In this Issue:
01. The oil and water difference
THE OIL AND WATER DIFFERENCE
I must apologize for this newsletter being a few days late. As you can see from the picture it is late because of the birth of my daughter Alyxibeth. She was born on Sunday September 4th. The reason I want to share her birth with you is the difference that her mother is feeling. Between our last child and this child my wife had changed her diet. She changed all of her oil intake to coconut oil. She said that the change in oil drastically changed how she felt throughout her pregnancy! She had much more energy and felt much stronger. Another change she made was to begin drinking alkalinized water. You add 1 teaspoon of baking soda or the juice of half a lemon to a gallon of water. She attributes this change in water to her feeling better and having a better pregnancy.
The baby is very healthy, in fact this is Dr. James' second grandchild whose mother used a rebounder throughout her pregnancy. Both grandchildren could lift their heads and look around the day they were born! Dr. James says that the health of the children is a direct result of their mothers using a rebounder throughout pregnancy.
SPOTLIGHT ON: NEMIA
NEMIA
is a wonderful formula for thyroid problems. If you are lacking in energy, patience, health, sleep or joy, most people don’t even think of thyroid problems. One of the thyroid’s functions is to kill off or weaken bacteria, germs and viruses that are in the blood stream. This only happens if the diet has supplied you with an adequate amount of iodine. Nemia is a wonderful source of iodine to help strengthen the thyroid.
Nemia was created to help build the blood and to help with any blood disorders. We have many people who use Nemia so that they can live healthy lives.
WHOLE GRAIN COOKING CHART
One of the first things we tell people to add to their diet is whole grains. This chart shows how to prepare whole grains:
| Per 1 cup of dry | Add water | Cover & simmer about |
| Barley | 2-1/2 cups | 60 minutes |
| Millet | 3-12 cups | 30 minutes |
| Oat flakes | 3 cups | 30 minutes |
| Rice, short grain | 2-1/2 cups | 50 minutes |
| Rice, medium grain | 2 cups | 50 minutes |
| Rice, long grain | 1-1/2 cups | 45 minutes |
| Rice, flaked | 2 cups | 20 minutes |
| Rye | 2-1/2 cups | 60 minutes |
| Rye flaked | 2 cups | 20 minutes |
| Wheat | 2-1/2 cups | 60 minutes |
| Wheat flaked | 2 cups | 20 minutes |
| Wheat cracked | 3 cups | 20 minutes |
| Chick-peas (soak over night) | 4 cups | 2 - 3 hours |
| Lentils | 3 cups | 1 hour |
| Pinto beans | 3 cups | 2 - 3 hours |
| Soybeans (soak over night) | 4 cups | 3 - 4 hours |
| Soybeans, flaked | 2 cups | 1 - 2 hours |
| Split peas | 3 cups | 45 minutes |
Note --- The above approximations, which will vary with altitude and several other factors, are for cooking up all the free water. For soups, more water and longer simmering times are required. The more people who drop in unexpectedly, the more water. Excess water should never be poured off, as it contains vitamins and minerals from the food cooked in it. If there is an excess, you might save it for soup stock.