Wednesday, September 23, 2009

How to Make Kombucha Tea

HOW TO MAKE KOMBUCHA TEA (A completely caffine free version using Roobios instead of Green Tea ;p) (Pronounced kom-BOO-cha) (Roobios pronounced Roy-Boss)

KOMBUCHA is a handmade Chinese tea that is delicately cultured for 30 days (14-30 days). During this time, essential nutrients form like: Active Enzymes, Viable Probiotics, Amino Acids, Antioxidants, and Polyphenols. All of these combine to create an elixir that immediately works with the body to restore balance and vitality.

Ingredients

1 Gallon of filtered water
5 Tbsp + 1 tsp of Roobios tea (or use green, black or white)
1 Cup of white sugar

2 Tea Brewing Methods:

Hot Steeping: Bring gallon of water to a boil. Remove from heat and place tea in water. Let steep for 10 min. then strain and let cool.

Cold Steeping: Place tea in a gallon of water and steep for 24 hours. Then Strain.

Place Tea in a glass bowl. Add 1 cup of sugar. Place culture in the bowl (Do not let it touch metal!!).

Cover with a clean cloth or paper towels and use a rubber band to keep it tight on top. This will keep out other spores from the air.

Let cultivate in a 70-90 degree room temperature for 14 or more days. (Maintain it at a higher level if using Roobios Tea).

*You can place the whole thing in the oven and leave the oven light on.

Harvest tea and leave 1/4 cup of original tea in bowl to maintain the acidity level for the next batch of tea.

*You can also place SCOBY in a quart sized plastic bag with enough tea to cover it up. Then it can be stored in the refrigerator for about a month.

Make sure the tea is cooled enough before you add the SCOBY.

-I bought the large glass container and strainer at Wal-Mart, you can often order large glass containers like this one on-line, just look around. Plus my friend got the SCOBY for me from a lady who grows Kombucha tea locally, it cost her about $20 dollars which I split with her. She also ordered the tea in bulk on-line and split it with me. (Plus some PH test stips as well)

The tea starts at an acidity level of about 5.6 and ends at about 2.5 - 3, test it at about day 14. If you don't have test strips taste it, the more vinegary it tastes the more acidic, if it's sweet it isn't done yet, if it tastes just like vinegar you know its at about a PH of 2, not particularly a bad thing.

You can keep the tea in the fridge when its done.

Roobios - African Red Leaf Tea (No Caffeine)



Tea Steeping For 10 Minutes



Straining The Tea




A Cup of White Sugar (I have tried raw sugar and maple syrup but the SCOBY doesn't like them)



The SCOBY in a baggie, with a bit of the last batch.



Dump SCOBY into the cooled tea, use your clean fingers to spread it out, don't let it touch any metal!!




Cover with a clean cloth and use a Rubber Band to keep it tight



Keep out light by wrapping a paper bag around it and taping it as a cover. (Sorry didn't get a picture)

Benefits of Kombucha Tea

Kombucha Supports
Digestion
Metabolism
Immune System (also red raspberry leaf tea and if desperate golden seal)
Appetite control
Weight Control
Liver Function
Body Alkalinity
Anti-Aging
Cell Integrity
Healthy Skin and Hair


(Nutrition Facts on the Back of a Bottle of Komucha Tea that I bought)
Serving Size 8 gl. oz

Calories 30

Total Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrate 7g
Sugars 2g
Protein 0g

Additional Nutrients:
Folic Acid 12.5%
Vitamin B2 10%
Vitamin B6 10%
Vitamin B1 10%
Vitamin B3 10%
Vitamin B12 10%

Probiotic Content:
Lactobacillus Bacterium: 1 billion organisms
S. Boulardii: 1 billion organisms

Antioxidants & Organic Acids
EGCG 50mg - Glucuronic Acid 5 mg
L(+) Lactic Acid 12.5mg - Acetic Acid 15 mg

Tuesday, August 4, 2009

Restorative Cleansing Soup

Cleansing Mineral Restorative Soup

Skin of 1 potato
1 cup chicken stock
1 cup of Nori crinkles

Boil together

add

2 tsp Celtic sea salt

Boil together for about 5 min.

Let cool slightly

Add 1 tbsp Chickpea Miso (or White Miso or other)
1 whole clove garlic, crushed

Serve

Restores the balance of potassium and minerals in your body.

Wednesday, June 10, 2009

Homemade Spaghetti Sauce

What you need in a good spaghetti sauce is balance between the savory and sweet elements.

Onions, garlic and olive oil add the savory portion of the sauce as well as a few choice herbs.

To supply the sweet, I like to use some grated carrot, and I use purple (red) onions which are naturally sweeter than white. I caramelize these in the oil to bring out the flavor.

The tomato has a dual role tying the savory and sweet together. If you are so lucky to have fresh tomatoes, by all means use them!! Add any garden vegetable that suits your fancy, and/or mushrooms, anything goes here.

Plus with the right amount of salt enhancing the flavor, your sauce will be magnificent!!

(Note that celtic sea salt, or similar, adds a beautiful savory flavor all its own)

Homemade Spaghetti Sauce

1-2 carrots, shredded
1-2 cups garden vegetables (if using)
1/4-1/2 med. onion
2-4 cloves garlic
1 large can tomatoes, diced (or about 10 fresh)
2 or more tbsp. olive oil (be liberal)
Herbs de provence (usually basil, oregano, thyme, anise seed, a touch of sage works, have fun!!)
Salt to taste

Caramelize your vegetables in the oil over a medium heat, this includes the onion, but hold off on adding the garlic until the last minute or it will burn. Add the tomatoes and simmer until reduced into a nice thick sauce (will take longer if your using fresh). Add your herbs, taste, salt, taste, and voila!! Beautiful, delicious, homemade spaghetti sauce!! Yum, enjoy. :D

*Add a pound of ground beef if desired.

Serve over GF pasta

*As an additional note/idea I am personally sensitive to tomatoes, so I like to take about six red bell peppers, put em' under the broiler, peel and de-seed them, put em' in the blender and use them as a replacement for tomatoes. Yummy!! (Preparing them sounds gruesome doesn't it? ;p)

Wednesday, June 3, 2009

Lard is better than Shortening

Alright guy's I can't help it...

This is the article that I have been waiting for to expound upon the benefits of using lard in your cooking over "Vegetable Shortening." The exception being a brand of shortening made by Spectrum Organics which makes it with Palm Oil. The reason that lard is superior (especially grass fed/organically raised lard) is that it not only is better for cooking with it is healthier for you!! :D

Here's the article:

Lard

After decades of trying, its moment is finally here.
By Regina Schrambling
Posted Tuesday, June 2, 2009, at 11:39 AM ET
Read more from Slate's Food issue.

Wait long enough and everything bad for you is good again. Sugar? Naturally better than high-fructose corn syrup. Chocolate? A bar a day keeps the doctor away. Caffeine? Bring it on.

Lard, however, has always been a ridiculously hard sell. Over at least the last 15 years, it's repeatedly been given a clean bill of health, and good cooks regularly point out how superior this totally natural fat is for frying and pastries. But that hasn't been enough to keep Americans from recoiling—lard's negative connotations of flowing flesh and vats of grease and epithets like larda** and tub of lard have been absurd hurdles. But no longer. I'm convinced that the redemption of lard is finally at hand because we live in a world where trendiness is next to godliness. And lard hits all the right notes, especially if you euphemize it as rendered pork fat—bacon butter.

Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour. Corporate food scientists figured out long ago that you can fool most of the people most of the time, and shortening (and its butter-aping cousin, margarine) had a pretty good ride after Crisco was introduced in 1911 as a substitute for the poor man's fat. But shortening really vanquished lard in the 1950s when researchers first connected animal fat in the diet to coronary heart disease. By the '90s, Americans had been indoctrinated to mainline olive oil, but shortening was still the go-to solid fat over lard or even butter in far too many cookbooks.

Thursday, March 26, 2009

More Info on HFCS (High Fructose Corn Syrup)

OK, I really hate this stuff. I could argue about it until I am blue in the face, but if people don't want to listen, they don't want to listen.
The information is out there for anyone who wants to know why they don't have any energy or feel good. I visited the web site run by the "industry" that makes and uses this stuff, and it was creepy, I just had this feeling that everything was too glossed over. That the information they gave was too superficial, it didn't inspire much confidence in me, but for anyone who wanted a superficial gloss over it would do the job. Which is scary, that so many people are OK with being lied to, as long as they don't have to change anything about what they buy, or what they believe to be true.

OK So Here's the article, please read it. :D

As for myself, it was really weird when I kept throwing stuff out of our cupboards. I would learn about something, like MSG and throw out stuff that had it. Then HFCS, then gluten. My family really thought I was nuts and I had this void, and a scary feeling that I would have to cook everything from now on. I eventually found stuff, at our local health food store that replaced most everything that I had thrown out. The little stuff (like ketchup and condiments)and even most of the other types of stuff (like cookies, cakes, breads). I found that I could cook most of the things that I had used expensive canned "Cream of Mushroom Soup" for by learning how to make a simple white sauce, with onions and mushrooms for flavor and it tastes so, so good.

Here is the URL if the link above dosen't work...

http://articles.mercola.com/sites/articles/archive/2009/03/24/Why-HighFructose-Corn-Syrup-Causes-Insulin-Resistance.aspx

Saturday, March 14, 2009

Chicken Salad

This is one of my favorite ways to use up leftover chicken... You can make a small amount for a single meal or you can make a larger amount and serve it with GF rolls for dinner.

Chicken Salad

1/2 cup - 1 cup cooked chicken, cubed
1 tbsp. Spectrum Canola Mayo.
1 apple cored and cubed or 1 cup grapes
1 stalk celery
Sprinkle with GF curry powder
Salt and pepper to taste

Mix it all together and enjoy!!

Tuesday, March 10, 2009

Raw Cheese

Alright, here is the thing, I love macaroni and cheese!! WHO DOESN'T?

But I don't love the calories, and the general deadness of the food. SO I have been looking for something raw. Guess what? I found something that hints, not duplicates, but hints strongly of MAC & CHEESE. SO believe me when I tell you that this is yummy!! But you have to like raw food to appreciate it, give it a go you adventurous soul!!

You MUST have a good blender for this recipe.

Raw Cheese

1/2 medium sized acorn squash, peeled, and cut into pieces
scant 1/4 of a small onion
1 tblsp. of apple cider vinegar
2 tbsp. nutritional yeast flakes (NOW Brand is gluten free)
1 tsp. sea salt
1/4 or so tsp. of tumeric
1/2 - 1 cup water

Place all in blender and puree. Enjoy!!

*I think that this may be interesting when it is fermented.

*You will get tons of energy from this, prepare to bounce off the walls!!

Saturday, March 7, 2009

Mulligatawny Soup

Mulligatawny Soup

Chicken carcass with some meat (Can place bones and water in fridge overnight and skim fat)
2 cups baby carrots
2 cups celery
2 Bay leaves
2 quarts water

Place carcass, diced carrots, diced celery, water and bay leaves in a large stainless steel pot. Boil several hours until the stock reduces and becomes thicker. Remove bones. In a heavy skillet add 1 tbsp. of Coconut oil, butter or ghee.

Add:

1/4 Large onion (or more if you like)
2 leeks
4 cloves garlic
2 teaspoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom, or 4 bruised pods

or substitute curry powder

Cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant.

Add:

2 large carrots, chopped
1 large Granny Smith apple - peeled, cored, and chopped

Transfer to soup pot.

1 tablespoon tamarind concentrate (optional)
2 cups coconut milk (I leave this out and let my kids add it to their own)
2 cups chopped cooked chicken
2 tablespoons chopped fresh coriander (cilantro) leaves
Salt and pepper to taste

Bring to a simmer, then let cool before serving.

Add 1 cup of pre-soaked and cooked brown rice (optional)

Sunday, February 8, 2009

The Dangers of Soy

I am pasting this article here because she addresses all of the concerns about soy that I know about, but I cannot put it as well as she already has.

Here is a link to the article.

http://www.uswellnessmeats.com/newsletter/catherine_ebeling_february_08_09_newsletter.html

CATHERINE'S CORNERby Catherine Ebeling, RN BSNFebruary 08, 2009

DARK SECRETS OF SOY

Only a few decades ago, the soybean was considered unfit to eat - even in Asia.The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce.At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a puree of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets.The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes vital for protein digestion.These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Weaned rats fed soy containing these antinutrients fail to grow normally. Soy also contains goitrogens - substances that depress thyroid function.Although soy has been known to suppress thyroid function for over 60 years, and although scientists have identified the goitrogenic component of soy as the so-called beneficial isoflavones, the industry insists that soy depresses thyroid function only in the absence of iodine. The University of Alabama at Birmingham reports a case in which consumption of a soy protein dietary supplement decreased the absorption of thyroxine. The patient had undergone thyroid surgery and needed to take thyroid hormone. Higher oral doses of thyroid hormone were needed when she consumed soy--she presumably used iodized salt so iodine intake did not prevent the goitrogenic effects of soy.A very large percentage of soy is genetically modified and it also has one of the highest percentages of contamination by pesticides of any of our foods.Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans.When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced. The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less well known, but equally as bad.Far far more healthy is to eat pure grass fed meats, cheese, and butter, all high in nutrients and protein rich. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in
Continued from Newsletterprotein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Grass fed beef is very high in this necessary nutritent, in contrast to soy. Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution.Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.Advances in technology make it possible to produce isolated soy protein from what was once considered a waste product - the defatted, high-protein soy chips - and then transform something that looks and smells terrible into products that can be consumed by human beings. Flavorings, preservatives, sweeteners, emulsifiers and synthetic nutrients have turned soy protein isolate, the food processors' ugly duckling, into a new age swan."The quickest way to gain product acceptability in the less affluent society," said an industry spokesman, "is to have the product consumed on its own merit in a more affluent society." So soy is now sold to the upscale consumer, not as a cheap, poverty food but as a miracle substance that will prevent heart disease and cancer, whisk away hot flushes, build strong bones and keep us forever young.The competition - meat, milk, cheese, butter and eggs - has been duly demonized by the appropriate government bodies. Soy serves as meat and milk for a new generation of virtuous vegetarians.The soy industry hired Norman Robert Associates, a public relations firm, to get more soy products onto school menus. The USDA responded with a proposal to scrap the 30 per cent limit for soy in school lunches. The 'NuMenu' program would allow unlimited use of soy in student meals. With soy added to hamburgers, tacos and lasagna, dieticians can get the total fat content below 30 per cent of calories, thereby conforming to government dictates. With the soy-enhanced food items, students are receiving better servings of nutrients and less cholesterol and fat, so says the soy industry. Soy milk has posted the biggest gains, soaring from $2 million in 1980 to $300 million in the US last year.10 Recent advances in processing have transformed the gray, thin, bitter, beany-tasting Asian beverage into a product that Western consumers will accept - one that tastes like a milkshake, but without the guilt.The long and demanding road to FDA approval actually took a few unexpected turns. The original petition, submitted by Protein Technology International, requested a health claim for isoflavones, the estrogen-like compounds found plentifully in soybeans, based on assertions that only soy protein that has been processed in a manner in which isoflavones are retained will result in cholesterol lowering.In 1998, the FDA made the unprecedented move of rewriting PTI's petition, removing any reference to the phyto-estrogens and substituting a claim for soy protein - a move that was in direct contradiction to the agency's regulations. The FDA is authorized to make rulings only on substances presented by petition.The abrupt change in direction was no doubt due to the fact that a number of researchers, including scientists employed by the US Government, submitted documents indicating that isoflavones are toxic.The FDA had also received, early in 1998, the final British Government report on phytoestrogens, which failed to find much evidence of benefit and warned against potential adverse effects.30Even with the change to soy protein isolate, FDA bureaucrats engaged in the rigorous approval process were forced to deal nimbly with concerns about mineral blocking effects, enzyme inhibitors, goitrogenicity, endocrine disruption, reproductive problems and increased allergic reactions from consumption of soy products.One of the strongest letters of protest came from Dr Dan Sheehan and Dr Daniel Doerge, government researchers at the National Center for Toxicological Research. Their pleas for warning labels were dismissed as unwarranted.Research that ties soy to positive effects on cholesterol levels is incredibly immature, said Ronald M. Krauss, MD, head of the Molecular Medical Research Program and Lawrence Berkeley National Laboratory. He might have added that studies in which cholesterol levels were lowered through either diet or drugs have consistently resulted in a greater number of deaths in the treatment groups than in controls - deaths from stroke, cancer, intestinal disorders, accident and suicide.Cholesterol-lowering measures in the US have fueled a $60 billion per year cholesterol-lowering industry, but have not saved us from the ravages of heart disease.The media have not only questioned the health benefits of soy but begun reporting on the risks. In July, the Israeli Health Ministry warned that babies should not receive soy formula, that children should eat soy no more than once per day to a maximum of three times per week and that adults should exercise caution because of increased risk of breast cancer and adverse effects on fertility. The Ministry based its advice upon the conclusions reached by a 13-member committee of nutritionists, oncologists, pediatricians and other specialists who spent more than year examining the evidence. They concluded that the estrogen-like plant hormones in soy can cause adverse effects on the human body and strongly urged consumers to minimize their consumption of soy foods until absolute safety has been proven.Soy has the potential to disrupt the digestive, immune and neuroendocrine systems of the human body and its role in rising rates of infertility, hypothyroidism and some types of cancer including thyroid and pancreatic cancers.Soy is also highly allergenic. Most experts now place soy protein among the top eight allergens, and some rate it in the top six or even top four. Allergic reactions to soy are increasingly common, ranging from mild to life threatening, and that fatalities have been reported.People are finally starting to learn that soy is not a miracle food, and more and more expert scientists are issuing warnings about soy.
Sources:Wise Traditions in Food, Farming and the Healing Arts,the quarterly magazine of the Weston A. Price Foundation, Summer 2003Wise Traditions in Food, Farming and the Healing Arts,the quarterly magazine of the Weston A. Price Foundation, Fall 2005.

© Copyright 2009 U.S. Wellness Meats. All rights reserved.

Wednesday, February 4, 2009

The Effect of Food on The Body

This is a topic that I have been meaning to get to and I feel that it is important enough to post here as well as in my regular blog.

Over the past two years, I have gone through a metamorphosis of sorts. Beginning at being super skinny from being on Weight Watchers, to now where I am at a healthy weight (though I will be happy to get out an exercise again). I am not super, super skinny and I feel a lot better for it. I do think though that eventually I will be able to get back into my "skinnier" jeans if I feel like it (I am a size 4-6 right now, size 4 is my skinniest).

At my thinnest on Weight Watchers I felt devoid of all feeling, like a shell. I wasn't happy with my body, it left me with little satisfaction since I still thought I needed to lose even more weight.

Let me tell you what I think happened. Weight Watchers claims to be a lifestyle change instead of a diet, I guess if you know a lot about food and are committed to a completely whole foods diet it can work for you. I decided to do the "points" program and therefore only bought things that were packaged because I could then determine the points values more easily.

This worked, I lost weight. The drawback was as I said not feeling anything, slowed thought process, a loss of energy, feelings of inferiority, anxiety. I had a hard time making up my mind on what clothes to wear, and I always felt uncomfortable in what I did choose to wear.

Doesn't sound like much fun does it?Well here are a few things that I learned from my experience.

Your body needs fat, and not just any type of fat. Your brain really needs fat. Here are a few that I have learned to stay away from. Canolla oil, vegetable oils, refined olive oils, refined oils of any kind. Some people can handle these next one's but they really affect me Flaxseed oil, safflower oil, evening primrose oil, Borage oil. In fact over the past two day's I have had a terrible headache and I have been really touchy and angry because I ate some Gluten Free Crackers that have safflower oil in them. I am finally feeling my natural calm again because I figured out what was doing it.

Here is a list of the fats and oils that work really well with me. Unrefined natural organic oils, coconut oil, olive oil, avocado oil, walnut, sunflower seed (to a lesser degree). Unrefined Palm oil is said to be healthy by many people now. I have a bottle and it is a beautiful rich orange color indicating a high degree of caratanoids, but my body doesn't like it much. Then there are animal fats, fish oil works really well for me, (especially if I eat wild caught Salmon). Organic lard (really hard to find I had to order some online from Amish farmers). Grass fed beef contains a lot of beneficial fat, you don't necessarily need to eat a lot of the fat, but you don't need to fuss about taking all of it off either. Plus beautiful yellow butter from grass fed cows, delicious!

You need to soak seeds, nuts and grains, at least over night. This might not be immediately obvious to you, but try it a few times (even if your almonds look like swollen balloons in the morning). The water that you soaked your nuts will be a dark brown or reddish color. This is the enzyme inhibitors that keep the seeds/nuts from sprouting until soaked and they block your body from absorbing the nutrients from the seeds/nuts.

Grains also contain enzyme inhibitors, try soaking your oatmeal overnight and then cook it in the morning. You will feel a difference in the amount of energy that you feel after eating, than if you didn't take this step.

I am not positive, but I think that you need to be careful with how long you soak your nuts. I have gotten a strange taste after eating almonds that have soaked for a few day's. Really intense almond flavor, but with a really strange bite to it.

I recommend throwing away your microwave. Before you think I have lost it, let me tell you the result that I got after doing it. Number 1, I learned to cook really well. Number 2, the food that I cook tastes really good. Number 3, I feel a lot more energy from lightly steamed veggies than from "nuked" veggies. Number 4, soup and stuff doesn't take that long to heat up on the stove anyway. Number 5, I put a toaster oven where the microwave used to be and use it all of the time.

The biggest reason I did it was because I researched the issue and found that even if the research was incomplete the possible risks of continuing to use my microwave were too great.

Here are a few observations on how foods that my body doesn't like affect my body. Beets- make my heart rate increase, as well as my breathing. So do tomatoes but not as bad. Cabbage makes my stomach swell and I get gas from it (I don't think it's worth eating the food if my body has a reaction to it). I already mentioned safflower oil. Let me mention sesame seeds, this one is kind of funny, but not really. My good friend who happens to be a Vegan suggested using sesame seeds to replace the calcium lost in your diet from not drinking milk. So I tried it out and thought I was ok. At first things seemed great, I felt like I was on top of the world (if not for the light sensitivity). Every nerve in my body seemed alive, everything tasted great (ice cream was a blast, I know, I was replacing milk right). I was incredibly attuned to other people, I felt so happy and calm. In fact all of my inhibitions (almost) were lifted. Then I started having headaches and extreme light sensitivity. So I stopped eatting the sesame seeds (actually making them into a "milk"). My mom told me that what I described sounded like what people on LSD describe, not really funny. (I don't eat sesame seeds anymore).

I have also found that a lot of food should be eatten raw, but I don't like the all raw food diet. Some foods that are definantly better raw are, most veggies and fruits, milk and cheeses, fish (I like tilapia prepared raw), nuts and seeds (soaked), grains (though I just don't like most of them raw, except buckwheat).

I have a really great chart that describes the different Neuro Transmitters in our brains. I wish I could just scan it to the web, but since I don't know how to do that just yet I will attempt to write it out.

Serotonin:

Effects- emotional stability

Deficiencies Result In- Lack of rational emotion; feelings of irritability; sudden unexplained tears; sleep problems.

Suppliments Required- Calcium, Magnesium, Chromium, Vitamin A

Foods in Which Found- Turkey, Ham, Milk, Cheese

GABA:

Effects- Staying Calm

Deficiencies Result In- Free floating anxiety; fearful, insecure feelings; feelings that things are closing in around you; unexplained panic.

Suppliments Required- L-Glutamine, Vitamin B6

Foods In Which Found- Fish (especially mackerel), wheat bran

Enkephalins:

Effects- Psychological pain relief

Deficiencies Result In- Feelings of incompleteness; lack of fulfillment; feelings of inferiority or indequacy; never feels "equal."

Suppliments Required- D-Phenylalanine, Vitamin B6, Folic Acid

Foods in Which Found- Fish & Algae, Wheat Germ, Green Leafy Vegetables, Egg Yolk

Dopamine:

Effects- Pleasure, Reward, Good Feelings Towards Others, Maternal and Paternal Love.

Deficiencies Result In- Anhedonia: no pleasure in life; world looks colorless; inabilitiy to "love"; no remorse about personal behavior.

Suppliments Required- L-Phenylatanine, Vitamin B6

Foods in Which Found- Fish and Algae, Blackstrap Molasses

Norepinephrine:

Effects- Arousal, Energy, Drive

Deficiencies Result In- Lack of ambition, lack of drive, lack of energy, depression.

Supplements Required- L-Phenylalanine, Vitamin B6

Foods in Which Found- Fish and Algae, Beef Liver or Kidney

I also have a chart of the Affect of Drugs and Alcohol on the body, the first few seem repetitive but the next few are different.

Norepinephrine:

Function- Arousal, energy, drive

Drugs that Affect it- Cocaine, speed, caffeine, tobacco

Deficiencies Result In- Lack of drive, depression, lack of energyAmino Acid Supplement- L-phenylalanine

GABA:

Function- Staying calm, relaxation, focus

Drugs that Affect it- Valium, alcohol, marijuana, tobacco

Deficiencies Result In- Free-floating anxiety, fearfulness, insecurity, can't relax or sleep, unexplined panic.

Amino Acid Supplement- L-glutamine

Endorphins:

Function- Psychological/physical pain relief, pleasure, reward, good/loving feelings toward others.

Drugs that Affect them- Heroin, marijuana, alcohol, sugar, tobacco

Deficiencies Result In- Overly Sensitive, feelings of incompleteness, anhedonia (inability to experience pleasure normally), world lacks color, inability to love.

Amino Acid Supplement- dL-phenylalanine

Serotonin:

Function- Emotional stability, pain tolerance, self-confidenceDrugs that Affect it- Sugar, marijuana, ecstasy, tobacco

Deficiencies Result In- Depression, obsession, worry, low self-esteem, sleep problems, hunger, irritability.

Amino Acid Supplement- Chromium, Picolinate -increases L-Tryptophan availability.

On a last note,I really like Dagoba Dark Chocolate (you can find it online if not in your health food store). I also like Tulsi (holy basil) tea and Roobios tea. All of these have helped me deal with stress and anxiety and they taste great to boot!

Saturday, January 31, 2009

HFCS=Mercury Poisoning

A new reason to avoid HFCS, manufactures use mercury to process it because it is cheaper than other methods. Get me someone to box their ears off!! Here is a post by my friend all about it...

http://sleepymum.blogspot.com/2009/01/hfcsmercury-poisoning.html

~Strawberry Girl

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