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.

 

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.

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.

July 4, 2011

If Ya Gonna Eat Meat, Eat Fresh!

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The article below was copied from (NaturalNews)

In addition to the recommendations and reasoning in the article regarding eating fresh meat, if you are going to eat meat at all, for my catering clients, I have created a line of spices that assist the body in breaking down meats while adding flavor as well as functional health benefits. You will have to contact us direct because they are also created based on individual dietary needs. Adonias Herbs and Spices (TM), “seasoning with purpose” (TM)

Every July 4th, Americans gobble down enormous quantities of meat. Some of it actually from animals. The rest comes from factories that assemble bits and pieces of meat scraps, using chemical additives to make the final substance resemble something edible. That’s where hot dogs come from… and sausage, pepperoni and deli meats.

If you’re eating hot dogs this Fourth of July, you’re engaged in acts of nutritional tyranny against your own body. So if you eat meat, eat fresh meat, not processed meat. Here’s why:

Read meat versus processed packaged meat

Countless scientific studies have concluded that eating red meat is bad for you. But in those studies, researchers routinely fail to differentiate between processed junk meat versus free-range, grass-fed organic beef which isn’t processed with chemicals. And in doing so, they cast a dark shadow of doubt over all red meat when the reality is that there is a huge difference in the health impacts of fresh meat versus processed factory-made meat.

Just like the primary health risk of smoking cigarettes is from the chemical additives, not merely the tobacco (http://www.naturalnews.com/032795_t…); the primary health risk from eating red meat is from the chemical additives, not from the meat itself.

That’s my conclusion after reading tens of thousands of news headlines, research reports and study abstracts: Red meat may be objectionable for lots of reasons — the ethics of raising animals in food factory concentration camp conditions, for example — but any focus on the health impacts of the meat must conclude that the chemicals are the real problem, not merely the meat. (Unless, of course, it’s meat raised on genetically modified corn, in which case the meat probably is biologically toxic, and that’s 95% of all conventional meat, just so ya know…)

Why I don’t eat red meat

I don’t eat red meat, by the way. That fact possibly gives this article even more impact, because it’s not even being written by a routine red meat eater. (I tried a bit of organic free-range beef a month ago but just couldn’t stomach it. Not my bag, baby!)

From an ethical standpoint, I personally don’t wish to participate in the beef industry’s treatment of cattle, yet at the same time I’ve found myself advocating grass-fed organic beef to those who still choose to consume beef for their own reasons. I’m not a food Nazi. People can eat whatever they want — I just try to help them make healthier choices, and all the evidence I’ve seen on this issue convinces me that it’s the additives in processed meat that are killing people, not the consumption of fresh meat itself.

It doesn’t take much sodium nitrite, for example, to greatly increase a person’s risk of pancreatic cancer or colon cancer. And guess where you find that chemical? Hot dogs, bacon, sausage, pepperoni, ham, lunchmeat and even beef jerky. It’s also in all the quick lunch trays for children, by the way. But never in the fresh meat.

People who eat fresh meat don’t poison their bodies with sodium nitrite. Nor MSG (bacon, sausage, beef jerky) nor all the other chemical additives typically added to meat products. That’s something to remember if you shop for meat of any kind. And don’t forget that unless it’s organic meat, it’s almost certainly contaminated with GMOs, because cows, pigs and chickens are all fed genetically modified corn and soy as part of their diets.

If you’re eating that stuff, you’re committing slow suicide. And maybe not even that slow, come to think of it.

People who eat their own farm-fresh meat are remarkably healthy

One interesting angle in all this is that people who eat farm-fresh meat usually don’t have all the chronic health problems of people who buy and consume processed factory-made meat. It’s the quality of the meat that makes all the difference. I know people who eat their own chickens, cows and pigs, and their health is just great! (But they wouldn’t dare eat GMO-contaminated pork sausage sold at the grocery store…)

When research says that “red meat” is linked to pancreatic cancer (for example), what they mean is processed red meat laced with chemical additives. We’re never told this, of course, because the entire medical system is so nutritionally ignorant that modern medical researchers don’t even recognize any qualitative difference between LIVE foods versus DEAD foods — nor fresh meat versus processed meat. To them, it’s all the same. So their questionnaires simply ask study participants about “meat consumption” without breaking it out into “fresh” versus processed. That’s why all meat gets a bad rap when it’s really just the processed, GMO-contaminated meat that’s the culprit.

Avoiding meat isn’t a guaranteed health strategy, either

Interestingly, avoiding meat doesn’t automatically make you healthier. While I personally follow a largely plant-based diet that’s rich in superfoods and smoothies, I’ve also met quite a few sick vegetarians and vegans who are eating processed vegetarian foods (pastas, white rice, factory-made foods, etc.) that make them look like they’re about to die from malnutrition. An alarming number of vegetarians, I’ve discovered, are chronically deficient in omega-3s and vitamin B12. They’ve taken on vegetarianism but never learned how to pursue a plant-based diet in a healthy way.

(Veganism, when done correctly, is undoubtedly the best diet for a sustainable planet, but personally I’ve found it impossible to follow as someone who works on a ranch and engages in a fair amount of physical work each day. For me, powering my work takes a small amount of fish, fresh farm eggs, some Moxxor omega-3s and other fish oils such as those from Living Fuel. Overall, my diet is probably 95% plant based. No dairy. I do buy grass-fed free-range beef bones for my dog Roxy who greatly benefits from the raw bone nutrition.)

The real answer in all this is simple:

The QUALITY of what you eat matters more than you think.

A vegetarian living on Cheetos and Diet Coke is going to have far worse health than a farmer eating farm-fresh eggs and his own home-grown beef steaks. It’s not merely about meat versus no meat, it’s about the quality of the food (meat or otherwise) you choose to consume.

From a nutritional standpoint alone, I’m convinced that avoiding chemical additives and GMOs is far more important than merely avoiding meat.

What about the ethics of eating meat? Well, that’s a question for another article.

Learn more: http://www.naturalnews.com/032890_red_meat_food_additives.html#ixzz1RA8qDs7I
Also check out http://www.mamavega.com

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