The Basics

"If you want to optimize your health, you simply must return to the basics of healthy food choices. And try as they may, industry lobbyists still cannot force you to buy these types of junk foods. The choice is entirely yours, and consumer demand will always win eventually, so the more people demand healthy, unadulterated foods, the more they must produce, one way or another."

http://articles.mercola.com/sites/articles/archive/2010/05/04/how-the-us-government-contributes-to-the-obesity-epidemic.aspx

*A good reminder for us to add vegs and greens to our meals. I remember having once a bag of chocolates for dinner!! It's one thing to have it here and there, but to replace a whole meal is too much. At least that was just one day. Can you imagine if I kept that up??! On this track, what will the next generations be eating??!!

ooh, gotta stay on track!!

G-d bless!

The Non-Grain Super Grain: Quinoa

During the Pesach/Passover festival the eating of leavened bread and products are forbidden. Instead we eat unleavened matza. There are some Jews of European background who have taken on the tradition of avoiding rice as well. My single friends and I would groan anticipating the week of dry matza and constant potato-based meals. (Truth is, that is the time when people REALLY get creative w/ their cooking, whipping up delicious concoctions from matza or potato flour.)

One day, I visited a friend who was quite excited about her new discovery for Pesach. Malka, whose grand-parents are from Poland, was not eating rice, but she was eating lots of quinoa. Quinoa is a grain-like food with a nutty/(earthy?) flavor. "It's the best!" she raved. "It's just like rice, and I feel full afterwards. Now, I can be normal on Pesach!"

I had eaten it before, but her excitement inspired me to look more into this quinoa wonder...

Well, first thing I learned. It is not a grain!

It's actually the seed of a plant hailing from the Chenopodium family, and it's actually related to beets and spinach. Go figure. For many years, it was cultivated in the Andean regions of Peru, Chile and Bolivia and was the staple food of the native Indians. However, the Spanish conquerers arrived and in their attempt to rule and control, quinoa fields were destroyed and growing quinoa became illegal.

Since then, it had been "rediscovered" in the 1980s and is now grown in America and is readily available.

A rather dramatic "grain," hunh?
There's more...
Quinoa is the only "grain" that is a complete protein, having all essential amino acids. Animals need amino acids to make proteins in the body and most species can synthesize around half on their own. The 9 remaining Essential Amino Acids must be obtained externally from the diet. Grains and legumes typically lack certain amino acids, ie. corn is deficient in lysine and beans are deficient in methionine. I'm always impressed with vegetarians who know how to mix and match various legumes to make a complete protein. Eating rice and beans is a well-known example of getting a complete protein.

Manganese, magnesium, iron, copper ,phosporous, and B vitamins also help make quinoa the awesome super grain that it is. From helping w/ migraine headaches to supplying cancer-preventive fiber; from protecting cardiovas. health to providing anti-oxidant power, quinoa has got it goin' on!
Plus it's low in gluten and easier to digest than other grains. However, it is relatively higher in fat.
The Andean Indians valued quinoa also for its ability to stimulate breast milk.

I love adding raisins and nuts to quinoa...then again, I love adding them to almost everything. Ooh, and cranberries. You can spice that baby up with cumin and a lil' soy sauce. You can sautee onions and scallions beforehand. Mmm, super grain, here I Come! Thanks, Malka for the inspiration! And thanks to G-d, the All Good and Beautiful for His "inspiration!"

G-d bless!
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2324/2
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
http://www.brighthub.com/health/diet-nutrition/articles/9991.aspx
http://en.wikipedia.org/wiki/Essential_amino_acid
Nourishing Traditions, Fallon

The Vitamin-n-Mineral Quiz!

Here's a vitamin n mineral quiz to help us remember some important key points of these friendlies found in nature. I didn't go in depth to keep it short and sweet, but hopefully the few hints will be enough to get the answers.

Get ready, set, go!!

Which vitamin or mineral...

1. is a water soluble vitamin, helps in tissue repair and healing of wounds.

2. is major constituent of bone and teeth, helps maintain proper acid-alkaline balance, and is found abundantly in dairy products and seaweed.

3. is part of the hemoglobin molecule and therefore needed for vital, healthy blood, and is found in eggs and meat.

4. helps regulate the sense of taste, benefits the reproductive organs, particularly the prostate, and is a crucial for developing fetuses. found in red meat, fish, nuts, seeds and ginger. (Is a mineral)

5.is part of the B vitamin complex and is also crucial for developing fetuses. Defiencies lead to cleft palate, spina bifida.

6. aka as thiamine, is the first B vitamin found. (which number?)

7. is a B vitamin and is needed for the health of nerve cells and red blood cells. And also needed to make DNA. Some say it's usable form is only found in animal foods.

8. is a powerful anti-oxidant that helps also to keep the skin healthy and prevents cardiovascular disease. is found in unrefined veg. oils, butter, grains, nuts, seeds, legumes, and dark green leafy veg.

9. is needed for many biochemical processes, including water-balance regulation. In excessive amounts, can lead to high blood pressure.

10. is a mineral needed for strong, flexible bones, healthy cartilage, skin, hair and nails. It protects against TOXIC ALUMINUM. Some food sources include MILLET, CORN, FLAX, and the STEMS of green vegetables. Also apples, carrots, raw cabbage...(this could be a hard one!)


So, how'd you do? Check your answers below!!



1. Vitamin C
2. Calcium
3. Iron
4. Zinc
5. Folic acid
6. B1
7. B12
8. Vitamin E
9. Sodium
10. Silicon

G-d bless!!!


Check it out!
Food is Medicine, Cousin
Nourishing Traditions, Fallon
http://www.mayoclinic.com/health/vitamin-B12/NS_patient-vitaminb12
http://www.ncbi.nlm.nih.gov/pubmed/17435951
http://www.organicfacts.net/health-benefits/minerals/health-benefits-of-silicon.html

Making a Difference

Lacto-fermentation 101

We are surrounded.

Completely and utterly.

In our home, in our backyard, in our kitchen, on our food, in our bodies...they're, they're.....
EVERYWHERE.

Bacteria of all sorts

Now we know abit about the dangerous kind, like E. Coli and Salmonella. But there are countless bacteria that are harmless, thank G-d. And there are even bacteria that we WANT!!!

Enter Lactobacillius.

If you've heard of fermentation, specifically lactofermentation, Lactobacilli are folks you've got to meet. You can find them hanging out on plants, and it doesn't take a lot of fanfare to get them going. Simply submerge a plant/vegetable in salty water and the bacteria will move into action. As substances get broken down,lactic acid get formed (and friends). It's a process that has been and is still valued in many parts of the world because 1), of it's health benefits and 2)the preservation of food for long periods.

Fermentation promotes the growth of healthy, immune strenthening bacteria in our intenstines. This is vital as our immunity DEPENDS on our digestion! It enhances the digestability of food and increases vitamin levels and produces helpful enzymes and anti-biotic and anti-carcinogenic substances. Science News* reports that the low rates of breast cancer among Polish women is b/c of their daily consumption of sauerkraut.

In Europe saukerkraut (pickled cabbage) is quite popular. In Korea a combination of cabbage, red chilli peppers and a few other veggies are fermented to make kimchi. Pickled umeboshi plums hail from Japan. There's also fermented drinks...

And never mind the harmful preservatives of today, with fermentation food can be stored for long periods of time. That is how food was stored in pre-fridge times! We're talking months!!

So, how exactly does lactofermentation occur?
It's simple: Veggies are submerged in liquid, usu. salty water called brine. (or vinegar)
Let's say there's cabbage submerged in brine in a container. Lactobacilli begins to flourish. Uh-oh, but so can many other bacteria! This is where the handy-dandy salt comes in. Aside from pulling water from the vegetables, salt hardens the pectin in the vegetables, making them crunchier and very importantly discourages the growth of other bacteria other than our lactic acid-producing friends. Without other bacteria, the starches and sugars get borken down, and our little cabbage can happily ferment into a sauerkraut.

We don't have to limit ourselves to cabbage. We have LOTS to play with: Carrots, garlic, eggplant, peppers, celery, seaweed, and even fruits. (People even ferment meat! Oye.) We have to bear in mind that fermented foods have traditionally been used as condiments-not staples. It's a side-dish, not the main dish!

Now there is a controversy with fermentation b/c along with lactic acid, monosodium glutamate is also produced. You know, MSG. How can it be that in this healthy and simple process, the dreaded and poisonous MSG be involved? Today, we know MSG as an additive in foods which, unfortunately, is not people friendly, causing Parkinson's and Alzheimer's in adults and neuro-damage to children.

And although the greedy food industry dare call MSG "naturally occuring," their version of MSG is NOT natural, but manufactured, according to Fallon in Nourishing Traditions. It is an isomer-a left-handed copy of a right-hand...

However, other sources insist that the MSG in fermented foods is just as dangerous, so those who are especially sensitive to MSG should take care even with that. And like I said, fermented foods is a condiment, not to be consumed in large quantities.

With the explosive goodness bursting forth from fermented foods, this is something we should tap into. People all over the world are already benefiting. So, get a jar, salt some water, pick a veggie or two, get a recipe, and you're on your way to fermentation....and beyond!

G-d bless!!!

www.wildfermentation.com

www.deliciousorganics.com/Controversies/fermentedfoods.html

truthinlabeling.org

http://www.sciencenews.org/view/generic/id/1366/title/Food_for_Thought__Fighting_cancer_from_the_cabbage_patch

Sally Fallon, Nourishing Traditions

The Dangers of WiFi

On September 13-15, an International Expert Conference on Cell Phones and Health is scheduled to take place in Washington D.C. (Which the cellphone industry is boycotting...)

A very necessary conference given that there are growing scientific research showing that the radio waves transmitted by cell phones and other wireless devices can cause brain tumors, harm blood cells and cause cellular changes, damage one's DNA trigger Alzehimer's disease, damage one's eyes and a host of other problems.

And children are especially at risk.

In fact, in Australia there's been an increase in pediatric brain cancers of 21 percent in one decade. In Europe and the U.K., the numbers have grown as well.

In 2005, the British National Radiological Protection Board advised that children younger than age 8 should not be given a cell phone b/c of the risks involved. And just last year, the department of public health in Toronto warmed that children under 8 should only use a cell phone in emergencies and teenagers should limit calls to less than 10 minutes.

Lloyd Morgan, author and member of the Bioelectromangetics Society writes, "Exposure to cell phone radiation is the largest human health experiment ever undertaken, without informed consent, and has some 4 billion participants enrolled."

Something to think about, folks.

G-d bless
Check out:
http://www.microwavenews.com/

http://articles.mercola.com/sites/current.aspx

A Tall Glass of Lemonade....

On these hot, summer days one of my favorite drinks is homemade lemonade in a tall, glass cup. (An opaque one just doesn't have the same effect!) Compared to the light, refreshing, and sweet taste of limonada, soft drinks fall way behind on so many counts!

Because of the vitamin C and citrus flavanoids in lemons, there's some serious anti-oxidant action over here. Flavonoids are biologically active plant compounds. They assist in the healing of wounds, strenghten the walls of blood capillaries and prevent diseases like arteriosclerosis.

Vitamin C helps fight infection, strengthen the immune system, keep the skin and joints healthy, and help prevent cancer.
In days of yore, lemons were traditionally taken on long sea voyages to prevent scurvy among the sailors.

And there's a reason why you'll find lemon-y dishwashing soaps,etc. The juice is a natural disinfectant and antiseptic.

You can whip up a lemonade in no time by just squeezing out the juice and adding water, or you can have lemon slices sit and macerate in water if you've got more time. A bit of brown sugar and a few drops of vanilla will really send you to lemonade heaven. Just don't forget the tall, glass cup!!

G-d bless!!

Check it out: Food is Medicine, Cousin