I heard Cheyenne pepper was a blood equalizer?

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Question by samsrei: I heard Cheyenne pepper was a blood equalizer?
I heard Cheyenne pepper when consuming a tsp amount for health purposes can help equalize your blood, what does it mean to equalize your blood and how does it do this?

sorry I was thinking indians – Cayenne pepper

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2 Responses to I heard Cheyenne pepper was a blood equalizer?

  1. What the hell is Cheyenne pepper?

    January 11, 2014 at 5:20 pm

  2. Cayenne, cinnamon, turmeric, black pepper, ginger – all have known healing effects.

    I make a “green drink” to this I add a pinch of black pepper (which synergizes with turmeric), a tsp. of cinnamon, 2 tablespoons each of turmeric, kelp, spirulina, chlorella, wheat grass, bee pollen, maca add purified water to mix & add all this to an equal amount of chia seed gel (made with half cup of chia seed & water).

    Cayenne & cinnamon help lower blood sugar/glucose levels. When blood sugar/glucose is lower, then you have less of an impact from insulin. Insulin is a “bully” and does not allow some other hormones to be produced. High glucose levels cause a lot of damage to the body also. When the body has a constant onslaught of high glucose levels as well as high insulin levels, it creates a lot of defensive mechanisms – these are commonly called high blood pressure & high cholesterol.

    The very best way to bring the body to optimal health is by controlling carbs, especially highly refined carbs like sugar, flour, high fructose corn syrup & greatly increasing saturated fats.

    For optimal health, I advocate a low carb way of eating. As long as you have <9grams carbs per hour, you will maintain insulin control & shouldn't gain weight, no matter the calories, because insulin (the ONLY fat storage hormone) isn't activated.

    I personally believe in using fat as fuel instead of carbohydrates. Fat is totally benign in the absence of insulin. There aren't enough calories in vegetables & fruits to fuel the body, if you get enough calories from carbs to fuel the body, then you maintain an almost constant high insulin level with roller coaster blood glucose levels. I recommend fats from butter, coconut, olives, avocados, nuts, fish & meats, chia seeds & flax seeds.

    When you restrict higher carb, lower nutrition foods, it becomes much easier to greatly increase vegetables in your diet. Change your mindset just adapt it to low carb -
    replace bread with lettuce
    replace pasta with cabbage
    replace rice with cauliflower
    replace potatoes with brocolli

    High carb levels trigger insulin which unbalance other hormones, promote inflammation, weight gain, hunger. Controlling insulin levels will balance out other hormones and allow sex hormones (testosterone in men) & human growth hormone (HGH) to be produced naturally so lean muscle will be gained even without exercise. Any exercise will greatly increase muscle mass with high HGH levels.

    Carbohydrates (sugar, flour, bread, cereal, pasta, potatoes, rice) trigger insulin, the fat storage hormone. Protein triggers the fat burning hormone, glucagon.

    Highly nutritious foods you should consider: avocados, sardines, sprouts, spirulina, paprika, turnip greens, mustard greens, kale, garlic, brewers yeast, raw almonds, ground flax seeds & chia seeds.

    7 Reasons to Eat More Saturated Fat

    1) Improved cardiovascular risk factors

    Saturated fat in the diet is the only means to reduce the levels of lipoprotein (a) — that correlates strongly with risk for heart disease. Eating fats raises the level of HDL, the so-called good cholesterol.

    2) Stronger bones

    Saturated fat is required for calcium to be incorporated into bone - According to expert in human health, Mary Enig, Ph.D., as much as 50 percent of the fats in the diet should be saturated fats.

    3) Improved liver health

    Studies show that saturated fat encourages the liver cells to dump fat content. Saturated fat has been shown to protect the liver from toxic insults & even to reverse the damage.

    4) Healthy lungs

    The fat content of lung surfactant is 100 percent saturated fatty acids. Replacement of these critical fats by other types of fat makes faulty surfactant & potentially causes breathing difficulties, collapse of the airspaces & respiratory distress.

    5) Healthy brain

    Your brain is mainly made of fat & cholesterol. Most of the fatty acids in the brain are saturated. The brain needs saturated fats to function optimally.

    6) Proper nerve signaling

    Certain saturated fats, found in butter, lard, coconut oil, & palm oil, function directly as signaling messengers that influence the metabolism. Without the correct signals to tell the organs & glands what to do, the job gets done improperly.

    7) Strong immune system

    Saturated fats found in butter & coconut oil (myristic acid & lauric acid) play key roles in immune health. Loss of sufficient saturated fatty acids in the white blood cells hampers their ability to recognize & destroy foreign invaders, such as viruses, bacteria, & fungi. Myristic & lauric acid have potent germ-killing ability. We need dietary replenishment of them to keep the immune system vigilant against the development of cancerous cells & infectious invaders.


    The link between saturated fats and heart health was based on faulty science & has been disproven. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. Through their direct effects on insulin and blood sugar, refined carbohydrates, starches and sugars are the dietary cause of coronary heart disease and diabetes.

    Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation – the precursors to a heart attack and heart disease.

    study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

    Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.


    Cindy in Texas
    January 11, 2014 at 6:14 pm

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