Sue Kira is an old friend of ours for whom I have great respect as a practitioner and a person.
A longtime experienced Naturopath, she has been performing live blood analysis for many years and is a staunch alkaline life advocate, probably because she has seen the results that people have gotten from alkalizing in their live blood analysis.
She is also a fount of information and she writes some seriously competent articles on alternative health. Here's a link to what Sue wrote on alkaline water.
If you are gluten intolerant, and anywhere nearby the southern end of the Gold Coast, I recommend attending her Gluten ad dairy free food preparation class on November 29, from 9:30 to 3:30pm. at Pottsville.
Learn how to make delicious Gluten and Dairy Free foods for all the family · Includes breakfasts, lunches, dinners, snacks, drinks, dips and Christmas treats
Nutritional advice e.g. where do I get my calcium if I am not having dairy?
Alternative food choices to dairy & gluten
Feast on the fine foods that are demonstrated
Sprouting and dehydrator use
Includes printed recipes and information
Many people have made the change to a gluten and dairy free diet because of the benefits to their health such as less bloating, more energy, easier weight control, allergy reduction and to energetically 'FEEL' better. However, many think that a gluten and dairy free lifestyle is too hard to manage, especially when it comes to keeping the kids happy. Sue has the answers. Been there, done that!
Since I have been advising people on acid/alkaline balance there's always been one problem that recurs. The phone rings, and a client tells me that although his/her new alkalizer is doing great things for all aspects of her health. His/her blood pressure is still high. This puzzled me for a long time until I discovered my own gluten intolerance. It was gluten, not food stress or fat that was causing the BP problem! Later, Dr Gerry Brady, alkaline water user, reported a similar finding with one of his clients.
I'm quite sure that at least one in three people are gluten intolerant, so the news of an enzyme that may allow a sufferer to eat gluten-containing food is good news indeed. Cassie received her first Wobenzyme two days ago, and after my first dose, yesterday I splurged on (and risked) two delicious cup cakes. So far, I have had no reaction, but it's a bit early; my reaction usually occurs 48 hours after consumption. However, I'll keep you posted.
Sue Kira is an old friend of ours for whom I have great respect as a practitioner and a person.
