Testimony of the Day
“Hi Maria! On 02/15/13 I was diagnosed with a 12mm Pineal Gland Cyst after a sever migraine. In late July I flew to Colorado in hope of finding some answers and second opinions. I was given no information from the 2-3 Neurologist that I have seen as to what caused or is “feeding” this. The doctors are very unhelpful due to where my cyst is located (dead center of my brain). Their fearful that it will grow thus forcing them to operate, so they shove RX’s at me in hopes that something will help. Only more bad news followed. Not only was the Cyst causing problems, I was on my way to getting Type 2 Diabetes and leaky gut. I knew I needed to change my life and fast.
I found out about “The Maria Way” from some very good friends. I have followed your plan since the being of August. On 08/20/13 just 2.5 short weeks of being GF, I had my follow up MRI. It showed that the cyst was now only 1.1cm in size. It had already shrunk 1mm! I know that sounds tiny but when you’re talking about something growing in the middle of your brain it means a lot! I have stopped all med’s and have been migraine and headache free for almost a month now thanks to you!
My skin has improved and my body has never felt better. I can’t wait to see how i feel in a month! My holistic doctors believe that a change in diet and the right supplements will probably shrink or even make my cyst go away. I am really looking forward to TOTAL body health. I truly do feel that “you are what you eat”.
I have never felt better! Not only am I losing weight but very soon I will be completely healthy! Thank you Maria!!!!” Megan
Cancer and Ketogenic Diet
Did you know that men can have ‘estrogen dominance’ too? Yep, one of the causes of prostate cancer is excess estrogen in men. (reference). Both androgen and estrogen have been reported to stimulate proliferation of cultured prostate cancer cells.
This diagram demonstrates estrogenic carcinogenicity in the prostate. The numbers refer to references supporting the corresponding pathway of estrogenic action. (To find the references and diagram click HERE).
A well-formulated ketogenic diet has an intense and fast effect on cancer. All of your body’s cells, including cancer cells are fueled by glucose. Conversely, cancer cells have one huge mortal flaw; they do not have the metabolic adaptability to be fueled off of ketones, but your healthy cells can thrive on ketones. Therefore, since cancer cells need glucose to thrive, and carbohydrates turn into glucose in your body, then cutting out carbs literally starves the cancer cells.
HEALTH TIP: Excess bad estrogen in the liver and fat cells is a leading cause of breast, thyroid and uterine cancer in women, as well as prostate cancer in men. Cutting out all of the estrogenic factors is extremely important (which I list in my Keto-Adapted book). A supplement called Estrofactors helps detox this bad estrogen out of the liver which will, in turn, heal liver function and increase T3 production for thyroid patients. Click HERE to find.
Unlike healthy cells that can get energy by metabolizing sugar in the mitochondria, cancer cells appeared to fuel themselves only through glycolysis, a less-efficient means of creating energy through the fermentation of sugar in the cytoplasm.
If most aggressive cancers rely on the fermentation of sugar for growing and dividing, then take away the sugar and the cancer can stop spreading. Meanwhile, normal body and brain cells switch to generate energy from fatty molecules called ketones, the body’s main source of energy on a fat-rich diet.
The healthiest way to stop feeding cancer cells isn’t to increase protein while subbing out excess carbohydrates; it is to increase healthy fats. Too much protein will increase glucose also via gluconeogenesis. I know I have written that many times, but it is such a common mistake that people make when cutting out carbohydrates. Limit protein to high-quality organic and pastured sources only.
To read more on how to become keto-adapted and starve those cancer cells from glucose, click HERE.
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Thank you all for your love and support!
MY BIRTHDAY WISH
It is my 30th birthday today. My wish is that I get our referral today for our baby. My husband is terrible at keeping secrets (he usually has me open my present the day he gets it:) even with Christmas presents). But I hope that he knows and is just keeping it a surprise for me. I will let all of you know as soon as I know! I also wanted to thank all of you who have purchased my books, all the profits go to our adoption fund. So if it weren’t for all of you, this wouldn’t be possible! So, I made my own birthday cake, well, CHEESECAKE. I combined my two favorite foods: cream cheese and peanut butter:)
6 – 8 ounce packages cream cheese
3/4 cup Swerve ( or erythritol powdered)
1 tsp stevia glycerite
PEANUT BUTTER SWIRL:
1 cup natural peanut butter
1/8 cup erythritol
1/4 tsp stevia glycerite
1/4 cup unsweetened almond milk (or cream)
Preheat oven to 350°F. Mix the “crust” ingredients and then press into bottom of spring-form pan.
Option: in a coffee grinder, blend erythritol until a fine powder. This creates a smoother cheesecake.
Mix the peanut butter swirl ingredients together until smooth and set aside.
Mix cream cheese, and sweetener with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Pour over crust. Then using a knife swirl in the peanut butter mix.
I use a water bath to create a more even baking process. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around the rim of the pan to loosen cake and allow to cool before removing the spring-form pan ring. Refrigerate overnight.
NOTE: This makes a very thick crust! In the future, I would do 1/2 the batch and add one egg to the dough. This makes for a better crust that isn’t so thick
2 TBS grass-fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream
1/2 cup confectioners Swerve (or erythritol)
1 tsp stevia glycerite
Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Smooth all over the top of the cooled cheesecake and set back in fridge to set.
We cut the cheesecake into 18 pieces, which were so satisfying!
NUTRITIONAL COMPARISON (per serving)
Cheesecake Factory = 930 calories, 3g protein, 93g carbs, 1g fiber (92g effective carbs)
“Healthified” Cheesecake = 578 calories, 54g fat, 14.2g protein, 9.3g carbs, 3.3g fiber (84% fat, 9.8% protein, 6.4% carbs)