| |  | Is A Salt-free Diet Beneficial |  | This ‘common sense’ dietary practice was mainly based on experts opinions and has been challenged by recent data suggesting that salt or fluid restriction has neutral outcomes in achieving clinical stability and improving signs and symptoms of heart failure.
https://pubmed.ncbi.nlm.nih.gov/24073677/
When practicing a Protective Diet sodium restriction is not beneficial for weight loss, reversal of heart disease, or treatment of acute decompensated heart failure.
Including mineral-rich salt and fermented foods when practicing a full-time Protective Diet improves food satisfaction, making a low-fat, whole-food, plant-based diet enjoyable. Food satisfaction makes full-time adherence sustainable to successfully eliminate obesity and reverse and prevent disease for a lifetime. Eliminating all salt in the diet can increase hunger drive to satisfy sodium intake need.
Study Conclusions and Relevance: Aggressive fluid and sodium restriction has no effect on weight loss or clinical stability and is associated with a significant increase in perceived thirst. We conclude that sodium and water restrictions in patients admitted for acute decompensated heart failure are unnecessary.
Acute decompensated heart failure is the number one reason for hospitalization.
https://pubmed.ncbi.nlm.nih.gov/23689381/
Reduce Water Retention, Reduce Anti-Inflammatory LDL Cholesterol Production and Regulate Blood Pressure:
Brew and sip on Protective Diet Flower Water to eliminate excess body fluid. Flower Water is a calorie-free, hydrating, natural diuretic packed with polyphenols. The consumption of polyphenols assists your resident microbiota in regulating your blood pressure and reducing inflammation, which will naturally reduce your liver’s production of LDL cholesterol. The antioxidant effects of the anthocyanins inhibit LDL-C oxidation. This study suggests that hibiscus extract is promising to treat hypertension and hyperlipidemia. I incorporated this as our first calorie-free protective beverage in our workplace for wellness in 2010 due to its UV-protective qualities. Please comment if you enjoy Protective Flower Water or share your favorite Protective Beverage below.
https://pubmed.ncbi.nlm.nih.gov/23333908/ | |  | Veg it up this summer with fat-free fritter fun! Grain-free skinny fritters will boost your biome with protective bean fiber. Start summer parties with a colorful platter of hand-held, low-carb, veggie fritters served with Healthy Valley Ranch, Buttermilk Dressing, Fry Sauce, or any of your favorite protective dipping sauces. Add an extra kick of excitement with a splash of Probiotic Pepper Sauce while simultaneously enjoying the benefits of this functional food for your mind and body. This quick-to-mix recipe promotes our healthy resident microbiota with plant fiber variety. Make these fritters to share and enjoy at a party, or with your family as a delicious sandwich or veggie burger option. |
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| | |  | Protective Diet Education Results: | Reverse & Prevent Disease Eliminate medication dependency Lose 10 pounds per month Achieve and maintain a low BMI Populate a Protective Microbiome Eliminate gut dysbiosis Eliminate food allergies and sensitives Cut food costs in half (average savings: $230 weekly per person) Eliminate medical expenses and co-pays Improve food quality and cooking skills Protective pantry systems to eliminate mealtime stress Increased HGH production (fountain of youth) Increased bone density and muscle retention Improved blood flow, cognition, and energy Eliminate fear of cancer and hereditary disease Protection from viral threats Become a holistic health advocate and a natural food chef Tighter skin due to increased autophagy (cellular recycling) Healthy glow
| Protective Diet Education Programming: | Gut Microbiome Population Project 30-Day Detox & Taste Bud Reprogram Cancer proliferation prevention Holistic health support Nutritional intervention Protective phytochemical education Pantry stocking Over 741 original recipes Over 334 on-demand lessons
Lesson topics include: Innovative cooking lessons Motivational lessons Daily application lessons Nutritional intervention lessons Fasting support and guidance lessons Fermentation workshops Travel management lessons Chemical-free lifestyle DIY recipes Functional fitness challenges Hydroponics and sustainable homesteading lessons 2 interactive weekly virtual support regroups Global community support group to keep you accountable 2.5+ hours per week personalized support from Julie Marie & Jerry Guide To Optimal Health
Enroll in Protective Diet Education for fast, sustainable weight loss. The average weight loss is ten pounds a month. Results are typical! https://protectivediet.com/enroll | Premium Recipes Protective Diet Education Members Are Eating This Month |  | This deluxe Party Hummus hits all the taste bud spots while simultaneously benefiting the gut microbiota with oil-free, sugar-free, plant-based, health-promoting nutrition that is fit for a party. Combining naturally protective sweet, spicy, salty, sour, and umami ingredients with creamy and crunchy textures, and colorful eye appeal makes this health food unforgettably desirable. No matter where people are from, or their diet, everyone perceives these five categories of taste that offer balance for maximum food satisfaction. Wow your family and friends by bringing a platter of decorated Party Hummus and a stack of fresh baked Whole Wheat Pita Pocket Bread to the event—everyone will be asking about it and all the protective toppings as it quickly disappears! | |
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|  | I have given the trending high-protein cottage cheese dressed cucumber tomato salad an emergency dairy-free, angiogenesis-inhibiting, low-fat, plant-based makeover to eliminate the cancer growth potential of the original. With suggestive marketing that animal-based protein is an appetite-suppressing superior fitness nutrient, it should come as no surprise that constipation is the number one reason for doctor’s visits and why cancer stops the lives of one in two people. Both of these health challenges are associated with casein, the protein in dairy. On a starch-based Protective Diet we veg-it-up with protective toppings, salads, and fermented garnishes promoting our microbiome health and eliminating digestive disorders and inflammatory disease. Summertime, when garden-ripe tomatoes and crunchy fresh cucumbers are in abundance, is the perfect time to whip up a batch of Plant-Based Cottage Cheese and make Summer Cottage Salad. This probiotic-populated, high-fiber salad is a delicious light and refreshing topping for endurance-enhancing starches, like baked potatoes, whole grains, and pasta. | |
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|  | Protective Diet canning incorporates the whole fruit and nothing but the fruit. On a Protective Diet we maintain a sensitive sugar-free palate. I have modernized canning apple sauce with a food processor and a high-speed blender to increase our protective fiber consumption. Incorporating high-fiber peels is the health bonus of making Whole Apple Sauce rather than making or buying traditional organic, sugar-free, additive-free apple sauce. My apple sauce is darker due to the inclusion of red peels. The rich color reminds me of how high-fiber, whole-grain bread is deeper in color than white bread. Hence the name—Whole Apple Sauce. Sourcing free apples or planting fruit trees makes canning cost-cutting vs. buying fresh apples, jars, and lids. Jerry and I have planted apple trees, but until they mature and offer us fruit we buy commercial, organic, sugar-free, additive-free apple sauce. We are blessed to receive a few fresh bushels of fruit as a ‘thank you’ when we assist older fnds by climbing and picking their fruit trees for them. They are grateful not to have their fruit go to waste and we love the activity in nature. We also enjoy helping our neighbors clean up their landscapes by gathering the fallen fruit from their trees which we use to enrich our garden compost. When we notice fallen fruit, we reach out to make new friends enjoying their golden years. We climb and pick for them so they can enjoy their fruit safely with both feet on the ground. We part with hugs, buckets of fruit, and new friends who teach us about their lives in the valley. I return with gifts of Sugar-Free Sheet Pan Apple Cake, Protective Diet Plant-Based Yogurt, jars of Sugar-Free Whole Apple Sauce, or produce from my garden. Our new friends are toasting their oats, layering plant-based yogi bowls, and running out to the street to greet us as we wave and walk by with the dogs. Our life elevated when walks around the block filled with fellowship and connection to our community and nature. | |
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|  | This low-fat, plant-based cottage cheese remake will satisfy small or large cheese curd preferences and fool our taste buds with a creamy, full-fat texture. Unlike the original disease promoting dairy version, this plant-based version is made from protective angiogenesis inhibiting organic beans and nothing else. This recipe can’t be beat and is delicious served both as salty and savory or fruity and sweet. In the 1950’s, watching your waistline became fashionable and restaurants, including ice cream parlors, donut shops, and diners featured the “diet plate” showcasing a scoop of cottage cheese with a burger patty, a slice of tomato, and a peach half. In the 80’s, sizable main dish salads eliminated the institutional “diet plate.” World Obesity Day was named in 2022 to raise awareness that obesity is a disease that impacts most body systems and is a risk factor for suffering and premature death due to inflammation. With the global rise of obesity and the struggle to shed excess body fat, caused by stressful pandemic news-noshing and isolation inactivity, the diet trend of cottage cheese now made a comeback. The “diet plate” of the 50’s was regarded as effective because everyone was much slimmer back then—few know it wasn’t the animal protein or cottage cheese that kept them slim. Being slim in the 1950’s through the 90’s was not health-focused, it was toxic. Slim women relied on caffeine and nicotine instead of protective nourishment. Coffee breaks kept everyone wired and cigarettes offered a euphoric feeling that kept us puffing instead of snacking. The 90’s introduced us to sugary cakes camouflaged as breakfast muffins and coffee became whipped cream topped, vanilla syrup pumped, high calorie sippy cups for adults. We lost food satisfaction when we stopped chewing and began drinking blended 32-ounce fruit milkshakes called smoothies. Chips and candy vending machines surrounded us at school, work, and play. Diet campaigns bombarded us with the idea that the key to dietary success was to stay full and not allow ourselves to get too hungry. Tubs of creamy frozen high-fat sugary swirled yogurt became the slim-down craze of fiberless caloric consumption. Today mobile apps support and maintain obesity, immobilizing people who outsource every meal, by delivering highly processed, high-fat, low-fiber, chemically enhanced meals and groceries directly to one’s car or home. Cottage cheese has recently made a trending comeback and is being marketed in recipe videos by nutritionists as a high protein weight loss solution. In the early 80’s, the emperor of China, before dying from cancer, made possible the most comprehensive nutritional study which confirmed that the introduction of casein (dairy protein) caused cancer in his country. When added to the diet it grows cancer and turns growth off when removed. The China Study discoveries were confirmed by T. Colin Campbell in laboratories. Cancer was accelerated with casein and turned off with a dairy and animal protein-free, whole foods, plant-based diet. In studies of angiogenesis inhibiting ingredients, and my successful brain cancer experience, we know how to cut off the blood supply to tumors by eating and living protectively. Still, almost all hospitals, most universities, and the dairy and fitness industries ignore this and continue to promote toxic cancer-fertilizing foods as a weight loss solution. This recipe is one of over seven hundred protective solutions to the risky consumption of cancer-accelerating animal protein. See serving suggestions for our favorite ways to enjoy Plant-Based Cottage Cheeze, and please share yours in the comments below the recipe. | |
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|  | Incorporating raw polyphenol protection is easy and exciting on a starch-based, fruit and veg-forward Protective Diet when we naturally sweeten up the savory with seasonal fruit. This week’s recipe for Seasonal Fruit Salsa makes it even more effortless to enjoy year-round colorful, raw, fresh, microbiome-populating produce, even when traveling. Jerry and I delight in this pico-style fruit salsa during the apricot, peach, and plum harvest, then transition into pears and apples in autumn. In the dead of winter, we celebrate the sweetness of pineapple and kiwi season while looking forward to mangos and strawberries in the spring. Then summer returns with its carotenoid-rich apricots to start stone fruit season again. Winter, spring, summer, or fall our skin’s golden glow intensifies with an abundant consumption of color-rich and disease-protective polyphenols. Whether at home or traveling, this recipe will assist you in making grain bowls that are protective and full of flavor. When away from home, I seek out gourmet grocery cases with prepared pico made with sweet peaches and mangos diced with warming jalapenos, spicy serrano, or hot habaneros flecked with aromatic onion, garlic, and cilantro. The protection and flavor in these tiny tubs of diced convenience can’t be beat! Fresh fruit boosted with alliums and capsaicin will fuel travelers when paired with satisfying starch energy. Pick up a tub of fruit salsa, hot rice, baked potatoes, fresh corn tortillas, or a roll of rice cakes for a healthy on-the-go meal. When at home, cut food costs by preparing quarts of seasonal fruit salsa for quick to assemble 50/50 Pro Bowls. Jerry and I press anthocyanin-rich blue corn tortillas into salty baked chips as a fun activity in our workplace for wellness. The increase of protective color on our plate increases warm skin tones and offers internal sunscreen protection. In the summer of 2023, our young fruit trees turned two and offered us yellow and orange carotenoid-rich fruit. Our friends mentioned the bright golden tone of our skin. Our dramatic color change confirmed the golden glow skin study results of people who ate a diet rich in polyphenols and developed an attractive warm glow. I have included more protective benefits with the study link in the notes below the recipe. | |
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Do you need real life inspiration?
Enjoy personal testimonials from people who used PD-Ed for guidance and support to produce life changing results and reverse disease
These successful members have shared their personal stories to show you the possibilities Nutritional Intervention delivers with the application of a Protective Diet
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