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Bone Regeneration Protocol
1. Bone-healing compress: mash fresh or dried comfrey-leaf herb (Symphytum officinale) with a pestle in a mortar containing enough organic apple cider vinegar to soak the comfrey thoroughly. Apply the mash at least one-half inch thick directly to the injured area and bind it on with a clean compress. The properties of comfrey penetrate through the skin to help heal the bones, while the vinegar disperses blood stagnation that is often present in injuries.
Keep it on overnight and do everyday for a week, then a week off and repeat.
2. Magnesium promotes bone-healing by helping calcium stay in the bones. Eat magnesium-rich foods: dried seaweeds like wakame, kombu, kelp, hijiki, arame; beans, including soybeans and their products; mung, aduki, black, and lima beans; whole grains like buckwheat; millet, berries,oats, barley, rye, and rice.
Almonds, cashews, filberts, and micro-algae like spirulina, wild blue-green, and chlorella are good sources of magnesium.
3. Calcium soups to heal the bones:
Soak whole barley at least eight hours, and then discard the soak water. The barley must be whole not "pearled" in order to sprout. Simmer barley sprouts and kale for ten minutes or until the barley is soft.
Using bones from an organically raised animal (poultry is preferred), break the bones and cook them just below boiling for eighteen hours. Add water as necessary. Cook with vegetables such as carrots, celery, squash, and beets. When cooked, remove the bones and use this broth alone, or as a liquid base for other foods.
Soak hijiki or ararne seaweeds for 5-15 min; expands to twice its original volume. Chop and cook in a soup with beans and tofu.
4. Other calcium sources: wheat grass, agar-agar, nori, amaranth, hazelnuts, parsley, turnip greens, brazil nuts, watercress, quinoa, kale, collard greens, alfalfa, Chinese cabbage, tofu, walnuts, okra, brown rice.
5. Avoid: coffee, soft drinks, and diuretics; refined sugar or too much of any concentrated sweetener; excesses of protein, especially meat; excess salt. Potatoes, tomatoes, eggplant, and bell peppers inhibit calcium - use them sparingly.
6. Crab meat, sardines, the kidneys of lamb and pork. Choose organic and don't overdo it with meats.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.