Secret tips from MS patient
Posted on 28th December 2013, by Olli Posti.

Secret tips from MS patient


I have no idea how to heal anything – Somehow the body does.

I can nourish myself; support this brilliant creation to do what it does best. Also, I can stop ingesting what may inhibit my body’s ability to heal & flourish. Put the nutrients in, get the toxins out. Have a bit of fun; give it some rest.

Natural foods - thoroughly traditional delicacies – tend to decrease inflammation in the body, while providing real nutrients in most assimilable form, recognizable to human digestion. Industrial foods almost always cause inflammatory, or, defensive reactions in the body – which is quite a natural and probably, as unfortunate as it sounds, healthy response to some of the most fabricated aberrations pop culture somehow calls food today.

I’m into a lot of things that I’m sure about, like joy and happiness. Also I try out a lot of things I’m not 100% sure on, like Grander Water, or replacing most of my electricity with more natural sources of heat, light and cold – as long as I’m sure those never harmed anyone, and/or there’s a tradition behind it. Also I aim to eliminate things that are certainly harmful, such as methyl mercury or loneliness[1] – but I also aim to decrease things that might be harmful, and certainly aren’t beneficial, such as fluorescent lighting or artificial clothing materials (that make your back itch.. not sure how harmful they are, but definitely not necessary either). Many scientific types need absolute proof of mercury toxicity before they’ll adjust their tuna intake (or at least have some chlorella with it). Some need scientific proof before purchasing that rebounder or kitchen blender. For me, all I need is to know that it’s certainly not harmful, and then later i can perhaps find out how beneficial all this new stuff turns out to be; what serves me best and so on. I suggest you to keep a similarly curious mind. There’s so much beyond doctors’ orders to try out, explore and, quite frankly, enjoy in this rapidly expanding world of natural health. As long as it’s safe and sound, why not give it a try? Experience first, science later. See how it works for you.

Critical thinking is fantastic - it has probably kept us alive so far. And yet, it’s not quite enough, in order to utterly thrive in this world. Critical thinking is necessary but not sufficient – that is, we need it, AND we need to transcend it; not let it come in the way; leave it on the sidelines for a saturday and maybe (maybe) come back to it on sunday or monday.

That said, these practical tips seem to have helped me most in regenerating my nervous system, cognition and motoric functions. Treat this as an overview or checklist; we’ll get to flesh out the details in upcoming posts.

1. Real food:

A) Upgrade whatever drags you down into a similar but uplifting version. No need to “avoid potatoes”, just upgrade to sweet potato, or another root vegetable that actually has some taste, color and nutrition instead of empty calories & mycotoxins. Color and taste is how nature preserves itself – and your body as well. Why not upgrade some of your bland ingredients into powerful ones?

B) Enjoy whatever I want and like – only made with better ingredients. No need to stop eating potato chips of french fries – just make them myself from best ingredients I can source in my natural or commercial environment. Sourcing quality food is fun! Finding awesome-tasting ingredients feels like treasure hunt. If you have the budget, get some organic kale chips from the nearest health food store. If not, entertain your friends with some sweet potatoes, fried in lots of butter, ghee and/or unrefined coconut oil, unrefined (that is, tasty) salt, chili or pepper, onion, garlic. They’ll have a hard time going back to their usual tasteless supermarket offering. They’ll be livelier and smarter for it too, so you get to have better time with… well, upgraded friends. How cool is that? It feels awesome. Proactive people are more fun than the erratic versions. It’s sometimes hard and expensive to upgrade hardware, whereas it’s gratifyingly natural, let alone delightfully delicious to upgrade people near you. The best way to enhance myself, that is, my health and wellbeing, is to elevate the people I’m constantly being influenced by. And the most direct way to achieve that goal is to just feed them well.

Yes: healing MS, or any other “impossible” ailment is mostly about doing what’s fun and natural; gradually resigning from manufactured mass mind programming that never made much sense in the first place.

C) Adding in the good stuff: finding new “treats” to indulge in – exploring the world of (culinary) pleasure. Have you had your first green smoothie yet? What about fermented kombucha drink, sweetened with local honey comb? There’s so much out there; I’ll never get to taste “it all” and that’s great news. It’s quite natural for us humans, or any mammals & animals in general, to be very interested in what we eat – NOT just monotonically shopping the same ~20 ingredients year in, year out. It’s a very natural instinct and quite a wonderful feeling to go for that new taste, find another favorite restaurant, discover one more edible ingredient in your current territory. Note, that the benefits are cumulative: every time you find a great cafeteria, learn another time-saving recipe, complete your first order with a local farm… you’ll never have to learn that again; the hard work is done for good, and from now on you’re only reaping the benefits of your growing capability. The absolute lamest option would be to just passively keep supporting the same high margin, high PR budget, low nutritional value franchise. I’ll rather pay for outstanding nourishment than absurd advertising; support my local biodynamic or permaculture farmer rather than some bizarre faceless mass marketing machinery. Yes: healing MS, or any other “impossible” ailment is mostly about doing what’s fun and natural; gradually resigning from manufactured mass mind programming that never made much sense in the first place.

D) You are what you digest. Think of eating as gardening; enrich your “inner soil”, throw in crazy amounts of nutrients, minerals, colors, tastes, power, energy, life force – and also the compost: unpasteurized sauerkraut, and all that traditional stuff made with lots of bacteria (a guy named Ken Rohla has some hardcore information on this). Yes, there used to be a time when bacteria and other “nasty” microbes were treated and cultivated as our symbiotic allies; critical component in our inner as well as outer environment. You won’t find antibacterial soaps, or antibacterial anything in my home. I seek to keep my surroundings probiotic, rather than anti-life. What’s the best way to decrease bad eating habits? Increase the good ones. So, what’s the most logical way to get rid of bad bacteria? Cultivate the good ones – and make sure your inner and outer environment is favorable for the desired types; that is, oxygen-rich, vitally fresh. Bad microbes only thrive in decaying conditions. Classiest people are naturally attracted to your first class gatherings – same goes for bacteria. Keep it fresh, let nature do the rest. People are safe, bacteria quintessential, it’s all good. Life is good inherently. There’s rarely any reason to attack or even defend – rather, just increase the good, improve on the constructive; grow what works and you’ll forget the rest (which often ends up taking care of itself). What we focus on, grows. I’m interested in the precious bacteria types, positive people, remarkable thoughts, and as a result, I seem to have lots of that in my life, helping digest all those flavorous foods for me, as well as these appetizing ideas for you.

E) To be honest, I let myself be guided by pleasure, making life decisions mostly based on where the best food is <3 Some might feel sorry for me; you know, not being able to live in places where food quality is dangerously low and consciousness even lower. I hardly see this as limiting; rather, it's probably the most reliable "happiness insurance". Thanks to MS, I'm pretty much guaranteed to luxuriate all my life in and around the consciousness hot spots of this earth, where people most deeply care for the wellbeing of the whole ecosystem, understanding our inherent interconnectedness to it - and above all, I'm guaranteed to enjoy tens of thousands of superbly awesome meals - and zero average ones :) Yes, I used to feel sorry for myself. Now I'm kinda starting to like this... Yes, I "have to" set up my life so that it feels most awesome every day - and I'm quite fine with that "limitation" ;) Hope to meet you soon in any one of the most impressive eateries. Let's not waste another chance to indulge all our senses in another truly special ambience - sure way to connect with equally quality-minded individuals, who similarly enjoy their bodies, not just heads. True health starts with awakening to ones environment, not just thoughts, feeling one's connection to this rich, delectable experience. F) In case you’re still curious to know what foods you’d be looking to avoid, here’s a list for the most common autoimmune causes in modern society:

  • Milk products. Unpasteurized, traditionally cultured butters, kefirs and such are absolutely cool, coming from small heritage cows grazing on fresh pastures, enjoying the fruits of healthy mountain soils and rivers… Whereas almost nothing from your local supermarket milk (product) section is remotely edible nor digestable to human biology.
  • White sugar and other artificial sugars (don’t even get me started on the artificial sweeteners….) Sweet is good and I have a sweet tooth too (we all do, as we shoud). How about coconut sugar & local unheated unfiltered totally unprocessed honey? No nasty chemicals there; your friends will be asking “when do you make those healthy candies again..?”
  • Modern wheat in every form (oh, and in almost everything canned, packaged and branded; once you start reading the labels… it’s quite repulsive)… Spelt is fine; even Durum Wheat makes you feel very different than the modern variety they use for industrial purposes in most of the modern world. Have you tasted Kamut or Emmer wheat? The highest form to upgrade to would be Einkorn, in case you’re interested.. Unfortunately, as a culture we’ve lost our ability or traditional knowledge to process grains correctly, in order to make them truly edible and free from anti-nutrients such as phytic acid… so I’m not very keen on even the heirloom varieties. But when I do have a choice to make between modern wheat and, say, spelt of durum, I know which ones to go for.
  • Almost all soy and corn is GMO nowadays. I also tend to avoid animals fed with commercial feed, which consists mostly of… well, something other than the Einkorn, something other than some fresh peruvian heirloom Purple Corn varieties…
  • And so on. However, you won’t be interested in those weird (although skillfully branded) artificial food substitutes anymore, so why would you even need to know what crappy groceries to avoid, when you have so much goodness to choose from?

G) Here’s another MS patient thriving on real foods:

2. Omega 3 fatty acids (EPA & DHA), taken pretty much daily, usually with astaxanthin and especially vitamin D. Quality fats in general play important role in neural regeneration – as long as they’re well intact, unoxidized; protected from heat, light, oxygen, and to some extent also from leaching plastic, along with oxidizing metal surfaces like iron. Avoid rancid fats, including all artificial or industrial fats, almost as carefully as you would avoid allopathic hospitals. Astaxanthin protects the sensitive fats in fish oil, as well as my brain cells, from oxidation. It’s the pink pigment that gives wild salmon it’s color – and some say, also it’s strength. Definitely good for eyesight; perfect companion for a handful or few spoonfuls of delicious fish oils.

3. Vitamin B12, usually in methylcobalamin form, instead of the cheaper cyanocobalamin you’ll find in most (read: cheap) products. I tend to avoid mag. stearate and other kooky tag-alongs. B12 is another nutrient almost everyone could use a bit (a lot) more of in today’s reality.

4. Iodine (important!), selenium; magnesium, silica; perhaps some other minerals and trace elements as well (such as zinc). Some might say, it’s all about the trace minerals – as well as the quality fats – and quality water.

5. Lions Mane and Cordyceps; also to some extent Chaga, Reishi and other medicinal mushrooms. Not sure how much I’m allowed to advertise here (due to regulations), but I would recommend trying out the FSF Winning blend – after making sure you have items 1. through 4. in check. My personal experience with highly concentrated herbal extracts like these was, that they may make me feel so healthy, at least for a while, that they almost mask any underlying deficiencies I might be experiencing. Once I correct the most common deficiencies concerning pretty much everyone (who’s reading this, or speaks english) nowadays – B12, D, unoxidized EPA & DHA, iodine & selenium, magnesium; wondrous foods from sturdy soils – then I can take it even higher, and for example augment my nerve growth with growth boosters like LionsMane. But first, get the essential building blocks in, especially these most commonly lacking ones. There are some pretty fascinating ways nowadays to test your levels of this and that, and then adjust your eatings accordingly. I haven’t done any of it yet; really just adding in the no-brainers and low-hanging fruits; leaving room (and money) for fine-tuning at a later date. Some of my friends are quite heavy into Self Quantification, and I’ll also write some recommendations once I get deeper into it. For now, I’m fine taking some extra vitamins and trace elements – always tasting what I take; never swallowing the whole pill. This way my body can modify its intake levels quite spontaneously. My body knows what it needs, as long as it also gets the taste information. So guess what? When I need more iodine, I just feel like taking some. And when I’ve had too much or enough for a while, I don’t feel like having more. Google tells you what the official daily allowances are (never-mind those), and also what the optimum daily intakes look like (these you can take a bit more seriously).

6. Chlorella and Spirulina. Ojio is the brand I currently enjoy – along with an Andean high-altitude Spirulina that a friend discovered recently. Mike Adams’ CleanChlorella is what I’d be ordering was I based in North America. Along with Algae such as Spirulina, Chlorella and AFA, Seaweed is also a staple, when I get my hands on some delicious Dulse (Maine Coast Sea Vegetables), or Kelp flakes from New Zealand.

7. Clays and green powders - and excellent water with them, as well as some excellent (sea) salt. Of course dark leafy greens are great too, along with other high quality (that is, fresh, strong taste, soil vitality, well-grown) veggies. VitalityHerbsAndClay.com is what I recommend for my #1 Clay source.

8. Should also mention vitamin C, usually taken with some MSM – whenever you’re attempting to heal, recover or regenerate. Most of my C comes in Camu Camu, and I also like Amla, Acerola, Rose Hips and whatever tastes so good I don’t need to think of it as vitamin supplement, but rather a culinary ingredient to spice up a snack.

9. Bone Broths and fish head soups – as long as the ingredient quality is top notch. I never overcook; I have the meats mostly half raw, just like a Michelin-recognized chef would – but when all the meat (or bone marrow) is gone, I turn up the heat. With fish, salt, lemon and onion are a must. Bones and meat stews require carrot, salt, onion, and perhaps pepper or chili along with something sour, to taste awesome. I also like to play with fresh organic ginger root (especially the Peruvian kind instead of chinese), fresh organic turmeric root, fresh organic galangal, bay leaf, whole bulb of fennel in my fish head soup.. but really, anything with quality water, quality salt and lemon (or another sour taste) tastes awesome, especially when you have the fats from the meat of fish, sulphur from onions or spicy roots, a hint of sweetness (onion, carrot..), and perhaps top it off with a bit of bitterness (fresh dill).

10. Grass fed butter or ghee, excellent eggs, high quality liver & organ meats… Oh, and if you’re unsure about the purity of your wild-caught fish or grass fed liver, take some chlorella to bind up the heavy metals, dioxins or other creepy contaminants so common in our food chain today.

and…

Bonus: Superb selection of superfoods – both in terms of quality, and spectrum. Including: berries of all kinds and colors, bee products from healthiest ecosystems, and, when lucky, most special delicacies like true colostrum, strong extract of elk antler velvet, phytoplankton preserved in desalinated, concentrated deep sea water… along with some of the most special roots from the most special places, such as an age-old ginseng root from Bhutanese mountains – or wild roseroot collected from the harshest tundra landscape up north, preserved in purest alcohol and local honeycomb. That’s my hobby, what’s yours?

Here’s how to make it all work:

A) Keep the desirable stuff in sight and readily available. Only bad stuff deserves to be hidden in closets – and better yet, liberate even the closets for quality things that make you feel good. Those goods that you wish to see yourself using the most, keep them nearest. Observe where you tend to exist throughout the day, and strategize accordingly. Awareness of just this one simple point makes the whole thing ridiculously easy to maintain, especially for the long run. You don’t really even need to maintain anything; just enjoy like it’s “cheat day” every day – once you set it up properly. Wherever & whenever you catch yourself having an industrial cookie, or drinking qualityless coffee, make sure next time in that same place you have something much much more enticing available. It’s not even about “health” – it’s about constructing your circumstances so your existence is full of boss-level gratification, where there used to be cheap stimulation.

Oh, and make sure to have PLENTY of cold storage. You’ll probably need a giant fridge, and the most monumental freezer one can find. Why? You save ~50% when you buy in bulk, you can get the absolute highest quality on special deals, it’s fun to have lots of the best food in the world around, ready to be made… and the only way to ever grab any of those really delicious deals is to have the storage space ready.

You don’t expect revered paintings to come out of factories – you go for the most passionate individuals and pay for their work. That’s how I source my food. Literally.

B) Acquire nothing but top quality supplements, or at least very high; absolute zero tolerance policy for average products. No market vitamins here. Actually, very few health food store vitamins either. Most of even the “health” or “quality” brands are in fact owned by big bad pharma giants, and manufactured pretty much in the same factories with some of the most dangerous drugs of our time. Just as with wine, coffee, cigars and chocolate, I go for the true artisan stuff. Price difference small; quality like night and day. You won’t catch me selling solgar, new chapter or now foods, even as they might be fine for some (perhaps with lesser challenges). Whatever I consume, I want to make sure the person who made it actually cares about his work – which is almost never the case in big companies. People in large corporations often despise their jobs (they’re in it for the money & prestige), so there’s not a lot of energy left for the customer either (that is, me and you, let alone our planet). Bureaucratic machinery rarely produces the best goods – just like you don’t expect Soviet Union to maintain the nicest apartments. I don’t care to buy too much from people who are bound by too many regulations or restricting confinements in expressing their art. Only joy, freedom, love and direct relationship with nature and all things beautiful can produce good nutrition – or good art for the matter. Food, health & nutrition = art, much more than reductionistic science. Good food and good health <=> deluxe-level craftsmanship. Quality standards or obligatory certifications are sometimes a mere hinderance for actual quality. Standardized herbs are never the best herbs. You don’t expect revered paintings to come out of factories – you go for the most passionate individuals and pay for their work. That’s how I source my food. Literally.

C) If any of this sounds at all complicated, you should see how I eat: nobody has it as easy as me – literally. Even the fast food people have to go there first, or at least turn on the microwave – whereas I rarely even shop, ’cause all i need is already within a few feet from where I’m standing right now. I just eat, like we always did. I could fancy it up for social purposes, but usually I don’t at all – partly because I’m one of the lousiest (or laziest) chefs around, but also to prove a point: you can just eat it, mix it in your mouth if that’s the fastest way from a to b. You have my permission to eat like a 3 year old. It’s just ingredients, tastes, and mixing them when you feel like adding something to the experience. It’s ok to play with food – especially in your adult years. The only work is to get the fridge, freezer, put some orders in, source the cheapest channels. After that it’s no work all play. For example today I wanted to write and study, so I didn’t want to be bothered with food at all. So I had my coconut-sugared raw cacao paste next to me on this table, along with some desiccated piece of coconut cream I happened to have ordered, and a couple pieces of honeycomb I’d found on the christmas market close to our apartment. I still had some food on the stove from yesterday – which I never had to stuff in the fridge, thanks to using plenty of organic spices or spice mixes as I always do, along with hefty amounts of unrefined sea salt as well a peruvian gourmet salt from high in the Andean mountains that I’m currently experimenting with.

Liberal amounts of coconut oil might also have something to do with why my cooking never goes bad even in room temperatures. There was some meat from a small farm, some biodynamic root vegetables I happened to have hanging around from a very nice ranch we visited recently. Lots of organic ghee from fresh-pastured cows; even more organic virgin coconut oil, and some award-winning olive oil too to top things off. As much spice as I can comfortably handle to spice up the day, some filtered water, and enough colorful salts to make it taste right. When I feel like eating, I just take a few steps to the stove, have whatever I feel like having, with a giant wooden spoon – mostly the broth, along with some small pieces of meat and vegetables – and then add back fresh water and salt, to replace the portion I just took out. I might turn on the cooker just a bit to enhance flavor. So, I basically have an endless broth soup, ready-to-eat whenever I feel like having some, and never going bad. After a few days I’ve either eaten up the ingredients, or they’ve donated all their juices, so I’ll cook something new as soon as I’m hungry enough to open the freezer. Confession: I’m still to try out my first real recipe. I don’t know how to cook – at least properly. I just throw in stuff, whatever I happen to have at the moment. And, as every good chef knows, you can’t go wrong with the right ingredients. I’m the living proof. If you want some kick-ass recipes, ask Lari, he’s the boss when it comes to cooking.

D) Let’s not make this a lecture: ask and we’ll elaborate. I absolutely enjoy solving (your) problems; figuring out answers that genuinely work in your particular milieu. I have no idea about cellular respiration or atp synthesis (although I can use Wiki when needed), but I do care very deeply about the tangible real-world quality choices that affect your energy levels, along with the wellbeing of this planet and all it’s interconnected systems.

[1] Solitude is wonderful though; learn the difference.

——————-

Our guest blogger Olli was a promising rational thinker and tennis player from Eastern Finland, until one of the worst degenerative diseases of our time forced him to look for new – as well as very old – solutions, outside the narrow box of western medical thinking. Every answer led to even more intriguing questions such as “then why are we being lied to about the true causes of health?” and even “how does society actually work then?” all the way to “what is this reality, what is this world?” Now he has some pretty appealing answers to deliver – the kinds of answers you’re not allowed to know, let alone talk about. Olli has a passion for “liberation through empowerment” (as opposed to controlling subjugation), which he delivers though personal coaching, blogging, and public speaking. He’s all about making life tasty, luscious and gracefully elegant.

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