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Low White Blood Cell Count  This thread currently has 1,774 views. Print Print Thread
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Karma
Sunday, June 5, 2011, 1:48am Report to Moderator Report to Moderator

Gatherer
Autumn: Harvest, success.
Posts: 124
Gender: Female
Age: 46
I just got my blood results and my WBC's are too low.

-I will be following the immune enhancing protocol with an emphasis on wild indigo. I will order from NAP tomorrow.

-I am also taking vitamin D supplements and getting more sunlight (current blood levels around 40 ng/ml). Is it too low?

-I am also eating a little bit more garlic.

I snooped around the archives a bit, but perhaps some of you could help me a bit more with making my army stronger? I may have some excessive yeasts, which do not like WBC's?

Thank you

BTW, also ticked the SWAMI box (low WBC). SWAMI's suggestions now include more vitamin C.
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geminisue
Sunday, June 5, 2011, 2:13am Report to Moderator Report to Moderator

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Sam Dan
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what is the vitamin D blood test, listed as in the lab report?  thanks, I just had mine checked along with other stuff, but not sure, what it is under.
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Lola
Sunday, June 5, 2011, 3:47am Report to Moderator Report to Moderator

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Sa Bon Nim
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Karma, heal your gut first and foremost!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Karma
Sunday, June 5, 2011, 3:52am Report to Moderator Report to Moderator

Gatherer
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Quoted from geminisue
what is the vitamin D blood test, listed as in the lab report?  thanks, I just had mine checked along with other stuff, but not sure, what it is under.


Vitamin D 25 Hydroxy
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Karma
Sunday, June 5, 2011, 3:54am Report to Moderator Report to Moderator

Gatherer
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Quoted from Lola
Karma, heal your gut first and foremost!


Thanks for helping me.

Actually, my fingerprints are really nice! Wow! Before GTD, they were messy.

Still have low WBC's though.
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Lola
Sunday, June 5, 2011, 5:39am Report to Moderator Report to Moderator

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Sa Bon Nim
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keep up the good work!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lin
Sunday, June 5, 2011, 12:17pm Report to Moderator Report to Moderator

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Ee Dan
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I have low white blood cells also, but seem to have them up to the minimum now.  I also had yeast (intestinal) issues but I think it is also to do with adrenals which does speak for supporting the immune.  Something I need to work on more!  


Gluten/Casein and Yeast sensitivity.
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LindaB
Sunday, June 5, 2011, 12:41pm Report to Moderator Report to Moderator
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My WBC's are always low too...

40 ng/ml is a bit on the low side but you're heading in the right direction. I take 5,000 IU a day and my last test was 60 which is good... Sounds like you're doing lots of good stuff...I haven't heard of wild indigo, (?) I'll have to check that out...to your health!
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wanthanee
Wednesday, November 7, 2012, 7:51pm Report to Moderator Report to Moderator

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http://www.diagnose-me.com/symptoms-of/copper-deficiency.html

Seeds and Nuts
Different varieties of seeds and nuts are rich in both copper and zinc. According to NutritionData.com, a 1 oz. serving of raw sesame seeds contains more than half of the daily recommended allotment of copper. The same portion of sesame seeds supplies 14 percent of the daily zinc requirement. If eating sesame seeds does not appeal to you, you can get the same nutrients from a paste made from the seeds known as tahini. Tahini is a traditional Middle Eastern flavoring that can be added to a variety of dishes such as steamed vegetables.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=97




Right Food as Medicine.    GT3 Teacher SWAMI
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DoS
Wednesday, November 7, 2012, 8:39pm Report to Moderator Report to Moderator

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Ee Dan
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Make sure to consume some Ghee regularly.

The only people with WBC's that I've met were explorers (who have troubles with infections, the women specifically).
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yaeli
Thursday, November 8, 2012, 11:04am Report to Moderator Report to Moderator

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Quoted from wanthanee
Tahini is a traditional Middle Eastern flavoring that can be added to a variety of dishes such as steamed vegetables.
I also eat it with boiled basmati rice.



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Dianne
Thursday, November 8, 2012, 8:12pm Report to Moderator Report to Moderator

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Quoted from yaeli
I also eat it with boiled basmati rice.



Must try this combination. I crave tahini and eat it several times a week; it is usually the nut butter that I use to make my adzuki bean brownies! I love tahini's strong, earthy flavour. At least that's how it tastes to me!  

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JJR
Thursday, November 8, 2012, 8:14pm Report to Moderator Report to Moderator

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Quoted from DoS
Make sure to consume some Ghee regularly.

The only people with WBC's that I've met were explorers (who have troubles with infections, the women specifically).


Mine were low at some point in my tests also.  And I've definitely got explorer traits.  I thought AB's might have a lower count in general also.  Don't we rely more on NK cells for our immunity?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Christopher1
Friday, November 9, 2012, 12:11am Report to Moderator Report to Moderator

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Same problem - but the doc said it is "benign."
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DoS
Saturday, November 10, 2012, 8:33am Report to Moderator Report to Moderator

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Ee Dan
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Bone marrow soup.
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wanthanee
Sunday, November 11, 2012, 3:26am Report to Moderator Report to Moderator

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From my Swami:

This is a wonderful replacement for Hummus made with chiek-Peas(Garbanzo Beans). It can be used as an appetizer, as a dip and, by thinning it. As a sauce over vegetables.

Tahini Fruit Smoothie ◊◊◊

This is a Fruit Smoothie packed with protein. If you are on the food-combining diet also, this works well. Great for breakfast; it lasts all morning.

Ingredients:
•     Pineapple Chunks - 1 small can, with juice
•     Tahini - 2 heaping tablespoons
•     Berries of choice - blueberry, raspberry, strawberry
•     A few drops of Stevia (optional) - this cuts the strong taste of the tahini.

How to make it:
1.     Put pineapples in a blender.
2.     Add the tahini and berries.
3.     Add the stevia.
4.     Blend on high.
5.     The longer the blending, the smoother the consistency.

Pinto Bean Hummus ◊◊◊

This is a wonderful replacement for Hummus made with Chick-Peas (Garbanzo Beans). It can be used as an appetizer, as a dip and, by thinning it, as a sauce over vegetables.

Ingredients:
•     3 Tablespoons lemon juice
•     4 cloves garlic
•     1/2 small onion
•     3 Tablespoons tahini (sesame seed nutbutter)
•     1 large can pinto beans, drained and save juice
•     dash of Tabasco [check for Avoids]
•     olive oil
•     parsley, for garnish

How to make it:
1.     Into a food processor put the lemon juice, garlic, onion, tahini, and tabasco if used.
2.     Process for a few minutes add the drained beans gradually while the processor is running and thin with the juice until desired consistency is reached.
3.     Transfer to a bowl.
4.     Drizzle with olive oil.
5.     Garnish with a few sprigs of parsley.

OR

http://www.downtoearth.org/rec.....node_tid_depth_1=All



Right Food as Medicine.    GT3 Teacher SWAMI
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wanthanee
Sunday, November 11, 2012, 8:49pm Report to Moderator Report to Moderator

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3 Healing Soups, By Mao Shing Ni, L.Ac., D.O.M., PhD

The healing power of soup: something that both scientists and grandmothers can agree on. From helping you lose weight to warming you up from the inside out to boosting your immunity, soup is a winter staple that you shouldn’t be without.
An ancient Chinese proverb states that a good doctor uses food first, then resorts to medicine. A healing soup can be your first step in maintaining your health and preventing illness. When you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the food and making it easier for your body to assimilate the nutrients. Here are soup suggestions that will keep you in tip-top shape all winter long.

1. Immune-Boosting Soup

Your immune system needs a lot of minerals to function properly and the typical Western diet does not always hit the mark. Keep in mind that boiling can destroy half of the vitamins found in vegetables, so cook soup over a low heat.
Simmer these ingredients for 30 minutes to 1 hour: cabbage, carrots, fresh ginger, onion, oregano, shiitake mushrooms (if dried, they must be soaked first), the seaweed of your choice, and any type of squash in chicken or vegetable stock. Cabbage can increase your body’s ability to fight infection, ginger supports healthy digestion, and seaweed cleanses the body. Shiitake mushrooms contain coumarin, polysaccharides and sterols, as well as vitamins and minerals that increase your immune function; the remaining ingredients promote general health and wellbeing. Eat this soup every other day to build a strong and healthy immune system.

2. Winter-Warmer Hearty Soup

You always want to eat for the season, and warm soup provides what the body craves in cold weather. When you simmer foods into a soup, you are adding a lot of what Chinese nutrition would call “warming energy” into the food. Warming foods to feature in your soups include: leeks, onions, turnips, spinach, kale, broccoli, quinoa, yams, squash, garlic, scallions, and parsley. As a spice, turmeric aids with circulation, a great boost against the cold weather.

3. Detoxifying Broth

As a liquid, soup is already helping you flush waste from your body. When you choose detoxifying ingredients, such as the ones featured in the recipe below, you are really treating your body to an internal cleanse. This broth supports the liver in detoxification, increases circulation, reduces inflammation, and replenishes your body with essential minerals.
Simmer the following detoxifying foods for 1 to 2 hours over a low flame: anise, brussels sprouts, cabbage, Swiss chard, cilantro, collards, dandelion, fennel, garlic, fresh ginger, kale, leeks, shiitake mushrooms, mustard greens, daikon radish, seaweed, turmeric, and watercress. Strain to drink as a broth, or if you prefer, leave the cut vegetables in tact and enjoy a bowl.
You can be very creative when making soup, and the above recipes are just guidelines. The sky is the limit, so feel free to play with the ingredients and methods. Note: It is always best to serve soups fresh – for each day it spends in the fridge, the therapeutic value decreases.



Right Food as Medicine.    GT3 Teacher SWAMI
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Drea
Sunday, November 11, 2012, 9:29pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Dianne


I crave tahini and eat it several times a week; it is usually the nut butter that I use to make my adzuki bean brownies!


I'd love to see your recipe; I've been making black bean brownies with almonds butter...


It is not my responsibility to convince anyone of anything.
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