6 Signs of Starvation

We tend to think of scurvy as something that ancient mariners or arctic explorers experienced. We don’t see our own nutritional needs in the same light.

The Starvation Effect

The late winter and early spring is is the time of year when we experience the ‘starvation effect’. We can eat well, but our bodies are starving for something.

When we eat food from boxes, we are not getting the quality of real food our bodies need.

In the midst of plenty; this is modern day starvation.

Live Food

We have to make a concerted effort to get a balance of real food in our diets.
When we don’t get the nutrition we need; we start to fall apart a little. We age before our time.
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Collagen – the body’s Super-glue

Collagen is the ‘glue’ that holds our body together. Without it we begin to fall apart.

We know that Captain Cook brought a supply of citrus fruits aboard the Endeavor and this helped to keep his sailors healthy.

When we starve the body, basically what happens is our body starts to cannibalize its own tissues.

Our body has priorities; locomotion is nice, but we can live without it.
So the joints are the first to go.

Skin integrity is another extra we can live without.

Then the gums have trouble holding the teeth in place.

Eventually, we lose our minds; literally!

6 Signs of Modern Day Scurvy

  • Premature Aging
  • Loss of Gum Health
  • Wounds Heal Slowly
  • Bruise Easily
  • Lowered Immunity

Our nutritional needs at this time of year requires more than just Vitamin C. Our bodies need minerals, Vitamin K, iron, and enzyme rich raw food.

Choose Quality over Quantity

In the cold season, you can easily get cold. It is best to be moderate with raw foods and choose more soups and stews.

Foods That Keep Us Whole

Oranges, lemons, limes, grapefruit
Not just the juicy bits, but eat the white membrane as well. This part of the fruit is rich in bioflavanoids.

If you buy organic citrus this is how you get the full value

  • Roll the fruit to soften it (yields more juice).
  • Zest the outer skin and save it.
  • Cut the fruit in half and extract the juice.
  • Peel away and discard the fleshy part
  • You are now the proud owner of the bioflavanoids

Alfalfa, pea, lentil, red clover, broccoli, radish
Make these at home using a mason jar and a screen held with an elastic band
Essential Fatty Acids, Vitamin C, Glutathione rich
Rich in iron, vitamin K, calcium and other minerals
Sea Vegetables
Rich in minerals and iodine

The ‘I Can’t Wait for Spring’ Open Faced Sandwich

This is my favourite lunch choice. It is light but extra nourishing for this time of year.
You can layer this on top of whole grains, rice, quinoa, crackers or pasta.

  • 1 Avocado
  • 1 cup sprouts
  • Fresh lemon juice
  • Herbamere/Sea Salt
  • Dulse (Maritime Sea Vegetable)

I like Ryvitta multi-grain crackers
I mash the avocado and put it thickly on the cracker
Pile sprouts on top
Sprinkle on the Herbamere/Dulse Flakes
Drizzle the lemon juice on sparingly
Optional: You can add a little tomato salsa if you wish

Have you noticed any symptom that improved for you by using nutrition? I would love to hear about it.

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Bio PicNelda McEwen has been practicing as a Medical Intuitive in SW Ontario for over 25 years; counselling individuals and families, as well as offering her signature ICH training to other Medical Intuitives in the health field. Nelda’s professional research has been acknowledged and published in the Professional Kinesiology Practitioners Manual. The PKP program is recognized through the International Kinesiology College of Zurich Switzerland.