MAGNASCENT IODINE IS:

ANTIBACTERIAL

ANTI-VIRAL

ANTI-PARASITIC

100% SAFE – 100% NATURAL

SAFE ENOUGH EVEN FOR CHILDREN

Dr. David Brownstein, MD – “Iodine is the most misunderstood nutrient. After 17 years of practicing medicine, I can say that it is impossible to achieve your optimal health if you do not have adequate iodine levels. I have yet to see any item that is more important to promoting health or optimizing the function of the immune system than iodine.”

Having enough iodine in the body makes it less vulnerable to chemicals while it cleanses the body of any contaminants already absorbed. It is a crucial component of the detoxification process.

Every cell in the body needs iodine to function properly. A lack of iodine allows other halogens such as bromine and chlorine, to masquerade as iodine, causing harm to the body.

The correct amount of iodine in the body keeps you and your thyroid gland healthy.

An unhealthy thyroid gland can affect your entire body. If the thyroid gland cannot make enough hormones, many health problems can result.

Magnascent Iodine is iodine in the nascent state.

This ground-breaking product was discovered by an aerospace engineer in his search for an effective treatment for malaria. The forerunner of this iodine formula had been used extensively in the 1920′s and 1930′s.

Because of its importance, Iodine used to be in many of our foods, such as salt. Unfortunately, even in the salt the iodine evaporates with time making it an ineffective method for getting iodine into the body.

Iodine deficiency is a worldwide problem. The World Health organization has recognized that iodine deficiency is the world’s greatest single cause of preventable mental retardation. Studies have shown that neonatal mortality can be decreased by up to 50% when iodine deficiency is rectified.

Many physicians are finding nascent iodine is an extremely useful and powerful new tool in health care.

BENEFITS OF MAGNASCENT IODINE:

1. It is much easier for the thyroid to produce T-3 & T-4 hormones.

2. Iodine is necessary for production of all the hormones of the body.

3. Iodine is also responsible for the normal formation of our glandular tissue in the breast, thyroid, ovary and prostate.

4. Nascent iodine is in the most effective chemical state for assisting your body in fighting infections, parasites, bacteria, and fungus.

5. It lowers the levels of estrogen in the body. High levels of estrogen can increase the chances of developing diseases of the breast.

6. Iodine elevates our pH levels. An alkaline environment in the body helps prevent common illnesses like colds and flu.

7. Magnascent Iodine is known for producing more energy for most people.

**I personally use this for myself and my daughter with great results! I have some in stock and I will ship anywhere in the US for free!!

• 1/2 Cup organic coconut flour
• 1/4 tsp. baking soda
• 1/2 tsp. cream of tarter
• 1/2 Cup of coconut oil
• 1/2 Cup of agave nectar
• 5 eggs
• 1/2 tsp. vanilla extract
• 1/2 tsp. sea salt
• 1 Cup fresh or frozen blueberries (raspberries will work as well)

Blend the oil, agave, eggs and vanilla in a bowl. In a separate bowl, mix the flour, baking soda, cream of tarter and salt. Now mix the dry and the wet indredients and using a whisk make sure there are no lumps. Fold in the berries. Fill muffin tin with paper liners, and fill each cup about 3/4 full.

Bake at 400 degrees for 17-19 minutes.

Enjoy! My kids love these and they make a nice to-go breakfast that is very high in fiber and protein!

Ingredients needed:

• 2 cups flour (I use ½ white, ½ wheat)
• ½ tsp salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 4 egg whites + 1 whole egg
• 1 (15oz) can pumpkin
• 1 cup sugar (raw cane sugar)
• 2/3 cup unsweetened applesauce
• 1/3 cup oil (coconut is best)
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 350F
2. In a large bowl, sift flour, salt, baking powder, baking soda, cinnamon, nutmeg.
3. In another large bowl, beat together eggs, pumpkin, applesauce, oil, and vanilla.
4. Gradually add the flour mixture to the pumpkin mixture, beat well.
5. Pour batter into a 9 X 13 baking dish, coated with nonstick vegetable spray
6. Bake for 30 minutes or until toothpick comes out clean
7. Cool completely in pan before serving.

• 2 Cup Oats
• 1 cup brown sugar
• 1 Cup whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp vanilla
• 1/2 Cup honey
• Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc.

Directions:

Mix all ingredients and press into greased pan, 11 X 13. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. Take out and let cool entirely. Cut into strips and store in snack size bags.

• 3/4 Cup Or Butter
• 1/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 2 Eggs
• 1 Tsp Vanill
• 2 Mashed Bananas
• 2 Cups Oats
• 2 Cups Flour ( 1/2 Wheat )
• 1/2 Tsp Sea Salt
• 1 Tsp Baking Powder
• 1 Tsp Baking Soda
• 1/2 Cup Wheat Germ or Bran – Optional


Now you can add whatever you like! : )   Sunflower seeds, nuts, raisins, dried fruits.

Directions:

1. Cream together the butter and sugar, then add the eggs & vanilla till fluffy.
2. Stir in the mashed bananas and set aside. In another bowl mix remaining dry ingredients. Mix the dry and the wet ingredients together. Drop onto cookie sheet by the tablespoon.
3. Bake at 350 F for about 14 minutes.

• 2 cups flour ( I use 1 cup unbleached white and 1 cup wheat)
• ½ cup sugar (I use raw or turbinado sugar)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt (I use sea salt)
• 1 ½ cups of fresh or frozen berries (raspberries or blueberries)
• 2 eggs lightly beaten
• 1 cup Almond milk (regular milk or sour cream would also work)
• ½ cup oil (I use coconut oil, melted)
• ½ teaspoon vanilla extract

Directions:

1. In large bowl, mix the flour, sugar, baking powder and soda, and salt; add berries and toss gently.
2. Combine eggs, milk, oil and vanilla, mix well.
3. Stir dry into wet ingredients and mix until just moistened.
4. Line muffin tin with paper liners. Fill cups 2/3 full. Bake at 400 for 18-22 minutes.
5. Toothpick will come out clean from center when done.
6. Let cool for 5 minutes before transferring to wire rack.

*Do not thaw berries out if frozen

• 3 avocados, diced
• 2 medium sized tomatoes, seeded and diced
• 1 can black beans, drained and rinsed
• 1 cup corn
• 1/3 cup finely chopped cilantro
• 2 cloves of garlic, minced (optional)
• 1 TBS lime juice
• 1 tsp cumin
• dash of cayenne (optional)
• Kosher salt to taste

Directions:

Carefully stir all ingredients together. Chill. Serve as a side dish or with tortilla chips.

• 2 tomatoes
• ½ sweet onion
• ½ lime
• ¼ tsp garlic
• Handful of fresh cilantro
• 1-2 jalapenos to taste
• A squirt of the juice from jalapenos
• Salt and pepper to taste

Directions:

Chop all ingredients well, or use food processer and mix well.

Serve on tacos or with chips!

Ingredients:

• 1 cup brown rice
• 6 cups of water

Directions:

Cook in a crock pot for 5 to 6 hrs ( or on the stove on low ). Cook until the rice is very soft and absorbed by most of the water.