nature of Shellfish: These animals are scavengers, so by nature, they will have a higher toxic load. They are like the cleanup crew that breaks down dead and decaying matter in the ocean, lakes and rivers. Lobsters are nocturnal scavengers that walk to the bottom of the ocean floor and consume dead animals and debris. They are like the vultures of the oceans and are known to bury dead fish so they can consume them later. Crabs are like little trash cans, sweeping the ocean floor and eating anything, including other dead crabs. Shrimp are also bottom dwellers and sweep the ocean floor, eating all kinds of dead animal parts. Interestingly, certain parasites have been shown to drive a higher level of cannibalism in shrimp.

A 2015 study found that a tiny parasite, Pleistophora mulleri, significantly increased the cannibalistic activity of shrimp and made infected shrimp more voracious (4). The scientists witnessed them continuously rip through their brother and sister shrimp in a much shorter period of time than it would normally take a non-infected shrimp to eat something of a similar size. The problem with this is, when shrimp hunters pull up their nets, they don’t know which shrimp are infected by parasites and which are not. They all look the same and I would imagine taste the same. There is no detection process.

Shellfish Allergies: Shellfish are one of the most common food allergens and they send more people to the hospital each year than any other food allergen response. Roughly 6 million Americans (about 1 out of 50 people) have allergies to shellfish, most commonly to the crustacean group. The particular allergen in shellfish is different from the compounds one could be allergic to in fish. Therefore, those who are allergic to shellfish do not necessarily have to avoid fish and vice versa. In particular, scientists found that the protein called tropomyosin, which is found in the muscles of all animals, is the allergy trigger. They also found two regions, called epitopes, that attach the shellfish tropomyosin to the IgE allergy antibody. These components are most similar in animals of similar species (6). The crustacean group which consists of shrimp, lobster and crab causes the largest number of allergic reactions.

Many individuals who react to the crustaceans can consume mollusks such as scallops, oysters, clams and mussels because their tropomyosin epitopes are slightly different.

Shellfish Toxic Load

The 21st century world is much more toxic than it was in the biblical days and our oceans, lakes, rivers and waterways have a significantly larger toxic load than ever before. Methylmercury is produced through burning fossil fuels and works its way up into the Jet stream and then comes down in the form of rain, mostly over the oceans. So we know mercury is an issue. This is a big issue with the mollusks who bioaccumulate mercury, lead and other metals in high amounts.

The crustaceans and fish can excrete more of these and are not as high a metal exposure. The biggest concern with crustaceans is the parasite load and xenoestrogen accumulation. Xeno estrogenic chemicals from plastics and other industry products and pesticides, dioxins and other contaminants are often found near the bottom of the waterways.

This is where the shellfish accumulate. Most shrimp on the market come from places where there are little to no restrictions on contaminants such as PCB’s and dioxins.

Was God Giving us a Health Message?

Infectious disease was the greatest threat to early mortality in the biblical days. It could easily wipe out families, tribes and cities in the pre-medical world. The book of Numbers, Deuteronomy and Leviticus contain health principles that were designed to minimize infectious risk. God called shellfish detestable because I believe He wanted us to understand that they were unclean and posed a threat to our health with their parasite, bacterial and viral load.

In Biblical days, we had much less environmental toxins, however, we also didn’t have refrigeration. So the major risk would be the infectious microorganisms. Today, the environment has changed and we have a significant amount of industrial chemicals making their way into our waterways and therefore, into the shellfish. We have ways to cook out the microorganisms if these are prepared properly, but we are unable to cleanse them of toxic chemicals.

The Old Testament is a narrative of the Hebrew people with the central theme as the survival of this culture in spite of a hostile world and their ability to thrive in the promised land of Israel. With this understanding, it is good logic to think that God would advise on nutritional practices that could be harmful to the tribal health. Was this biblical message to avoid shellfish necessary for reducing the possibility of infection and serious health problems? Based on the study of the nature and characteristics of various shellfish, it does seem to be good advice for optimal health.