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

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 22, 2012

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 14, 2012

How to Unravel the Cause of Autism

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http://health.indiamart.com/gifs/spectrum-disorder2.jpg

 

Autism is more correctly labeled as Autism Spectrum Disorder which by definition indicates a broad, wide range within a given category. Within the definition the cause is clearly stated as  “unknown”. However, there are many theories and speculations.  Some of the speculation are: the MMR (measles, mumps and rubella) vaccine has been implicated, genetics (glitches in a gene called CNTNAP2), environmental and processed foods (preservatives).

How about since this is a spectrum disorder, all the speculations are possible; independent of one another or in various combinations. Analysis of the theories and supportive evidence supports the  possibility  that a combination of the theories is more accurate. If we were to look at all four theories with one theory having the greatest adverse affect, there would be twenty-four (24) possible causes. This number would increase as we eliminate any one, two or three possible causes.

http://iarnes.com/wp-content/uploads/2011/05/processed-foods.png

Let’s look at considering all four theories in combination. First, processed foods and the use of preservatives is used to kill harmful bacteria to make the consumption of foods safe, right! Well, these bacteria killing preservatives is killing LIVE organisms. An organism is defined as “n. 1. An individual form of life, such as a plant, animal, bacterium, protist, or fungus; a body made up of organs, organelles, or other parts” (www.dictionary.com). According to this and other definitions, your body an organism that is made up of organs. Therefore, the “SAFE” bacteria killing chemical preservatives “IS KILLING” your organism body! These preservatives are killing both the bad and good organisms in your body without discrimination or discernment.  The prevalence of these preservatives is in the majority of foods consumed by all of us daily and has a cumulative affect. This cumulative affect can potentially alter our genetic makeup creating gene with added or missing components (glitches in a gene called CNTNAP2).

http://4.bp.blogspot.com/_CGQTWjODmZw/TOYEZfDqL-I/AAAAAAAAAkM/eFBWGv1zkzQ/s400/neuron.png

Keeping in mind the amount of  preservatives consumed may be responsible for altering our genetic makeup, deductive reasoning would suggest the genetic makeup of a fetus’s developing  brain would be altered if the mother was consuming preservative laded processed foods during pregnancy. Even if the mother changes her diet once she learns she is pregnant some adverse affect could have already impacted the fetus’s developing brain. This adverse impact could have already begun because the fetus’s brain begins to develop as early as three (3) weeks with the pregnant mother often not knowing she is indeed pregnant until after four (4) weeks. The father’s genes go into the creation of the developing fetus as well so his food consumption and impact should not be minimized, but taken into account as well following the same reasoning on preservative consumption.  The difference would be the mother’s continued consumption of preservatives during the remaining pregnancy term.

Another genetic factor to consider is family history. Once the genes have been altered, in this instance due to chemical preservatives, that gene is passed on to the fetus. However, the altered gene could be recessive,  waiting for something to wake it up out of dormancy. This something could be the MMR vaccine. In other words, preservatives created the environment within the body for susceptibility  and predisposition.

The fourth (4) aspect, environmental factor cannot be overlooked. Children and adults in lower socioeconomic environments and food deserts consume more foods with preservatives than those in more affluent environments because of perceived cost and ease of preparation. As a result, there seems to be more autistic children in lower socioeconomic environments.

In reviewing the four possible factors presented here, chemicals in processed foods seems to be the major contributing factor.

In conclusion, eating more fresh organic fruits and vegetables and minimally processed preservative free foods should reduce the numbers of children born with autism.

Finally, there are some foods known to be neuron transmitter enhancers that could assist with reducing and possibly reversing some if not the majority of the brain’s dysfunction. These foods have been known to work with other brain disorders including Alzheimer’s disease.

Some of these brain enhancers and neuron transmitter foods, herbs and spices are as follows:

blueberries, cranberries, oranges,  walnuts, basil, peppermint, rosemary, green tea, turmeric, ginger, curcumin, sage, garlic, cinnamon, eggs (yolk= memory and recall), vitamin-C foods, vitamin-B water, sweet potato, beets, yellow fin tuna, kidney beans,

Smart Cookie Bar Recipe:  

http://www.theavtimes.com/2012/03/12/brain-awareness-week-plus-scrumptious-smart-cookie-bar-recipe/

Additional brain enhancement things to consider: exercising to increase oxygen flowing to the brain and eliminating toxins from the body, relaxation with yoga and classical music especially Bach (try baby Bach).

http://reeseyenko.files.wordpress.com/2011/09/french-fries.jpgshow me a chicken nugget and i will show you the world the world that ...

 

**NOTE: After working with numerous children with autism, I have noticed an overwhelming number being fed french fries and chicken nuggets. Ironically, french fries is a food that should be avoided according to the Journal of Nutrition. French fries and other fried foods that are rich in starch and sugar and low in protein that is cooked at high temperatures crate a toxic substance, acrylamide, that inhibits brain functioning.

 

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.

 

 

March 21, 2012

Pink Slime??? YUCK!

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Pink Slime, YUCK!

Pink Slime added to beef

In a previous post, “If You’re Gonna eat Meat, Eat Organic” I stated what NOW has come to light in the news as the obvious.

Apparently this “pink slime” has been added to over 70% of the beef produced in the U.S.  Additionally, ammonium hydroxide as been added to the slime that resembles “Silly Putty”. This is “supposedly” done to prevent salmonella. REALLY! Perhaps it was just as added filler to stretch the meat and make more money. No wonder why beef is the meat linked so close to colon cancer and takes more than 48 hours to digest.

On the digestion note, take a piece of beef, put it in a 98 degree oven with various juices simulating the gastric juices released by the stomach, leave for 48 hours and see what you get. That is what is in your stomach and why when you finally have a bowel movement it smells sooooooo baaaaaad!

Back to the salmonella issue and the meat industry, what happened to them using cilantro? Over ten (10) years ago, the meat industry was supposed to be working on using cilantro in the packaging plants, but wanted to remove the smell. Cilantro kills salmonella. Hmmmmm an easier solution, but wait not dense enough to stretch the weight for them to get more money for less quality product.

As stated previously, go organic. You may want to also consider buffalo instead of cow. Buffalo is better for you. That is another posting.

Meat seasoning tips:

  1. cilantro – kills salmonella
  2. garlic – kills bacterial and viral, aids digestion
  3. ginger – kills bacterial and viral, aids digestion
  4. onion – kills bacterial and viral
  5. bay leaves (bay laurel) – bay leaf ( antimicrobial  against some of the most common pathogens such as: Staphylococcus aureus, Streptococcus pyogenes, Aspergillus fumigatus and Candida albicans)
  6. papaya – meat tenderizer

NOTE: “When solutions (such as ammonium hydroxide)that are saturated at cold temperatures are sealed in containers and subsequently warmed, the concentration of the solution decreases and the vapor pressure of ammonia gas increases. Unsealing such containers can lead to a burst of ammonia gas. In extreme cases, the containers could rupture”. see reference below

Think of your stomach as a container! You decide.

http://en.wikipedia.org/wiki/Ammonium_hydroxide

March 15, 2012

Did You Feed and Exercise Your Brain Today?

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March 12th began Brain Awareness week. There are a number of things you can do with respect to warding off dementia and Alzheimer’s. To start with, eat foods that reduce inflammation and increase concentration.

Brain foods

 

A few more things you can do are:

  1. Get adequate amounts of sleep
  2. Avoid sleeping with the light or television on because this prevents you from getting into a deep sleep allowing your brain and body to rejuvenate,
  3. Do 30 minutes of cardio exercises every day to increase the oxygen flow to the brain and increase elimination of toxins in the body,
  4. Your brain is a muscle so it must be exercised just like the other muscles in your body:
    1. Learn something new every day,
    2. Do different types of puzzles:

i.     Fill in the blank,

ii.     Matching,

iii.     Multiple choice,

iv.     Short answer,

v.     Essay,

vi.     Video game puzzles,

vii.     Video for eye hand coordination,

  1. Listen to Mozart, it stimulates both sides of the brain
  2. Learn how to play an instrument, it exercises both sides of the brain
  3. Do memory exercises, for example, pick words from the dictionary and try to remember the definitions. Every day increase the number of words and definitions you have to remember.
  4. Eat cocoa that is at least a minimum of 75% pure
  5. Eat foods rich in omega-3 such as wild fish (i.e. salmon) and nuts (i.e. Brazil and walnuts)

Additional food suggestions follow the recipe below.

“Smart Cookie” Bar Recipe

INGREDIENTS:
1/2 cup pitted dates
1/2 cup figs, black stemmed and cut in half
1 cup fresh dates
1/2 cup walnuts minced
1 cup buckwheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp xantham gum
1/2 tsp sea salt
2 Tbs coconut oil
1/2 tsp lemon zest
2 Tbs fresh orange juice
1 tsp vanilla
1/4 cup cocoa niblets
1/4 cup ground flaxseed
1/2 cup sunflower seeds raw
1/2 cup pumpkin seeds – raw
2 cups buckwheat soaked and dehydrated
1/2 cup raisins, chopped

 

PROCEDURE:
1 Preheat the oven to 375 degrees. Lightly mist an 9×13-inch baking pan with cooking spray.
2 In a medium heatproof bowl, cover the date and figs with hot coconut water. Set aside.
3 In a food processor fitted with a steel blade, chop the walnuts until they are in small pieces but not mealy. Add the buckwheat flour, cinnamon, baking soda, xanthan gum and sea salt. Process for 30 seconds, or until the mixture is combined and the walnuts are a little finer. Sprinkle the coconut oil evenly across the walnut mixture. Pulse until a dough forms. Turn the dough out into a large bowl.
4 Using a slotted spoon, transfer the dates and figs to the food processor, reserving the coconut water used for soaking; wait to wash the processor bowl. Add 1/4 cup of the soaking liquid, the lemon zest, orange juice and vanilla. Let process for several minutes, until smooth.
5 While the food processor is running, use wet hands to firmly press two-thirds of the dough into the bottom of the prepared pan. Sprinkle 1/2 the assorted nuts and raisins. Once the date and fig mixture is smooth, spread it evenly across the dough topped with nuts. Top with remaining nuts and raisins. Break the remaining dough into marble-sized pieces, sprinkle them across the fig and date paste that has been topped with nuts and lightly press in.
6 Bake for 15 to 18 minutes, rotating the pan 180 degrees halfway through, until the top becomes lightly golden brown. Let cool completely on a wire rack. Cover and store in the refrigerator. Cut into 14 squares These also freeze well.

Servings: 25  Yield: 25

Cooking Times

Preparation Time: 45 minutes

Cooking Time: 20 minutes

Total Time: 2 hours

Nutrition Facts

Serving size: 1/25 of a recipe (1.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

185

Calories From Fat (49%)

90

% Daily Value

Total Fat 10.64g

16%

Saturated Fat 1.93g

10%

Cholesterol 0.64mg

<1%

Sodium 144.94mg

6%

Potassium 273.95mg

8%

Total Carbohydrates 21.32g

7%

Fiber 5.92g

24%

Sugar 10.46g

 

Protein 4.68g

9%

Source
Author: Mama Vega http://www.mamavega.com
Source: Mama Vega*s “The good Stuff… A Taste of Home”
Copyright: Mama Vega Corporation March 2012

Health Disclaimer

All information in this recipe 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.

 

 

Foods Good for the Brain

Eat breakfast: eggs (free-range AND cage-free), tart cherry juice (seasonal), tea (green + apple cider vinegar + honey + fennel + turmeric), sourdough bread,

Omega-3 : (fatty acids) = fish 2x/week

Short term memory boost= fructose found in fruits, caffeine (small amount)

Vitamin E : nuts (walnuts, hazelnuts, Brazil nuts, filberts, almonds, cashews, peanuts, sunflower seeds, sesame seeds, flax seed, and unhydrogenated nut butters such as peanut butter, almond butter, and tahini) and chocolate (minimum 75% cocoa) daily, one ounce each daily (nuts and dark chocolate)

Vegetables: artichokes, eggplants, red onion, spinach, popcorn

Fruits: apples, grapes, cherries, red fruits, figs, dates, avocado (1/4 – ½ daily),

Berries: especially blue berries

Beans: especially lentils and black beans (1/2 cup daily)

Grains: whole grain, whole wheat,

Beverages: Pomegranate juice 2 ounces daily diluted with seltzer water or club soda, Fresh brewed tea – 2 to 3 cups daily

Herbs and spices: garlic, rosemary, sage, cloves, cinnamon, turmeric, ginkgo, ginseng, ginger, horseradish + lemon juice (1/2 t)

Foods that Diminish Brain Function:

Alcohol, artery clogging foods (restricts blood and oxygen to the brain), high glycemic foods (cause mood swings, sluggishness and irritability).

 

 

February 19, 2012

National Alzheimer’s and Diabetes Month

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Mama_Vegas_Logo

 

Alzheimer’s disease strikes Americans every 72 seconds and every 17 seconds, someone is diagnosed with diabetes. This November, during Americans Diabetes Month, National Alzheimer’s Disease Awareness Month and National Family Caregivers Month, the Alzheimer’s Association is providing insight and support to those caring for someone with Alzheimer’s with two new resources: Alzheimer’s Association Caregiver Notebook and Alzheimer’s Association Comfort Zone™.

Now is the time to act, be proactive in preventing and reversing  devastation of Alzheimer’s disease an diabetes. Many of the fruits, vegetables and spices that mature now and are at their peak for providing valuable nutritional benefits are also best to consume during this same time period for preventing these diseases.

Going organic is the only practical way to avoid eating genetically modified (GM) food. And by buying organic food, you are registering your mistrust of GMO’s and doing your bit to protest against them.

An alternative to buying is to grow your own on your patio in pots or transform your lawn into a garden.

Brain (memory) Avoid processed foods, exercise with puzzles, use non-dominant hand to write and draw designs free-hand and color
Salmon, mackerel, tuna Omega-3, helps protect integrity of cell membrane
Cocoa Flavonoids, improves blood vessel flow
Matcha green tea Highest quality, you ingest the whole leaf
Blueberries Reduce belly fat, lowers risk of heart disease
Coffee May help with anti-aging
Turmeric in curry Daily, helps stop cancer growth,
Sage Antioxidants and antioxidant enzymes
Walnut Omega-3
Cherries Heart healthy, antioxidants
Apple Flavonoids, antioxidants
Diabetes Avoid processed foods, refined sugars, sodium
Greens (leafy vegetables) Also age related eye diseases (spinach, kale)
Turmeric in curry Daily, helps stop cancer growth,
Bitter gourd Lowers blood sugar levels
Garlic Antioxidant, kills viral and bacterial
Coconut water Promote weight loss, increase energy,
Apples Flavonoids, antioxidants, treats skin problems
Artichoke Fiber, vitamin-C, folate, magnesium, anti-aging
Parsley tea Detox,
Grapefruit Vitamin-C,
Barley Dietary fiber, fights against gallstones, phosphorous,
Yogurt Probiotics,
Broccoli Reduce size and reproduction of malignant tumors
Oatmeal & cinnamon Heart health, fiber, steal cut = (slow release)

 

The Dip:

1 clove fresh garlic, minced
1/4 of large onion, finely chopped
Hint: to develop the phyto-nutrients in both onion and garlic, mince and let stand for 10 min   2 T. chopped fresh cilantro
2 T. chopped fresh Italian parsley
1/2 t. curry powder
***extra turmeric
pinch of sea salt
2T of either  flax-seed oil or extra-virgin olive oil.

Hint: White potatoes seem banned to dieters because they are considered a high glycemic  index food. Combining a baked white potato with healthy oil slows the digestive process, lowering the glycemic index rating. Use “The Dip” recipe above to help achieve this goal.  This dip is also excellent on meats, fish and vegetables.

Mama Vega

www.mamavega.com

 

November 30, 2011

Granny Smith Apples, Not just for Pie Anymore

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During this time of the year, Granny Smith apples are the top sellers and traditionally have been used in pies.

Try using them in bread pudding, oatmeal, oatmeal cookies or even cranberry sauce.

These apples are high in pectin which helps to thicken recipes. In cranberry sauce substitute orange juice for water, add some spices and finely chopped apples and finally the cranberries. This recipe makes the cranberry sauce naturally sweeter without adding sugar. If you want to make it sweeter, add raw honey after it gets to the thickness desired.

Now individuals with sugar dietary restrictions can have some just like everyone else.

When selecting your apples, choose ones that are  nice and green all way around;  greener better. The skin should be firm.  It is best to store them in the refrigerator to keep them crisp. Leaving them out will make them mushy.

Health Benefits:

Granny Smith Apples (just a few):

  1. stimulates saliva reducing tooth decay
  2. may protect brain against Parkinson’s and Alzheimer’s
  3. reduce risk of pancreatic cancer by up to 23%
  4. heart healthy
  5. reduce gallstones
  6. high fiber
  7. assist with weight control
  8. prevent cataracts
  9. boost immune system
  10. detoxify your liver

Cranberries:

  1. prevent urinary tract infection
  2. antioxidant
  3. anti-cancer (breast, colon, lung, prostate)
  4. vitamin C
  5. heat healthy
  6. anti-inflammatory properties
  7. protects cardio-vascular
  8. protects liver
  9. helps digestive tract
  10. beneficial in the prevention of ulcers, which are linked to stomach cancer and acid reflux disease.

These fruits and combinations assist with living a healthy life by increasing your food diet values.  Delicious vegan and gluten free “Good Stuff”

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