Healthy Never Tasted So Good Chew on This… Cuz That Ain't Right

July 1, 2013

Patty Pan Squash Pie

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Photo: Patty Pan Squash RecipePartially bake 9" pie shell and cool2 Patty Pan squash3 oz fresh fugs1.5 oz dates ( more for sweeter taste)2 free range cage free eggs1/8 t ground cloves1/8 t ground nutmeg1 t cinnamon1 t vanilla (Spice Island no corn syrup)1 T granulated honey1. steam squash2.cut squash in cubes3.  Put squash in blender and puree4.  Add dates and figs and blend till also pureed5.  Blend in the two eggs6.  Add spices and blend again7.  Add vanilla and granulated honey blending well8.  Pour into partially baked pie shell9. Bake 350° for 25 min10.  Remove from oven and let cool.11.  Serve alone or with ice cream.

Patty Pan (Sunburst) Squash Recipe

 

Patty Pan Squash Recipe

Partially bake 9″ pie shell and cool

2 Patty Pan squash
3 oz fresh fugs
1.5 oz dates ( more for sweeter taste)
2 free range cage free eggs
1/8 t ground cloves
1/8 t ground nutmeg
1 t cinnamon
1 t vanilla (Spice Island no corn syrup)
1 T granulated honey

1.  steam squash
2.  cut squash in cubes
3.  Put squash in blender and puree
4.   Add dates and figs and blend till also pureed
5.   Blend in the two eggs
6.   Add spices and blend again
7.   Add vanilla and granulated honey blending well
8.    Pour into partially baked pie shell
9.    Bake 350° for 25 min
10.  Remove from oven and let cool.
11.  Serve alone or with ice cream.

 

May 3, 2013

Cilantro Pesto Recipe… Detox

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Cilantro Pesto Detox

Cilantro

Cilanto

This Cilantro Pesto is an excellent detox for pulling out the excess toxic minerals out of the body’s cells and eliminating them from the body all together.

Healthylicious!

It is easy to make and tastes great. 

Try it on sourdough toast, pasta, rice or a baked potato for just a few ideas.

Two teaspoons of this  pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, iron, copper and aluminum, thus effectively removing these toxic metals from your body.

Learn more about the importance of detoxing the hidden minerals that cause an excess of unwanted minerals leading to a decline in mental ability by reading, “How Petroleum Products Degenerate the Brain and Promote Cancer”.

I recommend using this recipe for detox  for three weeks at least once a year. the optimum time based on the peak season for cilantro is during the cool early spring or fall.

sourdough_with_cilantro_pesto

Sourdough with Cilantro Pesto

CILANTRO PESTO RECIPE

  • 4 cloves garlic (viral and bacterial)
  • 1/3 cup Brazil nuts (selenium)
  • 1/3 cup sunflower seeds (cysteine)
  • 1/3 cup pumpkin seeds (zinc, magnsium)
  • 2 cups packed fresh cilantro (detox)
  • 1/2 cup Italian parsley (detox)
  • 1/3 cup flaxseed oil (omega-3)
  • 1/3 cup coconut oil (omega-3)
  • 1/8 t turmeric (cancer prevention and brain enhancer)
  • 4 tablespoons lemon juice (vitamin-C )
  • Bragg’s Liquid Aminos™

Process the cilantro, parsley, flax seed oil and coconut oil in a blender until finely chopped.

Add the garlic, nuts, and seeds, turmeric and lemon juice and mix until the mixture is finely blended into a puree paste.

Add a dash of Bragg’s Liquid Aminos to taste and blend again.

Store in dark glass jars.

This pesto freezes well, so purchase cilantro in season and fill enough jars to last through the year. You can also freeze in ice trays, pop out like ice cubes and store in freezer bags.

Health Disclaimer

All information in this post is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

June 12, 2012

Diet Soda… Drink Liquid Poison

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Aspartame_Kid

Aspartame Kid

Recently, one of the students from CSUB asked to shadow me as part of her university course requirements for nutrition. I agreed. Last week, the student shared with me her personal experiences after drinking a diet soda. I asked her to provide me with a writeup as part of her work. She shared with me the article written below and I am submitting the article under guest writer.

Guest Writer: Amanda Anderson, CSUB

Diet soda sounds like heaven on Earth for those who are trying to cut calories. What price would you be willing to pay though to cut a few calories out of your daily caloric intake, especially if you have been told that would help you lose weight when you are overweight?

 A few years ago, I was an avid diet soda drinker thinking that I was making a healthier intelligent choice.  However, when my doctor said that I was dehydrated, I started to drink water and cranberry juice on occasion. For a few years, I mostly drank water and cranberry juice.  I was very surprised to get a better feeling. I felt like I had more energy than I did when I drank all of the caffeine I had consumed with the diet soda.  I continued to drink more water with the occasional cranberry juice because I knew I had to stay hydrated and the water was doing just that. 

Recently, while I was at a friend’s house, this past weekend, she had offered me a diet soda.  Not giving much thought to it at the time,  I figured that one diet soda (12 ounce can) wouldn’t hurt and so I drank it.  As I already said, I had been drinking just water and cranberry juice so a soda might be a welcome change just to have something different.  Within a couple hours I had the worst headache imaginable and for the entire weekend I was nauseous and hungry to the point I could not get satisfied.  For some reason, despite my upset stomach, I felt like I needed to eat and I craved fatty foods.  I would imagine to a lesser degree, this is probably what an addict must go through. It seems as though in that short period of time with just one 12 ounce can, I was addicted. During the weekend, I didn’t think that it was the diet soda, but then after I analyzed what I ate, how I felt and the cravings I had never had before in addition to  all of the food and drinks I had consumed, the soda  was the only variable that had changed from my normal typical diet.  

What are millions of people putting into their bodies? If you have a diet coke bottle around you, read the ingredients. Other than carbonated water, do any of the ingredients sound natural or safe?  Do you know what the ingredients/chemicals are doing to your body? I didn’t think so.  The primary culprit for these reactions in the ingredient list is aspartame, which is linked to many detrimental health effects on the human body especially the brain.  According to certified nutritionist Dr. Janet Hull, aspartame is correlated with 100 side effects, including: confusion, slurring of speech, headaches, dizziness, drowsiness, depression, aggression, difficulty concentrating, insomnia, irritability, nausea, abdominal pain, and peptic ulcers (Livestrong). Hopefully you have lost your craving for diet soda by now. Diet soda is not safe for your body and the only fluid, in my opinion, one should be drinking is water. Water is completely natural and with a splash of lemon juice can also be quite delicious. Enjoy your summer with some ice water and leave the coca cola at the store!

REFERENCES:

Aspartame and Neurological Side Efffects

The Effects of Aspartame on Health

Aspartame – Anxiety, Depression and Suicide Among Children

Aspartame consumption Is Never Safe

Aspartame Causes Birth Defects and Mental Retardation

 

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

June 5, 2012

How Healthy is the Egg; Free Range ?

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Real Free Range Chickens:

 There has been and will undoubtedly continue to be much discussion about the egg.  No, I do not mean “which came first, the chicken or the egg!” I just want to talk about the egg not the chicken.

You ask, “how healthy is a free range, cage free egg? First, you must understand what the terms mean and how you can be hoodwinked by the grocery stores and end up paying more for what you thought you understood free range and cage free to mean.

The Egg cartons in the grocery stores that have the word “cagefree or cage free” means the chickens were not in a cage. However, they ARE in a building shielded from the sun and obtaining necessary vitamin-D for health. When you have a lot of chickens in a confined space, a lot of dropping become accumulated and the chickens are not human, so they walk, run, fall and even lay their eggs wherever.

Cagefree, You decide!

 

Free range chickens are free to roam the fields and live in a more natural state. Generally, the accumulation of droppings is more spread out therefore, the potential to lay the egg in the droppings is greatly reduced. That is not to say it may not happen, but it is less likely.

When chickens are either in cages or in restricted buildings, the potential for disease transmission is also increased because of the close quarters and increased concentration of droppings (litter treatment options are available).  Also, remember the egg shells are porous and will absorb liquids and lots of other things making them unhealthy.

Chickens that are free range and cage free are in the sun and just like humans, they adsorb vitamin-D. The overall health benefit of vitamin-D is another blog (see short video below), but I am sure you have some idea of the benefits; bones, immune system, mood, weight etc.  Well, if the chicken is in better health, the egg produced by the chicken is a healthier egg.

Compare a store bought, 30+ days old egg before it gets to the store to a free range egg.

I am fortunate enough to be able to get my free range eggs from a friend who breeds all kinds of fowl and treats them like her children.  She has even named them all and can tell you their personalities.  Currently, she has over twenty-five (25) different types of eggs I can get; chicken, quail, duck, geese, turkey and pheasant is what I can remember right now. They come is all shapes, colors, sizes and textures.

If you want to breed your own free range chickens, here are some tips she told me about to get your fowl to produce the healthiest eggs:

  1. keep them happy,
  2. do not debeak them,
  3. let them be free range in a natural field,
  4. make them nesting boxes,
  5. feed them scrap + oyster shell + the egg laying pellets and no growth hormones,
  6. give them minerals and vitamins to replace minerals and vitamins lost during the laying season, yes, when they are left to nature taking its course, they have a season and it is not always year round although some may choose to do so,
  7. feed them rice sauteed with grape seed oil + fresh vegetables,
  8. in the winter – add cayenne to their feed to keep them warm and bug free,
  9. in the summer – add garlic powder to their feed to keep them bug free,
  10. talk to them,
  11. thank them for the egg they let you take.

In the end,  the egg you get will the following nutritional values and health benefits:

  1. a deep vibrant yellow-orange firmer creamier yolk that looks like the sun and is high in beta carotene (vitamin-A),
  2. 6 times the vitamin-D as factory store bought eggs,
  3. 4 times the vitamin-E as factory store bought eggs,
  4. 33% less cholesterol as factory store bought eggs,
  5. 25% less saturated fat as factory store bought eggs,
  6. 2 times the omega-3 as factory store bought eggs,
  7. 2 eggs virtually satisfy the RDV of vitamin-D,
  8. does not have any more calories, but 3 times the nutritional value as factory store bought eggs,

Just like humans, fowls “are what they eat”. Food, sun (vitamin-D) and exercise plays a major  role here also. The varied diet  and open air and sun promotes better nutrition for the chicken as well as the egg produced.  As explained in the video above vitamin-D is critical to being healthy.  Apply what is said in the video to fowl.

Additional health promoting benefits of eating free range and cage free eggs are:

  1. better hair,
  2. better nails,
  3. better brain function – omega-3,
  4. better for your heart – omega-3,
  5. better immune system because you are getting local, within your environment,
  6. reduces inflammation,
  7. promotes weight loss,
  8. prevents blood clots,
  9. protects eyes from degeneration,
  10. may prevent breast cancer,
  11. less chances of salmonella.

Open Range Eggs:

 

There is probably more that could be added, but this is all I know. That being said, may I suggest you seek to find a local hatchery that is free range and start getting your eggs. Yes, they are more expensive than the store bought eggs to purchase, but it’s like using “food as preventative medicine”.  Take into consideration what went into taking care of the particular fowl to make sure you are getting a quality product. Therefore, in the long run, it’s cheaper, you are healthier and you will be supporting a local sustainable farmer and his/her family.

Nutrition Consultations Available: Choices N* Nutrition

RECIPES:

Healthy Egg Recipes

101 Cookbooks

Preserving Eggs for the Long Term

REFERENCES:

Nutrition In Eggs WHFoods.com

Nutritional Foods for the Body Mind and Soul

Egg Handling 101

Organic Eggs vs Free Range or Cage Free and Alternatives

WebMD Are Some Eggs Safer Than Others?

Medicine.net: Nutritionists Take a Look at Eggs

Eat Wild.com: Health Benefits of Grass-Fed Products

LiveStrong.com: Health Benefits of Eggs

Shape.com: Ask the Diet Doctor

 

Health Disclaimer http://www.MamaVega.com and http://www.HealthyNeverTastedSoGood.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

June 3, 2012

How to Reduce HBP with Fresh Fish

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http://www.fatsoflife.com/images/Omega3_in_fish.gif

Earlier today I received a text from a friend wanting to know if I knew where she could get bonito fish because she was told it would help her with her high blood pressure (HBP). I told her I was not sure, perhaps in one of the Asian Markets because I understood it to be a fish used a lot in Japan.  However, I cautioned her that if this fish was from the waters in Japan and she should be cautious. Apparently, there have been blue fin tuna fish migrating to the shores of California from the waters off Japan with ten (10) times the normal radioactivity level as a result of the Fukushima Diaichii Nuclear Reactor Incident last year.  The reason the bonito fish is used for HBP is because of its DHA Omega-3 (310 mg).  However, there are other fish with higher levels of DHA Omega-3.   Just like we have seasonal produce, fish are seasonal as well and the nutritional value is better at different times of the year.  Additionally, there are some fish within the same species that would have more of a given nutrient than others. Usually the price in the store is an indicator of a higher nutritional value concentration. After a bit of research, I was able to gather the information that follows: The American Heart Association recommends eating fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon) at least 2 times a week.

Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis.  Several clinical studies suggest that diets rich in omega-3 fatty acids lower blood pressure in people with hypertension.

Fish oilhas been shown to lower levels of triglycerides (fats in the blood), and to lower the risk of death, heart attack (and HBP), stroke, and abnormal heart rhythms in people who have already had a heart attack. Fish oil also appears to help prevent and treat atherosclerosis (hardening of the arteries) by slowing the development of plaque and blood clots, which can clog arteries.

Deep frying fatty fish is the way to protect  DHA Omega-3 oils  from leaking out because the protein of egg and flour can become barriers to prevent outflow of these oils.. Instead of deep frying, try baking with some form of a coating to seal in the Omega-3.

Tuna Fish at Monterey Bay Aquarium

Tuna Fish – Click for Nutritional

Although the blue fin tuna off the coast of California has been determined to be radioactive (supposedly this 10 times the norm is no problem), fishermen in Gloucester, MA catch them off the Atlantic Ocean. Tuna season is approximately from April through November. However in Louisiana off the Gulf Coast, tuna is fished year round. Fresh tuna fish has the highest DHA Omega-3 of fish (2880 mg/serving).   http://www.tunahunter.com/

Salmon Fish © B. Guild Gillespie/www.chartingnature.com Salmon – Click the fish for nutritional information.

Salmon season is from May – Sept, Oct, or Nov depending on the boundaries (Oregon/CA, US/Mexico-Monterey, San Francisco). It has the third highest DHA Omega-3 (820 mg /serving).

Wild Alaska salmon is a high-quality source of protein and vitamins – including D, B6, B12 and selenium –as well as an excellent source for the omega-3 fatty acids that support brain and heart health.

“The abundance forecast of Sacramento River fall Chinook in 2012 is 819,400, far above the number needed for optimum spawning this fall (122,000-180,000 fish),” according to the PFMC. “The Klamath River fall Chinook forecast for 2012 is about four times greater than average and the highest forecast on record since 1985.”

Read more: http://www.appeal-democrat.com/articles/fishing-115216-coast-county.html#ixzz1wIo1XaUb

  •  King (Chinook) – Alaska’s largest salmon fish species, king salmon are prized for the high oil content that make this firm fish exceptionally flavorful

  •     Sockeye (Red) – Alaska’s second-most abundant fish species is known for its distinctive red meat color and full flavor
  •     Coho (Silver) – Alaska’s second-largest salmon species is low in saturated fat and mild in flavor
  •     Keta (Chum) – The firmest of Alaska’s salmon species, keta salmon have a lower oil content and mild flavor, perfect for cooking at gentler temperatures.
  •     Pink – The most abundant and affordable of Alaska’s salmon species is commonly seen in cans and pouches, but is also increasingly available in fish fillets

Visit Wild Alaska Flavor for dozens of healthy, delicious recipes as well as ideas for easy and affordable ways to enjoy wild Alaska salmon at home.

Recipe: Panko Crusted Salmon Croquettes

 

Mackerel Fish

Mackerel – Click for Nutritional

After having a difficult time finding mackerel here in central California, I finally discovered its season is December through February and is abundant on the east coast. However, I was able to find it in the can. Mackerel has the second highest DHA Omega-3 (1780 mg/serving).

 

Bonito

According to Wikipedia, Bonito is a name given to various species of medium-sized, predatory fish in the Scombridae family. Bonito can be found in both the Atlantic and Pacific Oceans. In Japanese cuisine, bonito refers to the skipjack tuna (a species of mackerel) . The bonito has a moderate fat content whereas the previously mentioned fish have a much higher fat content resulting in a higher DHA Omega 3 (319 mg/serving.

I should mention sardines have 1140 mg/serving of DHA Omega-3.  These little tikes pack a powerful punch so do not overlook them in your diet.

Links to federal salt water fish regulation on fish http://www.scottsbt.com/fishids/regsrecs/regsFED.htm

Food Recipes (Fish):

Fresh Tuna Recipes                                                                   Fresh Mackerel Recipes

Fresh Salmon Recipes                                                              Fresh Bonito Recipes

Omega-3 DHA and Omega-3 EPA are largely derived from fish oils, with ...

 

Fats account for over 50% of the brain and Omega-3 DHA represents 30% of brain matter.  The highest concentration of Omega-3 DHA in the human body is in the retina. Therefore, fish is definitely a food everyone should have in their diet to maintain brain power and eye sight.

Omega-3 DHA is an essential component of breast milk, and newborn babies utilise Omega-3 DHA for brain, nerve and eye tissue development.

Monterey Bay Seafood Watch Pocket Guide

Finally, in my quest to garner this information, I discovered that although the Mackerel fish is seasonal, it can be ordered in some meat/fish departments here in California because it is considered a throw away fish and used for bait. The general cost is on $1.99 per pound fresh.  After checking the isles where tuna is kept, I found 15 oz cans of mackerel for $1.89 in water and salt. In this economy, this is definitely better pricing than salmon or tuna to get the same Omega-3 benefits.

It may take a bit of looking, but you can eat healthy and economically. Healthy Never Tasted So Good!

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 30, 2012

School Lunch Food New Guidelines

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2 gluten free school lunch ideas

Found on this Lunchbox.com

New guidelines for school lunches have been created by the U.S. Department of Agriculture under the Healthy Hunger-Free Kids Act .  Now, both fruits and vegetables must be served every day of the week with specific weekly colors of vegetables.  In the past, schools had the option to offer food that was either fruits or vegetables.

Also, in the past, schools were encouraged to offer food with whole-grains, that is no longer the case. Schools are now required to serve whole-grain rich foods. In other words, children will now be served REAL food with less processed foods with chemicals; back to basic food the body is able to process and absorb.

School lunches will no longer have french fries. This is definitely a boost to their brain power.  For more information on the importance of reducing starchy vegetables and the adverse effect on the brain, read “How to Destarch High Carb Vegetables” on the Live Strong Web site.

The new menu will have reduced saturated fat, trans fat and sodium.  The portions will be more age appropriate as well.  Keeping in line with the reduction of fat is milk. White milk served will be nutrition-rich, low-fat and fat-free.  All chocolate milk will be fat-free.

According to Dr. Keith-Thomas  Ayoob, RD, child nutrition expert who has written books and appears regularly on Good Morning America, many kids are over fed and under nourished. This is very evident, just look around you on a daily basis. Yes, they are being over fed, the wrong high carb foods and not enough vegetables and fruits. Also, parents themselves are indulging in the same bad food habits.

Something I found while shopping at several stores to determine food comparisons was:

  1. the cereals were predominately those with high sugar(s) content,
  2. whole grain cereal were minimal and at a few stores, non were on the shelf as an option,
  3. breads were loaded with preservatives and not whole-grain,
  4. brown rice was hard to locate, not prominently displayed with the white rice.

Suggestion to the food stores:

  1. put the whole-grain cereal boxes at kids eye level,
  2. sample the whole-grain cereals,
  3. encourage vendors to sample the whole-grain cereals,
  4. sample seasonal fruits and vegetables

Suggestion to the food manufacturers:

  1. make the whole-grain cereal boxes kid appealing,
  2. make the high sugar cereal boxes dull and drab,
  3. eliminate the sugar cereal commercials,
  4. create fun kid commercials for the whole-grain cereals,

Visual for parents:

An Excellent Food Plate image from Santa Clarita, CA

School Lunches: All Wrapped Up _ SignalsSVC.com

 

Health Disclaimer http://www.mamavega.com and http://www.mamavega.com/blog

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 24, 2012

Why Eat Coconut Butter not Cow Butter?

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Chinese Proverb: When someone shares something of value with you and you benefit from it, you have a  moral obligation to share it with  others..

I am passing on to you what has been shared with me!

 

According to Bruce Fife, ND, author of The Healing Miracles of Coconut Oil: “Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food.”
Coconut oil becomes a solid below 78 degrees Fahrenheit. In the solid state, coconut oil is called coconut butter. Coconut oil and coconut butter is actually the same thing.

Coconut butter is a raw saturated fat that contains no cholesterol and does not elevate bad (LDL) cholesterol levels.  Unlike other oil/butters, coconut butter is stable up to 170 degrees Fahrenheit.  Dr. Peat recommends increasing one’s coconut butter intake for women with hormone imbalances.

Recommended daily intake: 1 to 4 tablespoons.

  • Improves digestion.
  • Provides quick energy.
  • Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on the pancreas and enzyme systems of the body.
  • Can be easily absorbed and utilized by those who have trouble digesting fats or who have gallbladder disease.
  • Improves calcium and magnesium absorption for the development of strong bones and teeth.
  • Aids in the absorption of minerals and fat-soluble vitamins.
  • Is lower in calories than any other fat.
  • Supports thyroid function.
  • Supports and aids the immune system.
  • Helps protect against disease-causing bacteria, viruses, yeast, fungi, and parasites.
  • Is heart healthy; does not increase blood cholesterol or platelet stickiness.
  • Does not create free radicals like other vegetable oils and is stable under cooking temperatures.
  • Helps protect the body from free-radical damage.
  • Helps you to look and feel younger.
  • Makes skin smooth and soft.
  • Reduces the need for essential fatty acids.
  • Does not deteriorate like polyunsaturated oils so has a long shelf life.

STORAGE:

Coconut butter should be stored in a cool, dark area. It can be refrigerated after opening, but this is not required to insure freshness and the label usually suggests not to refrigerate. All butters and oils are light-sensitive, they should be sealed in black containers to insure no light penetrates the container and damages the oil.

In a nut shell, no pun intended. These are just a few reasons why you should switch to eating coconut butter and not dairy butter or margarine. Most coconut butters are organic and do not contain remnants of vaccines like those found in milk taken from cows that had been injected with bacteria killing vaccines. The dairy industry at the penning of this blog has no intention to stop these injections or the Bovine Growth Hormone, rBGH.

Source:  Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998

NOTE: Some margarines are no longer processed with hydrogenation.

Finally, regarding margarine, it was originally manufactured to fatten turkeys.  When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.  How do you like it?  They have come out with some clever new flavorings.

DO YOU KNOW: The difference between margarine and butter?

  1. Both have approximately the same amount of calories.
  2. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
  3. Eating margarine can in crease heart disease in women by 53% over eating the same amount of butter, according to a recent  Harvard  Medical Study.
  4. Eating butter increases the absorption of many other nutrients in other foods.
  5. Butter has many nutritional benefits where margarine has a few and
    only  because  they are added!
  6. Butter tastes much better than margarine and it can enhance the flavors of other foods.
  7. Butter has been around for centuries where margarine has been around for less than 100 years.

And now, back to margarine.

  1. Very High in Trans fatty acids. 
  2. Triples risk of coronary heart disease.
  3. Increases total cholesteroland LDL(this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
  4. Increases  the risk of cancers up to five times..
  5. Lowers quality of breast milk.
  6. Decreases the immune response.
  7. Decreases the insulin response...  And, Margarine is merely ONE  MOLECULE away  from being PLASTIC… and shares 27 ingredients with PAINT

These facts alone should be enough to have you avoid margarine for life  and anything else that is hydrogenated (this means hydrogen is  added,  changing the molecular structure of the  substance).

Do your own Experiment, Here you go!

Purchase  a tub of margarine and leave it open in your garage or shaded  area.  Within a couple of days you will notice a couple of things:

*  no flies, not even those pesky fruit flies will go near it  (that should tell you something)

*  it does not rot or smell differently because it has no nutritional value; nothing will grow on it.  Even those teeny-weeny microorganisms will not a find a home to grow.  Why?   Because it is nearly plastic.

  Would you melt your Tupperware and spread that on your toast?

Give the multi-purpose coconut butter a try~! …

Healthy Never Tasted So Good

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

May 22, 2012

What’s In Your Milk?

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Monsanto, Vaccines, rBGH

 

Coconut milk or goats milk is much better for human consumption than cows milk. The proteins in cows milk is difficult on the human digestive system. An indicator of the harshness on the system is evidenced by the increased number of people that are lactose intolerant to the point an entire new industry was created ie Lactade. The proteins in goats milk is very close to human milk and those having difficulty digesting human milk can digest goats milk without any difficulty. coconut milk is even more desirable because it is not from any animal source and contains additional electrolytes and minerals and amino acids vital to human body function.

We have been conditioned to believe cows milk is good for us however, with the Monsanto issue of rBGH (growth hormone) in meats and milk and the detrimental effects on humans who consume them, alternatives are imperative.

Some issues with Monsanto (Samuel S. Epstein, M.D):

  • rBGH makes cows sick.  Monsanto has been forced to admit to about 20 toxic effects,

including mastitis, on its POSILAC label.

  • rBGH milk is contaminated by pus, due to the mastitis commonly induced by rBGH,

and antibiotics used to treat the mastitis.

  • rBGH milk is chemically and nutritionally different than natural milk.
  • rBGH milk is contaminated with rBGH, traces of which are absorbed through the gut.
  • rBGH milk is supercharged with high levels of a natural growth factor (IGF-1), which

is readily absorbed through the gut.

  • Excess levels of IGF-1 have been incriminated as a cause of breast, colon, and

prostate cancers.

  • IGF-1 blocks natural defense mechanisms against early submicroscopic cancers.
  • rBGH factory farms pose a major threat to the viability of small dairy farms.
  • rBGH enriches Monsanto, while posing dangers, without any benefits, to consumers,

especially in view of the current national surplus of milk.

KCAL 9 10 pm Thursday 5/17/2012

Mad Cow Lifted at 2 California Dairies 18 May 2012

http://losangeles.cbslocal.com/2012/05/18/mad-cow-quarantines-lifted-at-2-central-calif-dairies/

First U.S. Case of Mad Cow Disease in 6 years Confirmed in Central California

http://losangeles.cbslocal.com/2012/04/24/first-u-s-case-of-mad-cow-disease-in-6-years-confirmed-in-central-california/%

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Fries… How to Cook Homemade

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There are several foods that autistic individuals are drawn to and even crave with French fries at the top of the list. However, this “can’t live without” vegetable when fried, roasted, grilled or fried at high temperatures creates acrylamides a toxic human carcinogen that is detrimental to the brain. Given autism is a neurological disorder, these fried vegetables inhibit normal brain function resulting in adversely impacting the forward growth and development of the autistic individual.

Here is what you can do to minimize the toxic affects and hopefully transition the individual to more healthy food choices. Try substituting foods that will have similar tastes and textures. In the meantime, follow the destarching and baking instructions below. This is not a quick process, but isn’t the health of you and your loved one worth the time?

This method should be used with high starch vegetables (beans, peas, corn etc) which are usually root vegetables (yams, potatoes, beets, jicama, etc )

Destarching reduces the toxic human carcinogen acrylamides    by 23% by washing, 35% by soaking 30 minutes and 48% by soaking 2 hours.

Below is how to destarch before beginning the cooking process:

  1. Using a vegetable brush and clean water with a few drops of Clorox or vegetable cleaner, scrub the outside of the vegetables,
  2. cut in strips so they resemble French fries,
  3. as you are cutting the strips, place them in a bowl of ice water,
  4. soak in the ice water for twenty (30) minutes,
  5. scoop the vegetables out of this water making sure to leave all this water behind,
  6. put the vegetables in another bowl of clean ice water,
  7. refrigerate for 2 hours making sure the vegetables are covered with cold water,
  8. remove from refrigerator and pat dry,
  9. vegetables are now ready to bake or fry; baking is my recommendation as it is healthier and any acrylamides produced will be half those created by frying provided the baking temperature is less than what you would use in frying.

Cooking:

  1. Put cut vegetables in boiling water (approximately 170 degrees),
  2. blanch for 3-4 minutes,
  3. remove from water, towel dry and cool for 30 minutes,
  4. spray a baking sheet with a nonstick spray,
  5. at this point some people will put in a bag with corn starch and coat to get extra crispy, but this coating will add to the level of acrylamides which has been  reduced in the destarching process,
  6. place cut vegetables on the sheet in a single layer,
  7. drizzle lightly with olive oil, grape seed oil or coconut oil,
  8. toss with your hands to make sure well coated,
  9. bake at 300 degrees for approximately 2 minutes (very lightly brown, pale),
  10. remove from oven, cool 30 minutes,
  11. put in the freezer for one (1) hour
  12. if you are not going to finish cooking at this point, put in freezer bags to finish cooking later,
  13. if you are going to finish cooking, bake at 375 degrees until the desired browning is attained, approximately 4-5 minutes,
  14. to assist your body with breaking down the remaining carbs, starches and sugars, toss with pureed garlic and onion, fresh ground rosemary and finely chopped Italian parsley
  15. Enjoy without ketchup as it has added sugar and would undermine all your efforts to produce this healthy snack.

For more details on why it is important to destarch, read our post: “How to Destarch High Carb Vegetables”

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

May 20, 2012

How to Destarch High Carb Vegetables

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What are high carb (carbohydrate) starchy vegetables and why do we want to destarch them?

High starch vegetables are vegetables that are high in carb (carbohydrates) and sugars and low in protein.  Some high starch vegetables are: corn, potatoes, beans, peas, yams, and many other root vegetables (vegetables that grow under the ground). High starch vegetables generally contain 80% – 90% carbohydrates  of their nutritional value with 20% indigestible starch.

There are several health and nutritional reasons we should destarch these vegetables before consuming. First, reducing the starch content reduces sugars that lead to increased potential for diabetes, obesity, and other diseases.  the body uses carbohydrates and sugars for energy, but the unused carbohydrates that have been consumed  gets stored and converts to fat.  Reduction in carbohydrate (sugar) intake can prevent rapid rises and falls in blood sugar, which can cause irritability and difficulty concentrating.

“These high carb (carbohydrate) vegetable  cells are held together by pectin, a form of sugar that acts as a type of glue. These cells also contain starch granules—tiny sacs that resemble water balloons, as well as simple sugars. When these starch granules are exposed to water and heat, they begin to swell, eventually bursting, and releasing a shower of swollen starch molecules. ” (www.seriouseats.com)

Why do we want to destarch high carbohydrate vegetables before consuming? Vegetables rich in starch and sugar and low in protein that are cooked at high temperatures crate a toxic substance, acrylamide, that inhibits brain functioning.

Soaking these high carbohydrate vegetables  has benefits beyond removing approximately half the starch. Soaking also  reduces the levels of acrylamide, the chemical formed when foods high in starch are fried or cooked at high heat, such as baking, toasted or roasting. Acrylamides may contribute to cancers and reduction in brain function . Soaking these vegetables for two hours before cooking reduced the level of acrylamide by 48 percent, researchers from Leatherhead Food International reported in the March 2008 issue of the “Journal of the Science of Food and Agriculture.”

The soaking process may also remove some pesticides that were used in the growing of these vegetables. The soil in which they were grown often contain toxic metals, and are suspected as a possible cause of some cases of autism. The vegetables will feel noticeably smoother as the rough starch granules have been pulled out of the vegetables and are now in the water. The water will appear cloudy.

If possible, eat organic foods as they do not contain pesticides, and have more nutrients (vitamins and minerals). If eating non-organic food, wash fruit and vegetables well if eating the outside.

Below is a healthier way to prepare  root vegetables for coking as you would French fries:

  1. Using a vegetable brush and clean water with a few drops of Clorox or vegetable cleaner, wash and scrub the outside of the vegetables (reduces acrylamides 23%),
  2. cut in strips so they resemble French fries,
  3. as you are cutting the strips, place them in a bowl of ice water,
  4. soak in the ice water for twenty (30) minutes (reduces acrylamides 35%) ,
  5. scoop the vegetables out of this water making sure to leave all this water behind,
  6. put the vegetables in another bowl of clean ice water,
  7. refrigerate for 2 hours making sure the vegetables are covered with cold water (reduces acrylamides 48%),
  8. remove from refrigerator and pat dry,
  9. vegetables are now ready to bake or fry; baking is my recommendation as it is healthier and any acrylamides produced will be half those created by frying provided the baking temperature is less than what you would use in frying.

There are a few more steps to getting that perfect baked vegetable French fry; crispy out side and soft inside.  Check out our blog post: How to Cook Homemade Fries

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

 

 

 

 

 

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