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Kim’s Favorite Health and Wellness Items

After conducting quite a bit of research (on the web, reading books, watching documentaries, talking to people, and listening to podcasts) and sampling different products I have decided to compile a list of my favorites here.  If you have a suggestion in any one of these categories please feel free to share it.  Just click on each item/link to learn more.  Check back for updates!

Best Juicers/Blender

Favorite Certified Organic Farms

Favorite Magazines

More of my favorite health products:

Best Whole Food Supplements and Nutritional Products

Favorite Books

Best Skin Care

Best Health Documentaries

Best Grocery Store for Organic Produce in Memphis

  • Whole Foods
  • Fresh Market
  • Collierville Meat Market (for organic, grass fed beef and free range, organic chickens)

Best Bentonite Clay for Detox – Mississippi Miracle Clay

Best Free Nutrition/Prevention Advice

Best Natural, Preventative Health Care Provider in MemphisDr. John Smothers

Best Site for Learning about VaccinesNational Vaccine Information Center

Best Herbs and SuperfoodsDragon Herbs, Gaia Herbs

Best Cleanse/Detox ProgramsArise and Shine, Detox Safely, Candida Cleanse

Kim’s Health and Wellness Wish List:

  • Arise and Shine – Full Body Cleanse
  • Rebounder – N.A.S.A. found that rebounding was 68% more efficient than treadmills or other forms of exercise. N.A.S.A. also found rebounding to be helpful in rebuilding the bone mass and muscle mass that astronauts lose in the weightlessness of space.
  • Magnetico Sleep Pad This pad was designed and constructed to enhance recuperative sleep and turn your current mattress into a therapeutic, stress relieving sleep environment giving you a deeper, more relaxed and restful sleep. The mattress pad is shown to promote nerve stimulation, accelerate the natural healing process and relieve pain and discomfort in certain patients. Magnetic therapy increases circulation, blood flow oxygen levels and helps supply energy to the body.  Click on this link to learn more about magnetic therapy – http://www.thebestdayever.com/news/podcast/podcast-88-david-wolfe-and-dr-dean-bonlie
  • Ewater Revitalizing Shower Filter – SIX TECHNOLOGIES including stronger far infrared & magnetics, are sequenced with carbons and KDF for structuring, energizing, chlorine and metal reduction, and powerful water flow. Provides an average 12-15 months of superior bathing and showering per cartridge. A strong water flow with no need to back wash.
  • Complete Home EMF Protection Set – Stetzerizer-US is the US distribution for Graham Stetzer Stetzerizer products.  The Stetzerizer product line consists of 3 products: the Microsurge Meter, the original filter, and the dual-filter powerstrip/surge-suppressor.  Are you interested in cleaning up dirty electricity in your environment?  Then you have come to the right place.

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Favorite Detox Fast:  Accelerated Fasting Detoxification Program: Liquid Fast  (By Dr. John Smothers)

Day 1:  Juice 2 quarts of Organic Apple Juice with lemon

  • Drink fiber shake, Colon Plus (2 tablespoons) mixed in apple juice or water.
  • Consume 2-4 tablespoons of of vegetable oils per day 
(flax seed oil, coconut butter, olive oil)
  • Water, green tea (no sugar or honey) organic vegetable/fruit juices and bone broth are also allowed during the fast.
  • Use herbal  laxative with fiber if not having 2-3 bowel movements per day.
  • Healthy Option:  HydroColonic to help irrigate toxins and waste from Large Intestine

Day 2:  Drink 2 quarts of hot stock broth.

  • Drink fiber shake, Colon Plus (2 tablespoons) mixed in apple juice or water.
  • Consume 2-4 tablespoons of of vegetable oils per day (flax seed oil, coconut butter, olive oil)
  • Water, green tea (no sugar or honey) organic vegetable/fruit juices and broth are also allowed during the fast.
  • Healthy Option: HydroColonic to help irrigate toxins and waste from Large Intestine

Day 3-5:  Drink 2 quarts of organic vegetable juice.

  • Vegetable Juice Recipe –  (8oz) 70% Carrot, (2oz) 20% celery, (1/2oz) 5% beet, (1/4oz) fresh ginger, (1/4oz) garlic and (1oz) wheat grass.
  • Drink fiber shake, Colon Plus-2 tablespoons mixed in apple juice or water.
  • Consume 2-4 tablespoons of vegetable oils per day 
(flax seed oil, coconut butter, olive oil)
  • Water, green tea (no sugar or honey) organic vegetable/fruit juices and broth are also allowed during the fast.
  • Healthy Option: HydroColonic to help irrigate toxins and waste from Large Intestine
  • Olive Oil Flush:  Day 4 of fast.
    Mix 4-8 oz of extra virgin olive oil, 4-8 oz of fresh squeezed orange juice, 1-2 oz of fresh squeezed lemon juice.  Mix well and drink at bedtime.  Go immediately to bed and lay on your right side, with your right knee pulled close to chest for 20-30 minutes. Drink Fiber shake upon arising the next morning.

The Connection Between Gluten and Acne That Often Gets Overlooked

Source: http://www.naturalnews.com/024669_gluten_acne_health.html
(NaturalNews) Does it feel like nothing helps with your acne? You eat healthy, you live healthy and you’ve tried everything, but nothing helps. Your acne just won’t budge. You may suffer from gluten sensitivity and it may prevent you from curing acne.

Gluten sensitivity is one of those hidden and hard to detect causes behind many health problems. And something you might not think of in a million years. It also happens to be the reason many acne victims struggle to get clear skin.

If you are badly sensitive to gluten, you could have a perfect diet and live the healthiest life but won’t get clear because of regular exposure to gluten.

To make matters worse, gluten is everywhere. You can find gluten in nearly all processed foods. And even in items you wouldn’t think of, such as lipsticks, shampoos and vitamins.

Gluten – Acne Connection

So how does gluten contribute to acne?

First let me say acne is a result of blood sugar problems and chronic inflammation. These trigger hormonal reactions that lead to increased sebum production, blocked pores and overgrowth of acne-causing bacteria. For a more detailed explanation, please see: what causes adult acne.

Gluten contributes to acne in two ways. First, it causes damage to the small intestine, which could lead to nutritional deficiencies and an increased toxic body load (through leaky gut syndrome).

The second link between gluten and acne is inflammation. People with gluten sensitivity cannot digest gluten effectively. As a result they absorb incompletely digested protein molecules. The immune system treats these as invaders. As it attacks these ‘invaders’ the white cells release histamine, which increases inflammation. Inflammation increases insulin resistance in the nearby cells.

Insulin resistance leads to blood sugar problems, which is linked to acne.

As this happens once in a while, the body can deal with it. But most people are exposed to gluten 3 or more times a day. This, coupled with other inflammatory agents, spreads inflammation all over the body. Suddenly cells all over the body start becoming insulin resistant.

Hidden Connection

I call the gluten-acne connection hidden, for two obvious reasons.

First, most people are not aware of their gluten sensitivity. Even fewer are aware of its link to acne and other skin problems. Second, gluten lurks in many foods and it’s very easy to get exposed to it — even if you try to avoid it.

For many medical professionals, the dangers of gluten extend to celiac disease and not much further. Celiac disease is clear-cut allergic reaction and as such, is easy to diagnose.

Subclinical gluten sensitivity is entirely different. First, most people show no outward signs that could be linked to gluten. Second, the immune system doesn’t produce standard antibodies after gluten exposure. So gluten doesn’t show up in standard allergy tests. Doctors specializing in gluten sensitivities can detect it with special tests [1].

Gluten sensitivity could be the most common food allergy as it is estimated that around 40% of the population is sensitive to gluten.

Gluten Here, There and Everywhere

With most food allergies, it’s reasonably easy to avoid exposure. Usually you just have to read the labels carefully.

Not so with gluten. Thanks to modern food processing you can find gluten in most processed foods.

Avoid the obvious, such as breads, pastas and pastries, and you’ve cut out the biggest sources. But did you know there can be gluten also in cheese, butter and teriyaki sauce? Many processed foods contain vegetable starches and other additives that may contain gluten.

So gluten could be lurking in close to 90% of the items in your local supermarket.

Outside of grains, most food products contain only small amounts of gluten, but for people with severe sensitivities even these can make it difficult to cure acne.

As a rule, don’t assume anything. If the food is not raw and fresh fruit or vegetables or does not clearly state gluten-free (wheat-free is not enough), it may contain gluten.

And if that’s not bad enough, it’s not just the food items that contain gluten. Your toothpaste may contain gluten. Same with your shampoo. And what about that new lipstick you (or your girlfriend) have. That also may contain gluten. Finally even the capsules of your nutritional supplements may contain gluten.

Gluten is one more reason to avoid both processed foods and chemical-based personal care products.

I cannot list all the sources of gluten here, but I’ve listed a few good links with more information at the bottom of this article.

Coping with Gluten Sensitivity and Curing Acne

There are two parts to getting over gluten sensitivity and eventually curing acne. First is to avoid gluten. When you stay away from gluten you avoid triggering the immune system and inflammatory response.

Study the resources at the bottom of this page for sources of gluten and see how you can cut them out of your life.

Second is to bring your body back to a state where it’s not so sensitive to gluten anymore. Gluten causes problems because of two reasons:

1) Undigested protein molecules leak from the digestive track into the bloodstream

2) The immune system is ‘on the edge’ because of chronic inflammation

As you heal the digestive tract and bring down the inflammation levels you become less sensitive to gluten. You may never fully get over the gluten sensitivity, but at least it doesn’t trigger such a strong reaction anymore.

Let’s look at the digestive tract first.

Research has shown two interesting facts. First, people with celiac disease have different bacterial gut microflora than healthy people. Second, supplementing with probiotic bacteria may reduce the damage gluten causes and accelerate healing.

Researchers at the Department of Science and Technology, University of Verona in Italy studied the differences in the composition of bowel microflora between celiacs and healthy people. The researchers concluded the following [2]:

“The diversity of the faecal microbiota was significantly higher in coeliac children than in healthy controls. The presence of the species Lactobacillus curvatus, Leuconostoc mesenteroides and Leuconostoc carnosum was characteristic of coeliac patients, while that of the Lactobacillus casei group was characteristic of healthy controls. The Bifidobacterium population showed a significantly higher species diversity in healthy children than in coeliacs. In healthy children, this population was characterized by the presence of Bifidobacterium adolescentis. Overall, the results highlighted the need for further characterization of the microbiota in coeliac patients, and suggested a potential role of probiotics and/or prebiotics in restoring their gut microbial balance.”

The composition of the bowel microflora may hold the key to celiac disease and gluten sensitivities. Probiotic bacteria have been shown to digest gluten into peptides, and thus make it harmless.

Researchers in Finland studied the effect of probiotic bacteria on cultures of epithelial cells (cells that line the intestine) to find out their effect on gluten-induced cellular damage. The researchers found that probiotic bacteria called Bifidobacterium lactis countered the harmful effects of gluten, and that it may be a helpful addition to a gluten-free diet [3].

Despite supplementation, a healthy diet and lifestyle are the most important factors controlling the health of your digestive tract. The type of bacteria you have in the gut depends on what you put in there. A healthy diet with plenty of raw fruit and vegetable fiber cultivates healthy bacteria. A diet full of processed food, sugar and animal products cultivates unhealthy bacteria. Drinking enough water throughout the day and engaging in regular exercise are also important.

Reducing inflammation is the second part in coping with gluten sensitivity and curing acne.

A healthy diet and lifestyle are the only viable solutions. Antioxidant supplements may help, but they cannot overcome the harmful effects of an unhealthy diet and lifestyle.

You can find many articles on anti-inflammatory foods and supplements from Naturalnews, so I’m not going to cover them here. The same diet that cultivates healthy bacteria in the gut also helps to reduce inflammation.

Fighting inflammation is not just about diet. Proper sleep, maintaining a positive attitude (or at least avoiding stress) and steering clear of chemicals and pollutants are equally important. Regular exposure to sunlight also has an anti-inflammatory effect.

So if you’ve been struggling with persistent acne that, despite all your efforts to eat and live a healthy life, hasn’t budged, gluten might be the missing piece.

Try a gluten-free diet and the other suggestions in this article for at least one month and see how your skin reacts.

Links for more information on sources of gluten:

(http://en.wikipedia.org/wiki/Gluten-free_diet)

(http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Uns…)

(http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-…)

(http://www.celiac.com/articles/183/1/Additional-Things-to-Beware-of-t…)

(http://gfcf-diet.talkaboutcuringautism.org/hidden-sources-of-gluten.h…)

References:

[1]Lydia S. Boeken M.D. Allergy and Intolerance

[2] Sanz et al. Differences in faecal bacterial communities in coeliac and healthy children as detected by PCR and denaturing gradient gel electrophoresis – FEMS Immunol Med Microbiol. 2007 Dec;51(3):562-8

[3] Lindfors et al. Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture – Clin Exp Immunol. 2008 Apr 16.

About the author

Seppo Puusa is a health advocate, author and educator. After discovering the painfully obvious, non-secrets to curing acne he has dedicated his life to helping other acne victims to cure their acne and reclaim their lives.

By following his advice thousands of people in over 65 countries have discovered how getting clear can be simple, easy and fun.

Seppo’s main website is Natural Acne Solution.Com. And his two most popular works are free minicourse Acne 101: What Einstein would have done to get clear and Clear for Life book.

If trying to cure acne has been like wondering in the dark, Acne 101 flips on the light for you. It explains acne from a different perspective. Put in this way acne suddenly makes perfect sense. You understand why nothing has worked before and what you need to do to cure acne. Click here for free and instant access to Acne 101 and start curing your acne.

Learn more: http://www.naturalnews.com/024669_gluten_acne_health.html#ixzz2Cbeuxy8a

Apple Cider Vinegar: A Powerful Antibiotic, Detoxifier, Antiseptic, Cleansing and Healing Tonic for All

10 Uses for Apple Cider Vinegar Outside of the Kitchen

source – http://mamatron.hubpages.com/hub/Apple-Cider-Vinegar-A-Powerful-Antibiotic–detoxifier–antiseptic–cleansing-and-healing-tonic

Apple Cider Vinegar (ACV) has been used by men and women outside of the kitchen for thousands of years, and those applications still exist today. Raw ACV is preferred to any distilled, pasteurized or refined vinegar for flavor, acidity and healing power. The following outlines common uses for this organic, multi-purpose, effective and environmentally safe and sustainable product.

  • Attacks Mucous, Sore Throats and Laryngitis

Treat excess mucous, sore throat and laryngitis by gargling with a mixture of 6-8 oz warm water and 1-2 tsp of ACV every 2 hours. Drink plenty of water, and don’t swallow what comes up; it’s meant to leave your body.

  • Sanitary and Effective Household Cleaner and Deodorizer

Mix ACV and water in a spray bottle at a ratio of 2:5. Mist onto surfaces and allow activation for 3-5 minutes before wiping clean. Add ½ – 1 cup to toilet bowl and let soak for at least 30 minutes before scrubbing and flushing. Safe for septic systems.

  • Treats cold sores, shingles and chickenpox

Swab 100% ACV onto surface area of cold sore lesions, being careful not to rub. Use a new swab for each site. Treat shingles and chickenpox by sweeping an ACV and water-soaked cotton ball to affected areas. Soaking in a warm bathtub or sitz bath with

¼ – 2 cups ACV is a relaxing and effective way to treat symptoms.

  • Relieves itching caused by poison oak and poison ivy

Treat affected areas with a spray solution of ACV and water in a ratio of 1:5, allow to air dry completely or use a hairdryer at the lowest, coolest setting. Apply up to 8 times daily.

  • Treats minor cuts, abrasions and sunburns

Treat cuts and abrasions with a cotton ball soaked in ACV water solution in a ratio of 1:5. Treat sunburns with 1:10 ratio soak, spray or drenched cotton ball.

  • Helps Oily Skin and Acne on Face, Chest and back

Facial steam bath, pore cleanser, skin toner. Add 2 TB to a basin of hot water, place towel over head and lean over bowl for 5-10 minutes. Rinse with lukewarm water. To treat acne on back and chest, soak in warm bath with 1-2 cups ACV. Treats blemishes, deodorizes and softens skin all over. To remove deposits of product, pollution and other irritants that can dull the hair, add 1TB to your shampoo application, apply, and leave on the hair for 5-10 minutes before scrubbing, rinsing and repeating. Your hair will be noticeably more shiny and manageable.

  • Treats and prevents yeast and fungus infections such as thrush, diaper rash, jock itch, eczema, athlete’s foot

Soak, Spray or dab on to treat of ACV and water in a ratio of 1:5, allow to air dry completely or use a hairdryer at the lowest, coolest setting. Apply 1-5 times daily.

  • Aids Digestion

Sip tonic of ½ tsp ACV to 8 oz water 30 minutes prior to mealtime to stimulate saliva and enzyme production. Optional: add ½ tsp honey or agave nectar for a sweeter fruit flavor.

  • Softens Corns, Calluses and Rough Spots

Soak gauze or cloth in 100% ACV and apply to affected area for 30 minutes – 1 hour. Remove the cloth, scrub problem area well, rinse, and then re-apply new application to remain on during sleep. Skin will be noticeably softer in the morning.

  • Treats Stain and Spots

Give some of these suggestions a try and you will soon understand why ACV has a cult following among men and women alike.

ACV can easily be made at home with only a couple of ingredients (fresh apple cider and special yeast (or ‘mother’). Add herbs in decorative or simple bottles for gift-giving or simply share your bounty with friends and family. Think of all of the consumer product packaging that will be eliminated when you introduce your successes with ACV. Talk about sustainability!

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Related Articles/Books:

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The Miracle of Apple Cider Vinegar

THE MIRACLES OF APPLE CIDER VINEGAR
FOR A STRONGER, LONGER, HEALTHIER LIFE
The old adage is true: “An apple a day helps keep the doctor away.” 
  • Helps maintain a youthful skin and vibrant body
  • Helps remove artery plaque
  • Helps fight germs, viruses and bacteria naturally
  • Helps retard the onset of old age in humans, pets and farm animals
  • Helps regulate calcium metabolism
  • Helps keep blood the right consistency
  • Helps regulate women’s menstruation
  • Helps normalize the urine pH thus relieving the frequent urge to urinate
  • Helps digestion, assimilation and balances pH
  • Helps relieve sore throats, laryngitis and throat tickles and cleans out toxins
  • Helps sinus, asthma and flu sufferers to breathe easier and more normally
  • Helps banish acne, soothes burns, sunburns
  • Helps prevent itching scalp, baldness and dry hair and banishes dandruff
  • Helps fight arthritis and removes crystals and toxins from joints, tissues and organs
  • Helps control and normalize weight
– Paul C. Bragg, Health Crusader,Originator of Health Stores
Our sincere blessings to you, dear friends, who make our lives so worth while and fulfilled by reading our teachings on natural living as our Creator laid down for us to follow. He wants us to follow the simple path of natural living. This is what we teach in our books and health crusades worldwide. Our prayers reach out to you and your loved ones for the best in health and happiness. We must follow the laws He has laid down for us, so we can reap this precious health physically, mentally, emotionally and spiritually!
With Love,
HAVE AN APPLE

HEALTHY LIFE!
Braggs Organic Raw Apple Cider Vinegar with the “Mother” is the #1 food I recommend to maintain the body’s vital acid – alkaline balance.  – Gabriel Cousens, M.D., Author, Conscious Eating
Source – http://www.scribd.com/doc/6979984/Apple-Cider-Vinegar-Miracle-Health-System
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Health Benefits of Apple Cider Vinegar – Detailed Information

Kim’s Kitchen Essentials

I do my best to keep my kitchen stocked with these ingredients so I can make fresh, wholesome food for my family at any time.  We are a gluten free, mostly dairy free, GMO free house.

Spices/seasonings:  I grow many of my own herbs

  • himalayan or celtic sea salt
  • liquid aminos and coconut aminos (gluten, soy, and msg free soy substitutes)
  • organic apple cider vinegar (great for acid reflux, acne, weight loss, cold, flu symptoms, sinus infections and yeast infections)
  • cayenne pepper
  • Italian seasonings (parsley, oregano, thyme, basil, rosemary)
  • gluten-free mustard
  • cumin
  • paprika
  • cilantro
  • turmeric (super food cancer fighter)
  • curry powder
  • coriander
  • chili powder
  • vanilla
  • cinnamon
  • nutmeg
  • garam masala (for Indian dishes)

Oils and Fats:

  • organic flax seed oil (great source of omega 3s. Must be refrigerated)
  • organic coconut oil (fabulous brain food!)
  • extra virgin olive oil
  • organic, pastured butter (We prefer Kerrygold)
  • organic, pastured ghee
  • Hemp oil
  • Walnut oil
  • Avocado oil
  • Grapeseed oil – cold pressed organic

Dairy Substitutes:

  • coconut milk (Native Forest Canned is BPA free)
  • almond milk
  • hemp milk
  • coconut yoghurt
  • coconut Kefir
  • coconut ice cream
  • coconut coffee creamer

Sweeteners:

  • Dextrose (pure glucose)
  • Raw local honey
  • Coconut palm sugar
  • Xylitol
  • Stevia (real deal, not Truvia which has less than 1% stevia)

Nuts/nut butters and seeds:

  • almonds and almond butter
  • walnuts and walnut butter
  • pecans
  • cashews and cashew butter
  • almond flour
  • coconut flour
  • brazil nuts (great source of selenium)
  • pumpkin seeds
  • hemp seeds
  • chia seeds – for making chia pudding
  • ground flax seeds
  • sunflower seeds
  • tahini butter
  • coconut butter
  • cacao butter

Frozen Fruits and Vegetables:

  • strawberries
  • blueberries
  • mixed berries
  • bananas
  • pineapple
  • pealed, frozen garlic (we purchase a large bag at Costco)
  • frozen green beans

Beverages:

  • green tea
  • white tea
  • yerba mate
  • coconut water (better than Gatorade or Pedialyte for restoring electrolytes)
  • hibiscus tea
  • Pau’D arco tea (kills yeast and candida)
  • organic, raw cacao powder

Safe starches:

  • brown and white rice
  • Quinoa
  • sweet potatoes and yams
  • organic white and red potatoes
  • Plantains
  • Pamela’s gluten-free bread, brownie and pancake mixes – in moderation
  • Gluten free tortillas (watch out for GMO ingredients)
  • Jovial gluten free brown rice pastas and quinoa/rice spaghetti noodles

Fruits and Vegetables:  I add whatever is in season

  • organic apples
  • organic grapes
  • organic strawberries
  • organic blueberries
  • organic carrots
  • organic kale
  • organic spinach
  • organic celery
  • organic tomatoes
  • organic cucumbers
  • organic lemons
  • organic limes
  • organic romaine
  • organic zucchini
  • organic yellow squash
  • organic green, yellow and red peppers
  • organic beets
  • asparagus
  • arugula
  • Cheyote squash
  • fresh cilantro
  • spaghetti squash
  • eggplant
  • brussel sprouts
  • okra
  • sweet potatoes
  • sprouts
  • green beans
  • jicima
  • broccoli
  • cabbage – purple and green
  • cauliflower
  • avocados
  • onions
  • garlic
  • ginger
  • prunes, dates, and organic raisins
  • mangoes
  • pineapples
  • bananas
  • cantaloupe
  • watermelon
  • papaya

Meat/Fish/Eggs: (best sources of protein)

  • Organic, free range whole chickens, chicken breasts, chicken sausages and chicken thighs
  • Organic, pastured turkey
  • Organic, pastured beef (ground, stew, roast, liver, steak) – I buy from Mathis Creek Farms
  • Wild Alaskan salmon (frozen, fresh, canned)
  • Wild caught sardines
  • Organic, pastured pork bacon
  • Organic, grass fed hotdogs
  • Organic, free-range eggs
  • Organic, pastured lamb
  • Wild meat when available

Beans: dried for soaking (I rarely eat beans because they don’t agree with me but I keep them on hand)

  • Black beans
  • White beans
  • Garbanzo beans

Other:

  • Fermented foods (kimchi, kefir and sauerkraut)
  • Beef stew bones, oxtail and chicken bones for making bone broths
  • Home made salsa
  • home made dips – see recipe below
  • Home made hummus – recipes here
  • Home made bone broths from chicken, beef and turkey bones

Snacks:

  • chopped vegetable sticks for dipping
  • cut up fruit and whole bananas
  • dips, sauces, salsa and hummus
  • smoothies (the kids love 1 cup coconut milk/2 frozen bananas/1 raw organic egg and 1 tsp vanilla blended up)
  • home made popsicles from freshly juiced fruits (lemons and apples are delicious)
  • coconut ice-cream
  • Kind bars
  • apple sauce
  • nut butters with fruit or veggies
  • coconut yoghurt
  • rice chips and salsa
  • gluten free crackers with almond butter
  • chocolate coconut cookies and almond butter brownies
  • toasted home made gluten-free bread with Kerrygold butter or ghee
  • dark chocolate/almond butter mixed with coconut oil for dipping (great w/ strawberries and bananas)

Equipment:

  • electric tea kettle
  • reverse osmosis water filter
  • rice cooker
  • digital instant read thermometer
  • zester
  • vitamix blender
  • green star juicer
  • measuring cups and spoons
  • mixing bowls
  • Large stock pot, safe cookware (esp. enameled cast iron, stainless, glass, ceramic)
  • crock pot

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Our Favorite Dip Recipe:

  • 3 ripe avocados
  • 1 cup of celery
  • 1 cup of carrots
  • 1 cup of fresh cilantro
  • 1 cup of fresh parsley
  • 1 clove of garlic
  • 1 small red onion
  • Juice of one lemon
  • 1 teaspoon of cumin
  • Himalayan salt to taste

*Cucumbers, jicama, carrots and celery for dipping

Our Favorite Hummus Recipe:

  • 2 cups of soaked/cooked chick peas
  • 1 avocado
  • 1 large chunk of pineapple or ginger
  • 1 lime (or half lime/half lemon)
  • 1 Jalapeno (remove seeds)
  • 1 Tablespoon of sesame seed butter (Tahini)
  • 1 Tablespoon of each – olive oil and coconut oil
  • Cilantro
  • two cloves of garlic
  • lots of cumin
  • lots of Himalayan salt

*Place wet ingredients in the bottom of the blender, add the rest and blend until smooth.  Add more oil or water as needed.

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Favorite Main Meals:

  • chicken or beef fajitas as a rice bowl (gluten free wraps are also available) with homemade salsa and guacamole and Daiya, dairy free cheese
  • beef tacos as a rice bowl or in a lettuce wrap with homemade salsa and guacamole
  • beef stew with a side salad
  • Lasagna made with gluten free pasta and and Daiya, dairy free cheese
  • chicken enchiladas with gluten free wraps and homemade salsa and guacamole, and Daiya, dairy free cheese
  • spaghetti (jovial rice pasta) and steamed broccoli  (I make my own tomato sauce in the blender)
  • chilli and rice with green beans (I make my own tomato sauce in the blender)
  • roasted chicken with mashed potatoes & green beans
  • curry chicken or curry beef with rice and vegetables
  • chicken and vegetable soup (Best Friend Soup cooked in bone broth) over cauliflower rice with a side salad
  • potato soup with salad  (I use bone broth, butter, rosemary, salt, garlic and onions to season)
  • roast beef with steamed vegetables/salad and mashed potatoes (potatoes – cauliflower/potatoes/chicken drippings and broth/butter)
  • grilled chicken and sweet potatoes with vegetables
  • hamburgers in lettuce wraps or on gluten-free bread with steamed broccoli and fruit
  • salmon salad with soup or bone broth (chicken or turkey can be substituted for salmon) I like spinach, strawberries, cucumbers, tomatoes, avocados and nuts in my salad.  I dress it with olive oil and lemon juice or Apple Cider Vinegar)
  • marinated steaks with baked or sweet potatoes (topped with Kerrygold butter or Ghee) and steamed broccoli
  • scrambled eggs with bacon or sausage, salsa or guacamole and a serving of fruit.
  • Any raw vegetable salad topped with nuts, seeds, salt, walnut oil and some protein (chicken, chili, fish, eggs, lamb, turkey)
  • Beef heart in the crockpot with lots of carrots, celery and onions.
  • Calf liver cooked with onions and garlic.

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9 steps to Perfect Health from Chris Kresser

  1. Don’t eat toxins
  2. Nourish your body
  3. Eat real food
  4. Supplement wisely
  5. Heal your gut
  6. Manage stress
  7. Move like your ancestors
  8. Sleep more deeply
  9. Practice pleasure

Broth is Beautiful

Source: Weston A. Price PDF Print E-mail
Written by Sally Fallon
Saturday, 01 January 2000 16:48
Stock Pot“Good broth will resurrect the dead,” says a South American proverb. Said Escoffier: “Indeed, stock is everything in cooking. Without it, nothing can be done.”

A cure-all in traditional households and the magic ingredient in classic gourmet cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life–so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for making soul-warming soups and matchless sauces.

Meat and fish stocks play a role in all traditional cuisines—French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian. In America, stock went into gravy and soups and stews. That was when most animals were slaughtered locally and nothing went to waste. Bones, hooves, knuckles, carcasses and tough meat went into the stock pot and filled the house with the aroma of love. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and stock has disappeared from the American tradition.

Grandmother Knew Best

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish stock, according to traditional lore, helps boys grow up into strong men, makes childbirth easy and cures fatigue. “Fish broth will cure anything,” is another South American proverb. Broth and soup made with fishheads and carcasses provide iodine and thyroid-strengthening substances.

When broth is cooled, it congeals due to the presence of gelatin. The use of gelatin as a therapeutic agent goes back to the ancient Chinese. Gelatin was probably the first functional food, dating from the invention of the “digestor” by the Frenchman Papin in 1682. Papin’s digestor consisted of an apparatus for cooking bones or meat with steam to extract the gelatin. Just as vitamins occupy the center of the stage in nutritional investigations today, so two hundred years ago gelatin held a position in the forefront of food research. Gelatin was universally acclaimed as a most nutritious foodstuff particularly by the French, who were seeking ways to feed their armies and vast numbers of homeless in Paris and other cities. Although gelatin is not a complete protein, containing only the amino acids arginine and glycine in large amounts, it acts as a protein sparer, helping the poor stretch a few morsels of meat into a complete meal. During the siege of Paris, when vegetables and meat were scarce, a doctor named Guerard put his patients on gelatin bouillon with some added fat and they survived in good health.

The French were the leaders in gelatin research, which continued up to the 1950s. Gelatin was found to be useful in the treatment of a long list of diseases including peptic ulcers, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice and cancer. Babies had fewer digestive problems when gelatin was added to their milk. The American researcher Francis Pottenger pointed out that as gelatin is a hydrophilic colloid, which means that it attracts and holds liquids, it facilitates digestion by attracting digestive juices to food in the gut. Even the epicures recognized that broth-based soup did more than please the taste buds. “Soup is a healthy, light, nourishing food” said Brillant-Savarin, “good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion.”

Attention to Detail

Stock or broth begins with bones, some pieces of meat and fat, vegetables and good water. For beef and lamb broth, the meat is browned in a hot oven to form compounds that give flavor and color–the result of a fusion of amino acids with sugars, called the Maillard reaction. Then all goes in the pot–meat, bones, vegetables and water. The water should be cold, because slow heating helps bring out flavors. Add vinegar to the broth to help extract calcium–remember those egg shells you soaked in vinegar until they turned rubbery.

Heat the broth slowly and once the boil begins, reduce heat to its lowest point, so the broth just barely simmers. Scum will rise to the surface. This is a different kind of colloid, one in which larger molecules–impurities, alkaloids, large proteins called lectins–are distributed through a liquid. One of the basic principles of the culinary art is that this effluvium should be carefully removed with a spoon. Otherwise the broth will be ruined by strange flavors. Besides, the stuff looks terrible. “Always Skim” is the first commandment of good cooks.

Two hours simmering is enough to extract flavors and gelatin from fish broth. Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth.

Broth should then be strained. The leavings, picked over, can be used for terrines or tacos or casseroles. Perfectionists will want to chill the broth to remove the fat. Stock will keep several days in the refrigerator or may be frozen in plastic containers. Boiled down it concentrates and becomes a jellylike fumée or demi-glaze that can be reconstituted into a sauce by adding water.

Cutting Corners

Research on gelatin came to an end in the 1950s because the food companies discovered how to induce Maillard reactions and produce meat-like flavors in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavors would soon be chemically synthesized. And following the Second World War, food companies also discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors, including meat-like flavors. Humans actually have receptors on the tongue for glutamate. It is the protein in food that the human body recognizes as meat.

Any protein can be hydrolyzed to produce a base containing free glutamic acid or MSG. When the industry learned how to make the flavor of meat in the laboratory, using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bouillon cubes, dehydrated soup mixes, sauce mixes, TV dinners and condiments with a meaty taste. “Homemade” soup in most restaurants begins with a powdered soup base that comes in a package or can and almost all canned soups and stews contain MSG, often found in ingredients called hydrolyzed porteins. The fast food industry could not exist without MSG and artificial meat flavors to make “secret” sauces and spice mixes that beguile the consumer into eating bland and tasteless food.

Short cuts mean big profits for producers but the consumer is short changed. When homemade stocks were pushed out by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers but the health benefits were lost.

Most serious, however, were the problems posed by MSG, problems the industry has worked very hard to conceal from the public. In 1957, scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Other studies all point in the same direction–MSG is a neurotoxic substance that causes a wide range of reactions, from temporary headaches to permanent brain damage.

Why do consumers react to factory-produced MSG and not to naturally occurring glutamic acid found in food? One theory is that the glutamic acid produced by hydrolysis in factories contains many isomers in the right-handed form, whereas natural glutamic acid in meat and meat broths contains only the left-handed form. L-glutamic acid is a precursor to neurotransmitters, but the synthetic form, d-glutamic acid, may stimulate the nervous system in pathological ways.

A “Brothal” in Every Town

Peasant societies still make broth. It is a necessity in cultures that do not use milk because only stock made from bones and dairy products provides calcium in a form that the body can easily assimilate. It is also a necessity when meat is a luxury item, because gelatin in properly made broth helps the body use protein in an efficient way.

Thus, broth is a vital element in Asian cuisines–from the soothing long-simmered beef broth in Korean soups to the foxy fish broth with which the Japanese begin their day. Genuine Chinese food cannot exist without the stockpot that bubbles perpetually. Bones and scraps are thrown in and mineral-rich stock is removed to moisten stir-frys. Broth-based soups are snack foods from Thailand to Manchuria.

Asian restaurants in the US are likely to take shortcuts and use a powdered base for sweet and sour soup or kung pau chicken but in Japan and China and Korea and Thailand, mom-and-pop businesses make broth in steamy back rooms and sell it as soup in store fronts and on street corners.

What America needs is healthy fast food and the only way to provide this is to put brothals in every town, independently owned brothals that provide the basic ingredient for soups and sauces and stews. And brothals will come when Americans recognize that the food industry has prostituted itself to short cuts and huge profits, shortcuts that cheat consumers of the nutrients they should get in their food and profits that skew the economy towards industrialization in farming and food processing.

Until our diners and carryouts become places that produce real food, Americans can make broth in their own kitchens. It’s the easy way to produce meals that are both nutritious and delicious—and to acquire the reputation of an excellent cook.


Sidebars

Heads and Feet

If you’ve ever shopped in Europe, you’ve noticed that calves feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China. Jewish folklore considers the addition of chicken feet the secret to successful broth.

It’s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves feet. If you have freezer space, you can buy frozen chicken feet and calves feet in bulk from meat wholesalers that cater to the restaurant trade. Have the butcher cut the calves feet into one-inch cubes and package them in 1-quart bags. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock.

Sauce Basics

Meat sauces are made from stocks that have been flavored and thickened in some way. Once you have learned the technique for making sauces—either clear sauces or thick gravies—you can ignore the recipe books and be guided by your imagination.

Reduction Sauces are produced by rapid boiling of gelatinous stock to produce a thick, clear sauce. The first step is to “deglaze” coagulated meat juices in the roasting pan or skillet by adding 1/2 cup to 1 cup wine or brandy, bringing to a boil and stirring with a wooden spoon to loosen pan drippings. Then add 3 to 4 cups stock, bring to a boil and skim. (Use chicken stock for chicken dishes, beef stock for beef dishes, etc.) The sauce may now be flavored with any number of ingredients, such as vinegar, mustard, herbs, spices, fresh orange or lemon juice, naturally sweetened jam, garlic, tomato paste, grated ginger, grated lemon rind, creamed coconut, whole coconut milk or cultured cream. Let sauce boil vigorously, uncovered, until reduced by at least one half, or until desired thickness is achieved. You may add about 1-2 teaspoons gelatin to promote better thickening, although this should be avoided by those with MSG sensitivities (as gelatin contains small amounts of MSG). Another way to thicken is to mix 2 tablespoons arrowroot powder with 2 tablespoons water. Gradually add this to the boiling sauce until the desired thickness is obtained. If sauce becomes too thick, thin with a little water. The final step in sauce-making is to taste and add sea salt if necessary.

Gravies are thickened with flour rather than by reduction. They are suitable for meats like roast chicken and turkey, which drip plenty of fat into the pan while cooking. After removing the roasting fowl and roasting rack, place pan on a burner. You should have at least 1/2 cup good fat drippings—if not, add some butter, goose fat or lard. Add about 1/2 cup unbleached flour to the fat and cook over medium high heat for several minutes, stirring constantly, until the flour turns light brown. Add 4 to 6 cups warm stock, bring to a boil and blend well with the fat-flour mixture, using a wire whisk. Reduce heat and simmer 10 minutes or so. Check for seasonings and add sea salt and pepper if necessary. You may also add herbs, cream, butter, whole coconut milk or creamed coconut.

Recipes

Chicken Stock

1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.

If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and remove chicken meat from the carcass. Reserve for other uses, such as chicken salads, enchiladas, sandwiches or curries. Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.

Beef Stock

about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley

Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.

Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.

Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.

Fish Stock

3 or 4 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper
2 tablespoons butter
2 onions, coarsely chopped
1 carrot, coarsely chopped
several sprigs fresh thyme
several sprigs parsley
1 bay leaf
1/2 cup dry white wine or vermouth
1/4 cup vinegar
about 3 quarts cold filtered water

Ideally, fish stock is made from the bones of sole or turbot. In Europe, you can buy these fish on the bone. The fish monger skins and filets the fish for you, giving you the filets for your evening meal and the bones for making the stock and final sauce. Unfortunately, in America sole arrives at the fish market preboned. But snapper, rock fish and other non-oily fish work equally well; and a good fish merchant will save the carcasses for you if you ask him. As he normally throws these carcasses away, he shouldn’t charge you for them. Be sure to take the heads as well as the body—these are especially rich in iodine and fat-soluble vitamins. Classic cooking texts advise against using oily fish such as salmon for making broth, probably because highly unsaturated fish oils become rancid during the long cooking process.

Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 1/2 hour, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

The Health Benefits of Lemons

Health Benefits of Lemons

It is the most commonly used citrus fruit with a broad range nutrients, the health benefits of lemons can be enjoyed in desserts, drinks and as a component of topical creams and lotions.

Health Benefits of Lemons

Their exact origins are unknown but they are believed to come from Asian countries such as India, China and the northern parts of Burma where the locals knew of the health benefits of lemons. Around 1 A.D. they arrived in Europe but were not cultivated until the 15th century. Finally in the 18th and 19th centuries lemons made their way to the United States where they began to be used as an ingredient in recipes and drinks. Currently the Untied States ranks seventh in global lemon production, behind India, China and Mexico.

There ten varieties of lemons that are grown worldwide, but it’s the Eurkea that you will find in most supermarkets because it grows year round although their peak growing season is April to August.

Vitamins and Minerals

Lemon juice has just 29 calories in half a cup of juice (a whole lemon, when juiced, contains just three tablespoons of juice) with a trace amount of fat and a little protein. Eating the pulp will net you two and a half grams of fiber as well. Lemons are high in vitamin C but also have vitamin A, both B1 and B2 vitamins (thiamine and riboflavin), Niacin, Folate, Panthoetic Acid, Vitamin B6, and Vitamin E.

As for minerals, lemons are high in potassium and phosphorus. Other minerals found in lemons include magnesium, calcium, sodium, iron, selenium, manganese, copper and zinc.

Health Benefits of Lemons

Health Benefits of Lemons

Over the years lemon juice has been used to treat and cure many ailments and is an effective ingredient in many other treatments. It can be drunk daily as a preventative measure. Lemon juice should be your first thought whenever you need a remedy.

Lemon juice can be used to help with indigestion such as heartburn, bloating and belching as it can cleanse the liver and encourages it to produce more bile which aids digestion.  Recent research also suggests that it helps to reduce the instance of gallstones.  Constipation and bowel problems can be relieved since lemon juice helps to eliminate waste from the body quickly so a juiced lemon acts as an all round digestive system boost.

Lemon juice is good to use as flavoring for people on low-salt diets as it is high in potassium which helps to regulate blood pressure.

It can help clear up urinary tract infections and aids in treating arthritis and rheumatism because if flushes out toxins and bad bacteria.

Lemon juice has antiseptic properties and can clear up skin blemishes, reduce wrinkles and help fight aging.

When you are sick with a cold lemon juice can decrease the amount of phlegm. It also fights throat infections, sore throats and tonsillitis thanks to its antibacterial properties.  It can also be used to treat a fever by drinking the juice of one lemon mixed with warm water every hour until the fever breaks.

Respiratory disorders have been treated and cured by drinking lemon water. Diabetes can also be prevented or controlled in this way.

Feeling down? Lemon juice helps relieve mental stress and depression. It’s just the right food to eat when you need a mood boost or have trouble concentrating.

The high levels of antioxidants in lemon juice mean that it may help it preventing cancer and certainly acts to reduce the levels of toxins in the blood and skin.

Healing Properties

Freshly squeezed lemon juice has a great many benefits for a variety of skin conditions.  Mix some lemon juice with glycerin to heal chapped skin. This works equally well on hands, legs and feet.  And as a preventative there is some evidence that applying to skin before sun exposure to help prevent skin damage.  If the skin has been burnt, application of the juice, although it will sting, helps to fade the scars appearance more rapidly. It also acts as a cooling agent and reduces the burning sensation.

Over the centuries, it has been used as a tonic for hair.  Pouring on some lemon juice after rinsing gives it shine and volume without the use of expensive products. It will also lighten hair a few shades if used consistently over a period of time due to the bleaching effect of the acid.

The acidic nature of lemon juice gives the pulp leftover from juicing lemons the ability to soothe many bites and stings and counteracts the alkali that causes the painful sensations.

In addition to treating skin conditions by ingesting lemon juice, you can also apply it topically and let it dry on acne, eczema and blackheads. Rinse off the residue with a mixture of olive oil and water.

Recipe Ideas

For best results when juicing a lemon, make sure it is at room temperature or heat in the microwave for a few seconds. Lemons should be stored in the refrigerator as they will mold quickly. Freshly squeezed lemon juice can easily be frozen to be used later. Try freezing it in ice cube molds and then storing in a bag once frozen, then you’ll be able to use the amount you want without wasting any juice.

The most common uses for lemon are to make lemonade, lemon water or add to tea and soft drinks.

Lemon can be used in a marinade to add flavor and tenderize the meat but you need to watch the meat carefully when cooking as the acids in the lemon juice will cause the meat to dry out quickly.

Lemon rind can be grated and used fresh or dry in cakes, cookies, muffins, breads, jams and jellies to add a fresh flavor or accentuate complimentary flavors.

Squeezing some lemon juice on fruits such as apples and bananas will keep them fresh looking after being cut, using the power of the antioxidants found in abundance within the juice. Mixing together lemon juice and olive oil will make a healthy salad dressing. Lemons also make good pickles which are delicacies in Eastern countries.

Concerns

Some people can be allergic to lemons so if you have a bad reaction after having some lemon, consult your phsycian. Also children under 10 should be supervised when handling fresh lemon juice as it can cause skin irritation. Additionally the pH balance of lemons is very low and has been known to harm teeth by wearing away the enamel and causing cavities, so make sure to eat or drink something with a higher pH balance, such as cheese or milk, after consuming lemon juice.

Summary

The acidic properties and strong blend of nutrients and vitamins in lemon juice can be used in many medical and culinary situations.  The health benefits of lemons stem from this fantastic mix of nutrients and can be enjoyed in drinks, dressings and desserts.

Food Allergies and Food Sensitivities

Source: Excelon Health

By Naturopathic Doctor Amy Neuzil


Symptoms:

Food allergies and sensitivities are extremely common and the symptoms are different in every person, which makes them difficult to diagnose. There are two different types of food allergies and one is easy to detect, one is not.

The first type is anaphylactic or “true” food allergies – this is what people normally think of as a food allergy. These reactions show up immediately after eating and are often very dramatic, such as swelling, hives, welts, or asthma attacks. These foods must be avoided completely because this type of food allergy can be life-threatening (swelling in the throat can interfere with breathing). Typically this type of reaction is seen in foods like peanuts, or shellfish.

The second type is called a food sensitivity reaction and these are responsible for a host of symptoms that can follow different patterns in different people. This is the type of food allergy that we will discuss in this section. Symptoms can include:

  • Neurological: brain fog, mood swings, anxiety, depression, attention deficit symptoms, behavioral problems, and sleep disturbance, memory loss, dementia.
  • Gastro-intestinal: gas, bloating, rectal bleeding, constipation, diarrhea, poor absorption.
  • Respiratory: chest tightness, phlegm, wheezing, chronic cough.
  • Dermatological: eczema, psoriasis, rashes, itching, acne, puffy bags under eyes, dark circles under eyes.
  • Musculoskeletal: muscle and joint pain, inflammation, trigger point tenderness.
  • Hormonal: PMS symptoms, can make hyper/hypothyroid symptoms worse, increased tendency towards insulin resistance or pre-diabetes.
  • Immunological: decreased ability to fight infections, delayed recovery time.
  • General: fatigue, mouth ulcers, headache, low-energy, nutritional deficiencies, obesity, weight gain.

Signs:

The symptoms associated with food allergies usually:

  1. Get worse with age
  2. Do not occur immediately after eating and are often constant (because the food is eaten regularly)
  3. Can be triggered by stress, trauma and life events
  4. Resolve well with prolonged food avoidance, but sometimes require additional treatment.

The reactions are delayed because they occur through a different immune pathway than normal allergies, so it is difficult to associate them with foods because they may happen up to 3 days after eating the food. Also if the reaction is happening to a food that is eaten on a daily basis, there may never be a clear beginning or end – the symptoms are ongoing. The four most common food allergies are: wheat, dairy, corn and soy. Other common allergens are nightshade vegetables (tomatoes, potatoes, peppers, eggplant), eggs, beef, citrus, and gluten (which is in wheat but also in rye, oats, kamut, barley and spelt).


Causes and Associated Factors:

Causes of food intolerance are largely unknown, but there are many contributing factors. Genetics play a part and often if a parent or grandparent has a food sensitivity than the children are more likely to have the same sensitivity. Also we know that food sensitivities may be triggered later in life by a stress or trauma, which suggests an emotional or stress-hormone related component. We also know that food sensitivities get worse with age, which may mean that ongoing damage is occurring which contributes to the problem.

Food processing may also contribute to food sensitivities in that the most common foods that people react to are also highly processed. Milk and dairy products now are pasteurized, homogenized and have added chemicals that milk a century ago did not have. Likewise corn, soy and wheat have all been genetically modified and selectively bred to increase harvest yields in commercial farming. Many people theorize that this level of processing within the food has made it less digestible in general and may have led more people to become sensitive to these foods.

Food sensitivities are highly linked to a syndrome called Leaky Gut Syndrome, which is a situation in which some stressor (such as a food to which the patient is sensitive) causes damage to the intestinal lining. That damage allows larger than normal food particles to cross into the blood stream. Those particles trigger an immune reaction in the body because they are not supposed to be in the blood stream to begin with. This immune reaction often cross reacts with the person’s own tissue, setting up a cascade of symptoms, such as the food sensitivity symptoms as well as autoimmune symptoms. Food sensitivity and leaky gut have a chicken-or-the- egg type relationship because it is unclear which condition arises first and which is a consequence. It is certain, however, that to fix either problem, you must address both.


Lab Testing (Conventional and Alternative):

Elimination Diet: This is the gold-standard in food sensitivity testing. Elimination diets require a commitment and some energy from you, but are reliable, easy to interpret and free. For full instructions on how to do a food allergy elimination please download the handout in the Client Handouts section under the “About Us” tab or see below in the “basic starting strategy” section.

Skin scratch tests: This type of test detects foods that will react with anaphylaxis – that is the instant reaction of hives, swelling or asthma-type symptoms. Skin tests DO NOT test for delayed food sensitivity reactions.

Blood testing: There are many types of blood tests for food allergies, and at Excelon we use both ALCAT testing (for patients with more severe disease) and also Eliza testing for the typical patient. It should be noted that none of the blood tests are as accurate as the Elimination Diet, which is by far the best measure. The blood tests are useful as a rough guideline but can not be trusted 100%. Results have been shown to vary depending on which lab is used and what the patient has eaten recently.


Conventional Treatment and Side Effects:

There is no conventional treatment for food sensitivities at this time – medical doctors have been slow to recognize the link between slow-acting food response and health problems.


Nutritional Associations:

Food sensitivities can occur with any food – even foods that we normally think of as “good for you.” The most common allergens and the most problematic are wheat, dairy, corn and soy. People with more serious inflammatory diseases such as fibromyalgia, psoriasis, eczema, migraines or autoimmune disease are often more sensitive to foods than the general population. If the food sensitivity has been present for a long period of time, then often damage has been done to the gut lining that may have compromised digestion and nutrient absorption. For that reason it is best to use a digestive enzyme with meals as well as a high-potency multi-vitamin, and a balanced oil supplement such as cod liver oil, borage oil or a mixed oil product.


Alternative Treatments:

Obviously the best treatment for food allergies is first discovering what those allergies are and second, eliminating those foods that are bothering you from your diet. If you are treating food allergies in association with something else (such as chronic pain, autoimmune disease, skin disorders or ADD) then it is most useful to establish an integrated protocol with your doctor to deal with the food sensitivity as well as the inflammation and symptoms.


What You Can Do:

1. Discover your sensitivities: If it is at all possible, an elimination diet will give you the most accurate results. Elimination diets take some commitment on your part, but are well worth it in the long run.

The procedure is simple; eliminate the food you would like to test completely for two weeks, reintroduce the food for a day, and then watch for reactions. I have found it easiest to eliminate all four major food allergies at once and then test them (challenge) one at a time.

Let’s take milk, for example. For a two-week period, avoid all products containing milk. This includes the obvious (milk, cheese, yoghurt, butter) and also the hidden, so check the ingredient list on products like crackers, cookies, bread, cakes, snack foods and salad dressings. It is extremely important that milk and diary be eliminated completely so that your immune system has a chance to stop reacting to it. During this period you will probably not notice a change in your symptoms – that is completely normal.

After the elimination period, we have a challenge day. The goal this day is to eat lots of milk or dairy ingredients so that your body is given a chance to respond. After milk day, stop eating dairy again and watch for symptoms for the next four days. In this period people who have some milk sensitivity will report symptoms like increased nasal drainage, increased joint pain, irritability, depression, mood swings, aggressive behavior, poor digestion and “brain fog. ” It is also possible that the system is affected by the reintroduction day enough to become ill, typically some type of viral illness. The display of any of these signs or symptoms is considered a positive reaction.

  • Eliminate the food to be tested completely for two weeks
  • Reintroduce the food for one day
  • Eliminate the food again and watch for signs, symptoms or illness for the next four days. This could be any of the symptoms listed above or even a flu-like feeling.

2. Test: If you won’t do an elimination diet, then schedule your appointment to get a test kit for blood testing.

3. Eliminate: Cut out the foods to which you have had a positive reaction. 100% eliminate these foods from your diet and over time you will notice a sharp decline in your symptoms as well as your seasonal allergies.

4. Heal: You may have created some damage within your gut through long-term exposure to foods that you were sensitive to. This will show up in a variety of symptoms including heartburn, acid reflux, bloating, gas, mucus in the stool, constipation and diarrhea. If you have any of these symptoms it is a good idea to speak with your physician about a protocol specifically for you. In general a good digestive enzyme, probiotics and a nutrient to rebuild the gut lining such as Glycine would be a good general starting point.

What You Need To Know About Lyme Disease in the Southern USA

Source: Georgia Lyme Disease Association

Borrelia burgdorferi sensu stricto?

Check.  50+ Bbss strains documented by Georgia Southern University’s Dr. Jim Oliver.

In fact, Lyme disease bacteria, Borrelia burgdorferi (Bb) have been documented in THOUSANDS of tick and animal specimens and in many humans from across the South in published studies spanning more than two decades.  More importantly, more Lyme disease bacteria species and strains have been documented in the Southeastern United States than in any other region of the country (see our website NEWS page for details).  The fact that there are more numerous and varied Bb strains in the South, suggests to scientists that Lyme disease bacteria were actually in the Southern United States first, giving the bacteria time to diversify into so many different species and strains, before moving North.

Competent Animal Reservoir in the South?

Check.  The cotton mouse, cotton rat and wood rat are all competent reservoirs for Borrelia burgdorferi.  The white-footed mouse is also found in some areas.  Gray squirrels, chipmunks and shrews are now being investigated as reservoirs, as well.  Even birds and some lizards may be reservoirs.

Infected Ixodes scapularis, black-legged “deer” ticks?

Check.  And evidence suggests these ticks moved from South to North, not that they are now “expanding their range” down to the South.

Do black-legged “deer” ticks bite humans in the South?
Check.  In fall and winter months, adult Ixodes scapularis “deer” ticks feed on humans on warmer days so humans are exposed year ’round due to our warm climate. 

And lest you believe that old myth“Only nymphal ticks are attached long enough to transmit Lyme disease because bigger ticks are more easily spotted and removed quickly”here’s an important study published in 1996:

Duration of tick bites in a Lyme disease-endemic area, Am. J. Epidemiol. 143: 187-192.
The authors (Falco, Fish, and Piesman) reported that 26.8% of I. scapularis nymphs removed from people were attached >48 hours, while 23.3% of adults were attached >48 hours.
There’s not a very significant difference between the number of nymphs and adults attached for over 48 hours, is there?  Adult ticks can easily be missed on a person’s back or scalp.

Do People in the Southern USA Test Positive for Lyme Disease?

Check.  Some Southerners do indeed test fully “CDC-reportable” positive for Lyme disease using the very strict 2-tier test methodology.  This indicates that these patients are infected with a Borrelia burgdoreri sensu stricto B31 type strain or one closely-related, known to cause Lyme disease in the Northeastern US.  These and many other strains of the species Bb sensu stricto have been documented in the Southern USA.  Additionally, other diverse Lyme Borrelia species and strains are found in the South and some are newly discovered.

As in the Northern USA, western blot lab results for some Southern patients don’t meet CDC guidelines, however, they show various positive bands, some highly specific for Borrelia burgdorferi.  That all Southern patients’ labs do not meet strict CDC guidelines meant for reporting purposes isn’t surprising in the least.  A recent Johns Hopkins study of Lyme patients proved that current tests were unreliable in detecting a huge percentage of patients tested from Maryland and Pennsylvania.  Why would Southern patients be expected to always have “CDC-reportable” lab results when Northern patients do not?

A study of southern erythema migrans (EM) rash patients published years ago concluded that Southern Bb strains are so genetically different, the South needs its own Lyme disease testing system!  We still await these tests.  Many Southern Lyme disease cases are likely missed using the current unreliable tests which are designed to detect a few strains of a single Bb species.
Until next time, please remember to do a tick check daily…even in the winter months especially in warmer climates.
-GALDA

How to Bake with Coconut Flour: Tips & Tricks for Using this Gluten-free Flour

December 15, 2011 By
Source: http://nourishedkitchen.com/baking-with-coconut-flour/

Have you heard about the benefits of baking with coconut flour? As the interest in grain-free diets continues to rise, many cooks are looking to coconut flour for their baking.  Baking with coconut flour presents unique challenges as coconut flour does not perform the same as grain-based flours in baking; that is, baking with coconut flour requires special techniques before it will yield good results.  So print this post out and pin it to your fridge – so that if you decide to try your hand at baking with coconut flour your well-equipped to work with this unique, but deeply nutritive alternative to wheat.

What is coconut flour and how is it used for baking?

Coconut flour is a soft flour produced from dried coconut meat.  It is a natural byproduct of coconut milk production.   Just as you can make homemade coconut milk,  you can also make coconut flour in your own kitchen if you were so inclined.  To save time and effort, I typically purchase my coconut flour in bulk online (see sources).

When coconut milk is pressed from coconut meat, bits of solid coconut meat are leftover and this coconut meat that is leftover after the production of coconut milk is then dried at a low temperature and ground until it produces a soft, fine powder which is then suitable for baking.  Popular among those adhering to grain-restrictive diets such as paleo diets, the GAPS or SCD diet or any grain-free diet, coconut flour can offer a gluten-free and protein-rich alternative to traditional grain-based flours.

Benefits of Baking with Coconut Flour

  • Coconut flour is rich in protein, fiber and fat which makes it exceptionally filling.
  • Coconut flour is also a good source of lauric acid, a saturated fat thought to support the immune system and the thyroid.  Like most healthy fats, lauric acid also promotes good skin health.
  • Coconut flour is an exceptionally good source of manganese which helps you to better utilize many nutrients including choline and biotin (found in eggs), vitamin C and thiamin.  Manganese also supports bone health, nervous system function, thyroid health and helps to maintain optimal blood sugar levels.
  • Coconut flour is not grain-based, and, as such does not present many of the issues that accompany grains.  Coconut flour is gluten-free and, while it does contain food phytate, the mineral-binding effects of phytates in coconut are virtual nonexistent so coconut flour does not need to be soaked (read more about soaking coconut flour).

Baking with Coconut Flour: What you need to know

  • In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio.  They are not equivalent.
  • Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.  In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.  You will also need to increase the number of eggs.  In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.  When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
  • If you are frying or sauteing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour.
  • Coconut flour is clumpy.  To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
  • Coconut flour is dense and can also be dry.  Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry.  To reduce dryness, make sure you’re using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.

Coconut Flour Recipes & Cookbooks

Where to Buy Coconut Flour

You can find coconut flour at most well-stocked health food stores, but it tends to be expensive for a small amount. You can typically save money when purchasing  organic coconut flour in bulk online.

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Superfood Profile: Discover the Many Health Benefits of Chlorella

Source: http://www.naturalnews.com/027384_chlorella_health_benefits.html

Tuesday, November 03, 2009 by: Elizabeth Walling

(NaturalNews) With the quality of commercially-grown produce declining rapidly, obtaining nutritious fruits and vegetables is not an easy task. Few of us eat enough fruits and vegetables on a daily basis; it’s a fact that grows more true with each generation. So how do we answer these issues, knowing the bounty of nutrients we’re missing? One solution is chlorella, a green single-cell algae that packs a huge nutritious punch.

Chlorella is an astounding package of complete nutrition, considering it is such a simple life form, which is probably why it is often referred to as nature’s multivitamin. The synergistic nature of chlorella’s nutrients is undeniable. All of its natural properties function together in a way individual supplements can’t touch. Chlorella is famous for providing a vast array of benefits while fighting numerous diseases and conditions.

Vitamins. Chlorella is rich in vitamins A, B1, B2, B6, B12, C and E. And chlorella provides these nutrients in a whole food bundle which is far superior to any manufactured formula. Be aware, however, that many experts are now saying the vitamin B12 in chlorella is not highly bioavailable, so other sources should remain in the diet.

Minerals. Like most dark green veggies, chlorella is packed with highly beneficial magnesium, which improves blood sugar levels, heart health, mental health and relaxation to name a few. Chlorella also contains other important minerals like potassium, iron and calcium.

Amino Acids. Chlorella is a rich source of protein with a balance of important amino acids, including all of the essential ones which the body can’t manufacture. These aminos are responsible for rebuilding the body’s lean tissues and neurotransmitters, and contribute greatly to many functions in the body.

Chlorophyll. This green pigment not only gives chlorella its color, but it also provides many health benefits. Chlorophyll can improve immunity, alkalinity, and inflammation – it can even fight bad breath.

Detoxification. These days, toxins come at us from every possible angle: food, air, water, beauty products, cleaning supplies and even clothing. It’s important to give the body what it needs to detox from all the harmful substances it encounters each day. Chlorella has an amazing ability to bind with toxins like chemicals and heavy metals, and move them swiftly out of the body. These benefits are powerful and can have a definite positive impact on our health.

Digestion. Chlorella promotes the production of healthy flora, bacteria and probiotics throughout the digestive system. This is essential for good digestion and overall health, and also makes chlorella effective for fighting candida and yeast overgrowth. Its anti-inflammatory benefits can also work to heal the digestive system.

Energy. A nourished, healthy body is full of energy and vitality. Many people report increased energy and elevated mood after using chlorella. Nothing can compare to the way it feels to be powered by a true superfood.

Cancer. Chlorella is known for its remarkable cancer-fighting benefits, possibly because it is rich in natural carotenoids, which can prevent oxidation (a leading cause behind cancer and heart disease). Paired with its detoxifying nature and ability to nourish the immune system, chlorella is a natural anti-carcinogenic agent.

Diabetes. In preliminary studies, chlorella can improve insulin sensitivity and blood sugar levels over time. This can prevent and improve conditions like diabetes and insulin resistance (metabolic syndrome). It is also thought that chlorella may guard against side effects of diabetes such as vision loss.

Fibromyalgia. Many have reported chlorella reduces pain associated with fibromyalgia. In one study, participants with fibromyalgia who consumed 10 grams of chlorella daily noticed a definite improvement in general symptoms and quality of life.

Heart Disease. Studies have demonstrated that chlorella can improve triglyceride and LDL cholesterol levels, and may also benefit those with high blood pressure. These factors, combined with chlorella’s strong antioxidant properties, may provide effective protection against heart disease.

Obesity. Chlorella’s unique properties may also have the ability to lower overall body fat. One 2008 Japanese study showed chlorella can reduce body fat percentages. This may be due to its ability to aid fat metabolism and improve insulin sensitivity. Plus, when we replace nutritionally empty foods with powerful superfoods like chlorella, the body tends to crave less junk food because it feels more nourished.

Tips for Using Chlorella:

– Chlorella is at its best in pure powder form without any kind of binding agents or additives. However, tablets are acceptable if you can’t find a way to work the powder into your routine. Look for broken cell wall chlorella, which has been processed to make the nutrients in chlorella more digestible.

– Find a pure source of chlorella. Poor production methods can result in a contaminated product, and there are some manufacturers who use high-heat processing which destroys many of the benefits of chlorella. Do your research and find a reputable manufacturer of high-quality chlorella.

– The typical maintenance dose for chlorella is 3-6 grams per day. However, much higher dosages can be used to fight existing degenerative conditions and for heavy metal detox (as much as 20-30 grams per day). Since quality chlorella is a whole superfood, it is generally safe to take in large doses.

– Some people find they need to start small and gradually increase the dosage as their body adjusts to chlorella. Start with as little as 500 mg per day and add more as slowly as needed.

– Avoid chlorella if you are on anticoagulant drugs like warfarin (because of the vitamin K, which acts as a clotting agent).

For More Information About Chlorella:

http://www.telegraph.co.uk/health/wellbeing/6028408/Chlorella-the-sup…

http://www.purehealthmd.com/supplements/nutrients/chlorella/chlorella…

http://www.evolutionhealth.com/free_report_chlorella.htm

http://www.westonaprice.org/basicnutrition/superfoods.html

Randall E. Merchant, Ph.D., and Cynthia A. Andre, MSc., “A Review of Recent Clinical Trials of the Nutritional Supplement Chlorella pyrenoidosa in the Treatment of Fibromyalgia, Hypertension, and Ulcerative Colitis”, May/June 2001, Vol. 7., No. 3, pgs. 79-91.