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

June 1, 2012

What’s Causing Our Overweight Nation?

Share

What is really causing our nation to be overweight? We are the root cause of the problem in our nation. We need to take responsibility and stop pointing a finger at someone else, genes, depression, and the host of other reason we can give whether they are legitimate or not; accept responsibility. It does not matter if it is the government allowing preservatives or chemicals to be added to our food and water supply, we can take action individually. Look at what an individual ant can move and how much more powerful we are in comparison. The ant has the will-power to get the job done and so should we. Focus on making the change for the better.

http://www.nih.gov/health/NIHandweightofthenation/images/screencap.jpg
The Weight of the Nation (short clips)

In general:

  1. we over indulge (in most cases a serving of any given food item is 4 ounces ie meat, fruit, vegetable,
  2. we eat too fast a minimum of 20 minutes,
  3. we do not chew our food long enough,
  4. we lack exercise a mere 20 minutes minimum daily,
  5. we eat too many chemicals in our food
  6. we do not drink enough water (1/2 our weight in ounces)
  7. we do not have enough knowledge in food combining for optimal health

This we can change, we have to get in the right frame of mind to accomplish what we say we want. Talk is cheap, action is needed.  What we should do is:

  1. focus on ourselves first,
  2. focus on getting our job done,
  3. focus on doing the absolute best we can,
  4. set goals like millionaires: 5 yrs from now, 3 yrs from now, 12 months from now, and go backwards in 3 month intervals until we get to one month, 3 weeks and backwards to 1 week then today and every day we should be doing something that pertains to attaining the 5 year goal, every goal of every day, week, month and year is linked to the overall goal
  5. get knowledgeable about food: what is does for the body and in your particular body, pay attention to how your body reacts when you eat certain foods, understand food combinations
  6. eat healthy:
  • 9-12 servings of fruits and vegetables (yes 9-12 and it can be done)
  • in moderation eat: figs and dates unsulphured
  • eliminate processed meats (hot dogs, cold cuts, bacon, etc)
  • eliminate refined sugars
  • reduce carbohydrates from processed white flour and white rice
  • increase whole-grains – brown rice, wild rice, red rice, quinoa,
  • increase consumption of nuts – walnuts, almonds, pistachios, pecans,
  • increase consumption of seeds – sunflower seeds (unsalted), pumpkin seeds, sesame seeds,
  • use coconut oil and coconut butter, olive oil and grape seed oils
  • stick to a water and fiber chart Weight Loss Schedule

We watch the experts like Dr. Oz, Dr. Kline, Jamie Oliver’s Food Revolution and Deborah Clegg to name a few, but we are still having trouble. A right mind set is necessary. According to the Center for Disease Control (CDC) 2/3 of our nation is obese. This generation’s life expectancy is shorter than their parents. the top 5 out of the top 10 causes of death is related to being overweight with diabetes, cancer and stroke among them.

According to the experts, as little as 5% weight loss reduces your chances of diabetes. For every 1 pound you are overweight, you have 4 lbs per square inch of pressure on your knees. This joint pressure causes tremendous pain and can be drastically reduced.

Research has shown that having a buddy to exercise and eat with or talk to helps keep you on track. Knowledge is power so keep a log of EVERYTHING you eat and the quantity. Snacking contributes a great deal to the overall problem because we generally do this without thinking. Make conscious decisions about what you are eating. Plan out your meals and snacks.

Exercise is crucial.  No time for the gym!  No problem. Here are some suggestions on getting it done throughout the day:

  1. jumping jacks or jogging in place while waiting for the popcorn to pop (3min),
  2. exercise on commercial breaks (3 min, there are approximately 6 within an hour so you can get an easy 20 here),
  3. side bends while sitting at your desk (1-2 min),
  4. leg lifts while sitting at your desk (3 min) this also helps circulation and reduces swelling of the ankles,
  5. using a resistance band under your chair do arm raises, no bands, keep a 24 ounce can of something in your desk
  6. check out exercises for individuals in wheel chairs and follow them while at your desk.

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 30, 2012

School Lunch Food New Guidelines

Share
2 gluten free school lunch ideas

Found on this Lunchbox.com

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

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

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

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

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

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

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

Suggestion to the food stores:

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

Suggestion to the food manufacturers:

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

Visual for parents:

An Excellent Food Plate image from Santa Clarita, CA

School Lunches: All Wrapped Up _ SignalsSVC.com

 

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

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

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

May 28, 2012

How to Reduce Produce Food Prices

Share

First thing to note is the farmers are NOT the ones making all the money. The stores selling the produce are the ones actually reaping most of the profit. Why are the stores selling the produce making so much more? You the consumer have created this produce price monster! How, you ask? Let me explain the process of how the produce or any product gets to market then, it will be evident how you created this “produce price monster” as well as you have the ability to destroy the “produce price monster” as well.

Recipe for Reducing Produce Food Prices

Step one: the farmer prepares the soil, plants the seeds, tends the crop, protects it from the havoc of Mother Nature and finally takes it to a distributor. Now, the farmer knows he must put it at a price the distributor will buy it from him/her. Depending on the weather’s effect on the crop that year, the farmer may only break even. He has to get something for all his work so often he/she has to settle for less than what he/she would like.

Step two: the distributor marks the product up to sell it to the stores. The distributors usually have multiple relationships to move the produce quicker than the farmer could so alone. This is why the farmer went to the distributor in the first place.

Step three: the store buys the produce and marks it up before you purchase it from them. The store’s markup on produce is generally the highest in the store. In many instances this could be 60% above the already marked up distributor price. Why is the markup so high? Spoilage! When YOU, the consumer, do not buy the produce and it spoils, it is thrown away or given to shelters and food banks just before it goes bad.

How can you the consumer have an impact on reducing the price of produce?

  1. buy seasonal (highest nutritional value and boosts immune system),
  2. buy more fresh seasonal produce so the stores have less waste,
  3. shop the reduced for quick sale produce section,
  4. freeze seasonal produce (retains nutrients for later consumption),
  5. can seasonal produce,
  6. eat more seasonal produce (helps immune system and weight maintenance or loss),
  7. buy in a group with others and share for variety
  8. keep pre-cut fruits and vegetables in the refrigerator available for kids to snack on as they want
  9. know what is in season, Peak-Season Interactive Map by State at Epicurious
  10. Agritourism, California Wine Coast Farm and Wine Tours
  11. Farmers’ Market Listing Across the United States, Interactive Map

The average age of California farmers is 58 with 20% age 70.  This mean California needs to grow a new crop of farmers to produce enough food for future generations.

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 26, 2012

Recipes: Ingredients for Healthy Grillin

Share

It’s “Grillin Time!”  You ask: What about the carcinogens? How can I tenderize the meats? What will help my system digest the meats and proteins? Are there any good marinade suggestions or recipes?

Carcinogens

When meats are grilled, carcinogens are created. Unlike meat, vegetables don’t create carcinogens when they char.  Scientists have come up with ways you can dramatically reduce the hazard of carcinogens in grilled meat.  according to Fitness and Freebies, scientists have come up with ways to reduce carcinogens in grilled foods. the following are a few of those suggestions:

  • Flip your burgers often. By turning burgers once a minute and cooking them over a low heat you reduce HCAs and kill potentially deadly E. Coli bacteria. In addition, use a meat thermometer to make sure the meat reaches 160 degrees. This is the temperature needed to deactivate E. coli. The appearance of the meat being brown does not mean it is thoroughly cooked.
  • Use the right marinade. Marinate raw meat in a thin, liquid sauce for at least ten minutes. When thick commercial sauces are used, the HCAs triple. Dilute thick sauces.
  • Microwave first. Partially cook burgers, poultry, ribs and fish in a microwave oven for at least ten minutes before grilling. Be sure you discard juices when done. By practicing this procedure, you eliminate 90-percent of HCAs.
  • Add anti-cancer soy. Mix 1/2-cup of textured soy protein into a pound of ground meat before grilling. This cuts 95-percent of the expected HCAs in burgers without affecting taste.
  • Enhance with vitamin E . Add vitamin E to raw meat grinders. 120 milligrams of vitamin E powder mixed into or sprinkled on 3.5-ounce patties can reduce HCA formation as much as 72-percent. You can use a capsule of vitamin and crack it open for contents.
  • Try a fruit burger. This will not be for everyone but the fact is if you mix a pound of ground meat with a cup of tart, ground cherries before grilling, you suppress 90-percent of HCA formation. Other deep -colored fruits rich in antioxidants work as well. These include grapes, blueberries, and plums.
  • Add garlic and herbs. Garlic, rosemary and sage reduce HCAs when mixed into burgers. In addition, use them in marinades or just eat them in a meal with grilled meat. Antioxidants in citrus fruits also block HCAs.
  • Do not order meat very well-done. The longer you cook meat at high temperatures the more HCAs you produce. This applies in grilling, broiling and frying. If you cook a steak well done as opposed to medium-well, you double HCAs.
  • Drink tea with your barbecue. Chemicals in black and green tea help detoxify HCAs. Hot or iced tea from bags or loose tea is what you want to drink. Bottled teas or powdered, instant teas are not beneficial. If you wish, you can also marinate meat, poultry and fish in concentrated tea. Let the tea bag steep in 1/4-cup of hot water for five minutes.
  • Skip meat entirely and grill greens. Fruits and vegetables do not contain creatine, the animal protein needed to make HCAs. Pineapple and peppers are very good when grilled. In addition, eating fruits, vegetables and green salads along with barbecued meat lessens the cancer hazard.

 

Tenderize:

Below are a few natural ingredients to tenderize meats:

  1. fresh raw unripened papaya contains an enzyme, papain, which breaks down the meat’s connective tissue when it comes in contact with the meat; red meat is the preferred meat to tenderize this way
  2. fresh pineapple contains bromelain, an enzyme that is  anti-inflammatory and aids digestion
  3. Asian pears – when cooked used to tenderize meats
  4. fig – has the enzyme called ficin which breaks down both muscle fiber protein and both types of connective tissue fibers.
  5. kiwi – contains a sulfhydryl protease enzyme,  acitinidin which mildly tenderizes when over ripe kiwi is used
  6. kachri melon – contains the enzyme called  cucumin, tenderize spent hen meat, tough sheep and buffalo meat successfully,
  7. ginger – contains a protease enzyme, zingibain, acts on the collagen and actomyosin of meat which contributes to the tenderness of meat.

    Papain Characteristics

    If you score the skin of a raw Papaya with knife, the fruit will exude a milky white substance known as the latex that contains Papain.  The Papain enzyme activity depends on two factors: pH factor, and the temperature.

    Effect of the pH factor

    pH for optimal Papain activity: 6.0-7.0

    The enzyme is active when the pH factor is neutral (pH = 7) to slightly acid (pH = 6). The pH of most of the meats is neutral to slightly acid.

    Effect of temperature

    Temperature for optimal Papain activity: 149 °F
    Inactive Papain: 170°F to 185 °F
    Active Papain Range: 140 °F to 160 °F

    If you just store the meat with the papaya paste in the refrigerator, it will do nothing to tenderize meat. It starts to become active at 140 °F, slows down at 170 °F, and dies at 185 °F.

  8. yogurt –  this is the preferred ingredient to tenderize chicken,

Preparing Yogurt Marinate

The live culture, fat, and lactic acid are the key components of yogurt that help with tenderizing.

In Punjab, Tandoori spices are added to yogurt to enhance flavor.

Tandoori Marinate Chicken / Seafood

– As a minimum, the marinate should include salt

– Add tomatoes to increase the acid

– Add Ginger for enzymes

– Add oil to increase the fat

How long to marinate meat?

It depends on pH factor, temperature, fats, type of meat. Marinating also infuses the flavors in the meat. I use the following table.

Seafood: 30 minutes at room temperature

Chicken/ lamb :  8 to 12 hours in the refrigerator

Chicken/ lamb :  4 to six hours at room temperature

Digestion of meats:

Ingredients that assist with the digestion of meats as well as they have other health benefits:

  1. garlic – antibacterial, antiviral, antiseptic,
  2. pineapple – contains bromelain, an enzyme that is  anti-inflammatory and aids digestion
  3. ginger – ease digestive complaints and nausea
  4. turmeric – combined with parsley aids digestion, cancer preventative, stimulates the gall bladder to release bile, a substance that helps fat digestion
  5. peppermint – causes the muscles of the stomach to relax, allowing food to move into the intestines faster and digestive gases to be passed,
  6. anise – member of the parsley family, aids digestion, reduces gas, naturally promote breast milk,
  7. basil – has flavonoids (which provide protection at the cellular level), anti-bacterial properties that inhibit several species of pathogenic bacteria – which have been shown to be resistant to commonly used antibiotics.
  8. black pepper – increase circulation, regulate blood pressure, reduces pain during joint movement, during digestion,  helps reduce free radicals and prevents the useless breakdown of vitamin A,
  9. cinnamon – mild energy boost, relieves abdominal spasms and gas,
  10. fennel – works well with cinnamon. Fennel is a also a good source of niacin, calcium. vitamin C, folate, iron, magnesium, phosphorus and copper.
  11. lemon peel
  12. parsley –  combined with turmeric aids digestion, three times as much vitamin-C as oranges, double the calcium as broccoli,
  13. cardamom – aid to digestion, stimulates metabolism and  has aphrodisiac properties.
  14. coriander – vitamin C, coriander is also believed to help reduce swelling and cholesterol levels, and eliminate mouth ulcers, anemia and menstrual disorders.
  15. dill – rich in minerals, vitamin C and flavonoids; one tablespoon has more calcium than 1/3 cup of milk.
  16. bay (laurel) leaf –  also beneficial in treating migraines and diabetes,
  17. oregano – antibacterial  inhibit the growth of many kinds of bacteria, including those that can cause food borne illnesses.
  18. rosemary – improve memory, treat colds, headaches, nervous tension and as an antispasmodic

Marinades and Recipes:

Teriyaki Sauce

One garlic of clove
1/2 teaspoon minced fresh ginger
2 tablespoons brown sugar
1/2 cup soy sauce
1/2 cup water
Mix all. Pour over meat, fish or poultry. Marinate at least ten minutes. 1-cup


Turmeric Garlic Marinade

2 tablespoons garlic powder
1 teaspoon ground turmeric
1/2 cup orange juice
Mix all. Pour over meat, fish or poultry and marinate at least ten minutes. 1/2 cup.


Rosemary Tea Marinade

1/2 cup concentrated tea (two bags brewed in 1/2 cup hot water for five minutes)
1 teaspoon crushed rosemary
1 garlic clove, crushed
2 teaspoons honey
2 teaspoons soy sauce
Add rosemary, garlic, honey and soy sauce to hot tea. Cool slightly. Pour over steaks, ribs, burgers, chicken or fish. Marinate at least ten minutes. 1/2 cup.

Preparing Papaya or Pineapple Tenderizer Paste

Raw Papaya

1. Peel green skin up about 1/8th to ¼” deep off the raw papaya or pineapple or combination of both.

2. Add ¼ teaspoon of salt per two Tablespoons of Papaya.

3. Grind to a paste. You need 2 Tablespoon of Papaya paste for one pound of meat.

Preparing Yogurt Marinate

The live culture, fat, and lactic acid are the key components of yogurt that help with tenderizing.

In Punjab, Tandoori spices are added to yogurt to enhance flavor.

Tandoori Marinate Chicken / Seafood

– As a minimum, the marinate should include salt

– Add tomatoes to increase the acid

– Add Ginger for enzymes

– Add oil to increase the fat

 

How long to marinate meat?

It depends on pH factor, temperature, fats, type of meat. Marinating also infuses the flavors in the meat. I use the following table.

Seafood: 30 minutes at room temperature

Chicken/ lamb :  8 to 12 hours in the refrigerator

Chicken/ lamb :  4 to six hours at room temperature

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?

Share

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?

Share

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

Share

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

Share

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.

 

 

 

 

 

May 14, 2012

How to Unravel the Cause of Autism

Share

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.

 

 

May 1, 2012

Mediterranean Okra and Asparagus Salad

Share

May is National Mediterranean Diet and National Salad Month

Mediterranean Salad

 Mediterranean Okra & Asparagus Salad

This recipe combines two of the celebrated food concepts for the month of May. By synergistically marrying these two health concepts, the nutritional and known medicinal benefits are propelled to the levels of Superfood status!

Ingredients

  • 1¾ cup(s) nuts, almonds, slivers
  • 6 ounce(s) artichoke hearts marinated in olive oil
  • 32 ounces okra
  • ½ c lime juice
  • 1/4 cup(s) almond oil
  • 2 tablespoon fresh Italian parsley, chopped
  • 1 clove(s) garlic, minced
  • 1/4 teaspoon Italian seasoning, dried
  • 1/4 teaspoon pepper, black
  • 1 package(s) cheese, goat cheese, crumbled, 5.5 oz
  • 1 pound asparagus, fresh
  • 1/2 cup(s) onion(s), red sliced like crescent moons
  • 1/2 cup(s) pepper(s), red, orange and yellow bell, strips
  • 1 quart(s) butter lettuce torn (cut with plastic knife only to prevent oxidation; turning brown)
  • 2 cup(s) watercress
  • 1/4 cup(s) vinegar, Modena balsamic

Preparation

  1. Preheat oven to 350°F.
  2. Spread almonds in shallow pan.
  3. Roast at 350°F for 6-7 minutes or until lightly browned; stir at least twice; cool.
  4. Set 1/2 cup almonds aside; grind the remaining1/4 cup almonds finely.
  5. Combine ground almonds in a small bowl with marinade from artichokes, almond oil, parsley, garlic, Italian herb seasoning and pepper; whisk to blend.
  6. Pour over crumbled goat cheese.
  7. Cover and marinate in refrigerator for at least 1 hour for flavors to thoroughly marriage.
  8. Cut woody part off okra and throw away.
  9. Cut okra in about 1 inch circle pieces.
  10. In a frying pan, put lime juice and bring to a bubble.
  11. Add okra and cook on medium heat stirring constantly until lime juice cooked off.
  12. This will prevent the okra from being slimy.
  13. Set okra aside to cool.
  14. Remove woody stems from asparagus; cut into diagonal, bite-size pieces.
  15. Blanch in boiling water 1 minute, drain and cool.
  16. Toss asparagus, okra, red crescent pieces, red, yellow and orange bell pepper strips, artichoke hearts and remaining 1/2 cup almonds with butter lettuce and watercress.
  17. Scoop out crumbled marinated goat cheese.
  18. Top salad with crumbled marinated goat cheese.
  19. Blend balsamic vinegar into marinade that was used to marinate goat cheese and drizzle over salad.

 

Options:

  • Leave okra whole
  • Add black or Greek olives
  • Add sun dried tomatoes

Health Benefits:

  1. Almond – onega-3, brain, constipation, diabetes, anemia, complexion,
  2. Artichoke – liver, gallbladder, cleaning blood, fiber, potassium, calcium, iron, detoxifies
  3. Okra – facillates  probiotics, fiber, regulates blood sugar (diabetes), laxative, seeds (protein)
  4. Lime – alkalizing, vitamin C,
  5. Parsley – vitamin C, tonic for blood vessels, expels watery poisons, kidney, bladder, diuretic,
  6. Garlic – antiviral, antibacterial, digestion, colds, yeast infection, high blood pressure, diabetes, high cholesterol, toothache,
  7. Black pepper – manganese, vitamin K, stimulates stomach to secrete for digestion, helps prevent the formation of intestinal gas, diuretic, promotes sweating
  8. Goat cheese – easier on digestion system, ok for lactose intolerance, low calories, low cholesterol, low fat,
  9. Asparagus – Detox, anti-aging, cancer prevention, reduces pain and inflammation, osteoporosis, osteoarthritis, heart disease, prevent birth defects
  10. Onion – cold, asthma, bacterial infection, respiratory infection, angina, cough, inhibit tumor growth, air purifier, general body healing,
  11. Bell peppers (yellow, orange, red) – vitamins A & C, neutralizes free radicals, reduce risk of heart disease, cataracts, arthritis, asthma,
  12. Butter lettuce – phyto-nutrients to prevent diseases, beta-carotene, vitamin A, protection against age related eye diseases, vitamin K, vitamin C, iron, calcoim, magnesium, potassium, B-complex
  13. Watercress – anti cancer, glaucoma, vitamin B-6 & C & B-1 & B-2, fiber, iron, copper, calcium, phosphorous,
  14. Balsamic vinegar – antioxidant, cancer fighting, reduces risk of heart disease, natural pain reliever, assists in digestion, weight control, control diabetes

Approximate Times

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 8

Nutritional Info (Per serving):

Calories: 228, Saturated Fat: 5.2g, Sodium: 172mg, Dietary Fiber: 3g, Total Fat: 20g, Carbs: 8g, Cholesterol: 0mg, Protein: 8g, Calcium: 121mg, Vitamin E: 6.4IU

Carb Choices: 0.5

Source
Author: Mama Vega www.mamavega.com
Source: Mama Vega*s, “The good stuff… A Taste of Home”

Healthy Never Tasted So Good
Copyright © May 2012 Mama Vega Corporation

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.

« Newer PostsOlder Posts »

Powered by WordPress