So the question for today is this . . . How do we turn "off" the "inflammation switch" that we spoke of yesterday???
Well . . . that would be with a combination of the natural components of "mung bean" and "green tea extract". Together, they have the ability to reduce the total body exposure to the destruction of too much "inflammation".
You see . . . the combination of these 2 natural elements when presented to the body's cells together, helps to "regulate" the way our genes are expressed . . . acting kind of like a "general manager" of our cellular process.
Okay . . . so let's think about this . . . let's use this virus as an example . . .
Once a virus enters the body . . . it binds to receptor molecules on immune system cells, acting as a "danger signal" that triggers these cells to release cytokines. And as we now know . . . that's the "inflammation". These cytokines are chemical signaling molecules that call into action even more white blood cells to attack the virus. Remember these cytokines are our "anti-inflammatory cytokines.
That's how this system of defense is supposed to work . . .
But when the body already has too many "proinflammatory" cytokine in it from the food we eat . . . even more cytokines (inflammation) are released and now . . . the body is in a deadly frenzy of activity . . . this can become a "cytokine storm".
This is when . . . the body's defense system is at its weakest and the potential for illness or even death are knocking at our door.
The combination of mung bean and green tea extract have powerful "anti-inflammatory" properties that can actually slow and reverse this overabundant amount of inflammation and its process.
Meaning . . . the immune system will come out of a "cytokine attack" that can harm the body . . . and go back into an "anti-inflammatory" state that can help the body kill and "HEAL" like it's supposed to.
And the "real" good news about these 2 natural elements . . . are that they're safe to use everyday to maintain a healthy cytokine level and function. This in turn . . . will help protect the body from chronic inflammation induced diseases like diabetes, arthritis, heart disease, dementia, cancer and even this virus.
So tomorrow let's talk about the value of "green tea".
P.S. if you're interested in my mung bean soup recipe . . . here we go . . .
In a large pot add chopped red onions and just enough extra virgin olive oil to lightly brown them. Once browned, add chopped carrots and chopped celery. Brown for a few more minutes. (you can add a little more oil is necessary)
Now add 1 cup of water and 1/2 teaspoon of pepper, mix and simmer until carrots and celery are tender.
While this is simmering . . . in another pan bring to a rolling boil 3 cups of water and 1 cup of mung bean. Then reduce heat and simmer for 30 minutes or until you reach the texture you want for your soup.
Next up . . . after your carrot mixture is tender . . . add 2 minced cloves of garlic or ground garlic to your liking. Cook for another minute or so.
Now add your mung bean to the carrot mixture. If this mix is to thick for your liking . . . just add more water.
At this time, add 2 teaspoons of thyme and mix. Also at this time, add whatever meat if any, you'd like. I had some leftover ham that I cut up and used. But best choice would be to use pre-cooked lean ground beef or lean chicken/turkey. Not a healthy choice to use bacon or sausage. Too many nitrates.
Simmer another 15 minutes and serve.
So tomorrow we continue with "green tea".
As always, feel free to contact me here