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

June 14, 2012

How Can Sourdough Bread Be Healthier than Wheat?

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August 1st is Lamas Day

Aug. 1 is Lamas Day

Like everything else in the commercial world of making money, the push for some time now has been to eat more wheat bread because it is healthier for you. Well, just like the rest of the sheep out there, I was following the Pied Piper right over the proverbial cliff. However, just before getting to the edge and falling into the whole wheat abyss, I stumbled, hit my head and woke up with amnesia. Wondering where I was and how I got there, I began my quest to discover why I was listening to the tune “whole wheat.”

Every where I looked, the information pointed to whole wheat; flakes, cracked, bread, pasta and anything else that the industry thought the consumers would buy. One day I decided to deconstruct the process of making bread which lead me to how to make bread the way it used to be made. Kinda like going back to organic, homestead style.

pumpernickel bread

Pumpernickel Bread

To my surprise, I discovered; “SOURDOUGH AND PUMPERNICKEL IS HEALTHIER THAN WHEAT BREADS.” Would you like to know HOW sourdough bread is healthier than wheat bread?

It comes down to the very beginning process of how it is made and then how it is digested in your body.

First, How it’s made:

Sourdough bread making is centuries old. The process was created for preserving ans storing yeast for long periods. this sourdough starter was kept “alive” as the basis for making loaves of bread for travel or just at home. Believe it or not, some of today’s starters are centuries old  and have been handed down from generation to generation and friend to friend.  Hence, the word used to describe this bread at times as “friendship bread”.  Back to the bread.

You need flour and water  to create an environment for yeast to grow.  yeast is floating in the air all around us and just needs the proper environment to land and grow. Yeast is leavening agent, a single-cell fungus that breaks down the starches in the flour, forming sugar. This is fermentation. When the yeast works on the starch and sugar molecules, it gives off carbon dioxide gas and alcohol that makes the bread rise.

Difference between fresh sourdough bread and average store bought bread:

The big difference between sourdough bread and store bought is the source of the yeast. Most bakers today use pre-packaged yeast.  The yeast has been dried, preserved and formed into a powder. You add flour, water, sugar and salt to the yeast to make a loaf of bread. The water re-activates the yeast fungi, which feeds on the sugar and starch to make the bread rise.

Old fashioned sourdough bread works with yeast in a completely different way. Fresh sourdough yeast fungi are  kept alive continuously a starter medium. You can either capture wild yeast that floats in the air as described above to create starter from scratch or get a cup of active starter from a friend.

It is this  starter that gives sourdough bread its distinctive taste…

Sourdough Starter with Cheese Cloth

Sourdough Starter with Cheese Cloth

The yeast causes a lactic acid fermentation process that not only helps to preserve the sourdough bread, but increases its nutritional value by:

  • pre-digesting starches, making the bread more easily digestible
  • lowering insulin response/improving glucose tolerance
  • protecting Vitamin B1 from the damage of the heat of baking
  • breaking down gluten, which may result in a bread that gluten-sensitive people can eat
  • activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals such as:
    • zinc
    • iron
    • magnesium
    • copper
    • phosphorus

Sourdough rye is the most nutritious of them all, because it has more phytase activity and thus even fewer phytates in the finished product to bind to your minerals. I just love that the traditional phrase “sourdough rye” turns out to be scientifically proven as the healthiest bread. Somehow our ancestors figured out all the good stuff without the benefit of labs!

Prof. Terry Graham and his team of researchers at the Department of Human Health and Nutritional Sciences found that eating sourdough bread for breakfast had a profound positive effect on digesting your breakfast as well as on digesting your lunch even though the bread was consumed hours prior.  The enzymes in the bread created during fermentation changes the nature of the starches in the bread, creating a more beneficial bread.  This is is also promising to assist overweight people in losing weight.

According to and article in Keeper of the Home, sourdough bread is rated 68 on the Glycemic Index (GI) whereas other breads are rated 100.

According to Mark Sircus Ac., OMD, International Medical Veritas Association, sourdough bread as “the staff of life,” for it enhances the entire immune system. He further suggests that sourdough bread can stop the growth of cancer without killing it.

REFERENCES:

Health Benefits of  Sourdough Bread

Sourdough Bread Has Most health Benefits

Sourdough Bread and Health

Honest Pumpernickel Bread

 

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 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.

 

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.

 

 

 

 

 

April 25, 2012

Your Body Knows Different Sugars

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Recent television commercials promoting cornsugar.com states, “sugar is sugar and your body doesn’t know the difference”. It is my contention that your body knows the difference between sugars and it is easy to show evidence supporting my supposition. Using scientific evidence of Glycemic Index, I submit the Glycemic Index for various sugars:

Artificial Sweeteners n/a [chemicals]

Stevia 0

Xylitol 7

Agave Nectar 15-30

Fructose 17-22

Brown Rice Syrup 25

Raw Honey 30

Coconut Palm Sugar 35

Barley Malt Syrup 42

Amasake 43

Sugar Cane Juice 43

Lactose 46

Organic Sugar 47

_____________________<50 = Low Glycemic Index (GI)

Maple Syrup 54

Blackstrap Molasses 55 (not considered a sugar, sugar cooked off)

Evaporate Cane Juice 55

High Fructose Corn Syrup 62

Sucrose 64

Brown Sugar 64

Turbinado 65

Raw Sugar 65

_____________________ 56 – 69 = Moderate Glycemic Index (GI)

Cola 70

Corn Syrup 75

Table Sugar 80

High Fructose Corn Syrup 87

Glucose/Dextrose 96-100

__________________________ 70 and greater High Glycemic Index (GI)

Date Sugar 103

Maltodextrin 150 a common sweet food additive derived from starch

The Glycemic Index is determined by how the particular sugar raises the blood sugar level in the body over a 2-3 hour period. If, as the television commercials state, sugar is sugar and your body doesn’t know the difference then, your body would respond exactly the same when introduced to each of the sugars. Given the fact that the GI is scientifically determined and your body responds differently to each then, scientifically speaking, your body know the difference and thus responds differently to each ingredient categorized as a sugar.

Stop Feeding Sugar to Kids!

Another note to consider is cancer patients are advised to avoid sugar because the sugars feed the cancer. Sugars encourage cancer growth, inflammation, arthritis and a host of other diseases. If it is true that we all carry cancer cells and depending upon what is going on in our lives and what we eat, activation of these cells may happen; our body’s response indicates it knows the difference between sugars.

Foods with Hidden Sugars

Finally, the lower the GI the slower the sugar is released into our body and acts as energy. The higher the GI the more rapid the sugar is released into our body and is eventually stored ad fat. The body chooses to use as energy or store. Making a choice to use as energy or store means the body knows the difference. In order to choose and react differently means your body KNOWS the difference.

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.

March 22, 2012

Allergies & Cancer are Related! How…

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The Cancer, Allergy and Alkaline Connection

First, let me inform you that this is the information I have gathered due to the large number of requests from my readers to write on allergies. As usual, I encourage you to validate anything you read that I post. My educational background as a teacher and nutritionist allows me to combine the two when providing you with information.

“Teaching is not the mere imparting of information, but the cultivation of an inquiring mind which will penetrate into the question of what is, and not merely accept established rituals”                        by   Krishnamurti

Researchers around the world have determined that people with allergies are LESS likely to develop cancer.  Of course, this cannot be over generalized. They did find that specific allergies may reduce the risk of specific cancers. At first, this may seem to be contradicting, but let me explain.

Packman to the Rescue

When you have an allergy, your immune system is over sensitive and on alert. Think of your cells within your immune system as Packman eating up the foreign invaders or better still like a tennis racket hitting those pollen invaders and foreign particles out of your court. Your allergic response team is your protection. As with any exercise, the inflammation comes from excessive use. However, generally speaking, the immune system wins.

Now, on the other hand with people who get cancer, their cells are not on high alert and the foreign invaders are allowed to penetrate. Think of this like the Trojan horse. The system did not recognize the foreign bodies as foreign until they penetrated the barrier and then it is too late. Gotcha!

Regarding alkalinity, cancer cells cannot survive in an alkaline environment. People with allergies generally have a more alkaline body environment, thus, cancer does not survive. Remember, the alert immune system wants to keep that alkaline environment and will volley acid forming pollens, foods, smells and cells out before letting them into its court.

Common Allergy Triggers

Ninety percent (90%) of the common things that cause an allergic reaction are acidic. Hmmmmm interesting. Let’s look at a few: milk, eggs, peanuts, nuts from trees, shell fish, soy, wheat, mold, mildew, oak trees, tumbleweed, cypress, pine trees, grasses, sunflower seeds, birch, maple trees and pork.

Suggestion, eat more alkaline foods. For starters, eat more fruits, vegetables and whole grains. Stay away from white sugars, white flours, citric acid, preservatives and food additives. Eat organic as much as possible. If you have an allergic reaction to specific foods then that food is more than likely going to make your body environment acidic. If a fruit, removing the skin may help because that is where much of the pollen would have contaminated. You could also resort to dried fruits as the proteins that cause the allergic reaction is no longer the same.

What else can you do to protect yourself?

           Read my next blog “Allergies, protect yourself naturally! How…”

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.

March 4, 2012

Pre germintation? What and Why?

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Pre germination is the process of soaking seeds, grains and beans to soften them allowing for a shorter germination period. It preps them to become a live plant, just before becoming a sprout.

The application of pre germination I use in preparing brown rice, grains(oats, red rice, black rice, Bulgar, etc) and beans serves the purpose of making these foods more nutritious and easily digested.

Let me first explain HOW to pre germinate:

  1. Put the amount of grains, rice or beans in a glass jar large enough for them to swell at least three (3) times their size.
  2. Cover with at least 4-6 inches of hot water.
  3. The jar should be covered with cheese cloth or a paper towel and set on the counter at room temperature.
  4. After twenty-four (24) hours, rinse thoroughly with  warm water, cover with warm water and set back on the counter at room temperature for an additional twenty-four (24) hours. You will not have to cover with as much water this time as they would have absorbed the water from the first soaking. When you rinsed them, you may have notices a foam or bubbles, make sure to rinse thoroughly to remove the foam.
  5. After the second soaking you can now cook or do a third soaking. I prefer to do a third soaking.
  6. Cooking rice or grains: Put the rinsed  rice or grains in a rice cooker or pot with just enough water  to come to the top of the of the grains. Instead of water, I use coconut water or coconut water mixed with coconut milk, a little sea salt and Smart Balance or butter.
  7. Cooking beans: Put the beans in a pot with water, coconut water and coconut milk, Smart Balance, minced garlic, celery, onion and bay leaves.

Now WHY pre germinate:

Sprouted Brown Rice May Prevent Some diseases

  1. Pre germination shortens the actual cooking time,
  2. Pre germination reduces the amount of starch in the beans, rice and grains
  3. In beans, the reason you may have flatulence (gas) is because the starch (sugars) are difficult for the body to digest so when they get into the stomach, the enzymes that attempt to digest them are having a difficult time which creates a build up of gas that has to be released. The soaking process pulls out these starches (sugars) into the water which gets washed away allowing for easier digestion and more flavorful and nutritious beans.
  4. In brown and black rices, you will get a more nutty taste and the grains will be much softer and fluffy as well as easier to digest.
  5. Researches have found a bioactive compound in pre germinated brown rice that may be responsible for better cognitive abilities and prevent diabetes, Alzheimer’s, lowering cholesterol, obesity and cancer prevention.
  6. Pre germination allows for the stimulation and release of the nutrients for better absorption when eaten.
  7. Pre germination makes these foods easier to digest and enjoy.

Pre germination of Seeds and Grains

Try combining multiple grains and rices for an extraordinary and unique flavor and texture. Enjoy also by adding various vegetables and creating a grain salad.

Suggestions and feedback welcome

February 2, 2012

Should Sugar Be Regulated?

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For over ten years, the products I make in my business do not have sugar. Instead, I use raw honey, pure maple syrup or molasses. In some instance a little DARK brown sugar. The taste is just as good and often better with the added bonus of health benefits from the more hnatural ingredients. Read the article and do some research on your own then you decide.

(CBS) Should the government regulate sugar, just like it regulates alcohol and tobacco?

A new commentary published online in the Feb. 1 issue of Nature says sugar is just as “toxic” for people as the other two, so the government should step in to curb its consumption.

The United Nations announced in September that chronic diseases like heart disease, cancer, and diabetes contribute to 35 million deaths worldwide each year, according to the commentary. The U.N. pegged tobacco, alcohol, and diet as big risk factors that contributed to this death rate.

Two of those are regulated by governments, “leaving one of the primary culprits behind this worldwide health crisis unchecked,” the authors, Robert H. Lustig, Laura A. Schmidt and Claire D. Brindis, argued.

They said that over the past 50 years, sugar consumption has tripled worldwide. That’s also helped contribute to the obesity epidemic – so much so that there are 30 percent more obese people in this world than there are malnourished people.

But how does sugar compare to alcohol?

What do you think?

Should the government regulate sugar, just like it regulates alcohol and tobacco?

Sugar meets the same criteria for regulation as alcohol, the authors wrote, because it’s unavoidable, there’s potential for abuse, it’s toxic, and it negatively impacts society. They write that sugar is added to so many processed foods that it’s everywhere, and people eat up to 500 calories per day in added sugar alone. Sugar acts on the same areas of the brain as alcohol and tobacco to encourage subsequent intake, they wrote, and it’s toxic because research shows that sugar increases disease risk from factors other than added calories, such as when it disrupts metabolism.

“Many people think that obesity is the root cause of these diseases,” they wrote. But 40 percent of normal-weight people are developing diseases like diabetes, hypertension, lipid problems, heart and liver disease. “Obesity is not the cause; rather, it is a marker.”

That’s why it’s time that the government steps in and regulates sugar in ways similar to tobacco and alcohol, the authors wrote. That includes taxes, age restrictions and other policies to control the distribution of sugar.

“We are now seeing the toxic downside,” co-author and sugar researcher Lustig, a professor of clinical pediatrics at the UCSF Center for Obesity Assessment, Study, and Treatment, told WebMD. “There has to be some sort of societal intervention. We cannot do it on our own because sugar is addictive. Personal intervention is necessary, but not sufficient.”

Dr. Marion Nestle, professor of nutrition, food studies, and public health at New York University, told HealthPop that she agrees that it’s time for policy changes, since many Americans take in roughly 25 percent of their daily calorie intake through sugar.

“I don’t think people have any idea how many calories they take in when they take in soft drinks – particularly because they are consumed in such large quantities,” Nestle said. She thinks regulation could eventually be possible, since many local governments are already enacting policies to curb sugar in schools or tax sodas.

“If you have enough of those, the federal government can step in.”

The Sugar Association said it disagrees with the commentary and disputes some of the science presented – namely the tripled sugar consumption rates, which it said were based on “incomplete science” in a statement emailed to HealthPop.

“We are confident that the American people are perfectly capable of choosing what foods to eat without stark regulations and unreasonable bans imposed upon them,” read a prepared statement from the Sugar Association.

original article link: http://www.cbsnews.com/8301-504763_162-57369857-10391704/sugar-should-be-regulated-like-alcohol-tobacco-commentary-says/

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