The apricot is an amazing food for rejuvenation. It’s high in amino acids such as cysteine and glutamine, as well as minerals such as selenium and magnesium in their most bioactive forms. The fruit is also loaded with more than 40 trace minerals, some of which are bonded to each other as cofactor trace minerals, creating bioactive natural alloys that science has yet to uncover. Apricots have phytochemical compounds that attach and bind themselves to chemical molecules such as DDT deep within the body, lowering the risk of many cancers.
Apricots are a B12-enhancing food, meaning they eliminate unhelpful elements in the digestive tract that get in the way of the body’s healthy B12 production. When you eat an apricot, the skin collects and destroys mold, yeast, unneeded Candida, and other detrimental fungus in the body, plus the skin is high in enzymes and coenzymes that are DNA-protecting. An apricot’s flesh thwarts the gut’s production of ammonia, a destructive gas that can leach through the walls of the intestinal tract and cause problems throughout the body, from brain fog to dental issues. (This condition is called ammonia permeability, and it is as yet unknown to science. I cover it in detail in Medical Medium.)
Apricot is a warming food and an energy stabilizer that boosts the growth of red blood cells, strengthens your heart, and nourishes your brain. When your reserves are low from pushing yourself to the limit, turn to apricots— they’re a sensational life bring-back food.
If you have any of the following conditions, try bringing apricots into your life:
Cancer, gallstones, gallbladder disease, bursitis, celiac disease, diverticulitis, Lyme disease, acne, anemia, hypertension, asthma, arthritis, depression, chronic fatigue syndrome (CFS), fibromyalgia, mold exposure, yeast infections, postural tachycardia syndrome (POTS), Raynaud’s syndrome, hypoglycemia, hyperglycemia, diabetes, parasites, ammonia permeability
If you have any of the following symptoms, try bringing apricots into your life:
Temperature sensitivities, fatigue, lightheadedness, body aches, chronic nausea, unquenchable thirst, gum pain, shortness of breath, food allergies, Candida overgrowth, sweating disorders (whether not capable of sweating at all or sweating too much), itchy skin, brain fog, bloating, body pain, colon spasms, congestion, cravings, flatulence, headaches, loss of energy, weight gain
Apricots help us bring heart to life. They open us up, making us more kindhearted and helping those of us who have trouble with trust to tone down any nervousness or skittishness. Apricots calm us when we feel threatened and regulate a defensive nature, putting us in touch with our intuition so that we know when to keep our guards up and when to drop our defenses. When we become frustrated in any type of situation, apricots are excellent soothers.
Apricots have been taken for granted in this century, overshadowed by shinier, flashier, and tastier food items. As you learn to appreciate this fruit for its health offerings—which top so many other foods—open your eyes and heart to the work opportunities, friends, and family that you’ve also taken for granted.
* Apricots are so energy-shifting, so transformative, that you only need to eat one to enjoy its benefits. When dealing with a health condition, though, try to consume four apricots daily for support and healing.
* An apricot offers its greatest benefits from 3 p.m. onward. This is when the fruit’s nutrients are at their highest levels—and most bioactive and assimilable.
* Have patience with apricot ripening. Wait until an apricot is well ripe before eating; do not eat the fruit underripe. Don’t worry about juiciness, though. An apricot doesn’t need to be dripping with juice to be beneficial.
* When fresh apricots aren’t in season, sulfur-free dried apricots are an incredible alternative. While not every dried fruit is valuable, apricots tend to hold all their medicinal qualities when dehydrated. The potassium actually increases—unlike many other fruits—when apricots are dried.
If you’re always looking for a quick, easy snack to grab as you go about your day, these apricot bars will be perfect. They’re sweet and chewy, with a subtle crunch of almonds. They only have four ingredients and take just a few seconds to make, and they’ll keep in the freezer for up to a month.
Place all the ingredients in a food processor and process until well combined. Line a baking tray with parchment paper and press the mixture into a large, at rectangle about half an inch thick. Chill in the freezer for at least 30 minutes before cutting into bars. Store the bars in the refrigerator for up to 1 week or in an airtight container in the freezer for up to 1 month.
Makes to 2 to 4 servings
Excerpt from the #1 New York Times bestselling book Life-Changing Foods
This item posted: 08-Feb-2018
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